The best part about dinner at the Olive Garden is the complimentary salad and breadsticks. Now you can recreate the delicious Italian dressing in your own home with this quick and easy copycat recipe.
Ingredients
• 8 ounce Paul Newman's Vinegar and Oil dressing
•1/2 teaspoon basil, dried
•1/2 teaspoon oregano, dried
• 3 packets of Sweet and Low or 1 tablespoon sugar
Instructions
1. Put ingredients into a bottle and shake well. Refrigerate 24 hours before using.
Tuesday, May 17, 2011
Olive Garden Fettuccine Alfredo recipe
Fettuccine Alfredo is a classic Italian dish and a popular restaurant offering. Now you can recreate the Olive Garden's famous version with this restaurant copycat recipe.
Ingredients
• 1 pint heavy cream
•1/2 cup butter
• 2 tablespoon cream cheese
•3/4 cup Parmesan cheese
• 1 teaspoon garlic powder
• 8 ounce fettuccine, cooked and drained
• Salt and pepper, to taste
Instructions
1. In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15 - 20 minutes over low heat.
2. Toss pasta lightly with sauce, coating well. Leftovers freeze well.
Ingredients
• 1 pint heavy cream
•1/2 cup butter
• 2 tablespoon cream cheese
•3/4 cup Parmesan cheese
• 1 teaspoon garlic powder
• 8 ounce fettuccine, cooked and drained
• Salt and pepper, to taste
Instructions
1. In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15 - 20 minutes over low heat.
2. Toss pasta lightly with sauce, coating well. Leftovers freeze well.
Olive Garden Chicken Marsala recipe
Learn how to make chicken marsala from one of the most popular restaurant chains in America. This delightful copycat recipe is easy to make and produces a delicious product every time.
Serves: 4
Ingredients
• 4 boneless, skinless chicken breast halves, pounded .25 inch thick
• 1/4 cup Wondra flour
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/2 teaspoon oregano
• 4 tablespoon oil
• 4 tablespoon butter or margarine
• 1 cup fresh mushrooms, sliced
• 1/2 cup Marsala wine
Instructions
1. Combine flour, salt, pepper and oregano and blend well.
2. Heat the oil and butter in a skillet until bubbling lightly.
3. Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown. As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side. Stir in the mushrooms. When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes.
Serves: 4
Ingredients
• 4 boneless, skinless chicken breast halves, pounded .25 inch thick
• 1/4 cup Wondra flour
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/2 teaspoon oregano
• 4 tablespoon oil
• 4 tablespoon butter or margarine
• 1 cup fresh mushrooms, sliced
• 1/2 cup Marsala wine
Instructions
1. Combine flour, salt, pepper and oregano and blend well.
2. Heat the oil and butter in a skillet until bubbling lightly.
3. Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown. As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side. Stir in the mushrooms. When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes.
Olive Garden Caprese Salad recipe
This classic tomato and mozzarella salad is perfect at the Olive Garden. Try this quick and easy copycat recipe in your own home and impress your guests with such a simple, yet flavorful dish.
Serves: 4
Ingredients
• 1 pound vine-ripened tomatoes, sliced .25 inch thick
• 1 ounce balsamic vinegar
•1/4 cup basil, fresh
• 12 ounce whole milk or buffalo mozzarella
• 1 pinch oregano, dried
• Salt, to taste
• Fresh ground pepper, to taste
• 2 tablespoon extra virgin olive oil
Instructions
1. On a large platter, arrange sliced tomatoes and drizzle with balsamic vinegar.
2. Place one basil leaf on top of each tomato slice.
3. Slice mozzarella and place on top of basil leaves.
4. Sprinkle oregano, salt and black pepper on cheese and drizzle with the olive oil.
Serves: 4
Ingredients
• 1 pound vine-ripened tomatoes, sliced .25 inch thick
• 1 ounce balsamic vinegar
•1/4 cup basil, fresh
• 12 ounce whole milk or buffalo mozzarella
• 1 pinch oregano, dried
• Salt, to taste
• Fresh ground pepper, to taste
• 2 tablespoon extra virgin olive oil
Instructions
1. On a large platter, arrange sliced tomatoes and drizzle with balsamic vinegar.
2. Place one basil leaf on top of each tomato slice.
3. Slice mozzarella and place on top of basil leaves.
4. Sprinkle oregano, salt and black pepper on cheese and drizzle with the olive oil.
Olive Garden Breadsticks recipe
Everyone knows the breadsticks from the Olive Garden. Buttery, chock full of herbs and delicious. Make these at home to go perfectly with your next pasta dish or to serve alongside a beautiful salad.
Yields : 8
Preparation Time: 2 hr
Cooking Time: 25 min
Ingredients
• 1 loaf of frozen bread dough, thawed and at room temperature
• Pam spray
• Garlic powder, to taste
• Oregano, dried, to taste
Instructions
1. When dough is soft enough to knead, spray your fingers with Pam or oil and knead just until you can shape into cigar-size pieces (about 8 to 10). Place these 3 inches apart on Pam-sprayed cookie sheets.
2. Let rise in a warm place until doubled - about 1 1/2 to 2 hours.
3. Holding Pam about 8 inches from sticks, lightly spray top of each and then dust with garlic powder and oregano.
4. Bake at 375 degrees F about 20 to 25 minutes or until golden brown. Cool in pan on rack to serve within a day or two.
Yields : 8
Preparation Time: 2 hr
Cooking Time: 25 min
Ingredients
• 1 loaf of frozen bread dough, thawed and at room temperature
• Pam spray
• Garlic powder, to taste
• Oregano, dried, to taste
Instructions
1. When dough is soft enough to knead, spray your fingers with Pam or oil and knead just until you can shape into cigar-size pieces (about 8 to 10). Place these 3 inches apart on Pam-sprayed cookie sheets.
2. Let rise in a warm place until doubled - about 1 1/2 to 2 hours.
3. Holding Pam about 8 inches from sticks, lightly spray top of each and then dust with garlic powder and oregano.
4. Bake at 375 degrees F about 20 to 25 minutes or until golden brown. Cool in pan on rack to serve within a day or two.
Cracker Barrel Old Country Store Cherry Chocolate Cobbler recipe
Chocolate and cherry is a winning combination. Try them together in this delicious copycat version of Cracker Barrel's cherry chocolate cobbler. This is perfect served warm with whipped cream.
Serves: 6
Cooking Time: 45 min
Ingredients
• 1 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup butter
• 6 ounce semisweet chocolate morsels
• 1/4 cup milk
• 1 egg
• 21 ounce can cherry pie filling
• 1/2 cup nuts, finely chopped
Instructions
1. Preheat oven to 350 degrees F.
2. In large bowl, combine flour, sugar, baking powder, salt and butter; cut with pastry blender until crumbs are size of large peas. Melt over hot (not boiling) water, semisweet chocolate morsels. Remove from heat and cool slightly at room temperature (about 5 minutes). Add milk and egg to melted chocolate and mix well. Blend chocolate into flour mixture.
3. Spread cherry pie filling in bottom of a 2-quart casserole. Drop chocolate batter randomly over cherries. Sprinkle with chopped nuts. Bake at 350 degrees F for 40 to 45 minutes.
Serves: 6
Cooking Time: 45 min
Ingredients
• 1 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup butter
• 6 ounce semisweet chocolate morsels
• 1/4 cup milk
• 1 egg
• 21 ounce can cherry pie filling
• 1/2 cup nuts, finely chopped
Instructions
1. Preheat oven to 350 degrees F.
2. In large bowl, combine flour, sugar, baking powder, salt and butter; cut with pastry blender until crumbs are size of large peas. Melt over hot (not boiling) water, semisweet chocolate morsels. Remove from heat and cool slightly at room temperature (about 5 minutes). Add milk and egg to melted chocolate and mix well. Blend chocolate into flour mixture.
3. Spread cherry pie filling in bottom of a 2-quart casserole. Drop chocolate batter randomly over cherries. Sprinkle with chopped nuts. Bake at 350 degrees F for 40 to 45 minutes.
O’Charley’s Loaded Potato Soup recipe
Creamy cheesy potato soup is a restaurant favorite that can now be made at home with this great copycat recipe. This soup is hearty enough to be served as a meal.
Serves: 8
Cooking Time: 30 min
Ingredients
• 3 pound red potatoes
•1/4 cup margarine
•1/4 cup flour
• 8 cup half-and-half
• 16 ounce Velveeta cheese, melted
• White pepper, to taste
• Garlic powder, to taste
• 1 teaspoon hot pepper sauce
•1/2 pound bacon, fried
• 1 cup cheddar cheese, shredded
•1/2 cup fresh chives, chopped
•1/2 cup fresh parsley, chopped
Instructions
1. 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 until 3/4 cooked.
2. In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken.
3. Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally.
4. Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.
Serves: 8
Cooking Time: 30 min
Ingredients
• 3 pound red potatoes
•1/4 cup margarine
•1/4 cup flour
• 8 cup half-and-half
• 16 ounce Velveeta cheese, melted
• White pepper, to taste
• Garlic powder, to taste
• 1 teaspoon hot pepper sauce
•1/2 pound bacon, fried
• 1 cup cheddar cheese, shredded
•1/2 cup fresh chives, chopped
•1/2 cup fresh parsley, chopped
Instructions
1. 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 until 3/4 cooked.
2. In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken.
3. Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally.
4. Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.
Chili’s Margarita Presidente recipe
Create your own happy hour with this delicious version of Chili's famous margarita. Enjoy a bowl of tortilla chips and salsa with your margarita. You'll never want to leave the house again!
Ingredients
• 1 1/4 ounce Sauza Commemorativo Tequila
• 1/2 ounce Presidente brandy
• 1/2 ounce Cointreau
• 4 ounce sour mix
• Splash of lime juice
Instructions
1. Mix all ingredients together and serve in a salt rimmed Margarita glass filled with ice.
Ingredients
• 1 1/4 ounce Sauza Commemorativo Tequila
• 1/2 ounce Presidente brandy
• 1/2 ounce Cointreau
• 4 ounce sour mix
• Splash of lime juice
Instructions
1. Mix all ingredients together and serve in a salt rimmed Margarita glass filled with ice.
Carrabba’s Italian Grill Bread Dip Mix recipe
This flavorful bread dip is packed with herbs and spices. Try this restaurant copycat recipe next time you have company. It's a quick and easy appetizer that will have everyone asking for seconds.
Ingredients
• 1 tablespoon crushed red pepper
• 1 tablespoon black pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried rosemary
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 1 tablespoon garlic powder
• 1 tablespoon garlic, minced
• 1 teaspoon salt
Instructions
1. Grind together.
2. To use, put 1 tablespoon of mixture in a small bowl. Pour extra virgin olive oil over and mix together. Dip warm sourdough French bread into the mixture.
Ingredients
• 1 tablespoon crushed red pepper
• 1 tablespoon black pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried rosemary
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 1 tablespoon garlic powder
• 1 tablespoon garlic, minced
• 1 teaspoon salt
Instructions
1. Grind together.
2. To use, put 1 tablespoon of mixture in a small bowl. Pour extra virgin olive oil over and mix together. Dip warm sourdough French bread into the mixture.
Arby’s Horsey Sauce recipe
This imitation recipe is mild but tangy, just like the original. Instead of going out, slather this copycat sauce on some roast beef for a taste just as delicious as the real thing!
Ingredients
• 1 cup mayonnaise
• 3 tablespoon bottled horseradish cream sauce
• 1 tablespoon granulated sugar
Instructions
1. Mix all ingredients together well. Keep refrigerated, tightly covered. Will keep up to 2 weeks.
Ingredients
• 1 cup mayonnaise
• 3 tablespoon bottled horseradish cream sauce
• 1 tablespoon granulated sugar
Instructions
1. Mix all ingredients together well. Keep refrigerated, tightly covered. Will keep up to 2 weeks.
P.F. Chang’s Szechaun Chicken Chow Fun recipe
This Chinese chicken chow fun dish is the perfect dinner for two. Spend the night in instead of going to a crowded restaurant with this delicious copycat recipe from a popular Asian chain.
Serves: 2
Ingredients
• 4 ounce ground chicken, cooked
• 14 ounce chow fun noodles (wide rice noodles sold at most Asian markets)
• 2 tablespoon scallions, minced
• 1 teaspoon garlic, minced
• 1 teaspoon chili paste
• 1 teaspoon Szechuan preserved vegetables
• 2 tablespoon black fungus mushrooms, shredded
Instructions
Sauce:
2 tablespoons soy sauce
2 tablespoons vinegar
2 tablespoons granulated sugar
1 teaspoon oyster sauce
1 teaspoon mushroom soy sauce
2 tablespoons water
1. Separate the chow fun noodles and cover with plastic wrap until ready for service. Heat wok and add 2 teaspoons vegetable oil. Stir fry garlic and chill paste for 5 to 7 seconds. Add ground chicken sear with garlic and chill paste. Add black fungus mushrooms and sauce stir-fry briefly.
2. Separate the noodles and drop into the wok while you are mixing a handful at a time. Continue cooking until the noodles have absorbed all the flavors and are hot. Finish with sesame oil.
3. Serve into bowls or plates. Garnish with Szechwan preserved vegetables and minced scallions.
Serves: 2
Ingredients
• 4 ounce ground chicken, cooked
• 14 ounce chow fun noodles (wide rice noodles sold at most Asian markets)
• 2 tablespoon scallions, minced
• 1 teaspoon garlic, minced
• 1 teaspoon chili paste
• 1 teaspoon Szechuan preserved vegetables
• 2 tablespoon black fungus mushrooms, shredded
Instructions
Sauce:
2 tablespoons soy sauce
2 tablespoons vinegar
2 tablespoons granulated sugar
1 teaspoon oyster sauce
1 teaspoon mushroom soy sauce
2 tablespoons water
1. Separate the chow fun noodles and cover with plastic wrap until ready for service. Heat wok and add 2 teaspoons vegetable oil. Stir fry garlic and chill paste for 5 to 7 seconds. Add ground chicken sear with garlic and chill paste. Add black fungus mushrooms and sauce stir-fry briefly.
2. Separate the noodles and drop into the wok while you are mixing a handful at a time. Continue cooking until the noodles have absorbed all the flavors and are hot. Finish with sesame oil.
3. Serve into bowls or plates. Garnish with Szechwan preserved vegetables and minced scallions.
P.F. Chang’s Firecracker Shrimp recipe
Spice up dinner with this copycat recipe from P.F. Chang's China Bistro. This dish is the perfect way to save on takeout and create an authentic Chinese dish on your own. Serve this with your favorite rice.
