Are you looking for Olive Garden Chicken Scampi Recipes?
So why are you looking for Olive Garden Chicken Scampi Recipes? I bet I know....
Have you frequented a restaurant and left the place asking: "just how do they make those
dishes?" I'm sure you sat there trying to find out just what has gone into the dish, what sort of ingredients
they're using.. Maybe you have even tried to ask the waiter or the chef for the recipe it
was so good! Chances are they didn't give you the recipe, and probably for good reason, if
they did give it out to every person who asked for it, they could soon be out of business.
So you love a certain meal so much, you try to make it at home. Maybe you had some success, chances are that you weren't even close to getting the recipe right. The solution to this problem you face is to use what are called copycat
restaurant recipes. They are specially researched and reverse engineered dishes like
Olive Garden Chicken Scampi Recipes that have been tried and tested many times and hence can be successfully used to
recreate your favorite restaurant dishes.
Another cool thing about cooking restaurant copycat recipes at home, is that you'll save a bunch of money. Think about not having to go out 3 times a week or more just to eat your favorite dishes.
With a good cookbook full of copy cat recipes you can eat restaurant food at home and it is both faster and less expensive. With practice you will find you can prepare several copy cat recipes at once with ease. I frequently make an entire meal for my wife and I including appetizers, main course and a desert in under 1 hour. Restaurant copy cat recipes have saved me time and expense by giving me a way to enjoy all my favorites easily at home.
Here are a couple of Free recipes from Recipe Robot for you to copy and
enjoy...
Applebee's Spinach Pizza Appetizer
Pita Bread (2 or 3 whole)
1 - 10 oz. pkg frozen spinach
1/3 cup nutritional yeast
1 med. onion
5 or 6 plum tomatoes
8 Ounce pkg fresh mushrooms
3-4 cloves garlic
1 Teaspoon of each of the following spices:
basil, parsley, cayenne pepper
1/2 to 1 cup rice milk
4 Tablespoon flour
Thaw spinach completely, press out all water. Heat milk in saucepan, when
hot but not boiling stir in flour. Stir until sauce begins to thicken, turn
heat down. Add nutritional yeast and spinach. Stir constantly until thick
and gooey, only about 3-4 min. In separate pan, saute onion, garlic, until
onion is tender. Stir in tomatoes, mushrooms, and spices. Saute until just
done. Preheat oven to 425. Using a very sharp bread knife, split each pita
bread so that you have two round flat pieces instead of one thick one.
Place each piece of bread on a cookie sheet or pizza pan. Spread spinach
sauce over each. Top with tomato mixture, being careful to avoid the juice.
Bake for 5 to 7 min. Watch closely so that the edges of the pita don't
burn.
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Kenny Rogers Fire-And-Ice Chili
1 20-ounce can pineapple chunks in syrup
2 pounds lean boneless pork roast cut into 1-inch cubes
2 tablespoons olive oil
1 medium yellow onion chopped (1/2 cup)
1 clove garlic minced
1 28-ounce can tomatoes cut up
1 6-ounce can tomato paste
1 4-ounce can diced green chili peppers drained
1 green pepper chopped 3/4 cup)
1 medium yellow onion chopped (1/2 cup)
2 cloves garlic minced
1/4 cup chili powder
4 teaspoons ground cumin
1 to 3 tablespoons seeded and finely chopped jalapeno pepper
1/2 teaspoon salt
Chili toppers: sliced onions, sour cream, shredded cheddar cheese
1. Drain pineapple, reserving syrup.
2. In a Dutch oven, cook pork, half at a time, in hot olive oil till brown.
Return all the meat to the pot. Add the first chopped onion and 1 clove
garlic. Cook over medium heat till onion is tender, stirring occasionally.
3. Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green
chili peppers, the green pepper, 1 onion, 2 cloves garlic, chili powder,
cumin, jalapeno pepper and salt.
4. Bring to boiling. Reduce heat. Cover and simmer the chili for 1 1/2
hours, stirring occasionally. Add the pineapple chunks. Cover and simmer for
30 minutes more.
5. Let diners add their own toppers. Makes 8 to 10 servings.
Note: To increase the spiciness of the chili, add 2 more tablespoons of the
jalapeno pepper.
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Cooking - Kitchen - Recipe Tips...
* When braising meat, cook it at a low temperature for a
long
time to keep the meat tender and have it retain all the
juices.
Cooking a Turkey:
* If you hate the memory of dry turkey from the old days,
buy a
fresh-killed (meaning, never frozen) turkey. They truly are
juicier,
tenderer, and tastier than frozen birds.
* Turkeys range in weight from the 6- to 8-pound
category to as
large as 26 pounds. Very small and super-big are not
better.
Small ones get blotchy. Big ones present food safety
problems
because their mass resists total heat penetration. Best to
go
with a basic 12- to 16-pound turkey.
* Trussing: The point of tying string around a turkey is
to make
the bird into a round -- no protrusions, no wings sticking
out.
This prevents burning of exposed areas. Twist the wing
tips, which
will burn first, under themselves, using some force. Now
run a strand
of string under the turkey's girth and up each side,
catching the
wing tips under the string. Continue the string over to the
drumsticks,
catching them and the fatty tail flap (Pope's Nose), and
tie tightly.
* Turkey lifter: This major help comes in two styles.
One resembles
an L-shaped metal prong. The prong goes right up the
turkey's cavity
while a handle remains in your hand. All you do it lift. If
you've
stuffed the turkey, get the type that looks like snow
chains, lies
under the bird, and acts like a sling. Either device ends
burned
hands, greasy potholders and lost drumsticks.
* Instant-read thermometer: This is your most important
tool. With
this, you don't need a roasting chart or a clock. Read the
facts on
the dial. There will be no question about the internal
temperature
of your meat. If you don't have one, get one!
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