COPYCAT RECIPES

DELICIOUS, QUICK, HEALTHY AND EASY TO

FOLLOW COOKBOOK FOR MAKING YOUR
FAVORITE DISHES AT HOME, FROM APPETIZERS
TO DESSERT
 Contents
INTRODUCTION
APPETIZER RECIPES
CPK BBQ Chicken Pizza Copycat
Taco Bell Crunchwrap Supreme Copycat
Copycat Taco Bell Stackers
Copycat Olive Garden Breadsticks
Copycat Starbucks Bistro Box
Taco Bell Nacho Fries Bellgrande Copycat
Red Robin Fried Pickle Nickels Copycat
Copycat Texas Roadhouse Rattlesnake Bites
Costco Chicken Bake Copycat
Cheesecake Factory Avocado Egg Rolls
Copycat Chick-fil-A Chicken Sandwich
Rock Bottom Ball Park Soft Giant Pretzels Copycat
Copycat Red Lobster Fried Oysters
Copycat Buffalo Wild Wings Ultimate Nachos
California Pizza Kitchen Spinach Artichoke Dip Copycat
Maggiano’s Little Italy Bruschetta Bar Tour Feta Bruschetta Copycat
Benihana Spicy Edamame Copycat
BJ’s Restaurant & Brewhouse Crisp Potato Skins Copycat
The Cheesecake Factory Fried Macaroni and Cheese Copycat

BREAKFAST AND BRUNCH

Starbucks Chia Latte Copycat
Taco Bell Breakfast Crunchwrap Supreme Copycat
Olive Garden Smoked Mozzarella Fondue Copycat
Disney Tonga Toast Copycat
Red Lobster Crab Alfredo Copycat
 Waffle House's Waffles Copycat
Cocos' Santa Fe Quiche Copycat
Burger King's French Toast Sticks Copycat
Dennys' Ham and Cheese Omelette Copycat

SALADS AND DRESSING

Panera Strawberry Dressing Copycat
Copycat Applebee Mandarin Salad
Copycat Olive Garden Salad Dressing
Chart House Blue Cheese Salad Dressing Copycat
Café Rio Cilantro Salad Dressing Copycat
Copycat Panera Strawberry Salad with Poppy Seed Dressing
Copycat Wendy’s Apple Pomegranate Salad
Copycat Chili’s Santa Fe Chicken Salad
Panera Bread’s Green Goddess Cobb Salad with Chicken Copycat
Cheesecake Factory’s Beets With Goat Cheese Salad Copycat
Chipotle’s Steak Salad Copycat
McAlister’s Deli Harvest Chicken Salad Copycat
Texas Roadhouse’s Roadhouse House Salad Copycat
Culver’s Cole Slaw
Chick-fil-A’s Cobb Salad
Applebee’s Oriental Chicken Salad Copycat
SOUPS AND CHILI
Copycat Wendy's Chili
Panera Bread Autumn Squash Soup Copycat
Copycat Olive Garden Pasta e Fagioli
Copycat Macaroni Grill ™ Pasta Milano Soup
Panera Creamy Chicken & Rice Soup Copycat
Olive Garden Zuppa Toscana Soup Copycat
Copycat Panera Bread Broccoli Cheddar Soup
Chicken & Dumplings Soup from Cracker Barrel Copycat
 Culvers Wisconsin Cheese Soup Copycat
The Corner Bakery Mom's Chicken Noodle Soup Copycat
TGI Friday's French Onion Soup from Copycat
Bennigan's Ultimate Baked Potato Soup Copycat
Chili's Chicken Enchilada Soup Copycat
Culver's Wisconsin Cheese Soup Copycat
Copycat Red Lobster New England Clam Chowder
California Pizza Kitchen Tomato Basil Bisque Copycat
Zoup Chicken Potpie Soup Copycat
Atlanta Bread Company Butternut Squash Soup Copycat
Bob Evans Hearty Beef Vegetable Soup Copycat
Panera Bread Cream of Chicken & Wild Rice Soup Copycat
Copycat Qdoba Tortilla Soup
MAIN DISH COPYCAT RECIPES
Copycat Panda Express Honey Walnut Shrimp
PF. Chang Copycat Lettuce Wrap
Panda Express Orange Chicken Copycat
KFC Crispy Fried Chicken Copycat
Copycat Chipotle Mexican Grill Chicken
Olive Garden's 5-Cheese Ziti Al Forno Copycat
Copycat Olive Garden Garlic Rosemary Chicken
Chipotle Cilantro Lime Rice Copycat
McDonald's Cheddar Melt Copycat
Copycat Cheesecake Factory Shrimp Scampi
Chipotle-Inspired Burrito Bowl
P.F. Chang's-Inspired Mongolian Beef
Copycat Chili's Cajun Chicken Pasta
Applebee's Garlic Mashed Potatoes Copycat
Olive Garden Eggplant Parmigiana Copycat
Red Lobster Parrot Isle Jumbo Coconut Shrimp Copycat
McDonald's Big Mac Copycat
 Copycat Chipotle Barbacoa
TGI Friday’s Loaded Potato Skins Copycat
DESSERT
Copycat McDonald's Shamrock Shake
The Cheesecake Factory Original Cheesecake Copycat
Copycat Chili’s Molten Lava Chocolate Cake
Copycat Disney Dole Whip
Texas Cinnamon Butter Copycat
Copycat DoubleTree Chocolate Chip Cookies
Copycat Starbucks Chocolate Chunk Cookies
Copycat Red Lobster Cheddar Bay Biscuits
Copycat Panera Chocolate Chip Cookies
Cheesecake Factory Ultimate Red Velvet Cake Cheesecake Copycat
Little Debbie Oatmeal Creme Pies Copycat
Olive Garden's Tiramisu Copycat
Mrs. Fields Chocolate Chip Cookies
McDonald's Fried Apple Pie Copycat
Cheesecake Factory Chocolate Chip Cookie Dough Cheesecake Copycat
Copycat Twix Candy Bar
Copycat Dairy Queen Ice Cream Cake
Cracker Barrel's Baked Apple Dumplin Copycat
Cheesecake Factory Reese's Peanut Butter Chocolate Cake Cheesecake
Copycat
Cheesecake Factory Caramel Pecan Turtle Cheesecake Copycat
Copycat Bakers Square Apple Pie
Applebee's Maple Butter Blondie Copycat
Starbucks Cranberry Bliss Bars Copycat
Reese's Peanut Butter Cups Copycat
Baskin Robbins Chocolate Ice Cream Copycat
SIGNATURE COCKTAILS AND DRINKS
Chick-fil-A's Frozen Lemonade Copycat
Starbucks' Hazelnut Frappuccino Copycat
Dunkin Donut's Mint Hot Chocolate Copycat
Tim Horton's Hot Apple Cider Copycat
New Orleans' Famous Hurricanes Copycat
McDonald's Shamrock Shake Copycat
Ruby Tuesday's Raspberry Iced Tea Copycat
Mike's Hard Lemonade Copycat
Copycat Smoothie King's Caribbean Way
Chick-Fil-A's Frosted Lemonade Copycat
Crystal Light's Berry Sangria Mix Copycat
 INTRODUCTION

Dining out is one of our favorites stuffs to do. There's also something
about dining out that makes dining all the more fun, whether alone or

with friends. Catching up with friends, going out on a hot date, a fast
drive through or celebrating a family occasion all revolve around
food. Dining out, however, can be expensive, and time consuming.

You may never think you can recreate the food you order at Pf
Chang's, Panda Express or Pei Wei. Yeah, you 're going in there,
standing in line for what seems to be an eternity, and then charging

for the food you know is way overpriced. How if you could make
traditional restaurant food from the comfort of your home! Yet what if
all this hadn't to go through? Do not leave the house, do not wait in

line, and do not waste money on expensive food — just the delicious
taste of your favorite restaurant dishes and the assurance that you

can replicate them in your kitchen whenever you wish. Think of all
the money you will save, and waiting in line all the time lost. You can

make delicious meals without leaving your own house, plus you'll

know exactly what ingredients are being used. With simple copycat
recipes from the most famous restaurants you can create your
favorite restaurant dishes at home! Before you know it you can start

eating like a restaurant chef! And you'll save lots of time! The recipes
chosen for this book are intended to tickle your taste buds just like

their original counterpart. The best part about those recipes

influenced by the restaurant is that you can tweak them to suit your
own personal tastes. The recipe can involve grilling meat but

instead, you can always bake it or cook it in a skillet. Want shrimps

over beef or chicken, just turn with the ingredient you want. Don't like
any vegetable, or the spiciness level? Only change the appropriate

ingredients and you and your family will be delighted with the meal.
APPETIZER RECIPES
 CPK BBQ Chicken Pizza Copycat
If you've ever been to California Pizza Kitchen, you 're probably
familiar with the joys of a healthy BBQ Chicken pizza. One of the first
places to make truly special pizzas was California Pizza Kitchen.
This pizza includes sauce with rice, cilantro, and barbeque. For
freshness the recipe uses tangy gouda, creamy mozzarella and a
strong dose of red onions and cilantro. We come across thinking it
gives good ol' CPK a run for their money. If you're going to make
your own pizza dough from scratch, just give yourself about 15
minutes to make this recipe. Usually, it takes at least an hour for the
pizza dough to rise so prepare accordingly. When you want a pizza
dough of good quality but don't feel like making it yourself, buy some
from your nearest pizza parlor. Usually they sell dough by the pound
and are pleased to give it to you! This BBQ chicken pizza is a cinch
to make, in addition to that. The main ingredients are BBQ sauce,
cheese, and shredded chicken and you bake this pizza for about 10
minutes.

Start to End: 35 minutes

Servings: 2

Ingredients
Cooking spray
2 tablespoons freshly chopped cilantro
¼ medium red onion, thinly sliced
1 lb. refrigerated pizza dough, divided into 2 pieces
1 cup shredded mozzarella
2 cup cooked shredded chicken
1/3 cup shredded gouda
¾ cup barbecue sauce, divided
Pinch crushed red pepper flakes (optional)

How to Make
1. Oven preheat to 500 ° C. Line two large parchment paper
baking sheets, and spray cooking grease. Stir the chicken
together in a medium bowl and 1/4 cup barbecue sauce.
2. Roll out the pizza dough into a wide circle on a lightly
floured surface, then slip onto the prepared baking sheet.
Top each pizza with 1/4 cup barbecue sauce, then half
the chicken mixture, spread over an even layer and leave
1 "round the edge flat. Then add an even layer of
mozzarella and red onion, then top with gouda.
3. Sprinkle with crushed red pepper flakes if used. Bake
until cheese is melty and dough is cooked through, 20 to
25 minutes.
 Taco Bell Crunchwrap Supreme Copycat
Taco Bell hit the nail right on the head when the now iconic
Crunchwrap was released in 2006. It's hard to believe but since it
was launched, the Crunchwrap Supreme has been a staple of Taco
Bell. It became a classic in no time; mixing a crispy shell with a
crunchy core, being easy to eat on-the-go, and juggling with a hot
and cold blend — plus, it's just delicious. It is an invention of genius,
and it is super easy to produce. There are a few measures involved
to get it perfect, but with your very own Crunchwrap Supreme, your
diligence will be rewarded. Their brilliant idea was to incorporate
three ideas into one portable package: nachos cheese sauce, pretty
much every delicious aspect of a crispy ground beef taco, and a
fluffy flour tortilla to tie it all together. Then, the entire thing is griddled
like a quesadilla. Here's how to make one at home — and I'm not
ashamed to say it's much better than the drive-through one you'd
pick up.

Start to End: 45 minutes

Servings: 4

Ingredients
1 lb. ground beef
½ teaspoon ground cumin
2 cup shredded lettuce
1 cup chopped tomatoes
8 large flour tortillas
½ teaspoon ground paprika
1 cup sour cream
1 teaspoon chili powder
½ cup nacho cheese sauce
1 tablespoon vegetable oil
4 tostada shells
Freshly ground black pepper
 1 cup shredded Monterey Jack
Kosher salt
1 cup shredded cheddar

How to Make

1. Combine ground beef and spices in a large non-stick

skillet over medium heat, and season with salt and
pepper. Cook, break up meat with a wooden spoon, for
about 6 minutes, until no longer pink. Drain fat and wipe
clean skillet.
2. Stack 4 large flour tortillas and place a shell of tostada in
the middle. Trace around shell edges using a paring knife
to cut 4 smaller circles of tortilla flour.
3. Create Crunchwraps: Add a ground beef scoop to the
middle of remaining 4 broad flour tortillas, leaving a
generous folding margin. Drizzle the cheese sauce over
each, then top up with a tostada cup. Place sour cream
over each shell, then add lettuce, tomato and cheeses on
top. Place smaller flour tortilla cutouts on top and fold the
edges of large tortilla tightly towards the bottom, making
folds. Quickly invert crunchwraps in such a way that
plates are on the bottom and remain together.
4. Heat oil in the same saucepan over medium heat. Add
Crunchwrap seam-side down and cook for 3 minutes per
side until tortilla is golden. Repeat with the remaining
Crunchwraps.
 Copycat Taco Bell Stackers
Taco Bell Tacos are fantastic tacos. With our recipe you can make
Taco Bell tacos new to your family at any time. This meat may also
be used as a topping for nachos, burritos inside and so much more.
Using this recipe, enjoy your own Taco Bell tacos made at home in
your own kitchen. Who's not afraid of the Taco Bell tacos? Crispy on
the outside, a well-seasoned mixture of ground beef on the bottom,
and then cool and refreshing lettuce and cheese on top of these. Do
you want to make Taco Bell Taco Supreme yourself? Just add some
sour cream and you're on your way to those delicious menu items
from Taco Bell. This Taco Bell beef seasoned with taco is used in
several different recipes. You can use the Taco Bell Mexican Pizza,
and so many more Taco Bell products in your own Crunch Wraps. I
don't add salt to this recipe, because it's an exact duplicate, but it's
pretty similar. This recipe is salt-free, but be sure to add some extra
salt if you wish. You may purchase their supermarket edition of the
Taco Bell Taco Seasoning Mix 1 oz (6 Packets), however this one
does not contain artificial flavors, colors, and is quite simple to
create.

Start to End: 35 minutes

Servings: 4

Ingredients
1 tablespoon extra-virgin olive oil
½ teaspoon ground cumin
1 ½ cup nacho cheese sauce
1 teaspoon paprika
2 cup shredded cheddar
2 teaspoons chili powder
Freshly ground black pepper
2 cloves garlic, minced
4 large flour tortillas
 1 onion, chopped
1 lb. ground beef
Kosher salt

How to Make

1. Heat oil in a large saucepan over medium heat. Add

onion, and cook for 5 minutes, until soft. Add the garlic,
then cook until it is fragrant. Stir in ground beef, split meat
with a wooden spoon and cook for about 6 minutes until it
is no longer pink. Drain out the fat.
2. Stir in herbs, and add salt and pepper to season.
3. Cover 1 side of each tortilla with a thin layer of nacho
sauce, then top with ground beef and cheddar. To make
quesadillas, fold the tortillas in half.
4. Heat over medium heat a big, non-stick skillet. Act one at
a time, then add quesadillas. Cook for about 2 minutes,
until golden (but not too crisp!). Flip the tortilla, and fold it
into thirds immediately. Cook another 2 minutes per side.
Repeat for extra quesadillas.
 Copycat Olive Garden Breadsticks
One of the biggest reasons why anyone goes to Olive Garden is the
Olive Garden Bread Sticks. Who isn't fond of these? Everyone loves
bread sticks from the Olive Garden, these are so hard to resist hot
and buttery. Here my version is a homemade recipe for the
breadstick that is a little more hearty than what you get out of the
restaurant. It can't top those buttery breadsticks. Their salads and
soups go so well. I know the people who just go there for the
breadsticks. Never be afraid, these can be recreated at home. This
simple recipe for Copycat Olive Garden Breadsticks makes
absolutely addictive buttery, garlic-scented and chewy breadsticks!
Those still turn out to be completely smooth, fluffy and chewy and
nobody can resist to the topping of garlic butter! And they are much
better than Olive Gardens because they're made fresh from scratch!
This is the ideal side dish for some of your favorite soups. And you
simply can't go wrong with this classic dinner combo soup, salad and
breadsticks.

Start to End: 25 minutes

Servings: 12

Ingredients
1 ½ cup warm water
2 tablespoons Butter, softened to room temperature
2 tablespoons butter, melted
2 tablespoons sugar
1 teaspoon garlic powder
4 cup flour, plus more for surface
1 (1/4-ounce) package active dry yeast
1 tablespoon kosher salt, plus more for finishing
Marinara, for dipping

How to Make
1. Combine water with yeast in a large pot, and set aside for
4-5 minutes until foamy. Stir in the flour, butter, sugar ,
and salt. Mix with a wooden spoon until all the ingredients
are completely combined, forming a dough.
2. Knead the dough till smoothly on a floured surface,
around 3-5 minutes. Place on a large baking sheet sized
parchment and cover with a kitchen towel. Lets go up for
45 minutes.
3. Preheat the oven to 400 ° F in the mean time.
4. Cut into 12 small balls of dough, knead, and stretch to
around 8 inches long and 1 inch thick breadsticks. Place
on a wide baking sheet lined with parchment and allow to
rest for 10 minutes.
5. Brush with sugar, and bake for 20 minutes, until golden.
6. Brown the butter more melted and sprinkle with salt and
garlic powder. Service.
 Copycat Starbucks Bistro Box
Need a fast lunch or snack while you're on tour? Starbucks protein
box may be the answer! Now at home you can make the recipe
simple. Starbucks also added more food items to their menu. They
have seasonal favourites that they carry back every year and their
breakfast and lunch menus have grown as well. Some of the newer
additions is that they sell packed lunches. They are perfectly
portioned, and great for lunches or even a quick snack to grab and
go. One of the boxes to fuel your body is the protein box packed full
of nutritional ingredients. It includes dried cherries, almonds, three
kinds of cheese, slices of apple, and crackers. The best thing about
the package is that the right kind of nutrients without all the garbage
will fill you up. When you're on the go and want to stop greasy fries
and burgers, Starbucks' line of bistro boxes are the ideal solution.
These are fresh, low calorie and usually include vegetables, fruits,
and healthy sources of protein, such as nut butters. These DIY
boxes will save you money and provide you with a balanced grab-
and-go option during busy weeks to have a snack or light meal. Most
people find Starbucks a place to have coffee, not a meal or a snack.
Verily, most of the food items in Starbucks clock in with outrageously
high calories and fat. Even, if you reach the store with an empty
stomach, Starbucks can be quite the temptation. But their new bistro
boxes stand apart from their crumb cakes and cake pops. We are
lower in calories and a perfect choice for balanced snacks or a light
lunch or dinner on the go.

Start to End: 15 minutes

Servings: 1

Ingredients
¼ cup almonds
1 whole wheat tortilla
1 cup Grapes
1 tablespoon mustard
½ cup spinach
¼ cup pickle chips
1 slice ham
1/3 cup carrots
1 slice cheddar

How to Make

1. In your container put almonds, carrots, grapes,

and pickle chips.
2. Spread mustard over tortilla. Finish with the
spinach, cheese, and ham. Roll in a pinwheel and
slice into rings. Placed in jar.
 Taco Bell Nacho Fries Bellgrande Copycat
What's better than making a fried French dish with Taco Bell? Of
course being able to replicate it at home. These Taco Bell Nacho
fries are your favorite new guilty pleasure.

Start to End: 1 hour 15 minutes

Servings: 6

Ingredients
FOR FRIES
5 large russet potatoes, peeled and cut into thick strips
1 teaspoon garlic powder
½ teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon onion powder
1 tablespoon olive oil
1 teaspoon paprika
FOR MEAT
1/2 teaspoon onion powder
Kosher salt
1/2 teaspoon chili powder
1/2 lb. ground beef
FOR CHEESE SAUCE
2 cups shredded cheddar cheese
1 jalapeño, seeds removed and minced
1 cup whole milk
3 tablespoons all-purpose flour
3 tablespoons butter
Kosher salt
FOR GARNISH
1 scallion, thinly sliced
1 tablespoon sour cream
¼ cup grape tomatoes, quartered
 How to Make

1. Make fries: Preheat oven to 400 ° and toss wedges of

potatoes into olive oil. Season with salt, garlic powder,
paprika, cayenne, and onion powder and scatter over a
large baking sheet in one even layer. Roast for 15
minutes, toss and roast for another 15 minutes, or until
the potatoes are tender in the center and crisped
outward.
2. Make beef: Combine beef with chili powder and onion
powder in a medium heat skillet, and season with salt.
Cook until there is no rosé left. Drain the fat and put
away.
3. Create cheese sauce: Melt butter over medium heat in a
medium sauce pan. Add the jalapeños and cook for 2
minutes, until fragrant. Add flour and cook for 2 minutes,
until slightly darkened. Add milk and bring to a simmer,
then whisk in cheese and let it thicken for another 3 to 5
minutes.
4. Assemble: Top fries in a shallow bowl with cheese sauce,
beef and sour cream garnish, tomatoes and scallions.
 Red Robin Fried Pickle Nickels Copycat
Want fried pickles? Red Robin Pickle Nickels are fried pickles which
you just have to try. The fried pickles version of Red Robin goes oh
so well with the Red Robin Campfire Sauce. If you're fortunate you're
living near a Red Robin, home of the French bottomless fries! If not,
you might need to take a trip to this stunning burger place. Red
Robin makes lots of imaginative and entertaining food. This is a fun
and festive place and has something for the whole family. The fried
pickles are believed to have originated in the South. Fried foods
were very common in the South because fried foods quickly cook,
and there's no need to heat up ovens, or spend a lot of time cooking
in a hot stove. Until the widespread use of air conditioning, many
people in the South were looking for quick cooking methods, such as
deep frying, to cook their food quickly. The first fried pickle recipe
recorded was in 1960, and was fried in pancake batter for sweet
pickles. This recipe was found in the tribune of Oakland. Some years
later, fried pickles appeared at the Duchess Drive-Inn in Atkins,
Arkansas. The recipe has evolved ever since and now fried pickles
are served in many different restaurants. For their recipe, many
places just use seasoned flour or cracker meal. If you never tried
these fried pickles before, you'll note they 're using cornmeal as part
of the breading process. The cornmeal does change the texture and
prevents the fried pickles from being soggy like some might. This
unfried version you'll love even more. Dill pickle spears are covered
with crumbs and spices from the panko bread, then baked until
crispy. Dip them in ranch dressing for an appetizer you won't forget
soon.

Start to End: 40 minutes

Servings: 8

Ingredients
32 dill pickle slices
 ½ teaspoon salt
½ teaspoon cayenne pepper
½ cup panko bread crumbs
½ teaspoon garlic powder
1 tablespoon snipped fresh dill
½ cup all-purpose flour
2 large eggs, lightly beaten

How to Make

1. Oven preheat to 500 ° C. Let pickles stand on a paper

towel until almost liquid is absorbed, approximately 15
minutes.
2. Meanwhile, the flour and salt are mixed in a shallow dish.
Whisk the eggs, the pickle juice, cayenne and garlic
powder in another shallow bowl. In a final, shallow dish,
mix panko and dill.
3. Dip pickles to coat both sides in flour mixture; shake off
excess. Dip in mixture of shells, then in mixture of
crumbs, patting to help adhere to the coating. Switch in
rimmed baking sheet to a greased wire rack.
4. Bake 20-25 minutes till golden brown and crispy.
 Copycat Texas Roadhouse Rattlesnake Bites
Texas Roadhouse Rattlesnake Bites (Copycat) are addictive with
jalapenos, kicked up fried cheese balls. Cheesy, crunchy appetizers
bringing in the heat! These delicious Texas Roadhouse appetizers
for parties or events are sure to be your new favorite Copycat
Recipe. Move over Bang Bang Shrimp, there's a new recipe for
spicy, crispy finger food in town. Easy fried classics like chicken
wings, mozzarella sticks, and fries are also a success when it comes
to the appetizers. But if you want to kick up a notch on your party
food, you (and your guests) will love this real deal copy of a favorite
app absolutely! These Texas Roadhouse Rattlesnake Bites are
home-made salty, crispy and shockingly easy to replicate recipe. All
you need is a fryer (a big pot or wok will work), and some
ingredients. It doesn't take too long to get those spicy bites packed
with cheese to a golden brown. If you haven't yet had a Texas
Roadhouse Rattlesnake Bite, prepare to get your mind blown.
Imagine the finest mozzarella sticks and rolling jalapeno poppers into
bite-sized balls that are great for dipping. They are just the right
amount of spicy and the melted cheese from the jack merely melts in
your mouth. Such tasty little bites are good on their own but dipping
sauces such as Ranch Dressing or Honey Mustard add a blast of
flavor when cooling down the heat.

