Forget the Delivery Fees 14 Insanely Delicious Copycat Recipes That Bring Your Favorite Takeout Home

In a world where that ‘order now’ button comes with the sting of delivery fees, we all dream of enjoying restaurant fare minus the hefty price. We’ve all been there: it’s chilly outside, the couch is too tempting, and then you’re hit with an intense desire for that meal at your go-to spot. Do you brave the cold outside or turn your kitchen into a taste paradise?

The secret to getting rid of takeout blues is simpler than you’d think: recreating those legend meals at home. Not pinching pennies (although that’s a bonus) merely giving your home tantalizing aromas and flavors crafted by your hand. Ready to be a superstar chef? Let’s begin on these copycat recipes that will have everyone wondering, “How did you do this?”

1. Copycat Maid-Rite Loose Meat Sandwich

Let’s start with a classic American favorite that’ll transport you directly to the heart of the Midwest: the Copycat Maid-Rite Loose Meat Sandwich. If you’ve ever been fortunate enough to chomp big on this delicious sandwich, you’ll understand it’s all about richly flavored ground beef, cooked to perfection and stacked high on a steaming soft bun. Simple, but oh-so-delicious.

It’s the traditional toppings – old-school, naturally – that propel this sandwich into overdrive: crunchy pickles for zesty zip, thinly sliced onions for a light bite, and a healthy squirt of mustard to bring it all together. It’s all brought together in just the right balance to make an experience that’s purely unforgettable for a taste sensation that’s the very essence of comfort food. It’s the sort of sandwich that’s just as delicious on a night in as it is at a backyard gathering with friends.

Iowa Maid Rite - French Onion - Copycat

This recipe delivers a flavorful copycat of the classic Iowa Maid Rite sandwich, infused with rich French onion notes. Ground beef is finely crumbled and simmered in a savory blend of dry onion soup mix, condensed French onion soup, and beef consomme. The result is a deeply savory, loose meat filling, perfect for piling high on soft hamburger buns for a comforting and hearty meal reminiscent of the original.

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Total Time 2 hours hrs 15 minutes mins

Course lunch/dinner

Cuisine French

Servings 16 people

Calories 6834.7 kcal

Equipment

• 1 Large Pot or Dutch Oven For browning beef and simmering the meat mixture.
• 1 Wooden Spoon or Meat Chopper Essential for breaking up ground beef into fine crumbles.
• 1 Colander or Fine-Mesh Strainer For efficiently draining excess fat from the browned beef.
• 1 Ladle For serving the loose meat mixture onto hamburger buns.
• 1 Measuring Cups For accurate measurement of the condensed soups.

Ingredients

  

Main

• 4 pounds ground beef
• 1 envelope dry onion soup mix
• 1.5 cans condensed french onion soup
• 16 hamburger buns
• 1 can beef consomme

Instructions

 

• In a large pot or Dutch oven, brown the ground beef over medium-high heat, continuously breaking it into very fine crumbles as it cooks.
• Once the beef is fully browned and no pink remains, carefully drain off any excess fat using a colander or fine-mesh strainer. Return the beef to the pot.
• Add the dry onion soup mix, condensed French onion soup, and beef consomme to the browned ground beef in the pot. Stir well to combine all ingredients thoroughly.
• Bring the mixture to a gentle simmer over medium heat, stirring occasionally to ensure even heating.
• Reduce the heat to low, cover the pot, and let the mixture simmer for at least 2 hours, or up to 2.5 hours, to allow the flavors to fully develop and meld. Stir periodically to prevent sticking.
• Taste the meat mixture and adjust seasoning if necessary; however, the soup mixes typically provide ample salt and savory depth.
• While the meat simmers towards the end of the cooking time, prepare the hamburger buns; you may lightly steam them or toast them briefly for a warm, soft texture.
• To serve, use a ladle to spoon generous portions of the hot Maid Rite mixture onto the prepared hamburger buns.
• Serve immediately, offering optional accompaniments such as diced white onion, pickles, or yellow mustard for guests to customize their sandwiches.

