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Delicious Restaurant-Style Tex-Mex Recipes for Father’s Day

Delicious Restaurant-Style Tex-Mex Recipes for Father’s Day

Discover copycat Tex-Mex recipes you can make at home, from flavorful mains and classic sides to refreshing drinks and indulgent desserts.

Chevy’s Blue Agave Margarita

By mixing tequila and Curacao liqueur, you get a blue margarita that is sweetened with agave syrup, and by adding the traditional sweet and sour flavor we all look for in a Margarita. Just perfect. It’s one of Chevy’s most popular drinks, and now you can easily make it at home!.

Serves 2 | Prep. time 10 min

Ingredients

  • ½ cup Herradura silver tequila or other favorite tequila brands
  • ¼ cup blue curacao liqueur
  • ¼ cup triple sec liqueur
  • 1 tablespoon agave syrup
  • ½ cup sweet and sour mix*
  • 1 cup ice

Salt-Rimmed Glasses

  • ½ cup kosher salt
  • Pinch of blue food coloring (optional)
  • 2 lime wedges or zest strips

Directions

  1. Mix the salt and food coloring in a shallow bowl.
  2. Rub the rim of each glass with a lime wedge until barely moist.
  3. Dip the rims of the glasses into the salt.
  4. Add the ice and all the ingredients to a cocktail shaker and shake well.
  5. Strain the drink into the glasses and serve.

* You can make your own sweet and sour mix by adding to an airtight container like a Mason jar, equal parts of water, white sugar, fresh lemon juice, and fresh lime juice

 

 

Baja Fresh’s Guacamole

We love Baja Fresh Mexican Grill for the generous servings of fresh food. Guacamole is always best right after it’s made, so we’re pleased to share this recipe inspired by Baja’s. You can make it at home instead of buying it at the store.

Makes about 2 cups | Prep. time 10 min.

Ingredients

  • Flesh of 3 avocados, chopped
  • 2 tablespoons lime juice
  • ¾ teaspoon salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne powder
  • 1 small onion, finely chopped
  • 2 Roma tomatoes, seeded and diced
  • 1 tablespoon chopped cilantro

Directions

  1. In a medium bowl, mash the avocados. Drizzle in the lime juice and mix well.
  2. Stir in the salt, cumin, cayenne, onion, tomatoes, and cilantro.
  3. Taste and adjust the seasonings to your liking.
  4. Let the guacamole sit at room temperature for about 30 minutes for the flavors to blend.

 

 

Abuelo’s Chicken Fajitas

Since 1989, Abuelo’s has been serving authentic Mexican meals made from their chef’s family recipes. Here is our version of their chicken fajitas.

Serves 4-6 | Prep. time 15 min. | Cooking time 30 min.

Ingredients

Fajita Seasoning (makes 4 tablespoons)

  • 1 tablespoon cornstarch
  • 1 tablespoon chili powder
  • 2 teaspoons white sugar
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper

For the Fajitas

  • 1 ½ pounds boneless, skinless chicken breast, sliced into strips
  • 2 tablespoons fajita seasoning
  • 1 tablespoon vegetable oil
  • 2 large sweet onions, each cut into 8 wedges
  • 1 large green bell pepper, cut into ½-inch strips
  • 1 large red bell pepper, cut into ½-inch strips

Other ingredients

  • 10 (8-inch) flour tortillas
  • 1 cup salsa

Directions

  1. Prepare the fajita seasoning by mixing all the ingredients together.
  2. Sprinkle the chicken with 2 tablespoons of the seasoning and toss to coat. Set the chicken aside.
  3. In a large skillet over medium-high heat, warm the oil and add the chicken. Cook until it is browned.
  4. Add the onion and peppers. Cook, stirring occasionally, until the vegetables are tender and the chicken is cooked through. Add a little water to make a sauce, if you like.
  5. Warm the tortillas and fill them with the chicken mixture. Serve with salsa.

 

 

Chili’s Crunchy Fried Shrimp

Chili’s has perfected the art of marrying protein with a perfect blend of spices, and we are sharing their expertise with you. Make some at home, adjusting the recipe to your liking.

Serves 8 | Prep. time 10 min. | Cooking time 1 hour

Ingredients

  • 2 pounds large shrimp, peeled
  • Crisco shortening, melted
  • Cornflake crumbs

Batter

  • ⅔ cup flour
  • 1⅓ cups cornstarch
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 6 egg whites
  • ⅔ cup water
  • 4 tablespoons vegetable oil

Directions

  1. Mix the batter ingredients together and set aside.
  2. In a separate container, pour out the cornflake crumbs.
  3. Preheat the oil over medium heat.
  4. Coat each shrimp with a generous amount of batter and then roll it in the crumbs.
  5. Deep fry the shrimp until golden brown.
  6. Place the shrimp on oil-absorbent paper or paper towels.
  7. Serve with cocktail or tartar sauce.

 

 

Chili’s Baby Back Ribs

If you get them just right, ribs are amazing. Make these ribs and serve them at your next house party for a room full of happy guests.

Serves 4 | Prep time 15 min. | Cooking time 3 hours 30 min.

Ingredients

Pork

  • 4 racks baby-back pork ribs

Sauce

  • 1½ cups water
  • 1 cup white vinegar
  • ½ cup tomato paste
  • 1 tablespoon yellow mustard
  • ⅔ cup dark brown sugar packed
  • 1 teaspoon hickory-flavored liquid smoke
  • 1½ teaspoons salt
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika

Directions

  1. Mix together all of the sauce ingredients and then bring to a boil.
  2. When the sauce starts to boil, reduce it to a simmer. Continue simmering the mixture for 45 to 60 minutes, mixing occasionally. When the sauce is almost done, preheat the oven to 300˚F.
  3. Choose a flat surface and lay some aluminum foil over it, enough to cover 1 rack of ribs. Place the ribs on top.
  4. Remove the sauce from heat and start brushing it all over the ribs.
  5. When the rack is completely covered, wrap it with the aluminum foil and place it on the baking pan with the opening of the foil facing upwards.
  6. Repeat steps 3 to 5 for the remaining racks.
  7. Bake the ribs for 2½ hours.
  8. When they are almost done baking, preheat your grill to medium heat.
  9. Grill both sides of each rack for 4 to 8 minutes. When you are almost done grilling, brush some more sauce over each side and grill for a few more minutes. Make sure that the sauce doesn’t burn.
  10. Transfer the racks to a large plate and serve with extra sauce.