Serves: 2
Ingredients
• 2 tablespoon canola oil
• 8 ounce shrimp
• 7 baby carrots, halved lengthwise
•1/2 cup water chestnut slices
• 24 snow peas
• 1 large scallion (white part), minced into .25 inch pieces
• 1 large garlic clove, chopped
• 2 tablespoon sherry
• 1 tablespoon sambal chili paste
•1/4 teaspoon ground white pepper
• 2 teaspoon ground bean sauce
• Cilantro (for garnish)
• Cornstarch slurry (1 teaspoon cornstarch blended with 1 ounce water)
Instructions
Sauce:
2 tablespoons soy sauce
2 teaspoons granulated sugar
2 ounces water
2 teaspoons white vinegar
Assemble sauce ingredients and put aside.
1. Heat a large sauté pan, cast iron skillet, or electric wok until smoking. Add oil and baby carrots, sauté until the color of carrots brightens.
2. Add shrimp and stir fry until about halfway cooked. Add water chestnuts, snow peas and garlic. Sauté briefly. Add scallions. Add chili paste, ground white pepper, ground bean sauce, when you smell the "nuttiness" of the ground bean sauce, reduce heat and add sherry.
3. Introduce sauce mixture, let boil briefly. Add cornstarch slurry and stir until thickened (approximately 30 seconds). Serve with steamed rice on platter or in large bowl, garnish with cilantro.
Serves: 2
Ingredients
• 2 tablespoon canola oil
• 8 ounce shrimp
• 7 baby carrots, halved lengthwise
•1/2 cup water chestnut slices
• 24 snow peas
• 1 large scallion (white part), minced into .25 inch pieces
• 1 large garlic clove, chopped
• 2 tablespoon sherry
• 1 tablespoon sambal chili paste
•1/4 teaspoon ground white pepper
• 2 teaspoon ground bean sauce
• Cilantro (for garnish)
• Cornstarch slurry (1 teaspoon cornstarch blended with 1 ounce water)
Instructions
Sauce:
2 tablespoons soy sauce
2 teaspoons granulated sugar
2 ounces water
2 teaspoons white vinegar
Assemble sauce ingredients and put aside.
1. Heat a large sauté pan, cast iron skillet, or electric wok until smoking. Add oil and baby carrots, sauté until the color of carrots brightens.
2. Add shrimp and stir fry until about halfway cooked. Add water chestnuts, snow peas and garlic. Sauté briefly. Add scallions. Add chili paste, ground white pepper, ground bean sauce, when you smell the "nuttiness" of the ground bean sauce, reduce heat and add sherry.
3. Introduce sauce mixture, let boil briefly. Add cornstarch slurry and stir until thickened (approximately 30 seconds). Serve with steamed rice on platter or in large bowl, garnish with cilantro.
P.F. Chang’s Chicken Lettuce Wraps recipe
This iconic dish became a copycat at many restaurants during the low-carb craze. Try this version from the restaurant that started it all. These chicken wraps are quick and easy and can be made as an appetizer or main course.
Serves: 1
Ingredients
• 8 dried shiitake mushrooms
• 1 teaspoon cornstarch
• 2 teaspoon dry sherry
• 2 teaspoon soy sauce
• 2 teaspoon water
• Salt and pepper
• 1 1/2 pound boneless skinless chicken breasts
• 5 tablespoon vegetable oil
• 1 teaspoon fresh ginger, minced
• 2 cloves garlic, minced
• 2 green onions, minced
• 2 small dried chiles (optional)
• 8 ounce can bamboo shoots, minced
• 8 ounce can water chestnuts, minced
• 1 package Chinese rice noodles, prepared according to package
• Iceberg lettuce leaves
Instructions
Cooking Sauce:
1 tablespoon Hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoons oyster sauce
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch
1. Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Mince mushrooms. Set aside.
2. Mix all ingredients for cooking sauce in bowl, and set aside.
3. In medium bowl, combine cornstarch, sherry, soy sauce, water, salt, pepper and chicken. Stir to coat chicken thoroughly. Stir in 1 teaspoon oil and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 tablespoons oil, then add chicken and stir fry for about 3-4 minutes. Set aside.
4. Add 2 tablespoons oil to pan. Add ginger, garlic, chiles (if desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot.
5. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.
Serves: 1
Ingredients
• 8 dried shiitake mushrooms
• 1 teaspoon cornstarch
• 2 teaspoon dry sherry
• 2 teaspoon soy sauce
• 2 teaspoon water
• Salt and pepper
• 1 1/2 pound boneless skinless chicken breasts
• 5 tablespoon vegetable oil
• 1 teaspoon fresh ginger, minced
• 2 cloves garlic, minced
• 2 green onions, minced
• 2 small dried chiles (optional)
• 8 ounce can bamboo shoots, minced
• 8 ounce can water chestnuts, minced
• 1 package Chinese rice noodles, prepared according to package
• Iceberg lettuce leaves
Instructions
Cooking Sauce:
1 tablespoon Hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoons oyster sauce
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch
1. Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Mince mushrooms. Set aside.
2. Mix all ingredients for cooking sauce in bowl, and set aside.
3. In medium bowl, combine cornstarch, sherry, soy sauce, water, salt, pepper and chicken. Stir to coat chicken thoroughly. Stir in 1 teaspoon oil and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 tablespoons oil, then add chicken and stir fry for about 3-4 minutes. Set aside.
4. Add 2 tablespoons oil to pan. Add ginger, garlic, chiles (if desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot.
5. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.
T.G.I. Friday’s Garlic Chicken and Potatoes recipe
A delicious dinner from T.G.I. Friday's - or is it? This chicken copycat recipe tastes so much like the real thing, you won't be able to tell it's home-made!
Ingredients
•1/2 ounce garlic butter
• 2 chicken breasts, pounded and seasoned with garlic
• mixed vegetables
• mashed potatoes
• 1 tablespoon sliced green onion
• 2 tablespoon garlic chips
• of something
Instructions
1. Heat sauté pan over medium heat; add garlic butter and cook for 30 seconds. Place seasoned chicken breasts in pan and sauté on each side for 1&1/2 minutes.
2. While finishing the chicken, add the vegetables. Flash sauté vegetables to coat with marinade. Mound mashed potatoes in the center of service plate and garnish with green onions.
3. Remove chicken from sauté pan and shingle breasts slightly on mashed potatoes. Distribute vegetables with juices around mashed potatoes. Distribute fried garlic chips over chicken breasts. Garnish with chopped parsley.
Ingredients
•1/2 ounce garlic butter
• 2 chicken breasts, pounded and seasoned with garlic
• mixed vegetables
• mashed potatoes
• 1 tablespoon sliced green onion
• 2 tablespoon garlic chips
• of something
Instructions
1. Heat sauté pan over medium heat; add garlic butter and cook for 30 seconds. Place seasoned chicken breasts in pan and sauté on each side for 1&1/2 minutes.
2. While finishing the chicken, add the vegetables. Flash sauté vegetables to coat with marinade. Mound mashed potatoes in the center of service plate and garnish with green onions.
3. Remove chicken from sauté pan and shingle breasts slightly on mashed potatoes. Distribute vegetables with juices around mashed potatoes. Distribute fried garlic chips over chicken breasts. Garnish with chopped parsley.
Wendy’s Chili recipe
As restaurant copycat recipes go, this version of Wendy's Chili is bang-on! We swear, if you put it into one of those paper cups like they serve it in at Wendy's, you'd be hard-pressed to tell this was simply a restaurant copycat recipe. It tastes just like Wendy's chili!
Serves: 8
Cooking Time: 3 hr
Ingredients
• 2 pound ground beef
• 1 29-ounce can tomato sauce
• 1 29-ounce can kidney beans with liquid
• 1 29-ounce can pinto beans with liquid
• 1 medium onion, diced
• 2 green chiles, diced
• 1 rib celery, diced
• 3 medium tomatoes, chopped
• 2 teaspoon cumin powder
• 3 tablespoon chili powder
• 1 1/2 teaspoon black pepper
• 2 teaspoon salt
• 2 cup water
Instructions
1. Brown the beef and drain the fat off.
2. Crumble the cooked beef into pea size pieces.
3. In a large pot, combine the beef with the remaining ingredients and bring to a simmer over low heat.
4. Cook, stirring every 15 minutes, for 2-3 hours.
Serves: 8
Cooking Time: 3 hr
Ingredients
• 2 pound ground beef
• 1 29-ounce can tomato sauce
• 1 29-ounce can kidney beans with liquid
• 1 29-ounce can pinto beans with liquid
• 1 medium onion, diced
• 2 green chiles, diced
• 1 rib celery, diced
• 3 medium tomatoes, chopped
• 2 teaspoon cumin powder
• 3 tablespoon chili powder
• 1 1/2 teaspoon black pepper
• 2 teaspoon salt
• 2 cup water
Instructions
1. Brown the beef and drain the fat off.
2. Crumble the cooked beef into pea size pieces.
3. In a large pot, combine the beef with the remaining ingredients and bring to a simmer over low heat.
4. Cook, stirring every 15 minutes, for 2-3 hours.
Weber Grill’s Famous Sangria recipe
Sangria is a type of wine punch common to the Iberian Peninsula, but it's very popular right here in the USA as well. This version copies the delicious sangria made at the Weber Grill, and it is just as tasty!
Ingredients
• 1 Granny Smith apple, diced
• 1 Red Delicious apple, diced
• 1 Bartlett pear, diced
• 1 orange, sliced
• 2 limes, sliced
• 1 cup simple syrup (equal amounts sugar and water heated until sugar is dissolved)
•3/4 pint orange juice
•3/4 cup brandy
•3/4 cup Triple Sec
Instructions
1. Combine all ingredients and gently mix.
2. Place in a container and refrigerate.
3. Serve base with equal parts sparkling wine or Champagne.
Ingredients
• 1 Granny Smith apple, diced
• 1 Red Delicious apple, diced
• 1 Bartlett pear, diced
• 1 orange, sliced
• 2 limes, sliced
• 1 cup simple syrup (equal amounts sugar and water heated until sugar is dissolved)
•3/4 pint orange juice
•3/4 cup brandy
•3/4 cup Triple Sec
Instructions
1. Combine all ingredients and gently mix.
2. Place in a container and refrigerate.
3. Serve base with equal parts sparkling wine or Champagne.
T.G.I. Friday’s Lemon Chicken with Pasta recipe
Use this copycat recipe to make a delicious take on Chicken Scaloppini. Lemon Chicken with Pasta is a delicious melding of savory and zesty flavors.
Ingredients
• 2 1/2 pound chicken breasts (pounded thin)
• 2 ounce olive oil
• 8 ounce sliced mushrooms
• 2 lemons, halved
• 4 ounce heavy whipping cream
• 4 artichokes
• 4 teaspoon parsley
• 12 ounce lemon sauce
• 20 ounce angel hair pasta
• 8 tablespoon fried pancetta
• 1 tablespoon fresh lemon juice
• 4 tablespoon fried capers
• 1 quart Chablis
• 3 teaspoon butter
• 1 quart whipping cream
• 1 tablespoon thyme
• salt and pepper, to taste
Instructions
1. For Chicken: Heat sauté pan to medium heat. Add oil and heat. Add chicken pieces to sauté pan and sauté on each side for one minute (or until no longer pink). Add sliced mushrooms to sauté pan and sauté with chicken for an additional minute. When mushrooms are cooked, squeeze juice from lemons into sauté pan and coat the chicken with juice (ensure there are no seeds). Add cream to pan and stir to incorporate. Bring to a boil. Cut artichoke halves in half again lengthwise, add to pan and cook for 15 seconds. Remove pan from heat. Add parsley and stir to incorporate. Add lemon sauce and stir to incorporate. DO NOT RETURN PAN TO HEAT/FLAME.
2. For Sauce: Boil Chablis to reduce to 2 cups. Add lemon juice, butter and melt slowly. Add whipping cream and simmer on low heat until thickened. Add spices and cool to room temperatures.
3. In large bowl, twirl pasta into a nest. Sprinkle chicken pieces against pasta and pour remaining contents of pan on and around the chicken. Sprinkle pancetta and capers over the entire dish. Garnish with chopped parsley.
Ingredients
• 2 1/2 pound chicken breasts (pounded thin)
• 2 ounce olive oil
• 8 ounce sliced mushrooms
• 2 lemons, halved
• 4 ounce heavy whipping cream
• 4 artichokes
• 4 teaspoon parsley
• 12 ounce lemon sauce
• 20 ounce angel hair pasta
• 8 tablespoon fried pancetta
• 1 tablespoon fresh lemon juice
• 4 tablespoon fried capers
• 1 quart Chablis
• 3 teaspoon butter
• 1 quart whipping cream
• 1 tablespoon thyme
• salt and pepper, to taste
Instructions
1. For Chicken: Heat sauté pan to medium heat. Add oil and heat. Add chicken pieces to sauté pan and sauté on each side for one minute (or until no longer pink). Add sliced mushrooms to sauté pan and sauté with chicken for an additional minute. When mushrooms are cooked, squeeze juice from lemons into sauté pan and coat the chicken with juice (ensure there are no seeds). Add cream to pan and stir to incorporate. Bring to a boil. Cut artichoke halves in half again lengthwise, add to pan and cook for 15 seconds. Remove pan from heat. Add parsley and stir to incorporate. Add lemon sauce and stir to incorporate. DO NOT RETURN PAN TO HEAT/FLAME.
2. For Sauce: Boil Chablis to reduce to 2 cups. Add lemon juice, butter and melt slowly. Add whipping cream and simmer on low heat until thickened. Add spices and cool to room temperatures.
3. In large bowl, twirl pasta into a nest. Sprinkle chicken pieces against pasta and pour remaining contents of pan on and around the chicken. Sprinkle pancetta and capers over the entire dish. Garnish with chopped parsley.
Jimmy Buffet’s Margaritaville Cheeseburger in Paradise recipe
There's nothing like a restaurant-quality burger in the comfort of your own home. Try this copycat recipe from Jimmy Buffet's Margaritaville and you'll never make another burger again.
Yields: 4
Ingredients
• 28 ounce USDA choice beef chuck, diced
• 2 tablespoon Kosher salt
• 1 tablespoon ground black pepper
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion salt
• 1 teaspoon celery salt
• 8 slices American cheese
• 4 sesame hamburger buns, toasted
• 8 leaves iceberg lettuce
• 4 slices tomato, .25 inch thick
• 4 slices red onion, .25 inch thick
• 4 toothpicks
• 4 pickle spears
• 2 pound Idaho potatoes, peeled, cut into fries and fried golden brown
Instructions
1. Using a meat grinder with a 3/8-inch plate, grind the meat. Change to a 1/8-inch plate, and grind a second time. Shape the ground meat into 4 (7-ounce) patties.
2. In a mixing bowl, combine the kosher salt, pepper, garlic salt, onion salt and celery salt. Mix well.
3. Place burger on a hot grill and season with the seasoning salt. Cook the burgers halfway to desired temperature and flip over and finish cooking.
