Recipes - CopyCat Recipes
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R (continued)
7. Red Lobster's Crab Au Gratin
8 tablespoons (1 stick) butter
1/2 cup onion, minced
2 tablespoons all−purpose flour
1 cup milk, scalded
1/2 teaspoon salt
dash of white pepper
1/4 cup sherry
12 ounce crabmeat
1 cup crackers, finely crumbled
1/2 cup cheddar cheese, finely grated
Crumble crackers between waxed paper with a rolling pin. Reserve just enough crumbs and cheese to top the casserole. Melt 4 tablespoons of the butter in a large heavy skillet. Add onion and saut for about 5minutes or until golden. Slowly add flour, stirring constantly over low heat. When flour is blended, gradually add hot milk (scalded) and blend with a whip.
Continue stirring over low heat until the sauce begins to thicken. Add salt, pepper, and sherry, and continue stirring in a bowl. Mix crab meat, sauce, and the extra cracker crumbs and cheese. Place in a lightly greased baking dish. Sprinkle reserved cracker crumbs and cheese on the top of the casserole. Dot the top with the remaining 4 tablespoons butter. Bake uncovered at 350F for about 15minutes or until the top is golden brown
8. Red Lobster's Crab Stuffed Mushrooms
1 pound fresh mushrooms, approximately 35−40
1/4 cup celery, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons red bell pepper, finely chopped
1/2 pound crab claw meat
2 cups oyster crackers crushed
1/2 cup cheddar cheese, shredded
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon black pepper, ground
1/4 teaspoon salt
1 egg
1/2 cup water
6 white cheddar cheese, slices
Preheat oven to 400 degrees. Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator. While vegetables cool, wash mushrooms and remove stems. Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere. Combine the sauteed vegetables, choppedmushroom stems, and all other ingredients (except cheese slices) and mix well. Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each). Spoon 1 teaspoon of stuffing into each mushroom. Cover with sliced cheese. Bake in oven for 12−15minutes until cheese is lightly browned.
9. Red Lobster's Shrimp Diabloxbitm
3 lb. Large Uncooked Shrimp In the Shells (no heads)
Milk
1/2 lb. Unsalted Butter
1 Jar Kraft BBQ Sauce
1/2 Cup Ketchup
1 Tablespoon Fresh Ground Pepper
1/4 Cup Frank's Red Hot Sauce
Wash shrimp in cool water and remove heads if needed.
Soak shrimp in milk overnight.
Mix all sauce ingredients in a sauce pan and stir until boiling. Remove from heat and refrigerate for at least four hours. Drain milk from shrimp, place them in a baking pan, and cover evenly with the sauce. Let stand 1 hour. Bake uncovered in preheated oven (450F) for 15 minutes
(less time for smaller shrimp)....
10. Red Lobster's Ultimate Fondueitm
1 cup velveeta, cubed
1 cup swiss cheese in small pieces
1 can Campbell's condensed cream of shrimp soup
1 cup milk
1/2 teaspoon cayenne
1/2 teapsoon paprika
1 broiled lobster tail (or 1 1/2 cups imitation) – chopped
Combine everything but the lobster in a medium saucepan and cook over low heat untilmelted, stirring occasionally.When melted, stir in the lobster meat. Garnish with diced red pepper, if desired, and serve with french bread.
11. Reese's Peanut Butter Cups
6 oz. Pkg semi sweet chocolate chips
4 Nestles milk chocolate bars
1 1/4 cups Peanut butter
Put chocolate chips, chocolate bars, and 1/4 c peanut butter in top of double boiler over HOT, not boiling water, stirring till smooth. Use smallmuffin tin liners, or cut regular cupcake liners down to a 1" depth. Spoon HALF of the chocolatemixture equally into the liners. Melt the rest of the peanut butter over hot water, and spoon this equally over the chocolate layer. Top with remaining chocolate. Refrigerate to allow cups to set up before serving. Makes: 24 tiny/12 large
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