Category Archives: Main Dishes

Hard Rock Cafe Pig Sandwich

Ingredients:

Marinated Cabbage:

2 tablespoons white vinegar

1 tablespoon granulated sugar

4 cups thinly-sliced cabbage

4 cups hickory smoking chips Spice

2 tablespoons kosher salt (Rub )

2 teaspoons cracked black pepper

1 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon ground sage

1/2 teaspoon thyme

1/4 teaspoon cayenne

1 boneless pork loin roast (3 to 4 pounds)

vegetable oil Sauce

2 15-ounce cans tomato puree

1 cup white vinegar

3/4 cup brown sugar

2 tablespoons vegetable oil

1/2 teaspoon onion powder

1/2 teaspoon liquid smoke (hickory)

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon coarse ground black pepper

8 Kaiser rolls

Directions:

1. Make the marinated cabbage at least one day prior to building your sandwiches. Like cole slaw, this garnish needs some time to develop in the fridge. Combine the vinegar and sugar in a medium bowl. Add the cabbage, stir, cover the bowl and store it in the refrigerator until you are ready to make the sandwiches.

2. Put the wood chips in a bowl and cover with water. Let the wood soak for at least 1 hour. Light the charcoal after it has been arranged around the inside edge of your grill. You don’t want coals directly under your pork. When the coals are hot, drain the water from the wood chips and sprinkle the chips over the top of the coals. You should now have smoke.

3. Combine the spices for the rub in a small bowl and mix well.

4. Rub some vegetable oil over the surface of the pork roast. Sprinkle the spices over the entire surface of the roast.

5. Place the roast in the center of your grill and put the lid on. Let the pork cook for 3 to 4 hours or until the internal temperature of the roast reaches 175 to 180 degrees.

6. As the pork cooks, make the sauce by combining the ingredients in a medium saucepan over medium/low heat. Let the sauce simmer for 15 to 20 minutes, then cover and remove from heat. Set this aside until your pork is ready.

7. When the pork is done, remove it from the grill and let it sit to cool for 15 to 20 minutes or until you can handle it. Now you want to tear the meat along the grain, making bite-size strips of shredded pork.

8. Put the shredded pork into a large saucepan over medium heat. Add 2 cups of the sauce to the pan and stir. Keep the rest of the sauce for later to serve on the side. Cook the pork for 15 minutes or until it is heated through.

9. Grill the faces of the rolls and stack about 1 cup of pork onto the bottom half of each roll. Add a rounded tablespoon of marinated cabbage on top of the pork, add a tablespoon or so of extra sauce on top of that, then cap off each sandwich with the top half of the roll. Serve with clones for the Hard Rock’s cole slaw and baked beans on the side, if desired.

Servings:

Makes 8 sandwiches.

Other Notes:

Crazy CopyCat Recipes

Soup Nazi’s Mexican Chicken Chili

Ingredients:

1 pound chicken breast fillets (4 fillets)

1 tablespoon olive oil

10 cups water

2 cups chicken stock

1/2 cup tomato sauce

1 potato, peeled & chopped

1 small onion, diced

1 cup frozen yellow corn

1/2 carrot, sliced

1 celery stalk, diced

1 cup canned diced tomatoes

1 15-ounce can red kidney beans, plus liquid

1/4 cup diced canned pimento

1 jalapeno, diced

1/4 cup chopped Italian parsley

1 clove garlic, minced

1 1/2 teaspoons chili powder

1 teaspoon cumin

1/4 teaspoon salt

dash cayenne pepper

dash basil

dash oregano

On the side

Sour cream

Pinch chopped Italian parsley

Directions:

1. Sauté the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side

until done about 7-10 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot.

2. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.

3. Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours. Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.

4. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.

Servings:
Makes 4-6 servings.

