Wine & Food Pairing Guide | Restaurant Copycat Recipes

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Home cooks and chefs have spent years researching restaurant recipes secret. America's Secret Recipes has compiled over 700 famous restaurant secrets. More people are learning to cook. Experienced cooks are looking for new creative recipes and new cooking techniques. Now you can cook you favorite restaurant recipe from the comfort of your home. Top copycat restaurant recipes from: Applebee's ®, California Pizza Kitchen ®, Cheesecake Factory ®, Chili's®, Claim Jumper®, KFC®, Macaroni Grill®, Mc Donald's®, Olive Garden®, Outback Steakhouse®, PF Chang's®, TGI Friday® and Many More!

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Outback Steakhouse Steak Marinade
Copycat Recipes-Famous Recipe Secrets

Ingredients

1 cup Scottish Ale
2 teaspoons brown sugar
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1/4 teaspoon monosodium glutamate

Place any cut of steak in a shallow pan (a pie plate works great).
Pour the ale over the steak and cover the pan. Place it in the
refrigerator for 1 hour to marinate. Turn the steak occasionally to
ensure both sides get soaked.

After 1 hour, remove the steak from the refrigerator. In another
shallow pan, combine the remaining ingredients. Stir the dry
ingredients until they are completely blended.

Remove the steak from ale and dip it into the dry ingredients. Turn
the steak to mix and coat it with the ingredients. Rub the mixture
generously over all sides. Leave the steak in the dish with the dry
mixture, and cover it with plastic wrap.

Place it in the refrigerator, turning occasionally, for 30 minutes.

When the 30 minutes are almost up, preheat a skillet or grill to
med high heat. Add a bit of butter and heat until it begins to
bubble. Then remove he steak from the refrigerator.

Add the steak to the hot skillet or grill and cook it to
perfection. Cook steak as desired and serve immediately. Makes
enough marinade for 1 1/2 pounds of beef.
Provided: America's Secret Recipes

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Applebee's Copycat recipe

Ingredients

1/2 cup bottled steak sauce
1/4 cup bourbon whiskey
1 tablespoon honey
1 teaspoons prepared mustard
4 beef rib, round or chuck steaks (10 ounces each)

Combine all the ingredients except the steaks in a baking dish: Add the steaks and cover. Refrigerate for minimum for 2 hours. Preheat grill and set to medium-high heat. Grill steaks for 12-15 minutes
(or to your desired taste). Turn steaks over halfway through grilling.

Restaurant Copycat Recipe
"Heathe St. Claire, who owns Bondi Road on the Lower East Side, was
born in Sydney and raised both in Australia and in England. He
moved here 12 years ago and worked in a variety of restaurant
before opening The Sunburnt Cow in 2003. Just three years later, he
opened Bondi Road, a down-home Australian "surf cafe" specializing
in seafood.

This seafood recipe showcases a fish that is native to Australia
but that is now farm-raised in upstate New York. With its flaky
texture and mild flavor, it's delicious with a fresh papaya salad.

Barramundi Fillet w Papaya Salad from Bondi Road Restaurant (NY)
Famous Restaurant Copycat Recipe

Ingredients:

1 tablespoon fish sauce
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 tablespoon olive oil
Salt and pepper to taste
3 papaya, diced
2 tomatoes, diced
1/2 pound tiger shrimp, poached and diced
1/2 bunch fresh basil, finely chopped
1/2 bunch mint, finely chopped
1 teaspoon chopped garlic
For the fish:
4 (eight-ounce) barramundi fillets
Salt and freshly ground black pepper
Olive oil
Lemon wedges, for garnish

Method:

In bowl, whisk fish sauce, vinegar, lemon juice, olive oil, salt
and pepper. Add the papaya, tomato, shrimp, basil, mint and garlic.

Set aside.
Sprinkle the fish with salt and pepper. Heat the oil in a frying
pan over high heat. Place fish in the pan and cook it 2 to 3
minutes per side. When the fish flakes easily, it's done. If the
fish doesn't test done, return to the pan for another few minutes.

To serve, spoon some salad onto the plate, arrange the fillets on
top of the salad, and garnish with lemon wedges.

