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Restaurant Copycat Recipes You Can Easily Make at Home

Enjoy your favorite restaurant flavors without leaving home with these easy copycat recipes. From comforting soups and savory mains to classic sides and indulgent desserts, these restaurant-inspired dishes bring familiar, crowd-pleasing flavors straight to your kitchen.

Olive Garden’s Stuffed Mushrooms

If you’re in a healthy mood, try Olive Garden’s stuffed mushrooms. If you’ve already tried them, then here’s how you make them at home.

Serves 6 – Preparation Time 10 minutes – Cooking Time 45 minutes

Nutrition facts per serving Calories 293.1, Total Fat 20.3 g, Carbs 13.6 g, Protein 14.7 g, Sodium 618.8 mg

Ingredients

Stuffed Mushrooms

12 fresh mushrooms, washed, de-stemmed, and dried
1 teaspoon flat-leaf parsley, minced
¼ teaspoon dry oregano
¼ cup + 1 tablespoon butter, divided; melted, cooled
¼ cup mozzarella cheese, finely grated
Some fresh parsley for garnish

Stuffing

1 can (6 ounces) clams, drained, finely minced; save ¼ cup of juice
1 green onion, finely minced
1 egg, beaten
½ teaspoon garlic, minced
⅛ teaspoon garlic salt
½ cup Italian breadcrumbs
1 tablespoon red bell pepper, finely diced
2 tablespoons parmesan cheese, finely grated
1 tablespoon Romano cheese, finely grated
2 tablespoons mozzarella cheese, finely grated

Preparation

Preheat the oven to 350˚F and grease a small baking pan.
Thoroughly mix all the stuffing ingredients EXCEPT the clam juice and the cheeses.
When everything is blended, add in the clam juice and mix again. Next, add in the cheeses and continue mixing.
Stuff each of the mushrooms with about 1½ teaspoons of the mixture.
Pour 1 tablespoon of the butter into the baking pan and arrange the mushrooms on the pan.
Mix ¼ cup of the melted butter with the oregano and the parsley. Pour the butter mixture over the mushrooms.
Cover the pan with a lid or foil and bake for 35–40 minutes.
Uncover the mushrooms and sprinkle the remaining mozzarella cheese over the top. Bake for another few minutes, until the cheese melts.
Transfer to a serving plate. Garnish with parsley, if desired.

P.F. Chang’s Chef John’s Chicken Lettuce Wraps

If you are in the mood for a healthier snack, here’s P.F. Chang’s chicken lettuce wraps. It’s filling and tasty!

Serves 8 – Preparation Time 35 minutes – Cooking Time 15 minutes

Nutrition facts per serving Calories 212, Total Fat 10.7 g, Carbs 10.8 g, Protein 17.6 g, Sodium 332 mg

Ingredients

Chicken Mix

1½ pounds skinless, boneless chicken thighs, coarsely chopped
1 can (8 ounces) water chestnuts, drained, minced
1 cup shiitake mushroom caps, diced
½ cup yellow onion, minced
⅓ cup green onion, chopped
1 tablespoon soy sauce
1 tablespoon ginger, freshly grated
2 teaspoons brown sugar
2 tablespoons vegetable oil

Glaze

¼ cup chicken stock
¼ cup rice wine vinegar
4 cloves garlic, minced
1 tablespoon ketchup
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons brown sugar
½ teaspoon red pepper flakes
½ teaspoon dry mustard

Herbs and Wrap

1½ tablespoons fresh cilantro, chopped
1½ tablespoons fresh basil, chopped
1½ tablespoons green onion, chopped
16 leaves iceberg lettuce, or as needed

Preparation

Mix all the chicken mix ingredients (except the oil) together in a bowl. Cover the bowl with plastic wrap and place in the refrigerator.
Whisk all the glaze ingredients together until everything is mixed thoroughly.
When the glaze is ready, cook the chicken mix ingredients in the oil over high heat.
After 2 minutes, when the chicken is cooked, pour half of the glaze over the chicken mix. Continue cooking the entire mixture until the glaze caramelizes. This should take 10 to 15 minutes.
Reduce the heat to medium to low, then add the remaining glaze to the mixture. Cook for around 3 more minutes, constantly stirring.
Stir in the chopped herbs (i.e. cilantro, basil, and onion) and continue cooking until they are incorporated into the chicken mixture.
Transfer the chicken to a plate and serve with lettuce.

Disneyland’s Monterey Clam Chowder

Prepare a magical dish from the most magical place on earth. This clam chowder soup will take your taste buds on the ride of their lives.

Serves 4 – Preparation Time 15 minutes – Cooking Time 1 hour

Nutrition facts per serving Calories 472.3, Total Fat 36.9 g, Carbs 27.4 g, Protein 9.3 g, Sodium 771.5 mg

Ingredients

5 tablespoons butter
5 tablespoons flour
2 tablespoons vegetable oil
1½ cups potatoes (peeled, diced)
½ cup onion, diced
½ cup red pepper
½ cup green pepper
½ cup celery
2¼ cups clam juice
1½ cups heavy cream
1 cup clams, chopped
1 tablespoon fresh thyme or ½ tablespoon dried thyme
¼–½ teaspoon salt
1 pinch white pepper
⅓–½ teaspoon Tabasco sauce
4 individual sourdough round bread made into bowls
Chives for garnish (optional)

Preparation

Make a roux by mixing melted butter and flour over medium heat for 10 minutes. Flour burns quickly, so make sure to watch the mixture closely. Set the roux aside.
Sauté the potatoes, onions, peppers, and celery in the oil for 10 minutes using a soup pot.
Whisk the rest of the ingredients, including the roux, into the soup pot, and bring the entire mixture to a boil.
After the mixture has boiled, reduce the heat and let it simmer for another 5 minutes.
Season the soup as you like with salt and pepper. To serve, ladle the soup evenly into the prepared bread bowls and sprinkle with fresh chives if desired.

Black Angus Steakhouse’s BBQ Baby Back Ribs

Here’s another rib recipe if the other two weren’t enough for you. Remember, falling-off-the-bone with perfection.

