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Copy Cat Recipes
| 2 tenderloin steaks (1 1/2 inches thick) |
| 2 Tbsp. bourbon |
| 2 Tbsp. brown sugar |
| 1/4 tsp. freshly ground black pepper |
| Salt to taste |
Combine bourbon, brown sugar and pepper; rub over steaks. Preheat grill. Place steaks on grill and cook for 13 minutes (rare) to 17 minutes (medium), turning once. Season to taste with salt and serve. Makes 2 servings.
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| Chicken: |
| 6 large chicken breasts |
| 1-2 tbsp extra-virgin olive oil |
| 1/2 tsp salt |
| 1/2 tsp black pepper |
| 8 oz. goat cheese, softened to room temperature |
| Sun-Dried Tomato Sauce: |
| 2 tbsp butter |
| 1 T. finely chopped garlic |
| 1 tbsp finely chopped yellow onion |
| 1/2 cup dry white wine |
| 1/4 cup freshly squeezed lemon juice |
| 10 tbsp cold unsalted butter, cut into small pieces |
| 1 1/2 cups finely sliced sun-dried tomatoes |
| 1/4 cups chopped fresh basil |
| 1/2 tsp kosher salt |
| 1/2 tsp white pepper |
Prepare the Sun-Dried Tomato Sauce: Place butter, garlic, and onion in a large skillet over medium heat and sauté until garlic and onion are tender and transparent. Add white wine and lemon juice. Increase heat to medium-high and simmer to reduce by half. Reduce heat to low. Add cold butter one piece at a time. Add sun-dried tomatoes, basil, salt, and pepper and stir to blend ingredients. Set aside.
Prepare the Chicken: Reduce charcoal briquettes to white-hot coals. Brush chicken breasts with olive oil and sprinkle with salt and pepper. Grill chicken over hot coals 15 - 20 minutes or until cooked through. Divide goat cheese evenly between chicken breasts, placing some on each breast for the last two minutes of cooking. Place cooked chicken on serving platter and spoon Sun-Dried Tomato Sauce over chicken. Serves 6.
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| 1 cup teriyaki marinade |
| 4 chicken breast fillets |
| Fat-Free Asian Dressing: |
| 2 cups water |
| 1/2 cup granulated sugar |
| 3 tablespoons dry pectin |
| 1 tablespoon white vinegar |
| 1/2 teaspoon soy sauce |
| 1 teaspoon salt |
| 1/4 teaspoon garlic powder |
| 1/4 teaspoon ground black pepper |
| 1/4 teaspoon paprika |
| 8 cups chopped romaine lettuce |
| 8 cups chopped iceberg lettuce |
| 3 cups shredded red cabbage |
| 3 cups shredded green cabbage |
| 2 cups shredded carrots |
| 1 cup chopped green onion |
| 1 1/3 cups crispy chow mein noodles |
Combine teriyaki marinade and chicken breasts in a medium bowl or resealable plastic bag. Marinate chicken for 3-4 hours. Prepare the dressing by combining all of the ingredients in a small saucepan over medium heat. Bring mixture to a rolling boil while stirring often with a whisk, then remove the pan from the heat to cool. When dressing has cooled, pour it into a covered container and chill. When chicken breasts have marinated, preheat barbecue grill to high heat. Grill chicken for 3-4 minutes per side, or until done. Combine the romaine and iceberg lettuce, red and green cabbage and 1 cup of shredded carrots in a large bowl with the dressing. Toss well. Divide the tossed greens among four plates. Sprinkle 1/4 cup of green onions over each salad, followed by 1/3 cup of crispy chow mein noodles. When the chicken breasts are done, slice each one, widthwise, into bite-size pieces. Sprinkle the sliced chicken breasts over each salad. Place a 1/4 cup pile of shredded carrots in the center of each salad.
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| 1 cup Yellow Corn Meal |
| 1/3 cup Flour |
| 1 1/2 tsp Baking Powder |
| 1 tbsp Sugar |
| 1/2 tsp Salt |
| 1/2 tsp Baking Soda |
| 2 tbsp Vegetable Oil |
| 3/4 cup Buttermilk |
| 1 Egg |
| Chicken Filling: |
| 2 1/2 cups Cooked Chicken Breasted ( cut into bite size pieces) |
| 1/4 cup Yellow Onion (chopped) |
| 1/2 cup Celery ( sliced thin) |
| 1 tsp Salt |
| 1/4 tsp Fresh Ground Pepper |
| 1 Can Cream of Chicken Soup |
| 1 3/4 cups Chicken Broth |
| 2 tbsp Butter |
Mix all together in mixing bowl until smooth. Pour into greased 8" x 8" baking pan and bake at 375 degrees for 20 - 25 minutes until done. Remove from oven and let cool completely. When cool crumble corn bread and place 3 cups of corn bread crumbs in mixing bowl. Add 1/2 cup melted butter to crumbs and mix well, set aside.
