HOME COOKING: Top Recipes From Red Lobster, Olive Garden, Cracker Barrel’s & Ruby Tuesday’s That You Can Cook At Home – Restaurant Recipes for Home

If you are like me, you love to dine out and enjoy dinner at a fine restaurant.

The aroma of food, dishes clanging in the background, a relaxed casual atmosphere. As you look into the kitchen you see the flames rising from the pans, chefs making the plates look like just right. Friend and family at our plateau speaking about the days events. Remembering the great times had in the past. These moments are a treasure in our hearts.

That is, until the bill comes. You can’t get out of a fine dinning restaurant for under 0 theses days. And that’s just for two, don’t even think of bringing the children without cashing your paycheck first. The high cost of intake out limits these times to only special occasions.

Have you tried to reenact the same scenario at home only to find the recipes in those other cookbook don’t even come close to the tantalizing taste in the restaurant. What if you could get a hold of those recipes?

I’ve been a pro cook for over 30 years. And I’ve gathered thousands of recipes…

As Ron Douglas, Author of one of my favorite cookbooks, AMERICA’S MOST WANTED RECIPES, says, “Of course, there’s nothing wrong with spending money on top-class, mouth watering food which gets everyone salivating and craving for more… But what if you could cook these killer dishes on demand, from your very own kitchen whenever you felt like it — make anyone, your friends or family, go all wild and gaga over your food at the next bash, celebration or gathering — these dishes for a fee and begin earning good money simply by following the surefire instructions in this recipe book…”

 

Here’s a Chef’s Secret: we’ve been using the Great Restaurant Recipes for years, both in restaurant kitchens — and at home.

From Applebee’s Tequila Lime Chicken to Starbuck’s Espresso Truffles — from KFC Chicken to Cheesecake Factory cheesecake — from Apricot Chicken Drumsticks to Fish Fingers to Baked Ziti — we use ‘em all.  Maybe you are cooking this special meal for family.  Or friends.  Or that date you met on WUVING.com – no matter who your guests are — they’ll love it.

Here are 5 of my favourite — and most favourite recipes:

 

–Olive Garden Fried Mozzarella–

1 pound block of mozzarella cheese

2 eggs, beaten

1/4 cup water

1 1/2 cups Italian bread crumbs

1/2 teaspoon granulated garlic

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

2/3 cup flour

1/3 cup corn starch

 

Slice the block of cheese lengthwise into about 1/2 inch sections. Cut apiece section in half.

Beat the eggs with water and set aside. Mix the bread crumbs, garlic, oregano, and basil and set aside. Blend the flour with corn starch and set aside.

Heat vegetable oil for deep frying to 350F. Dip cheese in flour then in egg wash and then coat with bread crumbs. Place carefully in hot oil and fry until golden brown. This should only take a matter of seconds, so you need to watch them closely.

Drain on brown paper bags and serve with your favorite pasta sauce that has been warmed.

 

 –Red Lobster’s Crab Stuffed Mushrooms–

 1 pound fresh mushrooms, approximately 35-40

1/4 cup celery, finely chopped

2 tablespoons onion, finely chopped

2 tablespoons red bell pepper, finely chopped

1/2 pound crab claw meat

2 cups oyster crackers crushed

1/2 cup cheddar cheese, shredded

1/4 teaspoon garlic powder

1/2 teaspoon Old Bay Seasoning

1/4 teaspoon black pepper, ground

1/4 teaspoon salt

1 egg

1/2 cup water

6 white cheddar cheese, slices

 

1) Preheat oven to 400 degrees

2) Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator

3) While vegetables cool, wash mushrooms and remove stems

4) Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere

5) Combine the sauteed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well

6) Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each)

7) Spoon 1 teaspoon of stuffing into apiece mushroom

Cover with sliced cheese

9) Bake in oven for 12-15 minutes until cheese is lightly browned.

 

–Ruby Tuesday’s Chicken Quesadillas–

5 oz. chicken breast

Italian Dressing

12 inch flour tortilla

margarine

1 cup shredded monterey jack/cheddar cheese

1 Tablespoon tomatoes, diced

1 Tablespoon chilly peppers, diced

Cajun Seasoning (to taste)

1/2 cup shredded lettuce

1/4 cup diced tomatoes

Sour Cream

Salsa

 

Place chicken breast in a bowl with enough Italian dressing to coat; grant to marinate 30 minutes, refrigerated. Grill marinated chicken until done in a lightly oiled pan. Cut into 3/4″ pieces and set aside.

Brush one side of tortilla with margarine and place in frying pan over medium heat. On one half of tortilla, add cheese,

1 Tbls. tomatoes, peppers, and Acadian 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. Cook until very warm throughout.

