CopyCat Fast Food Resturant Recipes

CopyCat Fast Food Resturant Recipes Learn All The Best Kept Secret Recipes Behind Your Favorite Fast Food and Restaurant Dishes

03/12/2019

Buffalo Wild Wings(™) Pepper Jack Steak Wraps


1 lb top sirloin steak (thinly sliced)
Salt and pepper (to taste)
1 tablespoon vegetable oil
4 slices pepper jack cheese
2 cups shredded romaine lettuce
4 (10 inch) wheat tortillas

Southwest sauce-
½ cup mayonnaise
2 teaspoons ketchup
1 tablespoon cream-style horse radish sauce
¼ teaspoon paprika
¼ teaspoon salt
1/8 teaspoon dried oregano
1 pinch ground black pepper
1 pinch cayenne pepper

Pico de Gallo-
2 plum tomatoes (seeded and diced)
½ small white onion (finely chopped)
1 jalapeno pepper (seeded and chopped)
¼ cup fresh cilantro (chopped)
½ tablespoon fresh lime juice
salt (to taste)

To prepare the southwest sauce—in a medium bowl whisk together mayonnaise, ketchup, horseradish sauce, paprika, salt, oregano, black pepper, and cayenne pepper.

Cover and refrigerate until needed.

To prepare the pico de gallo—in a small bowl combine tomatoes, onion, jalapenos and cilantro.

Add the lime juice and salt. Mix well. Cover and refrigerate for 1 hour or until needed.

Heat oil in a large skillet over medium high heat.

Season with steak slices with salt and ground black pepper.

Add the steak to the pan and cook while stirring until the steak is fully cooked.

Spread a thin layer of southwest sauce down the center of a tortilla
(leaving about 1 to 2 inches from the sides without sauce).

Place a slice of pepper jack cheese in the center of the sauce.

Place ¼ of the steak on top of the cheese.

Place some shredded lettuce over the steak and some pico de gallo over the lettuce.

Bring the sides toward the center of the filling.

Fold the bottom of the tortilla up over the filling and continue to roll until the wrap closes.

Repeat with remaining tortillas

01/09/2019

PF Chang'sTM Orange Peel Chicken

Description: Lightly coated pieces of chicken with a hint of citrus served with a tangy tomato-based sauce.

Ingredients



1 lb. chicken breast, cut into 1-inch pieces

1 tablespoon vegetable oil

2 tablespoons minced garlic

4 green onions, sliced

1 cup tomato sauce

1/2 cup water

1/4 cup granulated sugar

2 tablespoons brown sugar



2 tablespoons Sriracha sauce (chili garlic sauce)

1 tablespoon soy sauce

1/2 cup vegetable oil

2 eggs, beaten

1 cup half & half

2 1/2 cup flour

peel from 1/4 orange, julienne into 1/8" strips



Directions



1. In a small saucepan over medium heat, add 1 tablespoon of vegetable oil. Add minced garlic and green onoins and let cook for about 1 minute.



2. Add tomato sauce, water, sugar, Sriracha and soy sauce. Bring to a boil and then simmer for about 5 minutes or until the sauce thickens. Remove from heat and set aside.



3. Heat a large wok or skillet over medium-high heat, add 1/2 cup of vegetable oil. Let the oil heat to 375 degrees F.



4. Combine beaten egg with half & half in a medium bowl. Pour flower into another bowl. Coat the chicken pieces by dropping them into the flour a few at a time, then into the egg mixture and then back into the flour again. Place the coated chicken on a plate until you have coated all of the chicken.



5. Cook the chicken in small batches in the oil until lightly golden brown on all sides. Transfer the cooked chicken to a plate lined with paper towels. Repeat until all the chicken is cooked.



6. Discard the oil from the wok and then place the wok back on the burner over medium heat. Add the orange peel and cook for a minute to allow the oils to be released. Then add the sauce and chicken and cook briefly until heated through.



