Favorite Restaurant Recipes

We made this when I worked at Memory Station:
Dogsled Delight:
1 large brownie (heat for 15 sec.)
1 scoop vanilla ice cream
1 scoop chocolate ice cream
1 ladle-full chocolate syrup
Whipped cream (as much as desired)
More chocolate syrup
Cherries
Place all ingredients in order on top of brownie.

Lots of great restaurant recipes at www.copykat.com and www.topsecretrecipes.com
I like to check these often to see if there is anything new. Susan

bump

This is my rendition of a very "heart attack waiting to happen" entree served at a local restaurant.

Chicken Broccoli Alfredo

I take 2 tbls margarine and melt it in a saucepan. Add 4 oz ff cream cheese and a can of cream of chicken soup.

To that I add a couple cups of cut up, cooked chicken, some basil and thyme.

Put it in my 1-1/2 qt crock pot. Add 1/2 cup cooked, frozen chopped broccoli. Cook on low for a couple of hours. Cook 4oz of fettucini noodles and add them at the end.

Tastes just exactly like the restaurant's and they use real cream and real butter.

Kathy

bump

Outback Steakhouse Queensland Chicken and Shrimp


Notes:
This recipe was submitted by Rick Mainhart


Ingredients:
1/2 C. milk
2 Tbsp butter
1/2 pint cream
1/4 tsp poultry seasoning
1/8 - 1/4 tsp cayenne (adjust to taste)
1/8 tsp white pepper
1/8 tsp onion powder
1/2 C. white wine
1 Tbsp garlic powder
1 lb. linguine
4 chicken breasts
8 oz shrimp
1 Tbsp olive oil



Preparation:
Mortar spices well. Put cream and milk in pan with butter and 1/2 spice mixture. Thicken and reduce, and set aside. Cook linguine to the al dente stage. Sauté chicken breasts with wine and remaining spices until done. Remove and set aside. Sauté shrimp in pan, adding wine if necessary. Serve each breast on a bed of linguine with shrimp. Cover with sauce.
Serves 4

Nancy

Is there any restaurant that makes there own alfredo sauce. Chicken marasla I thought came with a nice white sauce and was made with spahetti.

Notes are not mine, they belong to who I got this from.

Olive Garden Alfredo Sauce

1 pint of Heavy Cream
1 stick of butter
2 Tbsp. Cream Cheese
1/2 - 3/4 C. Parmesan cheese
1 tsp. Garlic powder

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 on low. You may wish to season with a little salt and pepper.

I have done this with half and half, but we prefer the heavy cream. But I wouldn't try it with plain milk.

Let the sauce simmer as long as you can! Please note the cream cheese is optional, we add it to aide in thickening the sauce. Olive Garden does not use cream cheese.

Applebee's Honey Mustard Dressing
flipper 5/11/2004

1/4 cup mayonnaise
1/4 cup Grey Poupon Dijon Mustard
1/4 cup honey
1 tablespoon prepared mustard
1 tablespoon white vinegar
1/8 teaspoon paprika


1. Combine ingredients in a small bowl.
2. Mix well.
3. Store in a covered container in the refrigerator until ready to use.

I have made this many times. It is delicious!

Olive Garden Salad Mix

1 bag American Blend Dole Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1/2 C. Croutons
1 small Tomato Quatered
Freshly grated Parmesean Cheese

Preparation Instructions:
Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad in bowl. Place on top of lettuce but red onion, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesean cheese if you like, and add plenty of Olive Garden Salad Dressing on top.

Olive Garden Salad Dressing

1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoons corn syrup
2 tablespoons parmesan cheese
2 tablespoons romano cheese
1/4 teaspoon garlic salt, or 1 clove garlic, minced
1/2 teaspoon parsley flakes
1 tablespoon lemon juice

Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.

Applebee's Oriental Chicken Salad

3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil

1 egg
1/2 cup milk

1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 chicken breast halves without skin
2 cups oil (for frying)

3 cups romaine lettuce, chopped
1 cup red cabbage, shredded
1 cup Napa cabbage, shredded
1/2 carrot, shredded
1 green onion, sliced

1 tablespoon sliced almonds, toasted
1/3 cup chow mein noodles, toasted

(continued)

Applebee's Oriental Chicken Salad (continued)

Menu Description: "Crisp Oriental greens topped with chunks of crunchy Chicken Fingers, toasted almonds & crispy chow mein noodles tossed in a light Oriental vinaigrette."

1. Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees.
2. Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad.
3. In a small, shallow bowl beat egg, add milk, and mix well.
4. In another bowl, combine flour with corn flake crumbs, salt and pepper.
5. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.
6. Fry each chicken finger for 5 minutes or until coating has darkened to brown.
7. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
8. Sprinkle sliced green onion on top of the lettuce.
9. Sprinkle almonds over the salad, then the chow mein noodles.
10. Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side.

Cracker Barrel Old Country Store Fried Apples

6 Tart apples; sliced
1 tsp. Lemon juice
1/4 C. Bacon drippings
1/4 C. Brown sugar
1/8 tsp. Salt
1 tsp. Cinnamon
1 dash of nutmeg

In a large skillet, melt bacon drippings. Pour apples evenly over skillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and cook over low heat for 15 minutes until apples are tender and juicy. Sprinkle with cinnamon & nutmeg.

Cracker Barrel Old Country Store Mashed Potatoes

6 medium Russet Potatoes
4 Tbsp. Margarine (yes Margarine do not use "spread")
1/4 to 1/2 C. Milk
1 tsp. Salt
1/2 tsp. Black Pepper


Preparation:
Wash potatoes thoroughly, cut into uniform pieces, and drop into salted boiling water. Cook potatoes until they are fork tender. Take potatoes out of boiling water and drain. Peel most of the potatoes, make sure you leave about one fifth of the area not peeled. Place potatoes into bowl with other ingredients and mash the potatoes. I would not use an electric mixer; you do not want to take all of the lumps out, if you do, just be careful not to totally mash the potatoes. Makes 4 servings.

Notes: If you want really great tasting mashed potatoes, do not boil them, bake them. Baking brings out a wonderful roasted taste.