Crazy CopyCat Recipes

Soup Nazi’s Indian Mulligatawny Soup

Ingredients:

4 quarts water (16 cups)

6 cups chicken stock

2 potatoes, peeled & sliced

2 carrots, peeled & sliced

2 stalks celery, with tops

2 cups peeled & diced eggplant (about 1/2 of an eggplant)

1 medium onion, chopped

1 cup frozen yellow corn

2/3 cup canned roasted red pepper, diced

1/2 cup tomato sauce

1/2 cup shelled pistachios

1/2 cup roasted cashews

1/2 cup chopped fresh Italian parsley

1/4 cup lemon juice

1/4 cup butter

3 tablespoons sugar

1/2 teaspoon curry powder

1/2 teaspoon pepper

1/4 teaspoon thyme

1 bay leaf

dash marjoram

dash nutmeg

Directions:

1. Combine all ingredients in a large pot over high heat.

2. Bring to a boil, then reduce heat and simmer for 4-5 hours or until soup has reduced by more than half, and is thick and brownish in color. It should have the consistency of chili. Stir occasionally for the first few hours, but stir often in the last hour. The edges of the potatoes should become more rounded, and the nuts will soften. Serve hot.

Servings:
Makes 4-6 servings.

Crazy CopyCat Recipes

The Soup Nazi’s Crab Bisque

Ingredients:

4 pounds snow crab clusters (legs)

4 quarts water (16 cups)

1 small onion, chopped

1 1/2 stalks celery, chopped

2 cloves garlic, quartered

2 potatoes, peeled and chopped

1/4 cup fresh chopped Italian parsley

2 teaspoons mustard seed

1 tablespoon chopped pimento

1/2 teaspoon coarse ground pepper

2 bay leaves

1/3 cup tomato sauce

2 tablespoons half and half

1/4 cup unsalted butter

1/4 teaspoon thyme

1/8 teaspoon basil

1/8 teaspoon marjoram

Directions:

1. Remove all the crab meat from the shells and set it aside.

2. Put half of the shells into a large pot with 4 quarts of water over high heat. Add onion 1 stalk of chopped celery, and garlic, then bring mixture to a boil. Continue to boil for 1 hour, stirring occasionally (The white part of the shells will start to become transparent), then strain stock. Discard the shells, onion, celery and garlic, keeping only the stock.

3. Measure 3 quarts (12 cups) of the stock into a large sauce pan or cooking pot. If you don’t have enough stock, add enough water to make 3 quarts.

4. Add potatoes, bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring it back to boiling. Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken. Add the remaining crab and simmer for another hour until the soup is very thick.

Servings:
Makes 4-6 servings.

Crazy CopyCat Recipes

Soup Nazi’s Cream of Sweet Potato Soup

Ingredients:

4 sweet potatoes (about 1 pound each)

8 cups water

1/3 cup butter

1/2 cup tomato sauce

2 tablespoons half and half

2 teaspoons salt

1/8 teaspoon pepper

dash thyme

1 cup cashews (split in half)

Directions:

1. Preheat oven to 375 degrees. Bake the sweet potatoes for 45 minutes or until they are soft. Cool the potatoes until they can be handled.

2. Peel away the skin, then put the potatoes into a large bowl. Mash the potatoes for 15-20 seconds, but you don’t need to mash them until they are entirely smooth.

3. Spoon the mashed sweet potato into a large saucepan over medium/high heat, add the remaining ingredients and stir to combine.

4. When the soup begins to boil, reduce the heat and simmer for 50-60 minutes. Cashews should be soft. Serve hot with an attitude.

Servings:
Makes 6-8 servings.

 

PF chang’s Firecracker Shrimp

Ingredients:

8 ounces medium shrimp, peeled and deveined

3 tablespoons diced green peppers

3 tablespoons diced yellow onions

10 ounces cooked egg noodles

1 tablespoon minced garlic

3 tablespoons diced red peppers

1 tablespoon green onions (white part only)

