Tag Archives: restaurant recipes

Copycat Cheesecake Factory Recipes

Copycat Cheesecake Factory Recipes

Craving your favorite Cheesecake Factory dishes but don’t feel like dining out? Now, you can enjoy the restaurant’s most popular recipes right at home with easy copycat recipes!

Fried Mac and Cheese Balls

Macaroni and Cheese is an American favorite. Leave it to the Cheesecake Factory to take this classic and make it better. This copycat recipe pays homage to the Cheesecake Factory’s wonderful recipe.

Serves 4–6 | Prep. time 15 minutes plus 3 hours chilling time | Cooking time 15 minutes

Ingredients

Sauce:

  • 1 ¾ cups marinara sauce
  • 1 ¾ cups alfredo sauce
  • ¼ cup heavy whipping cream
  • 1 teaspoon garlic powder
  • ½ cup ricotta cheese
  • 1 cup Italian blend shredded cheese
  • ¼ cup red wine

Balls:

  • 16 ounces grated white sharp cheddar, grated
  • 16 ounces smoked gouda cheese, grated
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 2 cups whole milk, warmed
  • 1 pound large elbow macaroni, cooked
  • Salt and pepper, to taste
  • 3 eggs
  • 3 tablespoons milk
  • 3 cups panko breadcrumbs
  • Fresh Parmesan cheese for garnish only
  • vegetable oil for frying

Directions

  1. Make the balls. In a mixing bowl, combine the shredded cheddar and shredded gouda.
  2. In a large saucepan, melt the butter. Add the flour slowly, whisking until there are no lumps. Gradually add the 2 cups of warm milk. Whisk until smooth, and continue cooking until the sauce begins to thicken.
  3. When the sauce is thickened, remove it from the heat and gradually mix in the cheddar and gouda cheeses. Stir until the cheese is melted and incorporated thoroughly.
  4. Add the cooked macaroni and salt and pepper into the cheese sauce and stir well.
  5. Butter a large cake pan and spread the mac and cheese mixture evenly into the pan, then place it in the refrigerator for at least two hours. You want the mixture to set and make it easier to form into balls.
  6. After two hours, remove the tray from the refrigerator and form the mac and cheese into evenly sized balls about 2 inches in diameter. Cover, and put them in the freezer for at least an hour.
  7. In a small bowl, beat your eggs and 3 tablespoons of milk together.
  8. Place the bread crumbs in a shallow dish.
  9. In a deep skillet or large saucepan, heat enough vegetable oil so that the balls will be covered when you fry them.
  10. When the oil is heated to 350°F, dip each ball in the egg mixture, then the panko crumbs, and drop them into oil. Work in batches, and cook until the balls are a nice golden brown color, about 3–4 minutes. Transfer to paper towel as they finish cooking to drain.
  11. Make your cheese sauce by combining the marinara and alfredo sauce in a small saucepan. Heat over medium and when warm, add the ricotta, Italian cheese blend, and wine. Stir to combine.
  12. When the cheeses have melted, remove the pot from the heat and add the garlic powder and heavy cream. Stir well.
  13. Serve the macaroni balls with the cheese sauce and a sprinkle of Parmesan.

 

 

Meatloaf

The Cheesecake Factory has a knack for taking traditional recipes and making them better. This recipe is inspired by their delicious meatloaf.

Serves 6 | Prep. time 15 minutes | Cooking time 60 minutes

Ingredients

  • 1 tablespoon vegetable oil
  • 2 tablespoons green bell pepper, minced
  • 2 tablespoons red bell pepper, minced
  • ½ cup red onion, minced
  • ⅓ cup carrot, shredded
  • 5 teaspoons garlic, minced
  • 3 eggs, beaten
  • 1 ½ pounds ground sirloin
  • 1 pound ground pork
  • 1 tablespoon Italian parsley, minced
  • 1 tablespoon granulated sugar
  • 2 teaspoons salt
  • 1 ½ teaspoons dried thyme
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon rubbed (ground) sage
  • ½ teaspoon paprika
  • ¾ cup whole milk
  • ¾ cup breadcrumbs

Onion Topping

  • 2 tablespoons butter
  • 1 medium onion, sliced
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Mushroom Gravy

