Denny's Moons Over My Hammy Breakfast Sandwich Recipe Video

HER1 00:00:00,350 --> 00:00:03,270 at three in the morning usual will cycle work 2 00:00:03,270 --> 00:00:07,310 lawyer months ago States 3 00:00:07,310 --> 00:00:11,139 with night our designated driver of friends 4 00:00:11,139 --> 00:00:15,110 so mad at me is a whole an NBA game of a ver 5 00:00:15,110 --> 00:00:18,448 move among most hey our although 6 00:00:18,449 --> 00:00:21,910 over my hands on homes over your head 7 00:00:21,910 --> 00:00:28,910 let's do this on 8 00:00:35,079 --> 00:00:35,790 thankfully 9 00:00:35,790 --> 00:00:39,629 practices Jeep simple so ordinary first P 10 00:00:39,629 --> 00:00:43,870 few slices or black yellow and silver multi-grain bread 11 00:00:43,870 --> 00:00:48,660 Luke want about horseless 12 00:00:48,660 --> 00:00:51,769 held myslisz she's 13 00:00:51,769 --> 00:00:58,769 and American cheese 14 00:01:04,489 --> 00:01:07,100 Rs in the past months though still my long as 15 00:01:07,100 --> 00:01:10,440 going into surgery now that's wassup is Lord 16 00:01:10,440 --> 00:01:14,179 step times like four amrapali likely 17 00:01:14,180 --> 00:01:21,180 I guess we just got a few other than likely over to the court thus up here 18 00:01:21,580 --> 00:01:28,580 into you have grown 3 sizes here 19 00:01:31,649 --> 00:01:34,990 now out about 2-3 tablespoons old 20 00:01:34,990 --> 00:01:39,919 Munchen wheel gets hot enough placeholder did he do she cocked 21 00:01:39,920 --> 00:01:43,549 ski on this issue after 22 00:01:43,549 --> 00:01:46,619 focus on your skin whatever you want 23 00:01:46,619 --> 00:01:50,740 foretelling Charlie now like a little spice soaring over the Cayenne 24 00:01:50,740 --> 00:01:57,740 here grower 25 00:02:01,080 --> 00:02:04,200 and so this could prove longer the conflicting maze 26 00:02:04,200 --> 00:02:10,030 golden brown color 27 00:02:10,030 --> 00:02:13,549 our guys Stephanie scrambling swimming once 28 00:02:13,549 --> 00:02:17,379 hola 29 00:02:17,379 --> 00:02:22,620 custom scramble up one angry here no 30 00:02:22,620 --> 00:02:28,640 enough from 31 00:02:28,640 --> 00:02:34,190 told of 32 00:02:34,190 --> 00:02:38,620 from for it and France for 33 00:02:38,620 --> 00:02:45,620 them 34 00:02:55,430 --> 00:02:55,930 house 35 00:02:55,930 --> 00:03:02,930 scrap so we're gonna grow 36 00:03:03,670 --> 00:03:06,680 four slices of ham about two months sign 37 00:03:06,680 --> 00:03:13,359 targets my skull less that was pretty much can be making a grilled cheese 38 00:03:13,359 --> 00:03:19,129 no one asking a Swiss cheese 39 00:03:19,129 --> 00:03:23,159 Eagles got american denny's don't connect 40 00:03:23,159 --> 00:03:30,159 a week all I shut my mouth she did 41 00:03:31,920 --> 00:03:35,030 home fries Astra white-collar 42 00:03:35,030 --> 00:03:38,030 your hand States grill grill cheese 43 00:03:38,030 --> 00:03:42,959 real scramble egg scramble let's do this speaker whose ok let me 44 00:03:42,959 --> 00:03:45,980 you Credit Suisse chins 45 00:03:45,980 --> 00:03:49,849 useless since this hymns this 46 00:03:49,849 --> 00:03:53,120 Jens this scrambled it is 47 00:03:53,120 --> 00:03:56,319 crew friend she's 48 00:03:56,319 --> 00:04:00,980 like this this commentplease 49 00:04:00,980 --> 00:04:02,500 crime 50 00:04:02,500 --> 00:04:05,790 was this is also this 51 00:04:05,790 --> 00:04:10,920 same here 52 00:04:10,920 --> 00:04:17,920 I've practiced out here ago mine 53 00:04:20,139 --> 00:04:23,699 on 54 00:04:23,699 --> 00:04:28,370 of 55 00:04:28,370 --> 00:04:32,990 huh 56 00:04:32,990 --> 00:04:38,590 from yo 57 00:04:38,590 --> 00:04:42,950 up 58 00:04:42,950 --> 00:04:46,849 %uh from for 59 00:04:46,850 --> 00:04:51,319 30 60 00:04:51,319 --> 00:04:52,110 done

Outback Steakhouse Blooming Onion Video

1 00:00:00,540 --> 00:00:04,730 what if I told you could make your own crisp enough water in Friday blooming 2 00:00:04,730 --> 00:00:05,640 onion at home 3 00:00:05,640 --> 00:00:08,950 that's right and talking about the restaurant favorite from places like 4 00:00:08,950 --> 00:00:09,830 outback 5 00:00:09,830 --> 00:00:13,720 that looks like a blooming flower with each I mean had already to death any 6 00:00:13,720 --> 00:00:17,220 today and get the fish were gonna show you how to create 7 00:00:17,220 --> 00:00:24,220 restaurant inspired classic at home for gonna start by cutting I mean is that 8 00:00:26,230 --> 00:00:29,029 beautiful blooming onion shape that we all know 9 00:00:29,029 --> 00:00:34,210 so what I've done as I cut the top a guy and so that I have a nice flat surface 10 00:00:34,210 --> 00:00:38,140 next flat side facing down I'm gonna make incisions into the alley and 11 00:00:38,140 --> 00:00:41,600 passenger away from the not because we still wanna leave this splitting an 12 00:00:41,600 --> 00:00:42,300 intact 13 00:00:42,300 --> 00:00:46,750 of 14 00:00:46,750 --> 00:00:47,850 Cup 15 00:00:47,850 --> 00:00:51,879 for those cuts have created a great so that every single pedal is even 16 00:00:51,879 --> 00:00:55,608 783 incisions between each of these original cuts 17 00:00:55,609 --> 00:01:00,770 AFP 18 00:01:00,770 --> 00:01:02,870 perfect 19 00:01:02,870 --> 00:01:04,559 up 20 00:01:04,559 --> 