How many times have you sat in your favorite restaurant, eating your favorite dish, wondering how you can make this dish? Six Sisters’ Stuff has taken the guess work out of it for you and have launched their new cookbook: “Copycat Cooking.”
From Olive Garden’s breadsticks, In-N-Out Burgers and Animal Fries to Universal Studios’ Butter Beer, they have the recipes. Before you ask yourself if the recipes taste exactly like the dish, I’ve taken that guess work out of it for you.
I made Red Lobster Shrimp Linguine, a Dairy Queen Blizzard and The Cheesecake Factory’s Sun-Dried Tomato Fettucine. All I can say is…I can understand now why there are thousands of calories in these dishes! Oh, and yes, each recipe tasted exactly like the real thing.
My favorite (and Matthew Lucifer’s) is by far the Red Lobster Shrimp Linguine. We gobbled that dish up quickly.
I couldn’t believe how simple it was to make a Dairy Queen Blizzard. It is literally all about the process of mixing two ingredients: the ice cream and cookie/candy.
As for the Cheesecake Factory’s Sun-Dried Tomato Fettucine, I saved the best for last. Over this last week, I asked for people to vote (on Instagram & Twitter) for the recipe they wanted of the three. The picture with the most likes, would be the recipe I would share. The Cheesecake Factory recipe was the winner.
Two Recipes for the Price of One
Before I share this recipe, I want you to also consider an alternative recipe. While I was waiting for the noodles to finish cooking, I kept tasting the sauce, remarking how this would make an excellent tomato soup. The more I thought about it, I realized…yes, this would make for an amazing tomato soup. What makes this unique as a tomato soup is none other than the sun-dried tomatoes. It adds a unique flavor that makes it almost addictive.
So when you make this recipe, note that it can serve as either an amazing soup or a pasta dish.
On to the Other Recipes
I can’t wait to make the In-N-Out Burger and Animal Fries this weekend. This will be my answer to my lack of visits to the West Coast.
For those who are watching their wallets, this may be your answer to eating out. Just make these dishes on special occasions. It may be less on the wallet, but thick on the waistlines. But oh so good.
[Disclosure: I received a free copy of this book from the publisher in exchange for an unbiased review. This post contains affiliate links.]
|Prep Time||10 minutes|
|Cook Time||10 minutes|
- 1 16 ounce package fettucine
- 2 tablespoons olive oil
- 4 teaspoons minced garlic
- 1/2 cup diced sun-dried tomatoes
- 1 14.5 ounce can petite diced tomatoes, drained
- 3 tablespoons tomato paste
- 1 tablespoon sugar
- 1 cup heavy cream
- 1/2 cup sour cream
- 2 cups baby spinach
- salt and pepper to taste
- Cook fettucine according to package directions, reserving 1 cup of the pasta water; set aside. While pasta is cooking, add olive oil to a large pot over medium-high heat. Saute garlic for 1 minute, being careful not to burn the garlic. Add sun-dried tomatoes, diced tomatoes, tomato paste, and sugar, stirring until well combined. Reduce heat to medium-low and whisk in cream and sour cream. Let simmer and thicken for 5 minutes. Add spinach to sauce and cook until wilted. Add salt and pepper to taste. If sauce is too thick, use reserved pasta water to thin it out. Add pasta to prepared sauce and toss until coated.