Copycat Cooking - Lisa & Lindsay - January 2019

Olive Garden Spinach Artichoke Dip

1 (8 oz) package cream cheese, room temperature

¼ cup mayonnaise

½ cup shredded parmesan cheese

1 garlic clove, crushed

½ tsp dried basil

½ tsp garlic salt

Salt & Pepper to taste

1 (14 oz) can artichoke hearts drained & chopped

½ cup frozen spinach

¼ cup shredded mozzarella cheese

Preheat oven to 350 degrees. Spray a 9” pie pan with nonstick cooking spray and set aside. In a large bowl, mix together cream cheese, mayonnaise, parmesan cheese, garlic, basil, garlic salt, and salt and pepper. Fold in the artichoke hearts and spinach and mix until completely blended. Pour dip into prepared pie pan and top with mozzarella cheese. Bake 25 minutes or until the top turns golden brown. Serve with thin sliced bread, crackers or chips. 

Outback Steakhouse Coconut Shrimp

1 (16 oz) bag, large frozen cooked shrimp.

½ cup all−purpose flour.

½ cup cornstarch.

½ tablespoon salt.

½ tablespoon white pepper.

2 tablespoons vegetable oil.

1 cup ice water.

3 cups sweetened shredded coconut.

Preheat the oven to 400 degrees. Rinse off the shrimp and pat dry; set aside. In a medium mixing bowl, combine flour, cornstarch, salt and white pepper. Add water and 2 tablespoons vegetable oil; whisk together until well blended; set aside. 

Heat 2-3 inches oil in a large pot until oil reaches 325 degrees. Place coconut on a small cookie sheet or pan. Dip each shrimp in the batter and then roll in the shredded coconut. Fry shrimp in hot oil just until they start to turn golden brown. Place fried shrimp on a large cookie sheet and bake in hot oven for 5 minutes to finish cooking. Serve with marmalade dipping sauce or sweet thai chili sauce.

Marmalade Dipping Sauce

1 cup orange marmalade

1/8 cup Dijon mustard

1/3 cup honey

1 tsp hot sauce

Combine orange marmalade, Dijon mustard, honey and hot sauce. Mix together well.

Applebee’s Mozzarella Sticks

12 sticks mozzarella string cheese

¼ cup Italian breadcrumbs

¼ cup panko breadcrumbs

1 tsp dried parsley

1 tsp dried basil

1/8 tsp dried oregano

1/8 tsp garlic powder

¼ cup all-purpose flour

1 large egg

Marinara sauce or ranch sauce for dipping

Cut string cheese sticks in half and freeze until hard, about 30 minutes. Meanwhile, in a small bowl, combine Italian breadcrumbs, panko breadcrumbs, dried parsley, dried basil, dried oregano, and garlic powder; set aside. In a separate bowl, add the four; set aside. In a third bowl, add egg and whisk well. Spray a large baking sheet with non-stick cooking spray. Dip frozen cheese sticks into flour and shake off any excess. Next, dip the stick into the egg and then coat with the breadcrumb mixture, coating completely. Place sticks on a prepared baking sheet. When all of the sticks are coated, freeze againon the sheet for at least 15 minutes or until ready to bake. When ready, preheat oven to 400 degrees. Bake 4-5 minutes, turn sticks over and bake an additional 4-5 minutes, or until sticks are golden brown and soft. Serve warm with marinara or ranch dressing. 

A&W Root Beer 

¾ cup sugar

¼ cup hot water

½ tsp root beer concentrate

4 cups cold seltzer water

Dissolve sugar into hot water. Add root beer flavoring. Slowly add seltzer water and serve over ice. 

Universal Studios Butterbeer 

1 liter cream soda

3 tsp imitation butter extract

2 cups vanilla ice cream, softened

Freeze ½ of the soda in ice cube trays for 2 hours. When soda cubes are frozen, add soda ice cubes, 2 tsp butter extract, and the remaining half of the soda to a blender jar and blend well. Pour cream soda mixture into your favorite mugs. In the blender, beat the softened ice cream and the remaining butter extract until smooth. Pour ice cream mixture on top of butter beer for a frothy finish.

