Copycat Chick-fil-A Chicken Sandwich
2 skinless, boneless chicken breasts
kosher salt and ground pepper
1 teaspoon paprika
peanut oil, for frying
1 egg
1/2 cup milk
3/4 cup all-purpose flour
1/4 cup whole-wheat flour
1 tablespoon dry milk
1 tablespoon powdered sugar
1/4 teaspoon baking soda
1/4 teaspoon dry mustard
1 sour pickle, cut into eight slices
4 soft hamburger buns, split
3 tablespoons unsalted butter, softened

Cut the chicken breast in half horizontally, to make 4 thin pieces. Place each piece between heavy plastic, and pound to 1/8 thick with a mallet of skillet.  OR some stores sell thin chicken breasts!  Season the chicken with 1 teaspoon kosher salt, 1/2 teaspoon pepper, and 1/2 teaspoon paprika. In a shallow baking dish, whisk together egg, milk, and 2 tablespoons water. In another baking dish, whisk together both types of flour, dry milk, powdered sugar, baking soda, dry mustard, and remaining 1/2 teaspoon paprika, and 1 teaspoon each salt and pepper. Meanwhile, heat about two inches of peanut oil to 325 degrees in a heavy-bottomed pot or cast iron skillet. While oil heats, slice pickle, and set aside.  Working in batches, dip chicken in the egg mixture, turning to coat, then dredge in flour mixture and shake off any excess. Fry the chicken in hot oil, using a candy thermometer to monitor oil temperature, until golden brown, about 4 minutes. Drain on paper towels.  Heat a large skillet over medium heat. Spread the cut side of the buns with some butter, and lightly toast in the skillet, buttered-side down. To assemble sandwiches, spread grilled buns with more butter, dip 2 pickle slices in jarred pickle juice to moisten and place on the bottom bun. Top with a piece of fried chicken and the bun top.

Copy Cat Popeye’s Biscuits
4 cups biscuit mix
8 oz sour cream
3/4 cup club soda
1 stick butter or margarine

Combine first 3 ingredients.  Roll or pat out dough on a floured surface and cut with a biscuit cutter.  Melt 1/2 stick butter in baking pan and place biscuits in pan.  Bake 13-15 minutes at 475.  Melt remaining butter and pour or brush over the top of baked biscuits.  Makes 12 biscuits (medium to large size).

Copycat Bennigan’s Broccoli Bites
3 eggs
6 ounces
shredded Monterrey Jack cheese
6 ounces shredded Colby cheese
1 (16 ounce) box frozen chopped broccoli, thawed, drained and dried
2 1/2 ounces bacon pieces
1/2 ounce diced yellow onion
1 ounce all-purpose flour
Italian bread crumbs as needed

Drain thawed broccoli thoroughly by pressing through a strainer.  Beat eggs in a mixing bowl with a whisk until well blended.  Place all the ingredients into a plastic container, except the bread crumbs.  Stir together with a spatula until thoroughly combined.  Refrigerate mixture for about 1 hour.  This will help to bind the mix making preparation much easier.

Heat about 4 cups oil in a fryer or deep pan for frying at 350 degrees.  Set up a shallow pan with bread crumbs.  Scoop about 1/2 ounce portion of the broccoli mixture into the bread crumbs.  Form each portion into a ball and coat it well.  Place broccoli bites into the fry basket or frying pan.  Make sure they do not stick together.  Fry for one minute, then remove and place onto a plate lined with paper towels to absorb excess oil.  Serve with honey mustard dressing (recipe below).

Honey Mustard Dressing:

3/4 cup sour cream
1/3 cup mayo
1/3 cup Dijon mustard
1/3 cup honey
1 tablespoon plus 1 teaspoon lemon juice

In a mixing bowl, combine sour cream. mayo and mustard.  Blend thoroughly using a whisk.  Slowly pour in the honey and lemon juice, continue mixing until smooth and well combined.

Copycat Cracker Barrel Hashbrown Casserole
1- 2 lb package frozen hash browns
8 ounces of sour cream
1 can cream of chicken soup
1/2 cup butter
1/2 cup chopped onion
2 cups grated Colby cheese (or your fav. cheese!)

Place potatoes in a greased 9×13 inch pan.  Season with salt and pepper.  Melt butter in the microwave.  In a bowl, add minced onions, sour cream, cream of chicken soup and melted butter and mix together.  Pour soup mixture over potatoes; sprinkle with cheese.  Bake at 350 degrees for 45 minutes, or until all is completely warm, and the cheese begins to melt.

