An even better solution is to copy the sauce for yourself using this new and very easy hack. The ingredients are common, but correctly choosing the main ingredient—tomatoes—is important. Try to find San Marzano-style whole canned tomatoes, preferably from Italy. They are a little more expensive than typical canned tomatoes, but they will give you some great sauce.
Your version will likely be just a little bit brighter and better than the bottled stuff, thanks to the fresh ingredients. But now you can eat it anytime you want, with no reservations, at a table you own. This recipe was our 1 most popular in You might also like my 1 recipe of , Texas Roadhouse Rolls. I never thought dinner rolls were something I could get excited about until I got my hand into the breadbasket at Texas Roadhouse.
Discovering the secret to making rolls at home that taste as good as the real ones involved making numerous batches of dough, each one sweeter than the last sweetened with sugar, not honey—I checked , until a very sticky batch, proofed for 2 hours, produced exactly what I was looking for.
You can make the dough with a stand mixer or a handheld one, the only difference being that you must knead the dough by hand without a stand mixer. When working with the dough add a little bit of flour at a time to keep it from sticking, and just know that the dough will be less sticky and more workable after the first rise. This Top Secret Recipe makes a lasagna that tips the scale at nearly 10 pounds and will feed hungry mouths for days, with every delicious layer copied directly from the carefully dissected Olive Garden original.
I found a few credible bits of intel in a video of an Olive Garden chef demonstrating what he claims is the real formula on a midday news show, but the recipe was abbreviated for TV and the chef left out some crucial information. One ingredient he conspicuously left out of the recipe is the secret layer of Cheddar cheese located near the middle of the stack.
This clone recipe will make enough for 8 big portions, but if you make slightly smaller slices this is easily enough food to fill twelve lasagna-loving bellies. If you like lasagna, you're going to love this version. This recipe was our 2 most popular in Browse my other Olive Garden clone recipes here. This unit downscaled version of P.
The bestseller on the menu is this orange chicken, which I have to say is pretty damn good orange chicken. Obviously, a clone is needed for this one, stat. This recipe was our 4 most popular in Braised and shredded pork shoulder is a staple of Mexican cuisine that Chipotle prepares with a simple blend of flavors, and a surprising ingredient you may not have expected: juniper berries. Then you can use your freshly cloned carnitas on tacos, in burritos, or in a bowl over rice and beans just like they do in the restaurant.
When picking your pork roast, try to find one without too much fat. If your roast has a thick cap of fat on it, trim off the excess. The pork butt, also known as a Boston butt, is cut from the other end, the upper shoulder of the pig. This recipe was our 5 most popular in Over a century ago, Detroit, Michigan became the Coney Island chili dog capital of the world, even though Coney Island is nowhere near there.
Greek immigrants who entered the U. When they settled in southern Michigan, many opened restaurants to sell their clones of the food they ate when they first got to America, turning New York-style Coney Dogs into a Midwest phenomenon.
The two buildings were originally one building with a single restaurant inside, built by brothers Gus and Bill Keros in But somewhere along the way the brothers had a falling out and split the restaurant in half, right down the middle, and it stayed that way. Today, the two Coney Island restaurants are under different ownership, but they still remain next-door rivals.
Built the traditional way, a typical Detroit Coney Island chili dog features a natural-casing hot dog in a soft white bun, smothered in chili sauce, drizzled with mustard, and topped with a pile of diced sweet onion.
The kit came with everything I needed, including the tub of chili with clearly-labeled ingredients that I was counting on. With the help of that information, I was able to create a thick, flavorful chili sauce that you can use on your favorite hot dogs to make a delicious clone. Crushed soda crackers thicken the chili, and extra beef fat adds a smooth quality that mimics the famous year-old recipe.
The chili must simmer for four hours to properly tenderize the meat, so plan your Coney dog cloning adventure accordingly. Try making your other favorite condiments at home, like ketchup or mustard , with my copycat recipes here. These new rolls had to be slightly softer and sweeter, so I made some adjustments and added a little egg for color.
And by baking the dough in a high-rimmed baking pan with 24 dough balls placed snugly together, I ended up with beautiful rolls that rose nicely to the occasion, forming a tear-apart loaf just like the original, but with clean ingredients, and without the dough conditioners found in the packaged rolls.