Notes

Achieving the signature 'loose meat' texture for Maid Rite is crucial; thoroughly brown and break down the ground beef into very fine crumbles. Draining excess fat after browning prevents a greasy sandwich and allows the soup base to infuse properly. The extended simmering time is key for the flavors to meld and deepen, transforming the soup bases into a rich, savory gravy that coats the meat. For serving, consider lightly steaming or toasting the hamburger buns to provide a warm, soft vessel that stands up to the moist filling. A classic Maid Rite is often served simply, but offer diced white onion, pickles, and yellow mustard on the side for guests to customize. For a richer flavor, a touch of Worcestershire sauce or a splash of red wine during simmering can elevate the complexity.

Whether you’re making this for a weeknight dinner or serving it up at a gathering, the Copycat Maid-Rite Loose Meat Sandwich proves that sometimes the best meals don’t need to be complicated just full of flavor.

2. Copycat Panera Bread’s 10 Vegetable Soup

Next, let’s warm up with the Copycat Panera Bread’s 10 Vegetable Soup. If you’re all about getting those nutrients without sacrificing taste, this soup is your new go-to. It’s hearty, comforting, and packed with fresh vegetables swimming in a flavorful broth. It’s the perfect balance of healthy and satisfying.

Zuppa Toscana

We were so smitten with Olive Garden's most popular soup, we decided to crack the code so that we could make it ourselves on those days that we just can't get there.

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Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course lunch/dinner

Cuisine Italian

Servings 12 people

Calories 2680.6 kcal

Equipment

• 1 Large Dutch Oven Essential for browning meats and simmering soup
• 1 Slotted Spoon For removing cooked meats while retaining drippings
• 1 Wooden Spoon or Spatula For breaking up sausage and stirring
• 1 Cutting Board For preparing bacon, potatoes, garlic, onion, and kale
• 1 Chef's knife For precise cutting of ingredients

Ingredients

  

Main

• 4 strips thick-cut bacon cut into 1/2-inch pieces
• 1 pound sweet Italian sausage casings removed
• 4 to 5 large russet potatoes about 2 1/2 pounds, unpeeled and cut into 1/2-inch cubes
• 3 cloves garlic minced
• 1 large white onion diced
• Pinch of crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 6 cups chicken broth
• 6 cups curly kale stems removed and leaves roughly chopped
• 3/4 cup heavy cream
• 1 teaspoon white wine vinegar

Instructions

 

• Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
• Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
• Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.

Notes

For optimal flavor development, ensure the bacon and sausage are well-rendered and browned before removing them. The rendered fat is crucial for sautéing the aromatics. Dice the potatoes evenly for consistent cooking; they should be fork-tender, not mushy. Add the kale and cream only after the potatoes are cooked through, as overcooking kale can make it bitter and lose its vibrant color. The final splash of white wine vinegar brightens the soup and balances the richness, a key professional touch. Consider adding a pinch of dried oregano or thyme with the aromatics for a deeper Italian profile.

Want to make it your own? Don’t hesitate to add in some extra veggies, spices, or even lean protein to create a version that suits your taste. And for the ultimate cozy experience, serve it up alongside a slice of crusty bread to wipe up each and every last drop of that rich broth. It’s just like getting Panera’s comfort right at your doorstep with no wait.

3. Copycat Panda Express Honey Walnut Shrimp

Now, let’s turn it up with the Copycat Panda Express Honey Walnut Shrimp. The recipe is a hit. Picture bite-sized golden brown shrimp that are crispy, covered in heavenly honey sauce, topped with a light sprinkle of toasted, crunchy walnuts for an added level of flavor. The best part? It’s surprisingly easier to prepare at home than you’d imagine and it’s just as pretty.

