Famous Restaurants Copycat Recipes

Club House Grille of Applebees #FamousRestaurantCopycats

2017-03-09T12:52:00.002-08:00

This tasty sandwich is piled high with warm ham, turkey breast, melted cheddar & Jack cheeses with crispy Applewood smoked bacon, lettuce, tomato, mayo and a drizzle of honey BBQ sauce on freshly toasted bread. This is a great sandwich to enjoy for lunch. Serve with a small salad or cup of soup on the side.

Ingredients:

2 slices Texas Toast or thick sliced Bread
1 tbsp softened Butter
2 tsp Mayonnaise
1 slice Cheddar Cheese
1 slice Jack Cheese
3 slices Deli Sliced Ham
3 slices Deli Sliced Turkey Breast
2 slices crispy Thick Applewood Bacon
2 thin slices Tomato
2 tsp Honey Barbecue Sauce
Shredded Lettuce

Procedures:

(1) Butter 1 side of each slice of bread and place butter sides down in skillet.

(2) Cook until golden brown. Move to plate.

(3) Stack ham slices, then turkey slices, then cheese slices in skillet over low until cheese melts.

(4) Place one piece of bread toasted side down.

(5) Spread barbecue sauce on other side.

(6) Transfer meat and cheeses from skillet on top of barbecue sauce.

(7) Add bacon slices on top.

(8) Top with tomato slices and shredded lettuce.

(9) Take other slice of toast and spread mayonnaise on unbuttered side and place mayonnaise toward lettuce on top.

(10) Slice diagonally and serve.

Spanish-Style Paella #FamousRestaurantCopycats

2016-05-29T00:49:00.000-07:00

Spanish-Style Paella #FamousRestaurantCopycats

Varied ingredients could be selected for this kind of Paella like Chicken, shrimp, clams, lobster, chorizo, (any seafoods and fish of your choice) and rice are just a few of the delicious ingredients in this version of paella.

Ingredients:

2 chicken thighs
2 chicken legs
1 teaspoon dried oregano
2 tablespoons sweet paprika
kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 Spanish chorizo sausage
4 cloves garlic, crushed
1 onion, diced
1 can (16 ounce size) whole tomatoes, drained and hand-crushed
1 cup Spanish rice, short to medium grain
1 teaspoon saffron threads
3 cups warm water
4 jumbo shrimp, peeled, with heads and tails on
2 lobster tails, split
6 littleneck clams, scrubbed
1/2 cup frozen sweet peas, thawed
fresh parsley leaves, for garnish
lemon wedges, for serving

Procedures:

(1) Rinse the chicken pieces and pat them dry. Mix the oregano and paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the chicken and stick it in the refrigerator for 30 minutes so the flavor can sink in a bit.

(2) Heat the oil in a paella pan or wide shallow skillet over medium-high heat.

(3) When the oil is beginning to smoke, add the chicken, skin-side down, and brown all over, turning with tongs. Add the chorizo and continue to cook until the oil is a vibrant red color. Remove the chicken and sausage to a platter lined with paper towels.

(4) Return the pan to the stove and lower the heat to medium. Now make a sofrito by sauteing the garlic and onion in the oil that remains in the pan for 7 to 10 minutes, until they begin to brown.

(5) Add the tomatoes and cook it all down until the mixture caramelizes a bit and the flavors meld. Season with salt and pepper. Fold in the rice, stirring to coat the grains. Stir in the saffron.

(6) Pour in 3 cups warm water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Do not cover or stir constantly like a risotto.

(7) Add the shrimp, lobster, clams and the reserved chicken and chorizo. Give the paella a couple of good stirs to tuck all the pieces in there; then just let it simmer, without stirring, until the rice is al dente, about 15 minutes.

(8) Scatter the peas on top and continue to cook for 5 more minutes, until the paella looks fluffy and moist. (The ideal paella has a toasted rice bottom called socarrat.) Then let it rest off the heat for 5 minutes.

(9) Garnish with parsley and serve with lemon.

(10) Serves 4.

Chili's Cajun Chicken Pasta Recipe #FamousRestaurantCopycats

2015-09-14T02:39:00.003-07:00

Chili's Cajun Chicken Pasta Recipe #FamousRestaurantCopycats

Chili's Cajun Chicken Pasta is on of the most sought after recipes from our copy cat recipe collection. Copy cat recipe means it is a clone, or made in a test kitchen to taste similar to the real thing served at the restaurant, but it is not a stolen recipe from the restaurant. Most likely you will not be able to tell the difference, as we try to get it as close as possible to the real thing as we can.

Ingredients:

4 boneless, skinless chicken breast halves

4 tsp. cajun seasoning

4 tbsp. butter or margarine

3 cups heavy cream

1/2 tsp. lemon pepper seasoning

1 tsp. salt

1 tsp. black pepper

1/4 tsp garlic powder

8 oz. cooked penne pasta (drained)

2 roma tomatoes, diced

fresh shredded parmesan, to taste

Procedures:

1.) Slightly moisten chicken with water.

2.) In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated.

3.) In large skillet, sautee' chicken in 2 tbsp. butter, over medium heat, turning whenever necessary.

4.) When chicken is about half-way done, grab a second skillet and combine heavy cream, 2 tbsp. butter, and remainder of seasonings over medium heat, stirring occasionally.

5.) When cream mixture begins to bubble, add the pasta and turn off heat. Stir well.

