Tag Archives: Copykat

Trudy’s Mexican Martini Copycat (fivehearthome)

2 oz tequila (decent quality recommended)
2 oz lemon-lime soda (such as Sprite or 7-Up)
1 oz orange liqueur (such as Cointreau or Triple Sec)
1 oz fresh-squeezed lime juice
1 oz fresh-squeezed orange juice
splash of olive juice
coarse salt (such as kosher salt, for rimming the glass)
Pimiento-stuffed green olives (manzanillas), for garnish

Measure tequila, soda, orange liqueur, lime juice, orange juice and olive juice into a shaker filled with ice. Shake and strain into salt-rimmed martini glass. Garnish with a skewer of olives. Note: Spread a thin layer of coarse salt onto a plate. Use a slice of lime to wet the edge of the martini glass, then dip in the salt, turning until well-coated. To add some spice, garnish with gourmet green olives that have been stuffed with jalapenos. Yield: 1 shaker, which yields about 2 martini glassfuls.

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Mimi’s Cafe’s Honey Bran Muffin (thelazywifesguide)

Dry Ingredients

1 c flour
1 c wheat bran
4 t dry milk powder
1/4 t baking powder
1 t baking soda
1/4 t salt

“Liquid” Ingredients

1/3 c dark brown sugar
1/4 c honey
2 T molasses
1/4 c vegetable oil
1 egg
1/2 c water
2 t -1 T grated orange, zest to taste

Glaze

3 T sugar
3 T brown sugar, packed
3 T butter (very soft or slightly melted)
2 T honey
2 t water

Preheat oven to 350 F. Distribute about 1 T of the Glaze into each of your 12 muffin tins and be sure to coat the bottom and sides of each muffin tin. (You can do this just before mixing the wet and dry ingredients so that the glaze is fairly liquid, and spread it evenly between all 12 tins rather than measure.) In a medium bowl (or one with a pour spout) mix all the dry ingredients. In a separate bowl (or just put all the wet ingredients into the middle of the dry ingredients and mixed them all together), mix the “liquid” ingredients. Stir the liquids into the dry ingredients until just moistened. Fill muffin tins 2/3 full, bake for 20 min until a toothpick comes out clean (be sure not to fill the muffins too full because even at 2/3rds they spring up over the tops a little. Immediately invert the baked muffins onto foil or wax paper to cool. Makes 12 regular sized muffins.

Fuddruckers Hamburger Seasoning (Copycat) (topsecretrecipes)

2 t paprika
1 1/2 t ground black pepper
1 1/4 t salt
1/2 t dark brown sugar
1/4 t garlic powder
1/4 t onion powder
1/4 t ground cayenne pepper

Combine all ingredients in a small bowl. Sprinkle seasoning on hamburger patties before cooking.  Makes 2 tablespoons.

Raleigh Tavern Gingerbread Cookies makinghistorynow)

1 c sugar
2 t ginger
1 t nutmeg
1 t cinnamon
1 t salt
1 1/2 t baking soda
1 c butter, softened
1/2 c evaporated milk
1 c molasses
4 c flour, sifted

Preheat oven to 375 F. Spray cookie sheets with cooking spray or line with parchment. Set aside. Add sugar, ginger, nutmeg, cinnamon, salt and baking soda in a large bowl. Mix on low speed until well combined. Add softened butter, evaporated milk and molasses. Mix again until completely combined, starting on the lowest speed so that the liquid doesn’t splash out of the bowl. Gradually increase the speed until the butter and sugar are creamed together and completely smooth. Put mixer back on low speed and add the flour 1 c at a time, stirring constantly until the flour is completely incorporated.
The dough should be stiff enough to handle without sticking to your fingers, so if it’s still too soft and sticky, add up to 1/2 c additional flour, as needed. When the dough is smooth, roll it out to 1/4″ thickness on a very well-floured surface. Use a cookie cutter or a round 3″ biscuit cutter to cut the gingerbread into desired shapes. Place shapes onto prepared baking sheets. Bake for 10 – 12 min or until slightly golden brown but still soft. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Yield: 24 cookies.

Strawberry Julius Copycat (geniuskitchen)

1 c strawberry, sliced
1⁄2 t vanilla
1 c water
1⁄4 c sugar
3 egg whites
1 c ice

Blend all ingredients in a blender on high or 1-2 minutes. Serves 2

Outback Blue Cheese Salad Dressing Copycat (geniuskitchen)

1 c mayonnaise
2 T buttermilk
1 T crumbled blue cheese (or more to taste)
1⁄8 t fresh coarse ground black pepper
1⁄8  onion powder
1⁄8 t garlic powder

Mix all ingredients together by hand in a small bowl until smooth. Cover and chill for 30 min before serving. Yield: 1 cup.