 

 

Acapulco’s Mexican Rice

No collection of Tex-Mex recipes would be complete without Mexican rice! We prefer this recipe, inspired by Acapulco’s version of the classic.

Serves 6 | Prep. time 10 min. | Cooking time 55 min.

Ingredients

  • 3 tablespoons lard or chicken fat
  • 1 large onion, diced
  • 2 cups long-grain rice
  • 2 cups chicken broth
  • 1 cup tomato juice
  • 1 cup diced tomatoes
  • 1 tablespoon chopped parsley
  • 2 cloves garlic, minced
  • ½ teaspoon paprika
  • ½ teaspoon ground cumin
  • 1 teaspoon salt
  • 1 dash white pepper

Directions

  1. Preheat the oven to 350°F and butter a casserole dish.
  2. In a skillet, melt the lard or chicken fat. Cook the onion and rice until they are lightly browned, about 10 minutes, stirring constantly. Transfer them to the prepared dish.
  3. In the skillet, combine the remaining ingredients and bring them to a boil. Pour them over the rice and mix.
  4. Cover with foil and bake for 25–30 minutes. Fluff with a fork, and serve.

 

 

Café Rio’s Tres Leche Cake

This lovely cake is so moist it’s almost a pudding. Serve it up as a special treat sometime soon!

Serves 8–10 | Prep. time 15 min. | Chilling time 4 hours | Cooking time 25 min.

Ingredients

For the Cake

  • 6 large eggs, separated
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup whole milk
  • 1 ½ teaspoons vanilla extract

For the Cream

  • 1 (14-ounce) can evaporated milk
  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup heavy cream

For Serving

  • Whipped cream
  • Strawberries for garnish

Directions

  1. Preheat the oven to 350°F and butter a 9×13 baking dish or 8–10 individual 8-ounce ramekins.
  2. Beat the egg whites until fluffy. Incorporate the yolks one at a time.
  3. Gradually beat in the sugar.
  4. In a separate bowl, sift together the flour, baking powder, and salt.
  5. Gently mix in half the flour mixture and then half the milk. Repeat.
  6. Pour the batter into the prepared pan or dishes. Bake 25 minutes for the large pan, or 15–18 minutes for the ramekins.
  7. Meanwhile, combine the cream ingredients in a blender.
  8. While the cake is still warm, pour the cream over the cake(s).
  9. Cover and refrigerate at least 4 hours.
  10. Serve with whipped cream and strawberries.

 

 

 

 

 

***These recipes and more are found in Lina Chang’s Copycat Recipes: Making Tex-Mex Restaurants’ Most Popular 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.

Easy TGI Fridays Copycat Recipes

Easy TGI Fridays Copycat Recipes

Craving your favorite TGI Fridays dishes? Discover easy copycat recipes you can make at home, from loaded potato skins and savory sandwiches to comforting soups and indulgent desserts. These restaurant-inspired favorites bring the classic TGI Fridays flavors straight to your kitchen with simple ingredients and approachable cooking techniques.

Loaded Potato Skins

Who doesn’t love a nice plate of potato skins with cheddar and bacon? These are guaranteed to put a smile on your face.

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

Ingredients

  • 4 large potatoes, baked
  • ¼ cup canola oil
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ⅛ teaspoon pepper
  • 1 ½ cups shredded cheddar cheese
  • 6 strips bacon, cooked and crumbled
  • 3 green onions, sliced

Ranch Sour Cream

  • ½ cup sour cream
  • 1 teaspoon Ranch dressing

Directions

  1. Preheat the oven to 425°F (218°C).
  2. Halve the potatoes and use a spoon to scoop out the flesh, leaving about a ¼-inch in the skin. (Save the potato for another use.)
  3. In a small bowl, mix the oil, Parmesan, salt, garlic powder, and pepper. Brush the skins (inside and out) with the mixture.
  4. Bake until they are golden and crispy, about 8 minutes.
  5. Remove them from the oven and add the cheese. Return them to the oven until the cheese melts, another 2 minutes or so.
  6. Mix the sour cream and the ranch dressing. Place in a serving bowl.
  7. Serve with crumbled bacon, green onion, and a dollop of ranch sour cream.

 

 

White Cheddar Broccoli Soup

With this flavorful and satisfying soup, you get nutrition and comfort food all in one bowl.

Serves 6 | Prep. time 10 minutes | Cooking time 30 minutes

Ingredients

  • ¼ cup butter
  • ¼ cup minced onion
  • ½ teaspoon salt
  • ½ cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup water
  • 4 cups broccoli florets, trimmed and cut into 1-inch pieces
  • ½ teaspoon black pepper
  • 1 cup half and half
  • 2 cups grated white cheddar cheese, plus more for garnish

Directions

  1. In a saucepan over medium heat, melt the butter.
  2. Add the onion and salt and cook, stirring, until softened. Whisk in the flour and cook 1 minute.
  3. Gradually add the chicken broth, whisking until smooth.
  4. Add the water, broccoli, and pepper. Bring the mixture to a simmer and cook until the broccoli is just soft.
  5. Reduce the heat to low.
  6. Add the half and half and the grated cheddar, and stir until melted.
  7. Serve hot with a little more grated cheese.

 

 

Lemon Chicken Scallopini

In the restaurant, this is served in a cast-iron skillet with the cheese melted under the pepper and onion medley. If you don’t have four cast iron skillets, you can heat the cheese and peppers in a skillet and transfer the mixture to plates.

