Famous Restaurant Recipes: Copycat Versions of America's Favorite Restaurant Dishes

by Sallie Stone

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For more recipes by Sallie Stone visit: www.restaurantrecipeoftheday.com

Book Description:

Have you ever craved restaurant fare late at night only to find out the restaurant has closed? Now you can make restaurant dishes at home anytime you like and amaze your friends. The author, a seasoned restaurant professional, recreates 50 items from restaurant menus across America. Make everything from O'Charley's Black & Bleu to Benihana's Banana Tempura.

Copyright 2014 by Sallie Stone.

Famous 1 & 2 is available on the Amazon Kindle, Nook, Kobo and others.

Table of Contents

1. Orange Julius® Orange Julius®2. Bill's Barbecue Limeade3. Applebee's® Shirley Temple4. Starbucks® Frappuccino®5. The American Cafe® Orange Spice Tea6. Red Lobster® Cheddar Bay Biscuits7. The American Cafe® Bread Service8. Chili's® Skillet Queso9. Bennigan's® Irish Haystack10. Black – eyed Pea® Fried Corn11. Outback Steakhouse® Sauteed 'Shrooms12. Black – eyed Pea® Glazed Carrots13. The American Cafe® House (side salad)14. Olive Garden® Tuscan Potatoes15. The American Cafe® California Bleu16. Outback Steakhouse® Roasted Garlic MashedPotatoes17. Ruby Tuesday's® Coconut Shrimp18. Steak and Ale® Rosemary Chicken19. Chili's® Guiltless Black Bean Burger20. Red Lobster® Grilled Rainbow Trout with Citrus Butter21. O'Charley's® Black & Bleu Casear Salad22. Bennigan's® Reuben23. Benihana® Vegetable Delight (Tsutsumi – Yaki)24. Olive Garden® Pork Filettino25. The American Cafe® Roasted Garlic Alfredo26. Olive Garden® Mushroom Alfredo27. Applebee's® Crispy Buttermilk Shrimp28. Houlihan's® Chcken BLT on Focaccia29. O'Charley's® Pecan Chicken Tender Salad30. Burger King® Chicken Fries31. Red Lobster® Crab Alfredo32. Chili's® Margarita Grilled Chicken33. Steak and Ale® Garlic Sirloin34. Red Robin® BLTA CROISSANT35. Steak and Ale® HAWAIIAN CHICKEN36. Country Store Sausage - Cheese Balls37. Steak and Ale® KENSINGTON® CLUB38. Red Robin® THE BANZAI BURGER™39. The American Cafe® Original New York PastaPie®40. Olive Garden® Capellini Pomodoro41. Applebee's® Club House Grill42. Olive Garden® Chicken Vino Bianco43. Applebee's® Grilled Tilapia with Mango SalsaCopycat Restaurant Recipe44. Olive Garden® Chicken Marsala

45. Red Lobster® Fudge Overboard®46. Benihana® Banana Tempura47. The American Cafe® Peanut Butter Ice CreamPie48. None Such Place French Silk Pie49. O'Charley's® Ooey Gooey Caramel Pie50. Outback Steakhouse® Sydney's Sinful Sundae®

1. Orange Julius® Orange Julius®Copycat Restaurant Recipe3 servings

Ingredients:½ of 6 ounce can (1/3 cup) frozen orange juiceconcentrate½ cup evaporated milk½ cup water¼ cup sugar½ teaspoon vanilla6 ice cubes

Preparation:Combine all ingredients in a blender. Cover andblend until smooth. (About 30 seconds).

2. Bill's Barbecue LimeadeCopycat Restaurant Recipe5 servings

Bill's Barbecue is a small unit chain located in Richmond, Virginia.

Limeade1 cup fresh lime juice (about 7 limes)4 cups cold water1 cup sugarice cubeslime slices (1 lime)mini juicer

Preparation:Combine lime juice and water in a large pitcher. Add sugar; stir until well dissolved. Add more sugar to tasteif desired. Pour into glasses with ice cubes. Garnish with one lime slice for each glass.

3. Applebee's® Shirley TempleCopycat Restaurant Recipe1 serving

Shirley Temple8 ounces Sprite®1 tablespoon grenadine syrupmaraschino cherrystrawice

Preparation:

Combine Sprite® and grenadine in a glass. Stir. Fillwith ice. Place a straw in the glass and garnish with a cherry.

Roy Rogers:Just substitute 8 ounces of Coke® for the 8 ouncesof Sprite® in the above recipe.

4. Starbucks® Frappuccino®Copycat Restaurant Recipe2 servings

This recipe is for the bottled version of a Starbucks® Frappuccino®.

3 ounces instant expresso, chilled (Medaglia D'Oro Instant Expresso Coffee)15 ounces low-fat milk¾ tablespoon dry pectin (optional)2 tablespoons + 2 teaspoons sugar or sugar to taste

Preparation:Brew 3 ounces expresso or make 3 ounces expressomade with instant expresso. Chill the coffee. Pourinto a pitcher, add milk, sugar and pectin. Stir well.(Pectin is a thickener, that will make your drinkcreamier. It can be found in the canning section ofyour local supermarket.)

Variations: To make the mocha variety add a pinchof cocoa powder. You can also make the vanillavariety by adding a little vanilla extract to taste. Or to make this version with less calories use a sugarsubstitute instead of sugar.

Tip: Expresso ice cubes will save time in the aboverecipe. Pour 1 tablespoon (½ ounce) chilledexpresso into each compartment of an ice cube trayand freeze a day ahead.

Store ice cubes in resealable plastic bags till readyto use. When making a Frappucino® add two icecubes to 2 ounces of expresso to make 3 ounceschilled expresso.

5. The American Cafe® Orange Spice TeaCopycat Restaurant Recipe6 servings

Orange Spice Teapackage of Lipton orange spice tea

1 orange, cut into 6 slices for garnishicesugarice tea spoons water

Preparation:Brew the tea according to package directions. Pourtea into a pitcher, add water and stir. Cut theorange in half. Then face the orange down and cutthree slices from each half. Cut a ¼ inch slit downthe middle of each orange slice and place one on the middle rim of each glass filled with ice and tea. Place an ice tea spoon in each glass.

6. Red Lobster® Cheddar Bay BiscuitsCopycat Restaurant RecipeMakes a dozen biscuits

Cheddar Bay Biscuits2 cups Bisquick®2/3 cup milk½ cup sharp or white cheddar cheese, shredded¼ cup butter, melted1 garlic clove minced or ¼ teaspoon garlic powder1 teaspoon parsley flakes

Preparation:Melt butter over low heat. Add minced garlic andsaute the garlic or add garlic powder withoutsauteing. Remove from heat and set aside. Add parsley to the garlic butter and stir. In a mixing bowl, mix togetherbaking mix, milk and cheese until a soft dough forms, thenbeat vigorously 30 seconds. Drop from a spoon onto ungreased baking sheet and bake at 450 degrees F until goldenbrown, 8 to 10 minutes. Brush garlic butter over hot biscuitsand serve hot.