Honey Walnut Shrimp

Growing up I always saw honey walnut shrimp at Chinese wedding banquets but was never able to eat them due to my nut allergy. Luckily I outgrew the allergy in my early 20s and, consumed with curiosity for this iconic dish, it’s one of the first recipes I wanted my mom to share with me. It’s considered a special-occasion dish because of the technique and the size of the prawns used. And although the ingredients may seem simple, each component of the dish has a secret. For the walnuts, blanching them before frying is a classic technique Chinese restaurants use; it makes the nut’s interior feel light and tender as a contrast to the crunchy candied exterior. For the sauce, the secret is the sweet-tart flavor of pineapple juice; without it the sauce could feel heavy from the mayonnaise and sweetened condensed milk. Last but not least, butterflying the shrimp makes them appear larger, giving the dish the impressive look it’s known for at Chinese banquets, and coating them in cornstarch creates a light and crisp exterior. I’ve made this dish numerous times for my family. My mom is glad that she no longer needs to wait for a wedding to enjoy it!

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Cook Time 30 minutes mins

Total Time 45 minutes mins

Course lunch/dinner

Cuisine Japanese

Servings 4 people

Calories 3666.9 kcal

Equipment

• 1 Wok or Dutch Oven Essential for deep-frying effectively.
• 1 Deep-Fry Thermometer Crucial for accurate oil temperature control.
• 1 Slotted Spoon For safely removing fried items from hot oil.
• 1 Medium Saucepan For blanching walnuts and broccoli, and preparing sugar syrup.
• 1 Wire Rack with Sheet Pan For cooling and setting the candied walnuts.

Ingredients

  

Main

• 1 cup shelled walnut halves or large pieces about 4 ounces
• 1/2 cup mayonnaise
• 2 tablespoons sweetened condensed milk
• 2 tablespoons pineapple juice such as Dole’s 100% Pineapple Juice
• 1 tablespoon honey
• 2 teaspoons white distilled vinegar
• Kosher salt
• 1 pound very large U 16-20 shrimp, peeled and deveined
• 2 medium heads broccoli about 1 pound, cut into florets, stems peeled and cut into bite-size pieces
• Canola oil for frying (about 3 cups)
• 1/3 cup sugar
• 1/4 cup cornstarch

Instructions

 

• Fill a medium saucepan halfway with water and bring it to a boil over high heat. Add the walnuts and bring the water back to a full boil. Boil for 3 minutes. Strain the nuts into a colander and shake off excess water. Transfer the blanched pieces to a paper towel–lined plate in an even layer and let them sit until dry to touch, 10 to 15 minutes.
• Meanwhile, whisk the mayonnaise, condensed milk, pineapple juice, honey, vinegar and a pinch of salt together in a large bowl. Set aside.
• Butterfly the shrimp by laying one flat on a cutting board and using a paring knife to slit them down the back from top to tail, cutting deeply but not all the way through. Press down to open the split shrimp up a bit. Transfer to a paper towel–lined plate and repeat with remaining shrimp. Sprinkle with a pinch of salt and set aside.
• Rinse out the saucepan the walnuts blanched in and fill it halfway with water. Season the water generously with salt as you would pasta water. Bring to a boil over high heat. Add the broccoli and blanch until bright green and crisp-tender, about 2 minutes. Strain into a colander and shake off excess water. Make a ring using the florets on a serving platter and tuck the stem pieces under the florets. Set aside.
• Fill a wok or Dutch oven with about 2 to 3 inches of canola oil. Place over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer.
• While the oil is heating up, place 1/3 cup water and the sugar in a small saucepan and bring to a boil. Remove from heat and stir until dissolved. Set aside.
• Once the oil reaches 350 degrees F, reduce heat to medium and add the blanched walnuts. Fry until golden brown, about 2 minutes (don’t let them become dark or they will be bitter). Remove with a slotted spoon and place on another paper towel–lined plate and turn the heat off. Sprinkle the walnuts lightly with salt.
• Place a wire rack over a sheet pan. Add the fried walnut pieces to the sugar syrup in the saucepan and stir to coat. Transfer the walnuts with a slotted spoon to the rack and let them dry slightly and set, about 5 minutes.
• Return the oil to medium-high heat and bring back to 350 degrees F. Place the shrimp in a medium bowl. Sprinkle with cornstarch and toss until each shrimp is fully coated. Shake off any excess cornstarch.
• Once the oil is hot, add the shrimp (work in two batches if necessary) and fry until they are orangish-pink and the cornstarch coating is almost translucent, about 3 minutes. (For smaller shrimp, see Cook’s Note for cooking times.) When cooked through, the shrimp will float to the surface and the bubbling will begin to subside. Transfer the fried shrimp with a slotted spoon into the bowl with the mayonnaise mixture. Toss until fully coated.
• Place the shrimp in the center of the platter in the broccoli ring. Drizzle any additional sauce over the broccoli florets and shrimp. Scatter candied walnuts around the sides of the plate and on top of the shrimp and broccoli. Serve immediately.