6.) When chicken is cooked through, place on cutting board and slice into strips.

7.) Spoon pasta and sauce onto large serving plates (2) and top with chicken, diced tomatoes, and parmesan.

There are plenty of free restaurant recipes over there too that you can look and and see if you like any of them. You can head on over to the Squidoo link and see how to put it all together. The recipes are always free! Hope you try it soon and enjoy it as much as I do. Now here is the address to find out how to put it all together and make one for you and your friends to enjoy

Taco Bell Mexican Pizza #FamousRestaurantCopycats

2015-05-08T01:40:00.002-07:00

Taco Bell Mexican Pizza #FamousRestaurantCopycats

Ingredients:

1⁄2 lb ground beef
1⁄2 teaspoon salt
1⁄4 teaspoon diced minced onion
1⁄4 teaspoon paprika
1 1⁄2 teaspoons chili powder (Spanish is best)
2 tablespoons water
8 (6 inch) flour tortillas
1 cup cooking oil
1 (16 ounce) can refried beans
1⁄3 cup diced tomato
2⁄3 cup mild picante sauce
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
1⁄4 cup chopped green onion
1⁄4 cup sliced black olives

Procedures:

(1) Cook the ground beef over medium heat until brown, then drain.

(2) Return meat to pan and add the salt, onions, paprika, chili powder and water.

(3) Let mixture simmer over medium heat for 10 minutes, stirring often.

(4) Heat oil in frying pan over medium-high heat.

(5) When oil is hot, fry each tortilla for about 30-45 seconds per side and drain on paper towels.

(6) Be sure to pop any bubbles that form when frying so that the tortilla lays flat in the oil.
Tortillas should become golden brown.

(7) Heat refried beans.

(8) Preheat oven to 400 degrees F.

(9) Stack each pizza by first spreading 1/3 C beans on one tortilla.

(10) Next add 1/3 C meat, then another tortilla.

(11) Top the second tortilla with 2 T of salsa.

(12) Divide the tomato, cheese, onions and olives evenly and top in that order.
Bake for 8-12 minutes. Yield: 4

Carrabba’s Italian Grill Copycat Meatballs #FamousRestaurantCopycats

2014-08-31T21:11:00.000-07:00

Carrabba’s Italian Grill Copycat Meatballs #FamousRestaurantCopycats

A versatile copycat recipe with so much to be desired to cook because it uses a combination of three meats: ground pork, ground veal,ground beef - the same meat combination used for meatloaf.

Ingredients:

1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground beef
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
4 cloves garlic, finely chopped and sautéed
1/3 cup dried bread crumbs
1/4 cup parsley, finely chopped
1 cup olive oil
Salt and black pepper

Procedures:

1. Combine all the ingredients in a medium bowl, except olive oil and season with salt and
pepper to taste.

2. Heat the oil in large sauté pan over medium-high heat. Roll the mixture into 1 1/2 inch
balls and fry until golden brown. (Remove with a slotted spoon to a plate lined with
paper towels.)

Applebees Baby Back Ribs Recipe #FamousRestaurantCopycats

2014-06-29T05:38:00.000-07:00

Applebees Baby Back Ribs Recipe #FamousRestaurantCopycats

Make 2 batches of the sauce. One for basting and one for dipping at the table. No matter how much you make, it never goes to waste.

Ingredients

3 racks of Baby-Back Pork Ribs, each rack cut in half (about one pound each)
1 cup Ketchup
1/4 cup Cider Vinegar
3 tablespoons Dark Brown Sugar
3 tablespoons Worcestershire Sauce
1 teaspoon Liquid Smoke
1/2 teaspoon Salt

Procedures:

1. Put ribs in a large pot with water to cover. Bring to a boil, reduce heat, cover and simmer 1 hour or until meat becomes fork-tender. Boiling is a quick and easy cooking technique for ribs that is good for restaurants. But is not the best way to cook them. Marinating is the best way.

2. Mix remaining ingredients in a medium saucepan.

3. Bring to a boil, reduce heat and simmer uncovered, stirring often, 30 minutes or until slightly thickened.

4. Preheat broiler.

5. Line broiler pan with foil for easy cleanup.

6. Place ribs, meat side down, on broiler-pan rack, brush with 1/2 the sauce and broil 4 – 5 inches from heat source for 6 – 7 minutes.

7. Turn ribs over, brush with remaining sauce and broil 6 – 7 minutes longer or until edges are just slightly charred.

8. Serve with dipping sauce if you followed my advice and made two batches.

9 Makes about 4 servings for normal people

Copycats-Recipes Ideas Unleashed #FamousRestaurantCopycats

2014-02-23T11:48:00.001-08:00

Copycats Recipes. Get 100's Of Real Copycats Recipes Today!Start Cooking Like A Pro In No Time With Our Amazing Recipes.
With Copycats Recipes you can wow your friends and family with the tastes of going out to your favorite restaurant. So get Copycats Recipes Ideas and cook up a storm.

Copycats-Recipes Ideas Unleashed

Do let me ask you the number of times that you were in a restaurant, had a delicious meal and wanted to know exactly how the cooked dish was made? I know that I often tried to copy recipes from restaurant in bookstores and on the web.