7. The American Cafe® Bread ServiceCopycat Restaurant Recipe6 servings

loaf of Italian breadBoursin cheeseramekin(s)

Preparation:Heat the bread, and place on a bread board. Cut thebread diagonally. Place Boursin cheese in ramekin(s)

and spread on bread slices at the table.

Note: You can find Boursin cheese in the gourmet cheese section of your local supermarket.

8. Chili's® Skillet QuesoCopycat Restaurant Recipe4 servings

Menu Description - “Our appetizing cheese dip withseasoned beef. Served with warm tostada chips.”

Skillet Queso1 pound Kraft® Velveeta® Cheese1 can Hormel® No-Bean Chili1 dash chili powder1 bag tostada chips

Preparation:Heat cheese in a medium saucepan over mediumheat. After the cheese is melted stir in chili powder.Then stir in no-bean chili and heat through. Servewith lightly heated tostada chips. Bake chips for 3 minutes in a 250 degree F oven in a large bakingdish.

9. Bennigan's® Irish HaystackCopycat Restaurant Recipe3 servings

Menu Description - “Thinly sliced onions, battered,fried and seasoned to perfection. Creamy Ranchdressing served on the side.”

Irish Haystack1 red onionChuck Wagon® Onion Ring mixranch dressing

Preparation:Remove the skin from the onion, and slice into thinonion rings. Follow the directions on the onion ringmix box to prepare. Fry. Drain fried onion rings onpaper towels. Serve with ranch dressing on the side.

10. Black – eyed Pea® Fried CornCopycat Restaurant Recipe12 servings

Adapted from Pillsbury Fruits and VegetablesCookbook.

Fried Cornoil for deep frying¾ cup corn meal½ cup grated Parmesan cheese1/3 cup flour¾ teaspoon garlic salt¾ cup milk2 tablespoons oil1 egg2 packages Green Giant® Frozen Corn-on-the-Cob, thawed1 cup cornflake crumbs or crushed corn flakes

Preparation:In a fryer or heavy saucepan, heat oil to 375 degreesF. Combine cornmeal, Parmesan cheese, flour, garlicsalt, milk, oil and egg in a large bowl. Mix well. Dipcorn-on-the-cob ears into cornmeal batter to coat;then roll in crushed cornflakes. Fry in hot oil 2 to 3minutes or until lightly golden brown. Drain on papertowels. Serve immediately.

11. Outback Steakhouse® Sauteed 'ShroomsCopycat Restaurant Recipe6 servings

An excellent side dish to serve with your steak.

Burgundy Mushrooms3 (8 ounce cans or jars whole mushrooms), drained1 cup butter, melted¼ teaspoon pepper½ teaspoon garlic powder1 teaspoon bouillon½ cup onion, chopped1 cup Burgundy wine

Preparation:Saute onions in butter for 5 minutes. Addmushrooms, cook for 25 minutes. Add Burgundywine, pepper, garlic and beef bouillon. Simmer 20minutes.

12. Black – eyed Pea® Glazed CarrotsCopycat Restaurant Recipe5 servings

An excellent side dish to serve with a veggie platterand homemade cornbread or parker house rolls.

Glazed Carrots1 pound baby carrots¼ cup orange juice3 tablespoons brown sugar2 tablespoons butterpinch of salt

Preparation:Place carrots in a medium saucepan, and cover with water. Boil until tender, drain in colander. Placecarrots back in pan, and pour orange juice overthem. Mix, and simmer over medium heat for about5 minutes. Stir in brown sugar, butter, and salt.Heat until butter and sugar are melted.

13. The American Cafe® House (side salad)Copycat Restaurant Recipe1 serving

Menu Description - “Fresh salad greens, tomatoes,jack and cheddar cheeses, almonds and croutons.”

Side Salad1 ½ cups mixed salad greens¼ Roma tomato, diced2 ½ tablespoons jack and cheddar cheese1 ½ tablespoons sliced almonds4 to 5 croutons

Preparation:Place salad greens in a salad bowl. Top with dicedtomatoes, cheeses, almonds and croutons. Servewith salad dressing.

14. Olive Garden® Tuscan PotatoesCopycat Restaurant Recipe4 servings

Serve this tasty side dish with your Pork Filettino.

Tuscan Potatoes

1 ½ pounds russet potatoes4 tablespoons extra virgin olive oil8 garlic cloves, minced

2 tablespoons fresh rosemary, chopped1/8 teaspoon salt1/8 teaspoon pepper

Preparation:Preheat oven to 450 degrees F. Wash and dry potatoes, and cut them into wedges. Combine oilgarlic, rosemary, salt and pepper in a small bowl.Toss potatoes with oil and seasoning mixture.Transfer coated potatoes to a roasting pan. Cook for25 to 30 minutes. Shake pan occasionally for evenroasting. Remove from oven. Check the seasoning ofsalt and pepper to taste. Sprinkle additional salt andpepper lightly and evenly over potatoes if desired.

15. The American Cafe® California BleuCopycat Restaurant Recipe1 serving

Menu Description - “Fresh mixed greens topped withBleu Cheese crumbles, spicy sugared walnuts andfresh strawberries. Served with Bleu cheese toastand Sweet Balsamic Vinaigrette dressing.”

California Bleu1 ½ mixed greens2 teaspoons bleu cheese crumbles1 ½ tablespoons spicy sugared walnuts, chopped2 strawberries, sliced4 to 5 croutonsBalsamic Vinaigrette

Preparation:Mix together above ingredients. Place in a saladbowl. Drizzle balsamic vinaigrette over salad.

Spicy Sugared Walnuts2 cups walnut halves¾ cup sugar¼ cup water1 teaspoon cinnamon (optional)

Preparation:Lightly grease a baking sheet. In a one quartmicrowave safe glass measure, combine walnuthalves, sugar, cinnamon and water. Cook inmicrowave oven on high setting for 8 to 8 ½minutes, or until sugar has caramelized. Stir severaltimes during cooking. Pour out onto prepared baking

sheet, and separate into pieces. Let coolcompletely.

7 servingsBleu Cheese Walnut Toast1 loaf French baguette, cut into 1/3 inch slices¼ cup butter, melted4 ounces crumbled bleu cheese¼ cup butter, softenedsalt and pepper to taste½ cup walnuts½ cup fresh parsley, chopped

Preparation:Preheat the oven to 400 degrees F.Brush one side each of bread with melted butter,and place butter side up on a baking sheet. Bake for7 minutes, or until lightly toasted.In a bowl, combine the bleu cheese, softenedbutter, salt and pepper. Spread this mixture overthe tops of the toasted bread slices, and sprinklewith chopped walnuts.Bake for 6 minutes in the oven, or until toppingis melted and bubbly. Arrange on a serving plate andsprinkle with chopped parsley.