Use these fluffy sweet rolls for sandwiches, sliders, or simply warmed up and slathered with soft European butter. This recipe was our 3 most popular in A popular staple of any Chinese chain is the fried rice so it better be good, and the version served at Panda Express most certainly is. But I do suggest that you cook the white rice several hours or even a day or two before you plan to make the finished dish.
I found that the cooked rice called for in this recipe works best when it's cold. As for a shortcut, bagged frozen peas and carrots will save you from the hassle of petite-dicing carrots since the carrots in those bags are the perfect size to produce an identical clone.
And they're already cooked. Find all my Panda Express copycat recipes here. That chain's famous formula is why there are now over Bonchon outlets in nine countries, including over one hundred in the US and more planned to open here in the near future. The biggest challenge when recreating Korean chicken wings is finding the perfect magical mixture for the batter that fries to a golden brown, and with tender crispiness that stays crunchy long after the wings have been brushed with the flavorful glaze.
I knew that a traditional double-frying technique would help create the crunchy coating we needed, but it would take some trial-and-error to determine the best time splits. The wings are par-fried, rested, then fried again until done, but just how long to give each stage was yet to be determined since every recipe I found for Korean chicken used different times and temps. Some recipes even changed the temperature between frying steps, but I found those made the recipe too difficult to manage when frying multiple batches.
I eventually settled on degrees F with most of the frying done up front in the par-fry stage. The spicy version is made by adding Korean red chili paste gochujang and Korean red pepper powder gochugaru to the soy garlic recipe. You can find these ingredients at Asian markets or online, and if you like your wings spicy you'll want to add these perky ingredients.
Click here for more delicious appetizer recipes. As with my KFC Original Recipe hack, we must first brine the chicken to give it flavor and moisture all the way through, like the real thing, then the chicken is double breaded and deep fried until golden brown. KFC uses small chickens which cook faster, but small chickens can be hard to find.
To be sure your chicken is cooked, start frying with the thickest pieces, like the breasts, then park them in a degree oven while you finish with the smaller pieces.
This will keep the chicken warm and crispy, and more importantly, ensure that they are cooked perfectly all the way through. Winston saw the Colonel's handwritten secret recipe for the Original Recipe chicken, and he told me one of the secret ingredients is Tellicherry black pepper. It's a more expensive, better-tasting black pepper that comes from the Malabar coast in India, and you should use it here if you can find it.
Winston pulled me aside and whispered this secret to me when he thought we were off-camera, but our microphones and very alert cameramen caught the whole thing, and we aired it. I first published this hack in Even More Top Secret Recipes , but recently applied some newly acquired secrets and tips to make this much-improved version of one of the most familiar fried chicken recipes in the world.
There are many acceptable ways to formulate good queso, but to make this specific queso the ingredients must be correct, and most copycat recipes seem to get it wrong. A few recipes get one of the peppers and two of the cheeses right, but pretty much every recipe out there is a bit of a mess that I will now save you from.
And you won't need to gum up the queso with flour or cornstarch by making a roux because the white American cheese in the mix contains sodium citrate or sodium phosphate—additives that help the cheese melt smoothly and stay that way. Those are red bell peppers and they are roasted, peeled, and seeded along with the poblano and jalapenos before they are diced and added to the cheese sauce.
The sauce cooks on low heat, never bubbling, so that it stays smooth and creamy. When done, the queso might seem thin in the pan, but it will thicken as it cools to a perfect consistency for dipping tortilla chips, or as a topping for tacos and burrito bowls. That is where Thomas created skillet bread that would one day become the famous muffins known for their craggy texture when split in half.
I have seen several recipes that claim to re-create these muffins, but none produce the large air pockets that a proper clone requires, in addition to great flavor and a perfectly cooked interior.
To ensure proper nooks and crannies and muffins that are cooked all the way through, I've included some important steps. The dough you'll make here is like a ciabatta dough in that it is very wet. So rather than kneading the dough, you stretch and fold it over several times on a well-oiled surface. After baking, the muffins are cooked on a griddle or in a pan until dark brown on both sides, then they must cool.
This is the hardest part. The muffins will be too soft to open for at least four hours, and now you have to fight off the temptation to eat one. When the muffins have had their rest, split them with a fork and toast them as you would any English muffin. Check out all my top secret recipes for famous bread here.
The sauce is the big secret here; it's simple and classic, but customized to produce a marinara with that distinct Pizza Hut taste. And the recipe will make more than enough pasta to go around.
