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Carrabba's Clone recipes...

Last post Mar 01, 2013 11:56 AM by cookygram . 29 replies.


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  • Carrabba's Clone recipes...
    i have found these on the web in travels. So i thought I would bring them here.
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  • RE: Carrabba's Clone recipes...
    Carrabbas Italian Butter

    1/8 tsp. oregano
    1/8 tsp. basil
    1/8 tsp. rosemary
    1/8 tsp. or a little less kosher salt (use according to your taste)
    fresh ground pepper
    dash of red pepper flakes
    1 large clove of garlic (crushed)
    2 to 3 Tbsp extra virgin olive oil

    Mix together your dry spices. Add crushed garlic to the dry spices.
    Place on small saucer. Pour olive oil over mixture. Dip with your favorite
    hot French bread.


    Carrabba's Herbs for Olive Oil Bread Dip

    Use equal amounts of:

    crushed red and black pepper
    rosemary
    oregano
    basil
    parsley
    fresh granulated garlic
    garlic cloves
    kosher salt

    Grind together and put in plate and pour virgin olive oil over. Dip bread in and enjoy !!




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  • RE: Carrabba's Clone recipes...
    CARRABBA'S ITALIAN GRILL BRUSCHETTE CARRABBA

    1 loaf Italian-style or French bread
    1 stick butter, softened
    3-4 cloves garlic, finely chopped
    1/2 tsp. garlic powder
    3 slices Fontina cheese, thinly sliced and trimmed to fit bread slices
    3 slices mozzarella cheese, thinly sliced and trimmed to fit bread slices
    3 oz. mushrooms, sliced, and saut饤 in butter
    3 slices Roma tomato, sliced 1/4-inch thick
    1 1/2 T pesto sauce (use the classic Pesto containing basil and
    pine nuts - available in most grocery stores)
    Pinch of extra-virgin olive oil
    Pinch of fresh basil, cut into fine strips (julienne strips)

    Bake loaf of Italian bread in oven until lightly browned. Slice the bread into 1/2-inch slices and discard end pieces. Cut larger middle slices into equal halves. Mix softened butter with chopped garlic and garlic powder. Spread garlic butter over six of the smaller pieces of bread. Place fontina slices on 3 buttered slices of bread. Place mozzarella on the three remaining pieces of buttered bread. Place saut饤 mushrooms on top of the fontina cheese. Top the mozzarella cheese with the tomato slices and Pesto. Place all six slices on a baking pan and bake in a preheated 500 F oven for 4 minutes, or until cheese has melted. Remove from oven and top fontina-mushroom bruschette with a drizzle of olive oil. Do not add olive oil to the tomato-pesto bruschette. Sprinkle all bruschette with the thinly sliced basil leaves. Makes - 6 slices.



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  • RE: Carrabba's Clone recipes...
    CARRABBA'S ITALIAN GRILL CHICKEN BRYAN


    Chicken
    6 large chicken breasts
    1-2 T. extra-virgin olive oil
    1/2 tsp. salt
    1/2 tsp. black pepper
    8 oz. goat cheese, softened to room temperature

    Sun-Dried Tomato Sauce
    2 T. butter
    1 T. finely chopped garlic
    1 T. finely chopped yellow onion
    1/2 C. dry white wine
    1/4 C. freshly squeezed lemon juice
    10 T. cold unsalted butter, cut into small pieces
    1 1/2 C. finely sliced sun-dried tomatoes
    1/4 C. chopped fresh basil
    1/2 tsp. kosher salt
    1/2 tsp. white pepper

    Prepare the Sun-Dried Tomato Sauce: Place butter, garlic, and onion in a large skillet over medium heat and saut頵ntil garlic and onion are tender and transparent. Add white wine and lemon juice. Increase heat to medium-high and simmer to reduce by half. Reduce heat to low. Add cold butter one piece at a time. Add sun-dried tomatoes, basil, salt, and pepper and stir to blend ingredients. Set aside.

    Prepare the Chicken: Reduce charcoal briquettes to white-hot coals. Brush chicken breasts with olive oil and sprinkle with salt and pepper. Grill chicken over hot coals 15 - 20 minutes or until cooked through. Divide goat cheese evenly between chicken breasts, placing some on each breast for the last two minutes of cooking. Place cooked chicken on serving platter and spoon Sun-Dried Tomato Sauce over chicken. Serves 6.

