Copykat.com's Dining Out At Home Cookbook: Recipes for the by Stephanie Manley

By Stephanie Manley

The main extensively enjoyed dishes from everyone's favourite eating places at the moment are as shut because the kitchen. This publication provides the preferred of CopyKat.com's taste-tested, chef-approved "copycat" recipes for scrumptious beverages, amazing appetizers, mouthwatering major classes, and delicious cakes. With its easy-to-follow layout and transparent directions, this publication is obtainable to even beginner chefs, letting someone amaze their pals, households, and dates with completely reproduced dishes. There's not more arguing approximately the place to head for dinner: husbands can take pleasure in an Alice Springs poultry and Bloomin' Onion from Outback Steakhouse, whereas choosy young children wolf down Chili Cheese Frito Wraps as though they have been parked open air a Sonic. This publication covers all of it, from having neighbors over for a contented hour with mozzarella sticks, sliders, and margaritas similar to they serve at T.G.I. Friday's to profitable his center with dinner-date classics just like the Olive Garden's chook Alfredo or the Cheesecake Factory's Madeira poultry.

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Place 1 baking sheet at a time under the broiler for 1 minute or until the cheese melts. Serve at once. Serves 6 (see Box) SPEEDY BEAN BLACK SOUP Every trendy restaurant seems to have black bean soup on the menu these days, and we've sam­ pled every one we've come across. Most o f these soups 1 teaspoon olive oil seem packed with ingredi­ 3/4 cup frozen chopped onions ents, yet we like this simple, 2 cans (15 ounces each) black beans straightforward recipe better 1 can (14'12 ounces) fat-free chicken broth than any we've tasted to 1 can(151/4ounces) corn kernels, drained 1 can(141/2ounces) Mexican-style stewed tomatoes 3 bay leaves 1 teaspoon bottled minced garlic date.

2. Add the garlic and broth, and raise the heat to high. Add the bouillon cube, cover the pot, and bring the broth to a boil. Uncover to add the Worcestershire, basil, and black pepper, and immediately re-cover after each addition. 3. While the broth is coming to a boil, drain and rinse the peas. Set aside. Uncover the pot, add the rice, and stir. Cover again, reduce the heat to medium, and let the rice cook until the broth is just absorbed, about 8 minutes. Add the tomatoes and drained peas and stir to mix.

Cut the sausage into 4 pieces, and cut the cabbage into 4 wedges. Remove the outer leaves and core from each quarter. 3. When the water is boiling, place the potatoes, cut side down, in a single layer in the pot. Lay the sausage pieces on top of the potatoes and place the cabbage wedges on the very top. Cover the pot and cook at a rolling boil for 15 minutes, or until the pota­ toes are tender. 4. Meanwhile, make the Mustard Butter Sauce (if using). 5. Remove the pot from the heat. Using a slotted spoon, divide the cabbage wedges, sausage pieces, and potatoes among four serving bowls.

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