There’s a special kind of magic that happens when you sit down to a meal at your favorite restaurant. The ambiance, the service, and, of course, those unforgettable flavors that seem impossible to replicate at home. But what if I told you that the secret to enjoying those beloved dishes, from savory appetizers to comforting mains, without ever leaving your kitchen, is within your grasp? Prepare to unleash your inner chef, because we’re about to dive into the wonderful world of copycat recipes!
For too long, many of us have believed that restaurant recipes were guarded by mystical “secret ingredients” or complex culinary techniques beyond the home cook’s reach. The truth, however, is far more delicious: often, these cherished dishes are crafted with common ingredients readily available in any kitchen. It’s all about understanding those perfect combinations that make a dish sing, transforming your dining room into the most sought-after reservation in town!
This fantastic collection of copycat recipes isn’t just about saving mone. It’s about empowering you to recreate those crave-worthy experiences, master new culinary skills, and share truly impressive meals with your friends and family. From the most requested rolls to decadent desserts, we’ve curated a list of faux feasts that genuinely taste exactly like the original. So, tie on your apron, get ready to be inspired, and let’s get started with the first seven mouth-watering masterpieces that will make you rethink your takeout habits forever!
1. **Clone of a Cinnabon**Imagine waking up to the intoxicating aroma of freshly baked cinnamon rolls, so soft, so gooey, and so utterly irresistible that you’d swear they came straight from your favorite mall bakery. Well, get ready, because this copycat Cinnabon recipe is about to make that dream a delicious reality. With thousands of five-star reviews, these cinnamon rolls are more than just a stand-in; they’re a revelation, absolutely worth lining up for, even if that line is just to your own oven!
The beauty of this recipe lies in its adaptability. While it’s cleverly written for a bread machine, don’t let that deter you if you don’t own one. Preparing the dough by hand is perfectly simple: just dissolve the yeast in warm milk in a large bowl, then knead it into a large ball while your hands are dusted with flour. It’s a wonderfully tactile experience that truly connects you to the baking process, infusing your rolls with extra love.
After kneading, the dough needs its beauty rest. Refrigerate it for about an hour, or until it has delightfully doubled in size. This crucial step helps develop the flavors and ensures that signature light and fluffy texture we all adore. Once it’s had its rise, you can continue with the recipe as written, embarking on the joyous journey of rolling, filling, and baking these extraordinary treats. Get ready for a breakfast (or anytime!) indulgence that will have everyone clamoring for more, proving that homemade truly is always best.
Clone of a Cinnabon
Equipment
- 1 Bread Machine For preparing the dough efficiently.
- 1 Rolling Pin To achieve a uniform dough rectangle.
- 1 9×13 inch Baking Pan Standard size for baking the cinnamon rolls.
- 1 Small Mixing Bowl For combining the cinnamon-sugar filling.
- 1 Electric Mixer For a smooth and creamy icing, optional but recommended.
Ingredients
Main
- 1 cup warm milk 110 degrees F/45 degrees C
- 2 eggs room temperature
- â…“ cup margarine melted
- 4 ½ cups bread flour
- 1 teaspoon salt
- ½ cup white sugar
- 2 ½ teaspoons bread machine yeast
- 1 cup brown sugar packed
- 2 ½ tablespoons ground cinnamon
- â…“ cup butter softened
- 1 ½ cups confectioners’ sugar
- ¼ cup butter softened
- 1 3 ounce package cream cheese, softened
- ½ teaspoon vanilla extract
- â…› teaspoon salt
Instructions
- Prepare dough: Place milk, eggs, margarine, flour, salt, white sugar, and yeast in the pan of a bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
- When dough has doubled in size, turn it out onto a lightly floured surface. Cover it with a kitchen towel or plastic wrap and let it rest for 10 minutes.
- Roll dough on a lightly floured surface to a 16×21-inch rectangle.
- Prepare filling: Combine brown sugar and cinnamon in a small bowl. Spread softened butter over the dough, then sprinkle cinnamon-sugar mixture evenly over top.
- Starting at the longer end, roll up the dough; cut into 12 rolls. Place rolls in a lightly greased 9×13-inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
- Bake rolls in the preheated oven until golden brown, about 15 minutes.
- While rolls are baking, prepare icing: Beat confectioners’ sugar, butter, cream cheese, confectioners’ sugar, vanilla, and salt until creamy.
- Spread icing on warm rolls before serving. Dotdash Meredith Food Studios
Notes
2. **Restaurant-Style Buffalo Chicken Wings**Forget the hassle of heading out to a chain restaurant or a bustling sports bar the next time a craving for perfect Buffalo chicken wings strikes. Seriously, why leave the comfort of your home when you can whip up the exact same delicious wings right in your own kitchen? This copycat recipe brings that beloved crunch, tender chicken, and fiery kick directly to your plate, making game nights and casual get-togethers infinitely better.
One of the absolute golden rules for achieving that authentic restaurant-quality Buffalo wing experience, especially if you plan on breading your wings, is a step you absolutely cannot skip: refrigeration. After coating your wings, pop them into the fridge for a solid 60 to 90 minutes. This might seem like an extra wait, but trust me, it’s a non-negotiable step that makes all the difference.