Serves 4
Source: NY Daily News

Famous Restaurant Copycat Recipe

Ingredients:

1 tablespoon fish sauce
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 tablespoon olive oil
Salt and pepper to taste
3 papaya, diced
2 tomatoes, diced
1/2 pound tiger shrimp, poached and diced
1/2 bunch fresh basil, finely chopped
1/2 bunch mint, finely chopped
1 teaspoon chopped garlic

For the fish:

4 (eight-ounce) barramundi fillets
Salt and freshly ground black pepper
Olive oil
Lemon wedges, for garnish

Method:

In bowl, whisk fish sauce, vinegar, lemon juice, olive oil, salt
and pepper. Add the papaya, tomato, shrimp, basil, mint and garlic.
Set aside.

Sprinkle the fish with salt and pepper. Heat the oil in a frying
pan over high heat. Place fish in the pan and cook it 2 to 3
minutes per side. When the fish flakes easily, it's done. If the
fish doesn't test done, return to the pan for another few minutes.

To serve, spoon some salad onto the plate, arrange the fillets on
top of the salad, and garnish with lemon wedges.
Serves 4

Source: NY Daily News
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Cheesecake Factory Copycat recipe

Description: A spicy Thai dish flavored with curry, peanut, chile
and coconut, sauteed with vegetables and served on a bed of rice.

2 tablespoons extra-virgin olive oil
1 pound chicken breast tenders
1 tablespoon chicken broth
1 medium onion, chopped
2 cloves garlic, minced
3/4 teaspoon dried cilantro
1 teaspoon grated fresh ginger
1 teaspoon finely grated lemon peel
1/8 teaspoon ground cumin
pinch of ground turmeric
1 cup coconut milk
2 tablespoons macadamia nuts, finely ground
1 teaspoon sugar
1/4 teaspoon ground red pepper
2 cups fully cooked shrimp
1 tablespoon tamarind paste
2 teaspoons water
Chopped scallion for garnish
Cooked rice

Using a large skillet, heat oil and cook chicken - about 5 minutes
per side or until browned and no longer pink in the center. Remove
to platter and set aside.

2. Using same pan, heat broth; add onion, garlic, cilantro, ginger,
lemon peel, cumin and turmeric and cook for 5 minutes or until the
onion is tender but not browned; stir in coconut milk, nuts, sugar,
red pepper and shrimp.

3. Return the chicken to skillet, cover and simmer for 10 minutes
or until the chicken is heated through; remove to platter and keep
warm.

4. Using same pan (do not discard sauce) add tamarind paste and
water previously mixed in small bowl. Bring to a gentle boil until
thickened and mixture measure about 1 cup.

5. Cook and divide rice; evenly divide the chicken and shrimp among
4 plates. Top with sauce and garnish with scallion.

Serves 4

RecipeSecrets.net tip: Tamarind paste is available in Indian and
specialty stores.
Source: America's Secret Recipes by Ron Douglas

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KFC Copycat Recipe

-2 fryer chicken, cut up into 8 pieces and marinated
-6 cups Crisco shortening
-1 egg, well beaten
-2 cups milk
- 2 cups flour
- 2 teaspoons ground pepper
-3 tablespoons salt
- 1 teaspoon msg
- 1/8 teaspoon garlic powder
- 1 dash paprika

Directions:

-Place shortening into the pressure cooker and heat over medium heat to the shortening reaches 400°F.
- In a small bowl, combine the egg and milk.
- In a separate bowl, combine the remaining six dry ingredients.
- Dip each piece of chicken into the milk until fully moistened.
- Roll the moistened chicken in the flour mixture until well coated.
- In groups of four or five, drop the covered chicken pieces into the shortening and lock the lid.
- When pressure builds up cook for 10 minutes.
Release to manufacturer's instructions.
Makes: Approximately 4 to 6 servings
Provided by: Secret Recipes

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Olive Garden Copycat Chicken Formaggio Pizza
Restaurant Copycat Recipes

4 ounces Chicken breast; bone -- skin
1 tablespoon Olive oil
2 tablespoons Onions -- dice
1 cup Tomatoes; drain -- dice
1 teaspoon Garlic -- chop
1/8 teaspoon Salt
1/2 teaspoon Dried basil
1/2 cup Fontinella cheese -- shred
1/2 cup Mozzarella cheese -- shred
1/2 cup Mushrooms -- slice
1 tablespoon Parmesan cheese -- shred
1 12" pre-baked pizza crust