Start to End: 45 minutes

Servings: 6

Ingredients
1 cup all-purpose flour
1 clove garlic, minced
3 large eggs, beaten
2 jalapeños, minced
kosher salt
Freshly ground black pepper
 ½ teaspoon cayenne pepper
Ranch dressing, for serving
½ teaspoon garlic powder
1 teaspoon paprika
1 cup shredded mozzarella
1 cup plain bread crumbs
1 cup Shredded Monterey Jack
Canola or vegetable oil, for frying

How to Make

1. Line a broad, parchment-rimmed baking sheet. Blend

cheeses, jalapeños, and garlic in a big cup.
2. Scoop into balls using a table spoon, then curl tightly.
Place on the baking sheet and fry for at least 30 minutes
until firm.
3. Dredging station: Add the flour and season with salt and
pepper in a shallow dish. Place the eggs in yet another
shallow cup. Put the bread crumbs, paprika, garlic
powder, and cayenne into a third shallow dish. Combine
to blend.
4. Turn the balls of frozen cheese into flour, then the eggs
and then the crumbs of bread, repeated until they are all
well powdered.
5. Heat 1/4 "of oil in a large, deep skillet over medium heat
to shimmering. Fry the bites on all sides in batches until
golden, about 3 minutes. Drain on towels made from
cloth.
6. Serve ranch bites.
 Costco Chicken Bake Copycat
This Costco Chicken Bake recipe tastes like the chicken bake you 'd
order at Costco! A homemade dough is wrapped around grilled
chicken pieces, cheese, bacon and a creamy dressing! Costco sells
these Stromboli-style chicken bakes at their food courts and you can
make them at home from scratch! The good thing is, you can mix
and match and go with store bought dough or make it all homemade!
At our house we roll and bake the dough but the dressing is store
bought! Take shortcuts where ever you need to! As far as making
chicken bakes at home, you can make your own grilled chicken
pieces or even grate your own Italian cheese mix! You are the chef
of the kitchen, and can measure what it will cost you. For that
reason, homemade pizza dough is easier to make, then running to
the store for me. You don't have to stand in line to get one anymore!
Chunky chicken pieces tossed with bits of bacon and creamy Caesar
sauce, wrapped stromboli-style in pizza dough — the sleeper hit of
Costco's food court was steeped in mystery, until recently, and now
you can actually make them at home.

Start to End: 1 hour

Servings: 6

Ingredients
1 teaspoon Italian seasoning
½ cup freshly grated Parmesan, plus more for sprinkling
kosher salt
2 tablespoons extra-virgin olive oil, divided
1 lb. chicken breast
2 cups shredded mozzarella, plus more for sprinkling
1 lb. pizza dough
Freshly ground black pepper
2 tablespoons chopped parsley
2 green onions, thinly sliced
 ¼ cup Caesar dressing
Egg wash
1/2 lb. bacon

How to Make

1. Preheat the oven to 425 ° and line a parchment paper

baking sheet.
2. Cook bacon until crispy, in a large skillet over medium
heat. Drain on a towel-lined sheet of paper and then cut
into small pieces. Wipe clean skillet.
3. Heat the olive oil to the same skillet over medium-high
heat. Season with Italian seasoning, salt and pepper, on
both sides of chicken breasts. Add chicken to skillet and
cook on both sides, for 6 to 8 minutes, until golden.
Remove from the skillet and let rest in small pieces for 5
minutes before chopping in.
4. Divide the dough into two pieces of pizza. Roll and
stretch the pizza dough to about 1/4 "thickness on a
lightly floured surface.
5. Spread half of the Caesar dressing onto pizza dough and
top with half of each of the chicken, bacon, mozzarella,
Parmesan and green onions.
6. Roll the dough into a large log of pizza. Repeat with
remaining ingredients.
7. Move logs to the prepared baking sheet. Sprinkle with
more cheese and Italian seasoning and brush with egg
wash.
8. Bake for about 25 minutes until golden and the dough is
cooked through.
9. Parsley garnish, then slice and serve warm.
 Cheesecake Factory Avocado Egg Rolls
Cheesecake Factory Avocado Egg Rolls are the perfect fresh
avocado and sun-dried tomato filled egg rolls with a bright cashew
tamarind coriander dipping sauce you love in the restaurant! Without
the restaurant price tag, Cheesecake Factory Avocado Egg Rolls
Copycat is crunchy, crispy, and tasty made at home whenever you
want. For any occasion these Avocado Rolls are perfect appetizers.
They can be served at any occasion and satisfy a larger crowd.

Start to End: 30 minutes

Servings: 12

Ingredients
Juice of 1 lime
3 tablespoons chopped sun-dried tomatoes
Kosher salt
12 egg roll wrappers
Few splashes hot sauce
1/3 cup sour cream
2 cloves garlic, minced
Vegetable oil, for frying
¼ cup Chopped red onion
3 avocados, diced
¼ cup chopped fresh cilantro

How to Make

1. Stir avocados, red onion, sun-dried tomatoes, garlic, half

the coriander and 1/2 lime juice in a large bowl, and
season with salt.
2. Lay an egg roll wrapper in a diamond shape on a clean
surface, and spoon two tablespoons (max) in the center
 of the mixture. Fold up half of the bottom and fold tightly
in the sides. Roll gently, then seal the fold with a few
droplets of water. Repeat until it is all used up to fill.
3. Put enough oil in a wide skillet to reach 1 "up the side of
the pan. Heat until it begins to bubble. Put egg rolls and
fry until crispy, 1 minute per side. Move to a towel-lined
sheet of paper.
4. Dip sauce: Stir sour cream, remaining lime juice,
remaining cilantro, and hot sauce together in a small cup.
5. Serve the egg rolls with sauce to dip.
 5.
Country Kitchen Old Fashioned Apple Crisp
Copycat
You may be looking for an simple recipe to get an quick, crisp apple
recipe. This is a wonderful dessert you can make and nothing in your
oven beats the smell of a fresh, crisp apple baking. This is an old-
fashioned Crisp apple. Using rolled oats, we will make a butter
topping – the kind you'd want to make a cereal breakfast with. I like
using baked apples for this recipe, as they seem to hold well up to
the sun. Apples, sugar, a bit of cornstarch, vanilla and a squeeze of
fresh lemon juice are used to fill it. And just ta-da! – a perfect apple
crisp that your family would fall in love with. I like using some
whipped cream or a vanilla ice cream scoop to serve mine up. It's
even fine straight out of the oven, just plain and heavy.

Start to End: 1 hour 20 minutes

Servings: 8

Ingredients
1 cup packed brown sugar
½ cup butter, softened
4 cups chopped peeled apples
1 cup sugar
1 cup all-purpose flour
1 cup water
Vanilla ice cream, optional
¾ cup rolled oats
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 tablespoons cornstarch

How to Make
1. Oven preheat to 350 ° C. Combine the first 4 ingredients
into a large bowl. Cut butter till crumbly. Push half into 2-
1/2-qt grated. Baking platter or a 9-in tray. Bakery square.
Apples wrapped.
2. Combine the sugar, cornstarch, water and coffee into a
medium saucepan. Bring to a boil; cook and stir for 2
minutes or until light and thick. Gasp apples down.
Sprinkle with mixture remaining in the crumb.
3. Bake for 60-65 minutes, or until tender apples. Serve dry,
with ice cream if you wish.
 Copycat Chick-fil-A Chicken Sandwich
Move into any restaurant called Chick Fil A and it's hard not to feel
content. Yeah, it may be the family-friendly vibe or the incredibly
beautiful people working there, but the mouthwatering food they
serve does not hurt a bit. How someone would visit one of the
restaurants in the chain without having to pick up a Chick Fil A
sandwich is beyond me. This recipe for Chick Fil A sandwich, which
is simple to make, will please your whole family. Maybe the best
thing now is that you can have this classic chicken sandwich any day
you want. Don't miss this recipe for the Chick Fil A just because it
needs bread. If you adopt the wet-hand / dry-hand breading method
you will bread your chicken breasts without having your hands full of
glop and your kitchen coated in flour. The wet-hand / dry-hand
breading method requires at the end of the row three wide and
shallows in a line and a cooking sheet. After removing from the
marinade, using a bowl or plate to place the chicken in. Then, line up
with seasoned flour in the bowl. Lastly put the chicken wire rack to
rest on after they've been beaten. Using a shake off the excess
marinade with one hand. Dredge the chicken with the other hand.

Start to End: 20 minutes

Servings: 1

Ingredients
kosher salt
1 tablespoon powdered milk
2 cup peanut oil, for frying
Pickles, for serving
2 tablespoons water
½ cup whole-wheat flour
2 boneless skinless chicken breasts
Butter, for bread
¼ teaspoon baking soda
 Freshly ground black pepper
1 teaspoon paprika
¼ teaspoon dry mustard
1 cup all-purpose flour
2 Hamburger buns
1 tablespoon confectioners' sugar
1 large egg
½ cup milk

How to Make

1. Whisk together the egg, milk, ¹⁄ teaspoon paprika, and

water in a shallow baking dish. Whisk all flours, powdered
milk, pastry sugar, baking soda, dry mustard and the
remaining ¹⁄ teaspoon of paprika in another baking dish
and season with salt and pepper. In a heavy-bottomed
kettle, or cast iron skillet, heat about two inches of peanut
oil to 325 degrees F. Slice pickle as the oil heats, and set
aside.
2. Working in tons, dip chicken in the mixture of eggs,
transform to paint, then dredge in the mixture of flour and
shake off any excess. Using a candy thermometer to
track oil temperature, fry the chicken in hot oil until golden
brown, about 4 minutes. Drain on towels made from cloth.
3. Over medium fire, heat a large skillet. Place some butter
on the cut side of the buns, then toast gently in the pan,
buttered-side down. Spread grilled buns with more butter
to assemble sandwiches, dip 2 pickle slices in jarred
pickle juice to moisten, and put them on the bottom bun.
End with one slice of fried chicken and rest of bun.
Rock Bottom Ball Park Soft Giant Pretzels Copycat
Experience the taste of Soft Giant Pretzels at home with this basic
pretzel copycat recipe. These Copycat Pretzels are perfectly made,
you 're going to love every chewy bite of the best pretzel recipe ever!
Soft Giant Pretzels are sold everywhere in shopping malls and
airports. I don't know but I find Soft Giant Pretzels irresistible. It is
really the best recipe for pretzels ever! These pretzels take you back
in time to those Saturdays with your friends at the mall with just one
bite. Now with this copycat soft pretzel recipe you can make those
timeless pretzels at home. And, thank you so much Adrienne for this
one! And if you love pretzels, try my homemade Ranch Pretzels too!

Start to End: 30minutes

Servings: 8

Ingredients
3 cups all-purpose flour
1 cup plus 2 tablespoons water (70° to 80°)
2 quarts water
Coarse salt
1-1/2 teaspoons active dry yeast
1/2 cup baking soda
3 tablespoons brown sugar

How to Make

1. Place the first 4 ingredients into the bread machine tray,

in the manufacturer's suggested order. Use the dough
setting (check the dough for 5 minutes after mixing; add 1
to 2 table spoons of water or flour if necessary).
2. When the process is complete, transform the dough onto
a lightly floured surface. The dough is broken down into
 eight balls. Roll out into a box of 20 in. Rope; type of
pretzel.
3. Preheat oven to 425 ° C. Bring the water in a big
saucepan and baking soda to a boil. Drop the pretzels
into boiling water, 2 at a time; boil for 10-15 seconds.
Replace with a slotted spoon; drain onto paper towels.
4. Place the pretzels on greased baking sheets. Bake till
golden brown, for 8-10 minutes. Spritz or spray-brush,
softly. Sprinkle with salt and.
 Copycat Red Lobster Fried Oysters
That makes a good batter. We tried the Onion Rings batter, and
Mushrooms. It quickly became our favorite batter.

Start to End: 1hour 10minutes

Servings: 12

Ingredients
4 slices white bread
2 tablespoons chopped sweet onion
1 garlic clove, minced
1/8 teaspoon salt
1 dozen fresh oysters in the shell, scrubbed
2 cups heavy whipping cream
3 ounces tasso ham or fully cooked chorizo, finely
chopped (about 1/2 cup)
Salt and pepper to taste
1/8 teaspoon pepper
1 to 2 dashes Louisiana-style hot sauce
1/4 cup butter, melted

How to Make

1. Oven preheat to 300 ° C. Place the bread on an

ungreased baking sheet; bake on each side for 8-10
minutes or until lightly browned. Break the bread into
small pieces; place it in a processor for food. Pulse until
crumbs become coarse. Shift into a tub. Attach the
melted butter, salt and pepper; mix to shake.
2. Cook ham over medium heat over a large skillet until
lightly browned, stirring occasionally. Add garlic and
onion; cook and stir for 1-2 minutes, or until tender. Stir in
 some milk. Bring to a boil; cook, stirring periodically, until
the liquid is halved. Adjust the hot sauce to taste; season
with salt and pepper. Hold on warm.
3. Increase the temperature on the oven to 350 °. Shuck
oysters, with half-shell oysters remaining. Arrange in a
shallow baking pan over a rack; sprinkle with crumbs of
bread. Bake for 8-10 minutes, or until golden brown
topping and plump oysters. Top with sauce immediately
before serving.
 Copycat Buffalo Wild Wings Ultimate Nachos
You can make your Nachos extra sweet, like the ultimate Nachos
from Bufalo Wild Wings. Nachos are wonderful, these nachos,
guacamole, sour cream, peppers, olives can be added to all sorts of
toppings, well you get the idea.

Start to End: 35minutes

Servings: 12

Ingredients
1 envelope taco seasoning
1 pound ground beef
1 jar (15-1/2 ounces) salsa con queso dip
1/2 cup sour cream
2 plum tomatoes, chopped
1/4 cup minced fresh chives, optional
1 package (13 ounces) tortilla chips
1 cup refried beans
3/4 cup water

How to Make

1. Oven preheat to 350 ° C. Cook and crumble beef in a

large skillet over medium heat, 5-7 minutes, until no
longer pink; rinse. Stir in water and taco seasoning; bring
to a boil. Reduce heat ; simmer, uncovered, stirring
periodically, for about 5 minutes, until thick.
2. In a 13x9-in unfed. Baking pan, layer one third of each of
these: chips, beans, beef mixture and cheese dip. Repeat
twice on walls.
3. Bake , uncovered, for 10-15 minutes until heated through.
Top with chives and tomatoes; immediately serve with
sour cream on the side.
 California Pizza Kitchen Spinach Artichoke Dip
Copycat

Start to End: 1hour 30minutes

Servings: 16

Ingredients
8 ounces fresh mozzarella cheese, cubed
1-1/2 cups shredded Asiago cheese
6 ounces cream cheese, softened and cubed
2 tablespoons mayonnaise
1/3 cup shredded provolone cheese
Assorted crackers
1/3 cup minced fresh basil
¼ cup finely chopped red onion
1 jar (6-1/2 ounces) marinated quartered artichoke hearts
2 garlic cloves, minced
1 package (10 ounces) frozen chopped spinach, thawed
and squeezed dry
1 jar (12 ounces) roasted sweet red peppers
1 cup crumbled feta cheese

How to Make

1. Drain peppers, reserving 1 tablespoon liquid; chop

peppers. Drain artichokes, reserving 2 tablespoons liquid;
coarsely chop artichokes.
2. In a 3-qt. slow cooker coated with cooking spray, combine
spinach, cheeses, basil, onion, mayonnaise, garlic,
 artichoke hearts and peppers. Stir in reserved pepper and
artichoke liquids. Cook, covered, on high 2 hours.
3. Stir dip; cook, covered, until cheese is melted, 30-60
minutes longer. Stir before serving; serve with crackers.
 Maggiano’s Little Italy Bruschetta Bar Tour Feta
Bruschetta Copycat
This recipe also includes Copycat Feta Bruschetta. The
simplest thing to do, happens to be Feta Bruschetta Copycat.
Just evaporate the liquid to create a thicker sauce.
When you drizzle the glaze onto the bruschetta, it's likely you
will be able to make a mess. But the best part could probably
be making a mess. The dish takes from bland to interesting.

Start to End: 30 minutes

Servings: 10

Ingredients
¼ cup olive oil
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 package (4 ounces) crumbled feta cheese
10 slices French bread (1 inch thick)
¼ cup butter, melted
2 to 3 garlic cloves, minced

How to Make

1. Combine butter and oil in a small bowl; brown on both

sides of bread. Place on a tray to bake. Bake for 8-10
minutes at 350 °, or until lightly browned on top.
2. Combine the basil, garlic and feta cheese; scatter over
toast. Top on tomatoes. Bake longer than 8-10 minutes,
or until heated through. Warmly serve.
 Benihana Spicy Edamame Copycat
This spicy recipe for edamame is delicious quickly, healthily, and
addictively. Edamame is filled with healthy carbohydrates, calcium,
fiber and. Preparation is also super simple and fun to eat.

Start to End: 20 minutes

Servings: 6

Ingredients
2 teaspoons kosher salt
1 package (16 ounces) frozen edamame pods
3/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder

How to Make

In a large saucepan, put the edamame and cover with water. Take to
simmer. Cover and cook for 4-5 minutes, until tender; drain. Shift to
big tub. Add seasonings; swirl to cover.
 BJ’s Restaurant & Brewhouse Crisp Potato Skins
Copycat

Start to End: 30 minutes

Servings: 8

Ingredients
2 green onions, chopped
1/2 teaspoon salt
2 tablespoons butter, melted
2 large baking potatoes
Sour cream
3 bacon strips, cooked and crumbled
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried
rosemary, crushed
1/2 teaspoon pepper
1 cup shredded cheddar cheese

How to Make

1. Split each potato into four wedges, lengthwise. Cut the

white part out, and leave 1/4 in. Skins on potatoes. Place
the skins on a secure plate for microwave use.
Microwave on high for 8-10 minutes, uncovered, or until
tender. Combine butter, rosemary, salt and pepper; brush
over the skins of the potato on both sides.
2. Grill potatoes, skin side up, uncovered, for 2-3 minutes
over intense medium heat, or until lightly browned. Turn
the potatoes over indirect heat and place them; grill 2
minutes longer. Top on cheese. Cover and grill for
another 2-3 minutes, or until cheese is melted. Sprinkle
with the onions and bacon. Serve with crème fraîche.
 The Cheesecake Factory Fried Macaroni and
Cheese Copycat
Fried Macaroni and Cheese from The Cheesecake Factory
are among my favorite items. This Cat Cheesecake Factory
Replica Fried Macaroni and Cheese Recipe taste exactly like
those you get when you're at the Cheesecake Factory. This
fried mac and cheese ball recipe is the perfect recipe for a
great home-style restaurant meal anytime you want it. This
recipe for fried mac and cheese balls tastes like what you get
at The Cheesecake Factory. And boy, they are delicious!
These Fried Mac and Cheese balls are better made from
homemade mac and cheese, but if you're in a hurry you can
make them with a mac and cheese box if you need them.
There are only a few ingredients you need to make this
beautiful recipe for mac and cheese cup. You will already
have most of these in your pantry! If you already have a lot of
homemade marinara sauce, you can also use it to make
them instead of using jarred pasta sauce..

Start to End: 1 hour

Servings: 20

Ingredients
Oil for deep-fat frying
1 cup heavy whipping cream
2 cups shredded cheddar cheese
2 cup all-purpose flour
20 uncooked jumbo pasta shells
2 cups uncooked small pasta shells
 1 package (16 ounces) Velveeta, cubed
3/4 cup grated Parmesan cheese, divided
1-1/4 cups 2% milk, divided
2 tablespoons butter
2 cups panko bread crumbs
1/2 large eggs

How to Make

1. For al dente, cook pastas separately according to

package directions; drain. Meanwhile, melt butter over
low heat in a large saucepan. Add Velveeta, Cheddar
cheese, Parmesan cheese , milk and 1/4 cup. Cook and
mix until combined, over low heat. Take off fire.
2. Combine small pasta shells and half of the cheese
mixture into another large saucepan; set aside. Stir 1 cup
of milk into remaining cheese mixture for dipping sauce;
keep warm.
3. Whisk the eggs in a shallow bowl of leftover milk. Mix the
bread crumbs and remaining Parmesan cheese in
another shallow bowl. Place the flour in a shallow, third
dish. Fill with scant 1/4 cup pasta mixture on each large
shell. Dip both sides in flour to coat; shake off the excess.
Dip in a mixture of eggs, then in a mixture of bread
crumbs, patting to help adhere to the coating.
4. Heat oil to 375 ° in an electric skillet, or deep fryer. Fry
eggs, a few at a time, on each side for 1-2 minutes, or
until deep golden brown. Drain on towels made from
cloth. Serve with sauce to dip.
BREAKFAST AND BRUNCH
 Starbucks Chia Latte Copycat

Typically chai lattes are made from sugar, milk, and black tea with
chai spices like cinnamon, cardamom, black pepper, ginger, cloves,
and star anise. Most of the chai tea bags should have a combination
of those spices in it so you should be fine as long as you get that sort
of tea. Chai tea bags also have additional flavors specified in them,
such as vanilla.
If we had it our way, chai lattes would dominate over lattes made of
pumpkin spice. The moist and delicious tea is full of spices and
steamed milk, making it the coziest drink ever. The best thing to
drink on a decent book in midwinter.
You can always sprout your own milk if you don't own a milk frother!
There are a few choices to try but we think it's safer to use an
immersion blender. You 're going to get the most cream, and you're
going to be able to blend it right in the pan you just warmed up your
milk in. If an immersion blender isn't an choice, use a French press
too! Pour in and pump your steamed milk until it's warm and foamy.
For whole milk this works outstandingly well. Don't fill more than a
quarter of the French press full, or it'll spill out!
What milk is the best to use?
All-milk is the best kind of milk for frothing. With tight little holes it
foams up the best and retains the best of its shape. Almond or oat
milk can still be used as a dairy-free alternative, but they just won't
foam as well. For all three forms, and particularly for oat and almond
milk, an immersion blender is your best alternative.
How long is the chai going to last for?
The chai concentrate will remain in the fridge for up to a week.
Reheat, or hold cold, before adding your steamed milk and serving
over ice!

Start to End: 35 minutes

Servings: 5

Ingredients
Ground cardamom, for garnish
2 cinnamon sticks
1 star anise
6 cardamom pods
1/3 cup packed brown sugar
Ground cinnamon, for garnish
4 cups whole milk
6 black tea bags
2 tablespoons whole cloves
1 tablespoon black peppercorns
1 (1") piece fresh ginger, thinly sliced
4 cups water
1 tablespoon pure vanilla extract

How to Make

1. Bring the spices, sugar and water to a boil in a small pot

over medium heat. Reduce heat, and allow to cook for 5
minutes.
2. Bring the mixture back to a boil, then add the vanilla and
tea bags and remove from heat. Cover for 10 minutes
and allow to steep. Then strain tea bags and discard
spices.
3. Bring the milk to a simmer in a medium pot over medium
heat. Turn off heat, and use a froth milk immersion
blender.
4. Pour 3/4 cup chai tea and ¹⁄ cup warm milk into each
mug, changing amounts according to preferences. Round
off each mug with milk foam and cinnamon and
cardamom sprinkled on the top.
Taco Bell Breakfast Crunchwrap Supreme Copycat
Taco Bell Breakfast Crunch Wrap is the thing you have to try on Taco
Bell Breakfast. Part of the breakfast quesadilla, part of the heaven of
breakfast, it may all be yours. I had hoped they would bring this back
for years and years, I always wished they would bring the taco back.
Instead, they're having a tasty Crunch Wrap breakfast now, try one
and you're not going to be disappointed.
These come in two ways, you can either get them with bacon or
sausage. Personally , I love the Taco Bell Crunch Wrap in Bacon
Breakfast. If you don't eat meat, without the meat, you might make
one.
You'll find crispy hash browns, bacon or sausage, cheese and some
Taco Bell sauce inside of this Crunch Wrap. A tortilla of flour is
wrapped and cooked on a griddle until the tortilla just starts
browning. These aromas go together so well, you won't be
disappointed.
You may be able to do many at once when you make these at home
so you can heat them up and heat them up before you get to work. I
love cooking a few meals over the weekends so I can save some
money over the week as I don't have to eat out. If you need to make
a morning stop and have breakfast I guarantee this is a place you'll
want to have breakfast.
I suggest you do a batch of Taco Bell sauce for this recipe. The
sauce is easy to make and will stay in your fridge for about two
weeks. You can either make browns of homemade hash or you can
buy brown patties of frozen hash and cook them. Personally , I think
the loose homemade hash browns are a better choice because in
the tortilla, you can spread them. For this recipe I like to bake my
bacon too. If you don't want to, you might want to use some real
bacon bits.

