Filed under Cooking, Recipes, restaurant copy cat recipe
Copy Cat Recipie: Cinnabon
These delicious treats are a near perfect copy cat recipie of the infamous cinnabon.
They do take a little while to make but the results are delectable.
For the dough you will need the following:
Dry ingredients:
4 cups bread flour
1 box instant vanilla pudding
1/2 teaspoon salt
1 tablespoon sugar
2 1/2 teaspoons yeast
Wet ingredients:
1 cup milk
1 egg, beaten
4 tablespoons melted butter
4 tablespoons water
For the filling:
1 cup brown sugar
1/2 cup butter, softened
2 teaspoons cinnamon
These last 2 are up to you if you don’t like em don’t add em
1/4 cup raisins
1/4 cup chopped walnuts
1. Add all the all dry dough ingredients to a large mixing bowl.
2. Mix to combine thoroughly
3. Now add your wet ingredients to the flour mixture and mix well.
4. Once the dough forms knead for 5 mins then cover and set aside in a warm place to rise.
5. When the dough has doubled in size, knead enough to punch down and roll to 17X10.
6. In a separate bowl combine the softened butter, cinnamon and sugar. Mix well till it is easily spreadable.
7. Spread the mixture over the rolled out dough. A rubber or silcone spatula work best as they don’t stick. Be sure to get as close to the edge of the dough as you can.
9. Sprinkle nuts or raisins over dough if you are using them.
10. Roll the dough into a log. Make sure it is fairly tight.
11. Slice up the log into 1″ thick slices.
12. put the slices into a greased baking pan with the sliced edges down.
13. Cover and put in a warm place to let rise till they double in size.
14. Once they have doubled in size. Uncover and Bake at 350 for 15-20 minutes.
15. When the rolls are done top with frosting of your choice.
Filed under Cooking, Recipes, restaurant copy cat recipe
Copy Cat Recipe: Boston Market Meatloaf
This recipe takes about 1 1/2 hours to make.
1 1/2 lbs lean ground sirloin
1 cup tomato sauce
1 1/2 tablespoons bbq sauce
1 clove of garlic finely chopped
1/2 medium onion finely chopped
1 tablespoon sugar
6 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1. Preheat oven to 400?F.
2. Combine the bbq sauce, tomato sauce and sugar in a small saucepan.
3. Heat the mixture over medium heat, stir frequently this mixture
can burn easily. Remove from heat oven it begins to bubble.
4. In a large mixing bowl. Add your meat, tomato sause, chopped
onion and garlic. Keep a small amount of the tomato sause aside for
later (1/4 cup is lots)
5. Mix the above till it is all well integrated. Hands work best
for this but a large wooden spoon works too
6. Add the flour, salt, ground pepper.
7. Again use your hands to work the spices and flour into the meat mix.
8. Take the finished meat mixture and drop it in a loaf pan. The 2
piece pan with slots on the botom is ideal as the fat can drain away.
9. Cover the pan with foil and place it into your 400?F oven for 30 minutes.
10. Remove the pan from the oven after 30 minutes and run a knife
around the sides (to prevent sticking) Also if not using meatloaf pan
drain the excess fat away.
11. Take the knife and while still in the pan cut the meatloaf into
6-8 slices. This helps it cook through more evenly.
12. Get the tomato sause you put aside earlier and pour it over the
meatloaf. No need to spread it around just let it run over the meat.
13. Back in the oven for 25-30 more minutes uncovered.
14. remove and let the meatloaf rest for 5-10 minutes. This is
hardest part of the recipe but one of the most important. Resting the
meatloaf lets the juices go back into the meat resulting in a moister
meatloaf.
Filed under Cooking, Recipes, restaurant copy cat recipe
Copy Cat Recipe: Olive garden 5 Cheese Lasagna
Its gonna take about 2 hours to make all told, half that being the
baking time. But its darn good and well worth the effort. This should
serve 8-9 but at my house its more like myself and whoever manages to
get there before I do!
Here is what you will need:
1 cup of lasagna noodles, spinach noodles are great if you can find them.
4 cups of shredded mozzarella
1/2 cup fontina cheese
2 cups Parmesan cheese (half for the filling and half to go on top
just before you cook)
Marinara sauce to taste (preggo or ragu works fine for this)
For the filling:
3 eggs
1/4 cup of sun dried tomatoes (in oil)
3 1/2 cups of ricotta cheese
1/2 cup of romano cheese
1 tablespoon of garlic chopped fine
1/2 teaspoon of salt
1 teaspoon of pepper
For the sauce:
1/4 cup butter
1/4 cup flour
2 cups of milk
Ok so here’s how to put it together:
1. Melt the butter over medium heat in a heavy saucepan.
2. Add the flour and stir till well blended; cook until frothy and
light brown Tip: don’t let it brown too much or the sauce will not
thicken properly (more brown = less thickening power but more flavor)
3. Add the milk, stirring constantly with a whisk until the mixture
comes to a simmer.
4. Cook until thickened (3-4 minutes) don’t forget to stir! This will
scorch very easily.
5. Remove from heat and chill it in the fridge while we make the rest
of the dish.
6. In a large mixing bowl add the romano, ricotta and half of the
parmesan cheese
7. Drain the oil and finely chop the tomatoes.
8. Chop up the garlic.
9. Add the tomatoes and garlic to the cheese mixture.
10. Add 1 and 1/2 cups of the chilled cream sauce and mix it until well blended.
11. Put it in the fridge to chill, reserving 1/2-cup for later use.
12. Cook your lasagna noodles as the package directs you to.
13. Now is a good time to preheat your oven to 350F
14. Once the lasagna has finished place a slightly overlapping layer
in a 9×13 lightly oiled baking dish make sure it is about 2 inches
deep or more.
15. Spread 1 1/2 cups cheese filling over noodles. Sprinkle with 1 cup
of mozzarella and half of the fontina cheese.
16. Add another layer of pasta and cheese then top with remaining
three lasagna noodles.
17. Spread 1/2 cup of the reserved cream sauce over the top then
sprinkle the remaining parmesan and cover lightly with foil.
18. Bake for 1 hour at 350F.
19. In the last 10 mins remove the foil so the cheese will brown up a bit.
Comments (0) Posted by epicurean on Tuesday, April 29th, 2008
