The shells are then partially baked and set aside. Later, when an order comes in, the pizza is built into one of the par-baked crusts and finished off. This way customers get their food faster, and the tables turn over quicker. Copying that delicious, flakey crust was the task that took me the longest. After two weeks of baking, I finally settled on a formula that was a mash-up of yeast dough and pie crust and made a perfectly tender deep dish crust, with great flavor that exactly mimicked the original.
If you like Uno, you will love this. Regarding the cheese: be sure your cheese is at room temperature, not cold, or it may not melt all the way through. This recipe will make enough sauce for two pizzas. I just thought you should know that in case you get the urge to make another deep dish after this one disappears. We serve our Chicken Parmigiana with a side of spaghetti for dinner.
Give yourself an extra hour for this important marinating step. While the sauce cooks, filling your house with its intoxicating aroma, the chicken is breaded and browned.
When the marinara is done, top the chicken with the sauce and mozzarella and stick it under your hot broiler until bubbling. Hopefully, everyone at your house is hungry, because the Olive Garden dinner portion is two chicken fillets, and this recipe will yield a total of four 2-piece servings.
Add a small serving of spaghetti on the side, topped with more of the delicious sauce, and you'll have a perfect match to the restaurant plate. Can't get enough Olive Garden? Click here for more of my copycat recipes. A popular staple of any Chinese chain is the fried rice so it better be good, and the version served at Panda Express most certainly is.
But I do suggest that you cook the white rice several hours or even a day or two before you plan to make the finished dish. I found that the cooked rice called for in this recipe works best when it's cold.
As for a shortcut, bagged frozen peas and carrots will save you from the hassle of petite-dicing carrots since the carrots in those bags are the perfect size to produce an identical clone. And they're already cooked. Find all my Panda Express copycat recipes here. Served with garlic mashed potatoes.
This recipe includes a marsala sauce that even marsala sauce haters will like. My wife is one of those haters, but when she tried this sauce, her eyes lit up and she begged for more. Build it, sauce it, serve it. The presentation is awesome, and the flavor will soothe your soul. Stuffed Chicken Marsala experience. Over a century ago, Detroit, Michigan became the Coney Island chili dog capital of the world, even though Coney Island is nowhere near there.
Greek immigrants who entered the U. When they settled in southern Michigan, many opened restaurants to sell their clones of the food they ate when they first got to America, turning New York-style Coney Dogs into a Midwest phenomenon.
The two buildings were originally one building with a single restaurant inside, built by brothers Gus and Bill Keros in But somewhere along the way the brothers had a falling out and split the restaurant in half, right down the middle, and it stayed that way. Today, the two Coney Island restaurants are under different ownership, but they still remain next-door rivals. Built the traditional way, a typical Detroit Coney Island chili dog features a natural-casing hot dog in a soft white bun, smothered in chili sauce, drizzled with mustard, and topped with a pile of diced sweet onion.
The kit came with everything I needed, including the tub of chili with clearly-labeled ingredients that I was counting on. With the help of that information, I was able to create a thick, flavorful chili sauce that you can use on your favorite hot dogs to make a delicious clone. Crushed soda crackers thicken the chili, and extra beef fat adds a smooth quality that mimics the famous year-old recipe. The chili must simmer for four hours to properly tenderize the meat, so plan your Coney dog cloning adventure accordingly.
Try making your other favorite condiments at home, like ketchup or mustard , with my copycat recipes here. These tenders come in servings of two, three, six, or twelve, with your choice of dipping sauces on the side including buffalo, barbecue, and the new Finger Lickin' Good Sauce. An important secret revealed in this breading recipe is the use of a specific type of ground black pepper. For the best clone you want to use Tellicherry black pepper, which is premium black pepper ground from mature peppercorns that have had time to develop more flavor.
Be sure to grind the pepper fine before adding it. That is where Thomas created skillet bread that would one day become the famous muffins known for their craggy texture when split in half. I have seen several recipes that claim to re-create these muffins, but none produce the large air pockets that a proper clone requires, in addition to great flavor and a perfectly cooked interior. To ensure proper nooks and crannies and muffins that are cooked all the way through, I've included some important steps.
