Comments for Chef Pablo's Restaurant Recipes http://restaurantrecipesbook.com Restaurant Recipes from KFC, Red Lobster, Olive Garden, and more Sun, 13 May 2012 16:00:14 +0000 hourly 1 http://wordpress.org/?v=3.3.2 Comment on Olive Garden™ Tiramisu Recipe by Chef Pablo http://restaurantrecipesbook.com/olive-garden-tiramisu-recipe/comment-page-1/#comment-2838 Chef Pablo Sun, 13 May 2012 16:00:14 +0000 http://restaurantrecipesbook.com/?p=92#comment-2838 Wow, thanks Jessica! I'm going to try it out next time I head to Costco. Love to know if others like it as much. Wow, thanks Jessica! I’m going to try it out next time I head to Costco. Love to know if others like it as much.

]]> Comment on Outback Steakhouse Bushman Bread Recipe by Chef Pablo http://restaurantrecipesbook.com/outback-steakhouse-bushman-bread-recipe/comment-page-2/#comment-2837 Chef Pablo Sun, 13 May 2012 15:59:24 +0000 http://restaurantrecipesbook.com/?p=346#comment-2837 That was the old recipe. It really wasn't as good as this new improved one. A lot of people didn't like. I'm going to put it back up so people who did like it can use it. I'd encourage you to try this one out. That was the old recipe. It really wasn’t as good as this new improved one. A lot of people didn’t like. I’m going to put it back up so people who did like it can use it. I’d encourage you to try this one out.

]]> Comment on Outback Steakhouse Bushman Bread Recipe by Jenny Downs http://restaurantrecipesbook.com/outback-steakhouse-bushman-bread-recipe/comment-page-2/#comment-2833 Jenny Downs Sat, 12 May 2012 20:49:40 +0000 http://restaurantrecipesbook.com/?p=346#comment-2833 The receipe I see has no molasses or rye flower listed. Is there another recipe? The receipe I see has no molasses or rye flower listed. Is there another recipe?

]]> Comment on The Cheesecake Factory™ Pasta Da Vinci Recipe by Cameron http://restaurantrecipesbook.com/the-cheesecake-factory-pasta-da-vinci-recipe/comment-page-1/#comment-2829 Cameron Fri, 11 May 2012 14:18:58 +0000 http://restaurantrecipesbook.com/?p=400#comment-2829 Just as a added note. My Madeira is a white, and only a cooking wine at that. Tasted amazing. You will NOT be disappointed. Of course, there is $16 a bottle Madeira, but a $5 a bottle, wasn't a let down at all. Thanks Just as a added note. My Madeira is a white, and only a cooking wine at that. Tasted amazing. You will NOT be disappointed. Of course, there is $16 a bottle Madeira, but a $5 a bottle, wasn’t a let down at all. Thanks

]]> Comment on The Cheesecake Factory™ Pasta Da Vinci Recipe by Cameron http://restaurantrecipesbook.com/the-cheesecake-factory-pasta-da-vinci-recipe/comment-page-1/#comment-2828 Cameron Fri, 11 May 2012 14:15:52 +0000 http://restaurantrecipesbook.com/?p=400#comment-2828 Cheesecake Factory Pasta Di Vinci Ingredients: (per serving) 5½oz. Chicken – Cut into bite-size pieces 3 oz. Baby Bella Mushrooms, 1 oz. Shitake 1/4 cup Madeira wine 1/4 cup Chicken Stock 8 oz. Angel Hair Pasta 2 oz. Red Onion (approx. 1/4 of onion) - Chopped (pre-caramelized) 4 oz. Heavy Cream 1 tbsp. minced shallots 1/2 tbsp. minced Garlic 1 tbsp. Finely Chopped Parsley 1 tbsp. Flour 1 tsp. each Salt/Pepper, plus a sprinkle 1 tbsp. butter 2 Tbsps. Oil • Prepare reduction of Madeira/chicken stock, reduced down to half; enough make it into 2 oz. portions per serving. • Put 5 1/2oz chicken (cubed) into a mixing bowl and sprinkled with salt and pepper. Mix 1 tablespoon of flour into the bowl. • Heat oil in pan, THEN add chicken and cook a quarter of the way, on medium/ high heat. (enough to make the outside crispy) • Add 3 ounces of quartered button mushrooms and 1 oz. of chopped shitake mushrooms to chicken, cook until almost tender. You can lower heat to low/medium. • Add 2 ounces of caramelized onions, 1/2 tablespoon minced garlic and 1 tablespoon minced shallots. Continue to cook until everything is tender (do not burn garlic). • Add your 2 ounce portion (per serving) of Madeira / chicken stock reduction you made beforehand, add salt and pepper, and vigorously scrape the bottom of the pan with a rubber spatula as you simmer. (scrap up all the food stuck to the bottom of the pan and mix it in) • Add 4 ounces heavy cream immediately after scraping the pan and continue to spatula the sauce until darkish brown in color. • Add 1 tablespoon of finely chopped parsley. • Take off heat swirl in 1 tablespoon of butter. • Add 10 ounces your favorite pasta and enjoy. -I would like to thank “Your moms’ lover”, former chef of Cheesecake Factory for his insight. This recipe is nearly identical. Just ate there yesterday, and it tastes the same. Enjoy Cheesecake Factory Pasta Di Vinci
Ingredients: (per serving)
5½oz. Chicken – Cut into bite-size pieces
3 oz. Baby Bella Mushrooms, 1 oz. Shitake
1/4 cup Madeira wine
1/4 cup Chicken Stock
8 oz. Angel Hair Pasta
2 oz. Red Onion (approx. 1/4 of onion) – Chopped (pre-caramelized)
4 oz. Heavy Cream
1 tbsp. minced shallots
1/2 tbsp. minced Garlic
1 tbsp. Finely Chopped Parsley
1 tbsp. Flour
1 tsp. each Salt/Pepper, plus a sprinkle
1 tbsp. butter
2 Tbsps. Oil