Remove from pan to serving plate and cut into six equal wedges on one side of plate. On the other side place lettuce, topped with 1/4 cup tomatoes, and then topped with sour cream.

Serve your favorite salsa in a small bowl on the side.

 

–Cracker Barrel’s Hashbrown Casserole–

2 lbs. frozen hashbrowns

1/2 cup melted butter

1 can cream of chicken soup

1/2 cup chopped onion

2 cups grated cheddar

1 tsp. salt

1/4 tsp. pepper

2 cups crushed cornflakes

1/4 cup melted butter

DEFROST hashbrowns.
COMBINE next 7 ingr. and mix with hashbrowns.
PUT all in a 3 qt. casserole.
SAUTE cornflakes in butter and sprinkle on top.
COVER and BAKE at 350 for about 40 min.

 

>> And for Dessert…

 

–Cracker Barrel’s Cherry Chocolate Cobbler–

1-1/2 cups flour

1/2 cups sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cups butter

1 (6 oz.) pkg. Nestle’s semi-sweet chocolate morsels

1 egg

1 (21 oz.) can cherry pie filling

1/2 cups nuts, finely chopped

Preheat oven to 350F. In massive bowl, combine flour, sugar, baking
powder, salt and butter; cut with pastry blender until crumbs are
size of massive peas. Melt over hot (not boiling) water, Nestle’s
semi-sweet 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.

Spread cherry pie filling in bottom of 2 quart casserole. Drop chocolate
batter randomly over cherries. Sprinkle with chopped nuts.
Bake at 350 F for 40 – 45 minutes. Serve warm with heavy cream.

 

-Brian Alan Burhoe www.brianalanburhoe.com

 

Bon Appetit!

 

 

HOME COOKING: Top Recipes From Red Lobster, Olive Garden, Cracker Barrel’s & Ruby Tuesday’s That You Can Cook At Home – Restaurant Recipes for Home

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our ideal friends — our dogs. His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef

Find More Olive Garden Restaurant Articles

Home Cooking: Romano’s Macaroni Grill Italian Restaurant Recipes To Cook At Home – Foccacia Bread – Chicken Scaloppini Di Pollo – Penne Rustica -

Macaroni Grill Foccacia Bread – Chicken Scaloppini di Pollo – Pasta Di Pollo Al Sugo Bianco – just a few of the delicious menu items offered by ROMANO’S MACARONI GRILL ITALIAN RESTAURANTS.

Romano’s Macaroni Grill menu features items found in traditional cuisine from Italy and the Mediterranean area. Guests find it hard to select from generous portions of delicious pastas, veal, seafood, steaks, roasted chicken, pizza baked in wood-burning ovens, soups and hard-to-resist desserts. Macaroni Grill also offer patrons the option of creating their own pasta, from a list of pre-selected ingredients. All meals are served with complimentary bread and olive oil.

Romano’s Macaroni Grill is an Italian-style chain of casual dining restaurants with locations throughout the U. S., Canada and Mexico. The first restaurant was founded by talented restaurateur Philip J. Romano in Texas in 1988.

Romano’s passionate chefs prepare more than 25 Italian specialties in exhibition kitchens while guests rest in a casual region surrounded by attentive servers and an occasional strolling opera singer!

>>> So if you want to prepare a delicious meal to impress family, friends or even a hot date – maybe someone you met on a romantic dating site – here are Romano’s Macaroni Grill most favourite recipes of all…

 

–Romano’s Macaroni Grill Chicken Scaloppini di Pollo–

 

>> Lemon Butter Sauce:

4 oz lemon juice

2 oz white wine

4 oz heavy cream

1 lb (4 sticks) butter.

To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by 1/3. Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until absolutely incorporated. Season with salt and pepper. Remove from heat and keep warm.

>> Chicken:

6 to 8 (3 oz) chicken breasts, pounded thin

oil and butter for sauteing chicken

1/2 to 3/4 cup flour, seasoned with salt and pepper, for dredging 6 oz pancetta, cooked

12 oz mushrooms, sliced

12 oz artichoke hearts, sliced

1 T capers

1 lb capellini pasta, cooked

chopped parsley, for garnish.

 

To make Chicken and Pasta: Cook pasta and drain. Heat a small amount of oil and 2 T of butter in a massive skillet. Dredge chicken in flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan and add to pan remaining ingredients. Heat until mushrooms soften and are cooked; add chicken back to pan.