Pizzeria Limone Tre Sorelle Salad

12 Cups fresh greens, 

1/2 cup fresh basil slightly chopped, 

2 finely sliced pears, 

2 cups (16 oz) blackberries, 

2 cup shredded cheese (parmiggiano reggiano, pecorino romano, or asiago or combination) 

1/2 cup Chopped pistachios, 

1 Lemon vinaigrette Recipe

 Mix together and serve immediately. 

Lemon Vinaigrette Dressing:

1 cup olive oil

½ cup sugar

6 fresh basil leaves

Zest of 2 lemons

Juice from 2 lemons

¼ cup rice vinegar

1/8 tsp salt

Place in blender and blender for 3-4 minutes until smooth and & creamy. Serve immediately or store in air tight container in refrigerator.

CaféZupas Garden Chowder 

1/3 cup salted butter

2 medium zucchinis, chopped (skins on)

1medium onion, finely chopped

1 tsp dried parsley (or 2 TBS fresh, chopped)

1 tsp dried basil (or 2 TBS fresh, chopped)

1/3 cup flour

1 tsp salt

1 tsp pepper

3 cups vegetable broth

1 tsp lemon juice

4 Roma tomatoes, chopped (keep seeds & juice)

1 ½ cups heavy cream

1 cup frozen corn

½ cup parmesan cheese, freshly shredded

2 cups sharp cheddar cheese, shredded

Melt butter into large sauce pan. Add the zucchini, onion, parsley and basil. Stir and cook for about 10 minutes until vegetables are tender. Stir in flour, making sure there are no lumps. Season with salt and pepper. Gradually, add the broth and stir until smooth. Add the lemon juice. Cook for a couple of minutes. Add tomatoes, cream and corn. Quickly bring to boil. Cover, reduce heat and simmer for 5 minutes.  Remove from heat and stir in the cheese. Mix well. Serve and enjoy.

Olive Garden Chicken Gnocchi Soup

1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 14 ounce vegetable broth (use the salt water from the gnocchi)
½ cup celery, finely diced
2 minced garlic cloves
1 cup carrots, finely shredded
1 cup onion, finely diced
2-3 cups fresh spinach, coarsely chopped
1 tablespoons extra virgin oil
1 tbsp. fresh basil

½ teaspoon parsley

Salt & pepper to taste.
Freshly grated Parmesan cheeses is optional
1 pound mini potato gnocchi you can buy this in the gourmet section of many supermarkets

Sauté the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions in salt water. Set aside.

In the roux mixture, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth? Salt water?. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning; simmer until spinach is wilted and serve with parmesan cheese.

Olive Garden Minestrone Soup 

3 tablespoons olive oil

1 cup minced white onion (about 1 small onion)

1⁄2 cup chopped zucchini

1⁄2 cup frozen cut Italian cut green beans

1⁄4 cup minced celery(about 1/2 stalk)

4 teaspoons minced garlic (about 4 cloves)

4 cups vegetable broth(Swanson is good *note ( Do not use chicken broth!*)

1-2 (15 ounce) cans red kidney beans, drained

1-2 (15 ounce) cans small white beans or 2 (15 ounce) cans great northern beans, drained

1 (14 ounce) can diced tomatoes

1⁄2 cup carrot (julienned or shredded)

2 tablespoons minced fresh parsley

1 1⁄2 teaspoons dried oregano

1 1⁄2 teaspoons salt

1⁄2 teaspoon ground black pepper

1⁄2 teaspoon dried basil

1⁄4 teaspoon dried thyme

3 cups hot water

4 cups fresh Baby Spinach

1⁄2 cup small shell pasta

Heat three tablespoons of olive oil over medium heat in a large soup pot. Sauté onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency. Makes about eight 1 1/2 cup servings.