Copycat Bonefish Grill Bang Bang Shrimp
Ingredients
1 lb medium shrimp, peeled and deveined

For the sauce:
1/2 cup mayo
4-5 teaspoons chili garlic sauce, such a Sriracha sauce
1 teaspoon granulated sugar
1 teaspoon rice vinegar

For the egg mixture:
1 egg, beaten
1 cup milk

For the breading mixture:
1/2 cup all-purpose flour
1/2 cup panko (Japanese) breadcrumbs
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried basil

For frying:
8 to 12 cups vegetable oil

Combine all ingredients for the sauce in a small bowl; cover and set aside.  Combine beaten egg with milk in shallow bowl; set aside.  Combine flour, panko, salt, black pepper, onion powder, garlic powder and basil in another shallow bowl; set aside.  Bread the shrimp by first coating each with the breading mixture.  Dip breaded shrimp into egg and milk mixture; and then back into breading.  Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes.  This step will help the breading to stick on the shrimp when they are frying.  Heat oil in a deep fryer to 350 degrees.  Use amount of oil required by your fryer.  When oil is hot, fry shrimp 2 to 3 minutes or until golden brown.  Drain on rack or paper towels.  When all shrimp has been friend, drop the shrimp into a large bowl.  Spoon about 1/4 cup of sauce over shrimp and stir gently to coat.

This recipe came from fakeginger.com

Copycat Chili’s Southwestern Egg Rolls
1 skinless chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash cayenne pepper
3/4 cup shredded Monterrey Jack cheese
five 7-inch flour tortillas
1 egg, beaten
6 to 10 cups vegetable oil or shortening (amount required by your fryer)

Avocado-Ranch Dipping Sauce:

1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayo
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dill weed
dash garlic powder
dash pepper

Garnish:
2 tablespoons chopped tomato
1 tablespoon chopped onion

Preheat barbecue grill to high heat.  Rub the chicken breast with some vegetable oil then grill it on the barbecue pit for 4 to 5 minutes per side or until done.  Lightly salt and pepper each side of the chicken while it cooks.  Set chicken aside until it cools down enough to handle.  Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.  Add the red pepper and onion to the pan and saute for a couple minutes until tender.  Dice the cooked chicken into small cubes and add it to the pan.  Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper to the pan.  Cook for another 4 minutes.  Stir well so that the spinach breaks up and is incorporated into the mixture.  Remove the pan from the heat and add the cheese.  Stir until the cheese is melted.  Wrap the tortillas in a moist cloth and microwave on high for :30 to 1 minute or until hot.  Spoon approx. 1/5 of the mixture into the center of a tortilla.  Fold in the ends and then roll the tortilla over the mixture.  Roll the tortilla very tight, but before you finish rolling brush beaten egg on the inside edge of the tortilla.  Finish rolling the eggroll, then set the eggroll on the “glued” flap until the egg sets.  Repeat the process with the remaining ingredients until you have 5 eggrolls.  Arrange the eggrolls on a plate with the sealed edges down, cover the plate with plastic wrap and freeze for at least 4 hou4s.  Overnight is best.  While the eggrolls freeze, prepare the avocado-ranch dipping sauce by combining all dip ingredients in a small bowl.  Preheat 6 to 10 cups of oil or shortening to 350 degrees.  Deep fry the eggrolls in the hot oil for 10 to 12 minutes and remove to paper towels or a rack to drain for about 2 minutes.  Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.  Garnish the dipping sauce with the chopped tomato and onion.

This copycat recipe is from topsecretrecipes.com

Copycat Flemings’ Chipotle Mac and Cheese
2 Tbsp. butter
2 Tbsp. finely minced jalapeno, seeded
1 Tbsp. finely minced green onion (the white and light green parts only)
2 Tbsp. all-purpose flour
1 cup whole milk (or 1% if you want to make it lighter)
1 cup cream
3 cups shredded smoked cheddar cheese
1/4 heaping Tsp. salt
1/8 tsp. ground chipotle pepper
1/2 lb uncooked Cellentani pasta
1 Tbsp. melted butter

Topping:
1/4 Tsp. ground chipotle pepper
dash salt
2 Tbsp. Panko (Japanese Bread Crumbs)

Garnish:
Minced parsley

Melt butter in large saucepan over medium heat.  Add jalapeno, green onion and saute slowly (about 5 mins).  You want them to soften, not turn brown.  Whisk flour and continue to cook 5 minutes.  Add milk, cream, cheese, salt and ground chipotle.  Continue cooking 10-15 minutes.  Stir often until thick.  While cheese sauce is thickening, cook pasta in 6-8 cups boiling water for 11 minutes (or until soft). Make breadcrumb topping by stirring 1/4 Tsp. Chipotle pepper and dash salt into 1 tbsp. melted butter.  Measure 1 tsp.this mixture into 2 tbsp panko breadcrumbs and stir until well coated.  You can throw out the remaining Chipotle butter.  Drain pasta, combine with cheese sauce.  Spoon into serving dish, top with chipotle breadcrumb topping and parsley.