Copycat Green Giant Niblets Corn in Butter Sauce (geniuskitchen)

2  16 oz bags frozen corn (yellow “or” shoepeg white, any brand)
2 t salt
1⁄2 c butter, cut up
1 t sugar
1 c water
1 1⁄2 t cornstarch

Add corn to large sauce pan along with all ingredients except water and cornstarch. Stir corn mix over medium heat until butter is melted. Combine water and cornstarch and stir until cornstarch is dissolved. Slowly add water to corn in sauce pan, stirring constantly. Reduce heat to simmer and stir until sauce thickens. Let simmer, stirring occasionally until corn is tender, about 10 min. Serves 10 – 12.

Copycat Pampered Chef Cinnamon Plus Mix (geniuskitchen)

6 T ground cinnamon
1 T ground allspice
1 T dried orange peel
2 t ground nutmeg
1 t ground cloves
1⁄2 t ground ginger

In a medium bowl, combine all ingredients. Store in an air tight container. Use this mix in recipes that call for the ingredients above (like for all cinnamon needs.) If a recipe calls for the spices add up all of the measurments and just put in the same amount of this blend. It tastes great used in cinnamon and sugar for toast and in cinnamon rolls.

Copycat Ohana Polynesian Resort Stir Fried Noodles (allears)

Noodles

1 T canola oil
1 t each, puréed garlic and ginger
1/4 c julienned red pepper
1/4 c julienned pineapple
2 c cooked udon noodles
salt and pepper to taste
1 t chopped roasted peanuts

Heat canola oil in wok. Add garlic, ginger, red pepper and pineapple. Stir-fry until red peppers are tender but still firm. Season with salt and pepper. Add noodles. Stir-fry until noodles are heated. Add 1/2 c peanut sauce to glaze ingredients. Garnish with nuts. Yield: 4 servings.

Peanut sauce 

2 cloves garlic, peeled
2″ piece ginger, peeled
1/2 c peanut butter
1/4 c soy sauce
1/4 c sugar
1/4 c water
1/8 c diced Spanish onion
1 T chopped peanuts

Put ingredients in pan. Bring to boil, stirring. Turn heat to simmer, stirring occasionally. Simmer 10 min. Remove from heat, pour in blender. Pulse until smooth.

 

Laurel Berry Soap (Aleppo Soap Copycat) (thethingswellmake)

450 g olive oil
150 g laurel berry oil
228 g water
78 g lye aka Sodium hydroxide (NaOH)
18 g fragrance or essential oils (opt)

Weigh out the lye and the water in separate containers. Use stainless steel bowls for this step.  (Other metals may react with the lye, while some plastics may be melted and some glass bowls may crack from the sudden heat of the chemical reactions when you mix the water and lye together.) Add lye to the bowl of water. (Do not add the water to the bowl of lye.) Stir the water and lye together thoroughly in a well ventilated area. You will notice that the lye solution will heat up and get cloudy. It will also give off fumes that you should avoid inhaling. Allow the lye solution to set in a place where it won’t be disturbed by animals or small children while you measure out the oils. Weigh out the olive oil and laurel berry oils in a large bowl. At this point you can use ceramic, glass, stainless steel or plastic. Pour the lye mix into the oils and gently stir them together. It’s OK if the lye mix is still warm. Once you have thoroughly combined the lye solution and oils, you can begin to blend them with an immersion blender. As you blend the ingredients together, they will begin to thicken and become more opaque. Your mix will thicken to the point of looking like a creamy salad dressing or light mayonnaise. This point is called “trace” in soap making. At this point you can add in any extra fragrances, essential oils or other additives as desired. Pour the soap mix into molds and allow to harden for a couple of days before unmolding. (You can unmold as soon as you feel the soap is hard enough. The amount of time will depend upon the temp of your environment, humidity, molds used, etc.) Cut the soap into bars as needed. Don’t wait too long to cut the bars of soap or the soap will get too hard and brittle to cut easily. Allow the bars of soap to cure for at least a month before using it. Ideally you should wait several months. Olive oil based soaps like this one are normally allowed to cure for several months before using them. The soap will harden and improve with time.

Instant Pot Artichoke and Spinach Dip Applebee’s Copycat (adventuresofanurse)

8 oz cream cheese
10 oz box frozen spinach
16 oz shredded Parmesan cheese
8 oz shredded mozzarella
1/2 c chicken broth
14 oz can artichoke hearts
1/2 c sour cream
1/2 c mayo
3 cloves garlic
1 t onion powder

Place garlic cloves in the IP with chicken broth. Drain Artichokes and pour into the pot. Place frozen spinach, sour cream, cream cheese, mayo and onion powder in the IP. Place on Manual High Pressure for 4 min. Do a Quick Release. Immediately stir cheese. Transfer to a bowl and serve with corn chips or bread. This will thicken more as it cools.

