Tag Archives: copycat

Creamy Sriracha Sauce

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Inspired by a Wendy’s favorite, now retired.

Ingredients

  • 2 tbsp ranch dressing
  • 2 tbsp mayonnaise
  • 1 tsp Sriracha garlic paste
  • 1 tsp granulated onion
  • 1 tsp cilantro leaves
  • ½ tsp granulated garlic
  • ½ tsp ground ginger
  • ½ tsp lime juice
  • ¼ tsp white pepper
  • ¼ tsp cracked black pepper
  • Salt to taste

Directions

Combine and rest 10 minutes.

Mongolian Beef (PF Chang’s copycat) – Spicy Southern Kitchen

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Adapted from P. F. Chang’s popular dish. Credit: Christin Mahrlig

Ingredients

  • 1½ pounds flank steak
  • 1 tablespoon peanut oil
  • 1 to 2 teaspoons minced ginger
  • 1 tablespoon minced garlic
  • ½ cup soy sauce
  • ½ cup water
  • ¾/cup dark brown sugar (add 1 tsp molasses if using light brown)
  • 1 cup Vegetable oil
  • ½ cup cornstarch
  • 2 tsp baking soda
  • 1 tsp sugar
  • ½/tsp salt
  • ¼ teaspoon red pepper flakes, optional
  • 1 bunch green onions, cut on diagonal into 2-inch pieces

Directions

Make the sauce. Heat 1 tablespoon Peanut oil in a medium saucepan over medium heat. Add ginger and garlic and stir for 30 seconds.
Add soy sauce, water, and brown sugar. Bring to a boil and simmer until thickened some, 10 to 15 minutes.

Slice flank steak against the grain into ¼/inch slices with the knife held at a 45 degree bias, dividing longer pieces to bite-sized.

Toss flank steak with cornstarch, baking soda, sugar and salt. Rest 10 to 15 minutes, or 1 hour refrigerated.

Heat 1 cup peanut oil in a large pan over medium-high heat.

Add beef in batches to cook 2-3 minutes until brown and crispy, flipping pieces over to cook both sides.

Remove meat with a slotted spoon and discard cooking oil. Place meat back in pan along with sauce and cook over medium heat for 1 minute, stirring to coat meat.

Add red pepper flakes and green onions and remove from heat.

Serve over rice.

Rehosted from: https://spicysouthernkitchen.com/mongolian-beef-pf-changs-copycat/

Raising Cane’s Chicken copycat

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Marinade

  • 2 Cups Buttermilk
  • 1 tbsp Garlic Powder
  • 1 tsp black pepper

Chicken breading

  • 2 Cups Flour
  • 1 Cup Seasoned Bread Crumbs
  • 2 tsp Salt
  • 2 tsp Baking Powder
  • 2 Egg

Canes Sauce

  • 1 Cup Mayonnaise
  • ⅔ Cup Ketchup
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Garlic Powder
  • 2 tsp Freshly Ground Black Pepper
  • 1 tsp Fresh Lemon Juice

Combine marinade ingredients and chicken in a resealable gallon bag, and rest in refrigerator 4 hours to overnight.

Preheat fry oil to 375°F.

Combine breading dry ingredients in a bowl. Whisk eggs in a separate bowl. Wash chicken pieces in egg mixture, and then coat in breading. Gently place coated chicken pieces in oil and fry til golden brown, about 5 minutes.

Red Lobster Cheesy Biscuits

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Original recipe from TSR: https://topsecretrecipes.com/red-lobster-cheddar-bay-biscuits-copycat-recipe.html?category_id=10

Ingredients

  • 2 1/2 cups Bisquik baking mix
  • 4 tablespoons cold butter, cubed
  • 1 heaping cup grated Cheddar cheese
  • 3/4 cup cold whole milk
  • 1/4 teaspoon garlic powder

Preheat oven to 425°F. Combine dry ingredients and cut in butter with a food processor until mixture is consistency of bread crumbs. Do not overwork. Add cheese and toss to distribute evenly. Add milk and stir until just combined, do not overwork. Drop ¼ cup dollops onto ungreased baking sheet and bake 15 to 17 minutes, until golden brown on top.

Brush on Top

  • 2 to 3 tablespoons butter, melted
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried parsley flakes

Tweaks

  • Use unsalted butter
  • Add up to 1 scant tablespoon of Old Bay to the dry ingredients

Houlihan’s Baked Potato Soup

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This is a copycat recipe for Houlihan’s Baked Potato Soup.

