Monday, May 08, 2006

Outback Steakhouse® Sydney’s Sinful Sundae®

Outback Steakhouse® Sydney’s Sinful Sundae®
Copycat Restaurant Recipe
1 serving


Menu Description - “‘Ava go at it. Vanilla ice cream rolled in toasted coconut, covered in chocolate sauce and topped with whipped cream.”

Sundae
1 cup shredded sweetened coconut, toasted
large scoop vanilla ice cream
2 tablespoons chocolate sauce
2 strawberries
whipped cream

Preparation:
Chill bowl, cream and beaters that you will be using to make whipped cream.
Toast coconut. To toast coconut, spread on shallow cookie sheet and toast in 325 degree F oven for 8 to 10 minutes or until lightly browned, checking often to prevent burning.
Allow to cool completely.
Make chocolate sauce from the Red Lobster® Fudge Overboard® recipe.
Make whipped cream from recipe below when ready to use. Form a large ice cream scoop with an ice cream scooper. Freeze ice cream scoop(s) for 15 minutes if needed. Then roll ice cream scoop in toasted coconut, pressing gently on ice cream. Freeze coconut - ice cream scoop till ready to use. Place in an ice cream dish. Quarter one strawberry lengthwise; place around ice cream scoop. Heat chocolate sauce in microwave. Drizzle chocolate sauce over ice cream scoop. Place a large portion of whipped cream over ice cream using an ice cream scooper. Place a strawberry on top of dessert.

Whipped Cream
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla

Preparation:
Chill the bowl, cream and beaters before starting. Make whipped cream using a mixer on high speed. Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Do not over whip. Refrigerate.

Tip: Dollops of whipped cream can be frozen on waxed paper, stored in a container. Thaw dollops before using.


O’Charley’s® Ooey Gooey Caramel Pie

O’Charley’s® Ooey Gooey Caramel Pie
Copycat Restaurant Recipe
9 servings


Menu Description - “Our specialty! Graham cracker crust filled with creamy caramel and topped with whipped topping, chocolate chips and pecans.”

Caramel Pie
10 inch graham cracker pie shell
36 individually wrapped caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup brown sugar
3 eggs
½ teaspoon vanilla extract
1/4 teaspoon salt

Preparation:
Preheat the oven to 350 degrees F. In a medium saucepan, combine caramels, butter and milk. Cook over low heat. Do not stir with a plastic spoon. Stir frequently until mixture is smooth. Remove from heat.
In a large bowl, combine sugar, eggs, vanilla, and salt.
Gradually add the caramel mixture. Stir well.
Pour mixture into pie crust. Bake for 45 minutes. Remove from oven. Refrigerate. Follow next two steps right before serving slices.

Whipped Topping
7 ounce can Reddi whip®

Preparation:
Place a single layer of Reddi whip® topping over each pie slice when it is served. Placing whipped topping on the pie before serving time will result in the whipped topping melting before it is needed.

Toppings
2 tablespoons mini chocolate chips
2 tablespoons pecan chips

Preparation:
Place each topping in separate bowls. Sprinkle each topping over whipped topping evenly and sparingly.

Tip: To slow down the browning of a pie during baking, wrap strips of aluminum foil around the edge of the pie. Use this technique to prevent an extra golden brown crust.


None Such Place French Silk Pie

None Such Place French Silk Pie
Copycat Restaurant Recipe
6 servings


None Such Place is an upscale restaurant located in Richmond, Virginia.

French Silk Pie
½ cup butter, softened
3/4 cup white sugar
2 squares Bakers® unsweetened chocolate, melted
1 teaspoon vanilla
2 eggs
1 (9 inch) pastry pie shell, baked

Preparation:
Cream butter and sugar in a bowl for mixer. Add melted chocolate and vanilla. Add 1 egg and beat 5 minutes at medium speed in mixer. Add second egg. Beat another 5 minutes. Pour into a cooled baked pie shell and refrigerate.


