Restaurant Copycat Recipes
The Cheesecake Factory Ultimate Red Velvet Cake Cheesecake.
Ingredients:
For the red velvet cake layers:
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cocoa powder
1/2 teaspoon salt
1 1/2 cups vegetable oil
1 cup buttermilk
2 large eggs
1 tablespoon red food coloring
2 teaspoons vanilla extract
1 teaspoon white vinegar
For the cheesecake layer:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
For the cream cheese frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
For the red velvet cake layers:
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cocoa powder, and salt.
In a separate bowl, mix together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar.
Gradually add the wet ingredients to the dry ingredients, mixing just until combined.
Divide the batter evenly between two 9-inch round cake pans.
Bake the cake layers in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cake layers cool completely before assembling the cheesecake.
For the cheesecake layer:
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and sour cream until well combined.
Assembling the cheesecake:
Place one cooled red velvet cake layer at the bottom of the greased and lined 9-inch springform pan.
Pour the cheesecake batter over the cake layer in the pan.
Carefully place the second red velvet cake layer on top of the cheesecake batter.
Bake the cheesecake in the preheated oven for 60-70 minutes or until the cheesecake is set and slightly jiggly in the center.
Remove the cheesecake from the oven and let it cool to room temperature in the pan. Then, refrigerate the cheesecake for at least 4 hours or overnight to set.
For the cream cheese frosting:
In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth.
Gradually add the powdered sugar and vanilla extract, mixing until the frosting is creamy and well combined.
Frost the chilled cheesecake with the cream cheese frosting. You can garnish the top with red velvet cake crumbs or fresh berries if desired.
Slice and serve your homemade Ultimate Red Velvet Cake Cheesecake from The Cheesecake Factory!
Orange Julius Original.
Ingredients:
1 cup orange juice (freshly squeezed or store-bought)
1/2 cup milk (whole milk or 2% milk for creaminess)
1/4 cup granulated sugar (adjust to your sweetness preference)
1 teaspoon vanilla extract
1 cup ice cubes
Instructions:
In a blender, combine the orange juice, milk, granulated sugar, and vanilla extract.
Add the ice cubes to the blender.
Blend all the ingredients together on high speed until the mixture is smooth and frothy.
Taste the Orange Julius and adjust the sweetness by adding more sugar if needed.
Pour the Orange Julius into glasses and serve immediately.
Panera Bread Lemon Chicken Orzo Soup.
Ingredients:
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1/2 cup uncooked orzo pasta
6 cups chicken broth
1 bay leaf
2 cups cooked chicken, shredded or diced
1/4 cup fresh lemon juice (about 2 lemons)
Zest of 1 lemon
1/2 cup frozen peas
Salt and pepper, to taste
Fresh parsley, chopped, for garnish (optional)
Instructions:
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and minced garlic to the pot. Sauté for a few minutes until the onions become translucent and fragrant.
Add the diced carrots and celery to the pot and continue to sauté for another 3-4 minutes until the vegetables start to soften.
Stir in the uncooked orzo pasta and sauté for a minute or two to lightly toast the pasta.
Pour in the chicken broth and add the bay leaf. Bring the soup to a simmer and let it cook for about 10-12 minutes or until the orzo is tender and cooked through.
Add the cooked chicken to the soup and let it heat through.
Stir in the fresh lemon juice and lemon zest. Adjust the lemon juice to your taste preference.
Add the frozen peas to the soup and let them cook for a few minutes until heated through.
Season the Lemon Chicken Orzo Soup with salt and pepper to taste.
Remove the bay leaf from the soup.
Ladle the soup into bowls, and garnish with chopped fresh parsley, if desired.
Chipotle Guacamole.
Ingredients:
3 ripe avocados
1 lime, juiced
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
1-2 cloves garlic, minced
1 small jalapeño, seeds removed and finely chopped (optional, for heat)
1/2 teaspoon ground cumin
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1 medium tomato, diced
Instructions:
Cut the avocados in half, remove the pits, and scoop the flesh into a medium-sized bowl.
Using a fork, mash the avocados until you reach your desired level of creaminess. Some people prefer chunkier guacamole, while others like it smoother.
Squeeze the lime juice over the mashed avocados and stir it in. The lime juice not only adds flavor but also helps prevent the guacamole from browning.
Add the finely chopped red onion, fresh cilantro, minced garlic, and chopped jalapeño (if using) to the bowl. Mix everything together.
