Restaurant Copycat Recipes
Country Kitchen Farm Skillet.
Ingredients:
4 cups diced potatoes (frozen hash browns or freshly diced potatoes)
1/2 onion, diced
1 bell pepper, diced (any color you prefer)
1 cup sliced mushrooms (optional)
1 cup cooked diced ham, bacon, or sausage (use your choice of meat or a combination)
4 large eggs
1/2 cup shredded cheddar cheese
2 tablespoons butter or cooking oil
Salt and pepper, to taste
Fresh parsley, chopped, for garnish (optional)
Instructions:
In a large skillet, melt the butter or heat the cooking oil over medium heat.
Add the diced potatoes to the skillet and spread them out into an even layer. Cook the potatoes for about 10-12 minutes, stirring occasionally, until they are golden brown and crispy.
Stir in the diced onions, bell pepper, and sliced mushrooms (if using). Cook the vegetables with the potatoes for an additional 5-7 minutes until they are softened.
Add the cooked diced ham, bacon, or sausage to the skillet and mix everything together. Season with salt and pepper to taste.
Using a spoon, create four wells in the potato mixture to hold the eggs.
Crack an egg into each well. Cover the skillet with a lid and let the eggs cook to your desired level of doneness (about 3-5 minutes for a slightly runny yolk).
Sprinkle the shredded cheddar cheese over the skillet, covering the entire surface.
Put the lid back on the skillet and cook for another minute or two until the cheese has melted.
Remove the skillet from the heat.
Garnish the Farm Skillet with chopped fresh parsley, if desired.
Serve your homemade Country Kitchen-style Farm Skillet as a hearty and satisfying breakfast dish for the whole family to enjoy!
Country Kitchen Old-Fashioned Apple Crisp.
Ingredients:
For the apple filling:
6 cups apples, peeled, cored, and sliced (use a mix of tart and sweet apples like Granny Smith and Honeycrisp)
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1 teaspoon vanilla extract
For the oat topping:
1 cup old-fashioned rolled oats
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 cup unsalted butter, softened and cut into small pieces
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or a similar-sized casserole dish.
In a large mixing bowl, combine the sliced apples, granulated sugar, all-purpose flour, ground cinnamon, ground nutmeg, lemon juice, and vanilla extract. Toss everything together until the apples are evenly coated with the mixture.
Transfer the apple filling to the greased baking dish, spreading it out into an even layer.
In a separate bowl, mix the old-fashioned rolled oats, all-purpose flour, and packed light brown sugar together. Add the softened butter pieces and use your fingers to work the butter into the dry ingredients until you have a crumbly texture.
Sprinkle the oat topping over the apple filling, covering it completely.
Place the baking dish in the preheated oven and bake for about 40-45 minutes, or until the apple filling is bubbling, and the oat topping is golden brown and crispy.
Remove the Old-Fashioned Apple Crisp from the oven and let it cool slightly before serving.
Serve warm, and if desired, you can top it with a scoop of vanilla ice cream or a dollop of whipped cream.
Disney Corn Dog.
Ingredients:
8 hot dogs
8 wooden skewers or popsicle sticks
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
Vegetable oil, for frying
Instructions:
Insert a wooden skewer or popsicle stick into each hot dog. Set aside.
In a mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.
In a separate bowl, whisk together the milk and egg until well combined.
Pour the milk and egg mixture into the dry ingredients. Stir until you have a smooth batter.
In a large skillet or deep fryer, heat about 2 inches of vegetable oil over medium heat until it reaches 350°F (175°C).
Dip each hot dog into the cornmeal batter, coating it evenly. Allow any excess batter to drip off.
Carefully place the coated hot dogs into the hot oil. Fry them in batches, making sure not to overcrowd the skillet or fryer.
Fry the corn dogs for about 3-4 minutes or until they are golden brown and crispy. Turn them occasionally to ensure even frying.
Use tongs to remove the cooked corn dogs from the oil, and place them on a plate lined with paper towels to drain any excess oil.
Serve your homemade Disney-style Corn Dogs while they are still hot and crispy.
You can enjoy your homemade Corn Dogs with your favorite dipping sauce, such as ketchup, mustard, or honey mustard.
Red Lobster New England Clam Chowder.
Ingredients:
2 cups fresh or canned chopped clams (drained, reserve clam juice if using canned)
4 slices bacon, diced
1 large onion, finely chopped
2 celery stalks, diced
2 garlic cloves, minced
2 cups diced potatoes (peeled or unpeeled)
2 cups chicken or vegetable broth
1 bay leaf
2 cups whole milk
1 cup heavy cream
3 tablespoons all-purpose flour
3 tablespoons unsalted butter
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish (optional)
Instructions:
In a large soup pot or Dutch oven, cook the diced bacon over medium heat until it becomes crispy. Remove the bacon from the pot and set it aside, leaving the bacon dripping in the pot.
In the same pot with the bacon drippings, add the diced onions and celery. Sauté them until they become soft and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced potatoes to the pot and mix them with the onions and celery.
Pour in the chicken or vegetable broth and add the bay leaf. Bring the mixture to a simmer and let it cook until the potatoes are tender (about 10-15 minutes).