The American Cafe® Peanut Butter Ice Cream Pie

The American Cafe® Peanut Butter Ice Cream Pie
Copycat Restaurant Recipe
9 servings


Menu Description - “Our signature peanut butter ice cream pie chock-full of Reese’s® peanut butter crumbles in a graham cracker crust with chocolate syrup.”

Peanut Butter Ice Cream Pie
Breyers® REESE’S® Peanut Butter Cups™ Ice Cream
15 Reese’s® Peanut Butter Cups™
9" Graham Cracker Pie Shell
Hershey’s® Chocolate Syrup

Preparation:
First chop 6 Reese’s® peanut butter cups™ into crumbles. Scoop ice-cream with a large spoon into pie shell. (If ice-cream is frozen, let it set out for 10 minutes or microwave it for 8 seconds in its container.) Periodically pat down with spoon or spatula. When you are finished filling the pie shell with ice-cream, smooth the top of the pie with a spatula to give it a smooth appearance. Then sprinkle chopped Reese’s® crumbles over the pie evenly. Then wedge 9 whole Reese’s® peanut butter cups™ into the edge of the pie leaving about a half inch of space between each one. Cover with saran wrap and place in pie container. Freeze. Cut a slice, place on a plate and drizzle with Hershey’s® syrup. Serve immediately.


Benihana® Banana Tempura

Benihana® Banana Tempura
Copycat Restaurant recipe
4 servings


Menu Description - “After a hearty Teppanyaki meal, nothing helps to cleanse the pallet like a banana tempura!”

Banana Tempura
1 egg
1 cup ice water
2 cups flour, divided
vegetable oil
4 bananas
4 scoops of vanilla or strawberry ice cream
½ cup honey (optional)

Preparation:
Heat oil to 375 degrees F in fryer. Heat honey in saucepan or microwave until liquid and hot. Peel the bananas. Cut bananas into 1 inch pieces. Beat egg in a bowl. Add ice water to the bowl. Add one cup flour to the bowl and mix very lightly. Place one cup flour on a plate. Dredge banana
pieces in flour; shake off excess. Next, lightly dip banana pieces in batter. Carefully, place in the hot oil and fry until golden, about 2 minutes, turning as they cook. Drain on a rack or paper towels. Place banana pieces in dishes; drizzle with heated honey and serve with your choice of ice cream.

Tip: You can make vegetable and shrimp tempura with the batter and cooking instructions above. Prepare vegetables by cutting into 3/4 of an inch thickness. Cook vegetables first at 340 degrees F until brown. To prepare shrimp make a couple incisions on stomach side of each shrimp so it will stay straight. Pick it up by the tail and dip body into the batter. Then cook shrimp at 350 degrees F until brown. Serve with a tempura dipping sauce, soy sauce or plum sauce.

For more tips on making tempura visit: www.japanesefood.about.com


Red Lobster® Fudge Overboard®

Red Lobster® Fudge Overboard®
Copycat Restaurant Recipe
8 servings


Menu Description - “A warm chocolate-pecan brownie served with vanilla ice cream, topped with chocolate sauce & whipped cream.”

Pecan Brownies
13 x 9 family size package of brownie mix
egg (use the fewest number of egg(s) as required by package directions, too many eggs make brownies that taste like cake)
oil according to package directions
½ cup chopped pecans

Preparation:
Follow the directions of the brownie mix, then add ½ cup chopped pecans. Pour mixture into pan. Bake according to package directions.

Chocolate Sauce
4 unsweetened chocolate squares (Baker’s®)
½ cup butter
3 cups sugar
1 can (12 ounce) evaporated milk (Carnation®)
½ teaspoon salt

Preparation:
Melt chocolate and butter in a large, heavy saucepan over low heat, stirring constantly. Add sugar, 1 cup at a time, alternately with evaporated milk, beginning and ending with sugar; stir constantly over medium heat 5 minutes or until smooth. Stir in salt.

Whipped Cream
1 can of Reddi whip® whipped cream

Preparation:
You can microwave the brownie and chocolate sauce in separate dishes to make it hot for your dessert.
Place a scoop of ice cream over brownie after micro waving. Drizzle hot chocolate sauce over ice cream. Finish by topping with whipped cream.