This period of chilling allows the breading to really adhere to the chicken, preventing it from flaking off during cooking. More importantly, it ensures your wings achieve that wonderfully sticky texture that so perfectly holds onto all that incredible Buffalo sauce. Without this crucial refrigeration, your wings simply won’t have that desirable, saucy grip that makes them so utterly addictive. So, plan ahead, embrace the chill, and prepare to serve up a platter of wings that will have your guests wondering if you secretly hired a professional chef.
Restaurant-Style Buffalo Chicken Wings
Equipment
- 1 Large Bowl For coating chicken wings
- 1 Deep, Heavy Skillet For frying the wings
- 1 Small Saucepan For preparing the hot sauce
- 1 Whisk For mixing dry ingredients and sauce
- 1 Instant-Read Thermometer Crucial for maintaining optimal oil temperature
Ingredients
Main
- ½ cup all-purpose flour
- ¼ teaspoon ground paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- 10 chicken wings
- 2 cups vegetable oil for frying or as needed
- ¼ cup butter
- ¼ cup hot sauce
- 1 pinch ground black pepper
- 1 pinch garlic powder
Instructions
- Whisk together flour, paprika, cayenne pepper, and salt in a large bowl. Dotdash Meredith Food Studios
- Place chicken wings in the bowl with flour mixture and toss until evenly coated. Transfer wings to a 9×13-inch glass baking dish and arrange in a single layer. Cover and refrigerate for 1 to 1 1/2 hours. Dotdash Meredith Food Studios
- Add about 1 inch oil to a deep, heavy skillet; heat to 375 degrees F (190 degrees C). (The oil should be just enough to cover wings entirely.)
- Meanwhile, combine butter, hot sauce, pepper, and garlic powder in a separate small saucepan over low heat. Cook and stir until butter is melted and mixture is thoroughly blended. Remove from the heat and reserve for serving. Dotdash Meredith Food Studios
- Fry coated wings in the hot oil for 10 to 15 minutes, or until they begin to crisp and turn brown. Maintain the oil temperature while cooking. Remove cooked wings from hot oil and let drain on paper towels or a wire rack. Dotdash Meredith Food Studios
- Transfer wings to a platter and drizzle hot sauce over top; or mix wings and hot sauce in a bowl until coated. DOTDASH MEREDITH FOOD STUDIOSÂ
Notes
Read more about: The Ultimate Oven-Fried Chicken Wings: Achieve Unbelievable Crispiness and Juiciness Every Single Time
3. **Super-Delicious Zuppa Toscana**Oh, to resist the allure of a steaming bowl of Zuppa Toscana! It’s a challenge many of us have failed when faced with that famous chain restaurant’s version. But what if I told you that resisting is no longer necessary, because you can create a soup that tastes just like—if not better than—the original, right in your own home? This recipe promises that comforting, hearty experience, making it a true kitchen triumph.
This particular copycat recipe showcases a clever adaptation that makes it even more accessible for the home cook. While the classic version often features kale, this recipe calls for spinach, primarily because it’s typically easier to find in most grocery stores. The delicate leaves of spinach wilt beautifully into the creamy broth, absorbing all those rich, savory flavors, creating a wonderfully balanced texture.
However, if your heart truly yearns for the traditional touch, fear not! The recipe explicitly states that you can very easily substitute kale instead of spinach. This flexibility allows you to customize the soup to your preference, ensuring every spoonful delivers that familiar, irresistible taste and texture you’ve come to love. Get ready for a soup that’s not just delicious, but also incredibly satisfying, perfect for a cozy night in.
Super-Delicious Zuppa Toscana
Equipment
- 1 Dutch Oven A large, heavy-bottomed pot suitable for browning and simmering.
- 1 Chef’s knife For dicing onions, mincing garlic, slicing bacon, and thinly slicing potatoes.
- 1 Cutting Board For safe and efficient ingredient preparation.
- 1 Large Spoon or Spatula For stirring, browning, and serving.
- 1 Colander For draining fat from cooked sausage and bacon.
Ingredients
Main
- 1 pound bulk mild Italian sausage
- 1 ¼ teaspoons crushed red pepper flakes
- 4 slices bacon cut into ½-inch pieces
- 1 large onion diced
- 1 tablespoon minced garlic
- 5 13.75 ounce cans chicken broth
- 6 medium potatoes thinly sliced
- 1 cup heavy cream
- ¼ bunch fresh spinach tough stems removed
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Cook Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside. Dotdash Meredith Food Studios
- Cook bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Dotdash Meredith Food Studios
- Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in onions and garlic; cook until onions are soft and translucent, about 5 minutes. Dotdash Meredith Food Studios
- Stir in chicken broth and bring to a boil over high heat. Dotdash Meredith Food Studios
- Add potatoes and simmer until fork tender, about 20 minutes. Dotdash Meredith Food Studios
- Reduce heat to medium; stir in cream, cooked sausage, and spinach. Dotdash Meredith Food Studios
- Cook and stir until spinach has wilted and sausage is warmed through; serve. Dotdash Meredith Food Studios
Notes
4. **Sweet Restaurant Slaw**You know precisely the kind of coleslaw we’re talking about: that wonderfully creamy and perfectly sweet version that invariably accompanies your favorite fried chicken and fish restaurant meals. It’s the kind of side dish that subtly steals the show, offering a refreshing counterpoint to richer mains, and now you can master it in your own kitchen with this incredible copycat recipe.
