COPYCAT RECIPES : A SIMPLE COOKBOOK TO PREPARE FAMOUS RESTAURANT RECIPES AT HOME WITH LOW BUDGET, FROM BREAKFAST TO DINNER. INCLUDING TIPS TO PRESENT DISHES

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COPYCAT RECIPES A SIMPLE COOKBOOK TO PREPARE FAMOUS RESTAURANT RECIPES AT HOME WITH LOW BUDGET, FROM BREAKFAST TO DINNER. INCLUDING TIPS TO PRESENT DISHES

SUZANNE GREENE

Table of Contents Introduction Chapter 1. Tips for Presentation of Dishes Chapter 2. Copycat Breakfast Recipes 1. Porto's Guava Cheese Strudel 2. Sawmill Gravy & Biscuits 3. Starbucks' Spinach and Feta Breakfast Wraps 4. Blueberry Syrup 5. Cracker Barrel Fried Apples 6. Denny's Country Gravy 7. Macdonald's Griddle Breakfast Sandwich 8. Ihop's Banana Bread 9. Ihop's Healthy "Harvest Grain ‘N Nut" Pancakes 10. Copycat Power Breakfast Sandwich from Panera

Chapter 3. Copycat Appetizers 11. Feta and Greek Yogurt Dip 12. Eggplant and Olive Dip 13. Lemony Garlic and Sesame Hummus 14. Warm Lemon Rosemary Olives 15. Creamy Cucumbers 16. Roasted Veggie Hummus 17. Healthy Nachos 18. Jalapeno Boats 19. Greek Potatoes 20. Stuffed Celery Bites 21. Pesto-Stuffed Mushrooms 22. Squash Fries 23. Roasted Balsamic Beets 24. Fig Tapenade 25. Healthy Spiced Nuts 26. Low Carb Big Mac Bites 27. Keto Copycat Red Lobster Cheddar Bay Biscuits 28. Copycat Homemade Keto Bars 29. Keto Lemon Garlic Salmon with Leek Asparagus Ginger Sauté 30. Copycat Cauliflower Dip 31. Creamy Cucumber Salad 32. One-Bowl Keto Blueberry Muffins 33. Roasted Garlic Baba Ghanoush 34. Avocado and Lime Agua Fresca 35. Applebee's Chicken Wings 36. Quesadilla Explosion Salad 37. Chili's Salad 38. Chicken Enchilada Soup 39. Chicken Mushroom Soup

Chapter 4. Copycat Finger Food 40. Reese's Peanut Butter S 41. Loaded Potato Skins from TGI Friday’s 42. Apple Cheesecake 43. Triple Chocolate Meltdown 44. Chocolate Pecan Pie

Chapter 5. Copycat Pasta 45. Mediterranean’s Garlic, Oil and Hot Pepper Spaghetti 46. Mediterranean’s Carbonara Spaghetti 47. Mediterranean’s Bolognese Spaghetti 48. Mediterranean’s Gracie Spaghetti 49. Mediterranean’s Italian Pasta 50. Mediterranean’s Zucchini Carbonara Pasta 51. Mediterranean’s Fresh Pasta with Turnip Greens 52. Mediterranean’s Tomatoes and Mozzarella Pasta 53. Mediterranean’s Smoked Salmon Pasta 54. Mediterranean’s Mushroom and Yogurt Pasta 55. Mediterranean’s Treviso Fettuccine 56. Mediterranean’s Pesto Pasta 57. Mediterranean’s Vegetarian Pasta 58. Mediterranean’s Amatriciana Pasta 59. Olive Garden’s Pasta E Fagioli 60. Pesto Cavatappi from Noodles & Company 61. Cajun Chicken Pasta from Chili’s 62. Chow Mein from Panda Express 63. Rattlesnake Pasta from Pizzeria Uno 64. Boston Market Mac N’ Cheese 65. Macaroni Grill’s Pasta Milano 66. Olive Garden’s Fettuccine Alfredo 67. Red Lobster’s Shrimp Pasta 68. Longhorn Steakhouse’s Mac & Cheese

Chapter 6. Copycat Desserts 69. Maple Butter Blondie 70. Apple Chime Cheesecake 71. Chocolate Mousse Dessert Shooter 72. Cinnamon Apple Turnover 73. Cherry Chocolate Cobbler 74. Banana Pudding 75. Molten Chocolate Cake 76. Copycat York Peppermint Patties 77. Copycat Friendly's Peanut Butter Sauce 78. Chocolate Bread Pudding Recipe 79. Cheesecake Baileys 80. Chocolate Peanut Butter Pie 81. Chinese Almond Cookies Recipe 82. Peanut Butter Cheesecake 83. Chocolate Flan

Chapter 7. Copycat Cakes 84. Pumpkin Cheesecake 85. Reese's Peanut Butter Chocolate Cake Cheesecake 86. White Chocolate Raspberry Swirl Cheesecake 87. Carrot Cake Cheesecake 88. Original Cheesecake 89. Pound Cake 90. Confetti Angel, Fluffy Cake 91. Banana Cake with Cream Cheese Icing

Chapter 8. Copycat Salads 92. Applebee's Oriental Chicken Salad

93. California Pizza Kitchen Wedge Salad 94. California Pizza Kitchen Waldorf Chicken Salad 95. Chili's Grilled Caribbean Chicken Salad 96. Dave & Buster's Muffuletta Salad 97. Golden Corral Seafood Salad 98. KFC Bean Salad 99. Olive Garden House Salad 100. Panera Bread Company Tomato Mozzarella Salad 101. Starbucks Tarragon Chicken Salad 102. Steak’s Shake Frisco Melt 103. Subway Orchard Chicken Salad 104. T.G.I. Friday's Strawberry Fields Salad

Chapter 9. Copycat Fish and Other Seafood 105. Salmon Sashimi with Ginger 106. Salmon in Foil 107. Buri Daikon 108. Ebi Fry 109. Unagi Chazuke 110. Kaki Fry 111. Smoked Ocean Trout and Noodles 112. Miso Butter Snapper 113. Honey Flavored Roasted Salmon 114. Salmon Burger 115. Crunchy Coconut Shrimps 116. Salmon Cakes 117. Crispy Catfish Fingers 118. Seafood Salad 119. Seafood Noodles 120. Caramel Shrimp Chili 121. Mediterranean Tilapia Stew 122. Tomatoes Stuffed With Tuna 123. Walnut Coated Halibut 124. Poached Halibut 125. Asian Style Salmon

Chapter 10. Copycat Poultry 126. Panda Express Orange Chicken 127. Applebee’s Asian Chicken Salad 128. Chipotle Chicken 129. Chick-Fil-A Nuggets 130. Dominos BBQ Bacon Chicken 131. Panda Express Honey Sesame Chicken Breast 132. Olive Garden Chicken Piccata 133. Chili’s Chicken Enchilada Soup 134. El Pollo Loco Grilled Chicken 135. Boneless Buffalo Wings 136. Chicken Quesadilla 137. Pei Wei’s Sesame Chicken 138. Pei Wei’s Coconut Curry with Chicken 139. Chicken Madeira 140. Bang Chicken and Shrimp

Chapter 11. Copycat Pork and Beef 141. Beef Stew

142. Meat Loaf 143. Roast Beef 144. Grilled Pork Chops 145. Peppered Ribeye Steaks 146. Mushroom Braised Pot Roast 147. Shepherd's Pie 148. Steak Diane 149. Pasta Carbonara 150. Cilantro Beef Curry 151. Coconut Ribs Curry 152. Creamy Coconut Pork 153. Madras Tomato Beef 154. Ginger Beef Curry 155. Beef With Cardamom Veggies 156. Onion Beef In Yogurt 157. Ginger Beef Mix 158. Beef &Lentils Curry 159. Curry Pork with Lentils 160. Ground Beef Masala 161. Coconut Masala Beef 162. Grilled Steak Salad with Blue Cheese Dressing 163. Pork Chops with Broccoli 164. Italian-Style Pancetta & Potato Casserole 165. Sweet Ginger Pork Loin 166. Lemon & Cinnamon Braised Pork 167. Pear Pork Tenderloin 168. Awesome Rutabaga & Pear Pork Loins 169. Sauteed Spinach with Bacon & Chickpeas 170. Pork Shoulder in BBQ Sauce 171. Ground Pork Soup with Leeks & Carrots 172. Grandma’s Vegetable Ground Pork 173. Frittata with Shallots & Ground Pork 174. Flavorful Carrot Pork Roast in Beer Sauce 175. Juicy Pineapple Pork Ribs

Chapter 12. The Most Famous Copycat Main Dishes 176. Copycat Panda Express Honey Walnut Shrimp 177. Copycat Lettuce Wrap 178. KFC Crispy Fried Chicken Copycat 179. Chipotle Mexican Grill Chicken 180. Olive Garden's 5-Cheese Ziti Al Forno Copycat 181. Copycat Olive Garden Garlic Rosemary Chicken 182. Chipotle Cilantro Lime Rice Copycat 183. Mcdonald’s Cheddar Melt Copycat 184. Pf Chang's Beef A La Sichuan 185. Fiesta Lime Chicken 186. Margherita Chicken 187. Shrimp & Parmesan Steak 188. Mesa Grill’s Crusted Filet Mignon 189. New York Strip 190. Skillet Rib Eye Steaks 191. Steakhouse Sautéed Shrooms 192. Outback Steak with Steak Rub Seasoning 193. Parmesan-Herb Crusted Chicken 194. Grilled Chicken on the Barbie

195. Alice Springs Chicken 196. Queensland Chicken & Shrimp Pasta 197. Grilled Shrimp on the Barbie 198. Gold Coast Coconut Shrimp 199. Bacon Bourbon Salmon 200. Tilapia with Lump Crab

Conclusion

Introduction When you are on a budget, or simply feeling too lazy to put on shoes, dining out every day is not viable, so we found the best way to get you the restaurant! We have the best copycat recipes in this book. This real-deal take on your restaurant recipes will amaze you, from K.F.C. Original-Style Chicken to Olive Garden recipes. If you feel inspired for more home-cooked meals, attempt any of the recipes given in this book to feel the food you'll love. Copycat recipes are everywhere for popular restaurant meals. To be sure, their authenticity cannot be check from time to time—corporate recipes are always the keychain—but your taste buds know what's going on, and specific recipes come close to the originals. There are plenty of copycat recipes, and, luckily, they're not complicated. In reality, they can make with items that you either already had or possibly purchased last week. This book has many dishes to try and enjoy these easy and tasty dishes at home whenever you want. This book has perfect dishes for each time of the day, as well as your craving. You can try the best copycat breakfast dishes like Porto's Guava Cheese Strudel, Sawmill Gravy and Biscuits, Denny's Country Gravy, IHOP's Banana Bread, and many more delicious recipes for your start of the day. There have been great recipes given in this book as far as lunch and dinner are concerned. You can try as per your choices and taste in the middle and end of the day. Whether it's Maple Butter Blondie, Olive Garden's Pasta e Fagioli, Chocolate Mousse Dessert Shooter, or Olive Garden's Fettuccine Alfredo, you have it all here. And suppose you like to enjoy some meaty recipes. In that case, you can try the copycat Beef Stew, Cilantro Beef Curry, Pork Chop with Broccoli, P Madras Tomato Beef many more perfect recipes for your non-vegetarian lunch and dinner. It's always best to have some healthy and light salads in your diet to balance your nutritional requirements to stay healthy. So why not try the salad recipes given in this book. Dave and Buster's Muffuletta Salad, Olive Garden House Salad, Applebee's Oriental Chicken Salad, T.G.I. Friday's Strawberry Fields Salad and many more copycat salad recipes have mentioned making your day. If you want some cakes in your mouth, we also have some delicious cakes in this book. Must try White Chocolate Raspberry Swirl Cheesecake, Carrot Cake Cheesecake, Original Cheesecake, Banana Cake with Cream, and many more to find out in the book. You will never get tired of cooking at home when you already have the perfect recipes for you. In the end, it's time to satisfy our cravings with some desserts. And what better option than to try some of your favorite restaurants' recipes all by yourself. Try Copycat York Peppermint Patties, Banana Pudding, Molten Chocolate Cake, and many more other desserts. It's the perfect time to put on your chef hat and have ideal cooking and eating time with your family and friends. Dining with your family and loved ones can build a strong relationship and allow coming together with a special recipe in the table.

Chapter 1. Tips for Presentation of Dishes When the time comes to serve, the eater’s interest should be at the forefront of any serving staff’s mind. There are several ways to deliver a meal to your guests, so the following are merely some suggestions. If you find something that is more effective, feel free to use it instead. Smaller bones and stuffed meats can be presented with the meat around the bone, to give a feeling of the size of the animal you were dining on the table. Stronger meats can be placed above smaller meats to show dominance. A row of side dishes can present with varying heights - the higher the plate, the more critical it is to taste or rare. A row of side dishes can also show in varying depths - the more profound the container, the more necessary it is to taste or rare it is. Varying colors of flowers can also be used as a garnish to differentiate different types of food. Vegetables and fish can present in the same way - with the vegetable/fish placed in a soil bed and with plant life set around the edges. Meat Pies and other assembled items, when served, should be put on a plate with cloth around the edges, topped with salt, pepper, and a solitary flower, if available. When mixing finely-ground spices, remember that if the grind is too fine, it may lose its flavor more quickly, due to the more delicate layer of spices not being able to absorb as much moisture. Do not place finished dishes on top of unfinished dishes, which may damage both plates and food. The use of small bowls to dish items into is an excellent idea to reduce spillage or dropping. Decorated dishes can be prepared in advance of the cooking process and kept in an ice-filled container. It benefits from keeping the food chilled until the last moment, meaning. Each cook can have a clear mind and focus entirely on getting the dish right without the distractions of a hot dish. It is useful, especially at high-class parties, where presentation is essential. If there is a clear liquid, the food will be served in or around. Ensure there is a way of being drained off like a hole below a serving tray. It will avoid accidents such as slipping on the liquid. It is a good idea to get your cooks to use a pair of tongs or a spatula to move food around, as this will reduce the chances of the food that will damage airborne particles. When serving multiple types of meat at a meal, serve the fattier meats first. They will have been stored at a higher temperature and less forgiving of a drop-in temperature. Any resulting waste from incorrect cooking can turn into canapés

for guests. Be sure to label all cooking utensils such as pots, pans, spoons, and knives clearly. It makes it much easier to replace missing items and stops the risk of confusion. When cooking large joints or roasts, it is essential to note that the denser the meat is, the lower the point it will be cooked. The outer exterior of the meat will heat up to a temperature that is much higher than the meat inside, causing the outer layer to burn. Small cuts of meat are an easy way for people to sample various flavors. An excellent example of this is the use of chicken livers in pâté. Cooking is an art. After a few, you are going to start noticing which foods are best to combine with others.

Chapter 2. Copycat Breakfast Recipes 1. Porto's Guava Cheese Strudel Preparation time: 10 minutes Cooking time: 20 minutes Servings: 2 Ingredients: Egg wash 1 egg, beaten 1 tablespoon water Strudel: 1 tablespoon powdered sugar 1 box frozen puff pastry dough, thawed 1 (8-oz.) package cream cheese 1 (8-oz.) package guava paste or guaiapate 1 tbsp. coarse sugar Directions: 1. Preheat oven to 400°F. Line a baking sheet. 2. Prepare the egg wash. In a small cup, mix the egg and water. Set aside. 3. Dust work surface with powdered sugar. 4. Unfold pastry over powdered sugar. 5. Cut pastry into 12 squares and place them on a lined baking sheet— top 6 pastry squares with about a tablespoon of guava paste and a tablespoon of cream cheese. 6. Brush the edges with egg wash. 7. Cut four short slits in the centers of the remaining pastry squares. 8. Cover the filled squares, pressing down at the edges to seal. 9. Bake once puffed (about 20 minutes) and nicely browned. 10. After baking, let it cool down on a baking sheet for 3–5 minutes. 11. Transfer to a wire rack to cool completely. Nutrition: Calories 152 Protein 20g Carbohydrate 32g Fat 5g

2. Sawmill Gravy & Biscuits Preparation time: 10 minutes Cooking time: 45 minutes Servings: 8 Ingredients: ¼ sausage patty grease ¼ flour 1 sausage patty ½ bacon bits 2 s milk ½ salt ½ coarsely ground pepper Buttermilk biscuits for serving Directions: 1. Add the sausage patty to a skillet and cook through. Remove from skillet and allow cooling, and then crumbling. 2. Add the flour to the grease from the sausage in the skillet and stir until well combined. 3. Put the milk and simmer while constantly stirring to avoid burning the milk. The gravy will thicken and bubble. Add the salt and pepper, crumbled sausage, and bacon bits. 4. Serve with your favorite buttermilk biscuits. 5. If you want a huge batch of this gravy, you can use breakfast sausage chubs instead of a patty and crumble while you cook, then remove from the skillet and prepare the sauce the same way. You will need to increase the other ingredients proportionately, of course. Nutrition: Calories 130 Protein 3g Carbohydrate 32g Fat 2g

3. Starbucks' Spinach and Feta Breakfast Wraps Preparation time: 10 minutes Cooking time: 45 minutes Servings: 8 Ingredients: 10 ounces of spinach leaves 1 (14½-ounce) can dice tomatoes, drained 3 tbsps. cream cheese 10 egg whites ½ oregano ½ garlic salt ⅛ pepper 6 whole-wheat tortillas 4 tbsps. feta cheese, crumbled Cooking Spray Directions: 1. Consider a cooking spray light coating to a pan. Cook spinach leaves on medium-high heat for 5 minutes or until leaves wilt, then stir in tomatoes and cream cheese. Take from the pan and put it in a bowl with cover. Set aside. 2. In the same pan, add egg whites, oregano, salt, and pepper. Stir well and cook at least 5 minutes or until eggs are well scramble. Remove from heat. 3. Fry tortillas for 30 seconds or until warm. Place egg whites, spinach and tomato mixture, and feta in the middle of the tortillas. Fold sides inwards, like a burrito. 4. Serve. Nutrition: Calories 200 Protein 19g Carbohydrate: 33g Fat 10g

4. Blueberry Syrup Preparation time: 10 minutes Cooking time: 20 minutes Servings: 8 Ingredients: 2 s. blueberries ½ sugar 1 water 1 tablespoon cornstarch Directions: 1. Mix the cornstarch with two tbsps. of water. Whisk until no longer clumpy and set aside. 2. Mix the water, blueberries, and sugar in a mixing bowl. Bring the mixture to a boil, reduce the heat and simmer for about 10 minutes, or reduce it slightly. Stir in the cornstarch and whisk until well combined. Continue to simmer and stir until the sauce has thickened. 3. When it has reached a syrup-like consistency, remove from heat. You can mix with an immersion blender if you choose. 4. Serve with pancakes or waffles. Nutrition: Calories 220 Protein 1g Carbohydrate: 52g Fat 0g

5. Cracker Barrel Fried Apples Preparation time: 15 minutes Cooking time: 20 minutes Servings: 4 Ingredients: 8 red apples ½ sugar ¼ pound butter Dash of nutmeg 1 cinnamon Directions: 1. 2. 3. 4.

Do not peel the apples. Slice the apples into ½" thick slices. Melt butter over medium in a nonstick pan. Fill the skillet with apples and sugar. Cover the skillet and cook for 20 minutes, or until the apples are tender and juicy. 5. Until serving, sprinkle with cinnamon and nutmeg. Nutrition: Calories 120 Protein 6g Carbohydrate: 52g Fat 0g

6. Denny's Country Gravy Preparation time: 15 minutes Cooking time: 30 minutes Servings: 4 Ingredients: 2 tbsps. vegetable oil 2½ s. milk 2 tbsps. flour ½ pepper ¼ salt Directions: 1. Use the same pan you've cooked in to make the Denny's Country Fried Steak gravy. 2. Heat oil in the flour and whisk. 3. Constantly stir for about 5 minutes, or until light brown. 4. Whisk a little at a time in the milk until the mixture thicken. 5. Season gravy with salt and pepper. Nutrition: Calories 45 Protein 0g Carbohydrate: 4g Fat 4g

7. Macdonald's Griddle Breakfast Sandwich Preparation time: 10 minutes Cooking time: 30 minutes Servings: 4-6 Ingredients: ½ maple syrup 1 flour 1 baking powder ½ baking soda 1 buttermilk 2 tbsps. butter, melted 1 egg Softened butter for greasing the mold 4 slices American cheese 4 eggs, scrambled 4 cooked strips bacon and cut in half. Directions: 1. Line a baking tray with parchment paper and set aside. 2. Add maple syrup to a pot and bring to a boil over medium heat while stirring often. Keep going the syrup even when already boiling. At approximately 230ºF, after about a minute of boiling, the syrup will appear a bit darker, and the boiling will lessen to some degree. Cook another 2 minutes until the syrup will become darker and begins to smell a bit like caramel. If it hits 265ºF, it is ready to take it from the oven. 3. Pour maple syrup onto the prepared baking sheet. Spread evenly in a thin layer with a spatula. Refrigerate until cool. Flip the syrup over, with parchment paper now on top. Then, take the paper off and split into tiny pieces the solidified syrup. 4. To make the pancakes, combine flour, baking powder, and baking soda in a large bowl. Set aside. 5. In another bowl, add buttermilk, butter, and egg. Mix until thoroughly combined. Then add on the dry ingredients and combine until right mix. 6. Preheat electric griddle to medium-high heat. 7. Coat insides of round molds with softened butter then place on a hot griddle coated with butter over medium heat. Add about 2 tbsps. pancake batter into each mold then sprinkle maple crystals on top. Afterward, add 2 more tbsps. of pancake batter on top, sandwiching the maple crystals inside the pancakes. 8. Once bubbles form and edges look cooked, remove molds and flip pancakes—Cook for an additional 1 to 2 minutes. 9. To assemble the sandwiches, add cheese, scrambles egg, bacon on a pancake, and then top with another pancake. 10. Serve immediately.

Nutrition: Calories 450 Protein 19g Carbohydrate: 48g Fat 21g

8. Ihop's Banana Bread Preparation time: 15 minutes Cooking time: 30 minutes Servings: 4 Ingredients: 4 slices of banana bread 1 banana sliced 4 butter 4 tbsps. caramel sauce 2 eggs 2 tbsps. milk 2 tbsps. whipped cream Nutmeg optional Directions: 1. Whisk 1 egg and 1 spoonful of milk together and dump the whisked egg into a shallow bowl. Get a fire on the stove and place approximately and put 1 butter in a pan. 2. Place 1 slice of banana bread into the mixture of the eggs, coat evenly, turn over the bread, and then do the coating on the other side of the loaf. Put the bread in the skillet and cook at each side for about 1 minute. Place the bread on a plate, slice the banana ½, and put on the toast. 3. Drizzle the French toast with caramel sauce, then top with some whipped cream. Nutrition: Calories 450 Protein 12g Carbohydrate: 93g Fat 23g

9. Ihop's Healthy "Harvest Grain ‘N Nut" Pancakes Preparation time: 5 minutes Cooking time: 5 minutes Servings: 4 Ingredients: 1 olive oil ¾ oats, powdered ¾ whole wheat flour ½ salt 1½ buttermilk ¼ vegetable oil 1 egg ¼ sugar 3 tbsps. almonds, finely sliced 3 tbsps. walnuts, sliced Syrup for serving Directions: 1. Bring to fire over the medium level in a pan. 2. As pan preheats, pulverize oats in a blender until powdered. Then, add to a large bowl with flour, baking soda, baking powder, and salt. Mix well. 3. Add buttermilk, oil, egg, and sugar in a separate bowl. Mix with an electric mixer until creamy. 4. Mix in wet ingredients with dry ingredients, then adds nuts. Mix everything with an electric mixer. 5. Scoop a batter and cook in the hot pan for at least 2 minutes or until both sides turn golden brown. Transfer onto a plate, then repeat for the remaining batter. Serve with syrup. Nutrition: Calories 125 Protein 12g Carbohydrate: 25g Fat 2g

10. Copycat Power Breakfast Sandwich from Panera Preparation time: 10 minutes Cooking time: 7 minutes Servings: 1 Ingredients: 2 egg whites 1 butter, divided in half 1 bagel thin cut in half

Mustard ¼ avocado, sliced 1 large tomato slice 4 spinach leaves 1 slice Swiss cheese Directions: 1. Cook egg whites for about 1 minute in small, tightly covered custard in the microwave. 2. Apply ½ butter onto both thin bagel halves. Coat inside of top bagel half with mustard and the other with avocado. Place egg whites, tomato, spinach leaves, and cheese on a bottom bagel thin. Top with another light bagel half. 3. Coat a heated pan with a thin layer of cooking spray, pan fry sandwich on medium-high steam each side for 3 minutes or until golden brown, and when the cheese is melting. I use a panini press for this step. 4. Serve immediately. Nutrition: Calories 230 Protein 10g Carbohydrate: 89g Fat 5g

Chapter 3. Copycat Appetizers 11. Feta and Greek Yogurt Dip Preparation time: 10 minutes Cooking time: 0 minutes Servings: 8 servings Ingredients: ¼ crumbled tomato-basil feta cheese 2 tbsp. reduced-fat mayonnaise 1 (6-oz) container Greek fat-free plain yogurt 2 tbsp. fresh parsley, chopped Assorted fresh vegetables Directions: 1. Mix together cheese, mayonnaise, yogurt, and parsley in a small bowl until well blended. 2. Divide the dip among bowls and serve with your favorite vegetables. Nutrition: Calories 27 Carbohydrates 1g Fat 2g Protein 3g Sodium 130mg

12. Eggplant and Olive Dip Preparation time: 15 minutes Cooking time: 25 minutes Servings: 3 Ingredients: 2 (10 ounces each) Italian eggplants cut into halves lengthwise 1 ½ extra virgin olive oil, divided ½ pitted green olives, such as Sicilian or Picoline ½ pitted Kalamata olives Pinch of red-pepper flakes 1 finely grated lemon zest 1 garlic clove, thinly sliced ¼ coarse salt 1 fresh oregano, finely chopped Small oregano leaves for garnish Long zest strips for garnish 2 yellow bell peppers, ribs and seeds removed, diced Directions: 1. Preheat your oven to 400°F. 2. Arrange the eggplants, cut-side down, on a baking sheet and brush with ½ of extra virgin olive oil. 3. Spread garlic on top and season with sea salt roast in the preheated oven for about twenty minutes or till tender and golden. 4. Remove from heat and let cool for at least 5 minutes. 5. Remove and discard the eggplant seeds and spoon the flesh into a food processor, along with garlic pulse until smooth and transfer to a bowl. 6. Add the olives to the processor and process until roughly chopped add to the eggplant mixture and stir in the remaining extra virgin olive oil, red pepper flakes, lemon zest, and the chopped oregano. 7. Garnish with lemon zest strips and fresh oregano leaves and serve with bell Peppers.