To serve: Place cooked pasta on apiece plate. Add half of butter sauce to chicken mixture and toss. Taste and adjust, adding more sauce if needed. Place chicken mixture over pasta. Garnish with parsley. Alternately, mix pasta and chicken mixture together. Toss with butter sauce.

 

–Romano’s Macaroni Grill Pasta Di Pollo Al Sugo Bianco–

>> The Asiago Sauce:

4 cups heavy whipping cream

1/8 teaspoon paste or dried chicken base

1 1/4 cups asiago cheese

1 containerful cornstarch

2 ounces water.

 

To make the sauce: Heat cream to very hot and just bubbly (but not a boil).

Add chicken base and cheese. Stir constantly with a wire whisk and bring temperature back to just bubbly.

Dissolve cornstarch in the cold water and add to sauce. Bring to a slow simmer to cook out starch. Transfer sauce to a container, cover and refrigerate until needed.

>> Pasta:

1/2 stick butter

1/2 cup red onions, diced

1/2 cup pancetta, (Italian smoked bacon) drained and chopped

1 containerful garlic, chopped

3/4 cup green onions – tops only

3/4 pound sliced grilled chicken

2 pounds farfalle, (bow-tie pasta) cooked

8 ounces heavy whipping cream

1 containerful chopped parsley.

 

To make the pasta dish:

Saute red onion in butter for a few seconds then add pancetta and garlic. Add chicken, green onions and pasta. Deglaze the pan with the cream. Add asiago cream sauce. Heat thoroughly. Garnish with parsley and serve.

 

 

–Romano’s Macaroni Grill Foccacia Bread–

 

1 Tablespoon Dry yeast

1 Teaspoon Canola oil

1 Tablespoon Sugar

Nonstick cooking spray

1 Cup Warm water

2 Tablespoon Margarine

2 1/2 Cup White flour

1/4 Cup Fresh rosemary; chopped – (or 2 tbsps dried)

1 Teaspoon Salt.

 

Place yeast, sugar and water in a massive bowl or food processor and grant the mixture to become bubbly. Mix in 2 c of flour and salt. Knead for about 10 min or process in food processor for 15 sec until smooth and elastic; add flour if necessary.

Oil a bowl, place dough in it and cover with a towel. Let dough rise in a warm place for 1 hr, until doubled.

Punch down dough and divide in half. Let the dough rest for a few minutes. Coat 2 9-in square block pans with nonstick spray.

Press dough into pans. Melt margarine. Brush margarine over the tops of the loaves. Sprinkle rosemary over the loaves and lightly press into the surface. Let the loaves rise again until doubled, about 45 min. Preheat oven to 450 F.

Lightly sprinkle salt over the loaves. Bake for 20 – 25 min, until lightly browned.

 

 

In a Seafood Mood? Try…

–Romano’s Macaroni Grill Baked Creamy Seafood–

 

4 tablespoons butter

1 cup bay scallops, rinsed and drained (8 oz)

3 tablespoons flour

2 cups half and half

1-1/2 cups asiago

2 cups medium, peeled, deveined cooked shrimp

1 6 oz. can clams, well drained

1 to 2 tablespoons grated Parmesan cheese

oil, for frying

1/2 12 oz. package won ton.

 

In a massive skillet, melt 1 containerful butter. Add scallops and stir fry over high heat until just cooked through; set aside in bowl. In same skillet, melt remaining 3 tablespoons butter over medium heat. Whisk in flour until smooth and bubbly. Cook and stir 1 min. Whisk in half-and-half and continue whisking until mixture comes to a boil.

Boil 1 min, whisking, until bubbly. Turn off the heat. Add Asiago cheese, stirring until melted. Stir in the scallops, shrimp, and clams. Spoon into a 9″ glass pie plate. Sprinkle with the Parmesan.

Bake in a preheated 350 deg. oven for about 15 min., until the top is golden brown. Meanwhile, heat plenty of oil in a deep fryer to 375 deg. Fry 3-4 won ton skins at a time, a few seconds on apiece side, until just golden. Drain on paper towels. Use won tons as chips for dipping into baked seafood appetizer.

Please Note: If you don’t feel inclined to fry the wanton skins to make chips, the seafood appetizer is also delicious with tortilla or pita chips or crackers.

 

 

 

–Romano’s Macaroni Grill Penne Rustica–

 

>> Gratinata Sauce:

2 Teaspoon Butter

2 Teaspoon chopped garlic

1 Teaspoon Dijon mustard

1 Teaspoon salt

1 Teaspoon chopped rosemary

1 cup marsala wine

1/4 Teaspoon cayenne pepper

8 cups heavy cream

 

Saute 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:

1 Ounce pancetta or bacon

18 apiece shrimp peeled and devained

12 Ounce grilled chicken breast, sliced

4.5 cups of granita sauce

48 Ounce Penne Pasta, precooked

3 Teaspoon pimentos

6 Ounce butter

1 Teaspoon chopped shallots

1 pinch of salt and pepper

1 cups parmesan cheese

1/2 Teaspoon paprika

6 sprigs of fresh rosemary.

