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East Side Mario’s Garlic Home Loaf Recipe

Ingredients

  • 1 Loaf Italian or French Bread
  • 1/4 Cup Unsalted Butter, softened
  • 2 Cloves Garlic
  • 1 Tablespoon Parsley, chopped fine
  • 1/4 Cup Parmesan cheese

Directions

  1. Preheat oven to 350°F.
  2. Cut the bread in half, horizontally or leave it whole. Personally, I like leaving it whole, as I find the loaf absorbs the flavor of the garlic butter mixture.
  3. Press the garlic (or chop fine if you do not have a press). Mix the butter, garlic, and parsley together in a small bowl. Spread the garlic butter mixture over the top of the bread, or bread halves. Place on a baking sheet and heat in the oven for 10 minutes.
  4. Remove pan from oven. If you want to add some parmesan cheese, now is the perfect time. Sprinkle some parmesan over the bread and return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to brown and the cheese (if added) begins to bubble. Watch carefully while broiling as the bread can easily burn.
  5. Remove from the oven and let the bread cool for a minute. Remove from the pan and serve whole, or make 1-inch thick slices. Serve immediately.

Spaghetti Sauce Recipe (Olive Garden)

Ingredients

  • 2 lb Ground round beef
  • 2 tb Oil
  • 1 cn Stewed tomatoes — (14 Ounces) cut up
  • 6 oz V-8 juice
  • 1 Jar Prego Spaghetti Sauce
  • 1 Env onion soup mix
  • 1/2 c Grape jelly

Directions

  1. Brown meat in oil until pink color disappears.  Crumble with fork. Stir in tomatoes, V-8 juice, Prego,
    soup mix and grape jelly. Cook, stirring often, 15 to
    20 minutes or until jelly melts and sauce is piping
    hot.

Shrimp Primavera Recipe (Olive Garden)

Ingredients

Sauce

  • 1/3 ounce Butter or margarine
  • 1 package Knorr Romaglio Pasta — (1 ounce) Sauce Mix or similar
  • 28 ounces canned tomatoes – crushed
  • 2 tablespoons lemon juice
  • 1/4 teaspoon red chili pepper – crushed
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried marjoram
  • 1/2 teaspoon black pepper

Vegetables

  • 2 tablespoons butter
  • 1/2 pound mushrooms – halved
  • 1 cup green peppers — 1″ squares
  • 1  cup red peppers — 1″ squares
  • 1/2 cup yellow onion — 1″ squares
  • 1 pound linguini – cooked
  • 1 pound medium shrimp, cooked — peeled and deveined

Directions

  1. Melt butter in 3-qt pan over medium heat. Add remaining sauce ingredients.

  2. Stir well and simmer for 10 minutes. In a large sauté pan, melt 2 TB butter. Sauté veggies about 3 minutes until crisp-tender. Ad to the sauce and  simmer 5 more minutes. When pasta is almost done, stir shrimp into
    sauce to heat through. Do not boil. Spoon Shrimp Primavera sauce over hot linguini.
  3. Sprinkle with Parmesan.

Blue Crab Dip Recipe (Joe’s Crab Shack)

Ingredients

  • 8 ounces cream cheese, softened
  • 2 cups crabmeat (canned is fine)
  • 1/4 cup diced green onion
  • 1 tablespoon minced mild red chili pepper
  • 1 tablespoon mild green chili pepper (Anaheim)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons shredded Parmesan cheese

Garnish

  • Paprika
  • 1 teaspoon minced fresh parsley

Directions

  1. Preheat oven to broil.
  2. Combine the cream cheese with crab, green onion, chili peppers, salt and white pepper in a medium bowl. Stir well to combine.
  3. Spread mixture into the bottom of an oven-safe dish. Use a wide dish for this so that the dip is only about an inch deep in the bottom.
  4. Sprinkle Parmesan cheese over the surface of the dip.
  5. Broil for 3 to 4 minutes or until the cheese on top begins to brown.
  6. Sprinkle paprika over the dip, followed by fresh minced parsley. Serve with tortilla chips or crackers for dipping.

Serves 4 to 6 as an appetizer.