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  • RE: Carrabba's Clone recipes...
    CARRABBA'S ITALIAN GRILL MEATBALLS

    1/2 lb. ground pork
    1/2 lb. ground veal
    1/2 lb. ground beef
    2 large eggs, lightly beaten
    1/4 C. grated Parmesan cheese
    4 cloves garlic, finely chopped and saut饤
    1/3 C. dry bread crumbs
    1/4 C. finely chopped parsley
    Salt and freshly ground pepper
    1 C. pure olive oil

    Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste. Heat the oil in large saut頰an over medium-high heat. Roll the mixture into 1 1/2 inch balls and fry until golden brown, but not cooked through completely. (Remove with a slotted spoon to a plate lined with paper towels.)

    (In general, most people use just ground beef in their spaghetti sauce. Instead Bobby suggests the combination of three meats: ground pork, ground veal, ground beef - the same meat combination used for meat loaf. Veal and pork can make this dish a little more expensive, but whether it is a meat sauce or a sauce with meatballs, the added depth of flavor truly surpasses that of a singular ground beef sauce).

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  • RE: Carrabba's Clone recipes...
    CARRABBA'S ITALIAN GRILL POLLO ROSA MARIA


    Chicken
    4 chicken breasts, split for stuffing
    4 slices prosciutto ham
    1/2 C. fontina cheese

    Lemon Butter
    1/2 C. clarified butter
    3 cloves garlic
    1/2 small yellow onion, diced
    1/4 C. white wine
    4T unsalted butter
    1/2 tsp. white pepper
    1/2 tsp. salt

    Topping
    8 oz. sliced mushrooms
    1/2 C. fresh sweet basil, chopped
    Lemon Butter Recipe (listed above)
    1 lemon, juiced

    Chicken: Open chicken breasts and place butterfly-style on grill over white-hot coals of live oak and pecan wood. Grill 3-5 minutes per side or until cooked through. Remove from grill. When chicken is cool enough to handle, hold breast halves together and stuff each breast with one slice of prosciutto and 1/8 cup fontina cheese. Secure with toothpicks. Set aside in a warm place.

    Lemon Butter and Topping: In a large saut頰an over medium heat, combine clarified butter, garlic, and onion and saut頵ntil tender. Deglaze pan with white wine. Add unsalted butter, salt, and pepper. Add mushrooms to lemon butter and saut頱-2 minutes or until cooked. Add basil and lemon juice and stir to combine. Place chicken on a serving platter and top with mushrooms in lemon-basil butter and serve. Yields 4 servings.

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  • RE: Carrabba's Clone recipes...
    CARRABBA'S ITALIAN GRILL SOGNO DI CIOCCOLATA
    (Chocolate Dream)


    2 (1 lb. 5.2-oz.) boxes Duncan Hines Fudge Brownie
    Mix (each using 2 eggs and milk instead of water)
    1/2 C. Kahlਣoffee-flavored liqueur)
    4 C. chocolate mousse (use your own recipe, or mix up
    two (4.2-oz. pkg. Chocolate Mousse Mix)
    4 C. whipped cream (from 1 1/2 C. heavy cream, whipped)
    2 oz. semi-sweet chocolate shavings

    Mix brownies according to instructions on box, using the two-egg recipe and substituting milk for the water. Line two 13 x 9 x 2 1/2-inch glass or metal pans with either parchment paper or wax paper (the paper lining makes it much easier to remove the brownies from the pan.) Grease bottoms with oil or spray with Pam. Pour batter into pans, and bake - either in a convection oven at 325 F for 20 minutes, or in a standard oven for about 24-26 minutes. (The convection oven is preferred - it makes a chewier brownie). Bake until a toothpick inserted in the middle of the brownie comes out clean.

    IMPORTANT - DO NOT OVERCOOK. Remove from oven and allow to cool completely.

    Loosen the sides with a knife, then remove the brownies in one piece from one of the pans. Turn the brownies upside down and return to the pan. Peel off paper, then brush the brownie with half of the Kahl젳tarting from the outer edges and working toward the center. Spread 2 cups of the chocolate mousse evenly over the brownie, then spread 2 cups whipped cream over the mousse.

    Use a vegetable peeler to shave chocolate, then sprinkle top evenly with chocolate shavings. Remove second brownie from the other pan, brush with remaining Kahl젡nd place on top. Repeat layers, first spreading the remaining chocolate mousse, then the remaining whipped cream. (There are no chocolate shavings on top). Refrigerate to store.