The dough you'll make here is like a ciabatta dough in that it is very wet. So rather than kneading the dough, you stretch and fold it over several times on a well-oiled surface. After baking, the muffins are cooked on a griddle or in a pan until dark brown on both sides, then they must cool. This is the hardest part.
The muffins will be too soft to open for at least four hours, and now you have to fight off the temptation to eat one. When the muffins have had their rest, split them with a fork and toast them as you would any English muffin. Check out all my top secret recipes for famous bread here. They work great as a side for any meal. In the detailed description of the new item, Einstein Bros. The other is onion-and-chive cream cheese, which we can make from scratch.
Mix everything together and load the ingredients into a standard cup muffin pan with circles of parchment paper cut out to fit into the bottom of the 12 cups. Bake them the first time for 30 minutes, then cool and store. Now you have a dozen servings of cheesy hash brown potatoes that are easy to finish off by baking them a second time until crispy.
They are great served with breakfast, or for dinner as your starchy side alongside beef, chicken, lamb, and many other savory entrees. You can also make homemade Einstein Bros bagels , sandwiches, and shmears. See if I hacked your favorites here. These new rolls had to be slightly softer and sweeter, so I made some adjustments and added a little egg for color.
And by baking the dough in a high-rimmed baking pan with 24 dough balls placed snugly together, I ended up with beautiful rolls that rose nicely to the occasion, forming a tear-apart loaf just like the original, but with clean ingredients, and without the dough conditioners found in the packaged rolls.
Use these fluffy sweet rolls for sandwiches, sliders, or simply warmed up and slathered with soft European butter. This recipe was our 3 most popular in Once that was done, I measured increments of balsamic glaze into the alfredo sauce until the color and flavor matched the original.
The rest of the recipe was easy. This recipe will make two servings of the dish and includes preparation for the tenderloins and sauce. There are many acceptable ways to formulate good queso, but to make this specific queso the ingredients must be correct, and most copycat recipes seem to get it wrong. A few recipes get one of the peppers and two of the cheeses right, but pretty much every recipe out there is a bit of a mess that I will now save you from.
And you won't need to gum up the queso with flour or cornstarch by making a roux because the white American cheese in the mix contains sodium citrate or sodium phosphate—additives that help the cheese melt smoothly and stay that way. Those are red bell peppers and they are roasted, peeled, and seeded along with the poblano and jalapenos before they are diced and added to the cheese sauce.
The sauce cooks on low heat, never bubbling, so that it stays smooth and creamy. When done, the queso might seem thin in the pan, but it will thicken as it cools to a perfect consistency for dipping tortilla chips, or as a topping for tacos and burrito bowls. The Southern-themed chain famous for its gift shops filled with made-in-America products and delicious homestyle food is also known to have a particularly good meatloaf. Making meatloaf is easy. After playing around with the eggs-to-breadcrumbs-to-milk ratios and being careful to use gentle hands when combining everything and pressing it into the loaf pan, the final batch was a winner and I get to pass it along to you.
It's best to use a meatloaf pan here which has an insert that lets the fat drip to the bottom, away from the meat. Satisfy your Cracker Barrel cravings with more of my copycat recipes here. Hooters debuted a new flavor and style of their famous chicken wings in with the introduction of Daytona Beach Style Wings—naked wings not breaded that are fried, sauced, and grilled. The new menu item was a sales success, eclipsing the famous buffalo-style wings the chain had become known for, and making it imperative that we have a delicious and accurate Hooters Daytona Beach style wings copycat hack.
And now we do. The wings are coated, grilled for just a minute on each side, then sauced again for maximum flavor. Stack the napkins close by and get something tall to drink, because these messy wings are guaranteed to deliver a super-spicy kick to your food hole. The sauce is the big secret here; it's simple and classic, but customized to produce a marinara with that distinct Pizza Hut taste. And the recipe will make more than enough pasta to go around.
