This recipe was our 4 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. 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. 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. 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 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. 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. Their confidential baked beans formula is considered one of the top 10 biggest recipe secrets in the U. Sales jumped from 10 thousand cases in the first year to over thousand cases in And just one year later sales hit a million cases. A replica of the original recipe book—without the original recipe in it drat!
Country Style is similar to Original, but richer, with more brown sugar. The recipe starts by soaking dry small white beans in a brine overnight. You can skip this step if you've got a fancy Instant Pot using my directions below. 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. 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. 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. Why it took so long, I have no idea. As it turns out, that small can is just the right amount. That will be just long enough to braise the beef and tenderize it, and to thicken the chili to a perfect consistency.
Then pass out the spoons. Check here more of my Chili's copycat recipes. I incorporated all those missing ingredients into this new hack recipe, tweaked a few other things, and then tested several methods of braising the beef so that it comes out perfectly tender: covered, uncovered, and a combo.
The technique I settled on was cooking the sauce covered for 2 hours, then uncovered for 1 additional hour so that the sauce reduces and the beef transforms into a fork-flakeable flavor bomb. Just know that a wide noodle works best. Even fettuccine is good here. For the little bit of alfredo sauce spooned into the middle of the dish I went with a premade bottled sauce to save time. And browse my other Olive Garden clone recipes 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. First, you must brine the chicken to fill it with flavor and keep it juicy like the real thing. The pasta shape Chick-fil-A uses in their soup is an uncommon one, and you might have a hard time finding it at your local market.
Click here for more of my Chick-fil-A clone recipes. 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. Served with garlic mashed potatoes. This recipe includes a marsala sauce that even marsala sauce haters will like. My wife is one of those haters, but when she tried this sauce, her eyes lit up and she begged for more. Build it, sauce it, serve it. The presentation is awesome, and the flavor will soothe your soul. Stuffed Chicken Marsala experience. 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.
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! While there are plenty of flavorful items on the menu at Wingstop, one of the best and most popular is their lemon pepper wings. These have the perfect amount of citrus and spice, and the flavor is out-of-this-world good! Trust us, these are simply mouth-watering. This recipe is suitable for a beginner to make, so if it's your first time, don't worry — you will be a-okay.
Recipe developer Eric Ngo is the man behind these fantastic copycat wings that taste just like the real deal.
He shares that his favorite thing about the dish is the flavor. For the first step in the process, it's time to get out all your ingredients. You'll need 2 pounds of chicken wings for starters, which is enough for about four servings. In addition, the recipe calls for a cup of flour and some salt. The stars of the sauce are — not surprisingly — lemon, pepper and lemon pepper seasoning.
To finish gathering your ingredients, go ahead and add butter, lemon, and frying oil. In terms of oil, you'll need 2 to 3 cups, depending on the size of your pot or frying pan, so just be sure to keep that in mind. Now, let's get to work! Take out a large bowl to mix the ingredients. For starters, add the flour and salt. The flour helps the wings to get crispy when you stick them in the oil. Stir the two together until they're well combined. Good recipe that we'll try again.
Rating: 4 stars. Try butter instead of olive oil Read More. I follow the recipe and they were wonderful Brooke Franksain Bradshaw. Wanted some great lemon pepper wings for football and these hit the spot!
Hubby loved them too! Will be making these again. Tiffany W. Absolutely amazing!!!! Vickie English. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. All Reviews. I don't know if the kind of seasoning I have has a s ton of extra salt but OMG had to wipe all my wings down with paper towels to get the excess off.
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