Favorite Restaurant Recipes

Here is ours--and this recipe is almost identical to the actual Carrabba's dish!

CARRABBA'S ITALIAN GRILL CHICKEN BRYAN

Posted by Chef Chad in Houston TX at recipegoldmine.com

Chicken
6 large chicken breasts
1 to 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 sauté until 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.

This is our family's favorite and it's delicious! John

APPLEBEE'S LIME CHICKEN WITH TEQUILA

Posted by CookinMom at recipegoldmine.com - May 3, 2001

4 whole chicken breast fillets

Chicken Marinade
1 C. water
1/3 C. teriyaki sauce
2 T. lime juice
2 tsp. minced garlic
1 tsp. mesquite liquid smoke flavoring
1/2 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. tequila

Combine all marinade ingredients in a medium bowl. Add the chicken to the bowl; cover and chill for about 3 hours.

Spicy Ranch Dressing
1/4 C. mayonnaise
1/4 C. sour cream
1 T. milk
2 tsp. minced tomato
1 1/2 tsp. white vinegar
1 tsp. minced canned Jalapeno slices (nacho slices)
1 tsp. minced onion
1/4 tsp. dried parsley
1/4 tsp. Tabasco pepper sauce
1/8 tsp. salt
1/8 tsp. dried dill weed
1/8 tsp. paprika
1/8 tsp. cayenne pepper
1/8 tsp. cumin
1/8 tsp. chili powder
Dash of garlic powder
Dash of ground black pepper
1 C. shredded Cheddar/Monterey Jack cheese blend
2 C. corn chips (broken into small pieces)
or fried tortilla strips (cut tortilla with scissors into
thin strips and fry in oil)

Combine all the dressing ingredients in a medium bowl. Mix until smooth. Cover and chill until needed.

When ready to prepare the entree, preheat the oven to high broil. Preheat barbecue or indoor grill to high heat. When the grill is hot, cook marinated chicken breasts for 3 to 5 minutes per side, or until done.

Arrange the cooked chicken in a baking pan. Spread a layer of dressing over each breast, followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just until the cheese has melted.

Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips on each of four plates. Place a chicken breast onto the chips on each plate and serve with your choice of rice, pico de gallo or salsa and some guacamole.

Here is my contribution..Not hard to make(just looks that way) and so GOOD!

OUTBACK STEAKHOUSE CINNAMON OBLIVION
Candied Pecans
1/2 C. granulated sugar
2 T. water
1/2 tsp. cinnamon
1 tsp. butter
1 1/4 C. chopped pecans
Combine sugar, water, butter and cinnamon in a small saucepan over medium heat. Heat until
mixture boils and all sugar is dissolved. Add chopped pecans to mixture and stir for 1 to 2 minutes over heat to ensure that all pecans are coated well. Pour mixture onto a large plate and continue to stir until mixture hardens and begins to break up, separating all the nuts as you stir.
Cinnamon Croutons
2 C. cubed sweet bread such as Hawaiian Sweet Bread
1/3 C. unsalted butter
2 T. sugar
1/2 tsp. ground cinnamon
Preheat oven to 300F.Bake the bread cubes on an ungreased cookie sheet for 15 to 20 minutes
or until the bread has turned light brown, stirring halfway through cooking time. Melt the butter in a skillet over medium heat. Pour baked croutons into the pan and sauté until the bread is well-coated with butter.
Combine the sugar and cinnamon in a small bowl. Sprinkle over the croutons while stirring so
that the croutons are well-coated with cinnamon-sugar. Remove croutons from the heat, and let
them cool on a plate.
(cont)

Cinnamon Oblivion (cont)
Cinnamon Apples
1 (20 oz.) can apple pie filling
1/4 tsp. cinnamon
1 T. brown sugar
Mix the pie filling with cinnamon and brown sugar in a large bowl. Mix carefully so that the apples
are not broken up. Microwave the apple mixture for 1 to 2 minutes or until hot.
Assembly
4 C. vanilla ice cream
1/2 C. good quality caramel topping
1 1/2 C. whipped cream
4 fresh strawberries
Roll four 1-cup scoops of ice cream in the Candied Pecans.
Place one scoop onto each of four small plates. Ladle about 1 tablespoon of caramel topping
over each ice cream ball. Dribble another tablespoon around the base of the ice cream onto the
plate. Spread the hot Cinnamon Apples around the base of each ice cream ball.
Sprinkle Cinnamon Croutons around the base of the ice cream ball on each plate.
Spread 1/4 of the whipped cream onto the top of each ice cream ball.
Top each ice cream ball with a fresh strawberry.

CRACKER BARRELL's HASH BROWN CASSEROLE
2 lbs frozen hashbrowns
1/2 cup melted butter
1 can cream of mushroom soup
1 pint sour cream
1/2 cup chopped onioin
2 cups grated cheddar cheese
1 teaspoon salt
1/4 teaspoon pepper
2 cups crushed cornflakes
1/4 cup melted butter

Defrost the hashbrowns. Combine the next 7 ingredients and mix with hashbrowns.. Put all in a 3 quart casserole. Saute cornflakes in butter and sprinkle on top. Cover and bake at 350 for about 40 minutes.

If anyone has Cheesecake Factory Chicken Madeira, I would be grateful. I have concocted my own version which is good, but not quite there yet.