Preheat oven to 450~F. Saute or bake chicken breast. Cool. Cut into 1/4" wide strips. Spray or grease a 12" pizza pan. Saute onions and garlic briefly in the olive oil and add them to the tomatoes,salt and basil.Spread the tomato mixture over the top of the crust. Lay chicken strips down over the tomatoes. Top with fontinella and mozzarella cheeses. Add the sliced mushooms and sprinkle with Parmesan cheese. Bake at 450 degrees F. for 8 minutes, or until cheese is melted and crust is piping hot.
Provided: America's Secret Recipes

Restaurant Copycat Recipe
Ingredients:

-1/2 cup butter
-2 tablespoons cream cheese
-1 pint heavy cream
-1 teaspoon garlic powder
-1 teaspoon salt
-1 teaspoon black pepper
-2/3 cup grated parmesan cheese (preferably fresh)
-1 lb fettuccine, prepared as directed

Directions:
- In a medium saucepan, melt butter.
- When butter is melted, add cream cheese.
- When the cream cheese is softened, add heavy cream.
- Season with garlic powder, salt, and pepper.
- Simmer for 15-20 minutes over low heat, stirring constantly.
- Remove from heat and stir in parmesan.
- Serve over hot fettucine noodles.
Makes: approximately 6 servings
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Restaurant Dessert Copycat Recipe

Ingredients

1 1/2 cups unsalted butter, at room temperature, plus more for the
souffle cups
Granulated sugar
12 ounces bittersweet or semisweet chocolate, coarsely chopped
8 large egg yolks, plus 7 large eggs
1 1/2 cups confectioners' sugar
1/4 cup all-purpose flour
18 fresh raspberries
6 scoops vanilla ice cream

1. Preheat the oven to 350F. Generously butter six 6-ounce souffle
cups and sprinkle each with granulated sugar. Tap out the excess
sugar.

2. In the top of a double boiler set over barely simmering water,
melt the butter and chocolate together. Remove the top of the
double boiler pan from the heat.

3. In the bowl of an electric mixer fitted with the whisk
attachment and set on low speed, beat the egg yolks and eggs for
about 2 minutes, or until light and smooth. With the mixer running,
pour the melted chocolate into the bowl and mix for about 2 minutes
longer.

4. Put the confectioners' sugar and flour in a fine-mesh sieve and
sprinkle into the chocolate mixture. With the mixer on medium
speed, beat for 30 seconds, or until well mixed.

5. Pour the batter into the prepared souffle cups, leaving about
1/4 inches of space below the rim. Set the souffle cups on a baking
sheet and bake for 18 to 20 minutes, or until puffed and about 1
inch higher than the rim. The centers will be soft but not sticky.

6. Remove the cakes from the oven and immediately invert each onto
a serving plate. Remove the cup, and garnish each plate with three
raspberries and a scoop of vanilla ice cream.
Source: The Secret Recipe Forum

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Applebee's Copycat Recipe
-1 cup sifted flour
-1/2 teaspoon baking powder
-1/8 teaspoon baking soda
-1/8 teaspoon salt
-1/2 cup chopped walnuts
-1/3 cup butter OR margarine
-1 cup packed brown sugar
-1 egg - beaten
-1 tablespoon vanilla extract
-1/2 cup white chocolate chips
-3/8 cup maple syrup
-1/4 cup butter
- 3/8 cup brown sugar
- 8 ounces cream cheese - softened
- 1/2 teaspoon maple extract OR flavoring

Directions:
-Sift together sifted flour, baking powder, baking soda, and salt.
-Add chopped nuts.
- Mix well and set aside.
- Melt butter.
- Add brown sugar and mix well.
-Add egg and vanilla and blend well.
-Add flour mixture, a little at a time, mixing well.
- Stir in white chocolate chips.
-Spread into a 9" square pan.
- Bake at 350F., 20-25 minutes, or until tester inserted in center comes out clean or with
slightly fudgy looking crumbs.