The hack is an easy one. After browning the seasoned beef you add it to the sauce, simmer the sauce until thick, then spread it over one pound of rotini pasta in a baking dish in two layers so that every bite is filled with flavor. Sprinkle shredded mozzarella over the top and melt it until golden brown under your broiler. No one can resist.
You rule. This simple and inexpensive meal will feed eight, and leftovers keep well in the fridge for a couple of days. It was only a matter of time before the spicy fried chicken made famous in Nashville, Tennessee at shops like Prince's Hot Chicken Shack and Hattie B's would find its way into the mainstream. A dish this good is never contained forever, and KFC became the first fast food chain to give the recipe national exposure. A test run of the new spicy chicken in Pittsburgh was the most successful product test in KFC's recent history.
The original dish from Nashville is made with crispy fried chicken that's doused with a top-secret spicy chili sauce and served on sliced white bread with dill pickles on top.
KFC's version is served with just pickles, no bread a biscuit on the side instead , and is made by soaking the chain's Extra Crispy Fried Chicken with the oily chili sauce from a squirt bottle. Since there isn't any water in the sauce, just oil, the chicken stays crispy, regardless of how much sauce is applied. To make a home version, you first need to make some chicken, either using my hack for KFC Extra Crispy Chicken , or by baking or frying some of the pre-breaded chicken pieces you can find frozen in just about every grocery store.
While the chicken cooks, make the sauce and pour it into a squirt bottle or spouted measuring cup. Apply it to your chicken when it's done shake it or stir it first! Wendy's substantial sunrise sandwich is made with a square of course sausage patty, a fried egg, 2 slices of American cheese, and 6 halved bacon slices.
That's good right there, but when you slather Wendy's delicious top secret Swiss cheese sauce onto a brioche bun, you've got something really special. And filling. All the building instructions are here, including an easy hack for the Swiss cheese sauce using just 4 ingredients! One of the ingredients—Swiss cheese Singles—is what allows us to make a smooth, non-gritty sauce.
Find more of my Wendy's copycat recipes here. Yet there the recipe remains on blogs and boards all over the interweb for unsuspecting home cloners such as yourself to waste time on. In addition to the obvious overuse of buttermilk, the popular recipe I found online has many problems. The author gets it right when calling for self-rising flour, which is flour containing salt and a leavening agent aka baking powder , but why would the copycat Bojangles biscuit recipe be designed to use self-rising flour and then add additional leaving?
And let's just be clear: baking powder tastes gross, so we want to add as little as possible, not more than necessary. They make biscuits there every 20 minutes and there are plenty of YouTube videos showing the preparation technique.
This gentle handling of the dough prevents the gluten in the flour from toughening and adds layers, so your biscuits come out of the oven tender and flakey. For the best results, find White Lily flour. This self-rising flour is low in gluten and makes unbelievably fluffy biscuits. Head down to the Tidbits below for details on that. And I noticed another thing most copycat Bojangles biscuit recipes get wrong. Yes, degrees.
That may seem hot, but this high temp works well with self-rising flour, and in 12 to 15 minutes the biscuits will be perfectly browned. At lower temps the biscuits must stay in the oven longer to cook through, which exposes the surfaces to more heat, and they end up too dark on the outside, especially the bottom. For even better results, if you have a convection setting on your oven, use that and set the temp to degrees F.
Your biscuits will look like they came straight from the drive-thru. Why it took so long, I have no idea. As it turns out, that small can is just the right amount. That will be just long enough to braise the beef and tenderize it, and to thicken the chili to a perfect consistency.
Then pass out the spoons. Check here more of my Chili's copycat recipes. That chain's famous formula is why there are now over Bonchon outlets in nine countries, including over one hundred in the US and more planned to open here in the near future. The biggest challenge when recreating Korean chicken wings is finding the perfect magical mixture for the batter that fries to a golden brown, and with tender crispiness that stays crunchy long after the wings have been brushed with the flavorful glaze.
I knew that a traditional double-frying technique would help create the crunchy coating we needed, but it would take some trial-and-error to determine the best time splits. The wings are par-fried, rested, then fried again until done, but just how long to give each stage was yet to be determined since every recipe I found for Korean chicken used different times and temps.
