My Favorite Copy Cat Recipes
and Recipe Index
Copycat
Benihana Fried Rice
1/2 tsp. onion, chopped
1/3 tsp. carrots, chopped
1/3 tsp. green onions
4 oz. rice, steamed
3 pinches salt
7 tsp, cream butter
1 egg
1/2 tsp, oil
1 oz. chicken, cooked
1/4 tsp. sesame seeds
3 pinches pepper
1 tsp. soy sauce
Scramble eggs and chop after cooking. Sauté chopped onion, green onion and
carrots until done and mix with chopped scrambled egg and chicken. Break off
chunks of steamed rice and mix with vegetable, egg and chicken mixture. Add
sesame seeds and salt and pepper. Stir in cream butter and soy sauce into
the mixture.
Copycat
Luby's Cafeteria - Mixed Squash Casserole
1 C. carrots sliced 1/8-inch thick
4 c. yellow squash slices, ¼-inch thick
4 C. zucchini slices, ¼-inch thick
1/2 C. chopped onion
1 can (10 ½ ounces) condensed cream of chicken soup
1/2 C. sour cream
1 tsp. salt
1/2 tsp. pepper
2/3 C. crumbled corn bread
2/3 C. torn or chopped dry white bread in ¼-inch pieces
2 Tbsp. butter or margarine, melted
Heat oven to 350 degrees. In medium saucepan, bring about 4 cups water to a
boil. Add carrots. Reduce heat, cover and simmer 6 minutes. Add squash,
zucchini and onion. Continue simmering uncovered 3-4 minutes or until
carrots are tender crisp.
Drain and transfer to a large bowl. In a small bowl whisk together soup,
sour cream, salt and pepper until well blended. Pour over vegetables and mix
well. Transfer to a 2?quart baking dish. Cover with foil. Bake 30 minutes.
In medium bowl combine corn bread and torn white bread. Drizzle with butter.
Toss lightly to coat evenly. Remove foil. Top vegetable mixture with corn
bread mixture. Continue baking 5 minutes.
Serves 8.
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