Notes

Achieving the signature texture contrast in this dish is paramount. Blanching the walnuts is a critical step; it ensures a tender interior against the crisp, candied shell. Maintain precise oil temperature (350°F) when frying both walnuts and shrimp; too low leads to greasy results, too high will burn the coating before the shrimp cooks through. Butterflying the shrimp not only enhances presentation but also provides more surface area for the cornstarch coating, ensuring a light, crisp exterior. For the sauce, the pineapple juice is essential to cut through the richness of the mayonnaise and condensed milk, providing a crucial sweet-tart balance. Blanch the broccoli quickly until crisp-tender to retain its vibrant color and slight bite, providing a fresh counterpoint to the rich shrimp.

The sweet and crunchy walnuts add such an amazing texture contrast that goes so well with the crispy shrimp. This recipe is ideal for a family night, a party, or you, yourself, bringing restaurant-standard Asian cuisine to your own kitchen, fresh, delicious, and made with love.

4. Copycat Olive Garden Pasta E Fagioli Soup

Miss that Italian comfort? Olive Garden Copycat Pasta E Fagioli Soup to the rescue. This soup has tender pasta, rich beans, and crunchy vegetables in a full-bodied, meaty tomato broth that’s comfort food at its finest. It’s a comfort food that’s satisfying enough to be a main course but also perfect as a starter to an Italian meal.

Pasta and Beans: Pasta e Fagioli

I could live on this recipe -- a quick version of my Gran'pa Emmanuel's masterwork.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course lunch/dinner

Cuisine Italian

Servings 6 people

Calories 4058.7 kcal

Equipment

• 1 Deep Pot For cooking the soup
• 1 Chef's knife For chopping vegetables and pancetta
• 1 Cutting Board For preparing ingredients safely
• 1 Wooden Spoon For stirring and scraping the pot
• 1 Ladle For serving the soup

Ingredients

  

Main

• 2 tablespoons 2 turns around the pan extra-virgin olive oil
• 1/8 pound about 3 slices pancetta, chopped
• Two 4 to 6-inch sprigs rosemary left intact
• One 4 to 6-inch sprig thyme with several sprigs on it left intact
• 1 large fresh bay leaf or 2 dried bay leaves
• 1 medium onion finely chopped
• 1 small carrot finely chopped
• 1 rib celery finely chopped
• 4 large cloves garlic chopped
• Coarse salt and pepper
• Two 15-ounce cans cannellini beans
• 1 cup canned tomato sauce or canned crushed tomatoes
• 2 cups water
• 1 quart chicken stock
• 1 1/2 cups ditalini
• Grated Parmigiano or Romano for the table
• Crusty bread for mopping

Instructions

 

• Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.

Notes

To achieve a rich base, render the pancetta slowly until crisp, allowing its fat to flavor the oil before adding aromatics. Ensure vegetables are finely chopped for a smoother, more integrated texture in the soup. When adding herbs, leaving them on the stem makes for easy removal later. Cook the ditalini directly in the soup, stirring frequently to prevent sticking, and aim for an al dente texture; the pasta will continue to absorb liquid as it rests, thickening the soup. If the soup becomes too thick, a splash of hot water or stock can be added to adjust consistency before serving. A brief rest after cooking allows flavors to meld and the pasta to fully hydrate, enhancing the overall experience.