In a separate saucepan, melt the butter over medium heat. Stir in the flour to create a roux. Cook the roux for about 1-2 minutes until it becomes light golden.
Gradually whisk in the whole milk and heavy cream, making sure there are no lumps.
Pour the milk and cream mixture into the pot with the potatoes and vegetables. Stir everything together.
Add the chopped clams (and reserved clam juice if using canned clams) to the pot. Let the chowder simmer for a few more minutes until the clams are heated through.
Season the chowder with salt and black pepper to taste.
Ladle the New England Clam Chowder into bowls, and garnish with the crispy bacon and chopped fresh parsley if desired.
Krispy Kreme Doughnut.
Ingredients:
For the doughnuts:
1 cup whole milk
1/4 cup granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
4 cups all-purpose flour
1/2 teaspoon salt
1/4 cup unsalted butter, softened
2 large eggs
Vegetable oil, for frying
For the glaze:
2 cups powdered sugar
1/4 cup whole milk
1 teaspoon vanilla extract
Instructions:
For the doughnuts:
In a small saucepan, heat the milk over low heat until it is warm (about 110°F/43°C). Make sure it’s not too hot, as high heat can kill the yeast.
In a large mixing bowl, dissolve 1 tablespoon of sugar in the warm milk. Sprinkle the yeast over the milk and let it sit for about 5 minutes until it becomes frothy.
Add the remaining sugar, flour, salt, softened butter, and eggs to the bowl with the frothy yeast mixture.
Mix all the ingredients together until a soft dough forms.
Turn the dough out onto a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours or until it has doubled in size.
Once the dough has risen, turn it out onto a floured surface and roll it out to a thickness of about 1/2 inch.
Use a doughnut cutter or two round cutters (one larger and one smaller) to cut out the doughnuts. Alternatively, you can use a glass or jar lid for the larger circle and a bottle cap for the smaller circle.
Place the cut-out doughnuts on a floured baking sheet, cover them with a kitchen towel, and let them rise for another 30 minutes.
For frying the doughnuts:
In a deep fryer or large heavy-bottomed pot, heat about 2-3 inches of vegetable oil to 350°F (175°C).
Carefully drop a few doughnuts into the hot oil and fry them for about 1-2 minutes per side until they become golden brown.
Remove the fried doughnuts from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
For the glaze:
In a shallow bowl, whisk together the powdered sugar, whole milk, and vanilla extract until you have a smooth glaze.
Dip the fried doughnuts into the glaze while they are still warm, coating them completely.
Place the glazed doughnuts on a wire rack to allow the glaze to set.
Boston Market Meat Loaf.
Ingredients:
For the meatloaf:
1 1/2 pounds ground beef (preferably 80% lean)
1/2 cup breadcrumbs
1/2 cup milk
1/4 cup finely chopped onions
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
2 cloves garlic, minced
1/4 cup ketchup
1 large egg
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
For the glaze:
1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
Instructions:
Preheat your oven to 375°F (190°C). Grease a loaf pan and set it aside.
In a small bowl, combine the breadcrumbs and milk. Let them sit for a few minutes until the breadcrumbs absorb the milk.
In a large mixing bowl, add the ground beef, soaked breadcrumbs, chopped onions, green bell pepper, celery, minced garlic, ketchup, egg, Worcestershire sauce, Dijon mustard, dried thyme, dried oregano, salt, and black pepper.
Mix all the ingredients together until well combined, but be careful not to overmix the meat.
Transfer the meatloaf mixture to the greased loaf pan, shaping it into a loaf.
In a separate bowl, mix together the glaze ingredients: ketchup, brown sugar, Dijon mustard, and apple cider vinegar.
Spread about half of the glaze over the top of the meatloaf, reserving the other half for later.
Bake the meatloaf in the preheated oven for approximately 45-50 minutes or until the internal temperature reaches 160°F (71°C).
Take the meatloaf out of the oven and spread the remaining glaze over the top.
Return the meatloaf to the oven and bake for an additional 5-10 minutes to allow the glaze to set.
Remove the meatloaf from the oven and let it rest for a few minutes before slicing and serving.
Cracker Barrel Roast Beef.
Ingredients:
3 to 4 pounds of beef chuck roast (boneless)
2 tablespoons vegetable oil
1 onion, sliced
3 cloves garlic, minced
2 cups beef broth
1 cup water
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
2 bay leaves
1 tablespoon cornstarch (optional, for gravy)
1/4 cup water (optional, for gravy)
Instructions:
Preheat your oven to 300°F (150°C).
Pat the beef chuck roast dry with paper towels and season it with salt and black pepper.
In a large oven-safe Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
Sear the seasoned roast on all sides until it develops a nice brown crust. This will help lock in the flavors and keep the meat tender during the slow-cooking process.
Remove the seared roast from the pot and set it aside.
In the same pot, add the sliced onions and minced garlic. Cook them for a few minutes until they become translucent and fragrant.
Pour in the beef broth, water, and Worcestershire sauce. Stir to deglaze the bottom of the pot and scrape up any browned bits.