One of my favorite restaurants is the Olive Garden. I love bread sticks without end, Salad Bowl without question and each pasta dish. Everything is so attractive for Italian atmosphere. The last time I was there, I tried a new appetizer that was smoked Mozzarella Fondu. It has been baked smoked mozzarella, provolone cheese, cheese Parmesan and Romano. Accompanied with Tuscan bread and instantly becomes my new favorite.

Now that I live on the border of Canada and a place where drive three hours to reach the nearest Olive Garden, so finding recipes for my favorite place is important to me.

That led me to search for these so-called "secret recipe", is the fact that once I got one for my favorite dish, I could enjoy anytime wanted me right at home. Another reason I wanted to find some copy of restaurant recipes is because you can save money, cooking yourself. No travel costs, no suggestion and you can enjoy food without getting all dressed up. In addition, I have solved my size of the portion which is nice. I can honestly say that I would have eaten the Fondu all myself if I had the opportunity.

It is imperative to find the exact recipes with easy to follow instructions. Certainly I am not a professional Cook and do not have much time to spend in the kitchen. Once I found these recipes, my family decided they loved the taste of all the different restaurants so I had to make them. Which is why this only started as a small curiosity soon became kind of hobby.

Creation of favorite restaurant of household food to copy the restaurant recipes became more popular. People are trying to save money but still want to enjoy some luxury goods. Enjoy your favorite home, when you want to is luxury, without doubt, a little more. I plan to do my next more enjoyable meal for the whole family, through the creation of a special meal with my new recipes. Is the best "spaghetti and meatballs" never been tested!

Find your copy of the restaurant recipes and create the right ingredients at home and create tastes that's enjoyed when leave at home.

Copy Cat Restaurant Recipes For The Aspiring Newbie Cook #FamousRestaurantCopycats

2014-02-23T11:10:00.001-08:00

Copy Cat Restaurant Recipes For The Aspiring Newbie Cook

Right now on the Internet I can not help but notice how people are wanting to recreate a recipe that they have had at there favorite restaurant, known in the trade as Copy Cat Restaurant Recipes.

More and more people are curious about, is it really possible to recreate that fish dish that we had on our night out a few days ago, to be honest, anything is possible, copycat recipes can be difficult to find unless you know exactly where to look, this is because Restaurant Owners do not want you knowing how to copy there succulent recipe, and know that they probably won't see you for dust, as you won't be paying that profit element of your bill like you do when you eat in that favorite restaurant of yours.

Restaurateurs make out that there recipes are a secret, ok, they may add a extra spice or two, so what, there is nothing to stop you from recreating it and adding your own take on it, after all, its all about enjoying tasting delicious flavors that make the cockles of your heart flutter!

To be honest, despite what Restaurant Owners say, all of there recipes are actually very, very easy to recreate, and they know that.

The Best Copycat Recipes

As well as the famous Chicken Recipes, what else could you possibly make, Kebabs, Thai Curry, Thai Chicken?? The world is your oyster, there are copycat recipes everywhere, its just a matter of searching for them and finding them, there are copycat recipes for lots of different dishes which include Appetizers, Desserts, Entrees, Beverages the list goes on.

It really is a matter of personal preference, me and my wife went out for a meal and the starter was battered chicken with a sald and including a barbeque dip, now we copied this, and instead of the barbeque dip, we bought a bottle of Chilli Dip and this made this recipe the best ever, it is really, really delicious, we sometimes add egg fried rice to it, along with the sticky chilli dip is totally out of this world, we have not bought these chicken dippers as they called them on the menu, as our recreation ( copycat) is 100% better.

Even if you don't recreate/copy the recipe exactly, what the heck!, it is bound to taste better than the Restaurant anyway, as Restaurants are far to busy looking at the profits to realize that there recipes are being recreated, they seem to think that everybody is thick, and that there chefs are the only ones that can cook, to be honest, I have yet to find a chef who actually cooks Beef Properly, every so called chef seems to cook a joint of beef for 10 minutes and then call it cooked?????

Source: Nigel Spence is a niche Article Writer and specializes in specialist topics such as My-Moms-Recipes, also subjects on the Great Outdoors.

Kung Po Chicken #FamousRestaurantCopycats

2013-12-02T16:04:00.001-08:00

Kung Po Chicken by Terry, on Flickr

Kung Po Chicken

A new taste in cooking chicken with a splendid, easy to cook recipe.

Ingredients:

250 gms skinless chicken breast fillets
1⁄4 teaspoon salt
1⁄2 egg white
1 teaspoon cornflour
1 green pepper, seeded
4 tablespoons vegetable oil
1 spring onion, cut into short sections
Few small slices of fresh root ginger
5 dried red chilies, soaked, seeded and shredded
2 tablespoons yellow bean sauce
1 teaspoon rice wine
100 gms roasted cashew nuts
Few drops of sesame oil

Procedures:

1) Cut the chicken into small cubes about the size of sugar lumps. Put the chicken in a small bowl, and mix with the salt and egg white. Mix a few drops of water with the cornflour to form a paste, and add to the bowl.

2) Cut the green pepper into cubes, about the same size as the chicken pieces.

3) Heat the oil in a wok, add the chicken, spring onion and ginger, and stir-fry for 1 minute, then add the chilies with the yellow bean sauce and wine. Blend well and stir-fry for another minute. Finally, stir in the roasted cashew nuts and sesame oil.

4) Serve hot with boiled rice.

