Restaurant Copycat Ecookbook 2012 PDF
Restaurant Copycat Ecookbook 2012 PDF
Restaurant Copycat Ecookbook 2012 PDF
Welcome to your best source for Restaurant Copycat recipes on the Internet. Within
this eCookbook, you will learn how to prepare your favorite restaurant dishes in your
very own home!
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Applebee’s Recipes
Applebee's Classic Patty Melt
Ingredients
1 burger patty
Salt, pepper, granulated garlic, to taste
melted butter, as needed
2 pieces Italian bread
2 Tbs. mayonnaise with roasted garlic and mustard
2 slices Swiss cheese
2 slices Cheddar cheese
1/2 C. sliced onions
Directions
Season one side of the burger with salt, pepper and garlic. Place on grill or in broiler, seasoned side
down. Then season the other side. Cook to desired doneness. While burger is cooking, melt butter in
fry pan on medium heat or in electric skillet (set at 350 degrees
Spread mayonnaise onto bread. Drop bread, dry side down, onto melted pools and swirl to coat (to
avoid sticking). Cover one slice of bread with two slices of Swiss cheese and the other with two
slices of Cheddar.
In a separate frying pan, melt butter and sauté sliced onions. Season with salt, pepper and garlic
while heating. Place cooked burger patty on top of one cheese-topped slice of bread and the sautéed
onions on the other. Carefully close and cut sandwich. Serve with your favorite summer side dish..
My Recipe Notes:
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Check this one out! It’s the recipe from Applebee’s and now you have it.
Ingredients
Directions
Preheat skillet or grill to 550 degrees F. Shake blackened steak seasoning on to one side of meat and
grill to desired doneness, turning halfway on grill between "flips" to achieve "diamond" grill marks.
While steak is cooking, cut onions and peppers. Melt butter and sauté onions and peppers. Season
with salt, pepper, and garlic. Reduce heat and hold until steak is cooked. For final minute of steak
cooking, top with cheese slices.
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Stay in tonight and make your own amazing salad with marinated chicken.
Ingredients
Dressing:
1/4 C. fat free mayonnaise
1/4 C. Grey Poupon Dijon mustard
1/4 C. honey
1 Tbs. prepared mustard
1 Tbs. white vinegar
1/8 tsp. paprika
Chicken Marinade:
1 C. water
3 Tbs. lime juice
2 Tbs. soy sauce
1/2 Tbs. Worcestershire
Salad:
8 C. chopped iceberg lettuce
1/2 C. shredded red cabbage
1/2 C. shredded carrot
1/2 C. fat free shredded mozzarella cheese
1/2 C. fat free shredded cheddar cheese
1 large tomato, diced
1 hard-boiled egg white, diced
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Directions
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 heat. Also, preheat
your barbecue grill to medium/high heat. Combine the spices for the Cajun spice blend in a small
bowl. Sprinkle a tsp. 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 and sear the chicken breasts
for 2-3 minutes on the side with the spices. While first side cooks, sprinkle another tsp. 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, and top the salad with the cheeses and hardboiled 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. Serves 2 as an
entrée.
My Recipe Notes:
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Make your favorite restaurant dessert at home and impress your friends and family.
Ingredients
2 Tbs. butter
6 oz. semisweet chocolate
2 oz. bitter chocolate
1 C. unsalted butter
1 tsp. vanilla extract
4 eggs, at room temperature
4 egg yolks, at room temperature
1/2 C. brown sugar, firmly packed
6 Tbs. corn starch
10 oz. pkg. frozen red raspberries in heavy syrup, thawed
1 pint fresh raspberries
12 triangular cookies or chocolate pieces
12 sprigs fresh mint
Directions
Butter (or coat with no-stick cooking spray) sides and bottoms of 12 4-oz. ramekins and set aside. In
the top of a double boiler over simmering water, combine semisweet chocolate, bitter chocolate,
butter and vanilla. When butter and chocolate are melted, stir to blend and set aside. In large bowl
of mixer, combine eggs, egg yolks and brown sugar and beat on high 5-7 minutes or until thick and
quadrupled in volume. Reduce speed to low and add cornstarch, one Tbs. at a time, beating to
incorporate after each addition. Increase speed to high and beat 5 minutes or until mixture stands in
soft peaks. With a rubber spatula, fold the chocolate into the egg mixture, scraping the bottom and
sides of bowl frequently. Divide batter between prepared ramekins and bake in preheated 375
degree oven 10 minutes (cake will be light crusted with a soft center). Remove from oven and cool.
