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Carrabba's Italian Grill Recipes

Carrabba's Italian Grill recipes, a collection of the best recipes for recreating your favorite recipes at home. These copycat recipes may not be the exact recipes used by Carrabba's Italian Grill, but they are based off of the textures and flavors of Carrabba Italian Grill's food, making it so easy to cook your favorite recipes at home or on the go. In this list you will find some of the best recipes from your favorite restaurant!!

Create something the whole family will love with our exclusive Carrabba's Recipes. The Italian dining experience is characterized by family values and a tradition of great food and great times. What better way is there to enjoy dinner with your family than by making your favorite dishes from Carrabba's to eat at home.

From the delicious breadsticks to the scrumptious pastas, it's always tempting to hop in your car and drive down to one of many Carrabba's Italian Grill locations. The only problem is that eating out all the time can really add up and put a big hole in your wallet. Not only that but you have very limited control of your food when you go to a restaurant compared to the ability to change any recipe to your liking when you are eating at home.

Making Carrabba's Italian Grill recipes in your home gives you all of these options, while protecting your wallet and giving you all the great things you love about your favorite place to eat. This list highlights the best copycat Carrabba's Italian Grill recipes from all over the internet.

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  1. 1
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    Sausage and Lentil Soup

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    1 lb Italian sausage
    1 large onion, chopped
    1 stalk celery, chopped
    2 large carrots, chopped
    1 small zucchini, chopped
    6 cups chicken broth
    2 x 14½ oz cans diced tomatoes, undrained
    2 cloves garlic, minced
    1 tspn salt
    2 cups dry lentils, rinsed
    black pepper, red pepper flakes, basil, oregano, parsley, thyme, to taste

    - Brown sausage; drain off fat.
    - In a large pot combine all ingredients.
    - Bring to a boil.
    - Reduce heat, cover.
    - Simmer for about 1 hour or until lentils are tender.
    - Add water, if necessary, for desired consistency.
    - Sprinkle with parmesan cheese, serve.

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    Chicken Bryan

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    6 large chicken breasts
    1 to 2 tbsp extra-virgin olive oil
    ½ tspn salt
    ½ tspn black pepper
    8 oz goat cheese, softened to room temperature

    Sun-Dried Tomato sauce

    2 tbsp butter
    1 tbsp finely chopped garlic
    1 tbsp finely chopped yellow onion
    ½ cup dry white wine
    ¼ cup freshly squeezed lemon juice
    10 tbsp cold unsalted butter, cut into small pieces
    1 ½ cups finely sliced sun-dried tomatoes
    ¼ cup chopped fresh basil
    ½ tspn kosher salt
    ½ tspn white pepper

    Prepare the Sun-Dried Tomato Sauce:
    - Place butter, garlic, and onion in a large skillet over medium heat .
    - Saute until garlic and onion are tender and transparent.
    - Add white wine and lemon juice.
    - Increase heat to medium-high and simmer to reduce by half.
    - Reduce heat to low.
    - Add cold butter one piece at a time.
    - Add sun-dried tomatoes, basil, salt, and pepper .
    - Stir to blend ingredients.
    - Set aside.

    Prepare the Chicken:
    - Reduce charcoal briquettes to white-hot coals.
    - Brush chicken breasts with olive oil and sprinkle with salt and pepper.
    - Grill chicken over hot coals 15 to 20 minutes or until cooked through.
    - Divide goat cheese evenly between chicken breasts, placing some on each breast for the last two minutes of cooking.
    - Place cooked chicken on serving platter and spoon Sun-Dried Tomato
    - Sauce over chicken.

  3. 3
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    Chicken Marsala

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    1 chicken breast, grilled
    1 cup dry Marsala wine
    ½ cup (1 stick) butter
    pinch of salt
    pinch of black pepper
    ½ cup mushrooms, sauteed

    - Add Marsala wine, salt and pepper to a hot pan; reduce wine by 70%.
    - Several tbsp at a time.
    - Stir in butter until sauce is creamy.
    - Add hot sauteed mushrooms.
    - Pour sauce over grilled chicken before serving.

