Copy Cat ~ Olive Garden Tiramisu

Copy Cat ~ Olive Garden Tiramisu

INGREDIENTS:

3 egg yolks
1/4 cup whole milk
1 cup grandulated sugar
3 cups mascarpone cheese (this is an Italian cream cheese)
8 ounces cream cheese
1/4 teaspoon vanilla extract
20 – 24 lady fingers
1/4 cup cold espresso
1/4 cup Kahlua coffee liqueur
2 teaspoons cocoa powder

DIRECTIONS:

Fill a medium saucepan halfway with water and bring it to a boil over medium/high heat, then reduce heat so that the water is simmering.Whisk egg yolks, milk and sugar together in a medium metal bowl, then place the bowl on top of the saucepan (you can also use a double boiler for this step). Stir the mixture often for ten minutes. After the sugar dissolves the mixture should begin to thicken and turn light yellow. Remove it from the heat to cool.

Use an to combine mascarpone, cream cheese and vanilla in a large bowl. Mix until mostly creamy, but with a few small chunks remaining.

Add egg yolk mixture to the cheese mixture and mix just until well-combined.

Combine espresso and Kahlua in a small bowl. Pour this mixture onto a dinner plate. 

One-by-one touch the bottom of each lady finger in the espresso. The lady finger will quickly soak up the espresso/Kahlua mixture, but you don’t want the lady finger soaked — just a dab will get the job done. The top half of each lady finger should still be dry.

Arrange the soaked lady fingers side-by-side on the bottom of an 8×8-inch serving dish or baking pan.

Spoon about half of the cheese mixture over the lady fingers, then add another layer of soaked lady fingers on top of the cheese mixture.

Spoon the remaining cheese mixture over the second layer of lady fingers and spread it evenly.

Put two teaspoons of cocoa powder in a tight-mesh strainer and gently tap the side of the strainer to add an even dusting of cocoa powder over the top of the dessert.

Cover and chill for several hours. To serve, slice the dessert twice across and down creating 9 even portions 

Enjoy!

Crab Linguine Alfredo ~ (Red Lobster Copy Cat)

Red Lobster Copy Cat - Crab Linguine Alfredo (Serves 1)

Sweet crabmeat tossed in Parmesan cream sauce with linguine. A pinch of cayenne pepper gives this dish a little extra zip.

Ingredients:

1 teaspoon butter

1 teaspoon all-purpose flour

1/2 cup half-and-half, plus more as needed

6 ounces snow crab meat, cut into chunks

3 tables spoons grated Parmesan cheese, plus extra for serving

Sal and white pepper

Pinch of cayenne pepper

4 ounces linguine pasta

Preparation: 

In a small sauce, melt the butter and whisk in the flour, stirring constantly, until the mixture is smooth. Add the half-and-half and simmer for about 5 minutes

Add the crabmeat and the 2 tablespoons Parmesan and stir to combine well. Season with salt and white pepper and a pinch of cayenne. Stir and let simmer for 2 minutes. If the sauce get to think, thin it with a little more half-and-half.

Toss the cooked pasta with the crab sauce. Serve the pasta in a warmed bowl and finish with a little more Parmesan cheese.

Bon Appetit!!

P.S. ~ If you have some great ideas for improving this recipe or adding to it please comment! Thanks!

Bourbon Street Steak ~ (Applebee's Copy Cat)

Applebee's Copy Cat - Bourbon Street Steak (Serves 4)

A juicy tender steak with the zing of Cajun spices, topped with sauteed mushrooms and onions. 

Ingredients:

1/2 cup steak sauce

1/4 cup bourbon

2 Teaspoons Cajun Seasoning (extra as needed)

1 tablespoon honey

2 teaspoons yellow mustard

4 - 10 oz beef rib steaks, round steaks or chuck steaks

Sauteed mushrooms and onion, for steak topping

Preparation:

Make a marinade by mixing the steak sauce, bourbon, the 2 teaspoons of Cajun seasoning, the honey and mustard. A1 is the usual favorite for steak sauce, and you can use whiskey or brandy in place of the bourbon if you prefer. Put the steaks in a resealable bag with the marinade and give them a quick massage, making sure the marinade is evenly distributed. Let the steaks sit for at least 4 hours in the fridge (marinating overnight will enhance the flavors and tenderize the meat).

When you are ready to cook the steaks, preheat the broiler or light a charcoal grill. Line the broiler pan with foil or put a drip pan under the grate to catch the juices.

Remove the steaks from the marinade and drain them well. Season both sides of the meat with Cajun seasoning and discard the marinade. Broil or grill at medium-high heat until the steaks are lightly charred on one side, then turn over and finish cooking. Remove the steak to a warmed platter and let them sit for 2 to 3 minutes. Be sure to save an juices that collect on the platter to pour over the steaks.

Serve your steaks topped with the sauteed mushrooms and onion, plus any reserved juices from the steak platter.

Bon Appetit!!


P.S. ~ If you have some great ideas for improving this recipe or adding to it please comment! Thanks!