  • 2 tablespoons butter
  • 1 teaspoon garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 ½ cups sliced mushrooms
  • 1 teaspoon minced Italian parsley
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon dried thyme
  • ¼ teaspoon rubbed (ground) sage

Directions

  1. Preheat the oven to 350°F.
  2. Prepare the meatloaf. In a medium skillet, heat the 1 tablespoon of vegetable oil and cook the peppers and red onion until they are soft. Add the carrot and garlic and cook for 5 minutes.
  3. In a large mixing bowl, beat the eggs. Add the ground beef and pork and mix them together. Add the parsley, sugar, salt, thyme, pepper, oregano, sage, paprika, the cooked vegetables, and the milk. Once this is combined, add the breadcrumbs a bit at a time so they get evenly distributed.
  4. Press the meat mixture into a loaf pan and bake for 60 minutes. After 60 minutes, remove loaf from oven and let stand for 30 more minutes.
  5. Make the onion topping and gravy while the meatloaf is cooking.
  6. To make the onion topping, melt 2 tablespoons of butter in a medium skillet, then add the onion, salt, and pepper and cook for about 25 minutes. Keep the heat relatively low to caramelize the onion without burning it.
  7. Make the gravy by melting the butter in a small saucepan. Add the garlic and cook until fragrant, then whisk in the flour. Cook until the flour starts to brown, about 3 minutes.
  8. Whisk in the beef broth and make sure there are no lumps. Then add the mushrooms, parsley, salt, pepper, thyme, and sage. Cook until the gravy thickens, about 10–12 minutes.
  9. Serve sliced meatloaf topped with onions and gravy.

 

 

Farfalle with Chicken and Roasted Garlic

This rich creamy pasta is another dish the Cheesecake Factory is famous for. This recipe is inspired by their delicious entrée.

Serves 4 | Prep. time 15 minutes | Cook time 35 minutes

Ingredients

  • 2 boneless skinless chicken breasts
  • ½ teaspoon kosher salt
  • ¼ teaspoon coarse ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 12 ounces center-cut bacon, cut into strips
  • 8 ounces cremini mushrooms quartered
  • ½ yellow onion, chopped
  • ½ cup sundried tomatoes, roughly chopped (reserve the oil)
  • ¾ cup white wine
  • 1 cup heavy cream
  • 1 head roasted garlic
  • ¾ cup Parmesan cheese, divided
  • 1 pound bow tie pasta (farfalle), cooked and drained (but not rinsed)

Directions

  1. Cube the chicken and season it with salt and black pepper.
  2. In a large skillet, warm the olive oil over high heat.
  3. Cook the chicken until lightly browned on both sides, about 6 minutes. When it is browned, remove it from the skillet and set it aside. Add the bacon to the skillet and cook until crisp.
  4. When the bacon is done, stir in the mushrooms and onion and cook for about 5 minutes, or until soft, then remove them from the skillet.
  5. Next, add the sundried tomatoes and white wine to the skillet. Stir and let it cook until the liquid reduces to half volume, about 12–15 minutes.
  6. When reduced, stir in the heavy cream, roasted garlic, chicken, and vegetables.
  7. Stir in most of the Parmesan cheese, saving a little for garnishing.
  8. Stir in the pasta and serve with the remaining Parmesan cheese sprinkled on top.

 

 

Pumpkin Cheesecake

This is one of the Cheesecake Factory’s most popular desserts. Now you can make this recipe (inspired by the Cheesecake Factory’s) at home.

Serves 8-10 | Prep. time 30 minutes plus 8 hours refrigeration time | Cooking time 1 hour 45 minutes

Ingredients

  • 2 ½ cups graham cracker crumbs
  • ¾ cup unsalted butter, melted
  • 2 ¾ cups granulated sugar, divided
  • 1 teaspoon salt, plus a pinch
  • 4 (8-ounce) blocks cream cheese, at room temperature
  • ¼ cup sour cream
  • 1 (15-ounce) can pure pumpkin
  • 6 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 ½ teaspoons ground cinnamon
  • 1 teaspoon ginger, ground
  • ¼ teaspoon cloves, ground
  • 2 cups whipped cream, sweetened
  • ⅓ cup toasted pecans, roughly chopped