16. Outback Steakhouse® Roasted Garlic MashedPotatoesCopycat Restaurant Recipe4 servings

Roasted Garlic Mashed Potatoes3 large Russet potatoes, peeled and quartered1 head of garlic2 tablespoons unsalted butter½ cup milk¼ cup buttermilk2 tablespoons olive oil1 ½ teaspoons dried thymesalt and pepper to taste

Preparation:Peel the outer skin of the garlic leaving garlic cloveswhole. Place the garlic cloves in the baking dish.Drizzle with oil making sure to coat all the garlic.Sprinkle with the dried thyme. Bake at 350 degrees Fcovered with tinfoil for 20 to 30 minutes, or untiltender and golden brown.Peel and cut potatoes into four portions each. Boil in

salted water for 20 to 30 minutes, or until tender.Meanwhile heat the milk, buttermilk and butter insaucepan. When the potatoes are done drain andreturn them to the same pot. Slowly add the milkand butter while mashing with a potato masher untildesired consistency is achieved; add garlic to taste.Stir well. Season mashed potatoes with salt and pepper to taste.

17. Ruby Tuesday's® Coconut ShrimpCopycat Restaurant Recipe4 servings

Menu Description - “Crispy coconut shrimp withsweet and hot ginger dipping sauce. Served withbroccoli and brown rice pilaf topped with cheeseand tomatoes.”

Fried Coconut Shrimp1 cup shredded sweetened coconut1 cup bread crumbsdash of saltdash of freshly ground pepper1 cup all-purpose flour2 large eggs, beaten36 large shrimp, peeled and de-veinedvegetable oil, for frying

Preparation:In large bowl, mix coconut, bread crumbs, salt andpepper. Place flour, eggs, and bread crumb mixtureinto 3 separate bowls. Dredge the shrimp in flourand shake off excess. Next, dip the shrimpthoroughly in the egg and rub against the side of thebowl to lightly remove excess. Finally, coat theshrimp thoroughly with the bread crumb mixture.Lay out the shrimp on a plate until ready to fry.Heat one inch of oil to 350 degrees F. Fry the shrimpin batches until golden brown and cooked through,about 3 to 4 minutes per batch. Drain on papertowels.

Sweet and Hot Ginger Dipping Sauce1 cup orange marmalade2 tablespoons orange juice2 tablespoons lemon juice1 teaspoon dry mustard2 teaspoons horseradish1 small piece ginger, pressed

Preparation:Press the ginger in a garlic press. Combinemarmalade, orange and lemon juices in a foodprocessor. Mix in remaining ingredients. Chill. Maybe stored in refrigerator for up to two weeks.

18. Steak and Ale® Rosemary ChickenCopycat Restaurant Recipe2 servings

Adapted from Cooking Light Magazine August 2005.

Rosemary Chicken2 chicken breast, butterflied¼ teaspoon kosher salt (first step)¼ teaspoon kosher salt (second step)1 garlic clove, minced1/8 teaspoon freshly ground pepper1 tablespoon fresh rosemary, chopped1 teaspoon olive oilcooking spray

Preparation:Combine rosemary, oil, salt and garlic. Rub mixtureevenly over both sides of chicken. Cover andmarinate for 3 hours in the refrigerator. Removefrom the refrigerator. Sprinkle both sides of chickenwith pepper and an additional ¼ teaspoon ofkosher salt. Lightly oil the grill plate. Grill.

19. Chili's® Guiltless Black Bean BurgerCopycat Restaurant Recipe4 servings

Menu Description - “Our meatless black bean pattytopped with low fat ranch, shredded lettuce,tomato, pickle and onion.”

Black Bean Burger1 ½ cans black beans (16 ounces each can with onecan halved or 24 ounces total), rinsed and drained2 tablespoons chopped white onion¼ cup or 4 tablespoons diced red bell pepper½ teaspoon cayenne pepperabout ½ of an eggabout ½ cup breadcrumbs1 tablespoon fresh cilantro or parsley, chopped1 tablespoon olive oil or vegetable oil

Sandwich4 gourmet wheat hamburger bunslow fat ranch dressingshredded ice-berg lettucetomatopicklesred onion

Preparation:Mix one egg in a bowl. Use half of the mixture in thenext step. Combine black beans, onion, bell pepper,cayenne, egg, bread crumbs and cilantro or parsleyin food processor and blend. If the mixture is not dryenough to shape, add more bread crumbs. Form andshape into four patties. For best results make 24hours ahead and refrigerate so patties will set well.Heat 1 tablespoon olive oil in large frying pan overmedium heat. Fry the patties 2 – 8 minutes each side.The patty should be lightly golden brown and slightly crispy.Arrange sandwich with patty, low fat ranch dressing,red onion, pickles and one slice of tomato for eachsandwich.

Note: Fresh not dried cilantro or parsley work bestin this recipe.

Making Bread Crumbs Tip: Cut fresh bread intocubes. Place them on a baking sheet and bake at 350degrees F until crisp, about 15 to 20 minutes.Process the cubes in a blender or food processoruntil finely ground.

20. Red Lobster® Grilled Rainbow Trout with Citrus ButterCopycat Restaurant Recipe2 servings

Menu Description - “Flame-grilled & topped with acitrus butter. Served with a side salad, seasonalvegetables & your choice of side.”

Citrus Butter½ cup unsalted butter, melted4 teaspoons fresh lemon juice4 teaspoons fresh orange juice2 dashes of salt2 dashes of paprika

Trout

2 trout fillets

Tool1 basting brush for sauce

Preparation:Combine all ingredients except trout in a smallsaucepan over low heat and cook until butter ismelted. Remove from heat. Set aside citrus butter intwo ramekins. Brush remaining citrus butter overtrout. Grill. Continue to brush sauce over troutduring grilling. Serve hot.

21. O'Charley's® Black & Bleu Casear SaladCopycat Restaurant Recipe2 servings

Menu Description - “Hearts of romaine topped withblackened sirloin. Roma tomatoes, crisp bacon andcrumbled bleu cheese. Tossed with our Casear dressing.”

Blackened Sirloin2 (6 ounce) sirloin steaks, cut into strips aftercooking4 teaspoons blackened steak seasoning½ cup butter, melted

Preparation:Dip steak into butter. Either rub blackened steakseasoning on each side of steak, or generously and evenly sprinkle seasoning on each side. Grill steakto desired doneness.