The hack is an easy one. After browning the seasoned beef you add it to the sauce, simmer the sauce until thick, then spread it over one pound of rotini pasta in a baking dish in two layers so that every bite is filled with flavor. Sprinkle shredded mozzarella over the top and melt it until golden brown under your broiler. No one can resist. You rule. This simple and inexpensive meal will feed eight, and leftovers keep well in the fridge for a couple of days.
The Southern-themed chain famous for its gift shops filled with made-in-America products and delicious homestyle food is also known to have a particularly good meatloaf. Making meatloaf is easy. After playing around with the eggs-to-breadcrumbs-to-milk ratios and being careful to use gentle hands when combining everything and pressing it into the loaf pan, the final batch was a winner and I get to pass it along to you. It's best to use a meatloaf pan here which has an insert that lets the fat drip to the bottom, away from the meat.
Satisfy your Cracker Barrel cravings with more of my copycat recipes here. The barbecue at Jim N' Nick's is good food. But it's the irresistible mini cheese biscuits served with every meal that have become the signature specialty of this store chain.
The sweet little biscuits are made from scratch every day at each restaurant using the same wholesome ingredients I'm including here. It's much cheaper than buying the bag of mix, and the biscuits come out better when you use fresh buttermilk rather than relying on the powdered buttermilk included in the dry mix.
Use a mini muffin pan here to make your biscuits the same size as the originals or use a standard muffin pan, if that's all you've got, for bigger muffins. It will take a little longer to cook the larger biscuits instructions are below , but they will still turn out as addictively delicious as the famous tiny restaurant originals.
Now, what's for dinner? Find recipes your favorite entrees here. But teary goodbyes from fans of the tasty spiced chicken can be avoided if we have a good and easy recipe to craft a duplicate at home.
Since the fast Mexican chain announced the changes several months in advance, I had time to work up a good hack before the tacos were gone forever. After cooking the chicken several ways I settled on poaching the fillets in chicken broth, which kept them moist and added great umami flavor. When the chicken cooled, I shredded it, and added it to a sauce seasoned with spices and lime juice, and flavored with Knorr tomato chicken bouillon.
And don't forget the hot sauce! A requirement of any visit to Chicago is eating at least one slice of deep dish pizza in the city that perfected it. Deep dish pizza quickly became a Chicago staple after Ike Sewell and Ric Riccardo opened the first Pizzeria Uno in and served a hearty new style of pizza constructed in a high-rimmed cake pan.
Employees told me the pizza crusts are partially cooked each morning to cut down on the wait time for customers. Before the restaurant opens each day, cooks press the dough into a pan and then sprinkle it with a little shredded cheese. The shells are then partially baked and set aside. Later, when an order comes in, the pizza is built into one of the par-baked crusts and finished off.
This way customers get their food faster, and the tables turn over quicker. Copying that delicious, flakey crust was the task that took me the longest. After two weeks of baking, I finally settled on a formula that was a mash-up of yeast dough and pie crust and made a perfectly tender deep dish crust, with great flavor that exactly mimicked the original. If you like Uno, you will love this. Regarding the cheese: be sure your cheese is at room temperature, not cold, or it may not melt all the way through.
This recipe will make enough sauce for two pizzas. I just thought you should know that in case you get the urge to make another deep dish after this one disappears. In the Summer of , to the dismay of many fans, KFC stopped selling the famous potato wedges that had been on the menu for decades and replaced them with battered French fries.
Like the wedges, these fries are coated with a flavorful batter, but the seasoning used on the fries is a different blend than what was used on the wedges. Are these new fries better than the classic wedges? That depends. Some may prefer the rare treat of fast food skin-on wedges, while others may prefer the crispiness of these new fries. The hack here is simplified by using par-fried French fries found in the freezer section of your store.
After coating the fries with this clone of the seasoned breading, spray them with water, then fry them for 3 to 4 minutes. Be sure to have a clean squirt bottle filled with water to transform the breading into a thin batter giving your finished product the same crispy coating as the original.
The blend of vegetable powders adds great flavor, but if you want to omit the celery and carrot powders and just use onion powder, the recipe will still make delicious copycat fries. This dessert is an easy one to prep in the restaurant since the cakes are made ahead of time and chilled until ordered. Once an order comes in the cake is zapped for a minute in the microwave, then topped with a scoop of vanilla ice cream and surrounded by dollops of whipped cream.