Directions

  1. Preheat the oven to 325°F and grease a 12-inch springform pan.
  2. In a mixing bowl, combine the graham cracker crumbs, melted butter, ¼ cup of the sugar, and a pinch of salt. Mix until well combined and press the mixture into the prepared springform pan. Bake for about 25 minutes.
  3. While the crust is baking, begin making the filling by beating together the cream cheese, sour cream, and pumpkin.
  4. Add the rest of the sugar, and slowly incorporate the beaten eggs and vanilla. Add the remaining salt, cinnamon, ginger, and cloves.
  5. Fill a large baking pan (big enough to hold your springform pan) with about half an inch of water. Place it in the oven and let the water get hot.
  6. 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.
  7. 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. Remove the pan from the oven and place it on a cooling rack for at least one hour before removing the sides of the springform pan.
  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.

 

 

Raspberry Lemonade

Serves 8 | Prep. time 2 minutes | cook time 3 minutes

Ingredients

  • 1 cup water
  • 1 cup sugar
  • 1 cup freshly squeezed lemon juice
  • 1 ½ cups fresh or frozen raspberries
  • Extra sugar for the rim of your glass

Directions

  1. In a small saucepan, heat the water and sugar until the sugar completely dissolves.
  2. Meanwhile, purée the raspberries in a blender. Add the contents of the saucepan and the cup of lemon juice. (If it’s too thick you can add extra water.)
  3. Wet the rim of your glass and dip it into a bit of sugar to coat the rim before pouring the lemonade into the glass.
  4. Serve.

 

 

 

***These recipes and more are found in Lina Chang’s Copycat Recipes – Making the Cheesecake Factory Most Popular Recipes at Home. To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious TGI Friday’s Copycat Recipes

Delicious TGI Friday’s Copycat Recipes

Signature Whiskey Glazed Sesame Chicken Strips

One of T.G.I. Fridays’ favorite fares! Delicious chicken strips made with panko breadcrumb for crispier chicken and coated in a sweet whiskey glaze. Perfect for sharing, but you might not want to!

Serves 4 | Prep. time 30 minutes | Cooking time 20 minutes

Ingredients

Whiskey Glaze

  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 1 garlic head, peeled and minced, about ¼ cup garlic paste
  • ¼ cup crushed pineapple
  • 3 cups brown sugar
  • 2 cups pineapple juice
  • ½ cup soy sauce
  • ¼ cup lemon juice
  • 3 tablespoons apple cider vinegar
  • ½ cup Jack Daniels Whiskey
  • ⅛ teaspoon cayenne pepper to taste

Crispy Chicken Strips 

  • 3-4 boneless skinless chicken breasts, about 2 pounds
  • 2 eggs, lightly beaten
  • ½ cup milk, more if needed
  • 1½ cups all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 ½ to 2 cups panko crumbs, more if needed
  • 1-1½ teaspoons toasted sesame seeds
  • Oil, for frying

Directions

  1. Warm the oil in a saucepan over medium heat. Add the onion and stir fry for 3-4 minutes or until soft. Reduce heat to low and let the onion cook until well caramelized, about 30-40 minutes.
  2. Add garlic and stir fry for 1-2 minutes until well combined.
  3. In a bowl, add the remaining ingredients and whisk until the brown sugar is dissolved.
  4. Add mixture to a saucepan and bring to a boil. Reduce heat to medium-low and let simmer for 35-45 minutes, or until the sauce has reduced by half. Remove from heat and let cool.
  5. While the sauce is simmering, start preparing the crispy chicken. Cube the chicken breasts into bite-sized cubes or strips.
  6. In a large skillet or deep saucepan, heat frying oil to 375°F (191°C) or use a deep fryer.
  7. Prepare a dredging station: add the beaten eggs and milk to a shallow dish. Whisk to combine. Add the flour, salt, pepper, garlic, and paprika to a second shallow dish. Stir to combine. In a third shallow dish, add the panko crumbs.
  8. Dip the chicken in the egg mixture, dip into the seasoned flour, back into the egg mixture, and finally into the panko crumbs.
  9. Refrigerate the breaded chicken for 10–20 minutes so the batter has a chance to adhere to the chicken.
  10. Cooking in batches, fry the chicken until golden and cooked through, about 4 minutes. Transfer the cooked strips to a plate lined with paper towels to drain excess oil.
  11. Add all the cooked chicken strips to a large bowl and add some of the sauce. Stir to coat. Sprinkle sesame seeds on top and serve with extra sauce on the side.