Serves 8 | Prep. time 15 minutes | Cooking time 45 minutes

Ingredients

  • 2 ½ pounds chicken breasts
  • ¼ cup olive oil
  • 8 ounces mushrooms, sliced
  • 2 lemons (halved)
  • ½ cup heavy cream
  • 4 artichokes, diced
  • 1 tablespoon fresh parsley, minced
  • 20 ounces angel hair pasta, cooked just al dente
  • 8 tablespoons fried pancetta
  • 4 tablespoons fried capers
  • 1 tablespoon fresh lemon juice

Lemon Sauce

  • 1 quart Chablis
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 3 teaspoons butter
  • 4 cups heavy cream
  • 1 tablespoon thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper

Directions

  1. Prepare the lemon sauce. In a medium pot, simmer the Chablis until it is reduced to 2 cups.
  2. Add the lemon juice, zest, and butter, and stir in the cream and spices. Leave the pot on low.
  3. Pound the chicken breasts to an even thickness.
  4. In a large skillet, heat the olive oil and cook the chicken breasts on both sides, until golden.
  5. In the final few minutes, add the mushrooms and cook everything together.
  6. Squeeze the lemon juice over the chicken and mushrooms and mix in the cream, artichokes, and parsley.
  7. To serve, plate the pasta and top with chicken, mushrooms, and lemon sauce. Sprinkle with pancetta and capers, and serve.

 

 

Fried Shrimp

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

Ingredients

  • 48 medium-large sized shrimp, peeled, deveined, tails on, about 1 ¼ pounds
  • 1 cup buttermilk
  • 1 large egg, beaten
  • 2 cups panko breadcrumbs, more if needed
  • 1 teaspoon garlic powder
  • Pinch cayenne pepper or to taste
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • Oil for deep frying
  • Cocktail sauce for serving
  • Seasoned fries for serving*

Directions

  1. In a large pot, preheat the frying oil to 350°F (177°C) or use a deep fryer.
  2. Beat together the egg and buttermilk in a shallow dish.
  3. Add the breadcrumbs, garlic, cayenne pepper, salt, and pepper in a shallow dish and stir to combine.
  4. Dip the shrimp into the buttermilk mixture one by one, then carefully dip into the breadcrumbs. Set on a plate.
  5. Working in batches, not to overload the pot, fry the breaded shrimp for 30–60 seconds or until they turn a nice golden brown. Using a slotted spoon, remove the shrimp from the oil and place on a plate lined with paper towels to drain the excess oil.
  6. Serve with cocktail sauce and seasoned fries.

* To make the seasoning for seasoned fries at home, mix together 2 teaspoons garlic salt, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon onion powder, and 1 teaspoon white sugar. Store in an airtight container and use as needed.

 

 

Beef French Dip

With a crusty bun, seasoned shaved beef, served with salty au jus, this sandwich is everything you ever wanted! Except vegetables!

Serves 8–10 | Prep. time 30 minutes | Cooking time 4–6 hours

Ingredients

  • 1 beef rump roast or bottom round roast (3 to 4 pounds)
  • Salt and pepper
  • ¼ cup butter, cubed
  • 2 large onions, sliced
  • 2 cloves garlic, minced
  • 5 cups water
  • 1/2 cup soy sauce
  • 1 envelope onion soup mix
  • ½ cup red wine
  • 12 sandwich rolls
  • 3 tablespoons butter, room temperature
  • 2 cups shredded Swiss cheese

Directions

  1. Slice the roast and season it with salt and pepper.
  2. In a large skillet over medium heat, melt the butter. Brown the roast on all sides and transfer it to a slow cooker.
  3. In the same pan, sauté the onions until they are golden. Add the garlic and cook 1–2 more minutes.
  4. Add the onion and garlic to the slow cooker.
  5. In a mixing bowl, combine the water, soy sauce, onion soup mix, and red wine. Add the mixture to the slow cooker.
  6. Cover and cook on LOW for 6 hours, or HIGH for 4 hours.
  7. Remove the roast to a cutting board and cover it with foil. Let it rest for 15 minutes, and then slice it thinly. Leave the liquid in the slow cooker, covered.
  8. Heat the broiler to low.
  9. Split the rolls and butter the cut surfaces.
  10. Arrange the meat on the bottom half of the rolls and add some cheese. Broil until the cheese is melted, and then add the tops of the rolls.
  11. Strain the juices and serve for dipping.

 

 

Chocolate Whiskey Cake

The whiskey in this recipe deepens the flavor of the chocolate for a moist and decadent dessert. Don’t skip the caramel sauce – it’s easier to make than you might expect.

Serves 12 | Prep. time 8–10 minutes | Cooking time 40–50 minutes

Ingredients

  • 3 ounces bittersweet chocolate, chopped
  • 1 cup unsweetened cocoa powder
  • 1 cup boiling water
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2 egg yolks
  • 2 teaspoons vanilla
  • 2 tablespoons Irish whiskey
  • 1 ¼ cups flour
  • 1 ½ teaspoons salt
  • 1 ¼ teaspoons baking soda

For the caramel

  • 1 cup white sugar
  • ½ cup heavy cream (at room temperature)
  • ½ teaspoon salt
  • ½ cup toffee bits or chopped nuts

Directions

  1. Preheat the oven to 350°F (177°C) and spray a Bundt pan with cooking spray.
  2. In a large bowl, combine the bittersweet chocolate and cocoa powder.
  3. Pour in the boiling water and stir to combine.
  4. Add the sugar, vegetable oil, eggs, yolks, vanilla, and whiskey. Mix well.
  5. In a separate bowl, sift the flour, salt, and baking soda.
  6. Add the dry ingredients to the wet, and mix just to combine.
  7. Pour the batter into the pan and bake for 40 minutes, or until a long cake tester comes out clean.
  8. When the cake is cool, turn it out onto a cooling rack.
  9. Make the caramel. In a high-sided saucepan, heat the sugar.
  10. When it is melted and golden, slowly add the cream. Take care; the mixture will bubble up. Keep mixing until it settles down and thickens. Stir in the salt.
  11. Slowly spoon the caramel over the cake, allowing it to drizzle down the sides. Top with toffee bits or nuts.
  12. Let it sit for an hour before serving.

