Copycat Recipe-Carrabba’s Basil Dipping Sauce

Copycat Carabbara's Basil Garlic Dip

 A perfect accompaniment to any Italian dinner, Basil Dipping Sauce is a must! Here’s a delicious copycat recipe for one of my favorite appetizers from Carrabba’s Italian grill. 

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Copycat Recipe - Carrabba's Basil Garlic Dip
Serves 4
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 4 tablespoons chopped fresh basil
  2. 3 large fresh garlic cloves minced
  3. 1/8 teaspoon red chili flakes
  4. 1 teaspoon salt
  5. 1/2 teaspoon pepper
  6. 1/4 cup olive oil
  7. 1/4 cup balsamic vinegar (optional)
  8. 1 loaf italian bread for serving
Instructions
  1. Using a mortar and pestle or the back of a spoon, blend ingredients into a past
  2. Add 1 teaspoon of mixture to serving bowl, drizzle with 1 tablespoon olive oil
  3. Optional: serve with a few drops of balsamic vinegar
At Home with Rebecka http://athomewithrebecka.com/

Carrot Ginger Soup

 

I’m definitely on the same wavelength as many food publications this month because, Carrot Ginger soup recipes are cropping up everywhere. It’s a stunningly visual recipe, so I can only extrapolate from the plethora of recipes floating around, that my culinary acumen has put me in tune with the great minds of food professionals.  

This recipe is from my kitchen, made with sweet tiny carrots and fresh peeled ginger. Served hot or cold, this soup is fresh and satisfying. 

 

Carrot Ginger Soup
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Prep Time
15 min
Cook Time
40 min
Prep Time
15 min
Cook Time
40 min
Ingredients
  1. 4 cups snack size sweet carrots
  2. 2 tablespoons fresh grated ginger
  3. 1 medium onion, chopped fine
  4. 1 medium shallot, minced
  5. 1 garlic clove, minced
  6. 1 tablespoon cilantro
  7. 4 cups chicken or vegetable stock
  8. 1 cup heavy cream
  9. juice from one lime, about 1 tablespoon
  10. salt and pepper to taste
Instructions
  1. Using a large stockpot over medium heat, saute onion, shallot, ginger, garlic for 1-2 minutes or until onions are translucent
  2. Add carrots and saute for 3 minutes, coating carrots with onion mixture
  3. Add stock to pot and bring to a boil, reduce heat and simmer for 35-40 minutes or until carrots are tender
  4. Remove from heat
  5. In a food processor or with a hand-held immersion blender, process soup in batches until pureed
  6. return to heat
  7. salt and pepper to taste
  8. add heavy cream, stir to combine and cook over low heat until steaming hot
  9. Right before serving add juice from one lime and garnish with cilantro
  10. If puree is too thick add additional chicken stock
Notes
  1. Serve hot or cold
At Home with Rebecka http://athomewithrebecka.com/

Minced Chicken and Pork Egg Rolls with Rice Vermicelli

Chicken and Pork Egg Rolls

Make these delicious egg rolls as an Appetizers or serve with Asian noodles as an entrĂ©e; serve with Sriracha sauce and, sweet and sour sauce. 

egg rolls

egg rolls and chips

 

