Author Topic: Restaurant Copycat Recipes  (Read 10710 times)

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Summrs

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Re: Restaurant Copycat Recipes
« Reply #15 on: October 23, 2007, 03:45:33 AM »
Olive Garden Breadsticks

I don't recall Olive Garden's having oregano on them so you can leave it off if you like.

1 loaf bread dough, defrosted if frozen
Pam non-stick cooking spray
Garlic powder
Dry oregano leaf (rub to a powder between fingers)

When dough is soft enough to knead, spray your fingers with Pam or oil and knead just until you can shape into cigar-sized pieces (about 8 to 10). Place these 3-inches apart on Pam-sprayed cookie sheets. Let rise in warm place until doubled - about 1 1/2 hours.

Then holding Pam about 8-inches from sticks, lightly spray top of each and then dust with garlic powder and oregano.

Bake in a preheated 375 oven about 20 to 25 minutes or until golden brown. Cool in pan on rack to serve within a day or two.


Twik

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Re: Restaurant Copycat Recipes
« Reply #16 on: October 28, 2007, 02:45:38 PM »
I found this on Recipezaar. It is Jack Astor's Chicken Curry - note that the recipe didn't say that's what it is, but it's unmistakeably yummy! And best of all, it's really, really easy.

Thai chicken coconut curry

1  clove garlic, minced 
1  tablespoon vegetable oil 
1  teaspoon minced fresh ginger 
1-2  teaspoon red curry paste (1 for medium 2 for hot) 
1 (14  ounce) can coconut milk (unsweetened, not lite) 
1/3  cup water 
1  teaspoon salt 
1  stalk lemongrass, first outer layer removed cut in half 
2  teaspoons fish sauce 
1  teaspoon brown sugar 
2  cups boneless skinless chicken breasts, cubed 
1  can pineapple chunks, drained 
 chopped green onions 


Heat the oil in a large wok, add the garlic, saute.
Add the curry, ginger and the thicker cream on top of the can of coconut milk to the wok, whisk.
Now add the rest of the coconut milk in along with everything but the chicken and pineapple, whisk.
Bring to a slow boil for 7 minutes, then discard the lemongrass Add the chicken and pineapple and cook till the chicken is no longer pink inside, about 7-9 minutes.
Serve over Jasmine rice and top with green onion.

One thing - the dish is very "white" in colour. If you don't like your food resembling a 60's minimalist painting, you might want to decorate with, say, strips of red peppers or chopped herbs to give a little colour.
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