Cover with plastic wrap and refrigerate until ready to serve, then run a knife blade around edges of
cake to separate cake from ramekin. Invert ramekin on serving plate. Lift ramekin, leaving cake in
center of plate. Pour thawed raspberries in blender and puree. Strain and discard seeds. Ladle
raspberry coulis around cake and garnish with fresh raspberries, triangular cookie or chocolate piece
and mint.
My Recipe Notes:
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Make this yummy salad yourself and adjust things to your liking.
Ingredients
Oriental Dressing:
3 Tbs. honey
1 1/2 Tbs. rice wine vinegar
1/4 C. mayonnaise
1 tsp. Grey Poupon Dijon mustard
1/8 tsp. sesame oil
Salad:
1 egg
1/2 C. milk
1/2 C. flour
1/2 C. corn flake crumbs
1 tsp. salt
1/4 tsp. pepper
1 boneless, skinless chicken breast half
2-4 C. vegetable oil (for frying)
3 C. chopped romaine lettuce
1 C. red cabbage
1 C. Napa cabbage
1/2 carrot, julienne or shredded
1 green onion, chopped
1 Tbs. sliced almonds
1/3 C. chow mein noodles
Directions
Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be
around 350 degrees. 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. In a small, shallow bowl beat
egg, add milk, and mix well. In another bowl, combine flour with corn flake crumbs, salt and
pepper. 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. Fry each chicken finger for 5 minutes or
until coating has darkened to brown. Prepare salad by tossing the chopped romaine with the
chopped red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the lettuce.
Sprinkle almonds over the salad, then the chow mein noodles. 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. Makes 1 dinner-size salad
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Ingredients
Directions
Cut some of the cheese into 8 slices, and reserve part of it for the cheese sauce. Place one chicken
breast between two sheets of wax paper. Working from the center to the edges lb. with a meat
mallet until flat and rectangular shaped. Repeat with remaining breasts. Wrap the flattened chicken
breasts around cheese. Secure with wooden picks or uncooked spaghetti noodles. Combine the
bread crumbs, parmesan cheese, salt, cumin and pepper. Roll the secured chicken pieces in the
melted butter and then in the bread crumb mixture. Place chicken breasts in a 13 x 9-inch baking
dish, but don't crowd them. Drizzle the remaining butter over all eight of the breasts. Refrigerate for
1 hour or freeze to bake later (baking time will be increased by about 5 to 10 minutes). Bake in a
preheated 400 degree oven for 25 to 30 minutes or until chicken is done. Make a roux with butter
and flour. Add about 1 C. milk. Bring to a simmer. Add cheese and lower the heat, stirring
constantly so cheese does not burn. Add more milk as needed to thin out the cheese sauce. Dice bell
peppers. When chicken is done, pour some cheese sauce over top and sprinkle with diced peppers.
My Recipe Notes:
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Bennigan’s Recipes
Smother your chicken with mushrooms, a hickory smoked spice, cheese and lots more for this
outstanding dish.
Ingredients
Directions
Combine all ingredients in a bowl. Marinade meat in covered bowl or plastic bag for at least 2 hours.
Marinate chicken as shown above, or follow directions on package if using pre-packaged marinade.
While chicken is marinating, slice onions and mushrooms and cook your bacon. Sauté mushrooms
and onions in butter and hickory smoke flavor for 3 to 5 minutes, or until onions are transparent but
not brown and mushrooms are tender. Remove chicken from marinade, and grill for about 10
minutes. Do not overcook chicken. While grilling, preheat oven on broil. After chicken is done,
remove from grill and place in a shallow baking dish. Cover each breast with a strip of bacon, then
provolone cheese, then some sautéed onions and mushrooms. Broil for 3 to 5 minutes, or until
cheese is bubbly.
