Tag Archives: Copykat

Pok Pok’s World Famous Vietnamese Chicken Wings (thelunacafe)

Marinade

8 garlic cloves, peeled and chopped (makes 2 T fried garlic)
1 t kosher salt
1/4 c warm water
1/4 c water
1 – 2 t Korean fermented chile paste
oil for frying

Sprinkle chopped garlic with salt and mince. Scrape into a small mixing bowl, add warm water and let macerate for a few min. Strain liquid through a triple-mesh sieve set over a small mixing bowl and smash the garlic firmly against the sieve to extract as much juice as you can. Reserve smashed garlic. Add 1/2 c water and chile paste to the remainder of sauce. Cover and reserve in the fridge. Just before frying, transfer wings from fridge to a colander set over a bowl, and let drain for 15 min. Heat 3/4″ vegetable oil in a small saucepan over high heat and add reserved garlic. Reduce heat to medium-low, fry until garlic is light golden brown, about 5 min and transfer to paper towels to drain. Reserve. In a heavy wok, add enough oil to submerge the wings, about 2″. Bring oil to 325° F. Fry half the wings at one time, moving them around periodically with a long chopstick. When wings are golden brown and cooked through, about 10 – 12 min use long-handled tongs to transfer them to a paper towel-lined cookie sheet to drain. In a heavy, preferably nonstick, wok, whisk and add half the reserved sauce mix, bring to a full boil and reduce to thicken, about 45 seconds. Add half the wings and toss until a caramelized glaze coats the wings, about 1 min. Add 1 T fried garlic and toss well. Repeat with the next batch of wings. Serve wings on a platter with pickled vegetables, cucumber spears, and herb sprigs. Serves 2 – 4.

Chicken

2 lbs chicken wings (about 12), split at the joint, rinsed well in cold water, and patted dry
1/2 c Vietnamese fish sauce (Ricker recommends Phu Quoc or Three Crabs brand)
1/2 c superfine sugar

Mix together fish sauce and sugar. Add chicken wings and toss, mixing well. Cover and refrigerate wings for 4 – 24 hours, tossing several times.

Dredging

1 c white rice flour
1/4 c tempura batter mix (Ricker recommends Gogi brand, but I used Koto brand, available at Portland’s City Market))

In a large mixing bowl, whisk rice flour and tempura batter mix. Toss the well-drained wings in the flour mix to coat well. Just before frying, tap excess flour from each piece of chicken.

Garnish

pickled vegetables
sliced cucumbers
baby spinach or other interesting baby greens

 

 

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Chili’s Chicken Crispers Copycat (dinnerthendessert)

1 egg, beaten
1/4 c whole milk
3/4 c chicken broth
1 1/2 t salt
1/2 t black pepper
1 c self rising flour
1 c flour
1 1/2 lbs chicken tenderloins
canola oil for frying

Heat oil in a dutch oven to 350 F. In a large bowl whisk together the egg, milk, chicken broth, salt and pepper until well combined. Add in the self rising flour. In a second bowl add 1 c flour. Dip each piece of chicken into the batter, then into the flour. Add the chicken to the oil in small batches and fry for 8 – 10 min or until golden brown and cooked through.

Taco Time’s Crisp Bean Burritos (lifeinthelofthouse)

5 – 6″ flour tortillas
1  16 oz can refried beans
1 c sharp cheddar cheese, shredded
1 c vegetable oil

Heat the oil in a 12″ skillet over medium heat. Preheat oven to 400 F. Lay tortillas out on a flat surface. Spread 1/3 c refried beans onto the center of the tortilla. Sprinkle with 2 – 3 T cheese. Roll tortilla up; keeping ends open. Repeat with remaining tortillas, beans and cheese. Lay 2 burritos into the skillet and fry for 30 seconds or so until golden brown. Flip onto other side and fry another 30 seconds. Lay fried burritos onto a paper-towel lined plate. Repeat frying process with all burritos. Place fried burritos onto a cookie sheet. Place in the preheated oven and bake for 5 – 10 min. Serve burritos with salsa, sour cream and guacamole! Note: You can skip the frying step if being health conscience. Once you’ve rolled up the burritos, place on a cookie sheet. Spray the tops of the burritos with cooking spray. Bake burritos for 10 – 15 min or until golden brown.

Winger’s Sticky Finger Salad (oneshetwoshe)

Chicken

4 chicken breasts, cut into strips
1 c sour cream
2 c bread crumbs

Heat oven to 400 F. Dip chicken breasts into the sour cream and then into bread crumbs. Place on a sprayed/greased sheet pan. Bake for 20 – 30 min until the chicken is cooked and crispy. When the chicken is done dip into sticky sauce and place on a plate. To serve, place sliced strips on top of salad with any additional toppings (cheese, croutons, tomatoes, craisins, etc.) and drench in ranch dressing. Save the additional sticky dressing as an extra topping for the salad…it adds a little more tang!