 

 

***These recipes and more are found in Lina Chang’s Copycat Recipes: Making T.G.I. Friday’s Most Popular 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.

Restaurant Copycat Recipes You Can Easily Make at Home

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

  1. Preheat the oven to 350˚F and grease a small baking pan.
  2. Thoroughly mix all the stuffing ingredients EXCEPT the clam juice and the cheeses.
  3. When everything is blended, add in the clam juice and mix again. Next, add in the cheeses and continue mixing.
  4. Stuff each of the mushrooms with about 1½ teaspoons of the mixture.
  5. Pour 1 tablespoon of the butter into the baking pan and arrange the mushrooms on the pan.
  6. Mix ¼ cup of the melted butter with the oregano and the parsley. Pour the butter mixture over the mushrooms.
  7. Cover the pan with a lid or foil and bake for 35–40 minutes.
  8. Uncover the mushrooms and sprinkle the remaining mozzarella cheese over the top. Bake for another few minutes, until the cheese melts.
  9. 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

  1. Mix all the chicken mix ingredients (except the oil) together in a bowl. Cover the bowl with plastic wrap and place in the refrigerator.
  2. Whisk all the glaze ingredients together until everything is mixed thoroughly.
  3. When the glaze is ready, cook the chicken mix ingredients in the oil over high heat.
  4. 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.
  5. Reduce the heat to medium to low, then add the remaining glaze to the mixture. Cook for around 3 more minutes, constantly stirring.
  6. Stir in the chopped herbs (i.e. cilantro, basil, and onion) and continue cooking until they are incorporated into the chicken mixture.
  7. 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

  1. 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.
  2. Sauté the potatoes, onions, peppers, and celery in the oil for 10 minutes using a soup pot.
  3. Whisk the rest of the ingredients, including the roux, into the soup pot, and bring the entire mixture to a boil.
  4. After the mixture has boiled, reduce the heat and let it simmer for another 5 minutes.
  5. 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

  1. Mix all of the marinade ingredients in a bowl.
  2. Rub the marinade all over the ribs to soak them in flavor.
  3. 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.
  4. While the meat is cooking, mix the rib mop ingredients in a bowl.
  5. After three to four hours, transfer the meat to an aluminum pan and brush both sides with the rib mop.
  6. 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.
  7. 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.
  8. 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

  1. Cook the pasta according to package directions.
  2. Simmer the garlic in hot oil over low heat, until tender.
  3. 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.
  4. Pour the clam or chicken broth into the pan and bring to a boil.
  5. Add the wine and adjust the heat to medium. Keep cooking the mixture for another 3 minutes.
  6. While stirring the mixture, reduce the heat to low and add in the cream and cheese. Keep stirring.
  7. When the mixture thickens, return the shrimp to the pan and throw in the remaining ingredients (except the pasta).
  8. Place the pasta in a bowl and pour the sauce over it.
  9. 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

  1. Pound out the chicken with a mallet or rolling pin to about ½ inch thick
  2. 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.
  3. 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

  1. 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.
  2. 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.
  3. 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

  1. 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.
  2. 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.
  3. 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.
  4. Beat in the sugar, mixing continuously so that the sugar is evenly distributed throughout the mixture.
  5. 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.
  6. Pour the filling onto the crust and then top with 8 whole Oreos.
  7. 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.
  8. 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.

Cracker Barrel Copycat Recipes

Cracker Barrel Copycat Recipes

Enjoy the heartwarming flavors of classic southern comfort food with these easy Cracker Barrel–inspired recipes. From homestyle favorites like chicken and dumplings and stuffed pork chops to crispy sides and creamy desserts, these dishes bring cozy, old-fashioned goodness right to your kitchen, perfect for any night and family dinners.

French Toast

There is nothing ordinary about this amazing French toast recipe. This copycat will make you feel like you are in the restaurant on a weekend morning.

Serves 2-4 | Prep. time 5 minutes | Cooking time 4–6 minutes

Ingredients

  • 8 slices Texas toast or sourdough bread
  • 4 eggs
  • 1 cup milk
  • 2 tablespoons sugar
  • 4 teaspoons vanilla extract
  • 2 pinches salt
  • Butter and syrup for serving

Directions

  1. Whisk the eggs, milk, sugar, vanilla, and salt together in a large bowl.
  2. Heat a griddle or skillet over medium heat. Spray with nonstick cooking spray.
  3. Dip each slice of bread in egg mixture, letting it soak for 25–30 seconds on each side.
  4. Transfer the slices to the griddle or skillet and cook for 2–3 minutes on each side, or until golden brown.
  5. Serve with butter and syrup.

 

 

Chicken and Dumplings

Chicken and dumplings is one of Cracker Barrel’s most loved recipes, and this copycat recipe now enables you to make it at home.

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

Ingredients

  • 2 cups flour
  • ½ teaspoon baking powder
  • 1 pinch salt
  • 2 tablespoons butter
  • 1 scant cup buttermilk
  • 2 quarts chicken broth
  • 3 cups cooked chicken

Directions

  1. Make the dumplings by combining the flour, baking powder and salt in a large bowl. Using a pastry cutter or two knives, cut the butter into the flour mixture. Stir in the milk a little at a time until it forms a dough ball.
  2. Cover your countertop with enough flour that the dough will not stick when you roll it out. Roll out the dough relatively thin, then cut into squares to form dumplings.
  3. Flour a plate and transfer the dough from the counter to the plate.
  4. Bring the chicken broth to a boil in a large saucepan, then drop the dumplings in one by one, stirring continually. The excess flour will thicken the broth. Cook for about 20 minutes or until the dumplings are no longer doughy.
  5. Add the chicken, stir to combine, and serve.

