Cloned Resaturant Recipes R

Ranch Flavored Oyster Crackers Mix

Recipe By     :
Serving Size  : 24   Preparation Time :0:00
Categories    : Copycat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       Unsalted oyster crackers
   1      can           Mixed nuts
     1/2  package       Fish crackers
     3/4  cup           Vegetable oil
   1      package       Hidden Valley Ranch Mix
            (buy or make your own ranch mix)
   1      teaspoon      Lemon pepper seasoning
   1      teaspoon      Garlic powder
   1      teaspoon      Onion powder
   2      teaspoons     Dried dill

Preheat oven to 250~. Mix oil, dressingmix, and all seasonings together. Pour
crackers into large baking pan. Stir in fish crackers and nuts. Drizzle oil
mixture over and stir well to coat all crackers and nuts. Bake for 15 minutes.
Do not overbake. Store in air-tight container.



Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces                           Bbq
                Cake mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        WALDINE VAN GEFFEN
     1/2   c            Chunky-style Prego sauce
     1/2   c            Del Monte Ketchup
   1       tb           Dijon mustard
   1       tb           Vinegar
     1/8   ts           Dry mustard
   1       t            Chili powder

  Combine thoroughly and refrigerate, tightly covered,
  to use within 90 days
   or freeze to thaw and use within 1 year. Serve with
  chicken sandwich.



Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads                           Dressings
                Cake mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4   c            Mayo
     1/4   c            Bottled Hidden Valley Ranch
     1/4   c            Wish bone Italian Dressing
   1       tb           White vinegar
   1       tb           Water

  Combine all ingredients with wire whisk until
  perfectly smooth and creamy. GREEK DRESSING-Add 1/4 ts
  cumin powder, whisking well. CREAMY CAESAR-Add 1
   ts anchovy paste or 1 tb soy sauce and 2 tb sour
  cream. Refrigerate dressing tightly covered to use in
  30 days. Do not freeze.


Red Lobster Cheese Biscuits

Serving Size  : 10   Preparation Time :0:00
Categories    : Breads                           Biscuits
                Cake Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----WALDINE VAN GEFFEN VGHC42A-----
   1      cup           Milk
     1/3  cup           Mayo
   1      tablespoon    Sugar -- or
   3      packages      Sweet & Low
   2      cups          Self-rising flour
     1/4  cup           Kraft's American cheese -- grate
                        Liquid margarine
                        Garlic powder
                        Kraft American Cheese food

Combine milk, Mayo, sugar and flour. Beat with mixer at high speed, not
quite 1 minute until smooth and completely combined. Remove beaters. Use
rubber spatula to streak the dough with 1/4c cheese food. Drop batter
equally between 10 paper-lined muffin wells. Drizzle top of  each with ts
liquid margarine and dust each with a little garlic powder  plus 1 scant ts
additional cheese food. Bake 350~ 25 to 30 minutes or  until golden brown
and tripled in size. Cool in pan on racks for 30  minutes. Add only enough
flour so batter drops from spoon.


Red Lobster Cheesecake

16 oz Cream cheese
8 oz Sour cream
2 large Eggs
2 tbsp Butter
2 tbsp Cornstarch
1 cup Sugar
1 tsp Vanilla
Cookie crumbs
10 oz Package Lorna Doone cookies - crushed
¼ lb Butter - melted
¼ cup Sugar
1 Envelope Knox unflavored gelatin

Mix crumbs with butter, sugar and gelatin. Pat out evenly
 over bottom of greased 9" springform pam. Bake at 350°F
exactly 8 minutes. Beat with electric mixer cream cheese,
 sour cream, eggs, butter, cornstarch, sugar and vanilla.
When the filling is perfectly smooth and creamy pour into crust.
 Return to 350°F oven and bake 30 to 35 minutes or until a knife
 inserted comes out clean. Cool in pan on rack 20 minutes before
 releasing springform from the cake. Cool another 20 minutes
before cutting. Sprinkle top with cookie crumbs.



Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Chicken                          Sandwiches

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        WALDINE VAN GEFFEN
   1       qt           Clam juice
   1       c            Non-fat dry milk powder
     2/3   c            Flour
   1       cn           Chicken broth -- (14
   2                    Ribs celery -- chop fine
   1       tb           Dry minced onion
   1       cn           Clams -- (10 ounces) minced
   1       pn           Dry parsley flakes
   2                    Baked potatoes --  cook,

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



Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Salads                           Dressings
                Cake mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4   c            Bottled Italian dressing
   1       tb           Parmesan -- grated
   1       tb           Sugar
     1/3   c            Mayo
   1       t            Anchovy paste -- or
                        Soy sauce

  Combine all with wire whisk. Keep refrigerated. Use in
  a week.



Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts                         Dressings
                Cake mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       pk           Lorna Doone cookies -- (10
                        Ounces) crush
     1/4   lb           Butter -- melted
     1/4   c            Sugar
   1                    Env Knox unflavored gelatin
  16       oz           Cream cheese -- room temp
   8       oz           Sour cream
   2       lg           Eggs
   2       tb           Butter
   2       tb           Cornstarch
   1       c            Sugar
   1       t            Vanilla
                        Crushed cookie crumbs --

  CRUST-Mix crumbs with butter, sugar and gelatin. Pat
  out evenly over bottom of greased 9" springform pam.
  Bake at 350~ exactly 8 minutes. FILLING-Beat with
  electric mixer cream cheese, sour cream, eggs, butter,
  cornstarch, sugar and vanilla. When the filling is
  perfectly smooth and creamy pour into crust. Return to
  350~ oven and bake 30 to 35 minutes or until a knife
  inserted comes out clean. Cool in pan on rack 20
  minutes before releasing springform from the cake.
  Cool another 20 minutes before cutting. Sprinkle top
  with cookie crumbs.



Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Breads                           Muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       c            Minus 1 T flour
   1       tb           Plus 2 tsp baking powder
     1/2   ts           Baking soda
   1                    Pinch salt
   3       tb           Stick margarine, chilled
     3/4   c            Low fat (1.5%) buttermilk
   1 1/2   oz           Sharp cheddar cheese, grated
     1/4   ts           Garlic powder

  1. Preheat oven to 450F. Line baking sheet with
  parchment or waxed paper; spray with nonstick cooking
  2. In a medium bowl, sift together the flour, baking
  powder, soda and salt. Add 2 tablespoons of the
  margarine and blend with pastry cutter until mixture
  resembles coarse crumbs. Add buttermilk and cheese;
  combine with fork, handling dough as little as
  possible. Drop by spoonfuls onto prepared baking
  sheet; bake until lightly browned, about 8-10 minutes.
  3. While biscuits are baking, in a small microwavable
  bowl, add remaining tablespoon margarine; microwave on
  high until margarine is melted. Stir in garlic powder;
  set aside.
  4. When biscuits are done, remove from oven and brush
  margarine mixture evenly over the warm biscuits.
  Remove from baking sheet and serve immediately.
  Serving (1 biscuit) equals 3/4 fat, 1 1/4 bread, 15
  calories. Per serving 83 calories, 2 gm pro, 9 gm
  carb, 4 gm fat, 338 mg sodium, 4 mg chol, 0 gm fib.

Red Lobster Shrimp Scampi

1 C. White Wine
1/2 C. unsalted Butter do not use Margarine
3 Tbsp. minced Garlic
1 lb. Shrimp, peeled and devined

Bake at 350 degree oven for about 6 to 7 minutes.
Be carefull not to overcook the Shrimp.  The shrimp are
done when they turn pink.
Thanks to Gregm former Red Lobster Chef.



Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces                           Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       cn           Tomato paste -- (6 ounces)
   2       tb           Lemon juice
   2       tb           Dijon mustard
   2       tb           Horseradish cream sauce

  Mix all ingredients together well. Refrigerate,
  tightly covered, to serve as an accompaniment to
  marinated chicken or with shrimp as a cocktail sauce.


Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces                           Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  -------------------------------
     1/2   c            Kraft's mayo
     1/4   c            Sweet pickle relish
   2       tb           Miracle whip salad dressing
   1       tb           Sugar
     1/2   ts           Dry minced parsley
     1/4   ts           Onion powder

  Mix all and store in the fridge.