Add the dried thyme, dried rosemary, dried oregano, black pepper, salt, and bay leaves to the pot. Stir everything together.
Return the seared roast to the pot and cover it with the liquid and onions.
Put the lid on the pot and transfer it to the preheated oven.
Let the roast beef cook in the oven for about 3 to 3.5 hours or until it becomes tender and easily pulls apart with a fork.
Once the roast is done, remove it from the pot and let it rest for a few minutes before slicing.
Optional gravy:
To make gravy, strain the cooking liquid from the pot into a saucepan, discarding the bay leaves and any excess fat.
In a small bowl, whisk together the cornstarch and water to create a slurry.
Pour the cornstarch slurry into the cooking liquid, stirring continuously over medium heat until the gravy thickens.
Adjust the seasonings as needed.
Serve your homemade Cracker Barrel-inspired Roast Beef with the optional gravy and your favorite side dishes for a comforting and satisfying meal!
PF Chang’s House-Made Chicken Egg Rolls.
Ingredients:
12 egg roll wrappers
1 cup cooked and shredded chicken (rotisserie chicken works well)
1 cup shredded cabbage or coleslaw mix
1 cup shredded carrots
1/2 cup sliced green onions
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1/2 teaspoon ground black pepper
Vegetable oil, for frying
Water, for sealing the egg rolls
Sweet chili sauce, for dipping (optional)
Instructions:
In a large mixing bowl, combine the shredded chicken, shredded cabbage, shredded carrots, sliced green onions, minced garlic, soy sauce, oyster sauce, hoisin sauce, sesame oil, and black pepper. Mix everything together until well combined.
Lay an egg roll wrapper on a clean surface, with one corner pointing towards you (diamond shape).
Spoon about 2 tablespoons of the chicken and vegetable filling onto the bottom third of the wrapper (the corner closest to you).
Fold the bottom corner over the filling and tuck it in, rolling it tightly towards the center.
Fold the left and right corners towards the center, forming an envelope shape.
Continue rolling the egg roll tightly until you reach the top corner. Moisten the top corner with a little water and press it down to seal the egg roll.
Repeat the process with the remaining egg roll wrappers and filling.
In a deep fryer or large heavy-bottomed pot, heat vegetable oil to 350°F (175°C).
Carefully place the egg rolls in the hot oil, frying them in batches, if necessary, to avoid overcrowding the fryer.
Fry the egg rolls for about 2-3 minutes per side or until they are golden brown and crispy.
Remove the fried egg rolls from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serve your homemade PF Chang’s-style Chicken Egg Rolls while they are still hot and crispy. You can serve them with sweet chili sauce for dipping if desired.
Chili’s Chicken Fajitas.
Ingredients:
For the marinade:
1/4 cup lime juice
1/4 cup vegetable oil
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
For the chicken fajitas:
1.5 pounds boneless, skinless chicken breasts, thinly sliced
1 large onion, sliced
1 bell pepper (any color), sliced
1 tablespoon vegetable oil
Tortillas (flour or corn), for serving
Sour cream, guacamole, shredded cheese, salsa, and other desired toppings for serving
Instructions:
In a mixing bowl, combine all the marinade ingredients: lime juice, vegetable oil, minced garlic, chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Whisk everything together until well combined.
Place the sliced chicken breasts in a zip-top bag or a shallow dish and pour the marinade over the chicken. Toss to coat the chicken evenly. Seal the bag or cover the dish, and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to meld.
In a large skillet or a cast-iron pan, heat 1 tablespoon of vegetable oil over medium-high heat.
Add the marinated chicken to the hot skillet and cook for about 5-7 minutes or until the chicken is cooked through and slightly charred. Stir occasionally to ensure even cooking.
Once the chicken is cooked, remove it from the skillet and set it aside.
In the same skillet, add the sliced onions and bell peppers. Cook for about 3-4 minutes until they are tender-crisp and slightly charred.
Return the cooked chicken to the skillet with the onions and peppers. Toss everything together to combine and reheat the chicken.
Serve the sizzling Chicken Fajitas with warm tortillas and your favorite toppings such as sour cream, guacamole, shredded cheese, and salsa.
Popeyes Biscuits.
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon granulated sugar
1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
3/4 cup buttermilk (or milk with 1 tablespoon of vinegar or lemon juice)
2 tablespoons melted butter (for brushing)
Instructions:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar.
Add the cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs and the butter is well distributed.
Make a well in the center of the flour mixture and pour in the buttermilk.
Stir the buttermilk into the flour mixture until a soft dough forms. Be careful not to overmix the dough; it’s okay if there are some lumps.
Turn the dough out onto a floured surface. Gently pat or roll the dough to about 1/2-inch thickness.
Using a round biscuit cutter or a drinking glass, cut out the biscuits and place them on the prepared baking sheet, leaving a little space between each biscuit.
Gather any leftover dough scraps, re-roll, and cut out more biscuits until you’ve used all the dough.
Brush the tops of the biscuits with melted butter.
Bake the biscuits in the preheated oven for about 12-15 minutes or until they are golden brown on top.
Remove the biscuits from the oven and let them cool slightly before serving.
