Rich And Charlies Recipes

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RICH AND CHARLIE'S SALAD



Rich and Charlie's Salad image

Make and share this Rich and Charlie's Salad recipe from Food.com.

Provided by mydesigirl

Categories     Lunch/Snacks

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 head romaine lettuce
1 head iceberg lettuce
1 (10 ounce) jar artichoke hearts, drained
1 (10 ounce) can hearts of palm, drained and chopped
1 (4 ounce) jar pimiento, diced and drained
1 large red onion, thinly sliced
salt and pepper
shaved deli hard salami (optional,but wonderful)
1/2 cup olive oil
1/3 cup red wine vinegar
1/2 cup parmesan cheese

Steps:

  • Mix all salad ingredients together.
  • Mix dressing together.
  • Toss and serve.

RICH AND CHARLIE'S SALAD RECIPE - (3/5)



RICH AND CHARLIE'S SALAD Recipe - (3/5) image

Provided by margiekyle

Number Of Ingredients 11

Dressing:
1 head iceberg lettuce
1 head romaine lettuce
1 medium red onion, sliced thin
1 jar pimentos
1 can hearts of palm
1 can artichoke hearts
1/2 cup parmesan
1/3 cup red wine vinegar
2/3 cup oil
salt and pepper

Steps:

  • Mix dressing and refrigerate a couple hours. Mix salad ingredients and refrigerate. (I mix salads in a small trash bag) When ready to serve, add dressing to bag (or bowl) and mix thoroughly. Shake some parmesan on top for serving.

RICH & CHARLIE'S ITALIAN SALAD DRESSING (LIGHT)



Rich & Charlie's Italian Salad Dressing (light) image

This is a copy cat of the italian dressing from Rich & Charlie's restaurant in St. Louis. I make it lower fat by using light dressing. Cook time is for chilliing overnight.

Provided by Chris from Kansas

Categories     Salad Dressings

Time 8h15m

Yield 10-12 serving(s)

Number Of Ingredients 12

6 tablespoons parmesan cheese
4 tablespoons wine vinegar
4 tablespoons lemon juice
1/2 teaspoon pepper
2 tablespoons sugar
3 teaspoons dry mustard
1/2 teaspoon garlic powder
1 teaspoon salt
1 cup light Italian dressing
1 (14 ounce) can artichoke hearts, drained
1 medium red onion, sliced
1 (2 1/2 ounce) jar pimientos

Steps:

  • Mix all ingredients and let stand overnight.
  • Serve over iceberg and red leaf lettuce.

Nutrition Facts : Calories 97.6, Fat 4.8, SaturatedFat 0.9, Cholesterol 2.9, Sodium 593.8, Carbohydrate 11.5, Fiber 2.9, Sugar 5.1, Protein 3.3

CHICKEN EMIL FROM RICH N CHARLIES



Chicken Emil from Rich N Charlies image

This is THE recipe as featured on stltoday.com. I always have to look it up each time, so I am transferring it to this site. It is a chicken breast served in white wine sauce and topped with provel cheese, broccoli and mushrooms

Provided by melissa180

Categories     Chicken Breast

Time 1h

Yield 2 serving(s)

Number Of Ingredients 13

3/4 cup softened butter, divided
2 tablespoons all-purpose flour
2 boneless skinless chicken breast halves (about 8 ounces each)
1/2 cup italian-seasoned dry breadcrumbs
1 1/2 cups chicken stock
3/4 cup thinly sliced mushroom (about 3 ounces)
1 cup broccoli floret (see note)
2 tablespoons chopped prosciutto (about 1 slice)
1 garlic clove, chopped
1 pinch red pepper flakes
1/2 lemon, juice of (about 2 tablespoons)
1/2 cup dry white wine
2 cups shredded provolone cheese (8oz divided)

Steps:

  • 1. Preheat oven to 350 degrees. Melt 1/4 cup butter; set aside.
  • 2. In a bowl, combine the remaining 1/2 cup butter with flour, using the back of a fork or a pastry blender to mix until creamy.
  • 3. Rinse chicken and pat dry. Cut each piece of chicken in half. Coat chicken with bread crumbs, pressing firmly. Drizzle coated chicken with melted butter; grill or broil for about 5 minutes per side or until fully cooked. Keep chicken warm while you make the sauce.
  • 4. In a large ovenproof skillet, bring stock to a boil; whisk in butter-flour mixture. Bring to a boil and cook, stirring, until mixture thickens. Reduce to a simmer. Add mushrooms, broccoli, prosciutto, garlic, red pepper flakes, lemon juice and wine. Simmer 5 minutes.
  • 5. Place cooked chicken pieces in sauce; sprinkle cheese on top of each chicken piece, dividing evenly. Place in oven and bake just until cheese melts, 3 to 4 minutes.
  • 6. Lift chicken onto plates; use a slotted spoon to ladle vegetables over cheese. Pour sauce over all; serve immediately.
  • Note: If using fresh broccoli, cut florets and steam or microwave just until crisp-tender. If using frozen broccoli spears or florets, thaw and drain well.
  • Tester's note: The sauce may be started about 30 minutes ahead. Prepare as directed, but do not add mushrooms and broccoli. Just before serving, add vegetables and simmer until hot, about 7 minutes.

Nutrition Facts : Calories 1472.6, Fat 109.6, SaturatedFat 67.6, Cholesterol 347.9, Sodium 2192.8, Carbohydrate 40.3, Fiber 1.8, Sugar 6.7, Protein 72.7

RICH & CHARLIE'S SALAD (COPYCAT)



Rich & Charlie's Salad (Copycat) image

This salad is a copycat of the salad served at Rich & Charlie's Restaurant in St. Louis. They serve it out of a barrel so the lettuce is a little wilted, but unique and tasty.

Provided by Post Time

Categories     < 4 Hours

Time 3h20m

Yield 12 serving(s)

Number Of Ingredients 11

1 head iceberg lettuce
1 head romaine lettuce
1 red onion, sliced thin
1 (4 ounce) jar pimentos
1 (14 ounce) can artichoke hearts
1 cup parmesan cheese
1 (15 ounce) can black olives
8 ounces fresh mushrooms, sliced
1/2 cup olive oil
1/3 cup red wine vinegar
1 -2 tablespoon sugar

Steps:

  • Mix and toss the salad ingredients.
  • Mix the dressing, add to salad and toss.
  • Let stand in the refrigerator for 2-3 hours before serving.

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