Serves 1 slab – Preparation Time 30 minutes – Cooking Time 6 to 8 hours

Nutrition facts per serving: Calories 1500, Total Fat 30 g, Carbs 108 g, Protein 14 g, Sodium 3540 mg

Ingredients

1 rack of pork ribs
Your favorite barbecue sauce
Onion powder, to taste
Garlic powder, to taste

Marinade

2 tablespoons kosher salt
2 tablespoons paprika
4 tablespoons granulated garlic
1 tablespoon onion powder
1 teaspoon cumin seeds
1 teaspoon Durkee Ancho pepper
2 teaspoons dry mustard
2 teaspoons black pepper

Rib Mop

1 cup red wine vinegar
1 tablespoon garlic
1 cup water
3 tablespoons soy sauce

Preparation

Mix all of the marinade ingredients in a bowl.
Rub the marinade all over the ribs to soak them in flavor.
Barbecue the meat over indirect heat at 250˚F to 300˚F for 3 to 4 hours. Add soaked fruit wood to the coals for additional aroma. Make sure that the temperature remains at 250˚F to 300˚F for the entire cooking duration.
While the meat is cooking, mix the rib mop ingredients in a bowl.
After three to four hours, transfer the meat to an aluminum pan and brush both sides with the rib mop.
Cook the ribs for another hour and then remove them from heat and mop them again. Continue cooking the ribs for another 3 to 4 hours, basting them with the mop, and some barbecue sauce every hour.
When the ribs are done barbecuing, sprinkle them with onion and garlic powder before wrapping them in aluminum foil. Let the ribs rest for 30 minutes.
Transfer the ribs to a plate and serve.

Red Lobster’s Shrimp Pasta

Seafood and pasta is always a beautiful combination. Make this at home and enjoy a special meal.

Serves 4 – Preparation Time 5 minutes – Cooking Time 30 minutes

Nutrition facts per serving Calories 590, Total Fat 26 g, Carbs 54 g, Protein 34 g, Sodium 1500 mg

Ingredients

8 ounces linguini or spaghetti pasta
⅓ cup extra virgin olive oil
3 garlic cloves
1 pound shrimp, peeled, deveined
⅔ cup clam juice or chicken broth
⅓ cup white wine
1 cup heavy cream
½ cup parmesan cheese, freshly grated
¼ teaspoon dried basil, crushed
¼ teaspoon dried oregano, crushed
Fresh parsley and parmesan cheese for garnish

Preparation

Cook the pasta according to package directions.
Simmer the garlic in hot oil over low heat, until tender.
Increase the heat to low to medium and add the shrimp. When the shrimp is cooked, transfer it to a separate bowl along with the garlic. Keep the remaining oil in the pan.
Pour the clam or chicken broth into the pan and bring to a boil.
Add the wine and adjust the heat to medium. Keep cooking the mixture for another 3 minutes.
While stirring the mixture, reduce the heat to low and add in the cream and cheese. Keep stirring.
When the mixture thickens, return the shrimp to the pan and throw in the remaining ingredients (except the pasta).
Place the pasta in a bowl and pour the sauce over it.
Mix everything together and serve. Garnish with parsley and parmesan cheese, if desired

Olive Garden’s Chicken Marsala

A classic staple from one of America’s favorite Italian restaurants that is easy to prepare and so delicious.

Serves 4-6 – Preparation Time 10 minutes – Cooking Time 40 minutes

Nutrition facts per serving Calories 950, Total Fat 58 g, Carbs 71 g, Protein 66 g, Sodium 1910 mg

Ingredients

2 tablespoons olive oil
2 tablespoons butter
4 boneless skinless chicken breasts
1 ½ cups sliced mushrooms
1 small clove garlic, thinly sliced
Flour for dredging
Sea salt and freshly ground black pepper
1 ½ cups chicken stock
1 ½ cups Marsala wine
1 tablespoon lemon juice
1 teaspoon Dijon mustard

Preparation

Chicken scaloppini

Pound out the chicken with a mallet or rolling pin to about ½ inch thick
In a large skillet, heat the olive oil and 1 tablespoon of the butter over medium-high heat. When the oil is hot, dredge the chicken in flour. Season with salt and pepper on both sides. Dredge only as many as will fit in the skillet. Don’t overcrowd the pan.
Cook chicken in batches, about 1 to 2 minutes on each side or until cooked through. Remove from skillet, and place on an oven-proof platter. Keep warm, in the oven, while the rest of the chicken is cooking.

Marsala sauce

In the same skillet, add 1 tablespoon of olive oil. On medium-high heat, sauté mushrooms and garlic until softened. Remove the mushrooms from the pan and set aside.
Add the chicken stock and loosen any remaining bits in the pan. On high heat, let reduce by half, about 6-8 minutes. Add Marsala wine and lemon juice and in the same manner reduce by half, about 6–8 minutes. Add the mushroom back in the saucepan, and stir in the Dijon mustard. Warm for 1 minute on medium-low heat. Remove from heat, stir in the remaining butter to make the sauce silkier.
To serve, pour the sauce over chicken, and serve immediately.

Cheesecake Factory’s Oreo Cheesecake

Anything with Oreo is already a must-try. But Cheesecake Factory’s Oreo Cheesecake—it’s to die for. Have this simple cake at the end of your meal as a treat for your taste buds.

Serves 10 – Preparation Time 25 minutes – Cooking Time 1 hour

Nutrition facts per serving Calories 1520, Total Fat 55 g, Carbs 175 g,Protein 0 g, Sodium 736 mg

Ingredients

Crust

1½ cups Oreo cookies, crushed
2 tablespoons butter, melted

Filling

3 packages (8 ounces each) cream cheese, room temperature
1 cup sugar
5 large eggs, room temperature
2 teaspoons vanilla extract
¼ teaspoon salt
¼ cup all-purpose flour
1 container (8 ounces) sour cream, room temperature
14 Oreo cookies, divided

Preparation

To make the crust, crush the Oreo cookies in a blender or smash them with a rolling pin and mix them with the melted butter. Press the Oreo mixture to the bottom and sides of a 9-inch springform pan.
Leave the crust to rest and preheat the oven to 325˚F. Before starting to make the filling, make sure all of your ingredients are at room temperature.
Place the cream cheese in a medium-sized bowl and beat it with a hand mixer or a whisk until it is light and fluffy.
Beat in the sugar, mixing continuously so that the sugar is evenly distributed throughout the mixture.
Beat in the eggs, one at a time, and then add in the vanilla, salt, and flour. When the ingredients are all mixed together, add in the sour cream and 6 chopped Oreos.
Pour the filling onto the crust and then top with 8 whole Oreos.
Bake in the oven for an hour to an hour and 15 minutes. When the cake is done baking, leave it in the oven with the door open for an hour.
When it has cooled down, transfer the cake to the refrigerator. Leave it for a day or more before serving.