Sprinkle the ground cumin, salt, and black pepper over the guacamole. Stir until all the ingredients are well combined.
Gently fold in the diced tomato, being careful not to mash it too much.
Taste the guacamole and adjust the seasonings if needed. You can add more lime juice, salt, or jalapeño for extra heat, according to your preference.
Cover the bowl with plastic wrap, making sure the plastic is in direct contact with the guacamole to minimize browning.
Refrigerate the guacamole for about 30 minutes to allow the flavors to meld together.
Serve your homemade Chipotle-style guacamole with tortilla chips, tacos, burritos, or any other favorite dishes.
Noodles & Company Wisconsin Mac & Cheese.
Ingredients:
12 oz elbow macaroni (or your preferred pasta shape)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 teaspoon mustard powder
1/4 teaspoon garlic powder
Salt and pepper, to taste
Chopped fresh parsley, for garnish (optional)
Instructions:
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large saucepan or skillet, melt the butter over medium heat.
Add the flour to the melted butter and whisk continuously to form a roux. Cook the roux for about 1-2 minutes until it becomes light golden in color.
Gradually pour in the whole milk, whisking constantly to avoid lumps.
Cook the milk mixture over medium heat, stirring frequently, until it thickens and starts to simmer.
Reduce the heat to low and stir in the shredded sharp cheddar cheese and shredded Monterey Jack cheese. Continue stirring until the cheeses have melted and the sauce becomes smooth and creamy.
Add the mustard powder, garlic powder, salt, and pepper to the cheese sauce. Taste and adjust the seasonings as needed.
Add the cooked elbow macaroni to the cheese sauce, stirring until the pasta is evenly coated with the creamy cheese sauce.
Let the macaroni and cheese simmer on low heat for a few minutes to allow the flavors to meld together.
Once the sauce is thick and the macaroni is fully coated, remove the skillet from the heat.
Serve the Wisconsin Mac & Cheese in individual bowls, and garnish with chopped fresh parsley if desired.
Olive Garden Pasta e Fagioli.
Ingredients:
1 tablespoon olive oil
1 pound ground beef (or ground turkey for a leaner option)
1 medium onion, chopped
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 can (14 oz) diced tomatoes
1 can (15 oz) red kidney beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
4 cups beef broth (or vegetable broth for a vegetarian option)
2 cups water
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 cup small pasta (such as ditalini, elbow, or small shells)
Salt and black pepper, to taste
Grated Parmesan cheese, for serving
Fresh parsley, chopped, for garnish (optional)
Instructions:
In a large soup pot or Dutch oven, heat the olive oil over medium-high heat.
Add the ground beef to the pot and cook, breaking it apart with a spoon, until it is browned and cooked through. If using ground turkey, cook it until it is no longer pink.
Add the chopped onion and minced garlic to the pot with the cooked beef. Sauté for a few minutes until the onions become translucent and fragrant.
Stir in the diced carrots and diced celery, and cook for another 3-4 minutes until the vegetables start to soften.
Pour in the diced tomatoes, red kidney beans, cannellini beans, beef broth, and water.
Add the dried oregano, dried basil, dried thyme, salt, and black pepper to the pot. Stir everything together.
Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15 minutes to allow the flavors to meld together.
Add the small pasta to the pot and continue simmering for another 10-12 minutes, or until the pasta is cooked al dente.
Taste the Pasta e Fagioli and adjust the seasonings as needed.
Serve the soup in individual bowls, and garnish with grated Parmesan cheese and chopped fresh parsley if desired.
McDonald’s Chicken McNuggets.
Ingredients:
For the chicken nuggets:
1 lb boneless, skinless chicken breasts or chicken tenders, cut into bite-sized pieces
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 cup buttermilk (or regular milk)
Vegetable oil, for frying
For the dipping sauce:
1/4 cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon honey
1/2 tablespoon lemon juice
Instructions:
In a shallow dish, mix together the all-purpose flour, salt, black pepper, paprika, garlic powder, and onion powder to create the coating for the chicken nuggets.
Dip each piece of chicken into the buttermilk (or regular milk), making sure it is fully coated.
Roll the chicken pieces in the flour mixture, pressing gently to adhere the coating to the chicken.
Heat vegetable oil in a deep fryer or a large heavy-bottomed pot to 350°F (175°C).
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.