Red Lobster Trout Vera Cruz

      Yield: 1 servings

    1/4 c  Black olives; slice
    1/4 c  Green olives; slice
    1/2 c  Olive oil
    1/2 c  White wine
      1 ts Oregano
           Trout fillets
    1/2 c  Onion; chop
    1/2 c  Green pepper; chop
    1/2 c  Tomatoes; chop

     Mix marinade and let sit 5 minutes. Brush fish with
  butter, salt and pepper and place in a baking pan.
  Pour marinade over and bake at 350~ for 20 to 25


Red Lobster® Bacon-Wrapped Stuffed Shrimp

It's shrimp, it's bacon, it's cheese; what's not to like?
 It's one of the latest tasty appetizers on the Red Lobster
 menu, and now you can dupe it at home. Find some large shrimp,
a wooden skewer, and cook the bacon about halfway to done before
 you begin. Mix up a clone of Red Lobster's top secret seasoning
 and the cilantro-ranch dipping sauce, and you're minutes away
 from scarfing down a delectable dish that's meant to be a teaser
 for what's to come. Looks like you'd better make the main coarse
 a real doozy.

1/4 teaspoon salt
1/4 teaspoon paprika
dash ground black pepper
dash cayenne pepper
dash allspice

Dipping Sauce
1/3 cup ranch dressing
1/4 teaspoon dried cilantro
     (or 1/2 teaspoon fresh minced cilantro)

5 pieces bacon
5 large shrimp
3 slices fresh jalapeno
1 ounce pepper jack cheese
Open the shrimp, put a jalapeno slice in there, a chunk of
 cheese on top, and wrap it all up with bacon.

When skewering, be sure to face all the shrimp the right direction
 -- like a tight little Rockettes kick line.

1. Preheat oven to broil.
2. Make the seasoning blend by combining the ingredients in a small
 bowl. Set this aside.
3. Make the dipping sauce by combining the ranch dressing with
cilantro in a medium bowl.
4. Cook the bacon in a frying pan over medium/high heat, but don't
 cook it all the way to crispy. You want undercooked bacon that,
when cool, will easily wrap around the shrimp. Cook the bacon about
 3 minutes per side, and don't let it brown. When the bacon is done
 lay it on paper towels to drain and cool.
5. Shell the shrimp, leaving the last segment of the shell and the
tail. Remove the dark vein from the back of the shrimp, and then
cut down into the back of the shrimp, without cutting all the way
through, so that the shrimp is nearly butterflied open. This will
 make a pocket for the pepper and cheese.
6. Pour 1 cup of water into a small bowl. Add the shrimp and jalapeno
 peppers and microwave for 60 to 90 seconds. Shrimp should be starting to firm up and change color. Immediately pour the water out of the bowl, remove the jalapeno slices and pour cold water over the shrimp. Place the the shrimp and jalapeno pepper slices onto paper towels to drain off excess water.
7. Build the appetizer by cutting the jalapeno slices in half and
 removing the seeds. You should now have 6 jalapeno slices -- you'll
 need 5 of these. Place one slice into the slit on the back of a shrimp. Cut an inch-long chunk of cheese (about 1/4-inch thick), and place it on the jalapeno slice. Wrap a piece of bacon around the shrimp, starting where the cheese is. Start wrapping with the thinnest end of the bacon. Go 1 1/2 times around the shrimp and then cut of the excess bacon and slide a skewer through the shrimp, starting with the end where the cheese is and piercing the cut end of the bacon on the other side. Repeat with the remaining shrimp and slide them onto the skewer with the tails facing the same direction. 
8. Put the skewer onto a baking sheet or broiler pan and sprinkle
 a very light coating of the seasoning blend over the shrimp, then
 broil for 3 to 4 minutes or until the bacon begins to brown and
the cheese begins to ooze. Serve over a bed of rice if desired.
 Feed the left over bacon pieces to the dog while you scarf out
on the shrimp.
Serves 2 as an appetizer.


Red Lobster® Cheddar Bay Crab Bake®

Ahoy. Here's a cool clone for a pizza-shaped adaptation
 of Red Lobster's famous Cheddar Bay Biscuits, with a
little crab thrown in. If you like those tender, cheesy
 biscuits that come with every meal at Red Lobster, then
 you'll surely like this new recipe. Plus, it's a cinch
 to make. I suggest you use fresh crabmeat as they do in
 the restaurants, but if it's only the canned stuff you
have available, no problem. You'll still be able to enjoy
 the taste of Red Lobster's appetizer, without having to
leave a tip.

