Tag Archives: copycat

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.