Copycat Restaurant and Bakery Recipes
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Copycat Restaurant and Bakery Recipes - Pattie Hensley
COPY CAT RESTAURANT RECIPES
(By Pattie Hensley With Carol Decker)
(Everything From Seafood, Steak Houses and Fast
Food Restaurant Recipes are in this book. If You
ever wanted to make the same food as your favorite
restaurants then this book is for you)
Copyrighted By Pattie Hensley 2005. No Part of this text may be reproduced, copied or distributed without the consent of the Author.
Copyright Year: © 2005
ISBN: 978-1-4116-5482-2..
eISBN: 978-1-45839-834-5
Outback Steakhouse Sautéed Mushrooms
Ingredients:
1 (10.5 oz) Can Beef Broth
1/2 C. Diced Onions
2 (8 oz Cans or Jars) of Small Whole Mushrooms (Plus the Juice of One)
1/3 C. Burgundy Wine
Preparation:
Place the beef broth in a saucepan and simmer the onion for 15 minutes. Add the mushrooms and wine and simmer for another 15 minutes and serve.
Bennigan's Garlic Mashed Potatoes
Ingredients:
1 lb. Red Potatoes
3 Tbsp. Butter
1/4 C. Half and Half, or Milk
4 cloves Roasted Garlic
Preparation:
To really get their flavor, these potatoes need to be baked, not boiled. So bake them in a 350-degree oven for about 20-30 minutes. This would be a great time to roast that garlic too.
You can either use a traditional roaster, or you may wrap a bulb of garlic in foil and roast that, be sure to coat the bulb with some olive oil before you roast it. Remove potatoes from oven and allow them to cool. You can leave the peelings on or off; I like to leave a few of them on. Chop potatoes, add butter, and half and half, and mix with an electric mixture. Add cloves of garlic, and salt and pepper to taste. You will want to heat these potatoes in a saucepan until they warm up again.
Boston Market Creamed Spinach
Ingredients:
1 20oz Package Chopped Spinach Frozen
1 C. White Sauce (Thick)
1/2 C. Sour Cream
1 tsp. Salt
2 Tbsp. Butter
2 Tbsp Finely Chopped Onion
1/4 C. Water
White Sauce
3 Tbsp. Butter
4 Tbsp. Flour
1/4 tsp. Salt
1 C. Whole Milk
Preparation:
Parpare the white sauce using a medium low setting melt butter in a saucepan add flour and 1/4 teaspoon of salt until creamed together. Add milk a little at a time on medium heat. Constantly stir with a whisk until mixture becomes thick and smooth. Place butter in a 2-quart saucepan on medium heat, add onions. Cook until the onions are transparent. Place spinach and add water to pan, lower the heat and place lid on pan. Stir several times until the spinach is almost completely cooked. Add 1 teaspoon of salt. When spinach is almost done add white sauce and sour cream, stir well and simmer until completely blended.
Cracker Barrel Country Green Beans
Serving Size: 4-6
Ingredients:
1/4 lb. Sliced Bacon
3 Cans Whole Green Beans (14.1/2 oz do not drain liquid)
1/4 of a medium sized Onion 1 tsp. Sugar
1/2 tsp. Salt
1/2 tsp. Fresh Ground Pepper
Preparation:
In a two quart sauce pan on medium heat, cook bacon until lightly brown but not crisp. When bacon has browned add green beans. Add salt, sugar, pepper, and mix well. Place onion on top of green beans, cover with a lid and bring to a light boil. Turn heat down to low and simmer beans for 45 minutes.
Cooking the green beans for 45 minutes on a very low simmer will blend the flavors. I must say we love a variety of vegetables at every meal, but green beans can be on my plate several times a week.
Cracker Barrel Old Country Store Fried Apples
Ingredients:
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
Preparation:
In