For the dipping sauce, mix together the mayonnaise, yellow mustard, honey, and lemon juice in a small bowl until well combined.
Serve the homemade chicken nuggets with the dipping sauce on the side.
Chipotle Rice.
Ingredients:
1 cup long-grain white rice (jasmine or basmati rice works well)
1 3/4 cups water
1 tablespoon vegetable oil or olive oil
1 lime, juiced
2 tablespoons fresh cilantro, chopped
Salt, to taste
Instructions:
Rinse the rice thoroughly under cold water to remove excess starch.
In a medium saucepan, heat the vegetable oil or olive oil over medium heat.
Add the rinsed rice to the saucepan and stir it for about 1-2 minutes to lightly toast the rice.
Pour in the water and add a pinch of salt to the saucepan. Stir everything together.
Bring the water to a boil, then reduce the heat to low, cover the saucepan with a lid, and let the rice simmer for about 15-20 minutes or until all the water is absorbed and the rice is cooked.
Once the rice is cooked, remove the saucepan from the heat and keep the lid on for an additional 5 minutes to allow the rice to steam.
Fluff the rice with a fork.
Squeeze the lime juice over the cooked rice, and add the chopped cilantro.
Gently fold the lime juice and cilantro into the rice until they are evenly distributed.
Taste the rice and add more salt if needed.
Serve your homemade cilantro-lime rice as a side dish with your favorite Mexican-inspired meals, just like you would enjoy it at Chipotle!
Cracker Barrel Chicken Fried Chicken.
Ingredients:
For the chicken:
4 boneless, skinless chicken breasts
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional, for heat)
Vegetable oil, for frying
For the gravy:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
Salt and black pepper, to taste
Instructions:
In a large shallow dish, place the chicken breasts and pour the buttermilk over them. Make sure the chicken is fully coated with the buttermilk. Cover the dish with plastic wrap and refrigerate for at least 1 hour or overnight. This step helps to tenderize the chicken and infuse it with flavor.
In another shallow dish, mix together the all-purpose flour, salt, black pepper, garlic powder, paprika, and cayenne pepper (if using) to create the coating for the chicken.
Remove the chicken from the buttermilk, allowing any excess buttermilk to drip off.
Dredge the chicken breasts in the flour mixture, pressing gently to adhere the coating to the chicken.
Heat vegetable oil in a large skillet or frying pan over medium-high heat. The oil should be deep enough to partially submerge the chicken.
Fry the coated chicken breasts in the preheated oil for about 5-7 minutes per side or until they are golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Make sure not to overcrowd the skillet, and fry the chicken in batches if necessary.
Once the chicken is cooked, remove it from the oil and place it on a plate lined with paper towels to drain any excess oil.
For the gravy, in a separate saucepan, melt the butter over medium heat.
Stir in the all-purpose flour to create a roux. Cook the roux for about 1-2 minutes until it becomes lightly golden.
Gradually pour in the milk, whisking constantly to avoid lumps.
Cook the gravy over medium heat, stirring frequently, until it thickens and starts to simmer. The gravy should have a smooth and creamy consistency.
Season the gravy with salt and black pepper to taste.
Serve your homemade Chicken Fried Chicken with creamy gravy on the side. Enjoy it with your favorite side dishes for a delicious and comforting meal!
Dunkin’ Iced Coffee with Mocha Flavor Swirl.
Ingredients:
1 cup strong brewed coffee (regular or decaf), chilled
1/2 cup milk (whole milk, 2% milk, almond milk, or any milk of your choice)
2 tablespoons chocolate syrup (adjust to your taste preference)
1-2 tablespoons sweetened condensed milk (adjust for sweetness)
Ice cubes
Whipped cream (optional, for topping)
Instructions:
Brew a cup of strong coffee and let it cool to room temperature. For a quicker chilling process, you can refrigerate the brewed coffee until it’s cold.
In a glass, mix the chilled brewed coffee, milk, chocolate syrup, and sweetened condensed milk.
Taste the coffee mixture and adjust the amount of chocolate syrup and sweetened condensed milk to your desired level of chocolate flavor and sweetness.
Fill a separate glass with ice cubes.
Pour the coffee mixture over the ice cubes.
Top the Iced Coffee with Mocha Flavor Swirl with whipped cream if desired.
Give the drink a gentle stir to mix the flavors.
Enjoy your homemade Iced Coffee with Mocha Flavor Swirl!