You can prepare yours this way at home as well—make your cakes in advance, then chill them until dessert time. Or, you can serve the cakes right after they come out of the oven. Either way works. To make the batter I used a stand mixer with the paddle attachment and it worked great, but a hand-held granny mixer also works.
Find more amazing CPK copycat recipes here. Popeyes offers two sides with rice: the ultra-popular Red Beans and Rice, which I previously cloned here , and this rice made Cajun-style with ground beef and spices.
The real recipe at the chain most likely includes chicken gizzard, but that ingredient is not always easy to find outside of buying a whole uncooked chicken that includes a bag of giblets tucked inside. So I set out to design a recipe without that ingredient and the results were great. Can't get enough Popeyes? Find all of my recipes here.
Once that was done, I measured increments of balsamic glaze into the alfredo sauce until the color and flavor matched the original.
The rest of the recipe was easy. This recipe will make two servings of the dish and includes preparation for the tenderloins and sauce. We serve our Chicken Parmigiana with a side of spaghetti for dinner. Give yourself an extra hour for this important marinating step. While the sauce cooks, filling your house with its intoxicating aroma, the chicken is breaded and browned.
When the marinara is done, top the chicken with the sauce and mozzarella and stick it under your hot broiler until bubbling. Hopefully, everyone at your house is hungry, because the Olive Garden dinner portion is two chicken fillets, and this recipe will yield a total of four 2-piece servings. Add a small serving of spaghetti on the side, topped with more of the delicious sauce, and you'll have a perfect match to the restaurant plate. Can't get enough Olive Garden?
Click here for more of my copycat recipes. It's packed with lots of shredded white and dark meat chicken, potatoes, peas, and carrots; all of it swimming in a delicious creamy gravy and topped with a tantalizing flakey crust. It seems more like homemade food than fast food.
And now it can be made at home better than ever before with this improved hack of my original recipe. The crust now has a better flavor more butter! You can make these in ramekins or small oven-safe baking dishes, or get some recyclable aluminum pot pie pans you can find in many supermarkets. Those pans are the perfect size for four single servings, and they make cleanup easy after the feast.
Find more of my KFC copycat recipes here. Other hacky hacks for this recipe miss that point and add over an hour to the preparation process by preheating an oven and baking the potatoes, all while hungry stomachs are growling on the sidelines. My version skips that part by adding the raw potatoes directly into the pot with the other ingredients, where they cook in 20 minutes, and the soup is ready to eat in less time than other recipes take just to get the potatoes done.
I ended up using just a little flour to make the roux, then later thickening the soup mostly with dehydrated potato flakes, which are usually used to make quick mashed potatoes. The flakes not only do a great job of thickening the soup, but they also add more delicious potato flavor to the pot. Top your finished soup with shredded cheese, crumbled bacon, and green onion, and every spoonful will taste like a fully loaded baked potato. What sets these potatoes apart from all the others is the secret breading made with a similar seasoning blend to the one used for Colonel's Original Recipe Fried Chicken.
To achieve the proper crispiness, the potatoes are par-fried, frozen, then fried again until golden brown. One important ingredient that completes the flavor is MSG. Monosodium glutamate is a food additive derived from glutamic acid, which is an important amino acid found in abundance in nature, food, and in you right now. Over the last 60 years of study and use, MSG has not only been found harmless in normal amounts, but tests have shown glutamate to be a chemical messenger that benefits gut health, immunity, and brain functions such as memory and learning.
In addition to all of that, it imparts a unique savoriness that enhances flavors in other ingredients and makes your food taste amazing. Using MSG in your food is, literally, smart cooking. Another important ingredient is ground Tellicherry black pepper, a select black pepper from India. Winston Shelton, a friend of Harland Sanders who invented the first high-volume pressure fryers for KFC, confirmed this.
Shelton recalled seeing the ingredient when Sanders showed him the secret formula for the fried chicken seasoning he had scribbled on a piece of paper. It was a great tip, and fortunately, we caught that moment on camera and you can see it in the show.
Later, I conducted a side-by-side taste test with common black pepper and Tellicherry black pepper and discovered Winston was right. If you want the best taste for your clone you'll need Tellicherry pepper, which you can find online and in some food stores. Be sure to grind it fine before using it. For this recipe, just two russet potatoes are all it takes to make the equivalent of a large serving of fried potato wedges, which will be enough for at least four people.