The authenticity of this recipe is beautifully highlighted by glowing testimonials from those who’ve tried it. Community member Wendy fore, for instance, shared her enthusiasm, saying, “I just made this coleslaw for a big cookout that I am hosting tomorrow and I had to rate this right away. It is delicious! I haven’t even chilled it for the 2 hours and it is so good! I can’t wait to share it with my friends and family.” Such immediate rave reviews truly speak volumes.
While Wendy’s excitement led her to taste it even before chilling, the recipe typically recommends allowing the slaw to chill for at least two hours. This time in the refrigerator is essential for the flavors to meld beautifully and for the cabbage to soften slightly, creating that ideal creamy texture. It’s a small wait for a huge payoff, ensuring every forkful is as delightful and authentic as the restaurant version you adore.
Sweet Restaurant Slaw
Equipment
- 1 Large Mixing Bowl For combining the slaw ingredients.
- 1 Medium Mixing Bowl For preparing the dressing.
- 1 Whisk To ensure a smooth and well-blended dressing.
- 1 Cutting Board For dicing the onion.
- 1 Chef’s knife For finely dicing the onion.
Ingredients
Main
- 1 16 ounce bag coleslaw mix
- 2 tablespoons diced onion
- â…” cup creamy salad dressing such as Miracle Whip
- ½ cup white sugar
- 3 tablespoons vegetable oil
- 1 tablespoon white vinegar
- ½ teaspoon poppy seeds
- ¼ teaspoon salt
Instructions
- Gather the ingredients.
- Combine coleslaw mix and onion in a large bowl.
- Whisk salad dressing, sugar, vegetable oil, vinegar, poppy seeds, and salt together in a medium bowl until blended.
- Pour dressing over coleslaw mixture and toss to coat. Chill for at least 2 hours before serving.
Notes
Read more about: 10 Irresistible Copycat Recipes: Recreate Your Favorite Restaurant Meals at Home
5. **Aussie Chicken**For fans of Outback Steakhouse’s iconic Alice Springs Chicken, prepare to be absolutely delighted. This Aussie Chicken recipe is hailed as a dead ringer for the original, bringing that beloved steakhouse flavor right into your home kitchen. It’s a definite keeper for anyone who adores a chicken dish elevated with rich, savory, and tangy elements, transforming a simple chicken breast into a culinary masterpiece.
What makes this dish a true showstopper are the layers of incredible ingredients that adorn the perfectly cooked chicken breasts. Picture this: tender sautéed mushrooms, melted cheese, and crispy bacon, all piled high. These elements alone would be fantastic, but the true magic happens when a homemade honey mustard sauce is generously drizzled over everything. This sauce is the flavorful ribbon that ties all these wonderful components together.
This combination of textures and tastes—the juicy chicken, earthy mushrooms, salty bacon, creamy cheese, and the sweet-tangy honey mustard—takes chicken breasts to an entirely new level. It’s a harmonious blend that creates a deeply satisfying and undeniably delicious meal, proving that you don’t need a fancy reservation to enjoy a restaurant-quality feast. This Aussie Chicken is guaranteed to become a new favorite in your family meal rotation.
Aussie Chicken
Equipment
- 1 Large Skillet For cooking bacon and browning chicken.
- 1 9×13 inch Baking Dish For baking the assembled chicken.
- 1 Medium Mixing Bowl For preparing the honey-mustard sauce.
- 1 Tongs For handling bacon and chicken safely.
- 1 Spatula For turning chicken and bacon.
Ingredients
Main
- 4 skinless boneless chicken breasts, pounded to 1/2 inch thickness
- 2 teaspoons seasoning salt
- 6 strips bacon cut in half
- ½ cup prepared yellow mustard
- ½ cup honey
- ¼ cup light corn syrup
- ¼ cup mayonnaise
- 1 tablespoon dried onion flakes
- 1 tablespoon vegetable oil
- 1 cup sliced fresh mushrooms
- 2 cups shredded Colby-Monterey Jack cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Rub chicken breasts with seasoning salt; cover and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until crisp. Drain on paper towels; set aside.
- Combine mustard, honey, corn syrup, mayonnaise, and dried onion flakes in a medium bowl; refrigerate 1/2 and set remaining 1/2 aside.
- Heat oil in a large skillet over medium heat. Add chicken; cook until browned, 3 to 5 minutes per side. Transfer breasts to a 9×13-inch baking dish. Top each breast with remaining 1/2 honey-mustard sauce; layer mushrooms and bacon on top. Sprinkle with shredded cheese.
