's Dining Out At Home Cookbook: Recipes for the Most Delicious Dishes from America's Most Popular Restaurants's Dining Out At Home Cookbook: Recipes for the Most Delicious Dishes from America's Most Popular Restaurants

Stephanie Manley

Language: English

Pages: 181

ISBN: 1569757828

Format: PDF / Kindle (mobi) / ePub

The most widely loved dishes from everyone's favorite restaurants are now as close as the kitchen. This book presents the most popular of's taste-tested, chef-approved "copycat" recipes for delicious drinks, awesome appetizers, mouthwatering main courses, and scrumptious desserts. With its easy-to-follow format and clear instructions, this book is accessible to even novice cooks, letting anyone amaze their friends, families, and dates with perfectly reproduced dishes. There's no more arguing about where to go for dinner: husbands can enjoy an Alice Springs Chicken and Bloomin' Onion from Outback Steakhouse, while picky kids wolf down Chili Cheese Frito Wraps as if they were parked outside a Sonic. This book covers it all, from having friends over for a happy hour with mozzarella sticks, sliders, and margaritas just like they serve at T.G.I. Friday's to winning his heart with dinner-date classics like the Olive Garden's Chicken Alfredo or the Cheesecake Factory's Madeira Chicken.



















Bake for 35 to 40 minutes. The crumbs will turn a golden yellow. Serve with a side of country green beans or a salad for a hearty meal. YIELD: 8 SERVINGS’s CRACKER BARREL OLD COUNTRY STORE® Chicken Tenders We all loved the family favorites we had when we were growing up, and who captures them better than Cracker Barrel®? This recipe gives you the restaurant taste without having to leave home. You can pick up chicken tenderloins at the grocery store, or even at most

gallon vanilla ice cream 1 (16-ounce) jar chocolate fudge topping 1 (16-ounce) jar caramel topping The real secret to this recipe is keeping everything as cold as possible. Start the recipe the night before by placing the pie crust, Heath bits, and chocolate chips in the freezer. The next day, finely chop the frozen Heath bits in a food processor, then, in a separate batch, finely chop the frozen chocolate chips. Put the pieces back in the freezer. Soften the ice cream just until it’s

30 seconds or until golden brown, turn over, and repeat. When both sides are brown, take the tortillas out and place them on paper towels to drain. Repeat with the remaining tortillas. While the tortillas are draining, liberally sprinkle them with the cinnamon and sugar mixture. These are really great with honey. YIELD: 5 SERVINGS’s White Chocolate Oreos® You will see these in the grocery store around Christmas. They come in boxes that are specially wrapped and

frosting with cream cheese, butter, and vanilla, just like Cinnabon® does. Please note that the key to this delightful frosting is whipping it for at least 12 minutes, so be prepared to sign someone up for mixer duty—not that it should be that hard! 1 pound margarine 2 (8-ounce) packages cream cheese 2 pounds (about 8 cups unsifted) powdered sugar 2 teaspoons lemon juice or 1 teaspoon lemon extract 2 teaspoons vanilla extract Allow the margarine and cream cheese to reach room

Gallo Pico de gallo is a wonderful accompaniment to many dishes because it’s low in fat and can be made spicy or mild. You can use this relish on quesadillas, eggs, tacos, or you may want to serve it with corn chips. 3 cups diced tomatoes 1 cup diced onion 2 tablespoons finely diced jalapeño peppers 1/2 cup minced cilantro 2 teaspoons salt 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1 tablespoon lemon juice If you want a less-spicy salsa, remove the seeds from the

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