-Combine syrup and butter, cook over low heat until butter is melted.
- Stir in brown sugar until dissolved.
- Remove from heat and beat in cream cheese and maple extract until smooth.
- Heat again either over low heat or in the microwave at short intervals to reach
desired sauce consistency.
-Serve sauce over warm blondies topped with vanilla ice cream.
Makes: 10 servings
Source: The Secret Recipe Forum

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Ben and Jerry's Chocolate Ice Cream Recipe
Ben and Jerry's Copycat Recipe

Ingredients
-4 oz unsweetened chocolate
-1 cup milk
-2 large eggs
-1 cup sugar
-1 cup heavy or whipping cream
-1 tspn vanilla
-1 pinch salt

-Gradually whisk in the milk and heat, stirring constantly, until smooth.
-Remove from the heat and let cool.
-Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes.
-Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
-Add the cream, vanilla and salt and whisk to blend.
-Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator.

Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
Provided by: America's Secret Recipes

2009 Inaugural Copycat Recipe - Dessert Recipe Secrets
Copycat Baking Recipe
Yield: 10 servings

Ingredients

Apple Filling:
4 lbs Granny Smith apples, peeled, cored and thinly sliced
4 tablespoons unsalted butter
¼ cup water
1/3 cup granulated sugar
1/3 cup apple sauce
½ teaspoon ground nutmeg
¼ teaspoon salt
Grated zest from 1 lemon
1 teaspoon vanilla extract

Bread Crust:
14 tablespoons unsalted butter, melt 10 of tablespoons
2 tablespoons granulated sugar
34 slices brioche bread (or white bread)

Equipment:
10 Ceramic baking ramekins or metal molds (3" diameter)

Sauce:
2 cups caramel sauce(store bought)
2 cups granny smith apples, peeled, cored, diced small
Pinch sugar
Pinch cinnamon
1 tablespoon butter
Ice Cream
1 quart vanilla ice cream

Preparation:

Filling
1. Melt butter in 6-quart saucepan over medium-low heat. Add apples and caramelize, add water, cook, stirring occasionally for 15 to 20 minutes, or until apples are completely soft. Remove cover and add sugar, nutmeg and salt. Increase heat to medium-high and continue to cook, stirring apples frequently, until liquid has completely evaporated, about 10 minutes. Remove from heat and stir in lemon zest, apple sauce and vanilla. Set aside to cool while making crust. The filling can be made one day ahead

Making crust and assembly
1. Position oven rack in lower third of oven and preheat to 425°F. Grease 8 ceramic dishes with 1 tablespoon butter. Sprinkle sugar in dish and tilt to coat bottom and sides. Tap out excess sugar and set aside.

2. Using a bread knife, remove crusts from bread. Center the bottom of mold over one of the bread squares. Cut around mold to form circle to use as the top. Make a total of 20 of these round pieces. Ten will be for the bottom and 10 will be used for the top. Dip each one in melted butter and place at the bottom of mold.

3. Cut each of the 15 remaining slices of bread into four rectangular pieces. Dip one side of each strip in the melted butter and arrange strips, upright, around the inside of molds, buttered-sides against mold and overlapping by about 1/2" to completely line mold. Use 6 rectangles to line the mold.

4. Spoon the apple filling into bread-lined molds, mounding it slightly in center.

5. Take the remaining ten rounds of bread and dip pieces of bread into the melted butter and place on top of filling, buttered-sides up. Press down lightly.

6. Bake for 30 minutes, then cover top loosely with aluminum foil. Bake for an additional 15-20 minutes, until top is deep golden brown and side slices are golden brown (slide a thin-bladed knife between bread and pan to check). Remove from oven, uncover, and let rest for 15 minutes on wire rack. Run thin-bladed knife around edges of molds to be able to flip the mold out onto serving plates.

7. For the apple cinnamon caramel sauce, sauté 1 cup of peeled and diced Granny Smith apples in butter, add a pinch of sugar and cinnamon. Allow to cook until apples are lightly browned and all sugars have dissolved. Remove from heat and add 2 cups caramel sauce to the apples and stir to coat apples.

To Assemble
Pour caramel apple sauce over warmed apple cakes and serve with your favorite vanilla ice cream.

Source: Buffalo News, Jan 13th, 2009
Provided by America's Secret Recipes

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Wines history dates back approximately 6000 BC. The regions of origin are thought to be Eurasia and Iran. Wine was discovered in Europe around 4500 BC in Bulgaria and Ancient Greece. Dionysus of Greek Mythology represents wine. Dionysus imbued ritual madness and ecstasy. He was adopted by the Romans and known as Bacchus. In classical Greece and Rome wine was a common. In Medieval Europe wine was necessary for the ceremony of Mass. In ancient Egypt wine was apart of ceremonial life. Wine is used today in religious ceremonies. An example would be the Catholic Eucharist and the Jewish Kiddush.