 

Saute pancette until begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pick but still translucent. Add chicken, salt, pepper, and mix thoroughly. Add granita sauce and 1/2 cup of parmesan cheese and simmer until sauce thickens.

In a massive bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one massive casserole dish. Top with remaining cheese and pimentos and sprinkle with paprika.

Bake at 475 for 10-15 minutes. Remove and garnish with fresh rosemary sprig. Serves six.

 

 

Dig In and Enjoy!

 

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our ideal friends — our dogs.

His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the favourite Romantic Relationship site WUVING.com.

And – Here’s a individualized favorite that’s gaining popularity in the restaurants:

–Romano’s Macaroni Grill Vodka Rustica–

 

>> Gratinata Sauce:

3 tablespoons butter 2 tablespoons minced garlic

3 tablespoons marsala wine

2 cups heavy cream

1 cup grated parmesan cheese

1/2 cup milk

1/4 cup vodka

1/4 cup water

1/2 teaspoon chicken bullion

1 containerful cornstarch

1 containerful Grey Poupon

How I Learned to Cook Secret Restaurant Recipe?s

I have always had a hard time cooking for my family of four. Each mortal has a very one-of-a-kind taste in food, and with my limited chef skills, I was just not healthy to meet the demands of my families mealtime preferences. In a last ditch effort to make up for my shortcomings, I decided that I would try to make something we all liked, and make small changes in the meal, in hopes that everyone would like what they were given.

This turned out to be very costly. Buying different ingredients for apiece family members meal, and sometimes even cooking absolutely separate meals for my son was becoming far too costly for me to continue to do. It was about this time that I realized that we never had this problem at restaurants. It had always been sort of a family joke that we all end up ordering the same meals when we go to restaurants. Why was this true at restaurants, but I was experiencing the complete opposite at home? Well, for one thing, and let’s be honest, I am 100% positive that my home cooking couldn’t compare to Applebee’s Club Home Sandwich.

It was by chance that I started searching online for restaurant recipes. It was my thinking that if I could prepare meals the exact way the restaurant did, I could probably refrain cooking a separate meal for my son, daughter, or husband. I looked for probably a week, and wasted a whole lot of money on terrible restaurant recipe guides that came out tasting nothing like the real thing. I started to lose hope.

I decided that I would try out one last guide. It was averagely priced compared to the previous guides that I had bought. I ordered it, printed it out and started preparing my meals using the guide. I couldn’t believe how much of a difference this particular guide made. Most of the meals that I cooked came out tasting very similar to the meals you would order at the actual restaurant. For the first time, I was healthy to please all members of my family with the same meal. Of course, I never told them what I was actually doing, even though my husband did later catch on.

From one honest homemaker to another, if you want to save a clean amount of money, and cook excellent meals, Americas Most Wanted Recipes is definitely the guide for you.

Value For The Money: 10/10

The guide comes with so many extra, small guides that it is absolutely worth the price. I have nearly absolutely changed the meals the I used to cook, and have learned to cook dozens more restaurant recipes from this guide. Not to Mention that it helps you save time and money throughout apiece month because you are not intake out as much.

Ease: 9/10

Some of the recipes can be a tiny complicated, mostly since I wasn’t used to using the techniques they used to prepare the dishes. Most meals can be prepared, cooked, and served in under an hour.

Overall: 10/10

How I Learned to Cook Secret Restaurant Recipe?s

www.EliteGuideOnline.com — Discover the secret recipes from your favorite restaurants and easily cook them yourself! This guide will instruct you about the Jealously Guarded Secrets Behind Dishes From Billion Dollar Restaurants Like The Cheesecake Factory®, KFC®, The Olive Garden®, PF Chang’s®, Red Lobster®, Chili’s®… (plus many others) and Show You How to Easily Make Them at Home! And Get 7 additional Gifts : 1. Secret Sauces Exposed 2. Good Ole Comfort Foods 3. The Grill Master’s Guide to Grilling 4. Special Occasion Cookbook 5. Diabetic Delights 6. Kid Approved Cookbook 7. Lifetime Access to Our Secret Recipe Archive For detail information please visit www.EliteGuideOnline.com “Music by: Kevin MacLeod”
Video Rating: 0 / 5