Best Carrabbas Italian Butter Aka Spicy Sicilian Butter Recipes

Carrabba's Italian Butter Clone image

Provided by Miss Annie

Categories European

Time 10m

Yield 2 serving(s)

Number Of Ingredients 9

2 tablespoons butter, melted
1 pinch oregano, fresh if possible
1 pinch basil, fresh if possible
1 pinch rosemary, fresh if possible
1 pinch salt
fresh ground pepper, to taste
1 dash red pepper flakes, to taste
2 garlic cloves, crushed
2 -3 tablespoons extra virgin olive oil

Steps:

Carrabba's Spicy Sicilian Chicken Soup image

Provided by Johncn

Categories Stocks

Time 3h15m

Yield 1 Can be frozen and microwaved to serve over ditalin, 12-16 serving(s)

Number Of Ingredients 15

olive oil
3 medium sweet onions
2 1/2 medium green peppers
10 hearts celery (I estimated 8 whole stalks, but only had hearts)
8 -10 medium carrots (6 large would be enough)
8 medium sized potatoes, roughly diced (maybe just 4-5 larger Idaho baking potatoes?)
10 -12 garlic cloves
4 quarts chicken stock (2 from boxed broth, 2 from concentrate)
5 boneless skinless chicken breasts
2 (28 ounce) cans tomatoes, 28 oz can and (I used "Generic" Safeway Diced Petite, (1, 1)
1 cup of chopped parsley
white pepper (2 tablespoons total?)
black pepper (1.5 or 2 tablespoons?)
salt (1.5 tablespoon?, and then salted to taste at end)
2 lbs ditalini, as needed when serving (or stubby pasta of choice)

Steps:

In a large stockpot (16 quart minimum / 20 quart recommended) heat olive oil under fairly low to medium heat.
"Sweat" onion, celery, green pepper and some salt (to draw off moisture) for perhaps 30 minutes -- this is lower than browning, and makes the veggies somewhat translucent. I covered, and mixed every few minutes to prevent browning.
Add carrots, garlic, some white pepper and some black pepper, and continue to heat under "sweat" conditions while mixing now and then.
Add chicken stock, chicken breasts, tomatoes and potatoes -- and of course some more white pepper and black pepper.
Cover and simmer on low heat for 1.5 to 2 hours (or use crock pot?).
Remove chicken and let cool and stand to shred.
Add chopped parsley and return the shredded chicken to the soup.
Salt to taste at this point, and add more white and black pepper if your tongue is not twitching a bit when you sample. ;-).
Simmer while cooking ditalini (or other stubby pasta).
Serve soup over cooked pasta to taste.
Note: Like many soups, this may be better made the day before and then served when needed. We will freeze some for ready-made meals and I think it will work out well.