The Secret Recipe Blog

Copycat Olive Garden Shrimp Cristoforo

ChefTom — Mon, 16 Nov 2009 20:56:35 +0000

1 pound linguine pasta

1 pound medium shrimp, peeled and deveined
2 ounces fresh basil leaves
2 1/2 sticks butter, softened
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon black pepper
4 tablespoons grated Parmesan cheese
1 tablespoons grated Romano cheese

Cook the pasta according to the package directions. Meanwhile, remove the large stems from the basil and wash the leaves. Pat dry with a paper towel. Chop the leaves in a food processor. Whip the butter in a bowl with an electric mixer. Add garlic, salt, pepper, Parmesan and Romano cheeses and the basil. Mix well. Use immediately or store in the refrigerator. Melt the basil butter in a large skillet over medium heat. Add the shrimp and saute for about 2-3 minutes. Serve over pasta with some extra Parmesan cheese to pass around the table.

Copycat Starbuck’s Low Fat Blueberry Muffins

ChefTom — Sat, 14 Nov 2009 12:31:25 +0000

We all know that Starbucks coffee and baked goods are amazing, but who can afford it in today’s economy? Make these delicious muffins at home for a fraction of the price.

3 cups unbleached flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup skim milk
2 egg whites
2/3 cup applesauce
1 1/2 cup fresh blueberries
non-stick cooking spray

Preheat oven to 375 degrees F. In a bowl, blend together the flour, sugar, baking powder and salt. In another bowl, combine the milk, applesauce and egg whites; mix well. Add the wet ingredients into the dry ingredients and blend together. Fold in the blueberries. Spray some muffin tins with cooking oil. Spoon the muffin batter equally among the cups. Bake until muffins are golden brown, about 25 minutes. Test with a long toothpick or a fork to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes.

Makes 12 muffins

Copycat Black-Eyed Pea’s Baked Squash

ChefTom — Thu, 12 Nov 2009 12:20:09 +0000

I can not get enough squash and zucchini. I just love the flavor. I am constantly creating new recipes with this vegetable. When I tried this baked squash at Black-Eyed Pea’s, I just HAD to crack the recipe at home. I hope you enjoy it too.

6 large yellow squash
2 eggs, beaten
1 cup bread crumbs
1 stick salted butter
2 tablespoons chopped onion
1/4 cup sugar
salt, to taste
black pepper, to taste
bread crumbs, for topping

Preheat the oven to 350 degrees F. Bring a pot of water to boil on the stove. Meanwhile, cut the ends off of each squash and then cut into 4 pieces. Put the squash into the boiling water. Once it comes back to a boil, reduce heat and cook until tender, about 5-10 minutes. Remove the squash from the water and mash it in a bowl. Combine with the eggs, bread crumbs, butter, onion, salt, pepper and sugar. Transfer to a 3-quart casserole dish that has been sprayed with non-stick cooking spray. Cover with some additional bread crumbs. Bake at 350 degrees F for about 25 minutes or until lightly browned.

Serves 6-8

Copycat Houston’s Grilled Chicken Salad

ChefTom — Tue, 10 Nov 2009 12:17:09 +0000

This is such a unique salad with an incredible mix of flavors. If you are not already a salad-lover, then you will be soon after trying this recipe.

1 bag mixed salad greens
1 large carrot, julienne cut
2 grilled chicken breasts, sliced
thin tortilla strips

Lime Dressing:
1/2 cup lime juice
7 tablespoons honey
4 teaspoons honey mustard
2 garlic cloves, minced
1 teaspoon black pepper
1/2 teaspoon salt

Peanut Sauce:
4 tablespoons soy sauce
4 tablespoons hot water
4 tablespoons peanut butter
2 teaspoons sesame oil
1 tablespoon ground ginger

In a small bowl, combine the lime dressing ingredients and mix well. In a large bowl, combine the salad greens, carrots, sliced chicken and tortilla strips. Pour the lime dressing over the salad and toss to combine. Transfer the salad to 4 salad plates. In another bowl, combine the ingredients for the peanut sauce and mix well. Drizzle each salad with the peanut sauce and serve.

Serves 4

Copycat Golden Corral Rolls

ChefTom — Wed, 04 Nov 2009 18:53:39 +0000

1 envelope active dry yeast
1/4 cup warm water
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
1 cup hot milk
1 egg −− lightly beaten
4 1/2 cups sifted all−purpose flour
2 tablespoons melted butter −− for brushing rolls
Sprinkle the yeast over very warm water in a large bowl Stir until yeast dissolves. Add sugar, the 1/4 cup butter and salt to hot milk and stir until the sugar dissolves and butter is melted. Cool mixture to 105 to 115 degrees. Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth. Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands). Place dough in a warm buttered bowl; turn greased side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be. Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4 inches in diameter. Place in neat rows, not quite touching, in a well−buttered 13 x 9 x 2 inch pan. Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of rolls with melted butter, then bake in a 375 degree F oven for 18 to 20 minutes or until nicely browned.

