Tag Archives: Copykat

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.

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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.

Red Robin Screaming Zombie Drink (copykat)

4 oz lemon juice
1 T sugar
3 oz orange juice
1 oz light Rum
1/2 oz Myer’s Dark Rum
1/2 oz Bacardi Select Rum
1/2 oz Grenadine

Combine lemon juice and sugar in a bowl and mix well. In the same bowl (or in a cup) add in orange juice and 1 oz light rum. Stir well. Fill a 16 oz cup half full of ice and pour your mix over the top of it. Using a spoon, float the last 3 ingredients in order. This means you will slowly pour each liquid over the back of a spoon so that it doesn’t mix into the drink too much.

Panera Bread Cobblestone Muffins (copykat)

Dough

1 c & 2 T water, room temp
1/4 c melted butter
4 T sugar
1 large egg
1 t kosher salt (or 3⁄4 t table salt)
4 c flour
2 t active dry yeast

Put the water, butter, sugar, egg and salt in the bowl of your stand mixer. Stir briefly with a whisk. Add flour and then add the yeast on top. Mix on low speed with the dough hook until a shaggy dough forms, about 1 min. Increase speed to medium and knead for 10 min. The dough will be soft, very shiny, and supple. It will also be very soft. Don’t worry about that–we want a soft dough. Leave the dough in the mixer bowl, and scrape it into a ball, spray with pan spray, and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 1⁄2 hours. Sprinkle a bit of flour on top of the dough and then punch it down to press out the gases. Turn the dough out onto a lightly floured surface and flour the top of the dough lightly as well. Roll dough into a rough rectangle about 18 x 10”. Spread the Cinnamon mix evenly over the surface of the dough. Sprinkle on the raisins, if using. Starting from a long end, roll up the dough into a cylinder as if you were making cinnamon rolls. Pinch the seam to seal. Cut the dough into 9 equal pieces. Cut each of these pieces into 3 pieces for a total of 18 “cinnamon rolls.” Line 2 jumbo muffin tins with jumbo muffin liners (you will only need to line 3 cavities in the second pan since this recipe makes 9 muffins). For each muffin, you’ll be using 3 of the “cinnamon rolls.” Cut the first in 4 – 5 pieces and put them in a lined muffin cavity. Top with a spoonful of apple filling. Repeat twice more with the second and third “cinnamon rolls.” When finished, you’ll have a muffin with 3 layers of cinnamon roll and 2 of spiced apple. You will be filling the muffin cups almost to the tops. Continue making muffins with the rest of your dough and apple filling. Evenly sprinkle on the streusel, dividing it evenly among the 9 muffins. Cover muffins and let rise in a warm place until puffy, about 45 min. While muffins are rising, place a rack in the center of your oven and preheat to 350 F. Bake until golden brown and well risen. The internal temp of the muffins should be about 195F, give or take 5 degrees. This will take about 30 min. If the muffins seem to be browning too quickly, loosely tent with foil. Let the muffins cool for 10 min and then remove muffins to a rack to cool completely. Once cool, use a fork to drizzle each muffin lightly with the glaze.

Cinnamon Raisin Filling

1⁄4 c softened butter (not melted)
1⁄4 c dark brown sugar, packed
1⁄2 large egg (beat 1 large egg and then measure out half. Use the rest in scrambled eggs)
2 t honey
1 T flour
1 1/2 t ground cinnamon
pinch of salt
1/4 – 1/2 c raisins (depending on how much you like raisins) (opt)

Using a whisk or a hand mixer, mix all the ingredients except the raisins together until smooth. Reserve the raisins for assembly.

Spiced Apple Filling

1 c prepared apple pie filling
1/4 c cinnamon baking chips OR 1⁄2 t ground cinnamon
pinch salt

Using a chef knife, or a mini prep, chop or pulse the apples until the pieces are about the size of small peas. You don’t want it completely smooth like apple sauce. Think more like salsa. Stir in the salt and cinnamon chips, if using. If not using cinnamon chips, stir in the ground cinnamon and set aside.

Streusel

1/2 c flour
1/2 c sugar
1/2 c cool butter (should be cool but softened)
2 t honey
1/4 t ground cinnamon
pinch salt

Using 2 forks, a pastry blender or your fingers, mix all the streusel ingredients together until sandy with little clumps of butter. Set aside.

