Pecan Pie – Luby’s Replica Recipe

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Pecan Pie – Luby’s Replica Recipe
Recipe Type: Dessert
Serves: 8
Ingredients
  • 1 9 inch unbaked pie shell
  • 1 cup light corn syrup
  • 1 cup sugar
  • 3 eggs
  • 3 tablespoons butter
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 cup pecans
Instructions
  1. Preheat oven to 350 degrees. Melt butter and set aside. In a medium sized bowl, combine corn syrup, sugar, eggs, melted butter, vanilla, and salt. Combine and mix well. The mixture should be smooth before you pour it into the pie shell. Place pecans in the pie shell. The pecans will float to the top as the pie cooks. Bake for approximately an hour, or until the center is set.
  2. You can serve this pie with whipped cream if you desire. Recipe adapted from Houston Chronicle Recipe.

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Olive Garden Baked Pasta Romana With Beef – Replica Recipe

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Olive Garden Baked Pasta Romana With Beef – Replica Recipe
Recipe Type: Entree
Prep time: 20 mins
Cook time: 2 hours
Total time: 2 hours 20 mins
Serves: 6
Ingredients
  • 1 5 pound flat brisket
  • salt and pepper
  • 2 tablespoons vegetable oil
  • 1 chopped onion
  • 16 – 32 ounces of beef broth
  • 2 tablespoons tomato paste
  • 12 ounces of lasagna noodles
  • 1 1/2 cups heavy cream
  • 1/2 cup butter
  • 1/2 cup grated Asiago cheese
  • 1/2 cup Fontina cheese
  • 1/4 cup Parmesan cheese
  • Additional Asiago, Fontina, and Parmesan cheese for garnish
  • 1/2 cup spinach
  • 1 teaspoon olive oil
  • Parmesan cheese
Instructions
  1. Preheat oven to 350 degrees. Using a dutch oven heat saute sliced onions in 2 tablespoons of vegetable oil. Add about 1/2 teaspoon salt to the onions. Saute onions until they are translucent. Remove onions from pan. Sprinkle both sides of the brisket with salt and pepper. Place brisket into pan brown on both sides. Once brisket is browned on both sides, remove brisket from pan. Pour in 1 cup of beef broth into pan, scrape brown bits from the bottom of the pan. Add two tablespoons of tomato paste, and whisk together well. Place onions, and then the brisket back into the pan, add enough broth to the pan to cover the brisket half way. Bake brisket for approximately 3 1/2 hours. The brisket is done when a fork slides into the meat easily. If the meat is still tough after the initial baking bake for an additional 30 minutes. Once the brisket is removed from the oven, let rest for approximately 20 minutes before slicing.
  2. Prepare lasagna noodles as directed on the package. To use the noodles for the baked pasta dish, once the noodles are done, they need to be cut in half vertically, and horizontally. This way you don’t have to eat a whole lasagna noodle in one bite.
  3. For the sauce combine heavy cream and butter in a sauce pan over medium to medium high heat. Once the butter and cream just begin to simmer, whisk in all cheeses. The sauce will thicken, remove pan from heat. Place noodles into a 2 quart casserole dish. Arrange the noodles by folding them over so they make nice curls. Pour sauce over the noodles. Toss spinach with olive olive, and then place the spinach around the sides of the casserole dish. Place 6 to 8 ounces of beef over the noodles. You may want to spoon a little of the cooking gravy from the brisket over the beef. Top with a little Asiago and Fontina cheese and place back into the oven for 10 to 15 minutes until the cheese melts on the top of the pasta.

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Kfc Coleslaw – Replica Recipe

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Kfc Coleslaw – Replica Recipe
Recipe Type: Side Dish
Prep time: 15 mins
Total time: 15 mins
Serves: 10
Ingredients
  • 8 cups finely diced cabbage (about 1 head)
  • 1/4 cup diced carrot
  • 2 tablespoons minced onions
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup milk
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 1 1/2 tablespoons white vinegar
  • 2 1/2 tablespoons lemon juice
Instructions
  1. Cabbage and carrots must be finely diced. (I use fine shredder disc on food processor) .
  2. Pour cabbage and carrot mixture into large bowl and stir in minced onions.
  3. Using regular blade on food processor process remaining ingredients until smooth.
  4. Pour over vegetable mixture and mix thoroughly.
  5. Cover bowl and refrigerate several hours or overnight before serving.

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Red Lobster Shrimp Pasta – Replica Recipe

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Red Lobster Shrimp Pasta – Replica Recipe
Recipe Type: Entree
Serves: 6
Ingredients
  • 1/3 cup olive oil
  • 3 cloves minced garlic
  • 1 pound shrimp, peeled, de-veined and tails removed
  • 2/3 cup clam juice or chicken broth
  • 1/3 cup dry white wine
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons each lemon juice and chopped parsley
  • 1/4 teaspoon each dried basil leaves and dried oregano leaves, crushed
  • 1 package linguine pasta (8 ounce), cooked and drained
Instructions
  1. Heat oil in large skillet over medium-high heat. Add garlic; reduce heat to low. Simmer until garlic is tender. Add shrimp in same skillet and cook over medium-low heat until opaque. Remove; reserve liquid in pan. Add clam juice; bring to a boil.
  2. Add wine; cook over medium-high heat 3 minutes, stirring constantly. Reduce heat to low; add cream, stirring constantly. Add cheese; stir until smooth. Cook until thickened. Add shrimp to sauce. Heat through.
  3. Add remaining ingredients except linguine. Pour over linguine in large bowl; toss gently to coat. Serve with additional grated Parmesan cheese if desired.

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Panda Express Orange Chicken ~ Replica Recipe

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Panda Express Orange Chicken ~ Replica Recipe
Recipe Type: Entree
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 6
Ingredients
  • 2 lbs boneless skinless chicken, chopped into bite sized pieces
  • 1 egg
  • 1 1/2 teaspoons salt
  • white pepper
  • oil (for frying)
  • 1/2 cup cornstarch, plus
  • 1 tablespoon cornstarch
  • 1/4 cup flour
  • 1 tablespoon gingerroot, minced
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon crushed hot red chili pepper
  • 1/4 cup green onion, chopped
  • 1 tablespoon rice wine
  • 1/4 cup water
  • 1/2 teaspoon sesame oil
  • Orange Sauce for Stir Fry
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons water
  • 5 tablespoons sugar
  • 5 tablespoons white vinegar
  • 1 orange, zest of
Instructions
  1. Place chicken pieces in large bowl.
  2. Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
  3. Stir cornstarch and flour together.
  4. Mix flour mixture and egg mixture.
  5. Add chicken pieces, stirring to coat.
  6. Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
  7. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.
  8. (Do not overcook chicken).
  9. Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
  10. Clean wok and heat 15 seconds over high heat.
  11. Add 1 tablespoon oil.
  12. Add ginger and garlic and stir-fry until fragrant; about 10 seconds.
  13. Add and stir-fry crushed chiles and green onions.
  14. Add rice wine and stir 3 seconds.
  15. Add Orange Sauce and bring to boil.
  16. Add cooked chicken, stirring until well mixed.
  17. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.
  18. Heat until sauce is thickned.
  19. Stir in sesame oil and orange zest if desired.
  20. Serve over jasmine rice.

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