***These recipes and more are found in Lina Chang’s Copycat Recipes – Vol. 2: Making Restaurants’ Most Popular Recipes at Home. To get your copy, click the cover below or click here.

To download or print the featured recipes, click here.

Favorite Copycat Breakfast Recipes

IHOP Chocolate Chip Pancakes Copycat Recipe

A deliciously fun breakfast recipe, especially for chocolate lovers. You will surely love to enjoy these chocolate pancakes.

Serves 6 | Prep. time 10 minutes | Cooking time 1 hour 6 minutes

Ingredients

2 cups baking mix
2 tablespoons instant chocolate drink mix
2 teaspoons baking powder
1 cup milk
½ cup sour cream
1 egg
¼ cup miniature semisweet chocolate chips
Cooking spray

Preparation

In a large bowl, mix the biscuit mix, drink mix, and baking powder.
In another bowl, beat the milk, sour cream, and eggs until well combined. Add the flour mixture and mix until just moistened. Fold in the chocolate chips.
Grease a nonstick skillet with cooking spray and heat over medium-low heat. Add the desired amount of mixture and cook for 3–4 minutes. Flip and cook for about 2 minutes. Repeat with the remaining mixture.
Serve warm.

Nutrition Facts per serving

Calories 160, fat 7.7 g, sodium 287 mg, carbs 19 g, sugar 7 g, protein 3 g

Denny’s Ultimate Omelet® Copycat Recipe

Denny’s Ultimate Omelet is a fresh and flavorful breakfast for egg lovers. It is served with a versatile cheese sauce. Preparation is simply irresistible. Enjoy this classic and hearty breakfast.

Serves 1 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients

2 large eggs
Salt and pepper to taste
2 bacon strips, diced
1 breakfast pork sausage, casing removed and chopped
2 medium white mushrooms, sliced thin
1 tablespoon diced onions
1 tablespoon fire-roasted red bell pepper
1 tablespoon diced tomatoes
1 tablespoon butter
2 tablespoons shredded cheddar cheese
Buttered toasts and breakfast potatoes for serving

Preparation

In a mixing bowl, whisk the eggs and season with salt and pepper to taste. Set aside
Heat a medium saucepan or skillet over medium heat. Add the diced bacon and stir-cook until the bacon is crisp, about 3 minutes. Drain over paper towels and set aside.
In the same skillet, add the sausage if it’s not pre-cooked and stir cook until cooked through. Add the onion and stir cook for 1 minute. Add mushrooms and stir cook for 1-2 minutes until mushrooms are soft. Add red peppers and tomatoes, stir cook for another 2 minutes. Add bacon stir a few times, remove from heat, and set aside.
In a medium non-stick skillet, melt the butter over medium-low heat. Add the whisked eggs and let cook until settled or desired doneness, about 3-4 minutes. Close the heat.
Add the mushroom-bacon mixture on one side of the omelet. Top with shredded cheese and fold the other half on top. Let the cheese melt for 1-2 minutes.
Transfer to a plate and serve warm with buttered toasts and potatoes as desired.

Nutrition Facts per serving

Calories 710, fat 61 g, sodium 1220 mg, carbs 5 g, sugar 2 g, protein 36 g

Denny’s Chicken Fajita Breakfast Skillet Copycat Recipe

Pan-grilled tender chicken and roasted crisp potatoes star in this filling breakfast skillet from the iconic food chain. You won’t mind having it for dinner as well.

Serves 4 | Prep. time 10 minutes | Cooking time 30 minutes

Ingredients

4 cups Russet baking potatoes, scrubbed and diced
2 tablespoons olive oil
Salt to taste
1 tablespoon vegetable oil
4 chicken cutlets, thinly sliced and cut into bite-sized pieces
½ teaspoon pepper
¼ teaspoon salt
1 cup diced bell peppers
1 cup diced onion
1 cup shredded cheddar cheese
4 eggs
1 cup salsa
½ cup sour cream
Chopped cilantro and fresh avocado slices to garnish

Preparation

Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper.
In a mixing bowl, toss the potatoes and olive oil. Place the potatoes on a baking sheet and sprinkle with salt. Roast for 30–35 minutes.
Season the chicken with salt and pepper.
In a medium saucepan or skillet, heat the vegetable oil over medium heat. Add the chicken and stir-cook until evenly brown. Mix in the onions and peppers. Reduce heat and cook until chicken is cooked thoroughly, and veggies are softened. Remove from heat.
Scramble the eggs with some oil in another skillet. Set aside.
Add the potatoes to the chicken mixture and mix well. Sprinkle on the cheese and add the scrambled eggs. Top with salsa and sour cream.
Serve warm with cilantro and avocado slices on top, if desired.

Nutrition Facts per serving

Calories 591, fat 33 g, sodium 1092 mg, carbs 36 g, sugar 8 g, protein 38 g

Waffle House Biscuit and Gravy Copycat Recipe

A classic Southern recipe for homemade buttermilk biscuits with rich, creamy sausage gravy. Soft and fluffy buttermilk biscuits make a wonderful pairing with creamy sausage gravy.

Serves 8 | Prep. time 20 minutes | Cooking time 17 minutes

Ingredients

Biscuits

2 cups all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon salt
¼ teaspoon pepper
3 tablespoons cold butter, cubed
1 tablespoon shortening
¾ cup 2% milk

Sausage Gravy

1 pound bulk maple pork sausage
¼ cup all-purpose flour
3 cups 2% milk
2 tablespoons maple syrup
¼ teaspoon ground sage
½ teaspoon salt
¼ teaspoon pepper

Preparation

Preheat the oven to 400°F (204°C).
To make the biscuits, in a large bowl, mix the flour, sugar, baking powder, salt, and pepper. Cut in the butter and shortening until the mixture becomes coarse and crumbly. Add the buttermilk and mix until just moistened.
Place the dough on a lightly floured surface and knead it until a dough ball comes together. Flatten the dough to 1½-inch thickness. With a 2-inch biscuit cutter, cut 8 biscuits from the dough.
Arrange the biscuits on a nonstick baking sheet in a single layer. Bake for 15–17 minutes or until golden.
To make the sausage gravy, heat a large skillet over medium heat and cook the sausage for 6–8 minutes, breaking it into crumbles. Add the flour and stir until well combined. Stir in the milk and bring to a boil, stirring continuously. Cook for 4–6 minutes, stirring continuously. Stir in the remaining ingredients and remove from the heat.
Remove from oven and set aside to cool slightly.
Serve with warm biscuits.

