Holiday Secret Recipes - Copycat Restaurant Recipes

2009-10-30T21:18:00.000-07:00

WELCOME: Looking for holiday cooking recipes? Ideal recipes for Halloween, Thanksgiving, Hanukkah, Christmas, Kwanzaa, New Years or anytime of the year. Secret Recipes revealed copycat recipes from your favorite American restaurants :

Cheesecake Factory's Oreo - Cheesecake Pumpkin Cheesecake

Cheesecake Avocado Eggrolls - Outback Steakhouse Rack of Lamb

Outback Steakhouse Marinade- Outback Steakhouse ChoppedSalad

KFC Chicken's Potato Salad -Starbuck's Pumpkin Spice Latte /Starbuck's Eggnog Latte - Bonus Leftover Turkey Recipes + More Holiday recipes

Discover the Restaurant Recipe Secrets Order America's Secret Recipes

Cheesecake Factory Oreo Cheesecake - Secret Recipe
Cheesecake Factory Copycat Recipe

Cheesecake Factory Secret Recipe

Ingredients:

Filling

-1 1/2 pound cream cheese

-1 cup sugar

-5 large eggs
-1/4 teaspoon salt

-2 teaspoon vanilla

-1/4 cup flour

-8 ozs sour cream

-5 Oreo cookies (chopped coarsely)

-10 coarsely chopped Oreo cookies for the topping

Crust

-1 1/2 cup Oreo cookie crumbs ( 25 Oreo cookies finely chopped)

-2 tablespoon melted butter

-9″ pan (butter sides and bottom)

-Mix melted butter with Oreo crumbs and press in the bottom of the spring pan and 1 1/2″ up the sides, set aside.

-All Ingredients must be at room temperature before beginning. Beat cream cheese with a mixer on low until fluffy.

- Slowly add sugar and continue beating cream cheese until mixed well.

- Add eggs one at a time and continue to beat until blended.
- Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat.

- Stir in the coarsely chopped Oreo cookies with a spoon.

- Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture.

- Place pan on the top rack and in the middle of a preheated oven at 325 degrees F and bake for one hour and 15 minutes.

-After that time, keep oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours.

Serves 4-6
Provided by: Secret Recipes
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Prime Rib Roast Recipe - Copycat Recipe

INGREDIENTS

-3 teaspoons grated fresh ginger root

-1/3 cup orange marmalade

-8 cloves garlic, minced

-3 tablespoons soy sauce

-2 tablespoons brown sugar

-1/4 teaspoon hot pepper sauce
-1 tablespoon mustard powder
-1 cup beer
-1 (8 pound) prime rib roast
-1/4 cup olive oil
-Freshly ground black pepper

DIRECTIONS

Mix together the ginger, marmalade, 4 garlic, soy sauce, brown sugar, hot sauce, and mustard. Stir in the beer. Prick holes all over the roast with a 2 pronged fork. Cut 4 garlic cloves in 1/3 and insert thru-out interior of roast. Pour marinade over roast. Cover, and refrigerate for at least 2 hours, basting at least twice.

Preheat oven to 400 degrees F (200 degrees C).

Place roast on a rack in a roasting pan. Pour about 1 cup of marinade into the roasting pan, and discard remaining marinade. Pour olive oil over roast, and season with freshly ground black pepper. Insert a roasting thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. Cover roasting pan with aluminum foil, and seal edges tightly around pan.

Cook roast for 1 hour in the preheated oven. After the first hour, remove the aluminum foil. Baste, reduce heat to 325 degrees F (165 degrees C), and continue roasting for 1 more hour. The thermometer reading should be at least 140 degrees F (60 degrees C) for medium-rare, and 170 degrees F (76 degrees C) for well done. Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing.
Provided by:allrecipes.com
Secret recipe
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Outback Steakhouse Rack of Lamb with Cabernet Sauce

Outback Steakhouse - Copycat Recipes

I love Lamb if it is Lamb Chops, Lamb Shanks, Lamb Stew or Rack of Lamb. For your special dinners Rack of Lamb enhanced with Cabernet Sauce. Secret Recipe from Outback Steakhouse.-Copycat Recipe

Ingredients
-1- 1/3 C. Cabernet wine
-1/4 C. butter
-2 -1/2 T. flour
-1/4 C. fresh parsley
-6 C. Au jus (The drippings from roasting beef or lamb)
-2 T. lamb seasoning
-1 T. garlic powder
-In a bowl mix 1/3 cup of wine with flour, set aside.