 

 

Fish Tacos with Lemon Dill Remoulade

These tacos can be made spicy or mild. The tangy lemon dill sauce is perfectly balanced by the sweet corn salsa. Enjoy!

Serves 4 | Prep. time 15 minutes | Chilling time 4 hours | Cooking time 10 minutes

Ingredients

Corn Salsa

  • 2 cups frozen corn kernels, thawed
  • ¼ cup chopped purple onion
  • ¼ cup chopped red bell pepper
  • 2–3 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon finely chopped jalapeño pepper
  • Salt and pepper to taste

Lemon Dill Remoulade

  • ¾ cup mayonnaise
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 ½ teaspoons fresh dill, minced
  • Salt and pepper to taste

Fish Tacos

  • 4 (5-ounce) white fish fillets
  • 1 tablespoon taco seasoning
  • 2 eggs, beaten
  • Panko breadcrumbs
  • Oil for frying
  • 6–8 (6-inch) flour tortillas

Directions

  1. Prepare the corn salsa. In a medium mixing bowl, combine all the salsa ingredients and mix well. Refrigerate for 4 hours.
  2. Prepare the remoulade. In a small bowl, combine all the remoulade ingredients and mix well. Refrigerate for 4 hours.
  3. To make the fish, cut it into strips. Sprinkle the strips with taco seasoning. Dip them into the egg, and then the breadcrumbs. Set them aside on a rack or plate until ready to cook.
  4. Place a large skillet over medium-high heat until it shimmers. Working in small batches, fry the fish until it is golden.
  5. Serve the tortillas with a strip or two of fish, a generous drizzle of remoulade sauce, and some corn salsa.

 

 

Roasted Red Pepper Soup

Roasting red peppers at home is so easy! If you’ve never tried it before, you’re in for a treat. This copycat soup is bursting with flavor and tastes just like T.G.I. Fridays.

Serves 8 | Prep. time 10 minutes | Cooking time 40 minutes

Ingredients

  • 3 red bell peppers
  • ¼ cup olive oil
  • 1 carrot, diced small
  • 1 stalk celery, diced small
  • 1 large red onion, finely chopped
  • 40 ounces tomatoes with juice, chopped
  • ¼ cup basil leaves, chopped
  • 2 tablespoons sugar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon salt
  • ½ teaspoon red pepper flakes
  • 2 cups heavy cream

Directions

  1. Rinse the peppers and dry them off. Place them in a heatproof pan, drizzle with oil, and broil under high heat until they are blackened on all sides.
  2. Remove the peppers to a heatproof bowl and cover with plastic wrap. Set them aside to cool.
  3. In a Dutch oven or large pot, heat the olive oil and cook the carrot, celery, and red onion until soft.
  4. Peel the black skin off the roasted peppers. Discard the skin, cores, and seeds, but reserve the juices. Slice the peppers.
  5. To the pot, add the peppers, tomatoes, basil, sugar, vinegar, salt, and red pepper flakes.
  6. Mix well and bring to a simmer. Cook until the tomatoes soften and begin to break down, about 20 minutes.
  7. Carefully transfer the mixture to a blender or food processor and blend until smooth.
  8. Transfer the soup back to the pot, add the cream, and stir to combine. Taste, and add salt and pepper if needed.

 

 

Jack Daniel’s Ribs

This easy recipe produces melt-in-your-mouth tender ribs coated in a delicious Whiskey-flavored barbecue sauce all without having to slave over a hot grill.

Serves 4 ӏ Prep time 15 minutes ӏ Cooking time 5 hours

Ingredients

  • 1 head garlic
  • 1 tablespoon olive oil
  • 1½ teaspoons paprika
  • ½ teaspoon salt
  • ¼ teaspoon dried thyme
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon celery salt
  • ¼ teaspoon ground cayenne pepper
  • 2 racks baby back ribs
  • ½ cup water
  • 1 cup pineapple juice
  • ¼ cup teriyaki sauce
  • 1 tablespoon soy sauce
  • 1⅓ cups dark brown sugar
  • 3 tablespoons lemon juice
  • ¼ cup white onion, finely chopped
  • 2 tablespoons Jack Daniel’s whiskey
  • 1 heaping tablespoon pineapple, crushed
  • ¼ teaspoon cayenne pepper