Salad5 cups romaine lettuce6 slices Roma tomato4 slices cooked bacon, crumbled into two servings4 teaspoons crumbled bleu cheese2 tablespoons Parmesan cheese, shreddedcroutonsCaesar dressing

Preparation:Place 2 ½ cups of romaine in a bowl. Add two slicesbacon crumbled, 1 tablespoon shredded Parmesancheese, and two teaspoons crumbled bleu cheese.Toss. Transfer to a serving bowl. Place sirloin stripsand three Roma tomato slices on salad. Drizzle with

Casear dressing and garnish with croutons. Repeat.

Tip: To serve the salad the way the restaurant does,toss the lettuce with Caesar dressing, adding a littledressing at a time to taste. Do this before addingtoppings. Toss again after adding toppings beforeplacing steak, tomatoes and croutons on salad.

22. Bennigan's® ReubenCopycat Restaurant Recipe1 serving

Menu Description - “Delicious, warm corned beef, thinly sliced and topped with fresh sauerkraut andwhite cheddar and Swiss cheeses. Served on toastedpotato rye bread with Thousand Island dressing.”

Reuben6 thinly sliced slices corned beef2 tablespoons fresh sauerkraut, drainedthin slice white cheddarthin slice Swiss cheese2 slices potato rye bread or regular rye bread1 tablespoon butter or margarinethousand island dressing, on the side

Preparation:Butter one side each slice of potato rye bread. Placethem butter side down in a frying pan. Set temperature to low heat. Place cheeses on oneslice, corned beef on the other, topped with drainedsauerkraut. Grill the slices to golden brown. Removefrom heat. Place the slice with corned beefand sauerkraut on a plate. Place the slice withcheese on top of the sauerkraut. Serve withthousand island dressing on the side.

23. Benihana® Vegetable Delight (Tsutsumi – Yaki)Copycat Restaurant Recipe1 serving

Menu Description - “Served with Teriyaki Tofuappetizer, Japanese noodles, assorted vegetableswith seasonings, wrapped and cooked on the grill.”

Adapted from www.benihana.com

Vegetable Delight1 ounce fresh boiled potato, diced

5 slices mushroom1 ounce zucchini, sliced1 ounce fresh snap beans, boiledsalt and pepper1 teaspoon oil1 ounce fresh cooked carrot, sliced2 ounces sliced onion2 ounces fresh boiled broccoli6 water chestnuts1 teaspoon white wine¼ lime1 teaspoon butterrice paper

Preparation:Coat one side of square foot of damp rice paper withoil and butter. Combine remaining ingredients with 2teaspoons water; place ingredients in rice paper andwrap tightly. Cook three and half minutes inheated non-stick skillet. Cook another three and halfminutes on other side until paper expands. Placepaper on plate and cut open with scissors. Becareful: air inside paper is very hot.

Note: The lime adds flavor through the steam. Donot squeeze the lime to make juice.

24. Olive Garden® Pork FilettinoCopycat Restaurant Recipe4 servings

Menu Description - “Grilled pork tenderloinmarinated in extra-virgin olive oil and rosemary.Served with Tuscan potatoes and bell peppers.”

Pork Filettino1 pork tenderloin2 tablespoons extra-virgin olive oil or rosemaryinfused olive oil without adding rosemary1 tablespoon fresh garlic, minced1 tablespoon fresh rosemary, chopped1/8 teaspoon salt1/8 teaspoon black pepper¼ package prepared or jar prepared veal demi-glace

Preparation:Sprinkle tenderloin with salt and pepper on all sides.Brush with mixture of olive oil, rosemary and garlic.

Marinate for approximately two hours. Grill untilinternal temperature of pork reaches 165 degrees F.Remove from heat. Heat demi-glace and pour overpork. Garnish with fresh rosemary if desired.

25. The American Cafe® Roasted Garlic AlfredoCopycat Restaurant Recipe2 serving

Menu Description - “Fettuccine tossed in a rich,roasted garlic cream sauce with Parmesan Cheese.”

Roasted Garlic Alfredo½ pound fettuccine, dry1 ½ cup cream¾ cup Parmesan, grated2 tablespoons roasted garlic, pureedsalt and pepper to taste

Preparation:First roast the garlic. Cook the pasta until justtender. Drain and rinse. Set aside. Heat the cream ina skillet over medium heat. Whisk in the cheese andgarlic. Reduce sauce slightly. Check seasonings. Tossin the cooked pasta. Serve warm.

Roasted Garlic1 garlic head1 teaspoon extra-virgin olive oil

Preparation:Preheat the oven to 375 degrees F. Peel the outerskin of the garlic only; leave garlic bulb whole. Slice½ – inch of the pointed end of the garlic bulb. Pour½ teaspoon olive oil over the top bulb and let it sinkin between the cloves. Wait two minutes and thenrepeat with another ½ teaspoon of olive oil. Coverand bake one hour or until cloves are browned at theexposed end and soft throughout. Remove fromoven. Allow garlic to cool. Remove cloves from heatas needed. To puree, crush garlic cloves with theflat of a knife.

26. Olive Garden® Mushroom AlfredoCopycat Restaurant Recipe3 servings

Website Description - “A creamy alfredo sauce madewith fresh mushrooms and a hint of garlic.”

This dish is from the Olive Garden® Never EndingPasta Bowls Menu. You can choose between sevendifferent pastas for this particular menu: WholeWheat Linguine, Spaghetti, Penne, Fettuccine,Linguine, Farfalle and Angel Hair.

Mushroom Alfredo¾ pound pasta2 cups whipping cream¾ cup Parmesan, grated3 tablespoons butter1 teaspoon garlic powder2 ½ cups mushrooms, sliced1 tablespoon margarine

Preparation:Saute sliced mushrooms in one tablespoon of meltedmargarine over low heat until golden brown. Pourwhipping cream into a medium saucepan while pastais cooking in another pan. Cook over medium heat.Stir in cheese slowly, whisking until blended. Whiskin butter. Remove from heat. Continue beating untilsauce thickens. Season with garlic powder, stirringwell. Stir in mushrooms or reserve to divide among plates. Serve sauce hot over pasta with mushroomson top. Season the entree with pepper at the tableif desired.

27. Applebee's® Crispy Buttermilk ShrimpCopycat Restaurant Recipe3 servings

Menu Description - “A heaping platter of shrimp,lightly breaded and fried to perfection. Served withgarlic mashed potatoes, fresh seasonal vegetables,garlic toast and cocktail dipping sauce.”

Crispy Buttermilk Shrimp1 pound raw large shrimp, de-veined1 cup flour1 cup cornflakes, crushed1 cup buttermilk¼ teaspoon salt¼ teaspoon pepperoil

Preparation:Mix together cornflakes and buttermilk. Dip shrimp

into wet batter. Mix flour, salt and pepper togetherin a bowl. Transfer flour mixture to a resealableplastic bag. Then place 6 shrimp at a time in theflour mixture and shake gently. Place shrimp on aplate to reserve for frying. Fry until golden brown oneach side in 400 degree F one inch hot oil.