-Put remaining wine, broth, parsley, lamb seasoning and garlic powder in saucepan .

-Bring to a GENTLE boil, then turn heat down and reduce about 4-5 minutes.

-Stir in flour mixture. While you are reducing liquid, brown butter in
another pan (DON'T JUST MELT BUTTER BROWN IT, DO NOT BURN ).

-WHEN YOU HAVE FINISHED REDUCING, ADD BUTTER AND MIX WELL. By this time your sauce should have a semi-thick look to it.
-When you are finished cooking this, you should have 7 cups.
Provided by: America's Secret Recipes

Outback Steakhouse Chopped Salad - Copycat Recipe
Wonderful Year Around Salad Secret Recipe

Outback Steakhouse Chopped Salad Copycat Recipe

Ingredients:
- 1/3 cup pecans (cinnamon and candied)
- 1/2 teaspoon cinnamon
- 1 tbspn brown sugar
- 1 1/2 teaspoon melted butter

Dressing Ingredients:
- 1/4 cup olive oil
-1/4 cup white vinegar
- 1/4 teaspoon balsamic vinegar
- 2 teaspoons Dijon mustard
- 2 tablespoons sour cream
- 2 tablespoons fresh basil chopped
- sea salt and grounded black pepper to taste
- 1/2 cup blue cheese crumbled
Mix dressing ingredients

Salad Ingredients:
- 3 cups chopped bibb or butter lettuce ( may want to mix bibb and butter)
- 3 cups chopped red lettuce
- 3 cups chopped iceberg lettuce
- 1 chopped green onion
- Optional top salad with sliced red onions or chopped apples)

Preparing Pecans:
- Pecan halves sliced into 3 lengthwise sections
- Mix cinnamon and brown sugar in melted butter
- Add pecans in cinnamon and brown sugar mixture
- Make sure each pecan is thoroughly coated
- Using parchment lined baking sheet place pecans
- Bake for 5-8 minutes or until pecans caramelized
- Remove from oven and remove parchment with pecans.
- Let pecans cool
Provided: America's Secret Recipes

Cheesecake Factory’s Avocado Egg rolls - Copycat Recipe

Cheesecake Factory Copycat Recipe

2-4 servings

30 mins prep time

Egg Rolls

-1 large avocado, peeled, pitted, & diced

-2 tablespoons sun-dried tomatoes, chopped

-1 tablespoon finely chopped red onions

-1/2 teaspoon fresh cilantro, chopped

-1 dash salt

-4 egg roll wraps (can also use won ton wraps)

-1 egg, beaten

Oil for deep-frying

Dipping Sauce

-1/4 cup olive oil

-4 teaspoons white vinegar

-1 teaspoon balsamic vinegar

-1/2 teaspoon tamarind pulp

-1/2 cup honey (I use slightly less)

-1 pinch turmeric

-1/2 cup chopped cashews

-2/3 cup fresh cilantro

-2 garlic cloves

-2 green onions

-1 tablespoon sugar

-1 teaspoon freshly ground black pepper

-1 teaspoon ground cumin

Dipping Sauce

1. Combine vinegars, honey, tamarind, and saffron in a microwave safe bowl. Stir until tamarind is dissolved completely.

2. Microwave for 1 minute.

3. Using a blender, Puree tamarind mixture, cashews, cilantro, garlic, onions, sugar, pepper, and cumin.

4. Pour mixture into a bowl and stir in oil.

5. Cover and refrigerate until ready to use.

Egg Rolls

1. Stir together avocado, tomatoes, onion, cilantro, and salt.

2. Distribute filling evenly on the center of each egg roll wrapper.

3. Fold one corner up, 1/4 of the way over the filling.

4. Brush the remaining corners and edges with beaten egg, roll up the left and right side, then fold top

corner over all and press to seal.

5. Repeat with the remaining wrappers.

6. Deep-fry the egg rolls in 375 degree oil for 3-4 minutes, or until browned.

7. Drain on paper towels.

8. Slice egg rolls diagonally in half and serve with the prepared dipping sauce.

Provided by: Secret Recipes

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Great Idea for the Holidays

Cranberry Relish

Cranberry Orange Relish

Ingredients

Makes 2 cups

2 cups fresh or defrosted frozen cranberries

1/4 cup diced red onion

1 large jalapeno pepper, seeded and finely chopped

2 tablespoons fresh lime juice

2 blood oranges, or navel oranges, peeled, sectioned, and cut into 1/4-inch pieces, juices reserved

2 teaspoons freshly grated ginger

1/2 cup sugar

2 stalks celery, peeled to remove strings, cut in 1/4-inch dice

1/4 cup fresh mint leaves, coarsely chopped

1/4 cup pecans, toasted, broken in pieces

Directions

Place cranberries in food processor, and pulse to chop coarsely, about five pulses. Transfer to a medium bowl.