.
An alcoholic beverage, wine is made from fermented grape juice. The fermentation is without added sugar, acids, enzymes or other ingredients. Wine is produced by fermenting crushed grapes with various yeasts. The sugar in the grapes are consumed by the yeast and converted into alcohol. The type of wine being produced is determined by the type of grapes and yeast.

Other fruits can be fermented but the resulting wine is normally names after the fruit. They are known as fruit wines or country wines. An example would be apple wine or peach wine. There are wines fermented from starch-base materials. Such wines would be barley wine and rice wine (i.e. sake). History suggests that in 7000 BC grapes and rice were fermented in China.

Wine has a rich history dating back 6000 to 7000 BC. Wine is known as a ceremonial drink. The ceremonies differ from religion, holidays, special occasions or just relaxing and enjoying a good meal.

What is a herb?

Herbs are the leafy, green part of aromatic plants grown for culinary use. Herbs have become a cooking necessity. Cooks have options. Dried herbs can be purchased at your local market. In today's world everyone is health conscious and would rather cook with fresh herbs. The beauty with herbs is that they can be grown indoors or outdoors. Where you choose to grow your plant is a personal choice. What ever your choice remember herbs need moisture and light.

Starting from seeds:

Any small container will do. Make sure there are holes at the bottom of container for drainage. Your plant needs good drainage. Add your soil. I fertilize the soil before adding the seeds. Nutrients leak out of the soil . Place the seeds about ¼ of an inch from the top soil. Water well and cover with a plastic lid or clear plastic wrap. When I see healthy sprouts I remove the plastic cover. Two of the most important things to remember is during your seedling stage keep the soil moist at all times. Secondly, place in a sunny location in your home.

If you are planting directly outside choose a place only for your herbs. It maybe alongside other vegetables or flowers but seedlings must have full sunlight. Your outdoor seedlings need regular watering as well as fertilizer. If I am planting indoors or outdoor I like to use organic compost and manure to ensure healthy and flourishing plants. Never use any fertilizer that is not labeled for use on edible plants

Planting and Growing Herbs Tips:

Annual herbs are easy to start and inexpensive.

Harvest to the plant's full flavor

Limit pesticides to a minimum. I like to mix liquid soap and water and spray my plants for pests. If this does not kill your pests check for non-toxic pesticides or pesticides used for edibles.

Designing Ideas:

Seasoning herbs do not have to be limited for seasoning but can be used as ornamental plants
The curly variety of Parsley makes a great edging plant. Bay laurel is a tall herb and can be potted and used at central points. Tri-color sage looks great in containers. Mint and oregano tend to spread think about a hanging plant.

Trimming:
Once herbs are grown they have to be pruned. Since your will be using the herb for cooking there should not be a problem. If the herbs are not pruned they will grow tall and lanky. For a full healthy plant trim and prune.

Herbs and Pairing:
-Bay: Used in soups and stews. Substitute: Thyme
-Basil: Vegetables great with tomatoes. Substitutes: Marjoram, Mint,
-Chives: Good with salads and Cold Plates. Substitutes: Scallions & Green Onions
-Cilantro: Salsa, Asian & Caribbean Foods. Substitutes: Flat-leaf Parsley Spicy Basils
-Dill: Fish, Chicken, Eggs, Salads, Beans, Carrots, Cucumbers, Cabbage, Potatoes,
-Pickles & Sour Cream or Yogurt Dips. Substitute: Caraway
-Lemon Grass: Thai Dishes, Chicken, Beef, Curry sometimes combined with coconut milk.
Substitute: Lemon Zest
-Lemon Verbana: Fish, Poultry, Marinades, Salad Dressings, Jams, Sauces, Teas
Substitute: Lemon Grass & Lemon Zest
-Mint: Lamb, Eggplant, Desserts Teas, Salads, Vegetables, Fruits. Substitute: Spicy Basils
-Oregano: Beef, Chicken, Pasta, Tomatoes. Substitute: Marjoram, Mint, Basil
-Sage: Poultry, Beans, Stuffing, Pasta. Substitute: Thyme, Summer Savory
-Tarragon: Chicken, Eggs, Fish Substitute: Anise, Fennel



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