 

 

Breaded Fried Okra

There are some vegetables that just scream “I am Southern,” and deep-fried okra is definitely one of them. This copycat recipe makes it easy to make at home.

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

Ingredients

  • 1 pound fresh okra, rinsed and dried
  • 1 cup self-rising cornmeal
  • ½ cup self-rising flour
  • 1 teaspoon salt
  • 1 cup vegetable oil (for frying)
  • Salt and pepper to taste

Directions

  1. Heat the oil in a large skillet or deep fryer.
  2. Cut the okra into ½-inch pieces.
  3. Combine the cornmeal, flour and salt in a large bowl.
  4. Drop the okra pieces into the bowl and toss to coat. Allow to rest for a few minutes while the oil heats up.
  5. Using a slotted spoon, transfer the okra from the bowl into the hot oil. Cook for about 10 minutes or until the okra has turned a nice golden color.
  6. Remove from oil and place on a paper towel lined plate to drain. Season to taste with salt and pepper.

 

 

Stuffed Pork Chop

This stuffed pork chop copycat recipe from Cracker Barrel utilizes sausage and poultry seasoning to give your chops a whole new level of flavor.

Serves 8 | Prep. time 10 minutes | Cooking time 90 minutes

Ingredients

  • 8 pork chops
  • ½ pound sausages
  • 2 cups rice, cooked
  • 1 tablespoon chopped celery leaves
  • 1 tablespoon sausage drippings
  • 1 tablespoon chopped parsley
  • 1 small onion, grated
  • 1 teaspoon poultry seasoning
  • ½ teaspoon salt
  • ⅛ teaspoon pepper

Directions

  1. Preheat the oven to 350°F.
  2. Slice each pork chop on one side to create a pocket.
  3. Combine the cooked rice, sausage, celery leaves, sausage drippings, parsley, onion, poultry seasoning, salt, and pepper in a bowl and stir well.
  4. Stuff the mixture into the pockets you created in the pork chops.
  5. Bake, covered, for about 1½–2 hours.
  6. About 15 minutes before the chops are done, remove the cover to allow them to brown on top.

 

 

Beef Stew

Cracker Barrel’s beef stew is a perfect dish to eat on a cold winter’s night. With this copycat recipe you can make it at home to help make any night a little cozier.

Serves 4–6 | Prep. time 15 minutes | Cooking time 90 minutes

Ingredients

  • 1 pound stewing beef in medium sized chunks
  • 3 tablespoons vegetable oil (divided)
  • Salt and pepper to taste
  • ½ cup flour
  • 1 onion, chopped
  • 4 medium potatoes, cut into chunks
  • 5 carrots, peeled and cut into chunks
  • 2 large turnips, cut into chunks
  • 1 quart beef stock
  • 1 beef bouillon cube (like Herb-Ox)
  • 3 sprigs fresh thyme, or ¼ teaspoon dried thyme
  • ¼ cup ketchup
  • 1 cup peas

Directions

  1. Mix the flour, salt and pepper in a shallow dish. Add the chunks of meat to coat.
  2. In a large stock pot, heat 2 tablespoons of the oil over medium-high heat. Add the beef along with the flour. Cook, stirring frequently to ensure the meat and flour don’t burn. When the meat has browned, remove from the pot and set aside.
  3. Add the remaining oil to the pot along with the onions. Cook until the onions have softened, scraping up the bits of browned meat and flour for extra flavor.
  4. Return the meat to the pot along with potatoes, carrots and turnips. Stir in the beef stock, thyme and ketchup. Reduce heat to low and simmer for 1½ hours, stirring occasionally.
  5. When the stew is ready, remove the thyme sprigs and stir in the peas.

 

 

Banana Pudding

Banana pudding is as Southern a dessert as you will ever find. This copycat recipe from Cracker Barrel pays homage to the famous dessert.

Serves 8–10 | Prep. time 15 minutes | Chill time 1 hour 30 minutes

Ingredients

  • 6 cups milk
  • 5 eggs, beaten
  • ¼ teaspoon vanilla extract
  • 1⅛ cups flour
  • 1½ cups sugar
  • ¾ pound vanilla wafers
  • 3 bananas, peeled
  • 8 ounces Cool Whip or 2 cups of whipped cream

Directions

  1. In a large saucepan, heat the milk to about 170°F.
  2. Mix the eggs, vanilla, flour, and sugar together in a large bowl.
  3. Very slowly add the egg mixture to the warned milk and cook until the mixture thickens to a custard consistency.
  4. Layer the vanilla wafers to cover the bottom of a baking pan or glass baking dish. You can also use individual portion dessert dish or glasses.
  5. Layer banana slices over the top of the vanilla wafers. Be as liberal with the bananas as you want.
  6. Layer the custard mixture on top of the wafers and bananas. Move the pan to the refrigerator and cool for 1½ hours. When ready to serve, spread Cool Whip (or real whipped cream, if you prefer) over the top. Garnish with banana slices and wafers if desired.

 

 

***These recipes and more are found in Lina Chang’s Copycat Recipes: Making Cracker Barrel’s Most Popular 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.

Favorite Copycat Breakfast Recipes

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

  1. In a large bowl, mix the biscuit mix, drink mix, and baking powder.
  2. 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.
  3. 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.
  4. 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

  1. In a mixing bowl, whisk the eggs and season with salt and pepper to taste. Set aside
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

  1. Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper.
  2. 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.
  3. Season the chicken with salt and pepper.
  4. 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.
  5. Scramble the eggs with some oil in another skillet. Set aside.
  6. 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.
  7. 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

  1. Preheat the oven to 400°F (204°C).
  2. 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.
  3. 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.
  4. Arrange the biscuits on a nonstick baking sheet in a single layer. Bake for 15–17 minutes or until golden.
  5. 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.
  6. Remove from oven and set aside to cool slightly.
  7. 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

  1. Preheat the oven to 350°F (177°C). Grease a 12-cup muffin tin with cooking spray.
  2. In a bowl, mix the flours, baking soda, spices, and salt.
  3. 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.
  4. Add the buttermilk and beat until just combined.
  5. In a bowl, mix together all of the topping ingredients. Transfer the mixture into the prepared muffin cups.
  6. Sprinkle each cup with the topping mixture and press slightly with the back of a spoon.
  7. 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.
  8. 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

  1. 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.
  2. Transfer the soaked potatoes to a colander and rinse under cold running water. Drain completely.
  3. In a large cast-iron skillet, heat the oil over medium heat. Add the potatoes and spread in an even layer.
  4. 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!