Nutrition: Calories 389 Carbohydrates 26.5g Fat 30g Protein 9.6g Sodium 510mg

13. Lemony Garlic and Sesame Hummus Preparation time: 5 minutes Cooking time: 0 minutes Servings: 2 Ingredients: 2 tbsp. toasted white sesame seeds 2 tbsp. extra virgin olive oil 3 peeled and crushed garlic cloves 15 ounces drained garbanzo beans, liquid reserved 2 tbsp. freshly squeezed lemon juice 2 tbsp. tahini 1 ½ tbsp. minced lemon peel 1 tbsp. minced orange peel Sea salt White pepper Directions: 1. Combine sesame seeds, extra virgin olive oil, garlic, garbanzo beans 2. (reserve 1 tablespoon for garnish), lemon juice, and tahini in a food processor process, adding garbanzo bean liquid if necessary until you achieve desired consistency. 3. Season hummus with sea salt and pepper and transfer to a serving bowl. 4. Garnish with the reserved beans and sprinkle with lemon and orange peel. 5. Refrigerate, tightly covered, until chilled. Enjoy! Nutrition: Calories 203.2 Carbohydrates 20.6g Fat 11.9g Protein 4.8g Sodium 310mg

14. Warm Lemon Rosemary Olives Preparation time: 5 minutes Cooking time: 30 minutes Servings: 12 servings Ingredients: 1 crushed red pepper flakes 2 sprigs fresh rosemary 3 s mixed olives 1 grated lemon peel 1 olive oil

Lemon twists, optional Directions: Preheat your oven to 400°F. Place pepper flakes, rosemary, olives, and grated lemon peel onto a large sheet of foil drizzle with oil and fold the foil. Pinch the edges of the sheet to tightly seal. Bake in the preheated oven for about thirty minutes. Remove from the sheet and place the mixture to serving dish. Serve warm garnished with lemon twists. Nutrition: Calories 45 Carbohydrates 2g Fat 4g Protein 0g Sodium 160mg

15. Creamy Cucumbers Preparation time: 15 minutes Cooking time: 0 minutes Servings: 4 servings Ingredients: 2 English cucumbers, thinly sliced 1 ½ s low-fat Greek yogurt 2 tbsp. lemon juice, fresh 1 ½ mustard seeds Coarse salt and ground pepper, to taste Small bunch dill Directions: 1. Combine all the ingredients in a bowl until well combined. Nutrition: Calories 93 Carbohydrates 6.9g Fat 6.8g Protein 1.5g Sodium 722mg

16. Roasted Veggie Hummus Preparation time: 20 minutes Cooking time: 40 minutes Servings: 20 servings Ingredients: 1 bulb garlic ¾ olive oil, divided 1 eggplant, halved 1 red bell pepper, halved lemon juice, freshly squeezed 2 cans chickpeas, drained ¼ sesame tahini paste smoked paprika ½ salt Direction: 1. Heat your oven to 450°F and line a baking pan with foil. 2. Cut the very top of the garlic bulb off and drizzle with 1 of olive oil. Next, wrap it up in foil. 3. On a separate pan, place the eggplant and bell pepper, drizzle with 2 tbsps. of olive oil, and toss so it coats evenly. 4. Place the wrapped garlic into the pan containing the vegetables. Roast for 30 minutes without covering and cool for 10 minutes. 5. Remove the peels from eggplant and bell pepper and chop the vegetables into small pieces. 6. Place the chickpeas in a food processor with a metal blade and process until smooth. 7. Next, squeeze the pulp from the garlic into the processor add all the other ingredients including the roasted vegetables, and process until well blended. Serve immediately and refrigerate the rest. Nutrition: Calories 268 Carbohydrates 25.2g Fat 17.1g Protein 7g Sodium 803mg

17. Healthy Nachos Preparation time: 10 minutes Cooking time: 2 minutes Servings: 6 servings Ingredients: 1 medium green onion thinly sliced (about 1 tbsp.) 1 finely chopped and drained plum tomato 2 oil from a container of sun-dried tomatoes 2 tbsp. sun-dried tomatoes in oil, finely chopped 2 tbsp. Kalamata olives, finely chopped 4 oz. restaurant-style corn tortilla chips 1 (4-oz) package finely crumbled feta cheese Directions: 1. Mix together onion, plum tomato, oil, sun-dried tomatoes, and olives in a small bowl set aside. 2. Arrange the tortillas chips on a microwavable plate in a single layer evenly top with cheese and microwave on high for 1 minute. 3. Rotate the plate half turn and continue microwaving for 30 more seconds or until cheese is bubbly. 4. Evenly spread the tomato mixture over the chips and cheese and serve. Nutrition: Calories 168 Carbohydrates 25.2g Fat 4.5g Protein 7.9g Sodium 215.0mg

18. Jalapeno Boats Preparation time: 10 minutes Cooking time: 25 minutes Servings: 44 servings Ingredients: 1 bag (12-oz.) vegetarian burger crumbles 1 Parmesan cheese, shredded 1 package (8-oz.) softened light cream cheese 22 large jalapeno peppers, cut into halves lengthwise and seeds removed Directions: 1. Sauté crumbles in a large skillet set over medium heat for about 5 minutes or until heated through. 2. Combine together shredded Parmesan and softened cream cheese in a small bowl fold in the crumble. 3. Preheat oven to 425°F. Spoon about 1 tablespoon of the crumblecheese mixture into each jalapeno half arrange the jalapeno halves on a baking sheet, cheese side up, and bake in preheated oven for about 20 minutes or until the filling is bubbly and lightly browned. Nutrition: Calories 27.3 Fat 1.7g Sodium 71.9mg Protein 2.0g

19. Greek Potatoes Preparation time: 20 minutes Cooking time: 2 hours Servings: 4 Ingredients: ¼ fresh lemon juice 2 finely chopped cloves garlic 1 ½ s water olive oil A pinch of ground black pepper 2 cubes chicken bouillon 1 dried rosemary 1 dried thyme 6 peeled and quartered potatoes Directions: 1. Preheat your oven to 350°F. 2. Mix together lemon juice, garlic, water, olive oil, pepper, bouillon cubes, rosemary and thyme in a small bowl. 3. Arrange the potatoes in a single layer in a medium-sized baking dish and top with olive oil mixture. 4. Bake covered, turning twice, for about 2 hours or until tender. Nutrition: Calories 171.2 Fat 4.8g Protein 3.6g Sodium 10.2 mg

20. Stuffed Celery Bites Preparation time: 15 minutes Cooking time: 4 minutes Servings: 8 Ingredients: Olive oil cooking spray 1 clove garlic, minced 2 tbsp. pine nuts 8 stalks celery Celery leaves ¼ Italian cheese blend, shredded 1 (8-oz.) fat-free cream cheese 2 tbsp. sunflower seeds, dry-roasted Directions: 1. Coat a nonstick skillet with olive oil cooking spray add garlic and pine nuts and sauté over medium heat for about 4 minutes or until the nuts are golden brown. Set aside. 2. Cut off the wide base and tops from celery and remove 2 thin strips from the round side of celery to create a flat surface. 3. Combine Italian cheese and cream cheese in a bowl spread into celery and cut each celery stalk into inch pieces. 4. Sprinkle half of the celery pieces with sunflower seeds and half with the pine nut mixture cover and let stand for at least 4 hours before serving. Nutrition: Calories 134.9 Carbohydrates 9.9g Fat 4.0g Protein 15.0g

21. Pesto-Stuffed Mushrooms Preparation time: 15 minutes Cooking time: 6 hours Servings: 14 servings Ingredients: 14+ button mushrooms, washed and stemmed ½ extra virgin olive oil 3 cloves garlic 2 s. basil ½ pine nuts 1 walnut ½ sea salt Directions: 1. Arrange the mushroom caps top-side down on a plate. 2. In a food processor, blend together stuffing ingredients until very smooth. 3. Scoop an equal amount of the stuffing into each cap and dehydrate at 105°F until soft, for about 6 hours. 4. Serve warm. Nutrition: Calories 134 Carbohydrates 4.0g Protein 15g Fat 4.0g Sodium 949

22. Squash Fries Preparation time: 15 minutes Cooking time: 10 minutes Servings: 6 servings Ingredients: 1 medium butternut squash 1 tbsp. extra virgin olive oil ½ tbsp. grapeseed oil sea salt Directions: 1. Peel and remove seeds from the squash cut into thin slices and place them in a bowl. 2. Coat with extra virgin olive oil and grapeseed oil sprinkle with salt and toss to coat well. 3. Arrange the squash slices onto three baking sheets and broil in the oven until crispy. Nutrition: Calories 102 Carbohydrates Fats 0.2g Protein 2.3g Sodium 1640g

23. Roasted Balsamic Beets Preparation time: 15 minutes Cooking time: 1 hour 15 minutes Servings: 4 servings Ingredients 3-4 medium beets 2 tbsp. extra virgin olive oil 1 tbsp. balsamic vinegar ½ sea salt Directions: 1. Scrub the beets and wash well cut into 6 wedges and place them in a baking dish. 2. Drizzle the beets with extra virgin olive oil, vinegar, and salt, and bake, covered, at 375°F for about 1 hour. 3. Uncover and continue baking for 15 more minutes or until almost tender. Nutrition: Calories 79 Carbohydrates 17g Fats 0.2g Protein 2g Sodium 164g

24. Fig Tapenade Preparation time: 15 minutes Cooking time: 0 minutes Servings: 16 servings Ingredients: 1 dried fig ½ water 1 Kalamata olives 1 tbsp. chopped fresh thyme ½ balsamic vinegar 1 tbsp. extra virgin olive oil Directions: 1. Pulse the figs in a food processor until well chopped add water and continue pulsing to form a paste. Add olives and pulse until well blended. 2. Add thyme, vinegar, and extra virgin olive oil and pulse until very smooth. 3. Serve with walnut crackers. Nutrition: Calories 87 Carbohydrates 10g Fats 5g Protein 1g Sodium 150mg

25. Healthy Spiced Nuts Preparation time: 10 minutes Cooking time: 10 minutes Servings: 4 servings Ingredients: ²/з walnuts ²/з pecans ²/з almonds ½ black pepper ½ cumin 1 chili powder ½ sea salt 1 tbsp. extra virgin olive oil Directions: 1. Put the nuts in a skillet set over medium heat and toast until lightly browned. 2. In the meantime, prepare the spice mixture to combine black pepper, cumin, chili powder and salt in a bowl. 3. Coat the toasted nuts with extra virgin olive oil and sprinkle with the spice the mixture to serve. Nutrition: Calories 160 Carbohydrates 12g Fat 12g Protein 4g Sodium 280mg

26. Low Carb Big Mac Bites Preparation time: 20 minutes Cooking time: 15 minutes Servings: 16 servings Ingredients: 1.5 pounds Ground beef ¼ onion, finely diced 1 salt 4 slices American Cheese 16 slices Dill Pickle lettuce SECRET SAUCE ½ mayonnaise 4 tablespoon dill pickle relish 2 tablespoons yellow mustard 1 white wine vinegar 1 paprika 1 onion powder 1 garlic powder Directions: 1. Turn the oven to 400°F. Mix the ground beef, onions, and salt together in a large bowl. Mix until thoroughly combined. 2. Roll the beef into 1.5-ounce balls. To make a mini burger patty, press each 1 down slightly to flatten it and put it on a baking sheet and bake. 3. Cook at 400ºF for 15 minutes or until thoroughly cooked. 4. When cooking burgers, add all the secret sauce components to a mixing bowl to combine. 5. Switch off the oven when the burgers are done baking and remove them—Pat off every extra oil. 6. Cut four squares of each cheese slice and put a square from each mini-patty. Put the cheese back in the cooling oven and let it melt. 7. Put on top within each meatball a few squares of lettuce and a pickle slice, and run a skewer through it. 8. Serve with the secret sauce and enjoy! Nutrition: Calories 182 Carbohydrates 1g Fat 12g Protein 10g Sodium 414mg

27. Keto Copycat Red Lobster Cheddar Bay Biscuits Preparation time: 15 minutes Cooking time: 10 minutes Servings: 9 servings Ingredients: 1 ½ s. superfine almond flour ¼ tsp. salt 1 tbsp. aluminum-free baking powder 1 tsp. garlic powder 2 large eggs ½ sour cream 4 tbsp. unsalted butter melted ½ shredded cheddar cheese GARLIC BUTTER TOPPING 2 tbsp. butter melted ½ tsp. garlic powder 1 tbsp. parsley minced Directions: 1. Preheat oven to 450°F. Lightly grease muffin cavities of a 1 muffin pan. 2. Mix the almond flour, salt, baking powder, and garlic powder in a big bowl. 3. Incorporate the eggs, sour cream, and butter in a small cup. Until smooth, whisk. Pour the dried ingredients into a large tub. 4. Use a whisk or spoon to blend until the batter is uniformly combined. It's going to be quite thick. Stir the cheese in. 5. Scoop ¼ of batter and place it into the muffin mold. The batter is sticky, so you will probably have to scrape and start removing all the batter from the measurement using a spatula. Repeat until all of the batters is consumed. 6. Bake the biscuits for 10-11 minutes, and when the tops are golden and the inserted toothpick comes out clean. 7. To lighten the edges of your biscuits, use a thin spatula. Take the biscuits out of the muffin pan. 8. Dissolve the garlic powder into the melted butter in a small cup. Stir the parsley. Brush on biscuit tops while the biscuits are still hot, and there is still liquid butter. Biscuits are best to serve hot. NOTES 9. It's better to bake these in a muffin pan because if you attempt to bake them free form on a baking sheet, the batter is very liquid and will spread out too much. 10. The key to making these tastes like Red Lobster Cheddar Bay biscuits is the garlic butter finish. Don't leave this step out!

Nutrition: Calories 240 Carbohydrates 5g Fat 22g Protein 7g Sodium 130mg

28. Copycat Homemade Keto Bars Preparation time: 10 minutes Cooking time: 20 minutes Servings: 6 Ingredients: 150g raw coconut meat 130g Unsweetened Bakers Chocolate 23g Unflavored Protein Powder 2.25 tbsp. Butter 1.5 tbsp. Water 3/4 tbsp. Heavy Whipping Cream 18g erythritol drops Liquid Stevia Directions: 1. In a mixing bowl, mix and combine all the above ingredients. Stop and push all the ingredients down off the sides with a spatula. Processes until all the ingredients are fully set. 2. Form into six bars on parchment paper or into bar molds—Bake for 20 minutes in a 250-degree oven. 3. Allow cooling before eating. Sore in the fridge put to 3 weeks. Enjoy! Nutrition: Calories 278 Carbohydrates 9.8g Fat 23g Protein 7.5g Sodium 130mg

29. Keto Lemon Garlic Salmon with Leek Asparagus Ginger Sauté Preparation time: 10 minutes Cooking time: 20 minutes Servings: 2 Ingredients: For the lemon garlic salmon: 340g salmon, new or frozen Filets (with skin on), defrost if frozen 1 tbsp. avocado oil (15 ml) cloves garlic (12 g), minced Lemon juice (10 ml) Salt to taste Lemon slices to serve with For the leek asparagus ginger sauté: 160g spears of asparagus, cut into small pieces 1 leek, chopped into small pieces (90 g) 4g ginger powder (or use finely diced fresh ginger if you have it available) Avocado oil or olive oil to sauté 1 tablespoon lemon juice Salt to taste Directions: 1. Set the temperature to 200ºC (400ºF). 2. On a sheet of foil or parchment paper, put each salmon filet. 3. Distribute the oil between the two filets, lemon juice, minced garlic, and put them on top of the salmon. Sprinkle some salt on it. Then seal the foil with the salmon and put it in the oven. 4. After 10 minutes in the oven, open up the foil and then bake for the next 10 minutes. 5. Take 1-2 tbsps. of avocado oil or olive oil in a small cup. In a deep fryer while the salmon is cooking. And sauté the chopped asparagus and leek on high heat. Sauté for 10 minutes and then add in the ginger powder, lemon juice, and salt to taste. Sauté for 1 more minute. 6. Serve by dividing the sauté between 2 plates and placing a salmon filet on top of each. Nutrition: Calories 278 Carbohydrates 9.8g Fat 23g Protein 7.5g Sodium 130mg

30. Copycat Cauliflower Dip Preparation time: 10 minutes Cooking time: 30 minutes Servings: 2 Ingredients: ½ head of cauliflower (300 g), broken into florets 3 Tbsps. of olive oil (45 ml), divided 3 cloves of garlic (9 g), unpeeled 2 Tbsps. of lemon juice (30 ml) Sea salt, to taste Radishes and cucumber sticks, to serve with Directions: 1. 2. 3. 4. 5. 6. 7.

8.

Put on fire the oven to 400°F (200°C). In a bowl, put the cauliflower florets and mix in 2 tbsps. of olive oil. On a greased baking tray, spread them out. Take the garlic cloves as they are and secure inside a small foil parcel where no air can escape. Place onto the same tray. To ensure roasting, roast in the oven for 30 minutes, tossing the cauliflower after 15 minutes. Remove the roasted, caramelized cauliflower florets (which should have softened entirely) and put into a mini food processor. Carefully open the garlic foil parcel and squeeze the roasted flesh from the skins into the same processor. Add the lemon juice (check for pips) and the additional tablespoon olive oil and blitz the mixture to a smooth puree—season with salt to your liking. Serve the roasted cauliflower dip with fresh, washed radishes and cucumber sticks, or any other vegetables you may prefer.

Nutrition: Calories 225 Carbohydrates 10g Fat 21g Protein 3g Sodium 120mg

31. Creamy Cucumber Salad Preparation time: 5 minutes Cooking time: 0 minutes Servings: 2 Ingredients: 1 cucumber (220 g), sliced and then quartered 2 Tbsps. of coconut cream (30 ml) 2 Tbsps. of lemon juice (30 ml)

Salt, to taste Directions: 1. Make the creamy cucumber salad, mix (in a small bowl) the cucumber slices, coconut cream, and lemon juice. 2. Add salt to taste. 3. NOTES 4. Each nutritional data is approximate and dependent on quantities per serving. Nutrition: Calories 116 Carbohydrates 2g Fat 12g Protein 1g Sodium 120mg

32. One-Bowl Keto Blueberry Muffins Preparation time: 10 minutes Cooking time: 20 minutes Servings: 12 Ingredients: 3 eggs room temp ½ smooth almond butter (a drippier 1 is best for this recipe) 2 tbsp. dairy-free milk almond or coconut ½ erythritol 2 tsp. pure vanilla extract 1 tbsp. lemon juice 1 1/4 s blanched almond flour 3/4 tsp. baking soda 1/4 tsp. sea salt 1 blueberry divided Directions: 1. Turn the heat to 325 and use parchment liners to line a 1 muffin pan. 2. Beat the eggs, almond butter, milk, erythritol, vanilla, and lemon juice in a big mixing bowl together. 3. Apply baking soda and salt to the almond flour and blend well with a spatula or spoon. Do not over-mix. 4. Roll in 2/3 of the blueberries to make 12 muffins, and then spoon the batter into the muffin liners. Aggregate the leftover blueberries on top of the batter. 5. Bake for 18-20 minutes or until the tops turn in brown and when set in the middle of 1 in 6. The preheated oven, a toothpick comes out clean. Allow to cool in the pan for 5 minutes, then transfer to wire racks to cool completely. 7. Once cooled, serve or store loosely covered at room temperature for up to two days, refrigerate or freeze to keep longer. Nutrition: Calories 56 Carbohydrates 6g Fat 12g Protein 6g Sodium 144mg

33. Roasted Garlic Baba Ghanoush Preparation time: 10 minutes Cooking time: 45 minutes Servings: 8 Ingredients: 1 head garlic 2 medium eggplants 3-4 tbsps. lemon juice of 1-½ to 2 lemons 2 tbsps. tahini For drizzling: 2 tbsps. extra virgin olive oil plus more ½ sea salt Directions: 1. Preheat oven to 400ºF. 2. Cut the heads of the garlic. Place and drizzle with olive oil on a sheet of foil. Cover the eggplants tightly in foil and put on a rimmed baking sheet. 3. For about 45min, roast the vegetables until the eggplants collapse, and the garlic is entirely soft. 4. To cool and rinse, cut the eggplants in half lengthwise and put in a colander. To cool, open the garlic packet. 5. Peel the eggplants and squeeze the garlic head out of the skin. Place all ingredients and pulse to the desired consistency in the food processor. Taste the seasonings and change. Nutrition: Calories 88 Carbohydrates 9g Fat 5g Protein 2g Sodium 110mg

34. Avocado and Lime Agua Fresca Preparation time: 5 minutes Cooking time: 0 minutes Servings: 2 Ingredients: 1 large ripe avocado ½ fresh lime juice 1/3 granulated Swerve (or) monk fruit 4 s cold water Ice for serving Directions: 1. In a processor, blend the first 4 ingredients until smooth. Pour glaze over and serve. 2. Feel free to start with 1/4 of sweetener and adjust the sweetness according to your personal preference. For AIP: 3. Use honey in place of sugar alcohol. Nutrition: Calories 45 Carbohydrates 9g Fat 5g Protein 4g Sodium 100mg

35. Applebee's Chicken Wings Preparation time: 15 minutes Cooking time: 35 minutes Servings: 6 Ingredients: 35 chicken wings 1 ½ tablespoon flour 3 tbsps. vinegar 1 ¼ teaspoon cayenne pepper 1 tablespoon Worcestershire sauce

12 ounces Louisiana hot sauce ¼ teaspoon garlic powder Directions: 1. Cook the chicken wings either by deep-frying or baking. 2. Mix the entire sauce ingredients (except the flour) together over low-medium heat in a large saucepan. Cook until warm and then add in the flour; stir well until you get your desired level of thickness. 3. When thick; cover the bottom of 9x13” baking dish with the sauce. Combine the leftover sauce with the cooked wings & place them in the baking dish. Bake until warm, at 300 F. 4. Serve with blue cheese dressing and celery sticks. Enjoy. Nutrition: Calories 189 Fat 11g Carbohydrates 35g Protein 46g Sodium 2316g

36. Quesadilla Explosion Salad Preparation time: 20 minutes Cooking time: 20 minutes Servings: 1 Ingredients: 1 vegetarian chicken patty 6 ounces bagged salad mix For Chipotle Ranch Dressing: 1 cup 2% milk 1 packet ranch dressing mix 1 teaspoon chipotle peppers in adobo sauce 1 cup non-fat Greek yogurt For Citrus Balsamic Vinaigrette 2 tablespoons balsamic vinegar ½ teaspoon orange zest 2 tablespoon Splenda ¼ cup orange juice A pinch of nutmeg For Sweet Potato Strips: ¼ medium sweet potato, washed, thinly sliced & cut into strips Nonstick cooking spray ¼ teaspoon salt For Cheese Quesadilla: 1 mission carb balance whole wheat fajita sized tortilla 1 ounce reduced-fat Colby jack cheese, shredded For Roasted Corn and Black Bean Salsa: 1 cup black beans, rinsed 2 ears of corn, roasted, kernels removed from cob ½ cup fresh cilantro, chopped 1 tablespoon lime juice, freshly squeezed ¼ red onion, chopped 1 jalapeno pepper, roasted, peeled, seeded, de-veined & chopped Salt to taste 1 red bell pepper, medium, roasted, peeled, seeded & chopped Directions: For Sweet Potato Strips: 1. Preheat oven to 350 F. Gently coat the strips with nonstick cooking shower and after that clean them gently with the salt. Put on a large-sized cookie sheet in a single layer & prepare for 15 to 20

minutes. Don’t disregard to blend the strips & turn midway amid the heating handle. Set aside and let cool until prepared to utilize. 2. Set aside and let cool until ready to use. For Roasted Corn Salsa: 3. Add corn together with peppers & black beans to a large bowl and then squeeze the lime juice on top; add salt to taste. Give the ingredients a good stir & add the fresh cilantro. For Chipotle Ranch Dressing: 4. Add yogurt and milk to the ranch dressing mix. Stir in the chipotle & store in a refrigerator. 5. For Citrus Balsamic Vinaigrette: 6. Over low heat in a large saucepan; place the entire ingredients together & cook for a minute. Set aside and let cool then refrigerate. For Quesadilla: 1. Place the cheese on half of the tortilla & then fold over. 2. Lightly coat the tortilla with the nonstick cooking spray & then cook over medium-high heat in a large pan. Cook until the cheese is completely melted, for a minute per side. Cut into 4 wedges. 3. Prepare the veggie "chicken" patty as per the Directions: mentioned on the package & then slice into thin strips. 4. Place approximately 6 ounces of the salad mix on the plate and then top with the "chicken" strips, black bean salsa, sweet potato strips & roasted corn. 5. Place the cut quesadilla around the edge of the plate and then drizzle the salad with the prepared dressings. Nutrition: Calories 245 Fat 59.8g Carbohydrates 67.3g Protein 12. 8g Sodium 4354mg

37. Chili's Salad Preparation time: 25 minutes Cooking time: 15 minutes Servings: 4 Ingredients: For Pico De Gallo: 2 teaspoon seeded jalapeno peppers, finely diced ½ cup red onion finely minced 2 medium tomatoes diced very small 2 teaspoon cilantro, fresh & finely minced For Salad: 4 chicken breasts skinless, boneless 5 ounces bag half-and-half spring mix with baby spinach ½ cup red cabbage chopped 6.5 ounces’ bag butter bliss lettuce or romaine or iceberg lettuce ¾ cup raisins 1 cup fresh pineapple chunked ¼ cup teriyaki sauce 14 ounces can mandarin orange segments drained Tortilla strips ¼ cup water For Honey-Lime Dressing: 1 cup vanilla Greek yogurt ¼ cup Dijon mustard 1 tablespoon lime juice, freshly squeezed 3 tablespoon apple cider vinegar 1 cup honey 2 tablespoon sesame oil ½ to 1 teaspoon lime zest grated

Directions: For Pico De Gallo: 1. Combine the ingredients for Pico de Gallo together in a small bowl & let chill in a refrigerator until ready to use. For Salad: 2. Mix the teriyaki sauce with water. 3. Place the chicken pieces in a large-sized plastic bag or plastic bowl. 4. Add in the prepared teriyaki mixture & let marinate for an hour or two in the refrigerator. 5. Layer the lettuce & spring mix in large serving bowl. 6. Add raisins and cabbage; toss well. 7. Refrigerate until all ingredients are ready. 8. After chicken has marinated; lightly coat your grill with the cooking spray and heat it over moderate heat. 9. Remove the chicken pieces from marinade; shaking off any excess. 10. Add to the hot grill & cook until the chicken is cooked through, for 5–10min. on each side. 11. Slice chicken down into cubes or thin strips. Set aside on the serving plate to serve. For Honey-Lime Dressing: 12. Combine the entire salad dressing ingredients in a blender; blend on high until blended well. 13. Refrigerate until ready to serve. To Assemble the Salad: 14. Remove the salad to four individual large serving plates. 15. Place approximately ¼ cup of the mandarin orange segments & pineapple over each salad. Sprinkle with the chicken. 16. Top with a spoonful or two of pico de gallo or to taste. 17. Drizzle with salad dressing; give the ingredients a good stir until mixed well. 18. Garnish with the tortilla strips. Serve immediately & enjoy Nutrition: Calories 430 Carbohydrates 22g Fat 23g Protein 36g

38. Chicken Enchilada Soup Preparation time: 10 minutes

Cooking time: 15 minutes Servings: 10 Ingredients: 2 rotisserie chickens or 3 pounds cooked diced chicken ½ pound processed cheese; cut into small cubes 3 cups yellow onions, diced ¼ cup chicken base 2 cups masa flour ½ tsp. cayenne pepper 2 tsp. granulated garlic 2 tsp. salt or to taste 2 cups tomatoes, crushed ½ cup vegetable oil 2 tsp. chili powder 4 quarts water 2 tsp. ground cumin Directions: Over moderate heat in a large pot; combine oil together with onions, chicken base, granulated garlic, chili powder, cumin, cayenne & salt. Cook for until onions are delicate & turn translucent, mixing sometimes. Combine 1 quart of water with masa flour in a large measuring cup or pitcher. Continue to stir until no lumps remain. Add to the onions; bring the mixture to a boil, over moderate heat. Once done, cook for a couple of minutes, stirring constantly. Stir in the tomatoes & leftover 3 quarts of water. Bring the soup to a bubble once more, mixing each presently and after that. Include within the cheese. Cook until the cheese is totally softened, mixing every so often. Cook until the cheese is completely melted, stirring occasionally. Add the chicken & cook until heated through. Serve immediately & enjoy.

Nutrition: Calories 690 Carbohydrates 85g Fat 27g Protein 33g

39. Chicken Mushroom Soup Preparation time: 10 minutes Cooking time: 4 hours & 10 minutes Servings: 4 Ingredients: ½ cup all-purpose flour 5 boneless & skinless chicken breasts, cubed ½ small onion, diced 3 cups mushrooms, sliced ¼ cup carrots, diced 6 cups chicken broth ¼ cup softened butter, at room temperature 3 cups heavy cream ½ teaspoon white pepper 1 teaspoon lemon juice, freshly squeezed ¼ teaspoon dried thyme Ground black pepper & kosher salt, to taste ⅛ teaspoon dried tarragon Directions: 1. Over medium heat in a large pot; heat the butter until completely melted and then toss in the onion, chicken, mushrooms & carrots. Sauté until the chicken is cooked through; cover the ingredients with the all-purpose flour. 2. Pour in the chicken broth, white pepper, thyme, tarragon, pepper & salt. Bring the blend to a stew & cook for 10 to 12 minutes. 3. Add the lemon juice and heavy cream. Let simmer again for 10 to 12 more minutes. 4. Serve hot & enjoy. Nutrition: Calories 630 Carbohydrates 67g Fat 16g Protein 53g

Chapter 4. Copycat Finger Food 40. Reese's Peanut Butter S Preparation time: 15 minutes Cooking time: 2 minutes + Chill time: 6 hours Servings: 10 Ingredients: Salt, pinch 1½ s peanut butter 1 confectioners' sugar 20 ounces milk chocolate chips Directions: 1. Take a medium bowl and mix the salt, peanut butter, and sugar until firm. 2. Place the chocolate chips in a microwave-safe bowl and microwave for 2 minutes to melt. 3. Grease the muffin tin with oil spray and spoon some of the melted chocolate into each muffin. 4. Take a spoon and draw the chocolate to the muffins' edges until all sides are ready to put a coating. 5. Cool in the refrigerator for a few hours. 6. Once the chocolate is solid, spread about 1 of peanut butter onto each. 7. Leave space to fill the edges of the s. 8. Create the final layer by pouring melted chocolate on top of each muffin. 9. Let sit at room temperature until cool. 10. Refrigerate for a few hours until firm. 11. Remove the s from the muffin tray and serve. Nutrition: Calories 455 Total fat 21.7g Carbohydrates 59g Protein 9.7g Sodium 384mg

41. Loaded Potato Skins from TGI Friday’s Preparation time: 30 minutes Cooking time: 7 minutes Servings: 6 Ingredients: 1 oil

6 medium-sized potatoes 1 vegetable oil 8 ounces Cheddar cheese 3 strips thick-cut cooked bacon 16 ounces sour cream 1 ripe tomato, diced Fresh chives for serving Directions: 1. Preheat oven to 375°F. 2. Line a large heating sheet with material paper. Using a fork, prick potatoes in many places. Microwave for at slightest 10 minutes or until delicate. Halve the potatoes vertically and remove the potato's internal parts until there's as it were ¼ inch of the potato shell cleared out. In a profound pot, warm oil to 365°F. Deep-fry potato shells for 5 minutes; at that point, exchange onto a plate lined with paper towels. 3. Add cheese and diced bacon into potato shells. Put on the heating sheet arranged prior and prepare for at slightest 7 minutes or until cheese is completely softened. 4. Serve promptly with a spoonful of acrid cream on best or the side. Sprinkle with diced tomatoes and chives. Nutrition: Calories 519 Fat 33g Carbohydrates 41g Protein 17g Sodium 361mg

42. Apple Cheesecake Preparation time: 10 minutes Cooking time: 10 minutes Servings: 2 Ingredients: 2 (9 inches) flour tortillas ¼ granulated sugar ½ cinnamon 3 ounces cream cheese, softened ½ vanilla extract apple, peeled and finely chopped Oil for frying Vanilla ice cream (optional) Caramel topping (optional) Directions: 1. In a bowl, syndicate the sugar and cinnamon. 2. In another blending bowl, combine the cream cheese and vanilla until smooth. 3. Overlap within the apple. Divide the apple and cheese blend in two and put half within the center of each tortilla. 4. Take off at the slightest an inch edge around the exterior. 5. Fold the tortilla beat to the middle, and then the foot to the center and after that rolls it up from the sides. Heat approximately half an inch of oil in a skillet over medium warmth. 6. Serve with a scoop of ice cream. Nutrition: Calories 345 Fat 34g Carbohydrates 42g Protein 52. 7g Sodium 655mg

43. Triple Chocolate Meltdown Preparation time: 1 hour Cooking time: 30 minutes Servings: 8 Ingredients: 2 s heavy cream, divided 1 white chocolate chips 1 semisweet chocolate chips 1-pound bittersweet chocolate, chopped ½ butter softened 6 eggs 1 ½ s of sugar 1 ½ s all-purpose flour Ice cream, for serving Directions: 1. Preheat the oven to 400°F. In a saucepan, bring 1 of heavy cream to a simmer. 2. Repeat with the other cream and the semisweet chocolate chips. 3. In a double boiler, combine the bittersweet chocolate with the softened butter and blend until the chocolate is ready and the blend is smooth. 4. Evacuate the bowl from the warm and cold for approximately 10 minutes in a blending bowl. 5. Beat the eggs and the sugar together for around 2 minutes, or until the blend is frothy. 6. Utilize a flexible spatula to crease within the clashing chocolate blend. Turn the blender to low and beat within the flour half a glass at a time, being cautious not to over mix the player. 7. Pour the player equitably into the arranged ramekins and put the preparing plate in the broiler—heat for almost 18 minutes. Nutrition: Calories 743 Fat 25g Carbohydrates 84g Protein 88g Sodium 571mg

44. Chocolate Pecan Pie Preparation time: 10 minutes Cooking time: 50 minutes Servings: 8 Ingredients:

3 eggs ½ sugar 1 corn syrup ½ salt 1 vanilla extract ¼ melted butter 1 pecan 3 tbsps. semisweet chocolate chips 1 unbaked pie shell Directions: 1. Preheat the oven to 350°F. 2. Shake together the eggs and sugar in a mixing bowl, then add the corn syrup, salt, vanilla, and butter. 3. Put the chocolate chips and pecans inside the pie shell and pour the egg mixture over the top. 4. Bake for 50–60 minutes or until set. 5. Serve with vanilla ice cream. Nutrition: Calories 465 Fat 76 g Carbohydrates 37 g Protein 97 g Sodium 4461 mg

Chapter 5. Copycat Pasta 45. Mediterranean’s Garlic, Oil and Hot Pepper Spaghetti Preparation time: 15 minutes Cooking time: 20 minutes Servings: 4 Ingredients: 13 ounces whole-wheat spaghetti 6 tablespoon olives 1 hot pepper 1 garlic clove Salt Parmesan Directions: 1. Mince the garlic and the hot pepper. Cook the spaghetti in salted boiling water. 2. Put some of the olive oil in a pan and add the garlic and hot pepper— Cook for some minutes. 3. Drain it once the spaghetti is cooked and pour it along with the pan's garlic and hot pepper. 4. Season with some parmesan. Nutrition: Calories 152 Protein 20g Carbohydrate: 32g Fat 5g

46. Mediterranean’s Carbonara Spaghetti Preparation time: 15 minutes Cooking time: 40 minutes Servings: 4 Ingredients: 10 ounces spaghetti 6 yolks 5 ounces of pork cheek Pepper 2 ounces roman pecorino Salt Directions: 1. Cut the pork cheek in strips. In a pan, cook the pork cheek over medium heat for 10 minutes. 2. Meanwhile, cook the spaghetti in salted boiling water. 3. In a bowl, beat the yolks; add most of the roman pecorino, and some pepper. Mix everything. 4. Add the bowl compound and stir fast; the yolks must not cook. 5. Serve the spaghetti seasoned with some more cheese. Nutrition: Calories 186 Protein 22g Carbohydrate 38g Fat 8g

47. Mediterranean’s Bolognese Spaghetti Preparation time: 15 minutes Cooking time: 30 minutes Servings: 4 Ingredients: 13 ounces whole-wheat spaghetti 26 ounces minced meat 1 onion ½ celery 1 carrot 14 ounces tomato sauce 1 dry white wine Salt and pepper Olive oil Directions: 1. Mince the vegetables and heat some oil in a deep pan. 2. Cook the vegetables in the pan for some minutes, add the meat and break it. Add the white wine and let evaporate. 3. Add salt, pepper, and tomato sauce—Cook for 2 hours over low heat. Nutrition: Calories 136 Protein 17g Carbohydrate 18g Fat 5g

48. Mediterranean’s Gracie Spaghetti Preparation time: 15 minutes Cooking time: 30 minutes Servings: 4 Ingredients: 13 ounces whole-wheat spaghetti 5 ounces of pork cheek 2 ounces roman pecorino Salt Directions: 1. 2. 3. 4.

