When the kids come home for the holidays, guess what they want the most? Their requests for favorite recipes start coming in about a week or two before they come home. The anticipation for their favorite recipes is half the fun. Getting a text from one or several of the kids once they are on the road confirming their favorite recipe is on the menu is a normal occurrence! We have given up offering to take our kids out to dinner on their visits home because they decline the offer every time.
Leftovers, when we have them, are packed up and put in a cooler then taken back to college to be devoured later! Recipe requests for the Christmas break have already started. I know it will be a new favorite because it tastes incredible and makes enough to feed my family of seven and still have leftovers. Spray a 9x13 pan with non-stick cooking spray.
In a large sauce pan bring salted water to a boil.
Baked in a chocolate crust and finished with white chocolate shavings and whipped cream. Raspberry preserves are the secret ingredient that is swirled into the cream cheese that's poured into a crumbled chocolate cookie crust. No wonder this cheesecake is the number one pick from the chain's massive list of cheesecake choices. Served with pina colada dipping sauce. And it's true. That sauce is so good you could eat it with a spoon.
But the coconut shrimp is pretty awesome too, just on its own. Red Lobster's secret formula includes Captain Morgan's Parrot Bay rum, which sweetens the batter and adds a great coconut flavor plus you can whip up a nice cocktail with it while you're cooking. Panko breadcrumbs —which give a nice crunch to the shrimp—can be found in the aisle of your market where all the Asian foods are parked. This secret recipe makes two times the size of a serving you get at the Lobster, so there should be enough for everyone. The real thing comes with salsa on the side in addition to the pina colada sauce, but you may not even want to include it.
A marinade, a spicy sauce, and a fresh salsa all pitch in for some big-time taste bud satisfaction. Sprinkle mandarin orange sections over the top if you've got em, and you will completely re-create the look and taste of this healthy entree clone. But there are a few restaurants that push this common side dish to a higher level. But at Fleming's Prime Steakhouse, it's about the chipotle. The smoky jalapeno flavor sets this one apart from others, and makes this one of the top side dishes at the upscale steakhouse chain. For our clone, we'll start with a cheese sauce made with smoked cheddar.
There's some minced jalapeno and green onion in there, plus a little ground chipotle pepper. A nice finishing touch comes from the breadcrumb topping that's made with Japanese breadcrumbs, or panko, which is flavored with more ground chipotle. The pasta shape used at Fleming's is called cellentani, which looks like long corkscrews. You could also use cavatappi pasta which are shorter corkscrews, or just go for the traditional elbow macaroni which can found pretty much anywhere. You're grilling some steaks or baking some chicken and don't know what to serve on the side?
Try out this simple clone for a dish that's served along with several of Applebee's entrees. Since the recipe requires converted rice because instant rice is gross, you have to plan ahead about 25 minutes to give the rice time to cook. It's worth the wait.
The secret to an authentic, great-tasting rice pilaf is sauteing the uncooked rice kernels in butter first, before adding the liquid—in this case chicken broth. Then, as the rice is cooking, you have plenty of time to saute the almonds, celery, and onions that are tossed into the rice at the end. These soft, creme-filled sandwich cookies were the first snacks produced by McKee Foods back in It was his 4-year-old granddaughter Debbie after whom founder O. McKee named his line of snack cakes. The secret to cloning these mouth-watering snacks is re-creating the soft, chewy consistency of the oatmeal cookies.
To duplicate the texture, the cookies are slightly underbaked. Then you whip up some of the easy-to-make creme filling with marshmallow creme and spread it between two of the oatmeal cookies to complete the sandwich. It's shrimp, it's bacon, it's cheese; what's not to like? It's one of the groovy appetizers on the Red Lobster menu, and now you can re-create it at your crib. Find some large shrimp, a wooden skewer, and cook the bacon about halfway to done before you begin.
Mix up clones of Red Lobster's top secret seasoning and cilantro-ranch dipping sauce, and you're minutes away from a great appetizer or party finger food dish. He soon had 90 stores in 20 cities throughout Mexico. It was only three years later that Ochoa got the attention of bigwigs at Dennys, Inc. Ochoa took the deal, and El Pollo Loco grew from 17 to more than outlets over the following decade.