Directions

  1. Preheat oven to 300°F (149°C).
  2. Take garlic and chop off about ½ inches from the head. Take out paper-like outer layers then place in a small oven-safe bowl or ramekin. Pour olive oil on top and wrap in aluminum foil. Place in oven and bake for 1 hour. When ready, remove from oven and allow to cool. Squeeze out about garlic from roasted garlic head. Add roasted garlic in an airtight container and place in the refrigerator
  3. While the garlic is baking, prepare the spice rub by combining paprika, salt, thyme, pepper, garlic powder, onion powder, celery salt, and ground cayenne pepper in a bowl. Mix well. Evenly coat ribs with spice rub. Arrange ribs onto a baking sheet. Bake in the oven for about 2½ hours.
  4. Prepare the barbecue sauce by mixing water, pineapple juice, teriyaki sauce, soy sauce, and dark brown sugar in a pan. Bring to a boil while stirring from time to time. Once boiling, lower heat until the mixture is just simmering.
  5. Add to pan 2 teaspoons of the roasted garlic, lemon juice, onion, whiskey, crushed pineapple, and cayenne pepper. Stir to combine well. Simmer for about 30 to 40 minutes until liquid is reduced by half.
  6. If desired, you can finish the ribs on the barbecue to have grilling marks and crisper ribs. Preheat grill to medium-high heat. Then, place ribs onto the grill and cook for about 2 to 4 minutes. Turn ribs over and grill for another 2 to 4 minutes.
  7. Transfer onto a serving plate. Spoon sauce over ribs. Serve.

 

 

Rosemary Sweet Potato Fries

Crispy, savory, sweet potato fries, salted to perfection, make a welcome side dish to any meal. Try this recipe, inspired by T.G.I. Fridays!

Serves 4 | Prep. time 15 minutes | Cooking time 40 minutes

Ingredients

  • 4 large sweet potatoes
  • ¼ cup olive oil
  • 1 tablespoon minced fresh rosemary
  • 1 clove garlic, minced
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper

Directions

  1. Preheat the oven to 425°F (218°C).
  2. Peel the potatoes and slice them into even fries, about ¼-inch thick.
  3. Place them in a colander and rinse well. Pat them dry.
  4. In a large resealable bag, combine the remaining ingredients.
  5. Add the potatoes and mix to coat.
  6. Oil a large baking sheet and spread out the fries in a single layer.
  7. Bake for 35–40 minutes, until golden, turning occasionally.

 

 

Red Velvet Cake

This red velvet chocolate cake is a huge favorite at T.G.I. Fridays, where it’s topped with sprinkles and sparklers. Ours is a tad bit more domestic, but you can go all out if you want to! (But be careful with the sparklers.)

Serves 12 | Prep. time 15 minutes | Cooking time 30–35 minutes

Ingredients

  • ½ cup butter
  • 1 ½ cups sugar
  • 2 eggs
  • 1 ounce red food coloring
  • 1 ounce water
  • 3 tablespoons unsweetened cocoa powder
  • 1 cup buttermilk
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon vanilla
  • 1 tablespoon vinegar
  • 2 teaspoons baking soda

Cream Cheese Frosting

  • ½ cup unsalted butter, softened
  • 8 ounces block cream cheese, at room temperature
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon salt
  • 4 cups powdered sugar

Directions

  1. Preheat the oven to 350°F (177°C) and spray 2 cake pans with cooking spray.
  2. In a large mixing bowl, cream the sugar and butter together. Beat the eggs in one at a time, and add the food coloring, water, and cocoa powder.
  3. Gradually add the buttermilk and flour, alternating, and stir in the salt and vanilla. Beat well.
  4. In a separate bowl, combine the vinegar and baking soda. Mix into the batter but do not beat.
  5. Immediately divide the batter evenly into the cake pans and bake for 30 or 35 minutes, until cooked through.
  6. To make the frosting, beat the butter and cream cheese together. Add the vanilla extract and salt and mix well.
  7. Gradually sift in the powdered sugar until the icing reaches your desired stiffness.
  8. Assemble and frost the cakes when they have cooled completely.