Texas Roadhouse Rolls 

1 ¼ cups milk

2 ¼ tsp active dry yeast

1 tsp sugar

¼ cup honey

4 Tbsp. butter, melted

1 egg

1 tsp salt

4 cups all-purpose flour

1 recipe cinnamon honey butter

In a sauce pan over medium high heat, bring milk to a boil. Remove from heat and let cool to lukewarm. In a mixing bowl, combine warm milk, yeast, sugar, and honey. Let sit for 5 minutes or until the yeast is activated.  In a large bowl, combine yeast mixture, melted butter, egg, and salt. Mix in four one cup at a time and mix until smooth. Knead for 8 minutes by hand or in an electric stand mixer. Place dough on a lightly floured surface and knead 3-5 more minutes. Spray a large bowl with nonstock spray, place dough inside and cover with plastic wrap. Let rise for 1 hour in a warm place. Punch dough down and roll out on a lightly floured surface until ½ inch thick. Cut into 24 squares and place on 2 large baking sheets sprayed with nonstick cooking spray. Cover with plastic wrap and let rise for 30-40 minutes or doubled in size. Preheat oven to 350 degrees and bake 12-15 minutes or until lightly golden brown. Brush melted butter on top of hot rolls if desired.

Texas Roadhouse Cinnamon Honey Butter 

½ cup butter softened

½ cup powdered sugar

½ cup honey

1 tsp ground cinnamon

Beat together butter, powdered sugar, honey, and cinnamon until smooth. Serve with warm rolls.

Olive Garden Lemon Cream Cake 

CAKE:

1(18 oz) box vanilla cake mix

4 egg whites

1 cup water

1/3 cup oil

1 tbsp fresh lemon juice

Zest of lemon

1 recipe lemon cream filing

1 recipe crumb topping

Preheat oven to 350 degrees. Grease and flour 9” spring form pan. Combine cake mix, water, oil, egg white, lemon juice, and lemon zest. Pour into prepared pan. Bake 40-45 minutes. Allow cake to cool for 20 minutes, then remove edges from pan and allow to cool fully. Slice cake in half horizontally. Spread half the cream filling on top of the bottom half and put cake back together. Spread the remaining lemon cream filling on top of the cake. Sprinkle top with crumb topping and refrigerate until ready to serve.

LEMON CREAM FILLING:

1 (8 oz) pkg cream cheese. Softened

2 ½ cups powdered sugar

1 tbsp. fresh lemon juice

1 cup heavy cream

Combine cream cheese, powdered sugar, and lemon juice in a large bowl and beat with an electric mixer until smooth. Whip cream until stiff peaks form and fold into cream cheese mixture.

CRUMB TOPPING:

1 cup powdered sugar

1 cup all-purpose flour

3 tbsp butter, softened

1 tsp vanilla

Zest of lemon

Combine all ingredients in bowl of food processor and pulse until mixture resembles coarse crumbs.

Hearth on 25^th Raspberry Balsamic House Spun Ice Cream

2 cups heavy cream

½  cup sugar

4 large egg yolks

⅛ teaspoon fine sea salt

¼ cup Brown sugar

3 Tbsp. Raspberry White Balsamic Vinegar (Redstone Olive Oil)

1 tsp vanilla

In a small pot, simmer cream on medium low until it reaches 165 degrees. Remove pot from heat. In a separate pot, whisk yolks, sugar and salt. Whisking constantly, slowly whisk the hot cream into the yolk mixture. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 165 degrees on an instant-read thermometer).You can strain through a fine-mesh sieve into a bowl for smoother custard. ( I find this step is not necessary)

In a blender or with a fork, purée berries, brown sugar, balsamic vinegar and salt. Taste; add more sugar and/or vinegar if necessary. Purée should be on the sweet side, with some underlying tartness. Cook on stove top over medium heat until mixture thickens. About 10 minutes. Cool to 165 degrees or lower. Cool mixtures to room temperature. Stir into base before chilling. Cover and chill at least 4 hours or overnight.

Churn in an ice cream machine according to manufacturers’ instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

Celebrate the Season - Judith & Kristy - January 2015

Judith and Kristy hosted an incredibly gorgeous evening to Celebrate the Season in January. It was truly amazing!

They had two round tables set up with the most gorgeous table scape.

The center pieces were awesome. fresh greenery, berry and flowers with a simple berry wreath around it and gold candles burning in the dim light to set the mood.

The place settings were perfect with every little detail. Place mats made so simple with cardboard covered in pretty wrapping paper, a great idea!

