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    Copycat Restaurant and Bakery Recipes
    Copycat Restaurant and Bakery Recipes
    Copycat Restaurant and Bakery Recipes
    Ebook108 pages42 minutes

    Copycat Restaurant and Bakery Recipes

    By Pattie Hensley

    ()

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    About this ebook

    Pattie Hensley and Carol Decker spent months perfecting copycat recipes from national chain restaurants and bakeries. Did you ever wonder how they made that steak sauce, a certain pie or bread or a certain recipe. Well now you can make the same thing at home.
    LanguageEnglish
    PublisherLulu.com
    Release dateJun 5, 2011
    ISBN9781458398345
    Copycat Restaurant and Bakery Recipes

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      Book preview

      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

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