Cheddars Restaurant Copycat Recipes
CHEDDARS NEW ORLEANS PASTA
All sorts of goodness come together in this one-pot pasta dish. Alfredo sauce, shrimp, chicken, smoked sausage, and more.
Provided by Stephanie Manley
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- Marinate chicken for about 1 hour in the Italian dressing. Discard the marinade after the marinate has completed.
- Cook pasta according to package directions.
- In a large pot, heat butter. When the butter melts add the flour. Stir and cook for about 1 minute or until the roux begins to smell nutty.
- Add cream, parmesan cheese, mozzarella, and salsa. Stir to combine, and once the sauce thickens simmer until the sauce is needed.
- Add 1 tablespoon of oil into a large skillet over medium heat. Cook chicken for 5 to 7 minutes, or until done. Remove chicken from the skillet.
- Add sliced sausage to the skillet and sear. Remove sausage and wipe out the skillet.
- Sprinkle Tony Chachere seasoning on the shrimp.
- Add another tablespoon of oil to the skillet and cook shrimp just until pink. Remove shrimp from the skillet.
- Add oil to the skillet if necessary and sauté onion and green bell pepper until the vegetables are tender.
- To assemble, combine pasta, meats, cooked vegetables with the sauce. Serve immediately.
Nutrition Facts : Calories 989 kcal, Carbohydrate 68 g, Protein 37 g, Fat 62 g, SaturatedFat 30 g, Cholesterol 281 mg, Sodium 1275 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
CHEDDARS RESTAURANT POTATO SOUP
Most of the reviewers gave this one 5 stars, one wanted to give 10. LOL One person said it'd be better without the instant flakes, one added a potato and garlic..........individualize it to suit yourself!
Provided by rotts4me
Categories Soups, Stews and Chili
Time 30m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour, or until done. Set aside to cool. Melt butter in a 3 quart saucepan over medium heat. Sauté onions until tender and golden brown. Stir in flour, and cook 5 minutes to make a roux. Pour in chicken stock and water. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove the skin from the cooled potatoes, and discard. Dice the potatoes into 1/2 inch cubes, and stir into soup, along with the half-and-half. Simmer for 15 to 20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion.
Nutrition Facts : Calories 353 calories, Fat 16.9017617157137 g, Carbohydrate 35.30758426613 g, Cholesterol 50.9966667097767 mg, Fiber 2.72072575096356 g, Protein 15.3488507420125 g, SaturatedFat 9.16710358416439 g, ServingSize 1 1 Serving (623g), Sodium 569.719753953868 mg, Sugar 32.5868585151664 g, TransFat 0.969077473056908 g
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