Corn Muffin Recipe (Kenny Roger’s Roasters)

Ingredients

  • 1/2 cup butter
  • 2/3 cup granulated sugar
  • 1/4 cup honey
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1/2 teaspoon baking powder
  • 1/2 cup milk
  • 3/4 cup frozen yellow corn

Directions

  1. Preheat oven to 400 degrees F.
  2. Cream together the butter, sugar, honey, eggs, and salt in a large bowl.
  3. Add the flour, cornmeal, and baking powder and blend thoroughly. Add the milk while mixing.
  4. Add the corn to the mixture and combine by hand until the corn is worked in.
  5. Grease a 12-cup muffin pan and fill each cup with batter. Bake for 20 to 25 minutes or until the muffins begin to turn brown on top.

Makes 12 muffins.

Broccoli Cheddar Soup Recipe (Denny’s)

Ingredients

  • 1/4 cup (1/2 stick) butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 3 cups (7 ounces) shredded mild Cheddar cheese
  • 2 1/4 cups chicken broth
  • 4 cups (7 ounces) chopped broccoli florets
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper

Directions

  1. Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring often.
  2. Whisk the milk into the roux, then add the cheese and stir often until the cheese is melted.
  3. Stir in the remaining ingredients and continue cooking over medium heat until the soup begins to bubble. Reduce the heat to low and slowly simmer the soup, stirring often, for 60 minutes, or until the broccoli is tender.

Makes four 1-cup servings.

Clam Chowder Recipe (Red Lobster)

  Ingredients

  • 1 Quart Clam Juice
  • 1 Cup Non-Fat Dry Milk Powder
  • 2/3 Cup Flour
  • 1 14 Oz. Can Chicken Broth
  • 2 Ribs Celery — chop fine
  • 1 Tablespoon Dry Minced Onion
  • 1 10 Oz. Can Clams — minced well
  • Pn Dry Parsley Flakes
  • 2 Baked Potatoes — peeled and crumbled

Directions

  1.   In blender put clam juice, milk powder and flour, blending smooth.
  2. Pour into 2-1/2 qt saucepan and stir in chicken broth, stirring constantly on medium-high heat until thick and smooth.
  3. Turn heat to low. Stir in celery, onions, clams, parsley and potatoes.
  4. Keep on low heat up to an  hour and season with salt and pepper.
  5. Freezes well.

Cheese Garlic Sticks Recipe (Red Lobster)

Ingredients

  1. 1/3  cup Butter or margarine
  2. 1/4  teaspoon Garlic powder
  3. 2 cups Bisquick baking mix
  4. 1/2 cup  Cold water
  5. 1/2 cup  Cheddar cheese — shred fine

Directions

  1. Preheat oven to 425~. Heat margarine or butter in 13×9 pan in oven until melted. Stir in garlic powder.
  2. Combine baking mix, water and cheese until soft dough forms.
  3. Gently smooth dough into a ball on floured cloth-covered surface.
  4. Knead 5 times.
  5. Roll dough into 10×6 rectangle.
  6. Cut lengthwise is half; cut each half into 12 sticks, about 3/4″ wide.
  7. Roll each stick in margarine or butter in pan. Bake for 12 to 15 minutes or until golden brown.

Seafood Nachos Recipe (Chi-Chi’s)

Ingredients

  • 16 large tortilla chips
  • 8 ounces cooked crab meat
  • 8 ounces cooked lobster meat
  • 12 ounces cooked salad shrimp
  • 2 cups Monterey jack cheese, shredded

Directions

  1. Spread tortilla chips on a 10-inch, wax paper-lined paper plate. Layer the crab, lobster and shrimp over the chips. Sprinkle with cheese. Microwave at 50 percent until cheese melts, 1 1/2 to 2 1/2 minutes.
  2. Serve with salsa or picante sauce.

Mild Salsa Recipe (Chi Chi’s)

Ingredients

  • 14-ounce can stewed tomatoes
  • 2 large green onions, chopped
  • 1 large tomato, cored and diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Dash of Tabasco hot sauce to taste

Directions

  1. Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato, salt and pepper. Bring just to a boil. Lower heat and cook for 3 minutes. Put half of mixture through a blender to mince but not to puree. Return to remaining half of mixture. Cool and refrigerate tightly to use in a few weeks. Freezes well for 6 months.
  2. For hot salsa, add 1 teaspoon canned green chopped chilies or to taste.