Nutrition Facts per serving

Calories 450, fat 25 g, sodium 803 mg, carbs 38 g, sugar 10 g, protein 18 g,

Mimi’s Cafe Buttermilk Spice Muffins Copycat Recipe

Homemade healthy muffins with a soft texture. This incredible recipe for muffins is great for beginners.

Serves 12 | Prep. time 15 minutes | Cooking time 25 minutes

Ingredients

Muffins

1½ cups all-purpose flour
1 cup white whole wheat flour
2¼ teaspoons baking soda
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ cup honey
¼ cup applesauce
¼ cup butter
3 eggs
½ cup buttermilk

Topping

½ cup sugar
1 cup walnuts, chopped finely
½ teaspoon ground nutmeg

Preparation

Preheat the oven to 350°F (177°C). Grease a 12-cup muffin tin with cooking spray.
In a bowl, mix the flours, baking soda, spices, and salt.
In another bowl, beat the honey, applesauce, and butter until well combined. Add the eggs one at a time, beating well after each addition. Add the flour mixture and beat until just combined.
Add the buttermilk and beat until just combined.
In a bowl, mix together all of the topping ingredients. Transfer the mixture into the prepared muffin cups.
Sprinkle each cup with the topping mixture and press slightly with the back of a spoon.
Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool for about 10 minutes.
Carefully invert the muffins onto the wire rack to cool completely before serving.

Nutrition Facts per serving

Calories 286, fat 12 g, sodium 290 mg, carbs 41 g, sugar 21 g, protein 7 g

Waffle House Hash Browns Copycat Recipe

Try some delicious potato hash browns that are tasty. You can easily make restaurant-style hash browns at home.

Serves 4 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

4 cups potatoes, peeled and shredded
1 teaspoon salt
1 cup ice
2–3 tablespoons vegetable oil

Preparation

In a large bowl, place the shredded potatoes, salt, ice, and enough water to cover. Stir until the salt dissolves. Cover and refrigerate for about 2 hours.
Transfer the soaked potatoes to a colander and rinse under cold running water. Drain completely.
In a large cast-iron skillet, heat the oil over medium heat. Add the potatoes and spread in an even layer.
Cook for 12–15 minutes, without stirring. Carefully flip the potatoes and cook for 3–5 minutes more. Serve warm.

Nutrition Facts per serving

Calories 164, fat 7 g, sodium 590 mg, carbs 24 g, sugar 2 g, protein 3 g,

These recipes and more are found in Lina Chang’s Breakfast Copycat Recipes: Making Popular Restaurants’ Most Iconic Breakfast Dishes at Home. To get your own copy, click on the cover below or click here.

To download or print the featured recipes, click here.

More Delicious Copycat Denny’s Recipes!

Scram Slam

The Scram Slam is a signature breakfast featuring a hearty combination of vegetables and scrambled eggs with sides such as sausage, bacon, and hash browns for the perfect start to your morning.

Serves 2 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

2 tablespoons butter, divided
¼ cup diced onions
¼ cup green bell pepper, diced
1 cup mushrooms, sliced
6 eggs, beaten
1 cup shredded cheddar cheese
Salt to taste
½ cup diced tomatoes

Sides

Breakfast sausages
Bacon slices
Hash browns

Directions

In a medium saucepan or skillet, heat 1 tablespoon of butter over medium heat.
Add the onion and stir cook for 1 minute. Add green pepper and mushrooms and stir cook for 4–5 minutes until softened and tender. Transfer to a plate and set aside.
Add the remaining butter to the skillet and scramble the eggs for 3-4 minutes over medium heat. Add the cheese and stir until it melts completely.
Add the vegetables mixture and season with salt and pepper to taste. Stir-cook until the eggs are scrambled to your satisfaction.
Divide the mixture onto two serving plates. Top with the diced tomatoes.
Serve warm with sides of your choice.

Fluffy Pancakes

Another amazing pancake recipe from one of the most popular pancake brands in the USA. When you visit Denny’s outlet in the morning, chances are high that you will see someone enjoying these. Don’t miss these simple yet delicious pancakes.

Serves 4 | Prep. time 10 minutes | Cooking time 8–10 minutes

Ingredients

1¾ cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 egg, slightly beaten
1½ cups buttermilk
3 tablespoons cooking oil
Butter and syrup for serving

Directions

In a mixing bowl, mix the sugar, flour, baking powder, salt, and baking soda.
In another mixing bowl, whisk the egg. Add the buttermilk and cooking oil; mix well.
Combine the mixtures and mix well to make a smooth batter.
Grease a griddle with some oil and heat it over medium heat.
Pour in ¼ of the batter and form a circle.
Cook the pancake on both sides until evenly brown. Repeat with the remaining batter.
Serve warm with butter and favorite syrup.

BBQ Chicken Sandwich

Enjoy a grilled and seasoned chicken breast topped with some crispy onion rings and Cheddar cheese on a bun with tomato, lettuce, a sweet hickory spread.

Serves 2 | Prep. time 15 minutes | Cooking time 30 minutes

Ingredients

2 chicken breast fillets, skinless
Vegetable oil
Ground black pepper
Salt
2 tablespoons butter, melted
2 hamburger buns
2 leaves green lettuce
4 tomato slices
2 slices Cheddar Cheese
BBQ sauce

Crunchy Onion Rings

1 cup onion, thinly sliced and separated into rings
1 cup all-purpose flour
1 cup milk
½ teaspoon ground black pepper
1 teaspoon salt
2 cups vegetable oil for frying

Sweet Hickory spread

2 teaspoons all-purpose flour
2 tablespoons white vinegar
3 tablespoons butter
1 cup onion, minced
¼ cup water
¼ cup molasses
⅛ teaspoon hickory salt or ⅛ teaspoon salt + ⅛ teaspoon liquid hickory smoke