4. Place cheese on the burger when it is 3/4 of the way cooked and melt. Place bottom bun on plate. Place burger on bottom bun. Place lettuce, tomato and onion on top of the burger. Cover with top bun and secure with a wooden pick. Place pickle next to the burger. Place fries on the plate.
Yields: 4
Ingredients
• 28 ounce USDA choice beef chuck, diced
• 2 tablespoon Kosher salt
• 1 tablespoon ground black pepper
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion salt
• 1 teaspoon celery salt
• 8 slices American cheese
• 4 sesame hamburger buns, toasted
• 8 leaves iceberg lettuce
• 4 slices tomato, .25 inch thick
• 4 slices red onion, .25 inch thick
• 4 toothpicks
• 4 pickle spears
• 2 pound Idaho potatoes, peeled, cut into fries and fried golden brown
Instructions
1. Using a meat grinder with a 3/8-inch plate, grind the meat. Change to a 1/8-inch plate, and grind a second time. Shape the ground meat into 4 (7-ounce) patties.
2. In a mixing bowl, combine the kosher salt, pepper, garlic salt, onion salt and celery salt. Mix well.
3. Place burger on a hot grill and season with the seasoning salt. Cook the burgers halfway to desired temperature and flip over and finish cooking.
4. Place cheese on the burger when it is 3/4 of the way cooked and melt. Place bottom bun on plate. Place burger on bottom bun. Place lettuce, tomato and onion on top of the burger. Cover with top bun and secure with a wooden pick. Place pickle next to the burger. Place fries on the plate.
Copeland’s of New Orleans Beer Cheese Ball recipe
This delicious appetizer is packed with cheesy flavor and has a hint of beer. Serve this restaurant copycat recipe with your favorite bread or crackers. It's sure to be a hit.
Ingredients
• 1 pound cheddar cheese, grated
• 1 pound Velveeta cheese, grated
• 3 cloves garlic, chopped
• 3 tablespoon Worcestershire sauce
•1/2 can beer
• 1 teaspoon salt
• 1 teaspoon powdered mustard
• Tabasco sauce, to taste
• Paprika, for garnish
• Parsley, chopped, for garnish
Instructions
1. Combine ingredients; shape into desired form. Wrap cheese with plastic wrap; refrigerate overnight.
2. Unwrap cheese; sprinkle with paprika and parsley.
3. Serve with crackers.
Ingredients
• 1 pound cheddar cheese, grated
• 1 pound Velveeta cheese, grated
• 3 cloves garlic, chopped
• 3 tablespoon Worcestershire sauce
•1/2 can beer
• 1 teaspoon salt
• 1 teaspoon powdered mustard
• Tabasco sauce, to taste
• Paprika, for garnish
• Parsley, chopped, for garnish
Instructions
1. Combine ingredients; shape into desired form. Wrap cheese with plastic wrap; refrigerate overnight.
2. Unwrap cheese; sprinkle with paprika and parsley.
3. Serve with crackers.
Cheesecake Factory Bruschetta recipe
This is one of the most delicious recipes for one of the simplest appetizers - you can't go wrong. Serve copycat Cheesecake Factory Bruschetta at your next dinner party.
Ingredients
• 1 1/2 cup chopped Roma tomatoes
• 3 tablespoon diced red onions
• 1 large clove garlic, minced
• 2 tablespoon fresh basil, chopped
• 2 tablespoon olive oil
•1/2 teaspoon red wine vinegar
•1/4 teaspoon salt
• freshly ground black pepper, to taste
•1/2 loaf French baguette or crusty Italian bread
• 3 sprigs cilantro
Instructions
1. Combine tomatoes, red onion, garlic and basil in a medium bowl. Add 1/2 tablespoon of oil, vinegar, salt and pepper and mix well. Cover the bowl and refrigerate for one hour.
2. When ready to serve, preheat broiler and slice the baguette in 1-inch slices on a 45 degree angle to make 5 to 7 slices of bread.
3. Combine remaining 1 1/2 tablespoons oil with the garlic salt. Brush entire surface of both sides of each slice with olive oil mixture. Broil slices for 1 1/2 to 2 minutes per side, until surface starts to brown. Arrange bread like wheel spokes on serving plate. Spoon the chilled tomato in neatly onto bread slices where they meet at the center of the plate. Garnish with cilantro.
Ingredients
• 1 1/2 cup chopped Roma tomatoes
• 3 tablespoon diced red onions
• 1 large clove garlic, minced
• 2 tablespoon fresh basil, chopped
• 2 tablespoon olive oil
•1/2 teaspoon red wine vinegar
•1/4 teaspoon salt
• freshly ground black pepper, to taste
•1/2 loaf French baguette or crusty Italian bread
• 3 sprigs cilantro
Instructions
1. Combine tomatoes, red onion, garlic and basil in a medium bowl. Add 1/2 tablespoon of oil, vinegar, salt and pepper and mix well. Cover the bowl and refrigerate for one hour.
2. When ready to serve, preheat broiler and slice the baguette in 1-inch slices on a 45 degree angle to make 5 to 7 slices of bread.
3. Combine remaining 1 1/2 tablespoons oil with the garlic salt. Brush entire surface of both sides of each slice with olive oil mixture. Broil slices for 1 1/2 to 2 minutes per side, until surface starts to brown. Arrange bread like wheel spokes on serving plate. Spoon the chilled tomato in neatly onto bread slices where they meet at the center of the plate. Garnish with cilantro.
Buca di Beppo-Style Chicken Marsala recipe
Buca di Beppo has become hugely popular thanks to its family-sized servings of Italian favorites. Now you can cook up a big plate of restaurant-quality chicken marsala at home using this copycat restaurant recipe.
Ingredients
• olive oil, to taste
• 4 thin chicken breast cutlets
• 2 ounce low salt bacon, cut into 1/4 inch pieces
• 1/2 cup all purpose flour
• coarse salt
• freshly ground pepper, to taste
• 1/2 cup dry Marsala wine
• 3 tablespoon heavy cream
Instructions
1. Coat a large skillet lightly with olive o9il and set over medium-high heat. Add bacon and cook until crisp and lightly browned. Remove with a slotted spoon; set aside. Leave fat in pan. Put flour on a plate. Pat cutlets dry. Season lightly with salt and pepper, then dredge in flour.
2. Heat pan with bacon fat over medium-high heat. Add a touch more olive oil if necessary to make approximately 2 tablespoons. When fat is hot, shake excess flour off cutlets and place in pan. Sauté, turning once until browned on both sides. Thin cutlets should only take a few minutes per side. Remove cutlets. Pour excess fat from pan. With pan over medium-high heat, add the Marsala and scrape up the browned bits from the bottom of the pan. Cook Marsala until it is reduced by one quarter.
3. Stir in cream and simmer until you get a nicely thickened sauce. Return the chicken and bacon to the pan and turn the cutlets to coat and reheat for a minute. Serve with the sauce over the top, with a sprinkling of parsley.
Ingredients
• olive oil, to taste
• 4 thin chicken breast cutlets
• 2 ounce low salt bacon, cut into 1/4 inch pieces
• 1/2 cup all purpose flour
• coarse salt
• freshly ground pepper, to taste
• 1/2 cup dry Marsala wine
• 3 tablespoon heavy cream
Instructions
1. Coat a large skillet lightly with olive o9il and set over medium-high heat. Add bacon and cook until crisp and lightly browned. Remove with a slotted spoon; set aside. Leave fat in pan. Put flour on a plate. Pat cutlets dry. Season lightly with salt and pepper, then dredge in flour.
2. Heat pan with bacon fat over medium-high heat. Add a touch more olive oil if necessary to make approximately 2 tablespoons. When fat is hot, shake excess flour off cutlets and place in pan. Sauté, turning once until browned on both sides. Thin cutlets should only take a few minutes per side. Remove cutlets. Pour excess fat from pan. With pan over medium-high heat, add the Marsala and scrape up the browned bits from the bottom of the pan. Cook Marsala until it is reduced by one quarter.
3. Stir in cream and simmer until you get a nicely thickened sauce. Return the chicken and bacon to the pan and turn the cutlets to coat and reheat for a minute. Serve with the sauce over the top, with a sprinkling of parsley.
Applebee’s Vegetable Pizza with Spinach-Artichoke Sauce recipe
Copycat vegetable pizza uses delicious spinach-artichoke dip as a sauce, rather than tomatoes. It's not your typical pizza, but that's what makes it so interesting!
Ingredients
• 1 10 inch flour tortilla
• butter-flavor oil, as needed
•1/2 cup sliced mushrooms
• black pepper, to taste
• granulated garlic, to taste
• salt, to taste
• 4 ounce Hot Spinach and Artichoke Dip
•1/4 cup tomatoes, diced
•1/2 teaspoon Italian seasoning
•1/2 cup mozzarella cheese, shredded
Instructions
1. To make pizza: In a hot sauté pan or on a griddle, place sliced mushrooms and butter-flavor oil and season with salt, pepper and garlic. Cook until hot.
2. Brush tortilla with oil and place on griddle. Spread spinach and artichoke dip evenly on top of tortilla to within 1/2 inch of the edge. Top with mushrooms, when cooked, Italian seasoning and diced tomatoes. Sprinkle shredded mozzarella cheese over pizza and remove from griddle and place on a pizza pan in an oven preheated to 350 degrees F. Remove from oven when cheese is melted and top with shredded Parmesan/Romano cheese. Cut into wedges and serve.
TO MAKE SPINACH AND ARTICHOKE DIP:
1 (10 ounce) box frozen, chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and rough chopped
1 cup shredded parmesan/Romano cheese blend
1/2 cup shredded mozzarella cheese
10 ounces prepared Alfredo sauce
1 teaspoon minced garlic
4 ounces (1/2 package) softened cream cheese
1. Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish. Bake in an oven preheated to 350 degrees F for 30 minutes or until cheeses are bubbling and melted. Serve as sauce for the pizza, or as dip for bread or chips.
Ingredients
• 1 10 inch flour tortilla
• butter-flavor oil, as needed
•1/2 cup sliced mushrooms
• black pepper, to taste
• granulated garlic, to taste
• salt, to taste
• 4 ounce Hot Spinach and Artichoke Dip
•1/4 cup tomatoes, diced
•1/2 teaspoon Italian seasoning
•1/2 cup mozzarella cheese, shredded
Instructions
1. To make pizza: In a hot sauté pan or on a griddle, place sliced mushrooms and butter-flavor oil and season with salt, pepper and garlic. Cook until hot.
2. Brush tortilla with oil and place on griddle. Spread spinach and artichoke dip evenly on top of tortilla to within 1/2 inch of the edge. Top with mushrooms, when cooked, Italian seasoning and diced tomatoes. Sprinkle shredded mozzarella cheese over pizza and remove from griddle and place on a pizza pan in an oven preheated to 350 degrees F. Remove from oven when cheese is melted and top with shredded Parmesan/Romano cheese. Cut into wedges and serve.
TO MAKE SPINACH AND ARTICHOKE DIP:
1 (10 ounce) box frozen, chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and rough chopped
1 cup shredded parmesan/Romano cheese blend
1/2 cup shredded mozzarella cheese
10 ounces prepared Alfredo sauce
1 teaspoon minced garlic
4 ounces (1/2 package) softened cream cheese
1. Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish. Bake in an oven preheated to 350 degrees F for 30 minutes or until cheeses are bubbling and melted. Serve as sauce for the pizza, or as dip for bread or chips.
Andiamo’s Raspberry Chocolate Mini-Cakes recipe
This sweet and sophisticated copycat recipe comes from Andiamo, a popular California restaurant. Bittersweet chocolate and raspberries give these little cakes gourmet taste.
Ingredients
• 1 basket fresh raspberries
• 3/4 cup granulated sugar
• 1/4 cup brandy
• 1/4 teaspoon cinnamon
• 1 tablespoon unsweetened cocoa powder
• 2 ounce bittersweet or semisweet chocolate, chopped
• 1/4 cup unsalted butter, cut small
• 2 large egg yolks
• 1 large egg
Instructions
1. Combine raspberries with 1/2 cup sugar, brandy and cinnamon in a medium saucepan. Stir and simmer over medium heat until sugar dissolves and sauce thickens, about 10 minutes.
2. Remove 1/4 cup of raspberries from saucepan and drain, saving sauce. Butter two 3/4 cup custard cups. Whisk cocoa and remaining 1/4 cup sugar in a small bowl.
3. Stir chocolate and butter in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Whisk in cocoa mixture. Whisk in egg yolks, then whole egg and flour. Fold in reserved 1/4 cup berries. Pour batter into two custard cups.
4. Bake at 350 degrees F until edges are set and center is still shiny and tester comes out with some wet batter attached, about 22 minutes.
5. To serve, cut around warm cakes to loosen. Turn out onto plates. Spoon sauce on the side. Sift confectioners' sugar over and garnish with mint.
Notes
Cakes are to have a slightly soft center. both sauce and cakes can be made ahead of time. Cakes can be made ahead of time and refrigerated. When ready to eat, heat in microwave for about 1 minute.
Ingredients
• 1 basket fresh raspberries
• 3/4 cup granulated sugar
• 1/4 cup brandy
• 1/4 teaspoon cinnamon
• 1 tablespoon unsweetened cocoa powder
• 2 ounce bittersweet or semisweet chocolate, chopped
• 1/4 cup unsalted butter, cut small
• 2 large egg yolks
• 1 large egg
Instructions
1. Combine raspberries with 1/2 cup sugar, brandy and cinnamon in a medium saucepan. Stir and simmer over medium heat until sugar dissolves and sauce thickens, about 10 minutes.
2. Remove 1/4 cup of raspberries from saucepan and drain, saving sauce. Butter two 3/4 cup custard cups. Whisk cocoa and remaining 1/4 cup sugar in a small bowl.
3. Stir chocolate and butter in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Whisk in cocoa mixture. Whisk in egg yolks, then whole egg and flour. Fold in reserved 1/4 cup berries. Pour batter into two custard cups.
4. Bake at 350 degrees F until edges are set and center is still shiny and tester comes out with some wet batter attached, about 22 minutes.
5. To serve, cut around warm cakes to loosen. Turn out onto plates. Spoon sauce on the side. Sift confectioners' sugar over and garnish with mint.
Notes
Cakes are to have a slightly soft center. both sauce and cakes can be made ahead of time. Cakes can be made ahead of time and refrigerated. When ready to eat, heat in microwave for about 1 minute.
Taco Bell Chalupa Supreme recipe
Taco Bell's food is known for being inexpensive, but why not save yourself even more money by staying home and making a copycat recipe instead? Taco Bell's Chalupa Supreme recipe tastes just like the real thing!
