Restaurant Copycat Recipes
Panera Bread Broccoli Cheddar Soup.
Ingredients:
2 cups broccoli florets, chopped
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken or vegetable broth
2 cups milk (whole or 2% for a creamier texture)
1 1/2 cups shredded cheddar cheese
1/2 cup heavy cream (optional, for extra creaminess)
Salt and pepper, to taste
Instructions:
In a large pot, melt the butter over medium heat. Add the chopped onion and garlic and sauté until they become translucent and fragrant.
Sprinkle the flour over the onion and garlic mixture. Stir continuously for about 1-2 minutes to cook the flour and form a roux.
Gradually add the chicken or vegetable broth while stirring to avoid lumps. Once the mixture is smooth, pour in the milk and bring the soup to a simmer.
Add the chopped broccoli florets to the pot and let the soup simmer for about 15-20 minutes or until the broccoli becomes tender. You can partially cover the pot to prevent the milk from boiling over.
Use an immersion blender or transfer a portion of the soup to a blender (in batches) to puree some of the broccoli to your desired consistency. This step is optional; you can leave the soup chunky if you prefer.
Return the pureed soup to the pot (if using a blender), and stir in the shredded cheddar cheese until it melts and incorporates into the soup.
If you want an even creamier texture, add the optional heavy cream and stir until well combined.
Season the soup with salt and pepper to taste. Remember that the cheese will add some saltiness, so adjust accordingly.
Continue to simmer the soup for a few more minutes until everything is well blended and heated through.
Serve hot and enjoy your homemade Broccoli Cheddar Soup!
Wendy’s Chili.
Ingredients:
1 lb ground beef (you can also use ground turkey or a combination of beef and turkey)
1 medium onion, diced
2 garlic cloves, minced
1 can (14 oz) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (8 oz) tomato sauce
1 cup beef broth
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper (adjust to your spice preference)
Salt and pepper to taste
Optional toppings: shredded cheddar cheese, sour cream, chopped green onions
Instructions:
In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain any excess fat if necessary.
Add the diced onion and minced garlic to the pot with the cooked beef. Sautee for a few minutes until the onion becomes translucent and fragrant.
Stir in the diced tomatoes, kidney beans, pinto beans, and tomato sauce.
Pour in the beef broth and add the chili powder, ground cumin, paprika, and cayenne pepper.
Season the chili with salt and pepper to taste. Be mindful of the salt content as some canned ingredients may already contain salt.
Bring the chili to a boil, then reduce the heat to low. Cover the pot and let it simmer for at least 30 minutes, stirring occasionally to prevent sticking.
If you have the time, you can let the chili simmer for a longer period (1-2 hours) to allow the flavors to develop even more.
Once the chili has thickened and the flavors have melded together, it’s ready to serve.
Ladle the chili into bowls and garnish with shredded cheddar cheese, a dollop of sour cream, and chopped green onions, if desired.
Enjoy your homemade Wendy’s-style chili!
Chick-fil-A Sauce.
Ingredients:
1/2 cup mayonnaise
2 tablespoons honey
2 tablespoons yellow mustard
1 tablespoon Dijon mustard
2 teaspoons barbecue sauce (use a smoky variety for best results)
1 teaspoon lemon juice
1/4 teaspoon garlic powder
Salt, to taste
Instructions:
In a bowl, combine the mayonnaise, honey, yellow mustard, Dijon mustard, barbecue sauce, lemon juice, and garlic powder.
Mix all the ingredients together until well combined.
Taste the sauce and add salt as needed to balance the flavors.
Cover the bowl with the sauce and refrigerate for at least 30 minutes to allow the flavors to meld.
Once chilled, serve the Chick-fil-A Sauce as a dip for your favorite chicken dishes or other snacks.
Olive Garden Five Cheese Ziti al Forno.
Ingredients:
16 oz ziti pasta (or penne)
1 jar (24 oz) marinara sauce (or your favorite pasta sauce)
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup shredded fontina cheese
1/2 cup shredded provolone cheese
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
Fresh basil leaves for garnish (optional)
Instructions:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set it aside.
Cook the ziti pasta in a large pot of boiling salted water according to the package instructions until al dente. Drain the pasta and set it aside.
In a separate pan, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
Pour the marinara sauce into the pan with the garlic. Add the dried oregano, dried basil, salt, and pepper. Let the sauce simmer for a few minutes to allow the flavors to meld.
In a large mixing bowl, combine the cooked ziti pasta, ricotta cheese, shredded mozzarella, fontina, provolone, grated Parmesan, and grated Romano. Mix everything together until the cheeses and pasta are evenly distributed.
Pour half of the marinara sauce into the bottom of the prepared baking dish, spreading it evenly.
Spoon the ziti and cheese mixture on top of the sauce, spreading it out evenly.
