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restaurant recipes you may have

Revgill87123

Revgill87123

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I have quite a few! Ok I'll go first!

Boston Market chicken
1/4 cup canola oil
1Tbl. Honey
1Tbl. Lime juice
1/4 tsp. paprika
4 chicken breast halves, washed and patted dry

Pre-heat the oven to 400degrees f. In a small bowl, combine canola oil, honey, lime juice and paprika. Place chicken, skin side up, in a 7x11inch baking dish. Apply mixture to chicken pieces in a single layer. Bake in oven for 35-40 minutes,basting every 10minutes, untill well browned and juices run clear when you cut into the deepest part of the chicken. Remove from oven. Cover with foil for 15minutes.
This softens the chicken and keeps it hot until served. (Serves 4)
 
I have so many recipes to things like TGI Fridays all the way to Burger King! I like having the recipes cause it is a lot cheaper to feed a family of 10!
 
http://www.copykat.com/

This site saved my life... well, okay, maybe just the life of my husband ;) when I was pregnant with my youngest. I had to have the Souper Salads Fettuccine Salad (the one with the corn in it) and low and behold, this site had it along with a gazillion other awesome recipes. We also make the Olive Garden Zuppa Tuscana at home too but did not get my recipe from there, though they do have it.

Becca
 
IHOP's CHOCOLATE CHIP PANCAKES

1/2 cup all-purpose flour
1/3 cup granulated sugar
3 Tbsp. nonalkalized (not Dutch process)
unsweetened cocoa powder
1/2 tsp. baking powder
Pinch of salt
1/4 cup miniature semisweet chocolate chips
1/3 cup plus 1 Tbsp. buttermilk
2 Tbsp. unsalted butter, cut into bits
1 egg, graded "large"




Into small bowl, sift flour, sugar, cocoa powder, baking powder, and salt. Add chocolate chips. With spoon, blend well.

In small saucepan over low heat, combine buttermilk and butter bits. Stir often just until butter is melted; milk should be warm but must not be hot. Remove from heat. With fork, beat egg to combine; gradually beat in milk-butter mixture. All at once, add liquid mixture to dry ingredients. Stir just until combined.

Heat griddle (preferably nonstick) over medium heat until a few drops of water scattered on it move around rapidly before evaporating. Drop pancake batter onto heated griddle by rounded tablespoons (not measuring tablespoons), spreading batter slightly as you do so. Leave room between pancakes, as they will expand somewhat during cooking. Cook only two pancakes in first batch. These two will give you some indication of timing and whether your heat is too high or too low.

Watch pancakes carefully. As they cook, they will puff up and become full of bubbles. When done, edges will appear set, and bubbles that break on surface will no longer fill in with batter. This should take anywhere from 1-1/2 to 2-1/2 minutes on the first side. Flip pancakes over; cook until lightly browned on second side, about 45 seconds to 1-1/2 minutes. Do not burn. Keep pancakes that are done on heatproof plate in preheated 200 degree F. oven until all have been cooked. Top with whipped cream :)
 
Taco Bell Soft Taco Recipe

1 pound lean ground beef
1/4 cup all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic powder
1/2 cup water
12 soft taco flour tortillas (6-inch tortillas)
2 cups shredded lettuce
1 cup shredded cheddar cheese

1. In a medium bowl, combine the ground beef with the flour, chili powder, salt, minced onion, paprika, onion powder, and garlic powder. Use your hands to thoroughly mix the ingredients into the ground beef.
2. Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well with a wooden spoon or spatula, and break up the meat as it cooks. Heat for 5 to 6 minutes, or until browned. The finished product should be very smooth, somewhat pasty, with no large chunks of beef remaining.
3. Heat up the flour tortillas in your microwave for 20 – 30 seconds, or until warm.
4. Build each taco by spooning 2 to 3 tablespoons of the meat into a warm tortilla. Spread some of the shredded lettuce over the meat and then sprinkle some cheese over the top. Repeat with the remaining ingredients and serve immediately.
Makes 12 soft tacos.
 
Another one, and while this isn't a specific recipe, this is how I would make it: Dh and I went to Chili's, and I had their Monterey Chicken. It was excellent. I would probably brine the chicken breasts for a few hours, grill it, then cover it with some bbq sauce (probably Sweet Baby Ray's would be closest), some Applewood thick bacon that was baked (not pan fried), and Monterey Jack cheese. I think there was some sort of salsa on top too, but I don't like fresh tomatoes so I picked it off. That would be my copy of that particular dish.