Start to End: 1 hour

Servings: 4
Ingredients
FOR THE CRUNCHWRAP
1 cup Shredded Monterey Jack
1 tablespoon whole milk
1 tablespoon butter
4 large flour tortillas
kosher salt
1 cup shredded Cheddar
6 slices cooked bacon, chopped
Freshly ground black pepper
4 frozen hash brown patties
5 large eggs
2 tablespoon finely chopped chives
Vegetable oil, for pan
FOR THE CREAMY JALAPEÑO SAUCE
Juice of 1/2 lime
1/3 cup sour cream
kosher salt
Freshly ground black pepper
1/4 teaspoon paprika
1 jalapeño, minced

How to Make

1. Bake frozen brown hash patties as per box instructions.

2. Create smooth jalapeño sauce: Whisk sour cream, lime
juice, jalapeño and paprika together in a small bowl and
then season with salt and pepper. Deposit back.
3. In the meantime, make scrambled eggs: Mix eggs and
milk in a wide bowl and whisk until smooth. Melt butter
over medium heat in a medium non-stick saucepan. Pour
the mixture into the pan with the eggs. Let set then
 slightly decrease heat to medium-low. Drag the eggs to
create curds, using a spatula or wooden spoon. Season
with salt and pepper, when the eggs are almost cooked to
your taste. Fold in the chives and heat out.
4. Crunchwrap assembly: spread the jalapeño salsa to the
middle of each tortilla flour, then top each with a brown
patty hash, scrambled eggs, bacon, cheddar and
Monterey Jack. Fold tortillas around the bottom, and
make folds. Rapidly invert crunchwraps after closing, so
that the pleats are on the bottom and they remain
together.
5. Cook crunchwraps: Heat up a very thin layer of vegetable
oil in a medium nonstick pan over medium heat. Working
one at a time, add seam-side down crunchwrap and cook
until tortilla is golden on the edges, for 3 to 5 minutes. Flip
the crunchwrap and cook for 3 to 5 minutes, until the
other side is golden.
6. Repeat with Crunchwraps left. Cut each in half, and
warmly serve.
Olive Garden Smoked Mozzarella Fondue Copycat

Start to End: 30 minutes

Servings: 6

Ingredients
1 cup smoked mozzarella
½ cup freshly grated Parmesan
1 small tomato, chopped
¼ teaspoon red pepper flakes
½ tablespoon Italian seasoning
8 ounce cream cheese, softened to room temperature
1 cup provolone
1 tbsp. parsley, finely chopped
Freshly ground black pepper
½ tablespoon dried thyme
kosher salt

How to Make

1. Oven preheat to 350o F.

2. Combine the cream cheese, cheese , sour cream, thyme,
Italian seasoning and red pepper flakes in a large bowl.
Stir until smooth and fully combined. Season with pepper
and salt.
3. Move the cheese mixture to a small saucepan. Bake for
about 20-25 minutes, until cheese bubbles. Broil if you
wish.
4. Garnish with parsley and tomato, and serve with
baguette.
 Disney Tonga Toast Copycat
This iconic toast from Disney's Kona Cafe was every kid's mouth-
watering fantasy that has ever visited Disney and tasted the Tonga
Toast's marvel. Finally, we are bringing you our own version of the
dish you can make in your kitchen. The Tonga Toast is basically a
chunk of deep-fried, banana-stuffed toast suggested with cinnamon.
It is made by tucking bananas into thick slices of sourdough Pullman
bread, dunking in eggwash the stuffed bread, frying deeply, and then
cinnamon sugar coating. In the early beginning Disney chefs
attempted to fill the toast with marinated peaches, slices of mango
and other fruits. Eventually, though, bananas won out and the rest is
culinary history.

Start to End: 30 minutes

Servings: 4

Ingredients
For The Strawberry Compote:
1 teaspoon pure vanilla extract
1 tablespoon lemon juice
3 tablespoons sugar
1 1/2 cup chopped strawberries
For The Toast:
1 tablespoon sugar
1 teaspoon cinnamon
1 cup cinnamon sugar
Maple syrup, for serving
4 large eggs
1 cup heavy cream
Vegetable oil, for frying
1 teaspoon pure vanilla extract
sliced strawberries, for serving
 1 loaf white bread, unsliced
2 Bananas, sliced

How to Make

1. Make strawberry compote: Combine strawberries, sugar,

lemon juice and vanilla in a small skillet over medium
heat. Bring the mixture to a boil and cook until the
strawberries start breaking down and the mixture has
slightly thickened, around 5 minutes. Remove from heat
and pound the compote gently with a fork (or potato
masher) behind.
2. Slice the bread into 3 to 4 pieces, very thick. Use a knife
to make a slit in one side of the toast, then stuff slices of
banana into the toast. Repeat with pieces of bread and
bananas left over.
3. Whisk the eggs, milk, sugar, cinnamon and vanilla
together in a medium bowl. Dunk each stuffed sliced into
the mixture of batters, tossing all sides to cover.
4. Pour 1/4 "of vegetable oil over medium heat into skillet
and heat up. When the oil is hot, add the battered bread
and cook around for about 2 minutes per side until crispy
and golden all over.
5. Drain toast on a wire rack, quickly. Pour cinnamon sugar
in a large, shallow bowl, then gently shake off excess oil
from warm toast, and toss into cinnamon sugar.
6. Garnish with fresh strawberries, and serve with maple
syrup and strawberry compote.
 Red Lobster Crab Alfredo Copycat
Red Lobster Crab Alfredo was a popular recipe at the restaurant for
many years. With this simple copycat recipe you can recreate this
delicious seafood pasta dish yourself. Red Lobster is known for lots
of menu items everyone likes. But the one which stands out from the
rest is the alfredo crab. The sauce is thick and creamy and the crab
is cooked to perfection every time. If you're a fan of pasta, the dish is
a must!

Start to End: 25 minutes

Servings: 4

Ingredients

1 tablespoon Old Bay, plus more for sprinkling

2 tablespoons freshly chopped parsley, plus more for
garnish
1 lb. lump crab meat
3 cloves garlic, minced
3 tablespoons all-purpose flour
Juice of ½ lemon
Freshly ground black pepper
12 ounce fettuccine or linguine
1 cup heavy cream
1 cup low-sodium chicken broth
1 1/2 cup freshly grated Parmesan, plus more for garnish
kosher salt
3 tablespoons butter

How to Make
1. Cook linguine according to package directions in a large
pot of salted boiling water, until al dente. Drain, and get
back to the bath.
2. Melt butter in a large skillet over medium heat. Add garlic
and cook for 1 minute until it is fragrant, then add flour
and stir until golden. Pour over strong chicken broth and
cream and boil for 3 minutes until full. Add Parmesan,
and let it melt for two minutes.
3. Season with Old Bay, salt, pepper. Attach the parsley and
crab meat and whisk until coated, then attach the linguine
and swirl until combined.
4. Squeeze with lemon and garnish with parsley, Old Bay
and Parm.
 Waffle House's Waffles Copycat
Homemade waffles are a great breakfast treat for the family to make
them. Waffles aren't hard to produce. A batch of homemade waffles
can be put together easily. A waffle iron is an element you'll need for
this recipe. You may want to use an electric waffle iron, they're easy
to use and always have ready light on them so you'll know when it's
heated up to the right temperature for cooking. If you want to make
those big fluffy waffles you may want to invest in a waffle iron from
Belgium. Otherwise, a plain old non-stick, handmade waffle iron
would do. I have a WMR-CA Round Classic Waffle Maker style like
Cuisinart. I like it's small, lightweight and it's doing the job.

Start to End: 30 minutes

Servings: 10

Ingredients

2 large eggs, separated

1 cup butter, melted
3-1/2 teaspoons baking powder
2 cups all-purpose flour
Sliced fresh strawberries or syrup
1-1/2 cups whole milk
1 teaspoon vanilla extract
3/4 cup sugar

How to Make

1. Combine flour , sugar, and baking powder together in a

dish. Beat egg yolks lightly in another bowl. Stir in milk,
 butter and vanilla; stir well. Only whisk in dry ingredients
until mixed. Beat the egg whites until the peaks are stiff;
fold into batter.
2. Bake according to the manufacturer's directions in a
preheated waffle iron until golden brown. Serve with
sugar or Strawberries
 Cocos' Santa Fe Quiche Copycat

Start to End: 1 hour

Servings: 6

Ingredients
3 large eggs, beaten
1 pastry shell (9 inches), unbaked
1/4 teaspoon pepper
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded Monterey Jack cheese
1-1/2 cups half-and-half cream
1 teaspoon salt
1 teaspoon chili powder
1 tablespoon all-purpose flour
1 cup shredded cheddar cheese
1 can (4 ounces) chopped green chiles, well drained

How to
Make

1. Sprinkle chili powder over crust's inside. Mix the cheeses

with the flour and put them in the crust.
2. Mix the whites, milk, chiles, olives, salt and pepper
together. Sprinkle over cheese.
3. Bake for 45-55 minutes at 325 °, or until clean comes out
a knife inserted in the middle. Cool for 10 minutes, before
the wedges are removed.
 Burger King's French Toast Sticks Copycat
Burger King French toast sticks are so delicious and accidentally
vegan! They 're like crispy and dry, stick-shaped cinnamon donuts
and dunked in maple syrup. This Burger King French toast stick
recipe makes the perfect vegan brunch and will satisfy your sweet
tooth for sure!

Ingredients
6 slices day-old Texas toast
4 large eggs
1 cup 2% milk
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 to 1/2 teaspoon ground cinnamon
1 cup crushed cornflakes, optional
Confectioners' sugar, optional
Maple syrup

How to Make

1. Cut each piece of bread into thirds; place in an

ungreased 13x9-in. dish. In a large bowl, whisk the eggs,
milk, sugar, vanilla and cinnamon. Pour over bread; soak
for 2 minutes, turning once. If desired, coat bread with
cornflake crumbs on all sides.
2. Place in a greased 15x10x1-in. baking pan. Freeze until
firm, about 45 minutes. Transfer to an airtight freezer
 container and store in the freezer.
3. To use frozen French toast sticks: Place desired number
on a greased baking sheet. Bake at 425° for 8 minutes.
Turn; bake 10-12 minutes longer or until golden brown.
Sprinkle with confectioners' sugar if desired. Serve with
syrup.
4. Bake, uncovered, 1 to 1-1/4 hours or until a thermometer
reads 160°, covering loosely with foil if needed to prevent
overbrowning. Carefully loosen sides from pan with a
knife; remove rim from pan. Let stand 20 minutes.
 Dennys' Ham and Cheese Omelette Copycat
Did you know you can make your own copycat cheese omolette
copycat Over My Hammy at home? It’s great to eat for breakfast,
lunch, or dinner – it doesn’t matter which meal you choose. This
Cheese omolette copycat combines sourdough bread, ham,
scrambled eggs, and American and Swiss cheese.

Start to End: 20minutes

Servings: 1

Ingredients
1 tablespoon butter
3 eggs
3 tablespoons water
1/8 teaspoon salt
1/8 teaspoon pepper
½ cup cubed fully cooked ham
1/4 cup shredded Swiss cheese

How to Make

1. In a small nonstick skillet, melt butter over medium-high

heat. Whisk the eggs, water, salt and pepper. Add egg
mixture to skillet (mixture should set immediately at
edges).
2. As eggs set, push cooked edges toward the center,
letting uncooked portion flow underneath. When the eggs
are set, place ham on one side and sprinkle with cheese;
fold other side over filling. Slide omelet onto a plate.
SALADS AND DRESSING
 Panera Strawberry Dressing Copycat
This recipe makes more than you'll need for the strawberry salad, so
save it for salads throughout the week, or use it as a delicious dip!

Start to End: 10 minutes

Servings: 6

Ingredients
For The Dressing:
½ cup strawberries, halved
3 tablespoons apple cider vinegar
1 tablespoon honey
1/3 cup extra-virgin olive oil
¼ teaspoon poppy seeds
For The Salad:
8 ounce baby spinach
1 cup strawberries, hulled and sliced
1/3 cup crumbled feta
1/3 cup sliced, toasted almonds

How to Make

1. Make dressing: To a food processor, add strawberries,

vinegar, and honey and blend until smooth. Pour in olive
oil and blend until emulsified. Add poppy seeds and blend
1 second more.
2. To a serving bowl, add spinach, sliced strawberries, feta,
and toasted almonds. Toss with dressing and serve
immediately.
 Copycat Applebee Mandarin Salad
This salad is fresh and full of crunchy ramen, sweet mandarins, and
crisp cabbage. It's our favorite salad to bring along to any potluck,
and what we make when we need an easy lunch. Of all our chicken
salad recipes, this is at the top of our list.
When it comes to the noodles, buy the cheap, dried stuff—not the
fresh noodles that come refrigerated. Broken up, the crunchy, wavy
noodles act as croutons. The almonds can be easily swapped for
cashews or roasted peanuts. Leftover rotisserie chicken works
wonderfully for this recipe, but if you have chicken breasts on hand,
follow our easy guide to poaching chicken.

Start to End: 20 minutes

Servings: 8

Ingredients
For The Salad:
2 cup shredded chicken
½ cup jarred mandarin oranges, drained
3 cup shredded lettuce
½ cup shredded carrot
¼ cup sliced almonds
2 cup shredded red cabbage
1 instant ramen packet, crushed (flavor packet discarded)
1/3 cup sliced green onions
For The Dressing:
2 tablespoons honey
3 tablespoons rice wine vinegar
1/4 cup vegetable oil
1 tablespoon sesame oil
1 tablespoon hoisin sauce
2 tablespoons soy sauce
 1 teaspoon minced ginger
1 clove garlic, minced

How to Make

1. Make salad: In a large bowl, toss together lettuce, red

cabbage, chicken, mandarin oranges, crushed ramen
noodles, carrots, green onions, and sliced almonds.
2. Make dressing: In a small bowl, whisk together vinegar,
honey, sesame oil, hoisin sauce, soy sauce, ginger, and
garlic. Slowly drizzle in vegetable oil, whisking constantly
until emulsified.
3. Before serving, drizzle dressing over salad and toss to
combine.
 Copycat Olive Garden Salad Dressing
This Copycat Olive Garden Salad Dressing brings that smooth and
zesty flavor home to toss into your favorite green salad. It’s simple
and quick to make with nearly universal appeal! Who doesn’t like the
fresh, light salad that Olive Garden. Who doesn’t like the fresh, light
salad that Olive Garden is famous for? Its Caesar-Italian flavor is
totally guiltless and light. Even so, most of us are too full to eat once
our main dish arrives because we filled up on salad and bread sticks
—it happens to the best of us. Now, you can whip up that same Olive
Garden dressing at home.
This copycat dressing calls for ingredients you probably have on
hand already. Using mayonnaise for a little bit of creamy richness,
this dressing rounds out with lemon juice, red wine vinegar,
parmesan and other spices. Remember to serve this up the next
time you feel like making an Italian dinner. Everything you need to
copy the whole salad can be found in the recipe too.

Start to End: 5 minutes

Servings: 4

Ingredients
Juice of 1 lemon
1/2 cup extra-virgin olive oil
kosher salt
1/4 cup mayonnaise
1 tablespoon freshly grated Pecorino Romano or
Parmesan
1 clove garlic, minced
1 packet Italian seasoning

How to Make
1. In a small bowl, whisk together ingredients and season
with salt.
Chart House Blue Cheese Salad Dressing Copycat
One of the benefits of making homemade salad dressings is that you
get to control the ingredients, as well as the quality of what goes into
your salad dressing. You can make a rich and tangy blue cheese
dressing at home. This recipe tastes so similar to the Chart House
dressing that no one will know the difference. Blue cheese dressing
is great for salads, wings, and as a dip. It’s especially delicious on a
classic wedge salad. Homemade is so much better than store-
bought because it is made with simple ingredients.

Start to End: 10minute

Servings: 3

Ingredients
¼ cup white wine vinegar
½ teaspoon ground mustard
4 ounces crumbled blue cheese
1 garlic clove, crushed
½ teaspoon salt
1 cup sour cream
¼ cup minced fresh parsley
¼ teaspoon pepper
2 cups mayonnaise

How to Make

1. Place all the ingredients in a blender; cover and process

until smooth. Store in the refrigerator.
 Café Rio Cilantro Salad Dressing Copycat
This Cilantro Salad Dressing is a fresh and zesty dressing for all
kinds of salads. The perfect Cafe Rio and Costa Vida copycat recipe!
The flavor of this Salad is amazing! It’s made 958 times better. The
cilantro and lime add so much bright freshness and the jalapeno
adds a hint of heat that really elevates.

Start to End: 10minutes

Servings: 2

Ingredients
¼ cup fat-free mayonnaise
¼ cup buttermilk
¼ teaspoon salt
½ cup fresh cilantro leaves
¼ teaspoon garlic powder
3 to 6 drops hot pepper sauce
1/8 teaspoon sugar

How to Make

1. Place all ingredients in a blender; cover and process until

blended. Refrigerate, covered, until serving.
Houston Creamy Buttermilk Salad Dressing
Copycat
Houston’s is known for their high quality, and service that is par to
none. They serve a delicious salad, and here is one of our most
requested recipes. Our version of their buttermilk garlic dressing is
easy to make, and everyone will wonder if you got some of this salad
dressing to go. Try our take on their buttermilk garlic salad dressing.
Houston’s is a wonderful restaurant. If you have never been there
everything is made fresh, and it’s made there fresh every day. It is
the kind of restaurant you go to when you want to have a really nice
meal. It’s not the restaurant you go when you want to have a quick
meal. It is a place of celebrations, and when you want to treat
someone. Their salad dressing is heavenly. Houston’s Buttermilk
Garlic Salad Dressing tastes amazing, there is a touch of spice to it,
and of course just the right amount of garlic. I know that when you try
this salad dressing you aren’t going to buy a bottle of salad dressing
again.

Start to End: 10minutes

Servings: 4

Ingredients
2 cups Daisy 2% cottage cheese
Salad greens and vegetables of your choice
1 envelope ranch salad dressing mix
3/4 cup buttermilk

How to Make

1. In a blender, combine the buttermilk, cottage cheese and

salad dressing mix; cover and process for 20 seconds or
 until smooth.
2. Pour into a small pitcher or bowl. Cover and refrigerate
for 1 hour. Stir before serving with salad.
Copycat Panera Strawberry Salad with Poppy Seed
Dressing
A copycat version of Panera’s salad is such a breeze to make a
home! This salad has chicken, a mix of pineapple, strawberries,
blueberries, and oranges with poppyseed dressing. All the colors of
the rainbow. My favorite salad to get at Panera is their Strawberry
Chicken Poppyseed Salad. This salad is not on their menu all year
long and it comes back around Springtime. By the time it comes
back everyone is so giddy about it they rush to Panera just to have
this salad, but it is so dang easy to make at home!
In the Spring and Summer, I always like to cook up some chicken on
the grill. Grilled chicken just tastes so much better to me. I set my
grill to medium-high heat which is around 400 to 450 degrees. Each
side of the chicken gets cooked for 5 minutes and then I flip it and
cook it for another 5 minutes. If you’re a beginner on the grill start
with chicken breasts. You can see the sides of the chicken start to
cook up and usually when it’s halfway cooked that is when I flip it.
For my salad, the whole thing is only 1 smart point including the
dressing recipe listed below. Weigh out 3 oz on a food scale.
Get a bag of Romaine salad already chopped up for you. Romaine is
kind of getting a bad rap right now because it can make you sick.
Spinach is a good substitute. This salad is loaded with fruits 4 fruits:
Mandarin Oranges, Pineapple, Strawberries, and Blueberries.
Panera also adds walnuts to the top of the salad but I didn’t have
any this time. For the dressing…. You can go ahead and make your
dressing or just use the store-bought kind. At Wal-Mart, you can find
Skinny Girl dressings next to the other salad dressings in the store. 2
tablespoons of Skinny Girl poppyseed dressing is 0 points. Another
brand I really love is Breanna’s but 2 tablespoons of their poppyseed
dressing is 6 smart points and that would kind of defeat the purpose
of this whole entire salad being so LOW in points.

Start to End: 30minutes

Servings: 10

Ingredients
1 bunch romaine, torn (about 8 cups)
¼ cup sugar
2 cups halved fresh strawberries
1 small onion, halved and thinly sliced
1/3 cup slivered almonds
DRESSING:
¼ cup mayonnaise
1 tablespoon sour cream
1 tablespoon 2% milk
1-1/2 teaspoons poppy seeds
2 tablespoons sugar
2-1/4 teaspoons cider vinegar

How to Make

1. Place sugar in a small heavy skillet; cook and stir over

medium-low heat until melted and caramel-colored, about
10 minutes. Stir in almonds until coated. Spread on foil to
cool.
2. Place romaine, onion and strawberries in a large bowl.
Whisk together dressing ingredients; toss with salad.
Break candied almonds into pieces; sprinkle over salad.
Serve immediately.
Copycat Fresh Basil Salad Dressing
This basil vinaigrette developed out of that recipe. I was also
dreaming up a pasta salad recipe (that will be coming in the future)
and needed the perfect bright and fresh salad dressing to
complement the salad ingredients. This dressing comes together in 5
minutes and will store great in the fridge for up to 5 or 6 days. One of
the keys to healthy eating is to keep it interesting and flavorful so you
don’t get bored. This lemon basil vinaigrette will add flavor to any
number of things you choose to put it on.

Start to End: 15minutes

Servings: 2

Ingredients
1 cup sour cream
1 green onion, cut into large pieces
1 cup packed fresh basil leaves
1 cup mayonnaise
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 garlic clove, peeled and halved
1/4 cup lemon juice

How to Make

1. Place the basil, onion and garlic in a food processor.

Cover and process until finely chopped. Add the
remaining ingredients; cover and process until blended.
Cover and refrigerate until serving.
 1.
Copycat Fast Honey-Mustard Salad Dressing
You can never get enough of Outback Steakhouse Honey Mustard
Sauce. This popular sauce is terrific on a salad dressing, perfect for
dipping chicken tenders into or marinating pork and chicken with
before they hit the barbecue grill.
Despite its name and accent, Outback Steakhouse is an American
invention. As an Australian themed, American style, chain of casual
dining restaurants, Outback Steakhouse operates over 1000
locations throughout the world. Four friends founded the first
restaurant in 1988, Tampa, Florida, where it is still headquartered
today.
Outback Steakhouse Honey Mustard Sauce uses only three
ingredients, but you cannot use substitutions if you want to achieve
the authentic taste and texture.
The original, Grey-Poupon mustard, named after the two men who
combined their mustard-making businesses to form one company in
1866, did indeed start out as French mustard. Today though, the
mustard is owned and manufactured by an American company and
made with Canadian-grown mustard seeds.
Although Miracle Whip is a fine substitute for mayonnaise in almost
any recipe, it won’t work here. Miracle Whip is a combination of
mayonnaise and other ingredients; because it doesn’t have enough
egg in it like real mayonnaise does, it will separate when you add the
honey, which is quite dense.