Glaze

1/2 c powdered or confectioner’s sugar
tiny pinch of salt
1/4 t vanilla
1/8 t lemon extract
enough milk to make a glaze, about 2 t

Whisk the ingredients together until smooth. You can wait until the muffins are cooling after baking to do this part.

Ways To Simplify the Cobblestone Recipe: Start with store-bought sweet dough, such as the type made by Rhodes Bake-N-Serv. Instead of rolling out the dough and making “cinnamon rolls,” you can also roll the dough into ping pong ball-sized balls and dip them into the cinnamon mixture and roll them in raisins. Use an equal number of balls for each muffin, making sure to add in the apple mixture. Leave out the apple mixture entirely. You can also leave off the streusel or the glaze if you prefer. Make a Cobblestone coffee cake by making the whole thing in a well-greased tube pan or springform pan.

 

Wick Fowler’s 2 Alarm Chili (copykat)

2 lbs ground beef

Spice Mix

1 1/2 t paprika
2 T masa
2 t dehydrated onion (1/2 c chopped fresh onion)
1/2 t dehydrated garlic (1 t minced fresh garlic)
1 1/2 t salt
1 1/2 t cumin
1/2 t cayenne pepper
1/2 c chili powder
1/2 t orgegano
1  8 oz can tomato sauce
16 oz water
1 14 oz can of beans (opt)

Brown beef in a large pot or dutch oven. Drain beef. Add spices (with the exception of the masa) and stir in thoroughly. Add tomato sauce and water. If desired add can of beans. Reduce temp to simmer. Simmer for about 30 min. If you want to thicken the chili, mix the masa in a 1/4 c hot water. Stir the masa until smooth. Pour the masa mix into the chili. Cook until the chili thickens and serve.

In-N-Out’s Animal Style Fries (popsugar)

Secret Sauce

1/2 c mayonnaise
1/2 c ketchup
2 T dill pickles, finely chopped
1 t yellow mustard
1/2 t salt
1/2 t ground pepper
1/2 t sugar
1 t apple cider vinegar

Mix together all ingredients.

Animal Style Fries

1 c cooked french fries
1/2 onion, diced
1 t vegetable oil
2 slices American cheese

Add oil and diced onions to a sauté pan set over medium-high heat. Cook, stirring occasionally until deeply caramelized. Add slices of cheese directly over hot french fries, and top with caramelized onions and a squeeze of the secret sauce. Yield: 1 – 2 servings.

Mrs. Fields’ Chocolate Chip Cookies (popsugar)

2 1/2 c flour
1/2 t baking soda
1/4 t salt
1 c dark brown sugar, firmly packed
1/2 c sugar
1 c cold salted butter, cut into cubes
2 large eggs
2 t vanilla
2 c semi sweet chocolate chips

Preheat oven to 300° F. In a medium bowl, combine flour, baking soda and salt. Mix well with a wire whisk. In a large bowl, with an electric mixer, blend the sugars at medium speed. Add cold butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla  and mix at low to medium speed just until blended. Do not overmix. Add flour mix and chocolate chips and blend at a low speed just until mixed. Do not overmix. Drop by rounded tablespoons onto an ungreased cookie sheet, 2″ apart. Bake 20 – 22 min until golden. Transfer cookies immediately to a cool surface with a spatula. You can line sheets with parchment and transfer to a cold surface to do it faster. Makes 30 – 36 cookies, depending on the size of your scoops.

Sonic’s Extreme Tater Tots (popsugar)

2 c frozen tater tots
1/2 c chili
1/2 c cheddar cheese, shredded
1/4 c white onions, diced
1/4 c pickled jalapeños
1/4 c ranch dressing

Cook frozen tater tots according to the directions on the package. Place tater tots into a bowl or paper boat and cover with chili and cheddar cheese. Microwave for 45 seconds or until the cheese is melted. Top with white onions, pickled jalapeños and a drizzle of ranch dressing. Serve warm. Makes 2 servings.

Jamba Juice’s Caribbean Passion Smoothie (popsugar)

1 c mango passion fruit juice
1 c strawberries fresh or frozen
1/2 c peaches fresh or frozen
1 c orange sherbet
1/2 c ice

Place all ingredients in a blender in the order listed above or according to blender manufacturer’s instructions. Blend on high speed until smooth.