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Red Lobster's Lobster Bisque

2 live Maine lobsters, 1¼ pounds each
3 tbsp. olive oil
1 tbsp. fresh chopped garlic
1 tbsp. fresh chopped shallots
5 large celery stalks, rough chopped
4 carrots, peeled and rough chopped
1 large onion, rough chopped
2 bay leaves
1 tbsp. black peppercorns, whole
1 tbsp. fresh thyme leaves, stem removed
8 ounces tomato puree
1/2-cup all-purpose flour
1/2-cup butter, salted
1-quart heavy whipping cream
1-quart water
1/4 cup chopped fresh chives
1/8 tsp. cayenne pepper
1/2 cup cream sherry
1/2-cup fresh chopped parsley
Salt and fresh ground black pepper

Prepare lobster by cutting in half lengthwise through the head and body first. Remove tail halves, and claw and knuckle sections. These are the sections with the meat for the bisque. Cut the body into two-inch pieces.
Heat oil on medium high heat in a four-quart stockpot and add the chopped onions, garlic, shallots, carrots, celery and all of the lobster. Cook on medium to medium-high heat, stirring continually for 10-12 minutes or until the lobster shells start to turn red.
Remove just the lobster pieces that contain meat and let cool for ten minutes. Deglaze the pan with the sherry. Add the peppercorns, cayenne, parsley, bay leaves, thyme and tomato puree. Cook, stirring for another 5 minutes. Place the water and heavy cream into the pot and bring to a boil. Remove lobster meat from cooled lobster and reserve for the final presentation. Add the remaining shells to the creamy stock. Let simmer and reduce by 25 percent. In a separate three-to-four-quart pot, melt butter on medium heat. Stir in flour with a wire whisk to make a roux. Lower heat and slowly cook the flour and butter for about five minutes. The roux should be blond in color and have a buttery aroma.
When the creamy stock is reduced, strain into the pot with the roux, and whip with a wire whisk. Discard the shell and vegetable mixture. Chop the lobster meat into half-inch pieces and stir into bisque. Salt and pepper to taste. Portion bisque into your favorite cup or bowl, and garnish with chopped chives. Chef's Tip:
Adding a touch of brandy or sherry to the stock can bring a wonderful touch to this classic preparation

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Chili's Fajitas For Two

1/4-cup fresh limejuice
1/3-cup water
2 tablespoons vegetable oil
1 large clove garlic, pressed
3 teaspoons vinegar
2 teaspoons soy sauce
1/2-teaspoon liquid smoke
1-teaspoon salt
1/2-teaspoon chili powder
1/2-teaspoon cayenne pepper
1/4 teaspoon ground black pepper
Dash onion powder
2 boneless, skinless chicken breast halves or 1-pound top sirloin or a combination of 1 chicken breast half and 1/2 pound sirloin
1 Spanish onion, sliced
1-tablespoon vegetable oil
1-teaspoon soy sauce
2 tablespoons water
1/2-teaspoon limejuice
Dash ground black pepper
Dash salt
On the Side
1/2-cup Pico de Gallo
1/2 cup grated Cheddar cheese
1/2-cup guacamole
1/2-cup sour cream
1 cup shredded lettuce
6 to 8 6-inch flour tortillas Salsa

Combine all of the ingredients for the marinade in a small bowl. Soak your choice of meat in the marinade for at least 2 hours. If you are just using the sirloin, let it marinate overnight, if possible. When the meat has marinated, preheat your barbecue or stove top grill to high. Preheat a skillet over medium high heat. Saute the onion slices in the oil for 5 minutes. Combine the soy sauce, water, and lime juice in a small bowl and pour it over the onions. Add the black pepper and continue to saute until the onions are translucent and dark on the edges (4 to 5 more minutes). Salt to taste. While the onions are sauteing, grill the meat for 4 to 5 minutes per side or until done. While the meat and onions are cooking, heat up another skillet (cast iron if you have one) over high heat. This will be your sizzling serving pan. When the meat is done remove it from the grill and slice it into thin strips. Remove the extra pan from the heat and dump the onions and any liquid into it If you've made it hot enough the onions should sizzle. Add the meat to the pan and serve immediately with pico de gallo, Cheddar cheese, guacamole, and sour cream arranged on separate plate on a bed of shredded lettuce. Steam the tortillas in a moist towel in the microwave for 30 seconds and serve on the side. Serve salsa also, if desired.
Assemble fajitas by putting the meat into a tortilla along with your choice of condiments. Roll up the tortilla and scarf out.
Tidbits At Chili's, bell peppers are optional with this dish. If you like peppers, combine a small slice of green or red bell pepper with the onion, and saute the vegetables together. Follow the rest of the steps as described.

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TGI Friday's 9 Layer Dip

2 Strip Lean Bacon
1 16 0z Can Refried Beans Plain
1/2 C. Sour Cream
1/2 tsp. Taco Seasoning
3/4 C. Shredded Cheddar Cheese
3/4 C. Guacamole (Frozen or Prepared is Fine)
1/3 C. Diced Tomatoes (about 1 Romano Tomato)
1 Tbsp. Fresh Cilantro Chopped Finely
2 Tbsp. Sliced Black Olives
2 Tbsp. Finely Sliced Green Onions

Fry diced bacon until done, add refried beans and cook slowly and stirrer frequently until the bacon and bacon drippings are mixed through about 15 minutes, remove from heat. Mix taco seasoning with sour cream and set aside. To built 9 layer dip place ingredients in this order. Place refried beans on serving platter spread out to 1 - 1 1/2 inches thick.
1/2 C. shredded cheese 1/2 C. prepared sour cream 3/4 C. guacamole diced tomatoes diced cilantro black olives sliced green onion 1/4 C. cheese for garnish
Serve with crisp corn chips and a very cold beverage of choice. Makes a great snack or light lunch

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