Pie making is where the chain excels. A fresh slice of a Marie Callender's pie is as close as you'll get to homemade heaven this side of Grandma's porch window. This clone is an obvious selection, since the restaurant sells more pumpkin pies than any other, even in non-holiday months. This clone is a perfect opportunity to improve on icky pumpkin pie recipes like those found on cans of canned pumpkin, for example in many ways.
For one thing, there's no need to use canned evaporated milk when fresh whole milk and cream is so much better. And three eggs, versus two found in many recipes, will add to the richness and firmness of the cooked filling. After mixing the filling we'll let it sit for a bit while waiting for the oven to preheat. This way it can come closer to room temperature, and the pie filling will bake more evenly.
The clone recipe included here for the crust uses a chilled combination of butter and shortening for the perfect mix of flavor and flakiness. I made a few changes to improve this recipe. Get a large can of pumpkin. Also, I took the egg yolk out of the crust for a flakier and more tender finished product. Also, because of the additional filling, I've increased the baking time by 10 minutes to 60 to 70 minutes. If you find your crust getting too dark on top, use a pie crust shield or mold some foil around the top of the crust to prevent it from over-browning.
A good chicken pot pie has perfectly flakey crust and the right ratio of light and dark meat chicken and vegetables swimming in a deliciously creamy white sauce. The recipe will then yield exactly 4 pot pies. If your baking dishes are smaller, there should still be enough dough here to make crust for up to 6 pot pies. And don't forget to brush egg whites over the top of the pies before you pop them into the oven to get the same shiny crust as the original.
When the dish made its way into the United States via Texas the word transformed into "barbecue" and the preparation changed to incorporate above-ground techniques such as smoking and grilling. The good news is that we can recreate the beef barbacoa that Chipotle has made popular on its ginormous burritos without digging any holes in our backyard or tracking down a local source for fresh cow faces. After braising about 30 pounds of chuck roasts, I finally discovered the perfect Chipotle Mexican Grill barbacoa burrito copycat recipe with a taste-alike adobo sauce that fills your roast with flavor as it slowly cooks to a fork-tender delicacy on your stovetop over 5 to 6 hours.
Part of the secret for great adobo sauce is toasting whole cumin seeds and cloves and then grinding them in a coffee grinder measure the spices after grinding them. Since the braising process takes so long, start early in the day and get ready for a big dinner, because I've also included clones here for Chipotle's pico de gallo, pinto beans, and delicious cilantro-lime rice to make your burritos complete.
For two years after the first Olive Garden restaurant opened in , operators were still tweaking the restaurant's physical appearance and the food that was served. Even the tomato sauce was changed as many as 25 times. It's that sort of dedication that creates fabulous dishes like this popular soup. It blends the flavors of potatoes, kale, and Italian sausage in a slightly spicy chicken and cream broth. It's not served every day at Carrabba's Italian Grill, but when this amazing soup is on the menu consider yourself lucky and snag a bowl. It's chock-full of lentils and other good bits of vegetables and herbs, plus there are big chunks of spicy Italian sausage in every bite.
Best of all, Carrabba's sausage and lentil soup recipe is a cinch to clone. Most of the work here is just chopping stuff up, including a small ham steak which you can find where the bacon is sold in your market. If you can't find a ham steak, you can slice up some deli ham. Get everything in a pot and let it simmer. In 1 hour you'll have enough hot, chunky soup for at least a dozen cup-size servings. The star of the show is the incredible apple pancake, the chain's signature dish. To make a dead-on clone, Granny Smith apples are sauteed in butter, brown sugar and cinnamon, then allowed to cool for a bit.
That way, when the batter is poured into the pan, the apples and glaze stay anchored to the bottom. This technique also prevents the glaze from penetrating into the batter as the pancake bakes since there is now an apple barrier preventing any mixing of the ingredients. When the pancake comes out of the oven it's flipped over onto a plate and the apples are right there on top, dripping with a delicious cinnamon-sugar glaze.
You won't need any syrup for this one, that's for sure. Just a light dusting of powdered sugar on top. Then dig into an apple pancake unlike any other. Buffalo, New York-style chicken wings spun in your favorite signature sauce. With signature sauces and a festive atmosphere, the chain has now evolved from a college campus sports bar with wings to a family restaurant with over units. While frying chicken wings is no real secret—simply drop them in hot shortening for about 10 minutes—the delicious spicy sauces make the wings special.