- Bake in the preheated oven until cheese is melted and chicken juices run clear, about 15 minutes. Garnish with parsley; serve with reserved 1/2 honey-mustard sauce.
Notes
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6. **To Die For Fettuccine Alfredo**When a recipe is described as “To Die For,” you know you’re in for something truly special, and this Fettuccine Alfredo absolutely lives up to its name. This incredible creation comes straight from the Italian mother of its creator, ERINMARIE, imbuing it with an authentic touch that resonates deeply. Community members have enthusiastically vouched for its excellence, frequently stating it’s “just as good as, or better than Olive Garden’s version.” That’s high praise indeed!
This Alfredo isn’t just good; it’s a testament to the power of simple, quality ingredients expertly combined. It’s rich and deeply delicious, embodying everything you could possibly want in a classic pasta dish. What’s more, a true mark of a fantastic recipe is its versatility and resilience, and this Alfredo even reheats well, making it perfect for delightful leftovers that maintain their creamy allure.
Whether you choose to savor it as written, allowing the velvety sauce to shine in all its glory, or decide to elevate it further, this dish offers wonderful possibilities. Pair it with succulent chicken or fresh seafood for a truly hearty and complete meal that feels gourmet without the gourmet effort. This recipe is a genuine invitation to indulge in a timeless Italian classic, proving that the best culinary secrets are often passed down through generations.
To Die For Fettuccine Alfredo
Equipment
- 1 Large Stock Pot For boiling pasta
- 1 Large Saucepan For preparing the Alfredo sauce
- 1 Colander For draining cooked pasta
- 1 Whisk or Wooden Spoon For stirring the sauce and tossing pasta
- 1 Tongs For serving and tossing pasta
Ingredients
Main
- 24 ounces dry fettuccine pasta
- 1 cup butter
- ¾ pint heavy cream
- salt and pepper to taste
- 1 dash garlic salt
- ¾ cup grated Romano cheese
- ½ cup grated Parmesan cheese
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Bring a large pot of lightly salted water to a boil. Add fettuccine pasta and cook for 8 to 10 minutes or until al dente; drain. Dotdash Meredith Food Studios
- Melt butter into cream in a large saucepan over low heat; add salt, pepper, and garlic salt. Dotdash Meredith Food Studios
- Increase the heat to medium; stir in grated Romano and Parmesan cheese until melted and sauce has thickened. Dotdash Meredith Food Studios
- Add cooked pasta to sauce and toss until thoroughly coated; serve immediately. Dotdash Meredith Food Studios
Notes
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7. **Cheddar Bay Biscuits**Is there anything quite as delightful as a warm, cheesy, and utterly irresistible biscuit? When those cravings hit for the legendary biscuits served at a certain beloved seafood chain, look no further than this magnificent copycat recipe. These Cheddar Bay Biscuits are not just similar; they truly rival the original, and the best part? They can be ready in minutes, making them an absolute dream for busy weeknights or impromptu gatherings.
The magic of these biscuits lies in their incredible richness and the generous infusion of cheesy goodness. Each bite delivers that perfect balance of a tender, fluffy interior and a slightly crisp, buttery exterior, all bursting with savory flavor. It’s the kind of side dish that often steals the spotlight, becoming a star in its own right, and rightfully so!
To truly achieve that spot-on, authentic taste that will have everyone fooled, there’s a simple, yet brilliant, secret weapon: a dash of Old Bay seasoning added to the batter. This iconic spice blend brings a unique, savory depth that pretty much nails the real thing, creating a biscuit that is both familiar and utterly delightful. What’s not to love about a recipe that delivers such incredible flavor with such effortless charm?
Ready for more culinary adventures? We’ve only just scratched the surface of the incredible world of copycat recipes, and now it’s time to dive into seven more beloved creations that promise to bring the magic of iconic chain dishes and sweet treats straight to your kitchen. Get ready to impress your taste buds, family, and friends with these fantastic faux feasts! You’ll discover that your kitchen truly is the best restaurant in town.
Red Lobster Cheddar Bay Biscuits
Equipment
- 1 Large Mixing Bowl
- 1 Baking Sheet
- 1 Measuring Cups and Spoons
- 1 Small Saucepan (for butter topping)
- 1 Pastry Brush (for butter topping)
Ingredients
Main
- 2 cups bisquick
- 2/3 cup milk
- 1/2 cup cheese cheddar
- 1/4 cup butter
- 1/4 teaspoon garlic powder
- 1/4 teaspoon parsley
Instructions
- Preheat your oven to 4000F (2000C).
- In a large mixing bowl, combine the 2 cups of Bisquick with the 1/2 cup of shredded cheddar cheese.
- Gradually add the 2/3 cup of milk to the Bisquest and cheese mixture, stirring with a spoon or spatula just until a soft, sticky dough forms. Do not overmix.
- Drop the dough by spoonfuls onto an ungreased baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the biscuits are golden brown on top.
- While the biscuits are baking, melt the 1/4 cup of butter in a small saucepan over low heat or in a microwave-safe bowl.