00:01:07,220 up 21 00:01:07,220 --> 00:01:08,970 okay 22 00:01:08,970 --> 00:01:12,190 so now we have that really gorgeous blooming onion shave 23 00:01:12,190 --> 00:01:16,660 is actually a couple little onion pieces and bits in the center so go ahead and 24 00:01:16,660 --> 00:01:17,550 pull those out 25 00:01:17,550 --> 00:01:20,690 great so now I'm going to season our flower 26 00:01:20,690 --> 00:01:24,280 as unhappy calf Cayenne 27 00:01:24,280 --> 00:01:28,930 have seasoning salt garlic powder 28 00:01:28,930 --> 00:01:33,840 and oregano just makes that in there 29 00:01:33,840 --> 00:01:36,580 of 30 00:01:36,580 --> 00:01:38,070 up 31 00:01:38,070 --> 00:01:44,270 and then a little fresh ground pepper name 32 00:01:44,270 --> 00:01:47,360 smell so good other spices and their 33 00:01:47,360 --> 00:01:51,319 okay so now we're gonna do a little double-dip reading station 34 00:01:51,319 --> 00:01:54,590 I'm to put this on your end cut side up into the flour 35 00:01:54,590 --> 00:01:58,560 of get the flower 36 00:01:58,560 --> 00:02:01,840 all into the pedals of 37 00:02:01,840 --> 00:02:05,000 hmmm 38 00:02:05,000 --> 00:02:11,430 really loaded in there are so many shake it off anyways stuff 39 00:02:11,430 --> 00:02:16,660 very careful with big bang in beef 40 00:02:16,660 --> 00:02:23,660 now is that in Ag life cover it with all that F 41 00:02:27,830 --> 00:02:31,680 and then back in the flower so weird double what do you think this 42 00:02:31,680 --> 00:02:38,680 of 43 00:02:38,840 --> 00:02:39,989 ok 44 00:02:39,989 --> 00:02:44,659 all that those pedals if you have sale every single one should be coated 45 00:02:44,659 --> 00:02:47,010 up 46 00:02:47,010 --> 00:02:51,109 alright now if you watch any amazing frying videos and you know that before 47 00:02:51,110 --> 00:02:53,690 we fried as we're gonna pop this into the freezer 48 00:02:53,690 --> 00:02:58,490 at least an hour and let it sets alright so my I'm 49 00:02:58,490 --> 00:03:03,390 has froze and actually have a large pot of oil thats heated up to about 400 50 00:03:03,390 --> 00:03:04,090 degrees 51 00:03:04,090 --> 00:03:09,100 what we're gonna do here is flax ride at nine and allowed to get really crispy in 52 00:03:09,100 --> 00:03:09,580 Sac 53 00:03:09,580 --> 00:03:14,410 some actually gonna put in cut side down anytime you're putting anything into a 54 00:03:14,410 --> 00:03:15,100 deep fryer 55 00:03:15,100 --> 00:03:18,380 really be careful you're gonna gradually put the item name- 56 00:03:18,380 --> 00:03:24,690 nice and slow you're gonna 57 00:03:24,690 --> 00:03:28,650 last friday Ad for about 15 seconds until it gets golden on the top 58 00:03:28,650 --> 00:03:32,830 put the key back to me D and they want to finish cooking the rest today by 59 00:03:32,830 --> 00:03:33,910 flipping it over 60 00:03:33,910 --> 00:03:38,750 there we go 61 00:03:38,750 --> 00:03:44,740 look up gorgeous that is and remember any time we're deep frying 62 00:03:44,740 --> 00:03:48,260 never leave the oil unattended really keep an eye on it we're looking for a 63 00:03:48,260 --> 00:03:49,709 nice golden brown 64 00:03:49,710 --> 00:03:52,459 and that all the onions are cooked through the nice and soft on the inside 65 00:03:52,459 --> 00:03:54,190 Inc 90 on the outside 66 00:03:54,190 --> 00:03:57,380 cooking and could take anywhere from six to eight minutes 67 00:03:57,380 --> 00:04:00,450 really keep an eye on it now con- the state that people make 68 00:04:00,450 --> 00:04:03,860 is lifting the onion out as the oil checking on it to see if it's done 69 00:04:03,860 --> 00:04:08,810 avoid doing that his actions and make it soggy so this looks just about right 70 00:04:08,810 --> 00:04:13,510 ever endure a net pedal side down you want to really train all that oil added 71 00:04:13,510 --> 00:04:18,239 there so carefully use your toms to flip it over in no way of 72 00:04:18,239 --> 00:04:23,090 let it drain over the oil get all that excess oil Attar there'd 73 00:04:23,090 --> 00:04:30,090 and then put onto a plate lined with paper towel off 74 00:04:30,900 --> 00:04:34,990 play all the excess oil drain of and serve it warm with a dipping sauce 75 00:04:34,990 --> 00:04:37,979 of mmm 76 00:04:37,979 --> 00:04:41,229 this is so good sweet and crunchy 77 00:04:41,229 --> 00:04:45,748 season and just right this is way better than the rest on version because we made 78 00:04:45,749 --> 00:04:49,219 our own Iranian thanks so much for I think I'll see you next time 79 00:04:49,219 --> 00:04:53,030 on PopSugar 80 00:04:53,030 --> 00:04:53,280 on

Cracker Barrel Dumplins Video