There are 12 varieties of sauce available to coat your crispy chicken parts at the chain, and I'm presenting clones for the more traditional flavors. These sauces are very thick, almost like dressing or dip, so we'll use an emulsifying technique that will ensure a creamy final product where the oil won't separate from the other ingredients.
Here is the chicken wing cooking and coating technique, followed by clones for the most popular sauces: Spicy Garlic, Medium and Hot. The sauce recipes might look the same at first, but each has slight variations make your sauce hotter or milder by adjusting the level of cayenne pepper. You can find Frank's pepper sauce by the other hot sauces in your market. If you can't find that brand, you can also use Crystal Louisiana hot sauce. Sauteed with vegetables and served over rice.
I dig recipes that include scratch sauces that can be used with other dishes. The curry and peanut sauces here are good like that. They can, for example, be used to sauce up grilled skewers of chicken or other meats, or as a flavorful drizzle onto lettuce wraps. But even though I've included the peanut sauce recipe from scratch here, you can take the quick route and save a little prep time by picking up a pre-made sauce found near the other Asian foods in the market.
Since the sauce is used sparingly in a drizzle over the top of this dish it won't make a big difference which way you go.
This recipe produces two Cheesecake Factory-size servings—which is another way of saying "huge. Wrapped in a bundle of napkins and tucked into a carry-on bag, my samples arrived home in Vegas still warm and ready for analysis. For this one you'll need some white and dark fillets of chicken and a half pound hunk of cheese to shred. It's all that Cheddar cheese that makes this tortilla soup so good. And you'll definitely want to shred your own, since the pre-shredded stuff—while also more expensive—just doesn't melt as well in the chicken broth as cheese that's been shredded just before it goes into the pot.
This recipe may work better if you first make a sauce with the cheese before adding it to the soup. After step 2, combine 2 tablespoons of butter with 2 tablespoons of flour in a medium saucepan. Whisk in 1 cup of milk until thickened, about 3 minutes. Remove it from the heat and stir in the cheese until it's melted. Keep the cheese sauce warm over low heat until you need it. Reduce the cornstarch to 1 tablespoon and dissolve it into the chicken broth in a large saucepan. Add the chicken, sauteed vegetables, and remaining ingredients for the soup except the cheese sauce and bring the mixture to a boil, then reduce the heat and simmer 10 minutes.
Stir in the cheese sauce and simmer the soup for another 10 minutes while you bounce to step 4. Brands Cinnabon Mrs. In stock 1 item available. Add to cart. This recipe is available in. Do This. Get New Secret Recipes Be the first to get Todd's latest hacked recipes, sent to your inbox every week. Enter Email. Average rating:.
Rating of votes 2. My husband said it tasted like a grilled cheese, I agree. However the recipe fot the mac and cheese is great! This is another great appetizer!!! I tried the frozen Stouffer's method. But I wanted a cheese sauce So, I made it with a "dry" package, where you can get in the supermarket many varieties this solved the 'presentation' problem. Also you could use Cambel's Cheddar Cheese soup, whatever is quick for you. Drop items here to shop.
Drag and drop me to the cart Product is out of stock Choose the product options first. A rich and flavorful side dish perfect with grilled steak! Boil the pasta according to package directions. Meanwhile, in a large skillet, melt the butter and add the flour. Whisk to create a roux.
Add more milk if the sauce is getting too thick. Add the cheese and seasonings to the sauce. Stir to melt and combine. Add the cooked pasta to the cheese sauce. Spoon in some reserved cooking water from the pasta if the sauce needs to be thinned out. Serve fresh and warm! Filed Under: Comments janie says: April 11, at 9: April 14, at 3: Weekend Cowgirl says: April 15, at 3:
2 cups Cheddar Cheese, shredded. 4 slices Cooked Bacon. Steps. Directions at xn--cqvt9zr8bf5g51ggqd.com Never lose a recipe again, not even if the original. Preheat oven to degrees F and bring a large pot of salted water to a boil. Cook macaroni following package instructions. Drain and set.