Here are several red lobster breads that have accumulated in the bread cook
book.
* Exported from MasterCook *
Red Lobster Bread
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Copycat
Amount Measure Ingredient -- Preparation Method
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2 c bisquick
1/2 c cold water
3/4 c grated cheddar
topping
butter
garlic powder
italian seasoning
parsley
Mix all together and spoon onto baking sheet. Brush each biscuit with a
mixture of: melted butter, Italian seasoning, garlic powder and parsley.
Bake at 450 for 8-10 mins.
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* Exported from MasterCook *
Red Lobster Cheese Biscuits
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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***** NONE *****
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* Exported from MasterCook *
Red Lobster Cheese Biscuits Version 2
Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Desserts Fruit
Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 t garlic salt or powder
1 T Parsley flakes
1 t italian seasonings
5 lb bisquick
44 oz -- water, cold
1 lb cheddar, sharp -- grated
1/2 c butter
Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by
large spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After
baking, (while hot) brush on melted butter or margarine mixed with garlic
powder, parsley flakes and Italian seasoning. (Amounts will vary
by the size batch you make, but a little goes a long way.) Serve hot. The
RL manager's recipe is for a large quantity, so you'll have to reduce the
ingredient quantities by the size batch you desire. Note: For a
smaller batch I usually use 2 C. Bisquick, 1/2 cup cold water, and
3/4 c. grated cheddar which will yield about 12 biscuits. You may also
substitute soda water or gingerale for the water, if desired.
per Kathy Pitts
in Bryan, TX
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* Exported from MasterCook *
Red Lobster Cheese Biscuits Version With Mays
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Copycat
Amount Measure Ingredient -- Preparation Method
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1 cup milk
1/3 cup mayo
1 tablespoon sugar -- or
3 packages sweet & low
2 cups self-rising flour
1/4 cup kraft's american cheese -- grate
liquid margarine
garlic powder
kraft american cheese food
Combine milk, mayo, sugar and flour. Beat with mixer at high speed, not
quite 1 minute until smooth and completely combined. Remove beaters. Use
rubber spatula to streak the dough with 1/4c cheese food. Drop batter
equally between 10 paper-lined muffin wells. Drizzle top of each with ts
liquid margarine and dust each with a little garlic powder plus 1 scant ts
additional cheese food. Bake 350~ 25 to 30 minutes or until golden brown
and tripled in size. Cool in pan on racks for 30 minutes . Add only enough
flour so batter drops from spoon. Source: Gloria Pitzer
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* Exported from MasterCook *
Red Lobster Cheese Rolls
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
garlic salt -- or powder
parsley flakes
italian seasonings
2 cup bisquick
1/2 cup cold water -- scant cup
3 ounce sharp cheddar cheese -- grated
1 ounce butter -- or margarine
These freeze well. Preheat oven to 450 degrees. Mix bisquick, water and
cheese. Drop by large spoonfuls onto greased baking sheet. Bake for 8-10
minutes. After baking, (while hot) brush on melted butter or margarine
mixed with garlic powder, parsley flakes and italian seasoning. (Amounts
will vary by the size batch you make, but a little goes a long way.) Serve
hot. this makes about 10 biscuits You may also substitute soda water or
gingerale for the water, if desired.
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* Exported from MasterCook *
Red Lobster Cheese Rolls * Small Recipe
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Fruit
Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
garlic salt -- or powder
parsley flakes
italian seasonings
2 c bisquick
1/2 c cold water -- scant cup
3 oz sharp cheddar cheese -- grated
1 oz butter -- or margarine
My Notes: When the Red Lobster restaurant that we go to started serving
their cheese rolls, I managed to talk the manager out of this recipe. It's
been posted numerous times since 3/90 by me and by Elaine Radis and
others. The quantities I've given are as the manager gave me. Later, I cut
the ingredient quantities down to be more useable by the average family.
These do freeze, however, so it's worthwhile making the larger batch and
freezing the ones you do not plan to use immediately. Preheat oven to 450
degrees. Mix bisquick, water and cheese. Drop by large spoonfuls onto
greased baking sheet. Bake for 8-10 minutes. After baking, (while hot)
brush on melted butter or margarine mixed with garlic
powder, parsley flakes and Italian seasoning. (Amounts will vary by the
size batch you make, but a little goes a long way.) Serve hot. The RL
manager's recipe is for a large quantity, so you'll have to reduce the
ingredient quantities by the size batch you desire. NOTE: this recipe has
already been reduced.