Salad

2 heads romaine lettuce, chopped
tomatoes
croutons
cheddar cheese, grated
ranch dressing
craisins

Dressing

2 1/2 c brown sugar
1/3 c Frank’s Hot Sauce
1/2 c apple cider vinegar

Combine ingredients in a pot. Cook over medium heat, stirring constantly. Let boil for one min, but no longer! If you boil too long it will turn hard. Makes about 1 cup.

Copycat Bon Ton Cafe’s Bread Pudding (cdkitchen)

Bread Pudding

1 qt milk
1 loaf French bread, cubed
3 eggs, beaten
2 c sugar
2 T vanilla
1 c raisins
3 T melted butter

Preheat oven to 350 F. Place the milk in a large bowl. Add the cubed bread, tossing to mix it well. Let soak for 15 min. Stir the eggs, sugar, vanilla and raisins into the bread mix. Mix well. Add melted butter to the bottom of a 9 x 13 baking dish and spread evenly. Add the bread pudding mix to the dish, distributing it evenly in the dish. Place the baking dish in the oven and bake for 40 min or until set. When cooked, let cool then scoop it into individual heat-proof serving dishes. Top each serving with whiskey sauce and then place under the broiler for 1 – 2 min. Serve hot.

Whiskey Sauce

1 c sugar
1/2 c butter
1 egg, well beaten
2 oz bourbon whiskey

Place sugar and butter in the top of a double boiler over simmering water. Stir well until the sugar is dissolved. Add about 1/4 c sugar mix to the beaten egg and stir quickly to combine (this prevents curdling). Add the egg mix to the sugar mix and stir quickly to fully incorporate. Remove from heat, let cool, then add in the whiskey.

Ruby Tuesday’s Spinach and Artichoke Dip (bullocksbuzz)

4 cloves garlic
1  10 oz pkg frozen chopped spinach, thawed and drained
1  14 oz can artichoke hearts, drained and chopped
1  10 oz container Alfredo-style pasta sauce
1 c shredded mozzarella cheese
1/3 c grated Parmesan cheese
4 oz cream cheese, softened and cut into little pieces

Preheat oven to 350 F. Place unpeeled garlic cloves in a small baking dish and bake in the preheated oven 20 – 30 min until soft. Remove garlic from the oven. As soon as they are cool enough to touch, gently squeeze the softened garlic from skins. In an 8″ serving dish, spread the roasted garlic, spinach and artichoke hearts and mix well. Add Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese. Mix together well. Top it off with a little more Parmesan cheese, then cover and bake for 30 min or until cheeses are melted and bubbly. Serve warm and enjoy!

Tim Horton’s Boston Cream Donuts (betterbakingbible)

Vanilla Cream Filling

2/3 c sugar
2 c whole milk, divided
2 t vanilla
1/4 c cornstarch
5 egg yolks
3 T unsalted butter, softened

In a saucepan combine sugar, 1 1/2 c milk and vanilla and cook over low heat, stirring constantly with a wooden spoon until the sugar is dissolved. Raise the heat almost to boiling. Place cornstarch in a medium bowl and whisk the remaining 1/2 c milk until smooth. Add the egg yolks and blend. Slowly whisk the hot milk mix into the yolk mix. Return the milk-yolk mix to the saucepan and boil gently for 1 min over medium heat. Remove from heat and whisk in the butter. Pass the mix through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface and refrigerate until chilled.

Doughnuts

3/4 c warm milk
2 1/4 t active dry yeast
1/3 c sugar, divided
2 3/4 c flour
1/4 t ground cardamom
1/4 t nutmeg
1 t salt
4 egg yolks
1/2 c unsalted softened butter cut into tablespoons

