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Copycat Recipe Book

Restaurant Imitation Methods

My mother and father, restaurant connoisseurs

Table of Contents

Outback Bloomin Onion...

Olive Garden Stuffed Mushrooms...
Longhorn Shrimp and Lobster Dip...



Hooters Buffalo Shrimp...

Red Lobster Shrimp Scampi...
Macaroni Grill Chicken Piccata




Applebees Blondie Brownie...

Cinnabon Cinnamon Roll...
Chilis Molten Lava Cake...



Outback Bloomin Onion

1/3 cup cornstarch
1 and 1/2 cup flour
2 teaspoons minced garlic
2 teaspoons paprika
1 teaspoon salt
2 teaspoons pepper
12 ounce beer
4 Vidalia or Texas sweet onions
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
Combine and mix well.
Mix cornstarch, flour, and seasonings until well blended. Add beer and mix
well. Cut about 3/4 off top of onion and peel. Cut into onion 12 to 16 vertical
wedges, but do not cut through bottom root end. Remove about 1 of petals
from the center of the onion. You may want to separate the onion petals slightly,
but do not do this too much or you will destroy the onion. Dip onion in seasoned flour; remove excess by shaking. Separate petals to coat thoroughly with
batter. Dip in batter. Dip in flour mixture again. Gently place in fryer basket and
deep-fry at 375 to 400 degrees for 1 and 1/2 minutes. Turn over and fry an
additional 1 and 1/2 minutes. Drain on paper towels. Place onion upright in a
shallow bowl and remove center core with circular cutter or apple corer. Serve
hot with Creamy Chili Sauce.

Olive Garden Stuffed Mushrooms

8-12 fresh mushrooms
6 oz can clams (drained & finely minced, save 1/4 cup of clam juice for stuffing)
1 green onion, finely minced
1/2 tsp minced garlic
1/8 tsp garlic salt
1 Tbsp melted butter
1 tsp oregano leaves
1/2 cup Italian-style breadcrumbs
1 egg, beaten
2 Tbsp finely grated Parmesan
1 Tbsp finely grated Romano
2 Tbsp finely grated Mozzarella
(for stuffing)
1/4 cup melted butter
1/4 cup finely grated Mozzarella
(for garnish)
fresh parsley (for garnish)
Preheat oven to 350F. Lightly spray a small baking dish with cooking oil. Wash and
remove stems from mushrooms and pat dry. Combine clams, green onions, minced
garlic, garlic salt, butter and oregano
in a bowl and mix well. Add Italian bread crumbs, egg and clam juice mixing all the
ingredients together well. Combine the Parmesan, Romano, and Mozzarella cheeses
and add to the stuffing, mixing well. Spoon approximately 1-1/2 teaspoons of the
stuffing mixture into each mushroom cavity and slightly mound. (You should be able
to stuff between 8-12 mushrooms depending on the size of mushroom caps). Place
the stuffed mushrooms in the baking dish, and drizzle 1/4 cup melted butter over
the top of the mushrooms. Cover and bake in oven for about 35-40 minutes. Remove
cover; sprinkle the 1/4 cup freshly grated Mozzarella cheese on top. Bake just
until the cheese melts slightly. Garnish with freshly chopped parsley, and serve hot.

Longhorn Steakhouse Shrimp and

Lobster Dip
1 tablespoon butter
1 egg
1/4 lb shrimp
1/4 lb lobster chopped
3-4 scallions
1/3 lb smoked gouda cheese
1 cup mozzarella
1 pint heavy cream
1/3 cup white wine
1/3 cup milk
3/4 teaspoon smoked paprika
sun dried tomatoes
Cook shrimp, lobster and scallions in a skillet with white wine, salt ,
pepper, and tomatoes. Drain and set aside juice.Grate Gouda cheese. In
a saucepan place butter heat to medium add meat juices and milk. Add
cream and let cool. When mixture is cool slowly stir in 1/2 mozzarella
and gouda cheeses and egg. When cheese is folded in slowly add and stir
in paprika . When stirred together add to meat mixture and fold together
into baking pan sprinkle remaining cheese on top bake 15 min covered
then uncovered till brown.


Hooters Buffalo Shrimp

20 large shrimp, peeled, deveined
1 egg, beaten
1 tablespoon sandwich mustard
2 teaspoons creole
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
cooking oil
minced parsley to garnish
For the Corn Flour Batter:
1 cup cornmeal
1 cup flour
2 teaspoons creole
1 teaspoon black pepper
For the Buffalo Sauce:
1 stick butter, unsalted
1 cup hot sauce
1/2 lemon juiced
1 teaspoon garlic powder
Pre heat oil in a large pot to 350
degrees. Rinse, peel, devein shrimp,
leave tail intact if desired. Mix egg
with mustard. Place shrimp in

a large bowl, coat with spices, egg/

mustard mixture and set aside.
To Prepare Corn Flour: Mix all ingredients together in a freezer bag, shake
well. Dip shrimp in the corn flour, coat
well, and place into hot oil, making sure
not to overcrowd the pan. Cook shrimp
for 2 minutes on each side. Drain on
paper napkin.
Immediately toss shrimp in buffalo
To Prepare Buffalo Sauce: Mix all
ingredients together in a saucepan,
bring to boil, reduce heat and simmer
until butter is melted. Stir

Red Lobster Shrimp Scampi



Heat cast iron skillet and add olive oil.