Ingredients
• 1 pound ground beef
•1/4 cup flour
• 1 tablespoon chili powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 tablespoon dried minced onion
•1/2 cup water
• flat bread (pita will work)
• oil (for deep frying)
• sour cream, to taste
• shredded lettuce, to taste
• shredded Cheddar/jack cheese, to taste
• diced tomatoes, to taste
Instructions
1. Mix dried onion with water in a small bowl and let stand for five minutes.
2. Combine ground beef, flour, chili powder, paprika and salt. Mix well. Add onions and water. Mix again. In a skillet, cook beef mixture until browned. Stir often while cooking so no large chunks form; it should be more like a paste.
3. Remove from heat and keep warm. In a deep-fryer (or you can use a skillet) deep fry the bread for 30 seconds. Let drain on absorbent towels. Build Chalupas starting with meat, then sour cream, lettuce cheese, and tomatoes in that order. Top with hot sauce or salsa if desired.
Ingredients
• 1 pound ground beef
•1/4 cup flour
• 1 tablespoon chili powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 tablespoon dried minced onion
•1/2 cup water
• flat bread (pita will work)
• oil (for deep frying)
• sour cream, to taste
• shredded lettuce, to taste
• shredded Cheddar/jack cheese, to taste
• diced tomatoes, to taste
Instructions
1. Mix dried onion with water in a small bowl and let stand for five minutes.
2. Combine ground beef, flour, chili powder, paprika and salt. Mix well. Add onions and water. Mix again. In a skillet, cook beef mixture until browned. Stir often while cooking so no large chunks form; it should be more like a paste.
3. Remove from heat and keep warm. In a deep-fryer (or you can use a skillet) deep fry the bread for 30 seconds. Let drain on absorbent towels. Build Chalupas starting with meat, then sour cream, lettuce cheese, and tomatoes in that order. Top with hot sauce or salsa if desired.
Taco Bell Meat Seasoning recipe
If you love Taco Bell, you'll be so excited to make this copycat recipe for their meat seasoning. There's something special about the flavor of a Taco Bell taco, and now you can replicate it at home. Woo hoo!
Serves: 6
Cooking Time: 30 min
Ingredients
• 1 1/3 pound lean finely ground chuck
• 1 1/2 tablespoon Mesa Corn Flour
• 4 1/2 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon paprika
• 1/4 teaspoon cumin
• 1/2 teaspoon garlic salt
• 1/4 teaspoon sugar
• 1 teaspoon dry minced onions
• 1/2 teaspoon beef bouillon
Instructions
1. Mix together all ingredient except the meat. Stir the spice mixture well making sure that all spices have been blended well.
2. Crumble ground beef and brown stirring well.
3. Remove from heat, rinse with hot water and drain water and grease from beef.
4. Return ground chuck to the pan and add taco seasoning.
5. Add 3/4 - 1 cup water to ground beef and taco seasoning and simmer on medium low temperature for 20 minutes.
6. Simmer until most of moisture has cooked away. 7. Remove from heat when moisture in meat as dissipated but meat is not dry.
Serves: 6
Cooking Time: 30 min
Ingredients
• 1 1/3 pound lean finely ground chuck
• 1 1/2 tablespoon Mesa Corn Flour
• 4 1/2 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon paprika
• 1/4 teaspoon cumin
• 1/2 teaspoon garlic salt
• 1/4 teaspoon sugar
• 1 teaspoon dry minced onions
• 1/2 teaspoon beef bouillon
Instructions
1. Mix together all ingredient except the meat. Stir the spice mixture well making sure that all spices have been blended well.
2. Crumble ground beef and brown stirring well.
3. Remove from heat, rinse with hot water and drain water and grease from beef.
4. Return ground chuck to the pan and add taco seasoning.
5. Add 3/4 - 1 cup water to ground beef and taco seasoning and simmer on medium low temperature for 20 minutes.
6. Simmer until most of moisture has cooked away. 7. Remove from heat when moisture in meat as dissipated but meat is not dry.
Sizzler Sizzlin’ Onion Stack Steak recipe
This restaurant copycat recipe is packed with flavor. Two kinds of onions topped high on a perfect steak make for a delicious and filling meal. You can serve this with your favorite side dish, but we recommend a hot baked potato.
Serves: 1
Ingredients
• 8 ounce favorite steak
• 1 1/2 teaspoon steakhouse seasoning
• 1 ounce onion straws
• 3 ounce caramelized onions
• 2 sprigs parsley
• Au jus
Instructions
1. Prepare steak to your liking using your favorite steak house seasoning.
2. Place 3 ounces of caramelized onions on plate. Once steak is ready, place steak on caramelized onions. Top steak with Onion Straws. Sprinkle chopped parsley on top of Onion Straws.
3. Serve with baked potato or vegetable of your choice.
Serves: 1
Ingredients
• 8 ounce favorite steak
• 1 1/2 teaspoon steakhouse seasoning
• 1 ounce onion straws
• 3 ounce caramelized onions
• 2 sprigs parsley
• Au jus
Instructions
1. Prepare steak to your liking using your favorite steak house seasoning.
2. Place 3 ounces of caramelized onions on plate. Once steak is ready, place steak on caramelized onions. Top steak with Onion Straws. Sprinkle chopped parsley on top of Onion Straws.
3. Serve with baked potato or vegetable of your choice.
Macaroni Grill Shrimp Portofino recipe
This simple and flavorful shrimp dish is perfect over rice or pasta. Try this copycat recipe from the Macaroni Grill tonight and please the entire family.
Serves: 4
Ingredients
• 16 medium mushrooms
• 2 teaspoon garlic, chopped
• 1/2 cup butter, melted
• 16 large shrimp, cleaned
• 1/2 teaspoon pepper
• 1/4 cup fresh lemon juice
• 1 jar marinated artichoke hearts
• 4 slices lemon
• 2 tablespoon parsley
Instructions
1. Saute mushrooms and garlic in butter until almost tender. Add shrimp and sauté until shrimp is cooked, about 3 minutes (do not overcook!). Add remaining ingredients except lemon and parsley and heat through.
2. Serve over pasta or rice. Garnish with lemon slices and parsley.
Serves: 4
Ingredients
• 16 medium mushrooms
• 2 teaspoon garlic, chopped
• 1/2 cup butter, melted
• 16 large shrimp, cleaned
• 1/2 teaspoon pepper
• 1/4 cup fresh lemon juice
• 1 jar marinated artichoke hearts
• 4 slices lemon
• 2 tablespoon parsley
Instructions
1. Saute mushrooms and garlic in butter until almost tender. Add shrimp and sauté until shrimp is cooked, about 3 minutes (do not overcook!). Add remaining ingredients except lemon and parsley and heat through.
2. Serve over pasta or rice. Garnish with lemon slices and parsley.
Macaroni Grill Roasted Garlic Lemon Vinaigrette recipe
This salad dressing combines roasted garlic and light lemon juice to create the perfect flavor for an Italian salad. Top your favorite greens or veggies with this restaurant copycat dressing from Macaroni Grill.
Ingredients
•1/4 cup red wine vinegar
• 3 tablespoon honey
•1/2 tablespoon salt
•1/2 ounce roasted garlic
•3/4 cup olive oil
•1/2 lemon, juiced
Instructions
1. Place vinegar, honey, salt and roasted garlic in a food processor. Puree until garlic is chopped very fine.
2. With the food processor still running, add olive oil and lemon juice. Refrigerate until ready to use.
Ingredients
•1/4 cup red wine vinegar
• 3 tablespoon honey
•1/2 tablespoon salt
•1/2 ounce roasted garlic
•3/4 cup olive oil
•1/2 lemon, juiced
Instructions
1. Place vinegar, honey, salt and roasted garlic in a food processor. Puree until garlic is chopped very fine.
2. With the food processor still running, add olive oil and lemon juice. Refrigerate until ready to use.
Macaroni Grill Penne Rustica recipe
This restaurant copycat pasta dish is loaded with flavor. Between the shrimp, chicken, pancetta and the creamy sauce, this isn't a dish you will soon forget.
Serves: 6
Ingredients
• 2 teaspoon butter
• 2 teaspoon garlic, chopped
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 1 teaspoon rosemary, chopped
• 1 cup Marsala wine
• 1/4 teaspoon cayenne pepper
• 8 cup heavy cream
• 1 ounce pancetta or bacon
• of something
• 18 shrimp, peeled and deveined
• 12 ounce grilled chicken breast, sliced
• 4 1/2 cup sauce (from recipe below)
• 48 ounce penne pasta, cooked
• 3 teaspoon pimento
• 6 ounce butter
• 1 teaspoon shallots, chopped
• 1 pinch salt and pepper
• 1 cup Parmesan cheese
• 1/2 teaspoon paprika
• 6 sprigs fresh rosemary
Instructions
Gratinata Sauce (The sauce uses the ingredients listed from butter through heavy cream)
1. Sauté butter, garlic, and rosemary until garlic begins to brown. Add Marsala wine and reduce by one-third. Add remaining ingredients and reduce by half of original volume. Set aside.
Penne Rustica:
2. Sauté pancetta until begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pink but still translucent. Add chicken, salt, pepper, and mix thoroughly. Add gratinata sauce and 1/2 cup of parmesan cheese and simmer until sauce thickens.
3. In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimientos and sprinkle with paprika. Bake at 475 degrees F for 10 to 15 minutes. Remove and garnish with fresh rosemary sprig.
Serves: 6
Ingredients
• 2 teaspoon butter
• 2 teaspoon garlic, chopped
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 1 teaspoon rosemary, chopped
• 1 cup Marsala wine
• 1/4 teaspoon cayenne pepper
• 8 cup heavy cream
• 1 ounce pancetta or bacon
• of something
• 18 shrimp, peeled and deveined
• 12 ounce grilled chicken breast, sliced
• 4 1/2 cup sauce (from recipe below)
• 48 ounce penne pasta, cooked
• 3 teaspoon pimento
• 6 ounce butter
• 1 teaspoon shallots, chopped
• 1 pinch salt and pepper
• 1 cup Parmesan cheese
• 1/2 teaspoon paprika
• 6 sprigs fresh rosemary
Instructions
Gratinata Sauce (The sauce uses the ingredients listed from butter through heavy cream)
1. Sauté butter, garlic, and rosemary until garlic begins to brown. Add Marsala wine and reduce by one-third. Add remaining ingredients and reduce by half of original volume. Set aside.
Penne Rustica:
2. Sauté pancetta until begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pink but still translucent. Add chicken, salt, pepper, and mix thoroughly. Add gratinata sauce and 1/2 cup of parmesan cheese and simmer until sauce thickens.
3. In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimientos and sprinkle with paprika. Bake at 475 degrees F for 10 to 15 minutes. Remove and garnish with fresh rosemary sprig.
Macaroni Grill Focaccia recipe
This rosemary focaccia is the perfect bread to dip in a flavorful olive oil. Serve this as a starter or use as the base for a hearty sandwich.
Serves: 8
Ingredients
• 9 tablespoon olive oil
• 3 cup all-purpose flour, unsifted
• 3/4 cup semolina flour, unsifted
• 1/2 teaspoon salt
• 1 1/2 tablespoon quick-rising dry yeast
• 1 1/2 cup hot milk
• 1 tablespoon fresh rosemary leaves
Instructions
1. Pour a scant tablespoon of the olive oil into a 9-inch square cake pan; spread evenly to cover bottom and sides. Place all-purpose flour, semolina flour, 2 tablespoons of the olive oil, 1/4 teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a dough hook. (The mixing can be done by hand as well.) Blend ingredients on medium speed. Reduce speed to low and slowly add hot milk. Raise the speed to medium and continue mixing for 5 minutes (knead about 8 to 10 minutes by hand).
2. Sprinkle bottom of cake pan with a little flour. Remove dough from bowl and spread out evenly in pan. Cover with a towel and let rest for 30 minutes.
3. Preheat oven to 400 degrees F.
4. Remove towel. Brush dough with 1 to 2 tablespoons of the olive oil. Sprinkle top with additional salt and rosemary. Bake for 20 minutes.
5. Remove from oven and drizzle with remaining oil.
Serves: 8
Ingredients
• 9 tablespoon olive oil
• 3 cup all-purpose flour, unsifted
• 3/4 cup semolina flour, unsifted
• 1/2 teaspoon salt
• 1 1/2 tablespoon quick-rising dry yeast
• 1 1/2 cup hot milk
• 1 tablespoon fresh rosemary leaves
Instructions
1. Pour a scant tablespoon of the olive oil into a 9-inch square cake pan; spread evenly to cover bottom and sides. Place all-purpose flour, semolina flour, 2 tablespoons of the olive oil, 1/4 teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a dough hook. (The mixing can be done by hand as well.) Blend ingredients on medium speed. Reduce speed to low and slowly add hot milk. Raise the speed to medium and continue mixing for 5 minutes (knead about 8 to 10 minutes by hand).
2. Sprinkle bottom of cake pan with a little flour. Remove dough from bowl and spread out evenly in pan. Cover with a towel and let rest for 30 minutes.
3. Preheat oven to 400 degrees F.
4. Remove towel. Brush dough with 1 to 2 tablespoons of the olive oil. Sprinkle top with additional salt and rosemary. Bake for 20 minutes.
5. Remove from oven and drizzle with remaining oil.
Chili’s Grilled Chicken Fettuccine recipe
This copycat pasta recipe is rich and creamy, with a spike of Cajun seasoning. You won't be able to believe this isn't from Chili's!
Serves: 2
Ingredients
• 2 boneless skinless chicken breast halves, cut into strips
• 2 teaspoon Cajun seasoning
• 2 tablespoon butter or margarine
• 1 1/2 cup heavy cream
• 1/4 teaspoon dried basil
• 1/4 teaspoon lemon pepper seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon garlic powder
• 4 ounce fettuccine, cooked and drained
• units of something
Instructions
1. Place chicken and Cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat.
2. In a large skillet over medium heat, sauté chicken in butter until almost tender, about 5 to 7 minutes. Reduce heat. Add cream and seasoning; heat through. Add pasta and toss; heat throughout. Sprinkle Parmesan cheese if desired.
Serves: 2
Ingredients
• 2 boneless skinless chicken breast halves, cut into strips
• 2 teaspoon Cajun seasoning
• 2 tablespoon butter or margarine
• 1 1/2 cup heavy cream
• 1/4 teaspoon dried basil
• 1/4 teaspoon lemon pepper seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon garlic powder
• 4 ounce fettuccine, cooked and drained
• units of something
Instructions
1. Place chicken and Cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat.
2. In a large skillet over medium heat, sauté chicken in butter until almost tender, about 5 to 7 minutes. Reduce heat. Add cream and seasoning; heat through. Add pasta and toss; heat throughout. Sprinkle Parmesan cheese if desired.
Monday, May 16, 2011
Applebee's Classic Patty Melt recipe
Description
Use free copycat recipes to discover the secrets professional chefs use to make delicious restaurant recipes. Find out what makes the great recipes at Applebee's taste so good with Applebee's copycat recipes.