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* Exported from MasterCook *
Red Lobster Garlic Cheese Biscuits (Light)
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Fruit
Copycat
Amount Measure Ingredient -- Preparation Method
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2 c minus 1 T flour
1 tb plus 2 tsp baking powder
1/2 t baking soda
1 pinch salt
3 tb stick margarine, chilled
3/4 c low fat (1.5%) buttermilk
1 1/2 oz sharp cheddar cheese, grated
1/4 t garlic powder
1. Preheat oven to 450F. Line baking sheet with parchment or waxed paper;
spray with nonstick cooking spray. 2. In a medium bowl, sift together
the flour, baking powder, soda and salt. Add 2 tablespoons of the
margarine and blend with pastry cutter until mixture resembles coarse
crumbs. Add buttermilk and cheese; combine with fork, handling dough as
little as possible. Drop by spoonfuls onto prepared baking sheet; bake
until lightly browned, about 8-10 minutes. 3. While biscuits are
baking, in a small microwavable bowl, add remaining tablespoon margarine;
microwave on high until margarine is melted. Stir in garlic powder; set
aside. 4. When biscuits are done, remove from oven and brush margarine
mixture evenly over the warm biscuits. Remove from baking sheet and
serve immediately. Serving (1 biscuit) equals
3/4 fat, 1 1/4 bread, 15 calories. Per serving 83 calories, 2 gm pro, 9
gm carb, 4 gm fat, 338 mg sodium, 4 mg chol, 0 gm fib. Source:
Weight Watchers Magazine, December 1994 Typed for you by Linda Fields,
Cyberealm BBS Watertown NY and home of Kook-Net 315-786-1120
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* Exported from MasterCook *
Red Lobster Garlic Cheese Rolls
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fruit
Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
garlic powder
italian seasoning
parsley -- - flakes
5 lb bisquick
44 oz cold water
1 lb cheese -- cheddar grated
Preheat oven to 450 degrees. Mix above ingredients. Drop by large
spoon- fuls onto greased baking sheet. Bake for 8-10 minutes. Brush on
melted but- ter mixed with garlic powder, parsley flakes and Italian
seasoning. (Amounts will vary by the size batch you make, but a
littlegoes a long way). Serve hot. FROM: JUDY GARNETT (PJXG05A)
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* Exported from MasterCook *
Red Lobster's Cheesy Garlic Rolls (Kathy's)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fruit
Copycat
Amount Measure Ingredient -- Preparation Method
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2 1/2 lb baking mix *
21 oz cold water
6 oz grated mild cheddar cheese
*RL uses a specially made product, but Bisquick buttermilk baking mix is
a decent substitute Mix together above ingredients (by hand, an
electric mixer will NOT work) until JUST combined --do not overmix. Scoop
with a 1 1/2 ounce scoop onto 2 parchment-lined baking sheets (20 per
sheet), and bake in a 450 convection oven for 4-5 minutes. Rotate the
sheets, and bake another 4-5 minutes. (Note, a commercial convection
oven cooks about 25 percent faster than a home oven -- for the same
results, increase the baking time somewhat, but be careful not to
overbrown the rolls, they should be a light golden brown). Remove
rolls from the oven, and brush with garlic butter mixture (again, RL uses
a proprietary product, but you can make a decent imitation by adding
garlic powder, NOT salt) to taste, plus some dehydrated parsley flakes to
liquid margarine. Do not add too much butter to the rolls, or
the garlic flavor will overpower the cheese. For variations, increase
the cheese to 8 oz. (better, and the way the Lobster used to do it), or
substitute about 5 oz. shredded Parmesan (NOT the dried stuff that comes
in a can) for the cheddar. The Parmesan variation is excellent. IMHO,
better than the original. As a breakfast bread (or snack for the cook),
you may also add 4-5 slices of crisp cooked bacon to this. In this case,
brush with regular liquid margarine instead of garlic butter.
Note: this is a half recipe for the ones made at the Lobster. It makes
40 rolls, which is a LOT for home use. You might want to scale it down
somewhat. Kathy in Bryan, TX
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