5) Serves 4

Truly A Big Mac? #FamousRestaurantCopycats

2013-11-13T19:45:00.002-08:00

Try this Big Mac copycat from people who value burgers worldwide.

Truly A Big Mac? #FamousRestaurantCopycats

Ingredients:

•3.2 ounces boneless beef short rib, well-chilled
•1/4 cup finely minced onion
•1 teaspoon onion grated on a microplane grater
•1 1/2 tablespoons mayonnaise
•1 1/2 teaspoons sweet pickle relish
•1 teaspoon yellow mustard
•1 teaspoon sugar
•1/4 teaspoon marmite, vegemite, or Maggi seasoning
•1/4 teaspoon ground turmeric
•1 egg white
•1 whole Wonderbread brand hamburger bun, plus 1 bottom bun
•2 tablespoons sesame seeds (about 600)
•1/4 cup shredded iceberg lettuce
•4 dill pickle slices
•Kosher salt and freshly ground black pepper
•1 slice American cheese

Procedures:

1. Pass beef through meat grinder fitted with 1/4-inch plate twice. Form into two even balls and flatten into 4-inch patties using wet hands against a cutting board. Scrape patties up with thin spatula and place on a sheet of parchment paper. Refrigerate until ready to use.

2. Place minced onion on a double layer of paper towels on a microwave-safe plate and microwave for 10 minutes on low power until mostly dehydrated but not browned. Set aside.

3. While onion is dehydrating, combine grated onion, mayonnaise, relish, mustard, sugar, Marmite, and turmeric. Stir to combine and refrigerate until ready to use.

4. Preheat toaster oven or broiler to high. Use one finger to spread a very thin layer of egg white over the top of the top bun. Sprinkle with sesame seeds and place under broiler for 30 seconds until set. Set aside. Use a sharp, thin knife to cut off the very bottom of the bottom bun half, creating a single circular piece of bread with cut surfaces on both sides.

5. Toast cut side of top bun and bottom bun, and one side of center bun piece under broiler until light golden brown. Place bottom bun and center bun on cutting board toasted-side up. Spread half of sauce on each. Divide dehydrated onions evenly between bottom and center buns and top with lettuce. Place 2 pickle slices on each.

6. Season burger patties with salt and pepper. Heat a heavy-bottomed 10-inch stainless steel or cast iron skillet over high heat until lightly smoking. Add patties and cook without moving until first side is crusty and browned, about 1 minute. Scrape up patties with a stiff spatula and flip. Top one patty with 1 slice cheese. Continue cooking until cooked through, about 1 minute longer. Transfer cheese-topped patty to bottom bun and cheeseless patty to middle bun. Place top bun on top of center, then stack center bun on top of bottom. Serve immediately.

7. Makes 1

Steak with Mustard Cream Sauce #FamousRestaurantCopycats

2013-04-26T07:19:00.002-07:00

A delicious way of cooking pan-seared steak for amazing result; added with your favorite sauce. You can cook the steak the way you like it; broiled or fried for gatherings and get-together parties.

Steak with Mustard Cream Sauce #FamousRestaurantCopycats

Ingredients:

• For searing steaks:

• 2 boneless strip steaks, each 8 to 10 ounces and 1 inch thick, room temperature
• Coarse salt and freshly ground pepper
• 2 tablespoons unsalted butter

• For sauce:

• ¼ cup vermouth or white wine
• ¼ cup heavy cream
• 1 teaspoon Dijon mustard

Procedures:

1. Heat a 10-inch cast-iron skillet over medium-high heat until it is very hot but not smoking, about 2 minutes.

2.Pat steaks dry with paper towel. Season steaks on both sides with salt and pepper.

3. Add half the butter to the skillet and set one of the steaks directly on top. Repeat with the remaining butter and steak.

4. Without moving the steaks, sear until steaks release easily from pan and a golden brown crust has formed, about 4 minutes.

5. Using tongs, turn steaks over and continue cooking until an instant-read thermometer reaches 115 to 120 degrees for rare, 125 degrees for medium-rare, and 135 to 140 degrees for medium. Transfer steaks to a warm plate to rest.

6. Remove pan from heat and carefully pour in vermouth (it will spatter). Return skillet to heat. Deglaze pan, stirring up any browned bits with a wooden spoon and cook until liquid is almost completely reduced, about 45 seconds.

7. Add the cream and any juices that have collected from steak, and stir to combine.

8. Stir in mustard and heat for 15 seconds. Cook until sauce lightly coats the back of a spoon, about 10 seconds. Season with salt and pepper.

9. Place the steaks on dinner plates and pour the sauce over, dividing evenly, before serving.

Chicken Gnocchi Soup of Olive Garden #FamousRestaurantCopycats

2012-12-11T22:48:00.000-08:00

You can make Olive Garden Chicken Gnocchi soup just like the Olive Garden does. Just a few ingredients and you can enjoy this famous soup at home. You can add more chicken if you like and you could use leftover cooked chicken breasts. If you want to make the soup lower in calories, you can use milk instead of half and half. Serves 8.