7. Serve with white or brown rice

01/08/2019

Olive Garden TM Chicken Marsala
Description: Lightly coated chicken breasts skillet fried with sauteed mushrooms in a Marsala sauce.

Ingredients



1/4 cup cake flour (Wondra)

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon oregano

4 tablespoons oil

4 tablespoons butter

4 chicken half breasts -

boneless, skinless

1 cup fresh mushrooms, sliced

1/2 cup Marsala wine




Directions

1. In shallow dish, combine flour, salt, pepper and oregano; stir to blend.

2. In heavy skillet, heat oil and butter until butter melts and mixture bubbles lightly.

3. Dredge chicken in seasoned flour; shake off excess; saute in pan 2 minutes for the first side or until lightly browned; as you turn chicken, add mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side; stir mushrooms. Once the second side is lightly browned, add wine around the pieces; cover and simmer for 10 minutes.

4. Transfer to plates and serve.

01/04/2019

Panda Express(™) Honey Walnut Shrimp
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1 cup water
2/3 cup sugar
1/2 cup walnut halves
4 egg whites
2/3 cup cornstarch
1/4 cup mayonnaise
1 pound large shrimp, 18-20 count, peeled and deveined
2 tablespoons honey
1 tablespoon sweetened condensed milk
1 cup vegetable oil for frying
scallions for topping, optional

In a small saucepan, add the water, sugar and walnuts and bring to a boil.

Boil for two minutes and remove the walnuts and place on a dish to dry.

Whisk the egg whites until they are foamy then add cornstarch and continue whisking until well combined.

Add the shrimp to the batter and one at a time using a fork pick up 1 shrimp at a time allowing it to drip off so that the shrimp has a thin coating and maintains it's shape.

Heat the oil in a medium sized pot on medium high (350 degrees F) and fry until light golden brown, 4-5 minutes.

To make the sauce, add the honey, mayonnaise and sweetened condensed milk and whisk to combine.

Add the fried shrimp to the sauce and coat with a large spoon.

Place into your serving plate and top with the candied walnuts.

Serve immediately with steamed rice.

Optionally you can top with sliced scallions

10/16/2016

KFC honey bbq wings
Ingredients:

2 cup bbq sauce
3/4 cup honey
1 cup all purpose flour
1 tsp salt
1/2 tsp black pepper
2 tsp chicken powder
20 chicken wings
Oil for deep frying
Procedure:

1. Mix dry ingredients in a mixing bowl including flour, salt, chicken powder and black pepper.
2. Dust each piece of chicken wings with the dry mixture.
3. Heat oil in deep fryer to appropriate temperature as mentioned on the fryer.
4. Meanwhile prepare honey sauce for the wings, for that heat honey and bbq sauce together in a sauce pan and cook for just 3-5 min until honey mixes well in the sauce.
5. Now fry chicken wings in the deep fryer for 5-8 min or until chicken would become done.
6. When chicken is done coat the wings with prepared honey bbq sauce and served with Cole slaw and fries.

07/19/2016

Wendy's(™) Bacon Portabella Mushroom Melt
Like this recipe?

Burger:

14 oz. lean ground beef
1 tsp. seasoning salt, steak spice or to taste
6 portabella mushrooms, sliced
1 Tbsp. butter plus more for buttering the buns
6 strips applewood smoked bacon, cooked crisp
4 cheddar cheese slices
2 brioche buns
Salt and pepper to taste

Cheese Sauce:

2 Tbsp. butter
2 Tbsp. flour
1 cup milk
1 cup aged cheddar cheese, grated
Salt to taste
pinch of cayenne

Mix the salt with the beef and form into two patties. Set aside. Melt the butter in a small fry pan and saute the mushrooms over medium heat. Season with salt and pepper. Set aside.

Meanwhile add the butter to a small saucepan and stir in the flour, cook for 1 min. Slowly add in the milk whisking. Bring the sauce up to a simmer and let thicken. Add the cheese, salt to taste and cayenne, stir well until cheese melts. Set aside keeping warm.