 

 

Long Island Iced Tea

Everyone loves a Long Island Iced tea! Our version, inspired by T.G.I. Fridays, uses a smidge more rum. Throw some ice in your shaker, and let’s get started on this cool and refreshing cocktail.

Serves 1 | Prep. time 10 minute 

Ingredients

  • 1 ounce white rum
  • ½ ounce vodka
  • ½ ounce triple sec
  • ½ ounce gin
  • 1 ounce sour mix
  • 3 ounces cola
  • 1 slice lemon
  • Ice

Directions

  1. Combine the liquors in a shaker with some ice.
  2. Shake, and pour into a glass.
  3. Add sour mix, cola, and ice.
  4. Garnish with lemon, and serve.

 

 

 

***These recipes and more can be found in Lina Chang’s Copycat Recipes: Making T.G.I. Fridays’ Most Popular Dishes at Home. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Red Lobster Copycat Recipes

Delicious Red Lobster Copycat Recipes

Shrimp Gumbo

This recipe is full of the bright and spicy flavors of Andouille sausage and Creole seasoning. Red Lobster’s menu item inspired this dish, which you can make at home.

Serves 10 | Prep. time 35 minutes | Cooking time 1 hour 30 minutes

Ingredients

  • 1½ cups butter, melted
  • 1½ cups all-purpose flour
  • 2 cups onions, chopped into ⅜-inch pieces
  • 1 cup green pepper, chopped into ⅜-inch pieces
  • 1 cup celery, chopped into ⅜-inch pieces
  • 1 pound Andouille sausage, cut into ½-inch pieces
  • ½ pound tasso (smoked meat), cut into ½-inch pieces
  • 1 tablespoon paprika
  • 3 tablespoons Creole Seasoning, like Bayou Blast or Old Bay
  • 2 teaspoons gumbo filé, ground
  • 1 teaspoon ground ancho chili (optional)
  • 2 ½ quarts chicken stock or broth
  • 2 tablespoons brown sugar
  • 2 bay leaves
  • ½ pound shrimp, cleaned and peeled with tails removed
  • Salt and pepper

Directions

  1. Melt the butter in a heavy pot over medium heat. Stir in the flour, mixing constantly until it thickens and turns a dark chocolate color. This will take about 20 minutes, so make sure you keep stirring so it doesn’t burn.
  2. Add the onions, green peppers, celery, sausage and tasso. Keep stirring until the vegetables get soft.
  3. Stir in the paprika, Creole seasoning, ancho chilies and gumbo file. Continue to stir for about 2 more minutes.
  4. Whisk in the cold chicken stock and keep whisking until the broth is well combined and there are no lumps. Add the bay leaves and brown sugar and bring to a boil.
  5. Reduce heat to low and cook for about 1–1½ hours, stirring occasionally.
  6. About 15 minutes before the gumbo is done, add the shrimp and salt and pepper to taste.
  7. Serve

 

 

Broiled Lobster Tails

Of course, Red Lobster is famous for its broiled lobster tails, and this recipe, which was inspired by the original, will impress when served at home.

Serves 4 | Prep. time 5 minutes | Cooking time 8 minutes

Ingredients

  • 4 lobster tails, halved lengthwise
  • 1 cup butter
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ¼ cup white wine vinegar

Directions

  1. Preheat oven to broil.
  2. Cover a baking dish with aluminum foil. Put the tail halves on the foil cut sides up.
  3. Melt the butter in a pot over medium-high heat. Add the rosemary, thyme, and white wine vinegar, stirring to combine.
  4. Pour some of the butter over the lobster and transfer to the oven. Broil for about 7 minutes, turning the tails over every couple of minutes and basting with more of the butter-and-herb mixture.
  5. Remove from the oven and serve with extra butter.

 

 

Cheddar Bay Biscuits

No Red Lobster cookbook would be complete without a recipe inspired by their world-famous Cheddar Bay Biscuits. Enjoy these with a bowl of soup or a salad, or just make a batch and eat the whole thing. It’s hard to stop after just one.