1 00:00:02,990 --> 00:00:09,990 Hi everyone, this is Stephanie Manley with CopyKat dot com. Today I'm going 2 00:00:21,830 --> 00:00:27,429 to show you how to make one of Cracker Barrel's most requested side dishes, 3 00:00:27,429 --> 00:00:31,429 and that is for their dumplings. Now, their dumplings don't actually have 4 00:00:31,429 --> 00:00:35,580 meat in them, so it's just straight-up dumplings, but we're going to make a 5 00:00:35,580 --> 00:00:39,930 delicious sauce, and we are going to use something called soup base. And if 6 00:00:39,930 --> 00:00:44,410 you've never used soup base before it's sold in your grocery store right 7 00:00:44,410 --> 00:00:50,010 next to the bullion. This simply has a better flavor with less salt. So I 8 00:00:50,010 --> 00:00:53,370 think this is a great choice to make our dumplings. 9 00:00:53,370 --> 00:00:59,060 So let me show you how to make the dumplings. So we're going to go ahead, 10 00:00:59,060 --> 00:01:03,510 and start mixing our dumplings now. Please click on the description down 11 00:01:03,510 --> 00:01:06,220 below to get the exact amounts here. 12 00:01:06,220 --> 00:01:11,109 I have a couple of cups of flour in here. Now I'm going to add my baking 13 00:01:11,109 --> 00:01:17,079 powder, and salt. We add baking powder so they have a little bit of lift, 14 00:01:17,079 --> 00:01:22,490 because if you don't you're going to have very hard biscuits that won't be 15 00:01:22,490 --> 00:01:29,490 very good at all. We're going to add our salt now. I'm going my vegetable 16 00:01:31,640 --> 00:01:38,640 oil, and my milk. 17 00:01:39,439 --> 00:01:46,439 We're just going to stir this together to make a nice dough. OK, so we're 18 00:01:47,869 --> 00:01:54,869 going to turn our dough onto our mixing board, and my dough is a little bit 19 00:01:56,159 --> 00:02:00,709 sticky, so I'm just going to go ahead, and mix in a little bit of flour 20 00:02:00,709 --> 00:02:07,709 with this. You want to add just enough flour to where it's not sticking to 21 00:02:08,459 --> 00:02:13,280 your hands anymore. Don't add any extra flour. If you add more flour it 22 00:02:13,280 --> 00:02:17,020 just makes them a little bit tough, so add as little as possible, so I 23 00:02:17,020 --> 00:02:21,060 think is great now. So I'm going to go ahead stick a little flour on my 24 00:02:21,060 --> 00:02:28,060 rolling pin, and now I'm just going to go ahead, and roll out my dumplings. 25 00:02:29,260 --> 00:02:34,149 Now I have a French rolling pin, if you have the other kind that's great 26 00:02:34,150 --> 00:02:39,570 too, this just happens to be the kind that I have. So we're just going to 27 00:02:39,570 --> 00:02:46,170 roll these out. Now we're going to go ahead, and cut our dumplings, and all 28 00:02:46,170 --> 00:02:53,170 you need to do is take a knife, and just kind of run this along your board. 29 00:02:55,860 --> 00:03:02,860 And the Cracker Barrel's are kind of square shape, so just go ahead, and 30 00:03:05,050 --> 00:03:12,050 make them into square shapes. And the next thing we're going to do is we're 31 00:03:12,460 --> 00:03:14,730 going to go ahead, and cook these in our liquid. 32 00:03:14,730 --> 00:03:19,150 So now we're going to go ahead, and we're going to cook our dumplings. Now 33 00:03:19,150 --> 00:03:26,150 I'm going to add a couple of teaspoons of the soup base to the pot, this 34 00:03:27,380 --> 00:03:33,280 will make the dumplings taste extra good, because they're going to be 35 00:03:33,280 --> 00:03:37,910 cooking in seasoned water, so they will pick up the flavors of the 36 00:03:37,910 --> 00:03:43,270 seasoning you really want, And you can probably do this with chicken stock, 37 00:03:43,270 --> 00:03:46,040 or chicken broth. And the next thing we're going to do is we're just going 38 00:03:46,040 --> 00:03:51,200 to add in our dumplings, and we're going to cook them as long as it'll take 39 00:03:51,200 --> 00:03:52,080 for them to float. 40 00:03:52,080 --> 00:03:58,780 It takes a couple of minutes. You're going to do these in small batches, 41 00:03:58,780 --> 00:04:05,780 and then we're going to pull them out, and we're going to make more 42 00:04:06,120 --> 00:04:06,370 dumplings. 43 00:04:06,290 --> 00:04:13,290 So now it's time to go ahead, and make the sauce to go with the dumplings, 44 00:04:15,680 --> 00:04:20,069 because as you know Cracker Barrel really just serves these as a side dish. 45 00:04:20,069 --> 00:04:25,960 So to make a sauce, we're just going to put some butter into a pot over 46 00:04:25,960 --> 00:04:29,180 kind of medium heat, we're going to melt it, and we're going to go ahead, 47 00:04:29,180 --> 00:04:30,580 and add our flour. 48 00:04:30,580 --> 00:04:36,370 Now again, click in the description box below the recipe here for the exact 49 00:04:36,370 --> 00:04:42,780 ingredients and instructions. So we're going to put our flour in here, and 50 00:04:42,780 --> 00:04:47,699 we're going to make a roux, so we're just going to let this melt together, 51 00:04:47,699 --> 00:04:52,979 and it's going to form a paste. And we want to let it cook for a moment, or 52 00:04:52,979 --> 00:04:58,270 two, and we want to wait until it begins to smell something like pie crust. 