Directions

Make the sweet hickory spread by melting the butter in a saucepan over medium heat. Add onion and sauté for 7-10 minutes until it starts to brown.
Turn the heat down to low before adding the flour. Once the flour is mixed in, let it simmer for a minute.
Then, add the rest of the sweet hickory spread ingredients. Let the sauce simmer for 5 minutes until it thickens. Remove from heat and set aside.
Prepare the onion rings. Pour the milk into a large bowl. In another bowl, combine salt, pepper, and flour.
Dip the onion rings into the flour mixture first, then the milk, and back into the flour. Arrange the coated rings in a place.
Once all rings are coated, heat the cooking oil in a saucepan over medium-low heat. When the oil is hot, fry the onion rings until it turns golden brown.
Drain on paper towels.
To cook the chicken, over medium heat, preheat a griddle pan. Pound the chicken with a kitchen mallet until its thickness is about ½ inch.
Rub them with some vegetable oil and season with salt and pepper. Grill the fillets for 4-6 minutes per side until cooked.
On the same pan, toast the hamburger buns with some butter until light brown.
To build the sandwich, first spread the sweet hickory spread on the bottom bun. Add the lettuce, tomato slices, grilled chicken breast, and a Cheddar slice, in that order.
Stack a handful of onion rings on the sandwich before topping it with the top bun.
On the side, serve with a small bowl of BBQ sauce.

Slow-Cooked Pot Roast

Slowly cooked to culinary perfection, this pot roast is a go-to recipe for all roast fans. Its mouthwatering aroma never fails to attract the attention of everyone at the dining table.

Serves 6-8 | Prep. time 15 minutes | Cooking time 8 hours

Ingredients

1 cup warm water
1 tablespoon beef base
½ pound fresh mushrooms, sliced
1 large onion, coarsely chopped
3 cloves garlic, minced
3 pounds beef chuck roast, boneless
½ teaspoon pepper
1 tablespoon Worcestershire sauce
¼ cup butter, cubed
⅓ cup all-purpose flour
¼ teaspoon salt

Directions

In a bowl, whisk the beef base and water.
Add the onion, mushrooms, and garlic. Mix in the pepper.
Pour the mixture into a 5–6 quart slow cooker. Add the Worcestershire sauce.
Lock the lid in place.
Cook for 8 hours on the LOW setting until the meat is tender.
Arrange the roast on a serving platter. Cover it with foil.
Strain the cooking liquid into a container. Keep the veggies, too.
Skim the fat from the cooking liquid.
In a medium saucepan or skillet, heat the butter over medium heat.
Add the flour and stir-cook until smooth.
Pour in cooking liquid and bring to a boil.
Simmer for 1–2 minutes until thickened.
Mix in the veggies.
Serve the roast with the gravy.

Caramel Apple Crisp

Even if you have tasted hundreds of apple crisps before, this one surely stands out from the crowd with the addition of melt-in-your-mouth caramel flavors. Make it at home and get ready for a lovely dessert surprise.

Serves 12 | Prep. time 15 minutes | Cooking time 45 minutes

Ingredients

3 cups old-fashioned oats
2 cups all-purpose flour
1½ packed cups brown sugar
1 teaspoon ground cinnamon
1 cup cold butter, cubed
8 cups peeled tart apples, thinly sliced
1 (14-ounce) package caramels, halved
1 cup apple juice
Vanilla ice cream for serving
Caramel sauce for serving

Directions

Preheat the oven to 350°F (177°C).
In a mixing bowl, mix the flour, oats, brown sugar, and cinnamon.
Add the butter cubes and combine until the mixture is crumbly.
Add half of the mixture to a greased 13×9-inch baking dish.
Gently press to make an even crust covering the entire bottom surface.
Make a layer of half of the apples, followed by half of the caramels.
Add the remaining oat mixture on top.
Repeat the layers with the remaining ingredients.
Top with half of the apple juice.
Bake for 30 minutes. Pour on the remaining apple juice and bake for 15–20 minutes more until the apples are tender.
Serve warm with vanilla ice cream drizzled with caramel sauce.

Strawberry Milkshake

It’s a perfect time to cool off your mind, body, and soul with this rich and thick strawberry milkshake from Denny’s.

Serves 2 | Prep. time 5 minutes

Ingredients

⅓ cup 2% milk
1½ cups vanilla ice cream
½ cup unsweetened frozen strawberries
1 tablespoon strawberry preserves

Directions

Add all of the ingredients to a blender or food processor.
Blend until smooth.
Pour into two chilled glasses.
Serve chilled.

***These recipes and more are found in Lina Chang’s Copycat Cookbook: Making Denny’s Most Popular Recipes At Home. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Delicious TGI Friday’s Copycat Recipes

Signature Whiskey Glazed Sesame Chicken Strips

One of T.G.I. Fridays’ favorite fares! Delicious chicken strips made with panko breadcrumb for crispier chicken and coated in a sweet whiskey glaze. Perfect for sharing, but you might not want to!

Serves 4 | Prep. time 30 minutes | Cooking time 20 minutes

Ingredients

Whiskey Glaze

2 tablespoons vegetable oil
1 large onion, diced
1 garlic head, peeled and minced, about ¼ cup garlic paste
¼ cup crushed pineapple
3 cups brown sugar
2 cups pineapple juice
½ cup soy sauce
¼ cup lemon juice
3 tablespoons apple cider vinegar
½ cup Jack Daniels Whiskey
⅛ teaspoon cayenne pepper to taste

Crispy Chicken Strips

3-4 boneless skinless chicken breasts, about 2 pounds
2 eggs, lightly beaten
½ cup milk, more if needed
1½ cups all-purpose flour
1 teaspoon salt
½ teaspoon pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 ½ to 2 cups panko crumbs, more if needed
1-1½ teaspoons toasted sesame seeds
Oil, for frying

Directions

Warm the oil in a saucepan over medium heat. Add the onion and stir fry for 3-4 minutes or until soft. Reduce heat to low and let the onion cook until well caramelized, about 30-40 minutes.
Add garlic and stir fry for 1-2 minutes until well combined.
In a bowl, add the remaining ingredients and whisk until the brown sugar is dissolved.
Add mixture to a saucepan and bring to a boil. Reduce heat to medium-low and let simmer for 35-45 minutes, or until the sauce has reduced by half. Remove from heat and let cool.
While the sauce is simmering, start preparing the crispy chicken. Cube the chicken breasts into bite-sized cubes or strips.
In a large skillet or deep saucepan, heat frying oil to 375°F (191°C) or use a deep fryer.
Prepare a dredging station: add the beaten eggs and milk to a shallow dish. Whisk to combine. Add the flour, salt, pepper, garlic, and paprika to a second shallow dish. Stir to combine. In a third shallow dish, add the panko crumbs.
Dip the chicken in the egg mixture, dip into the seasoned flour, back into the egg mixture, and finally into the panko crumbs.
Refrigerate the breaded chicken for 10–20 minutes so the batter has a chance to adhere to the chicken.
Cooking in batches, fry the chicken until golden and cooked through, about 4 minutes. Transfer the cooked strips to a plate lined with paper towels to drain excess oil.
Add all the cooked chicken strips to a large bowl and add some of the sauce. Stir to coat. Sprinkle sesame seeds on top and serve with extra sauce on the side.