Place warm milk, yeast and 1 t sugar in the bowl of an electric mixer. Stir the yeast into the mix and let stand for 10 min or until foamy. Add 1 c flour and using the paddle attachment beat on low speed for 2 min to form the sponge. Remove, cover with plastic wrap and let the sponge stand at room temp until well risen, about 30 min. In a bowl whisk together the remaining 1 3/4 c flour with the cardamom, nutmeg and salt; set aside. Return the bowl containing the sponge to the mixer stand. Add the egg yolks and mix until incorporated, then beat in the remaining sugar. Slowly add butter, then the flour-spice mix and beat on medium speed for 5 min. The dough should be soft and should not form a ball. Scrape the dough into a well-buttered bowl and coat all sides with butter. Cover it with buttered plastic wrap, and let the dough rise in a warm place for 1 hour or until doubled in volume. Turn out the dough onto a lightly oiled work surface. Gently press down to flatten it evenly to no less then 1/2″ thick. Cover loosely with plastic wrap and let it rest for 5 min. Line a baking sheet with parchment or waxed paper. Using a floured 2 1/2″ biscuit cutter, cut out 14 dough rounds. Transfer them to the lined baking sheet, spacing them at least 1″ apart to allow for expansion. Let rise for 30 min or until doubled in size. Pour oil into a saucepan to a depth of 2 – 3″. Heat oil to 360 F. Line a baking sheet with paper towels. Fry doughnuts 3 or 4 at a time, for about 1 min or until golden brown on each side. Transfer the doughnuts to the paper towels to drain, then place on a wire rack to cool. As soon as the doughnuts are cool, use a long, thin, plain pastry tip to poke a hole through the midline to the center of each doughnut. Let cool completely before filling. Remove the vanilla cream filling from the refrigerator and beat with the electric mixer on medium speed until smooth. Scrape it into a large pastry bag fitted with a medium plain tip. Pipe the filling into the hole in the middle of each doughnut until the doughnut feels full. Wipe off any excess cream. Spread a scant T chocolate glaze over the top of each doughnut and let it sit for a few hours on a rack.

Chocolate Glaze

4 oz bittersweet chopped chocolate
3 T water
2 T light corn syrup
1/3 c sugar
3 T unsalted butter, softened
vegetable oil for frying

Place the chopped chocolate in a medium heatproof bowl. Combine water, corn syrup and sugar in a heavy-bottomed, medium saucepan. Place over low heat and cook, stirring until the sugar is dissolved. Bring to a full boil and pour the hot syrup to melt over the chopped chocolate. Whisk in the butter and let it cool until it starts to thicken slightly, stirring occasionally.

Hardee’s Biscuits Copycat (food)

1⁄4 c sugar
5 c self-rising flour
1 t baking powder
2 c buttermilk
1⁄2 c water
1 c vegetable shortening, melted and cooled

Preheat oven to 450° F. Mix dry ingredients together. Cut in wet ingredients and knead well. Cut into circles and place on baking sheet. Let rest 5 min before placing in oven. Bake for 10 – 15 min or until golden brown. Brush with butter after removing from oven. Yield: 12 – 24 biscuits.

Planters Trail Mix (copykat)

1 c mixed nuts
1 c dry roasted peanuts
1 c M&M Candies (plain)
1 c raisins

Either in a large bowl or plastic bag pour all ingredients in and mix.

Ben and Jerry’s French Vanilla Ice Cream (copykat)

2 large eggs
3/4 c sugar
2 c whipping cream
1 c milk
2 t vanilla

Whisk the eggs in a mixing bowl until light and fluffy, 1 – 2 min. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 min more. Pour in the cream, milk and vanilla and whisk to blend. Transfer the mix to an ice cream maker and freeze following the manufacturer’s instructions. Yield: 1 quart.

The Yardarm Rich Lemon Pie (copykat)

6 oz butter
1 c sugar
2 lemons, juice and grated rind
3 egg yolks (save whites)
1 egg
1 or 2 slices white bread
6 T sugar
8″ pie shell

Melt butter over very low heat; stir in sugar and lemon rind and juice. Beat yolks and whole egg together and add to mix when sugar is dissolved. When thickened, remove from heat. Don’t allow to boil! Remove crusts from bread and cut or tear gently into large crumbs and scatter over bottom of pie shell. Make a stiff meringue of the egg whites sweetened with 6 tablespoons of sugar. While lemon mix is still hot, spoon it over breadcrumbs and cover with meringue. Seal meringue to edges of pie shell. Brown in 350 F oven. Cool and serve at room temp.

Junior’s Reuben Sandwich (copykat)

2 T unsalted Butter
2 slices Rye Bread
6 oz lean corned beef
1/2 c drained fresh sauerkraut
4 slices Swiss cheese

Melt butter on a hot grill or in a large skillet. Grill both slices of bread on one side. At the same time, grill the corned beef in one stack and the sauerkraut in another. Cook until both are heated through. Turn over one slice of the bread on the grill. Stack on the corned beef, top with the sauerkraut, then the cheese, and the second slice of bread, grill side down. Continue grilling the Reuben until it’s hot and melted, turning the sandwich over once. This usually takes place in 5 – 7 min. Serve immediately, hot off the grill.

Simon and Seafort’s Brandy Ice (copykat)

1 1/2 c good vanilla ice cream
2 T brandy
2 t Kahlua
2 t dark creme de cacao

Combine  ice cream, brandy, Kahlua and creme de cacao in a milkshake can or blender jar and whip at medium speed until smooth but still very thick. Serve in tall glasses. Makes 2 servings.