Cut the pork cheek in strips. In a pan, cook the pork cheek over medium heat for 10 minutes. Meanwhile, cook the spaghetti in salted boiling water. When the spaghetti pasta is cook, drain it and pour it in the pork cheek pan. Add the roman pecorino and mix everything.

Nutrition: Calories 110 Protein 10g Carbohydrate 28g Fat 7g

49. Mediterranean’s Italian Pasta Preparation time: 10 minutes Cooking time: 30 minutes Servings: 4 Ingredients: 3 anchovies 9 ounces mozzarella cheese 13 ounces whole-wheat pasta 2 tablespoon olives 3 tomatoes 3 tablespoons olive oil Pepper Salt Directions: 1. 2. 3. 4.

Cook the pasta in boiling water. Meanwhile, chop the tomatoes, the mozzarella, and the anchovies. Once the pasta is ready to serve, use some cold water to cool it. Season with the chop ingredients; add the olive oil, some salt, pepper, and basil.

Nutrition: Calories 100 Protein 8g Carbohydrate 18g Fat 6g

50. Mediterranean’s Zucchini Carbonara Pasta Preparation time: 15 minutes Cooking time: 25 minutes Servings: 4 Ingredients: 13 ounces whole-wheat pasta 2 eggs 2 tablespoons olive oil 2 zucchinis 1 garlic clove 2 tablespoon milk Salt Parmesan Directions: 1. Cut the zucchinis into small pieces. Put olive oil in a pan to let it heat and add the garlic clove. After a few minutes, add the zucchinis and cook for 10 minutes. 2. Meanwhile, cook the pasta in boiling water while beating the eggs and the milk in a big bowl. Add the parmesan and some salt. 3. If the pasta is ready to serve already, drain it and add it into the pan. Pour the pan content into the bowl and mix everything. Nutrition: Calories 105 Protein 10g Carbohydrate 23g Fat 9g

51. Mediterranean’s Fresh Pasta with Turnip Greens Preparation time: 15 minutes Cooking time: 10 minutes Servings: 4 Ingredients: 18 ounces fresh pasta (orecchiette) 30 ounces turnip greens 2 garlic cloves 6 tablespoons olive oil Parmesan Salt Directions: 1. Wash and cook the turnip greens in boiling water for a few minutes. 2. Keep the water, mince the garlic, and put in a pan with the oil. Cook together with the turnip greens, add some salt. 3. Cook the pasta in the turnip greens water, drain the pasta, mix it in the pan together with the turnip greens, and add some parmesan. Nutrition: Calories 115 Protein 11g Carbohydrate 22g Fat 5g

52. Mediterranean’s Tomatoes and Mozzarella Pasta Preparation time: 15 minutes Cooking time: 25 minutes Servings: 4 Ingredients: 13 ounces of whole-wheat pasta 20 cherry tomatoes 1 onion 3 tablespoons olive oil 7 ounces mozzarella cheese Basil Salt Directions: 1. Boil some water to cook the pasta, cut the tomatoes in half and mince the onion. 2. Heat the oil and sauté the onion in a saucepan, incorporate the tomatoes and the basil, and then cook for 7-8 minutes. Turn off the gas. 3. Place the pasta in the pan with boiling water and salt to cook and cut the mozzarella into cubes. 4. When the pasta is boiling, mix it into the pan together with the tomatoes. Cook for a few minutes while adding the mozzarella. Nutrition: Calories 105 Protein 10g Carbohydrate 23g Fat 9g

53. Mediterranean’s Smoked Salmon Pasta Preparation time: 10 minutes Cooking time: 25 minutes Servings: 4 Ingredients: 18 ounces fresh pasta (fettuccini) 4 ounces smoked salmon ½ cooking cream 3 tablespoons olive oil Salt Directions: 1. Cut the salmon into strips and cook it with the olive oil in a pan. 2. After 2 minutes, add the cooking cream and cook for 5 minutes. 3. Using a pinch of salt to prepare pasta in the boiling water, drain it, and add the pan's salmon. Cook for a few minutes. Nutrition: Calories 110 Protein 9g Carbohydrate 20g Fat 11g

54. Mediterranean’s Mushroom and Yogurt Pasta Preparation time: 10 minutes Cooking time: 20 minutes Servings: 4 Ingredients: 13 ounces whole-wheat pasta (fettuccini) 14 ounces of mixed mushrooms 1 onion 1 garlic clove 4 Tablespoon white yogurt 5 Tablespoon olive oil Salt Directions: 1. Cut the onion, wash the mushrooms, and cut them. Boil some water to cook the pasta. 2. Heat a large pan in medium and add the olive oil, the garlic clove, and the minced onion, then add the mushrooms and cook for 10 minutes. 3. Once the pasta is boiling, drain it, add it into the pan, add the yogurt, and mix. Nutrition: Calories 105 Protein 10g Carbohydrate 23g Fat 9g

55. Mediterranean’s Treviso Fettuccine Preparation time: 15 minutes Cooking time: 20 minutes Servings: 4 Ingredients: 8 ounces dry egg Fettucine 2 red chicory 1 shallot 1 white wine 4 tablespoons olive oil Salt Pepper Parmesan Directions: 1. Wash and cut the chicory into strips, mince the shallot. 2. Put the shallot in a pan with some oil, add the chicory and cook for some minutes. 3. Pour the wine, salt, and pepper and cook for 5 minutes. 4. Cook the fettuccine in boiling water, drain them and pour them into the pan together with the chicory. 5. Season with some parmesan. Nutrition: Calories 101 Protein 8g Carbohydrate 13g Fat 5g

56. Mediterranean’s Pesto Pasta Preparation time: 10 minutes Cooking time: 25 minutes Servings: 2 Ingredients: 13 ounces whole-wheat pasta 1 garlic clove 1 bunch of basil 1 olive oil 2 ounces of pine nuts Salt Parmesan Directions: 1. In a mixer, mix the basil, garlic, parmesan, oil, pine nuts, and salt. 2. In a pan, let the water boil and put the pasta to cook. Drain it afterward. 3. Combine and mix the pesto sauce in the pasta and cook for 1 minute. Nutrition: Calories 105 Protein 10g Carbohydrate 23g Fat 9g

57. Mediterranean’s Vegetarian Pasta Preparation time: 15 minutes Cooking time: 20 minutes Servings: 2 Ingredients: 13 ounces of pasta 1 eggplant 2 zucchinis 1 red pepper 1 yellow pepper Olive oil 1 onion Salt Directions: 1. 2. 3. 4.

Cut the vegetables into slices. Heat some oil in the pan. Cook the vegetables in the pan, add some water and wait 20 minutes. Meanwhile, cook the pasta into some boiling water. After that, drain the pasta and pour it in the vegetable pan.

Nutrition: Calories 103 Protein 8.9g Carbohydrate: 19g Fat 9g

58. Mediterranean’s Amatriciana Pasta Preparation time: 10 minutes Cooking time: 20 minutes Servings: 2 Ingredients: 13 ounces whole-wheat spaghetti 6 ounces of pork cheek 1 chili pepper 14 ounces tomato sauce 3 ounces roman pecorino Salt 3 Tablespoon olive oil Directions: 1. Cut the pork cheek in strips. Pour the olive oil in the pan and add the chili pepper, add the pork cheek and when the heat is low, cook for 8 minutes. 2. Meanwhile, cook the pasta in salted boiling water. Add the tomato sauce in the pork cheek pan and cook for 10 minutes. 3. Once the pasta is ready to taste, drain it and add it into the sauce. 4. Add the roman pecorino. Nutrition: Calories 105 Protein 10g Carbohydrate: 23g Fat 9g

59. Olive Garden’s Pasta E Fagioli Preparation time: 10 minutes Cooking time: 20 minutes Servings: 8 Ingredients: 1 ditalini pasta 2 tbsps. olive oil, divided 1-pound Italian sausage 3 garlic cloves, finely chopped 1 onion, chopped 3 carrots, peeled and chopped 2 stalks celery, chopped 3 s chicken broth 1 16-ounce can tomato sauce 1 15-ounce can dice tomatoes 1 dried basil 1 dried oregano ¾ dried thyme 1 water Salt and pepper, to taste 1 (15-oz.) can red kidney beans 1 (15-oz.) canned navy beans Parmesan cheese for serving (optional) Directions: 1. Cook pasta in water that is boiling. Drain and set aside. 2. Pour a tablespoon oil to a pot and heat. Sauté sausage in the pot for at least 3 minutes or until brown over medium heat. Drain and set aside. 3. Pour oil in the same pot over medium-low heat. Add garlic, onion, carrots, and celery. Mix from time to time while cooking for at least 3 minutes or until vegetables soften. 4. Pour in broth, tomato sauce, tomatoes, basil, oregano, thyme, cooked sausage, and water. Add salt and pepper to taste. Once boiling, adjust heat to low and let simmer for another 10 minutes or until all vegetables are soft. 5. Mix in cooked pasta and beans to reheat. 6. Put some parmesan cheese on top if desired and serve. Nutrition: Calories 340 Fat 10g Carbs 44g Protein 22g Sodium 889mg

60. Pesto Cavatappi from Noodles & Company Preparation time: 5 minutes Cooking time: 20 minutes Servings: 80 Ingredients: 4 quarts water 1 tablespoon salt 1-pound macaroni pasta 1 olive oil 1 large tomato, finely chopped 4-ounce mushrooms, finely chopped ¼ chicken broth ¼ dry white wine ¼ heavy cream 1 pesto 1 Parmesan cheese, grated Directions: 1. Add water and salt to a pot. Bring to a boil. Put in pasta and cook for 10 minutes or until al dente. Drain and set aside. 2. In a pan, heat the oil. Sauté tomatoes and mushrooms for 5 minutes. Pour in broth, wine, and cream or until mixture is thick. Stir in pesto and cook for another 2 minutes. Toss in Pasta. Mix until fully coated. 3. Transfer onto plates and sprinkle with Parmesan cheese. Nutrition: Calories 637 Fat 42g Carbohydrates 48g Protein 19g Sodium 1730mg

61. Cajun Chicken Pasta from Chili’s Preparation time: 10 minutes Cooking time: 20 minutes Servings: 4 Ingredients: 2 chicken breasts, boneless and skinless 1 tablespoon olive oil, divided 1 tablespoon Cajun seasoning 3 quarts water ½ tablespoon salt 8 ounces penne pasta 2 tbsps. unsalted butter

3 garlic cloves, minced 1 heavy cream ½ lemon zest ¼ Parmesan cheese, shredded Salt and black pepper, to taste 1 tablespoon oil 2 Roma tomatoes, diced 2 tbsps. parsley chopped Directions: 1. Place chicken in a Ziploc bag. Add 1 tablespoon oil and Cajun seasoning. 2. Using your hands, combine chicken and mixture until well-coated. Seal tightly and set aside to marinate. 3. Cook pasta in a pot filled with salt and boiling water. Follow package instructions. Drain and set aside. 4. Put the butter in a skillet. Sauté garlic for 1 minute or until aromatic. Slowly add cream, followed by lemon zest. Cook for 1 minute, stirring continuously until thoroughly blended. Toss in Parmesan cheese. Mix until sauce is a little thick, then add salt and pepper. Add pasta and combine until well-coated. Transfer onto a bowl and keep warm. 5. In a separate skillet, heat remaining oil. Cook the chicken on each side over medium-high heat for around 5 minutes or until thoroughly fried. Transfer onto the chopping board and cut into thin strips. 6. Top pasta with chicken and sprinkle with tomatoes and parsley on top. Serve. Nutrition: Calories 655 Fat 38g Carbohydrates 47g Protein 31g Sodium 359mg

62. Chow Mein from Panda Express Preparation time: 10 minutes Cooking time: 10 minutes Servings: 4 Ingredients: 8 quarts water 12 ounces Yakisoba noodles ¼ soy sauce 3 garlic cloves, finely chopped 1 tablespoon brown sugar 2 s ginger, grated ¼ white pepper, ground 2 tbsps. olive oil 1 onion, finely chopped 3 celery stalks, sliced on the bias 2 s cabbage, chopped Directions: 1. Using a kettle to bring the water to a boil. Cook the Yakisoba noodles for about 1 minute before they detach from the noodles. Discharge and set aside for yourself. 2. With a cup, blend the soy sauce, garlic, brown sugar, ginger, and white pepper. 3. Heat the oil in a pan at a medium-high temperature. Sauté the celery and onion for 3 minutes or until tender. For an additional minute, add cabbage and stir-fry. Mix in noodles and soy sauce mixture. Cook for 2 minutes, stirring until noodles are well-coated. 4. Transfer into bowls. Serve. Nutrition: Calories 382 Fat 8g Carbohydrates 72g Protein 14g Sodium 1194mg

63. Rattlesnake Pasta from Pizzeria Uno Preparation time: 5 minutes Cooking time: 25 minutes Servings: 6 Ingredients: Pasta: 4 quarts 1-pound pennepasta1 dash of salt Chicken:

2 tbsps. butter 2 cloves garlic, finely chopped ½ tablespoon Italian seasoning 1-pound chicken breast, boneless and skinless, cut into small squares Sauce: 4 tbsps. butter 2 cloves garlic, finely chopped ¼ all-purpose flour 1 tablespoon salt ¾ white pepper 2 s milk 1 half-and-half ¾ Parmesan cheese, shredded 8 ounces Colby cheese, shredded 3 jalapeno peppers, chopped Directions: 1. Add salt and cook the pasta in a pot of boiling water, according to the product instructions. Drain well and set aside. 2. To prepare the chicken, heat butter in a pan. Sauté garlic and Italian seasoning for 1 minute. Transfer the meat to the mixture and cook for 5-7 minutes, then set aside or until thoroughly cooked fully cooked, flipping through halfway around. Transfer onto a plate once. Set aside. In the same pan, prepare the sauce. Add butter and heat until melted. Attach the garlic, then cook for 30 seconds. Then, add flour, salt, and pepper. Cook for 2 more minutes, stirring continuously. Pour in milk and half-and-half. Keep going until the sauce turns thick and smooth. Toss in chicken, jalapeno peppers, and pasta. Stir until combined. Serve. Nutrition: Calories 44g Fat 44g Carbohydrates 72g Protein 40g Sodium 1791mg

64. Boston Market Mac N’ Cheese Preparation time: 10 minutes Cooking time: 20 minutes Servings: 8 Ingredients: 8-ounce package spiral pasta 2 tbsps. butter 2 tbsps. all-purpose flour ¾ s whole milk ¼ s diced processed cheese like Velveeta™ ¼ dry mustard ½ onion powder 1 salt Pepper, to taste Directions: 1. Cook pasta according to package instructions. Drain then set aside. 2. Prepare sauce and make the roux with four and butter over mediumlow heat in a large deep skillet. Add milk and whisk until well blended. Add cheese, mustard, salt, and pepper. Keep stirring until smooth. 3. To a serving dish, pass the cooked pasta. Pour cheese mixture on top. 4. Serve warm. Nutrition: Calories 319 Fat 17g Saturated fat 10g Carbohydrates 28g Sugar 7g Fibers 1g Protein 17g Sodium 1134mg

65. Macaroni Grill’s Pasta Milano Preparation time: 5 minutes Cooking time: 20 minutes Servings: 6 Ingredients: 1-pound bowtie pasta 2 s olive oil 1-pound chicken, chopped into small pieces 1 oz. package mushrooms, chopped 1 onion, minced 2 garlic cloves, finely minced ½ sun-dried tomatoes, diced

½ s half and half 1 tablespoon butter, softened ½ Parmesan cheese, shredded, plus some more for serving 1 black pepper, ground 1 tablespoon fresh basil, minced Directions: 1. Follow instructions on the package to cook bowtie pasta. Drain then set aside. 2. Add oil to a pan over medium-high heat. Once hot, add chicken and stir-fry for about 5 to 6 minutes until cooked through. Set chicken aside onto a plate. 3. In the same pan, toss in mushrooms, onions, garlic, and sun-dried tomatoes. Sauté until onions turn soft, and mushrooms become a light brown, then sprinkle salt and pepper to season. Return chicken to pan and mix. 4. Mix half and half, butter, parmesan, pepper, and basil in a small bowl. 5. Add half and half mixture to pan. Stir and let simmer for about 3 to 4 minutes or until pan ingredients are thoroughly heated. Mix in pasta until coated well. 6. Serve. Nutrition: Calories:600 Fat 18 g Saturated fat 9 g Carbohydrates 69g Sugar 8g Fibers 5g Protein 42g Sodium 349mg

66. Olive Garden’s Fettuccine Alfredo Preparation time: 5 minutes Cooking time: 25 minutes Servings: 6 Ingredients: ½ butter, melted 2 tbsps. cream cheese 1-pint heavy cream 1 garlic powder Some salt Some black pepper parmesan cheese, grated 1-pound fettuccine, cooked Directions: 1. Melt the cream cheese in the melted butter over medium heat until soft. 2. Add the heavy cream and season the mixture with garlic powder, salt, and pepper. 3. Lower the heat and let it simmer for an additional 15 to 20 minutes. 4. Remove the mixture from heat and add in the parmesan. Stir everything to melt the cheese. 5. Pour over the pasta with the sauce and eat. Nutrition: Calories 767.3 Fat 52.9g Carbs 57.4g Protein 17.2g Sodium 367mg

67. Red Lobster’s Shrimp Pasta Preparation time: 5 minutes Cooking time: 30 minutes Servings: 4 Ingredients: 8 ounces linguini or spaghetti pasta extra virgin olive oil 3 garlic cloves 1-pound shrimp, peeled, deveined clam juice or chicken broth white wine 1 heavy cream ½ parmesan cheese, freshly grated ¼ dried basil, crushed ¼ dried oregano, crushed Fresh parsley and parmesan cheese for garnish Directions: 1. Cook the pasta according to package directions: Simmer the garlic in hot oil over low heat until tender. Increase the heat to low to medium and add the shrimp. When the shrimp is cooked, transfer it to a separate bowl along with the garlic. Keep the remaining oil in the pan. Pour the clam or chicken broth into the pan and bring to a boil. 2. Add the wine and adjust the heat to medium. Keep cooking the mixture for another 3 minutes. While stirring the mixture, reduce the heat to low and add in the cream and cheese. Keep stirring. When the mixture thickens, return the shrimp to the pan and throw in the remaining ingredients (except the pasta). 3. In a bowl, put the pasta and pour the sauce over it. Mix everything and serve. Garnish, if needed, with parsley and parmesan cheese. Nutrition: Calories 590 Fat 26g Carbohydrates 54g Protein 34g Sodium 1500mg

68. Longhorn Steakhouse’s Mac & Cheese Preparation time: 20 minutes Cooking time: 20 minutes Servings: 10 Ingredients: 1-pound cavatappi pasta, cooked 2 tbsps. butter 2 tbsps. flour 2 s half-and-half 2 oz. gruyere cheese, shredded 8 oz. white cheddar, shredded 2 tbsps. parmesan cheese, shredded 4 oz. fontina cheese, shredded 1 smoked paprika 4 pieces bacon, crispy, crumbled ½ panko bread crumbs Directions: 1. Once the melted butter and flour are cooked over medium heat, make a roux. 2. Add in the half-and-half ½ at a time to the cooked pasta, adding more as the sauce thickens. 3. Add the remaining ingredients (except the pasta) 1 at a time slowly, allowing each ingredient to be blended into the sauce. 4. Continue to stir the mixture until all is warmed up. 5. Place the pasta in a greased 13×9 baking pan or 6 individual baking dishes and pour the sauce over it. Sprinkle the bacon and panko bread crumbs over the top of the pasta. 6. Bake the pasta in an oven preheated to 350 F for 20-25 minutes, or until breadcrumbs start to become golden brown. 7. Let the Pasta cool, and serve. Nutrition: Calories 610 Fat 37g Carbohydrates 43g Protein 26 g Sodium 1210 mg

Chapter 6. Copycat Desserts 69. Maple Butter Blondie Preparation time: 15 minutes Cooking time: 35 minutes Servings: 9 Ingredients: Butter, melted 1 brown sugar, packed 1 large egg, beaten 1 tablespoon vanilla extract ½ baking powder baking soda Salt 1 flour White chocolate chips Pecans, chopped (or walnuts) Maple butter sauce ¾ maple syrup ½ butter ¾ brown sugar 8 ounces' cream cheese, softened to room temp ¼ pecans, chopped Vanilla ice cream, for serving Directions: 1. Turn down the heat to 350°F, and coat a 9x9 baking pan with the cooking spray. Sift and stir until well mixed into the baking powder, baking soda, salt, and flour. Fold in the white chocolate chips. 2. Bake for 20–25 minutes. 3. In a medium saucepan, prepare the maple butter sauce by combining the maple syrup and butter while they are in the oven. 4. Cook over low heat until the butter is melted. 5. Take the blondies out of the oven, then cut them into squares. 6. Top with vanilla ice cream, maple butter sauce, and chopped nuts. Nutrition: Calories 354 Fat 12g Carbs 201g Protein 24.0g Sodium 231mg

70. Apple Chime Cheesecake Preparation time: 10 minutes Cooking time: 10 minutes Servings: 2 Ingredients: 2 (9 inches) flour tortillas ¼ granulated sugar ½ cinnamon 3 ounces' ounces' cream cheese, softened ½ vanilla extract apple, peeled and finely chopped Oil for frying Vanilla ice cream (optional) Caramel topping (optional) Directions: 1. In a mixing dish, stir to combine and cinnamon. 2. Incorporate the cream cheese and vanilla in another mixing bowl until it is smooth. Fold in the apple. 3. Divide the apple and cheese mixture in two and place half in the center of each tortilla. Allow an inch of margin around the outside, at least. 4. Fold the tortilla top to the middle, then the bottom to the middle, and then roll it up from the sides. 5. Cook around half an inch of oil over medium heat in a skillet. 6. Serve with a scoop of ice cream. Nutrition: Calories 267 Fat 5g Carbs 15g Protein 18g Sodium 276mg

71. Chocolate Mousse Dessert Shooter Preparation time: 30 minutes Cooking time: 2 minutes Servings: 4 Ingredients: 2 tbsps. butter 6 oz. semi-sweet chocolate chips (1), divided 2 eggs 1 vanilla 8 Oreo cookies

½ prepared fudge sauce 2 tbsps. sugar ½ heavy cream Canned whipped cream Directions: 1. When they are melted, stir in the vanilla and remove from the heat. 2. Whisk in the egg yolks. 3. Crush the remaining chocolate chips into small pieces and stir them into the chocolate. 4. Spoon the cookie crumbs into the bottom and pat them down. 5. Place when ready to eat in the refrigerator. Nutrition: Calories 389 Fat 11.6g Carbs 25. 2g Protein 39.0g Sodium 222mg

72. Cinnamon Apple Turnover Preparation time: 10 minutes Cooking time: 25 minutes Servings: 6 Ingredients: 1 big, peeled, cored, and diced Granny Smith apple ½ cornstarch ¼ cinnamon Dash ground nutmeg ¼ brown sugar ¼ applesauce ¼ vanilla extract 1 tablespoon butter, melted 1 sheet of puff pastry, thawed Heavy whipping cream or ice cream with vanilla, to be eaten Directions: 1. Preheat the oven to 400°F. 2. By spraying it, start preparing a baking sheet with non-stick cooking spray or using a bit of oil on a paper towel. 3. Place some of the apple mixtures in each square's center and fold the pastry's corners up to make a pocket. Pinch the edges. 4. You will use whipped cream or vanilla ice cream to serve. Nutrition: Calories 235 Fat 15.8g Carbs 20. 5g Protein 26g Sodium 109mg

73. Cherry Chocolate Cobbler Preparation time: 10 minutes Cooking time: 45 minutes Servings: 8 Ingredients: 1½ s. all-purpose flour ½ sugar 2 s. baking powder ½ salt ¼ butter 6 oz. semi-sweet chocolate morsels ¼ milk 1 egg, beaten

21 ounces' ounces' cherry pie filling ½ finely chopped nuts Directions: 1. Preheat the oven to 350°F. 2. Gather the flour, sugar, baking powder, butter, and salt together. 3. Melt the chocolate morsels. Let cool for approximately 5 minutes, then add the milk and egg and mix well. Beat into the flour mixture, mixing thoroughly. 4. Spread the pie filling in a quart casserole dish. Randomly drop the chocolate batter over the filling, then sprinkle with nuts. 5. Bake for 40–45 minutes. 6. Start serving with a vanilla ice cream scoop if desired. Nutrition: Calories 502 Fat 1.8g Carbs 10. 2g Protein 19.0g Sodium 265 mg

74. Banana Pudding Preparation time: 15 minutes Cooking time: 5 minutes Servings: 10 Ingredients: 6 s milk 5 eggs, beaten ¼ vanilla extract flour 1½ s sugar ¾ pound vanilla wafers 3 bananas, peeled 8 oz. Cool Whip or 2 s. of whipped cream Directions: 1. Melt the butter to around 170°F in a large saucepan. 2. Mix the eggs, vanilla, flour, and sugar in a large bowl. 3. The egg mixture was very slowly added to the warmed milk and cook until the mixture thickens to a custard consistency. 4. To preserve a baking pan's bottom or glass baking dish, layer the vanilla wafers. You can also use individual portion dessert dishes or glasses. 5. Layer banana slices over the top of the vanilla wafers. Be as liberal with the bananas as you want. 6. Layer the custard mixture on top of the wafers and bananas. Move the

pan to the refrigerator and cool for 1½ hours. When ready to serve, spread Cool Whip (or real whipped cream, if you prefer) over the top. Garnish with banana slices and wafers if desired. Nutrition: Calories 312 Fat 2.8g Carbs:4.2g Protein 6.0g Sodium 329mg

