102 rotel recipes

Chocolate peanut butter banana milkshake blended with vanilla ice cream and milk, garnished with chocolate covered strawberries. A rich, indulgent hotel-style dessert drink.

While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf.

The classic Kentucky Hot Brown: open-faced turkey-or-chicken sandwich smothered in cheesy Mornay sauce, topped with bacon, broiled until bubbly. A Louisville Brown Hotel original from 1926.

Omelet Arnold Bennett, the legendary Savoy Hotel breakfast of smoked haddock folded into a silky omelet and topped with whipped cream and sharp cheddar. A rich, unmistakably British take on eggs.

Beverly Hills Hotel copycat Dutch baby with thinly sliced apples, cinnamon sugar, and a touch of almond extract. The classic Polo Lounge brunch pancake puffed in a skillet and dusted with powdered sugar.

This recipe includes a very simple sauce that enhances sauteed, broiled or baked fish. It can be made in camp if you brought parsley and usually impresses any old "fried fish angler."