- Stir the 1/4 teaspoon of garlic powder and 1/4 teaspoon of parsley into the melted butter.
- Once the biscuits are baked, remove them from the oven.
- Immediately brush the warm garlic butter mixture generously over the tops of all the hot biscuits.
- Serve the Cheddar Bay Biscuits warm and enjoy.
Notes
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8. **Copycat Panera® Broccoli Cheddar Soup**There’s just something incredibly comforting about a rich, creamy bowl of Broccoli Cheddar Soup, especially when it’s from a certain popular bakery-cafe. But what if we told you that the famous Panera version, with all its cheesy goodness and tender broccoli florets, is not only achievable but also incredibly easy to make right in your own kitchen? Say goodbye to the drive-thru line and hello to homemade bliss!
This fantastic recipe brings the beloved soup within your reach, making it completely unnecessary to make a Panera run. What’s truly exciting is how quickly everything comes together – in a little over an hour, or even quicker at a mere 30 minutes! All the ingredients are household staples, which means you likely already have them on hand, ready to be transformed into this creamy delight. You can even get creative and try different types of cheese and veggies to make it uniquely yours.
For the ultimate Panera-at-home experience, consider serving your freshly made Broccoli Cheddar Soup in a toasted bread bowl. This isn’t just a meal; it’s a cozy, comforting ritual that feels both indulgent and wonderfully achievable. Get ready for a warm hug in a bowl that proves homemade truly is where the heart (and best flavors) are.
The Real Copycat Panera Broccoli Cheddar Soup
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Saucepan
- 1 Whisk Essential for a smooth roux and lump-free soup.
- 1 Chef’s knife
- 1 Cutting Board
- 1 Measuring Cups/Spoons
Ingredients
Main
- 1/4 cup butter
- 1 small onion finely chopped
- 3 Tablespoons flour
- 2 cups milk
- 2 teaspoons dijon mustard
- 1 1/2 cups cheddar cheese plus more for topping (optional)
- 8 ounces processed cheddar cheese such as Velveeta, cubed
- 2 to 2 1/2 cups chicken stock
- 1/2 cup heavy cream
- 1 cup matchsticks carrots roughly chopped
- 3 cups chopped broccoli
- 1 1/2 tablespoons kosher salt
- 1/2 teaspoon white pepper
- 2 teaspoons hot sauce
- Crusty bread for serving optional
Instructions
- Melt butter in a large Dutch oven or heavy-bottomed saucepan over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes.
- Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux, ensuring no raw flour taste remains.
- Gradually whisk in the milk until smooth, then slowly add the chicken stock and Dijon mustard, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, stirring frequently, until it thickens.
- Add the matchstick carrots and chopped broccoli to the simmering soup. Cook for 10-15 minutes, or until the vegetables are tender-crisp.
- Reduce heat to low. Stir in the shredded cheddar cheese and cubed processed cheddar cheese until fully melted and smooth. Do not allow the soup to boil vigorously at this stage.
- Stir in the heavy cream, kosher salt, white pepper, and hot sauce.
- Taste the soup and adjust seasonings as needed, adding more salt, pepper, or hot sauce to your preference.
- Serve hot, optionally topped with extra shredded cheddar and accompanied by crusty bread.
Notes
9. **Southwestern Egg Rolls**Craving that zesty, satisfying crunch of Southwestern Egg Rolls from a certain casual dining chain? You know, the ones bursting with vibrant flavors and a hint of spice? Well, good news, because this copycat version is here to deliver all that deliciousness straight to your plate, making it perfect for game nights, parties, or simply a fun family dinner.
This recipe is a must-try if you’re a fan of those zesty, savory bites from Chili’s. The beauty of making them at home is the ability to customize every detail, ensuring each egg roll is perfectly seasoned and filled to your liking. It’s an engaging way to bring restaurant-quality appetizers to your own table, without the wait!
Of course, no Southwestern Egg Roll is complete without its perfect partner: a dipping sauce. While you can certainly serve them with your favorite store-bought sauce, the community members are especially fond of a homemade cilantro cream sauce. This creamy, herbaceous accompaniment truly elevates the experience, adding a fresh, tangy counterpoint that makes every bite irresistible.
Southwestern Egg Rolls
Equipment
- 1 Medium Saucepan For cooking chicken and sautéing vegetables
- 1 Instant-Read Thermometer Essential for ensuring chicken is cooked to a safe internal temperature
- 1 Large Deep Skillet or Dutch Oven For safe and efficient deep-frying
- 1 Tongs For handling egg rolls during frying
- 1 Cutting Board and Chef’s Knife For preparing chicken and vegetables
Ingredients
Main
- 2 tablespoons vegetable oil divided
- 1 skinless boneless chicken breast half
- 2 tablespoons minced green onion
- 2 tablespoons minced red bell pepper
- â…“ cup frozen corn kernels
- ¼ cup black beans rinsed and drained
- 2 tablespoons frozen chopped spinach thawed and drained
- 2 tablespoons diced jalapeño peppers
- ½ tablespoon minced fresh parsley
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- â…“ teaspoon salt
- 1 pinch ground cayenne pepper
- ¾ cup shredded Monterey Jack cheese
- 5 6 inch flour tortillas
- 1 quart oil for deep frying
Instructions
- Rub 1 tablespoon vegetable oil over chicken breast. Cook chicken in a medium saucepan over medium heat until meat is no longer pink and juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat and set aside.
