Red Fine
HOME COOKING: Top Recipes From Red Lobster, Olive Garden, Cracker Barrel’s & Ruby Tuesday’s That You Can Cook At Home – Restaurant Recipes for Home
If you are like me, you love to dine out and enjoy dinner at a fine restaurant.
The aroma of food, dishes clanging in the background, a relaxed casual atmosphere. As you look into the kitchen you see the flames rising from the pans, chefs making the plates look like just right. Friend and family at our table talking about the days events. Remembering the great times had in the past. These moments are a treasure in our hearts.
That is, until the bill comes. You can’t get out of a fine dinning restaurant for under $100 theses days. And that’s just for two, don’t even think of bringing the kids without cashing your paycheck first. The high cost of eating out limits these times to only special occasions.
Have you tried to reenact the same scenario at home only to find the recipes in those other cookbook don’t even come close to the tantalizing taste in the restaurant. What if you could get a hold of those recipes?
I’ve been a pro cook for over 30 years. And I’ve gathered thousands of recipes…
As Ron Douglas, Author of one of my favorite cookbooks, AMERICA’S MOST WANTED RECIPES, says, “Of course, there’s nothing wrong with spending money on top-class, mouth watering food which gets everyone salivating and craving for more… But what if you could cook these killer dishes on demand, from your very own kitchen whenever you felt like it — make anyone, your friends or family, go all wild and gaga over your food at the next bash, party or gathering — these dishes for a fee and start earning good money simply by following the surefire instructions in this recipe book…”
Here’s a Chef’s Secret: we’ve been using the Great Restaurant Recipes for years, both in restaurant kitchens — and at home.
From Applebee’s Tequila Lime Chicken to Starbuck’s Espresso Truffles — from KFC Chicken to Cheesecake Factory cheesecake — from Apricot Chicken Drumsticks to Fish Fingers to Baked Ziti — we use ‘em all. Maybe you are cooking this special meal for family. Or friends. Or that date you met on WUVING.com – no matter who your guests are — they’ll love it.
Here are 5 of my favourite — and most popular recipes:
–Olive Garden Fried Mozzarella–
1 pound block of mozzarella cheese
2 eggs, beaten
1/4 cup water
1 1/2 cups Italian bread crumbs
1/2 teaspoon granulated garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2/3 cup flour
1/3 cup corn starch
Slice the block of cheese lengthwise into about 1/2 inch sections. Cut each section in half.
Beat the eggs with water and set aside. Mix the bread crumbs, garlic, oregano, and basil and set aside. Blend the flour with corn starch and set aside.
Heat vegetable oil for deep frying to 350F. Dip cheese in flour then in egg wash and then coat with bread crumbs. Place carefully in hot oil and fry until golden brown. This should only take a matter of seconds, so you need to watch them closely.
Drain on brown paper bags and serve with your favorite pasta sauce that has been warmed.
–Red Lobster’s Crab Stuffed Mushrooms–
1 pound fresh mushrooms, approximately 35-40
1/4 cup celery, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons red bell pepper, finely chopped
1/2 pound crab claw meat
2 cups oyster crackers crushed
1/2 cup cheddar cheese, shredded
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon black pepper, ground
1/4 teaspoon salt
1 egg
1/2 cup water
6 white cheddar cheese, slices
1) Preheat oven to 400 degrees
2) Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator
3) While vegetables cool, wash mushrooms and remove stems
4) Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere
5) Combine the sauteed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well
6) Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each)
7) Spoon 1 teaspoon of stuffing into each mushroom
Cover with sliced cheese
9) Bake in oven for 12-15 minutes until cheese is lightly browned.
–Ruby Tuesday’s Chicken Quesadillas–
5 oz. chicken breast
Italian Dressing
12 inch flour tortilla
margarine
1 cup shredded monterey jack/cheddar cheese
1 Tablespoon tomatoes, diced
1 Tablespoon jalapeno peppers, diced
Cajun Seasoning (to taste)
1/2 cup shredded lettuce
1/4 cup diced tomatoes
Sour Cream
Salsa
Place chicken breast in a bowl with enough Italian dressing to coat; allow to marinate 30 minutes, refrigerated. Grill marinated chicken until done in a lightly oiled pan. Cut into 3/4″ pieces and set aside.
Brush one side of tortilla with margarine and place in frying pan over medium heat. On one half of tortilla, add cheese,
1 Tbls. tomatoes, peppers, and Cajun seasoning in that order.
Make sure to spread to the edge of the half. Top with diced chicken, fold empty tortilla side on top, and flip over in pan so that cheese is on top of chicken. Cook until very warm throughout.
Remove from pan to serving plate and cut into six equal wedges on one side of plate. On the other side put lettuce, topped with 1/4 cup tomatoes, and then topped with sour cream.
Serve your favorite salsa in a small bowl on the side.
–Cracker Barrel’s Hashbrown Casserole–
2 lbs. frozen hashbrowns
1/2 cup melted butter
1 can cream of chicken soup
1/2 cup chopped onion
2 cups grated cheddar
1 tsp. salt
1/4 tsp. pepper
2 cups crushed cornflakes
1/4 cup melted butter
DEFROST hashbrowns.
COMBINE next 7 ingr. and mix with hashbrowns.
PUT all in a 3 qt. casserole.
SAUTE cornflakes in butter and sprinkle on top.
COVER and BAKE at 350 for about 40 min.
>> And for Dessert…
–Cracker Barrel’s Cherry Chocolate Cobbler–
1-1/2 cups flour
1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cups butter
1 (6 oz.) pkg. Nestle’s semi-sweet chocolate morsels
1 egg
1 (21 oz.) can cherry pie filling
1/2 cups nuts, finely chopped
Preheat oven to 350F. In large bowl, combine flour, sugar, baking
powder, salt and butter; cut with pastry blender until crumbs are
size of large peas. Melt over hot (not boiling) water, Nestle’s
semi-sweet chocolate morsels. Remove from heat and cool slightly
at room temperature (about 5 minutes).
Add milk and egg to melted chocolate and mix well. Blend chocolate into flour mixture.
Spread cherry pie filling in bottom of 2 quart casserole. Drop chocolate
batter randomly over cherries. Sprinkle with chopped nuts.
Bake at 350 F for 40 – 45 minutes. Serve warm with heavy cream.
-Brian Alan Burhoe www.brianalanburhoe.com
Bon Appetit!
About the Author
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs. His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef
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