5 Copycat Restaurant Recipes

A sure fire way to impress family and friends is to cook copycat restaurant recipes at home. Everyone can enjoy their favorite dishes at family meals and parties. There are various sources of good copycat restaurant recipes on the web. Generally they are compiled into easy to download and read ebooks and can cover a wide range of recipes from various sources and restaurant chains. Popular copycat restaurant recipes from well known chains in America can be found such as: Applebee's, Chili's, McDonalds, KFC, Boston Market, Hard Rock Café, Joe's Crab Shack, Red Lobster, Olive Garden, Outback Steakhouse and many many more.

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Some ebooks contain what are called restaurant copycat recipes, which are reverse engineered with years of research from contributing authors. This allows recipes of previously secret dishes with closely guarded ingredients and methods to be engineered and recreated for you to use. Some common copycat restaurant recipes are virtually identical in taste to the original restaurant recipes.
So what does this all mean? Simple, you can easily prepare meals at home that taste as good as your favorite restaurant dishes.

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Not only can you impress family and friends when you cook copycat restaurant recipes...you can save alot of money. When you are typically eating out 3 times a week with a family at these popular restaurants, you are spending a lot of money every year. Preparing restaurant copycat recipes from home will save you a lot in the long term.

More resources for cooking copycat restaurant recipes at home can be found at http://www.infoquarium.com/copycat_recipes.html

Article Source: http://EzineArticles.com/?expert=Matt_Hudson

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Try These Tasty Copycat Restaurant Recipes Today

Serves 4

1 cup water
1/3 cup teriyaki sauce
1/2 cup lime juice
3 cloves garlic - minced
1 teaspoon tequila
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 pound boned, skinned chicken breasts
1/4 cup real mayonnaise
1/4 cup sour cream
2 tablespoons spicy, chunky salsa
1 tablespoon milk
1 teaspoon Cajun blackening spice
1/4 teaspoon dried parsley
1/4 teaspoon hot sauce
1/8 teaspoon dried dill weed
1/8 teaspoon cumin
1 cup shredded Colby Jack cheese
2 cups corn chips - crumbled

Whisk together the first 8 ingredients, coat chicken in mixture, and marinate for at least 2 hours.

To prepare the dressing: whisk together the next 9 ingredients, cover, and chill until needed.

Grill the marinated chicken breasts for 3-5 minutes per side, or until cooked through. Discard marinade.

Brush grilled chicken with reserved dressing, sprinkle with cheese, and broil until cheese has melted.

Serve the chicken over a bed of crumbled chips.

Photo courtesy of thebittenword.com

Serves 6-8

6 pounds baby back pork ribs
2 cups water

Sauce:

1 cup white vinegar
1/2 cup tomato paste
1 tablespoon yellow mustard
1/4 teaspoon dark brown sugar
1 teaspoon liquid hickory smoke flavoring
3 tablespoons Worcestershire sauce
1 1/4 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika

Preheat oven to 350°F.

Cut the rib slabs in half, leaving 6 to 8 ribs per section. In a large roasting pan, arrange the ribs evenly, then add the water. Cover pan tightly with a lid or foil to prevent steam from escaping. Bake for 3 hours.

About 2 hours into the baking time, make the sauce. In a large saucepan, combine all the sauce ingredients. Simmer over low heat for 1 hour, stirring occasinally.

Prepare the coals in a barbecue grill. Remove the ribs from the roasting pan. Discard the water.

Cover the ribs with sauce, saving about 1 1/2 cups of the sauce for later use at the table. Grill the ribs for about 5 minutes per side, or until slightly charred.

Serve with the remaining sauce and lots of moist towelettes or paper towels.

Photo courtesy of Guitarfool5931

Serves 8

8 slices bacon
1 cup diced yellow onions
2/3 cup flour
6 cups hot chicken stock
4 cups diced baked potato - peeled
2 cups heavy cream
1/4 cup chopped parsley
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons dried basil
1 1/2 teaspoons salt
1 1/2 teaspoons red pepper sauce
1 cup grated cheddar cheese
1/4 cup diced green onions
Garnish - grated cheese, chopped parsley, and bacon bits

Fry bacon until crisp. Chop bacon and reserve drippings. Cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes.

Add in flour. Stir frequently to prevent lumps. Cook for 3-5 minutes or until mix becomes golden.

Gradually add in chicken stock and let cook until liquid thickens.

Reduce heat to a simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. let simmer for 8-10 minutes.

Add in grated cheese and green onions and simmer until cheese melts smoothly. Garnish each serving as desired with bacon bits, grated cheese and chopped parsley.

Photo courtesy of beketchai

Serves 10

2 cups Bisquick® baking mix
2/3 cup milk
1/2 cup shredded mild cheddar cheese
1/4 cup melted butter
1/4 teaspoon garlic powder
parsley flakes

Mix Bisquick, cheddar and milk into a soft dough. Beat with a wooden spoon for about 30 seconds.

Drop by spoonful on to greased cookie sheet. Smooth down tops to avoid hard points from forming.

Bake for 8 to 10 minutes at 450°F.

While baking, melt butter in pan and stir in garlic powder.

Once biscuits are cooked, brush butter on tops. Sprinkle with parsley and serve hot.

Photo courtesy of Trinity

Serves 12-16

1 (20 ounce) package Oreo cookies
1/3 cup unsalted butter, melted
3 (8 ounce) packages cream cheese (at room temp.)
3/4 cup sugar
4 eggs, at room temperature, lightly beaten
1 cup sour cream (at room temp.)
1 teaspoon vanilla extract
whipped cream - to garnish (optional)
additional Oreo cookies, halved - to garnish (optional)

Finely crush 26-30 cookies and set aside. Coarsely chop the remaining cookies and set aside.

Mix together finely crushed cookie crumbs and melted butter. Press cookie/butter mixture on the bottom and two inches up the side of a 9-inch springform pan and set aside.

Beat cream cheese and sugar in bowl with electric mixer at medium speed until creamy. Blend in lightly beaten eggs, one at a time, stirring by hand, to mix well after each addition. Stir in sour cream and vanilla, until well blended. Fold chopped cookies into the cheesecake batter. Pour into prepared crust.

Bake at 350°F for 55 to 60 minutes or until set.

Cool on wire rack at room temperature for about 15 minutes. Run a thin blade knife around the inside of the pan between the pan and the crust, being careful not to cut into the cake.

When cooled to room temperature, refrigerate for at least 4 hours. Remove side from pan; garnish with whipped cream, and a cookie half.

RecipeSecrets.net tip: Tastes best when refrigerated overnight.

Photo courtesy of Laura HB

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