This soup is ideal for a crowd, or for having a batch of leftovers all week. It’s fast, easy, and just the type of recipe that you’ll be reaching for when you’re in the mood for some Italy without a passport.

5. Texas Roadhouse Chili Copycat Recipe

Be prepared to spice up your evening dinner routine with the Texas Roadhouse Chili Copycat Recipe. If you’re a fan of a hearty, full-bodied chili, this is one that you will be putting on your regular menu. Full of fall-apart meat, bean chunks, and a blend of spices that gets just the right amount of balance, this chili is the epitome of comfort food for those cold winter nights.Top it off with some shredded cheese, sour cream, and a sprinkle of onions, and you’ve got yourself the perfect bowl of chili. It’s the kind of dish that’s perfect for game nights, family dinners, or just a cozy evening at home. Get ready to share this recipe everyone will want in on the secret.

Tyler's Texas Chili

This recipe crafts a robust Texas chili, emphasizing deep flavor through toasted whole spices and slow-cooked beef chuck. Key ingredients like ancho peppers, chipotle, masa harina, and Mexican chocolate build a complex, rich profile. The beef is browned, then simmered for 1.5 hours until tender, shredded, and then thickened. Served with fresh garnishes, it's a hearty and authentic meal.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 20 minutes mins

Total Time 2 hours hrs 40 minutes mins

Course lunch/dinner

Cuisine American

Servings 6 people

Calories 3042.5 kcal

Equipment

• 1 Small skillet For toasting whole spices
• 1 Spice Mill or Food Processor For grinding toasted spices into powder
• 1 Large Heavy-Bottomed Casserole Preferably a Dutch oven for slow simmering
• 1 Slotted Spoon or Tongs For stirring and handling beef
• 1 Fork For shredding the tender beef

Ingredients

  

Main

• 3 dried ancho peppers stemmed and seeded
• 2 tablespoons dried oregano
• 2 tablespoons sweet paprika
• 2 tablespoons whole coriander
• 1 tablespoon cumin seed
• 1 tablespoon chili powder
• 3 tablespoons extra-virgin olive oil
• 2 onions chopped
• 3 pounds beef chuck cut into 1-inch cubes
• Kosher salt and freshly ground black pepper
• 6 cloves garlic chopped
• 1 canned chipotle chile chopped
• 1/2 jalapeno pepper chopped
• 2 28-ounce cans whole tomatoes, hand crushed
• 1 cinnamon stick
• 1 teaspoon sugar
• 2 tablespoons masa harina
• 1/2 tablet Mexican chocolate about 1 1/2 ounces
• Grated queso fresco for garnish
• Cilantro leaves for garnish
• Lime wedges for garnish

Instructions

 

• In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.
• Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish.

Notes

Achieving a truly authentic Texas chili begins with the spices. Toasting them in a dry skillet before grinding awakens their aromatic oils, adding immense depth. Ensure your beef chuck is well-browned on all sides before adding liquids; this caramelization is crucial for rich flavor development. The addition of masa harina not only thickens the chili but also imparts a subtle corn flavor, while Mexican chocolate provides a nuanced, bittersweet undertone that balances the heat and acidity. Don't rush the simmering process; 1.5 hours allows the meat to become incredibly tender. Always taste and adjust seasoning at the end, as flavors intensify and meld during cooking. Using quality ingredients, especially fresh, fragrant spices, makes a significant difference.

Top it off with some shredded cheese, sour cream, and a sprinkle of onions, and you’ve got yourself the perfect bowl of chili. It’s the kind of dish that’s perfect for game nights, family dinners, or just a cozy evening at home. Get ready to share this recipe everyone will want in on the secret.

