Broccoli cheddar soup and honey walnut shrimp are good copycat recipes for popular restaurants. The first recipe makes eight servings and the second makes four servings.
For the broccoli cheddar soup, melt 1 tablespoon of butter in a skillet over medium-high heat. Saute 1/2 a chopped onion in the butter for about five minutes. Next, whisk 1/4 cup of melted butter and 1/4 cup of flour in a large saucepan over medium-low heat. Cook until smooth, adding milk if necessary. Gradually pour 2 cups of milk into the mixture, whisking constantly.
Stir in 2 cups of chicken stock. Bring to a simmer and cook for about 20 minutes. Add 1 1/2 cups coarsely chopped broccoli florets, 1 cup matchstick-cut carrots, 1 thinly sliced celery stalk and the sauted onions. Simmer for about 20 minutes. Stir in 2 1/2 cups shredded sharp cheddar cheese, and season with salt and pepper to taste.
For the honey walnut shrimp, stir 1 cup of water and 2/3 cup of white sugar in a small saucepan. Bring to a boil, and add 1/2 cup of walnuts. Boil for two minutes, drain and place walnuts on a cookie sheet to dry.
Whip four egg whites to a foam in a medium bowl. Stir in 2/3 cup of mochiko, making a paste. Next, heat 1 cup of oil in a deep skillet over medium-high heat. Dip 1 pound of large shrimp in the batter and fry in the oil for about five minutes. Remove with a slotted spoon and drain on paper towels.
In another bowl, stir together 1/4 cup of mayonnaise, 2 tablespoons of honey and 1 tablespoon canned sweetened condensed milk. Add the shrimp, and toss to coat. Sprinkle with candied walnuts, and serve.