Start to End: 10 minutes

Servings: 1

Ingredients
1/4 cup cider vinegar
 3 tablespoons honey
1/2 cup canola oil
2 tablespoons Dijon mustard

How to Make

In a small bowl, combine honey and mustard. Add vinegar; whisk

until blended. Gradually whisk in oil. Store in an airtight container in
the refrigerator.
 Copycat Wendy’s Apple Pomegranate Salad
Wendy’s is known for their fresh burgers, chili, and many other great
menu items. Here is my version of Wendy’s Apple Pecan Salad with
chicken, cranberries, and blue cheese. This fresh salad from
Wendy’s is easy to duplicate at home. This is a wonderful salad to
serve at home when you prepare this one yourself. You can even
take a couple of extra steps to make this salad taste just a little bit
better when you make it yourself in your own kitchen.
What I really love about cooking from home is you can tailor your
recipes for the way you eat. I like to use organic meats and
vegetables when I can. Wendy’s Apple Pecan Salad is the perfect
salad to do this.
You can buy organic meats and fruits at many stores, heck, even
Walmart sells organic items now. You could use packaged salad for
this recipe, or you can save some money by buying romaine and
washing it yourself, and cutting it. Romaine lettuce is very easy to
work with, so it is easy to do. Some ways you can enhance the
salad, you can toast the pecans in a skillet until they become
fragrant. This will really help the flavor come through. I also like to
use a nice quality of blue cheese to make this salad simply delicious.
You can also chill the bowls you are going to serve in to add a little
extra touch.

Start to End: 20 minutes

Servings: 8

Ingredients
½ cup chopped pecans or walnuts, toasted
¼ cup white wine vinegar
2 tablespoons sugar
1 bunch romaine, torn (about 8 cups)
1/2 cup pomegranate seeds
1 large Granny Smith apple, chopped
 ½ cup shredded Parmesan cheese
¼ teaspoon salt
1 tablespoon lemon juice
¼ cup olive oil

How to Make

1. In a large bowl, combine romaine, pomegranate seeds,

pecans and cheese. Toss apple with lemon juice and add
to salad.
2. In a small bowl, whisk remaining ingredients until
blended. Drizzle over salad; toss to coat. Serve
immediately.
 Copycat Chili’s Santa Fe Chicken Salad
The Chili’s Santa Fe Chicken Salad is a cilantro based salad
dressing used in the Santa Fe Chicken Salad, you can recreate this
famous salad dressing at home. So, if you’ve had the Santa Fe
Salad at the Cheesecake Factory and wished you could make the
dressing at home, this copycat salad dressing recipe is for you. This
is another homemade, fresh-tasting, salad dressing to add to your
salad dressing repertoire. Ginger, lots of cilantro, lime juice, and a
hint of cumin makes for a zesty dressing for southwest-style salads.
This dressing will definitely be a new favorite of yours.

Start to End: 3 hours 10 minutes

Servings: 6

Ingredients
1/2 teaspoon each white pepper, ground chipotle pepper
and paprika
1/4 teaspoon dried oregano
1 cup chicken broth
Optional toppings: Sliced avocado, shredded cheddar
cheese, chopped tomato, sliced green onions and ranch
salad dressing
1 teaspoon each ground cumin, seasoned salt and
pepper
9 cups torn romaine
3 teaspoons chili powder
1/4 teaspoon crushed red pepper flakes
1-1/2 pounds boneless skinless chicken breasts

How to Make
1. Mix seasonings; rub over chicken. Place in a 3-qt. slow
cooker. Add broth. Cook, covered, on low 3-4 hours or
until chicken is tender.
2. Remove chicken; cool slightly. Shred with 2 forks. Serve
over romaine; top as desired.
 Panera Bread’s Green Goddess Cobb Salad with
Chicken Copycat
Panera Bread Green Goddess Cobb Salad is a salad that so many
people love. This salad is perfect for low carb and keto diets (just
eliminate the pickled onions). Best of all the Panera Bread Green
Goddess Cobb Salad doesn’t taste like you are on a diet. All of their
ingredients are fresh like crisp greens and vine-ripened tomatoes.
Panera creates flavorful salad combinations that are not only unique
but also delicious. And, all of Panera’s salad ingredients have no
artificial colors, flavors, preservatives, or sweeteners. At Panera, the
Green Goddess Salad has seen many variations as each chef has
added his or her own special touch to the original. If you go to
Panera, your Green Goddess Cobb Salad will have a base of fresh
mixed greens and tomato wedges. Some thin slices of pickled red
onions add some sweet tanginess. Then everything is tossed
together with chopped bacon, avocado, and a hard-boiled egg. And
then, of course, the famous Green Goddess dressing, which is made
fresh every day. You can choose to add chicken raised without
antibiotics.

Start to End: 1 hour 5 minutes

Servings: 10

Ingredients
1 teaspoon minced fresh parsley
1 package (6 ounces) falafel mix
1/4 cup 2% milk
1 medium ripe avocado, peeled and finely chopped
1/2 cup pitted Greek olives, finely chopped
2 medium tomatoes, seeded and finely chopped
1/2 cup sour cream or plain yogurt
3/4 cup crumbled feta cheese
8 bacon strips, cooked and crumbled
 1/4 cup chopped seeded peeled cucumber
1/4 teaspoon salt
4 cups torn romaine
4 cups fresh baby spinach
3 hard-boiled large eggs, chopped

How to Make

1. Prepare and cook falafel according to package directions.

When cool enough to handle, crumble or coarsely chop
falafel.
2. In a small bowl, mix sour cream, cucumber, milk, parsley
and salt. In a large bowl, combine romaine and spinach;
transfer to a platter. Arrange crumbled falafel and
remaining ingredients over greens. Drizzle with dressing.
 Cheesecake Factory’s Beets With Goat Cheese
Salad Copycat

Start to End: 1 hour 15 minutes

Servings: 12

Ingredients
4 cups torn mixed salad green
2 tablespoons orange juice
1 tablespoon white wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium navel oranges, peeled and sectioned
4 ounces crumbled goat cheese
1/2 cup chopped walnuts, toasted
2 teaspoons honey
1 teaspoon Dijon mustard
3 tablespoons olive oil
3 tablespoons minced fresh tarragon, divided
1 package (6 ounces) fresh baby spinach

How to Make

1. Preheat oven to 425°. Scrub beets and trim tops to 1 in.

Wrap in foil; place on a baking sheet. Bake 50-60 minutes
or until tender. Remove foil; cool completely. Peel beets
and cut into wedges.
2. In a small bowl, whisk oil, orange zest, orange juice,
vinegar, honey, mustard, salt and pepper until blended;
stir in 1 tablespoon tarragon. In a large bowl, combine
spinach, salad greens and remaining tarragon. Drizzle
with vinaigrette and toss gently to coat.
3. Transfer to a platter or divide among 12 salad plates. Top
with orange sections and beets; sprinkle with cheese and
walnuts. Serve immediately.
 Chipotle’s Steak Salad Copycat

Start to End: 30 minutes

Servings: 5

Ingredients
1/4 teaspoon salt
1 beef flank steak (1 pound)
2 medium ears sweet corn, husked
1/4 teaspoon pepper
2 tablespoons olive oil
DRESSING:
1 teaspoon garlic powder
2 tablespoons olive oil
1 teaspoon Dijon mustard
2 tablespoons balsamic vinegar
1 teaspoon capers, drained
SALAD:
1 large tomato, chopped
1 package (5 ounces) spring mix salad greens
1/4 cup minced fresh parsley
1/4 cup shredded Parmesan cheese
4 slices red onion, separated into rings

How to Make

1. In a pot of boiling water, cook corn, uncovered, until

tender, 3-5 minutes. Remove; cool slightly. Cut corn from
cobs.
2. Sprinkle steak with salt and pepper. In a large skillet, heat
2 tablespoons oil over medium heat. Add steak; cook until
a thermometer reads 135° for medium-rare, 6- 8 minutes
per side. Remove from heat; let stand 5 minutes.
3. In a small bowl, whisk together dressing ingredients.
Thinly slice steak across the grain. Place greens, tomato,
onion, parsley, corn and steak in a large bowl; toss with
dressing. Sprinkle with cheese.
 McAlister’s Deli Harvest Chicken Salad Copycat

Start to End: 15 minutes

Servings: 4

Ingredients
1/4 teaspoon ground ginger
1/4 teaspoon ground mustard
1/3 cup mayonnaise
1/3 cup sunflower kernels
4 croissants, split
Lettuce leaves, optional
1/3 cup mandarin oranges
1/3 cup diced apple
Dash salt
1-1/2 cups diced cooked chicken
2 green onions, finely chopped

How to Make

1. In a small bowl, mix mayonnaise, ginger, mustard and

salt. Stir in chicken, apple, sunflower kernels and green
onions. Gently fold in mandarin oranges. Serve on
croissants with lettuce if desired.
 Texas Roadhouse’s Roadhouse House Salad
Copycat

Start to End: 15 minutes

Servings: 6

Ingredients
2 cups grape tomatoes, halved
3/4 cup coleslaw salad dressing
3/4 cup shredded cheddar cheese
1 package (12 ounces) iceberg lettuce blend
12 bacon strips, cooked and crumbled

How to Make

In a large bowl, combine lettuce blend and tomatoes. Drizzle with

dressing; sprinkle with cheese and bacon.
 Culver’s Cole Slaw

Start to End: 10 minutes

Servings: 6

Ingredients
1 package (14 ounces) coleslaw mix
1/4 cup sugar
3/4 teaspoon seasoned salt
1/3 cup sour cream
1/4 teaspoon celery salt
3/4 cup mayonnaise
1/2 teaspoon ground mustard

How to Make

1. Place coleslaw mix in a large bowl. In a small bowl,

combine the remaining ingredients; stir until blended.
Pour over coleslaw mix and toss to coat. Refrigerate until
serving.
 Chick-fil-A’s Cobb Salad

Start to End: 25 minutes

Servings: 4

Ingredients
1 to 2 teaspoons cold water
2 tablespoons reduced-fat ranch salad dressing
1/4 cup fat-free plain Greek yogurt
SALAD:
3 cups chopped lettuce
3 cups coleslaw mix
1 cup cubed cooked chicken breast
1 small ripe avocado, peeled and cubed
4 turkey bacon strips, chopped and cooked
2 green onions, chopped
1 can (15 ounces) garbanzo beans or chickpeas, rinsed
and drained
1 large apple, chopped
1/2 cup crumbled reduced-fat feta or blue cheese

How to Make

1. Mix yogurt and dressing; thin with water as desired. Toss

coleslaw mix with lettuce; divide among four plates.
2. Arrange remaining ingredients in rows over top. Drizzle
with yogurt mixture.
 Applebee’s Oriental Chicken Salad Copycat

Start to End: 25 minutes

Servings: 4

Ingredients
3 tablespoons honey
4 frozen breaded chicken tenders (about 8 ounces)
1/4 teaspoon sesame oil
1/3 cup sliced almonds, toasted
1 package (14 ounces) coleslaw mix
1/3 cup mayonnaise
1/4 cup crispy chow mein noodles
2 tablespoons rice vinegar
1-1/2 teaspoons Dijon mustard
1 package (10 ounces) hearts of romaine salad mix

How to Make

1. Cook chicken tenders according to package directions.

Meanwhile, whisk together mayonnaise, honey, vinegar,
mustard and sesame oil.
2. To serve, place romaine and coleslaw mixes in a large
bowl; toss with dressing. Divide among four plates. Cut
chicken into bite-sized pieces; place over salads. Sprinkle
with noodles and almonds.
SOUPS AND CHILI
 Copycat Wendy's Chili
Wendy's Chili can’t be beat as one of people’s favorite restaurant
dish. Every day, Wendy's keeps the classic dish fresh and you can
also do the same. Just like they do, you can make your favorite
Wendy's Chili Recipe. Tomato juice really enhances this chili's flavor,
so as the chili powder, though you might want to start with a little less
chili powder. Now, Wendy's chili is said to be made from grilled
hamburger patties that didn't make it into their burgers. You don't
start with the hamburger patties but with the fresh ground beef. I
think starting this way is easier when you're making your own chili.
Before making your chili, I recommend you brown the beef very
thoroughly. You can start with about 2 pounds of ground meat if
you're a die-hard Wendy's Chili fan, fry it up as hamburgers, but you
have to cook them until they're done very well. This chili recipes
contains lots of fresh ingredients and you can bring this recipe
together in no time at all. This recipe contains onions, celery, green
bell pepper, two types of beans, beef, and seasoning with chili.
When you make a delicious bowl of the incredible chili from scratch,
you won't be disappointed. As mentioned in the recipe it is important
to cook this chili for the whole time. The flavors are mellow and the
cooking time varies.

Start to End: 1 hour 10 minutes

Servings: 6

Ingredients
1 28-ounce can crushed tomatoes
1 ½ lb. ground beef
2 teaspoons ground cumin
1 15-ounce can kidney beans, with liquid
Shredded cheddar, for serving
1 medium green bell pepper, chopped
Freshly ground black pepper
 Kosher salt
1 15-ounce can pinto beans, with liquid
2 tablespoons extra-virgin olive oil
Green onions, sliced, for serving
1 tablespoon tomato paste
3 tablespoons chili powder
2 stalks celery, chopped
1 medium onion, chopped
1 teaspoon garlic powder

How to Make

1. Heat oil in a large saucepan over medium heat. Add

onion, celery, pepper and cook for about 5 minutes, until
softened.
2. Add the tomato paste, stirring continuously for about 2
more minutes until it becomes darker in color.
3. Add the ground beef and cook for about 6 minutes,
breaking meat with a wooden spoon, until it is no longer
pink. Drain fat, and heat up again.
4. Add the chili, garlic and cumin, and season kindly with
salt and pepper. Pour in crushed tomatoes, then fill the
can with water while swirling to capture any remaining
tomatoes, then, add to the pot. Add the beans and their
liquid, and stir to mix. Bring chili to a boil, and then reduce
heat to low and allow to simmer for around 40 minutes
until the flavors meld and liquid are reduced slightly. Taste
seasonings and change if desired.
5. Serve the Chili and top it with green onions and cheddar.
 Panera Bread Autumn Squash Soup Copycat
Panera Bread is known for a menu that changes seasonally. During
the fall their Autumn Squash Soup can’t be missed. This unique
soup is a cornucopia of flavors. This soup combines butternut
squash, pumpkin, vegetable broth, apple juice, cinnamon, and curry
powder. You will love this combination of flavors. Panera has a cult
following around their soups and especially their autumn squash
soup. Our copycat version has butternut squash, pumpkin, carrots,
and shallots for a sweet and fully fall flavor. Topped with spiced
pepitas this soup is great as an appetizer or filling enough to be the
main course.

Start to End: 1 hour

Servings: 6

Ingredients
1 (2-lb.) butternut squash, peeled, and seeded, and cut
into 1" cubes
2 medium carrots, peeled and chopped
2 large shallots, chopped
Freshly ground black pepper
1 tbsp. packed brown sugar
1 tsp. curry powder
2 tsp. ground ginger
2 cloves garlic, minced
1 c. water
2 tbsp. cream cheese, softened
1/2 tsp. chili powder
2 tbsp. extra-virgin olive oil
4 c. low-sodium vegetable broth
1 c. apple juice
1/2 c. pumpkin puree
Heavy cream (optional)
 FOR THE TOPPING
1 tbsp. extra-virgin olive oil
1/2 c. pepitas
Kosher salt

How to Make

1. FOR THE SOUP

2. In a large pot over medium heat, heat oil. Add squash,
carrots, and shallots and season with salt and pepper.
Cook, stirring occasionally, until beginning to soften,
about 5 minutes. Stir in garlic, sugar, ginger, and curry
powder, and cook until vegetables are beginning to
caramelize, about 2 minutes more.
3. Pour over broth, apple juice, and water. Bring to a boil,
then reduce to a simmer and cook until vegetables are
soft, about 10 minutes.
4. Meanwhile, in a small bowl, whisk together pumpkin
puree and cream cheese until incorporated.
5. Pour pumpkin mixture into pot and stir to combine.
6. Using an immersion blender, puree soup until smooth.
Season with salt and pepper and stir in desired amount of
heavy cream, if using. Serve soup topped with pepitas.
7. FOR THE TOPPING
8. Preheat oven to 350°. On a medium baking sheet, toss
pepitas with oil and chili powder and season with salt.
9. Bake, shaking the pan halfway through, until pepitas are
crunchy and golden, about 10 minutes.
10. Let cool completely.
 Copycat Olive Garden Pasta e Fagioli
Olive Garden Pasta E Fagioli can make this classic soup at home
with our recipe. Filled with ground meat, pasta, beans, carrots, and
so much more, Olive Garden Pasta e Fagioli is easy to make and
makes a perfect dish to bring to work for lunch, or even for a light
dinner. This is a wonderful and hearty soup, perfect for a cold day.
You could serve this with your favorite salad topped with Olive
Garden Salad Dressing. A hearty sandwich also goes well with this
soup. When you go to the Olive Garden you have a first important
choice to make, are you a soup or salad kind of person. Olive
Garden serves up three delicious bowls of soup. You can get the
Chicken Gnocchi Soup, Zuppa Toscana, or finally this Pasta E
Fagoili. All three of these soups are excellent. This one is hearty, and
perfect for enjoying with a large crowd. This soup abounds with
different types of beans, pasta, fresh onions, fresh celery, and fresh
carrots. You will be surprised at how easy you can put this soup
together. For this soup, we are using canned beans to help cut
down on the cooking time.
This recipe makes a very large amount of soup. It’s perfect for a
large crowd. This is one of those recipes that tastes even better the
second day, you are bound to fall in love when your version of the
Olive Garden Pasta E Fagioli when you make it at home.

Start to End: 40 minutes

Servings: 24

Ingredients
6 cans (14-1/2 ounces each) beef broth
1-1/2 teaspoons hot pepper sauce
2 jars (26 ounces each) spaghetti sauce
2-1/2 teaspoons pepper
3 medium carrots, sliced
1 can (16 ounces) kidney beans, rinsed and drained
 3 large onions, chopped
8 celery ribs, diced
2 pounds ground beef
8 ounces uncooked medium pasta shells
5 teaspoons minced fresh parsley
2 cans (28 ounces each) diced tomatoes, undrained
1 can (15 ounces) cannellini beans, rinsed and drained
3 teaspoons minced fresh oregano or 1 teaspoon dried
oregano

How to Make

1. In a large stockpot, cook beef over medium heat until no

longer pink; drain. Add broth, tomatoes, spaghetti sauce,
onions, celery, carrots, beans, oregano, pepper and
pepper sauce.
2. Bring to a boil. Reduce heat; simmer, covered, 30
minutes. Add pasta and parsley; simmer, covered, until
pasta is tender, 10-14 minutes.
 Copycat Macaroni Grill ™ Pasta Milano Soup

Start to End: 20 minutes

Servings: 5

Ingredients
1 clove garlic, minced
2 tablespoons Gold Medal™ all-purpose flour
2 tablespoons butter
2 (16 oz) jars Alfredo sauce
¼ cup heavy cream (optional, for extra creaminess)
2 cups cooked bow-tie pasta
2 (4 oz) cans sliced mushrooms, drained
2 tablespoons chopped fresh parsley salt and pepper to
taste
1 small yellow onion, diced
½ cup oil packed sun-dried tomatoes, chopped
1 cup whole milk
1 (14.5 oz) can Muir Glen™ organic fire roasted tomatoes
2 cups Progresso™ chicken broth
2 cups pre-cooked grilled chicken strips, cut into bite-
sized pieces SAVE $

How to Make

1. Melt the butter over medium to high heat in a Dutch oven

or stock pot, and cook the onions and garlic until soft and
translucent for around 5 minutes.
2. Attach the rice, and mix to blend.
3. Add the broth, Alfredo sauce, butter, and heavy cream (if
used) and mix to blend. Boost the heat and bring it to a
 boil, stirring frequently until the sauce has thickened
slightly.
4. Connect the grilled chicken, sun-dried tomatoes,
tomatoes roasted with heat, and mushrooms. Stir to
combine. Return to a boil, stir periodically, rising the heat
to medium-low and simmer, covered for 15 minutes.
5. Attach the bow-tie pasta and the parsley. Stir to mix for
another 2 minutes, and simmer. Season with salt and
pepper.
 Panera Creamy Chicken & Rice Soup Copycat
Soup season eventually made up the decision to come here. In the
last few months of 2015, I wasn't sure if indulging in a delicious bowl
of hot soup would ever be acceptable. I mean the weather was a bit
confused and we thought we skipped the whole winter and went
straight to late spring. It's nothing to worry about now, and I'm
certainly not at this second. Now it's pure cold here!
If you've never had soups from Panera Bread, you're seriously
missing out. They have so fine soups and are generally oh-so-
creamy and soothing. I love their soup of chicken and wild rice, and
broccoli and cheese soup. My hubby now enjoys their tomato soup
which I haven't yet experienced.

Start to End: 30 minutes

Servings: 1

Ingredients
1 onion, chopped
2 large carrots, sliced into rounds
3 tbsp. butter
kosher salt
1 c. wild rice
Freshly ground black pepper
4 c. low-sodium chicken broth
3 cloves garlic, minced
1 c. heavy cream
1 lb. boneless skinless chicken breasts
2 stalks celery, thinly sliced
1 tbsp. fresh thyme leaves, plus more for garnish
3 tbsp. all-purpose flour

How to Make
1. Melt butter in a big kettle, or Dutch oven. Stir in onion,
carrots, and celery. Cook, stirring, for 6 minutes, until
vegetables are tender and liquid has evaporated. Attach
the chicken and cook for 10 minutes until crispy, then
attach thyme and garlic and stir 1 minute until fragrant.
Season with salt and pepper.
2. Add flour and whisk, for 1 minute, until golden. Pour over
chicken broth and milk, and add salt and pepper to
season. Add rice and fry until rice is soft and chicken is
cooked through.
 Olive Garden Zuppa Toscana Soup Copycat

Start to End: 45 minutes

Servings: 4

Ingredients
1 large onion, chopped
3 cloves garlic, minced
Freshly ground black pepper
1 lb. Hot Italian sausage, casings removed
1/4 freshly grated Parmesan, for serving
3/4 c. heavy cream
kosher salt
4 slices cooked bacon, chopped
6 c. low-sodium chicken broth
4 large russet potatoes, diced
1 bunch curly kale, leaves stripped and chopped

How to Make

1. Cook sausage in a large pot over medium heat, breaking

up with the back of a wooden spoon, 5 to 7 minutes, until
browned and no longer white. Move to drain board.
2. Add onion to pot and let cook for 5 minutes until smooth,
then add garlic and cook for 1 minute more until fragrant.
Season with pepper and salt. Add chicken broth and
potatoes and cook for 23 to 25 minutes, until the potatoes
are tender.
3. Add the kale and let cook until the leaves are tender and
bright green for 3 minutes, then mix in heavy cream,
sausage and bacon and cook for another 5 minutes.
4. Season with the seasoning, garnish and serve with Parm.
 Copycat Panera Bread Broccoli Cheddar Soup
Panera's cheddar broccoli soup is a favorite of so many of us. This
rich, cheddar broccoli soup is great for a hearty lunch time. Only take
frozen broccoli, fresh carrots, and two types of cheese to make this
soup.