6. Copycat Animal Sauce

Want to take your burger and fries game to the next level? Try our Copycat Animal Sauce. It’s not your run-of-the-mill condiment you’re receiving a deep, tangy, and touch-of-sweet sauce that will make whatever you put it on taste fantastic. Great for slapping on homemade burgers, dipping crisscut fries, or even drizzling onto salads, this sauce will become your go-to kitchen staple in no time.

And the cherry on top? It’s simple to prepare using ingredients you likely have in your cupboard. You’ll be addicted forever once you’ve tried this one.

7. Diner Style Salisbury Steak

If you’re in the mood for something hot, old-school dinner, the Diner Style Salisbury Steak is the way to go. These high-flavored ground beef patties are topped with a rich, savory gravy that’ll leave you wanting more. It’s all the warm and fuzzies, and it goes great with creamy mashed potatoes or soft egg noodles.

Salisbury Steak

This classic Salisbury Steak recipe features savory ground beef patties, pan-fried to perfection, and then simmered in a rich, homemade onion gravy. It's a comforting, easy-to-make main dish that's ideal for a hearty family meal and pairs wonderfully with mashed potatoes or noodles, offering a timeless taste of home.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course lunch/dinner

Cuisine british

Servings 6 people

Calories 1614.8 kcal

Equipment

• 1 Large Skillet Preferably cast iron or heavy-bottomed for even browning and gravy making.
• 1 Large Mixing Bowl For combining the meat mixture.
• 1 Spatula For turning patties and stirring ingredients.
• 1 Whisk Essential for smoothing out the gravy, especially when adding cornstarch.
• 1 Measuring Cups and Spoons For accurate ingredient portions.

Ingredients

  

Main

• 1 1/2 pounds lean ground beef
• 1/2 cup seasoned breadcrumbs
• 1 tablespoon ketchup
• 2 teaspoons dry mustard
• 4 dashes Worcestershire sauce
• 1 cube beef bouillon crumbled (or powdered beef base)
• Salt and pepper
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 whole onion halved and thinly sliced (or diced if you prefer)
• 2 cups beef broth more if needed for thinning
• 1 tablespoon ketchup
• 1 teaspoon seasoning sauce such as Kitchen Bouquet, optional
• 4 dashes Worcestershire
• 1 teaspoon cornstarch optional
• Salt and pepper

Instructions

 

• For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead until all combined. Form into 4 to 6 oval patties, and then make lines across the patties to give them a "steak" appearance.
• Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.
• For the gravy: Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, ketchup, seasoning sauce, if using, and the Worcestershire. Then combine the cornstarch with a little beef broth and add to the sauce if using. Stir and cook to reduce.
• Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.

Notes

Achieving a deep, rich flavor starts with properly browning the patties; this creates a flavorful fond in the skillet that forms the base for your gravy. Don't overcrowd the pan, as this steams the meat instead of searing it. For the gravy, ensure the onions are caramelized to a beautiful golden brown to add sweetness and depth. If using cornstarch, always mix it with a small amount of cold liquid before adding to the hot sauce to prevent lumps, whisking constantly until thickened. Taste and adjust seasoning for the gravy; a good quality beef broth makes all the difference. This dish pairs beautifully with mashed potatoes or egg noodles to soak up the delicious gravy.

With little hassle and all the taste, this recipe is a great option for a weeknight comfort food dinner. And, the gravy oh, the gravy is a true crowd-pleaser, making dinner feel like dining out, without the inconvenience.

8. Pumpkin Cream Cheese Muffins – Easy Starbucks Copycat Recipe

Fall just got sweeter with Pumpkin Cream Cheese Muffins. Just imagine sinking your teeth into a tender pumpkin muffin with the right blend of fall spices, and then finding a sweet cream cheese treat in a hidden pocket. These muffins are the ideal on-the-go snack for chilly mornings, brunch, or a mid-day boost.

Pumpkin Muffins

This recipe guides you through baking classic pumpkin muffins, combining a blend of flours with warm spices, pumpkin, and molasses. The batter is whisked to perfection, baked until golden, and topped with pumpkin seeds, resulting in moist, flavorful treats perfect for any occasion.

