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Archive for the ‘copycat recipes’ Category

Red Lobster Cheese Biscuits

Red Lobster Cheese Biscuits

Ingredients
2 cups buttermilk baking mix (small box equals 2 cups, Bisquick or Jiffy Mix)
2/3 cup milk
1/2 cup shredded cheddar cheese (extra sharp best)
1/4 cup butter
1/4-1/2 teaspoon garlic powder

Directions
Preheat oven to 450 degrees

Combine mix, milk and cheese with a wooden spoon until soft dough forms

Beat vigorously 30 seconds.

Drop dough by heaping tablespoonfuls onto an ungreased cookie sheet

Bake 8-10 minutes until golden brown

Combine butter and garlic powder; brush over warm biscuits before removing from cookie sheet

Serve warm. Makes 10 large biscuits

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Olive Garden Fettuccine Alfredo

Olive Garden Fettuccine Alfredo

Ingredients:
1/2 cup butter
2 tablespoons cream cheese
1 pint heavy cream
1 teaspoon garlic powder
salt
black pepper
2/3 cup grated parmesan cheese (preferably fresh)
1 lb fettuccine, prepared as directed

Directions:
1 In a medium saucepan, melt butter.

2 When butter is melted, add cream cheese.

3 When the cream cheese is softened, add heavy cream.

4 Season with garlic powder, salt, and pepper.

5 Simmer for 15-20 minutes over low heat, stirring constantly.

6 Remove from heat and stir in parmesan.

7 Serve over hot fettucine noodles.

Servings: 6

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Bonefish Grill Bang Bang Shrimp

Bonefish Grill Bang Bang Shrimp

Ingredients
1 lb shrimp, shelled and deveined smaller shrimp works best
1/2 cup mayonnaise
1/4 cup Thai sweet chili sauce
3 -5 drops hot chili sauce, just a few drops
1/2-3/4 cup cornstarch, to coat the shrimp in

Directions:
1 Mix mayo and sauces for coating.

2 Bread shrimp in cornstarch.

3 Deep fat fry the shrimp until lightly brown.

4 Drain on paper towel, put shrimp in a bowl and coat with the sauce.

5 Serve in a lettuce lined bowl, top with chopped scallions.

Recipe found here: Bonefish Grill Bang Bang Shrimp

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seafood chowder

Durty Nelly’s Seafood Chowder

2 large boiling potatoes, diced
1 1/2 cups diced onion
1 1/2 cups diced carrot
1 1/2 cups diced celery
1/4 cup plus 2 tablespoons butter, divided
1 quart water
1 1/2 tablespoons fish base, preferably Minor’s
1 cup whipping cream
1/4 teaspoon dried dill
1/4 teaspoon dried thyme
1/4 cup flour
8 ounces boneless firm white fish fillet, such as haddock or cod,
cut into bite-sized pieces
6 ounces shrimp
6 ounces scallops
Salt and pepper

In a large pot of simmering water, boil the potatoes just until tender. Drain and set aside.

In a large, heavy-bottomed saucepot, sauté the diced onion, carrot and celery in 2 tablespoons butter until the vegetables are softened, stirring constantly to avoid coloring. Add the water and bring to a boil. Reduce to a simmer and whisk in the fish base. Add the potatoes, cream, dill, thyme and pepper.

In a separate pan, melt the remaining one-fourth cup butter over medium heat. Add the flour, stirring constantly, and cook for 2 to 4 minutes to make a roux. Whisk the roux into the chowder and continue to cook until thickened over medium high heat, approximately 2 to 4 minutes after the mixture has reached a boil.

Add the haddock, shrimp and scallops to the chowder just before serving, and simmer until the seafood is fully cooked, about 5
minutes. Season with salt and pepper to taste.

Serves 8

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Olive Garden Zuppa Toscana Soup

Olive Garden Zuppa Toscana Soup

Ingredients
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale

Directions

Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.

Add chicken bouillon and water to the pot and heat until it starts to boil.