75. Molten Chocolate Cake Preparation time: 1 hour 30 minutes Cooking time: 30 minutes Servings: 10 Ingredients: 1 Duncan Hines fudge cake mix 3 large eggs 1 milk ½ oil ½ sour cream Vanilla ice cream Chocolate shell ice cream topping Caramel sauce For Magic Shell: ¼ coconut oil 2 s chocolate chips, semi-sweet For Hot Fudge: 1 bag semi-sweet chocolate chips (1-oz.) 4 tbsps. unsalted butter 1 can sweeten condensed milk (14-oz.) A pinch of salt 1 pure vanilla extract Directions: 1. Stir the dry cake mix and sour cream, eggs, milk & oil in a large bowl. 2. Lightly coat large-sized cake pans with the non-stick spray & distribute the batter evenly, approximately ¾ full—as per the guidelines stated on the package, cook. 3. Switch the cakes on top of them, build a "volcano" and let it cool. 4. Gently cut a hole out of the middle without going clear to the bottom using a pairing or serrated knife. 5. Fill with cold hot fudge & then cut off the lower circle of your

removed piece of cake and put it like a cover on the hot fudge hole. 6. Using a plastic wrap cover & let chill in a fridge for 30 minutes. 7. Remove the cakes from the freezer & reheat in the microwave for half a minute, until warm. 8. Top with caramel, ice cream & magic shell. For Magic Shell: 9. Put the chocolate and coconut oil in the mixture. A microwave-safe bowl and slowly heat for 30-second intervals until melted, stirring often. 10. Serve over ice cream & it would harden. For Hot Fudge: 11. Melt the entire ingredients together over medium heat in a medium saucepan. 12. Bring the mixture to a boil, stirring now and then. 13. Continue to boil & stir for a minute or two more. 14. Remove the pan from heat & continue to stir for a minute. 15. Let the fudge sauce to cool. Nutrition: Calories 441 Fat 12.2g Carbs 24.1g Protein 23.3g Sodium 208mg

76. Copycat York Peppermint Patties Preparation Time: 20 minutes Cooking Time: 30 minutes Servings: 2 Ingredients: 4 tbsps. powdered sugar ¹/з corn syrup ¹/з butter 4 or 5 drops peppermint extract 8 oz. dark chocolate 1 tsp. vegetable fat Directions: 1. Sift the sugar from the confectioners. 2. Add sugar, corn syrup, butter, and peppermint extract to a mediumsized dish. Mix till clean with a mixer. 3. The mint sweet is served in bite-sized balls. Excellent for approximately 20 minutes. Press the patties with the bottom of a glass when you're geared up to dip. 4. Melt the chocolate in a double boiler and shorten. You can use alternative coconut oil or butter if you don't want to use vegetable shortening. The best effects are the shortening of vegetables. Drop in the melted chocolate the peppermint patties, turn over, and placed the dipped peppermint patties on both a Silpat mat and waxed paper to dry. Nutrition Calories 175kcal Carbohydrates 27g Protein 0g Fat 7g

77. Copycat Friendly's Peanut Butter Sauce Preparation time: 10 minutes Cooking time: 10 minutes Servings: 2 Ingredients: 2 tbsps. butter 1 heavy whipped cream (you can use half and a half) ½ corn syrup ½ sugar ½ Salt 1 plain smooth peanut butter is recommended 1 vanilla Directions: 1. Add heavy cream, corn syrup, sugar, salt, and herbal peanut butter in a medium warmth saucepan, melt butter. Continuously stir till the mixture is clear. Refrigerate the sauce, then add vanilla. Store within the fridge over the sauce. Nutrition Calories 324 Carbohydrates 33g Protein 7g Fat 19g

78. Chocolate Bread Pudding Recipe Preparation time: 10 minutes Cooking time: 30 minutes Servings: 4 Ingredients: For the chocolate bread pudding: 3 s. cream or milk cream 1 whole milk ½ sugar 300g chocolate chips 8 egg yolks 2 eggs 1 loaf French bread 500g For the chocolate sauce: 1 s. cream 250g chocolate chips Directions: 1. Gather the ingredients. 2. Spread a 22x33 cm baking sheet with butter—preheat the oven to 180°C. 3. In a pot, combine the cream, milk, sugar, and simmer, stirring until the sugar dissolves. 4. Remove the pan from the warmness. Add the chocolate chips and beat until melted. 5. Beat the egg yolks in a bowl. 6. Gradually add the mixture of cream and heat chocolate. Add the bread cut into square pieces of centimeters and stir till nicely covered. Let stand for 5 minutes, until the dough is tender. 7. Transfer the bread mixture to the prepared tray. 8. Cover with foil and bake for 45 minutes. Remove the remaining and cook for 15 minutes or until the pudding with chocolate bread is ready. Let cool on a rack. 9. In a small pot, boil some cream. Remove from heat and upload the closing s of chocolate chips and beat until melted, and the chocolate sauce is smooth. 10. Serve the chocolate bread pudding with warm chocolate sauce and crimson fruits. Nutrition: Calories 324 Carbohydrates 33g Protein 7g Fat 19g

79. Cheesecake Baileys Preparation time: 10 minutes Cooking time: 30 minutes Servings: 4 Ingredients: For the crust: 26 Oreo cookies 4 tbsps. melted butter Pinch of Salt For cheesecake 1 kilo of cream cheese 1½ s of ordinary sugar ¼ cornstarch 2/3 s of Bailey’s Irish cream 1 vanilla extract For the Ganache: 2/3 s. cream or thick cream 2 s. chocolate chips Directions: 1. Set the oven to 160°C and remove a 20 to 23 cm removable mold with butter. Line it with parchment paper buttered too. 2. Mix the Oreo cookies with melted butter and salt. Distribute within the mold and set aside while preparing the filling. 3. Mix the sugar and cream cheese together.in a big bowl, until the Directions: are smooth and fluffy. Add the cornstarch, eggs, vanilla extract, and Irish cream Baileys. 4. Pour the preparation over the crust and place the pan on a massive baking sheet. 5. Bake the Baileys cheesecake for 80-90 minutes and then let it cool for 60 minutes in the oven. Finally, refrigerate until completely cold, for four hours or overnight. 6. When the Baileys cheesecake is prepared to serve, make the Ganache: In a small pot, warmness the cream or thick cream over low heat. Place the chocolate chips in a warmness-resistant box and pour the new cream on top. Let stand for three minutes. Then stir till there are no lumps. 7. Refrigerate the Ganache until it is thick, 15 minutes, and unfold it over the cheesecake. Let stand for 10 minutes and serve. Nutrition: Calories 259 Carbohydrates 45g Protein 8g Fat 19g

80. Chocolate Peanut Butter Pie Preparation time: 15 minutes Cooking time: 30 minutes Servings: 4 Ingredients: Filling: 2 s. wheat flour 1 baking powder 2 s. baking soda ½ salt 3/4 natural cocoa powder 2 cups refined sugar 2 eggs ½ vegetable oil 1 milk 2 (½) s. vanilla extract 1 hot coffee loaded, hot 1 creamy peanut butter ¹/з sugar glass 1 unsalted butter, softened 3 tbsps. whipping cream 2 s. vanilla extract Frosting: 4 s. sugar glass ¼ unsalted butter ½ natural cocoa powder 1 egg white 2 s. vanilla extract 1 pinch salt 5 tbsps. whipping cream

Direction: 1. Turn the oven to 350ºF (180ºC). 2. Grease and flour round molds of 23 centimeters. 3. Use baking soda, baking powder, ½ of salt, and ¾ of cocoa to sift the flour. 4. In a large tub, stir the sugar with the oil and eggs. Add the milk and a couple of halves of the s of vanilla, stir properly. It includes sifted powders, then warm coffee Mix till you have got a uniform dough. Pour the mixture into the 2 molds and bake for 30 minutes. Remove the desserts from the oven and cowl right away with foil, then cover with a kitchen towel. Let cool 10 minutes. Remove the cakes from the mildew and location on a cord rack. Cover once more with the aluminum and the cloth (steam is what maintains them moist). Allow them to chill thoroughly. 5. Meanwhile, put together the filling. Place the peanut butter, ¹/з of sugar glass, and 1 tablespoon of butter. Beat with an electric mixer until acre mar. Add three tbsps. of cream, and a pair of s. of vanilla blend well. Let stand at the same time as the cakes cool. 6. To put together the bitumen, area 4 s, of glass sugar, ¼ of butter, half of the cocoa, egg white, 2 s. of vanilla, a pinch of salt, and 5 tbsps. of cream in a bowl. Beat with a high speed electric powered mixer till you have got a creamy bitumen, approximately 2 minutes. Fill and stuff the cold cake. Nutrition Calories 356 Carbohydrates 78g Protein 8g Fat 20g

81. Chinese Almond Cookies Recipe Preparation time: 15 minutes Cooking time: 20 minutes Servings: 4 Ingredients: 2 (3/4) s. wheat flour 1 refined sugar ½ of baking soda ½ salt 1 lard 1 egg 1 almond extracts 48 almonds Directions: 1. Preheat the oven to 165ºC. 2. Sift the flour with sugar, baking soda, and salt in a bowl. Add the butter and upload it with forks till you have a sandy mixture. Add the egg and almond extract blend correctly. 3. Form balls 2 centimeters in diameter and set them up, separated 5 centimeters from every other, in ungreased baking sheets. Place 1 almond on top of each ball and press with your finger to flatten slightly. 4. Bake at 165°C for 15-18 minutes. Place on Cooling Racks. Nutrition Calories 82 Carbohydrates 10g Protein 1g Fat 4g

82. Peanut Butter Cheesecake Preparation time: 20 minutes Cooking time: 4 hours Servings: 6 Ingredients: 700g cream cheese 2 smelted peanut butter 1 ½ s. chocolate chips 1½ s. sugar 1 icing sugar 7 tbsps. melted butter 10 whole meal cookies 1 vanilla extract Directions: 1. Place the entire meal cookies in a plastic bag and weigh down them with a rolling pin. 2. Then vicinity the crumbs in a big bowl and add the melted butter. Mix nicely to create a species and sandblasted. 3. Place the sandblasting in a refractory mold, and compact the cookies —reserve inside the fridge. 4. Mix the cream cheese in a huge tub, until smooth, and add the sugar and vanilla extract. Mix always until there are not any lumps. Add the molten chocolate and combine it until a uniform mixture is obtained. 5. Pour on the idea of cookies and reserve. 6. In some other bowl, blend the melted peanut butter with the flower sugar. 7. Pour this practice over the previous aggregate and shape an even layer using a knife to clean the pinnacle. Refrigerate the peanut butter cheesecake for four hours. Nutrition Calories 289 Carbohydrates 125g Protein 7g Fat 20g

83. Chocolate Flan Preparation time: 20 minutes Cooking time: 40 minutes Servings: 6 Ingredients: For the candy: 100g sugar

For the chocolate flan: 8 eggs 700ml of milk 200g dark chocolate 1 tbsp. sugar Directions: 1. Place the sugar in a pot or inside the mold; you may area the flan and put together the caramel. 2. Shell the eggs and place them in a bowl. Beat them with a few cord rods. 3. Mix the eggs with the milk, sugar, the chopped and melted chocolate inside the microwave or in a water bath. Integrate with the rods and pour the self-made chocolate flan practice into the flan over the caramel. 4. Place the mold inner a tray with water. Take to the oven and cook dinner in a water bath at 180°C for 40 minutes. Nutrition Calories 239 Carbohydrates 67g Protein 7g Fat 20g

Chapter 7. Copycat Cakes 84. Pumpkin Cheesecake Preparation time: 30 minutes plus 8 hours refrigeration time Cooking time: 1 hour 45 minutes Servings: 8-10 Ingredients: 2 ½ s. graham cracker crumbs ¾ unsalted butter, melted 2 ¾ s. granulated sugar, divided 1 salt, plus a pinch At ambient conditions, 4 (8-ounce) blocks of cream cheese ¼ sour cream 1 (15-ounce) canned pure pumpkin 6 large eggs, room temperature 1 tsp. vanilla extract 2 ½ s ground cinnamon 1 ginger, ground ¼ cloves, ground 2 s. whipped cream, sweetened Toasted pecans, roughly chopped Directions: 1. Preheat the oven and grease a 1-inch springform pan to 325°F. In a mixing bowl, combine the graham cracker crumbs, melted butter, ¼ of the sugar-salt pinch. Mix until well combined and press the mixture into the prepared springform pan—bake for about 25 minutes. 2. When the crust is baking, begin making the filling by beating together the cream cheese, sour cream, and pumpkin. 3. Add the rest of the sugar, and slowly incorporate the beaten eggs and vanilla. Add the remaining salt, cinnamon, ginger, and cloves. 4. Fill a large baking pan (big enough to hold your springform pan) with about half an inch of water. Please place it in the oven and let the water get hot. 5. Put foil around the edges of your springform pan, then add the filling and place the pan in the oven inside the water bath you made with the baking pan. 6. Bake for 1 hour and 45 minutes or until the center is set. You can turn the foil over the edges of the cake if it starts to get too brown. Before separating the springform pan's sides, remove the pan from the oven 7. and position it on a cooling rack for at least 1 hour. 8. After it has cooled, remove sides of the pan and refrigerate the cheesecake for at least 8 hours or overnight. 9. Serve with whipped cream and toasted pecans.

Nutrition: Calories 340 Fat 20g Carbohydrates 36g Protein 5g Sodium 215 mg

85. Reese's Peanut Butter Chocolate Cake Cheesecake Preparation time: 2 hours plus 6 hours refrigeration time Cooking time: 1 hour 15 minutes Servings: 8-10 Ingredients: Cheesecake: 4 (8-oz.) packages cream cheese, softened 1 ¼ s. sugar ½ sour cream 2 s. vanilla extract 5 eggs 8 Chocolate Peanut Butter s, chopped 1 (14-oz.) can dulce de leche Chocolate Cake: 1 ¾ s all-purpose flour 2 s. sugar ¾ cocoa 2 s. baking soda 1 salt 2 eggs, room temp 1 buttermilk ½ butter, melted 1 tablespoon vanilla extract 1 black coffee, hot Peanut Butter Buttercream: ¾ butter ¾ shortening ¾ peanut butter 1 ½ s. vanilla 4-5 s. powdered sugar

Ganache: 2 s. semi-sweet chocolate chips 1 heavy cream 1 vanilla Directions: 1. Set the oven and grease a 9-inch springform pan to 350°F. 2. For the cheesecake—preheat the oven to 475°F. Fill a large baking pan (your springform pan with have to fit in it) with half an inch of water and place it in the oven while it preheats. 3. Beat the cream cheese in a large bowl until it is fluffy. Gradually incorporate the sugar, sour cream, and vanilla, and mix well. 4. Attach the eggs 1 at a time and beat them one by one. Until just combined. Fold in the peanut butter s and pour the batter into the springform pan. Bake at 475°F for 15 minutes, then reduce the heat to 350°F and cook for about 60 minutes or when the core is completely set. 5. Take the cake from the oven and leave it for 60 minutes to cool before taking off the springform pan's sides. When it is completely cool, refrigerate the cheesecake for at least 6 hours, but 8 hours to overnight would be better. When it is freezing, cut the cheesecake in half to make two layers. 6. Meanwhile, make the chocolate cake: mix the flour, sugar, cocoa, baking soda, and salt in a large bowl. Mix in the eggs, buttermilk, melted butter, vanilla, and beat until it is smooth. Slowly incorporate the coffee. 7. Add two round 9-inch cake pans of oil and flour. Pour the batter evenly into each pan and bake for 30–35 minutes. Take the cakes from the oven when properly cooked. And cool for 15 minutes before taking them out of the pans. When fully cooled, wrap each cake in plastic wrap and refrigerate until ready to assemble the cake. 8. Create frosting for the buttercream by beating the butter together and shortening, then add the peanut butter and vanilla. Mix in the powdered sugar 1 at a time until you achieve the desired sweetness and consistency. 9. Drizzle the half of the dulce de leche over the top of the cake. Top that with a layer of cheesecake and spread peanut butter frosting over the cheesecake's top. Repeat to make a second layer. When assembled, place the whole cake in the freezer for about an hour to fully set. 10. Make the ganache by melting chocolate chips with heavy cream and vanilla in a small saucepan. When the cake is completely set, pour ganache over the top. Refrigerate until ganache the sets.

Nutrition: Calories 760 Fat 47g Carbohydrates 78.8g Protein 11.5g Sodium 485mg

86. White Chocolate Raspberry Swirl Cheesecake Preparation time: 45 minutes plus 5 hours refrigeration Cooking time: 1 hour 15 minutes Servings: 8-10 Ingredients: Crust: 1 ½ s chocolate cookie crumbs, such as crumbled Oreo® cookies Butter, melted Filling: 4 (8-ounce) packages cream cheese 1 ¼ s granulated sugar ½ sour cream 2 s vanilla extract ½ raspberry preserves (or raspberry pie filling) ¼ water 5 eggs 4 ounces white chocolate, chopped into chunks Optional Garnish: 2 ounces shaved white chocolate (optional) Fresh whipped cream Directions: 1. Preheat the oven to 475°F. 2. In a food processor, crumble the cookies and add the melted butter. Press the mixture into a greased 9-inch springform pan, and place in the freezer while you make the filling. 3. In a wide baking pan, pour half an inch of water (it requires your springform pan to fit) and put it in the oven. 4. Mix the cream cheese, sugar, sour cream, and vanilla in a mixing bowl. Once the ingredients seem to be well mixed, scrape the sides of the cup. 5. Beat the eggs in a small bowl then add them slowly to the cream cheese mixture. 6. In another small dish, mix the raspberry preserves and water— microwave for 1 minute. Unless you want the raspberry seeds to be extracted, you can run the hot liquid through a mesh strainer. 7. Consider removing the crust from the freezer, and aluminium foil covers the outer bottom of the pan. Sprinkle the white chocolate over the crust, then pour half of the cheesecake batter into the springform pan. Next, drizzle half of the raspberry preserves over the top of the batter. Then add the rest of the batter with the rest of the drizzle. 8. Let the grease pan in the water bath and bake at 475°F for 15 minutes., then turn down the heat and bake to 350°F and bake about 60 more minutes more or before the cake's center is placed and cake

is cooked through. 9. Remove from oven, cool it completely before removing sides of the pan, and then move to the refrigerator for at least 5 hours. 10. Serve with extra white chocolate and fresh whipped cream. Nutrition: Calories 839 Fat 57g Carbohydrates 68g Protein 13.5g Sodium 410mg

87. Carrot Cake Cheesecake Preparation time: 20 minutes Cooking time: 50–60 minutes Servings: 12 Ingredients: Cheesecake: 2 (8-oz.) blocks cream cheese ¾ granulated sugar 1 tablespoon flour 3 eggs 1 vanilla Carrot Cake: ¾ vegetable oil 1 granulated sugar 2 eggs 1 vanilla 1 flour 1 baking soda 1 cinnamon 1 dash salt 1 (8-ounce) can crushed pineapple, well-drained with juice reserved 1 grated carrot ½ flaked coconut ½ chopped walnuts Pineapple Cream Cheese Frosting: 2 ounces cream cheese, softened 1 tablespoon butter, softened 1 ¾ s powdered sugar ½ vanilla 1 tablespoon reserved pineapple juice Directions: 1. Heat the oven and spray a 9-inch springform pan to 350°F. 2. In a large bowl, beat together the cream cheese and the sugar until smooth. And mix in the flour, vanilla, and eggs until well mixed. Set aside. 3. In another large bowl, beat together the ¾ vegetable oil, sugar, eggs, and vanilla until smooth. And so the flour, baking soda, cinnamon, and salt are added and pounded until smooth. Fold in the crushed pineapple, grated carrot, coconut, and walnuts. 4. Pour 1 ½ s of the carrot cake batter into the prepared pan. Drop a large spoonful of the cream cheese batter over the top of the carrot cake batter. Then add a spoonful of carrot cake batter over the top of the cream cheese batter. Repeat with the remaining batter.

5. About 50-60 minutes, or once you have set the core, bake the cake. Please remove it from the oven and cool for an hour before taking sides off the springform pan. Refrigerate for at least 5 hours. 6. Start making the frosting, whereas the cake is cooling. You will mix all the frosting ingredients. Frost the cake when it is freezing. Nutrition: Calories 839 Fat 57 g Carbohydrates 68g Protein 13.5 g Sodium 410 mg

88. Original Cheesecake Preparation time: 4 hours 15 minutes Cooking time: 1 hour 5 minutes Servings: 12 Ingredients: Crust: 1 ½ s graham cracker crumbs ¼ ground cinnamon Margarine, melted Filling: 4 (8-oz.) packages cream cheese, softened 1 ¼ s. white sugar ½ sour cream 2 s vanilla extract 5 large eggs Topping: ½ sour cream 2 s sugar Directions: 1. Heat oven to 475ºF and put a skillet inside with half an inch of water. 2. In a tub, mix the ingredients for the crust. Line a large pie pan with parchment paper, and spread crust onto the pan. Press firmly. Wrap everything with foil and keep it ready for use in the freezer. 3. Combine all the ingredients for the filling except the eggs in a bowl. When pounding, scrap the sides of the bowl until the mixture is smooth. Mix in eggs 1 at a time, and beat until thoroughly blended. 4. Get the crust and dump it out of the fridge.in the filling, spreading it evenly. Place the pie pan into the heated skillet in the oven, and bake for about 12 minutes. 5. Reduce the heat to 350°F. Continue to bake for about 50 minutes, or until the top of the cake is golden. Please remove it from the oven and transfer the skillet onto a wire rack to cool. 6. The coating is prepared by combining all the ingredients in a dish. Coat the cake with the topping, then cover. Refrigerate for at least 4 hours. 7. Serve cold. Nutrition: Calories 370 Fat 25 g Carbohydrates 29g Protein 8 g

Sodium 330 mg

89. Pound Cake Preparation time: 30 minutes Cooking time: 1 hour Servings: 6 Ingredients: 6 huge eggs 1¼ s sugar 2½ s less 1 tablespoon flour 1½ s or 3 sticks liquefied margarine ½ vanilla concentrate Zest 1 lemon Juice 1 lemon Apricot glaze (nap page) or apricot jelly warmed and stressed to evacuate solids 1 confectioners’ sugar 1 tsp. water Directions: 1. Liquefy butter and let milk solids float and settle to the base of the container. Utilizing liquefied butter and a pastry brush, cautiously spread the little bread pans with the butter. Take special consideration in the corners. Flip around to permit butter to set and not pool in the base. 2. Whisk flour or go through strainer or sifter. 3. Mix eggs and sugar, include lemon zing and vanilla. Whipping by hand or with a mixer stand fitted with the whisk connection until the blend delicately falls from the whisk in a ribbon. At that point, sets on a superficial level before blurring into the blend. It is known as the strip stage. The blend will be light, light yellow, and creamy. 4. Tenderly overlap in flour around each third in turn. When all the flour has been included, include spread gradually without containing milk solids that have chosen the base. Fill your container around threefourths full and prepare in 350°F broiler for around 40 minutes or until done or when a toothpick embedded into the middle tells the truth. 5. Turn the loaves out of the container right away—spot on the cooling rack. 6. Set up the glaze with water and powdered sugar, and 2 s lemon juices, put in a safe place. When the cakes are cool, brush nap page/apricot coat over the whole cakes. 7. Put in the refrigerator to permit the coating to set. Brush with the sugar glaze. Set in a warm yet cooling oven for only a couple of seconds to set sugar glaze. Cut and garnish with new berries as wanted. Nutrition:

Calories 478 Fat 18g Carbohydrates 72g Protein 6.42g Sodium 325mg

90. Confetti Angel, Fluffy Cake Preparation time: 30 minutes Cooking time: 1 hour Servings: 6 Ingredients: 1¾ s sugar (process 2 minutes in the food processor to make overly fine) ¼ salts 1 cake flour, filtered twice 12 egg whites (not a speck of yolk!) Warm water 1 vanilla concentrate 1½ scream of tartar 3 tbsps. colorful sprinkles or Jimmies Directions: 1. Preheat your oven to 350°F. 2. In a food processor, process the sugar around 2 minutes until it is superfine. Blend half of the sugar in with the salt and cake flour, saving the rest of the sugar. 3. Pour egg whites in a bowl set that bowl over another bowl loaded up with warm water. Tenderly swish the egg whites until they feel somewhat hotter than room temperature. The eggs will whip better. When you are prepared to continue, mix egg whites, water, vanilla concentrate, and cream of tartar in the bowl of your blender. With a food processor or mixer with a stand, whip the egg blend until frothy. Gradually filter the rest of the sugar into the egg whites, raise the blender speed to medium/high. Proceed until medium peaks structure. The egg whites should make tops that may hang marginally after a couple of seconds. 4. Sprinkle a portion of the flour blend to dust the top of the egg blend. We are utilizing a spatula overlay in tenderly. Crease in the rest of the flour blend with sprinkles in a few parts, tenderly folding well each time. 5. Cautiously spoon blend into an ungreased angel, fluffy cake container —Bake for 35 minutes; at that point, test for doneness with a wooden stick or toothpick. 6. Chill the cake upside off on the cooling rack for at least an hour before removing from the pan. I consistently propped the pan upside down on top of a bottle.

Nutrition: Calories 150 Fat 0g Carbohydrates 34g Protein 3g Sodium 320mg

91. Banana Cake with Cream Cheese Icing Preparation time: 15 minutes Cooking time: 25 minutes Servings: 4 Ingredients: 3 sticks unsalted butter 3¾ s sugar 6 enormous eggs 1 tsp. baking soda ¾ sour cream 3 s pounded, ready bananas 4½ s cake flour, filtered 1 salt 1 tablespoon vanilla concentrate Directions: 1. Preheat your oven to 350°F—oil and flour three 8-inches round baking pan. Line with parchment and put it in a safe spot. 2. In a blending bowl or the bowl of a stand blender fitted with a paddle connection, cream sugar and margarine together. Include the concentrate, salt, and baking soda, and blend well. 3. Include the eggs, beating after every expansion. 4. Include the flour alternating with the acrid cream. Blend well— overlap in the bananas. 5. Partition the batter between the readied pans. 6. Spot in the oven and bake 20 to 25 minutes or until a toothpick embedded into the inside tells the truth. And the cake springs back to light touch. 7. Cool totally, at that point, ice. Nutrition: Calories 300 Fat 12g Carbohydrates 45g Protein 3g Sodium 320mg

Chapter 8. Copycat Salads 92. Applebee's Oriental Chicken Salad Preparation time: 10 minutes Cooking time: 15 minutes Servings: 4 Ingredients: 4 frozen breaded chicken tenderloins Dressing: 6 tbsps. honey 3 tbsps. of rice wine vinegar ½ mayonnaises 2 s Dijon mustard ¼ sesame oil Salad: 2 s. chopped green cabbage 2 s. chopped red cabbage 6 s. chopped romaine lettuce 1 shredded carrot 2 chopped green onions ¼ toasted sliced almonds ²/з chow mien noodles Directions: 1. Preheat the oven and cook chicken tenders according to package directions. 2. Combine all the ingredients for the dressing in a small bowl. Mix well and cool for 30 minutes in the freezer. 3. Combine all the salad ingredients and toss with the dressing. Nutrition: Calories 660 Fat 46g Carbohydrates 44g Protein 17g Sodium 230mg

93. California Pizza Kitchen Wedge Salad Preparation time: 10 minutes Cooking time: 20 minutes Servings: 2 Ingredients: 1 head iceberg lettuce Blue cheese dressing, to taste 2 peeled and chopped hardboiled eggs 6 slices chopped cooked bacon Blue cheese crumbles, to taste ½ chopped tomatoes Directions: 1. 2. 3. 4. 5. 6. 7.

On the lettuce head, cut off all the brown or dark green leaves. By tapping it on a countertop, extract the inside heart. Split the lettuce head in half. For the lettuce wedge to lie flat, clean the opposite ends. Place the blue cheese sauce on top of the lettuce. Add chopped eggs and bacon. Finish the salad with blue cheese crumbles and tomatoes.