53 00:04:58,270 --> 00:05:04,049 We need to cook this just to make sure that the flour doesn't taste raw. So 54 00:05:04,050 --> 00:05:08,009 it's really important to let this cook for a moment, or two. 55 00:05:08,009 --> 00:05:12,319 All right, so now we can go ahead, and start adding in our liquid. Now our 56 00:05:12,319 --> 00:05:17,810 first addition of liquid is some milk, as you know the sauce is nice, and 57 00:05:17,810 --> 00:05:23,499 creamy. So we're going to add in our milk. I'm going to add in about the 58 00:05:23,499 --> 00:05:27,370 one half cup of milk, and we're just going to stir this until it becomes a 59 00:05:27,370 --> 00:05:31,080 uniform thickness mixture, and then we're going to go ahead, and add in the 60 00:05:31,080 --> 00:05:32,539 rest of our milk. 61 00:05:32,539 --> 00:05:39,539 OK, you can see that it's become thick, and we're going to add in the 62 00:05:40,860 --> 00:05:47,860 remainder of our milk. Just going to blend this in. My recipe has a little bit of sugar in it. We're going to add a little 63 00:05:59,809 --> 00:06:06,520 bit of pepper, and now I'm going to go ahead, and add in a little more 64 00:06:06,520 --> 00:06:11,719 of this soup base so it has a really nice flavor, so I'm not going to add 65 00:06:11,719 --> 00:06:18,719 salt with this roux. I'm going to stir that in to where again it gets nice, 66 00:06:23,879 --> 00:06:24,249 and thick. 67 00:06:24,249 --> 00:06:29,520 OK, so this has become thick again, and now I'm going to go ahead, and add 68 00:06:29,520 --> 00:06:34,210 some of the water that the dumplings cooked in to thin it out. So we're 69 00:06:34,210 --> 00:06:40,120 going to add about a cup, or so of this, and we're going to stir that in. 70 00:06:40,120 --> 00:06:45,969 It'll begin to thicken, and then we'll get ready to stick our dumplings in. 71 00:06:45,969 --> 00:06:49,498 OK, so our sauce is done, our dumplings are done. Now before we serve this 72 00:06:49,499 --> 00:06:54,999 we're simply going to ladle on some of that wonderful sauce that we just 73 00:06:54,999 --> 00:07:01,309 made. And here you go, we have the Cracker Barrel dumplings. Now again if 74 00:07:01,309 --> 00:07:05,770 you have some chicken on hand you can go ahead, and put that in, cooked 75 00:07:05,770 --> 00:07:09,479 chicken, that is. And add this in to make a meal. 76 00:07:09,479 --> 00:07:13,050 But if you enjoyed this video, please give it a big thumbs up here on 77 00:07:13,050 --> 00:07:17,979 YouTube, and drop me a comment in the box down below, and let me know what 78 00:07:17,979 --> 00:07:21,508 recipe you'd like to see next. And be sure to subscribe so you can see 79 00:07:21,509 --> 00:07:24,969 what's coming up next, because we've got lots more videos coming up, here 80 00:07:24,969 --> 00:07:26,279 on Copy Cat Recipes.

Red Lobster Cheddar Bay Biscuits Video

1 00:00:08,960 --> 00:00:12,370 Hi, I'm Stephanie Manley with CopyKat.com. 2 00:00:12,370 --> 00:00:16,260 Today we're going to make Red Lobster's Cheddar Bay Biscuits, what could be 3 00:00:16,260 --> 00:00:17,550 better than that. 4 00:00:17,550 --> 00:00:21,680 So we're going to begin making the Red Lobster Cheddar Bay Biscuits. These 5 00:00:21,680 --> 00:00:25,820 are so good and so easy. You just have a couple of ingredients, one is 6 00:00:25,820 --> 00:00:30,290 Bisquick Mix. These aren't from scratch, so they are very easy to do. We 7 00:00:30,290 --> 00:00:36,540 have cheddar cheese in here. For the topping we use butter, garlic powder, 8 00:00:36,540 --> 00:00:39,309 a little bit of Italian seasoning, and parsley. 9 00:00:39,309 --> 00:00:46,309 So in a bowl you're going to add two cups of Bisquick Mix and a half a cup 10 00:00:46,390 --> 00:00:53,390 of water. Going to stir these in together, then we're going to add our 11 00:00:53,469 --> 00:00:58,960 cheddar cheese, and we're just going to stir that in. Then we're going to 12 00:00:58,960 --> 00:01:03,370 take a baking sheet. We're going to go ahead and spray that with non-stick 13 00:01:03,370 --> 00:01:10,370 spray. You can just use your hands and take the biscuits, and just kind of 14 00:01:17,420 --> 00:01:22,409 roll them into large size balls like this one, and just drop it on the 15 00:01:22,409 --> 00:01:23,740 cookie sheet. 16 00:01:23,740 --> 00:01:28,460 If you've never done any baking, you know what, it's really easy to make 17 00:01:28,460 --> 00:01:32,509 biscuits like this. If you make these biscuits kind of small, you can 18 00:01:32,509 --> 00:01:36,729 probably get a dozen out of here. I'll probably get, I don't know, 19 00:01:36,729 --> 00:01:43,729 probably about 10, couple of my biscuits are kind of large. Okay, so I got 20 00:01:46,420 --> 00:01:50,619 about 9 out of here. Again, if you make them a little bit smaller you can 21 00:01:50,619 --> 00:01:51,640 get about 12. 22 00:01:51,640 --> 00:01:56,859 Okay. So we're going to pop these into a 350 degree oven for about 8 to 10 23 00:01:56,859 --> 00:02:00,719 minutes. And while these are cooking, we are going to make our garlic 24 00:02:00,719 --> 00:02:04,430 butter and seasons sauce to freshen the tops of these when they come out of 25 00:02:04,430 --> 00:02:05,549 the oven. 26 00:02:05,549 --> 00:02:09,649 So I've melted about a quarter cup of butter, that's a half a stick, just 27 00:02:09,649 --> 00:02:13,880 melt it in the microwave for about 45 seconds. And now we're going to add 28 00:02:13,880 --> 00:02:20,880 our garlic powder, our Italian seasoning, and our parsley. We're going to 29 00:02:25,550 --> 00:02:30,100 give this a quick stir, and when the biscuits are done and out of the oven, 30 00:02:30,100 --> 00:02:33,530 we're just going to pour a little bit of this on the top of each biscuit. 