Chicken Filling In sauce pan on medium low heat place butter and sauté onions, and celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt, and pepper. Stir until well blended and soup is desolved completely. Add chicken, stir and blend untill mixture reaches a low simmer. Cook for 5 minutes, remove from heat. Place chicken mixture in buttered casserole dish 2 1/2 quart, or individual casserole dishes ( about four ). Spoon cornbread crumb topping on top of chicken mixture, do not stir in chicken filling and place baking dish in preheated oven at 350 degrees for 35 - 40 minutes. The crumbs will turn a golden yellow.
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| 1 1/2 cups real mayonnaise |
| 1/4 cup Grey Poupon |
| 1/2 cup honey |
Combine all ingredients in a bowl and mix well. Allow to set for at least 2 hours before serving, overnight is best. Serves 12.
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| 4 medium russet potatoes |
| 1/2 stick butter, melted |
| 1/3 cup sour cream |
| 1 1/2 cups shredded Cheddar cheese |
| 1 tbsp snipped fresh chives |
| 5 slices bacon, cooked & crumbled |
Preheat the oven to 400 degrees. Bake the potatoes for 1 hour. Let the potatoes cool down enough so that you can touch them. As the potatoes are baking, make the sour cream dip by mixing the sour cream with the chives. Place the mixture in a covered container in your refrigerator. When the potatoes are cool enough to handle, make 2 lengthwise cuts through each potato, resulting in three 1/2-3/4"slices. Discard the middle slices or save them for a separate dish of mashed potatoes. This will leave you with two potato skins per potato. With a spoon, scoop some of the potato out of each skin, being sure to leave about 1/4" of potato inside the skin. Brush the entire surface of each potato skin, inside and outside, with the melted butter. Place the skins on a cookie sheet, cut side up, and broil them for 6-8 minutes or until the edges begin to turn dark brown.
Sprinkle 2-3 tbsp of Cheddar cheese into each skin. Crumble the cooked bacon and sprinkle 1-2 tsp. of the bacon pieces onto the cheese. Broil the skins for 2 more minutes or until the cheese is thoroughly melted. Serve hot, arranged on a plate surrounding a small bowl of the sour cream dip. Thanks to Angela Ross.
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| 3/4 cup oil |
| 1 cup mayonnaise |
| 3/4cup buttermilk |
| 2 Tbsp grated Romano cheese |
| 2 Tbsp crushed dried basil |
| 1/2 tsp salt |
| 1 clove garlic, minced Hot pepper sauce |
Whisk together oil & mayonnaise. Add buttermilk, cheese, basil, salt, garlic & hot pepper sauce to taste. Mix thoroughly. Cover & let flavors meld overnight in refrigerator. This also will made an excellent chicken marinade.
Thanks to Angela Ross and www.copykat.com
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| 1 lb. pinto beans |
| 3 quarts cold water |
| 1 cup yellow onion diced |
| 1 clove garlic -- minced |
| 1/4 cup chili sauce |
| 1 tsp chili powder |
| 1 tsp black pepper |
| 1 tsp cumin |
| 1 tsp cayenne pepper |
| 1 tsp Tabasco sauce |
| 1/2 tsp salt |
| Sliced onions for garnish |
Clean & rinse pinto beans (be sure to pick through dry beans carefully). Soak overnight in cold water to cover well. Drain beans & place all ingredients except salt into 4-quart pot & bring to a boil. Reduce heat to simmer. Cover & cook about 90 minutes or until beans are tender. Add salt to taste & garnish with sliced onion.
Thanks to Angela Ross and www.copykat.com
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| 3 lbs. large uncooked and unpeeled shrimp |
| milk to soak the shrimp in |
| 1 cup unsalted butter - not margarine |
| 1 jar BBQ sauce (Red Lobster uses Kraft®) |
| 1/2 cup catsup |
| 1/4 cup hot sauce |
| 1 Tbsp ground black pepper |
Remove heads of shrimp and wash. Put shrimp in a bowl and cover with milk, cover the bowl and refrigerate overnight. Mix sauces and pepper in a sauce pan and stir until boiling. Remove from heat and refrigerate for at least 4 hours. Drain milk from shrimp, place them in a baking dish and cover with sauce. Let stand 1 hour. Bake uncovered in a 450 degree oven for 15 minutes ( less time for smaller shrimp).Thanks to Maggie.
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