Red Lobster's Tartar Sauce Secret Recipe

When most people think of restaurant recipe clones, the big showy dishes spring to mind. We love to be able to make our favorite dishes such as Alice Springs Chicken from Outback or Macaroni Grill's Pasta Milano at home.

But quite often it's the small extras that we remember from our favorite restaurants and find ourselves craving at the oddest times. Those condiments and side dishes such as the tartar sauce and cheddar biscuits at Red Lobster, the cole slaw from KFC or the desserts at Applebees.

One of the best things about being able to make your favorite restaurant recipes at home is that you can make make only the parts of the meal that you crave. So being able to use a restaurant's side dishes or condiments with any home-cooked meal is a cinch. You can pair the restaurant goodies up with your homemade specialties whenever you want. Last year the huge bowl of Red Lobster Tarter Sauce I made for our family reunion fish fry (Walleye from Lake Erie -- Yum!) and it was a big hit. And I have made the Cheddar Biscuits several times for breakfast.

A quick google search reveals that I'm not alone in loving to do this.

And since I can make up a heaping batch anytime, why limit myself to just fish? I can whip up some Tartar Sauce to slather on a hamburger the way they do at the restaurant. Or use it any other way I please. The recipe easily makes 3 cups.

Thanks to Copycat Restaurant Recipes I am able to feed my crave almost anytime at home without having to go to Red Lobster and buy a complete dinner.

Red Lobster's Tartar Sauce

Ingredients:
½ cup mayonnaise
1½ tablespoons finely minced onions
1 tablespoon sweet pickle relish
1½ teaspoons shredded & chopped carrot (bits the size of rice)
1½ teaspoons sugar

Directions:
Mix thoroughly by hand or with an electric mixer until the sauce is smooth and consistent, and completely blended.




(For long-time readers - Yes, this is a repeat.  Due to some goofy name choices, combining recipes and other "beginner-blogger" mistakes, some of the early recipes on this blog get almost no views.  I know that people will love them if they only try them.  But they can only try them if they see them.  So I am repeating them so they can.  Thanks for understanding.)  

Macaroni Grill's Pasta Milano Secret Recipe with Roasted Garlic Cream Sauce

This was the very first recipe I included in this blog.  This choice was simple -- This is one of my all-time favorites dishes from any restaurant.

What I didn't do, however, was to include the recipe for the Roasted Garlic Cream Sauce that is so integral part of the flavor.  Luckily a couple of readers wrote in and pointed out my mistake and I was able to correct it on a later post.  

But, you shouldn't have to jump through hoops to read a recipe.  So here is the complete Macaroni Grill's Pasta Milano Recipe with Roasted Garlic Cream Sauce.

Macaroni Grill's Pasta Milano

Ingredients:

• 6 ounces Butter
• 18 ounces grilled Chicken, sliced
• 12 ounces Sun-dried Tomatoes
• 12 ounces Mushrooms, sliced
• 6 tablespoons finely grated Parmesan Cheese
• 36 ounces Roasted Garlic Cream Sauce - Recipe Below
• 36 ounces Bow Tie Pasta

Directions:

1. Cook the pasta as directed on package.
2. Sauté butter and mushrooms about 30 seconds.
3. Add the roasted garlic cream sauce and Parmesan; heat thoroughly.
4. Drain pasta.
5. Add pasta to the sauté pan and mix well.
6. Garnish with Parmesan cheese
7. Serve and Enjoy.
8. Sing Italian Love Songs (Optional)

Roasted Garlic Cream Sauce


Ingredients:

2 cups heavy cream
2 tbsp. chopped garlic
Dash salt & pepper
1 tsp. beef base or 1 beef bouillon cube
1 tbsp. butter

Directions:

In a small saucepan, saute garlic in a small amount of butter until soft but not brown, about a minute.
Add the heavy cream, bring to a simmer.
Add the salt and pepper to taste
Let the sauce simmer, reduce and become thicker, about 10 minutes.

Waffle House Hash Browns Secret Recipe

I've got a pretty simple recipe for you today.

But sometimes the simplest things are the best.

Waffle House Hash Browns 

Ingredients:

• 4 cups shredded potatoes, peeled
• 1 teaspoon salt
• water 
• 1 cup ice
•  vegetable oil, for frying

Directions:

1. Place potatoes in a 2-quart bowl and add salt. Pour ice and add water to cover potatoes, and stir to mix salt and ice in the potatoes. Cover and place in the refrigerator for 2 hours.
2. Then, place shredded potatoes in a colander and rinse with cool tap water; drain completely.
3. To prepare, heat a large skillet (cast iron prefered) on medium heat; add enough vegetable oil to lightly cover bottom.
4. When skillet is hot place drained shredded potatoes in skillet. Fry until crisp, about 12-15 minutes without turning.
5. When golden, flip carefully and fry 2-3 additional minutes. Do not cover or stir hash browns while frying.