31 00:02:33,530 --> 00:02:37,330 Okay, our biscuits have just come out of the oven. You can see they're 32 00:02:37,330 --> 00:02:42,030 nice golden brown, and now we're just going to drizzle our garlic butter 33 00:02:42,030 --> 00:02:49,030 sauce right on top of them. This is what helps them taste extra good. You 34 00:02:52,300 --> 00:02:58,250 can see how pretty they look right now, and here are our Red Lobster 35 00:02:58,250 --> 00:03:05,250 Cheddar Bay Biscuits. Hot, hot, hot . . . mm, they're so good. 36 00:03:08,260 --> 00:03:12,399 We've just finished making the Red Lobster Cheddar Bay Biscuit. And if you 37 00:03:12,400 --> 00:03:16,650 like that recipe, please give me a big thumbs-up here on YouTube, and go 38 00:03:16,650 --> 00:03:19,660 ahead and subscribe to the channel. Believe me, there's lots more recipes 39 00:03:19,660 --> 00:03:20,940 here just for you. 40 00:03:20,940 --> 00:03:24,720 Hi, I'm Stephanie Manley. Have you ever wondered how your favorite 41 00:03:24,720 --> 00:03:28,920 restaurant make that special dish? Well I've put together over 1,500 42 00:03:28,920 --> 00:03:33,830 recipes that taste just like they do in the restaurant. Visit CopyKat.com 43 00:03:33,830 --> 00:03:37,460 and find recipes from the Olive Garden, Outback Steakhouse, The Cracker 44 00:03:37,460 --> 00:03:39,370 Barrel, and so much more. 45 00:03:39,370 --> 00:03:43,980 Visit CopyKat.com and discover recipes such as The Olive Garden Alfredo 46 00:03:43,980 --> 00:03:47,800 Sauce, Olive Garden Salad Dressing, and Hooter's Fried Pickles. You've 47 00:03:47,800 --> 00:03:54,800 tried it in a restaurant, now make it at home.

Carrabba's Chicken Bryan Video

1 00:00:00,080 --> 00:00:03,919 hi everyone it's %um for the fantabulous and tonight and you to bring you into my 2 00:00:03,919 --> 00:00:06,060 most favorite recipes in the 3 00:00:06,060 --> 00:00:09,820 were out chicken Brian from her out Sun 4 00:00:09,820 --> 00:00:13,599 best we can possibly save money is not going to happen we all know that 5 00:00:13,599 --> 00:00:17,580 i le sakti I love Chinese food and I think 30 and I'll 6 00:00:17,580 --> 00:00:21,480 of time different thing how hey at least three 7 00:00:21,480 --> 00:00:25,820 my favorite restaurants you get home and she Brian action at once I've been 8 00:00:25,820 --> 00:00:29,689 enjoying for several years it probably me I mean had 9 00:00:29,689 --> 00:00:32,860 hey got measures he has his cell 10 00:00:32,860 --> 00:00:36,399 delicious grilled chicken breast with a white wine 11 00:00:36,399 --> 00:00:39,570 Ireland I sun-dried tomato and goat cheese 12 00:00:39,570 --> 00:00:42,780 and basil I seriously just to get back 13 00:00:42,780 --> 00:00:46,219 to save money and she half-naked fact that you get any 14 00:00:46,219 --> 00:00:49,510 it's gonna cost you a fraction of what it will restaurant so the first 15 00:00:49,510 --> 00:00:53,769 make any decision rests setbacks Hill actually security 16 00:00:53,770 --> 00:00:57,280 how I went ahead and fire I 17 00:00:57,280 --> 00:01:00,719 say can see it that way it and I 18 00:01:00,719 --> 00:01:04,479 basically half make why an account 19 00:01:04,479 --> 00:01:09,030 not just slightly so that they are a little bit better than the repeat the 20 00:01:09,030 --> 00:01:10,549 reason I do that is because 21 00:01:10,549 --> 00:01:14,460 you grilled chicken breast if you grow the entire press like this one its 22 00:01:14,460 --> 00:01:14,970 lesson 23 00:01:14,970 --> 00:01:18,340 like you know it mater day like that a 24 00:01:18,340 --> 00:01:21,970 get a good look for a long time for it all the way through what happened as the 25 00:01:21,970 --> 00:01:22,580 outside 26 00:01:22,580 --> 00:01:26,729 burned and correctly you know all the way through it it's really difficult 27 00:01:26,729 --> 00:01:30,100 chicken breast when it in st. so my head buyer 28 00:01:30,100 --> 00:01:33,150 I just like actually showed you said now look 29 00:01:33,150 --> 00:01:36,740 any easier and it will take a little bit faster to you actually commit more 30 00:01:36,740 --> 00:01:38,869 servings at which she a little bit later 31 00:01:38,869 --> 00:01:42,390 in a any AT&T here cheap 32 00:01:42,390 --> 00:01:45,909 around of suspected I 33 00:01:45,909 --> 00:01:49,390 and this is actually character labor key any 34 00:01:49,390 --> 00:01:53,600 after every a lot we traditional recipe calls for two straight 35 00:01:53,600 --> 00:01:57,799 key and I deeper for the character you 36 00:01:57,799 --> 00:02:01,479 white wine I I'll 37 00:02:01,479 --> 00:02:05,450 it comes work every because they don't drink 38 00:02:05,450 --> 00:02:09,098 now I only pretty much for cookie sigh I visited 39 00:02:09,098 --> 00:02:12,940 trash on hand any arrest here 23 40 00:02:12,940 --> 00:02:17,620 stick college very okay that's very important couple tablespoons minced 41 00:02:17,620 --> 00:02:18,209 garlic 42 00:02:18,209 --> 00:02:22,790 couple tables semester lol actors 43 00:02:22,790 --> 00:02:26,299 Ashfield I think from a card right 44 00:02:26,300 --> 00:02:30,030 yes for not I also I actually hand 45 00:02:30,030 --> 00:02:34,140 rehash just a little bit with some hard strip 46 00:02:34,140 --> 00:02:38,690 and literally for a little bit right over have of the fact that makes it a 47 00:02:38,690 --> 00:02:39,290 little