Serves: 1
Ingredients
• 1 burger patty
• Salt, pepper and garlic powder, to taste
• Melted butter, as needed
• 2 pieces Italian bread
• 2 tablespoon mayonnaise with mustard and roasted garlic
• 2 slices Swiss cheese
• 2 slices Cheddar cheese
•1/2 cup onions, sliced
Instructions
1. Season one side of the burger with salt, pepper and garlic. Place on grill or in broiler, seasoned side down. Then season the other side. Cook
to desired doneness.
2. While burger is cooking, melt butter in fry pan on medium heat or in electric skillet set at 350 degrees F. Spread mayonnaise onto bread.
3. Drop bread, dry side down, onto melted pools and swirl to coat to avoid sticking and burning.
4. Cover one slice of bread with two slices of Swiss cheese and the other with two slices of Cheddar.
5. In a separate frying pan, melt butter and saute sliced onions. Season with salt, pepper and garlic while heating.
6. Place cooked burger patty on top of one cheese-topped slice of bread and the sauteed onions on the other.
7. Carefully close and cut sandwich. Serve with your favorite summer side dish.
Use free copycat recipes to discover the secrets professional chefs use to make delicious restaurant recipes. Find out what makes the great recipes at Applebee's taste so good with Applebee's copycat recipes.
Serves: 1
Ingredients
• 1 burger patty
• Salt, pepper and garlic powder, to taste
• Melted butter, as needed
• 2 pieces Italian bread
• 2 tablespoon mayonnaise with mustard and roasted garlic
• 2 slices Swiss cheese
• 2 slices Cheddar cheese
•1/2 cup onions, sliced
Instructions
1. Season one side of the burger with salt, pepper and garlic. Place on grill or in broiler, seasoned side down. Then season the other side. Cook
to desired doneness.
2. While burger is cooking, melt butter in fry pan on medium heat or in electric skillet set at 350 degrees F. Spread mayonnaise onto bread.
3. Drop bread, dry side down, onto melted pools and swirl to coat to avoid sticking and burning.
4. Cover one slice of bread with two slices of Swiss cheese and the other with two slices of Cheddar.
5. In a separate frying pan, melt butter and saute sliced onions. Season with salt, pepper and garlic while heating.
6. Place cooked burger patty on top of one cheese-topped slice of bread and the sauteed onions on the other.
7. Carefully close and cut sandwich. Serve with your favorite summer side dish.
Applebee's Broiled Salmon With Garlic Butterutter recipe
Description
Applebee's has become one of the best restaurants around because of the quality of its food. Free copycat recipes let you replicate restaurant dishes in your own kitchen. Applebees copycat recipes are always great, no matter the occasion.
Serves: 4
Cooking Time: 7 min
Ingredients
• 4 5-ounce salmon filets
• Melted butter, as needed
• Pepper, to taste
• Granulated garlic, to taste
• Salt, to taste
• Garlic butter, as needed
Instructions
1. Preheat skillet or grill to 550 degrees F. Brush raw salmon filets with melted butter. Do not reuse butter. Wash brush before using to dab with
garlic butter before serving.
2. Shake/sprinkle salt, pepper and garlic over each side of the salmon. Place salmon in pan or on grill.
3. Cook fish approximately four minutes (varies with weight and thickness), turning halfway at two minutes on grill to achieve "diamond" grill
marks.
4. Turn salmon over gently and cook approximately three minutes, turning halfway through.
5. Remove from heat and lightly dab top surface with garlic butter before serving.
Applebee's has become one of the best restaurants around because of the quality of its food. Free copycat recipes let you replicate restaurant dishes in your own kitchen. Applebees copycat recipes are always great, no matter the occasion.
Serves: 4
Cooking Time: 7 min
Ingredients
• 4 5-ounce salmon filets
• Melted butter, as needed
• Pepper, to taste
• Granulated garlic, to taste
• Salt, to taste
• Garlic butter, as needed
Instructions
1. Preheat skillet or grill to 550 degrees F. Brush raw salmon filets with melted butter. Do not reuse butter. Wash brush before using to dab with
garlic butter before serving.
2. Shake/sprinkle salt, pepper and garlic over each side of the salmon. Place salmon in pan or on grill.
3. Cook fish approximately four minutes (varies with weight and thickness), turning halfway at two minutes on grill to achieve "diamond" grill
marks.
4. Turn salmon over gently and cook approximately three minutes, turning halfway through.
5. Remove from heat and lightly dab top surface with garlic butter before serving.
T.G.I. Friday's Sizzling Chicken and Cheese recipe
Description
This restaurant favorite is quick and easy to make at home and tastes just like it does when you go out. Everyone loves chicken, so roll out this popular recipe for dinner tonight.
Ingredients
• 2 4-ounce chicken breasts
• 2 tablespoon olive oil
• 1 teaspoon garlic, chopped
• 1/2 cup Chihuahua cheese, shredded
• 2 slices American cheese
• Mashed potatoes
• 2 tablespoon garlic, chopped
• 2 tablespoon parsley, chopped
• 2 ounce olive oil
• 1 teaspoon red chiles, crushed
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 green pepper, julienned
• 1 red pepper, julienned
• 1 yellow onion, julienned
Instructions
1. Combine all marinade ingredients, including 2 tablespoons garlic, parsley, 2 ounces olive oil, red chiles, salt and pepper. Place chicken
breasts in marinade and refrigerate for 2 to 4 hours.
2. Pound chicken breasts to even thickness.
3. Slice peppers and onions and saute in olive oil. Season with salt and pepper.
4. Saute chicken breasts in olive oil over medium heat; cook evenly on both sides to a golden brown color.
5. Heat cast iron skillet on burner over medium heat until very hot. Place mashed potatoes on top portion of skillet. Place cheeses on bottom
portion of skillet and cover with pepper and onion medley. Add chicken to top of pepper and onion medley, resting on potatoes. Top with
chopped parsley. Serve "sizzling."
This restaurant favorite is quick and easy to make at home and tastes just like it does when you go out. Everyone loves chicken, so roll out this popular recipe for dinner tonight.
Ingredients
• 2 4-ounce chicken breasts
• 2 tablespoon olive oil
• 1 teaspoon garlic, chopped
• 1/2 cup Chihuahua cheese, shredded
• 2 slices American cheese
• Mashed potatoes
• 2 tablespoon garlic, chopped
• 2 tablespoon parsley, chopped
• 2 ounce olive oil
• 1 teaspoon red chiles, crushed
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 green pepper, julienned
• 1 red pepper, julienned
• 1 yellow onion, julienned
Instructions
1. Combine all marinade ingredients, including 2 tablespoons garlic, parsley, 2 ounces olive oil, red chiles, salt and pepper. Place chicken
breasts in marinade and refrigerate for 2 to 4 hours.
2. Pound chicken breasts to even thickness.
3. Slice peppers and onions and saute in olive oil. Season with salt and pepper.
4. Saute chicken breasts in olive oil over medium heat; cook evenly on both sides to a golden brown color.
5. Heat cast iron skillet on burner over medium heat until very hot. Place mashed potatoes on top portion of skillet. Place cheeses on bottom
portion of skillet and cover with pepper and onion medley. Add chicken to top of pepper and onion medley, resting on potatoes. Top with
chopped parsley. Serve "sizzling."
The Cheesecake Factory's Santa Fe Chicken Salad recipe
Description
Lime dressing adds a cool zest to this Tex-Mex inspired marinated chicken dish. This copycat recipe serves twelve; prepare it for your next outdoor dinner party!
Serves: 12
Ingredients
• 6 chicken breast halves
• 1/2 cup teriyaki marinade
• 16 cup romaine and leaf lettuce
• 1 cup cilantro
• 2 15 ounce cans of black beans, rinsed
• 2 cans of whole kernel corn, drained
• 3 cup jack cheese, grated
• 3 cup toasted corn tortilla strips
• 3 cup diced seeded tomatoes
Instructions
1. Marinate chicken 1 hour in teriyaki marinade.
2. Broil and baste chicken approximately 15 minutes; cool, then cut into bite size pieces or shred.
3. Tear greens; add cilantro and 1 cup each of beans and corn. Dress with Lime Dressing.
For Lime Dressing
1/2 teaspoon lime zest
2 tablespoons lime juice
1 tablespoon snipped cilantro
1/4 teaspoon salt
1 clove garlic, crushed
1/2 cup olive oil
Process until thick.
Lime dressing adds a cool zest to this Tex-Mex inspired marinated chicken dish. This copycat recipe serves twelve; prepare it for your next outdoor dinner party!
Serves: 12
Ingredients
• 6 chicken breast halves
• 1/2 cup teriyaki marinade
• 16 cup romaine and leaf lettuce
• 1 cup cilantro
• 2 15 ounce cans of black beans, rinsed
• 2 cans of whole kernel corn, drained
• 3 cup jack cheese, grated
• 3 cup toasted corn tortilla strips
• 3 cup diced seeded tomatoes
Instructions
1. Marinate chicken 1 hour in teriyaki marinade.
2. Broil and baste chicken approximately 15 minutes; cool, then cut into bite size pieces or shred.
3. Tear greens; add cilantro and 1 cup each of beans and corn. Dress with Lime Dressing.
For Lime Dressing
1/2 teaspoon lime zest
2 tablespoons lime juice
1 tablespoon snipped cilantro
1/4 teaspoon salt
1 clove garlic, crushed
1/2 cup olive oil
Process until thick.
Subway Sweet Onion Dressing recipe
Description
This light and sweet onion dressing made famous by Subway's sweet onion chicken teriyaki is now yours to make at home. Try this on your favorite sandwich or salad for a delightful onion flavor.
Ingredients
• 1/2 cup light corn syrup
• 1 tablespoon onion, minced
• 1 tablespoon red wine vinegar
• 2 teaspoon white vinegar
• 1 teaspoon balsamic vinegar
• 1 teaspoon brown sugar
• 1 teaspoon buttermilk powder
• 1/4 teaspoon lemon juice
• 13/100 teaspoon poppy seeds
• 13/100 teaspoon salt
• 1 pinch black pepper
• 1 pinch garlic powder
Instructions
1. Combine all ingredients in a small microwave-safe bowl.
2. Heat mixture uncovered in the microwave for 1 to 1 1/2 minutes on HIGH until mixture boils rapidly.
3. Whisk well, cover and cool.
This light and sweet onion dressing made famous by Subway's sweet onion chicken teriyaki is now yours to make at home. Try this on your favorite sandwich or salad for a delightful onion flavor.
Ingredients
• 1/2 cup light corn syrup
• 1 tablespoon onion, minced
• 1 tablespoon red wine vinegar
• 2 teaspoon white vinegar
• 1 teaspoon balsamic vinegar
• 1 teaspoon brown sugar
• 1 teaspoon buttermilk powder
• 1/4 teaspoon lemon juice
• 13/100 teaspoon poppy seeds
• 13/100 teaspoon salt
• 1 pinch black pepper
• 1 pinch garlic powder
Instructions
1. Combine all ingredients in a small microwave-safe bowl.
2. Heat mixture uncovered in the microwave for 1 to 1 1/2 minutes on HIGH until mixture boils rapidly.
3. Whisk well, cover and cool.
T.G.I. Friday's Original Jack Daniel's Sauce recipe
Description
Try this favorite restaurant sauce on chicken, ribs, steak, shrimp or anything else you can think of. This thick and rich sauce/glaze is perfect for any protein and is a definite crowd-pleaser. Serves: 1
Ingredients
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon Tabasco sauce
• 1 cup pineapple juice
•1/2 cup whiskey (your favorite brand)
• 2 cup brown sugar
• 2 beef bouillon cubes
• 4 tablespoon Worchestershire sauce
Instructions
1. Combine all ingredients in a small saucepan. Bring to a boil, reduce heat and simmer for 15 minutes.
2. Allow to cool and use as a sauce on a grilled meat.
Try this favorite restaurant sauce on chicken, ribs, steak, shrimp or anything else you can think of. This thick and rich sauce/glaze is perfect for any protein and is a definite crowd-pleaser. Serves: 1
Ingredients
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon Tabasco sauce
• 1 cup pineapple juice
•1/2 cup whiskey (your favorite brand)
• 2 cup brown sugar
• 2 beef bouillon cubes
• 4 tablespoon Worchestershire sauce
Instructions
1. Combine all ingredients in a small saucepan. Bring to a boil, reduce heat and simmer for 15 minutes.
2. Allow to cool and use as a sauce on a grilled meat.
Pizza Hut Thin Crust Pizza Dough recipe
Description
The crust for this Pizza Hut classic has to be made ahead of time, and is easily enough for at least two 16-inch pizzas, or more depending on how thin you roll the dough.
Ingredients
• 2 cup water
•1/2 teaspoon yeast (proofed in water)
• 4 cup flour
• 3 tablespoon olive or vegetable oil
• 1 1/2 cup cake flour
• 2 teaspoon salt
Instructions
1. Combine all ingredients in a mixer and knead for 10 minutes. Place in large bowl and cover with plastic wrap. Allow to ferment as long as
possible (12-24 hours). Punch down dough now and then when you get the chance.
2. Preheat oven to 550 degrees F.
3. Roll the dough as thin as desired. (roll, flour and flip, until you end up with a shape equal to 90% the size of your pan, as it will stretch when you
transfer the dough. (make sure you oil your pan)
4. For regular pizza, add your toppings and bake for 10 minutes. However, since this particular recipe was meant for light toppings, you'll
need to oil the crust, then prick it with a fork and prebake for 3 minutes. Now remove from oven, add your favorite toppings and return to oven for
10-15 minutes or till cheese is bubbly and outer edge of crust is a light golden brown.
The crust for this Pizza Hut classic has to be made ahead of time, and is easily enough for at least two 16-inch pizzas, or more depending on how thin you roll the dough.
Ingredients
• 2 cup water
•1/2 teaspoon yeast (proofed in water)
• 4 cup flour
• 3 tablespoon olive or vegetable oil
• 1 1/2 cup cake flour
• 2 teaspoon salt
Instructions
1. Combine all ingredients in a mixer and knead for 10 minutes. Place in large bowl and cover with plastic wrap. Allow to ferment as long as
possible (12-24 hours). Punch down dough now and then when you get the chance.
2. Preheat oven to 550 degrees F.
3. Roll the dough as thin as desired. (roll, flour and flip, until you end up with a shape equal to 90% the size of your pan, as it will stretch when you
transfer the dough. (make sure you oil your pan)
4. For regular pizza, add your toppings and bake for 10 minutes. However, since this particular recipe was meant for light toppings, you'll
need to oil the crust, then prick it with a fork and prebake for 3 minutes. Now remove from oven, add your favorite toppings and return to oven for
10-15 minutes or till cheese is bubbly and outer edge of crust is a light golden brown.