1 tablespoon chili paste

firecracker sauce

2 tablespoons chili bean sauce or chili paste

1 cup chicken stock

1/2 cup rice wine

2 tablespoons oyster sauce

1 tablespoon chili paste

shrimp marinade

1/2 teaspoon cornstarch

1/4 teaspoon white pepper

2 tablespoons vegetable oil

1 egg white

Directions:
Cook noodles until tender Shock in generous amounts of ice water, turning with your hands to speed chilling. Drain very well. Coat lightly with sesame oil. Heat wok, add 1 teaspoon of oil. Place shrimp into medium hot oil;slightly undercook. Drain wok, wipe out excess oil. Add noodles and toss with 3 ounces of Firecracker Shrimp Sauce. Mound noodles into a large shallow bowl;clean wok. Stir-fry garlic and chili paste, add onions and bell peppers, add 6 ounces of Firecracker Shrimp Sauce and toss quickly. Finish with sesame oil. Place shrimp and sauce over noodles. Garnish with cilantro sprigs.
Servings:
4 servings

 

Phil Donahue’s Show: Big Bucket in the Sky Chicken

Ingredients:

1 Lipton cream of tomato soup Mix

2 pk Good season Italian dressing

4 pk Dressing mix

1 teaspoon Salt

Directions:
Probably need at least 1 good size cut up fryer. You can substitute cream of celery or cream of chicken soup but then you must add 1 T. Paprika. Bake in oven for about 30 minutes. Put butter or margaine in pan while baking.
Servings:
1

 

Olive Garden’s Parmesan Crusted Chicken

Ingredients:

1 cup plain breadcrumbs

2 tablespoons flour

1/4 cup kraft parmesan cheese

1 cup milk

6 slices chicken breasts, 1/2 inch thick (chicken tenders)

vegetable oil (frying)

2 cups dry bow tie pasta

2 tablespoons butter

3 tablespoons olive oil

2 teaspoons crushed garlic

1/2 cup white wine (Chablis)

1/4 cup water

2 tablespoons flour

3/4 cup half-and-half

1/4 cup sour cream

1/2 teaspoon salt

1/8 teaspoon basil leaves

3/4 cup mild asiago cheese (finely grated)

Garnish:

4 broccoli florets (lightly steamed)

2 white mushrooms (quartered lightly steamed)

1/4 teaspoon crushed red pepper flakes

Directions:

Prepare pasta according to package directions. Wash and drain chicken strips. Mix breadcrumbs, flour, and Parmesan

cheese together. Place milk in dish for dipping. Dip chicken in breadcrumb mixture and then in milk. and then back

in breadcrumbs. Place in fry pan in which oil has been heated and fry at medium to medium low temperature until

golden. Remove and drain chicken. In a saucepan on medium heat, melt butter, add olive oil. Whisk in flour until mixture is blended. Quickly add garlic, water, and 1/2 teaspoon of salt stir well. Add wine and blend. Immediately add half and half and sour cream stir. When mixture is smooth add grated cheese stir until melted. Finally sprinkle fresh basil in the sauce and stir lightly and remove from heat. Garnish: Place 2 cups pasta in individual a pasta dish. Spoon about 1/2- 3/4 cup sauce over pasta, add broccoli and mushrooms. Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired.

Servings:
2

 

Lone Star Steakhouse’s Chili

Lone Star Steakhouse’s Chili
Ingredients:

1 pound ground beef

1 diced onion

1 tablespoon diced fresh jalapeno pepper

1 15-ounce can kidney beans with liquid

1 14.5-ounce can peeled diced tomatoes

1 8-ounce can tomato sauce

1 cup water

1 tablespoon white vinegar

1 teaspoon salt

1 teaspoon chili powder

1/4 teaspoon garlic powder

1 bay leaf

Garnish

grated cheddar cheese

diced onion

canned whole jalapeno chili peppers

Directions:

1. Brown ground beef in a large saucepan over medium heat. Drain fat.

2. Add onion and pepper and sauté for about two minutes.

3. Add remaining ingredients and simmer for 1 hour, stirring occasionally. Serve one cup in a bowl with the optional cheese, diced onion and whole jalapeno garnish on top.

Servings:
4 servings.