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A simple soup with plenty of taste, try this one for lunch.
Ingredients
Directions
Combine chicken stock in sauce pan with ham base. Stir until lumps are gone. In separate stock pot:
melt first margarine measurement; add onion and sauté until transparent. Add potato bite size pieces
and pepper. Add chicken stock mix and stir until well mixed. Bring mixture to a boil. In small pan,
melt second margarine measure and add flour to create a roux. It should be light brown in color.
When stock comes to a boil, add roux with a wire whisk. This will cause the soup to start thickening.
Return to a boil. Slowly add the milk. If the soup is too thin, make additional roux and add it to the
soup. If you need to do this, be sure to cook the roux until a tan color. This will get rid of the raw
flour taste. If the soup is too thick, thin it out with more milk.
My Recipe Notes:
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Now you will never have to go to Boston Market to eat your favorite meatloaf.
Ingredients
Meat Mixture
1 1/2 lb. lean ground Chuck
1/2 C. minced onions
1/2 tsp. garlic salt
3/4 C. drained diced tomatoes
3/4 C. Plain bread crumbs
1 Egg
Topping
3/4 C. tomato sauce
2 Tbs. sugar
Directions
Mix all ingredients together in first list until well blended. Place in a lightly greased bread pan and
bake at 350 for 3/4hr. Remove from oven and drain excess grease from pan. Mix tomato sauce and
sugar together and pour over the meatloaf and place back in the oven to finish baking until done
about 1/2 hr depending on the oven.
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Ingredients
Directions
Prepare Jiffy Mix as directed, set aside to cool. Place zucchini and yellow squash in a large sauce
pan and add just enough of water to cover. Cook on medium low heat just until tender, remove from
heat. Drain squash and reserve one C. of water for casserole. On medium low temperature place all
of the butter in large sauce pan and sauté the onions until the onions turn clear, add salt, pepper,
thyme, and parsley. Add chicken bouillon cubes and garlic to onions, stir. Add drained squash and
diced cheese, stir. Crumble corn bread in squash and pour the reserved C. of water and mix well.
Place squash mixture in a 13"x11" baking pan that has been sprayed with a non-stick spray. Cover
casserole and place in a preheated oven at 350 degrees. Bake for 50 - 60 minutes. Remove cover the
last 20 minutes of baking time.
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Ingredients
Directions
Mix both boxes according to directions and combine the batter. Pour batter into an 8-inch square
baking pan. Bake at 350 degrees until done. This takes about 30 minutes.
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Chili’s Recipes
A combination of fresh herbs and spices make these chicken fingers a favorite.
Ingredients
Directions
Preheat oven to 375 degrees. Coat a large baking sheet with vegetable cooking spray. Combine dry
onion soup mix, red pepper flakes, cayenne pepper, cumin, and finely crushed tortilla chips; set
aside. Beat together egg and water; set aside. Place chicken breasts between two pieces of plastic
wrap and lb. to an even 1/2-inch thickness. Cut into 1/2 x 3-inch strips. Dip strips into egg then into
tortilla chip/spice mixture, coating well. Arrange in a single layer on prepared baking dish; drizzle
with butter. Bake uncovered for 15 to 18 minutes, or until chicken is done and topping is golden and
crispy.
Yields 6 servings.
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This is a great recipe for chili. You should make this on one of the cold winter days.
Ingredients
Directions
In 5-qt. or larger pot, heat oil over medium heat. Add onions and sauté along with bell pepper,
jalapeno and garlic. Cook until vegetables are tender. In another container, combine water, chicken
base, lime juice, sugar, cornstarch and seasonings. Add to vegetable mixture. Add tomatillos and
diced green chiles to pot; bring to boil. Add beans and chicken; simmer 10 minutes. Serve topped
with cheese and sour cream if desired, with tortilla chips on the side.