Fish Tacos with Lemon Dill Remoulade

These tacos can be made spicy or mild. The tangy lemon dill sauce is perfectly balanced by the sweet corn salsa. Enjoy!

Serves 4 | Prep. time 15 minutes | Chilling time 4 hours | Cooking time 10 minutes

Ingredients

Corn Salsa

2 cups frozen corn kernels, thawed
¼ cup chopped purple onion
¼ cup chopped red bell pepper
2–3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon finely chopped jalapeño pepper
Salt and pepper to taste

Lemon Dill Remoulade

¾ cup mayonnaise
1 clove garlic, minced
1 teaspoon Dijon mustard
1 teaspoon lemon zest
1 tablespoon lemon juice
1 ½ teaspoons fresh dill, minced
Salt and pepper to taste

Fish Tacos

4 (5-ounce) white fish fillets
1 tablespoon taco seasoning
2 eggs, beaten
Panko breadcrumbs
Oil for frying
6–8 (6-inch) flour tortillas

Directions

Prepare the corn salsa. In a medium mixing bowl, combine all the salsa ingredients and mix well. Refrigerate for 4 hours.
Prepare the remoulade. In a small bowl, combine all the remoulade ingredients and mix well. Refrigerate for 4 hours.
To make the fish, cut it into strips. Sprinkle the strips with taco seasoning. Dip them into the egg, and then the breadcrumbs. Set them aside on a rack or plate until ready to cook.
Place a large skillet over medium-high heat until it shimmers. Working in small batches, fry the fish until it is golden.
Serve the tortillas with a strip or two of fish, a generous drizzle of remoulade sauce, and some corn salsa.

Roasted Red Pepper Soup

Roasting red peppers at home is so easy! If you’ve never tried it before, you’re in for a treat. This copycat soup is bursting with flavor and tastes just like T.G.I. Fridays.

Serves 8 | Prep. time 10 minutes | Cooking time 40 minutes

Ingredients

3 red bell peppers
¼ cup olive oil
1 carrot, diced small
1 stalk celery, diced small
1 large red onion, finely chopped
40 ounces tomatoes with juice, chopped
¼ cup basil leaves, chopped
2 tablespoons sugar
1 tablespoon balsamic vinegar
1 teaspoon salt
½ teaspoon red pepper flakes
2 cups heavy cream

Directions

Rinse the peppers and dry them off. Place them in a heatproof pan, drizzle with oil, and broil under high heat until they are blackened on all sides.
Remove the peppers to a heatproof bowl and cover with plastic wrap. Set them aside to cool.
In a Dutch oven or large pot, heat the olive oil and cook the carrot, celery, and red onion until soft.
Peel the black skin off the roasted peppers. Discard the skin, cores, and seeds, but reserve the juices. Slice the peppers.
To the pot, add the peppers, tomatoes, basil, sugar, vinegar, salt, and red pepper flakes.
Mix well and bring to a simmer. Cook until the tomatoes soften and begin to break down, about 20 minutes.
Carefully transfer the mixture to a blender or food processor and blend until smooth.
Transfer the soup back to the pot, add the cream, and stir to combine. Taste, and add salt and pepper if needed.

Jack Daniel’s Ribs

This easy recipe produces melt-in-your-mouth tender ribs coated in a delicious Whiskey-flavored barbecue sauce all without having to slave over a hot grill.

Serves 4 ӏ Prep time 15 minutes ӏ Cooking time 5 hours

Ingredients

1 head garlic
1 tablespoon olive oil
1½ teaspoons paprika
½ teaspoon salt
¼ teaspoon dried thyme
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon celery salt
¼ teaspoon ground cayenne pepper
2 racks baby back ribs
½ cup water
1 cup pineapple juice
¼ cup teriyaki sauce
1 tablespoon soy sauce
1⅓ cups dark brown sugar
3 tablespoons lemon juice
¼ cup white onion, finely chopped
2 tablespoons Jack Daniel’s whiskey
1 heaping tablespoon pineapple, crushed
¼ teaspoon cayenne pepper

Directions

Preheat oven to 300°F (149°C).
Take garlic and chop off about ½ inches from the head. Take out paper-like outer layers then place in a small oven-safe bowl or ramekin. Pour olive oil on top and wrap in aluminum foil. Place in oven and bake for 1 hour. When ready, remove from oven and allow to cool. Squeeze out about garlic from roasted garlic head. Add roasted garlic in an airtight container and place in the refrigerator
While the garlic is baking, prepare the spice rub by combining paprika, salt, thyme, pepper, garlic powder, onion powder, celery salt, and ground cayenne pepper in a bowl. Mix well. Evenly coat ribs with spice rub. Arrange ribs onto a baking sheet. Bake in the oven for about 2½ hours.
Prepare the barbecue sauce by mixing water, pineapple juice, teriyaki sauce, soy sauce, and dark brown sugar in a pan. Bring to a boil while stirring from time to time. Once boiling, lower heat until the mixture is just simmering.
Add to pan 2 teaspoons of the roasted garlic, lemon juice, onion, whiskey, crushed pineapple, and cayenne pepper. Stir to combine well. Simmer for about 30 to 40 minutes until liquid is reduced by half.
If desired, you can finish the ribs on the barbecue to have grilling marks and crisper ribs. Preheat grill to medium-high heat. Then, place ribs onto the grill and cook for about 2 to 4 minutes. Turn ribs over and grill for another 2 to 4 minutes.
Transfer onto a serving plate. Spoon sauce over ribs. Serve.

