Marinade and Sauce Copycat Recipe Secrets
Favorite Recipe Secrets - Marinade Secret Restaurant Recipes
Welcome America's Secret Recipes has an collection of marinade and sauce copycat restaurant recipes. Enhance your favorite meals with famous restaurant copycat recipe marinades and sauces. Marinade and sauce recipes from famous American restaurants. Big restaurants do everything they can to create signature marinades and sauces to offer guests. It is difficult to create signature marinades and sauces recipes that will distinguish restaurants from the rest of the competition. But that is exactly what the top restaurants do; spend time and money creating the perfect restaurant signature recipes. Home cooks and Chefs have provided restaurant copycat marinade and sauce recipes with the distinct tastes and flavors of Famous Restaurant Secret Recipes. Now you can enjoy top marinade and sauce copycat recipes from the comfort of your home. America's Secret Recipes has over 700 restaurant copycat recipes. Famous recipe secrets and favorite restaurant recipe secrets now revealed. Enhance your meals with secret recipe marinades and sauces. Disclaimer
Papa John's Garlic Sauce Copycat Recipe
Copycat Sauce Recipe - Marinade Secret Restaurant Recipes
Ingredients:
1/4 - 1/2 stick margarine or butter
1/2 Tablespoon Garlic powder
1/4 teaspoon salt
Method:
Melt butter in the microwave (about 30 seconds).
Put in salt and garlic powder (to taste).
Microwave for 5 seconds longer.
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Cooking Tip
Garlic Cooking Tips and Hints
Believe it or not, one raw garlic clove, finely minced or pressed
releases more flavor than a dozen cooked whole cloves.
When garlic cloves are cooked or baked whole, the flavor mellows
into a sweet, almost nutty flavor that hardly resembles any form of
pungency. This nutty flavor makes a surprisingly nice addition to
desserts, such as brownies or even ice cream.
Cooked, whole, unpierced cloves barely have any aroma at all, while
raw garlic is the strongest in flavor.
When sauteing garlic, be very careful not to burn it. The flavor
turns intensely bitter, and you'll have to start over.
Recipe & Cooking Tips provided by: America's Secret Recipes
Outback Steakhouse Marinade Copycat Recipe
Marinades Secret Restaurant Recipes
Ingredients
1 cup Scottish ale
2 teaspoons brown sugar
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1/4 teaspoon Accent Flavor Enhancer
Place your favorite cut of steak in a shallow pan and pour ale on
steak and marinate for 1 hour in refrigerator. Remove steak from
ale and mix dry ingredients together and rub steak on both sides.
Let marinate with dry ingredients for 1/2 hour.
Preheat a skillet or grill to med high heat add vegetable spray or
vegetable oil and braise to perfection.
Source: The Secret Recipe Forum
Posted by: Nebulized
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Olive Garden's Alfredo Sauce Copycat Recipes
Copycat Sauce Secret Restaurant Recipes
Ingredients
1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste
Procedures
HEAT milk and cream in a heavy bottom saucepan until it begins to
simmer. Turn off heat. Slowly whip in cheese, then remove from heat.
PLACE egg yolks in a separate bowl and slowly whip in a portion of
the hot milk and cream mixture. Slowly add egg yolk mixture back
into remaining cream mixture. Place back on very low heat and
continually stir until simmering. Take sauce off heat so it
thickens. (This will increase temperature of egg yolks, known as
tempering).
SEASON to taste with salt and black pepper. Serve over your
favorite pasta.
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
Source: Copycat Olive Garden America's Secret Recipes
Bull's Eye Barbecue Sauce Copycat Recipes
Copycat Sauce Secret Restaurant Recipes
Ingredients
1 cup Heinz Ketchup
6 tablespoons Lea & Perrins Worcestershire Sauce
4 tablespoons butter
3 tablespoons Distilled White Vinegar
1 tablespoon French's Yellow Mustard
3 tablespoons finely minced yellow onion
4 teaspoons Hickory Flavor Liquid Smoke
1/4 teaspoon Tabasco Sauce
1/2 cup Brown Sugar
1 tablespoon Granulated White Sugar
1 teaspoon table salt
Makes 2 cups of sauce.
Combine all ingredients in a 2-quart sauce pan. Mix well.
Simmer over very low heat for about 15-minutes, stirring
occasionally.
Store refrigerated in a sealed container. You can even refill an
old barbecue sauce bottle.