Cocktail Sauce1 cup ketchup2 teaspoons prepared horseradish½ teaspoon Worcestershire3 drops red pepper sauce

Preparation:Combine all ingredients in a bowl. Chill.

Tip: Homemade buttermilk is less expensive thanstore bought buttermilk and is easy to make. Addone teaspoon distilled white vinegar to one cup freshmilk; let sour for 5 minutes.

28. Houlihan's® Chcken BLT on FocacciaCopycat Restaurant Recipe1 serving

Menu Description - “Freshly baked Focaccia breadwith marinated chicken, smoked bacon, lettuce andtomato.”

Chcken BLTpackage of Focaccia Italian Herbs and Cheese orRosemary breadbottle of Italian dressing1 chicken breast3 strips of bacon, cooked and drainediceberg lettucetomato slicemayonaise

Preparation:Marinate the chicken breast in Italian dressing for 1hour by pouring dressing into a resealable plastic bagwith chicken. Refrigerate.Make Focaccia bread according to packagedirections. Allow bread to cool on a wire rack. Thencut two slices large enough to place chicken inbetween slices.Grill or bake chicken.Arrange the sandwich by placing chicken on the

bottom slice, bacon, lettuce then tomato. Spreadtop slice of bread with mayonnaise if desired.

29. O'Charley's® Pecan Chicken Tender SaladCopycat Restaurant Recipe4 servings

Menu Description - “Pecan-encrusted chicken servedwarm on a bed of crisp romaine lettuce withmandarin oranges, crumbled bleu cheese, driedcranberries and honey roasted Georgia pecans.Served with our Balsamic Vinaigrette.”

Pecan Tendersvegetable oil, for frying2 pounds chicken tenderssalt and pepper1 cup flour2 eggs, beaten with a splash of milk1 cup plain bread crumbs1 cup pecans, processed in food processor to finelychop½ teaspoon nutmeg, ground1 tablespoon orange juice

Preparation:Heat one inch of oil over medium heat. Season chicken tenders with salt and pepper. Set out threedishes. In the first dish, place the flour. In thesecond, eggs beaten with milk. In the third dish,combine bread crumbs, ground pecans, nutmeg andorange juice. Coat tenders in flour, then egg, thenpecan mixture. Place tenders on a plate to reservefor frying. Fry in batches 3 to 31/2 minutes per side.Drain on paper towels.

Honey Roasted Pecans¼ cup honey1 teaspoon salt2 cups pecans

Preparation:Heat oven to 350 degrees F. Stir together honey salt,then add pecans, tossing to coat well. Spread pecans,in one layer in a shallow baking pan. Bake for 15minutes. Then stir pecans and bake for 3 to 5minutes more. Working quickly, transfer to waxpaper sheet to cool. While the pecans are still warmseparate them with a fork. Once they are cool chop

pecans if desired.

Saladromaine lettucemandarin orange slicescrumbled bleu cheesedried cranberriesbalsamic vinaigrette

Preparation:In separate bowls mix together all ingredientsexcept tenders and dressing. For every serving tosstogether 2 ½ cups of lettuce, 2 teaspoons crumbledbleu cheese, 2 teaspoons dried cranberries, 2 ½tablespoons chopped honey roasted pecans and twomandarin orange slices cut in half. Place tenders ontop of salad. Drizzle dressing on salads at the table.

30. Burger King® Chicken FriesCopycat Restaurant Recipe4 servings

Chicken Fries1 package boneless skinless chicken breasts½ cup flour½ cup Zatarain's® Wonderful Fish-Fri1 eggoilmeat scissorsbarbecue or honey mustard dressing fordipping

Preparation:Butterfly the chicken breasts. Then cut them downthe middle to separate the breast halves. Next cutinto the shape of chicken fries with meat scissors ora knife. Put flour and Fish Fri into separateresealable plastic bags. Lightly beat the egg withone tablespoon water. Shake four chicken fries at atime in the flour, shake off the excess, dip in eggwash, shake off the excess, then shake in Fish Fri.Place each chicken fry on a plate to reserve forfrying. Heat one inch of oil in a skillet to mediumhot. Fry chicken fries in batches so they do nottouch, turning, until they are golden brow. Drainchicken fries on paper towels and serve.

31. Red Lobster® Crab AlfredoCopycat Restaurant Recipe

4 servings

Menu Description - “Sweet crabmeat &linguini witha creamy Alfredo sauce.”

Easy Crab Alfredo1 (9 ounce) package prepared linguini1 (10 ounce) package refrigerated Alfredo Sauce8 ounces fresh lump crabmeat¼ cup shredded Parmesan cheese

Preparation:Heat sauce and crabmeat in saucepan over mediumheat; add pasta, heat through. Divide among 4 plates. Top with Parmesan.

Homemade Crab Alfredo2 cups whipping cream¾ cup Parmesan, grated2 tablespoons butter¼ teaspoon nutmeg or 1 teaspoon garlic powder12 ounces lump crabmeat

Preparation:Pour whipping cream into a medium saucepan. Cookover medium heat. Stir in cheese slowly, whiskinguntil blended. Whisk in butter. Remove from heat.Continue beating until sauce thickens. Season withnutmeg or garlic powder. Stir in lump crabmeat.Heat for additional 3 minutes while stirringoccasionally. Serve hot over pasta.

Pasta1 pound linguini5 tablespoons Parmesan, shredded for topping

Preparation:Cook linguini according to package directions. Toppasta with Alfredo sauce and shredded Parmesan.

Gourmet Crab AlfredoSubstitute crab leg meat from 6 or so boiled crablegs for the limp crabmeat. Boil crab legs for 3minutes only.

Tip: When boiling crab, add one tablespoon ofvinegar to the water. This helps to loosen the meatfrom the shell.

32. Chili's® Margarita Grilled ChickenCopycat Restaurant Recipe4 servings

Menu Description - “We start with tender, juicychicken breast, marinate it with our classicMargarita flavoring and grill it to perfection. Servedwith rice. Black beans, tortilla strips & pico degallo.”

Margarita Grilled Chicken4 boneless chicken breasts2 ½ cups liquid margarita mix

Preparation:Pour margarita mix into a resealable plastic bag.Place chicken breasts in bag. Marinate in therefrigerator for 8 hours. Lightly oil the grill platewith cooking spray. Grill chicken breasts. Serve hot.

33. Steak and Ale® Garlic SirloinCopycat Restaurant Recipe4 servings

Menu Description - “Seasoned with garlic and toppedwith homemade garlic butter.”

