Favorite Copycat Recipes

My Favorite Copy Cat Recipes

COLESLAW 
Chick-fil-A Restaurant Copycat Recipe

Makes 4 cups

Dressing:
1/2 cup buttermilk
1/2 cup mayonnaise
1/3 cup white sugar
2 tablespoons lemon juice
2 tablespoons white vinegar
1/2 teaspoon salt
1/8 tablespoon ground black pepper

Slaw:
1 small head cabbage, finely shredded
1 small carrot, finely shredded

Whisk buttermilk, mayonnaise, sugar, lemon juice, vinegar, salt, and pepper together in a bowl.
Toss cabbage and carrot together in a large bowl. Drizzle dressing over the cabbage mixture; toss to coat. Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

CHICKEN NUGGETS
Chick-Fil-A Copycat Recipe

Serves 4

dill pickle juice
3 cup peanut oil
1 egg
1 cup milk
1 cup flour
2 1/2 tablespoons powdered sugar
1/2 teaspoon pepper
1 tablespoon salt
3 skinless, boneless chicken breasts, cut into small bite size chunks
1 teaspoon garlic powder
1/8 teaspoon paprika

Pour some pickle juice into a bowl/ziploc freezer bag.  Cut up your chicken breasts into small chunks and put them in the pickle juice and into the fridge to marinate for about an hour.

After an hour/when you are ready to make the chicken nuggets, mix the egg and milk into a bowl.  Remove chicken from pickle juice and place into the milk/egg mixture to sit a bit. While the chicken is sitting, in a separate bowl, mix together the Flour, Powdered Sugar, Garlic Powder, Paprika, Pepper and Salt. Dredge the chicken pieces in the flour mixture. (If you want to double coat the chicken you will need to increase the flour mixture amounts and repeat these two steps…I did a single coat and they were fabulous!)

Heat the oil to 375 degrees. You can use a deep fryer or I simply heat in a frying pan on the stove top.  I heated mine over medium high heat (a 5 out of 8 on my stove dial) and then sprinkled flour in it to see when it bubbled which means the oil is hot enough.  The coating makes the oil pretty messy and I just prefer to use a frying pan and discard the oil afterwards. Gently drop your chicken pieces in the heated oil and cook until golden brown, which for my smaller nugget size pieces were about 3 minutes per side more or less.

THAI CHICKEN PASTA
Cheesecake Factory Copycat Recipe

Peanut Sauce
1 cup smooth peanut butter
1/4 cup soy sauce
3 teaspoons chili paste
2 tablespoons brown sugar
2 limes, juiced
1/2 cup hot water
1 clove of garlic, minced
1 teaspoon rice vinegar
1 teaspoon ground ginger
1/2 teaspoon sesame oil

Pasta
1/2 a pound thin spaghetti, fully cooked and drained
2 boneless, skinless chicken breast, fully cooked and sliced diagonally
2 carrots, julienne cut
1 small can water chestnuts, drained
handful chopped peanuts, for garnish
bunch cilantro, chopped

To make the sauce, put all ingredients in a small bowl and mix until well combined. Store in the refrigerator until needed.

Blanch the carrots in boiling water for about 3 minutes, pulling them out while they’re still bright and crisp. Place in a large bowl with the cooked pasta, sliced chicken, water chestnuts, and cilantro. Pour the sauce over the pasta and toss to coat; top with more cilantro and chopped peanuts.

Notes: Looks like they also added some bean sprouts on top as a garnish.

BLUEBERRY COLD SNAP COCKTAIL
Bonefish Grill Recipe                                                                    

1.5 oz Your Favorite Vodka                                                                                                                    .50 oz Art in the Age Organic Rhubarb Liqueur                             
10 each Blueberries                                                                        
1.25 oz Fresh Sour Mix                                                                  
2-3 dashes Lavender Bitters                                                                               

Combine the blueberries and the sour mix in a pint glass and muddle well. Add your favorite vodka, rhubarb liqueur and 2- 3 dashes of the lavender bitters. Shake and strain into a glass over ice. Or if you are a fan of Martinis, shake and strain into a chilled martini glass! Garnish with a fresh lavender flower for an aromatic touch.

SPICY JACK CHEESE WEDGES
O'Charley's Copycat Recipe

Serves 6


1 (7 oz.) package pepper jack cheese
1/3 cup seasoned dry bread crumbs
1/2 teaspoon crushed red pepper flakes, optional
1 egg


Cut cheese into 1/2-in. slices; cut each slice in half diagonally. In a shallow bowl, combine bread crumbs and red pepper flakes if desired. In another bowl, beat egg. Dip cheese triangles into egg, then in crumb mixture.
Place on a greased baking sheet. Broil 4 in. from the heat for 2-3 minutes or until browned and cheese begins to melt.