 

Iowa Country Swiss Steak

Ingredients:
2- lb. round steak
1 cup flour
2 cloves garlic minced
1 small onion chopped fine
salt, pepper to taste
3 tbls Worcestershire Sauce
Directions:
mix flour, salt, pepper…pound flour mixture into meat to tenderize. brown meat in shortening (hot) turn brown other side. turn heat down, and cook slowly in covered pan… cover meat with water…turn occassionally; scrap bottom of pan occassionally. for use with gravy. meat is done when tender. serve with mashed potatoes and veggie or rice

 

Four Seasons Crab Cakes

Ingredients:

2 pounds jumbo lump crabmeat1/2 pound fresh codfish fillet

1/2 to 1 cup heavy cream

1 tablespoon Dijon mustard

2 teaspoons sesame oil

2 tablespoons finely chopped parsley

2 tablespoons finely chopped chives

2 tablespoons basil, julienned Salt and pepper to taste

Juice of 1/2 lemon Olive oil for sauteing
.

Directions:
Pick through crabmeat, removing all shells but being careful not to break up the large lumps too much. In a food processor, grind codfish until pureed. Add 1/2 cup of heavy cream and puree until incorporated. Then add more cream if needed. The mixture should be smooth and shiny, yet firm enough to hold its shape. Place this mousse in a metal bowl and add the other ingredients, except for the olive oil. Take a small portion of the crab-cake mixture and saute in hot olive oil until golden brown. Taste to adjust seasoning. Form the rest of the crab cakes and saute in hot olive oil until golden on both sides. Finish by baking in a 450-degree oven for 4 to 5 minutes.
Servings:
Serves six to eight

 

Beef Stew in a Pumpkin

Ingredients:
2 pound of beef, cut in bite size cubes
1 small onion, finely chopped
2 garlic cloves, minced
1 tablespoon olive oil
2 large tomatoes, coarsely chopped
1 green bell pepper; chopped
1 red bell pepper chopped
1 teaspoon black pepper
1 tablespoon oregano
2 teaspoon of basil
1 teaspoon crushed red pepper (optional)
1 teaspoon sugar
1 cup of dried apricots, chopped coarsely if whole and large
3 medium potatoes, peeled and diced
3 sweet potatoes, peeled and diced
2 cups of beef broth
1 medium large Pumpkin
butter or margarine; melted
1/4 c Dry sherry
1 pound of whole kernel corn, drained and/or defrosted
Directions:

I’ve heard the smaller (less than 5 lb.) pumpkins are best for cooking.

In the olive oil brown the beef with the onion and garlic. Add all the remaining ingredients, except the corn, sherry and pumpkin of course. Simmer for a 1 hour, covered.

Cut the top off the pumpkin and discard. Scoop out the seeds and stringy membrane, and discard them as well. You could toast the pumpkin seeds in the oven for a snack if you like, but they are not used in this recipe.

Brush the inside of the pumpkin with butter and sprinkle lightly with salt and pepper. Stir in the stew, sherry and corn. Bake the stew containing pumpkin at 325F for about an hour, or until the pumpkin is tender.

When serving, scoop out some pumpkin along with the stew.

 

Lone Star Steakhouse Chili

Lone Star Steakhouse Chili
Ingredients:
1 pound ground beef 1 diced onion 1 tablespoon diced fresh jalapeno pepper 1 15-ounce can kidney beans with liquid 1 14.5-ounce can peeled diced tomatoes 1 8-ounce can tomato sauce 1 cup water 1 tablespoon white vinegar 1 teaspoon salt 1 teaspoon chili powder 1/4 teaspoon garlic powder 1 bay leaf Garnish grated cheddar cheese diced onion canned whole jalapeno chili peppers Hot enough for you?
Directions:
1. Brown ground beef in a large saucepan over medium heat. Drain fat. 2. Add onion and pepper and sauté for about two minutes. 3. Add remaining ingredients and simmer for 1 hour, stirring occasionally. Serve one cup in a bowl with the optional cheese, diced onion and whole jalapeno garnish on top. Makes 4 servings. Note:This clone recipe is easy-to-make, low-fat and delicious. And if it’s super brisk outside, you might want to add an additional tablespoon of diced jalapeno to aggressively stoke those internal flames.