2 cups Bisquick baking mix
1 3/4 cup finely shredded cheddar cheese
2/3 cups milk
2 tablespoons butter, melted and divided
1/4 teaspoon garlic powder
1/2 teaspoon fine parsley flakes
1/3 cup crab meat (fresh or canned lump)

1. Preheat oven to 450 degrees.
2. Combine baking mix, 1 cup of the cheddar cheese, milk,
and 1 half of the melted butter in a medium bowl. Mix by
hand until well-combined.
3. Pat out the dough into circle approximately 8 inches in
diameter, with a slight lip around the edge, like a pizza crust.
4. Sprinkle the parsley over the top of the dough. Be sure
 the dried parsley flakes are crushed fine. You can easily
crush the flakes in a small bowl with your thumb and forefinger.
5. Sprinkle the crab over the top of the dough.
6. Sprinkle the remaining cheese over the crab. Don’t go all
 of the way to the edge of the dough – leave a margin of a
half-inch or so around the edge.
7. Bake for 14-16 minutes or until the cheese on top begins
to slightly brown.
8. Combine the remaining butter with the garlic powder and
brush it over the top of the bake as soon as it comes out of
 the oven. Slice it like a pizza into 8 pieces and serve hot.
Makes 8 pieces


Red Lobster® Tartar Sauce

Here's a clone for that dollop of sweet, creamy goodness that
comes alongside your fish entree at the world's largest seafood
chain. I've received many e-mail requests for this one, and
there have been several versions posted on the TSR Message
Board. I think you'll find this never-before-revealed clone
recipe gives you a quick and tasty sauce that has the look
and flavor of the real thing. Use the sauce to dress up your
next home-cooked fish platter or as a spread on a variety of

1/2 cup mayonnaise
1 1/2 tablespoons finely minced onion
1 tablespoon sweet pickle relish
1 1/2 teaspoons shredded & chopped carrot (bits the size of rice)
1 1/2 teaspoons sugar

1. Combine all ingredients in a small bowl.
2. Cover and chill.
Makes 4 servings.


Red Robin® Seasoning

Give yourself some time to make a tough decision
because there are nearly two dozen gourmet burgers
on the Red Robin menu to pick from, not to mention
scores of other fantastic food choices. Red Robin
claims its steak fries are world-famous, and when
you get a burger your fries are served up on the
side in a "bottomless" portion. Want some more fries?
Just ask and you can have as many as your belly can
pack in. But we found out that the burgers and fries
have a very special secret ingredient in common that
makes them taste so good: It's the Red Robin seasoning
that's sprinkled on the food. Next time you make a burger,
sprinkle some our version of the seasoning blend over the
patty. Cook up some frozen steak fries or french fries and
sprinkle a little of this blend over the top. You'll all
sorts of uses for this versatile spice. And the recipe
makes a portion that should fit nicely in an empty spice bottle.

3 tablespoons salt
1 tablespoon instant tomato soup mix
     (Knorr tomato with basil works great)
2 teaspoons chili powder
1/4 teaspoon cumin
1/4 teaspoon ground black pepper 

Combine the ingredients in a small bowl and stir well.
Store in a covered container.
Makes 1/3 cup.


Reese's® Peanut Butter Cups

The first Top Secret Recipes book features a version of this
clone recipe for America's most beloved candy creation.
That recipe now sits in just about every collection of
"copycat" recipes passed around the Web. But since 1993,
I've learned a few things about the delicate science of
Reese's Peanut Butter Cup cloning. You know, stuff like:
"Never clone peanut butter cups while crossing a busy
intersection," and "Don't clone peanut butter cups while
under a tall tree in the rain." These are the sort of
handy tips that you don't find anywhere else on the Internet.
These are the things that come with experience, perseverance
and a long, complicated thought process. Over seven years have
 passed, and I figured perhaps it was time to share some of the
 more useful of these discoveries with all you great folks here
 on the site. Now when you make your Reese's clones, you'll know
 to use reduced-fat peanut butter for a better texture. Now when
 you're craving that delicate combination of flavors, you'll know
 to get out the scissors to trim muffin cups for the chocolate.
 This is the improved recipe right here, authorized, and in its
 entirety! Now you can forget all about that other Reese's clone
Although, you might want to keep in mind the thing about
the busy intersection. 