10 biscuits | Prep. time 10 minutes | Cooking time 10 minutes

Homemade Cheddar Cheese Biscuits with Parsley

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 2 teaspoons garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper (optional)
  • 1 cup buttermilk
  • ½ cup unsalted butter, melted
  • 1½ cups sharp cheddar cheese, shredded

Topping

  •  tablespoons unsalted butter, melted
  • 1 tablespoon fresh parsley leaves, chopped
  • ½ teaspoon garlic powder

Directions

  1. Preheat the oven to 450°F.
  2. Line a cookie sheet with parchment paper.
  3. Combine the flour, baking powder, sugar, garlic powder, salt and cayenne in a mixing bowl.
  4. In a separate bowl, whisk together the buttermilk and butter. Pour over the flour mixture. Stir with a fork just until moist. The batter will be lumpy. Next, stir in the cheese, gently.
  5. Scoop ¼-cup portions of the batter onto the lined cookie sheet.
  6. Bake until the tops are golden brown (about 10–12 minutes).
  7. Stir together the butter, parsley, and garlic powder to make the topping. Brush over the top of each biscuit.
  8. Serve.

 

 

Sesame Ginger Seared Salmon

This Red Lobster-inspired salmon recipe is full of flavor and so easy to make. To serve with your favorite sides.

Serves 4 | Prep. time 15 minutes | Cooking time 15–20 minutes

Ingredients

  • 4 (10–12-ounce) fillets salmon
  • Chef Paul Prudhomme’s Blackened Redfish Magic or other blackened seasoning
  • 1½ cups Lawry’s Sesame Ginger Marinade or other sesame ginger sauce (plus more for serving)
  • 1-2 tablespoons vegetable oil
  • Water
  • 1 tablespoon sesame seeds

Directions

  1. In a shallow dish, add the salmon and the sesame ginger marinade. With a brush, coat the fish fillets in the marinade. Sprinkle the fillets on both sides with the blackened seasoning. Let marinade for 30minutes to 1 hour.
  2. Preheat oven to 450°F.
  3. Add the oil to a nonstick skillet over medium-high heat. Add the seasoned fish to the hot skillet and cook for 3 minutes on each side to sear.
  4. Transfer the fish to a baking dish that has a little bit of water in the bottom. Place the baking tray in the oven and bake for about 8–9 minutes.
  5. Sprinkle with sesame seeds before serving.

 

 

Mussels Marinara

This recipe for mussels marinara is based on the menu item at Red Lobster. After making them at home, you may not want to go out to eat again.

Serves 6 | Prep. time 15 minutes | Cooking time 10 minutes

Ingredients

  • 2 dozen blue mussels
  • 1 cup dry white wine
  • 2 tablespoons garlic, finely chopped
  • 1 (8-ounce) can diced tomatoes with juice
  • 1 teaspoon salt
  • ¼ teaspoon white pepper
  • ½ cup loosely packed fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped

Directions

  1. Wash, scrub, rinse, and drain mussels. Discard any open or cracked mussels.
  2. Combine all of the ingredients except for the mussels in a large pot. Bring to a boil, then add the mussels.
  3. Cover and let the mussels simmer for about 8 minutes or until the shells have opened. Discard any unopened ones.
  4. Cook for about 2 more minutes uncovered.
  5. Serve with a loaf of garlic bread, or Cheddar Bay Biscuits.

 

 

Key Lime Pie

Not very many desserts are as light and refreshing as Red Lobster’s Key Lime Pie. This copycat recipe allows you to make your own version in the comfort of your own home.

Serves 8 | Prep. time 5 minutes | Cooking time 20 minutes

Ingredients

  • 1 (14-ounce) can sweetened condensed milk
  • 4 egg yolks, beaten
  • ½ cup Key lime juice
  • 1 (9-inch) graham cracker pie shell
  • Raspberry syrup
  • Lime slices for garnish and lime zest

Directions

  1. Preheat oven to 350°F.
  2. In a large mixing bowl, beat the condensed milk with a hand mixer until it is fluffy. Add the egg yolks one at a time, making sure they are well blended. Add the Key lime juice and beat until the batter begins to thicken.
  3. Pour the batter into the graham cracker pie shell. Bake for 20 minutes. Let cool and refrigerate until ready to serve.
  4. Serve with raspberry sauce if desired and garnish with lime slices and sprinkle with lime zest.

 

 

 

***These recipes and more are found in Lina Chang’s Copycat Recipes: Making Red Lobster’s Most Popular Recipes at Home. To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.