Copycat Church’s Honey Butter Biscuits (recipeoftoday)

2 c flour
4 t baking powder
1⁄2 t salt
2 t sugar
1 t cream of tartar
1⁄2 c vegetable shortening
2⁄3 c whole milk
1⁄4 c butter, melted
1⁄3 c honey

Preheat oven to 450° F. Mix flour, baking powder, salt, sugar and cream of tartar in a medium bowl. Work the shortening into the flour mix by crumbling with your hands until the mix feels like cornmeal. Pour milk into flour mix and mix well. On a slightly floured surface, knead the dough about 12 – 15 times. Make dough into balls (about 2″) and place on baking sheet. Brush dough balls with some of the melted butter. Bake 10 – 12 min or until golden. Meanwhile bring the remainder of the butter and all of the honey to a boil in a sauce pan, then set the honey butter aside. When biscuits are done remove from the oven and immediately brush each biscuit with honey butter.

Copycat Olive Garden Minestrone Soup (geniuskitchen)

3 T olive oil
1 c minced white onion
1⁄2 c chopped zucchini
1⁄2 c frozen Italian cut green beans
1⁄4 c minced celery
4 t minced garlic
4 c vegetable broth (Swanson is good. Do not use chicken broth!)
2 15 oz cans red kidney beans, drained
2 15 oz cans small white beans or great northern beans, drained
1 14 oz can diced tomatoes
1⁄2 c carrot (julienned or shredded)
2 T minced fresh parsley
1 1⁄2 t dried oregano
1 1⁄2 t salt
1⁄2 t ground black pepper
1⁄2 t dried basil
1⁄4 t dried thyme
3 c hot water
4 c fresh Baby Spinach
1⁄2 c small shell pasta

Heat olive oil over medium heat in a large soup pot. Saute onion, celery, garlic, green beans and zucchini in the oil for 5 min or until onions begin to turn translucent. Add vegetable broth to pot, drained tomatoes, beans, carrot, hot water and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 min. Add spinach leaves and pasta and cook for an additional 20 min or until desired consistency. Makes about eight 1 1/2 cup servings.

Jo Mama’s World Famous Lasagna (geniuskitchen)

6 -7 c  spaghetti sauce (Jo Mama’s World Famous Spaghetti)
1 16 oz box  extra wide lasagna noodles
1 32 oz carton cottage cheese
1 t oregano
3/4 t salt
1/2 c freshly grated parmesan cheese,  divided
1 1/2 lbs mozzarella cheese, shredded

Cook lasagna noodles according to package directions, drain and cut to fit pan. In small bowl, mix cottage cheese, oregano, salt and 1/4 c parmesan cheese. Using 2 deep 9 x 7″ glass baking pans or 1 deep 9 x 13″ casserole dish, make a layer of noodles followed with 1/2 cottage cheese mixture, 1/2 mozzarella cheese and 1/3 sauce. Follow with another noodle layer, remaining cottage cheese, mozzarella cheese and 1/3 sauce. Top this with a final noodle layer covered with remaining sauce. Sprinkle remaining 1/4 c parmesan cheese over top. Bake in 350° F oven for 30 – 40 min until casserole is bubbling and slightly browned on top. Let cool for 15 min before serving so lasagna can firm up for easier slicing and serving.

Jo Mama’s World Famous Spaghetti (geniuskitchen)

1 lb thin spaghetti
parmesan cheese

Sauce

2 lbs Italian sausage, casings removed (mild or hot)
1 small onion, chopped (opt)
3 – 4 garlic cloves, minced
1 28 oz can diced tomatoes
2 6 oz cans tomato paste
2 15 oz cans tomato sauce
2 c water (If you don’t want to simmer it as long add 1 c)
3 t basil
2 t dried parsley flakes
1 1⁄2 t brown sugar
1 t salt
1⁄4 – 1⁄2 t crushed red pepper flakes
1⁄4 t fresh coarse ground black pepper
1⁄4 c red wine (a good Cabernet!)

In large, heavy stockpot, brown Italian sausage, breaking up as you stir. Add onions and continue to cook, stirring occasionally until onions are softened. Add garlic, tomatoes, tomato paste, tomato sauce and water. Add basil, parsley, brown sugar, salt, crushed red pepper and black pepper. Stir well and barely bring to a boil. Stir in red wine. Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn! Cook spaghetti according to package directions. Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese. Makes 4 quarts.