Pour the remaining marinara sauce over the ziti, making sure to cover the pasta completely.
Cover the baking dish with foil and bake in the preheated oven for about 20-25 minutes or until the cheese is melted and the sauce is bubbly.
Remove the foil and continue baking for an additional 5-10 minutes until the top is slightly browned and crispy.
Let the baked ziti rest for a few minutes before serving. Garnish with fresh basil leaves if desired.
Chick-fil-A Nuggets.
Ingredients:
For the chicken nuggets:
1 lb boneless, skinless chicken breasts or tenders, cut into bite-sized pieces
1 cup dill pickle juice (optional, for marinating)
1 cup milk (you can use buttermilk for a tangier flavor)
1 large egg
1 cup all-purpose flour
1/2 cup cornstarch
1 tablespoon powdered sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
Vegetable oil, for frying
For the coating:
1 cup all-purpose flour
1/2 cup powdered sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
Instructions:
If you choose to marinate the chicken, place the bite-sized chicken pieces in a bowl and cover them with dill pickle juice. Allow them to marinate in the refrigerator for at least 30 minutes or up to 2 hours.
In a separate bowl, whisk together the milk and egg to create the wet batter.
In another bowl, mix the all-purpose flour, cornstarch, powdered sugar, salt, black pepper, and paprika to create a dry coating.
Heat vegetable oil in a deep fryer or a large heavy-bottomed pot to 350°F (175°C).
Remove the chicken from the pickle juice (if marinating) and pat it dry with paper towels.
Dip each piece of chicken into the wet batter, making sure it is evenly coated.
Roll the chicken in the dry coating mixture, pressing gently to adhere the coating to the chicken.
Fry the coated chicken nuggets in batches in the preheated oil for about 3-4 minutes or until they are golden brown and cooked through. Make sure not to overcrowd the fryer or pot.
Once the nuggets are cooked, remove them from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serve the homemade Chick-fil-A-style nuggets with your favorite dipping sauce, such as Chick-fil-A Sauce (see the previous response for a copycat recipe) or barbecue sauce.
Panera Bread Bread Bowls.
Ingredients:
For the bread bowls:
1 1/4 cups warm water (around 110°F/43°C)
2 teaspoons active dry yeast
1 tablespoon sugar
3 1/2 cups all-purpose flour
2 teaspoons salt
1 tablespoon vegetable oil or melted butter
For the egg wash (optional):
1 egg
1 tablespoon water
Instructions:
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy.
In a large mixing bowl, combine the flour and salt. Gradually add the yeast mixture and vegetable oil (or melted butter) to the flour mixture.
Mix everything together with a wooden spoon until the dough starts to come together.
Transfer the dough to a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.
Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours or until it doubles in size.
Preheat your oven to 400°F (200°C). Punch down the risen dough and divide it into 4 equal portions.
Shape each portion into a ball and place them on a baking sheet lined with parchment paper.
Cover the dough balls with a clean kitchen towel and let them rest for an additional 20-30 minutes.
If you’d like to give the bread bowls a shiny crust, whisk together an egg and water to make an egg wash. Brush the egg wash gently over the top of each dough ball.
Bake the bread bowls in the preheated oven for 18-22 minutes or until they turn golden brown and sound hollow when tapped on the bottom.
Let the bread bowls cool on a wire rack before cutting the tops off and hollowing out the centers to create bowls.
Once your bread bowls are ready, fill them with your favorite soups, stews, or dips. Enjoy the delicious homemade Panera Bread-style bread bowls!
The Cheesecake Factory Pasta Napoletana.
Ingredients:
12 oz penne pasta (or your preferred pasta shape)
1/2 lb Italian sausage, casings removed
1/2 lb ground beef
1/2 cup sliced pepperoni
1/2 cup sliced mushrooms
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 can (14 oz) diced tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes (adjust to your spice preference)
1/4 cup heavy cream
Salt and black pepper, to taste
Grated Parmesan cheese, for serving
Fresh basil leaves, for garnish (optional)
Instructions:
Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet or saucepan, cook the Italian sausage and ground beef over medium-high heat, breaking them into smaller pieces with a spatula. Cook until they are browned and fully cooked. Drain any excess fat.
Add the sliced pepperoni, mushrooms, and minced garlic to the skillet with the cooked meat. Sautee for a few minutes until the mushrooms are tender.
Stir in the crushed tomatoes, diced tomatoes, and tomato paste. Add the dried oregano, dried basil, and crushed red pepper flakes. Season with salt and black pepper to taste.
Let the sauce simmer for about 15-20 minutes to allow the flavors to meld together.
Reduce the heat to low and stir in the heavy cream. Cook for an additional 5 minutes to thicken the sauce slightly.
