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Janet's Rich Banana Bread. This is so good. Instead of sour cream I use low fat vanilla yogurt & wheat to replaces white flour. Yum!!
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carrabbas dipping oil
Carraba Breads, Red Peppers, Recipe, Olives Oil, Dips Spices, Dips Sauces, Carrabba Breads, Dips Oil, Breads Dips
Carrabba's bread dipping sauce - Chris has asked that I double this recipe when I make it. Love! SA 9/7/12
Carrabba’s Bread Dipping Spices Can use this recipe for sauces or sprinkle on meats then grill! Yum! Makes 1/4 cup Ingredients: 2 tbsp. chopped Italian flat leaf parsley 1 tbsp. minced garlic 1 tsp. dried thyme 1 tsp. dried oregano 1/4 tsp. dried basil (or 1 tbsp. fresh-if using fresh reduce parsley to 1 tbsp.) 1/8 tsp. dried rosemary (or 1/2 tsp. fresh) 1 tsp ground black pepper 1/2 tsp. kosher salt 1/8 tsp. ground red pepper (or 1/4 tsp. red pepper flakes) 1/2 tsp. extra virgin olive oil 1/8 tsp. fresh lemon juice Directions: Place all ingredients except olive oil & lemon in a blender or food processor and chop until all ingredients are similar in size. Stir in the olive oil & lemon juice. For Serving: In a small dish, place 1 1/2 tsp. spice mixture. Pour 3-4 tbsp. extra virgin olive oil over top of the spice mixture. Serve with french bread for dipping.
Carrabas Bread Dip with Olive Oil and Spices: Update - I just made this and enjoyed it with French bread. I have never had the Carrabas kind BUT this recipe needs a little tweaking (sp?): half as much black ground pepper and more red pepper flakes. I also added more fresh garlic, basil and parsley than what was called for, and used sea salt instead of kosher. Delish!!!
Copycat Carraba's Bread Dip Oil Recipe.
chicken piccata. best recipe i've found. i've been making this for years, and this recipe is the closest to the one i make. TIP: use FLAT-LEAF parsley - not curly. (this should always be a rule in the kitchen.) and don't skimp on the white wine! or capers! i also butterfly my chicken breasts so they cook through enough with burning the outside. that can happen if the breasts are too thick.