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

  1. In a medium saucepan or skillet, heat 1 tablespoon of butter over medium heat.
  2. 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.
  3. 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.
  4. Add the vegetables mixture and season with salt and pepper to taste. Stir-cook until the eggs are scrambled to your satisfaction.
  5. Divide the mixture onto two serving plates. Top with the diced tomatoes.
  6. 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

  1. In a mixing bowl, mix the sugar, flour, baking powder, salt, and baking soda.
  2. In another mixing bowl, whisk the egg. Add the buttermilk and cooking oil; mix well.
  3. Combine the mixtures and mix well to make a smooth batter.
  4. Grease a griddle with some oil and heat it over medium heat.
  5. Pour in ¼ of the batter and form a circle.
  6. Cook the pancake on both sides until evenly brown. Repeat with the remaining batter.
  7. 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

  1. 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.
  2. Turn the heat down to low before adding the flour. Once the flour is mixed in, let it simmer for a minute.
  3. 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.
  4. Prepare the onion rings. Pour the milk into a large bowl. In another bowl, combine salt, pepper, and flour.
  5. Dip the onion rings into the flour mixture first, then the milk, and back into the flour. Arrange the coated rings in a place.
  6. 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.
  7. Drain on paper towels.
  8. 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.
  9. Rub them with some vegetable oil and season with salt and pepper. Grill the fillets for 4-6 minutes per side until cooked.
  10. On the same pan, toast the hamburger buns with some butter until light brown.
  11. 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.
  12. Stack a handful of onion rings on the sandwich before topping it with the top bun.
  13. 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

  1. In a bowl, whisk the beef base and water.
  2. Add the onion, mushrooms, and garlic. Mix in the pepper.
  3. Pour the mixture into a 5–6 quart slow cooker. Add the Worcestershire sauce.
  4. Lock the lid in place.
  5. Cook for 8 hours on the LOW setting until the meat is tender.
  6. Arrange the roast on a serving platter. Cover it with foil.
  7. Strain the cooking liquid into a container. Keep the veggies, too.
  8. Skim the fat from the cooking liquid.
  9. In a medium saucepan or skillet, heat the butter over medium heat.
  10. Add the flour and stir-cook until smooth.
  11. Pour in cooking liquid and bring to a boil.
  12. Simmer for 1–2 minutes until thickened.
  13. Mix in the veggies.
  14. 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

  1. Preheat the oven to 350°F (177°C).
  2. In a mixing bowl, mix the flour, oats, brown sugar, and cinnamon.
  3. Add the butter cubes and combine until the mixture is crumbly.
  4. Add half of the mixture to a greased 13×9-inch baking dish.
  5. Gently press to make an even crust covering the entire bottom surface.
  6. Make a layer of half of the apples, followed by half of the caramels.
  7. Add the remaining oat mixture on top.
  8. Repeat the layers with the remaining ingredients.
  9. Top with half of the apple juice.
  10. Bake for 30 minutes. Pour on the remaining apple juice and bake for 15–20 minutes more until the apples are tender.
  11. 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

  1. Add all of the ingredients to a blender or food processor.
  2. Blend until smooth.
  3. Pour into two chilled glasses.
  4. 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 Copycat Olive Garden Recipes

Delicious Copycat Olive Garden Recipes

Love eating at Olive Garden? Have a craving for their delicious dishes or other classic Italian dishes? Here are some of the most iconic recipes from the Olive Garden restaurants that you can make at home!

Minestrone

Loaded with vegetables, minestrone soup is the best way to make everyone want to eat their veggies.

Serves 6–8 | Prep. time 15 minutes | Cooking time 1 hour 20 minutes

Ingredients

  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 1 small zucchini, chopped
  • 1 (14-ounce) can Italian-style green beans
  • 1 stalk celery, diced
  • 4 teaspoons garlic, minced
  • 1 quart vegetable broth
  • 2 (15-ounce) cans red kidney beans, drained
  • 2 (15-ounce) cans great northern beans, drained
  • 1 (14-ounce) can diced tomatoes with juice
  • ½ cup carrot, shredded
  • ½ cup dry red wine (optional)
  • ½ cup tomato paste
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • ¼ teaspoon thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 bay leaf
  • 3 cups hot water
  • 4 cups fresh spinach
  • 1½ cups shell pasta
  • Salt and pepper to taste

Directions

  1. In a large stockpot, heat olive oil and sauté onion, celery, zucchini and carrots over medium heat.
  2. Stir in garlic, green beans, and tomato paste. Then add broth, red wine, hot water, tomatoes, green beans, oregano, basil, thyme, garlic powder, onion powder, and bay leaf.
  3. Bring soup to a boil. Reduce heat, cover and simmer for 45 minutes. Remove bay leaf.
  4. Mix in spinach and pasta. Cook for 30 minutes. Serve.

 

 

House Salad and Dressing

Why settle for the preserved Olive Garden salad dressing? Now you can make your own healthier (and better) version to drizzle onto your salads.