Rock Bottom Brewery Asaigo Cheese Dip (copykat)

1/4 lb sun dried tomatoes
1 lb green onions, cut in 1/4″ slices
3/4 lb mushrooms, cut into 1/4″ slices
1/2 gal mayonnaise
1/2 gal sour cream
3/4 lb Asiago cheese, shredded

Reconstitute sun dried tomatoes in hot water. Clean, rinse and slice green onions. Rinse and slice mushrooms. Squeeze water out of the tomatoes, then julienne into fine strips. All water must be removed from the tomatoes and they must be added last or the cheese dip will discolor. Combine all in food processor, except tomatoes. Blend well at low speed. Mix in julienne tomatoes slowly. Makes 1 1/4 gallons.

Slick Willy’s Colorado Bull Dog (copykat)

2 oz Kahlua
2 oz Vodka
6 oz milk
splash of Coke

Pour Kahlua and Vodka over ice, shake. Add milk and splash of Coke and then stir and serve.

Charter House Inn Buffalo Shrimp (copykat)

1 lb raw 31/40 peeled and deveined shrimp
2 c golden dip all purpose breading
1 T dry mustard
2 t kosher salt
2 t cayenne pepper
2 t garlic powder
1/4 lb butter
2 c franks red hot sauce or Tabasco-like hot sauce
1 T vinegar
1 egg
1/3 c water

Mix all dry ingredients. Prepare egg wash by beating egg together with water. Melt butter mix with red hot sauce and vinegar. Dip shrimp in egg wash, and bread with breading mix. Fry in deep fryer at 350 F. Place in container with hot sauce mix and shake well. Serve with celery and blue cheese. This is excellent!

Carrabba’s Sausage and Lentil Soup (copykat)

1 c diced white onion
1/2 c diced carrot
1/2 c diced celery
3 cloves garlic, minced
1/2 t salt
2 T butter or olive oil
1 lb Italian sausage
1 48 oz pkg low sodium chicken broth
1 1/2 t Italian seasoning
1 14.5 oz can diced tomatoes
1 c brown lentils

In a large pot add onions, carrots, garlic and celery and either butter or vegetable oil. Saute until the onions are transparent. Add sausage and cook until browned. If the sausage is fairly lean drain the excess oil. Add chicken broth, Italian seasoning, diced tomatoes and brown lentils. Cover with lid. And simmer for about 1 hour. You may want to add some additional water if too much water cooks out during the cooking process.

Dunkin Donuts Salted Caramel Hot Chocolate (copykat)

1/3 c cocoa powder
1/3 c sugar
1/3 c water
1 c milk
1 – 2 T salted caramel syrup
whipped cream, caramel sauce and salt for topping

Stovetop: In a small saucepan combine the cocoa powder, sugar and water together. Bring to a boil and make sure to press out any lumps. Allow to simmer for a min or two or until the mix is smooth and warm. Add in milk to the mix and heat through. Add the salted caramel syrup to a glass, pour in the hot chocolate and top with whipped cream, caramel sauce and salt. Allow to cool slightly and enjoy!

Microwave: Mix together cocoa powder and sugar in a glass. Warm milk and water in the microwave for 1 – 1 1/2 min. Pour milk mix over the cocoa powder. Add salted caramel syrup to the glass, top with whipped cream, caramel sauce and salt. Allow to cool slightly and enjoy!

 

Whataburger Chicken Strips (copykat)

1 – 1 1/2 lbs chicken tenders
2 c flour
1 1/2 t salt
1 1/2 t pepper
1/2 t garlic salt
2 1/2 c buttermilk
oil for frying

Soak chicken strips in buttermilk for about 2 hours before preparing the tender strips. For best result soak overnight. Make the seasoned flour by combining flour, salt, pepper and garlic salt. Stir the flour until it is well blended. Make a batter of the seasoned flour and buttermilk by pouring in about 1/2 c buttermilk into the flour. You want the batter a little shaggy. Coat the chicken with the batter and place on a rack and allow it to dry. The batter may fall off when cooking if you don’t allow the batter to dry on the chicken. Discard remaining buttermilk. Heat oil to 350 F. Gently place 3 or 4 breaded chicken tenders into the hot oil. Cook chicken tenders a few at a time until they are golden brown. Drain on a clean wire rack. You may serve this with gravy or honey mustard.

Sonic Ocean Water (copykat)

2 c boiling water
1 c sugar
3 – 4 drops blue food coloring
1 t coconut extract
Sprite

Place boiling water in a bowl. Dissolve sugar in the bowl. Stir until the sugar is dissolved. Add blue food coloring to the sugar syrup. Add coconut flavoring to the syrup. Allow the syrup to cool. To Make the Drink: Fill a glass with ice, then add 1 part blue coconut syrup and fill the glass with 3 parts of Sprite.