Garlic Sirloin½ cup butter2 teaspoons garlic powder6 garlic cloves, minced4 sirloin steakssalt and pepper to tastebasting brush

Preparation:Lightly oil the grill plate with cooking spray. Preheatgrill for high heat. In a small saucepan, melt butterover low heat with garlic powder and 4 clovesminced garlic. Set aside. Sprinkle both sides of eachsteak with salt and pepper. Sprinkle one side of eachsteak with the two garlic cloves, minced. Place meaton grill. Cook for 4 to 5 minutes per side or untildesired doneness is achieved. When done, transferto warmed plates. Brush tops liberally with garlicbutter, and allow to rest for 2 minutes beforeserving.

34. Red Robin® BLTA CROISSANT

Copycat Restaurant Recipe1 serving

Menu Description - “A buttery croissant filled withsliced turkey breast, hickory maple-smoked bacon,fresh sliced avocado, lettuce, tomatoes & mayo.Served with our bottomless steak fries.”

BLTA Croissant1 croissant2 thinly sliced deli style turkey breast4 slices hickory maple-smoked baconone layer iceberg lettuce1 tomato slice2 slices avocadomayo

Preparation:Cut open croissant, and place turkey on the bottomslice. Next add cooked and drained bacon slices.Heat in the oven if desired with aluminum foilwrapped around the sandwich. Remove from oven,and add one layer of lettuce, tomato and one layerof avocado. Spread mayo on the top slice of thecroissant.

35. Steak and Ale® HAWAIIAN CHICKENCopycat Restaurant Recipe4 servings

Menu Description - “Marinated in pineapple juice,soy sauce and sherry wine, grilled and served withrice pilaf.”

Easy Hawaiian Chicken4 chicken breastsLawry's® Teriyaki with pineapple juice 30 minuteMarinade

Preparation:Pour marinade in a large resealable plastic bag.Butterfly chicken breasts. Add chicken breasts toresealable bag. Marinate for 30 minutes inrefrigerator. Grill. Serve.

Hawaiian Chicken Recipe16 ounces unsweetened pineapple juice2 ½ ounces soy sauce2 ounces dry cooking sherry

¾ cup sugar½ teaspoon granulated garlic1 can sliced pineapple4 chicken breasts

Preparation:Combine pineapple juice, soy sauce, sherry, sugarand garlic. Reserve ½ cup marinade for grilling.Marinate chicken in the refrigerator for 8 hours.Brush meat with canola oil in order to seal in thejuices. Grill and baste occasionally with remainingmarinade. Place pineapple slices on the grill andcook approximately 1 minute on each side untillightly browned. Place meat on a plate and garnish with pineapple.

36. Country Store Sausage - Cheese BallsCopycat Restaurant RecipeMakes 60 to 70 balls

This recipe is after an appetizer sold in an oldcountry store near my home. They are great forbreakfast too.

Sausage – Cheese Balls1 pound Jimmy Dean Hot Sausage1 pound grated sharp cheddar cheese3 cups Bisquick®½ cup water

Preparation:Heat oven to 375 degrees F. Place sausage, bakingmix and cheese together in a big bowl and stir wellor mix with your hands. If mix is too dry, add ½ cup water. Roll into one inch sized balls and place on agreased cookie sheet. Bake for 20 minutes. Theyshould be golden brown and sausage cooked through.

37. Steak and Ale® KENSINGTON® CLUBCopycat Restaurant Recipe4 servings

Menu Description -”Certified Black Angus Sirloin.Marinated in pineapple juice, soy sauce and sherrywine.”

Easy Hawaiian Steak4 sirloin steaks2 bottles Lawry's® Teriyaki with pineapple juice 30

Minute Marinade

Preparation:Pour marinade in two resealable plastic bags. Addtwo sirloins to each bag. Marinate for 30 minutes inrefrigerator. Grill. Serve.

Hawaiian Steak Recipe16 ounces unsweetened pineapple juice2 ½ ounces soy sauce2 ounces dry cooking sherry¾ cup sugar½ teaspoon granulated garlic1 can sliced pineapple4 sirloin steaks

Preparation:Combine pineapple juice, soy sauce, sherry, sugarand garlic. Reserve ½ cup of marinade for grilling.Marinate steak in remaining marinade in therefrigerator for 8 hours.Brush meat with canola oil in order to seal in the juices. Grill and baste with reserved marinadeoccasionally.Place pineapple slices on grill and cookapproximately 1 minute on each side until lightlybrowned. Place meat on a plate and garnish withpineapple.

38. Red Robin® THE BANZAI BURGER™Copycat Restaurant Recipe1 serving

Menu Description - “Marinated in teriyaki and toppedwith grilled pineapple, Cheddar Cheese, lettuce,tomatoes and mayo. Dude, you'll be like, ready toride the pipeline on O'ahu's North Shore after youchomp on this!”

Hawaiian Burgerquarter pound hamburger pattyLawry's® Teriyaki with pineapple juice 30 MinuteMarinade1 thin slice cheddar cheeselettuce1 tomato slice1 slice grilled pineapplemayo

Preparation:Form the hamburger into a patty. Next drizzleteriyaki in a baking dish. Place patty on top of thedrizzled teriyaki. Then drizzle teriyaki on top of theburger. Cover and place in the refrigerator for 30minutes to marinate. Lightly oil the grill plate andgrill burger. (Or pan fry by placing salt in skillet first.) In the last stage of grilling place cheese ontop of the burger and grill pineapple until warm andslightly browned. Or fry pineapple in pan sprayed with cooking spray on low heat. Assemble the burgerwith burger on top of bottom bun, lettuce, tomatoand grilled pineapple. Spread top bun withmayonnaise if desired.

39. The American Cafe® Original New York PastaPie®Copycat Restaurant Recipe2 servings

Menu Description - “Penne pasta tossed withmarinara sauce and baked with pepperoni, Italiansausage, mushrooms, black olives, red and greenpeppers topped with mozzarella and Parmesancheeses.”

If you like pizza and pasta, you'll love this dish. It'sup to you what toppings to include. The importantstep is to coat the penne with marinara beforelayering the pie.

Pasta Pie2 cups cooked penne pasta1 cup marinara12 pepperoni slices1 tablespoon Italian sausage, chopped and cooked3 mushrooms, sliced and cut in half12 black olives1 teaspoon red bell pepper1 teaspoon green bell pepper1 cup + 1 teaspoon mozzarella cheese9 ½ inch round baking dishParmesan cheese, shredded for garnish

Preparation:Preheat oven to 350 degrees F. Boil penne accordingto package directions. Drain in a colander. Transferto a large mixing bowl. Add 1 cup of marinara sauce.Mix well. In a 9 ½ inch round baking dish placemarinara coated penne pasta. Then sprinkle 1 cup of

mozzarella on top of penne. Add toppings exceptpepperoni. Then add a layer of pepperoni. Sprinkletop layer of pepperoni with one teaspoon ofmozzarella. Bake for 30 minutes until cheese islightly browned and bubbly. Garnish with shreddedParmesan for best results.