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KFC Recipes
Ingredients
6 C. water
1 1/3 C. elbow macaroni
4 oz. Velveeta cheese
1/2 C. shredded cheddar cheese
2 Tbs. whole milk
1/4 tsp. salt
Directions
Bring water to a boil over high heat in a medium saucepan. Add elbow macaroni to the water and
cook it for 10-12 minutes or until tender, stirring occasionally. While the macaroni is boiling,
prepare the cheese sauce by combining the remaining ingredients in a small saucepan over low heat.
Stir often as the cheese melts into a smooth consistency. When the macaroni is done, strain it and
then pour it back into the same pan, without the water. Add the cheese sauce to the pan and stir
gently until the macaroni is well coated with the cheese. Serve immediately while hot.
Yield: 3 servings
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This simple recipe perfectly replicates the slaw at the fast food chain. Great for any barbecue or
large gathering.
Ingredients
Dressing:
1 C. Miracle Whip Salad Dressing
1 C. sugar
1/4 C. oil
1/4 vinegar
Directions
Mix together the dressing and pour over cabbage mix. Let it sit for a few hours before eating.
My Recipe Notes:
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Copy this great dressing with fresh ingredients and serve it over your favorite salad.
Ingredients
Directions
Pour the vinegar, lemon juice, and egg into a blender; Allow to rest for 10 minutes. Add remaining
ingredients to blender and blend on low speed for 30 seconds. Chill at least 1 hour before serving.
Note: Mixing the raw egg with vinegar and lemon juice will kill any Salmonella present. Serve this
dressing over mixed greens or use as a marinade for your favorite meat.
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This version whacks off 15 grams of fat from the original version served at your nearby Olive
Garden. It reduces the calories from 275 to 196.
Ingredients
Directions
Grill or sauté the sausage until cooked. Combine the chicken broth, milk, onion, bacon pieces, salt,
and pepper flakes in a medium saucepan over medium/high heat. Quarter the potato lengthwise,
then cut into 1/4- inch slices. Add to the saucepan. When mixture begins to boil, reduce heat and
simmer for 30 minutes. Cut the sausage at an angle into 1/4-inch thick pieces. Add the sausage to
the saucepan. Simmer for 1 hour or until potato slices begin to soften. Add the kale to the soup and
simmer for an additional 10-15 minutes or until potatoes are soft.
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This Italian restaurant favorite is always a great option for an appetizer. You can make the filling
ahead of time and just throw together right before guests come.
Ingredients
Directions
Toss diced tomatoes with basil, garlic, olive oil, vinegar, and salt in a medium bowl. Cover and chill
for 1 hour. When you are ready to serve the dish, preheat oven to 450F. Combine parmesan cheese
with dried parsley in a small bowl. Arrange the bread slices on a baking sheet. Sprinkle a couple
pinches of the parmesan cheese mixture over each bread slice. Bake for 5 minutes or until bread is
starting to crisp. Pour tomato mixture into a serving dish, and serve alongside the toasted bread
slices.
My Recipe Notes:
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This classic Olive Garden dish can now be made in your own kitchen.
Ingredients
1/4 C. flour
1/4 C. butter
1 qt. milk
1/8 tsp. pepper
1/2 tsp. salt
24 slices bacon, extra thick
1/4 C. olive oil
3 C. mushrooms, sliced
6 Tbs. scallions, finely minced
1 lb. spaghetti, uncooked
2 tsp. fresh parsley, finely chopped
1/2 C. Parmesan cheese, freshly grated
Directions
Melt butter in 4-qt. heavy saucepan over medium heat. Stir in flour and cook for 1 minute. Add
milk, salt and pepper and stir vigorously with wire whip until mixture barely comes to a boil.
Reduce heat and simmer 5 minutes, whipping frequently while sauce thickens. Keep warm. Cook
bacon until fully cooked. Drain on paper towels. Cut into 1/4-inch pieces and stir into sauce.