  4. 4
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    Ribs Agrodolce

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    Olive oil
    4 pounds meaty beef short ribs
    1 large onion, finely chopped
    1 medium carrot, finely chopped
    1 celery stalk, finely chopped
    2 heads of Blue Moon Farm Organic garlic, chopped
    2 tablespoons all-purpose flour
    1/4 cup Prairie Fruits Farm honey
    1/2 cup red wine vinegar
    4 cups beef or chicken broth
    1/2 750-ml bottle dry red wine
    1 bay leaf
    3 tablespoons chopped fresh parsley

    - Preheat oven to 325°F.
    - Heat a good splash of olive oil in heavy large ovenproof pot over medium-high heat.
    - Season ribs liberally with salt and pepper.
    - Working in batches, add ribs to pot and brown well, turning often, about 8 minutes per batch.
    - Using tongs, transfer ribs to large bowl.
    - Pour off all but 2 tablespoons drippings from pot or add oil as necessary to measure 2 tablespoons.
    - Add onion, chopped carrot, and celery .
    - Cook over medium-low heat until vegetables are soft.
    - Stirring frequently, about 10 minutes.
    - Add garlic and flour, and stir 1 minute.
    - Add honey, vinegar, wine and broth.
    - Bring to boil over high heat, scraping up browned bits.
    - Add bay leaf.
    - Return ribs and any accumulated juices to pot.
    - If necessary, add enough water to pot to barely cover ribs.
    - Bring to boil.
    - Cover pot tightly and transfer to oven.
    - Bake until ribs are very tender.
    - Stirring occasionally, about 2 hours 15 minutes.
    - Carefully remove ribs from pot with tongs.
    - Reduce cooking liquid until slightly thickened.
    - Stirring frequently, about 10 minutes.
    - Stir in ribs and chopped parsley.

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    Linguine Pescatore

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    3 shrimp
    3 scallops
    6 - 8 mussels
    10 oz jar of marinara or tomato sauce of your choice
    12 oz of cooked linguine
    salt and white pepper, to taste

    - Cook all the above (except linguine) over medium heat in a covered sautee pan until done.
    - Toss with 12 oz of cooked linguini.
    - Garnish and serve.

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    Bruschette Carrabba

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    1 loaf Italian-style or French bread
    1 stick butter, softened
    3 - 4 cloves garlic, finely chopped
    ½ tspn garlic powder
    3 slices Fontina cheese, thinly sliced and trimmed to fit bread slices
    3 slices mozzarella cheese, thinly sliced and trimmed to fit bread slices
    3 oz mushrooms, sliced, and sauteed in butter
    3 slices Roma tomato, sliced ¼" thick
    1½ tbsp pesto sauce (use the classic Pesto containing basil and pine nuts )
    pinch of extra-virgin olive oil
    pinch of fresh basil, cut into fine strips (julienne strips)

    - Bake loaf of Italian bread in oven until lightly browned.
    - Slice the bread into ½" slices and discard end pieces.
    - Cut larger middle slices into equal halves.
    - Mix softened butter with chopped garlic and garlic powder.
    - Spread garlic butter over six of the smaller pieces of bread.
    - Place fontina slices on 3 buttered slices of bread.
    - Place mozzarella on the three remaining pieces of buttered bread.
    - Place sauteed mushrooms on top of the fontina cheese.
    - Top the mozzarella cheese with the tomato slices and Pesto.
    - Place all six slices on a baking pan.
    - Bake in a preheated 500ºF oven for 4 minutes, or until cheese has melted.
    - Remove from oven and top fontina-mushroom bruschette with a drizzle of olive oil.

    Do not add olive oil to the tomato-pesto bruschette. Sprinkle all bruschette with the thinly sliced basil leaves.

  7. 7
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    Pollo Rosa Maria

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    4 chicken breasts, split for stuffing
    4 slices prosciutto ham
    ½ cup Fontina cheese

    lemon butter:
    ½ cup clarified butter
    3 cloves garlic
    ½ small yellow onion, diced
    ¼ cup white wine
    4 tbsp unsalted butter
    ½ tspn white pepper
    ½ tspn salt

    8 oz sliced mushrooms
    ½ cup fresh sweet basil, chopped
    lemon butter (above)
    1 lemon, juiced

    For Chicken:
    - Open chicken breasts and place butterfly-style on grill over white-hot coals of live oak and pecan wood.
    - Grill 3-5 minutes per side or until cooked through.
    - Remove from grill.
    - When chicken is cool enough to handle, hold breast halves together and stuff each breast with one slice of prosciutto and 1/8 cup Fontina cheese.
    - Secure with wooden picks.
    - Set aside in a warm place.

    For lemon butter and topping:
    - In a large saute pan over medium heat, combine clarified butter, garlic, and onion and saute until tender.
    - Deglaze pan with white wine.
    - Add unsalted butter, salt, and pepper.
    - Add mushrooms to lemon butter and saute 1 to 2 minutes or until cooked.
    - Add basil and lemon juice and stir to combine.
    - Place chicken on a serving platter and top with mushrooms in lemon-basil butter .
    - Serve.