Get more of my KFC copycat recipes here. It was only a matter of time before the spicy fried chicken made famous in Nashville, Tennessee at shops like Prince's Hot Chicken Shack and Hattie B's would find its way into the mainstream.
A dish this good is never contained forever, and KFC became the first fast food chain to give the recipe national exposure. A test run of the new spicy chicken in Pittsburgh was the most successful product test in KFC's recent history. The original dish from Nashville is made with crispy fried chicken that's doused with a top-secret spicy chili sauce and served on sliced white bread with dill pickles on top. KFC's version is served with just pickles, no bread a biscuit on the side instead , and is made by soaking the chain's Extra Crispy Fried Chicken with the oily chili sauce from a squirt bottle.
Since there isn't any water in the sauce, just oil, the chicken stays crispy, regardless of how much sauce is applied. To make a home version, you first need to make some chicken, either using my hack for KFC Extra Crispy Chicken , or by baking or frying some of the pre-breaded chicken pieces you can find frozen in just about every grocery store.
While the chicken cooks, make the sauce and pour it into a squirt bottle or spouted measuring cup. Apply it to your chicken when it's done shake it or stir it first! Or maybe you have salmon fillets in there?
And it also makes a great pasta sauce. The secret Toowoomba sauce is a variation on alfredo sauce that Outback served over pasta at one time. These days the sauce is only used to top steak and salmon at the restaurant, but you can also use it on just about any type of pasta.
In my early batches of the sauce, I noticed that if the shrimp are added at the beginning they get too tough. This recipe will make enough for four servings. If you love Outback Steakhouse , check out my other clone recipes here.
Today there are over two dozen different hot chicken restaurants in Nashville and the popularity of the dish is still growing. Several years ago, Nick Bishop and his son, also Nick Bishop, observed the growth of Nashville hot chicken concepts and wanted a piece of the action. The oily paste is what makes Nashville chicken special, so I made sure to obtain a sample of the sauce in a small cup for later study.
Most of the ingredients were predictable—paprika, salt, pepper, garlic, onion, sugar, and lots of cayenne—but the oil had an unusual taste to it. I recalled reading that the oil used for traditional Nashville hot chicken comes out of the fryer after several batches of chicken have been fried in it.
When the chicken fries in the oil it contributes tasty flavors that make the fat a great base for the spicy baste. To replicate this at home, wait for at least one batch of chicken to cook in the oil, then carefully remove a cup, let it cool a bit, and whisk the spices into it.
Now, what delicious side dishes are you going to make? Click here to see my recipes. The real Dole Whip is a non-dairy dessert that includes artificial flavoring, a small amount of real pineapple juice, and more gums than a candy store. Everything in this Hawaiian ice cream is combined in a powdered form including the pineapple juice in 4.
On the back of the Dole Whip mix are instructions to dissolve the powder in 2 gallons of cold tap water, then immediately pour the syrup into a soft serve machine and hit the switch. Post 11 - February 1st, , pm Post 11 - February 1st, , pm. Streamwood, IL. Post 12 - February 1st, , pm Post 12 - February 1st, , pm. Post 13 - February 1st, , pm Post 13 - February 1st, , pm. Post 14 - February 2nd, , am Post 14 - February 2nd, , am. Post 15 - February 2nd, , pm Post 15 - February 2nd, , pm.
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Rene G. Post 20 - February 3rd, , am Post 20 - February 3rd, , am. Post 21 - February 4th, , am Post 21 - February 4th, , am. Do a search to find the exact address. I havent been there in a few years. Post 22 - February 4th, , am Post 22 - February 4th, , am. The Island. Post 23 - January 15th, , pm Post 23 - January 15th, , pm.
TonyC wrote: Fujisan wrote: Has anyone driven by this place lately to see if it has opened? Post 24 - February 19th, , pm Post 24 - February 19th, , pm. Hombre de Acero. Post 25 - February 25th, , pm Post 25 - February 25th, , pm. Post 26 - March 15th, , pm Post 26 - March 15th, , pm.
Chicago, IL. Post 27 - March 15th, , pm Post 27 - March 15th, , pm. Mike G. Post 28 - March 16th, , pm Post 28 - March 16th, , pm. Highland Park, IL. Post 29 - March 16th, , pm Post 29 - March 16th, , pm.
Mike G wrote: Meanwhile, if you want chicken and waffles and don't have four hours to spend waiting for them, they're right here.
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