- Heat remaining 1 tablespoon vegetable oil in the saucepan over medium heat. Stir in green onion and bell pepper. Cook and stir until tender, about 5 minutes.
- Dice chicken and mix into the pan with green onion and bell pepper. Mix in corn, black beans, spinach, jalapeño peppers, parsley, cumin, chili powder, salt, and cayenne pepper. Cook and stir until well blended and tender, 5 minutes. Remove from heat and stir in Monterey Jack cheese so that it melts.
- Wrap tortillas with a clean, lightly moist cloth. Microwave on high until hot and pliable, about 1 minute.
- Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around the mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze for at least 4 hours.
- Heat oil in a large, deep skillet for deep-frying to 375 degrees F (190 degrees C). Deep-fry frozen, stuffed tortillas until dark golden brown, about 10 minutes each. Drain on paper towels before serving. Aja
Notes
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10. **Mall Pretzels**Ah, the mall pretzel! That distinct aroma, the chewy texture, the perfect balance of salty and soft that instantly transports you back to childhood trips and carefree afternoons. For years, we’ve thought there’s no pretzel like those big, chewy ones you can find at the mall. But prepare to be amazed, because now, you can recreate that iconic snack right in your own kitchen!
This recipe isn’t just about replicating a taste; it’s about nailing that beloved texture and allowing you to play around with seasonings to create different flavors. Imagine a classic salty pretzel, or perhaps a sweet one dusted with cinnamon sugar for a different kind of treat. The possibilities are deliciously endless, letting you customize your pretzel experience.
To ensure your homemade pretzels are absolutely perfect, there are a couple of pro tips to keep in mind. Be sure to line your sheet pan with parchment paper; this simple step will prevent any sticking, making cleanup a breeze. And here’s a crucial one: don’t bake them on the lowest rack in your oven, or they might burn. Follow these pointers, and you’ll be pulling out beautifully golden, wonderfully chewy pretzels every time.
Get ready for that glorious moment when you pull a warm, perfectly baked pretzel from the oven, just like you remember. This recipe brings a touch of nostalgic magic directly into your home, proving that some of life’s simplest pleasures are the most satisfying when made with your own hands.
Mall Pretzels
Equipment
- 1 Large Mixing Bowl For dissolving yeast and kneading dough
- 1 8-inch Square Pan For the baking soda solution
- 6 Baking Sheets Lined with parchment paper
- 1 Pastry Brush For applying melted butter
Ingredients
Main
- 1 .25 ounce package active dry yeast
- 2 tablespoons brown sugar
- 1 â…› teaspoons salt
- 1 ½ cups warm water 110 degrees F/45 degrees C
- 3 cups all-purpose flour
- 1 cup bread flour
- 2 cups warm water 110 degrees F/45 degrees C
- 2 tablespoons baking soda
- 2 tablespoons butter melted
- 2 tablespoons coarse kosher salt
Instructions
- In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
- Combine 2 cups warm water and baking soda in an 8 inch square pan. Line 6 baking sheets with parchment paper.
- After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place onto parchment covered baking sheets, and let rise 15 to 20 minutes.
- Preheat an oven to 450 degrees F (230 degrees C).
- Bake in the preheated oven for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.
Notes
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11. **Honey Glazed Ham**The holiday season often brings with it the delightful tradition of a succulent honey-glazed ham, a centerpiece that shines on any festive table. But instead of making that annual trip to a specialty store, imagine crafting your own magnificent Honey Glazed Ham at home for a much lower price. This recipe lets you do just that, delivering a show-stopping dish without the fuss or expense.
What truly sets this recipe apart, making it utterly irresistible, is its secret weapon: the homemade glaze. This isn’t a complex concoction; it only needs three simple ingredients to create that perfect balance of sweetness and savory depth that coats the ham so beautifully. For those who prefer to avoid corn syrup, the recipe even offers a smart substitution – brown sugar works wonderfully to achieve that rich, sticky glaze.
The beauty of this particular Honey Glazed Ham is its universal appeal. Even people who aren’t usually huge on ham find themselves drawn to its perfectly tender, incredibly flavorful meat and that irresistible sweet, caramelized crust. It’s a dish that transforms skeptics into fans and becomes an instant classic at any gathering. Prepare for rave reviews and empty platters!