Heat olive oil in large skillet over medium heat. Add sliced mushrooms and minced onions and
sauté until golden. Add to sauce. Cook spaghetti according to package directions. Drain well and
add to the sauce along with the parsley. Blend well and transfer to serving dish. Sprinkle with
Parmesan cheese and serve immediately.
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Cheese tortellini are tossed with a fresh plum tomato and basil cream sauce.
Ingredients
Directions
Cut tomatoes into chunky pieces. Blend bouillon with basil, parsley and pepper into the tomatoes.
Sauté the garlic in olive oil and bring just to a simmer. When sauce is hot, add the cream to a
non-aluminum skillet and bring to a slow boil and add the hot tomato sauce and cheese. Stir well
and blend the tortellini into the pan of tomato basil cream sauce. Serve topped with parsley and
cheese.
Serves 4.
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Olive Garden's Scaloppini Romana
This delicious Italian dish calls for veal marinated and cooked in white wine, fresh rosemary,
tomatoes, green beans and topped with shaved Parmesan cheese. This is a dish to make if you
want to impress that someone special.
Ingredients
Directions
Dredge the veal in flour. Heat butter in a sauté pan. Add the veal, cook 2 minutes; turn, add
beans and tomatoes, salt, pepper and rosemary. Cook 2 minutes, add wine, let reduce 1-2 minutes.
Transfer to a serving plate and top with cheese.
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This is about as close as you are going to get to the real thing from Olive Garden, only thing that
would be better would be if you ordered it to go. Then you wouldn’t even have to go through all
the work preparing it.
Ingredients
Directions
Heat oil in a saucepot. Add garlic, onions and mushrooms. Cook for one minute; do not brown.
Add cherry tomatoes, olives, capers, basil, parsley, salt and pepper flakes; sauté 10 minutes,
stirring frequently. In a large bowl, combine sauce and drained pasta while both are hot. Top
with grated Parmesan cheese; garnish with fresh basil leaves.
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You can make these easily at home by using a package of ravioli. We like to use other types of
ravioli for this dish.
Ingredients
Directions
Mix water with eggs and beat well, set aside. Mix Italian seasonings and garlic salt with the
bread crumbs and set this aside. Measure flour in bowl and set aside. Heat vegetable oil in deep
fryer or skillet to 350 degrees for deep frying. Dip ravioli in flour then in the egg wash then in
bread crumbs and carefully place in hot oil. Fry until golden, remove from oil and drain. Serve
with you favorite marinara sauce.
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Now you won’t have to spend money at this restaurant. You can make the exact same thing at
home.
Ingredients
Topping:
3/4 C. flour
5 Tbs. butter, softened
1/4 tsp. salt
1/2 C. brown sugar
1/4 C. sugar
Filling:
2 (20 oz.) cans sliced apples, drained
1/2 C. sugar
1/2 tsp. apple pie spice
1/4 C. brown sugar
1/4 C. flour
1/4 tsp. salt
Directions
Mix apples, 1/2 C. sugar, apple pie spice, 1/4 C. brown sugar, salt, and flour together, stir well.
Pour into a lightly buttered 8" x 8" baking dish.
Place the topping ingredients together in a bowl. Mix the flour, salt, sugars and blend well. Add
and work in the softened butter to the topping ingredients. Mixture should look like coarse meal.
Sprinkle over apples and place in a preheated oven at 350F for 30 - 35 minutes. Serve topped
with your favorite vanilla ice cream and a drizzle of caramel sauce.
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A bountiful vegetable mixture, a rich ricotta cheese mixture, and a homemade, cream sauce
make this vegetarian lasagna well worth the extra effort.