 Simple pearl clip to hold our name tag clipped to a votive candle,

pretty boxes wrapped a top our gold rimmed china plates and

 pearl sprig to add the perfect touch to our utensils.  I loved.

The menu was laid out and it sounded wonderful.

I was so busy chatting I missed getting a shot of the appetizer table before some started enjoying, but they had another berry wreath with a tall vase of branches that was simple and elegant.

Appetizers were delicious and featured:

Antipasto Kebabs, 

 Cranberry Chili Meatballs,

Almond Bacon Crostini and 

Orange Cranberry Wassail.

We moved to our seats for the soup course which was Tomato Basil Parmesan. 

Our main dish was Roasted Prime Rib, Red Potatoes with Rosemary and Garlic and Roasted Broccoli. Everything was delicious.

 Dessert was Chocolate and Spice Cake!

Kristy and Judith did a wonderful job and we enjoyed a delightful evening! 

 They spoiled us with lucky take homes in these darling cylinder containers plus our boxes on our plates were ours as well. 

 Inside each was a bottle of anti wrinkle cream from Kristy's husbands company and the boxes had fun white sauce dishes.

It was a perfect evening together!  We loved having Heidi's sister, Wendy, with us since Chandler was out of town and enjoyed getting to know her a little bit. So great to share our passion for food with each other but even better the excuse it gives us to get together and chat the evening away!

Orange Cranberry Wassail

1 gallon apple juice

2 quarts orange juice

2 lemons (juiced)

1 quart cranberry juice

1 and ½ cups brown sugar

Tie the following spices together in a spice bag and combine with the rest of the ingredients:

4 sticks whole cinnamon

1 Tbsp whole allspice

1 Tbsp whole cloves

Heat and serve!

Cranberry Chili Meatballs

Meatballs:

2 lbs ground hamburger

2 lbs ground sausage

¼ cup dehydrated onions

¼ cup milk

3 eggs

3 slices bread

1 tsp salt

1 tsp pepper

4 tsp ALLSPICE

In large bowl soak bread in milk and eggs.  Add meat, onions, and spices.  Squish together until well mixed.  Make into balls and place on cookie sheet.  Bake at 350 for 20 min. 

Sauce:

14 oz. cranberry sauce

12 oz. chili sauce

¾ cup brown sugar

½ tsp chili powder

½ tsp ground cumin

¼ tsp cayenne pepper

In large saucepan over medium heat, combine all ingredients and stir until sugar is dissolved.  Add meatballs; continue to cook for 20-25 minutes.  Stirring occasionally

Almond – Bacon Crostini

I French bread baguette

2 cups shredded Monterey jack cheese

2/3 cup mayonnaise

½ cup sliced almonds

6 bacon strips, cooked and crumbled

1 green onion chopped

Dash of salt

Place bread slices on an ungreased baking sheet.  Bake at 4010 for 5 minutes.  Meanwhile, in a large bowl, combine the cheese, mayonnaise, almonds, bacon, onion, and salt.  Spread over bread.  Bake for an additional 7-8 minutes or until cheese is melted.  Sprinkle with additional almonds if desired.  Serve warm.

Tomato Basil Parmesan Soup

3 cups whole tomatoes with juice

¼ cup vegetable oil

1 cup finely diced celery

1 cup finely diced carrots

1 cup finely diced onions

1 Tbsp fresh basil

1 Tbsp fresh oregano

½ Bayleaf

4 cups chicken broth

2 Tbsp butter

½ cup flour

2 cups half and half, warmed

1 cup grated parmesan cheese

Place whole tomatoes and juice into bowl of food processor and pulse to puree.  Set aside.  Heat oil in 4 quart soup pot.  Add celery, carrots, and onion (which I also chop in my food processor) and sauté for 5 minutes.  Add basil, oregano, and bayleaf.  Add tomatoes and chicken broth.  Bring the soup to a boil, reduce heat and allow to simmer until carrots are tender, approx. 15 min.

While soup simmers, prepare roux: Melt butter in large saucepan over low heat.  Add flour and cook, stirring constantly, 5-7 minutes.  Slowly stir 1 cup hot soup into the roux.  Stirring constantly, add another 3 cups hot soup and stir until mixture is smooth.  Immediately add the roux mixture back into the soup pot.

