While visiting family in the Fargo area Memorial Day weekend, we put in an order at Olive Garden. I was anticipating my favorite pasta, capellini pomodoro, but was told it was no longer on the menu. But, with the help of an online recipe from copykat.com and a manager who remembered the dish, I was able to recreate it under the “make your own pasta” option.
Anyone who is missing a favorite dish that is no longer on the restaurant menu or who wants to make a favorite at home can most likely find it on the Copy Kat website, which includes menu items from Olive Garden, Cracker Barrel, Outback Steakhouse, Starbucks, McDonalds and more.
Olive Garden Capellini Pomodoro
12 oz. capellini pasta cooked
1/3 cup extra virgin olive oil
2 tsp. minced garlic
2 pounds plum tomatoes seeded and diced
1/4 tsp. pepper
1 oz. basil leaves minced
3 oz. Parmesan cheese
Prepare pasta according to the package instructions. Heat the olive oil, add the garlic, and cook until it turns white.
Add the tomatoes and pepper and heat thoroughly (about 2-3 minutes), stirring constantly (tomatoes should not lose their shape). Remove from the heat.
Transfer the hot, cooked pasta into a large bowl. Gently toss the pasta with the tomato mixture, the basil, and half of the parmesan cheese. Serve immediately and pass the remaining parmesan.
Cracker Barrel Hashbrown Casserole
Non-stick cooking spray
2 lbs. hashbrowns
salt and pepper
4 oz. butter
1/2 cup minced onion
8 oz. sour cream
10.75 oz. condensed cream of chicken soup
2 cups shredded Cheddar cheese or Colby cheese
Preheat the oven to 350 degrees F. Grease a 9 x 13-inch baking pan.Spread the hashbrown potatoes in the pan. Season with salt and pepper.
Melt the butter in a medium bowl in the microwave. Add the onions, sour cream, and soup to the melted butter and mix together. Pour the soup mixture over the potatoes.Sprinkle the cheese on top. Bake for 45 minutes, or until all is completely warm and the cheese begins to melt.
Outback Steakhouse Alice Springs Quesadillas
2 Tbsp. mayonnaise
1 Tbsp. Dijon mustard
2 tsp. honey
4 oz. chicken breast
2 tsp. butter plus 1/2 tsp. for the skillet (or use nonstick spray)
2 oz. baby portabella mushrooms sliced
1/2 tsp. garlic salt
1/4 tsp. parsley chopped
4 flour tortillas
3 oz. Colby jack cheese, shredded
4 slices bacon cooked crisp
Prepare the honey mustard by combining the mayonnaise, mustard, and honey in a small bowl. Mix well and set aside.
To grill the chicken breast, season it with salt and pepper. Heat a grill to 350 degrees. Brush chicken breast with vegetable oil and grill it for 4 to 5 minutes on each side or until chicken breast is fully done. If a grill is not available, use a skillet. Slice the chicken breast on the diagonal into short slices about 1/4 inch thick and set aside.Use nonstick spray or about ½ teaspoon butter to coat the surface of a skillet.
Saute the mushrooms, 2 teaspoons of butter, garlic salt, and parsley in a skillet over medium-high heat. Cook the mushrooms quickly until brown on the outside, about 2 minutes. Transfer to a bowl. Sprinkle half of each of the cheese, mushrooms, chicken, and bacon on a tortilla. Top with another tortilla and cook for 2 to 3 minutes in the skillet. Flip the quesadilla very carefully and cook for another 2 to 3 minutes. Repeat with the remaining 2 tortillas. Use a pizza cutter to cut each quesadilla into quarters. Serve with honey mustard sauce or pico de gallo.
Copycat Starbucks Caramel Frappuccino
1 cup coffee, cooled
1 cup dairy, almond or cashew milk
2 Tbsp. caramel syrup
1-2 cups ice (more ice makes it less thick)
2 Tbsp. whipped cream
1 Tbsp. caramel sauce for topping
Place the coffee and milk in the blender first. Add the caramel syrup and then the ice. Blend until smooth. Drizzle caramel down the glass before pouring in the frappuccino. Top with whipped cream and caramel sauce.
Readers are invited to submit four to five of their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to firstname.lastname@example.org and they may appear in a future issue