Red Lobster Wild Rice Pilaf Copycat Food

RICE PILAF

Steps:

• 1. Into a medium saucepan with a tight-fitting lid: 3 cups water, 1 tablespoon butter or 1 tablespoon margarine, 2 teaspoons finely diced carrots, 1 1/2 teaspoons finely diced red peppers, 1 1/2 teaspoons Old Bay Seasoning (With Lemon & Herb), 1 1/4 teaspoons Old Bay Seasoning (Original), 1/4 teaspoon dried basil, 1/4 teaspoon dried dill, 1/4 teaspoon dried tarragon, 1/4 teaspoon Accent seasoning, 1 pinch sugar, 1 small bay leaf.
• 2. Bring broth mixture to boiling. Add 2 cups quick cooking wild rice. Allow to boil for one minute. Stir and cover. Reduce heat to low; steam rice for 15 minutes. Keep rice covered; Remove from heat. Allow to stand for 10 minutes, covered. uncover rice; remove bay leaf; fluff rice with a fork.

COPY CAT - RED LOBSTER AZTEC CHICKEN

Steps:

• Place the chiles in adobo, the olive oil and the garlic cloves in a food processor or blender and form a paste.
• Once the paste is formed, add the remaining ingredients and continue to process.
• Keep 1/4 cup of the paste aside. You will use this to baste the chicken during it's cooking phase.
• Place the chicken breasts in a baking dish and cover with the remaining paste. Cover and refrigerate.
• Grill the chicken breasts and baste with the remaining paste.
• Once finished, place it over fried tortilla strips and cover with tequila lime sauce, pico, and or sour cream.

LOBSTER FONDUE RED LOBSTER COPYCAT

Steps:

• Take the cap off the bread and hollow it out being careful to do it in chunks you can serve with the fondue.
• Spray the inside of the bowl and extra pieces of bread with light olive oil and broil till golden.
• Combine all other ingredients except red pepper and parsley in a sauce pan (if you are subbing with crab don't add here or it will lose it's lumps).
• Heat on medium low till cheese is melted.
• Stir in pepper (and crab if using).
• Pour as much as will fit into bread bowl.
• Garnish with parsley and serve hot with fondue forks.
• You will need a bread knife to cut the bread bowl up into chunks toward the end.

CURRIED WILD RICE PILAF

Steps:

• Wash the wild rice in water to remove any debris. Place in a 2 qt sauce pan and cover with water, about 4 cups. Add 1/8 teaspoon salt. Bring to a boil, reduce heat, cover and cook at a low boil for 30 minutes. Drain and reserve.
• While wild rice is cooking chop vegetables.
• When wild rice has cooked for 30 minutes heat butter and olive oil in a large skillet until hot.
• Saute onion and carrot until softened, about 5 minutes.
• Add bell pepper and celery, saute 3 minutes or until slightly softened.
• Add garlic, curry powder and converted rice, saute until fragrent and rice is well coated with oil.
• Add tomato, broth/water, salt, pepper and partially cooked wild rice.
• Bring to a boil and place in a lightly oiled/sprayed 2 qt casserole dish with cover.
• Cover and bake at 350, stirring half way through, for 50 minutes or until liquid is absorbed and rice is tender. The wild rice will still have a bit of chew.
• Prep time includes parboiling the wild rice.

RED LOBSTER WILD MUSHROOM SOUP

Steps:

• Beef stock: Place 2 quarts water and 2 tablespoons beef-stock base in a saucepot and simmer until beef-stock base has dissolved. Remove stock from the heat and allow it to cool until it is refrigerator temperature.
• Wash all mushrooms in lukewarm water in a deep bowl. Mix the mushrooms well to loosen the dirt. Remove them from the water by hand, leaving the dirt behind.
• Remove the stems from the shiitake mushrooms, and then slice all of the mushrooms ?- inch thick. Keep the button mushrooms separate from the others.
• For soup :.
• Heat a 6-8 quart saucepot over moderately high heat. Pour in the melted butter. Add button mushrooms and diced yellow onions to hot butter and cook until mushrooms are soft.
• Add the remaining mushrooms and garlic and saute for about 5 minutes, stirring constantly.
• Add the sherry and cook for an additional 3 minutes.
• Reduce the heat and add the flour. Using a cooking spoon, mix well and cook for 2 minutes or until butter and flour (roux) start cooking away from the sides of the saucepot.
• Add half of the cold beef stock and stir until liquid thickens.
• Add the remainder of the stock and spices and simmer for 10 minutes.
• Add the cream and allow soup to simmer for an additional 10 minutes.
• Enjoy!