Our fave is Carrabba's Chicken Marsala:

4 chicken half breasts, boneless and skinless

1/4 cup Wondra flour ( if you aren't familiar: it's in a shaker-type container, real "fine" flour)

1/2 tsp. salt

1/2 tsp. oregano

4 Tablespoons oil (I use olive oil)

4 Tablespoons butter (I use real butter for this dish)

1/2 tsp. pepper

1 cup fresh mushrooms, sliced (I add more mushrooms, because we love mushrooms at our house)

1/2 cup Marsala wine

Prep: Combine flour, salt, pepper and oregano and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side (this is for a fairly thin breast, which is best for this recipe) until lightly browned. As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 minutes more on the second side until lightly browned, also. Stir the mushrooms, add the wine around the pieces, cover the pan and simmer for approximately 10 minutes.

This is so easy and so yummy!!

bump

Mrs. Field Cheesecake Brownie Cups




Ingredients:
3 Tbsp. Butter Softened
2 - 3oz Package Cream Cheese Softened
1/3 C Sugar
2 Tbsp. Flour
1 tsp. Vanilla

Mix all ingredients and blend well, set aside.

Brownies

2 C. Sugar
1 1/4 C. of Flour
1/4 tsp. Salt
6 Tbsp. Cocoa
4 Beaten Eggs
3/4 C. Vegetable Oil
1 tsp. Vanilla
Cupcake Cups


Preparation:
Mix all ingredients together until smooth. Reserve 1/2 cup of brownie batter for topping cream cheese mixture. Fill cupcake cups 1/2 full, spoon cream cheese mixture on top of the brownie batter until the cupcake cup is 3/4 full. Top with a scant tsp. of brownie batter. Place in a preheated 350 degree oven between 20 - 25 minutes until done.

We love this:

* Exported from MasterCook *

Applebee's Low Fat Blackened Chicken Salad ~ 11 Pts.

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Salads & Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DRESSING:
1/4 cup fatfree mayonnaise
1/4 cup Dijon mustard
1/4 cup honey
1 tablespoon prepared mustard
1 tablespoon white vinegar
1/8 teaspoon paprika
MARINADE:
1 cup water
3 tablespoons lime juice
2 tablespoons soy sauce
1/2 tablespoon Worcestershire sauce
Cajun SPICE BLEND:
1/2 tablespoon salt
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 teaspoon white pepper
8 ounces boneless skinless chicken breast halves
2 tablespoons margarine
SALAD:
8 ci iceberg lettuce -- chopped
1/2 cup red cabbage -- shredded
1/2 cup carrots -- shredded
1/2 cup fatfree mozzarella
1/2 cup fatfree cheddar
1 large tomato -- diced
1 hard boiled egg -- diced

Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in a covered container in the refrigerator until salad is ready.
Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl, and stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for several hours. Overnight is even better.
When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you’ve got it) over medium/high h

CONT.

Also, preheat your barbecue grill to medium/high heat.
Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a teaspoon of the spice blend over one side of each of the chicken breasts. Cover the entire surface of the chicken with spice. Melt the butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the side with the spices. While first side cooks, sprinkle another teaspoon of spice over the top of each chicken breast, coating that side as you did the other. Flip the chicken over, and sear for another 2-3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor. This is exactly what you are shooting for. Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3 minutes, or until they are done. While chicken is cooking prepare the salads by splitting the lettuce into two large bowls. Toss in the red cabbage and carrots. Mix the cheeses together, then top the salad with the cheeses and hard-boiled egg. Sprinkle the diced tomato on each salad. Slice the chicken breast, across each breast in 1/2-inch-thick slices. Spread the chicken over the top of the salad and serve immediately with dressing on the side.
2 servings.

BLUE WILLOW INN TOMATO CHUTNEY

BLUE WILLOW INN TOMATO CHUTNEY

Blue Willow Inn
Tomato Chutney
1 14 ounce can tmatoes, whole, chopped not drained
1 cup light brown sugar
1/2 cup granulated sugar
2 green bellpeppers chopped finely
1 medium onion chopped finely
2 tablespoons tomato ketchup
6 drops tabasco sauce
1 teaspoon black pepper
Mix all ingredients in sauce pan, bring to a boil. Allow to simmer for two hours until cooked to a thick sauce.

This is so good with cooked greens,and dried beans of any kind.

Red Lobster's Coconut Shrimp with Pina Colada Dipping


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Large Shrimp -- butterflied
1 cup Sweetened Coconut Fakes
1 cup Plain Bread Crumbs
1/4 cup Corn Starch
1/2 cup Pina Colada Mix
3 tablespoons Captain Morgan Spiced Rum
1 tablespoon Powder Sugar
1/2 cup Corn Starch
Vegetable for deep frying

Notes: Red Lobster makes the best coconut shrimp. The best part of this
dish is the delightful Pina Colada sauce that goes with it.

Preparation: Mix bread crumbs, 1/4 cup cornstarch, and coconut in a deep
bowl and set aside. Combine Pina Colada mix,powder sugar and Rum in a
small mixing bowl and set aside. Place 1/2 cup corn starch in a separate bowl. Heat oil for deep frying. Oil is ready for frying
shrimp with it reaches 375 degrees. Coat shrimp first in corn starch,
then into the Pina Colada mix, then dust shrimp in bread crumbs, coconut
mixture. Second coating place back into Pina Colada mix, then again into
coconut, and then the bread crumb mixture. Place prepared shrimp
carefully into hot oil. Fry until golden brown, remove from fryer and drain.

Red Lobster Pina Colada Dipping Sauce

4 oz. pina colada mix
3 oz. sour cream
3 oz. drained, crushed pineapple


Mix well and enjoy!