40. Olive Garden® Capellini PomodoroCopycat Restaurant Recipe4 servings

Menu Description - “Roma tomatoes, garlic, freshbasil and extra-virgin olive oil tossed with capellini.”

Capellini Pomodoro2 garlic cloves, minced2 pounds Roma tomatoes, diced1 ounce fresh basil leaves, minced1/3 cup extra-virgin olive oil3 ounces Parmesan cheese, shredded12 ounces capellini pasta, cooked1/8 teaspoon pepper1/8 teaspoon salt

Preparation:Heat olive oil and add garlic. Sautee garlic until itturns white. Add tomatoes, pepper and salt and heatthrough. Stir constantly for about 2 to 3 minutes.Check the seasoning of salt and pepper to taste.Remove from heat. Transfer hot cooked pasta to alarge bowl. Toss pasta with tomato mixture andbasil. Serve immediately and top with shreddedParmesan for best results.

41. Applebee's® Club House GrillCopycat Restaurant Recipe1 serving

Menu Description -”Served warm with sliced hamand oven-roasted turkey. Topped with Jack &cheddar cheeses, savory bacon, lettuce and tomato.Served on grilled sourdough with mayo andApplebee's® Signature Barbecue Sauce.”

Club House Grill3 thin deli ham slices3 thin deli oven-roasted turkey slices1 thin slice Monterey Jack cheese1 thin slice cheddar cheese

4 slices bacon, cooked and drainedone layer iceberg lettuce1 or 2 tomato slices1 tablespoon butter or margarine2 slices sourdough breadmayoBull's-Eye® BBQ Sauce, on the side for dipping

Preparation:Butter both slices of bread. Place deli meat and cheese on one slice each butter side down. Thengrill both slices butter side down on low heat untilgolden brown and cheese melts. Remove from heat.Transfer the meat. Place it on top of the cheese.Place bacon, lettuce and tomato on top of delimeat. Spread mayo on the top slice of bread. Closesandwich and cut in half. Serve with barbecue sauceon the side.

42. Olive Garden® Chicken Vino BiancoCopycat Restaurant Recipe4 servings

Menu Description - “Pan-seared chicken breasts withmushrooms, tomatoes, onions and garlic in a whitewine butter sauce over linguine.”

Chicken Vino Bianco2 tablespoons olive oil4 boneless and skinless chicken breasts½ cup finely chopped onion2 garlic cloves, minced2 cups sliced mushrooms½ cup white wine1 cup chopped canned tomatoes, drained¼ cup heavy cream2 tablespoons fresh parsley, chopped8 ounces linguine

Preparation:Heat oil in non stick skillet over medium heat.Season chicken breasts with salt and pepper. Brownchicken in hot oil and remove to a plate.Meanwhile, cook linguine according to packagedirections. Stir in onions and garlic in the sameskillet and cook until tender. Stir in mushrooms andcook until golden.Stir in wine and bring to simmer. Stir in tomatoesand return to a simmer. Season with salt and pepper

and return chicken to pan.Cook over medium heat until sauce begins tothicken. Finish sauce with cream and parsley. Servewarm over linguine pasta.

43. Applebee's® Grilled Tilapia with Mango SalsaCopycat Restaurant Recipe4 servings

Menu Description -”A great catch, this delicatelyseasoned grilled fish is topped with mango salsa andserved over a bed of rice pilaf with steamed vegetables.”

Tilapia4 white fish fillets, such as Tilapia1 teaspoon Caribbean jerk seasoningpackage of rice pilafcooking spray

Preparation:Cook the rice pilaf according to package directions,then divide among four plates. Delicately seasonboth sides of each Tilapia with Caribbean jerkseasoning; coat lightly with cooking spray. Grill.Transfer to plates and top with homemade peach mangosalsa or a jar of store – bought peach mangosalsa over a bed of rice pilaf.

Mango Salsa2 cups diced fresh mango2 cups fresh peaches, pitted and chopped2 cloves garlic, minced2 tablespoons chopped fresh ginger root¼ cup fresh basil or cilantro, chopped2 Serrano chile peppers, diced¼ cup fresh lime juice

Preparation:In a large bowl, mix together the mangoes, peaches,garlic, ginger and basil or cilantro.Add the chilies and lime juice to taste; mix well.Allow to chill 2 hours before serving.

Tip: You can find prepared peach – mango salsa inthe gourmet salsa section of your supermarket.

44. Olive Garden® Chicken MarsalaCopycat Restaurant Recipe

4 servings

Menu Description - “Sauteed chicken breasts in asavory sauce of mushrooms, garlic and marsala wine.Served with Tuscan roasted potatoes and bellpeppers.”

Chicken Marsala¼ cup all-purpose flour½ teaspoon salt¼ teaspoon black pepper½ teaspoon dried oregano4 skinless, boneless chicken breast halves4 tablespoons butter4 tablespoons olive oil1 cup sliced mushrooms½ cup Marsala wine1 garlic clove, chopped (optional)

Preparation:In a bowl, mix together the flour, salt, pepper andoregano.Coat chicken pieces in flour mixture.In a large skillet, melt butter in oil over mediumheat. Saute garlic clove. Place chicken in the pan,and lightly brown.Turn over chicken pieces, and add mushrooms. Pourin wine. Cover skillet; simmer chicken 10 minutes,turning once, until no longer pink and juices runclear.

45. Red Lobster® Fudge Overboard®Copycat Restaurant Recipe8 servings

Menu Description - “A warm chocolate-pecan brownie served with vanilla ice cream, topped withchocolate sauce & whipped cream.”

Pecan Brownies13 x 9 family size package of brownie mixegg (use the fewest number of egg(s) as required bypackage directions, too many eggs make browniesthat taste like cake)oil according to package directions½ cup chopped pecans

Preparation:Follow the directions of the brownie mix, then add

½ cup chopped pecans. Pour mixture into pan. Bakeaccording to package directions.

Chocolate Sauce4 unsweetened chocolate squares (Baker's®)½ cup butter3 cups sugar1 can (12 ounce) evaporated milk (Carnation®)½ teaspoon salt

Preparation:Melt chocolate and butter in a large, heavysaucepan over low heat, stirring constantly. Addsugar, 1 cup at a time, alternately with evaporatedmilk, beginning and ending with sugar; stirconstantly over medium heat 5 minutes or untilsmooth. Stir in salt.