Cracker Barrel Old Country Store Fried Apples recipe
Description
Bacon drippings adds a crisp flavor to this copycat fried apple recipe. This tart dish makes an atypical and delicious dessert.
Cooking Time: 20 min
Ingredients
• 6 large tart green Granny Smith apples
• 1 teaspoon lemon juice
• 1/4 cup bacon drippings
• 1/4 cup brown sugar
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• dash of nutmeg
Instructions
1. In a large skillet, melt bacon drippings.
2. Pour apples evenly into the skillet. Sprinkle with lemon juice, brown sugar and salt.
3. Cover and cook over low heat for 15 minutes, until apples are tender and juicy. 4. Sprinkle with cinnamon and nutmeg
Bacon drippings adds a crisp flavor to this copycat fried apple recipe. This tart dish makes an atypical and delicious dessert.
Cooking Time: 20 min
Ingredients
• 6 large tart green Granny Smith apples
• 1 teaspoon lemon juice
• 1/4 cup bacon drippings
• 1/4 cup brown sugar
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• dash of nutmeg
Instructions
1. In a large skillet, melt bacon drippings.
2. Pour apples evenly into the skillet. Sprinkle with lemon juice, brown sugar and salt.
3. Cover and cook over low heat for 15 minutes, until apples are tender and juicy. 4. Sprinkle with cinnamon and nutmeg
Ruby Tuesday Chicken Quesadilla recipe
Description
Ruby Tuesday features some of the best food around. Use copycat restaurant recipes like this recipe to make the best food around right in your own kitchen. Ruby Tuesday copycat recipes show you how to make delicious recipes.
Ingredients
• 5 ounce chicken breast halves, boned and skinned
• Italian salad dressing, to coat
• 1 12-inch flour tortilla
• Melted margarine, for coating
• 1 cup Cheddar or Monterrey jack cheese, shredded
• 1 tablespoon plus 1/4 cup tomato, diced
• 1 tablespoon jalapeno pepper, diced
• Cajun seasoning, to taste
• 1/2 cup lettuce, shredded
• Sour cream
• Salsa, for dipping
Instructions
1. Place chicken breast in a bowl with enough Italian dressing to coat; allow to marinate 30 minutes in refrigerator.
2. Grill marinated chicken until done in a lightly oiled pan. Cut into 3/4" pieces and set aside.
3. Brush one side of tortilla with margarine and place in frying pan over medium heat.
4. On one half of tortilla, add cheese, 1 tablespoon tomatoes, peppers, and Cajun seasoning (in that order). Make sure to spread to the edge of
the half. Top with diced chicken, fold empty tortilla side on top, and flip over in pan so that cheese is on top of chicken.
5. Cook until very warm throughout.
6. Remove from pan to serving plate and cut into six equal wedges on one side of plate.
7. On the other side put lettuce, topped with 1/4 cup tomatoes, and then topped with sour cream. 8. Serve your favorite salsa in a small bowl on
the side.
Ruby Tuesday features some of the best food around. Use copycat restaurant recipes like this recipe to make the best food around right in your own kitchen. Ruby Tuesday copycat recipes show you how to make delicious recipes.
Ingredients
• 5 ounce chicken breast halves, boned and skinned
• Italian salad dressing, to coat
• 1 12-inch flour tortilla
• Melted margarine, for coating
• 1 cup Cheddar or Monterrey jack cheese, shredded
• 1 tablespoon plus 1/4 cup tomato, diced
• 1 tablespoon jalapeno pepper, diced
• Cajun seasoning, to taste
• 1/2 cup lettuce, shredded
• Sour cream
• Salsa, for dipping
Instructions
1. Place chicken breast in a bowl with enough Italian dressing to coat; allow to marinate 30 minutes in refrigerator.
2. Grill marinated chicken until done in a lightly oiled pan. Cut into 3/4" pieces and set aside.
3. Brush one side of tortilla with margarine and place in frying pan over medium heat.
4. On one half of tortilla, add cheese, 1 tablespoon tomatoes, peppers, and Cajun seasoning (in that order). Make sure to spread to the edge of
the half. Top with diced chicken, fold empty tortilla side on top, and flip over in pan so that cheese is on top of chicken.
5. Cook until very warm throughout.
6. Remove from pan to serving plate and cut into six equal wedges on one side of plate.
7. On the other side put lettuce, topped with 1/4 cup tomatoes, and then topped with sour cream. 8. Serve your favorite salsa in a small bowl on
the side.
Panda Express-Style Orange Chicken recipe
Description
Panda Express has lots of great dishes, but none are as legendary as the orange chicken. Panda Express copycat recipes let you make your own version of their delicious favorites. Serves: 6
Ingredients
• 2 pound chicken pieces, boneless and skinned
• 1 egg
• 1 1/2 teaspoon salt
• White pepper
• Oil for frying
• 1/2 cup plus 1 tablespoon cornstarch
• 1/4 cup flour
• 1 tablespoon ginger root, minced
• 1 teaspoon garlic, minced
• 1 dash red hot chilies
• 1/4 cup green onions, chopped
• 1 tablespoon rice wine
• 1/4 cup water
• 1 teaspoon sesame oil
• 2 teaspoon orange zest, minced
• 1/4 cup orange juice
• 1/2 teaspoon granulated sugar
• 2 tablespoon chicken stock
• 1 tablespoon light soy sauce
Instructions
1. To make orange sauce, combine zest, orange juice, granulated sugar, chicken stock and soy sauce in a small bowl and set aside.
2. Cut chicken pieces in 2-inch squares and place in large bowl. Stir in egg, salt, pepper, and 1 tablespoon oil and mix well.
3. Stir 1/2 cup cornstarch and flour together. Add chicken pieces, stirring to coat.
4. Heat oil for deep-frying in wok or deep-fryer to 375 degrees F. Add chicken pieces, a small batch at time, and fry 3 to 4 minutes or until
golden and crisp. Do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
5. Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry
crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well
mixed.
6. Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 teaspoon sesame oil.
7. Serve at once.
Panda Express has lots of great dishes, but none are as legendary as the orange chicken. Panda Express copycat recipes let you make your own version of their delicious favorites. Serves: 6
Ingredients
• 2 pound chicken pieces, boneless and skinned
• 1 egg
• 1 1/2 teaspoon salt
• White pepper
• Oil for frying
• 1/2 cup plus 1 tablespoon cornstarch
• 1/4 cup flour
• 1 tablespoon ginger root, minced
• 1 teaspoon garlic, minced
• 1 dash red hot chilies
• 1/4 cup green onions, chopped
• 1 tablespoon rice wine
• 1/4 cup water
• 1 teaspoon sesame oil
• 2 teaspoon orange zest, minced
• 1/4 cup orange juice
• 1/2 teaspoon granulated sugar
• 2 tablespoon chicken stock
• 1 tablespoon light soy sauce
Instructions
1. To make orange sauce, combine zest, orange juice, granulated sugar, chicken stock and soy sauce in a small bowl and set aside.
2. Cut chicken pieces in 2-inch squares and place in large bowl. Stir in egg, salt, pepper, and 1 tablespoon oil and mix well.
3. Stir 1/2 cup cornstarch and flour together. Add chicken pieces, stirring to coat.
4. Heat oil for deep-frying in wok or deep-fryer to 375 degrees F. Add chicken pieces, a small batch at time, and fry 3 to 4 minutes or until
golden and crisp. Do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
5. Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry
crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well
mixed.
6. Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 teaspoon sesame oil.
7. Serve at once.
McDonald's Big Mac Sauce recipe
Description
This fast food classic comes from a McDonald's Manager's Handbook published in the late 1960s. The chain has since replaced the sauce with the more well-known "secret sauce."
Serves: 8
Preparation Time: 1 hr
Ingredients
• 1/4 cup Miracle Whip
• 1/4 cup mayonnaise
• 2 tablespoon Wishbone French salad dressing
• 1/2 tablespoon Heinz sweet relish
• 2 teaspoon Vlasic dill pickle relish
• 1 teaspoon sugar
• 1 teaspoon onion, minced
• 1 teaspoon white vinegar
• 1 teaspoon ketchup
• 13/100 teaspoon salt
Instructions
1. Mix everything very well in a small container.
2. Microwave 25 seconds, and stir well again.
3. Cover, and refrigerate at least 1 hour before using (to allow all of the flavors to "meld").
This fast food classic comes from a McDonald's Manager's Handbook published in the late 1960s. The chain has since replaced the sauce with the more well-known "secret sauce."
Serves: 8
Preparation Time: 1 hr
Ingredients
• 1/4 cup Miracle Whip
• 1/4 cup mayonnaise
• 2 tablespoon Wishbone French salad dressing
• 1/2 tablespoon Heinz sweet relish
• 2 teaspoon Vlasic dill pickle relish
• 1 teaspoon sugar
• 1 teaspoon onion, minced
• 1 teaspoon white vinegar
• 1 teaspoon ketchup
• 13/100 teaspoon salt
Instructions
1. Mix everything very well in a small container.
2. Microwave 25 seconds, and stir well again.
3. Cover, and refrigerate at least 1 hour before using (to allow all of the flavors to "meld").
Cinnabon's Cinnamon Rolls recipe
Description
No trip to the airport or the mall is complete without a warm sticky Cinnabon roll. Now, with copycat recipes, you can get Cinnabon taste without dealing with the crowds. You will make this copycat recipe over and over again.
Ingredients
• 1/4 cup butter, melted
• 1/4 cup water
• 1/2 package 3.4-ounce instant vanilla pudding mix
• 1 cup plus 1 1/2 teaspoon milk
• 1 egg, beaten
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 4 cup bread flour
• 2 1/2 teaspoon yeast
• 3/4 cup butter, softened
• 1 cup brown sugar
• 2 teaspoon cinnamon
• 1/4 cup walnuts, chopped (optional)
• 1/4 cup raisins (optional)
• 4 ounce cream cheese, softened
• 1 1/2 cup confectioners sugar
• 1/2 teaspoon vanilla extract
Instructions
1. For the rolls, place melted butter, water, instant pudding, 1 cup milk, egg, granulated sugar, salt, flour and yeast in bread machine following
manufacturer\'s instructions. Set for dough cycle.
2. 2. inch rectangle.
3. For the filling, mix together brown sugar and cinnamon. Spread 1/2 cup softened butter over dough. Sprinkle brown sugar and cinnamon
mixture over top.
4. Roll tightly from long end, pinching edges closed when completely rolled. Slice rolled dough into 1/2-inch slices or larger if a larger bun is
preferred.
5. Place into greased cake pans or a cookie sheet. If using cake pans, use three 9-inch pans. Let rise until doubled. Bake at 350 degrees F for
15 to 20 minutes, until golden. Do not overbake.
6. For the frosting, combine cream cheese, 1/4 cup softened butter, confectioners sugar, 1 1/2 teaspoon milk and vanilla extract. Spread on very
warm rolls.
Rolls are best when eaten fresh, but 10 to 15 seconds in the microwave makes them almost as good as fresh.
No trip to the airport or the mall is complete without a warm sticky Cinnabon roll. Now, with copycat recipes, you can get Cinnabon taste without dealing with the crowds. You will make this copycat recipe over and over again.
Ingredients
• 1/4 cup butter, melted
• 1/4 cup water
• 1/2 package 3.4-ounce instant vanilla pudding mix
• 1 cup plus 1 1/2 teaspoon milk
• 1 egg, beaten
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 4 cup bread flour
• 2 1/2 teaspoon yeast
• 3/4 cup butter, softened
• 1 cup brown sugar
• 2 teaspoon cinnamon
• 1/4 cup walnuts, chopped (optional)
• 1/4 cup raisins (optional)
• 4 ounce cream cheese, softened
• 1 1/2 cup confectioners sugar
• 1/2 teaspoon vanilla extract
Instructions
1. For the rolls, place melted butter, water, instant pudding, 1 cup milk, egg, granulated sugar, salt, flour and yeast in bread machine following
manufacturer\'s instructions. Set for dough cycle.
2. 2. inch rectangle.
3. For the filling, mix together brown sugar and cinnamon. Spread 1/2 cup softened butter over dough. Sprinkle brown sugar and cinnamon
mixture over top.
4. Roll tightly from long end, pinching edges closed when completely rolled. Slice rolled dough into 1/2-inch slices or larger if a larger bun is
preferred.
5. Place into greased cake pans or a cookie sheet. If using cake pans, use three 9-inch pans. Let rise until doubled. Bake at 350 degrees F for
15 to 20 minutes, until golden. Do not overbake.
6. For the frosting, combine cream cheese, 1/4 cup softened butter, confectioners sugar, 1 1/2 teaspoon milk and vanilla extract. Spread on very
warm rolls.
Rolls are best when eaten fresh, but 10 to 15 seconds in the microwave makes them almost as good as fresh.
Chicken Fried Rice Benihana Style recipe
Description
Make delicious fried rice that you will swear came from the cooks at Benihana with this terrific copycat recipe. Benihana copycat recipes let you make delicious professional quality recipes from the comfort of your own kitchen
Ingredients
•1/2 teaspoon onion, chopped
•1/3 teaspoon carrots, chopped
•1/3 teaspoon green onions
• 4 ounce rice, steamed
• 3 pinch salt
• 7 teaspoon cream butter
• 1 egg
•1/2 teaspoon oil
• 1 ounce chicken, cooked
•1/4 teaspoon sesame seeds
• 3 pinch pepper
• 1 teaspoon soy sauce
Instructions
1. Scramble eggs and chop after cooking.
2. Saute chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken.
3. Break off chunks of steamed rice and mix with vegetable, egg and chicken mixture. 4. Add sesame seeds and salt and pepper. Stir in cream
butter and soy sauce into the mixture.
Make delicious fried rice that you will swear came from the cooks at Benihana with this terrific copycat recipe. Benihana copycat recipes let you make delicious professional quality recipes from the comfort of your own kitchen
Ingredients
•1/2 teaspoon onion, chopped
•1/3 teaspoon carrots, chopped
•1/3 teaspoon green onions
• 4 ounce rice, steamed
• 3 pinch salt
• 7 teaspoon cream butter
• 1 egg
•1/2 teaspoon oil
• 1 ounce chicken, cooked
•1/4 teaspoon sesame seeds
• 3 pinch pepper
• 1 teaspoon soy sauce
Instructions
1. Scramble eggs and chop after cooking.
2. Saute chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken.
3. Break off chunks of steamed rice and mix with vegetable, egg and chicken mixture. 4. Add sesame seeds and salt and pepper. Stir in cream
butter and soy sauce into the mixture.
Pizza Hut Dessert Pizza recipe
Description
What could be better than a dessert pizza? Try this recipe from a famous pizza chain and you are sure to impress any guests
who try this delectable dessert.