This copycat recipe is from tastebook.com

Copycat Johnny Carino’s Bowtie Festival
1 oz melted butter
1/8 cup diced red onion
1/4 cup diced roma tomatoes
1 oz heavy whipping cream
1/8 cup Asiago cheese
10 oz. bowtie pasta, cooked
1 tsp. chopped fresh garlic
1/8 cup bacon, cooked and diced
3 oz. chicken, cooked and sliced
3 oz alfredo sauce (recipe below)

1/2 tsp. salt, pepper and garlic salt

For the Alfredo Sauce:
1 quart heavy whipping cream
1 cup Parmesan cheese
1 tsp black pepper (or to taste)
1/4 cup whole milk

Make alfredo sauce first.  So mix heavy cream, milk and black pepper and get it to a consisten boil in a pot.  Remove mixture from heat and fold in parmesan cheese.  Set aside.  In a heated sauce pan combine butter, garlic, onions, bacon, tomatoes, chicken, and spice mixture.  When onions become translucent, add heavy whipping cream and asiago cheese.  Once cheese and cream have reduced by half, add alfredo sauce and bowtie pasta.  Toss until well combined and remove from fire.  Allow to cool for a few minutes for the cheese and sauce to thicken.

This recipe is from mealsmatter.org.

Copycat DeAngelo’s Tomato Basil Soup
1 large onion, diced finely
1 carrot, scraped and finely diced
2 ribs of celery, finely chopped
1/4 cup of good quality olive oil
5 large cloves crushed fresh garlic
1/4 cup white wine
3 sprigs fresh thyme
1 bay leaf
3 pounds fresh, ripe tomatoes (seeded and skinned)
24 oz chicken stock
4 oz. heavy cream
fresh basil, chopped

Saute onions, carrots and celery in olive oil over medium heat until translucent, about 10-15 minutes.  Add fresh garlic, bay leaf and fresh thyme and cook for 2 minutes more.  Add white wine and reduce for 3 minutes.  Add seeded and skinned fresh tomatoes and cook for 45 minutes on medium-low heat and then remove from sotve.  Puree and strain into a clean pot.  To finish, add 24 oz of homemade chicken stock to strained tomato puree.  Season with salt and pepper and add 4 oz heavy cream.  Top with freshly chopped basil.

This copycat recipe is from wafb.com

Copycat PF Changs’ Crispy Green Beans AND sauce
Crispy Green Beans:
vegetable oil for frying
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon salt
1 1/2 teaspoons ground black pepper
1/2 teaspoon ground red pepper
1 pound fresh green beans, ends trimmed
1 cup whole butter milk

In a large dutch oven, pour oil to a depth of 2 inches.  Heat oil over medium-high heat to 375 degrees.  In a medium bowl combine flour, cornmeal, salt, black pepper and red pepper.  Dip green beans in buttermilk then dredge wet beans in flour mixture to coat.  You can double dip beans to make crispier.  Fry beans in batches, until golden brown and crisp, approx. 3 to 5 minutes per batch.  Remove from oil and drain on paper towels.

The sauce:
1 cup japanese mayo (Kewpie brand works OR regular mayo)
2 1/2 tablespoons sirachi hot chili sauce
6 green onions, whites only, coarsely chopped
4 garlic cloves, coarsely chopped
1/2 teaspoon prepared horseradish

Place ingredients in blender or food processor and mix till smooth.  Serve with crispy green beans!

This copycat recipe for crispy grean beens is from mommyskitchen.net

This copycat recipe for the dipping sauce is from chinese.food.com.

Copycat Hooter’s fried pickles
2 cups whole wheat flour
1 cup all-purpose flour
2 teaspoons salt
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 – 11 ounce jar hamburger dill pickle slices
2 cups buttermilk

Preheat 8 cups of vegetable oil to 350 degrees in a large pot.  Drain dill pickles in a colander and then place into a medium sized bowl with the 2 cups of buttermilk.  Place all dry ingredients into a bowl and mix well.  Take about a handful of the pickles out of the buttermilk and dredge into the seasoned flour.  Shake off excess flour, and place battered pickles into hot grease.  Be careful not to place too many pickles into the hot grease or the pickles won’t fry up crisp.  Fry pickle slices until golden brown. Continue cooking pickles until all are done.

This recipe is from copykat.com

Copycat Panda Express Cream Cheese Wontons
1 – 8 ounce package cream cheese, softened
1 1/2 tablespoons scallions, sliced thin
wonton wrappers
shortening

Heat enough vegetable shortening or cooking oil to fill 2 to 3 inches in a medium sized cooking pot.  If you have an electric fryer, you can use that.  Cream together cream cheese and scallions together. If desired a touch of garlic powder may be added for additional flavor.  Spoon approximately 1 teaspoon of cream cheese mixture into wonton, and fold wonton.

Fold wonton by brushing a little water over all of the edges of the wonton skin.  Fold wonton diagonally until a triangle.  Be sure to seal all of the edges completely, this will keep the filling from running out of the wonton when being cooked.  Next take the two furthest ends and press and twist those together.  You may need to tack together the two end pieces by adding a little water.

When the oil is heated, you can use a thermometer and test to see that is is 350 degrees, or you may test with a small piece of wonton skin.  If the wonton skin bubbles immediately when dropped into the hot oil, it is ready.  Drop only 4 or 5 pieces into the hot oil.  After about 1 minute the wonton will begin to brown, it will now brown rapidly; remove it when it is lightly browned.  If you oil is shallow, you may need to flip over the wonton before serving.

This recipe is from copykat.com



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