Some recipes even changed the temperature between frying steps, but I found those made the recipe too difficult to manage when frying multiple batches. I eventually settled on degrees F with most of the frying done up front in the par-fry stage.
The spicy version is made by adding Korean red chili paste gochujang and Korean red pepper powder gochugaru to the soy garlic recipe. You can find these ingredients at Asian markets or online, and if you like your wings spicy you'll want to add these perky ingredients. Click here for more delicious appetizer recipes. I incorporated all those missing ingredients into this new hack recipe, tweaked a few other things, and then tested several methods of braising the beef so that it comes out perfectly tender: covered, uncovered, and a combo.
The technique I settled on was cooking the sauce covered for 2 hours, then uncovered for 1 additional hour so that the sauce reduces and the beef transforms into a fork-flakeable flavor bomb.
Just know that a wide noodle works best. Even fettuccine is good here. For the little bit of alfredo sauce spooned into the middle of the dish I went with a premade bottled sauce to save time. And browse my other Olive Garden clone recipes here. Determining which five types of cheese are in a prepared sauce is tough without some insider assistance, so before cooking I focused my efforts on convincing a server to ask the chef for the list…and I got it!
The blend of cheese used here in the sauce comes straight from the kitchen of my local Olive Garden. The result is a beautiful dish with great sauce and a cheesy topping that should satisfy even the pickiest baked ziti fanatics. I've cloned a ton of dishes from Olive Garden. See if I hacked your favorite here. But teary goodbyes from fans of the tasty spiced chicken can be avoided if we have a good and easy recipe to craft a duplicate at home.
Since the fast Mexican chain announced the changes several months in advance, I had time to work up a good hack before the tacos were gone forever. After cooking the chicken several ways I settled on poaching the fillets in chicken broth, which kept them moist and added great umami flavor.
When the chicken cooled, I shredded it, and added it to a sauce seasoned with spices and lime juice, and flavored with Knorr tomato chicken bouillon. And don't forget the hot sauce! Several puzzles had to be solved to make this burger a satisfying hack of the signature sandwich from the rapidly expanding New York chain. First, our burger must include a spot-on facsimile of the secret ShackSauce. I got a sample of the sauce from one of our Las Vegas Shake Shacks and determined the seven common ingredients, including pickle juice, to combine for a great clone.
Second, the burger must be made with a special ground mix of four different cuts of beef and the patties need to be cooked the right way. I tested many combinations of meat until I landed on a flavorful blend of chuck, brisket, skirt steak, and short ribs. If you don't have a meat grinder at home, you can have your butcher grind these for you. Grab a strong spatula and heat up a heavy skillet. And third, you'll need some soft, buttered and toasted potato buns to hold it all together. Shake Shack uses Martin's rolls, which are not cut all the way through, allowing the buns to be hinged open for loading.
If you feel like diving into a pile of wings with big flavor and no heat, you'll love this hack of a top pick at Wingstop. At the restaurant, these wings are deliciously doused with a buttery garlic Parmesan baste and then sprinkled with grated Parmesan cheese. A home clone is easy when you toss crispy wings in this hack of the top secret baste and top them with a snowfall of good Parmesan cheese. Parmesan cheese, garlic, and salt are mixed in, then the sauce is set aside to cool and thicken.
Once the wings are fried to a golden brown, toss them with the baste in a bowl, then grab the grated Parm and make it snow. Check out my other Wingstop clone recipes here. First, you must brine the chicken to fill it with flavor and keep it juicy like the real thing. The pasta shape Chick-fil-A uses in their soup is an uncommon one, and you might have a hard time finding it at your local market.
Click here for more of my Chick-fil-A clone recipes. Tangy grilled chicken, sweet Asian chile sauce and dumpling sauce stuffed into crispy wonton shells and topped with a crunchy slaw and cilantro mix.
Re-creating this hit appetizer requires cloning four parts; none of which are difficult: Grilled chicken, coleslaw, secret dumpling sauce, and the crispy wonton shell to hold all of it together.