Simmer, stirring constantly, until soup begins to thicken.  In a separate saucepan, warm the half and half and set aside.  Add parmesan cheese to soup and whisk to blend.  Stir in warmed half and half. 

Simmer soup over low heat 15-20 minutes, stirring occasionally to blend half and half and parmesan into soup as soup thickens

Roasted Broccoli

2 Tbsp lemon juice

1 tsp oregano

1 tsp parsley

Dash of cayenne pepper

Salt and pepper to taste

 2 Tbsp Olive oil

Combine the above ingredients in large mixing bowl.  Add two bunches of prepared broccoli florets.  Stir, coating the broccoli in the spice mixture. Place the broccoli in a deep dish pan and roast in oven at 350 for 20 min.  Stir every 4-5 min.

Roasted Prime Rib

Prime Rib Roast (1/2 lb. per person)

3 cloves garlic, sliced paper thin

Salt                                                               Pepper

Thyme                                                      Rosemary 

Olive oil

Preheat oven to 325 degrees in Convection oven

One hour before roasting, remove meat from fridge and let come to room temperature. This will ensure a more even cooking temperature.

Starting on one end of the roast with a sharp knife, cut just below the fat cap. Being careful to keep in tact on one side.

Peel fat cap back and with knife tip, cut small slits all over top of roast.

Stuff each slit with a slice of garlic, pushing in into the holes until completely penetrated.

Generously season the roast with salt, pepper, thyme, rosemary

Replace fat cap and tie roast with kitchen twine in 3-4 places to keep fat cap in place while cooking.

Spread olive oil on top of roast before putting in oven.

Place on a rack in a roasting pan with fat cap up and roast until internal temperature reaches 140 degrees for medium.

Remove meat to a platter and tent with foil to remain warm

Roast will continue to cook and should raise another 10 degrees

Cooking time will be 2.5 hours for a 7 lb roast

Let it sit for 10-15 minutes after out of oven before cutting

Tips:

“Prime” cut is the best

“Choice” grade is the next best

“Select” grade is not good

Oven Roasted Potatoes with Rosemary and Garlic

3 lbs small red potatoes (about 30), scrubbed and dried

1/3 cup olive oil

8 cloves garlic, crushed

2 Tbs fresh or 2 tsp dried rosemary 

*Preheat oven to 350 degrees. Quarter each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender.

Spice Bundt Cake

1 yellow cake mix

1 small can pumpkin

1/2 cup oil 

3/4 cup sugar

4 eggs

1/4 cup water

1 tsp cinnamon

Mix all ingredients

Grease and flour bundt pan

Bake at 350 for 50 minutes

*Once cake is done, cool in the bundt pan for 20 minutes. Then put hot water in a sink and put bundt pan in a little ways for 3 minutes. Then put a plate on top of bundt pan and flip the cake. Let the cake cool the rest of the way. Drizzle glaze on top.

Glaze

1 1/4 cups powdered sugar

3 Tbs milk

1/2 tsp vanilla extract

Chocolate Cake

3/4 cup cocoa

1 cup boiling water

1 stick plus 2 Tbsp butter, softened 

2 cups sugar

3 eggs

1 tsp vanilla

2 cups flour

1 1/2 tsp. baking soda

3/4 cup milk

1/4 cup sour cream

Preheat oven to 350 degrees Convection

Grease/flour three - 9” round cake pans

In a small bowl, mix water and cocoa. Stir until creamy. Set aside to cool.

Beat butter and sugar in mixer until fluffy (3-5 minutes on high)

Add eggs, one at a time, mixing well

Add cocoa mixture, stir well

Add vanilla

Add flour and baking soda, alternating with milk and sour cream

Bake for 20 minutes

Cool in pans for 10 minutes

 Take out of pans and let cool completely 

Chocolate Buttercream Frosting

3 cups powdered sugar

1 Tbsp vanilla

1 1/2 cube butter, softened

2/3 cup cocoa

Milk to thicken

Cream butter, cocoa and vanilla until creamy.

Add powered sugar alternating with milk to spreading consistency