Serves 12 | Prep. time 10 minutes

Ingredients

Salad

  • 1 head iceberg lettuce
  • ¼ small red onion, sliced thin
  • 6–12 black olives, pitted
  • 6 pepperoncini
  • 2 small roma tomatoes, sliced
  • Croutons
  • ¼ cup shredded or grated romano or parmesan cheese

Dressing

  • 1 packet Italian dressing mix
  • ¾ cup vegetable/canola oil
  • ¼ cup olive oil
  • 1 tablespoon mayonnaise
  • ⅓ cup white vinegar
  • ¼ cup water
  • ½ teaspoon sugar
  • ½ teaspoon dried Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic powder

Directions

  1. To make the dressing, combine all ingredients in a small bowl. Thoroughly whisk together. Refrigerate for 1 hour to marinate.
  2. Add the salad ingredient to a salad bowl. When ready to serve, add some of the dressing to the salad and toss to coat. Add grated cheese as a garnish as desired.
  3. Store remaining dressing in an airtight container. Keep refrigerated and it can be stored for up to 3 weeks.

 

 

Chicken Parmigiana

A staple chicken entree and possibly the most popular Italian dish, this chicken parmigiana recipe is guaranteed to become a favorite in your home.

Serves 4 | Prep. time 20 minutes | Cooking time 25 minutes

Ingredients

  • 4 boneless, skinless chicken breasts (½ pound each)
  • 2 cups flour
  • ½ quart milk
  • 4 eggs
  • 3 cups Italian breadcrumbs
  • ½ cup marinara sauce
  • 1 cup mozzarella cheese
  • ½ cup vegetable oil
  • Parsley (to garnish)
  • Cooked pasta with marinara sauce to serve

Directions

  1. Put flour in a bowl. In another bowl, mix milk and eggs together. In a third bowl, place breadcrumbs.
  2. Place chicken breasts between plastic wrap and pound to about ¼ inch in thickness. Season with salt and pepper.
  3. Place chicken in flour, coating all sides. Dip into egg wash then bread crumbs, coating each side evenly. Preheat oven to broil.
  4. In a cast iron pan, heat oil over medium heat. Fry each side of the chicken for 5 minutes or until golden brown. Drain on paper towels.
  5. Place chicken on a baking dish. Top with marinara sauce and mozzarella cheese. Place in oven until cheese is melted. Garnish with parsley. Serve with a side of marinara pasta, if desired.

 

 

Lasagna Classico

One of Olive Garden’s bestselling dishes, this is an iconic staple to consume with their unlimited breadsticks, soup, and salad.

Serves 8 | Prep. time 15 minutes | Cooking time 1 hour

Ingredients

Meat sauce

  • 2 tablespoons extra-virgin olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • ½ pound ground beef
  • 6 ounces Italian sausage, removed from their casings and crumbled
  • 2 (16-ounce) cans crushed tomatoes
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • Salt and pepper to taste

Cheese mixture

  • 1 pound whole milk ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • ½ cup romano cheese, grated
  • 1 tablespoon parsley, chopped
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 tablespoon basil, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1 egg, lightly beaten

Lasagna

  • 12 cooked or no-boil lasagna noodles
  • Cooking spray
  • 1 cup mozzarella cheese, shredded
  • Salt and pepper to taste

Directions

  1. To make the meat sauce, heat the olive oil over medium heat in a large saucepan. Add the onions and garlic. Cook for 5 minutes.
  2. Add the ground beef and sausage. Cook for 10 minutes or until completely cooked, stirring occasionally.
  3. Add the tomatoes, basil, and oregano. Stir and simmer for 20 minutes. Taste and season with salt and pepper according to preference. Chill.
  4. To make the cheese mixture, mix the cheeses, parsley, salt, pepper, basil, oregano and egg in a mixing bowl.
  5. Cook the lasagna according to package directions. Drain and set aside.
  6. Spray a 9×13 baking dish with nonstick cooking spray.
  7. Spread some meat sauce over the bottom of the baking dish. Layer three lasagna noodles on top (they may overlap slightly). Spread some of the cheese mixture on top.
  8. Spread more meat sauce on top of the cheese mixture. Repeat layering noodles, cheese, and meat sauce at least twice more. Finish with cheese mixture on top.
  9. Spray some foil with cooking spray. Wrap the baking dish tightly with the foil.
  10. Bake at 325°F for 45 minutes to 1 hour. Remove from oven and cool. Serve.

 

 

Salmon Piccata

Impress your guests with this easy but fancy Salmon Piccata copycat recipe.

Serves 6 | Prep. time 15 minutes | Cooking time 10 minutes

Ingredients

Salmon

  • 1½ pounds salmon fillets
  • Lemon pepper marinade
  • Lemon pepper seasoning
  • 2 tablespoons butter
  • 2 tablespoons olive oil

Piccata sauce

  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • ⅔ cup white cooking wine
  • 2 cups chicken broth
  • ½ cup lemon juice
  • 2 teaspoons cornstarch
  • ½ cup capers, rinsed and drained

Directions

  1. Trim the salmon fillets to ½ inch thickness, if necessary. Place in a Ziploc bag and pour the lemon pepper marinade inside. Refrigerate for 1 hour.
  2. Transfer the salmon to a tray. Season with lemon pepper.
  3. Place the butter and olive oil in a frying pan.
  4. To make the piccata sauce, melt the butter in a saucepan over medium heat. Add the garlic and cook for 1 minute.
  5. Add the white wine. Simmer until almost evaporated, then whisk in ¾ of the chicken broth and lemon juice. Simmer for another 4 minutes.
  6. While the sauce is simmering, place the frying pan on the stovetop over medium heat until the butter and oil sizzle. Cook the salmon until golden brown and completely cooked.
  7. Add the cornstarch to the simmering sauce. Continue to simmer until thickened.
  8. Add the capers and simmer for 1 minute. Remove from heat. Drizzle sauce over salmon. Serve.

 

 

Tiramisu

The Olive Garden pick-me-up cake for when you need that caffeine boost.