The slaw is best when it has some time to sit and wilt a bit, so plan ahead for the best flavor. Just measure out 4 cups of the cabbage blend and mix it with the minced cilantro and dressing. Just be sure to leave plenty of room in the taco for the delicious fillings to come. I've cloned a lot of dishes from Applebee's. It may look like it's all chocolate, but Wendy's founder Dave Thomas thought that a purely chocolate frozen dairy dessert would overpower his burger and fries, so he mixed chocolate with vanilla to create his signature ultra-thick shake, and in , the Frosty was born.
My first crack at this iconic treat was revealed in a copycat recipe I published 25 years ago that called for mixing milk with Nestle Quik and vanilla ice cream in a blender. Sure, it was. But the finished product was too runny, and the flavor wasn't perfect.
That's why I recently holed myself up in the lab and created a formula that you churn in a home ice cream maker until thick and creamy, and it now tastes just like the real thing. Unlike my previous recipe, which relied on premade ice cream and a drink mix, the scratch ingredients I used here allowed me to make small adjustments in flavor for a better match, and an ice cream maker is the perfect way to produce a thick, creamy consistency.
So far, this is the best hack I've come up with to duplicate the treat that tests have shown is up to twice as thick as other famous desserts in a cup, including Dairy Queen's Blizzard and McDonald's McFlurry. When Taco Bell introduced breakfast to America in , the company had high hopes for its new Waffle Taco: a waffle shaped like a taco, filled with scrambled eggs and sausage, and served with a side of syrup. But the Waffle Taco had less-than-stellar sales and the product was eventually yanked off the breakfast menu.
But another clever morning item, the Breakfast Crunchwrap, continues to sell well at the Mexican food chain. This hexagonal grill-pressed wrap is a variation of the Crunchwrap Supreme, made by wrapping a large flour tortilla around a crispy corn tortilla, meat, cheese, sour cream, lettuce, and tomato i hacked it in TSR Step-by-Step. The Breakfast Crunchwrap looks exactly like a Crunchwrap Supreme from the outside—albeit slightly smaller—but the inside has been swapped out for morning food.
The flour tortilla is folded over six times to make a pinwheel wrap, then the wrap is pressed on a flat grill until golden brown on both sides. The barbecue at Jim N' Nick's is good food. But it's the irresistible mini cheese biscuits served with every meal that have become the signature specialty of this store chain.
The sweet little biscuits are made from scratch every day at each restaurant using the same wholesome ingredients I'm including here. It's much cheaper than buying the bag of mix, and the biscuits come out better when you use fresh buttermilk rather than relying on the powdered buttermilk included in the dry mix. Use a mini muffin pan here to make your biscuits the same size as the originals or use a standard muffin pan, if that's all you've got, for bigger muffins.
It will take a little longer to cook the larger biscuits instructions are below , but they will still turn out as addictively delicious as the famous tiny restaurant originals. Now, what's for dinner? Find recipes your favorite entrees here. There was still plenty of work to do in establishing ratios and settling on an ideal preparation method. Carne asada is almost always made with flank steak or skirt steak. A server at Chipotle told me they use skirt steak, which is surprising since that is the tougher of the two cuts.
Perhaps she was wrong about that? Flank steak also has a better flavor than skirt steak, so I'm recommending flank here. Just be sure not to marinate it for more than 2 days or the acid in the marinade may toughen your steak and you certainly don't want that.
After you grill it, slice your carne asada across the grain and use it in burritos, tacos, bowls, or as a Southwest-style salad topper. Click here for more of my Chipotle copycat recipes. To help fill the void left by a lack of dine-in customers when the coronavirus pandemic struck the U. Per 1 burger - Calories: kcal Fat: Per 1 sandwich - Calories: kcal Fat: Per 1 oz - Calories: 40kcal Fat: 0.
Per 1 oz - Calories: 15kcal Fat: 0. Per 1 serving - Calories: 45kcal Fat: 0. Per 1 package - Calories: 90kcal Fat: 7. Add item to the food database If you can't find the item you're looking for, please help out by adding a new item to the food database. Get the app. All rights reserved. United States. Food Search Search.
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