Ingredients
Alfredo Sauce:
1/2 lb. Sweet or salted butter
12 oz. Heavy cream
Fresh ground white pepper
1 1/2 C. Fresh Parmesan -- grate
18 slices Mozzarella cheese -- 1/2 oz. ea
Ricotta Mixture:
1 pint Ricotta cheese
2 oz. Romano -- grate
3 oz. Mozzarella -- shred
2 Tbs. Green onions -- slice
2 tsp. Fresh parsley -- chop
1/2 tsp. Salt
1/8 tsp. Black pepper
1/4 tsp. Dried basil
1/4 tsp. Dried oregano
1 1/4 C. Alfredo sauce – cooled
Vegetable Mixture:
4 C. Broccoli florets
2 C. Carrots; sliced 1/4" -- then chopped
4 C. Mushrooms -- slice 1/4"
2 C. Red bell peppers -- dice
1 C. Green bell pepper -- dice
1 C. Yellow onion -- dice
2 C. Zucchini -- slice
Lasagna strips
Directions
Lay out enough dry lasagna strips in a 9x13 pan to ensure you have enough to make 3 full layers,
with very little overlap on each layer. Remove the dry strips and cook according to package
instructions until barely "al dente" and drain. Alfredo Sauce: Heat water to a boil in the bottom
of a double boiler. Add butter, cream and pepper to the top pot and heat until butter is completely
melted, then stir in Parmesan until melted and blended. Remove top pot and set aside to cool.
Divide the sauce into 2 equal portions. Refrigerate 1 portion for use later. Ricotta Cheese
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Mixture: Combine all ingredients in a bowl and blend thoroughly with a rubber spatula. Set aside
at room temp. Vegetables: Combine all veggies and mix well. Assembly: Coat the bottom and
sides of a 9x13 baking dish with vegetable spray. Lay out cooked lasagna strips (about 4) to
cover entire bottom. Spread 1-1/4 c of the Ricotta mix evenly over the strips. Top with 8 c of
veggie mix and spread out evenly. Lay out 9 of the mozzarella slices to cover the veggie layer.
Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread
them evenly with 1-1/4 c ricotta cheese mix to finish. Cooking: Spray a sheet of foil with
vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a
preheated 375~ oven for about an hour or until the internal temp is 165~. Remove from the oven
and allow to sit for a few minutes, covered, before cutting and serving. Immediately prior to
serving, heat the reserved portion of Alfredo Sauce and ladle the hot sauce over each slice of
lasagna as it is served. Serves 8.
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Shrimp are sautéed with a homemade basil butter and tossed with linguine.
Ingredients
Basil Butter:
2 oz. Fresh basil leaves
10 oz. Butter, softened
1 tsp. Garlic, minced
1/4 tsp. Salt
1/8 tsp. Black pepper
3 Tbs. Grated Parmesan cheese plus
1 Tbs. Grated Romano cheese
Directions
Remove any large stems from basil and wash leaves. Shake off excess water and dry with paper
towel. Place in food processor and process with blade attachment process until finely chopped.
Process in two batches if necessary to get a uniformly chopped basil. Remove from processor
and reserve. Place butter in small mixer bowl. Using an electric mixer, whip butter until pliable.
Add garlic, salt, pepper, Parmesan and Romano cheeses, and basil; mix until well incorporated.
Basil butter can be used immediately or stored covered in refrigerator for 3 to 4 days. Cook pasta
according to directions, drain well and keep warm. Melt basil butter in large skillet over medium
heat. Add shrimp and sauté' just until done, about 2 to 3 minutes. Serve over hot cooked pasta.
Pass freshly grated Parmesan cheese.
Serves 4.
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Ingredients
Sauce:
1/3 C. olive oil
1 C. onion, chopped
1 lb. fresh mushrooms, divided
1 1/2 tsp. garlic, minced
3 C. tomatoes, crushed
16 oz. canned tomatoes, diced and drained
1 1/2 C. tomato puree
1 C. black olives, sliced, drained
2 tsp. capers, drained
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. black pepper
1/4 tsp. crushed red pepper
1/2 tsp. fennel seeds
1/2 tsp. salt
Zucchini:
4 large zucchini, sliced lengthwise 1/4" thick
2 Tbs. olive oil
Dried basil
Dried oregano
Salt and black pepper
1 lb. rigatoni, cooked
Parmesan, grated
Directions
To make the sauce, cut 1/2 half of the mushrooms into quarters and reserve. Finely mince
remaining portion. Heat olive oil in a heavy Dutch oven over medium heat. Add onion and
minced mushrooms. Cook 10 minutes or until onions are very soft, stirring frequently. Add
garlic and mushroom quarters and cook 5 minutes, stirring constantly. Add remaining ingredients,
stir and bring to a simmer. Reduce heat and simmer 20 minutes, stirring frequently.