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Breakfast

Cuisine American

Servings 12 people

Calories 2546.2 kcal

Equipment

• 1 12-cup Muffin Pan
• 1 Large Mixing Bowl For wet ingredients and final batter
• 1 Medium Mixing Bowl For dry ingredients
• 1 Whisk
• 1 Wire Rack For cooling muffins

Ingredients

  

Main

• Cooking spray
• 1 cup all-purpose flour
• 1 cup whole-grain pastry flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 3/4 cup packed dark brown sugar
• 3 tablespoons unsulphered molasses
• 1/4 cup canola oil
• 2 large eggs
• 1 cup canned pumpkin
• 1 teaspoon vanilla extract
• 3/4 cup lowfat buttermilk
• 1/4 cup raw unsalted pumpkin seeds

Instructions

 

• Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
• In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
• In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
• Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
• Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

Notes

1. Avoid overmixing the batter once the wet and dry ingredients are combined. Overmixing develops gluten, leading to tough muffins. Mix just until no dry streaks remain. 2. For an enhanced flavor, lightly toast the raw pumpkin seeds in a dry pan for a few minutes before sprinkling them on top. 3. Ensure your ground spices are fresh; stale spices lose their potency and won't contribute as much depth to the muffins. 4. Proper cooling on a wire rack is crucial for setting the muffins and preventing them from becoming soggy.

You’ll never have to face the disappointment of a “sold out” sign at your favorite coffee shop again because these muffins bring the cozy, festive flavors straight to your kitchen. Trust me these are going to be your new fall favorite.

9. Just Like Starbucks Cranberry Bliss Bars Copycat Recipe

Cranberry Bliss Bar is one of our holiday favorites, and now you can make it at home in your own kitchen using this copycat recipe. Thick, rich base, sweet dried cranberries, and a zesty frosting combine to make these bars the ideal holiday treat or any time you crave a sweet lift.

These bars are easy to make but offer a sophisticated flavor profile that’ll impress the whole crew. Serving them at your shindig or having one with your coffee, they’ll bring some holiday joy for sure.

10. Bacon and Gruyere Egg Bites (Starbucks Copycat)

Crazy mornings just got a whole lot simpler (and delicious) courtesy of Bacon and Gruyere Egg Bites. These protein-packed, flavorful bites are full of goodness and convenience. They’re a remarkably close copy of the highly-adored Starbucks counterpart but made fresh in your own home with minimal effort from only a few ingredients.

They’re also perfect for meal prep, too bake a batch and keep them in the fridge or freezer, and you’ve got a ready-to-go, filling breakfast in your hand. Goodbye dashing through a drive-thru; these bites await you when you do.

11. Copycat Chick-Fil-A Chocolate Chunk Cookies

For all the cookie aficionados out there, these Chick-Fil-A Chocolate Chunk Cookies are a must. Soft and fresh from the oven, full of gigantic, gooey chocolate chunks, these cookies will taste just like the ones you simply can’t resist from your favorite fast-food spot.

Chocolate White Chocolate Chunk Cookies

These rich chocolate cookies, featuring generous chunks of white chocolate, are an easy-to-make treat from Ina Garten. Designed for a chewy texture, they combine deep cocoa flavor with sweet bursts of white chocolate, perfect for a crowd or a simple indulgence.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Snack

Cuisine American

Servings 40 people

Calories 8130.8 kcal

Equipment

• 1 Electric Mixer with paddle attachment
• 2 Baking Sheets
• 1 Parchment Paper
• 1 Ice cream scoop 1 3/4-inch or rounded tablespoon
• 1 Wire Rack

Ingredients

  

Main

• 1/2 pound unsalted butter at room temperature
• 1 cup light brown sugar packed
• 1 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 extra-large eggs at room temperature
• 2/3 cup good unsweetened cocoa
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 1/2 pounds good white chocolate coarsely chopped

Instructions

 

• Preheat the oven to 350 degrees F. Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking powder, baking soda and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

Notes

1. Ensure all cold ingredients, especially butter and eggs, are at room temperature. This allows for proper emulsification, resulting in a smoother batter and a better cookie texture. 2. Do not overbake! The instruction to bake for 'exactly 15 minutes' and noting they will 'seem underdone' is crucial. This is key to achieving that signature chewy, slightly soft center. 3. Use high-quality white chocolate. The flavor and melt of good chocolate will elevate these cookies significantly. 4. Sifting the dry ingredients ensures they are lump-free and evenly distributed, leading to consistent results.