Start to End: 45minutes

Servings: 6

Ingredients
1/2 cup chopped onion
1/2 teaspoon salt
2 cups half-and-half cream
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
2 bay leaves
2 garlic cloves, minced
1/4 cup butter, cubed
4 cups fresh broccoli florets (about 8 ounces)
3 cups chicken stock
6 small round bread loaves (about 8 ounces each),
optional
1 large carrot, finely chopped
1/4 cup cornstarch
1/4 cup water or additional chicken stock
2-1/2 cups shredded cheddar cheese
Optional toppings: Crumbled cooked bacon, additional
shredded cheddar cheese, ground nutmeg and pepper

How to Make
1. Within 6-qt. Stockpot, heat butter over medium heat;
saute onion and garlic for 6-8 minutes until tender. Bring
to a boil the broccoli, carrot, stock, cream and
seasonings. Simmer uncovered, for 10-12 minutes, until
the vegetables are tender.
2. Mix the cornstarch and the water together until smooth;
stir in the broth. Carry to a boil, stirring occasionally; cook
for 1-2 minutes and stir until thickened. Remove
vegetation from the sea. Stir in cheese until the cheese is
melted.
3. Cut a slice off the top of each loaf of bread while using
bread bowls; hollow the bottoms out, leaving 1/4-in .-
thick shells (save bread removed for another use). Just
before serving fill up with soup.
4. Serve soup with toppings if desired.
 Chicken & Dumplings Soup from Cracker Barrel
Copycat

Start to End: 1 hour 35 minutes

Servings: 8

Ingredients
1/2 teaspoon salt
1 broiler/fryer chicken (about 3 pounds), cut up
2 celery ribs, chopped
2 bay leaves
1 large onion, chopped
3/4 cup all-purpose flour, divided
3 garlic cloves, minced
2 tablespoons canola oil
1/2 cup white wine or apple cider
6 cups chicken stock
1/2 teaspoon freshly ground pepper
2 medium carrots, chopped
2 teaspoons sugar
5 whole peppercorns
DUMPLINGS:
2 teaspoons baking powder
1-1/3 cups all-purpose flour
3/4 teaspoon salt
1 tablespoon butter, melted
2/3 cup 2% milk
SOUP:
2 teaspoons minced fresh thyme
Additional salt and pepper to taste
2 teaspoons minced fresh parsley
1/2 cup heavy whipping cream
 How to Make

1. Blend 1/2 cup rice, salt and pepper in a shallow bowl.

Add one piece of chicken at a time and toss to coat;
shake off excess. Within 6-qt. Heat the oil over medium to
high heat, stockpot. Brown chicken all sides in batches;
remove from pan.
2. In the same pan, add the onion, carrots and celery; cook
and stir for 6-8 minutes or until the onion is tender. Add
garlic; stir and cook for 1 minute. Add 1/4 cup flour until
mixed. Gradually add in stock, continuously stirring. Stir
in wine, sugar, leaves from the bay and peppercorns.
Return the chicken to saucepan; bring it to a boil. Reduce
heat; cook, cover, for 20-25 minutes, or until juices from
chicken run clear.
3. For dumplings, whisk flour, baking powder and salt in a
cup. Whisk the milk and the melted butter in another bowl
until combined. Add mixture to flour; stir until moistened
(do not overmix). Drop onto a parchment-lined baking
sheet by rounded tablespoonful; set aside.
4. Remove the chicken from stockpot; slightly cool off.
Dispose of bay leaves and skim soup fat. Remove from
the chicken skin and bones, and discard. Use 2 forks,
slice meat coarsely into 1- to 1-1/2-in. Pieces; get back to
broth. Cook on warm, sealed, until the mixture reaches a
simmer.
5. Drop the dumplings on top of the soup to simmer, a few
at a time. Reduce heat to low; cook, cover, for 15-18
minutes or until clean comes out a toothpick inserted in
the center of the dumplings (do not lift the cover while
simmering). Stir gently in cream, parsley and thyme.
Season with salt and pepper to taste.
 Culvers Wisconsin Cheese Soup Copycat

Start to End: 30 minutes

Servings: 8

Ingredients
1/2 cup chopped celery
5 bacon strips, diced
2 cups whole milk
2 tablespoons sherry, optional
3 cups cubed process cheese (Velveeta)
1/2 cup grated carrots
1/4 cup all-purpose flour
Minced fresh parsley
1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 teaspoon coarsely ground pepper
4 cups reduced-sodium chicken broth
1/2 cup sliced pimiento-stuffed olives

How to Make

1. Cook the bacon in a Dutch oven over medium heat until it

is crisp. Drop to the paper towels to drain using a slotted
spoon. Saute the celery, onion and green pepper into the
drippings until tender.
2. Incorporate flour and pepper until blended; add broth and
milk slowly. Bring to a boil; add 1-2 minutes or until
thickened, cook and stir.
3. Add the cheese, olives, carrots, and sherry if desired;
cook and stir until the cheese melts. Sprinkle with parsley
and bacon for serving.
 The Corner Bakery Mom's Chicken Noodle Soup
Copycat

Start to End: 1 hour

Servings: 10

Ingredients
2-1/2 pounds bone-in chicken thighs
1/2 teaspoon salt
1-1/4 teaspoons pepper, divided
1 garlic clove, minced
2 bay leaves
1 tablespoon lemon juice
1 teaspoon minced fresh thyme or 1/4 teaspoon dried
thyme
4 celery ribs, chopped
1 tablespoon chopped fresh parsley
4 medium carrots, chopped
1 tablespoon canola oil
1 large onion, chopped
10 cups chicken broth
3 cups uncooked kluski or other egg noodles (about 8
ounces)

How to Make

1. Pat chicken dry with towels made from paper; sprinkle

with 1/2 teaspoon pepper and salt. Within 6-qt. Heat the
oil over medium to high heat, stockpot. Attach the chicken
in lots, skin side down; cook for 3-4 minutes until deep
golden brown. Remove chicken from saucepan; cut skin
 and discard it. Droppings are removed, 2 table spoons
reserved.
2. Attach the onion to the drippings; cook over medium-high
heat for 4-5 minutes, until tender. Add garlic, and cook for
1 minute. Attach broth and mix to remove brown bits from
pan. Take to simmer. Put chicken back in the oven. Add
celery, bay leaves, carrots and thyme. Reduce heat ;
simmer, covered, for 25-30 minutes until chicken is
tender.
3. Place chicken onto a tray. From heat detach soup. Add
noodles; let stand, covered, for 20-22 minutes until the
noodles are tender.
4. Meanwhile, cut meat from the bones when the chicken is
cool enough to handle; discard bones. Shred meat into
bits in bite form. Back to stockpot meat. Stir in the juice of
parsley and lemon. Change salt seasoning, and 3/4
teaspoon pepper remaining. Discard leaves on the river.
 TGI Friday's French Onion Soup from Copycat

Start to End: 2hour 20minutes

Servings: 12

Ingredients
1 tablespoon butter
1/2 cup port wine
3 garlic cloves, minced
1/4 teaspoon salt
3/4 cup shredded Gruyere or Swiss cheese
5 tablespoons olive oil, divided
2 large garlic cloves, peeled and halved
1/2 teaspoon pepper
2 cartons (32 ounces each) beef broth
24 slices French bread baguette (1/2 inch thick)
8 cups thinly sliced onions (about 3 pounds)

How to Make

1. Heat over medium heat 2 table spoons of oil and butter in

a Dutch oven. Attach onions; cook and stir for 10-13
minutes, until smooth. Reduce heat to medium-low; cook
for 30-40 minutes , stirring occasionally, until rich, golden
brown. Remove chopped garlic and cook for 2 minutes.
2. Remue wine. Bring it to a boil; cook until the liquid is
halved. Attach broth, pepper, and salt; bring to a boil
again. Dismantle sun. Simmer, covered and sometimes
stirring, for 1 hour.
3. In the meantime, oven preheat to 400 °. Place baguette
slices onto a baking sheet; brush with remaining oil on
both sides. Bake on each side for 3-5 minutes, until
toasted. Rub with halved garlic toasts.
4. Put twelve 8-oz, to serve. Bowls or ramekins are broiler-
safe on baking sheets; place 2 toasts in each. Ladle with
the soup; cheese on top. Broil in 4. From fire to melted
cheese.
 Bennigan's Ultimate Baked Potato Soup Copycat

Start to End: 6hour 35minutes

Servings: 10

Ingredients
3 tablespoons butter
2 large onions, chopped
3/4 teaspoon pepper
1/2 cup shredded cheddar cheese
2 green onions, sliced
1/2 pound sliced bacon, cooked and crumbled
2 tablespoons all-purpose flour
2 cups water, divided
1/2 teaspoon salt
1/8 teaspoon dried thyme
1 cup half-and-half cream
4 cups chicken broth
2 medium potatoes, peeled and diced
1/2 teaspoon dried basil
1-1/2 cups mashed potato flakes

How to Make

1. Saute onions in butter until tender, in a large skillet.

Remove starch. Stir in 1 cup of sugar, slowly. Bring to a
boil; cook and stir until thickened or for 2 minutes. Move
to 5-qt. Slow-cooking.
2. Add the broth, onions, potato flakes, bacon, pepper,
butter, basil, thyme and water left over. Cover and simmer
for 6-8 hours or until the potatoes are tender. Stir in
cream; flame over. Garnish with green onions and
cheese.
 Chili's Chicken Enchilada Soup Copycat

Start to End: 6hour 25minutes

Servings: 8

Ingredients
1 medium onion, chopped
1 tablespoon canola oil
2 teaspoons ground cumin
1/2 to 1 teaspoon chipotle hot pepper sauce, optional
2 Anaheim or poblano peppers, finely chopped
1 carton (48 ounces) chicken broth
1/2 teaspoon pepper
1 pound boneless skinless chicken breasts
1 can (14-1/2 ounces) Mexican diced tomatoes,
undrained
1 tablespoon chili powder
Optional toppings: Shredded cheddar cheese, cubed
avocado, sour cream and crispy tortilla strips
1 can (10 ounces) enchilada sauce
1/3 cup minced fresh cilantro
3 garlic cloves, minced

How to Make

1. Heat oil over medium heat, in a large skillet. Add peppers

and onion; cook and stir for 6-8 minutes, until tender. Add
garlic, and cook for 1 minute. Move the chicken and
pepper mixture to a 5- or 6-qt. Slow-cooking. Attach the
broth, onions, enchilada sauce, tomato paste, seasonings
and pepper sauce, if necessary. Cook on low till chicken
is tender (a thermometer will read at least 165 °), 6-8
hours, covered.
2. Take chicken off the slow cooker. Shred with two forks;
get back to slow cooking. Stir in coriander. Serve with as
needed toppings.
3. Freeze option: Freeze cooled soup in containers for
freezer. Partially thaw overnight in fridge for use. Heat in
a saucepan, stir occasionally and if necessary add a little
water.
 Culver's Wisconsin Cheese Soup Copycat

Start to End: 30 minutes

Servings: 8

Ingredients
1/2 cup chopped onion
1/2 cup chopped celery
2 cups whole milk
Minced fresh parsley
1/2 cup sliced pimiento-stuffed olives
5 bacon strips, diced
2 tablespoons sherry, optional
1/4 cup all-purpose flour
3 cups cubed process cheese (Velveeta)
4 cups reduced-sodium chicken broth
1/2 cup grated carrots
1/2 cup chopped green pepper
1/4 teaspoon coarsely ground pepper

How to Make

1. Cook the bacon in a Dutch oven over medium heat until it

is crisp. Drop to the paper towels to drain using a slotted
spoon. Saute the celery, onion and green pepper into the
drippings until tender.
2. Incorporate flour and pepper until blended; add broth and
milk slowly. Bring to a boil; add 1-2 minutes or until
thickened, cook and stir.
3. Add the cheese, olives, carrots, and sherry if desired;
cook and stir until the cheese melts. Sprinkle with parsley
and bacon for serving.
 3.
Cracker Barrel Chicken & Dumplings Soup
Copycat

Start to End: 1hour 30minutes

Servings: 8

Ingredients
2 tablespoons canola oil
3/4 cup all-purpose flour, divided
1/2 teaspoon salt
3 garlic cloves, minced
2 teaspoons sugar
5 whole peppercorns
1/2 teaspoon freshly ground pepper
1 broiler/fryer chicken (about 3 pounds), cut up
2 bay leaves
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
6 cups chicken stock
1/2 cup white wine or apple cider
DUMPLINGS:
3/4 teaspoon salt
2/3 cup 2% milk
1-1/3 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon butter, melted
SOUP:
2 teaspoons minced fresh parsley
2 teaspoons minced fresh thyme
Additional salt and pepper to taste
1/2 cup heavy whipping cream
 How to Make

1. Blend 1/2 cup rice, salt and pepper in a shallow dish. Add
one piece of chicken at a time and toss to coat; shake off
excess. Within 6-qt. Heat the oil over medium to high
heat, stockpot. Brown chicken all sides in batches;
remove from pan.
2. In the same pan, add the onion, carrots and celery; cook
and stir for 6-8 minutes or until the onion is tender. Add
garlic; stir and cook for 1 minute. Add 1/4 cup flour until
mixed. Gradually add in stock, continuously stirring. Stir
in wine, sugar, leaves from the bay and peppercorns.
Return the chicken to saucepan; bring it to a boil. Reduce
heat; cook, cover, for 20-25 minutes, or until juices from
chicken run clear.
3. For dumplings, whisk flour, baking powder and salt in a
cup. Whisk the milk and the melted butter in another bowl
until combined. Add mixture to flour; stir until moistened
(do not overmix). Drop onto a parchment-lined baking
sheet by rounded tablespoonfuls; set aside.
4. Remove the chicken from stockpot; slightly cool off.
Dispose of bay leaves and skim soup fat. Remove from
the chicken skin and bones, and discard. Use 2 forks,
slice meat coarsely into 1- to 1-1/2-in. Pieces; get back to
broth. Cook on warm, sealed, until the mixture reaches a
simmer.
5. Drop the dumplings on top of the soup to simmer, a few
at a time. Reduce heat to low; cook, cover, for 15-18
minutes or until clean comes out a toothpick inserted in
the center of the dumplings (do not lift the cover while
simmering). Stir gently in cream, parsley and thyme.
Season with salt and pepper to taste.
Copycat Red Lobster New England Clam Chowder

Start to End: 45minutes

Servings: 6

Ingredients
1/4 teaspoon dried savory
1/8 teaspoon pepper
1 medium onion, chopped
2 tablespoons all-purpose flour
1 cup water
2 cups 2% milk
2 cans (6-1/2 ounces each) minced clams
2 bacon strips, chopped
1/4 to 1/2 teaspoon dried thyme
2 tablespoons minced fresh parsley
1-3/4 pounds potatoes (about 4 medium), peeled and cut
into 3/4-in. cubes
1/2 teaspoon salt

How to Make

1. Drain the clams, save the juice for the clam. Cook the
bacon over medium heat in a large saucepan until crisp,
stirring occasionally. Remove the bacon with a slotted
spoon; drain to towels on paper.
2. Add to dripping onion; cook and stir for 4-6 minutes or
until tender. Stir in the flour until it has mixed. Gradually
pour in water and the clam juice reserved; cook and stir
until bubbly.
3. Attach the potatoes and seasonings; bring to a boil,
always stirring. Reduce heat ; simmer, cover, 20-25
minutes, or stir occasionally, until the potatoes are tender.
4. Add milk, parsley and clams; heat up via. Top on bacon.
 California Pizza Kitchen Tomato Basil Bisque
Copycat

Start to End: 1hour 5minutes

Servings: 6

Ingredients
1 large onion, chopped
8 garlic cloves, minced
Fresh basil leaves, optional
1 teaspoon salt
1/4 cup plus 2 tablespoons canola oil, divided
1/2 cup heavy whipping cream
15 large tomatoes (5 pounds), seeded and quartered
1/2 teaspoon crushed red pepper flakes, optional
2 cups water

How to Make

1. Oven preheat to 400 ° C. Place the tomatoes in a

15x10x1-in grease. Bake plate. Combine 1/4 cup oil with
garlic; chop over tomatoes. Toss to shirk. Bake for 15-20
minutes or, stirring occasionally, until softened. Remove
skins, and discard them.
2. In the meantime, saute onion in remaining oil in a Dutch
oven until tender. Add the tomatoes, tea, salt and pepper
flakes, if desired. Take to simmer. Reduce heat; cover
and simmer for 30 minutes or until a mix of flavours.
Slightly cool.
3. Heat the soup in batches in a blender until smooth. Back
to pan. Remove cream and turn over. If needed sprinkle
with basil.
 Zoup Chicken Potpie Soup Copycat

Start to End: 40minutes

Servings: 6

Ingredients
5 to 6 tablespoons 2% milk
1-1/4 teaspoons salt
2/3 cup shortening
2 cups all-purpose flour
SOUP:
1 cup cubed peeled potatoes
1 cup chopped sweet onion
3 cans (14-1/2 ounces each) chicken broth
1 cup frozen corn
2 tablespoons butter
2 celery ribs, chopped
1/2 cup all-purpose flour
2 medium carrots, chopped
1/2 teaspoon salt
1 cup frozen petite peas
1/4 teaspoon pepper
2 cups shredded cooked chicken

How to Make

1. Mix the flour and salt in a wide bowl; cut until crumbly in
shortening. Gradually add milk until dough stays together
when squeezed, tossing with a fork. Shape into a disk;
plastic wrap in. Chill for 30 minutes, or overnight.
2. Roll the dough to 1/8-in on a lightly floured surface.
Heavy duty. Uses a 2-1/2-in floured. Cutter formed to
heart or round, cut 18 shapes. Place in 1. Except on
 unfrozen baking sheets. Bake for 8-11 minutes at 425 °
C, or until golden brown. Nice, on a rack of wire.
3. For soup, melt the butter over medium to high melt in a
Dutch oven. Attach the potatoes, onion, celery and
carrots; cook and stir until the onion is tender for 5-7
minutes.
4. Stir in the rice, salt and pepper until mixed; whisk slowly
in broth. Bring to a boil, stirring regularly, over medium to
high heat. Reduce heat ; simmer for 8-10 minutes,
uncovered, or until the potatoes are tender. Remove
leftover ingredients; heat through. Serve with grilled
pastries.
 Atlanta Bread Company Butternut Squash Soup
Copycat

Start to End: 1hour 10minutes

Servings: 4

Ingredients
2 tablespoons minced fresh sage
1/4 teaspoon pepper
4 cups cubed peeled butternut squash
1 tablespoon olive oil
1/4 teaspoon salt
SOUP:
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
3/4 teaspoon salt
2 tablespoons butter, divided
4 cups water
1 medium sweet potato, chopped
1/4 to 1/2 teaspoon crushed red pepper flakes
1/8 teaspoon pepper

How to Make

1. Oven preheat to 400 ° C. Place the squash in a 15x10x1-

in foil bound. Bake plate. Drizzle with oil; sprinkle with
salt, pepper and sage. Toss to shirk. Roast, stirring
regularly, for 30-35 minutes or until tender.
2. In the meantime heat oil and 1 table spoon butter over
medium heat in a large saucepan. Add garlic and onion;
cook and stir for 3-4 minutes, or until tender. Reduce heat
 to medium-low; cook 30-40 minutes or, periodically
stirring, until deep golden brown. Stir in salt , pepper and
pepper flakes.
3. To saucepan, add sugar, sweet potatoes and carrots.
Take to simmer. Reduce heat; cook for 10-15 minutes,
uncovered, or until vegetables are tender. Attach a
mixture of squash and remaining butter to soup. Using
immersion blender to purée the soup. Or slightly cool
soup and puree in a blender in batches; return to pan and
heat up.
 Bob Evans Hearty Beef Vegetable Soup Copycat

Start to End: 9hour 20minutes

Servings: 7

Ingredients
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped
1 can (11-1/2 ounces) V8 juice
2 teaspoons dried basil
1 cup sliced carrots
3 cups water
1 cup chopped celery
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 pound lean ground beef (90% lean)
3 medium potatoes, peeled and cut into 3/4-inch cubes
2 tablespoons sugar
1 tablespoon dried parsley flakes
1 bay leaf

How to Make

1. Cook beef and onion over medium heat in a non-stick

skillet, until meat is no longer pink; rinse. Season with salt
and pepper.
2. Move to 5-qt. Slow-cooking. Add ingredients left over.
Cover and simmer for 9-11 hours or until vegetables are
tender. Dispose of bay leaf prior to serving.
Panera Bread Cream of Chicken & Wild Rice Soup
Copycat

Start to End: 6hour 50minutes

Servings: 8

Ingredients
1 pound boneless skinless chicken thighs, trimmed and
cut into 1-inch pieces
2 medium carrots, finely chopped
6 cups reduced-sodium chicken broth
Chopped green onions, optional
1 medium leek (white portion only), finely chopped
1 celery rib, finely chopped
2 cups frozen corn (about 10 ounces), thawed
3 bacon strips, cooked and crumbled
1 tablespoon all-purpose flour
1/2 teaspoon salt
1 package (6 ounces) long grain and wild rice mix
1 tablespoon minced fresh thyme or 1 teaspoon dried
thyme
1/3 cup dry sherry or additional broth
1 cup sour cream
1 medium sweet red pepper, finely chopped
1 cup cut fresh asparagus (1-inch pieces)

How to Make

1. Place the first 12 ingredients into 5- or 6-qt. Slow cooker;

mix to stir. Cook, covered, on low for 6-8 hours until
chicken and vegetables are tender.
2. Mix the sour cream with flour until it is smooth; pour in
broth. Stir the asparagus in. Cook, sealed, on high for 20-
25 minutes until the soup is thickened and the asparagus
tender. Serve with green onions if needed.
 Copycat Qdoba Tortilla Soup

Start to End: 1hour 20minuutes

Servings: 10

Ingredients
6 Anaheim peppers
1 teaspoon ground coriander
1 can (29 ounces) tomato puree
2 tablespoons minced fresh cilantro
1 pound boneless skinless chicken breasts, cut into 1/2-
inch cubes
1-1/2 cups shredded cheddar cheese
1 medium ripe avocado, peeled and chopped
1/2 teaspoon salt
8 corn tortillas (6 inches), cut into 1/2-inch strips
7 cups chicken broth
Dash cayenne pepper
1 tablespoon ground cumin
1 bay leaf
2 jalapeno peppers, seeded and finely chopped, optional
3 tablespoons canola oil, divided
2 medium onions, chopped
8 garlic cloves, peeled
2 tablespoons lemon juice
1/4 teaspoon pepper

How to Make

1. Put the Anaheim peppers on a baking sheet covered with

foil. Potato peppers 4 in. Approximately 5 minutes from
heat before skins blister. Rotate peppers over a quarter
turn with tongs. Broil and rotate until blistered and
 blacked at all ends. Place the peppers in a large bowl
right away; let stand, covered, for 20 minutes.
2. Peel off burnt skin and discard. Take off stems and
seeds. Chop peppers raggedly; set aside.
3. Heat up 2 table spoons of oil in a large skillet. Fry the
tortilla strips in lots until they are crisp and chocolate.
Remove with a slotted spoon; drain to towels on paper.
4. Heat up 2 teaspoons of oil in a Dutch oven over medium-
high pressure. Add onions; stir and cook until tender. Add
garlic; stir and cook for 1 minute. Add the broth, tomato
puree, cilantro, cumin , coriander, bay leaf, half the fried
tortilla strips, reserved peppers and jalapenos if desired.
Take to simmer. Reduce heat; boil for 35 minutes,
uncovered.
5. Remove soup from heat; gently cool. Dispose of the bay
leaf. In a blender, heat the batches until blended. Return
to the Netherlands Oven.
6. Heat up the remaining oil in a large skillet over medium-
high heat. Attach the chicken; cook and stir for 4-5
minutes, or until not pink anymore. In a soup, add
chicken, lemon juice , salt, pepper, and cayenne; heat
through. Serve with the cheese, avocado and remaining
strips of tortilla.
MAIN DISH COPYCAT RECIPES
 Copycat Panda Express Honey Walnut Shrimp
Is the Panda Express Honey Walnut Shrimp one of your favorite
dining options? If so, at home you can really do this. Best of all, this
recipe can be doubled or even tripled so that everybody gets the
amount that they needed the restaurant to fulfill. The ingredients for
this dish can be found conveniently at any local grocery store so you
can enjoy this shrimp recipe in no time tonight.
You'll love if you've never tried the dish before missing out on a
perfectly sweet and crunchy batter dipped recipe. Candied walnuts
give the batter-dipped shrimp a very pleasant touch of sweet and
creamy sauce. The ingredients of the Honey Walnut Shrimp are
pretty simple, and if you were to leave the walnuts out, well the
shrimp would stand alone. Firstly, let me say that the ingredients are
by no means Chinese cooking traditional ingredients. You'll need
some sweetened condensed milk, lemon juice, butter, mayonnaise
tempura mix, rice, walnuts and shrimp. The sauce consists of
sweetened condensed milk, lemon juice, butter, and mayonnaise.
The sauce is facile to make! Some recipes are great to make and
enjoy the next day, this one isn't one of those. You won't like the way
it behaves when reheated.