Whipped Cream1 can Reddi whip® whipped cream

Preparation:You can microwave the brownie and chocolate saucein separate dishes to make it hot for your dessert.Place a scoop of ice cream over brownie after microwaving. Drizzle hot chocolate sauce over ice cream.Finish by topping with whipped cream.

46. Benihana® Banana TempuraCopycat Restaurant Recipe4 servings

Menu Description - “After a hearty Teppanyaki meal,nothing helps to cleanse the pallet like a bananatempura!”

Banana Tempura1 egg1 cup ice water2 cups flour, dividedvegetable oil4 bananas4 scoops vanilla or strawberry ice cream½ cup honey (optional)

Preparation:Heat oil to 375 degrees F in fryer. Heat honey insaucepan or microwave until liquid and hot. Peel thebananas. Cut bananas into 1 inch pieces. Beat egg in

a bowl. Add ice water to the bowl. Add one cup flourto the bowl and mix very lightly. Place one cup flouron a plate. Dredge bananapieces in flour; shake off excess. Next, lightly dipbanana pieces in batter. Carefully, place in the hotoil and fry until golden, about 2 minutes, turning asthey cook. Drain on a rack or paper towels. Placebanana pieces in dishes; drizzle with heated honeyand serve with your choice of ice cream.

Tip: You can make vegetable and shrimp tempurawith the batter and cooking instructions above.Prepare vegetables by cutting into ¾ of an inchthickness. Cook vegetables first at 340 degrees Funtil brown. To prepare shrimp make a coupleincisions on stomach side of each shrimp so it willstay straight. Pick it up by the tail and dip body intothe batter. Then cook shrimp at 350 degrees F untilbrown. Serve with a tempura dipping sauce, soysauce or plum sauce.

47. The American Cafe® Peanut Butter Ice CreamPieCopycat Restaurant Recipe9 servings

Menu Description - “Our signature peanut butter icecream pie chock-full of Reese's® peanut butter crumbles in a graham cracker crust with chocolatesyrup.”

Peanut Butter Ice Cream PieBreyers® REESE'S® Peanut Butter Cups™ Ice Cream15 Reese's® Peanut Butter Cups™9” Graham Cracker Pie ShellHershey's Chocolate Syrup

Preparation:First chop 6 Reese's® peanut butter cups™ intocrumbles. Scoop ice-cream with a large spoon intopie shell. (If ice-cream is frozen, let it set out for 10minutes or microwave it for 8 seconds in itscontainer.) Periodically pat down with spoon orspatula. When you are finished filling the pie shellwith ice-cream, smooth the top of the pie with aspatula to give it a smooth appearance. Thensprinkle chopped Reese's® crumbles over the pieevenly. Then wedge 9 whole Reese's® peanut buttercups™ into the edge of the pie leaving about a half

inch of space between each one. Cover with saranwrap and place in pie container. Freeze. Cut a slice,place on a plate and drizzle with Hershey's® syrup.Serve immediately.

48. None Such Place French Silk PieCopycat Restaurant Recipe6 servings

None Such Place is an upscale restaurant located inRichmond, Virginia.

French Silk Pie½ cup butter, softened¾ cup white sugar2 squares Bakers® unsweetened chocolate, melted1 teaspoon vanilla2 eggs1 (9 inch) pastry pie shell, baked

Preparation:Cream butter and sugar in a bowl for mixer. Addmelted chocolate and vanilla. Add 1 egg and beat 5minutes at medium speed in mixer. Add second egg.Beat another 5 minutes. Pour into a cooled bakedpie shell and refrigerate.

49. O'Charley's® Ooey Gooey Caramel Pie Copycat Restaurant Recipe9 servings

Menu Description -”Our specialty! Graham crackercrust filled with creamy caramel and topped withwhipped topping, chocolate chips and pecans.”

Caramel Pie10 inch graham cracker pie shell36 individually wrapped caramels, unwrapped¼ cup butterflied1/4 cup milk¾ cup brown sugar3 eggs½ teaspoon vanilla extract¼ teaspoon salt

Preparation:Preheat the oven to 350 degrees F. In a mediumsaucepan, combine caramels, butter and milk. Cookover low heat. Do not stir with a plastic spoon. Stirfrequently until mixture is smooth. Remove from

heat.In a large bowl, combine sugar, eggs, vanilla, andsalt.Gradually add the caramel mixture. Stir well.Pour mixture into pie crust. Bake for 45 minutes.Remove from oven. Refrigerate. Follow next twosteps right before serving slices.

Whipped Topping7 ounce Reddi whip®

Preparation:Place a single layer of Reddi whip® topping overeach pie slice when it is served. Placing whippedtopping on the pie before serving time will result inthe whipped topping melting before it is needed.

Toppings2 tablespoons mini chocolate chips2 tablespoons pecan chips

Preparation:Place each topping in separate bowls. Sprinkle each topping over whipped topping evenly and sparingly.

Tip: To slow down the burning of a pie duringbaking, wrap strips of aluminum foil around the edgeof the pie. Use this technique to prevent anextra golden brown crust.

50. Outback Steakhouse® Sydney's Sinful Sundae®Copycat Restaurant Recipe1 serving

Menu Description - “Ava go at it. Vanilla ice creamrolled in toasted coconut, covered in chocolatesauce and topped with whipped cream.”

Sundae1 cup shredded sweetened coconut, toastedlarge scoop vanilla ice cream2 tablespoons chocolate sauce2 strawberrieswhipped cream

Preparation:Chill bowl, cream and beaters that you will be usingto make whipped cream.Toast coconut. To toast coconut, spread on shallow

cookie sheet and toast in 325 degree F oven for 8 to10 minutes or until lightly browned, checking oftento prevent burning.Allow to cool completely.Make chocolate sauce from the Red Lobster® FudgeOverboard® recipe.Make whipped cream from recipe below when readyto use. Form a large ice cream scoop with an ice cream scooper. Freeze ice cream scoop(s) for 15minutes if needed. Then roll ice cream scoop intoasted coconut, pressing gently on ice cream.Freeze coconut – ice cream scoop till ready to use.Place in an ice cream dish. Quarter one strawberrylengthwise; place around ice cream scoop. Heat chocolate sauce in microwave. Drizzle chocolate sauce over ice cream scoop. Place a large portion ofwhipped cream over ice cream using an ice creamscooper. Place a strawberry on top of dessert.

Whipped Cream1 cup heavy cream¼ cup sugar1 teaspoon vanilla

Preparation:Chill the bowl, cream and beaters before starting.Make whipped cream using a mixer on high speed.Whip cream until almost stiff. Add sugar and vanilla;beat until cream holds peaks. Do not over whip.Refrigerate.

Tip:Dollops of whipped cream can be frozen onwaxed paper, stored in a container. Thaw dollopsbefore using.

For more restaurant recipes by Sallie Stone visit: http://www.restaurantrecipeoftheday.com/