  8. 8
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    Cozze in Bianco

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    4 cups mussels
    2 tbsp extra virgin olive oil
    2 tbsp chopped yellow onion
    2 tbsp chopped garlic
    2 tbsp Pernod or other anise/licorice flavored liqueur
    1 tbsp chopped fresh basil
    ½ lemon, juiced

    lemon butter sauce:

    ¼ cup real butter
    2 tbsp minced yellow onion
    2 tbsp minced garlic
    1/3 cup fresh lemon juice
    2 tbsp dry white wine
    Kosher salt and white pepper, to taste
    2 tbsp cold butter

    - Soak mussels in cold water for 8 minutes.
    - Scrub with a stiff brush.
    - Remove beard with a sharp knife.
    - Rinse mussels again in cold water.
    - Heat oil in a skillet; add mussels.
    - Cover and cook until shells begin to open, about 2 minutes.
    - Add onion and garlic.
    - Toss to mix; cook, covered, for 1 minute.
    - Add Pernod, basil, lemon juice, and lemon butter sauce.
    - Cook for 45 seconds.
    - Discard any mussels that did not open.
    - Serve in a deep bowl.

    For Lemon Butter Sauce :
    - Melt butter over low heat.
    - Remove from heat and let sit until the milk solids settle to the bottom.
    - Skim the clear butter from the top.
    - Discard sediment.
    - Saute onion and garlic in 2 tbsp of the clarified butter until transparent.
    - Stir in lemon juice and white wine and season salt and pepper.
    - Simmer 2-3 minutes to reduce liquid.
    - Remove from heat and swirl in cold butter until sauce is smooth and butter is melted.

  9. 9
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    Chocolate Dream

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    1 box dark fudge brownie mix
    ¼ cup Kahlua
    2 cups prepared chocolate mousse
    2 cups real whipped cream
    1 oz semi-sweet chocolate shavings

    - Prepare brownie mix according to box instructions, using the two egg-recipe and substituting milk for the water.
    - Line two 9" square baking pans with either parchment paper or wax paper.
    - Spray bottoms with non-stick cooking spray.
    - Pour equal amounts of batter into each pan.
    - Bake at 325°F for 25 minutes, or until a tester inserted in the center comes out clean.
    - Allow to cool completely.
    - Set one brownie pan aside.
    - Invert other pan and remove brownie in one piece.
    - Return to pan upside down.
    - Remove parchment paper.
    - Brush the brownie evenly with ½ of the Kahlua.
    - Then top with ½ of the mousse, spreading it evenly over the brownie.
    - Spread ½ of the whipped cream over the mousse.
    - Remove second brownie from pan.
    - Brush with remaining Kahlua.
    - Place it on top of other brownie.
    - Spread remaining mousse evenly over the top.
    - Spread remaining whipped cream over the mousse.
    - Sprinkle top evenly with chocolate shavings.
    - Refrigerate until ready to serve.

  10. 10
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    Pappardelle Campagnolo

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    ¼ cup extra virgin olive oil
    ½ lb Italian sausage
    ½ cup finely chopped yellow onion
    2 medium garlic cloves, finely chopped
    1 medium red bell pepper, ¼" julienne
    ¼ cup dry white wine
    4 cups canned whole peeled tomatoes (with their juice, finely chopped)
    pinch of salt and freshly ground black pepper
    pinch crushed red pepper
    2 tbsp freshly torn basil leaves
    ¼ cup freshly grated, Pecorino Romano cheese
    4 oz goat cheese (crumbled)
    1 lb papardelle pasta

    - Remove sausage from the casing and break into coarse pieces (about 5-6 pieces from each link).
    - Put olive oil in a large skillet over a medium flame.
    - Add sausage and cook until the sausage has browned slightly.
    - Add onion and red bell peppers and cook until they soften and onion turns a rich golden color.
    - Add the wine and let evaporate for 3 minutes.
    - Add garlic, and cook 1 minute more.
    - Add the tomatoes and season lightly with salt and pepper and crushed red pepper flakes.
    - Raise heat and bring sauce to a boil, stirring frequently.
    - Reduce heat and let simmer until the sauce has thickened.
    - Stir in basil and set sauce aside.
    - Bring 4 quarts of water to a boil in a large pot.
    - Add 1 tbsp of salt and drop in the pasta all at once, stirring well.
    - When the pasta is almost done, return the skillet with the sauce to a medium heat.
    - When the pasta is al dente, drain it and toss it with the sauce, adding the grated cheese and tossing again.
    - Place the pasta in a serving platter and top with the crumbled goat cheese.

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