To make zucchini, sprinkle sliced zucchini with salt, pepper, basil and oregano. Heat 1 Tbs. of
olive oil in a large skillet over medium heat. Place zucchini slices in one layer in the pan. Sauté
about 3 minutes per side just until tender. Remove to heated platter and cover to keep warm
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while sautéing remaining zucchini. Add remaining olive oil as needed. Ladle sauce over pasta.
Top with zucchini slices and serve. Pass extra sauce and Parmesan cheese.
Yield: 4 servings
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Take a sneak peak in the Olive Garden kitchen and try this signature dish in your home.
Ingredients
Directions
Melt butter in Dutch oven over medium heat. Sauté onions, carrots and broccoli in butter 5
minutes. Add mushrooms, squash and garlic. Sauté 2 minutes. Add all remaining ingredients
except pasta and cheese; stir well. Bring to simmer, then cook 8-10 minutes or until vegetables
are tender and flavors are well blended. Serve over cooked angel hair pasta. Top with Parmesan
cheese.
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A fancy name for an amazing dish. Anyone who loves lemon chicken will love this dish. A good
recipe to make for a date.
Ingredients
Directions
Place flour in a bowl. Heat 1 tsp. oil in a nonstick skillet over high heat. Lightly coat chicken
with flour and transfer to skillet and cook until brown and cooked through, about 2 minutes per
side. Transfer chicken to plate and keep warm. Heat 1/2 tsp. olive oil in same skillet over low
heat. Add green onions and garlic; sauté until tender. Stir in broth and wine scraping browned
bits from pan. Add lemon juice and 2 Tbs. chopped parsley. Increase heat to high and bring to a
boil, simmering for about 3 minutes. Mix in lemon peel and season to taste with salt and pepper.
Return chicken to skillet and simmer in sauce until heated through turning to coat. Transfer
chicken to plate, spoon juices over chicken and sprinkle with remaining parsley.
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Ingredients
Directions
On medium-low, heat olive oil and flour in 2 quart saucepan. Add liquids from canned seafood.
Add cubed cream cheese, salt, garlic and horseradish. Stir till smooth. Add asiago and 2 Tbs.
parmesan cheese. Stir until smooth. Add seafood; blend well. Simmer until heated. Add half and
half a little at a time to seafood sauce. It will resemble a pudding. Simmer 12-15 minutes. Stir
frequently, don't scorch. In a shallow baking dish, spray with a non-stick spray. Line the bottom
of the dish with the marinara. Place seafood mixture on top of the marinara. Sprinkle with 1/4 C.
parmesan cheese. Bake at 325F for
10-15 minutes. Do not brown. Let cool for a few minutes before serving. Breadsticks: Follow the
instructions on the package for baking time and temp. Before you put them in the oven, brush
with olive oil and sprinkle with Parmesan cheese. Wrap in tin foil. When they're done, cut them
on a diagonal into dipping size pieces.
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This is very easy to put together and great to serve at any get together you have. It is fantastic
dip for bloomin' onions or just serve it with onion rings for a simple quick snack.
Ingredients
1/2 C. mayonnaise
2 tsp. ketchup
2 Tbs. horseradish
1/4 tsp. paprika
1/4 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. dried oregano
dash ground pepper
dash cayenne pepper
Directions
Combine all ingredients and mix well. Cover and place in the refrigerator for at least 30 minutes
before serving.
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A delicious blend of cinnamon and honey mixed together with the sweet taste of the potatoes.
Ingredients
Directions
Rub outside of potato with shortening and sprinkle with kosher salt. Bake the potatoes at 350
degrees for 45 to 60 minutes (until soft). Split the potato. Whip together butter and honey and put
inside. Sprinkle with cinnamon and serve.