Makes 2 Dozen

Copycat Shake ‘N Bake

ChefTom — Tue, 27 Oct 2009 19:15:13 +0000

I bet you use this stuff all the time! Truth is, most kitchens already have all the ingredients, so why buy this mix at the store?

4 Cups Flour
2 teaspoons Cayenne Pepper
1 Cup Bran Flake Cereal (crushed)
2 tablespoons Parsley Flakes
2 teaspoons Garlic Powder
1 tablespoons Onion Powder
2 teaspoons Chili Powder
2 tablespoons Taco Seasoning
1 teaspoons Ground Pepper
1 teaspoons Curry Powder
1 teaspoons Basil
1 teaspoons Oregano
Mix together well. Use immediately or store in an air-tight container.

To prepare chicken; Preheat oven to 400 degrees F. Dredge chicken pieces in the Shake ‘N Bake mixture. Melt 1/4 cup butter in a shallow 9″ x 12″ baking pan. Place chicken skin side down and baste top with melted butter from the pan. Bake uncovered for 25 minutes. Turn skin side up, reduce heat to 350 degrees F and bake for another 30 – 35 minutes or until cooked through.

Copycat Papa John’s Pizza Sauce

ChefTom — Tue, 20 Oct 2009 19:22:06 +0000

Use this on your next homemade pizza or as a dipping sauce for garlic bread.

1 (10 3/4-ounce) can of tomato puree
1/4 cup water
1 tablespoon sugar
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon thyme
1/8 teaspoon garlic powder

Combine ingredients in a saucepan over medium heat. Bring to a boil. Reduce heat and simmer for 15 to 20 minutes.
Makes 1 cup.

Copycat Chi−Chi’s Baked Chicken Chimichangas

ChefTom — Thu, 08 Oct 2009 20:03:28 +0000

This recipe is easy to make using leftover chicken. Feel free to substitute cooked ground beef or chopped steak.

2 1/2 cups chicken, cooked, shredded
2 tablespoons olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1/2 tablespoon chili powder
16 ounces salsa
1/2 teaspoon cumin
pinch of salt
6 − 10 inch flour tortillas
1 cup refried beans
1/2 cup Cheddar cheese
1/2 cup Monterrey Jack cheese
Olive oil (for basting)
Sour Cream
Guacamole
Preheat the oven to 450 degrees F. In a large saucepan, saute onion and garlic in oil until tender. Stir in chili powder, salsa, and cumin. Stir in shredded chicken. Let cool. Grease rimmed 15 x 10 x 1 baking pan. Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla. Top with a scant 1/2 cup of the chicken mixture. Fold up the bottom, top and sides of tortilla; secure with wooden toothpicks if necessary. Place chimichangas in greased baking pan, seam side down. Brush all sides with the oil. Top with cheese. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes. Serve with sour cream and guacamole.

Serves 6

Copycat Joe’s Crab Shack Buttered Parsley Potatoes

ChefTom — Mon, 05 Oct 2009 21:32:43 +0000

Joe’s Crab Shack is known for their crab legs, shrimp and seafood favorites. You don’t have to be a seafood lover to enjoy this recipe. These buttered-parsley potatoes go great with anything from beef to chicken to fish.
1 1/2 pound small red potatoes, cut into bite sized chances
1/4 teaspoon salt
2 tablespoons fresh parsley, finely chopped
4 tablespoons butter

In a medium sized sauté pan place potato chunks, salt, and cover with water. On medium heat bring potato pieces to a soft boil. Cook uncovered until fork tender. When tender drain water and place back into sauté pan. Place freshly chopped parsley and butter on top of potatoes. Cover potatoes with a lid and cook on low heat for 20 to 30 minutes, stir gently several times to mix parsley and butter. When ready to serve season with salt and pepper.

Serves 4

Copycat Best Western Claridge Banana Orange Bread

ChefTom — Fri, 02 Oct 2009 21:24:24 +0000

3 medium-size ripe bananas, mashed
1 3/4 cups sugar
3 eggs
3 1/2 teaspoons vanilla extract
3/4 cup orange juice
2/3 cup butter, melted
3 cups flour
3 1/2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon baking soda
3/4 cups chopped mixed nuts
Vegetable oil spray
Preheat oven to 350 degrees F.
Combine bananas, sugar, eggs, vanilla, orange juice, and butter and mix until creamy.
In another bowl, sift together flour, baking powder, salt, and baking soda. Add nuts. Add flour mixture to banana mixture and beat just until combined.
Spray two 8 1/2-by-4 1/2-inch pans and divide batter between pans. Bake in preheated oven 35 to 45 minutes or until done. Makes 2 loaves.