Start to End: 40 minutes

Servings: 4

Ingredients
Cooked white rice, for serving
1 cup water
1 lb. shrimp, peeled and deveined
2 tablespoons heavy creams
1 cup granulated sugar
2 tablespoons honey
2 large eggs, beaten
Vegetable oil for frying
Freshly ground black pepper
1 cup walnuts
¼ cup mayonnaise
1 cup cornstarch
Kosher salt
Thinly sliced green onions, for garnish

How to Make

1. In a small saucepan, mix water and sugar, and

bring to a boil over medium heat. Add walnuts and
let boil for 2 minutes. Remove the walnuts and
allow to cool using a slotted spoon on a small
baking sheet.
2. Dry the pat shrimp with paper towels and season
lightly with salt and pepper. Place the eggs in a
shallow bowl and place another shallow bowl with
the cornstarch in. Sprinkle the shrimp into the
eggs, then cover the cornstarch well.
3. Heat 1 "of oil over medium heat in a big skillet. Put
it in loads of shrimp and fry for 3 to 4 minutes until
it is crispy. Remove it with a slotted spoon and
place it on a sheet of paper towel.In a medium
dish, whisk the mayonnaise, butter, and heavy
cream together. Throw the shrimp in sauce and
serve with candied walnuts along with rice, and
then garnish with green onions.
 PF. Chang Copycat Lettuce Wrap
If it were this easy to eat healthy we should eat low-carb dinners
every single night. This P.F. Chang lettuce copycat wrap is too easy
to make at home and makes it seem crazy to get takeout. The sauce
used for these wraps of chicken lettuce is highly addictive. The
Sriracha adds a little bit of heat, but if you prefer, you can certainly
leave it out (though we like to add a little extra.

Start to End: 30 minutes

Servings: 4

Ingredients
3 tbsp. hoisin sauce
2 tbsp. low-sodium soy sauce
2 tbsp. rice wine vinegar
1 tbsp. Sriracha (optional)
1 tsp. sesame oil
1 tbsp. extra-virgin olive oil
1 medium onion, diced
2 cloves garlic, minced
1 tbsp. freshly grated ginger
1 lb. ground chicken
1/2 c. water chestnuts, drained and sliced
2 green onions, thinly sliced
Kosher salt
Freshly ground black pepper
Large leafy lettuce (leaves separated), for serving
Cooked white rice, for serving (optional)

How to Make
1. Make the sauce: Whisk the hoisin sauce, soy
sauce, rice wine vinegar, Sriracha and sesame oil
together in a small pot.
2. Heat the olive oil in a large skillet over medium to
high heat. Add onions and cook for 5 minutes until
tender, then stir in garlic and ginger and cook 1
minute longer until fragrant. Attach ground chicken
and cook until it is opaque, and mostly finished,
breaking meat with a wooden spoon.
3. Pour in the sauce and cook for 1 to 2 minutes until
the sauce gradually reduces and the chicken is
fully cooked through. Switch off heat and add in
the green onions and chestnuts. Season with
pepper and salt.
4. If used, spoon rice and a big scoop of chicken
mixture (about 1/4 cup) in the center of each
lettuce leaf. Serve straightaway.
 Panda Express Orange Chicken Copycat
You can now have your favorite take-out meal without having to
leave your home comforts! Bonus: our version is pan fried, meaning
it is healthier but just as crisp as the deep fried kind. The most
famous recipe on the Panda Express menu is Panda Express
Orange Chicken and I'm sure you all know why! This recipe will
make you dance in your chair a little while while you eat it because
it's just right on the mark! It might sound like there are plenty of
ingredients at play here and plenty of dishes to do, but it really gets
together pretty quickly and at the end of the cooking when you have
a plate of this chicken ready to be eaten you'll forget all about the
pile of dishes left behind!
I recommend about 1/2 tablespoon of Sriracha mixed in the sauce if
you want to kick up the heat a little bit and make this a spicy orange
chicke. You can add any extra heat to it with crushed red peppers.

Start to End: 35 minutes

Servings: 4

Ingredients
2 large eggs, beaten
1/2 c. plus 1 tbsp. cornstarch, divided
1/4 c. all-purpose flour
Kosher salt
Freshly ground black pepper
2 lb. boneless skinless chicken breasts, cut into 1” pieces
Canola oil
2 cloves garlic, minced
1/2 tsp. freshly minced ginger
1/2 tsp. crushed red pepper flakes
2/3 c. freshly squeezed orange juice
2 tbsp. low-sodium soy sauce
1 tbsp. apple cider vinegar
2 tbsp. sweet chili sauce
2 tbsp. hoisin sauce
1 tbsp. brown sugar
Juice of 1/2 lemon
2 green onions, thinly sliced
Cooked white rice, for serving

How to Make

1. Set up dredging station: put eggs in one bowl, and

mix ¹⁄ cup of cornstarch and flour together in a
second bowl, then season with salt and pepper.
Coat the pieces of chicken in the milk, then throw
them in the cornstarch mixture, eliminating any
excess.
2. Heat ¹⁄ "of oil in a big, deep skillet over medium to
high heat. Fry the chicken in batches for 4 to 5
minutes, until golden and crisp. Drain onto a plate
lined with paper towels.
3. Place 1 tablespoon of oil in a saucepan over
medium heat. Add the flakes of garlic , ginger, and
red pepper and cook for 2 min. Bring to a simmer
and whisk in orange juice, soy sauce, apple cider
vinegar, chili sauce, hoisin sauce, brown sugar and
lemon juice.
4. Alternatively, whisk the remaining tablespoon
cornstarch together in a small bowl with 2
tablespoons water. Slowly whisk into sauce to
thicken and boil for about 5 minutes, until the
sauce is syrupy.
5. Toss chicken and green onions with sauce.
Season with rice.
 KFC Crispy Fried Chicken Copycat
No one likes KFC for the fried chicken. They have been known for a
very long time now, for their popular recipe of 11 herbs and spices.
At home, though, you can recreate their crispy fried chicken. This
recipe calls for Fines Herbes but it is difficult for most people to get
them in a grocery store. The fines herbs can be bought at
Amazon.com.
They advertise on the use of 11 herbs and spices, and we use
seasoned salt to account for each of these. Seasoned salt is a
mixture of spices and salt which adds a great deal of kick to any
dish.
KFC Fried chicken is well known all over the world. Sure, you can go
to your nearest Kentucky Fried Chicken fast food restaurant to pick
up some at any time you want. But perhaps you are living away from
one and want to recreate your own Recipe with this copycat.

Start to End: 30 minutes

Servings: 12

Ingredients
4 cups all-purpose flour, divided
2 tablespoons garlic salt
1 tablespoon paprika
3 teaspoons pepper, divided
2-1/2 teaspoons poultry seasoning
2 large eggs
1-1/2 cups water
1 teaspoon salt
2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
Oil for deep-fat frying

How to Make
1. Combine 2-2/3 cups of flour, 2 tablespoons of garlic salt,
1 tablespoon of paprika, 2-1/2 teaspoons of pepper and
2-1/2 teaspoons of poultry seasoning into a wide, shallow
bowl. Beat the eggs and 1-1/2 cups of water in another
shallow dish; add 1 teaspoon salt and the remaining 1-
1/3 cup flour and 1/2 teaspoon pepper. Dip the chicken in
a mixture of the eggs, then put a few pieces at a time in
the flour mixture. Switch to model.
2. Heat the oil in a deep-fat fryer to 375 °. Working in
hundreds, frying chicken, many parts at a time until 165 °
reads golden brown and a thermometer inserted into
meat, around 7-8 minutes at each hand. Drain on towels
made from cloth.
3. Heat the oil in a deep-fat fryer to 375 °. Working in
hundreds, frying chicken, many parts at a time until 165 °
reads golden brown and a thermometer inserted into
meat, around 7-8 minutes at each hand. Drain on towels
made from cloth.
 Copycat Chipotle Mexican Grill Chicken
Chipotle Chicken is a super savory, marinade, grilled chicken
that you can make in no time at home. Then, after you've
done it, you'll actually top off all you can because it's so
flavorful (yet healthy) that you'll find yourself eating salads
just to add this chicken to it. That is fine. The first trick in your
kitchen to achieve the same hot, aromatic Chipotle chicken is
to start with a seasoned marinade. Marinades use oils, herbs
, and spices for flavor enhancement and tenderization. They
can also use this technique on chicken, pork, beef and
vegetables. The Chipotle chicken marinade has a popular list
of ingredients– chipotle chili powder, dried oregano, and
cumin can be used in several menu items on Chipotle. You
probably already have some spices in your pantry! The
restaurant uses only 51 ingredients in total and focuses its
recipes on the combination of smoky fire and Mexican dark
herbs and spices. Homeland we should do the same. The
second trick to make Chipotle chicken copycat is to barbecue
the marinated chicken to a medium-high oven. It's nice to
have an outdoor grill but you can also check chicken on an
indoor grill pan to get the charred outer layer. Grilled chicken
breasts risk drying out when cooked but by pounding the
chicken breasts into a thin, half-inch thickness BEFORE
marinating you can solve the problem. The chicken is going
to cook quickly and you're going to keep all the juicy
goodness inside your meat as it cooks on grill. The chipotle
pepper and adobo sauce offer the authentic taste of the
Chipotle that we are looking for.

Start to End: 2 hours 20 minutes

Servings: 4
Ingredients
FOR THE CHICKEN
1/2 red onion, roughly chopped
2 cloves garlic
1 chipotle pepper in adobo sauce, plus 2 tbsp. sauce
3 tbsp. vegetable oil
1 tsp. dried oregano
1/2 tsp. ground cumin
Kosher salt
Freshly ground black pepper
1 lb. boneless skinless chicken breasts
FOR THE BOWLS
Cooked Rice
Corn
Black beans
Guacamole
Salsa
Lime wedges

How to Make

1. Mix the onion , garlic, chipotle pepper and adobo sauce,

butter, oregano, and cumin in a food processor until smooth.
Season with pepper and salt.
2. Add marinade and chicken to a big resealable plastic bag
and clean to cover chicken all over. In the refrigerator let
marinate for at least 2 hours.
3. Bring chicken up to room temperature and grill preheat to
big. Grill, 8 minutes per hand, until cooked through.
4. Serve the chicken with preferred toppings over rice.
 Olive Garden's 5-Cheese Ziti Al Forno Copycat
This Ziti al Forno is like the best recipe for baked ziti you've ever
kicked up about ten more notches. A mixture of marinara and alfredo
sauce along with five (yes, I mean five) extra cheeses made this dish
an exciting recipe that you won't have to wait to enjoy a trip to Olive
Garden.
This baked ziti is distinct from the typical baked ziti made from
marinara sauce, mozzarella, and ricotta. For a combination of two
sauces and five cheeses, you'd think all the flavors will be muddled,
but they fit together so well that you'll find yourself combining
marinara sauce and alfredo sauce regularly even when you're
making a simple spaghetti dinner. This recipe from Olive Garden is
vegetarian but you can add meat or seafood to the dish at all costs.
It's a wonderful choice to add shrimp, and sliced and seared chicken
will be perfect too.

Start to End: 45 minutes

Servings: 8

Ingredients
1 lb. ziti
4 tbsp. butter
2 cloves garlic, minced
4 tbsp. all-purpose flour
2 c. half and half
Kosher salt
Freshly ground black pepper
1 c. freshly grated grated Parmesan, divided
3 c. marinara
2 c. shredded mozzarella, divided
1/2 c. shredded fontina
1/2 c. grated romano
1/2 c. ricotta
 1/2 c. Panko breadcrumbs
Freshly chopped parsley, for garnish

How to Make

1. Preheat the oven until 375 ° C. Grease a baking dish 9"-

x-13 "with cooking spray. Cook ziti until al dente, in a big
pot of salted, boiling water. Drain and put away.
2. Make alfredo: Melt butter over medium heat in a big,
high-sided skillet. Attach the garlic and cook for about 30
seconds, until it is fragrant. Whisk in flour and cook for 1
minute more, until the mixture is bubbling and golden.
Pour in half and a half slowly, whisking continuously.
Bring the mixture to a boil, and fold in Parmesan ¹⁄ cup.
Let it boil for 2 to 3 minutes until the sauce thickens, then
season with salt and pepper.
3. Add the marinara, 1 cup of mozzarella, fontina, romano,
and ricotta, then add the pasta and toss until well filled.
Move to cooked baking dish.
4. Mix the remaining ¹⁄ -cup Parmesan and Panko together
in a small bowl. Sprinkle evenly over the platter. Bake for
about 30 minutes.5, until golden and bubbly. Garnish, and
serve with parsley.
 Copycat Olive Garden Garlic Rosemary Chicken

Start to End: 1 hour 35 minutes

Servings: 4

Ingredients
1 tsp. plus 2 tbsp. extra-virgin olive oil, divided
1 head garlic, top sliced off
4 chicken breasts, pounded 1/2" thick
kosher salt
Freshly ground black pepper
4 oz. cremini mushrooms, sliced
2 tbsp. unsalted butter, divided
1/4 c. white wine
3/4 c. chicken broth
3 sprigs fresh rosemary
5 oz. baby spinach
Juice of 1/2 a lemon
Mashed potatoes, for serving

How to Make

1. Oven preheat to 400 ° C.

2. Drizzle over garlic with a tablespoon of olive oil and seal
in foil. Bake for about an hour, until golden and fluffy. Set
aside to cool, then take out cloves. Deposit back.
3. Heat remaining 2 table spoons of oil in a large skillet over
medium-high heat. Season with salt and pepper to the
chicken breasts, then sear until golden, around 8 minutes
per hand. Transfer onto a platform.
4. If required, return the skillet to medium heat, add more
oil, then add mushrooms. Season with salt and pepper,
and cook for 5 minutes until slightly wilted.
5. Stir in the garlic cloves, white wine, chicken broth and
rosemary, then add butter and let melt. Bring to a simmer,
nestle back in the chicken and allow to simmer until
sauce has slightly reduced, 6 to 7 minutes. Add the
spinach and lemon juice and allow to cook until spinach is
slightly wilted, about 2 minutes longer.
6. Mashed potatoes to eat.
 Chipotle Cilantro Lime Rice Copycat
Build a Cilantro Lime Rice recycle from Chipotle with this delicious
copycat recipe in your own home. If you close your eyes you'll think
you're eating one of the rice bowls in Chipotle. In the comfort of your
own kitchen, learn the secrets of making Chipotle Cilantro Lime Rice.
This copycat recipe begins with having and cooking the right kind of
rice in a non-traditional way. For just the right amount of chew and
no stickiness, this rice is smooth and fluffy. This cilantro-lime rice
goes perfectly with chicken, steak, barbacoa, or carnitas in my
Chipotle copycat. Or, try my highly prized recipe or guacamole from
Sofritas.

Start to End: 30 minutes

Servings: 4

Ingredients
1 tbsp. butter
Juice of 2 limes, divided
1/2 tsp. kosher salt
1 c. basmati rice
2 c. water
1 tbsp. freshly chopped cilantro

How to Make

1. Melt butter in a large saucepan over low heat. Add a lime,

salt, and rice juice, stirring to coat for one minute. Stir in
water and bring to a boil.
2. Cooking over low heat until rice is tender, cover and
reduce to a simmer, 22 to 25 minutes.
3. Fold in cilantro, garnish and serve with more lime juice.
 McDonald's Cheddar Melt Copycat
The very winning taste on the Cheddar Melts from these McDonald's
is the combination of onion and teriyaki. It matches well with meaty
burger and smooth cheddar sauce. I grilled my burgers because
that's what I'm doing, yeah, but you can also cook the burgers in the
same pan you 're cooking the onions. Even the cheese and onions
on hot dogs are good so don't be afraid to double or even triple the
recipe. And yeah, not even a splash or two of hot sauce is a bad
idea. But don't get mad about it. The wonderful flavor of the toppings
on these McDonald's Cheddar Melts you definitely don't want to
hide. Heck, with a knife, you might eat only the cheese and onion!

Start to End: 15 minutes

Servings: 2

Ingredients
3 tbsp. butter
3 tbsp. all-purpose flour
1 1/2 c. milk
1 c. shredded Cheddar
kosher salt
Freshly ground black pepper
2 burger patties
1/2 small onion, finely chopped
2 tbsp. teriyaki sauce
2 rye buns

How to Make

1. In a saucepan over medium heat, melt butter. Add flour

and whisk until totally combined. Cook until golden, 1
minute, then pour in milk and whisk until completely
 combined. Let thicken 3 minutes. Add cheddar and whisk
until combined and creamy. Season with salt and pepper.
Keep sauce on low heat while you prep the rest of the
burger.
2. In a large skillet over medium-high heat, heat oil. Add
burger patties and season with salt and pepper. Cook 4
minutes per side for medium rare. Set aside.
3. Add onions to burger fat in skillet and sauté until tender, 6
minutes, then add teriyaki sauce and stir until combined.
4. Assemble burger: On a rye bun bottom, place burger
patty and top with cheese sauce and teriyaki onions.
 Copycat Cheesecake Factory Shrimp Scampi

Start to End: 30 minutes

Servings: 2

Ingredients
1 lb. peeled, deveined shrimp, butterflied
1/2 tsp. baking soda
1 tsp. salt
1/2 package angel hair pasta
PARMESAN BREADING:
1/2 c. panko breadcrumbs
3 tbsp. shredded Parmesan, plus more for topping dish
1/4 tsp. Black pepper
1/4 tsp. cayenne pepper
CREAM SAUCE:
3 tbsp. olive oil
1 c. white wine
5 whole garlic cloves, peeled
1 pint heavy cream
1/2 red onion, diced
1 plum tomato, diced
1 tsp. fresh basil, chopped, plus more for topping

How to Make

1. Toss shrimp in baking soda and salt mixture. Leave in

fridge for 15-20 minutes.
2. Cook angel hair pasta according to package instructions.
Drain and set aside.
3. Make the Parmesan breading: Combine all ingredients in
a shallow bowl. Coat shrimp in breading.
4. Warm olive oil in large skillet over medium heat. Use
tongs to place the shrimp in the skillet. Cook shrimp,
about 2 to 3 minutes per side, until it’s curled up and is
pink and white, not gray or translucent anymore. Place on
a plate lined with paper towels.
5. Make the cream sauce: Add white wine and bring to a
boil, stirring occasionally. Once boiling, reduce heat to
medium-low and add garlic. Stir occasionally, letting the
sauce reduce, for about 8 to10 minutes.
6. Add the heavy cream, stir and bring the sauce to a
simmer. Add the onion, stir and let the sauce simmer for 5
to7 minutes. Add tomato and basil, stirring to combine.
Season to taste with salt and pepper.
7. Divide angel hair pasta among plates. Top with shrimp
and cream sauce. Garnish with additional Parmesan and
basil if you’d like.
 Chipotle-Inspired Burrito Bowl
Recently Chipotle incorporated vegan rice bowls into their menus.
This Chipotle influenced vegan Burrito Bowl features black beans,
cilantro lime rice, and fajitas with fresh home-made salsa, roman
lettuce and avocado for a deliciously nutritious lunch, dinner or meal-
prep recipe! Not only are they bursting with colour, they are packed
with delicious Mexican flavour, some sun, and nutrition as well.
Fibre-filled brown rice + tofu satiating protein, and black beans +
avocado healthy fat. All here is gang! Obviously those burrito bowls
are quite versatile. You might add meat to them, various types of
beans, different peppers, maybe throw in some jalapeno, or swap
the rice out for quinoa or even cauliflower rice as described earlier.
Have fun therewith! My 2 suggestions: do not miss the seasoned
and sautéed vegetables in the cilantro and lime juice.

Start to End: 25 minutes

Servings: 4

Ingredients
1 c. brown jasmine rice
1 lb. ground turkey
1 tbsp. Taco Seasoning
kosher salt
1/4 c. plain yogurt
2 tsp. Hot sauce
2 c. grape tomatoes, halved
2 avocados, diced
1 15-oz. can black beans

How to Make
1. Cook rice in a small pot according to the directions on the
box.
2. Meanwhile, cook turkey 6 to 7 minutes in a large skillet
over medium heat, until it is no longer pink. Season with
salt and taco seasoning.
3. Blend yogurt and hot sauce together in a small bowl.
(Transfer to a plastic Ziploc or piping bag, if you want a
good drizzle.)
4. Assemble burrito bowl: divide rice into four bowls and top
with ground turkey, onions, avocados, and black beans,
and spicy yogurt to drizzle. Cover with cilantro.
 P.F. Chang's-Inspired Mongolian Beef

Start to End: 10 minutes

Servings: 4

Ingredients
1/4 c. plus 1 tbsp. vegetable oil, divided
2 cloves garlic, minced
1 tbsp. minced fresh ginger
1/4 c. low-sodium soy sauce
1/3 c. water
1/2 c. packed brown sugar
1 lb. flank steak, sliced thinly against the grain
1/4 c. cornstarch
4 green onions, sliced into quarters, plus 1 chopped
green onion for garnish
Butter lettuce, for serving

How to Make

1. Heat 1 spoonful of vegetable oil in a small saucepan over

medium heat. Attach the garlic and ginger and cook for 2
minutes, until fragrant. Remove soy sauce, water and
brown sugar, then mix to dissolve. Bring to boil, then full
heat and cook until halved, 10 to 12 minutes.
2. In the meantime heat remaining 1/4 cup vegetable oil in a
broad skillet over medium heat.
3. Toss the flank steak with cornstarch in a large bowl until
fully coated. Add steak to skillet, sear for 3 to 4 minutes
per side until crispy. Drain fat.
4. Add quarters of sauce and green onion to skillet and toss
until combined, then simmer for a few more minutes.
5. Serve steak in cups of lettuce and garnish it with green
onions.
 Copycat Chili's Cajun Chicken Pasta
Chili's copycat recipe for an exceptionally rich melt-in-your-mouth
alfredo sauce, made at home. Spicy and creamy copycat Chili's
Cajun Alfredo Chicken Pasta overlaid with juicy, seasoned chicken
will hold you in to whip up this meal. Yet my heart and soul had
always been with this cajun pasta. The rich alfredo sauce just melts
right into your mouth, complemented by the cajun chicken's fiery pop
topped with refreshing chunks of tomato and freshly grated
Parmesan cheese. The blend of flavours is just fine, and in 30
minutes or less you can make it right at home. This way you can
have date night at home, in sweats, binge-watching Netflix with the
same restaurant-quality.