Rosemary Sweet Potato Fries

Crispy, savory, sweet potato fries, salted to perfection, make a welcome side dish to any meal. Try this recipe, inspired by T.G.I. Fridays!

Serves 4 | Prep. time 15 minutes | Cooking time 40 minutes

Ingredients

4 large sweet potatoes
¼ cup olive oil
1 tablespoon minced fresh rosemary
1 clove garlic, minced
1 tablespoon cornstarch
1 teaspoon salt
¼ teaspoon ground black pepper

Directions

Preheat the oven to 425°F (218°C).
Peel the potatoes and slice them into even fries, about ¼-inch thick.
Place them in a colander and rinse well. Pat them dry.
In a large resealable bag, combine the remaining ingredients.
Add the potatoes and mix to coat.
Oil a large baking sheet and spread out the fries in a single layer.
Bake for 35–40 minutes, until golden, turning occasionally.

Red Velvet Cake

This red velvet chocolate cake is a huge favorite at T.G.I. Fridays, where it’s topped with sprinkles and sparklers. Ours is a tad bit more domestic, but you can go all out if you want to! (But be careful with the sparklers.)

Serves 12 | Prep. time 15 minutes | Cooking time 30–35 minutes

Ingredients

½ cup butter
1 ½ cups sugar
2 eggs
1 ounce red food coloring
1 ounce water
3 tablespoons unsweetened cocoa powder
1 cup buttermilk
2 ¼ cups all-purpose flour
1 teaspoon salt
1 tablespoon vanilla
1 tablespoon vinegar
2 teaspoons baking soda

Cream Cheese Frosting

½ cup unsalted butter, softened
8 ounces block cream cheese, at room temperature
1 ½ teaspoons vanilla extract
½ teaspoon salt
4 cups powdered sugar

Directions

Preheat the oven to 350°F (177°C) and spray 2 cake pans with cooking spray.
In a large mixing bowl, cream the sugar and butter together. Beat the eggs in one at a time, and add the food coloring, water, and cocoa powder.
Gradually add the buttermilk and flour, alternating, and stir in the salt and vanilla. Beat well.
In a separate bowl, combine the vinegar and baking soda. Mix into the batter but do not beat.
Immediately divide the batter evenly into the cake pans and bake for 30 or 35 minutes, until cooked through.
To make the frosting, beat the butter and cream cheese together. Add the vanilla extract and salt and mix well.
Gradually sift in the powdered sugar until the icing reaches your desired stiffness.
Assemble and frost the cakes when they have cooled completely.

Long Island Iced Tea

Everyone loves a Long Island Iced tea! Our version, inspired by T.G.I. Fridays, uses a smidge more rum. Throw some ice in your shaker, and let’s get started on this cool and refreshing cocktail.

Serves 1 | Prep. time 10 minute

Ingredients

1 ounce white rum
½ ounce vodka
½ ounce triple sec
½ ounce gin
1 ounce sour mix
3 ounces cola
1 slice lemon
Ice

Directions

Combine the liquors in a shaker with some ice.
Shake, and pour into a glass.
Add sour mix, cola, and ice.
Garnish with lemon, and serve.

***These recipes and more can be found in Lina Chang’s Copycat Recipes: Making T.G.I. Fridays’ Most Popular Dishes at Home. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious and Easy Texas Roadhouse Copycat Recipes

Grilled Shrimp

Ready to grill up some buttery shrimp? Served with tangy lemon pepper butter, these shrimp have a unique taste.

Serves 4 | Prep. time 5 minutes | Cooking time 5–10 minutes

Ingredients

20 shrimp (fresh or frozen and thawed)
Old Bay seasoning
Salt
Pepper
Garlic powder
Onion powder
Lemon wedges to serve

Compound Butter

Lemon Pepper Butter
Lemon juice, to taste
Freshly ground black pepper, to taste
½ cup whipped butter

Garlic Butter

½ teaspoon minced garlic, or more to taste
½ teaspoon onion powder, more or less to taste
½ cup whipped butter

Directions

Thread the shrimp onto skewers. Season them with Old Bay seasoning, salt, garlic powder, pepper, and onion powder.
Add either the lemon pepper or garlic butter ingredients to a mixing bowl. Mix well.
Add half of the compound butter mixture to a medium griddle or saucepan.
Add 1 skewer and cook over medium heat for 2 minutes.
Turn the skewer over and distribute 1 tablespoon of compound butter evenly over the shrimp.
Cook for 2 minutes more until the shrimp are cooked well.
Repeat for the remaining skewers.
Serve the shrimp with lemon wedges and some compound butter for dipping.

Country Fried Chicken

Country fried chicken pairs wonderfully with any of the sides at Texas Steakhouse. This tender chicken is served topped with shredded Parmesan.

Serves 6 | Prep. time 8–10 minutes | Cooking time 20–30 minutes

Ingredients

1 egg
½ cup buttermilk
1 cup all-purpose flour
1½ teaspoons pepper
1½ teaspoons garlic powder
½ teaspoon salt
½ teaspoon paprika
2 pounds chicken tenderloins
Vegetable oil to fry
2 tablespoons grated Parmesan cheese

Directions

Whisk the egg in a mixing bowl. Add the buttermilk; mix well.
To another mixing bowl, add the flour, pepper, garlic powder, salt, and paprika. Mix well.
Coat the chicken tenders with the egg mixture and then with the flour mixture.
Add the vegetable oil to a large pot and heat over medium heat until shimmering.
Add the chicken tenders in batches and fry for 2–3 minutes until no longer pinkish.
Drain over paper towels.
Sprinkle cheese on top and serve warm.

Award-Winning Pork Ribs

Everyone loves the fall of the bone ribs at Texas Roadhouse. They are perfectly spice and sweet. A decadent dish you can easily make at home.