Chicken Gnocchi Soup of Olive Garden #FamousRestaurantCopycats

Ingredients:

• 1 tablespoon extra virgin oil
• 4 tablespoons butter
• 4 tablespoons flour
• 1 quart half and half (half milk - half cream)
• 1/2 cup celery, finely diced
• 1 cup onion, finely diced
• 2 minced garlic cloves
• 2 14 ounce cans of chicken broth if you enjoy thick soup, use one can
• 1 cup carrots, finely shredded
• 1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
• 1 package gnocchi, cooked (you can find these in gourmet/pasta section of the grocery store - you may want to cut the gnocchi in half if it is large, or purchase the mini size if available)
• 1 cup of fresh spinach coarsely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon thyme
• 1/2 teaspoon parsley
• 1/4 teaspoon nutmeg (optional)

Procedures:

1) Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent.

2) Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

3) Cook gnocchi according to package directions.

4) Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning; simmer until soup is heated through.

5) Before serving season to taste by adding additional salt.

Panera Brown Bread #FamousRestaurantCopycats

2012-10-08T19:38:00.000-07:00

Delicious and buttered bread topped with fresh fruits.

Panera Brown Bread #FamousRestaurantCopycats

Ingredients:

1 cup bread crumbs
8 tablespoons butter
1 cup white sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
6 apples or pears or peaches, peeled, cored and chopped
1/2 cup brown sugar
2 beaten eggs
1 teaspoon vanilla extract

Procedures:

1) Generously butter baking dish. Mix spices with fruit and brown sugar. Place in the baking dish.

2) In a small bowl, whip the eggs with the vanilla. In a separate bowl, using a fork, mix the breadcrumbs with the white sugar.

3) Top fruit with crumb mixture and pour melted butter over breadcrumbs - covering thoroughly. Bake at 350 degrees for 30 to 40 minutes.

4) Serves 8

Chili's Margharita Grilled Chicken #FamousRestaurantCopycats

2012-06-28T00:48:00.000-07:00

A copycat recipe from Chili's Restaurant. Follow the cooking procedures promptly for good result.

Chili's Margharita Grilled Chicken #FamousRestaurantCopycats

Ingredients:

4 boneless, skinless chicken breasts
1 cup Margarita Mix liquid
1/4 cup tequila
1 Tbs Minced garlic
Freshly ground black pepper, to taste
Salt, to taste

Procedures:

1) Pour margarita mix, tequila and garlic over chicken breast and let marinate for 2 hours in refrigerator.

2) When ready to prepare drain and dust with black pepper to taste.

3) Grilling works best, but you can also use an iron skillet and bring to medium high temperature.

4) Spray an oil coating into pan and braise chicken breast until done on each side.

5) Serve chicken breast on top of black beans and serve with your favorite Mexican rice and a generous helping of salsa.

6) Serves 4.

Pizza Hut Dessert Pizza #FamousRestaurantCopycats

2012-05-29T22:43:00.001-07:00

What could be better than a dessert pizza? Try this recipe from a famous pizza chain and you are sure to impress any guests who try this delectable dessert.

Pizza Hut Dessert Pizza #FamousRestaurantCopycats

Ingredients:

1 cup water
2 cup all-purpose flour
1 1/2 tablespoon vegetable oil
3/4 cup cake flour
1 teaspoon salt
1/4 teaspoon active dry yeast, proofed in water at 105 degrees F
1/2 cup flour
1/2 cup brown sugar
1/2 cup quick oats
1/2 cup firm butter or margarine
1 teaspoon cinnamon
2 cup confectioners sugar
3 tablespoon milk
1 tablespoon butter or margarine, melted
1 teaspoon vanilla

Procedures:

1. Combine all crust ingredients (water through yeast) in a mixer and knead for 10 minutes. Place in a large bowl, cover the bowl with plastic wrap and allow to ferment as long as possible (12 to 24 hours). Punch down dough now and then when you get a chance.

2. Preheat oven to 550 degrees F.

3. Roll the dough as thin as desired. Roll, flour, flip and repeat until you end up with a shape equal to 90% the size of your pan, as it will stretch when you transfer the dough. Place dough on pizza stone or in pan. Brush with vegetable oil and prick with fork. Pre-bake for 3 minutes.

4. Remove from the oven and spread with cherry, blueberry or apple pie filling. If you want whole pieces of fruit with a thick topping, you will need 1 whole large can, otherwise you will need to puree half the filling if you want a thinner topping. After you have spread on the filling, you put on the crumb topping (combination of ingredients from flour to cinnamon). Mix well with a fork or pastry blender. Spoon over pie filling. Use as much as you want of the topping. Put the rest in a zip-type bag in the refrigerator to save.

5. Return pizza to the oven and continue to bake for 10 to 15 minutes or until crust is light golden brown. Remove and drizzle with Vanilla Glaze (sugar, milk, margarine and vanilla).

Church's Fried Chicken #FamousRestaurantCopycats

2012-03-23T07:58:00.001-07:00

I tried this last week and it was definitely the best fried chicken I’ve ever made at home. The breading procedures are the same with the famous KFC. I served it with some homemade mashed potatoes and gravy. Really flavorful for family outing.

Church's Fried Chicken #FamousRestaurantCopycats

Ingredients:

1 Tbs sugar
1 1/2 cups self-rising flour
1/2 cup cornstarch
3 tsp seasoned salt
2 tsp paprika
1/2 tsp baking soda
1/2 cup biscuit mix
1 envelope Italian dressing mix
1 envelope onion soup mix
————————-
1 Chicken (Cut into Pieces)
————————-
2 eggs, mix with
1/4 cup cold water
————————-
1 cup corn oil (for frying)

Procedures:

1) Combine first set of ingredients in a 4-cup bowl. Mix to blend the ingredients thoroughly.