Ingredients
• 1 cup water
• 2 cup all-purpose flour
• 1 1/2 tablespoon vegetable oil
•3/4 cup cake flour
• 1 teaspoon salt
•1/4 teaspoon active dry yeast, proofed in water at 105 degrees F
•1/2 cup flour
•1/2 cup brown sugar
•1/2 cup quick oats
•1/2 cup firm butter or margarine
• 1 teaspoon cinnamon
• 2 cup confectioners sugar
• 3 tablespoon milk
• 1 tablespoon butter or margarine, melted
• 1 teaspoon vanilla
Instructions
1. Combine all crust ingredients (water through yeast) in a mixer and knead for 10 minutes. Place in a large bowl, cover the bowl with plastic
wrap and allow to ferment as long as possible (12 to 24 hours). Punch down dough now and then when you get a chance.
2. Preheat oven to 550 degrees F.
3. Roll the dough as thin as desired. Roll, flour, flip and repeat until you end up with a shape equal to 90% the size of your pan, as it will stretch
when you transfer the dough. Place dough on pizza stone or in pan. Brush with vegetable oil and prick with fork. Pre-bake for 3 minutes.
4. Remove from the oven and spread with cherry, blueberry or apple pie filling. If you want whole pieces of fruit with a thick topping, you will
need 1 whole large can, otherwise you will need to puree half the filling if you want a thinner topping. After you have spread on the filling, you put
on the crumb topping (combination of ingredients from flour to cinnamon). Mix well with a fork or pastry blender. Spoon over pie filling. Use as
much as you want of the topping. Put the rest in a zip-type bag in the refrigerator to save.
5. Return pizza to the oven and continue to bake for 10 to 15 minutes or until crust is light golden brown. Remove and drizzle with Vanilla Glaze
(sugar, milk, margarine and vanilla).
What could be better than a dessert pizza? Try this recipe from a famous pizza chain and you are sure to impress any guests
who try this delectable dessert.
Ingredients
• 1 cup water
• 2 cup all-purpose flour
• 1 1/2 tablespoon vegetable oil
•3/4 cup cake flour
• 1 teaspoon salt
•1/4 teaspoon active dry yeast, proofed in water at 105 degrees F
•1/2 cup flour
•1/2 cup brown sugar
•1/2 cup quick oats
•1/2 cup firm butter or margarine
• 1 teaspoon cinnamon
• 2 cup confectioners sugar
• 3 tablespoon milk
• 1 tablespoon butter or margarine, melted
• 1 teaspoon vanilla
Instructions
1. Combine all crust ingredients (water through yeast) in a mixer and knead for 10 minutes. Place in a large bowl, cover the bowl with plastic
wrap and allow to ferment as long as possible (12 to 24 hours). Punch down dough now and then when you get a chance.
2. Preheat oven to 550 degrees F.
3. Roll the dough as thin as desired. Roll, flour, flip and repeat until you end up with a shape equal to 90% the size of your pan, as it will stretch
when you transfer the dough. Place dough on pizza stone or in pan. Brush with vegetable oil and prick with fork. Pre-bake for 3 minutes.
4. Remove from the oven and spread with cherry, blueberry or apple pie filling. If you want whole pieces of fruit with a thick topping, you will
need 1 whole large can, otherwise you will need to puree half the filling if you want a thinner topping. After you have spread on the filling, you put
on the crumb topping (combination of ingredients from flour to cinnamon). Mix well with a fork or pastry blender. Spoon over pie filling. Use as
much as you want of the topping. Put the rest in a zip-type bag in the refrigerator to save.
5. Return pizza to the oven and continue to bake for 10 to 15 minutes or until crust is light golden brown. Remove and drizzle with Vanilla Glaze
(sugar, milk, margarine and vanilla).
Panera Tomato Mozzarella Salad recipe
Description
Bring this delicious Panera salad into your home for a quick and easy meal. This recipe is so simple and is the perfect lunch
on a summer day.
Serves: 4
Ingredients
• 1 loaf focaccia bread
• 6 ripe tomatoes, chopped
• 2 tablespoon fresh basil, chopped
• Red onion, sliced paper thin
• 4 ounce fresh mozzarella, cut into cubes
• Balsamic vinaigrette
Instructions
1. Cut bread into four wedges, place on plate.
2. Gently toss tomatoes, basil and red onion together.
3. Place 1/4 mixture on each wedge of bread, top with 1/4 of cheese cubes. 4. Pour about 2 ounce of dressing over each
Bring this delicious Panera salad into your home for a quick and easy meal. This recipe is so simple and is the perfect lunch
on a summer day.
Serves: 4
Ingredients
• 1 loaf focaccia bread
• 6 ripe tomatoes, chopped
• 2 tablespoon fresh basil, chopped
• Red onion, sliced paper thin
• 4 ounce fresh mozzarella, cut into cubes
• Balsamic vinaigrette
Instructions
1. Cut bread into four wedges, place on plate.
2. Gently toss tomatoes, basil and red onion together.
3. Place 1/4 mixture on each wedge of bread, top with 1/4 of cheese cubes. 4. Pour about 2 ounce of dressing over each
Sunday, May 15, 2011
T.G.I. Friday's Hot Artichoke and Spinach Dip recipe
Description
This cheesy artichoke and spinach dip is the perfect way to start any meal. Serve this restaurant favorite with tortilla chips or
your favorite bread and please the whole family. Cooking Time: 20 min
Ingredients
•1/2 cup sour cream
•
1/2 cup mayonnaise
•
1/2 cup Parmesan cheese, grated
•1/2 cup mozzarella cheese, cubed
• 1 1/2 teaspoon garlic, minced
• 1 package frozen spinach, thawed and squeezed of its juices
• 14 ounce can artichoke hearts, chopped
Instructions
1. Combine all ingredients. Place in shallow casserole dish.
2. You can either bake the dip for about 15 to 20 minutes at 325 degrees F, but I have also found that you can just heat it in the microwave for a
few minutes.
This cheesy artichoke and spinach dip is the perfect way to start any meal. Serve this restaurant favorite with tortilla chips or
your favorite bread and please the whole family. Cooking Time: 20 min
Ingredients
•1/2 cup sour cream
•
1/2 cup mayonnaise
•
1/2 cup Parmesan cheese, grated
•1/2 cup mozzarella cheese, cubed
• 1 1/2 teaspoon garlic, minced
• 1 package frozen spinach, thawed and squeezed of its juices
• 14 ounce can artichoke hearts, chopped
Instructions
1. Combine all ingredients. Place in shallow casserole dish.
2. You can either bake the dip for about 15 to 20 minutes at 325 degrees F, but I have also found that you can just heat it in the microwave for a
few minutes.
Cracker Barrel Old Country Store Hash Browns recipe
Description
Cracker Barrel's creamy, gooey hash browns feature a unique touch: a cornflake crust. Requiring no prep time, they make a
quick and satisfying meal.
Cooking Time: 1 hr
Ingredients
• 1 2 pound bag, frozen hash browns, thawed
• 1 medium-sized onion, chopped finely
• 6 tablespoon margarine, melted
• 1 pound sour cream
• 8 ounce Cheddar or Colby cheese, shredded
• 1 ounce can, cream of chicken soup
• cornflakes, crushed
• 4 tablespoon margarine, melted
Instructions
1. In a 13 x 9-inch baking pan, make single layers of the following: Potatoes, onions, 6 tablespoons melted margarine,
sour cream, Cheddar cheese and soup. Sprinkle top with cornflakes.
2. Drizzle 4 tablespoons margarine over top. Bake at 350 degrees F for 1 hour or until bubbly and piping hot.
Cracker Barrel's creamy, gooey hash browns feature a unique touch: a cornflake crust. Requiring no prep time, they make a
quick and satisfying meal.
Cooking Time: 1 hr
Ingredients
• 1 2 pound bag, frozen hash browns, thawed
• 1 medium-sized onion, chopped finely
• 6 tablespoon margarine, melted
• 1 pound sour cream
• 8 ounce Cheddar or Colby cheese, shredded
• 1 ounce can, cream of chicken soup
• cornflakes, crushed
• 4 tablespoon margarine, melted
Instructions
1. In a 13 x 9-inch baking pan, make single layers of the following: Potatoes, onions, 6 tablespoons melted margarine,
sour cream, Cheddar cheese and soup. Sprinkle top with cornflakes.
2. Drizzle 4 tablespoons margarine over top. Bake at 350 degrees F for 1 hour or until bubbly and piping hot.
Red Robin-Style Bonzai Hamburger recipe
Description
Dive in to a mouthful of flavor with this delicious copycat recipe for a burger. Red Robin makes some of the best burgers
around. Red Robin copycat recipes let you bring their delicious signature flavors into your home.
Serves: 1
Ingredients
•
1/3 pound ground hamburger meat
• 1 sesame bun
• 1 tablespoon mayonnaise
•
1/4 cup lettuce, shredded
• 1 pineapple ring
• 2 cup teriyaki sauce, divided into two bowls with one cup in each
• 2 slices of tomato
• 1 slice Cheddar cheese
Instructions
1. Form round burger patty. Marinate burger patty in one bowl of teriyaki sauce for 30 minutes. Marinate pineapple ring in second bowl of teriyaki
sauce for 30 minutes.
2. Remove burger patty and grill on high heat to desired doneness. Melt Cheddar cheese on top of patty while still on grill pan by covering with lid.
3. Grill pineapple ring on medium heat for 1 minute on each side.
4. Spread mayo on both halves of the bun. On bottom bun, place tomato slices, followed by the broiled hamburger patty with cheese with the
tomato on the very bottom.
5. On top of burger patty, stack the pineapple ring and shredded lettuce. Place the top half of the bun on top.
Dive in to a mouthful of flavor with this delicious copycat recipe for a burger. Red Robin makes some of the best burgers
around. Red Robin copycat recipes let you bring their delicious signature flavors into your home.
Serves: 1
Ingredients
•
1/3 pound ground hamburger meat
• 1 sesame bun
• 1 tablespoon mayonnaise
•
1/4 cup lettuce, shredded
• 1 pineapple ring
• 2 cup teriyaki sauce, divided into two bowls with one cup in each
• 2 slices of tomato
• 1 slice Cheddar cheese
Instructions
1. Form round burger patty. Marinate burger patty in one bowl of teriyaki sauce for 30 minutes. Marinate pineapple ring in second bowl of teriyaki
sauce for 30 minutes.
2. Remove burger patty and grill on high heat to desired doneness. Melt Cheddar cheese on top of patty while still on grill pan by covering with lid.
3. Grill pineapple ring on medium heat for 1 minute on each side.
4. Spread mayo on both halves of the bun. On bottom bun, place tomato slices, followed by the broiled hamburger patty with cheese with the
tomato on the very bottom.
5. On top of burger patty, stack the pineapple ring and shredded lettuce. Place the top half of the bun on top.
Melting Pot Green Goddess Dip recipe
Description
Try this delicious green goddess dip with fresh cut vegetables or your favorite chips or bread. It's so simple to make and
comes together in minutes. The best part is that it tastes just like it's from The Melting Pot.
Serves: 12
Ingredients
• 8 ounce cream cheese, cut into slices
•1/2 cup milk
•
1/4 cup sour cream
• 2 tablespoon onion, finely chopped
• 2 tablespoon parsley, finely chopped
• 2 tablespoon chives, chopped
Instructions
1. In a microwave-safe container, microwave cream cheese and milk for 2 to 4 minutes, whisking after each minute, until cream cheese melts and
mixture is smooth.
2. Stir in sour cream, onion, parsley and chives. Refrigerate until cold.
Try this delicious green goddess dip with fresh cut vegetables or your favorite chips or bread. It's so simple to make and
comes together in minutes. The best part is that it tastes just like it's from The Melting Pot.
Serves: 12
Ingredients
• 8 ounce cream cheese, cut into slices
•1/2 cup milk
•
1/4 cup sour cream
• 2 tablespoon onion, finely chopped
• 2 tablespoon parsley, finely chopped
• 2 tablespoon chives, chopped
Instructions
1. In a microwave-safe container, microwave cream cheese and milk for 2 to 4 minutes, whisking after each minute, until cream cheese melts and
mixture is smooth.
2. Stir in sour cream, onion, parsley and chives. Refrigerate until cold.
Cheesecake Factory Cajun Jambalaya Pasta recipe
Description
Southern Italy meets the Deep South in this bold seafood-and-poultry Cajun pasta copycat recipe. Serve with greens for a
true Southern flavor!
Serves: 4
Ingredients
• 4 ounce butter
• 2 teaspoon Cajun spice mix
• 1 pound boneless, skinless chicken breasts, cut into small pieces
• 1 pound fresh linguini pasta
•1/2 cup clam juice
• 2 ounce green bell peppers, cut into thin strips
• 2 ounce red bell peppers, cut into thin strips
• 4 ounce red onions, cut into thin strips
•
1/2 pound fresh medium shrimp, peeled, deviened, tails removed
•1/2 cup diced tomatoes
Instructions
1. Place the butter into a saute pan. Allow the butter to melt slightly. Add the seasoning into the pan and stir together with
the melted butter. Add the chicken into the pan and continue to cook until the chicken is about half done.
2. While the chicken is cooking, carefully place the pasta into boiling water and cook until al dente.
3. Pour the clam juice into the pan. Add the peppers and onions. Cook for another minute, making sure the vegetables are
heated through and the chicken is almost done.
4. Add the shrimp into the pan. Toss the ingredients together and continue to cook until the shrimp are almost done.
5. Add the tomatoes into the pan. Continue to cook mixture until both the shrimp and chicken are thoroughly cook through.
6. Place some pasta into each bowl. Spoon equal portions of the jambalaya mixture into each bowl over the pasta.
Southern Italy meets the Deep South in this bold seafood-and-poultry Cajun pasta copycat recipe. Serve with greens for a
true Southern flavor!
Serves: 4
Ingredients
• 4 ounce butter
• 2 teaspoon Cajun spice mix
• 1 pound boneless, skinless chicken breasts, cut into small pieces
• 1 pound fresh linguini pasta
•1/2 cup clam juice
• 2 ounce green bell peppers, cut into thin strips
• 2 ounce red bell peppers, cut into thin strips
• 4 ounce red onions, cut into thin strips
•
1/2 pound fresh medium shrimp, peeled, deviened, tails removed
•1/2 cup diced tomatoes
Instructions
1. Place the butter into a saute pan. Allow the butter to melt slightly. Add the seasoning into the pan and stir together with
the melted butter. Add the chicken into the pan and continue to cook until the chicken is about half done.
2. While the chicken is cooking, carefully place the pasta into boiling water and cook until al dente.
3. Pour the clam juice into the pan. Add the peppers and onions. Cook for another minute, making sure the vegetables are
heated through and the chicken is almost done.
4. Add the shrimp into the pan. Toss the ingredients together and continue to cook until the shrimp are almost done.
5. Add the tomatoes into the pan. Continue to cook mixture until both the shrimp and chicken are thoroughly cook through.