Nutrition: Calories 280 Fat 27g Carbohydrates 5g Protein 5g Sodium 160mg

94. California Pizza Kitchen Waldorf Chicken Salad Preparation time: 10 minutes Cooking time: 20 minutes Servings: 2 Ingredients: Salad Dressing: 1 olive oil ½ balsamic vinegar 2 tbsps. Dijon mustard 1 tablespoon minced garlic ½ fresh ground black pepper ¼ salt Salad: 6 s mixed baby greens ½ diced celery 1 granny smith apple, chopped in bite-sized pieces ½ halved red seedless grapes 2 sliced grilled chicken breasts ½ candied walnuts Directions: 1. Crumbled gorgonzola cheese, to taste 2. Inside a bowl with a lid, comb together all of the dressing ingredients. 3. Chill the salad dressing and plates in the refrigerator for 30 minutes before serving. 4. Toss the greens, celery, and fruits together and place them on the chilled plates. 5. Drizzle on the salad dressing. 6. Top the salad with chicken breast, candied walnuts, and gorgonzola. 7. Serve and enjoy. Nutrition: Calories 235 Fat 11g Carbohydrates 35g Protein 5g Sodium 178mg

95. Chili's Grilled Caribbean Chicken Salad Preparation time: 15 minutes Cooking time: 20 minutes Servings: 4 Ingredients: 4 boneless, skinless chicken breasts ½ teriyaki marinade Honey-Lime Dressing: ¼ Dijon mustard ¼ honey 1½ s sugar 1 tablespoon sesame oil 1½ s apple cider vinegar 1½ lime juice Pico De Gallo: 2 diced tomatoes ½ diced Spanish onions 2 s chopped jalapeño pepper 2 s minced cilantro Pinch of salt Salad: 4 s chopped leaf lettuce 4 s chopped iceberg lettuce 1 chopped red cabbage 1 can drain pineapple chunks 4 handfuls of tortilla chips, broken into pieces Directions: 1. Marinate the chicken in teriyaki marinade for 2 hours in the refrigerator. 2. Combine all of the dressing components in a small tub. And chill for 30 minutes in the refrigerator. 3. Place all of the ingredients for Pico de Gallo in a small bowl. And chill for 30 minutes in the refrigerator. 4. Fire the grill and cook the chicken breast on the burner either side or until cooked, for 5 minutes, chopped into pieces. 5. Start throwing in the lettuce and cabbage in a big salad bowl. 6. Add the Pico de Gallo, pineapple, dressing, and tortilla chips. 7. Add the grilled chicken strips. Toss, and serve. Nutrition: Calories 640 Fat 25g

Carbohydrates 73g Protein 34g Sodium 290mg

96. Dave & Buster's Muffuletta Salad Preparation time: 20 minutes Cooking time: 15 minutes Servings: 4 Ingredients: 24 slices pepperoni 2 oz. sliced salami 4 oz. sliced ham 4 oz. sliced turkey 1 sliced celery 4 tbsps. chopped green onion 1 roasted red pepper ¼ sliced black olives ½ chopped green salad olives 1¼ pounds spiral pasta 3 tbsps. Italian dressing 1½ s. assorted lettuce ¼ julienned spinach leaves 1 diced Roma tomatoes 1 Italian cheese blend ¼ shredded Asiago cheese Directions: 1. Cut the pepperoni, salami, ham, and turkey into thin julienne strips. Place the meats in a large salad bowl. 2. Add the celery, green onions, and roast peppers to the bowl. 3. Chop and add both types of olives to the bowl. 4. Add the cooked pasta. 5. Pour the Italian dressing on the pasta and toss everything together gently. 6. Place assorted lettuce and spinach on a cold serving platter, leaving a space in the middle for the pasta salad. 7. Pile the salad mixture high in the center of the platter. 8. Top the salad with tomatoes and cheese. Nutrition: Calories 381 Fat 27g Carbohydrates 4.1g Protein 27g Sodium 290mg

97. Golden Corral Seafood Salad Preparation time: 20 minutes Cooking time: 15 minutes Servings: 4-6 Ingredients: 1-pound shredded imitation crab meat 1 diced celery ½ mayonnaise ¼ diced green onions 1 tablespoon lemon juice 3 peeled and chopped hardboiled eggs Directions: 1. In a medium-size bowl with a lid, place all ingredients next to each other. Refrigerate for at least 1 hour before serving to allow the flavors to blend. Nutrition: Calories 140 Fat 10g Carbohydrates 9g Protein 5g Sodium 149mg

98. KFC Bean Salad Preparation time: Marinates 3-4 days Cooking time: 20 minutes Servings: 6 Ingredients: 1 (16-oz.) can green beans 1 (16-oz.) can wax beans 1 (16-oz.) canned kidney beans 1 medium small-diced green pepper 1 medium small-diced white onion ½ vegetable oil ½ cider vinegar ¾ sugar 1½ s salt ½ black pepper Directions: 1. Drain and rinse all the beans. 2. In an airtight jar, mix all the ingredients. 3. Marinate in the refrigerator, preferably 3–4 days. Nutrition: Calories 70 Fat 0g Carbohydrates 15g Protein 3g Sodium 134mg

99. Olive Garden House Salad Preparation time: 15 minutes Cooking time: 0 minutes Servings: 6 Ingredients: 1 bag American Blend salad mix 10 slices red onion 10 black olives 8 banana peppers 1 crouton 1 sliced tomato Olive Garden Salad Dressing, to taste Directions: 1. Add all of the ingredients with a lid in a medium dish. 2. Cool the salad and serving plates in the refrigerator for 1–2 hours. 3. Coat the bottom of the sheets with the dressing. Add the chilled salad ingredients on top of the sauce. Nutrition: Calories 150 Fat 10g Carbohydrates 13g Protein 3g Sodium 134mg

100. Panera Bread Company Tomato Mozzarella Salad Preparation time: 15 minutes Cooking time: 20 minutes Servings: 4 Ingredients: 1 loaf focaccia bread 5 or 6 chopped ripe tomatoes 2 tbsps. fresh chopped basil 1 thin-sliced red onion 4 oz. cubed fresh mozzarella Balsamic vinaigrette dressing Directions: 1. Cut bread into 4 wedges and place them on the plate. 2. In a small bowl, gently toss tomatoes, basil, and red onion together. 3. Place ¼ of the mixture on each wedge of bread and top with ¼ of cheese cubes. 4. Pour about 2 ounces of dressing over each serving. Nutrition: Calories 380 Fat 24g Carbohydrates 33g Protein 36g Sodium 220mg

101. Starbucks Tarragon Chicken Salad Preparation time: 10 minutes Cooking time: 15 minutes Servings: 2 Ingredients: ¼ mayonnaise 1 tablespoon fresh chopped tarragon 1 lemon juice 2 cubed cooked chicken ¼ finely chopped dried cranberries 1 stalk finely chopped celery 1 tablespoon finely chopped red onion Directions: 1. Make the dressing in a small saucepan by mixing the mayonnaise, tarragon, and lemon juice. Mix thoroughly. 2. Add the chicken, cranberries, celery, and onion to a medium bowl and toss gently to blend. 3. Add the dressing and mix well. Nutrition: Calories 420 Fat 13g Carbohydrates 46g Protein 32g Sodium 210mg

102. Steak’s Shake Frisco Melt Preparation Time: 10 minutes Cooking time: 15 minutes Servings: 4 Ingredients: 1 tbsp. ketchup 2 tbsps. Thousand Island dressing 1-pound ground beef 8 slices bread 1 tsp. butter or margarine 2 tbsps. diced onions 8 slices American cheese 4 slices Swiss cheese 4 lettuce leaves 4 slices of tomato Directions: 1. Integrate the sauce with ketchup and salad. Only set aside. 2. Ground beef is shaped into 8 thin patties. Fry the burgers or grill them until cooked as desired. Always set aside. Toast all 8 slices of bread slightly. 3. Apply half a tablespoon of margarine to a heat. For 2-3 minutes, roast the onions until softened. Replace and reserve the onions. 4. Fill from bottom to top: bread, American cheese, Burger, Swiss cheese, burger, American cheese, onions, bread, and mayonnaise. 5. To melt the cheeses, put a sandwich in a skillet and toast for 1-2 minutes on each side. 6. Present with lettuce leaves and a slice of tomato. Nutrition: Calories: 750 Fat: 53g Carbohydrates: 41g Protein: 26g Sodium 170mg

103. Subway Orchard Chicken Salad Preparation time: 10 minutes Cooking time: 2 hours Servings: 4 Ingredients: ¼ plain nonfat yogurt 2 tbsps. light mayonnaise 2 s lemon juice

½ sugar 1 cubed cooked chicken breast ½ diced celery 1 chopped red apples ¼ golden raisins or white grapes ¼ dried cranberries or cherries Directions: 1. In a small bowl, render the salad dressing by mixing the yogurt, mayonnaise, lemon juice, and sugar. 2. In no small tub, place the remaining amount of the ingredients. 3. Over the chicken mixture, add in the yogurt mixture. Toss well to mix. 4. Cover for at least 2 hours and rest. Nutrition: Calories 370 Fat 8g Carbohydrates 54g Protein 20g Sodium 170mg

104. T.G.I. Friday's Strawberry Fields Salad Preparation time: 10 minutes Cooking time: 2 hours Servings: 2 Ingredients: Glazed Pecans: 1 chopped pecan ¼ dark brown sugar 1 tablespoon water Strawberry Glaze: 12 strawberries ¼ balsamic vinegar ¼ granulated sugar 2 tbsps. water Salad: 1 head red leaf lettuce 1 head romaine lettuce 2 ounces shredded Parmesan cheese 6 ounces balsamic vinaigrette dressing Cracked pepper, to taste Directions: 1. On medium heat in a small stovetop pan, mix the chopped pecans with brown sugar and water. Cook for 4–5 minutes. Set aside. 2. Slice the strawberries into small slices. 3. Stir the vinegar, sugar, and vinegar in a small cup. And water with the sliced strawberries. Set aside. 4. Chop the lettuces into 2 pieces. 5. In a large bowl, toss the lettuces, Parmesan, vinaigrette, and pecans. 6. Strain the strawberries from the glaze and place it on top of the salad. Add the cracked black pepper to the top of the salad. Nutrition: Calories 200 Fat 0.50g Carbohydrates 58g Protein 41g Sodium 120mg

Chapter 9. Copycat Fish and Other Seafood 105. Salmon Sashimi with Ginger Preparation time: 5 minutes Cooking time: 15 minutes Servings: 4 Ingredients: 12 slices of salmon (each of two-inch squares, approximately 0.25 lb.) Fresh orange juice Fresh lime juice A quarter soy sauce (low-sodium variety + 2 tbsps. extra) 1 tbsp. snipped chives 0.25 of ginger (sliced into thin strips) 1 sesame oil 2 tbsps. grapeseed oil 1.5 tsp. sesame seeds (roasted) 2 tbsps. cilantro leaves Directions: 1. Mix the orange and lime juices and the soy sauce (2 tbsps.) in a small bowl. 2. In another bowl, add the remaining soy sauce and toss the pieces of salmon in it. Allow it to stand for a minute. After that, drain. 3. Top the pieces of salmon with chives and ginger after keeping them on a plate. 4. Take a small-sized saucepan, and in it, heat both sesame oil and grapeseed oil. After two minutes, they must be smoking. 5. This mixture of oil has to be drizzled on top of the salmon pieces. Finally, add some of the citrusy-soy sauce on top and sprinkle cilantro leaves and sesame seeds on top before serving. Nutrition: Calories 164 Fat 6g Carbohydrates 0g Protein 28g Fiber 0g

106. Salmon in Foil Preparation time: 5 minutes Cooking time: 15 minutes Servings: 2 Ingredients: 2 salmon fillets 1.8 ounces shimeji mushrooms Half an onion Carrot 2 strands chives 2 tbsp. soy sauce 1 tablespoon of sake 1.5 tbsp. unsalted butter 2 shiitake mushrooms Directions: 1. Sprinkle with salt on the fillets of salmon. 2. Julienne the carrots and slice the onions into thin pieces. 3. The bottoms of both types of mushrooms have to be cut off, and then you can chop thin slices from the body. 4. Make small pieces from the chives. 5. Take two aluminum foil sheets, each of which will be 12" x 12" in size. Coat them with butter. 6. Take half of the onion slices and spread it on 1 of the foils. On top of that, place the salmon fillet with its skin side facing down. 7. Then add the carrots and both forms of mushrooms. 8. Add half a tablespoon each of butter and cake on top. 9. Fold the foil a few times so that there is no opening anywhere. Repeat all the steps for the second foil as well. 10. Now, place both the wrapped salmon fillets in the frying pan and cook them for a couple of minutes on high flame after covering them. Then, cook them for ten more minutes on medium flame. 11. Before serving, top the salmon with soy sauce and chives.

Nutrition: Calories 277 Fat 6g Carbohydrates 5.3g Protein 25.3g Fiber 0.8g

107. Buri Daikon Preparation time: 20 minutes Cooking time: 1 hour Servings: 4-6 Ingredients: Half a yellowtail (with the head, about 2.4 pounds), or 1 small snapper (with the head), gutted and scaled 2 kurosato 1-4 mirin 1-3 shoyu 1 and a half centimeters of ginger thickly sliced Seven-inch daikon, peeled and cut into 1 ¼ inch discs Mitsuba leaves (optional) Yuzu zest, finely shredded (optional) Directions: 1. Add 5 s. of cold water and ginger in a large saucepan and bring the mixture to a boil. Let it cook for forty minutes. 2. Add in the sugar, mirin, sake, and shoyu and cook for another twenty minutes. 3. Meanwhile, cook the fish using a sharp knife by cutting it into twoinch pieces. Season with salt and keep it in a colander for twenty minutes. Rinse away the impurities by pouring boiling water over it and then rinse properly under running water. 4. Put the fish that was cleaned into the tub, and allow it to cook for another twenty minutes, so the daikon and fish turn soft and brownish. 5. Pour into a wide, deep bowl and add the yuzu and mitsubi leaves as a garnish and serve. Nutrition: Calories 71 Fat 0.2g Carbohydrates 13.7g Protein 2.7g Fiber 2.1g

108. Ebi Fry Preparation time: 15 minutes Cooking time: 15 minutes Servings: 4 Ingredients: Canola oil for deep frying

1 egg gently whisked 1-4 of all-purpose flour 1 Japanese panko breadcrumbs 12 shrimps (large), deveined with tails intact For The Tartar Sauce: 4 tbsps. of mayonnaise 2 tbsps. each of Pickle, finely minced Onion, finely minced 1 boiled egg, finely chopped Half of the green cabbage, finely shredded (optional) Dash of salt and black pepper Directions: 1. Clean the shrimp and discard the shells and heads, but keep the tails intact. Cut a slit on the back of the shrimp. Then, lift the vein out with the help of a toothpick. 2. Straighten out the shrimp by making some incisions on its stomach and then pressing it lightly. Pat them dry with paper towels. 3. Add flour, egg, and then breadcrumbs in three separate bowls. Don't forget to mix some salt and pepper with the flour. 4. Lightly dust the shrimp in the flour. Then dip it in the whisked egg, and then cover it with the breadcrumbs, eventually. 5. Heat the canola oil to a temperature of 340–360ºF. in a deep pan. Add in the shrimps and fry them until they turn brown. Turn them over once midway. Transfer the fried shrimps onto a platter lined with paper towels. Let them rest for some time and drain the excess oil. 6. To make the tartar sauce, combine the mayonnaise, pickles, onions, and chopped egg in a small bowl and season with black pepper and salt. 7. Serve the Ebi fry with a side of tartar sauce and shredded cabbage. Nutrition: Calories 90 Fat 8g Carbohydrates 60g Protein 11g Fiber 0g

109. Unagi Chazuke Preparation time: 15 minutes Cooking time: 15 minutes Servings: 2 Ingredients: For Unagi Donburi: 2 servings of cooked rice (Japanese short-grain) 2 to three tbsps. of unagi sauce 1 fillet of unagi (about 5.6 ounces), precooked and sliced into half or thirds For the Broth: 2 s. kombucha 2 s. dashi For Garnish: 1 white sesame seeds, toasted 1 bunch of Mitsuba (optional), chopped 1 scallion or green onion (optional), chopped Directions: 1. Mix the kombucha and dashi in a small saucepan and heat it over medium heat. Stir well. You can add more salt or kombucha according to your taste. 2. Place the unagi pieces on a baking sheet lined with parchment paper. Add it in the center of the oven rack and broil on high for seven minutes. 3. Remove from oven and brush the unagi sauce over it. Broil for an additional thirty to sixty seconds. 4. Add steamed rice in the serving bowls, brush some unagi sauce on it and place the unagi pieces on top. You can add more unagi sauce if you want. 5. Pour the sauce in the bowl right before serving and add the sesame seeds and green onions as a garnish.

Nutrition: Calories 626 Fat 18g Carbohydrates 91g Protein 24g Fiber 5g

110. Kaki Fry Preparation time: 15 minutes Cooking time: 15 minutes Servings: 4 Ingredients: 4 green cabbage, shredded 1 Japanese panko breadcrumbs 2 large eggs, beaten 1–4 of all-purpose flour Canola oil Sixteen oysters Dash of black pepper and salt 1 bottle of tonkatsu sauce (optional) One lemon, cut into wedges (garnish) Directions: 1. Use salted water to clean the oysters and then dry those using paper towels—season with black pepper and salt. 2. Over medium-high heat, put a medium-sized pot and add 1 to 2 s of oil into it. 3. Take three separate shallow dishes, and add panko in one, beaten eggs in another, and flour in the last one. 4. Coat the oysters in the flour first, then dip them in eggs, and lastly, coat them with the breadcrumbs. 5. Fry the oysters in the oil when it has reached a temperature of 350 ºFahrenheit. Fry for 1 to two minutes until they turn brown. Flip them once midway. They are done when they start floating in the oil. To drain the excess fat and remain wet, 6. Move them to a dish lined with paper towels. 7. Serve the oysters along with shredded cabbage and add the lemon wedges as a garnish. You can also serve with tonkatsu or tartar sauce. Nutrition: Calories 125 Fat 18g Carbohydrates 15g Protein 4.3g Fiber 0g

111. Smoked Ocean Trout and Noodles Preparation time: 15 minutes Cooking time: 15 minutes Servings: 4 Ingredients: 1 tablespoon of canola oil 1 and a half tbsps. of sauce with soy 3 sesame oil 2 tbsps. of rice vinegar 1 the bean sprouts 1-3 each of: Mint leaves Coriander leaves 3 spring 1onions, sliced thinly at an angle 1 Lebanese cucumber, cut into ribbons 2 packets of smoked ocean trout (10.5 ounces), skin discarded 9.5 ounces of organic noodles Directions: 1. In a large saucepan, bring to fire the water and cook the noodles according to the box's instructions. Soak the noodles in cold Water and drain again afterward. 2. Pour the noodles in a large bowl and sprinkle the fish on the top. Add in the bean sprouts, herbs, spring onions, and cucumber and gently toss everything to combine. 3. Add the rest of the ingredients in a bowl and whisk to mix them. Add this dressing into the bowl of noodles and gently mix them. Top with the remaining sauce and serve. Nutrition: Calories 395 Fat 18g Carbohydrates 48g Protein 22.2g Fiber 4g

112. Miso Butter Snapper Preparation Time: 15 minutes Cooking time: 15 minutes Servings: 2 Ingredients: 1 tbsp. each of:

Miso paste (white) Soy sauce Peanut oil Skinless fillets snapper (12.7 oz.) 2 red chilies (small-sized and sliced thinly) 2 bunches broccolis (sliced vertically into halves) Sesame oil Sesame seeds Spring onion to garnish (sliced thinly) Mushrooms with trimmed stalks (mixed - enoki and shimeji), approximately 5.29 ounces Half a lime juiced Softened butter, unsalted (about 1 ounce) Directions: 1. Set the oven at a temperature of 200ºC. Take a baking dish and line its edges with a baking paper. 2. Combine the butter and the miso evenly in a tub—brush the snapper fillets with this paste. 3. Take another bowl and add chili, peanut oil, sesame oil, and soy sauce to it, mixing correctly. Then add the mushrooms, sesame seeds, and broccoli. Toss to coat the veggies well with previously mixed ingredients in the bowl. Take the mixture and then coat the baking dish base with it, forming a single layer. Place the snapper on the bed of veggies mixture and then bake for twenty minutes. 4. Take the baking dish out and transfer the fillets to a serving plate. Garnish with lime juice and extra chili along with some scattered spring onion. Enjoy it. Nutrition: Calories 203 Fat 10g Carbohydrates 5g Protein 19g Fiber 0g

113. Honey Flavored Roasted Salmon Preparation time: 15 minutes Cooking time: 25 minutes Servings: 4 Ingredients: 1 lb. potatoes 1 tbsp. olive oil 1 lb. salmon fillet 2 tbsps. whole rosemary 2 tbsps. whole-grain mustard 2 baby arugulas 2 honey 1 tablespoon red wine vinegar Salt, pepper as per taste Directions: 1. Set the sous to vide machine to 195ºF. 2. Toss the potatoes with oil, rosemary, salt, pepper. Put this mixture in a bag with a ziplock and seal it. 3. Sprinkle salt and pepper over the salmon. Take this in another zip lock bag and seal. 4. Place these bags in the water bath for 30 minutes. 5. In a mixing bowl, make a mixture of mustard, honey, vinegar, oil, salt, and pepper. 6. Toss the potatoes with the above mixture, add arugula. 7. Serve the salmon with the above mixture. Nutrition Calories 383kcal Fats 30g Protein 23g.

114. Salmon Burger Preparation time: 10 minutes Cooking time: 30 minutes Servings: 4 Ingredients: 2 s. salmon 2 ½ breadcrumbs 3 eggs 3/4 celery 1 green onion 2 tbsps. oil 4 English muffins Salt, pepper, fries as per need Directions: 1. Set the sous to vide machine to 195ºF. 2. Take the salmon in sous vide bag and apply a vacuum to remove the air. 3. Place this bag in the water bath for 10 minutes. 4. Take a large bowl and beat the eggs. 5. Add the cooked salmon, breadcrumbs, celery, green onions, salt, pepper, and mix. 6. Make 4 patties from the above dough and cook in oil for 10 minutes on medium flame. Flip and repeat. 7. Place the patty on the toasted English muffin and garnish with favorite salads. Nutrition: Calories 138 Fats 6g Carbohydrates 4g Protein 18g

115. Crunchy Coconut Shrimps Preparation time: 5 minutes Cooking time: 15 minutes Servings: 4 Ingredients: 24 shrimps ¼ skim milk 3 tablespoon flour ½ coconut ¼ cornflakes Directions: 1. Set the sous to vide machine to 195ºF. 2. Take the shrimps in a zip lock bag and apply a vacuum to remove the air. 3. Place this bag in the water bath for 5 minutes. 4. Make a mixture of milk and flour in a mixing bowl. Toss the above shrimps in it. 5. In another mixing bowl, make a mixture of coconut and cornflakes crumbs. 6. Add the shrimps to the above mixture and coat it uniformly. 7. Preheat the oven to 450 ºFahrenheit. Grease the baking tray with cooking spray. 8. Place the shrimps on this tray and bake for 5 minutes. Flip and repeat. 9. Serve hot. Nutrition: Calories 260 Fats 14g Carbohydrates 27g Protein 7g

116. Salmon Cakes Preparation time: 25 minutes Cooking time: 20 minutes Servings: 6 Ingredients: 1 (½) lbs. boiled potatoes 1 lemon zest 1 lemon juice 1 lb. chopped salmon 4 tablespoon oil 1 onion 1 tablespoon grated ginger 1 egg 1 soy sauce 6 lettuce leaves Salt, pepper, mayonnaise as per taste Directions: 1. 2. 3. 4. 5. 6. 7. 8.

Set the sous to vide machine to 195ºF. Take salmon in the zip lock bag and remove the air. Place this bag in the water bath for 5 minutes. Apply the oil to the frying pan. And cook the onions and ginger. Add boiled potatoes and mash the mixture. Add salmon, egg, pepper, salt, and mix. Make 12 small cakes from this mixture. Heat oil in the skillet and cook these salmon cakes for 6 minutes until brown. Flip and repeat. Add the lemon juice and ginger, mayonnaise, and mix. Serve the salmon cakes above mixture.

Nutrition Calories 280 Fats 16g Carbohydrates 14g Protein 17g

117. Crispy Catfish Fingers Preparation time: 10 minutes Cooking time: 10 minutes Servings: 4 Ingredients: 1 (½) lb. catfish fillets 3 s. canola oil 1 cornmeal

¼ cayenne pepper Salt as per taste Directions: 1. 2. 3. 4. 5. 6.

Take a mixing bowl and toss the catfish with salt and cayenne pepper. Set the sous to vide machine to 195ºF. Take the catfish fillets in a zip lock bag. Seal it. Place this bag in the water bath for 5 minutes. Spread the cornmeal in a place and keep aside. Coat the fish with cornmeal and fry them in oil at 350 ºFahrenheit until golden. 7. Transfer it to a baking sheet pat to remove excess oil. 8. Serve hot. Nutrition Calories 460 Fats 28g Protein 45g

118. Seafood Salad Preparation time: 30 minutes Cooking time: 30 minutes Servings: 4 Ingredients: For seafood: ½ lb. each of shrimp, salmon, red snapper fillet ½ lemon juice 1 orange zest ¼ orange juice ¼ vinegar 1 tablespoon sugar 1 orange bell pepper ½ diced red onion 1 green scotches bonnet chili For salad: ½ cilantro ¼ olive oil 3 s. torn Friese 2 diced watermelon 1 avocado and mango Directions: 1. Set the sous to vide machine to 195ºF. 2. Take all the ingredients of the seafood in a large zip lock bag. Apply vacuum to remove the air. 3. Place this bag in the water bath for 30 minutes. 4. In a bowl, combine the salad ingredients. Add the salad to the serving place and top with seafood. Nutrition Calories 318 Fats 23g Protein 25g

119. Seafood Noodles Preparation time: 25 minutes Cooking time: 40 minutes Servings: 6 Ingredients: 12 shrimps 12 sea scallops

8 chicken broths 1 cooked noodle 2 tbsps. grated ginger 3 tbsps. soy sauce 4 mushrooms 4 cabbage leaves 12 snow peas 3 scallions Salt, pepper, cilantro as per need Directions: 1. Set the sous to vide machine to 195ºF. 2. Take all the ingredients of the seafood in a large zip lock bag. 3. In another zip lock bag, take all the required vegetables and seal the bag. 4. Apply vacuum to remove the air. 5. Place these bags in the water bath for 30 minutes. 6. Take a large cooking pan. Add broth, soy sauce, and boil for 10 minutes. 7. Take the serving bowl. Add the noodles, cooked seafood, and vegetables, broth. 8. Sprinkle cilantro, salt, pepper, and serve. Nutrition Calories 287 Protein 5g Fats 10g

120. Caramel Shrimp Chili Preparation time: 15 minutes Cooking time: 30 minutes Servings: 4 Ingredients: 1 cooked rice noodles 1 lb. cooked broccoli 1 chopped green onion 3 tbsps. sugar 1 tbsps. water 1 tbsps. oil 3 garlic cloves ¼ crushed red pepper 1 tablespoon fish sauce 1 lb. shrimp ¼ cilantro Salt, pepper Directions:

1. In a bowl, toss broccoli, green onion, and salt. 2. In a saucepan, cook water and sugar until it starts to caramelize. Add ginger, oil, pepper, fish sauce. Add cilantro and pepper. 3. Set the sous to vide machine to 195ºF. 4. Take the shrimps in sous vide bag and seal it. 5. Place this bag in the water bath for 20 minutes. 6. In a serving bowl, add the noodles, shrimps, and top with broccoli. 7. Add the shrimps with sauce and serve. Nutrition: Calories 340 Protein 19g Fats 10g

121. Mediterranean Tilapia Stew Preparation time: 10 minutes Cooking time: 30 minutes Servings: 4 Ingredients: 1 lb. tilapia fillets 2 s. olive oil 4 red potatoes 2 garlic cloves 1 marinara sauce ¼ sliced green olives 2 tablespoon chopped cilantro Salt, pepper, water as per need Directions: 1. 2. 3. 4. 5. 6. 7. 8.

Set the sous to vide machine to 195ºF. Take the fish in a zip lock bag and apply a vacuum to remove the air. Place this bag in the water bath for 20 minutes. Take a large non-stick skillet and heat oil. Add the potatoes, pepper, garlic, and cook for 5 minutes. Add water cook until potatoes are tender. Then, add marinara sauce and bring it to boil. Add cooked fish and simmer for 5 minutes. Garnish with cilantro, olives, and serve.

Nutrition Calories 359 Fat 12g Protein 7g

122. Tomatoes Stuffed with Tuna Preparation time: 15 minutes Cooking time: 15 minutes Servings: 5 Ingredients: 4 tomatoes 2 s. white tuna 2 celery stalks 2 tsp. capers 1 tbsp. olive oil 1 tbsp. red wine vinegar ½ parsley Salt, pepper as per need Directions: 1. 2. 3. 4.

Set the sous to vide machine to 195ºF. Take tuna is sous vide zip lock bag. Place this bag in the water bath for 10 minutes. Cut off the top and thin bottom slices of tomatoes. Remove the seeds and pulp using the spoon. Take these seeds and pulp in a mixing bowl. 5. To this, add tuna, oil vinegar, celery, salt, pepper, capers, parsley, and mix. 6. Cook this mixture for 5 minutes. 7. Add the tuna mixture into the tomato cavities and serve. Nutrition Calories 162 Fat 3g Protein 10g

123. Walnut Coated Halibut Preparation time: 15 minutes Cooking time: 25 minutes Servings: 4 Ingredients: 1 egg white 1 walnut 4 halibut fillets 2 tbsps. all-purpose flour 3 oranges ½ tablespoon red onion 2 tbsps. cilantros 1 jalapeno pepper 1 vinegar Salt, pepper, mashed potatoes Directions: 1. 2. 3. 4. 5. 6. 7. 8. 9.

Add flour, salt, and pepper in 1 bowl. Beat the egg with water in another bowl. Take crushed walnut in the third bowl. Coat the fish with flour mixture, dip it in the egg mixture and coat it with the crushed walnut. Set the sous to vide machine to 195ºF. Place this fish pieces in a large zip lock bag in a side by side manner. Apply vacuum to remove the air. Place this bag in the water bath for 30 minutes. In a bowl, toss onion, oranges, cilantro, vinegar, and jalapeno. 10. Serve the above salad with the cooked fish.

Nutrition Calories 453 Fat 14g Protein 8g

124. Poached Halibut Preparation time: 10 minutes + inactive time Cooking time: 30 minutes Servings: 2 Ingredients: 2 (5-oz.) halibut fillets ¹/з sea salt ¹/з sugar ¼ Vin Jaune Sauce:

½ Vin Jaune ¾ chicken stock 1 unsalted butter 2 tbsps. chopped chives Salt, to taste Directions: 1. 2. 3. 4. 5.

Preheat Sous Vide cooker to 132ºF. Sprinkle the fish fillets with salt and sugar. Place aside minutes. Place the halibut fillets into separate Sous Vide bags. Add Vin Jaune. Vacuum seal the bags and submerge in water. Cook the fish 30 minutes.

Finishing steps: 6. Make the sauce simmer Vin Jaune and chicken stock in a saucepan until reduced by half. 7. Add the butter and whisk until sauce-like consistency—season to taste. 8. Remove the fish from the bags and arrange them on a plate. 9. Drizzle with sauce and sprinkle with chives. 10. Serve.

Nutrition: Calories 575 Fat 45g Carbohydrates 38g Dietary Fiber 1g Protein 32g

125. Asian Style Salmon Preparation time: 10 minutes Cooking time: 30 minutes Servings: 4 Ingredients: 4 (5-oz.) salmon fillets 2 tbsps. rice wine 2 tbsps. sweet rice wine 2 tbsps. miso paste 1 tbsp. Sriracha 2 tbsps. unsalted butter 1 tbsp. vegetable oil 2 spring onions, chopped 1 tbsp. toasted sesame seeds Directions: 1. Preheat Sous Vide cooker to 105ºF. 2. Combine rice wine, sweet rice wine, miso paste, Sriracha, and butter in a bowl. 3. Spread the miso paste over salmon. 4. Place the salmon into Souse Vide bags and vacuum seal. Submerge in water and cook 30 minutes. Finishing steps: 5. 6. 7. 8.