less 48 00:02:39,290 --> 00:02:42,489 she even the comment just fine and the box section 49 00:02:42,489 --> 00:02:46,129 too high in also Atlantic extrovert all 50 00:02:46,129 --> 00:02:49,879 some salt pepper I 51 00:02:49,879 --> 00:02:54,010 make this delicious recipe all right let's get started case the first 52 00:02:54,010 --> 00:02:57,120 get this chicken on how United 53 00:02:57,120 --> 00:03:00,950 very carry any system Shake Shack 54 00:03:00,950 --> 00:03:04,180 so take can make better 55 00:03:04,180 --> 00:03:08,519 for just a little bit 56 00:03:08,519 --> 00:03:11,700 I'll not too much especially healing 57 00:03:11,700 --> 00:03:14,989 electric grill so this is love the concern for me 58 00:03:14,989 --> 00:03:18,400 and thank you are going are or any other 59 00:03:18,400 --> 00:03:23,190 complaints just her play Rapstar big problem when you put too much while I'm 60 00:03:23,190 --> 00:03:26,200 me so I'm make sure that you use 61 00:03:26,200 --> 00:03:29,269 you know oil sparingly inspector and 62 00:03:29,269 --> 00:03:33,010 he stressed have here and 63 00:03:33,010 --> 00:03:37,810 says tell pepper here 64 00:03:37,810 --> 00:03:40,879 the saucer make 65 00:03:40,879 --> 00:03:44,530 this is going to be so labor all that you really don't wanna overseas and 66 00:03:44,530 --> 00:03:49,590 and de toi salt pepper and absolutely stars like putting 67 00:03:49,590 --> 00:03:53,069 I think I know people usually she can you put like 68 00:03:53,069 --> 00:03:58,680 different her quite kind of answer don't use it this recipe because you really 69 00:03:58,680 --> 00:03:59,349 the sauce 70 00:03:59,349 --> 00:04:03,250 shine and you'll see why Afrique it's just that all 71 00:04:03,250 --> 00:04:06,640 like in delicious I am time it is just so 72 00:04:06,640 --> 00:04:10,650 so okay sexy continue doing this with 73 00:04:10,650 --> 00:04:14,439 of chicken breast in any just while I'm 74 00:04:14,439 --> 00:04:17,570 all hacker and want to get this done and Grill over 75 00:04:17,570 --> 00:04:21,199 me and tell their through Sandifer said 76 00:04:21,199 --> 00:04:25,440 you want you here take a sassy kitty their chicken here in the Krell 77 00:04:25,440 --> 00:04:29,660 medical the spot all the time at one of our packet that you feel right here 78 00:04:29,660 --> 00:04:33,690 actually not I think Peyton think it looks like its wood chips 79 00:04:33,690 --> 00:04:36,919 family actually suck some wood chips and water and throw them on the grill with 80 00:04:36,919 --> 00:04:39,710 it can get a bit like a wood-fired fell flavor 81 00:04:39,710 --> 00:04:43,250 actually not a necessary step that if you do you want and authentically 82 00:04:43,250 --> 00:04:47,020 wood fired grill kinda Caracas flavor to your chicken and it's something that you 83 00:04:47,020 --> 00:04:48,060 might like it there 84 00:04:48,060 --> 00:04:51,620 so I can earn up to 50 a fight there's a little 85 00:04:51,620 --> 00:04:55,389 something out you're just so first here pretty quickly and water 86 00:04:55,389 --> 00:04:59,449 me 10 minutes or so now their chicken is cooking because time to make our sauce 87 00:04:59,449 --> 00:05:02,440 so basically went down here is one a little bit all 88 00:05:02,440 --> 00:05:07,630 oil over medium-low heat and I'm gonna do is just first 89 00:05:07,630 --> 00:05:13,000 saute onions hassle car 90 00:05:13,000 --> 00:05:16,820 everything is over me he catches because you don't 91 00:05:16,820 --> 00:05:20,580 what background that's how I area worst thing he could possibly 92 00:05:20,580 --> 00:05:24,219 you to this recipe is here and check her friend Kyle Excel 93 00:05:24,220 --> 00:05:27,669 at Abe's for about me 3 to 4 minutes 94 00:05:27,669 --> 00:05:31,979 over medium-low heat and tell you just love a chance please thanks 95 00:05:31,979 --> 00:05:35,219 okay thank you Peter onions are 96 00:05:35,220 --> 00:05:39,520 really chancellors here you can show your better shot the next 97 00:05:39,520 --> 00:05:42,880 gonna be here I why and our money and use 98 00:05:42,880 --> 00:05:46,560 and then let that reduced by half and it hit me he almost to medium-high 99 00:05:46,560 --> 00:05:49,729 at about half a cup of white wine and then about 100 00:05:49,729 --> 00:05:53,099 a couple Angeles many quarter challenges ecologists 101 00:05:53,100 --> 00:05:57,949 alright so just let simmer for a little while maybe five to 10 minutes until 102 00:05:57,949 --> 00:05:59,199 it's reduced by half 103 00:05:59,199 --> 00:06:03,050 okay thank you can see my sass is pretty much reduced and a half 104 00:06:03,050 --> 00:06:06,360 and it is selling for five to six minutes here 105 00:06:06,360 --> 00:06:09,949 what we're going to do next are an R factor and this is a little bit a lot 106 00:06:09,949 --> 00:06:14,840 it actually not that much and SK maker Sasso army thing they have to do a 107 00:06:14,840 --> 00:06:15,949 special trick 108 00:06:15,949 --> 00:06:20,500 which is there in one piece at a time has to be super duper called 109 00:06:20,500 --> 00:06:25,810 also make sure you reduce your he can't allow that's very very important 110 00:06:25,810 --> 00:06:29,500 so it's kinda tedious process as you can see that cold