Heat the BBQ to 425 using a flat top or cast iron pan. Cook the burgers for 4-6 min per side or until internal temperature is 160-165F.

Butter the brioche buns and toast on the flat top or grill.

To assemble the burger place a cheese slice on the bottom of the two buns, top with the patty, then the second cheese slice followed by the bacon, cheese sauce and mushrooms and the top of the bun.

07/19/2016

Papa John's Pizza[tm]

Crust:
8 cups all-purpose flour
6 Tablespoons sugar
6 3/4 teaspoons fast rising yeast
1 1/2 teaspoons salt
3 cups very warm water (120 to 130 degrees F)
6 Tablespoons vegetable oil

Sauce:

3 (10.34 ounce) cans tomato puree
3/4 cups water
3 teaspoons sugar
3 teaspoons olive oil
3/4 teaspoon lemon juice
3/4 teaspoon salt
3/4 teaspoon oregano
3/8 teaspoon basil
3/8 teaspoon thyme
3/8 teaspoon garlic powder

Combine all ingredients in a large sauce pan over medium heat. Bring to a boil. Reduce heat to low and let simmer for 15-20 minutes.

Preheat oven to 450 degrees. In a large bowl, combine flour, sugar, undissolved yeast, and salt. Gradually add water and oil to mixture. Blend at low speed until moistened, then beat for 2 minutes at medium speed until dough pulls away from sides of the bowl. On a lightly floured surface, knead until dough is smooth and elastic. Cover loosely with plastic wrap and let rest in a warm place for 15 minutes. Press out dough onto 3 pizza pans. Poke the dough randomly with a fork. Let rise again in a warm place for 10-15 minutes. Brush crusts lightly with oil and bake them for 5 minutes. Remove from oven and top as desired. Bake for 4-5 more minutes or until the crust is golden brown.

07/19/2016

Outback Steakhouse(™) Honey Wheat Bread
Like this recipe?

2 ½ cup warm water (100°-110°F)
¼ cup vegetable oil
½ teaspoon Brown gel paste coloring
½ cup honey
2 Tablespoons molasses
3 ½ cups whole-wheat flour
2 Tablespoons cocoa powder
1 teaspoon salt
2 Tablespoons active dry yeast
2-3 cups bread flour
corn meal (for dusting loaves)
parchment paper

In the bowl of a stand mixer fitted with a dough hook, stir together water, oil, coloring, honey and molasses until mixed well.

Add wheat flour to water mixture.

Add cocoa powder & salt, and stir until blended. Cover bowl loosely with plastic wrap and allow mixture to sit for 20 minutes (this will give the flour time to absorb the liquids).

Stir in yeast, then add the bread flour, one cup at a time, until dough clings to hook and almost clears the sides of mixer, about 3-4 minutes.

Cover bowl with greased plastic wrap.

Allow dough to rise in the bowl until doubled, about 45-60 minutes.

Prepare 2 cookie sheets by lining them with parchment paper, set aside. Divide dough into 4 pieces.

Cover each piece with greased plastic wrap, and let dough rest for 5 minutes.

On a prepared cookie sheet, shape 2 pieces of dough into 2 loaves, each approximately 9-10 inches long. Sprinkle with corn meal, and repeat with the remaining 2 pieces of dough.

Let dough rise until doubled, about 45-60 minutes. Preheat oven to 350 degrees F.

Bake at for 40 minutes, rotating pans halfway through baking.

Transfer loaves to a wire rack to cool at least 1 hour before serving .

04/15/2015

Red Lobster's(tm) Crab Alfredo
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1 pint of Half & Half
1 stick of butter, unsalted
2 tablespoons cream cheese
1/2 to 3/4 cup Parmesan cheese
1 teaspoon garlic powder
4 to 6 Crab legs
Pasta of your choice

Melt butter in a saucepan. Add the cream cheese once butter is
melted. Add the heavy cream and the Parmesan cheese once the cream
cheese is softened. Add garlic powder to the mix and stir well. Set
burner to low and simmer concoction for 15 to 20 minutes. Salt and
pepper to your taste.