Source: The Secret Recipe Blog
Olive Garden's Beef Filets in Balsamic Sauce Copycat Recipes
Famous Restaurant Copycat Recipes - Sauce Secret Restaurant Recipes
Ingredients
4 Tbsp Extra Virgin Olive Oil
4 Tbsp Butter
1 Yellow onion, medium and sliced thin
pinch Salt
pinch Black pepper
1/2 cup(s) Dry white wine
1/2 cup(s) Marsala wine
1/2 cup(s) Beef broth
2 Tbsp Balsamic vinegar
6 Beef Tenderloin filets (6 oz each)
dash Parsley, finely chopped
6 Fresh rosemary sprigs
SAUCE PREPARATION
Heat oil and butter in large saute pan over medium heat. Add sliced
onions, salt, and pepper; cook 10 minutes or until carmelized
(softened and golden browned), stirring frequently.
Add wines, broth, vinegar and bring to a boil. Reduce heat and
simmer for 10-15 minutes or until sauce is reduced by half.
BEEF PREPARATION
Lightly rub filets with oil; season with salt and pepper. Grill to
preferred temperature.
Place onions and sauce on a platter and top with steaks. Garnish
with parsley and rosemary.
Source: The Secret Recipe Forum
Skirt Steak with Chimichurri Sauce from the Hudson River Cafe (NY)
New 5-Star Restaurant - Sauce Secret Restaurant Recipes
Ricardo Cardona, chef-partner at the Hudson River Cafe in Harlem,
won the 2007 Time Out New York Critic's Pick Best Bite Uptown - Way
Uptown, and was awarded two stars in "Crains." His food has won
recognition and praise both from critics and customers, who love
how he puts a new twist on Criollo-Latino cuisine.
This skirt steak recipe is quintessential Cardona: expertly
grilled, smartly presented, and accented with Argentina's favorite
sauce: chimichurri (which is as common in that country
as catsup is here.)
Ingredients:
For marinade:
1 cup vegetable oil
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon cumin
1 tablespoon fresh chopped garlic
4 tablespoons pureed, canned chipotle chiles
For steak:
2 pounds skirt steak
For chimichurri sauce:
3 cloves garlic, chopped
1 small onion, chopped
3/4 cup olive oil
Juice of 2 lemons
1 teaspoon chopped fresh parsley, no stems
Pinch of red pepper flakes
Salt and pepper to taste
Method:
Combine all marinade ingredients in large shallow bowl. Place meat
in marinade for 15 minutes. Prepare sauce by combining all
ingredients in a medium bowl. Heat an oiled, well-seasoned grill
over high heat until hot but not smoking. Grill steak, turning
occasionally, for about 2 minutes per side for thin pieces or 4 to
6 minutes per side for thicker pieces (medium-rare). Portion onto 4
dinner plates. Drizzle with the chimichurri sauce.
Serves 4
Source: NY Daily News/ Provided: America's Secret Recipes
Marinades, Sauces and Rubs
Marinades and Sauces Secret Restaurant Recipes
Marinades help prevent chicken from drying out during cooking and adds flavor. Marinade chicken in the refrigerator. Boneless and skinless chicken pieces marinade quickly from 15 to 120 minutes. Marinading is ancient art of tenderizing meat and improving flavor. Acids like vinegar or lemon juice are used in marinade tenderizers. Marinades for flavor vary from spicy, sour, sweet & sour, smoky and sour. Ingredients vary from hertbs, spices, vegetables, wine, soy sauce and a wide range of other ingredients.
When a marinade is designed as a tenderizer, it includes an acid like vinegar or lemon juice. The acid attacks the and softens fibrous connective tissue between the muscles, making the muscle less stringy. Acid penetration also flavors the meat. The longer meat is marinaded the more tender and flavored it become.
Flavorings in marinades vary widely. Flavoring can be spicy, bitter, sweet and sour, smokey, sweet or sour. Herbs and a wide array of ingredients can be used like, vegetables like garlic,fruit juices, soy sauce, yogurt, wine, sugar and a wide variety of ingredients. Basic marinades include: vinegar, olive oil, herbs, salt, and pepper,
Sauces and Basting:
Dipping sauces and basting are alternatives for adding flavor to chicken. Additionally, they preserve moisture and give your chicken an attractive appearance. Gravy, pan dripping (barbecue sauce), broth, melted butter, butter garlic sauce and etc are commonly used. Sauces can be garnished with frest herbs.
Rubs:
There are dry rubs and paste rubs. Rubs are a blend of seasoning. The blend can vary but generally the blends are coarse pepper (white/black), paprika, garlic powder and variety of herbs. Rubs add flavor, retains moisture (seals juices) and sometimes forms a crust. Paste rubs are held together by moisture (water, oil, soy sauce, worchester sauce or horseradish) and generally will add a crust to the chicken.
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