Minced Chicken and Pork Egg Rolls with Rice Vermicelli
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Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
Ingredients
  1. For the Filling
  2. 1/2 pound ground chicken
  3. 1/2 pound ground pork
  4. 1 small carrot (shredded)
  5. 1 stalk scallion (chopped finely)
  6. 1 package egg roll wraps
  7. 1/8 teaspoon sesame oil
  8. 1/8 teaspoon salt
  9. 1/4 teaspoon sugar
  10. 1/2 teaspoon chicken base (concentrate)
  11. 1/2 tablespoon vegetable oil
  12. 1/4 teaspoon black pepper
  13. 2 tablespoons water
For the Noodles
  1. 1 package Asian Vermicelli, Rice or Bean Thread Noodles
  2. 1 small carrot (shredded)
  3. 1 stalk scallion (chopped finely)
  4. 1/2 tablespoon vegetable oil
  5. 1/8 teaspoon sesame oil
  6. 1/8 teaspoon salt
  7. 1/4 teaspoon sugar
  8. 1/2 cup chicken stock
  9. 1/2 teaspoon light soy sauce
  10. 1/4 teaspoon red pepper flakes
  11. 1/4 teaspoon black pepper
Filling
  1. Brown ground meat in a skillet over medium heat (for a finer ground meat, blend in a food processor)
  2. Add, carrot, chopped scallion, and all the seasoning to the meat mixture and combine well.
  3. On a dry surface, lay out the egg roll wraps.
  4. Place 2 tablespoons meat mixture onto the lower center of the wrap. Leave about 1/2 inch on all sides
  5. Moisten the edges with water using finger
  6. Fold sides into the middle and roll up, sealing the meat inside
  7. In a large stock pot or deep fryer, add enough cooking oil for frying
  8. Once the oil is heated, add the egg rolls in batches until they are golden brown, place in 200 degree F. oven to keep warm
  9. Dish out and serve with sweet or spicy dipping sauce
For the Vermicelli
  1. Cover noodles with boiling water, allow to rest until ready to use
  2. Reheat the same pan the meat was cooked in, add 1/2 tablespoon vegetable oil and 1/8 teaspoon sesame oil
  3. Saute carrots and scallions over medium heat about 2 minutes
  4. Add remaining ingredients and cook for 3 minutes
  5. Add noodles and stir, cook for additional 3-4 minutes to distribute flavors, add more sesame oil if the noodles seem dry
  6. Serve with egg rolls
Adapted from Rasa Malaysia Easy Asian Cusine
At Home with Rebecka http://athomewithrebecka.com/
 

Divinely Devilish Deviled Eggs, Cooking the Perfect Boiled Egg and the RWOP Video Host Challenge

 

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Divinely Devilish Deviled Eggs
RWOP Video Host Challenge

After checking out a few of my old posts, I decided to share a few of my favorites over the next few weeks. I hope you enjoy this delicious Spring recipe published May 13, 2011.  

I absolutely love deviled eggs but I’m very picky about their texture and flavor. After years of deviled egg failures and successes I’ve come up with many delicious recipes however, my new recipe using the Kraft Chive and Onion Spreadable Cream Cheese is the tops!! In this video I’ll also share my tried and true method of cooking the “perfect” hard-boiled egg! Yup, you heard it here first…the perfect boiled egg! No more overcooked, discolored egg yolks, just pure yellow, creamy yolks ready to be whipped up into the most delicious deviled egg filling.

This recipe is being linked to GetHimFed Party #28 

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  • Deviled Eggs made with Chive and Onion Cream Cheese
    Yields 6
    Cooking the perfect boiled egg makes the best deviled eggs in the world!
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    Prep Time
    10 min
    Cook Time
    20 min
    Total Time
    30 min
    Prep Time
    10 min
    Cook Time
    20 min
    Total Time
    30 min
    Ingredients
    1. 1/4 cup(s) of Philadelphia Chive and Onion spreadable cream cheese
    2. 1/2 cup(s) of Mayonnaise
    3. 1/4 cup(s) of sour cream
    4. 1/4 tsp. of dry mustard
    5. 1/2 tsp. of curry powder
    6. 1 small container pimentos for garnish
    7. 1 bunch fresh chives for garnish
    8. 6 fresh eggs
    Instructions
    1. Fill a medium large sauce pan with ice cold water
    2. Gently add 6 fresh raw eggs to the pan
    3. Place pan on cold stove burner, turn heat to high and set timer for 20 minutes, bring water to a rolling boil then reduce heat to medium high and continue to boil eggs for remainder of the set timer
    4. Immediately remove eggs from heat and run eggs under ice cold water for 1 minute, begin cracking one egg at a time allowing the cold water to run on the egg while peeling, the shell should peel away from the eggs flesh without any sticking or tearing
    5. Cut eggs into halves, gently remove yolk
    6. Place cooked yolks in a fine strainer or sieve and press yolks through with a wooden spoon, scrape egg yolk off of sieve if any remains stuck to the bottom
    7. Add wet ingredients to the strained egg yolks and blend well, add curry powder, dry mustard and season with salt and pepper to taste, mix well.
    8. Place the filling into a pastry bag fitted with a large piping tip, pipe egg halves with filling, garnish with fresh chive, pimentos and a dash of red chili powder. Serve
    At Home with Rebecka http://athomewithrebecka.com/
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