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Making this famous restaurant sandwich is easy (and much cheaper!). This recipe makes enough
to feed a large party.
Ingredients
Directions
Blend mayonnaise, sugar, pureed chipotle and lime juice together in a medium bowl. Cover and
place in refrigerator for at least 30 minutes before serving.
For Each Serving: On bottom piece of split foccacia, spread 2 Tbs. of chipotle mayonnaise. Top
with 4 oz. turkey and 1 slice onion. Lightly cover with greens. Replace top of foccacia.
Yield: 20 sandwiches
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Ingredients
Directions
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat
for about 4 minutes. Be sure to stir frequently. Slowly add the Half & Half, continue stirring.
Add the chicken stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender, about 20
minutes. Add salt and pepper. By now the soup should be thickened. Pour in batches into blender
and puree. Return the puree to the pot and place over low heat, add the grated cheese; stir until
well blended. Stir in the nutmeg. Serve.
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Just like you order in the restaurant, this special sauce is finally revealed.
Ingredients
Directions
Combine ingredients in a saucepan. Bring to a boil. Reduce heat and simmer for 15 minutes. Let
cool. Use as a glaze on meat, poultry, and seafood just before removing from grill.
To prepare chicken breasts using Jack Daniel's grill glaze: Use 2 (4oz.) breasts for each serving.
Marinate chicken in your choice of marinade for 5-10 minutes. Place chicken on the grill or in a
sauté pan. While cooking, baste often with marinade. When cooked to your satisfaction, brush
liberally with glaze. Remove immediately to serving dish. Glaze burns quickly and can be
difficult to remove from grill or pans if left to burn onto surface.
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Ingredients
Pasta
1 lb. angel hair pasta (can cook and chill ahead of time)
2 Tbs. salt
Balsamic Glaze:
1 C. balsamic vinegar
1 Tbs. sugar
Garlic Bread:
1 stick of butter (1/4 lb.)
1/8 tsp. salt
1/8 tsp. black pepper
1/8 tsp. garlic powder
Chicken:
4 4-oz. chicken breasts
salt and black pepper
Directions
Pasta: Boil pasta in 1/2 gallon of water with salt until al dente. Drain and transfer to a bowl. If
cooking ahead of time, shock in an ice bath to cool, remove from water and toss with 2 Tbs. of
salad oil.
Balsamic Glaze: Bring to a boil in small sauce pan and turn down flame to a simmer. Reduce by
75% until sauce turns to a thick syrup and hold at room temperature.
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Tomato Sauce: Wash, core and dice tomatoes to 1/4" pieces, save juices and place in a small
bowl. Wash, dry and cut basil leaves into thin strips. Add to tomatoes along with salt and pepper
and hold for 2 hours before using.
Garlic Bread: Melt butter in microwave and stir to combine seasonings. Drizzle your favorite
bread with garlic butter and bake at 350 degrees until crispy and golden brown (approximately 4
minutes).
Chicken: Grill chicken breasts just before serving. Season both sides of chicken breasts with salt
and black pepper. Grill 3-4 minutes per side for grill marks or until the chicken breasts reach 165
degrees.
To prepare: Heat a heavy bottom sauce pan under medium-low flame. Add 2 Tbs. olive oil and
heat oil for 20 seconds. Add any remaining garlic butter from bread to sauce pan. Sauté garlic in
oil for 45 seconds on each side until soft and tender - do not brown garlic. Increase heat, add
tomato mixture and stir. Add 1/2 C. of plain tomato sauce to pan and bring to a light boil.
Add pasta to sauce pan and toss with fresh sauce (sauce should just coat pasta). Transfer to a
service platter or plate individually and garnish with balsamic glaze. Slice chicken breast into
strips on a bias (45 degree angle) and place on top of pasta. Garnish with fresh chopped parsley.
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The contents of this eCookbook, including all recipes, are the property of Recipe4Living and
cannot be distributed or published without permission from Recipe4Living. Any syndication
requests may be directed to Recipe4Living.
© 2008, Ampere Media LLC, All Rights Reserved.
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