  • 1 1/2 pounds baking potatoes
  • 1/4 pound butter (1 stick)
  • 2 cups yellow onion diced
  • 1/3 cup flour, all-purpose
  • 5 cups water
  • 1/4 cup chicken broth, low salt
  • 1 cup potato flakes instant
  • 3/4 teaspoon basil dried
  • 1/2 teaspoon red hot pepper sauce (eg. Tabasco)
  • 1 cup heavy whipping cream
  • 1 cup milk
  • salt to taste
  • white pepper to taste

Directions

Preheat oven to 400F.   Prick washed potatoes and bake until a fork pierces to the center easily. Remove potatoes from oven and allow to fully cool.  Remove skin and cut potatoes into 1/2 inch cubes. Set aside.

Melt butter in a large saucepan, and add onions. Sauté over low heat for 10 minutes or until onions are translucent. Add flour to onions and butter and cook 4 – 5 minutes, stirring well until flour is absorbed.

In a separate container, combine water, chicken base, potato flakes and seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to onion mixture, stirring constantly so no lumps form.  Increase to medium heat and continue cooking until the soup begins to gently simmer. Add milk and cream, stirring until smooth and lightly thickened. Simmer for 15 minutes.  Do not boil. Soup should just simmer lightly.

Add cubed baked potatoes and stir to combine.  Remove from heat.

Top each serving with grated cheddar cheese, sliced scallions and  bacon pieces.

Wendy’s Chili

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This is cribbed with tweaks from an article on TSR.

  • 2 lbs ground beef 85%, browned and drained
  • 1 (29 ounce) can tomato sauce
  • 1 (29 ounce) can kidney beans (with liquid)
  • 1 (29 ounce) can pinto beans (with liquid)
  • 1 cup diced onion (1 medium onion)
  • 1 cup diced poblano pepper, 1 pepper (substitute 7oz can chopped green chiles)
  • ¾ cup diced celery (3 stalks)
  • ¼ cup crushed garlic (6 cloves)
  • 3 medium tomatoes, chopped or (substitute 29oz can chopped tomato)
  • 2 -3 teaspoons cumin powder
  • 2 tablespoons chili powder
  • 2 teaspoons ground oregano
  • 1½ teaspoons black pepper
  • 1 teaspoons chipotle pepper powder
  • ½ teaspoon cayenne pepper powder
  • 2 cups water (substitute 2 cups tomato juice, omitting salt)
  • 2 teaspoons salt

Brown ground beef in a large skillet and drain. Combine olive oil, onion, garlic, poblano pepper and celery and black pepper in a large pot or dutch oven. Sauté over medium heat until aromatic, about 4 minutes. Combine remaining ingredients and simmer uncovered 1½ to 2 hours, stirring occasionally until liquid is reduced. Serves 12.

Jimmy Dean copycat

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Original recipe from TSR: http://www.food.com/recipe/tsr-version-of-jimmy-dean-pork-breakfast-sausage-by-todd-wilbur-250325

INGREDIENTS

Sage

  • 16 ounces ground pork
  • 1 teaspoon salt No salt added if using Italian sausage
  • 1⁄2 teaspoon dried parsley
  • 1⁄4 teaspoon rubbed sage (or more)
  • 1⁄4 teaspoon fresh coarse ground black pepper
  • 1⁄4 teaspoon dried thyme (or more)
  • 1⁄4 teaspoon crushed red pepper flakes (optional)
  • 1⁄4 teaspoon coriander
  • 1⁄4 teaspoon MSG (such as Accent flavor enhancer)

Hot

  • 16 ounces ground pork
  • 1 teaspoon salt
  • 1⁄2 teaspoon cayenne pepper (or more)
  • 1⁄4 teaspoon rubbed sage
  • 1⁄4 teaspoon fresh coarse ground black pepper
  • 1⁄4 teaspoon crushed red pepper flakes (or more)
  • 1⁄4 teaspoon coriander
  • 1⁄4 teaspoon msg (such as Accent)

Maple

  • 16 ounces ground pork
  • 3 tablespoons maple syrup
  • 1 teaspoon salt
  • 1⁄2 teaspoon msg (such as Accent)
  • 1⁄4 teaspoon coriander

DIRECTIONS

Combine all ingredients for the flavor of your choice in a medium bowl.Form the sausage into patties and cook in a skillet over medium heat until brown.