1 lb medium shrimp, peeled and
Add shrimp and cook until tender and
1 tablespoon pure olive oil
no longer translucent, reduce heat.
2 tablespoons garlic, finely chopped Remove Shrimp and set aside.
1 1/2 cups white wine, I use chardon- Add garlic and cook 2-3 minutes. Do
not allow garlic to brown - it will make
1/2fresh lemon, Juice only
it bitter.
1 teaspoon italian seasoning
Add white wine, and lemon juice.
1/2 cup softened butter
Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
1 tablespoon parsley
Reduce heat to low, and add butter. If
1/2 cup grated parmesan cheese
pan is too hot, the butter will separate.
Add shrimp back into sauce, add
parsley, and season to taste with salt
and pepper.
Sprinkle with grated Parmesan

Macaroni Grill Chicken Piccata

4 chicken breasts (4 oz. each), pounded
salt and pepper, to taste
flour, as needed
olive oil, as needed
1/4 cup dry white wine
1/2 cup chicken broth
2 tablespoons capers
2 tablespoons chopped Italian parsley
juice from 2 lemons
2 tablespoons unsalted butter
Season the chicken breasts lightly with salt and pepper. Dredge in flour
on both sides. Coat a saute pan with olive oil and heat over a mediumhigh flame. Add the chicken to the pan and saute several minutes until
well browned on one side. Turn and continue cooking until nicely
browned and cooked through. Remove the chicken to a warm serving
platter. Deglaze the pan with the white wine, scraping up any browned
bits that stuck to pan. Add the chicken broth along with the capers,
parsley, lemon juice and butter. Return the chicken to the pan and cook
briefly in the sauce. Bring the sauce to a simmer and correct the seasoning with salt and pepper, if needed. Pour the sauce over the chicken and
serve immediately.


Applebees Blondie Brownie

3 /4 teaspoon of salt
2 cups of flour
1 teaspoon of baking powder
1/4 teaspoon baking soda
2 large eggs
2 teaspoons of vanilla
1 1/4 sticks unsalted butter (10 Tablespoons)
2 cups of packed golden brown sugar
3/4 cup of chocolate chips
3/4 cup of chopped pecans
Preheat the oven to 350 degrees. Rub flour and butter on a 9 x13
x 2 pan. Sift the flour into a bowl. Mix the baking soda flour, salt,
baking powder, and flour. Set it aside. Melt the butter. Put the
melted butter in a mixing bowl and add the sugar. (Mix well) Add
the vanilla and eggs. (Mix well) Add the flour slowly while blending it. (Batter will be slightly thick.) Spread it in the pan. Sprinkle the
chocolate chips and the pecans over all of it. Bake for 25 to30 minutes.

Cinnabon Cinnamon Roll

First, make Cream Cheese Frosting: mix
all frosting ingredients together until
smooth; set aside. Next, make rolls. In
a bowl combine water, yeast and sugar.
1/2 cup warm water
Stir until dissolved; set aside. In large
2 (1/2 ounce) packages dry yeast
bowl, take pudding mix and prepare
1 1/2-2 tablespoons sugar
1 (3 1/2 ounce) packageinstant vegetar- according to package directions. Add
margarine, eggs and salt; mix well, then
ian vanilla pudding
add yeast mixture; blend. Gradually add
1/2 cup margarine, melted
flour; knead until smooth. Place in a
2 eggs
greased bowl. Cover and let rise until
1 teaspoon salt
doubled. Punch down dough and let rise
6 cups flour
again. Next, roll out on floured board to
1 cup butter, softened
34 x 21-inch size. Take 1 cup soft butter
2 cups brown sugar
and spread over surface. In bowl, mix 2
4 teaspoons cinnamon
cups brown sugar and 4 tsp cinnamon;
sprinkle over top. Roll up very tightly.
With knife, put a notch every 2 inches;
cut with thread or knife. Place on lightly
greased cookie sheet 2 inches apart.
8 ounces cream cheese, softened
Take hand and lightly press down on each
1/2 cup margarine, softened
roll. Cover and let rise until double again.
1 teaspoon vanilla
Bake in a preheated 350F oven for 15-20
3 cups confectioners sugar
minutes. Remove when they start to turn
1 tablespoon milk
Frost warm rolls with
Cream Cheese Frosting

Chilis Molten Lava Cake

1 duncan hines fudge cake mix and ingredients
vanilla ice cream
chocolate shell ice cream topping
caramel sauce
hot fudge, recipe follows
hot fudge
1 cube butter, unsalted (1/2 cup)
1 cup evaporated milk
1 cup chocolate chips
1 teaspoon vanilla
1 pinch of salt
2 cups powdered sugar
mix the cake mix according to instructions and bake in a texas size
muffin tin according to package instructions. turn out to cool. (remember
you will be eating these upside down so youll want them level) hot fudge
melt all of the ingredients in a medium sauce pan over medium heat
bring to a boil, stirring constantly. continue to boil and stir for two minutes. remove the pan from the heat and continue to stir for one minute.
allow the fudge sauce to cool. once the cupcakes and fudge are cool, use
a serrated knife, at a slight angle, so carefully cut a well out of the bottom of each cake. fill the cake with the fudge sauce, wrap in saran wrap
and freeze for 1 hr or up to a few days. once you are ready to serve, heat
each cake in the microwave for 35-45 seconds or until warmed through.
drizzle caramel over the cake and the plate (it really is delicious to get
little bits of caramel bites).