Remove the salmon from the bag. Heat vegetable oil in a large skillet. Sear salmon on both sides, 1 minute per side. Serve on a plate. Top with chopped spring onion and sesame seeds.

Nutrition Calories 394 Fat 21g Carbohydrates 2g Dietary Fiber 4g Protein 24g

Chapter 10. Copycat Poultry 126. Panda Express Orange Chicken Preparation time: 15 minutes Cooking time: 15 minutes Servings: 6 Ingredients: For the Chicken: 2 pounds’ chicken thighs, boneless, skinless, 1-inch cubed ½ cornstarch 1 ½ salt ¼ all-purpose flour 1/8 ground black pepper 2 tablespoons olive oil divided, and more as needed 1 egg For the Sauce: 1 orange, zested 10 tbsps. sugar 1 tablespoon corn starch 3 tbsps. soy sauce 2 tbsps. of rice wine 10 tbsps. white vinegar 1 sesame oil ¼ water Directions: 1. Take a separate medium bowl, add salt, black pepper, 1 tablespoon oil, and egg and then whisk until blended. 2. Take a separate medium bowl, place cornstarch and flour in it and then stir until mixed. 3. Take a large skillet pan; fill it with oil about 3-, and then let it heat until its temperature reaches 375ºF. 4. Working on 1 chicken thigh at a time, dip it into the egg, dredge into the flour until coated, add to the pan, and then cook for 4 minutes until crisp and golden. 5. Repeat with the remaining ingredients and then transfer the cooked chicken to a large bowl. 6. Prepare the sauce and for this, place a medium saucepan over medium-high heat, pour the sauce in it and then bring it to a boil. 7. Ladle sauce over chicken, stir until coated, and then serves. Nutrition: Calories 370 Fat 18g

Carbohydrates 44g Protein 13g Sodium 610 mg

127. Applebee’s Asian Chicken Salad Preparation time: 10 minutes Cooking time: 20 minutes Servings: 4 Ingredients: For the Salad: ¹/з chow mien noodles 4 pieces of Crispy Chicken Strips 4 s mixed greens ¼ sliced almonds 2 s. coleslaw mix For the Dressing: 2 s. Dijon mustard ¹/з honey 3 tbsps. of rice wine vinegar ½ sesame oil ½ mayonnaise Directions: 1. Cook the chicken, and for this, prepare them according to the instructions on its package. 2. Meanwhile, prepare the dressing, place all of its ingredients in a medium bowl and then whisk until combined. 3. Take a large bowl, place coleslaw in it, add lettuce, stir until mixed, and divide it evenly among four plates. 4. Top it with cooked chicken pieces, sprinkle with almonds, top with noodles and then drizzle with dressing. 5. Serve straight away. Nutrition: Calories 410 Fat 25g Carbohydrates 42g Protein 6g Fiber 3g

128. Chipotle Chicken Preparation time: 15 minutes Cooking time: 15 minutes Servings: 6 Ingredients: 3 chicken breasts, skinless 2 tbsps. minced garlic 1 salt ½ ground black pepper 1 dried oregano 2 s. chipotle chili powder 1 cumin ¼ apple cider vinegar ¼ of water 6 tbsps. olive oil, divided Directions: 1. Prepare the chicken and for this pound with a meat mallet until ½inch thick. 2. Take a large plastic bag, place remaining ingredients in it except for 2 tbsps. oil, add chicken, seal the bag, shake well until coated, and then let the chicken marinate for a minimum of hours in the refrigerator. 3. Then take a large griddle pan, place it over medium-high heat, and when hot, place marinated chicken on it and then grill for 6 minutes per side until cooked. 4. When done, transfer chicken to a cutting board, let it cool for 10 minutes, and then chop or slice it. 5. Place a large skillet pan over medium-high heat, add remaining oil and when hot, add chopped chicken and then cook for 5 minutes until crisp. 6. Serve straight away. Nutrition: Calories 261 Fat 17g Carbohydrates 1g Protein 24g Fiber 1g

129. Chick-Fil-A Nuggets Preparation time: 30 minutes Cooking time: 15 minutes Servings: 4 Ingredients: 1-pound chicken breasts, 1-inch cubed ¾ all-purpose flour ¾ breadcrumbs, ground 2 s. salt ¼ red chili powder ½ ground white pepper 2 tbsps. powdered sugar 1 milk, unsweetened 2 eggs 3 peanut oil Directions: 1. Take a large plastic bag, place chicken pieces in it, add eggs and milk seal the bag, shake well until coated, and let it rest for 20 minutes in the refrigerator. 2. Then take a large pot, place it over medium-high heat, pour in the oil, and let it heat until its temperature reaches 375ºF. 3. Place flour in a shallow dish, add crumbs, salt, pepper, chili powder, and sugar and then stir until mixed. 4. Working on 1 piece of chicken breast at a time, dredge into the flour mixture, add to the hot oil and then cook for 3 minutes until golden brown. 5. Transfer chicken nuggets to a sheet pan lined with paper towels and then repeat with the remaining chicken pieces. 6. Serve straight away. Nutrition: Calories 379 Fat 8g Carbohydrates 39g Protein 33g Fiber 1g

130. Dominos BBQ Bacon Chicken Preparation time: 10 minutes Cooking time: 15 minutes Servings: 2 Ingredients: 12 pieces of breaded chicken nuggets 3 slices of bacon, cooked, crumbled ¼ shredded mozzarella cheese ¼ barbecue sauce ¼ shredded cheddar cheese Directions: 1. Set an oven to 400ºF and then preheat it until chicken is ready to bake. 2. As such, line a baking sheet with a sheet of parchment, arrange chicken nuggets in a single layer on it, pour over them with BBQ sauce, and then sprinkle on top of half the bacon. 3. Sprinkle both pieces of cheese over the chicken, sprinkle remaining bacon on top, and then cook for 15 minutes, until the cheese is 4. Crisp and melted, and the top turns brown. Nutrition: Calories 311 Fat 22g Carbohydrates 15g Protein 12g Fiber 1g

131. Panda Express Honey Sesame Chicken Breast Preparation time: 15 minutes Cooking time: 15 minutes Servings: 6 Ingredients: For the Chicken: 1-pound chicken breast, skinless, 1-inch cubed ¼ flour ½ salt ⅛ ground black pepper ½ cornstarch 1 tablespoon olive oil and more as needed 1 egg 2 s. sesame seeds Boiled rice for serving For the Sauce: ⅛ s. salt 2 s cornstarch 2 tbsps. lemon juice 2 tbsps. white vinegar ¼ sweet chili sauce 2 s. soy sauce ¼ honey ¹/з water Directions: 1. Prepare the chicken and for this, take a medium bowl, crack the eggs in it, add oil, salt, and black pepper, and then whisk until combined. 2. Take a separate medium bowl, place flour in it, add cornflour and then stir until mixed. 3. Place a deep skillet pan over medium-high heat, pour in oil about 3-, and let it heat until it reaches 375ºF. 4. Working on 1 piece of chicken breast at a time, drop it into the egg mixture, dredge into flour, add to the hot oil, and then cook for 4 minutes until crisp. 5. Transfer cooked chicken pieces to a sheet pan lined with paper towels and repeat with the remaining chicken pieces. 6. Prepare the sauce and for this, add all of its ingredients in a medium saucepan, place it over medium heat, and then whisk until combined. 7. Bring the sauce to a boil, switch heat to medium-low level and then simmer it for 5 minutes or until thickened slightly. 8. Add chicken into the sauce, toss until coated, sprinkle with sesame seeds, and then serve with boiled rice. Nutrition:

Calories 292 Fat 22g Carbohydrates 7g Protein 20g Fiber 3g

132. Olive Garden Chicken Piccata Preparation time: 15 minutes Cooking time: 25 minutes Servings: 4 Ingredients: 2 chicken breasts, halved, cut into cutlets ¼ all-purpose flour ¼ chopped sun-dried tomatoes 1 shallot, peeled, minced 1 minced garlic ¼ lemon juice ½ salt ¼ ground black pepper ¼ capers 6 tbsps. butter, unsalted, divided 2 tbsps. olive oil ¼ heavy cream 1 chicken broth Directions: 1. Prepare the chicken and for this, season the cutlets with salt and black pepper and then dredge in flour until coated. 2. Then place a large skillet pan over medium-high heat, add 2 tbsps. butter and when it melts, add prepared chicken pieces in it and then cook for 7 minutes per side. 3. When done, transfer chicken to a plate, add shallots and garlic into the pan, and then cook for 1 minute until fragrant. 4. Add lemon juice, pour in the broth, whisk well, switch heat to medium level, and then hot for 5 minutes or more until the sauce has thickened enough to cover the back of a spoon. 5. Add remaining butter into the sauce, add caper, tomatoes, and cream, and then whisk until combined. 6. Return chicken into the pan, stir until coated in sauce, and then cook for 2 minutes until hot. 7. Serve straight away.

Nutrition: Calories 454 Fat 33g Carbohydrates 17g Protein 20g Fiber 1g

133. Chili’s Chicken Enchilada Soup Preparation time: 15 minutes Cooking time: 55 minutes Servings: 8 Ingredients: For the Soup: 1-pound chicken breasts, skinless, 1-inch cubed ¾ of a medium white onion, peeled, diced ½ minced garlic 1 salt, divided 1 red chili powder 1 cumin 2 tbsps. olive oil 1 ½ s. enchilada sauce 8 oz. cream cheese, small cubed 4 cups water 1 masa harina 8 oz. grated cheddar cheese 4 s. chicken broth For the Toppings: ¼ chopped cilantro ¼ of a medium white onion, peeled, diced 2 Roma tomatoes, diced ½ of a jalapeno, deseeded, minced ⅛ salt ⅛ ground black pepper ¼ crumbled cotija cheese Directions: 1. On medium-high heat, place a large pot, add oil and wait until hot. 2. Season chicken with ½ salt, add to the pot and then cook for 4 minutes per side until just cooked. 3. When done, transfer chicken to a plate, add onion and garlic into the pot, switch heat to medium level, add all the spices, stir until mixed, and then cook for 4 minutes until softened. 4. Meanwhile, take a medium bowl, place masa harina in it, add water, and whisk until combined. 5. Pour in the chicken broth along with masa harina and enchilada sauce and stir until combined. 6. Switch heat to the low level, return chicken into the pot, stir until mixed, and then simmer for 40 minutes until cooked. 7. Meanwhile, prepare the topping and take a medium bowl, place all of its ingredients in it except for cheese and then stir until mixed. 8. Add cheese and cream cheese, and then cook until melted. 9. Ladle soup into bowls, top with prepared tomato mixture, add cheese

and then serve. Nutrition: Calories 405 Fat 26g Carbohydrates 19g Protein 24g Fiber 2g

134. El Pollo Loco Grilled Chicken Preparation time: 8 hours and 10 minutes Cooking time: 32 minutes Servings: 8 Ingredients: 8 chicken thighs, skin-on, bone-in For the Marinade: ¼ a jalapeno, deseeded, minced 1 tbsps. minced garlic ½ salt ¼ ground black pepper ½ dried oregano 1 tbsp. white vinegar 1 tbsp. olive oil 2 tbsps. lime juice 1 pineapple juice Directions: 1. Set up in a wide bowl all the ingredients for the marinade and then whisk until combined. 2. Reserve ¼ of the prepared marinade, add chicken into the remaining marinade and then toss until coated. 3. Wrap with aluminum foil and allow to marinate for a minimum of 8 hours in the refrigerator. 4. When ready to cook, switch on the oven, then set it to 425 ºF and let it preheat. 5. Take a grill pan, grease it with oil, place marinated chicken on it skinside-up, and then bake for 25 minutes. 6. When done, transfer grill pan over medium-high heat, spray chicken with oil, drizzle with half of the marinade, then press chicken using a heavy pan and cook for 3 minutes per side until it develops grill marks. 7. Serve straight away.

Nutrition: Calories 281 Fat 20g Carbohydrates 4g Protein 18g Fiber 3g

135. Boneless Buffalo Wings Preparation time: 10 minutes Cooking time: 15 minutes Servings: 2 Ingredients: 2 chicken breasts 4 to 6 s vegetable oil Batter 1 flour 2 s. salt ½ black pepper ¼ cayenne pepper ¼ paprika 1 egg 1 milk Buffalo Sauce: ¼ hot sauce or to taste 1 tbsp. margarine Directions: For the Batter: Combine the rice, salt, pepper, and paprika all in a medium dish. In a separate bowl, combine the egg and milk. For the Chicken: Cut the chicken breast into small pieces. Then, soak the chicken into the egg mixture. then into the batter. Repeat until each piece of the chicken is coated twice. Refrigerate the breaded chicken for 10–20 minutes, so the batter has a chance to adhere to the chicken. Heat enough oil in a pot to cook the chicken. It should be 350°F. Drop a few chicken pieces at a time into the hot oil—Cook for about 5 minutes, or until nicely browned. Add the butter in a small saucepan over medium heat and whisk in the hot sauce. Continue cooking until the butter and The sauce is melted and sweet. Toss the chicken pieces in hot sauce to coat. Nutrition: Calories 1170 Fat 70g Carbs 67g Protein 71g Fiber 8g

136. Chicken Quesadilla Preparation time: 5 minutes Cooking time: 10 minutes Servings: 2 Ingredients: 2 (12 inches) flour tortillas 1 tbsp. butter, melted 2 tbsps. chipotle pepper sauce (optional) 4 oz. grilled chicken (spicy seasoning optional) ¼ pepper jack cheese, shredded ¼ tomato, diced Optional toppings: Jalapeño pepper, diced Onion, diced Cilantro, minced Bacon, fried and crumbled 1 lettuce, shredded To serve: Sour cream Green onion Salsa Directions: Preheat a large skillet over medium heat. You are using melted butter to clean 1 side of each tortilla. Place 1 tortilla butter side down on your counter or cutting board. Top the tortilla with chipotle sauce, and then sprinkle on the grilled chicken. Add the cheese, tomato, and other desired toppings. Using the remaining tortilla to top, butter side up, and move to the skillet. Fry, on the 1 hand, for approximately 3 minutes. (or until the tortilla starts to crisp up), then flip and cook on the other hand, making sure the cheese has melted completely, but not so long that the lettuce (if used) is wilted. Serve the quesadilla with sour cream, green onion, and salsa. Nutrition: Calories 800 Fat 43.8g Carbohydrates 52.9g Protein 44.9g Fiber 10g

137. Pei Wei’s Sesame Chicken Preparation time: 20 minutes Cooking time: 15 minutes Servings: 2 Ingredients: Sauce: ½ soy sauce 2½ tbsps. hoisin sauce ½ sugar ¼ white vinegar 2½ tbsps. of rice wine 2½ tbsps. chicken broth Pinch of white pepper 1¼ tbsp. orange zest Breaded chicken: 2 pounds boneless skinless chicken breasts ¼ cornstarch ½ flour 1 egg 2 s. milk Pinch of white pepper Pinch of salt 1-quart vegetable oil ½ red bell pepper, chunked ½ white onion, chunked 1 tbsp. Asian chili sauce ½ tbsp. ginger, minced ¼ scallions, white part only, cut into rings 1 tbsp. sesame oil 1 tbsp. cornstarch 1 tbsp. water Sesame seeds for garnish Directions: 1. Continue cooking, then remove and set aside from the fire. Bring to a simmer, then remove from the heat and set aside. 2. In a clean bowl, beat the eggs, milk, salt, and pepper together. 3. Mix the ¼ of cornstarch and flour together in a separate shallow dish. 4. Dip the chicken bits in the egg mixture, and then in the cornstarch/flour mixture. Shake off any excess, and then set aside. 5. Place the vegetable oil over medium-high heat in a deep skillet or saucepan. 6. When hot, drop the coated chicken into the oil and cook for about 2–4 minutes. Remove from oil and place on a paper-towel-lined plate to drain.

7. Make a slurry out of the 1 tablespoon of cornstarch and water. 8. In a different large skillet or wok, heat 1 tablespoon of sesame oil until hot. Add the ginger and chili sauce and heat for about 10 seconds. 9. Attach the onions and peppers and cook for a further 30 seconds. Stir in the chili sauce and ginger and the sauce you made earlier and brought to a boil. Once it boils, stir in the cornstarch slurry and cook until the sauce thickens. 10. When the sauce is thick, add the chicken and stir to coat. 11. Serve warm and sprinkle with the seeds of sesame. Nutrition: Calories 293 Fat 14g Carbohydrates 27g Protein 14g Fiber 0.7g

138. Pei Wei’s Coconut Curry with Chicken Preparation time: 15 minutes Cooking time: 30 minutes Servings: 2 Ingredients: Meat from1 whole chicken, or 6–8 chicken tenderloins, cooked 1 snow pea pods 2 red bell peppers, chopped 1 yellow or white onion, chopped 3 carrots, chopped 5 cloves garlic, minced 1-inch piece of ginger, minced 2 (14-oz.) cans full-fat coconut milk ½ (2.8-oz.) pouch green curry paste 1 bunch Thai basil or regular basil, roughly chopped Salt and pepper to taste Directions: 1. In a medium saucepan, mix together the coconut milk and green curry paste. Please bring it to a simmer. 2. The cooked chicken and all the vegetables are added. Continue to simmer until the vegetables are cooked through to your desired softness, about 15–20 minutes. 3. Serve with rice. Nutrition: Calories 320 Fat 22g Carbs: 8.5g Protein 25g Fiber 1.4g

139. Chicken Madeira Preparation Time: 40 minutes Cooking Time: 40 minutes Servings: 2 Ingredients: Chicken: 4 chicken breasts 1 balsamic vinaigrette 2 tbsps. brown sugar 2 tbsps. olive oil 1 mozzarella cheese, shredded Fresh parsley (for garnish)

Sauce: 2 tbsps. butter 2 s. white mushrooms, sliced 2 s. beef stock ¼ balsamic vinaigrette 2 tbsps. brown sugar Directions: 1. Preheat the oven to 350°F. 2. Put any chicken breast between two pieces of plastic wrap or parchment paper and pound until they are about ¼-inch thick. 3. In a plastic bag, combine the vinaigrette, brown sugar, and olive oil, then add in the pounded chicken breasts. Put it in the fridge and give at least an hour to marinate. (but longer would be better). 4. When they are done marinating, you can brown the breasts in a hot skillet by cooking for 2 minutes on each side, or you can skip this step if you are in a hurry. 5. In a baking pan, put the chicken breasts. And bake for 12–15 minutes. Because the breasts are pounded thin, they won’t take long to cook. 6. You cooked down the chicken breasts in the skillet and melted the butter over medium heat. Apply the ingredients for the sauce and cook until the 7. The amount of the sauce is around half the original amount. 8. Adjust the setting for your broiling oven. Cover each chicken breast with mozzarella and cook until the cheese melts. 9. Serve with the pan sauce. Nutrition: Calories 637 Fat 42g Carbohydrates 48g Protein 19g Sodium 1730mg

140. Bang Chicken and Shrimp Preparation time: 20 minutes Cooking time: 40 minutes Servings: 2 Ingredients: Chicken and Shrimp: 2 tbsps. vegetable oil 1 chicken breast, cut into bite-sized pieces ¼ cornstarch 10 medium shrimp, shelled Peanut Sauce: ¼ creamy peanut butter 2 tbsps. water 1 tablespoon sugar 1 tablespoon reduced-sodium soy sauce 1 rice vinegar 1 lime juice Red pepper flakes Curry Coconut Sauce 1 olive oil 1 sesame oil Red pepper flakes 2 cloves garlic, minced 1 small onion, chopped 1 ginger, minced ½ water ½ ground cumin ½ ground coriander 1 paprika ¼ salt (or to taste) ¼ pepper (or to taste) ¼ allspice ¼ turmeric 1 (14–oz.) can coconut milk 1 medium carrot, julienned 1 small zucchini, julienned ½ frozen peas Garnish: ½ flaked coconut, toasted ¼ peanuts, chopped 2 green onions, julienned or chopped Sesame seeds (optional) 2 s. rice, cooked

Directions: 1. Warm 2 tbsp. of oil in a large skillet. Salt and pepper the bits of chicken to taste and dip them into the starch of corn. Do the same with the shrimp. 2. Once the oil is hot, drop the chicken in., and cook until it starts to brown, a couple of minutes or so. Then do the same with the shrimp, cooking the shrimp until it just starts to turn pink. 3. Place the chicken and shrimp on a plate and set them aside. 4. In a small saucepan, heat all of the ingredients for the peanut sauce. Then remove the heat and remove it from the heat, 5. Put it aside until it just starts boiling. 6. In another saucepan over medium heat, add 1 olive oil, sesame oil, and crushed red pepper flakes. Add the garlic, chopped onion, and ginger, and cook just until the onion is soft. Add the water and all the spices for the curry sauce and stir to combine. Bring this mixture to a boil. Add the coconut milk when it begins to boil and return to the place. Lower the heat and allow 20 minutes to simmer for 20 minutes or until the sauce thickens nicely. 7. When the sauce has thickened, add the julienned carrots and zucchini, stir in the peas last—Cook for another 10 minutes, 8. or until the carrots are soft. 9. Put some rice on each plate to serve. And add some chicken and shrimp. Top with the curry sauce, then adds some of the peanut sauce on top of that. Garnish with any or all of 10. the toppings under the garnish described above.

Nutrition: Calories 637 Fat 42g Carbohydrates 48g Protein 19g Sodium 1730mg

Chapter 11. Copycat Pork and Beef 141. Beef Stew Preparation time: 10 minutes Cooking time: 2 hours Servings: 8 Ingredients: 1-pound stewing beef, in medium-sized chunks 3 tbsps. vegetable oil, divided Salt and pepper, to taste ½ flour 1 onion, chopped 4 medium potatoes, cut into chunks 5 carrots, peeled and cut into pieces 1-quart beef broth ¹/з ketchup 1 pea Directions: 1. To taste, blend the flour with salt and pepper and toss it with the meat. 2. In a large pot, add 2 tbsps. of oil and, over medium-high 3. heat, add the brown beef to the flour, then add all the flour. 4. Stir often, so the flour and meat do not burn, but brown nicely. Remove meat to a plate. 5. Add the last tablespoon of oil and sauté the onion until translucent, scraping up a browned bit from the meat. 6. Shift the meat back to the pot and add the potatoes and carrots. Add the stock and ketchup. Stir well to combine. 7. Simmer over low heat, often stirring for 1½ hours. Adjust seasoning. 8. Add frozen peas just before serving. Stir to defrost and serve.

Nutrition: Calories 178 Carbohydrates 17g Protein 16g Fat 4g Saturated Fat 2g Cholesterol 35mg Sodium 209mg Potassium: 602mg Fiber 3g Sugar: 3g

142. Meat Loaf Preparation time: 15 minutes Cooking time: 1 ½ hour Servings: 6 Ingredients: 2 large eggs ²/з whole milk 3 slices bread, torn ½ chopped onion ½ grated carrot 1 shredded cheddar or part-skim mozzarella cheese 1 tbsp. minced fresh parsley or 1 dried parsley 1 dried basil, thyme, or sage, optional 1 salt 1/4 pepper 1½ pounds lean ground beef Topping: ½ tomato sauce ½ packed brown sugar 1 prepared mustard Directions: 1. Put the eggs in a big cup. Add the milk and bread; let stand until it absorbs the liquid. Stir in the cheese, onion, carrot, and seasonings. 2. Crumble beef over mixture and mix well—loaf in a shallow baking pan. Bake, uncovered, for 45 minutes at 350°F. 3. Mix the ingredients and spoon half of the mixture over the meatloaf. 4. Bake 30 minutes longer or until meat is no longer pink and a thermometer reads 160°. They are occasionally spooning remaining topping over the loaf. Let stand 10 minutes before serving. Nutrition: Calories 398 Fat 17g Saturated Fat 9g, Cholesterol 164mg Sodium 771mg Carbohydrate: 29g Sugar: 22g Fiber 1g Protein 30g

143. Roast Beef Preparation time: 20 minutes Cooking time: 2 ½ hours Servings: 8 Ingredients: 1 tablespoon canola oil 1 roasted beef eye round (about ½ pounds) 1 garlic clove, minced 2 s. dried basil 1 salt 1 dried rosemary, crushed ½ pepper 1 medium onion, chopped 1 beef bouillon granules 1 brewed coffee ¾ water Gravy: ¼ all-purpose flour ¼ cold water Directions: 1. Add the oil in a Dutch oven over medium heat on all sides of the brown roast. Remove from pan. Sprinkle over the roast and blend the garlic and seasonings. 2. Add onion to the same cooked pan and whisk in bouillon, coffee, and ¾ water over medium heat until tender. Bring the roast to a boil. 3. Reduce heat to simmer, covered, for around 1-2 hours until meat is tender. Remove roast from pan, reserving cooking juices. Tent with foil; let stand before slicing for 10 minutes. Add the flour and cold water until smooth, stir in the juices, and cook. Get it to a boil, stirring continuously. 4. Cook and stir until thickened, 1-2 minutes. Serve with roast. Nutrition: Calories 198 Fat 6g Cholesterol 65mg Sodium 453mg Carbohydrate: 5g Protein 28g

144. Grilled Pork Chops Preparation time: 20 minutes Cooking time: 10 minutes Servings: 4 Ingredients: ¼ kosher salt ¼ sugar 2 s water 2 cubs ice water 4 center-cut pork rib chops (1-inch-thick and 8 ounces each) 2 tbsps. canola oil Basic Rub: 3 tbsps. paprika 1 each garlic powder, onion powder, ground cumin, and ground mustard 1 coarsely ground pepper ½ ground chipotle pepper Directions: 1. Combine the salt, sugar, and 2 s of the cooking water in a large saucepan and mix over medium heat until the salt and sugar dissolve. 2. Remove from heat. Add 2 s ice water to cool brine to room temperature. 3. Add cooled brine to put pork chops in a big, resealable plastic bag. 4. Close the bag and turn it into a coat chops, squeezing out as much air as possible. 5. Place in a 13x9-in. Baking dish. Refrigerate 8-12 hours. Remove the brine from the chops, clean, and pat dry. 6. Brine, discard. Brush the chops with oil on both sides. Mix the rubbed ingredients in a small bowl over the pork chops. 7. Let it stand for 30 minutes at room temperature. Roast chops on an oiled rack, covered for 4-6 minutes on each the thermometer reads side over medium heat or until 145°. 8. Let stand 5 minutes before serving.

Nutrition: Calories 300 Fat 18g Cholesterol 72mg Sodium 130mg Carbohydrate: 5g Protein 30g

145. Peppered Ribeye Steaks Preparation time: 10 minutes Cooking time: 10 minutes Servings: 8 Ingredients: 1 tablespoon garlic powder 1 tablespoon paprika 2 s dried ground thyme 2 s dried ground oregano 1½ s kosher salt, 1½ s pepper 1 lemon-pepper seasoning 1 cayenne pepper 1 crushed red pepper flakes 4 beef ribeye steaks (1½ thick and 8 ounces each) Directions: 1. Combine all seasonings. Sprinkle over steaks, pressing the mixture into both sides to help it adhere. Keep it locked in the refrigerator for a minimum of 1 hour or up to 24 hours. 2. To avoid any surface moisture, eliminate streaks, blot with paper towels, take care to leave as much garlic mixture as possible on steaks. If desired, sprinkle with additional kosher salt. Grill steaks, covered, occasionally turning, on a greased grill rack over medium indirect heat until a thermometer reads 110°. 3. Transfer the steaks to direct heat and continue grilling until the meat reaches the appropriate thickness (a thermometer can read 135 ° average, 140 ° average-well, 145° for medium-rare). 4. Let it stand before slicing for 5 minutes. Place it in thick slices on a warm serving platter that is cut across the grain. Nutrition Calories 257 Fat 18g Cholesterol 67mg Sodium 453mg Carbohydrate: 2g Protein 21g

146. Mushroom Braised Pot Roast Preparation time: 10 minutes Cooking time: 1 hour 30 minutes Servings: 10 Ingredients: 2 tbsps. vegetable oil ½ salt 4 pounds chuck roast 2 tbsps. vegetable oil ¼ pepper 1 chopped onion 2 s beef broth 2 tbsps. gravy master 2 tbsps. butter

1-pound cremini mushrooms sliced or white button mushrooms ½ salt Directions: 1. Roast with salt and pepper to season. 2. To the Instant Bath: Add vegetable oil. Sear the roast until brown on all the sides. Along with 2 s of beef broth and 2 tbsps. of Gravy Master, add 1 chopped onion to the Instant Pot. Use the meat-setting button for 90 minutes. 3. Make the pot to be released using the method of natural release. 4. While the pot is releasing the pressure, naturally sauté 1 pound of sliced mushrooms butter. 5. Add ½ of salt to the mushrooms while sautéing. 6. When mushrooms are cooked through, add to the roast. Nutrition: Calories 392 Carbohydrates 3g Protein 37g Fat 26g Saturated Fat 12g Cholesterol 131mg Sodium 782mg Potassium 862mg Fiber 0g Sugar 1g

147. Shepherd's Pie Preparation time: 10 minutes Cooking time: 20 minutes Servings: 4 Ingredients: 1-pound ground beef 1 onion, diced 2 s. frozen corn, thawed 2 s. frozen peas, thawed 2 tbsps. ketchup 1 tablespoon Worcestershire sauce 2 s. garlic, minced 1 tbsp. cornstarch 1 beef bouillon granules ½ cold water ½ sour cream 3 ½ smashed potatoes (prepared with milk and butter) ¾ shredded cheddar cheese Directions:

1. In a large skillet, brown the ground beef and onion over medium-high heat. 2. Drain off any excess fat. Add the corn, peas, ketchup, Worcestershire sauce, and garlic. 3. Combine, mix well and then reduce the heat to medium-low and cook for around 5 minutes, or until the mixture is bubbly. 4. Create a slurry by stirring of the water with the corn starch and bouillon. Stir until it is smooth, then stir it into the beef mixture and cook for about 2 more minutes. 5. Whisk in and heat the sour cream. 6. Cover the variety with the mashed potatoes, and sprinkle on the cheese. Place the lid on the skillet and cook until the cheese melts. 7. Serve. Nutrition: Calories 693 Fat 40g Saturated Fat 17g Cholesterol 174mg Sodium 1481mg Potassium 1499mg Carbohydrates 52g

148. Steak Diane Preparation time: 10 minutes Cooking time: 15 minutes Servings: 2 Ingredients: 2–3 tbsps. butter 12 oz. beef tenderloin, cut into 3-ounce medallions Salt to taste 2 s. cracked whole black peppercorns ½ fresh mushrooms, sliced 3 tbsps. pearl onions, chopped ¼ brandy or white wine 1 Worcestershire sauce 1 tablespoon Dijon mustard ¾ beef stock ¼ cream Directions: 1. Preheat the oven to 350°F. In a deep skillet, over medium-high heat, melt 2 tbsps. of the butter. 2. Sprinkle both sides of the beef medallions with salt and fresh pepper. Sear them for about 2 minutes on each side, remove them from the skillet to an ovenproof dish and transfer it to the oven to keep warm. 3. While those are in the oven, add a bit more butter to the skillet. 4. Add the pearl onions and mushrooms and cook until they begin to turn soft. Add the white wine and Worcestershire, then stir in the mustard. 5. Cook for about 2 minutes. 6. Mix the stock of beef in and bring it to a boil. 7. Take it from the heat as it boils, and mix in the milk. Remove the beef from the oven and plate it with sauce over the top.