12 paper muffin cups
One 12-ounce pkg. milk chocolate chips
1 cup reduced-fat peanut butter
1/2 cup powdered sugar
1/4 teaspoon salt
Paper muffin cups and chocolate -- what a glorious day!

1. Cut the top half off of the muffin cups so that they are
2. Pour the chocolate chips into a glass bowl and melt them
in the microwave: Microwave at 50% power for 2 minutes. Stir
 the chips gently, and let them sit for a minute or so. If the
chocolate needs more melting, microwave those chippies again at
 half power for 30 seconds. Stir gently. Continue the process,
stirring gently as you go. But be very careful not to overcook
the chocolate or it'll seize up on you like day old Carolina roof
3. Using a teaspoon, spoon a portion of the chocolate into the
 middle of a muffin cup. Draw the chocolate up the edges of the
cup with the back of the spoon. Coat the entire inside of the
muffin cup with chocolate and place it into a muffin tin. Repeat
 with the remaining muffin cups and then put the whole muffin tin
 in the fridge so that the chocolate hardens.
4. Combine the reduced-fat peanut butter, powdered sugar and salt
in a medium bowl.
5. When the chocolate in the muffin cups has hardened, pop the
 sweetened peanut butter into the microwave oven on full power
 for 1 minute. This will soften up the peanut butter so that it
easily flows into the cups.
6. Spoon a small portion of peanut butter into each of the
chocolate-coated cups. Leave room at the top for an additional
layer of chocolate, which we'll add later. Pop the candy back
in the refrigerator to harden the peanut butter. This should
take an hour or so.
7. When the peanut butter filling has hardened, re-melt the
chocolate chips in the microwave on half power for 30 to 60
seconds. Use a teaspoon to spread a layer of chocolate over
the top of each candy. Chill the candy once again to set up
the chocolate.
8. Finally, remember to take the paper off the outside of the
peanut butter cups before eating them.
Makes 12 candies.


Roadhouse Grill® Roadhouse Cheese Wraps

You'll find the original version of this delectable
Roadhouse Grill signature item in the "starters"
section of the menu. It's a variation on the popular
fried cheese sticks appetizers with spicy jalapeno
peppers in the middle, all wrapped in large spring
roll wrappers before frying. The marinara sauce on
the side is perfect for dipping this tasty cheesy
tidbit. To save time -- and we all like that --
you can use any of your favorite marinara pasta
sauces (such as Ragu) for dipping so you won't have
to whip it up from scratch.

8 thin slices monterey jack cheese
8 thin slices cheddar cheese
1 jalapeno pepper, seeded and diced
1 teaspoon minced fresh chives
4 large spring roll wrappers
1 beaten egg
6 to 10 cups vegetable oil

On the side
Marinara (pasta) sauce
Slice the cheese real thin, add peppers and chives, roll
 it all up and give it a good squeeze before wrapping 

1. Use a sharp knife to make 8 thin slices each from the
 end of standard-size hunks of cheddar and monterey jack cheeses.

2. Arrange 2 slices of cheddar and 2 slices of jack on your hand,
 then sprinkle about 1 teaspoon of diced jalapeno on top of the

 cheese. Sprinkle 1/4 teaspoon of minced chives on next. Sandwich

 the peppers and chives between the cheese and roll it all up.
Fold the cheese and squeeze it all together so that the peppers
and chives are well sealed into the middle of the cheeses.
3. Lay a spring roll wrapper with one corner pointing away from
you. Arrange the cheese lengthwise on the center of the wrapper.
4. Fold one of the side corners over the cheese filling. Brush a
little beaten egg on the tip of the other side corner and fold it
 over the first corner so that it sticks. Brush some beaten egg on
 the corner pointing away from you. Fold the bottom corner up and
over the filling. Roll the wrapper up, keeping it tight, until it
 rolls over the top corner with the egg on it. It should stick.
Repeat with the remaining rolls, then cover them all and chill
for at least 30 minutes. This will be long enough to heat up the
 oil in a deep fryer or large saucepan to 350 degrees.
5. When the oil is hot, fry the rolls for 2 1/2 to 3 minutes or
until the outside is golden brown. Drain the rolls on a rack or
paper towels for 2 minutes before serving with your favorite
marinara sauce on the side for dipping.
Serves 2.


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