With this easy recipe, you’ll have a new fresh stock of these cannot-resist cookies in a jiffy. Ideal to indulge as an afternoon snack or dessert, these cookies will make you forget that store-bought cookies exist.

12. Air Fryer Pretzels Copycat Auntie Anne’s

Missing Auntie Anne’s pretzels but won’t leave your home? These Air Fryer Pretzels are just like Auntie Anne’s, but without waiting in line or even needing to leave the house. The air fryer makes them crispy on the outside and soft inside, tasty with a perfect amount of salt.

These pretzels are ideal for a party, game night, or when you’re hankering for a warm, comforting treat. And so quick and easy, you’ll be making them in abundance.

13. Air Fryer Copycat Krispy Kreme Chocolate Glazed Donuts

Get ready to have your donut universe turned upside down with these Air Fryer Krispy Kreme Chocolate Glazed Donuts. Light and fluffy, melt-in-your-mouth goodness and a shiny, chocolate glaze make these donuts the same in flavor as those you’ve come to love, except now they can be made at home.

Fancy equipment and soggy frying aren’t necessary with these donuts that come together with no fuss and are ideal for a weekend indulgence or a holiday breakfast.

14. Copycat Applebee’s Spinach-Artichoke Dip

If you’ve ever had Applebee’s Spinach-Artichoke Dip, you’ll appreciate just how much of a crowd pleaser it is. Now you can make this decadent, cheesy, and seriously addictive dip in the comfort of your own kitchen. It’s the ideal appetizer for any party, and the best news is that it’s even better served with tortilla chips or crusty bread.

This dip brings together silky spinach, thick artichokes, and stringy melted cheese into a bite you won’t ever want to release. It’s warm, comforting, and sure to be a party favorite.

Hot Spinach and Artichoke Dip

This recipe yields a quick and easy hot spinach and artichoke dip, perfect as an appetizer. It combines thawed spinach and artichoke hearts with softened cream cheese, sour cream, mayonnaise, Parmesan, and seasonings, creating a rich, creamy, and flavorful dip that is best served warm.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course lunch/dinner

Cuisine Mediterranean

Servings 1 people

Calories 1472.5 kcal

Equipment

• 1 Saucepan
• 1 Colander
• 1 Microwave-Safe Bowl Or small pot for gentle heating
• 1 Large Mixing Bowl
• 1 Spatula or Sturdy Spoon For mixing

Ingredients

  

Main

• 1 cup thawed chopped frozen spinach
• 1 1/2 cups thawed chopped frozen artichoke hearts
• 6 ounces cream cheese
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/3 cup grated Parmesan
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder

Instructions

 

• Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

Notes

Thoroughly drain and squeeze all excess moisture from the thawed spinach and artichokes. This is crucial to prevent a watery dip, ensuring a rich, creamy consistency. For optimal creaminess, ensure your cream cheese is completely softened before mixing; gentle heating in a microwave or a double boiler will achieve this. Adjust salt, garlic powder, and red pepper flakes to personal preference; a pinch more red pepper can add a nice kick. For an extra layer of flavor and a slightly different texture, consider baking the finished dip in an oven-safe dish at 375°F (190°C) for 15-20 minutes, or until bubbly and lightly golden on top.

And there you have it, food adventurers. With these copycat recipes, you’ve got all you need to make your kitchen a restaurant hot spot. From comfort foods to rich desserts, you can indulge in all of your favorite restaurant fare all from the comfort of home. Happy cooking.