Pepper Marinara Sauce:


2 (28-oz) cans whole peeled tomatoes
1 (6-oz) can tomato paste
1 1/2 teaspoons salt
1/4 teaspoon red pepper flakes
1/2 teaspoon sugar
1/4 cup chopped fresh basil
1/4 cup chopped fresh Italian parsley
1/4 cup olive oil
1/2 cup chopped onions
4 cloves garlic, minced
2 red bell peppers, seeded, cut in 1/2-inch dice


In a mixing bowl, crush the whole tomatoes with your fingers to form a course puree. Add the tomato paste, salt, pepper flakes, sugar, basil, and parsley Stir in and reserve.

In a large saucepan, heat the olive oil over medium heat and add the onions. Cook for 5 minutes, stirring, until the onions begin to soften. Add the garlic and saute for cook for two minutes (do not brown the garlic). Add the tomato mixture, and simmer over medium-low heat for 30 minutes, stirring occasionally. Add the bell peppers, and simmer until the peppers are tender. Taste and adjust seasoning.

Notes:  This makes a big batch of about 3 1/2 quarts which is more than needed for this recipe so you will have leftovers to use with pasta or freeze for later use.

CORN DOGS and CHEESE on a STICK
Hot Dog on a Stick Copycat Recipe

6 cups pancake mix
2 cups yellow corn meal
2 whole eggs, slightly beaten
6 cups water
hot dogs
cheese, cut into 1/2-inch X 3 inch sticks
chopsticks
canola oil, For frying
spicy mustard, for serving

In a large bowl, combine pancake mix and cornmeal. Stir to combine. Add eggs and water, adding more water as needed for the batter to become slightly thick. Start out by adding 4 cups, then work your way up to 6 cups or more.

Heat canola oil over medium high heat. Drop in a bit of batter to see if it's ready: the batter should immediately start to sizzle but should not immediately brown/burn. Insert sticks into hot dogs so that they're 2/3 of the way through. Do the same with the cheese sticks.

Dip the hot dogs into the batter and allow excess to drip off for a couple of seconds. Carefully drop into the oil (stick and all) and use tongs or a spoon to make sure it doesn't hit the bottom of the pan and stick. Flip it here and there to ensure even browning, and remove it from the oil when the outside is deep golden brown, about 2 to 3 minutes. Repeat with cheese, allowing it to get as golden as possible so that cheese will melt completely. Serve with spicy mustard.

STEAK OSCAR
Ruth Chris Steak House Copycat Recipe

Serves 1


1 (8 ounce) filet of beef, wrapped in bacon
1/8 teaspoon salt
1/8 teaspoon pepper
2 ounces butter, divided
1 (2 ounce) crab cakes
5 asparagus spears
1 cup mashed potatoes
3 ounces bearnaise sauce
1 teaspoon parsley, chopped

Season both sides of the fillet with salt and pepper. Place on a hot grill and cook 4 minutes on one side. Turn steak over and cook additional 4 minutes. In separate skillet, add 1 ounce of the butter and the crab cake and sear on one side. Turn over and sear the other side. Cook crab cake until hot all the way through. Keep warm.

In separate skillet, add remaining butter and cook the asparagus. Cook until cooked through and hot. Turn heat down to keep warm. Remove steak from grill and top with the crab cake. Pipe the mashed potatoes to the side of the fillet. Lay the asparagus against the fillet and potatoes. Pour the bearnaise sauce over the steak and crab cake.
Garnish with chopped parsley.

HOOTERS WING SAUCE

Buffalo Sauce
1⁄2 cup louisiana hot sauce or 1⁄2 cup Frank's red hot sauce
4 ounces unsalted butter
1⁄4 teaspoon paprika
1⁄8 teaspoon black pepper
1⁄8 teaspoon garlic powder
oil, for deep frying

To Make The Sauce: Combine in a small saucepan over medium heat until butter is mixed through.
Cover and keep warm over low heat.

Melting Pot Cheese Fondue Recipe

1 tsp. minced garlic

1 C. dry white wine

1 tsp. lemon juice

2 C. Swiss cheese, shredded

2 C. Gruyere cheese, shredded

1/2 tsp. dry mustard

Pinch nutmeg

In a saucepan over medium-high heat, simmer the garlic, wine, and lemon juice. Reduce

the heat to medium-low, add the cheeses, and blend well until melted. Add mustard and

nutmeg. Keep warm over Sterno with a fondue pot.

Dip assorted breads, meats, and veggies in the cheese. We diced French bread, salami,

and fresh mushrooms to eat with our fondue.

Fisherman’s Wharf Pie

1/3 cup melted butter

1 ½ cups packed light brown sugar

3 eggs

1/3 cup whipping cream

½ teaspoon vanilla

9-inch pie shell, unbaked

Whipped cream and nutmeg for garnish

Cream butter and sugar together for 1 minute. Add eggs, one at a time. Beat until fluffy, 1-2 minutes. Add cream and vanilla. Beat ...a few minutes. Pour mixture in unbaked pie shell. Bake at 350 degrees for 45 minutes. Serve warm with a dollop of whipped cream and grated nutmeg.