• Prepare reduction of Madeira/chicken stock, reduced down to half; enough make it into 2 oz. portions per serving.
• Put 5 1/2oz chicken (cubed) into a mixing bowl and sprinkled with salt and pepper. Mix
1 tablespoon of flour into the bowl.
• Heat oil in pan, THEN add chicken and cook a quarter of the way, on medium/ high heat. (enough to make the outside crispy)
• Add 3 ounces of quartered button mushrooms and 1 oz. of chopped shitake mushrooms to chicken, cook until almost tender. You can lower heat to low/medium.
• Add 2 ounces of caramelized onions, 1/2 tablespoon minced garlic and 1 tablespoon minced shallots. Continue to cook until everything is tender (do not burn garlic).
• Add your 2 ounce portion (per serving) of Madeira / chicken stock reduction you made beforehand, add salt and pepper, and vigorously scrape the bottom of the pan with a rubber spatula as you simmer. (scrap up all the food stuck to the bottom of the pan and mix it in)
• Add 4 ounces heavy cream immediately after scraping the pan and continue to spatula the sauce until darkish brown in color.
• Add 1 tablespoon of finely chopped parsley.
• Take off heat swirl in 1 tablespoon of butter.
• Add 10 ounces your favorite pasta and enjoy.
-I would like to thank “Your moms’ lover”, former chef of Cheesecake Factory for his insight. This recipe is nearly identical. Just ate there yesterday, and it tastes the same.
Enjoy

]]> Comment on Olive Garden™ Tiramisu Recipe by Jessica http://restaurantrecipesbook.com/olive-garden-tiramisu-recipe/comment-page-1/#comment-2824 Jessica Fri, 11 May 2012 01:12:35 +0000 http://restaurantrecipesbook.com/?p=92#comment-2824 Just so you know, instead of making this (which is always nice) Cosco sells the exact Tiramsu in a box that Olive Garden sells. Its 100% the exact thing that my family has been drooling over for years! Its in the freezer section. Just so you know, instead of making this (which is always nice) Cosco sells the exact Tiramsu in a box that Olive Garden sells. Its 100% the exact thing that my family has been drooling over for years! Its in the freezer section.

]]> Comment on Chef Pablo’s Restaurant Quality Roast Turkey Recipe by Chef Pablo http://restaurantrecipesbook.com/chef-pablo%e2%80%99s-restaurant-quality-roast-turkey-recipe/comment-page-1/#comment-2782 Chef Pablo Tue, 01 May 2012 16:26:18 +0000 http://restaurantrecipesbook.com/?p=574#comment-2782 Nothing is going to substitute for brining the night before. This not only will "inject" flavor into the turkey, it helps to seal the juices in when you cook it. That's one of the main reasons for the process. The injected solution isn't going to make the skin the same. Nothing is going to substitute for brining the night before. This not only will “inject” flavor into the turkey, it helps to seal the juices in when you cook it. That’s one of the main reasons for the process. The injected solution isn’t going to make the skin the same.

]]> Comment on Chef Pablo’s Restaurant Quality Roast Turkey Recipe by Bobbyq http://restaurantrecipesbook.com/chef-pablo%e2%80%99s-restaurant-quality-roast-turkey-recipe/comment-page-1/#comment-2746 Bobbyq Fri, 24 Feb 2012 00:49:45 +0000 http://restaurantrecipesbook.com/?p=574#comment-2746 Most frozen turkeys already have a solution injected into them before freezing. How will the brining process affect the already brined, i.e. injected turkey? Most frozen turkeys already have a solution injected into them before freezing. How will the brining process affect the already brined, i.e. injected turkey?

]]> Comment on Outback Steakhouse™ Potato Soup Recipe by Kerry http://restaurantrecipesbook.com/outback-steakhouse-potato-soup-recipe/comment-page-2/#comment-2574 Kerry Sun, 22 Jan 2012 03:37:57 +0000 http://restaurantrecipesbook.com/?p=343#comment-2574 I made this recipe today and it turned out great. I added some bacon and shredded cheese while cooking and it added some extra flavor. I baked the potatoes with the skins on and I think it was better that way rather than boiling the potatoes. Great flavor! I made this recipe today and it turned out great. I added some bacon and shredded cheese while cooking and it added some extra flavor. I baked the potatoes with the skins on and I think it was better that way rather than boiling the potatoes. Great flavor!

]]> Comment on Outback Steakhouse Bushman Bread Recipe by Pat http://restaurantrecipesbook.com/outback-steakhouse-bushman-bread-recipe/comment-page-2/#comment-2573 Pat Fri, 20 Jan 2012 17:33:25 +0000 http://restaurantrecipesbook.com/?p=346#comment-2573 I have made the bread several times. Turns out perfect everytime, just like at the Outback steakhouse. I have made the bread several times. Turns out perfect everytime, just like at the Outback steakhouse.

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