Add the sliced potatoes and cook until soft, about half an hour.

Add the heavy cream and just cook until thoroughly heated.

Stir in the sausage and the kale, let all heat through and serve. Delicious!

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panda express sweet and sour pork

Copycat Panda Express Sweet and Sour Pork

Ingredients
5 cups salad oil (for deep frying)
16 ounces diced pork
1 cup plus 1 tablespoon cornstarch (divided use)
1/4 cup ketchup
1/2 cup sugar
1/2 cup vinegar
1 tablespoon water
5 ounces diced pineapple
12 ounces peas

Directions
Heat a clean wok on high heat for at least 10 seconds and add the oil. Heat oil until it flows like water when the wok is moved.

Mix the diced pork with 1 cup of cornstarch, then deep fry the pork pieces in the oil for 5 minutes. Remove oil and pork and drain well, saving the leftover oil.

Return 1 tablespoon oil to the wok, and add ketchup, sugar and vinegar. Stir until sauce boils.

Add 1 tablespoon cornstarch and the water to the wok; this will help thicken the sauce. Mix the sauce; and when it comes to a boil again, add the pineapple and return the pork to the wok. Stir well.

Sprinkle the peas on top, then serve. Enjoy!

Serves 2-3

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Cafe Pierre's Classic Spaghetti Bolognese

Cafe Pierre’s Classic Spaghetti Bolognese

1/4 cup (1/2 stick) butter
1/4 cup extra-virgin olive oil
2 pounds ground beef
1 carrot, finely diced
1/2 onion, finely diced
2 ribs celery, finely diced
3 large cloves garlic, chopped
About 5 tablespoons (3 ounces) tomato paste
1/4 cup plus 2 tablespoons dry white wine
1/4 cup veal stock or beef broth
1 teaspoon fresh thyme
Salt and pepper to taste
1 pound spaghetti, cooked to dente
Grated Parmigiano Reggiano, to taste

Directions
In a large, heavy-bottomed saucepan, melt the butter with the oil over medium heat. Add the meat and brown, stirring frequently, 10 to 15 minutes, careful not to burn.

Using a slotted spoon, strain the meat from the pan, leaving the fat (it will seem like a lot of fat, but the fat will be absorbed into the sauce as it slowly cooks). Add the carrot, onion and celery to the pan, stirring until the vegetables are translucent and soft, about 15 minutes. Stir in the garlic.

Add the tomato paste and cook for 5 minutes to marry the flavors. Stir in the white wine and cook until the wine is reduced, about 5 minutes.

Stir the meat back into the pan along with the veal stock, thyme, 1 teaspoon salt and one-half teaspoon pepper, or to taste. Gently cook over low heat until the flavors are married, 45 minutes to an hour, stirring occasionally. Serve with the spaghetti and grated
Parmigiano to taste.

Recipe found here: Cafe Pierre’s Classic Spaghetti Bolognese

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Just like KFC or Kentucky Fried Chicken biscuits!

kentucky bisuits

Kentucky Biscuits

Ingredients
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 dash salt
1 tablespoon white sugar
1/2 cup butter
3/4 cup buttermilk

Directions
Preheat oven to 400 degrees F (200 degrees C).

In a bowl, mix the flour, baking powder, baking soda, salt, and sugar. Cut in 1/2 cup butter until the mixture resembles coarse crumbs. Mix in the buttermilk. Turn out onto a lightly floured surface, and knead 2 minutes. Transfer to an ungreased baking sheet, roll into a 6×6 inch square, and cut into 12 even sections. Do not separate.

Bake 15 minutes in the preheated oven, until a knife inserted in the center of the square comes out clean. Separate into biscuits, and serve hot.