Instant Pot Whiskey and Honey Glazed Ham
Equipment
- 1 Instant Pot Must include internal rack
- 1 Medium Mixing Bowl For whisking glaze
- 1 Whisk
- 1 Large Bowl For catching drained glaze
- 1 Rimmed Baking Sheet For holding ham after cooking
Ingredients
Main
- 1 1/2 cups honey
- 1/2 cup bitter orange marmalade
- 1/3 cup grainy Dijon mustard
- 1/4 cup rye whiskey
- One 7- to 8-pound spiral-cut smoked half ham if you can’t find a half ham, ask your butcher to cut the ham to fit the Instant Pot®
Instructions
- Whisk together the honey, marmalade, mustard and whiskey in a medium bowl until completely combined. Using the Instant Pot® metal insert as a guide, trim the ham to fit; reserve the trimmings for another use. Place two 24-inch pieces of twine criss-crossing one another on a clean work surface and place a 24-inch piece of heavy-duty foil over the top of the twine. Place the ham cut-side down in the center of the foil. Fold the corners up over the shank end (the narrow end of the ham bone) so that most of the ham is covered with foil. Take the 2 ends of one piece of twine and tie them into a tight knot around the ham. Repeat with the remaining twine so that you have 2 twine handles to support and lift the ham.
- Set a rack inside the pot and add 2 cups water. Using the twine handles, place the ham inside the pot. Fold open the foil corners so that the ham is exposed and pour the honey mixture over the ham. Fold closed the foil corners so that the ham is covered. Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 10 minutes (see Cook’s Note).
- After the pressure-cook cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick-release cycle is complete. Be careful of any remaining steam, unlock and remove the lid.
- Lift the ham out of the pot, place in a large bowl and carefully drain the glaze and cooking juices; transfer the ham to a rimmed baking sheet, cover with foil and let sit until ready to glaze.
- Remove the rack from the pot and discard the water. Place the pot back in the base, set to saute on high and add the glaze. Cook until reduced, thick and syrupy, about 25 minutes. Brush the glaze over the ham and inside each slice; serve.
Notes
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12. **Crispy and Creamy Doughnuts**For many of us, the perfect glazed doughnut holds a special place in our hearts – that light, airy texture, the delicate crispness of the glaze, and the melt-in-your-mouth sweetness that instantly makes any morning (or afternoon!) better. If you’ve been searching far and wide for a recipe that truly captures that magic, especially the kind found at a certain beloved doughnut chain, then look no further. It’s right here, waiting to transform your kitchen into a sweet-scented haven.
These Crispy and Creamy Doughnuts are not just good; they taste exactly like the ones from that famous chain, delivering that nostalgic, irresistible flavor and texture that makes them so adored. You might hear that they’re a little time-consuming, and it’s true that good things often require a bit of patience. But let me tell you, just one bite of these freshly made, perfectly glazed wonders will make you realize they are well worth every single moment of effort.
Imagine biting through that slightly crisp exterior, giving way to an incredibly soft, tender, and creamy interior that practically dissolves on your tongue. The experience is pure indulgence, a testament to the fact that homemade treats, crafted with care, often surpass even the most iconic originals. Get ready to fall in love with doughnuts all over again, because these are truly a revelation.
Crispy and Creamy Doughnuts
Equipment
- 1 Large Mixing Bowl
- 1 Electric Mixer (or sturdy wooden spoon)
- 1 Doughnut Cutter
- 1 Deep-fryer or large heavy skillet
- 2 Wire Racks For draining oil and excess glaze
Ingredients
Main
- 2 .25 ounce envelopes active dry yeast
- ¼ cup warm water 105 to 115 degrees F
- 1 ½ cups lukewarm milk
- ½ cup white sugar
- 1 teaspoon salt
- 2 large eggs
- â…“ cup shortening
- 5 cups all-purpose flour
- 1 quart vegetable oil for frying
- â…“ cup butter
- 2 cups confectioners’ sugar
- 1 ½ teaspoons vanilla
- 4 tablespoons hot water or as needed
Instructions
- Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy. Dotdash Meredith Food Studios
- Mix yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour together in a large bowl for a few minutes with an electric mixer at low speed, or stir with a wooden spoon. Beat in remaining flour, ½ cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
- Turn the dough out onto a floured surface, and gently roll out to ½-inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
- Melt butter in a saucepan over medium heat. Stir in confectioners’ sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside. Dotdash Meredith Food Studios
- Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide donuts into the hot oil using a wide spatula. Turn donuts over as they rise to the surface. Fry donuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip donuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
- Enjoy! DOTDASH MEREDITH FOOD STUDIOSÂ
Notes
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13. **Jimmy’s Mexican Pizza**Remember the heartbreak? Last year, Taco Bell broke countless hearts when they decided to axe their beloved Mexican Pizza from the menu. It was a dark day for many fast-food aficionados. But fear not, because culinary ingenuity always finds a way! Thankfully, this incredible homemade version exists, ready to fill that pizza-shaped hole in your heart, and dare we say, it’s even better than the original.
This copycat recipe isn’t just a stand-in; it’s a true upgrade. The layers of crispy tortillas, seasoned beef, rich beans, and melted cheese, all topped with fresh ingredients, come together in a symphony of flavor and texture that is genuinely delightful. It’s a dish that perfectly balances familiar comfort with exciting, zesty notes.