Toss the cooked penne pasta in the sauce until well coated.
Serve the Pasta Napoletana in individual bowls, and top each serving with grated Parmesan cheese and fresh basil leaves if desired.
Starbucks Very Berry Coffee Cake.
Ingredients:
For the cake:
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1 cup plain Greek yogurt
1 teaspoon vanilla extract
Zest of one lemon (optional)
For the berry swirl:
1 cup mixed berries (such as blueberries, raspberries, and blackberries)
2 tablespoons granulated sugar
For the streusel topping:
1/4 cup all-purpose flour
1/4 cup granulated sugar
2 tablespoons unsalted butter, chilled and cut into small pieces
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch square baking pan or line it with parchment paper.
In a medium bowl, mix the flour, sugar, baking powder, baking soda, and salt for the cake.
In a separate large mixing bowl, beat the softened butter with an electric mixer until creamy. Add the eggs one at a time, beating well after each addition.
Stir in the Greek yogurt, vanilla extract, and lemon zest (if using) until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix.
In a small bowl, toss the mixed berries with 2 tablespoons of sugar to coat them.
Pour half of the cake batter into the prepared baking pan. Sprinkle half of the sugared berries over the batter.
Add the remaining cake batter on top, spreading it evenly. Add the rest of the sugared berries on top.
For the streusel topping, mix the flour and sugar in a small bowl. Cut in the chilled butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Sprinkle the streusel over the berries.
Bake the coffee cake in the preheated oven for about 40-45 minutes or until a toothpick inserted into the center comes out clean.
Let the coffee cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve your homemade Very Berry Coffee Cake with your favorite coffee or tea for a delightful treat!
Olive Garden Alfredo Sauce.
Ingredients:
1 cup unsalted butter
2 cups heavy cream
2 garlic cloves, minced
2 cups grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch of nutmeg (optional, for added flavor)
Fresh parsley, chopped (for garnish)
Instructions:
In a large saucepan or skillet, melt the butter over medium heat.
Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant, being careful not to let it burn.
Pour in the heavy cream and bring the mixture to a simmer, stirring occasionally.
Reduce the heat to low and gradually stir in the grated Parmesan cheese. Continue stirring until the cheese has melted and the sauce becomes smooth and creamy.
Add the salt, black pepper, and a pinch of nutmeg (if using). Stir to combine.
Let the Alfredo sauce simmer on low heat for a few minutes to allow the flavors to meld together.
Taste the sauce and adjust the seasoning if needed.
Once the sauce reaches your desired consistency, remove it from the heat.
Serve the Alfredo sauce over your favorite pasta, such as fettuccine, linguine, or penne.
Garnish with chopped fresh parsley for a pop of color and added freshness.
Applebee’s Garlic Mashed Potatoes.
Ingredients:
2 pounds russet potatoes, peeled and cut into chunks
4 cloves garlic, minced
1/2 cup unsalted butter, softened
1/2 cup milk (you can use whole milk or cream for a richer texture)
Salt and black pepper, to taste
Chopped fresh parsley or chives for garnish (optional)
Instructions:
Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt to the water.
Bring the water to a boil over high heat. Reduce the heat to medium and let the potatoes simmer for about 15-20 minutes or until they are fork-tender.
While the potatoes are cooking, melt half of the butter in a small saucepan over low heat. Add the minced garlic to the melted butter and sauté for about 1-2 minutes until fragrant. Be careful not to let the garlic burn. Remove the garlic butter from the heat and set it aside.
Drain the cooked potatoes and return them to the pot.
Add the remaining butter and the garlic butter to the pot with the potatoes.
Mash the potatoes using a potato masher or a handheld mixer until they are mostly smooth.
Gradually add the milk (or cream) to the potatoes while continuing to mash, until you achieve your desired creamy consistency.
Season the garlic mashed potatoes with salt and black pepper to taste.
Transfer the mashed potatoes to a serving dish and garnish with chopped fresh parsley or chives, if desired.
Serve your homemade garlic mashed potatoes as a delicious side dish with your favorite main courses. Enjoy!
Wendy’s Frosty.
Ingredients:
1 cup whole milk
1/2 cup sweetened condensed milk
1/4 cup chocolate syrup (use more for a richer chocolate flavor)
1 teaspoon pure vanilla extract
2 cups vanilla ice cream
Instructions:
In a blender, combine the whole milk, sweetened condensed milk, chocolate syrup, and pure vanilla extract.
Add the vanilla ice cream to the blender.
Blend all the ingredients together on high speed until the mixture is smooth and creamy.
Pour the Frosty into glasses or dessert cups and serve immediately.
If you prefer a thicker Frosty, you can put it in the freezer for about 30 minutes to an hour before serving. Just be sure not to let it freeze completely solid.