Serves 2–4 | Prep. time 20 minutes | Cooking time 2 hours 45 minutes

Ingredients

2 full racks baby back pork ribs, about 3-4 pounds each.
¼ cup water

Dry rub

¼ cup white sugar
½ cup salt
1 tablespoon chili powder
1 tablespoon ground white pepper
1 tablespoon ground black pepper
1 tablespoon smoked paprika

BBQ sauce (yields 2 cups)

½ cup brown sugar, packed
2 tablespoons molasses
¼ cup apple cider vinegar
1 cup ketchup
½ cup yellow mustard
3 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder

Directions

To prepare the rub, mix all the dry rub ingredients in a bowl.
To prepare the ribs, rinse the slabs under cold running water and pat dry with kitchen towels. Trim and remove excess fat and remove the membrane. To remove the membrane, turn the ribs over so the bones are facing up. Delicately insert a sharp knife at one of the corners underneath where the membrane starts and lift enough of it to grab the membrane with your fingers. Using a paper towel, grab the membrane and pull to remove it.
Preheat the oven to 275ºF (135ºC) and place the oven rack in the middle position.
Line a large rimmed baking sheet with aluminum foil with enough foil on the sides so you can form a foil packet to close it over the ribs.
Arrange the rib slabs on the baking sheet. Spread a bit of vegetable oil all over the ribs to make the dry rub stick better.
Spread generous amounts of the dry rub on both sides of the ribs. And massage the rub into the meat.
Pour the water around the ribs. Close the foil packet all over and around the ribs. Use additional foil if needed
Bake in the oven for 2 to 2 ½ hours. Internal temperature from a meat thermometer should read 200ºF (94ºC). Let the rib rest while you preheat the barbecue grill to medium-high heat.
While the ribs are in the oven, prepare the BBQ sauce. Begin by adding the brown sugar, molasses, and apple cider vinegar to a small saucepan. Heat over medium until sugar begins to dissolve.
Add the remaining ingredients and increase heat to medium-high. Stir continuously until the mixture boils. Make sure all the sugar is dissolved, and the ingredients are well blended.
Reduce heat to low, cover, and let simmer for approximately 15-20 minutes. Stir occasionally.
Remove sauce from the heat and stir one more time, making sure it’s well blended. Set aside and allow to cool slightly before use, or transfer to a covered jar and store in the refrigerator.
When the ribs have rested, arrange them on the BBQ grate, close the cover, and let grill for about 3 minutes on each side.
Brush generously with barbecue sauce and continue grilling for 2 minutes. Turn over and brush generously with barbecue sauce. Grill for another 2 minutes and remove from heat. Let the rib rest for 10 minutes before serving.
Serve warm with some extra barbecue sauce on the side and your favorite sides.

Steak Fries

Who can say no to these crunchy golden steak fries? Rich with chili and paprika flavors, they make your meal extra special.

Serves 4 | Prep. time 8–10 minutes | Cooking time 20–22 minutes

Ingredients

1 tablespoon paprika
1 teaspoon chili powder
1 teaspoon salt (divided)
¼ teaspoon pepper
6 potatoes (about 2½ pounds), unpeeled
2 tablespoons peanut oil

Directions

Preheat the oven to 425°F (220°C). Grease a baking sheet with some cooking spray or cooking oil.
Add the chili, paprika, pepper, and ½ teaspoon of the salt to a Ziploc bag. Shake to mix well.
Slice the potatoes in half and then in half again to make 4 wedges.
Add the wedges and peanut oil to the Ziploc bag. Toss to coat well.
Arrange the wedges on the greased baking sheet.
Bake for 20–22 minutes until fork tender.
Sprinkle the remaining salt on top and serve warm.

Strawberry Cheesecake

This is one of the three desserts offered at Texas Roadhouse. It good old-fashioned New Yor cheesecake topped with a sweet and fresh strawberry sauce and whipped cream. It is very easy to make and so delicious.

Serves 10-12 | Prep. time 30 minutes | Chill time 4 hours | Cooking time 60 minutes

Ingredients

Crust

1 cup graham cracker crumbs
5 tablespoons butter, melted
2 tablespoons sugar
Pinch of salt

Filling

2½ pounds cream cheese softened
4 teaspoons vanilla extract
1 cup sugar
4 large eggs
1 cup sour cream
⅓ cup strawberry jam

Strawberry Sauce

1 pound fresh strawberries, washed, rinsed, and hulled
⅓ cup white sugar
1 tablespoon lemon juice

Topping

Fresh strawberries, for garnish
Whipped cream

Preparation

Preheat the oven to 350°F (177°C) and adjust the oven rack in the lower-middle position.
To make the crust, in a large mixing bowl, mix the honey graham cracker crumbs, melted butter, sugar, and salt until combined.
Transfer the mixture to a 9-inch springform pan and press down to make it even.
Bake in the oven for 7 minutes.
To make the filling, in a large mixing bowl, beat the cream cheese with the sugar, salt, vanilla, and eggs.
Fold in the sour cream, lemon zest, and lemon juice. Mix until combined.
Pour the filling on top of the baked crust and smooth it out with a spatula.
Add dollops of the strawberry jam on top of the cheesecake and make swirls with a skewer.
Wrap the whole springform pan with two pieces of aluminum foil and place it in a larger, deeper baking pan.
Fill the deeper pan with boiling water halfway up the springform pan.
Bake in the oven for about 1 hour or until the top is just set. If it starts to get golden brown but still jiggles on top, cover with aluminum foil to prevent burning and continue baking for 5-10 minutes.
Remove from the oven and let cool completely on a wired rack.
With a knife, loosen the sides of the cheesecake from the pan and release the spring to remove the ring.
Refrigerate for at least 4 hours.
In the meantime, make the strawberry sauce. Cut the strawberry into thick slices and add them to a saucepan. Add the sugar and lemon juice. Warm over medium heat, stirring just to combine. Do not mash the strawberries.
When the mixture starts to boil, reduce the heat to low and let cook for 20-25 minutes, stirring a few times, until the sauce thickens. Let cool down completely before using.
Store in an airtight container and place in the refrigerator.
To serve, top each slice of the cheesecake with strawberry sauce. Add a dollop of whipped cream if desired and decorate with fresh strawberries. Serve cold.

Strawberry Margarita

Excited to make this classic restaurant drink at home? Wait no further, this strawberry margarita is simple to make with just a few ingredients.

Serves 4 | Prep. time 5 minutes

Ingredients

6 ounces tequila
2 ounces triple sec
1 pound frozen strawberries
4 ounces limeade concentrate, frozen
1 tablespoon sugar
Coarse salt

Directions

Rim a cocktail glass with salt. Add ice cubes to the glass (optional).
Add all of the ingredients to a blender and blend to make a smooth mixture.
Pour the mixture into the cocktail glass.

***These recipes and more are found in Lina Chang’s Copycat Recipes: Making Texas Roadhouse Most Popular Dishes at Home. To get your copy, click on the cover below or click here.