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Posts Tagged ‘copycat recipe’

Raspberry Swirl Pound Cake

Raspberry Swirl Pound Cake

Ingredients:
For Raspberry Pound Cake:
15 Tbsp Butter, softened
1/4 cup Milk
3 Eggs
1/4 tsp Raspberry Extract (Optional – adds flavor if raspberries aren’t ripe enough)
1 tsp Vanilla Extract
1/4 tsp Almond Extract
1 1/2 cup Cake Flour
3/4 cup Sugar
3/4 tsp. Baking Powder
1/2 cup Raspberries
For Cream Cheese Frosting:
1/4 cup Butter, softened
1/4 Cream Cheese, softened
1 cup Powdered Sugar

Directions:
Preheat oven to 350 degrees. Lightly grease a 9×5 loaf pan with non-stick spray.

In bowl, whisk together milk, eggs, and raspberry, vanilla and almond extract. (*note* Raspberry extract is optional if raspberries are not available or very ripe – just adds touch of flavor). Set aside.

With a mesh strainer over a small bowl, use a spatula to push and mash the raspberries through the strainer. The seeds and pith will be left behind and the raspberry juice will be in the bowl. Set aside the raspberry juice and discard the seeds.

Sift together flour, sugar and baking powder into the bowl of a stand mixer. Fit mixer with paddle attachment, and turn on low. Add in softened butter and mix on low until the flour/butter mixture has combined. It doesn’t have to be completely smooth, but just make sure majority of flour and butter has been mixed together. Slowly pour in eggs/milk mixture into the stand mixer in a steady stream. Continue to beat on low or medium-low until throughly mixed.

Remove stand mixer bowl from mixer and pour about 1/3 to 1/2 of the batter into a separate bowl. Into the batter, stir in the raspberry juice.

Alternate pouring the batters into the prepared loaf pan, smoothing out the batters with a spoon between each addition. Bake for 45-50 minutes or until a toothpick inserted into the middle comes out clean. Let rest in loaf pan for 10-15 minutes on a wire rack, then turn out of pan and allow to complete cooling.

For Frosting:
With a mixer, beat together softened butter and cream cheese until smooth. Slowly add in powdered sugar and combine until smooth. Spread over the top of the cooled pound cake. Let rest, slice and serve.

YIELD: 1 Loaf – 8 Slices

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Panda Express Orange Chicken

Panda Express Orange Chicken

Ingredients

Servings: 6

2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1 1/2 teaspoons salt
white pepper
oil (for frying)
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon gingerroot, minced
1 teaspoon garlic, minced
1/2 teaspoon crushed hot red chili pepper
1/4 cup green onion, chopped
1 tablespoon rice wine
1/4 cup water
1/2 teaspoon sesame oil

Orange Sauce for Stir Fry
1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
1 orange, zest of

Directions

1 Place chicken pieces in large bowl.

2 Stir in egg, salt, pepper and 1 tablespoon oil and mix well.

3 Stir cornstarch and flour together.

4 Mix flour mixture and egg mixture.

5 Add chicken pieces, stirring to coat.

6 Heat oil for deep-frying in wok or deep-fryer to 375 degrees.

7 Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.

8 (Do not overcook chicken).

9 Remove chicken from oil with slotted spoon and drain on paper towels; set aside.

10 Clean wok and heat 15 seconds over high heat.

11 Add 1 tablespoon oil.

12 Add ginger and garlic and stir-fry until fragrant; about 10 seconds.

13 Add and stir-fry crushed chiles and green onions.

14 Add rice wine and stir 3 seconds.

15 Add Orange Sauce and bring to boil.

16 Add cooked chicken, stirring until well mixed.

17 Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.

18 Heat until sauce is thickened.

19 Stir in sesame oil and orange zest if desired.

20 Serve over jasmine rice.

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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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Marina Cafe Seafood Bisque

Marina Cafe Seafood Bisque

Ingredients
1 stick butter
1/2 onion, diced
1 tablespoon garlic, chopped
1/2 stalk celery, diced
1 cup Italian tomatoes, crushed
1/2 cup flour
1/4 cup sherry
1 cup white wine
2 cup heavy cream
1 quart milk
2 ounces scallops
4 ounces shrimp, baby
2 ounces crawfish tails
2 ounces lump crabmeat
1 cup clams, with juice
10 ounces fish, diced
1 teaspoon lemon juice
1/2 bunch green onion, chopped
1 teaspoon paprika
2 tablespoons basil, chopped
Salt, to taste
Black pepper, to taste
Cayenne pepper, to taste

Instructions
Melt the butter in a heavy bottom pot and saute onions, garlic, celery, and tomatoes for 10 min. Stir in the flour until all is incorporated. Slowly add sherry, white wine, cream and milk, stirring continuously. Bring to a slow boil. Add all of the seafood ingredients, lemon juice, green onions, and paprika. Bring back to a slow boil. Simmer for 20-30 minutes add the basil and season to taste with salt, black pepper, and cayenne.

Recipe found here: Marina Cafe Seafood Bisque

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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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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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