Nutrition: Calories 328.7 Fat 21.7g Cholesterol 78.9mg Sodium 312.5mg Potassium 403.9 mg Carbohydrate 4.5g Sugars 1.1g Protein 22.5g

149. Pasta Carbonara Preparation time: 5 minutes Cooking time: 20 minutes Servings: 4 Ingredients: 4 bacon strips 2 teaspoons of butter 2 cloves of garlic, chopped 2 tbsps. all-purpose flour ¼ Parmesan cheese, grated, plus more for serving 1 (1-oz.) can low-fat evaporated milk 1 frozen pea, thawed 8 ounces spaghetti, cooked ½ –1 hot chicken broth or pasta water, as needed Salt and coarsely ground black pepper to taste 2 tbsps. fresh Italian parsley, snipped Directions: 1. In a medium skillet, cook the bacon until it is crispy. Let it cool a bit, then 2. break it into bite-sized bits. Put the butter in a big saucepan and add the garlic. Cook until it is fragrant and whisk in the flour and Parmesan cheese. Cook for about 2 minutes. 3. Next, a little at a time, whisk in the evaporated milk. Bring this to a boil, then reduce the heat and cook until it thickens. Stir in the peas. 4. Add the cooked spaghetti in a large bowl and add half of the chicken broth or pasta water, and then stir in the sauce. With more water, you can dilute it with broth if the sauce is too thick. Stir in the bacon pieces and serve with grated parmesan and salt and pepper to taste. Sprinkle with parsley. Nutrition: Calories 1018, Fat 33g Cholesterol 186mg Sodium 965mg Potassium 386mg Carbohydrates 133g Sugars 2.5g Protein 44g

150. Cilantro Beef Curry Preparation time: 10 minutes Cooking time: 30 minutes Servings: 4 Ingredients: 2 pounds beef stew meat, cubed ¼ cilantro, chopped 1 yellow onion, chopped 3 garlic cloves, minced ½ tomatoes, crushed Salt and black pepper to the taste 1 tablespoon garam masala 1 turmeric powder ½ coriander, ground ½ cumin, ground ½ cayenne pepper 1 brown sugar 1 tablespoon vegetable oil ½ lemon zest, grated 1 beef stock Directions: 1. Prepare the ingredients and bring them all into the instant pot together. 2. Stir in the remaining ingredients, toss, put the lid on, and cook for 20 minutes on high. 3. For ten minutes, release the pressure naturally, split the mix into bowls and serve. Nutrition: Calories 481 Fat 17.9 Fiber 1.2 Carbohydrates 5.7 Protein 70.3

151. Coconut Ribs Curry Preparation time: 10 minutes Cooking time: 35 minutes Servings: 4 Ingredients: 2 pounds beef ribs 1 yellow onion, chopped 1 garam masala

2 tbsps. tomato paste 4 garlic cloves, minced 1 tablespoon red curry paste 14 oz. coconut cream 3 s. beef stock ½ basil, chopped 1 tablespoon fish sauce 1-pound cauliflower florets 2 bay leaves 1 tablespoon sunflower oil Salt and black pepper to the taste Directions: 1. Make ready the ingredients in the instant pot and heat for 5 minutes. 2. Add the remaining Ingredients and Serve. Nutrition: Calories 761 Fat 42 Fiber 6.1 Protein 17.6

152. Creamy Coconut Pork Preparation time: 10 minutes Cooking time: 30 minutes Servings: 6 Ingredients: 2 s. beef stock 2 pounds pork stew meat, cubed 4 garlic cloves, minced 1 leek, sliced ½ coconut, shredded 1 garam masala ½ cumin, ground 1 sage, dried ½ heavy cream 1 tablespoon coconut oil Salt and black pepper to the taste Directions: Prepare the instant pot and set for 5 minutes. Add all of the ingredients, toss, put the lid on, and cook on high for 25 minutes. For 10 minutes, reduce the pressure naturally, divide it into bowls, and serve. Nutrition: Calories 377 Fat 15.7 Fiber 6.7 Carbohydrates 22.3 Protein 14.3

153. Madras Tomato Beef Preparation time: 10 minutes Cooking time: 30 minutes Servings: 4 Ingredients: 1 tbsp. cumin, ground 2 tbsps. coriander, ground 1 turmeric powder 1 chili powder Salt and black pepper to the taste 2 s. ginger, grated 2 garlic cloves, minced 2 tbsps. lemon juice 2 pounds beef stew meat, cubed 2 tbsps. canola oil 1 beef stock 2 tbsps. tomato paste 1 tbsp. mint, chopped Directions: 1. Add the oil, heat it, add the beef, garlic, ginger, chili powder, turmeric, coriander, and the cumin, stir and brown for 5 minutes. Set the instant pot to Sauté mode. 2. For 10 minutes, add pressure naturally, break the mix into bowls, and serve. Nutrition: Calories 399 Fat 16.6 Fiber 7.7 Carbohydrates 26.5

154. Ginger Beef Curry Preparation time: 10 minutes Cooking time: 35 minutes Servings: 4 Ingredients: 2 tbsps. vegetable oil 1 yellow onion, chopped 12 curry leaves, chopped 6 garlic cloves, minced 4 s. ginger, grated 1 tbsp. tomato paste 2 s. coriander, ground 1 water 1 garam masala ½ turmeric powder 4-star anise Salt and black pepper to the taste 2 pounds beef short ribs, cut into medium pieces Directions: 1. Ready the instant pot and put all the ingredients inside the jar. 2. Serve. Nutrition: Calories 353 Fat 14.4 Fiber 4.5 Carbohydrates 22.3 Protein 46

155. Beef with Cardamom Veggies Preparation time: 10 minutes Cooking time: 25 minutes Servings: 6 Ingredients: 2-pound beef stew meat, cut into strips 2 yellow onions, chopped 2 tomatoes, cubed 2 tbsps. ginger paste 2 tbsps. garlic paste 3 green chilies, chopped 2 tbsps. coriander seeds 4 tbsps. fennel seeds 8 cloves 6 cardamom pods 1 tablespoon black peppercorns, crushed 10 curry leaves, chopped 1 coconut, shredded 1 tbsp. mustard seeds 2 tbsps. sunflower oil Directions: 1. Prepare the instant pot and set all the ingredients for 5 minutes. 2. About 10 minutes, release the pressure naturally, break the combine into bowls and serve. Nutrition: Calories 344 Fat 12.4 Fiber 6.6 Carbs 19.9 Protein 25

156. Onion Beef in Yogurt Preparation time: 10 minutes Cooking time: 30 minutes Servings: 4 Ingredients: 1-pound beef stew meat, cubed 4 garlic cloves, minced 2 s. yellow onion, chopped 1 tablespoon ginger, grated 1 yogurt

2 bay leaves 1 sweet paprika 2 tbsps. curry powder 1 garam masala 2 tbsps. lemon juice Salt and black pepper to the taste Directions: 1. In your instant pot, combine the beef with the other ingredients. 2. Around 10 minutes relieve the pressure naturally, split the mixture into bowls, and serve. Nutrition: Calories 388 Fat 15.5 Fiber 5.67 Carbohydrates 25.5 Protein 22

157. Ginger Beef Mix Preparation time: 10 minutes Cooking time: 30 minutes Servings: 4 Ingredients: 2 pounds beef stew meat, cubed 1 tablespoon garlic, minced 1-inch ginger, grated 2 s. red onion, chopped 2 tbsps. lemon juice 2 s. coriander powder 2 s. meat masala 2 s. chili powder 1 turmeric powder ½ water Salt to the taste Directions: 1. In your instant pot, combine the meat with the garlic, ginger, and toss, put the lid on, and heat for 30 minutes on high with the other ingredients. 2. For 10 minutes, release the pressure naturally, break it into bowls, and serve. Nutrition: Calories 388 Fat 14.5 Fiber 5.5 Carbs 22 Protein 17

158. Beef &Lentils Curry Preparation time: 10 minutes Cooking time: 35 minutes Servings: 4 Ingredients: ¼ vegetable oil 1 tbsp. coriander, ground 1 cumin seeds 1 yellow onion, chopped 4 garlic cloves, minced 1 tbsp. ginger, grated 2 pounds beef stew meat, cubed 14 oz. canned tomatoes, chopped 1 turmeric powder 2 s. water ½ green lentils, rinsed 1 green chili, chopped Salt and black pepper to the taste Directions: 1. Make ready the ingredients to the instant pot. In 10 minutes, cool it down naturally, split the mix into bowls and serve. Nutrition: Calories 372 Fat 15.5 Fiber 6.6 Carbohydrates 19.8 Protein 22

159. Curry Pork with Lentils Preparation time: 10 minutes Cooking time: 30 minutes Servings: 4 Ingredients: 1-pound pork stew meat, cubed ½ curry paste 2 s vegetable oil 2 garlic cloves, minced 1 yellow onion, chopped 1 red lentil 2 s. ginger, grated 1 and ½ s beef stock 1 coconut milk 2 tbsps. coriander, chopped Directions: 2. Set all the ingredients and heat the instant pot for 5 minutes. 3. Put the remaining ingredients and steam on high pressure. 4. At 10 minutes, lift the lid immediately, divide the mix into bowls, and serve. Nutrition: Calories 356 Fat 16.5 Fiber 4.5 Carbs 22 Protein 4.65

160. Ground Beef Masala Preparation time: 10 minutes Cooking time: 20 minutes Servings: 4 Ingredients: 2 pounds beef, ground 1 red onion, chopped 10 garlic cloves, minced 2 tbsps. cumin powder 2 green chilies, chopped 1 tbsp. coriander, ground 1 tomato, cubed ½ dill, chopped 1 potato, peeled and cubed Salt and black pepper to the taste ¼ beef stock Directions: 1. In your instant pot, combine the beef with the onion, garlic, and the other ingredients, toss, Keep the lid on, and cook for 20 minutes on maximum. 2. For 10 minutes, add pressure naturally, split the mix between plates, and serve. Nutrition: Calories 254 Fat 12 Fiber 2 Carbohydrates 14.6 Protein 16

161. Coconut Masala Beef Preparation time: 10 minutes Cooking time: 25 minutes Servings: 4 Ingredients: 2 tbsps. canola oil 2 pounds beef stew meat, cubed 1 garam masala ½ coriander, ground 2 and ½ tbsps. curry powder 2 yellow onions, chopped Salt and black pepper to the taste 2 garlic cloves, minced 10 ounces of coconut milk 2 tbsps. cilantro, chopped Directions: 1. Set Sauté mode for your pressure cooker, add the oil, heat it, and add the meat, garam masala, coriander, onions, and garlic and brown for 5 minutes. 2. For 10 minutes, add pressure naturally, split the mix between plates, and serve. Nutrition: Calories 363 Fat 16 Fiber 3 Carbohydrates 15.6 Protein 16

162. Grilled Steak Salad with Blue Cheese Dressing Preparation time: 5 minutes Cooking time: 16 minutes Servings: 4 to 6 Ingredients: 4 (8-oz.) skirt steaks Sea salt Freshly ground black pepper 6 s chopped romaine lettuce ¾ cherry tomatoes halved ¼ blue cheese, crumbled 1 crouton 2 avocados, peeled and sliced 1 blue cheese dressing Directions: 1. Add and close the hood with the Grill Grate. Choose grill, set the heat to high, and set the time to 8 minutes. Select start/stop to begin preheating. 2. On both sides, coat the steak with salt and pepper. 3. When the unit beeps to signify it has preheated, place 2 steaks on the Grill Grate. Gently press the steaks down to maximize grill marks. Shut the hood and leave for 4 minutes to cook. After 4 minutes, flip the steaks, close the hood, and cook for an additional 4 minutes. 4. Take the steaks from the grill and pass them to an aluminum foil tent on a cutting board. 5. Repeat step 3 with the remaining 2 steaks. 6. While the second set of steaks is cooking, assemble the salad by tossing together the lettuce, tomatoes, blue cheese crumbles, and croutons. Top with the avocado slices. 7. Once the second set of steaks has finished cooking, slice all four steaks into thin strips, and on top of the salad put them. Sprinkle the dressing with blue cheese and serve. Nutrition: Calories 911 Total Fat 67g Saturated Fat 18g Cholesterol 167mg Sodium 1062mg

163. Pork Chops with Broccoli Preparation time: 20 minutes Cooking time: 35 minutes Servings: 4 Ingredients: 1 lb. pork chops 1 onion, sliced 1 carrot, sliced 1 tbsp. butter 2 s broccoli florets 1 tbsp. arrowroot 1 tsp. garlic, minced 1 chicken stock ½ tsp. dried thyme Salt and black pepper to taste Directions: 1. Melt butter on Sauté. Add pork chops, and cook on all sides until golden. Transfer to a plate. Add onions, and cook for 3 minutes, then add garlic. Sauté for 1 minute. 2. Put the pork chops back in the pot and pour the broth over them. Wrap the lid and cook for 15 minutes on the High Manual. When done, do a quick pressure release. 3. Stir in carrots and broccoli florets. Seal the lid again, and cook for 3 minutes on Manual at High. Do a quick pressure release. Transfer the chops and veggies to a serving platter. 4. Whisk the arrowroot into the pot and cook on Sauté until it thickens. Stir the chops and vegetables over the sauce. Serve immediately. Nutrition: Calories 400 Fat 23g Protein 44.8g Carbohydrates 0g

164. Italian-Style Pancetta & Potato Casserole Preparation time: 20 minutes Cooking time: 30 minutes Servings: 4 Ingredients: ½ lb. smoked pancetta, chopped ½ carrots, sliced 1 chicken stock ¾ whipping cream

1 tsp. sage 4 golden potatoes, chopped 4 endives, halved lengthwise Salt and black pepper to taste Directions: 1. Set to Sauté and add the pancetta. Cook for 2 minutes until crispy setaside. 2. Add the potatoes, carrots, sage, 2 s. of water, and chicken stock. Seal the lid, select Manual, and cook for 10 minutes at high. Release the pressure quickly. 3. Add the endives and cook for 5 more minutes on Sauté. Strain the veggies and return them to the pressure cooker. Include the whipping cream and add salt and pepper to the seasoning. 4. Cook on Sauté, for 3 more minutes, lid off. Serve sprinkled with pancetta. Nutrition: Calories 50 Fat 4.5g Protein 2g Carbohydrates 0g

165. Sweet Ginger Pork Loin Preparation time: 20 minutes Cooking time: 30 minutes Servings: 6 Ingredients: 2 lb. pork loin, cubed 16 oz. canned pineapple 1 vegetable broth 1 tbsp. brown sugar 3 tbsp. olive oil ½ tomato puree 2 shallots, sliced ½ tsp. ginger, grated Salt and black pepper to taste ¼ Tamari sauce ¼ white wine vinegar ½ tbsp. cornstarch 1 tbsp. water Directions: 1. Heat the 2 tbsp. oil on Sauté. 2. Cook the shallots for 3 minutes until translucent. 3. Add the pork and stir in the rest of the ingredients, except for the cornstarch. Enclose the lid and cook on the High Manual for 20 minutes. Release the pressure quickly. 4. In a bowl, mix cornstarch and 1 tbsp. of water with a fork until slurry. Stir the cornstarch slurry in the pressure cooker, cook for 2 more minutes, or thicken on Sauté. Serve. Nutrition: Calories 194 Fat 5.2g Protein 34g Carbohydrates 0g

166. Lemon & Cinnamon Braised Pork Preparation time: 20 minutes Cooking time: 70 minutes Servings: 10 Ingredients: 2 tbsp. olive oil 5 lb. pork shoulder 1 cinnamon stick 2 s. fresh lemon juice

1 tbsp. cumin ½ tsp. garlic powder ¼ tsp. onion powder 1 onion, chopped 1 serrano pepper, diced 2 tsp. parsley ½ tsp. oregano Salt and black pepper to taste Directions: 1. Place half of the oil in a small bowl. Add all spices and stir well to combine. Rub it all over the meat, until well-coated. Heat the remaining oil on Sauté. 2. Add the pork and sear it on all sides until browned. 3. Transfer to a plate. In a jar, add in the lemon juice. And deglaze the bottom with a spatula. 4. Add the rest of the ingredients and stir to combine. 5. Return the pork to the pot. Seal the lid, select manual, and cook for 40 minutes at high. When ready, allow for a natural pressure release for 10 minutes. 6. Grab two forks and shred the pork inside the pot. Stir to combine with the juices, and serve. Nutrition: Calories 454 Fat 44g Protein 7g Carbohydrates 2g

167. Pear Pork Tenderloin Preparation time: 20 minutes Cooking time: 55 minutes Servings: 4 Ingredients: 1 ¼ lb. pork tenderloin 1 chopped celery stalk 2 s. pears, chopped 1 cherry, pitted ½ pear juice ½ water ¼ onions, chopped Salt and black pepper to taste 2 tbsp. olive oil Directions: 1. Heat oil on Sauté and cook onions and celery for 5 minutes. The pork

is incorporated with a teaspoon of salt. And add it to the bath. 2. Brown for 3 minutes per side. Top with pears and cherries, and pour ½ water and pear juice. Wrap the lid and cook for 40 minutes at High on Manual. Once ready, do a quick pressure release. Chop and place the pork tenderloin on a serving platter. Spoon pear-cheery sauce over the pork and serve. Nutrition: Calories 223 Total Fat 8,87g Protein33g Carbohydrates 0g

168. Awesome Rutabaga & Pear Pork Loins Preparation time: 15 minutes Cooking time: 25 minutes Servings: 4 Ingredients: 1 tbsp. olive oil 1 lb. pork loin, cut into cubes 2 pears, peeled and chopped 2 rutabagas, chopped 1 onion, diced 1 celery stalk, diced 1 tbsp. parsley, chopped ½ leeks, sliced 1 ½ s vegetable broth ½ tsp. cumin ½ tsp. thyme Salt and black pepper to taste Directions: 1. Heat half of the olive oil on Sauté. 2. Add pork and cook until browned on all sides. Remove to a plate. Add leeks, onions, celery, and drizzle with the remaining oil. Mix to blend and cook for three minutes. 3. Add pork back to the cooker, pour the broth over, and stir in all the herbs and spices. 4. On the High Manual, put the lid and cook for 10 minutes. Do a short pressure release after the beep. Stir in rutabagas and pears. Seal the lid again and cook for 5 minutes on Manual at High. Do a quick pressure release, and serve right away. Nutrition: Calories 238 Total Fat 23g Protein 33g Carbohydrates 0g

169. Sauteed Spinach with Bacon & Chickpeas Preparation time: 15 minutes Cooking time: 35 minutes Servings: 8 Ingredients: 1 pack (2-oz) onion soup mix ¼ olive oil 1 tbsp. garlic, minced

1 ½ lb. canned chickpeas 2 tsp. mustard ½ lb. bacon slices, chopped 1 onion, chopped 1 spinach, chopped Salt and black pepper to taste Directions: 1. Heat oil and cook onions, garlic, and bacon for 5 minutes on Sauté. 2. Add 1 of water and the soup mix, and cook for 5 more minutes. Add chickpeas and 4 s of water. 3. Stir in spinach and mustard. Once done, perform a quick pressure release, and serve. Nutrition: Calories 209 Fat 8.1g Protein 6.8g Carbohydrates 28.5g

170. Pork Shoulder in BBQ Sauce Preparation time: 15 minutes Cooking time: 80 minutes Servings: 8 Ingredients: 4 lb. pork shoulder 1 tbsp. onion powder 1 tbsp. garlic powder Salt and black pepper to taste 1 tbsp. sweet chili powder 2 s vegetable stock For BBQ sauce: 6 dates, soaked ¼ tomato puree ½ coconut aminos Directions: 1. Mix the onion powder, garlic powder, pepper, salt, and sweet chili powder together in a small cup. Rub the mixture onto the pork. 2. Place the pork in your pressure cooker. Pour the stock around the meat, not over it, and then seal the lid. Select Manual and set the timer to 60 minutes at high. 3. In a food processor, put all the sauce ingredients in and pulse until smooth. Release the pressure quickly. Grab two forks and shred the meat inside the pot. 4. Pour the sauce over and stir to combine. Serve. Nutrition: Calories 486 Total Fat 18.7g Protein 21.5g Carbohydrates 55.5g

171. Ground Pork Soup with Leeks & Carrots Preparation time: 10 minutes Cooking time: 20 minutes Servings: 6 Ingredients: 1 lb. ground pork 1 onion, diced 2 lb. napa cabbage, chopped 1 potato, diced 6 button mushrooms, sliced

3 s leeks, chopped 2 carrots, chopped 1 tsp. parsley 1 tbsp. butter 4 s chicken broth Salt and black pepper to taste Directions: 1. Melt butter on Sauté and add the pork. Cook until browned, breaking it with a spatula. 2. Once browned, add onion, leeks, and mushrooms, and cook for another 5 minutes. 3. Season with salt and pepper. 4. Pour in chicken broth and stir in the remaining ingredients. Seal the lid, cook on Manual for 6 minutes at high. Do a quick release. 5. Ladle into serving bowls to serve. Nutrition: Calories 68 Total Fat 3.7g Protein 0.7g Carbohydrates 8.5g

172. Grandma’s Vegetable Ground Pork Preparation time: 10 minutes Cooking time: 25 minutes Servings: 6 Ingredients: 1 ¼ lb. ground pork 3 tbsp. olive oil 1 cabbage, shredded ½ chopped celery 2 onions, chopped 2 large tomatoes, chopped 1 parsnip, shredded 1 red bell pepper, chopped 1 green bell pepper, chopped 1 yellow bell pepper, chopped ¼ tsp. cumin 1 tsp. red pepper flakes Salt and black pepper to taste Chopped parsley, for garnish Directions: 1. Heat oil on Sauté and add the pork cook until browned, about 5-6 minutes.

2. Stir in the remaining ingredients, and pour 2 s of water. 3. Seal the lid and cook on Manual for 15 minutes at High. When ready, do a quick pressure release. 4. Sprinkle with fresh parsley to serve. Nutrition: Calories 198 Fat 6.9g Protein 12.3g Carbohydrates 22.8g

173. Frittata with Shallots & Ground Pork Preparation time: 15 minutes Cooking time: 30 minutes Servings: 5 Ingredients: 1 tbsp. butter, melted 2 s shallots, chopped ½ lb. ground pork, cooked 1 tsp. sage 6 eggs Salt and black pepper to taste Directions: 1. Break the eggs and whisk until frothy. Mix in shallots, ground pork, sage, salt, and pepper. 2. Grease a buttery casserole dish and pour the egg mixture into it. In the cooker, put a trivet and add 1 drink of water. Place the dish on top and seal the lid. Select Manual and cook for 25 minutes at High. Do a quick pressure release. Nutrition: Calories 198 Fat 6.9g Protein 12.3g Carbohydrates 22.8g

174. Flavorful Carrot Pork Roast in Beer Sauce Preparation time: 15 minutes Cooking time: 50 minutes Servings: 8 Ingredients: 3 lb. pork loin roast 8 oz. white mushrooms, sliced 12 oz. root beer 4 tbsp. olive oil 10 oz. cream mushroom soup 1 onion, chopped 1 carrot, chopped Salt and black pepper to taste Directions: 1. Heat oil on Sauté and brown pork on all sides. 2. Add in onion and carrot and sauté for 3 minutes. Stir in mushroom soup, beer, salt, and pepper. 3. Cover and cook at High on Manual for 40 minutes. 4. Remove the pork to a plate. In a blender, pulse the liquid with the vegetables until smooth. Divide the pork into strips, spoon the sauce over and eat. Nutrition: Calories 366 Fat 17.5g Protein 28.8g Carbohydrates 21.2g

175. Juicy Pineapple Pork Ribs Preparation time: 15 minutes Cooking time: 55 minutes Servings: 4 Ingredients: ½ apple cider vinegar 2 lb. pork ribs Salt and black pepper to taste 3 ½ s pineapple juice Directions: 1. Pour juice and vinegar into the pressure cooker and lower a trivet. Place the pork ribs on top of the trivet, season to taste, and seal the lid. Cook on Manual at High for 30 minutes. Do a natural release for 10 minutes. Nutrition: Calories 83 Total Fat 0.21g Protein 0.93g Carbohydrates 21.7g

Chapter 12. The Most Famous Copycat Main Dishes 176. Copycat Panda Express Honey Walnut Shrimp Preparation time: 15minutes Cooking time: 40 minutes Servings: 4 Ingredients: Cooked white rice, for serving 1 cup water 1 lb. shrimp, peeled and deveined 2 tbsps. heavy creams 1 granulated sugar 2 tbsps. honey 2 large eggs, beaten Vegetable oil for frying Freshly ground black pepper 1 walnut ¼ mayonnaise 1 cornstarch Kosher salt Thinly sliced green onions, for garnish Directions: 1. Stir the ingredients and sugar in a small saucepan and bring it to a boil over medium heat. Attach the walnuts and let them cook for two minutes. 2. Remove the walnuts and allow them to cool using a slotted spoon on a small baking sheet. 3. Dry the pat shrimp with paper towels and season lightly with salt and pepper. 4. Place the eggs in a shallow bowl and place another shallow bowl with the cornstarch in. Sprinkle the shrimp into the eggs, and then cover the cornstarch well. 5. "Pan over medium heat" of oil in a big skillet over medium heat. 6. Put it in loads of shrimp and fry for 3 to 4 minutes until it is crispy. 7. With a slotted spoon, lift it and put it on a sheet of paper towel. 8. In a medium dish, whisk the mayonnaise, butter, and heavy cream together. 9. Throw the shrimp in sauce and serve with candied walnuts along with rice, and then garnish with green onions. Nutrition Calories 544 Fat 28g

Saturated Fat 7g Carbohydrates 66.2g Sugar 44.0g Fibers 1.2g Protein 31.3g Sodium 1389mg

177. Copycat Lettuce Wrap Preparation time: 15 minutes Cooking time: 15 minutes Servings: 4 Ingredients: 3 tbsp. hoisin sauce 2 tbsp. low-sodium soy sauce 2 tbsp. rice wine vinegar 1 tbsp. Sriracha (optional) 1 sesame oil 1 tbsp. extra-virgin olive oil 1 medium onion, diced 2 cloves garlic, minced 1 tbsp. freshly grated ginger 1 lb. ground chicken ½ cups water chestnuts, drained and sliced 2 green onions, thinly sliced Kosher salt Freshly ground black pepper Large leafy lettuce (leaves separated), for serving Cooked white rice, for serving (optional) Directions: 1. For The Sauce: Whisk the hoisin sauce, soy sauce, rice wine vinegar, Sriracha, and sesame oil together in a small pot. 2. Heat and cook over medium to high heat in a large skillet. Add onions and cook for 5 minutes until tender, then stir in garlic and ginger and cook 1-minute longer until fragrant. Attach ground chicken and cook until it is opaque, mostly finished, breaking meat with a wooden spoon. 3. Put in the sauce and cook until the sauce steadily decreases, for 1 to 2 minutes. The chicken is fully cooked through. Turn the heat off and add the chestnuts and green onions. Season with pepper and salt. 4. If used, spoon rice and a big scoop of chicken mixture (about 1/4) in each lettuce leaf center. Serve straight away. Nutrition: Calories 570 Fat 29g Saturated Fat 4g Carbohydrates 51g Sugar 44.0g Fibers 7g Protein 23g Sodium 1389mg

178. KFC Crispy Fried Chicken Copycat Preparation time: 15 minutes Cooking time: 15 minutes Servings: 12 Ingredients: 4 s all-purpose flour, divided 2 tbsps. garlic salt 1 tablespoon paprika 3 s pepper, divided ½ s poultry seasoning 2 large eggs 1-½cups water 1 salt 2 broiler/fryer chickens (3-½ to 4 pounds each), cut up Oil for deep-fat frying Directions: Combine ²/з cups of flour, 2 tbsps. of garlic salt, 1 tablespoon of paprika, ½s of pepper, and ½s of poultry seasoning into a wide, shallow bowl. Beat the eggs and 1-½s of water in another shallow dish, add salt, and the remaining 1-¹/з flour and ½pepper. Dip the chicken in a mixture of the eggs, and then put a few pieces at a time in the flour mixture. Switch to model. Fry the chicken. Nutrition: Calories 320 Fat 14g Carbohydrates 13g Fibers 7g Protein 36g Sodium 1389 mg