2) Dip the chicken pieces in egg mixture and then into dry coating mix and repeat so each piece is double coated.

3) Pre-heat the oil in a heavy skillet. Brown pieces skin-side down for 4 to 6 minutes. Use medium high heat.

4) Turn and brown underside of pieces a few minutes. Transfer to an oiled or Pam-sprayed pan. Cover with foil, sealing it on only 3 sides of pan.

5) Bake at 350F for about 45 to 50 minutes. Remove foil, and bake for another 5 minutes until the coating is crisp.

Applebees Low Fat Grilled Tilapia with Mango Salsa #FamousRestaurantCopycats

2012-03-08T04:12:00.001-08:00

An easy way to cook tilapia with amazing taste together with mango salsa.

Applebees Low Fat Grilled Tilapia with Mango Salsa #FamousRestaurantCopycats

Ingredients:

1 Tilapia Fillet (or other whitefish) grilled
1/8 teaspoon cayenne pepper
salt & pepper, to taste
Mango Salsa
White rice
Vegetable Medley

Mango Salsa
1 cup diced tomatoes
1/2 cup diced red onions
1/2 each diced jalapeno
2 tablespoon chopped cilantro
Salt and pepper to taste
1 teaspoon salad oil
1 teaspoon white vinegar
1/2 teaspoon granulated garlic
1/2 cup chopped mango

Procedures:

Tilapia Fillet:

1) Spray both sides of the tilapia with nonstick cooking Spray.
2) Mix together the salt, pepper, cayenne pepper in a bowl. Season both sides of the tilapia with the seasoning mixture.
3) Place tilapia on a clean, lightly oiled grill, smooth side down. Cook to an internal temperature of 145 degrees, turning once during cooking.
4) Cook rice
5) Steam fresh vegetable medley (use no butter) season with lemon pepper.

Mango Salsa:

1) Place all ingredients together in a bowl with the exception of the mango, and mix.
2) Add the mango and gently mix right before serving.

To serve:

1) Place a portion of white rice on a platter.
2) Place the tilapia on the bed of rice.
3) Pour 2 tablespoons of the mango salsa over the tilapia.
4) Add the vegetable medley.
5) Garnish with kale and a fresh lemon wedge.

California Pizza Kitchen Chicken Tequila Fettuccine #FamousRestaurantCopycats

2012-02-22T01:21:00.001-08:00

A California Pizza Kitchen pasta recipe with great taste.

California Pizza Kitchen Chicken Tequila Fettuccine #FamousRestaurantCopycats

Serves: 4

Ready In: Less than 30 minutes

Ingredients:

1 lb dry (or 2 lbs fresh) spinach fettuccine
1 1/4 pound chicken breast, diced
1/2 cup chopped fresh cilantro
2 tablespoons chopped cilantro reserved for garnish
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno pepper (seeds and veins removed)
3 tablespoons unsalted butter (reserve tablespoon for saute )
1/2 cup chicken stock
1 1/2 cup heavy cream
2 tablespoons gold tequila
2 tablespoons freshly-squeezed lime juice
3 tablespoons soy sauce
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper thinly sliced
1/2 medium green bell pepper, thinly sliced

Directions:

1. Boil salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. Pasta may be cooked ahead of time, rinsed and oiled and then reheated in boiling water.

2. Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes.

3. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside.

4. Pour soy sauce over diced chicken; set aside for 5 minutes.

5. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have become limp, add chicken and soy sauce; toss and add reserved tequila/lime paste and cream.

6. Bring the sauce to a boil; boil until chicken is cooked through and sauce is thick (about 3 minutes).

7. Toss with drained spinach fettuccine and reserved cilantro.

El Torito Sweet Corn Cake #FamousRestaurantCopycats

2012-02-07T11:17:00.000-08:00

This recipe is a popular garnish to many dishes at El Torito. You will learn, this cake is more than a garnish with its dense, rich taste and texture. This recipe calls for masa harina, if you are not familiar, masa harina is the traditional flour used to make tortillas, tamales, and other Mexican dishes.

El Torito Sweet Corn Cake #FamousRestaurantCopycats

Ingredients:

1/4 cup Butter, unsalted
2 tablespoons Shortening
1/2 cup Masa harina
3 tablespoons Cold water
1 (10-ounce) Pkg frozen corn kernels
3 tablespoons Cornmeal
1/4 cup Sugar
2 tablespoons Whipping cream
1/4 teaspoon Baking powder
1/4 teaspoon Salt

Procedures:

1) Whip butter and shortening in mixing bowl until fluffy and creamy. Add masa harina gradually and mix thoroughly. Add water gradually, mixing thoroughly.

2) Blend corn kernels until coarsley chopped. Stir into masa mixture.

3) Mix cornmeal, sugar, whipping cream, baking powder and salt in large bowl. Add butter-masa mixture; mix until blended.

4) Pour masa mixture into 8″ greased baking pan. Cover with foil and bake at 350 degrees until corn cake is firm, 40 to 50 minutes. Allow to stand at room temperature, 15 minutes before cutting into squares.

Applebees Apple Pie Sauce #FamousRestaurantCopycats

2012-01-18T05:49:00.000-08:00

Applebees Apple Pie Sauce #FamousRestaurantCopycats

The tasty sauce for apple pie that brings the flavor to its highest peak.