Start to End: 30 minutes

Servings: 4

Ingredients
1/2 box penne
2 boneless skinless chicken breasts (thin cut)
1 tbsp. Cajun seasoning
3 tbsp. butter, divided
1 pt. half-and-half
1/2 tsp. garlic powder
kosher salt
Freshly ground black pepper
1/3 c. plus 3 tbsp. freshly grated Parmesan
1 diced tomato
1 tsp. sliced flat-leaf parsley

How to Make

1. Cook penne as directed by box. Drain and put away.

2. Spray chicken dry with a paper towel and brush on both
sides until completely coated with Cajun seasoning. Melt
1 tablespoon butter over medium heat in a big, sauté pan.
Attach the chicken, cook through, around 5 to 6 minutes
per hand. Take chicken off the skillet and set aside.
3. Attach the remaining 2 tablespoons butter, half-and-a-
half, garlic powder, salt and pepper and 1/3 cup
Parmesan to the skillet. Remove from heat and mix until
combined.
4. Toss the pasta in the sauce and divide it into two plates
(some leftovers will be left). Slice the chicken, and place
the pasta on top. Sprinkle with remaining Parmesan,
parsley and diced tomatoes, and eat.
 4.
Copycat Country Chicken with Gravy

Start to End: 30minutes

Servings: 4

Ingredients
3/4 cup crushed cornflakes
1/2 teaspoon poultry seasoning
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 tablespoons fat-free evaporated milk
4 boneless skinless chicken breast halves (4 ounces
each)
2 teaspoons canola oil
GRAVY:
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 teaspoon pepper
1/8 teaspoon salt
1/2 cup fat-free evaporated milk
1/4 cup condensed chicken broth, undiluted
1 teaspoon sherry or additional condensed chicken broth
2 tablespoons minced chives

How to Make

1. Combine the first six ingredients into a shallow vessel.

Put the milk into another shallow bowl. Dip the chicken
into the milk, then roll into a mixture of cornflakes.
2. Cook chicken in oil over medium heat in a large non-stick
skillet until a thermometer reads 170 °, on each side for
6-8 minutes.
3. Meanwhile, melt butter in a small saucepan. Stir in the
rice, salt and pepper until smooth. Stir in the milk, broth
and sherry, slowly. Bring to boil; cook and stir for 1-2
minutes, until thickened. Remue chives. Serve on
chicken.
 3.
Copycat Parmesan Chicken Nuggets

Start to End: 30minutes

Servings: 8

Ingredients
1/4 cup butter, melted
1 cup panko bread crumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon kosher salt
1-1/2 pounds boneless skinless chicken breasts, cut into
1-inch cubes
Marinara sauce, optional

How to Make

1. Put the butter into a shallow dish. In another, shallow

dish, add the crumbs of bread , cheese and salt. Dip
buttered chicken, then roll in crumbs.
2. Place it on two 15x10x1-in in a single sheet. Baking
strips. Bake at 375 ° for 15-18 minutes or turn once, until
it is no longer pink. Where needed, serve with marinara
sauce.
3. Freeze option: Cool nuggets with chicken. Freeze
containers in fridge. Partially thaw overnight in fridge for
use. Place on a baking sheet, and heat 7-12 minutes or
until heated through in a preheated 375 ° oven.
 Applebee's Garlic Mashed Potatoes Copycat

Start to End: 30 minutes

Servings: 6

Ingredients
8 medium red potatoes, quartered
3 garlic cloves, peeled
2 tablespoons butter
1/2 cup fat-free milk, warmed
1/2 teaspoon salt
1/4 cup grated Parmesan cheese

How to Make

1. Place the garlic and potatoes in a large saucepan; cover

with water. Take to simmer. Reduce heat; cover and
simmer for 15-20 minutes, or until very tender potatoes.
2. Drain fine. Attach the butter, the salt and the milk; mash.
Stir in some milk.
 Olive Garden Eggplant Parmigiana Copycat

Start to End: 1 hour 20 minutes

Servings: 6

Ingredients
1 medium onion, chopped
1-1/2 teaspoons olive oil
2 garlic cloves, minced
1 can (15 ounces) crushed tomatoes
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) no-salt-added tomato sauce
1/2 cup dry red wine
1/4 cup tomato paste
1-3/4 teaspoons Italian seasoning, divided
2 large eggs
2 tablespoons water
1/2 cup all-purpose flour
1-1/2 cups dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium eggplants, peeled and cut into 1/4-inch slices
9 ounces uncooked multigrain spaghetti
6 ounces fresh mozzarella cheese, halved and thinly
sliced
1/3 cup shredded Parmesan cheese
2 tablespoons minced fresh parsley

How to Make

1. Saute onion in oil in a Dutch oven until tender. Add garlic,

and cook for 1 minute. Attach the squeezed tomatoes,
diced tomatoes, tomato sauce, oil, tomato paste and
 Italian seasoning for 3/4 tablespoon. Take to simmer.
Reduce heat ; simmer, uncovered, stirring periodically, for
25-30 minutes or until desired consistency.
2. Meanwhile whisk the eggs and water in a shallow bowl.
Place the flour in an individual, shallow bath. Combine
the crumbs of bread, salt , pepper and the remaining
Italian seasoning into another dish. Dip the eggplant
slices into flour, then into the mixture of eggs; coat with
the mixture of crumbs. Place coated with cooking spray
on baking sheets. Bake at 350 ° for 25-30 minutes or,
turning once, until tender and golden brown. In the
meantime cook spaghetti according to the directions of
the box.
3. Spoon 2 cups over eggplant sauce; top with cheeses.
Bake for another 4-5 minutes, or until cheese is melted.
4. Spaghetti Drain. Serve leftover sauce over spaghetti;
finish with slices of eggplant. Parsley to spray.
 Red Lobster Parrot Isle Jumbo Coconut Shrimp
Copycat

Start to End: 20 minutes

Servings: 12

Ingredients
1 pound uncooked jumbo shrimp (about 12), peeled and
deveined
1/4 cup all-purpose flour
2 large egg whites, lightly beaten
1-1/3 cups sweetened shredded coconut
Oil for deep-fat frying
1 jar (12 ounces) pineapple preserves
1 tablespoon frozen nonalcoholic pina colada mix, thawed

How to Make

1. Starting at the tail, make a slit down each shrimp's inner

curve; press to flatten gently. Layer the rice, egg whites
and coconut in three distinct shallow cups. Coat the
shrimp with flour; roll in the whites of the egg, then cover
with the cocoon.
2. Heat oil up to 375 ° in an electric skillet, or deep-fat fryer.
Fry the shrimp, a few at a time, on either side for 1 to 1-
1/2 minutes, or until golden brown. Drain on towels made
from cloth.
3. Combine preserves and the pina colada mixture in a
small cup. Serve on shrimp.
 McDonald's Big Mac Copycat

Start to End: 30 minutes

Servings: 4

Ingredients
1 pound ground beef
2 teaspoons Montreal steak seasoning
6 cups torn iceberg lettuce
2 cups shredded cheddar cheese
1 cup salad croutons
1 medium tomato, chopped
1 small onion, halved and thinly sliced
1/2 cup dill pickle slices
Thousand Island salad dressing

How to Make

1. Combine beef and steak seasoning in a large bowl, then

blend gently but thoroughly. Shape into twenty patties,
1/2 in. thick. Grill burgers, wrapped, 3-4 minutes on each
side over medium heat, or until 160 ° reads by a
thermometer.
2. Combine the lettuce, burgers, bacon, croutons, tomatoes
, onions and pickles in a wide tub. Serve with dressing for
salads.
3. Freeze option: Place patties on a baking sheet waxed
with paper; cover and freeze until firm. Remove from the
pan and transfer to a container that is airtight; return to
the freezer. To use, cook frozen patties as instructed,
increasing the time taken to read 160 ° by a thermometer.
 Copycat Chipotle Barbacoa

Start to End: 7 hours 45 minutes

Servings: 8

Ingredients
1/4 cup lime juice
1/4 cup cider vinegar
3 chipotle peppers in adobo sauce
4 garlic cloves, thinly sliced
4 teaspoons ground cumin
3 teaspoons dried oregano
1-1/2 teaspoons pepper
3/4 teaspoon salt
1/2 teaspoon ground cloves
1 cup reduced-sodium chicken broth
1 boneless beef chuck roast (3 to 4 pounds)
3 bay leaves
RICE:
3 cups water
2 cups uncooked jasmine rice, rinsed and drained
3 tablespoons butter
1-1/2 teaspoons salt
1/2 cup minced fresh cilantro
2 tablespoons lime juice

How to Make

1. In a blender, position the first 9 ingredients; cover and

process until smooth. Combine broth; shake.
2. Place bay leaves and roast in a 4- or 5-qt. Cook slowly;
spill over sauce. Cook, sealed, for 7-9 hours on low until
meat is tender.
3. Prepare rice, before serving for about 30 minutes.
Combine the sugar, rice, butter and salt in a large
saucepan; bring to a boil. Reduce heat; simmer, cover, for
12-15 minutes, until liquid is absorbed and rice is tender.
Remove from heat; add cilantro and lime juice and stir
gently.
4. Remove from slow cooker roast; cool down slightly.
Dispose of bay leaves from cooking juices and skim fat.
Shred beef with two forks; go back to slow cooker.
Season with rice.
 4.

TGI Friday’s Loaded Potato Skins Copycat

Start to End: 30 minutes

Servings: 8

Ingredients
4 large baking potatoes, baked
3 tablespoons canola oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1-1/2 cups shredded cheddar cheese
1/2 cup sour cream
4 green onions, sliced

How to Make

1. Oven preheat to 475 ° C. Break the potatoes lengthwise

in half; scoop the pulp out, leaving a 1/4-in. Shell (save
pulp for subsequent use). Place the skins of potatoes on
a greased baking sheet.
2. Combine oil with the next 5 ingredients; brush over the
skins on both sides.
3. Bake until crisp, at each side for about 7 minutes.
Sprinkle the inside skins with bacon and cheddar cheese.
Bake for about 2 minutes, until cheese is melted. Cover
with onions and sour cream. Serve straightaway.
DESSERT
 Copycat McDonald's Shamrock Shake
McDonald's Shamrock Shake Copycat milkshake made easy and at
home with vanilla ice cream, mint extract, whipped cream and a
cherry. This dish is so easy to make at home with homemade Vanilla
Ice Cream and homemade Whipped Cream you 're already halfway
there with this recipe. We love Shamrock Shakes as the season's
dessert and can't wait for the limited time of the year when it rolls
around because it's the start of St. Patrick's day all things (and my
favorite Corned Beef). With just a handful of ingredients you can
miss the long list of ingredients you can't pronounce, the drive-thru
and the extra fast food you won't buy!

Start to End: 5 minutes

Servings: 1

Ingredients
3 large scoops vanilla ice cream (about 1/4 c. each)
1/4 c. heavy cream
1/2 tsp. mint extract
6 drops green food coloring
Whipped cream, for topping
Maraschino cherry, for topping

How to Make

1. Mix vanilla ice cream, heavy cream, mint extract and

coloring the food in a blender until it is completely
smooth, then pour into a bowl.
2. Prior to serving, complete with whipped cream and a
raspberry.
 The Cheesecake Factory Original Cheesecake
Copycat
Nothing is as decadent and delicious as a slice of cheesecake. And
let's be honest, nobody makes better cheesecake than the
Cheesecake Factory! But who wants to spend up to eight bucks on
just a slice of cake? The next time you get the itch for something
sinfully sweet, skip the restaurant and try this recipe from
Cheesecake Factory cheesecake home! Your server will place your
lovely cheesecake wedge in a nice little box that you can take home
with you. Great – you can have your cake and eat it too! But even if
you get only a few slices to go, these expensive desserts add up in
size. These heavenly creations deserve an opportunity that lives up
to the price, at around $8-12 per slice depending on what type of
cheesecake you want. You can do a divine Cheesecake Factory
Cheesecake at home though. This will not only please the tastebuds
but it will be much cheaper as well. So, save the outstanding
celebration with a visit to The Cheesecake Factory. The original
cheesecake for the Cheesecake Factory crust is made from a
mixture of pecans, almonds, walnuts, sliced vanilla wafers, and
butter. The crust paires well with the richness of the cream cheese
filling, which contains no less than five eggs, a generous amount of
sour cream, and is beautifully flavored with vanilla and lemon juice.

Start to End: 1 hour 20 minutes

Servings: 12

Ingredients
2-1/2 cups graham cracker crumbs (about 40 squares)
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
 1-1/2 cups sugar
1 teaspoon vanilla extract
4 large eggs, separated
TOPPING:
1/2 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup heavy whipping cream, whipped

How to Make

1. Blend the cracker crumbs, sugar and cinnamon in a small

bowl; stir in butter. Press down and click 2 in. Up the
sides of a 9-in grated. Pan springform. Bake for 5
minutes, at 350 °. Nice, on a rack of wire. Restoring heat
to 325 °.
2. Beat the cream cheese, sugar and vanilla in a wide bowl,
until smooth. Add the yolks of the eggs; beat on low until
combined.
3. Beat egg whites in a small bowl until soft peaks form; fold
into a mixture of cream cheese. Garnish over crust.
4. Bake for 1 hour or until nearly set to center. Cool off for
10 minutes on a wire rack. Run a knife carefully around
the edge of the pan to loosen; cool up for 1 hour.
Refrigerate until it cools down fully.
5. Combine the sour cream, sugar, and vanilla; fold in cream
with whipping. Spread the cheesecake over it. Chill
overnight. Remove pan hand.
 Copycat Chili’s Molten Lava Chocolate Cake
Chocolate cake with a molten chocolate center, in a chocolate shell
topped with vanilla ice cream. Big enough to share, really too good
to do. Sure, cake made with chocolate is great. Yet Chocolate cake
MOLTEN? Every one is the best for chocolate-lovers.

Start to End: 50 minutes

Servings: 1 dozen

Ingredients
1/2 c. (1 stick) butter, room temperature, plus more for
muffin tins
Cocoa powder, for dusting
2 2/3 c. semisweet chocolate chips, melted
1/2 c. granulated sugar
6 large eggs
1 c. all-purpose flour
2 tsp. espresso powder
1/2 tsp. kosher salt
1 tsp. pure vanilla extract
Powdered sugar, for dusting

How to Make

1. Oven preheat to 400 ° C. Generously butter a regular

muffin tin with 12 cups. Dust with powdered cocoa, then
tap excess. Deposit aside.
2. Cream butter and granulated sugar in a big tub, with a
hand mixer until fluffy. Add eggs one by one, and beat
well after each addition. Add vanilla and beat slowly in
flour, espresso, and salt until just combined. Stir in melted
chocolate until cooked evenly.
3. Equally divide batter among prepared cups of muffins.
Bake for 8 to 9 minutes, until the tops of the cakes no
longer jiggle. Switch off the oven and let stand for 5
minutes.
4. Layer a large sheet of baking over the muffin pan. Keep
both pans together and turn them onto the baking sheet
to invert cakes. Move easily, bottom sides up, to serving
plates.
5. Cover with powdered sugar and serve right away.
 Copycat Disney Dole Whip

Start to End: 3 hours 10 minutes

Servings: 4

Ingredients
3 c. frozen pineapple chunks
2 bananas, peeled and sliced (frozen)
3/4 c. coconut milk
1/4 c. sweetened condensed milk
Pineapple slices, for garnish
Maraschino cherries, for garnish

How to Make

1. Pulse all ingredients until mixed in a blender.

2. Pour into a ziplock bag and use scissors to snip off a
corner. Garnish with a bit of pineapple and a maraschino
cherry and pip into glasses.
 Texas Cinnamon Butter Copycat
Those who visit Texas Roadhouse on the daily (before you
eat at the restaurant, here's what you need to know) know
one thing. The spiced butter is served with the famous rolls
of the chain but we recreated it for the sole purpose of
putting it on, well, everything. It may not sound like a real
recipe because it isn't really: with a hand mixer you whip soft
butter, honey, cinnamon, salt, and vanilla. Yet the results are
great-we put it on pancakes, toast, bagels ...

Start to End: 10 minutes

Servings: 8

Ingredients
2 sticks (1 cup) butter, softened
1/4 c. honey
1 tsp. ground cinnamon, plus more for sprinkling
1 tsp. kosher salt
1/2 tsp. pure vanilla extract

How to Make

1. Combine all the ingredients into a large bowl. Beat all

ingredients with a hand mixer until thoroughly mixed and
the butter is slightly whipped.
2. Place butter inside a ramekin and garnish with a
cinnamon sprinkle. Slather, over it all.
 Copycat DoubleTree Chocolate Chip Cookies
DoubleTree chocolate chip cookies are great but this recipe for
chocolate chip cookies is much better than DoubleTree chocolate
chip cookies!! These Doubletree copycat chocolate chip cookies are
already uniquely awesome but we are introducing another special
step that distinguishes them. Chips to Mini Cake! The beauty of
using mini chocolate chips is that every single bite gets a little
chocolate. A little walnuts give it a bit of a crunch and cut the
cookie's sweetness.

Start to End: 40 minutes

Servings: 19

Ingredients
1 c. (2 sticks) butter, softened
1 c. packed brown sugar
1/2 c. granulated sugar
1 1/2 tsp. pure vanilla extract
2 large eggs, room temperature
2 1/2 c. all-purpose flour
1 1/2 tsp. baking soda
1 tsp. kosher salt
1/4 tsp. ground cinnamon
1/3 c. quick-cooking oats
2 1/2 c. semisweet chocolate chips
3/4 c. chopped walnuts

How to Make

1. Oven preheat to 350 ° C. Layer two parchment-filled

baking sheets. Using a hand mixer, cream butter, sugars,
and vanilla in a large mixing bowl until light and fluffy,
 about 5 minutes. Mix in the eggs slowly, beating until
mixture is smooth.
2. Combine the flour, baking soda, salt, and cinnamon into a
separate dish. Gradually stir dries in the mixture of butter
and sugar, then fold in oats, chocolate chips and walnuts.
3. Use a large cookie scoop to put dough balls about 2
"apart on prepared baking sheets. Bake until edges are
slightly golden but cookie center is still slightly soft, 17 to
19 minutes.
 Copycat Starbucks Chocolate Chunk Cookies

Start to End: 25 minutes

Servings: 24

Ingredients
2 sticks butter
3/4 c. dark brown sugar
3/4 c. granulated sugar
1 large egg
1 1/2 tsp. pure vanilla extract
2 c. wheat flour
1 tsp. baking soda
1/2 tsp. kosher salt
1 1/2 c. semisweet chocolate chunks (plus more for
topping cookies)

How to Make

1. Preheat the oven until 375 ° C. Cream the butter and

both forms of sugar together as it heats up until light and
fluffy, 2 to 3 minutes. Attach vanilla and egg, and beat to
mix.
2. Combine the flour, baking soda , and salt into a separate
dish. Mix gradually in a mixture of butter, then add in
chocolate chunks.
3. Roll into 1 1/2 "balls, place about 2 inches apart on a
parchment-lined baking sheet. Top each cookie with a
few extra chocolate bits, for the sake of decoration, and
bake for 8 to 10 minutes, or until the cookie is slightly
golden and no longer gooey in the middle.
 Copycat Red Lobster Cheddar Bay Biscuits

Start to End: 35 minutes

Servings: 16

Ingredients
3 c. all-purpose flour
2 tbsp. baking powder
1/4 tsp. kosher salt
1 1/2 sticks butter, cold and chopped
1 3/4 c. whole milk
2 tsp. garlic powder
1 1/2 c. shredded sharp Cheddar
1/2 c. butter
1 tbsp. Freshly Chopped Parsley
1 tsp. garlic powder

How to Make

1. Oven preheat to 400 ° C. In a large mixing bowl , add

flour , baking powder, salt and butter and use an electric
mixer to blend, start slow and work your way up to
medium speed, until you have shaped a dough with pea-
sized lumps. Put in milk slowly (keep the mixer on low to
prevent splashing).
2. Fold powder in garlic and cheese. Use a spoon to put 2
"dough blobs on a parchment-lined baking sheet . Bake
for 18 to 20 minutes, until softly golden.
3. Melt butter in the microwave at 20-second intervals,
stirring in between, until completely melted. Stir in parsley
and garlic powder. Brush the mixture on top of each
biscuit as soon as it is out of the oven and serve right
away.
 Copycat Panera Chocolate Chip Cookies

Start to End: 30 minutes

Servings: 12

Ingredients
2 1/2 sticks unsalted butter
1 1/4 c. dark brown sugar
1/4 c. granulated sugar
2 tsp. vanilla extract
2 eggs
3 1/2 c. all-purpose flour
1 tbsp. cornstarch
1 tsp. baking soda
1 tsp. salt
1 bag mini semisweet chocolate chips (12 ounces)

How to Make

1. Beat butter and sugars together until light and fluffy, using
an electric mixer. Bring in the vanilla extract and the eggs
gradually, whipping until mixed.
2. Blend the flour, cornstarch, baking soda and salt in a
separate dish. Stir it in mixture of butter. Fold the chips in
mini chocolate.
3. Roll the dough into 1 1/2-inch balls, flatten them slightly
and position on a parchment-lined baking sheet about 2
inches apart. Freeze for 15 minutes so their form is more
likely to survive.
4. Put them in the freezer and preheat the oven to 350 ° F.
Bake the cookies for 13-15 minutes, or until the edges
are softly golden.
 Cheesecake Factory Ultimate Red Velvet Cake
Cheesecake Copycat

Start to End: 1 hour 45 minutes

Servings: 1

Ingredients
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
4 teaspoons all-purpose flour
1-1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
CAKE:
1-1/2 cups sugar
1-1/2 cups canola oil
1 cup buttermilk
2 large eggs
1 bottle (1 ounce) red food coloring
2 teaspoons cider vinegar
1 teaspoon vanilla extract
2-1/2 cups cake flour
2 tablespoons baking cocoa
1-1/2 teaspoons baking soda
1 teaspoon salt
FROSTING:
3 packages (8 ounces each) cream cheese, softened
1-1/2 cups butter, softened
1 tablespoon vanilla extract
3 to 3-1/2 cups confectioners' sugar

How to Make
1. Oven preheat to 325 ° C. Bottom edge of a 9-in.
Parchment springform pan; grease board.
2. Beat cream cheese and sugar in a big bowl, until smooth.
Mix in sour cream, espresso and flour. Attach the eggs;
beat only until blended at low speed. Pour into the
prepared casserole. Place on a tray to bake.
3. Bake for 40-50 minutes, until center is set. Cool down on
a 10 minute wire rack. Loosen pan sides with a knife.
Cool up for 1 hour. Refrigerate until ready to mount, and
cover until fully cooled.
4. Increase oven temperature to 350 ° for cake. Two
greased 9-in Line bottoms. Round parchment baking
pans; grease sheets.
5. Beat sugar, flour, buttermilk, eggs, food coloring, vinegar
and vanilla in a large bowl until well mixed. Whisk flour,
cocoa, baking soda and salt in another bowl; slowly beat
the mixture into sugar.
6. Switch to ready pans. Bake for 30-35 minutes until a
toothpick inserted in the middle comes out clean. 10
minutes before removing to wire racks, cool in pans;
remove paper. Fully Good.
7. Beat the cream cheese , butter and vanilla in a large bowl
for frosting until smooth. Gradually beat in ample sugar
from confectioners to achieve the desired consistency.
Place one layer of cake on a serving platter. Spread over
1 cup of frosting. Place the cheesecake carefully over
frosting.
8. Layer one more cup of cheesecake with frosting. Cover
with remaining layer of cake. Frost top and cake sides,
with frosting remaining. Refrigerate, before serving,
overnight.
 Little Debbie Oatmeal Creme Pies Copycat

Start to End: 30 minutes

Servings: 1 ½ dozens

Ingredients
3/4 cup butter, softened
2 large eggs, room temperature
1 package spice cake mix (regular size)
1 cup quick-cooking oats
1 can (16 ounces) vanilla frosting

How to Make

1. Beat the eggs and butter until blended. Blend well with
oats and beat in coffee. Refrigerate, cover, for 2 hours or
until firm enough to roll, although the dough stays fairly
soft.
2. Oven preheat to 350 ° C. Roll half of the dough on a well-
floured surface to 1/4-in. Heavy service. Cut with a 2-1/2-
in floured angle. Round cutter cookie. Place in 1. Apart on
baking sheets lined with parchment. Bake for 8-10
minutes, until set. Remove from pans to wire racks to
absolutely cool down. Repeat with leftover dough.
3. Place frosting of half the cookies on bottoms; cover with
remaining cookies.
4. Freeze option: Freeze sandwich cookies packed into
freezer containers, separating layers with waxed paper.
Thaw before serving, for use.
 Olive Garden's Tiramisu Copycat

Start to End: 25 minutes

Servings: 12

Ingredients
1/2 cup strong brewed coffee
2 tablespoons coffee liqueur
16 ounces cream cheese, softened
2/3 cup sugar
2 cups sour cream
1/4 cup 2% milk
1/2 teaspoon vanilla extract
2 packages (3 ounces each) ladyfingers, split
1 tablespoon baking cocoa

How to Make

1. Combine the coffee and liqueur in a small bowl; set aside.

2. Beat cream cheese and sugar in a big bowl, until smooth.
Whip, until combined, in sour cream, milk and vanilla.
3. Layer 1 ladyfinger pack in an ungreased 11x7-in. Dish;
half a coffee mixture with brush. Cover with half a cream
cheese mix. Repeat layers (will be filled with dish).
4. Cover and chill for 8 hours, or overnight. Sprinkle with
chocolate, right before serving.
 Mrs. Fields Chocolate Chip Cookies

Start to End: 30 minutes

Servings: 12 dozens

Ingredients
1 c. (2 sticks) butter, cold, cut into cubes
1 c. packed dark brown sugar
1/2 c. granulated sugar
2 large eggs
2 tsp. pure vanilla extract
2 1/2 c. all-purpose flour
1 tsp. baking soda
3/4 tsp. kosher salt
2 c. chocolate chips