Instant Pot Starbucks Copycat Skinny Pumpkin Spice Latte (staysnatched)

4 c  unsweetened almond milk (can use any desired milk)
2 c very strong brewed coffee
1/3 c pureed pumpkin
3 cinnamon sticks or 1 t ground cinnamon
1/2 t nutmeg
1 t chopped ginger
2 T raw honey
2 T Stevia or to taste
1 t vanilla
whipped cream

Combine all ingredients in the Instant Pot. Cook on Manual High Pressure for 5 min. Allow steam to release naturally for 10 min. Serve in mugs. Add whipped cream, sprinkles of cinnamon or nutmeg and a cinnamon stick to garnish.

T.G.I. Friday’s Chicken Wings (what2cook)

30 fresh chicken wings
blue cheese dressing, for dipping

Line a large broiler pan with a rack with foil in the bottom to catch drippings. Set oven rack to 3 – 4″ from the heat source and turn on your broiler. Dump chicken in sauce and mix to coat well. Set chicken pieces onto the broiler rack, reserving the sauce in the bowl. Broil for 12 min, then turn over the chicken and brush with reserved sauce. Broil another 8 – 10 min or until chicken is browned and cooked through. Set cooked chicken in a mound on a platter. Serve with a small dish of blue cheese dressing on the side.

Sauce

1/4 c ketchup
2 T hot sauce
1 T Worcestershire sauce
2 t canola oil
2 t garlic salt

Combine sauce ingredients in a large bowl.

Instant Pot Noosa Yogurt Copycat

1/2 gal milk
1 pt heavy cream
4 T Noosa Plain/Honey Yogurt as starter or Plain Fage
1 – 1 1/2 T gelatin
1/2 c sugar
4 – 5 T clover honey

Sterilize Instant Pot. Add 3 c water to the Instant Pot cooking pot, lock on lid and close pressure valve. Push Steam button and adjust to 5 min. When beep is heard, open pressure valve (quick release). When all pressure has been released, remove lid and dump out the water. Dry and cool off cooking pot.

Make Noosa Yogurt (not under pressure)

Pour milk and cream into cold Instant Pot cooking pot. Cover with lid. Close pressure valve, if desired. Push Yogurt button and then the Adjust button, until it says “boil.” After 10 min remove lid, remove milk skin and whisk milk. Mix together sugar and gelatin, and set aside. When beep is heard open lid. Remove milk film. Whisk and take temp. If the temp is not 180 F, repeat last step. When 180 F is reached, add 1 c of the 180 – 183 F milk to the bowl of sugar and gelatine. Whisk until completely dissolved. Pour mix into the pot of hot milk and whisk, until fully incorporated. Remove cooking pot and place in kitchen sink full of cold water. Cool down to 105 F, whisking often. Remove any milk skin.  Cool down should take about 5 min. In a measuring cup, mix together starter and honey. Temper starter by adding 6 T warm milk to starter mix and whisk until smooth.  Pour starter mix into cooking pot and whisk to combine. Place cooking pot back into the Instant Pot and cover with lid. Press Yogurt button. The display screen should say 8:00 (hit again or Adjust until it says 8:00). Adjust time down to 6:00. Make sure display says “Normal,” not “Less.” The program will end after 6 hours. When cycle ends, open the lid and give it a quick whisk. Add more sugar depending on taste. Divide yogurt into 8 half pint mason jars.  Place in the refrigerator for at least 8 – 10 hours to let yogurt set.

Copycat Outback Bloomin’ Onion Petals (domesticsuperhero)

Wet Batter

1 medium egg
1/2 c milk

Mix all ingredients in a medium bowl.

Dry Batter

1 c flour
1 1/2 t paprika
1 t salt
1 t cayenne pepper
1/2 t black pepper
1/2 t garlic powder
1 1/2 t oregano
1 1/2 t cumin
3 – 4 small onions
4 – 6 c  vegetable oil , or other frying oil

Mix all ingredients in a small shallow bowl. Slice the ends off your onions, then cut them in half. Slice the onions into 1″ petals and set aside. In a large frying pot, add oil and heat over medium heat for about 5 min or until hot and lightly rippling. To coat your onions, dip into the wet batter, then the dry batter, then back into the wet and dry again. Set aside and repeat for all petals. Drop them into the hot oil and let them fry for 3 – 4 min, then carefully turn them over if needed. Remove from oil and place onto a paper towel lined plate. Repeat for all the onions. Serve immediately with Copycat Outback Bloom Sauce.

 

Copycat Outback Bloom Sauce (domesticsuperhero)

1/2 c mayonnaise
2 T creamy horseradish
1 T ketchup
1/3 t paprika
1/3 t cayenne pepper
1/8 t dried oregano
1/4 t salt
1 pinch ground black pepper

In a bowl, combine all ingredients and mix well. Cover and put in the fridge for at least 3 hours to let flavors meld.