Ingredients:

235 gms (1 cup) Light Brown Sugar
175 ml (3/4 cup) Apple Juice – cold, fresh, 41°F (5°C)
120 gms (4 oz) Butter – cold, fresh, 41°F (5°C)
175 ml (3/4 cup) Whipping Cream– cold, fresh, 41°F (5°C)
5 tsp Vanilla
¼ tsp Cinnamon
½ tbsp Corn Starch
¼ tsp Salt
1 tbsp Water

Procedures:

1. In a small bowl, mix the corn starch with water.

2. In a saucepan, add light brown sugar, apple juice concentrate, vanilla, salt, cinnamon and heavy whipping cream.

3. Start heating. Cook until just before boiling

4. Using a wire whisk, slowly add corn starch solution. Once solution is incorporated, slowly add butter and still until dissolved. Bring to a boil. Once product has reached a boil, take off heat and cover. Let stand for 5-10 minutes.

5. Immediately place into an ice bath and cool to 41°F/5°C.

6. Once cooled place in appropriate container.

7. Label, date, initial, rotate, time and shelf life

Chefs Can Cut Pineapples Effortlessly #FamousRestaurantCopycats

2011-12-15T10:10:00.000-08:00

Chefs Can Cut Pineapples Effortlessly #FamousRestaurantCopycats

Chefs working with pineapples need to possess the skill to be able to cut pineapples, but this can apply to anyone looking to work with this fruit too. This is vital for the recipes there requiring pineapples as an ingredient or to make use of the shell of the pineapple as a decorative for functional piece. Cutting one by hand takes some skill, but with practice you can become excellent at it.

You are going to have to have confident knife abilities to correctly cut pineapple well. Many people are utilized to cutting downwards when they cut anything on a board. It's a bit different for pineapple simply because you'll need to have horizontal control of the knife. The aim would be to remove the skin without having wasting a ton of the pineapple fruit. In case you don't need to save the shell, you've more room to work with cutting the pineapple.

To be able to work in any kitchen you should already have some fundamental skills with the knife. This is especially true for cutting tougher things like pineapples though. It's more tough to cut these fruits well and to make them look appealing also. Presentation can mean a good deal when you are in the restaurant business, so you can't afford to have any badly prepared foods.

Working with a chef's knife is a fundamental skill you are going to find out early on within the kitchen. It is one of the most crucial and most used tools in the kitchen. It's incredibly versatile so you will not have to have a specific tool for each and every task you are performing in the kitchen. When you'll be able to hone these skills you will not need any automatic choppers or other silly tools.

Wonderful knife skills means you know the best way to properly use and store the knives, how you can maintain the blade, and understand knife safety too. You ought to be able to hone the blade yourself, considering that cutting pineapples will put lots of wear on the blades. Ultimately you may need to take it to get sharpened too. This isn't something amateur chefs really should do themselves.

T.G.I. Friday's Jack Daniel's Marinade And Dipping Sauce #FamousRestaurantCopycats

2011-12-11T09:27:00.000-08:00

Sauce is great with chicken fingers or crispy deep-fried chicken breast
strips.

Ingredients:

1/3 cup diced red onions
1/2 teaspoon finely-diced garlic
1/2 cup water
1/2 cup brown sugar
1/3 cup teriyaki sauce
1/4 cup soy sauce
1/3 cup white grape juice
1/2 cup Jack Daniel's black label bourbon
1/2 teaspoon Tobasco sauce

Procedures:

Place ingredients in sauce pan in order listed.

Mix and stir after each ingredient.

Place on medium heat and stir until mixture reaches boiling stage.

Turn temperature down to low until mixture is on a slow simmer.

Cook sauce for 35 to 45 minutes and remove from heat. Mixture will have
reduced in volume about a 1/4 to 1/3.

TGI Friday’s Nine Layer Dip #FamousRestaurantCopycats

2011-12-01T03:31:00.000-08:00

TGI Friday’s Nine Layer Dip #FamousRestaurantCopycats

So if there is a required dip to be made for a tailgate event for anytime during game season this is the recipe. This is bean dip brought to a new level, refried beans, bacon, cheese, taco seasoning, tomatoes, green onions, and so much more. This is easy to put together and has all of the best ingredients that Mexican food has to offer.

Yield: 12 servings.

Ingredients:

2 strips lean bacon
1 16 0z Can Refried Beans Plain
1/2 C. Sour Cream
1/2 tsp. Taco Seasoning
3/4 C. Shredded Cheddar Cheese
3/4 C. Guacamole (Frozen or Prepared is Fine)
1/3 C. Diced Tomatoes (about 1 Romano Tomato)
1 Tbsp. Fresh Cilantro Chopped Finely
2 Tbsp. Sliced Black Olives
2 Tbsp. Finely Sliced Green Onions

Procedures:

Fry diced bacon until done, add refried beans and cook slowly and stirrer frequently until the bacon and bacon drippings are mixed through about 15 minutes, remove from heat. Mix taco seasoning with sour cream and set aside.

To built 9 layer dip place ingredients in this order.

Place refried beans on serving platter spread out to 1 – 1 1/2 inches thick.
1/2 C. shredded cheese
1/2 C. prepared sour cream
3/4 C. guacamole
diced tomatoes
diced cilantro
black olives
sliced green onion
1/4 C. cheese for garnish

Serve with crisp corn chips and a very cold beverage of choice. Makes a great snack or light lunch.