179. Chipotle Mexican Grill Chicken Preparation time: 20 minutes Cooking time: 2 hours Servings: 4 Ingredients: Chicken: ½ red onion, Garlic 2 cloves In the adobo sauce, 1

Chipotle pepper, plus 2 tbsp. Sauce for sauce 3 tbsp. Oil For vegetables: 1 dried oregano ½ ground cumin Kosher salt Freshly ground black pepper 1 lb. boneless skinless chicken breasts For the bowls: Cooked Rice Corn Black beans Guacamole Salsa Lime wedges Directions: 1. Mix the onion, garlic, chipotle pepper and adobo sauce, butter, oregano, and cumin in a food processor until smooth. Season with pepper and salt. 2. Add marinade and chicken to a big resealable plastic bag and clean to cover chicken all over. Let it marinate for at 3. Least 2 hours in the freezer. 4. Bring chicken up to room temperature and grill preheats to big. Grill, 8 minutes per hand, until cooked through. 5. Serve the chicken with preferred toppings over rice. Nutrition: Calories 180 Fat 7g Carbohydrates 0g Fibers 7g Protein 32g Sodium 1389mg

180. Olive Garden's 5-Cheese Ziti Al Forno Copycat Preparation time: 20 minutes Cooking time: 45 minutes Servings: 8 Ingredients: 1 lb. ziti 4 tbsp. butter 2 cloves garlic, minced 4 tbsp. all-purpose flour 2 c. half and half Kosher salt Freshly ground black pepper 1 c. freshly grated Parmesan, divided 3 c. marinara 2 c. shredded mozzarella, divided ½ c. shredded fontina ½ c. grated Romano ½ c. ricotta ½ c. Panko breadcrumbs Freshly chopped parsley, for garnish Directions: 1. Preheat the oven until 375°C. Grease a baking dish 9"-x-13 "with cooking spray. Cook ziti until al dente, in a big pot of salted, boiling water. Drain and put away. 2. For The Alfredo: Melt butter over medium heat in a big, high-sided skillet. Attach the garlic and cook for about 30 seconds, until it is fragrant. Sift the flour and cook for an additional 1 minute until the mixture is bubbling and golden. 3. Pour in half and a half slowly, whisking continuously. Bring the mixture to a boil, and fold in Parmesan. Let it boil until the sauce shapes, for 2 to 3 minutes, then season with salt and pepper. 4. Add the marinara, mozzarella, fontina, Romano, and ricotta, and then add the pasta and toss until well filled. Move to cooked baking dish. 5. Mix the remaining Parmesan and Panko in a small bowl. Sprinkle evenly over the platter. Bake for about 30 minutes.5, until golden and bubbly. 6. Garnish, and serve with parsley. Nutrition Calories 770 Fat 32g Carbohydrates 89g Fibers 5g Protein 31g Sodium 256mg

181. Copycat Olive Garden Garlic Rosemary Chicken Preparation time: 20 minutes Cooking time: 1 hour Servings: 4 Ingredients: 1 plus 2 tbsp. extra-virgin olive oil, divided 1 head garlic, top sliced off 4 chicken breasts, pounded ½" thick Kosher salt Freshly ground black pepper 4 oz. cremini mushrooms, sliced 2 tbsp. unsalted butter, divided ¼ c. white wine ¾ c. chicken broth 3 sprigs fresh rosemary 5 oz. baby spinach Juice of ½ a lemon Mashed potatoes, for serving Directions: 1. Oven preheat to 400°C. 2. Drizzle over garlic with a tablespoon of olive oil and seal in foil. Bake for about an hour, until golden and fluffy. Set aside to cool, and then take out cloves. Deposit back. 3. Heat remaining 2 tbsps. of oil in a large skillet over medium-high heat. Season with salt and pepper to the chicken breasts, then sear until golden, around 8 minutes per hand. Transfer onto a platform. 4. If required, return the skillet to medium heat, add more oil, and then add mushrooms. Season with salt and pepper, and cook for 5 minutes until slightly wilted. 5. Stir in the garlic cloves, white wine, chicken broth, and rosemary, then add butter and let melt. Bring to a simmer, nestle back in the chicken, and allow simmering until the sauce has slightly reduced 6 to 7 minutes. Add the spinach and lemon juice and allow cooking until spinach is slightly wilted, about 2 minutes longer. 6. Mashed potatoes to eat. Nutrition: Calories 540 Fat 20g Carbohydrates 30g Fibers 4g Protein 62g Sodium 340mg

182. Chipotle Cilantro Lime Rice Copycat Preparation time: 10 minutes Cooking time: 20 minutes Servings: 4 Ingredients 1 tbsp. butter Juice of 2 limes, divided ½kosher salt 1 c. basmati rice 2 c. water 1 tbsp. freshly chopped cilantro Directions: 1. Put the butter over low heat in a large saucepan. Add lime, salt, and rice juice, stirring to coat for 1 minute. Mix the water and 2. Bring it to a boil. Cook over low heat until the rice 3. Is tender, cover, and simmer for 22-25 minutes. 4. Fold in cilantro, garnish and serve with more lime juice. Nutrition Calories 210 Fat 4g Carbohydrates 40g Fibers 3g Protein 3.50g Sodium 267mg

183. McDonald’s Cheddar Melt Copycat Preparation time: 5 minutes Cooking time: 15 minutes Servings: 2 Ingredients: 3 tbsp. butter 3 tbsp. all-purpose flour 1½ c. milk 1 c. shredded Cheddar Kosher salt Freshly ground black pepper 2 burger patties ½ small onion, finely chopped 2 tbsp. teriyaki sauce 2 rye buns Directions: 1. First, put the butter over medium heat in a saucepan. 2. When thoroughly mixed, add flour and whisk. Medium heat until golden for 1 minute, then pour in the milk and whisk until thoroughly mixed. 3. Add Cheddar and whisk until combined and creamy—season with salt and pepper. Hold the sauce low as you're making the rest of the burger. 4. Heat oil in a large skillet over medium-high heat. Attach the burger patties and add salt and pepper to season. Cook 4 minutes per side for medium-rare. Set aside. 5. Add the onions to the burger fat and sauté for 6 minutes until tender, then add the teriyaki sauce and stir until mixed. 6. Organize the burger: Put the burger patty on the rye bun bottom and top with cheese sauce and teriyaki onions. Nutrition: Calories 370 Fat 16g Carbohydrates 41g Fibers 3g Protein 17g Sodium 300 mg

184. Pf Chang's Beef a La Sichuan Preparation time: 20 minutes Cooking time: 10 minutes Servings: 4-6 Ingredients: Stir-fry 1-pound flank steak or sirloin, sliced thin 4 medium celery ribs 2 medium carrots 1 green onion ¼ peanut oil or canola oil ¼ cornstarch ½ red pepper flakes 1½ s sesame oil Sauce: 3 tbsps. soy sauce 2 tbsps. hoisin sauce 1 tablespoon garlic and red chili paste ½ Chinese hot mustard One rice wine vinegar ½ chili oil 2 s brown sugar 1 garlic, minced ½ fresh ginger, minced ½ red pepper flakes Directions: 1. Whisk all of the liquid ingredients together. Set aside. 2. Slice the carrots and celery as thinly as possible and set aside. 3. Put the chopped beef and scatter it with the cornstarch in a medium dish. Make sure every piece is coated. Allow sitting for 10 minutes. Steam the oil over medium-high heat pan or skillet and fry the beef until crispy, around 4-5 minutes. When done, remove beef from the oil to a paper-towel-lined plate to drain. Discard any oil remaining in the skillet. 4. In the same skillet, incorporate the sesame oil and cook over a high fire. 5. Add the celery, stir, and cook for about 1 minute. 6. Add the crushed red pepper and stir. 7. Add the carrots, cooking and stirring for another 30 seconds. 8. Add the beef and green onions and stir, then pour the sauce into the skillet and bring to a boil. Leave another 1 minute to cook, and then serve over the rice. Nutrition:

Calories 1730 Protein 112.13g Fat 102.9g Carbohydrates 84.99g

185. Fiesta Lime Chicken Preparation time: 10 minutes Cooking time: 20 minutes Servings: 4 Ingredients: 4 boneless skinless chicken breasts 2 tbsps. olive oil Salt and pepper to taste ¼ ranch dressing ¼ Greek yogurt 1 tablespoon lime juice ¼ fresh cilantro chopped 1 clove garlic, minced ½ Colby cheese, shredded ½ Monterey jack cheese, shredded For Serving: Mexican Rice Pico de Gallo Tortilla strips Directions: 1. Set the oven or the grill to 400°F. 2. Brush the chicken breasts with olive oil, then season with salt and pepper as desired. 3. Barbecue the chicken on each side for 10 minutes, or bake for 20 minutes in the oven until it is cooked and the juices run clear. 4. In a mixing bowl, combine the ranch dressing, yogurt, lime juice, cilantro, and garlic. Stir well. 5. Before the chicken is done, spread the dressing mixture over each breast and top a portion of the cheeses. Keep cooking until you have melted the cheese. 6. To serve, plate a scoop of Mexican rice and place a chicken breast on top. Add Pico de Gallo and tortilla strips.

Nutrition: Calories 1244 Protein 44g Fat 103.86g Carbohydrates 36.31g

186. Margherita Chicken Preparation time: 20 minutes Cooking time: 25 minutes Servings: 4 Ingredients: 4 boneless skinless chicken breasts Spice rub 2 tbsps. packed brown sugar Juice of 1 lime 1 tablespoon oil 2 tbsps. paprika 1 tablespoon chili powder 1 tablespoon ground cumin 1 ½ s salt 1 pepper Glaze ½ ketchup ¼ balsamic vinegar 1 oregano ¼ packed brown sugar Cheese topping 1 mozzarella cheese, shredded ½ Parmesan cheese, grated Bruschetta: 2 cloves garlic, chopped 2 s balsamic vinegar ½ kosher salt ¼ fresh cracked pepper 2 tbsps. chopped fresh basil 3 tbsps. olive oil 6 Roma tomatoes, diced

Directions: 1. Combine all the rub ingredients and spread the mixture over the chicken, using your fingers to massage it into the meat. Cover the chicken with wrap and refrigerate for at least an hour. 2. When the chicken is almost done marinating, make the bruschetta. Combine the garlic, vinegar, salt, pepper, and basil in a small bowl. Stir to combine. Gently stir in the olive oil then add the tomatoes. Cover with plastic wrap and set aside until you are ready to assemble. 3. In a small bowl, mix all together with the glaze ingredients. 4. After your chicken has marinated, preheat the grill and set the oven to broil. Roast a chicken until the juices run clear, and the meat has an internal temperature of 165°F, over medium-high heat. While the chicken is cooking, occasionally brush glaze over the breasts but oversee them, so they don’t burn. 5. When chicken is done on the grill, place it on a baking tray and top it with both the mozzarella and Parmesan cheeses. Set them below the broiler and cook until the cheese is melty and a bit bubbly. 6. Serve the chicken topped with the bruschetta topping. Nutrition: Calories 1650 Protein 70.62g Fat 80.16g Carbohydrates 180.9g

187. Shrimp & Parmesan Steak Preparation time: 5 minutes Cooking time: 20 minutes Servings: 2 Ingredients: 1 heavy cream ½ Parmesan cheese, grated 2 s dried basil Salt and pepper to taste 2 (8 ounces) ribeye steaks 8 ounces shrimp (or prawns), peeled, deveined, and tails removed 1 tablespoon butter, melted Directions: 1. Preheat your grill. You can cook these on the stovetop, but the smoky flavor added to the dish by grilling brings the best flavor. 2. Over medium-low heat, put the heavy cream to a simmer in a saucepan. 3. After you have reached a simmer, stir in the cheese and basil and season with salt and pepper. Lower the heat to remain the sauce warm while you cook the shrimp and the steak. 4. Spice the steaks with salt and pepper (or whatever spices you like on your meat). Grill for about 4 minutes on each side or to your desired doneness. 5. It fried the shrimp on each side of the grill for approximately 40 seconds to a minute, basting it with melted butter. 6. To serve, put a steak on each serving plate. Top with grilled shrimp and a scoop of the Parmesan sauce. Nutrition: Calories 1987 Protein 167.64g Fat 135.9g Carbohydrates 23.95g

188. Mesa Grill’s Crusted Filet Mignon Preparation time: 20 minutes Cooking time: 8 minutes Servings: 4 Ingredients: Roasted Red Pepper and Ancho Salsa: 2 ancho chiles ½ boiling water 4 cloves garlic, chopped

2 tbsps. pine nuts 1 tablespoon honey 2 roasted red bell peppers, stripped 2 tbsps. red wine vinegar 3 tbsps. cut fresh cilantro leaves ½ salts ¼ ground black pepper For the Steak: 4 (8-ounce) filet mignon steaks 1 tablespoon vegetable oil ½ salts 4 s black pepper, coarsely Clean goat cheese, 8 ounces, sliced into 4 slices Coriander leaves, for garnishing Directions: 1. Prepare the salsa. Pour the boiling water over the ancho chilies and let it sit for 1 hour. 2. Remove the chilies from the water (keep the water), chop the chilies, and discard the stems and seeds. 3. Place them in a blender with ¼ of the soaking liquid, the garlic, pine nuts, and honey. Process until smooth. 4. In a medium bowl, combine the purée with the bell peppers, red wine vinegar, cilantro, salt, and pepper. 5. Cover the bowl and keep it at room temperature for 1 hour, or up to 4 hours. 6. Heat the grill to medium-high. 7. Clean and oil the grates. Brush the steaks with oil. Drizzled salt on both sides and squeeze the peppercorns into 1 side of each steak. 8. When the grill is hot, cook the steaks pepper side down for about 3 minutes, until the pepper is nicely charred. Turn over the steaks and cook them another 4 minutes or so on the other side (for mediumrare, internal temperature measures 135°F). 9. In the final cooking, place a slice of cheese on top of each steak, and allow it to melt. Rest the steak for 5–10 minutes before serving. Plate each steak and top with the Red Pepper Ancho salsa. Nutrition: Calories 3465 Protein 244.75g Fat 246.71g Carbohydrates 58.81g

189. New York Strip Preparation time: 5 minutes Cooking time: 15 minutes Servings: 4 Ingredients: 1 ½” steak (about ¾ lb.) Salt and black pepper, to taste 2 s of olive oil 4 garlic cloves, in skins 1 sprig of fresh rosemary Directions: 1. 2. 3. 4.

Set the oven’s temperature to exactly 425°F. Over medium-high heat, cook a medium cast-iron skillet. Season the steak with ½ of salt and pepper. Add the oil to the pan, add the steak, garlic, and rosemary and cook until the steak is golden brown, about 3 minutes per side. 5. Move the pan to the broiler and bake until the steak is at the desired point, 3 to 6 minutes over medium heat. 6. Move the steak to a cutting table and let it rest for at least 5 minutes before slicing. Nutrition: Calories 198 Protein 7.84g Fat 15.27g Carbohydrates 8.43g

190. Skillet Rib Eye Steaks Preparation time: 30 minutes Cooking time: 25 minutes Servings: 4 Ingredients: 2 (1 ¼ lb.) bone-in steaks on the rib 2 tbsp. Stone House seasoning 4 tbsps. fresh rosemary leaves, chopped 2 tbsps. butter, unsalted 2 tbsps. olive oil Directions: 1. Set the rib steak on the baking sheet and rub both sides with Stone House seasoning to coat squeezing the herb well into the meat. Sprinkle with fresh rosemary leaves. 2. Carefully cover and refrigerate your ribeye steaks for up to 3 days. 3. When you are ready to cook your ribeye steaks, remove them from the refrigerator and let them sit and rest at room temperature for 30 minutes. 4. Remember, if you are preparing your steaks to cook immediately, leave them at room temperature for 30 minutes. 5. Place a medium pan over medium heat to cook. 6. In the pan, add the butter and oil and let the butter fully melt. 7. Lean the pan from side to side to make sure it is coated with butter and oil. Add the rib steak in butter and oil and cook until the rib's bottom is brown and caramelized about 5 minutes. 8. Turn the rib eye steak and cook, while basting the rib eye steak continuously with the butter and oil dripping from the pan, until this side of the rib eye steak is brown and caramelized, another 5 minutes or at the desired internal temperature for cooking. 9. Remove the rib eye steak from the heat and rest on a board for another 5 minutes. 10. Cut your steak with a sharp knife against the grain, taking care to remove the bone. 11. Set the slices of steak on two plates to serve. Nutrition: Calories 2960 Protein 171.07g Fat 247.65g Carbohydrates 11.34g

191. Steakhouse Sautéed Shrooms Preparation time: 20 minutes Cooking time: 30 minutes Servings: 4 Ingredients: 2 (8-oz.) cans or jars of small whole mushrooms (plus the juice of 1 of the cans or jars) or 16 ounces fresh mushrooms 1 can beef broth (10.5 ounces) ½ onions, diced 1 tbsp. butter burgundy wine Directions: 1. Cook the butter in a large skillet over medium heat, and then the onions and mushrooms are added before they are melted. Sprinkle with approximately ¼ of salt. Sautee until browned & began to cook through. 2. Add in the beef broth & red wine, stir well. Cook for a couple of more minutes & let the sauce reduce. Nutrition: Calories 130 Protein 7g Fat 6g Carbohydrates 11g

192. Outback Steak with Steak Rub Seasoning Preparation time: 20 minutes Cooking time: 20 minutes Servings: 4 Ingredients: 4 pieces rib-eye steaks or top sirloin steaks For Seasoning: 4 s paprika 1 onion powder ½ turmeric 2 s ground black pepper 1 garlic powder ½ coriander 1 cayenne pepper 4-6 s salt Directions: 1. Mix the entire seasoning ingredients together in a small bowl rub each side of the steak with this prepared seasoning. 2. Grill the steaks over medium-high heat on a large frying pan sear the edges by pressing down the steak using a pair of tongs or spatula. Nutrition: Calories 260 Protein 8g Fat 10g Carbohydrates 15g

193. Parmesan-Herb Crusted Chicken Preparation time: 10 minutes Cooking time: 20 minutes Servings: 2 Ingredients: 2 boneless, skinless chicken breasts ½ panko breadcrumbs 1 beaten egg, large ¼ Parmesan, dried 2 s Italian seasoning ½ sage, dried Pepper & salt to taste Directions: 1. For Breading: Combine Parmesan with Italian seasoning, panko, sage, pepper, and salt mix well. 2. Soak the chicken into the beaten egg and then coat the bits until fully breaded with the prepared panko mixture. For maximum crispiness, don’t forget to pat in any excess breadcrumbs. 3. Bake until the crust has browned and chicken is cooked through, for 20 to 25 minutes at 425ºF 4. Serve hot & enjoy. Nutrition Calories 1330 Protein 104g Fat 77g Carbohydrates 57g

194. Grilled Chicken on the Barbie Preparation time: 5 minutes Cooking time: 15 minutes Servings: 2 Ingredients: 2 boneless skinless chicken breasts ¼ poultry seasoning 1 tablespoon garlic powder Olive oil Seasonal mixed vegetables, fresh cayenne pepper, white pepper & onion powder Directions: 1. Prepare a dry rub by combining the poultry seasoning with cayenne pepper, white pepper, garlic powder, and onion powder in a small bowl. Evenly coat the chicken & let sit for an hour. 2. Rub with some olive oil & grill the chicken breasts until almost cooked, over medium heat. 3. Add the barbecue sauce serve with some fresh seasonal mixed vegetables, and enjoy. Nutrition: Calories 520 Protein 59g Fat 16g Carbohydrates 34g

195. Alice Springs Chicken Preparation time: 10 minutes Cooking time: 2 hours & 30 minutes Servings: 4 Ingredients: For the Chicken: 4 boneless skinless chicken breasts (approximately 1 ½ pounds) 2 s Colby Jack cheese, shredded 4 slices cooked bacon chopped into 2” pieces 8 ounces sliced mushrooms 2 tbsps. butter 1 tablespoon olive oil 2 tbsps. fresh parsley for garnish For the Marinade: ½ Dijon mustard 1 fresh lemon juice ¼ mayonnaise ½ honey Directions: For the Marinade: 1. Whisk the mustard with honey, lemon juice, and mayonnaise in a small bowl. Reserve approximately ¼ of the sauce in a covered container & refrigerate until ready to serve. 2. In the meantime, place the chicken breast in a large plastic zipper-top bag. 3. Pour in the leftover sauce & turn in the bag until coated evenly. Refrigerate for overnight. For the Chicken: 4. Preheat your oven to 400ºF. Now, over medium-high heat in a large oven-proof skillet, heat the butter until foamy. 5. Add and sauté the mushroom for 5 to 7 minutes, until most of their liquid is released & started to turn brown. Move the skillet to a large bowl and clean it out. 6. Now, heat the oil until it starts to shimmer in the same skillet. 7. Add chicken in a single layer and cook for 3 to 5 minutes, until golden-brown crust forms, undisturbed. 8. Carefully flip each piece & continue cooking for 5 more minutes until the other side turns brown as well. 9. Evenly divide the mushrooms on top of the chicken. Top with cheese and bacon. Cover the skillet & place it in the oven—Bake for 10 to 15 more minutes. 10. Remove from the oven & garnish with fresh parsley.

11.

Serve with the kept-aside sauce on the side and enjoy.

Nutrition Calories 759 Protein 74g Fat 47g Carbohydrates 13g

196. Queensland Chicken & Shrimp Pasta Preparation time: 3 minutes Cooking time: 20 minutes Servings: 4 Ingredients: 4 chicken breasts ½ milk 1-pound linguine ¼ s cayenne 2 tbsps. butter ¼ poultry seasoning 1 tablespoon garlic powder ½ white wine 8 ounces shrimp Each of white pepper & onion powder 1 tablespoon olive oil ½ pint cream Directions: 1. Mortar the spices well ensure that the ingredients are mixed well. Put milk and cream with half of the spice mixture and butter in a large pan. Cook until it reduces and thickens set aside. 2. Cook the linguine as per the Directions: mentioned on the package, until al dente. 3. Sauté the chicken breasts with leftover spices and wine until done. Remove & set aside sauté the shrimp in a large pan, feel free to add more of wine, if required. 4. Serve each breast with shrimp on a bed of linguine. Cover with the sauce that has been prepared. Enjoy. Nutrition for 1 serving: Calories 1,210 Protein 55g Fat 47g Carbohydrates 98g

197. Grilled Shrimp on the Barbie Preparation time: 10 minutes Cooking time: 10 minutes Servings: 4 Ingredients: Shrimp on the Barbie: ¾ tablespoon light brown sugar 1-pound raw jumbo shrimp peeled, deveined, and tail on

(approximately 16 to 20 shrimp per pound) ½ garlic powder 1 tablespoon Old Bay Seasoning ½ onion powder ¼ butter ½ cumin 2 garlic cloves, minced ¼ ground red pepper For Remoulade Sauce: 1 tablespoon spicy brown mustard ½ mayonnaise 1 tablespoon relish ½ each of paprika & garlic salt 1 dried chive ¼ each of black pepper & Cajun seasoning 1 white vinegar Directions: 1. Shrimp on The Barbie 2. If you are using a wooded skewer then, soak it in water for approximately 10 minutes and then closely thread your shrimp on it. 3. Heats the butter until it is melted over low heat in a small saucepan and then add the minced garlic. Add the entire leftover ingredients (don’t count the shrimp). 4. With the prepared butter-garlic mixture, coat 1 side of the shrimp. 5. Grill (butter face down) for 3 to 4 minutes over medium heat. Brush the uncooked side with garlic butter. Turn & cook until opaque & pinked, for 2 to 3 more minutes. 6. For Remoulade Sauce: 7. Combine the entire ingredients together in a small bowl whisk well until combined. Serve alongside with the cooked shrimp. Nutrition for 1 serving Calories 325 Protein 28g Fat 20g Carbohydrates 8g

198. Gold Coast Coconut Shrimp Preparation time: 15 minutes Cooking time: 30 minutes Servings: 4 Ingredients: 2 tbsps. sugar 1 self-rising flour 12 jumbo shrimp 1 flat beer 2 s sweetened coconut flakes (approximately 7 ounces) Vegetable oil for frying ½ salt Paprika For Marmalade Sauce: 2 s stone-ground mustard (with whole grain mustard seed) A dash of salt 1 prepared horseradish ½ orange marmalade Directions: For the Batter: 1. Combine the flour with ½ of coconut flakes, beer, sugar, and salt using an electric mixer in a medium-size bowl. Mix well cover & let refrigerate for an hour. For Marmalade Sauce: 2. Combine the entire ingredients together in a small bowl. Cover & let refrigerate for an hour. 3. Prepare the shrimp: 4. Thinly slice and peel back up to the tail of the shell. Leaving the last segment of the shell and the tailfins as a handle. 5. Once you have prepared the batter, preheat the oil over moderate heat in a deep fryer or deep pot. Coat the shrimp with oil and then pour the leftover coconut into a shallow bowl. 6. Ensure that the shrimp are dry before you apply the batter on it. Lightly sprinkle each shrimp with paprika. 7. Slowly dip the shrimp into the prepared batter ensure that each shrimp is generously coated. Drop the battered shrimp into the coconut roll it around until covered well as well. 8. Work in batches & fry four shrimp until the shrimp turns golden brown for 2 to 3 minutes. Carefully flip halfway during the cooking time, and place them on paper towels to drain, serve with marmalade sauce on the side and enjoy. Nutrition for 1 serving

Calories 640 Protein 223g Fat 34g Carbohydrates 59g

199. Bacon Bourbon Salmon Preparation time: 35 minutes Cooking time: 10 minutes Servings: 5 Ingredients: ½ pound bacon strips, cut in half 1 salmon fillet, cut into 2” cubes (1 ½ pound) 2 tbsps. bourbon or to taste ½ steak seasoning sauce 3 fresh scallions, chopped ½ brown sugar, divided 15 toothpicks, or as required Directions: 1. For Marinade: Combine 6 tbsps. brown sugar with steak seasoning sauce, scallions & bourbon in a large bowl until mixed well. 2. Toss the salmon cubes into the prepared marinade. Using plastic wrap cover & let sit for 4 to 6 hours in the refrigerator. 3. Wrap each salmon cube with bacon & hold the bacon in its place using a toothpick. Sprinkle the leftover brown sugar over the top. 4. Preheat an outdoor grill for medium heat & oil the grate lightly. 5. Grill the bacon-wrapped salmon for 3 to 5 minutes, until bacon starts to crisp, turning frequently. Nutrition for 1 serving Calories 640 Protein 49g Fat 41g Carbohydrates 20g

200. Tilapia with Lump Crab Preparation time: 25 minutes Cooking time: 30 minutes Servings: 4 Ingredients: 4 tilapia fillets (approximately 6 ounces each) 1 small onion, finely chopped dry breadcrumbs 1 celery rib, finely chopped mayonnaise 1 lump crabmeat, drained ¼ plus 6 tbsps. butter, divided 1 organic egg, beaten ¼ seafood seasoning 2 tbsps. diced pimientos, drained ¼ each of paprika & salt Directions: 1. Over moderate heat in a large skillet, heat ¼ of butter until melted and then sauté the onion with celery until tender, for a couple of minutes. Stir in the breadcrumbs, crab, egg, mayonnaise, seafood seasoning, and peppers, then start removing from the flame. Spread one-third of the crab mixture on top of the fillets. Roll up each from the pointed end & secure with some toothpicks. 2. Place in a greased 9 "square baking sheet, seam side down. “Heat the leftover butter until melted & then drizzle over the fish. Sprinkle with paprika and salt to taste. 3. Oven to 450ºF until the fish flakes quickly, 25 to 30 minutes, uncovered, with a fork. Discard the toothpicks & spoon the pan juices on top of the fish. Nutrition for 1 serving Calories 690 Protein 63g Fat 37g Carbohydrates 25g

Conclusion The most significant advantage of creating copycat recipes at home is because you will do anything with it. You will improve thereon, do your twist to the method, then far more. You will even be sure that it's safe because you are the one who is making it. It is not just that, but you can save plenty of cash because we all know eating out is far costlier than making it yourself. You have little control over the ingredients within the meal once you dine out. You can't, of course, adjust the dish that you order because sauces, etc. are made beforehand. Now, imagine having all the required ingredients at home for a second to cook an equivalent dish with copycat restaurant recipes. So, you'll "wow" your family and guests when you are making a copycat restaurant recipe. You're going to possess them thinking you've picked up dinner from a favorite restaurant just by using these recipes and saving costs compared to dining out. Having regular meals inspired by your favorite restaurants as a family allows for a healthier, more tight-knit family. A study tells that families who eat together at home in class are more united and happier, making them perform better. To sum up, the significant savings you'll gain from cooking at home will use for more productive things sort of a family holiday or college tuition for your kids. Going out for a meal at your favorite restaurant is usually fun to most. But what if you had access to the top-secret restaurant recipes that so heavily guard those popular restaurants? Would you head home cooking these yourself whenever you wish? All these copycat recipes can serve all your cravings quickly. You can cook at home immediately and undoubtedly have great taste and good food. Cooking at home brings a great quality time with our family and friends. Having a family meal can create memorable memories and unforgettable moments. But do top secret restaurant recipes taste the way the chef served them? Perhaps, you'll quickly cook your favorite recipes with a touch practice and patience. The advantage of creating your top-secret recipes is that you instantly can increase your recipes, your flavors, and spices. You'd want to cook the basic formula and add what you think would make the recipe's flavor better after a short time. You'll start to work out that some recipes might need a touch more herbs or peppers to form the dish better than the original! Cooking top secret recipes from restaurants also will make your friends and family wonder where you've learned to cook so well. Imagine cooking a complete meal that looks lovely like restaurant food. I bet some friends of yours won't even believe you've cooked it. I hope you were satisfied with these copycat recipes we served. I wish you all

the best in cooking your recipes at home. Don't hesitate to make something new in your kitchen. Good luck and enjoy your cooking!