Original recipe makes 12 biscuits

Recipe found here: Kentucky Biscuits

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Starbucks Strawberries & Crème Frappuccino

Starbucks Strawberries & Crème Frappuccino

Ingredients

For the Strawberry Syrup
16 oz Strawberries, hulled
Sugar to taste

For the Frappucino
1 cup Whole Milk
3/4 cups softened Vanilla ice cream
1/4 cup Strawberry Syrup (either make your own or use store bought!)
5-6 Whole Strawberries, chopped finely
2-3 ice cubes
Whipped Cream (optional)

Directions

Make the Strawberry Syrup:
Note: You may also use store-bought syrup!

Chop the stem (hull) off the strawberries. You can then do a coarse chop or quarter the berries.

Place them in a colander and rinse them gently under cold water. You can wash them first and then chop if you like.

Drain the water well and place the berries in a saucepan. Cook them in medium heat. Give it a stir now and then. (After around 5 minutes you will find the berries releasing their juices.)

After around 15 minutes of cooking, add some sugar to taste.

Let cook for another 5 minutes and then wait until sauce has cooled.

Strain the sauce into another bowl pressing the fruit well to give more syrup.PS: Store remainder of strawberry syrup in an airtight container. You can use the fruit pulp in another recipe (pancakes, waffles, cakes, muffins etc)

Make the Frappuccino:
Add rest of the ingredients along with your strawberry syrup (other than the whipped cream and chopped strawberries) in a blender. Give it a whirl until blended.

Drop some of the chopped strawberries in a serving glass and pour the blended mixture into it.

Add some whipped cream on top if desired and serve chilled.

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Olive Garden Baked Pasta Romana with Beef

Olive Garden Baked Pasta Romana with Beef

Ingredients
1 5 pound flat brisket
salt and pepper
2 tablespoons vegetable oil
1 chopped onion
16 – 32 ounces of beef broth
2 tablespoons tomato paste
12 ounces of lasagna noodles
1 1/2 cups heavy cream
1/2 cup butter
1/2 cup grated Asiago cheese
1/2 cup Fontina cheese
1/4 cup Parmesan cheese
Additional Asiago, Fontina, and Parmesan cheese for garnish
1/2 cup spinach
1 teaspoon olive oil
Parmesan cheese

Instructions
Preheat oven to 350 degrees. Using a dutch oven heat saute sliced onions in 2 tablespoons of vegetable oil. Add about 1/2 teaspoon salt to the onions. Saute onions until they are translucent. Remove onions from pan. Sprinkle both sides of the brisket with salt and pepper. Place brisket into pan brown on both sides. Once brisket is browned on both sides, remove brisket from pan. Pour in 1 cup of beef broth into pan, scrape brown bits from the bottom of the pan. Add two tablespoons of tomato paste, and whisk together well. Place onions, and then the brisket back into the pan, add enough broth to the pan to cover the brisket half way. Bake brisket for approximately 3 1/2 hours. The brisket is done when a fork slides into the meat easily. If the meat is still tough after the initial baking bake for an additional 30 minutes. Once the brisket is removed from the oven, let rest for approximately 20 minutes before slicing.

Prepare lasagna noodles as directed on the package. To use the noodles for the baked pasta dish, once the noodles are done, they need to be cut in half vertically, and horizontally. This way you don’t have to eat a whole lasagna noodle in one bite.

For the sauce combine heavy cream and butter in a sauce pan over medium to medium high heat. Once the butter and cream just begin to simmer, whisk in all cheeses. The sauce will thicken, remove pan from heat. Place noodles into a 2 quart casserole dish. Arrange the noodles by folding them over so they make nice curls. Pour sauce over the noodles. Toss spinach with olive olive, and then place the spinach around the sides of the casserole dish. Place 6 to 8 ounces of beef over the noodles. You may want to spoon a little of the cooking gravy from the brisket over the beef. Top with a little Asiago and Fontina cheese and place back into the oven for 10 to 15 minutes until the cheese melts on the top of the pasta.

I do not recommend making the pasta and sauce portion ahead of time. You can make the brisket ahead of time.

Recipe found here: Olive Garden Baked Pasta Romana with Beef

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