Add onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, and celery; mix gently. Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and pecans, and toss to combine.

From Martha Stewart Living, November 1995

Pumpkin, Pumpkin,

Pumpkin Secret Recipes

Sitting on the wall.

Pumpkin, Pumpkin,

Tip and fall.

Pumpkin, Pumpkin,

Rolling down the street.

Pumpkin, Pumpkin,

Good to eat!

Author unknown

Cheesecake Factory Pumpkin Cheesecake-Copycat Recipe

Pumpkin is a Holiday standard food. Sweeten Up Your Holidays with this delicious Cheesecake Dessert

Cheesecake Factory Pumpkin Cheesecake - Secret Recipes

Ingredients:

-1½ cups graham cracker crumbs

-5 tbsp butter, melted

-1 cup plus 1 tbsp sugar

-3 x 8-oz packages cream cheese, softened

-1 tspn vanilla

-1 cup canned pumpkin

-3 eggs

-½ tspn cinnamon

-¼ tspn nutmeg

-¼ tspn allspice

-whipped cream, for serving (amount to taste)

Preparation:

-Preheat the oven to 350°F.

-Make the crust by combining the graham cracker crumbs with the melted butter and 1 tbsp sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.

-Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. You don't want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill itbsp

-In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth.

-Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.

-Pour the filling into the pan. Bake for 60 to 70 minutes. The top will turn a bit darker at this pointbsp Remove from the oven and allow the cheesecake to cool.

-When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.

-Serve with a generous portion of whipped cream on top.

Serves 8.

Starbuck's Pumpkin Spice Latte - Copycat Recipe

YUMMY LATTE SECRET RECIPE- Relax and Enjoy

Starbuck's Pumpkin Latte-Secret Recipe

Ingredients:

2 cups milk

2 tablespoons canned pumpkin OR 1 teaspoon of Torani Pumpkin Spice Syrup (your choice)

2 tablespoons sugar or sugar substitute - you can halve this amount

2 tablespoons vanilla extract

1/2 teaspoon pumpkin pie spice

1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don't have an espresso machine.)

Directions:

-In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming.

-Remove from heat, stir in vanilla and spice, put into blender and blend for approximately 15 seconds until foamy.

-If you don't have a blender, don't worry about it - just whisk the mixture really well with a wire whisk.

-Pour into a large mug or two mugs. Add the espresso on top.

-Top with whip cream and add pumpkin spices, cinnamon or nutmeg

Provided: America's Secret Recipes

Starbuck's Eggnog Latte - Copycat Recipe

Secret Recipe for the Holidays!

Starbuck's Eggnog Latte - Copycat Recipe

Starbuck's Eggnog Latte-Secret Recipe

Ingredients

-2 shots espresso

-5 oz eggnog - (to 6)

-5 oz half-and-half - (to 6) and nutmeg, to taste

- Combine all in a tall glass.

- Top with whip cream and nutmeg, to taste

Servings: 1

Provided: America's Secret Recipes

Cooking Measurements to Remember

Cooking Measurement Conversion

Conversions for teaspoons, tablespoons, cups, pints and fluid ounces.

1 tablespoon = 3 teaspoons

1/16 cup = 1 tablespoon

1/8 cup = 2 tablespoons

1/6 cup = 2 tablespoons plus 2 teaspoons

1/4 cup = 4 tablespoons

1/3 cup = 5 tablespoons plus 1 teaspoon

3/8 cup = 6 tablespoons

1/2 cup = 8 tablespoons

2/3 cup = 10 tablespoons plus 2 teaspoons

3/4 cup = 12 tablespoons

1 cup - 48 teaspoons

1 cup - 16 tablespoons

8 fl. ozs. = 1 cup

1 pint = 2 cups

1 quart = 2 pints

4 cups = 1 quart

1 gallon = 4 quarts

16 ounces = 1 pound

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Holiday Recipes-Restaurant Copycat Recipes

Holiday Secret Recipes - Copycat Restaurant Recipes