The secret to making this homemade Mexican Pizza truly shine lies in one crucial ingredient: your favorite brand of salsa. Since much of the pizza’s vibrant flavor comes from this base, choosing a salsa you adore will elevate the entire dish, ensuring every bite is bursting with taste. So go ahead, personalize it, and get ready to enjoy a comeback that’s even tastier than the original!
Jimmy’s Mexican Pizza
Equipment
- 1 Large Skillet For browning beef and sautéing
- 2 Baking Sheets For toasting tortillas and final assembly
- 1 Cutting Board
- 1 Chef’s knife For dicing and mincing ingredients
- 1 Spatula or wooden spoon For stirring and flipping
Ingredients
Main
- 1 clove garlic minced
- 1/4 cup sour cream optional
- 1/2 teaspoon salt
- 2 green onions chopped
- 4 10 inch flour tortillas
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 2 roma plum tomatoes, diced
- 1 cup shredded Cheddar cheese
- 1/4 cup finely chopped jalapeno peppers
- 1/2 pound ground beef
- 1 16 ounce can refried beans
- 1/2 cup salsa
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon chili powder
- 1 medium onion diced
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). Prepare all vegetables: dice the onion, mince the garlic, dice the Roma tomatoes, chop the green onions, and finely chop the jalapeño peppers.
- In a large skillet over medium-high heat, brown the ground beef. Drain off any excess fat.
- Add the diced onion and minced garlic to the skillet with the beef; cook until the onion softens, about 5 minutes.
- Stir in the chili powder, ground cumin, paprika, salt, and black pepper. Cook for 1 minute until fragrant.
- Add the refried beans to the beef mixture and stir well to combine. Heat through for 2-3 minutes.
- Lightly toast the flour tortillas in the preheated oven for 2-3 minutes per side, or until slightly crisp but still pliable.
- On two separate baking sheets, place one toasted tortilla each. Spread half of the beef and bean mixture over each, then half of the salsa, followed by half of the Monterey Jack and Cheddar cheeses.
- Top each with a second toasted tortilla. Spread the remaining beef and bean mixture, then sprinkle with the remaining salsa and cheeses.
- Bake for 10-15 minutes, or until the cheese is melted and bubbly and the tortillas are golden brown around the edges.
- Remove from oven and garnish immediately with diced Roma tomatoes, chopped green onions, finely chopped jalapeño peppers, and a dollop of sour cream (if desired). Slice into wedges and serve hot.
Notes
14. **Truck-Stop Buttermilk Pancakes**There’s a special kind of nostalgia associated with diner pancakes – those perfectly cooked, flavorful “flapjacks” that conjure memories of simpler times and hearty breakfasts. Community member KimberMc perfectly captures this sentiment, recounting how her husband always raved about the pancakes at a favorite diner from his childhood. He described them as “a thinner, firmer and more flavorful version of traditional pancakes,” and for years, she tried and failed to duplicate them for him.
But here’s the exciting part: with this Truck-Stop Buttermilk Pancakes recipe, KimberMc finally had her breakthrough! She exclaimed, “UNTIL NOW!! These are it!!” These pancakes are precisely what her husband remembered – that unique texture and rich flavor that sets them apart from the usual fluffy stack. They’re a testament to how the right recipe can unlock cherished culinary memories.
Her husband’s reaction speaks volumes: “I made them a few weeks ago for the first time, and he was ecstatic!! He has requested them every weekend since!!” This isn’t just a recipe for pancakes; it’s a recipe for joy and consistency, bringing a beloved childhood favorite to life week after week. If you’re looking to recreate that classic diner experience with a touch of nostalgia, these buttermilk pancakes are an absolute must-try.
Truck-Stop Buttermilk Pancakes
Equipment
- 2 Large Mixing Bowls One for wet ingredients, one for dry.
- 1 Whisk For combining ingredients and avoiding overmixing.
- 1 Large Skillet or Griddle Heavy-bottomed for even heat distribution.
- 1 Spatula Wide and thin for easy flipping.
- 1 Measuring Cups and Spoons For accurate ingredient portions.
Ingredients
Main
- 5 cups buttermilk
- 1 ½ cups milk
- 5 eggs
- 6 tablespoons butter melted
- 5 cups all-purpose flour
- 5 tablespoons white sugar
- 5 teaspoons baking powder
- 5 teaspoons baking soda
- 1 pinch salt Optional
Instructions
- Whisk buttermilk, milk, eggs, and butter together in a large bowl.
- Combine flour, sugar, baking powder, baking soda, and salt in a bowl; stir into buttermilk mixture until just blended. Adjust batter thickness to your liking by adding more flour or buttermilk.
- Heat a large skillet over medium heat; coat with cooking spray. Drop batter by ¼ cupfuls onto the skillet; cook until bubbles appear on the surface. Flip and cook until browned on the other side. Repeat with remaining batter.
Notes
This collection of copycat recipes truly proves that you don’t need to leave your home to savor the flavors of your most adored restaurants. With a little enthusiasm, some kitchen staples, and these recipes, you can transform your dining experience into an adventure of familiar tastes and exciting discoveries. Happy cooking, and prepare to be utterly delighted by your own culinary prowess!