6. Place some pasta into each bowl. Spoon equal portions of the jambalaya mixture into each bowl over the pasta.
Wendy's Frosty recipe
Description
Most fast food joints have burgers and fries, but only Wendy's has the frosty. Make this copycat recipe either as a dessert
or a dip for fries. Copycat recipes let you enjoy classic restaurant recipes without ever leaving your home.
Ingredients
• 1 cup milk
•
1/2 cup Nestle Quik
• 4 cup vanilla ice cream, softened
Instructions
1. Blend milk and Nestle's Quik for 10 seconds on high speed of blender.
2. Pulse in the ice cream until barely mixed. Mixture should be very thick.
3. Freeze for at least an hour before serving.
Most fast food joints have burgers and fries, but only Wendy's has the frosty. Make this copycat recipe either as a dessert
or a dip for fries. Copycat recipes let you enjoy classic restaurant recipes without ever leaving your home.
Ingredients
• 1 cup milk
•
1/2 cup Nestle Quik
• 4 cup vanilla ice cream, softened
Instructions
1. Blend milk and Nestle's Quik for 10 seconds on high speed of blender.
2. Pulse in the ice cream until barely mixed. Mixture should be very thick.
3. Freeze for at least an hour before serving.
Boston Market-Style Squash Casserole recipe
Description
Boston Market makes some of the best food around. Copycat restaurant recipes let you replicate restaurant-quality
cooking in your own home. This is one of the best Boston Market copycat recipes around. Try it today.
Ingredients
• 4 1/2 cup zucchini, diced
• 4 1/2 cup yellow squash, diced
• 1 1/2 cup sweet onion, chopped
• 1 box Jiffy corn muffin mix, prepared as directed on box
•3/4 cup butter, 1 1/2 sticks
• 8 ounce non-Velveeta American processed cheese, diced
• 3 chicken bouillon cubes
• 1 teaspoon garlic, minced
• 1 teaspoon salt
•1/2 teaspoon ground pepper
•
1/2 teaspoon thyme
• 1 tablespoon parsley, chopped
Instructions
1. Prepare Jiffy mix as directed and set aside to cool.
2. Place zucchini and yellow squash in a large sauce pan and add just enough water to cover. Cook on medium-low heat just till tender;
remove from heat. Drain squash; reserve 1 cup water for casserole.
3. On medium- low temperature, place all of the butter in large sauce pan and saute the onions till the onions turn clear. Add chicken bouillon
cubes and garlic to onions; stir. Add drained squash and diced cheese; stir.
4. Crumble corn bread in squash, add the reserved cup of water and mix well. Place squash mixture in a (9 x 13-inch) baking pan that has been
sprayed with a non-stick spray.
5. Cover casserole and place in a preheated oven at 350 degrees F. Bake for 50-60 minutes. Remove cover the last 20 minutes of baking time.
Boston Market makes some of the best food around. Copycat restaurant recipes let you replicate restaurant-quality
cooking in your own home. This is one of the best Boston Market copycat recipes around. Try it today.
Ingredients
• 4 1/2 cup zucchini, diced
• 4 1/2 cup yellow squash, diced
• 1 1/2 cup sweet onion, chopped
• 1 box Jiffy corn muffin mix, prepared as directed on box
•3/4 cup butter, 1 1/2 sticks
• 8 ounce non-Velveeta American processed cheese, diced
• 3 chicken bouillon cubes
• 1 teaspoon garlic, minced
• 1 teaspoon salt
•1/2 teaspoon ground pepper
•
1/2 teaspoon thyme
• 1 tablespoon parsley, chopped
Instructions
1. Prepare Jiffy mix as directed and set aside to cool.
2. Place zucchini and yellow squash in a large sauce pan and add just enough water to cover. Cook on medium-low heat just till tender;
remove from heat. Drain squash; reserve 1 cup water for casserole.
3. On medium- low temperature, place all of the butter in large sauce pan and saute the onions till the onions turn clear. Add chicken bouillon
cubes and garlic to onions; stir. Add drained squash and diced cheese; stir.
4. Crumble corn bread in squash, add the reserved cup of water and mix well. Place squash mixture in a (9 x 13-inch) baking pan that has been
sprayed with a non-stick spray.
5. Cover casserole and place in a preheated oven at 350 degrees F. Bake for 50-60 minutes. Remove cover the last 20 minutes of baking time.
Pizza Hut Original Pan Pizza Crust recipe
Description
As a kid, my favorite part about Sunday afternoon was going to the Pizza Hut lunch buffet with my mom and brother. We
all loved the buttery, rich and thick pan pizza crust. Now you can make it at home!
Ingredients
• 1 1/3 cup warm water (105 degrees F)
•1/4 cup non-fat dry milk
•
1/2 teaspoon salt
• 4 cup flour
• 1 tablespoon granulated sugar
• 1 package dry yeast
• 2 tablespoon vegetable oil (for dough)
• 9 ounce vegetable oil (3 ounces per pan)
• Butter flavored Pam
Instructions
1. Put yeast, sugar, salt, and dry milk in a large (2 quart.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir
again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes.
2. Divide dough into three balls. In three 9-inch cake pans, put 3 ounces of oil in each making sure it is spread evenly. Using a rolling pin, roll
out each dough ball to about a 9-inch circle. Place in cake pans.
3. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.
As a kid, my favorite part about Sunday afternoon was going to the Pizza Hut lunch buffet with my mom and brother. We
all loved the buttery, rich and thick pan pizza crust. Now you can make it at home!
Ingredients
• 1 1/3 cup warm water (105 degrees F)
•1/4 cup non-fat dry milk
•
1/2 teaspoon salt
• 4 cup flour
• 1 tablespoon granulated sugar
• 1 package dry yeast
• 2 tablespoon vegetable oil (for dough)
• 9 ounce vegetable oil (3 ounces per pan)
• Butter flavored Pam
Instructions
1. Put yeast, sugar, salt, and dry milk in a large (2 quart.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir
again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes.
2. Divide dough into three balls. In three 9-inch cake pans, put 3 ounces of oil in each making sure it is spread evenly. Using a rolling pin, roll
out each dough ball to about a 9-inch circle. Place in cake pans.
3. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.
KFC's Coleslaw recipe
Description
This tangy coleslaw requires no preparation time and can be stored for days. KFC copycat recipes are always delicious. Give
this copycat recipe a try today.
Ingredients
• 8 1/2 cup cabbage
•1/3 cup carrot
• 1 teaspoon onion, chopped finely
•3/4 cup buttermilk
•1/2 cup mayonnaise
•1/4 cup milk
• 2 tablespoon lemon juice
•1/2 teaspoon salt
• 2 1/2 teaspoon pepper
•1/3 cup granulated sugar
Instructions
1. Core the cabbage, then shred the cabbage fine using the fine disk for the shredder attachment to the mixer. Shred the
carrot the same way. Mix together cabbage, carrot and onion.
2. In a bowl combine the buttermilk, mayonnaise, milk and lemon juice with a whisk until well combined. Add the salt and
pepper. Add the sugar to the sauce until well mixed in. Add the sauce to the cabbage and carrot mixture and mix well and
allow the mixture to marinate for 13 hours in the refrigerator.
This tangy coleslaw requires no preparation time and can be stored for days. KFC copycat recipes are always delicious. Give
this copycat recipe a try today.
Ingredients
• 8 1/2 cup cabbage
•1/3 cup carrot
• 1 teaspoon onion, chopped finely
•3/4 cup buttermilk
•1/2 cup mayonnaise
•1/4 cup milk
• 2 tablespoon lemon juice
•1/2 teaspoon salt
• 2 1/2 teaspoon pepper
•1/3 cup granulated sugar
Instructions
1. Core the cabbage, then shred the cabbage fine using the fine disk for the shredder attachment to the mixer. Shred the
carrot the same way. Mix together cabbage, carrot and onion.
2. In a bowl combine the buttermilk, mayonnaise, milk and lemon juice with a whisk until well combined. Add the salt and
pepper. Add the sugar to the sauce until well mixed in. Add the sauce to the cabbage and carrot mixture and mix well and
allow the mixture to marinate for 13 hours in the refrigerator.
Chili's Boneless Buffalo Wings recipe
Description
Chili's famous buffalo wings can be re-created at home with the aid of a deep fryer. Be sure to serve with blue cheese
dressing, just like at the restaurant!
Preparation Time: 20 min
Ingredients
• 1 cup all-purpose flour
• 2 teaspoon salt
•1/2 teaspoon black pepper
•
1/4 teaspoon cayenne pepper
•1/4 teaspoon paprika
• 1 egg
• 1 cup milk
• 2 chicken breast fillets
• 6 cup vegetable oil
•1/4 cup Frank's Louisiana Hot Sauce or Crystal
• 1 tablespoon butter or margarine
Instructions
1. Combine flour, salt, peppers and paprika in a medium bowl.
2. In another small bowl, whisk together egg and milk. Slice each chicken breast into 6 pieces.
3. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees F.
4. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process
so that each piece of chicken is double-coated. When all chicken pieces have been breaded, arrange them on a plate and
chill for 15 minutes.
5. When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.
until each piece is browned.
30 seconds or just until the butter is melted, then stir to combine. You can also use a small saucepan for this step. Just
combine the hot sauce and butter in the saucepan over low heat and stir until butter is melted and ingredients are blended.
7. When chicken pieces are done frying, remove them to a plate lined with a couple paper towels. Place the chicken
pieces into a covered container such as a large jar with a lid. Pour the sauce over the chicken in the container, cover, and
then shake gently until each piece of chicken is coated with sauce. Pour the chicken onto a plate and serve the dish with
blue cheese dressing and sliced celery on the side.
Serves 2-4 as an appetizer.
Chili's famous buffalo wings can be re-created at home with the aid of a deep fryer. Be sure to serve with blue cheese
dressing, just like at the restaurant!
Preparation Time: 20 min
Ingredients
• 1 cup all-purpose flour
• 2 teaspoon salt
•1/2 teaspoon black pepper
•
1/4 teaspoon cayenne pepper
•1/4 teaspoon paprika
• 1 egg
• 1 cup milk
• 2 chicken breast fillets
• 6 cup vegetable oil
•1/4 cup Frank's Louisiana Hot Sauce or Crystal
• 1 tablespoon butter or margarine
Instructions
1. Combine flour, salt, peppers and paprika in a medium bowl.
2. In another small bowl, whisk together egg and milk. Slice each chicken breast into 6 pieces.
3. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees F.
4. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process
so that each piece of chicken is double-coated. When all chicken pieces have been breaded, arrange them on a plate and
chill for 15 minutes.
5. When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.
until each piece is browned.
30 seconds or just until the butter is melted, then stir to combine. You can also use a small saucepan for this step. Just
combine the hot sauce and butter in the saucepan over low heat and stir until butter is melted and ingredients are blended.
7. When chicken pieces are done frying, remove them to a plate lined with a couple paper towels. Place the chicken
pieces into a covered container such as a large jar with a lid. Pour the sauce over the chicken in the container, cover, and
then shake gently until each piece of chicken is coated with sauce. Pour the chicken onto a plate and serve the dish with
blue cheese dressing and sliced celery on the side.
Serves 2-4 as an appetizer.
Applebee's Bourbon Steak recipe
Description
Re-create Applebee's savory and sweet steak recipe at home. Smoky grilled steak is delicious paired with bourbon and
brown sugar.
Serves: 2
Cooking Time: 15 min
Ingredients
• 2 tenderloin steaks, 1&1/2 inches thick
• 2 tablespoon butter
• 2 tablespoon brown sugar
•
1/4 tablespoon black pepper, freshly ground
• salt, to taste
Instructions
1. Combine bourbon, brown sugar and pepper; rub over steaks. Preheat grill.
2. Place steaks on grill and cook for 13 minutes (rare) to 17 minutes (medium), turning once. Season to taste with salt and serve.
Re-create Applebee's savory and sweet steak recipe at home. Smoky grilled steak is delicious paired with bourbon and
brown sugar.
Serves: 2
Cooking Time: 15 min
Ingredients
• 2 tenderloin steaks, 1&1/2 inches thick
• 2 tablespoon butter
• 2 tablespoon brown sugar
•
1/4 tablespoon black pepper, freshly ground
• salt, to taste
Instructions
1. Combine bourbon, brown sugar and pepper; rub over steaks. Preheat grill.
2. Place steaks on grill and cook for 13 minutes (rare) to 17 minutes (medium), turning once. Season to taste with salt and serve.
Hard Rock Cafe Twisted Mac 'N Cheese recipe
The best copycat mac 'n cheese available - made unique by the addition of monterey jack cheese. Red bell peppers and
parsley add crunch and color.
Serves: 4
Ingredients
• 2 cup cavatappi pasta
•1/3 cup whole milk
• 4 ounce velveeta
•1/2 cup cheddar cheese, shredded
•
1/2 cup monterey jack cheese, shredded
• 1/8 teaspoon cayenne pepper, ground
• 1/8 teaspoon ground black pepper
•
1/4 cup red bell pepper, diced and roasted
• 2 teaspoon seasoned breadcrumbs
• 2 teaspoon Parmesan cheese, grated
•1/4 teaspoon parsley, minced
Instructions
1. Use a large saucepan to cook pasta following the directions on the package, then drain
2. Combine milk, velveeta, cheddar cheese, jack cheese, cayenne pepper, and black pepper in the same saucepan, and heat over low heat for
about 10 minutes until cheese is melted and sauce is smooth. Add pasta and roasted pepper to the pan, and then toss to coat pasta. 3.
Combine the breadcrumbs, parmesan and parsley in small bowl. 4. Pour pasta into a serving bowl and then sprinkle parmesan breadcrumbs
over the top.
parsley add crunch and color.
Serves: 4
Ingredients
• 2 cup cavatappi pasta
•1/3 cup whole milk
• 4 ounce velveeta
•1/2 cup cheddar cheese, shredded
•
1/2 cup monterey jack cheese, shredded
• 1/8 teaspoon cayenne pepper, ground
• 1/8 teaspoon ground black pepper
•
1/4 cup red bell pepper, diced and roasted
• 2 teaspoon seasoned breadcrumbs
• 2 teaspoon Parmesan cheese, grated
•1/4 teaspoon parsley, minced
Instructions
1. Use a large saucepan to cook pasta following the directions on the package, then drain
2. Combine milk, velveeta, cheddar cheese, jack cheese, cayenne pepper, and black pepper in the same saucepan, and heat over low heat for
about 10 minutes until cheese is melted and sauce is smooth. Add pasta and roasted pepper to the pan, and then toss to coat pasta. 3.
Combine the breadcrumbs, parmesan and parsley in small bowl. 4. Pour pasta into a serving bowl and then sprinkle parmesan breadcrumbs
over the top.
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