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  • RE: Carrabba's Clone recipes...
    CARRABBA'S ITALIAN GRILL STUFFED MUSHROOMS PARMIGIANA


    12-15 large mushrooms
    2 T. butter
    1 medium onion, chopped finely
    2 oz. diced pepperoni
    1/4 C. finely chopped green pepper
    1 small clove garlic, minced
    1/2 C. finely crushed Ritz crackers, about 12 crackers
    3 T. grated Parmesan
    1 T. chopped parsley
    1/2 tsp. seasoned salt
    1/4 tsp. dried oregano
    1/3 C. chicken broth

    Preheat oven to 325 F.

    Wash mushrooms and remove stems. Finely chop stems and reserve. In a large skillet, melt butter and cook onion, pepperoni, green pepper, garlic, and chopped mushroom stems until tender but not brown. Add crackers, parmesan, parsley, salt, oregano, a dash of pepper, and mix well. Still in broth. Spoon mixture into mushroom caps, heaping tops. In a shallow baking pan with 1/4-inch water covering bottom of pan, place stuffed mushrooms. Bake uncovered about 25 minutes until heated thoroughly.

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  • RE: Carrabba's Clone recipes...
    CASARITA CAMARӎ WITH CILANTRO SAUCE


    12 large (16/20 count) shrimp
    12 thin slices jalapeor serrano) chile
    12 thin-sliced bacon strips

    Marinade
    1/3 C. vegetable oil
    1/2 tsp. seasoning salt
    1/2 tsp. paprika
    1 clove fresh garlic, finely chopped

    Cilantro Sauce
    1 large white onion, chopped
    1 large bunch cilantro, washed
    1 C. heavy whipping cream
    2 T. white wine
    1 tsp. chicken base (bouillon)
    1/2 tsp. seasoning salt, or to taste
    1/2 tsp. garlic powder

    Garnish
    Chopped fresh cilantro leaves

    Prepare shrimp: Rinse shrimp with cold water. Remove the shell, but leave the tail portion intact. Devein and rinse. With a sharp knife, cut the shrimp along the inner, underneath side; do not cut completely through to the top of the shrimp. Place one piece jalapenside cavity of shrimp. Wrap one strip of the bacon around the shrimp body (not the tail). Fasten with toothpicks or thread shrimp onto a metal skewer. Repeat with remaining shrimp and place them in a flat glass, ceramic or stainless steel dish.

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  • RE: Carrabba's Clone recipes...
    For Marinade: Combine all ingredients and pour marinade over the shrimp, coating all sides; cover, and set in refrigerator for 1-2 hours until ready to cook.

    For Cilantro Sauce: Place onion and cilantro in a steamer basket, place over boiling water and cover. Let steam for 12-15 minutes, or until onions are very soft. Transfer to a sieve (or use a food mill), set over a bowl, then extract juices and puree solids of onions and cilantro by pressing mixture through sieve with a large spoon or pestle. Scrape any solids from the underside of sieve into juice. Pour heavy cream into a saucepan and whisk in onion and cilantro juices. Add wine, chicken base, seasoning salt, and garlic powder and bring the mixture to a gentle simmer. Let simmer for 6-8 minutes, stirring occasionally. Taste and adjust seasoning as necessary.

    Cook shrimp on a grill over a medium flame. If bacon grease causes a flame up, squirt flames with cold water or shift them quickly to a cooler part of the grill until the fire has subsided. Turn once, cooking just until the bacon is crisp and the shrimp are cooked through, about 4-7 minutes. Serve shrimp immediately, topped with Cilantro Sauce and garnished with chopped cilantro.

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  • RE: Carrabba's Clone recipes...
    Carrabba's Pollo Rosa Maria

    1 10oz chicken breast, cut in half and butterflied

    2oz fontina cheese, sliced 1/4-inch thick

    1 thin slice prosciutto

    Pinch of white pepper

    Favorite Grill Seasonings

    Grill basting sauce

    Lemon Butter Basil Mushroom Sauce:

    Thick sliced mushrooms, saut ed with garlic and parsley

    1 T chopped garlic

    1 T chopped onion

    1 T unsalted butter

    1/2 c fresh lemon juice

    1/4 c white wine

    Pinch of salt and white pepper

    1/3 lb unsalted butter, at room temperature

    Fettuccini Alfredo:

    1 oz unsalted butter

    3/4 c heavy cream

    Salt and white pepper, to taste

    3oz grated Romano

    4oz fresh fettuccini



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  • RE: Carrabba's Clone recipes...
    Directions: Sprinkle each chicken breast with white pepper and place 1/2
    slice of prosciutto on one side of breast. Top with cube of fontina. Fold
    over chicken breast, encasing fontina and prosciutto. Allow to sit for 3
    hours. Sprinkle each prepared breast with grill seasoning and baste with
    available grill baste. Place on grill approximately 5 minutes per side or
    until done. To make the Pollo Rosa Sauce, saut onion and garlic in 1 ounce
    of butter until translucent. Reduce to oatmeal consistency. Allow to cool and
    begin to add 4 ounces of room temperature butter. Whisk over low heat until
    emulsified. For the Fettuccini Alfredo, melt butter with salt and white
    pepper. Add 6 ounces heavy cream. Bring to a boil and remove from heat. Allow
    to rest until serving. For the pasta, submerge pasta in salted boiling water
    according to package instructions. Place pasta in Alfredo sauce. Return to
    medium heat, sprinkle with grated Romano. Using pasta fork, incorporate
    Romano into pasta until melted. To finish, incorporate previously saut ed
    mushrooms and basil into Pollo Rosa sauce. Top pasta with chicken and sauce.



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  • RE: Carrabba's Clone recipes...
    Carrabba's Pappardelle Campagnolo
    (Yield 4 Entrees or 6 Appetizers)



    1/4 cup Extra virgin olive oil
    1/2 pound Italian sausage
    1/2 cup finely chopped yellow onion
    2 medium garlic cloves, finely chopped
    1 medium red bell pepper, 1/4" julienne
    1/4 cup dry white wine
    4 cups canned whole peeled tomatoes (with their juice, finely chopped)
    pinch of salt and freshly ground black pepper
    pinch crushed red pepper
    2 tbs freshly torn basil leaves
    1/4 cup freshly grated, pecorino romano cheese
    4 ounces goat cheese (crumbled)
    1 pound papardelle pasta
    Method


    1. Remove sausage from the casing and break into coarse pieces (about 5-6 pieces from each link). Put olive oil in a large skillet over a medium flame. Add sausage and cook until the sausage has browned slightly. Add onion and red bell peppers and cook until they soften and onion turns a rich golden color. Add the wine and let evaporate for 3 minutes. Add garlic, and cook 1 minute more.
    2. Add the tomatoes and season lightly with salt and pepper and crushed red pepper flakes. Raise heat and bring sauce to a boil, stirring frequently. Reduce heat and let simmer until the sauce has thickened. Stir in basil and set sauce aside.
    3. Meanwhile bring 4 quarts of water to a boil in a large pot, add 1 tablespoon of salt and drop in the pasta all at once, stirring well.
    4. When the pasta is almost done, return the skillet with the sauce to a medium heat. When the pasta is al dente, drain it and toss it with the sauce, adding the grated cheese and tossing again. Place the pasta in a serving platter and top with the crumbled goat cheese. Serve at once
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  • RE: Carrabba's Clone recipes...
    LINGUINE PESCATORE (OF THE SEA)


    Ingredients:
    3 shrimp (21- 25 per pound size)
    3 scallops (10- 20 per pound size)
    6 - 8 mussels
    10 oz jar of marinara or tomato sauce of your choice
    12 oz of cooked linguine
    salt and white pepper to taste

    Directions:

    Cook the above over medium heat in a covered saute pan until done. Toss with 12 ounces of cooked linguini. Garnish and serve. Makes one order.

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  • RE: Carrabba's Clone recipes...
    Carrabba's Mussels

    4 C Mussels
    2 T Extra virgin olive oil
    2 T Chopped yellow onion
    2 T Chopped garlic
    2 T Pernod (French licorice-flavored liquer)
    1 to 2 T Chopped fresh basil
    Juice of 1/2 lemon
    3/4 C Lemon Butter Sauce (recipe follows)

    Soak mussels in cold water for several minutes, then scrub with a stiff brush, and remove
    "beard" (the little tuft of fibers protruding from the shell), either with a sharp knife or by
    pulling on it with a damp cloth. Rinse mussels again in cold water.

    Heat Olive oil in a 10-inch skillet; add mussels. Cover with another 10-inch skillet or lid,
    and cook until shells begin to open--about 2 minutes. Remove top, and add onion and
    garlic, and toss. Cover pan again, and cook for 1 minute.Remove top and add Pernod,
    basil, lemon juice and lemon butter sauce. Return to flame for 30-45 seconds with
    top off skillet. Discard any mussels that did not open. Serve in a deep bowl.

    Makes 2 servings

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