butter 111 00:06:29,500 --> 00:06:33,630 and can break down the temperature the entire stock of 112 00:06:33,630 --> 00:06:37,219 sale and not even bother anymore 113 00:06:37,220 --> 00:06:41,400 just keep trying it in one piece at a time cannot release only 114 00:06:41,400 --> 00:06:45,550 test like at testing be so awesome and delicious 115 00:06:45,550 --> 00:06:49,639 imma keep doing this guy's and come back once we have that when I hadn't ditched 116 00:06:49,639 --> 00:06:50,419 the 117 00:06:50,419 --> 00:06:53,440 with them for a less cachet exactly why 118 00:06:53,440 --> 00:06:56,479 because he loves I there %um 119 00:06:56,479 --> 00:07:01,508 make sure that this whole Sossamon has a look at the server lotion 120 00:07:01,509 --> 00:07:05,030 she served really well get at all being greedy 121 00:07:05,030 --> 00:07:08,569 Fred settling what you watch the next have here 122 00:07:08,569 --> 00:07:11,620 are some great to me and say so a little bit 123 00:07:11,620 --> 00:07:14,810 and some warm water and then soften them up a little bit something to head for 124 00:07:14,810 --> 00:07:17,520 the whole thing up those n 125 00:07:17,520 --> 00:07:21,389 market faster 126 00:07:21,389 --> 00:07:24,810 it this nation Corp first these two Mia 127 00:07:24,810 --> 00:07:28,389 actually bring a really really good sweetness they're very very sweet if 128 00:07:28,389 --> 00:07:29,590 you've ever tasted them 129 00:07:29,590 --> 00:07:33,199 green tomatoes whole lotta shakin the once the sun dried them like this and 130 00:07:33,199 --> 00:07:35,280 concentrate all the flavors town 131 00:07:35,280 --> 00:07:39,080 actually very serious than a cataract attained yes sauce that we have at the 132 00:07:39,080 --> 00:07:40,469 white final and then 133 00:07:40,470 --> 00:07:44,240 okay so here we have our finished products weaker chicken breast legal 134 00:07:44,240 --> 00:07:48,410 girl just a little salt and pepper but the car look at her goat cheese right on 135 00:07:48,410 --> 00:07:52,940 top of it next for instance ms lovely lovely sound right to me now 136 00:07:52,940 --> 00:07:56,419 fighter lemon white wine sauce over-the-top 137 00:07:56,419 --> 00:08:00,889 chest the final says Kennedy 138 00:08:00,889 --> 00:08:04,830 part may reach it's just sprinkling a little bit a fresh basil over the top 139 00:08:04,830 --> 00:08:06,190 from a card in 140 00:08:06,190 --> 00:08:13,190 at chess like this 141 00:08:13,900 --> 00:08:17,030 China guys you have not lived anti yet had to stash 142 00:08:17,030 --> 00:08:21,550 it is absolutely phenomenal I thank you all so much for watching my videos 143 00:08:21,550 --> 00:08:25,260 do you let me ask please describe and depreciate 144 00:08:25,260 --> 00:08:29,039 everything that you guys do you i mean all your comments on your kind words 145 00:08:29,040 --> 00:08:30,110 everything that you 146 00:08:30,110 --> 00:08:34,469 are and bring to the table we I absolutely cannot tell you how much 147 00:08:34,469 --> 00:08:38,210 you know it means to me thank you so much for watching and like I said if you 148 00:08:38,210 --> 00:08:41,800 do let me ask his two contests cried and I was the NICU 149 00:08:41,800 --> 00:08:46,410 I hate done 150 00:08:46,410 --> 00:08:50,990 on went to 151 00:08:50,990 --> 00:08:54,140 going on like you my 152 00:08:54,140 --> 00:09:00,960 diameter 153 00:09:00,960 --> 00:09:07,960 no contact me when it comes to mention during daughter 154 00:09:08,500 --> 00:09:14,540 %uh 155 00:09:14,540 --> 00:09:20,860 you're not going to hand it 156 00:09:20,860 --> 00:09:23,290 good job baby 157 00:09:23,290 --> 00:09:27,920 to me do

Olive Garden Chicken Marsala Video

1 00:00:18,130 --> 00:00:22,960 Hi everyone, this is Stephanie Manley with CopyKat.com and you might wonder if Olive 2 00:00:22,960 --> 00:00:28,130 Garden is my favorite restaurant. Well, it is. So today we are going to do the Chicken 3 00:00:28,130 --> 00:00:34,019 Marsala from the Olive Garden and this requires a special ingredient. And if you don't drink 4 00:00:34,019 --> 00:00:38,000 wine, I don't think you can really make this dish without it tasting well. 5 00:00:38,000 --> 00:00:44,860 So my big tip on Marsala wine is buy the dry kind. One of my worst cooking mistakes ever 6 00:00:44,860 --> 00:00:50,589 was making this dish with a sweet wine. When I say sweet, we're talking honey sweet. That 7 00:00:50,589 --> 00:00:57,589 was my biggest cooking mistake ever or at least over the last ten years, so dry Marsala 8 00:00:57,979 --> 00:00:59,460 wine here. 9 00:00:59,460 --> 00:01:04,509 This recipe is pretty easy to make. I have just a few simple things in here. We have 10 00:01:04,509 --> 00:01:09,990 flour, a little bit of oregano. We have salt and pepper, that's what we're going to dredge 11 00:01:09,990 --> 00:01:14,530 the chicken in. Then we have chicken breast. We're going to cook it in a combination of 12 00:01:14,530 --> 00:01:19,119 oil and butter because it tastes great. And we're going to finish it with a wonderful 13 00:01:19,119 --> 00:01:25,200 sauce of mushrooms in Marsala wine. So let me show you what you need to do to get started 14 00:01:25,200 --> 00:01:26,340 on this recipe. 