Now I want that again :D
 
This is definately one of my favorite threads!! I love to cook. The only one I haven't seen yet that I would love to see is a recipe for Fatz's yeast rolls. I love those things!!!
 
I have two great soup recipes from Panera's that taste just like the real thing! I LOVE copycat recipes!

Panera Black Bean Soup
-----------------------
1 onion, finely chopped
2 garlic cloves, minced
2 celery ribs, finely chopped
1/4 large red bell pepper, finely chopped
1 can (15 oz) vegetable stock
2 (15 oz) cans black beans, undrained
1/2 tsp. salt
1/2 tsp. cumin
1/2 lemon, juice of
1 & 1/2 tbsp. cornstarch
1 & 1/2 tbsp. water

In a pot, bring the first six ingredients to a boil; lower heat and simmer for 10 minutes. Add half a can of beans, salt and cumin, simmer an additional 5 minutes. Puree soup (just pour it into a magic bullet or blender and puree) and return to pot. Add the rest of the beans to the soup. Combine cornstarch with 1 and 1/2 tbsp. water and stir until dissolved. Add the cornstarch and the lemon juice (I just hold the lemon half over the pot and give it a good squeeze) and cook until thickened. Makes 4 servings.



Panera Broccoli Cheese Soup
---------------------------
5 tbsp. butter, divided
1/2 medium chopped onion
1/4 cup flour
2 cups half and half (I used fat-free)
2 cups chicken broth
1/2 lb. fresh broccoli, washed, cut and most of stems cut off
1 cup carrots, julienned and cut into small strips
8 oz. block sharp or extra-sharp cheddar cheese, cut into small cubes (can use 2%)
dash salt
dash pepper
1/4 tsp. nutmeg

Saute onion in 1 tbsp. butter until softened. Set aside. Melt 4 tbsp. butter in large stockpot and whisk in flour. Cook over medium heat for 3-5 minutes until slightly thickened, stirring or whisking constantly. Add half and half and chicken stock, stir well. Simmer for 20 minutes. Add the broccoli, carrots, and sauteed onions. Cook over low heat 20-45 minutes or until broccoli and carrots are softened. Add salt and pepper. Remove part of soup and puree in blender if desired (this gives it the exact consistency of the Panera soup but is not necessary). Return pureed soup to rest of soup in pot if pureed and add in cubes of cheese. Stir and cook on low heat until cheese is melted. Stir in nutmeg and serve. Makes 4 servings.


I also have 2 yummy recipes from Cracker Barrel, for their delicious biscuits and sweet tea!

Cracker Barrel's Biscuits
---------------------
1 1/2 cups bisquick
1 (3oz. pkg.) cream cheese, softened
1/3 cup milk

Place baking mix in a large mixing bowl, cut in cream cheese until crumbly (If you don't have a pastry blender, use two forks to cut in). Add milk, mix until soft dough forms. With your clean hands, pat dough into a circle, 1 inch thick, on a surface lightly dusted with bisquick. Using a biscuit cutter or the top of a glass, cut dough out into biscuits. Arrange on lightly greased baking sheets; bake at 425 degrees until golden, about 10-12 minutes. Makes 6 biscuits. (Double recipe for 1 dozen)


Cracker Barrel Sweet Tea
----------------------
2 large or 6 small tea bags
2 cups boiling water
1 cup sugar (use 1+1/4 cup for extra sweet tea)
1/8 tsp. baking soda
water

Combine tea bags and baking soda, pour boiling water over. Cover and steep tea bags for 15 minutes. Meanwhile, place the sugar in a 2 qt. pitcher and set aside. Once tea has steeped for 15 mins., remove tea bags (do not squeeze them or tea will be bitter) and pour hot tea mixture over sugar in pitcher. Stir until sugar is completely dissolved. Add water to pitcher to make 2 qts. total. If top is foamy, skim foam off before serving. Serve over ice, store in fridge. Makes 2 quarts sweet tea.
 
Panera Broccoli Cheese Soup? In a sourdough bread bowl? *whimpering*

Any chance on Cracker Barrel's Hash Brown Casserole? Love it, but their serving size is about 1.5 bites!!! GRRRRR!
 
This isn't a restaurant recipe, but has been in my family for generations.

Lotsa folks make corn bread that you'd just as soon skip. But even folks who don't like corn bread beg for this when they come to visit ...