In a large stock pot or pan, bring water to boil. Add the crab legs
and cook until done. Remove from pot and crack open the crab legs.
Blot with paper towel to get the excess water off.

Meanwhile, cook the pasta according to package directions until
just done, or el dente. Drain and rinse pasta. In a large bowl, add
the cooked pasta and Alfredo sauce. Stir until combined.

Place Alfredo pasta on a plates or in serving bowls. Place the
cooked crab on top of the pasta.

03/28/2015

Olive Garden Lemon Cream Cake

1¾ c. cake flour
1 Tablespoon baking powder
1 tsp. salt
½ c. sugar.
½ c. vegetable oil
6 egg yolks
¾ c. water
1 Tablespoon lemon zest
½ tsp. cream of tartar
¾ c. sugar
6 egg whites
1 c. heavy cream
8 oz. cream cheese
2½ c. powdered sugar
3 T lemon juice.

Lemon Sponge Cake: The first step should be to make the meringue which gets folded into the cake batter.
Separate 6 eggs. Reserve the yolks for a later step.
Place 6 egg whites into a large bowl and start beating on high with an electric mixer.
SLOWLY sprinkle in ½ teaspoon cream of tartar, and ¾ cup sugar, adding the sugar a bit at a time.
Whip the egg white mixture until stiff peaks form.
In a bowl combine these dry ingredients- 1¾ cup cake flour, 1 tablespoon baking powder, 1 tsp. salt, ½ cup sugar.
In a separate bowl combine these wet ingredients- ½ cup vegetable oil, 6 egg yolks, ¾ cup water, 1 tablespoon lemon zest.
With an electric mixer, combine the wet and dry ingredients then gently fold in the meringue.
Pour batter into a non-greased 10” tube pan and bake at 350 degrees for 1 hour. Upon removing from oven, immediately flip the tube pan upside down to rest and cool on the pan’s feet or onto a bottle neck if your pan doesn’t have feet.
Allow to completely cool.
Run a knife around the edges before removing from pan. Slice cake horizontally into 3 even layers with dental floss or a very long serrated knife.
Lemon Cream Filling: One cup heavy cream, whipped, 8oz. softened cream cheese, 2½ cups powdered sugar, 3 tablespoons lemon juice.
With an electric mixer, whip the cream cheese, powdered sugar and lemon juice until well combined then fold in the whipped cream.
Chill for ½ hour, then frost the bottom layer with ½ of the lemon filling, place on middle cake layer and frost with the rest of the filling.
Place last cake layer on top and chill cake.
Dust cake top with powdered sugar right before serving.

03/25/2015

Wendy's(tm) Apple Pecan Chicken Salad
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One Bag of Romaine Lettuce, chopped
1/2 red apple cut into chunks
1/2 green apple cut into chunks
1/4 cup Dried Cranberries
1/2 Cup of Cooked, Cubed Chicken Breasts
1/4 Cup of Blue Cheese Crumbles
1/4 Cup of Honey Roasted Pecans

Mix all ingredients together in a large bowl.

Serve with a Marzetti pomegranate vinaigrette dressing or use your
favorite dressing.

Serves 2-3

03/13/2015

Double Decker Cheese Melt

1 cup shredded cheddar cheese
1/4 cup butter or margarine -- softened
1 egg
1/2 tsp garlic salt
1/2 tsp onion salt
6 slices white bread
paprika -- optional

In a food processor, blend cheese and butter. Add the egg, garlic
salt and onion salt; process for 1 minutes or until creamy.

Spread 2 tbsp on each slice of bread. Stack two slices of bread,
cheese side up, for each sandwich; sprinkle with paprika if desired.
Cut each sandwich in half diagonally.

Place on an ungreased baking sheet. Bake at 400 degrees F for 12-15
minutes or until golden and bubbly.

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East Hampton, NY
11937

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