15 00:01:26,340 --> 00:01:31,390 Okay, the first thing that we need to do is we need to go ahead and season up our flour. 16 00:01:31,390 --> 00:01:38,390 And I am going to add my oregano. I'm going to add some salt and some pepper to this flour. 17 00:01:46,189 --> 00:01:52,999 This will help season it up really nice. We're just going to stir this in. So we're just 18 00:01:52,999 --> 00:01:57,179 going to dredge the chicken in. And you know you should never touch raw chicken with your 19 00:01:57,179 --> 00:02:02,700 hands and cross contaminate it. So I like to use a fork so I'm not actually touching 20 00:02:02,700 --> 00:02:08,929 the raw chicken. So we're just going to dredge our chicken in the flour, get it nice and 21 00:02:08,929 --> 00:02:15,929 coated. We're going to let it rest for a couple moments and then we'll cook it. 22 00:02:19,020 --> 00:02:24,319 So this recipe requires fresh mushrooms and I'm going to show you a little tip in cleaning 23 00:02:24,319 --> 00:02:29,860 mushrooms. Just take a couple of paper towels, wet them down and just dust off the dirt that's 24 00:02:29,860 --> 00:02:35,000 on the mushrooms. Sometimes there's just a little bit of soil that they grow in that's 25 00:02:35,000 --> 00:02:41,290 on there. Generally not much. This is a lot better than actually running the mushrooms 26 00:02:41,290 --> 00:02:48,290 under the water and scrubbing them. Then your mushrooms stay nice and intact. So again, 27 00:02:49,810 --> 00:02:51,970 just rub them off. 28 00:02:51,970 --> 00:02:57,720 Alright. So when you actually cut the mushrooms, before you cut them, I just want you take 29 00:02:57,720 --> 00:03:03,990 the stem and just pop it out and put it to the side. You could make a broth out of these 30 00:03:03,990 --> 00:03:09,970 mushrooms if you're ever just making some beef stock or something, these are great for 31 00:03:09,970 --> 00:03:16,270 stocks. They're a little tough to eat, so we go ahead and just pop these out. You can 32 00:03:16,270 --> 00:03:23,270 see it's really easy to do. Alright. And then we're just going to go ahead and slice these 33 00:03:26,270 --> 00:03:31,700 into nice, small slices. 34 00:03:31,700 --> 00:03:38,700 Okay, so it's time to cook the chicken. We are simply going to pour the oil in the pan 35 00:03:41,680 --> 00:03:47,380 and let it get hot which should just take a couple of seconds and then we're going to 36 00:03:47,380 --> 00:03:54,380 put the chicken into the pan. Okay. So now we're just going to simply lay our chicken 37 00:03:54,850 --> 00:04:00,140 in the pan and we're going to let it cook until it gets nice and golden brown on one 38 00:04:00,140 --> 00:04:06,390 side and then we're going to flip it over and cook up some more chicken. 39 00:04:06,390 --> 00:04:10,520 So after about three to four minutes, go ahead and try to turn your chicken over. It should 40 00:04:10,520 --> 00:04:16,160 be nice and golden brown and if it is, turn it over and we'll let it cook for another 41 00:04:16,160 --> 00:04:23,160 three to four minutes on the other side. And at this time go ahead and add in your mushrooms. 42 00:04:30,789 --> 00:04:34,840 So when the chicken is brown on the second side, go ahead and take it out of the pan 43 00:04:34,840 --> 00:04:41,520 for a second. Use a clean fork when you do it. You don't want to cross contaminate with 44 00:04:41,520 --> 00:04:45,250 your other fork. And we're just going to stir around these mushrooms for a second. And the 45 00:04:45,250 --> 00:04:51,400 next thing I'm going to do is I'm going to go ahead and add in some wine. I'm going to 46 00:04:51,400 --> 00:04:58,400 add in the Marsala wine. I'm going to add about a half cup in. And I wanted to just 47 00:05:02,639 --> 00:05:07,520 kind of get the brown bits that are on the bottom of the pan and I want to kind of stir 48 00:05:07,520 --> 00:05:14,520 those off of the bottom of the pan. That's where all the great flavor is. 49 00:05:14,530 --> 00:05:21,530 Now, it's actually interesting. When you actually cook with wine, most of the alcohol doesn't 50 00:05:25,710 --> 00:05:31,620 really cook out of it. Most of it actually stays in, so if you can't have alcohol I don't 51 00:05:31,620 --> 00:05:37,620 advise doing this. So once this cooks for just a couple of seconds here, we're going 52 00:05:37,620 --> 00:05:40,960 to go ahead and add in the butter and when we do, this is going to make a nice thick 53 00:05:40,960 --> 00:05:45,750 sauce that we're going to pour over the chicken. 54 00:05:45,750 --> 00:05:52,750 Alright. So our sauce is thickened and ready to go and just before serving this, you want 55 00:05:53,169 --> 00:06:00,169 to spoon on a little bit of the mushroom sauce. See how fantastic it is? You could serve this 56 00:06:01,850 --> 00:06:07,660 up, it would be great with some mashed potatoes or even some cooked pasta. But there you go, 57 00:06:07,660 --> 00:06:12,560 there is the Olive Garden Chicken Marsala. This comes from one of my favorite restaurants. 58 00:06:12,560 --> 00:06:17,389 So please be sure to give me a big thumbs up if you like Olive Garden recipes and leave 59 00:06:17,389 --> 00:06:22,610 me a comment. Tell me what recipe you'd like to see me cook next. Thanks for watching.