How to Make

1. Preheat oven to 350 °, and line two large parchment

paper baking sheets. Whisk the flour, baking soda , and
salt together in a medium bowl.
2. Cream butter and sugars together in another large pot,
using a hand mixer, until the mixture resembles coarse
sand. Attach vanilla and eggs, and beat until mixed.
Attach dry ingredients, blend until smooth, then fold into
chocolate chips.
3. Shape dough into balls using a medium cookie scoop,
and growing it on prepared plates. Bake for 13 to 15
minutes, until golden.
 McDonald's Fried Apple Pie Copycat

Start to End: 1 hour 15 minutes

Servings: 2 dozens

Ingredients
1 package (8 ounces) cream cheese, softened
1 cup unsalted butter, softened
2 cups all-purpose flour
1/4 teaspoon salt
FILLING:
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 cups finely chopped peeled tart apples
2 tablespoons cold unsalted butter
FINISHING:
1 large egg yolk
2 tablespoons water
Coarse sugar and cinnamon-sugar

How to Make

1. Mix cream cheese and butter in a large tub, until smooth.

Combine the flour and salt; slowly apply until well blended
to the butter mixture. Divide the batter into two. Forme
each one into a ball, then flatten it into a disk. Plastic
seal, and cool for 1 hour.
2. Mix sugar, cinnamon and allspice together; set aside.
Divide every piece of dough into 12 balls. Roll each ball
into a 4-in, on a slightly floured surface. Circle ...... Circle.
Place one side with a spoonful of chopped apples. 1/2
teaspoon of sugar mixture; 1/4 teaspoon butter line.
3. Whisk egg yolk and water into a small bowl. Clean the
pastry edges with the wash of the egg; fold the pastry
over the filling and seal the edges with a fork well. Place
in 2. Except on unfrozen baking sheets. Brush leftover
egg wash over the tops. In pastry cut slits. Sprinkle with
cinnamon-sugar and coarse sugar.
4. Bake for 11-14 minutes at 425 ° C, or until golden brown.
To cool down, drop to wire racks.
Cheesecake Factory Chocolate Chip Cookie Dough
Cheesecake Copycat

Start to End: 1 hour 10 minutes

Servings: 14

Ingredients
1-3/4 cups crushed chocolate chip cookies or chocolate
wafer crumbs
1/4 cup sugar
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
1/2 teaspoon vanilla extract
3 large eggs, room temperature, lightly beaten
COOKIE DOUGH:
1/4 cup butter, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon water
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1-1/2 cups miniature semisweet chocolate chips, divided

How to Make

1. Combine the cookie crumbs and sugar in a small bowl;

whisk in butter. Press down and click 1 in. Up the sides of
a 9-in grated. Pan springform. Place casserole on a
baking sheet; set aside.
2. Beat cream cheese and sugar in a big bowl, until smooth.
Mix in Vanilla and Sour cream. Add eggs; beat only until
combined, at low speed. Sprinkle over crust; set aside.
3. Mix butter and sugars in another tub, until light and fluffy.
Season with water and coffee. Add flour slowly, and blend
well. Add 1 cup chocolate chips.
4. Drop dough over filling by teaspoonfuls, moving dough
gently beneath the surface (filling will cover the dough
completely). Place the pan on a tray to bake.
5. Bake for 45-55 minutes at 350 °, or until the center is
nearly set. Cool off for 10 minutes on a wire rack. Run a
knife carefully around the edge of the pan to loosen; cool
up for 1 hour. Chill overnight.
6. Remove pan hand. Sprinkle with any chips left over.
Leftovers to cool.
 Copycat Twix Candy Bar

Start to End: 1 hour 15 minutes

Servings: 4

Ingredients
2 teaspoons plus 2/3 cup butter, softened, divided
3/4 cup confectioners' sugar
1 large egg
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
CARAMEL LAYER:
1 cup sugar
1 cup corn syrup
1 cup butter, cubed
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
2-1/2 pounds dark chocolate candy coating

How to Make

1. Preheat the oven until 375 ° C. A 13x9-in Line. Pan with

foil and use 2 teaspoons butter to grease the foil; set
aside.
2. In a large tub, mix up the sugar and remaining butter from
the confectioners until light and fluffy. Beat in Vanilla and
Egg. Combine the flour, baking powder and salt; apply to
the creamed mixture and blend well slowly. Push the
dough into the saucepan. Bake for 16-20 minutes or until
brownish. Nice, on a rack of wire.
3. In a large saucepan, mix sugar, corn syrup and butter for
caramel. At medium heat bring to a boil, stirring
continuously. Gently simmer, without stirring, for 4
minutes. Remove from heat; whisk in milk, slowly.
4. Reduce heat to medium-low, and cook until 238 ° (softball
stage) reads a candy thermometer, constantly stirring.
From heat remove; mix in vanilla. Sprinkle over prepared
crust. Refrigerate for 2 hours or until containing caramel.
5. Take sweets out of the saucepan using foil. Peel out foil
gently; cut into 3-1/4x3/4-in. Bars. And windows. Melt the
candy-coating in a microwave; swirl until smooth.
Chocolate dip bars; let excess drip away. Place them on
a waxed sheet of paper; refrigerate until finished. Store in
container which is airtight.
 Copycat Dairy Queen Ice Cream Cake

Start to End: 50 minutes

Servings: 12

Ingredients
4 cups birthday cake-flavored ice cream or flavor of your
choice, softened if necessary
1 funfetti cake mix (regular size)
1 carton (8 ounces) frozen whipped topping, thawed
Sprinkles

How to Make

1. Block a 9-in. round pan with plastic wrap. Add ice cream
to saucepan. Freeze for 2 hours, or till strong.
2. Prepare and bake the cake mix, use two 9-in, according
to package instructions. Round pans to bake. Cool in
pans for 10 minutes to cool completely before removing
to wire racks.
3. If domed, trim the tops of the cakes using a serrated
knife. Place one layer of cake on a serving platter. Invert
ice cream on top of cake; cut plastic wrap. Cover with
remaining layer of cake. Layer whipped topping over cake
tops and sides. Decorate as needed, with sprinkles.
Freeze longer than 2 hours, or until strong.
 Cracker Barrel's Baked Apple Dumplin Copycat

Start to End: 50 minutes

Servings: 8

Ingredients
2 medium Granny Smith apples
2 tubes (8 ounces each) refrigerated crescent rolls
1 cup sugar
1/3 cup butter, softened
1/2 teaspoon ground cinnamon
3/4 cup Mountain Dew soda
Vanilla ice cream

How to Make

1. Oven preheat to 350 ° C. Each apple is peel, core, and

cut into 8 wedges. Unroll all Crescent dough tubes; divide
each into eight triangles. Wrap each wedge around a
triangle. Place yourself in a greased 13x9-in. Baking
platter.
2. Mix the sugar, butter and cinnamon in a bowl until mixed;
scatter over dumplings. Slowly pour in soda (do not stir)
around the rolls.
3. Bake uncovered, for 35-40 minutes, until golden brown
and apples are tender. With the ice cream, serve warm.
 Cheesecake Factory Reese's Peanut Butter
Chocolate Cake Cheesecake Copycat

Start to End: 1 hour 15 minutes

Servings: 14

Ingredients
1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup Oreo cookie crumbs
6 tablespoons butter, melted
3/4 cup creamy peanut butter
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
1-1/2 teaspoons vanilla extract
3 large eggs, room temperature, lightly beaten
1 cup hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges

How to Make

1. The cracker crumbs, sugar, cookie crumbs and butter are

combined in a large bowl. Press down and click 1 in. Up
the sides of a 9-in grated. Pan springform. Place on a tray
to bake.
2. Bake for 7-9 minutes at 350 ° C, or until set. Nice, on a
rack of wire. Heat peanut butter over high for 30 seconds
or until softened in a microwave-safe bowl. Spread to
within 1 in over crust. On rims.
3. Beat cream cheese and sugar in a big bowl, until smooth.
Mix in Vanilla and Sour cream. Add eggs; beat only until
combined, at low speed. Pour into a bowl 1 cup of the
filling; set aside. Pour over layer of peanut butter over
remaining filling.
4. Heat 1/4 cup fudge in a microwave topping up for 30
seconds or until thin; fold it into reserved cream cheese
mixture. Garnish carefully over filling; swirl around with a
knife.
5. Back pan to baker board. Bake for 55-65 minutes at 350 °
C or until near center is set. Cool off for 10 minutes on a
wire rack. Run a knife carefully around the edge of the
pan to loosen; cool up for 1 hour.
6. Spread over cheesecake for 30 seconds or until warmed;
microwave remaining fudge topping over. Garnish with
cups of peanut butter. Chill overnight. Leftovers to cool.
 Cheesecake Factory Caramel Pecan Turtle
Cheesecake Copycat

Start to End: 25 minutes

Servings: 8

Ingredients
1 frozen New York-style cheesecake (30 ounces), thawed
1/2 cup semisweet chocolate chips
1/2 cup heavy whipping cream, divided
3 tablespoons chopped pecans, toasted
1/4 cup butter, cubed
1/2 cup plus 2 tablespoons packed brown sugar
1 tablespoon light corn syrup

How to Make

1. Put the cheesecake on a serving platter. In a small cup,

bring the chocolate chips in. Take 1/4 cup cream in a
small saucepan just to a boil. Pour over the chocolate; stir
until smooth, with a whisk. Cool off slightly, occasionally
stirring. Sprinkle with pecans; spill over cheesecake. Chill
until mounted.
2. Melt butter in a small saucepan; stir in brown sugar and
corn syrup. Take to simmer. Reduce heat; cook and stir
until it dissolves sugar. Remove the remaining cream and
bring to a boil again. Take off heat. Serve warm with
cheesecake, or cool completely, if desired, and chop over
cheesecake.
 Copycat Bakers Square Apple Pie

Start to End: 1 hour 40 minutes

Servings: 8

Ingredients
Pastry for double-crust pie (9 inches)
WALNUT LAYER:
3/4 cup ground walnuts
2 tablespoons brown sugar
2 tablespoons lightly beaten egg
1 tablespoon butter, melted
1 tablespoon 2% milk
1/4 teaspoon lemon juice
1/4 teaspoon vanilla extract
FILLING:
6 cups sliced peeled tart apples (4-5 medium)
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
3/4 cup sugar
3 tablespoons all-purpose flour
1-1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
3 tablespoons butter, cubed
TOPPING:
1 teaspoon 2% milk
2 teaspoons sugar

How to Make

1. Preheat the oven until 375 ° C. Roll half the pastry dough
into a 1/8-in.-thick circle on a lightly floured surface; move
 to a 9-in. Piece of a sandwich. Even with rim trim the
pastry.
2. Mix ingredients from walnut layer in a small bowl until
they are blended. Spread onto pastry shell bottom.
Refrigerate as filling prepares.
3. Toss the apples in a large bowl with lemon juice and
vanilla for filling. Mix sugar, flour, cinnamon , nutmeg and
salt in a small bowl; add the apple mixture and swirl to
cover.
4. Pour over layer of walnut filling; dot with butter. Roll the
remaining pastry dough up to a circle 1/8 in. thick. Place
fill up. Trim, lock, and tip of a flute. Brush with milk over
the top; sprinkle with the sugar. In pastry cut slits.
5. Place the pie on a tray to bake. Bake for 55-65 minutes or
until the crust is golden brown and bubbly filled. In the
last 10 minutes, cover the edge loosely with foil if
necessary to avoid overbrowning. Let out tape. Nice, on a
rack of wire.
 Applebee's Maple Butter Blondie Copycat

Start to End: 50 minutes

Servings: 20

Ingredients
3/4 cup butter, softened
2 cups packed brown sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1-1/2 cups chopped pecans
MAPLE CREAM SAUCE:
1 cup maple syrup
2 tablespoons butter
1/4 cup evaporated milk
Vanilla ice cream and chopped pecans

How to Make

1. Mix butter and brown sugar in a big tub, until light and
fluffy. Place in Coffee and Bacon. Combine the flour,
baking powder, and salt; apply to the creamed mix. Stir
the pecans in.
2. Stretched into a 13x9-in greased. baking pan. Bake for
25-30 minutes at 350 °, or until clean comes out a
toothpick inserted in the centre. Nice, on a rack of wire.
3. Combine the syrup and butter into a casserole for the
sauce. Bring to a boil; cook for 3 minutes, then stir. Take
off heat; pour in milk. Break brownies into squares; break
them in half if you wish.
4. Place a scoop of ice cream on dessert plates. Sprinkle
over with sauce; sprinkle with pecan.
 Starbucks Cranberry Bliss Bars Copycat

Start to End: 55 minutes

Servings: 3 dozen

Ingredients
3/4 cup butter, cubed
1-1/2 cups packed light brown sugar
2 large eggs, room temperature
3/4 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup dried cranberries
6 ounces white baking chocolate, coarsely chopped
FROSTING:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 tablespoon grated orange zest, optional
6 ounces white baking chocolate, melted
1/2 cup dried cranberries, chopped

How to Make

1. Oven preheat to 350 ° C. Melt the butter in a big,

microwave-safe bowl; stir in brown sugar. Slightly cool.
2. Beat in one egg, and vanilla at a time. Whisk the flour ,
baking powder, salt and cinnamon together in another
bowl; stir in butter mixture. Add cranberries and chopped
chocolate (thick batter). Stretched into a 13x9-in greased.
Pan-pan.
3. Bake until 18-21 minutes of golden brown, and a
toothpick inserted into the center comes out clean (do not
overbake). Cool down on a wire rack.
4. Beat cream cheese, confectioner's sugar and orange zest
until smooth for frosting if desired. Gradually cut the
molten white chocolate in half; scatter over blondies.
Sprinkle with cranberries; sprinkle with the remaining
chocolate, melted.
5. Split these into triangles. Store in fridge in an airtight
container.
 Reese's Peanut Butter Cups Copycat

Start to End: 20 minutes

Servings: 3 dozen

Ingredients
1 cup creamy peanut butter, divided
1/2 cup confectioners' sugar
4-1/2 teaspoons butter, softened
1/2 teaspoon salt
2 cups semisweet chocolate chips
4 milk chocolate candy bars (1.55 ounces each), coarsely
chopped
Colored sprinkles, optional

How to Make

1. Combine 1/2 cup peanut butter, the sugar, butter and salt
from the confectioners until smooth.
2. Melt chocolate chips, candy bars and leftover peanut
butter in a microwave; stir until smooth.
3. Drop the chocolate mixture teaspoonfuls into mini muffin
cups filled with paper. Drop into every cup a scant
teaspoonful of peanut butter mixture; top with another
teaspoonful of chocolate mixture. Do decorate with
sprinkles if needed. Chill until mounted. Store in container
which is airtight.
 Baskin Robbins Chocolate Ice Cream Copycat

Start to End: 50 minutes

Servings: 1 – ½ quarts

Ingredients
1-1/2 cups milk
3/4 cup sugar, divided
4 egg yolks
2-1/2 teaspoons instant coffee granules
2 cups 60% cacao bittersweet chocolate baking chips,
melted and cooled
1-1/2 cups heavy whipping cream
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips, melted
3/4 cup slivered almonds, toasted
1/3 cup milk chocolate toffee bits

How to Make

1. Heat the milk to 175 ° in a large saucepan; whisk in 1/2

cup sugar until dissolved. Whisk the egg yolks and
remaining sugar in a small cup. Stir in granulated coffee
and bittersweet chocolate.
2. Whisk a small quantity of hot mixture into egg yolks in
small bowl; return it to pan, whisking continuously. Cook
over low heat until the mixture is thick enough to cover a
metal spoon, and at least 160 ° reads a thermometer,
stirring constantly. Do not let boil. Remove straight away
from fire.
3. Transfer quickly to a large bowl; place the bowl in an ice-
water pan. Stir gently for 2 minutes, and occasionally. Stir
 in Vanilla and sugar. Push plastic wrap onto custard top.
Refrigerate overnight or for several hours.
4. Line a baking sheet with waxed paper; spread 1/8-in of
melted semisweet chocolate. Heavy service. Quiet for 20
minutes; chop coarsely.
5. Fill ice cream freezer cylinder two-thirds complete with
custard; freeze as instructed by the maker. (Refrigerate
until the remaining mixture is ready to freeze.)
6. Transfer ice cream to containers with freezer, allowing
headspace for expansion. Stir in some of the minced
chocolate, almonds and pieces of toffee for each pan.
Freeze for 2-4 hours, or till strong.
SIGNATURE COCKTAILS AND DRINKS
 Chick-fil-A's Frozen Lemonade Copycat
Frankly, Chick-Fil-A Frosted Lemonade is quite irresistible. If you've
never had one, and you're close to a Chick-Fil-A, I would highly
suggest you go there and try one. Or stay home and use two simple
ingredients to make this lemony milkshake. Chick-Fil-A is one of the
preferred drive-thru restaurants in America. The chicken sandwiches
are great, the waffle fries are very special and one of the best
sauces ever is the Chick-Fil-A Sauce. Their food is always hot, and
new. Which easily separates it from many drive-thrus restaurants.
If you've never tried one of their Frosted Lemonades, you definitely
miss it. It combines the perfect amount of tartness and sweetness
that your mouth has ever hit. This creamy shake will make you
hanker for something delicious.
You've made this with homemade lemonade (which I love)
and ice cream in several online recipes. For me, if you use a
frozen lemonade concentrate this recipe is a little stronger.
Why Focus the Lemonade? I think without losing any of the
lemonade flavors that make this frosted lemonade stand out
from the crowd, you can get a thicker shake.

Start to End: 10 minutes

Servings: 3

Ingredients
1/2 c. freshly squeezed lemon juice
1/2 c. sugar
2 c. water
6 c. vanilla ice cream
sliced lemons, for garnish

How to Make
1. In a pitcher, combine the lemon juice and sugar until the
sugar is fully dissolved. Add water and chill to dilute.
2. Stir lemonade and ice cream into a blender. Mix until
smooth, and split between 3 cups. Garnish with lemon
slices, and serve.
 Starbucks' Hazelnut Frappuccino Copycat

Start to End: 10 minutes

Servings: 3

Ingredients
1 cup whole milk
1/2 cup Nutella
4 teaspoons instant espresso powder
6 ice cubes
2 cups vanilla ice cream
Chocolate curls, optional

How to Make

1. Combine the milk, nutella, and espresso powder in a

blender; cover and process until blended. Add ice cubes;
cover and smooth-process. Add ice cream; cover until
smooth and cycle. Pour into chilled glasses; serve
straight away. Where desired, garnish with chocolate
curls.
 Dunkin Donut's Mint Hot Chocolate Copycat

Start to End: 5 minutes

Servings: 53

Ingredients
7-1/2 cups instant chocolate drink mix
1 package (25.6 ounces) nonfat dry milk powder
2-1/2 cups confectioners' sugar
1 cup powdered nondairy creamer
25 peppermint candies, crushed
Miniature marshmallows
EACH SERVING:
1 cup hot whole milk

How to Make

1. Combine the initial 5 ingredients. Divide into gift bags, or

growing them in an airtight tub, adding as desired
miniature marshmallows. Mixing can take up to 6 months
to store in a cold , dry location.
2. To make hot cocoa: place 1/3 cup cocoa mix in a mug.
Incorporate hot milk until blended. Fill in as many
marshmallows as you wish.
 Tim Horton's Hot Apple Cider Copycat

Start to End: 2 hour 5 minutes

Servings: about 2 quarts

Ingredients
8 whole cloves
4 cups apple cider or juice
4 cups pineapple juice
1/2 cup water
1 cinnamon stick (3 inches)
1 tea bag

How to Make

1. Place the cloves on a double cheesecloth thickness;

bring up cloth corners and tie to form a bag with kitchen
string. Place the rest of the ingredients into 3-qt. Slow
cooker; add a bag of spices.
2. Cover and cook for 2 hours on medium, or until the ideal
temperature hits cider. Until serving, remove the spice
packet, cinnamon stick, and tea cup.
 New Orleans' Famous Hurricanes Copycat

Start to End: 10 minutes

Servings: 6

Ingredients
2 cups passion fruit juice
1 cup plus 2 tablespoons sugar
3/4 cup lime juice
3/4 cup light rum
3/4 cup dark rum
3 tablespoons grenadine syrup
6 to 8 cups ice cubes
Orange slices, starfruit slices and maraschino cherries

How to Make

1. Combine the fruit juice, sugar, lime juice, rum and

grenadine into a pitcher; whisk until sugar is dissolved.
2. Pour into ice cold glasses packed with hurricane or
highball. Serve with slices of orange, starfruit, and
cherries.
 McDonald's Shamrock Shake Copycat

Start to End: 5 minutes

Servings: 2

Ingredients
3 tablespoons creme de menthe or 3 tablespoons 2%
milk plus a dash of peppermint extract
1-1/4 to 1-1/2 cups vanilla ice cream
7 Girl Scout Thin Mint cookies
Green food coloring, optional

How to Make

In order to be mentioned, place all ingredients in a blender; cover

and process until blended. Serve straightaway.
 Ruby Tuesday's Raspberry Iced Tea Copycat

Start to End: 25 minutes

Servings: 15

Ingredients
4 quarts water, divided
10 tea bags
1 package (12 ounces) frozen unsweetened raspberries,
thawed and undrained
1 cup sugar
3 tablespoons lime juice

How to Make

1. Bring 2 quarts of water to a boil in a saucepan; remove

from heat. Add tea bags; steep, sealed, on taste for 5-8
minutes. Discard the bags for tea.
2. In a large saucepan, put the raspberries, sugar and
remaining water; bring to a boil, stirring to dissolve sugar.
Reduce heat; simmer for 3 minutes, uncovered. Push the
mixture into a bowl through a fine-mesh strainer; discard
the pulp and seeds.
3. Combine the tea, raspberry syrup and lime juice into a
large pitcher. Cover, refrigerate, until cold.
 Mike's Hard Lemonade Copycat

Start to End: 15 minutes

Servings: 8

Ingredients
2-1/4 cups sugar
5 cups water, divided
1 tablespoon grated lemon zest
1-3/4 cups lemon juice
1 cup light rum or vodka
6 to 8 cups ice cubes
GARNISH:
Lemon slices

How to Make

1. Combine the sugar, 1 cup of water and lemon zest into a

large saucepan. Cook over medium heat and stir until
sugar dissolves, about 4 minutes. Out of heat strip. Stir in
the juice of lemon and the remaining vapor. Offer in a 2-
qt. Pitcher; leave to cool until chilled.
2. Stir the rum in. Place 3/4 to 1 cup of ice in a colins or
highball glass for each serving. Pour lemonade into glass.
Garnish as desired, with lemon slices.
 Copycat Smoothie King's Caribbean Way

Start to End: 10 minutes

Servings: 4

Ingredients
1 cup orange juice
2 cups frozen unsweetened strawberries
1 medium banana, sliced and frozen
3/4 cup strawberry-banana yogurt

How to Make

1. Combine all ingredients in a blender; cover, and process

until mixed. Pour into chilled glasses; serve straight away.
 Chick-Fil-A's Frosted Lemonade Copycat

Start to End: 10 minutes

Servings: 4

Ingredients
2 tablespoons crushed lemon drop candies
1 teaspoon sugar
1/2 small lemon, cut into six slices, divided
1/2 cup 2% milk
2 cups vanilla ice cream
2 cups lemon sorbet
3 ounces cream cheese, softened
2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract

How to Make

1. Mix the crushed lemon drops and the sugar in a shallow

dish. Moisten the rims of four glasses using 1 or 2 lemon
slices; dip the edges into a candy mixture.
2. Place the remaining ingredients in a blender (minus
lemon slices); cover and process until smooth. Pour into
prepared glasses; immediately serve with remaining
slices of lemon.
 Crystal Light's Berry Sangria Mix Copycat

Start to End: 15 minutes

Servings: 10

Ingredients
1 bottle (750 ml) sparkling white wine
2-1/2 cups white cranberry juice
2/3 cup light or coconut rum
1/3 cup each fresh blackberries, blueberries and
raspberries
1/3 cup chopped fresh strawberries
Ice cubes

How to Make

1. Mix wine, juice and rum in a large saucepan; add fruit.

Refrigerate to a total of 2 hours; serve over ice.