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Article by Brian Alan Burhoe
O’CHARLEY’S are casual dining restaurants that feature hearty soups, aged prime rib, burgers, chicken, seafood, pasta, homemade rolls and salad dressings.
O’Charley’s have more than 260 restaurants in New England, the Southeast, and Midwest.
At the beginning of the new century, O’Charley’s added the Ninety Nine Restaurant & Pub and Stoney River Legendary Steaks chains to its family.
A real favorite of O’Charley’s is their Philly Burger – A burger topped with shaved roast beef, fried onions, Swiss cheese, lettuce, tomato and Cajun horseradish sauce. Served with Au Jus.
Other family favorites are their delicious hearty soups served with their signature yeast rolls.
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>>> If you want to prepare a delicious meal to impress family, friends or even a hot date – here are O’Charley’s most popular recipes of all time …
–O’Charley’s Chicken Harvest Soup–
1/4 pound butter
3/4 cup flour
2 1/2 to 3 quarts water
2 tablespoons chicken base
2 quarts chicken stock (see chicken tenders recipe)
1 pound fresh carrots, diced
6 to 7 ribs celery, diced
1 medium onion, diced
3/4 teaspoon white pepper
3/4 teaspoon garlic powder
Cooked chicken tenders (recipe follows)
10 ounces egg noodles
In a large pot, melt butter. Add flour and cook 3 to 4 minutes. Slowly add the 2 1/2 to 3 quarts of water, stirring constantly. (The amount of water used depends on how thick you want the soup. )
Simmer 20 minutes.
Add chicken base and chicken stock.
While chicken stock mixture is cooking, bring 2 quarts of water to a boil in a separate pot.
Add carrots, celery and onion. Cook 6 minutes. Drain. Add to chicken stock mixture along with white pepper and garlic powder.
Simmer 10 minutes. Add diced cooked chicken tenders.
Cook noodles in a separate pan of boiling water for 3 to 4 minutes. Drain and rinse with cold water. Add to soup. (Noodles will continue cooking in the soup. ) Simmer soup 2 or 3 minutes more and serve.
Makes 8 to 10 servings.
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Chicken Tenders for Harvest Soup
2 quarts water
2 tablespoons chicken base
1 small onion, cut into quarters
1/2 rib celery, cut into 2-inch segments
2 1/2 pounds chicken tenders, thawed
In a large pot, bring water, chicken base, onion and celery to simmer.
Add chicken.
Gently simmer until done, about 5 to 6 minutes. Do not overcook. Drain chicken and reserve stock. (This can be used for the stock in the preceding recipe. )
Place chicken in the freezer to stop the cooking process. When cool, use a sharp knife to dice into 1/2-inch cubes. Add to soup.
Makes enough for 8 to 10 servings of soup
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–O’Charley’s Baked Potato Soup–
3 lbs. red potatoes
1/4 cup butter, melted
1/4 cup flour
2 quarts half-and-half
1 pound block Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 tsp. hot pepper sauce
1/2 lb. bacon, fried crisply
1 cup cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped
Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven,cover with water and bring to a boil.
Let boil for 10 minutes or untilalmost cooked.
In a separate large Dutch oven, combine melted margarine andflour, mixing until smooth.
Place over low heat and gradually addhalf-and-half, stirring constantly. Continue to stir until smooth and liquidbegins to thicken.
Add melted Velveeta. Stir well. Drain potatoes and add tocream mixture.
Stir in pepper, garlic powder and hot pepper sauce.
Cover andcook over low heat for 30 minutes, stirring occasionally. Place soup intoindividual serving bowls and top with crumbled bacon, shredded cheese ,chives and parsley.
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–O’Charley’s Yeast Rolls–
1/2 C crisco oil
1/2 cup boiling water
1 teaspoon salt
1/3 cup sugar
1 pkg dry yeast
1 lg egg
3 cups all-purpose flour
Mix the Crisco oil, boiling water, salt, and sugar.
In a separate bowl, mix lukewarm water and yeast. Dissolve yeast and then pour into the oil mixture.
Add 1 large egg and mix. Add 3 cups of all purpose flour and form into a ball. Lightly flour this ball and put it into a bowl. Let the flour-ball rise for 2 hours.
Shake the bowl so the ball drops down in size. Pinch off 3 pieces for each roll. Roll these into little balls. Place the 3 balls in a well-greased muffin pan. (Each cup has 3 balls of flour) Let rise 2 hours .Bake at 400 for 10-15 minutes.
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–O’Charley’s Caramel Pie–
1 graham cracker crust
1 can Eagle Brand condensed milk
1 large tub Cool Whip
1 C mini chocolate chips (optional)
1 C chopped nuts (optional)
Pour 1 can sweetened condensed milk into top of double boiler; place over boiling water.
Over low heat, simmer 1 to 1 1/2 hours until thick and caramel colored. Beat until smooth.
Pour caramel from double boiler into pie crust and layer Cool Whip on top.
Place in refrigerator.
When ready to slice, sprinkle nuts and mini chips on top for decoration.
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Dig in and enjoy!
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreams tudy, imaginative literature and our best friends — our dogs.
His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular new Recipe Site TRIOND’S NOTECOOK at Click Here to See Brian’s Latest Recipes on Notecook!.
O’Charley’s Menu Entrees:
Hand Battered Fish Sandwiches
Grilled Baja Chicken
Chicken Tenders & Naked Twisted Chips
12 Spice Chicken Panni
Hand Battered Fish n Chips
Baked Italian Chicken & Penne
Teriyaki Tilapia
Shredded Beef Minis & Naked Twisted Chips
Bayou Shrimp Pasta
Cowboy Sirloin
California Shrimp Salad
Grilled Salmon & Rice Pilaf
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O’Charley’s Coupons:
O’Charley’s coupons and discounts can be found online. There are several ways to get O’Charley’s restaurant coupons, coupon codes and deals. Offers may include discounted entrees, lunches and more.
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– Brian