Quick And Easy Red Velvet Cake Just Like The Pros, Paula Deen and Rachel Ray, Make Them #FamousRestaurantCopycats

2011-10-31T04:43:00.002-07:00

Quick And Easy Red Velvet Cake Just Like The Pros, Paula Deen and Rachel Ray, Make Them #FamousRestaurantCopycats

A Red Velvet Cake is very powerful looking cake with its bright red color that is compensate by a creamy white frosting. If made properly, it is moist and tender to the taste and touch. There are many theories as to its emergence. Some say it comes from the South, others say it originated in the North. All we really know is that it has been a favored cake for decades, not only in the States but also in Canada

If we look further the bizarre appearance of this Red Velvet Cake, we will find that it has a calm chocolate flavor with a moist and tender crumb. The mild chocolate essence comes from adding a small amount of cocoa powder to the dough and buttermilk gives it a moist and tender crumb. If you are not accustomed with buttermilk it has a nice coagulated creamy texture with a rich tasty buttery taste that makes baked goods dainty. You can make your personal buttermilk by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup (240 ml) of milk. Let this mixture stand 5 to 10 minutes before using.

Once the Red Velvet Cake layers have been baked and cooled, I find it is best to position the cake layers in the cooler or freezer (for at least an hour) before frosting. This further step makes the spreading of the frosting a much easier task as a freshly baked cake is quite delicate and when you try to spread the frosting there is a tendency for the cake to tear. Refrigerating or freezing the cake first eliminates this botheration. In fact, you may want to bake the cakes the day before you need them and then you can just place the cakes in the fridge overnight to firm up.

The kind of frosting used on a Red Velvet Cake can vary. While I have used a Cream Cheese Frosting, alternative recipes often call for a Frosting or even a White Confectioners Frosting. not long ago I found a distinct cream cheese frosting that I prefer very much and I have contained it here. It still uses cream cheese but it also contains mascarpone cheese, which is an Italian cheese that is dense, buttery-rich, delicately candied and velvety, ivory-colored cheese created from cow's milk. Its texture is similar to that of sour cream. It is sold in plastic 8-ounce tubs and you can mainly find it in specialty food stores or in the deli section of your regional grocery store. If you cannot find Mascarpone just use regular cream cheese instead, which means using 16 ounces of cream cheese altogether. Besides the cream cheese and mascarpone, this frosting also contains whipped cream so you end up with a squishy and creamy frosting. The frosting recipe is adjusted from 'The Waldorf-Astoria Cookbook' by John Doherty and is quick and easy.

Red Velvet Cake Directions:

(1) Preheat oven to 350 degrees F (175 degrees C) and position rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set at a distance.

(2) In a mixing bowl sift synchronically the flour, salt, and cocoa powder. Set aside.

(3) In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Figure in the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after every addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until encompassed.

(4) In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on nominal speed, instead add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

(5) In a small-scale cup combine the vinegar and baking soda. Allow the mixture to fizzle and then speedily fold into the cake batter.

(6) Working quickly, split up the batter evenly between the two prepped pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for just about 25 - 30 minutes, or until a toothpick introduced in the middle of the cakes comes out clean. Chill the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and overturn, lifting off the pan. Once the cakes have in entirety cooled, bind in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting: In the vessel of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until silky. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, continuously add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.

Assemble: With a serrated knife, cut each cake layer in division, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving plate. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.

Serves 10 - 12 people.

Source: Samantha Jennings. CakeResources and Published-Articles.com

Panda Express Spicy Chicken #FamousRestaurantCopycats

2011-09-25T09:46:00.000-07:00

Panda Express Spicy Chicken #FamousRestaurantCopycats

Panda Express is the quick stop when you're in the mood for Chinese, so instead of going out tonight, why not try this restaurant copycat recipe at home? This spicy stir-fry chicken is simple to make and bursting with Asian flavors.

Ingredients:

3/4 pound seasoned chicken, diced
1/3 cup diced onion
1/4 cup red bell pepper, diced
1/4 cup roasted peanuts
8 pieces whole dry chile pepper
1/2 cup chayote squash, diced
1/2 teaspoon ginger, crushed
1/2 teaspoon garlic, crushed
3/4 teaspoon crushed red chile pepper
1/2 cup vegetable oil
1/2 teaspoon Shao Hsing cooking wine
1 teaspoon soy sauce
2 tablespoons chicken broth
1 teaspoon granulated sugar
1 dash sesame oil
Cornstarch mixture (1 tablespoon cornstarch mixed with 2 tablespoons water)

Instructions:

1. Heat a pot of boiling water to cook chayote. At the same time, heat 1/4 cup of oil in wok until hot. Add chicken and stir-fry until done.

2. Add onions and bell peppers and stir quickly until crisp. Remove and drain. Set aside.

3. Add chayote to boiling water for 60 seconds or until crisp and done. Remove and drain; set aside.

4. Heat 2 tablespoons of oil in wok until hot. Add whole dry chile peppers, garlic and ginger. Stir fry until fragrant. Add all remaining ingredients except cornstarch mixture. Bring to a boil. Slowly stir in cornstarch mixture. Add chicken and vegetables. Coat evenly with sauce. Add roasted peanuts. Flavor with sesame oil if desired. Remove and serve on platter