CARRABBAS ITALIAN GRILL BREAD DIP MIX
I tried this recipe and it is EXTREMELY close to the one they serve in the restuarant! To serve this you just add a half of a cup of good quality olive oil to 1 Tbls. of this herb mix and dip a nice piece of crusty Italian bread in it! Great with a good glass of wine! The photo is my own.
Provided by Lillian Russo
Categories Dips
Time 10m
Number Of Ingredients 8
Steps:
- 1. To use, put 1 tablespoon of mixture in a small bowl. Pour extra virgin olive oil (about 1/2 cup) over and mix together.
- 2. Dip crusty Italian bread into the oil/herb mixture.
- 3. NOTE: Because this mix contains fresh garlic, refrigerate unused portion and use within 1-2 weeks.
CARRABBA'S ITALIAN DIP MIX
Make and share this Carrabba's Italian Dip Mix recipe from Food.com.
Provided by cutecuts in S.W. Fl
Categories Low Cholesterol
Time 10m
Yield 8 tbls
Number Of Ingredients 9
Steps:
- Grind together and put 1 tablespoon of mixture on plate.
- Pour extra virgin olive oil over and mix together with mixture.
- Dip warm french bread in the mixture.
Nutrition Facts : Calories 12.2, Fat 0.2, SaturatedFat 0.1, Sodium 293.4, Carbohydrate 2.7, Fiber 0.9, Sugar 0.2, Protein 0.6
CARRABBA'S T-BONE STEAKS WITH HERBED GARLIC SAUCE
Make and share this Carrabba's T-Bone Steaks With Herbed Garlic Sauce recipe from Food.com.
Provided by lazyme
Categories Steak
Time 27m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- FOR THE HERBED GARLIC SAUCE:.
- Place the basil, garlic, mint, salt, pepper, and oregano in a mortar and pulverize with a pestle until the mixture turns into a paste.
- Place the paste in a glass jar and add the olive oil, lemon juice, and vinegar.
- Refrigerate.
- Before using, bring to room temperature and shake well.
- The sauce will hold in the refrigerator for two weeks.
- FOR THE STEAKS:.
- Heat a gas grill or broiler.
- Lightly coat the steaks with olive oil on both sides, season with salt and pepper to taste and place on a hot grill.
- Cook for about four to six minutes per side for medium-rare.
- Let the steaks rest for five minutes before serving.
- Serve with the Herbed Garlic Sauce on the side.
CARRABBA'S T-BONE STEAKS WITH HERBED GARLIC SAUCE
Another Carrabba's copycat recipe that I'm anxious to try.
Provided by Vicki Butts (lazyme)
Categories Beef
Time 30m
Number Of Ingredients 15
Steps:
- 1. FOR THE HERBED GARLIC SAUCE: Place the basil, garlic, mint, salt, pepper, and oregano in a mortar and pulverize with a pestle until the mixture turns into a paste.
- 2. Place the paste in a glass jar and add the olive oil, lemon juice, and vinegar.
- 3. Refrigerate.
- 4. Before using, bring to room temperature and shake well.
- 5. The sauce will hold in the refrigerator for two weeks.
- 6. FOR THE STEAKS: Heat a gas grill or broiler.
- 7. Lightly coat the steaks with olive oil on both sides, season with salt and pepper to taste and place on a hot grill.
- 8. Cook for about four to six minutes per side for medium-rare.
- 9. Let the steaks rest for five minutes before serving.
- 10. Serve with the Herbed Garlic Sauce on the side.
CARRABBA'S GRILL BASTE RECIPE - (3.8/5)
Provided by á-13856
Number Of Ingredients 10
Steps:
- Melt the butter in a medium sauce pan over medium heat. Add the onion and cook until softened, about 2 minutes. Add the garlic and cook until the onion is translucent, about 2 minutes. Sprinkle in the flour, stir well, and cook without browning for 1 minute. Whisk in the olive oil, vinegar, lemon juice, mustard, and sugar. Bring to a boil and reduce the heat to a medium-low. Add the parsley and cook, whisking often, until lightly thickened, about 5 minutes. Let cool. The baste will separate. Whisk well before using. The grill baste can be made up to 1 week ahead, cooled, covered, and refrigerated. Bring to room temperature before using.
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