Cecil's Family's Corn Bread

1/3 cup of oil (corn, safflower, or the like)
1/2 cup sugar or honey
2 eggs (I prefer Extra Large, but any size will probably do)
(Beat the above together, then add these next two and mix well)
1 cup cornmeal
1 cup buttermilk
(It's best, but not absolutely vital, to mix the following dry ingredients together separately before adding)
1 cup unsifted flour
1/2 tsp salt
1/2 tsp. soda
(Mix the dry ingredients into wet. Get the lumps more or less out, but don't beat it excessively.)

Bake at 350 about 15 minutes, until a golden brown color, and a toothepick inserted comes out clean.

You can bake it in a 9" casserole pan, like Pyrex. Or double the recipe and bake in a larger pan. I think we usually wipe the pan with Crisco before baking.

For extra fun, goto someplace that sells Lodge Cast Iron Cookware and get a cornbread pan. It looks like a skillet, with a handle, but the interior is divided into 6 or 8 wedges. Divide your batter in this, and bake in the oven, and you get individual, pie shaped, slices of cornbread with a nice brown crust all the way around. Fun and visually very appealing.

Also, in the same section, you can get pans that have indentations that look like a small ear of corn. These are for making corn-bread sticks. They may come with a recipe, but we use this same one. I can't remember for sure, but it seems as though my Mom pre-heats these pans before using, then brushes with Crisco, pours in the batter, and back into the oven. Baking time is much less. Output is individual corn bread sticks perfectly shapped to split and add butter and honey, or butter and molasses. Kids particularly seem to go nuts over these.

One of my favorite ways to top this corn-bread, or Belgian waffles, is as follows: Crunchy Peanut Butter, Heavy on the Apple Sauce, Drizzle on some BlackStrap Molasses, and Dust with Cinnamon. (No! I'm not gay! *grin* I'm just going through life one time, and figure why make McDonald's at home when I can out-gourmet the "best" for practically no more cost or effort!)
 
CecilW said:
Any chance on Cracker Barrel's Hash Brown Casserole? Love it, but their serving size is about 1.5 bites!!! GRRRRR!
Click to expand...

Here you go Cecil !

CRACKER BARREL'S HASHBROWN CASSEROLE
2 lbs frozen hash browns (MUST be thawed or casserole will be watery)
1/2 cup butter, melted
1 (10 1/4 ounce) can cream of chicken soup
1 pint sour cream
1/2 cup onion, peeled and chopped
2 cups cheddar cheese, grated
1 teaspoon salt
1/4 teaspoon pepper

Directions:
Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top. Stir casserole halfway through baking time.
Serves 6 to 8
 
Oh MY! Thanks, Fairlight.
 
Thanks for the cornbread recipe! I'm always looking for better ones.

CecilW said:
I can't remember for sure, but it seems as though my Mom pre-heats these pans before using, then brushes with Crisco, pours in the batter, and back into the oven.
Click to expand...

You absolutely MUST bake cornbread in pre-heated cast iron!!!! It makes the outside crust wondrefully crispy and buttery and the inside hot and fluffy. Mmmmm...

Katie
 
So ... did you TRY it, Katie?

And I stumbled across this forgotten classic American dish on the Supplements thread this evening. Thought it would bear posting on this one about recipes:

Ants on a Log
  • Saw a stock of celery in half, making 2 more manageable "logs".
  • Fill with peanut butter, the chunkier the better, to give it that authentic rough wilderness look.
  • Top with a line of ants, in the form of raisins, following each other single file. 2 lines works, too.
  • Consume with relish! But be sure to start from the back (of the line of ants), so the ants in front don't see what is going on, panic, and scatter!

** For Ants On A WINTER Log, feel free to try it with cream cheese instead of PB. But then you don't get to hold your nose quite so high in the air over how very Vegan you are being.
** For our hardcore carnivores, one could even try Ants on a BLOODY Log, whether Winter or Summer, with the addition of a bit of Strawberry Jam. Or would that be a GORY Log?
** For our middle easterners or ethnic foodies, we might try filling the log with tabouli, in which case we'd have Ants On The Compost Heap! (I LOVE good tabouli!)
 
Cecil,
I forgot about it until I saw your question. I think I'll try it tomorrow with some pinto bean soup!

Thanks!
 
deut30 said:
Cecil,
I forgot about it until I saw your question. I think I'll try it tomorrow with some pinto bean soup!

Thanks!
Click to expand...

So ... How wuzzit? :?
 
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