Olive Garden’s 5-Cheese Lasagna

Olive Garden’s 5-Cheese Lasagna
Ingredients:

CREAM SAUCE:

1/4 cup Butter

1/4 cup Flour

2 cups Milk

CHEESE FILLING:

1/4 cup Sun-dried tomatoes, oil packed, minced

1 tablespoon Fresh garlic, minced

3 1/2 cups Ricotta cheese

3   Eggs

1 cup Grated Parmesan cheese

1/2 cup Grated Romano cheese

1/2 teaspoon Salt

1 teaspoon Black pepper

OTHER:

4 cups Mozzarella cheese, shredded

1 cup Lasagna noodles, spinach or egg

Marinara sauce, as desired

Parmesan cheese, freshly grated

Directions:
To make sauce melt butter with medium heat in heavy, 1 quart saucepan. Add flour and stir until well-blended; cook until frothy. Add milk, stirring constantly with wire whisk as mixture comes to a simmer. Cook and stir until thickened (3-4 minutes). Chill while mixing other ingredients. Drain and mince tomatoes and garlic. Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic. Add 1-1/2 cups of cooled cream sauce and mix until well blended. Refrigerate, reserving 1/2-cup for later use. Cook lasagna noodles according to package directions. Cool under cold water and drain. Place 3 lasagna noodles in a 9x13x2 lightly oiled baking dish, overlapping slightly. Spread 1-1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4-cup fontina cheese. Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles. Spread 1/2-cup of reserved cream sauce over top and cover lightly with foil. Preheat oven to 350~ and bake for 1 hour. Remove from oven and keep warm at least 30 minutes before serving. Serve topped with hot marinara and Parmesan cheese. (Can be refrigerated a day before baking if desired.)

Iowa Country Swiss Steak

Iowa Country Swiss Steak
Ingredients:
2- lb. round steak
1 cup flour
2 cloves garlic minced
1 small onion chopped fine
salt, pepper to taste
3 tbls Worcestershire Sauce
Directions:
mix flour, salt, pepper…pound flour mixture into meat to tenderize. brown meat in shortening (hot) turn brown other side. turn heat down, and cook slowly in covered pan… cover meat with water…turn occassionally; scrap bottom of pan occassionally. for use with gravy. meat is done when tender. serve with mashed potatoes and veggie or rice

Johnny Carino’s Fish Tacos

Johnny Carino’s Fish Tacos
Ingredients:
2 lb mild, white-fleshed fish, cut on bias to ½” x ½” squares
¼ cup olive oil
2 tspn minced garlic
2 tspn ground cumin
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 yellow onion, thinly sliced
salt and pepper, to taste
12 flour tortillas
12 corn tortillas
½ cup chopped cilantro
2 cups shredded purple cabbage
½ cup fresh pico de gallo
Directions:
Marinate the small fish slices in the refrigerator in the olive oil, garlic, cumin, peppers and onions for a minimum of 6 hours.
When ready to serve, cook the fish quickly in a hot sautépan, seasoning with salt and pepper.
Warm the tortillas. Set a flour tortilla on a dish, followed by a corn tortilla.
Spoon fish slices onto the tortillas, followed by chopped cilantro and then by shredded cabbage. Top with pico de gallo.

Air Force One Veal Chicken Piccata

Ingredients:

1 1/2 lbs veal cutlets or boneless skinless chicken breasts, pounded very thin

3 large eggs

1/2 cup milk

2 cups Italian seasoned breadcrumbs

2 teaspoons fresh lemon zest, finely grated

2 tablespoons sweet unsalted butter, to taste

salt, to taste

black pepper, to taste

1 lemon, juiced

Directions:
Whisk together eggs and milk in a small bowl and set aside. Mix bread crumbs and lemon zest together in a shallow bowl. Heat a large skillet over medium heat and melt some butter in it (as much or as little as you prefer- use less if using a nonstick skillet). While butter is melting, dip veal pieces into egg mixture, then coat with crumbs mixture. Pan fry in melted butter until cooked through, just a few minutes per side (time will vary based on how thinly you have pounded your cutlets)- until cooked through and no longer pink inside, but still juicy. Season with salt & pepper to taste. Sprinkle with a bit of fresh lemon juice to taste and serve immediately.
Servings:
6
Other Notes:
25 minutes 15 mins prep

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