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

Ingredients

  • 3 egg yolks, divided
  • ¼ cup whole milk
  • ¾ cup granulated sugar
  • 3 cups mascarpone cheese
  • ½ pound cream cheese
  • ¼ teaspoon vanilla extract
  • 20–24 ladyfinger cookies
  • ¼ cup cold espresso
  • ¼ cup Kahlua coffee liqueur
  • 2 teaspoons cocoa powder

Directions

  1. Boil water in a medium saucepan over medium-high heat. Reduce heat and simmer.
  2. In a medium bowl, whisk together the milk, sugar and two egg yolks. Place in the saucepan (or you can use a double broiler). Stir frequently for 10 minutes or until the sugar dissolves. Remove from heat and cool.
  3. In a large bowl, combine the mascarpone, cream cheese and vanilla with an electric mixer. Mix until creamy. Add remaining egg yolk. Stir again.
  4. In a small bowl, combine the espresso and Kahlua. Quickly dip each ladyfinger into the mixture, making sure it does not soak up too much liquid.
  5. Place the ladyfingers side by side at the bottom of an 8×8 baking pan. Spoon half of the cheese mixture over the ladyfingers. Place more ladyfingers on top. Pour the remaining cheese mixture on top.
  6. Using a strainer, dust cocoa powder on top of the last cheese mixture layer. Cover and chill for several hours. Slice and serve.

 

 

 

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

To download or print the recipes, click here.

Copycat Cheesecake Factory Recipes

Copycat Cheesecake Factory Recipes

Craving your favorite Cheesecake Factory dishes but don’t feel like dining out? Now, you can enjoy the restaurant’s most popular recipes right at home with easy copycat recipes!

Fried Mac and Cheese Balls

Macaroni and Cheese is an American favorite. Leave it to the Cheesecake Factory to take this classic and make it better. This copycat recipe pays homage to the Cheesecake Factory’s wonderful recipe.

Serves 4–6 | Prep. time 15 minutes plus 3 hours chilling time | Cooking time 15 minutes

Ingredients

Sauce:

  • 1 ¾ cups marinara sauce
  • 1 ¾ cups alfredo sauce
  • ¼ cup heavy whipping cream
  • 1 teaspoon garlic powder
  • ½ cup ricotta cheese
  • 1 cup Italian blend shredded cheese
  • ¼ cup red wine

Balls:

  • 16 ounces grated white sharp cheddar, grated
  • 16 ounces smoked gouda cheese, grated
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 2 cups whole milk, warmed
  • 1 pound large elbow macaroni, cooked
  • Salt and pepper, to taste
  • 3 eggs
  • 3 tablespoons milk
  • 3 cups panko breadcrumbs
  • Fresh Parmesan cheese for garnish only
  • vegetable oil for frying

Directions

  1. Make the balls. In a mixing bowl, combine the shredded cheddar and shredded gouda.
  2. In a large saucepan, melt the butter. Add the flour slowly, whisking until there are no lumps. Gradually add the 2 cups of warm milk. Whisk until smooth, and continue cooking until the sauce begins to thicken.
  3. When the sauce is thickened, remove it from the heat and gradually mix in the cheddar and gouda cheeses. Stir until the cheese is melted and incorporated thoroughly.
  4. Add the cooked macaroni and salt and pepper into the cheese sauce and stir well.
  5. Butter a large cake pan and spread the mac and cheese mixture evenly into the pan, then place it in the refrigerator for at least two hours. You want the mixture to set and make it easier to form into balls.
  6. After two hours, remove the tray from the refrigerator and form the mac and cheese into evenly sized balls about 2 inches in diameter. Cover, and put them in the freezer for at least an hour.
  7. In a small bowl, beat your eggs and 3 tablespoons of milk together.
  8. Place the bread crumbs in a shallow dish.
  9. In a deep skillet or large saucepan, heat enough vegetable oil so that the balls will be covered when you fry them.
  10. When the oil is heated to 350°F, dip each ball in the egg mixture, then the panko crumbs, and drop them into oil. Work in batches, and cook until the balls are a nice golden brown color, about 3–4 minutes. Transfer to paper towel as they finish cooking to drain.
  11. Make your cheese sauce by combining the marinara and alfredo sauce in a small saucepan. Heat over medium and when warm, add the ricotta, Italian cheese blend, and wine. Stir to combine.
  12. When the cheeses have melted, remove the pot from the heat and add the garlic powder and heavy cream. Stir well.
  13. Serve the macaroni balls with the cheese sauce and a sprinkle of Parmesan.

 

 

Meatloaf

The Cheesecake Factory has a knack for taking traditional recipes and making them better. This recipe is inspired by their delicious meatloaf.

Serves 6 | Prep. time 15 minutes | Cooking time 60 minutes

Ingredients

  • 1 tablespoon vegetable oil
  • 2 tablespoons green bell pepper, minced
  • 2 tablespoons red bell pepper, minced
  • ½ cup red onion, minced
  • ⅓ cup carrot, shredded
  • 5 teaspoons garlic, minced
  • 3 eggs, beaten
  • 1 ½ pounds ground sirloin
  • 1 pound ground pork
  • 1 tablespoon Italian parsley, minced
  • 1 tablespoon granulated sugar
  • 2 teaspoons salt
  • 1 ½ teaspoons dried thyme
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon rubbed (ground) sage
  • ½ teaspoon paprika
  • ¾ cup whole milk
  • ¾ cup breadcrumbs

Onion Topping

  • 2 tablespoons butter
  • 1 medium onion, sliced
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Mushroom Gravy

  • 2 tablespoons butter
  • 1 teaspoon garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 ½ cups sliced mushrooms
  • 1 teaspoon minced Italian parsley
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon dried thyme
  • ¼ teaspoon rubbed (ground) sage

Directions

  1. Preheat the oven to 350°F.
  2. Prepare the meatloaf. In a medium skillet, heat the 1 tablespoon of vegetable oil and cook the peppers and red onion until they are soft. Add the carrot and garlic and cook for 5 minutes.
  3. In a large mixing bowl, beat the eggs. Add the ground beef and pork and mix them together. Add the parsley, sugar, salt, thyme, pepper, oregano, sage, paprika, the cooked vegetables, and the milk. Once this is combined, add the breadcrumbs a bit at a time so they get evenly distributed.
  4. Press the meat mixture into a loaf pan and bake for 60 minutes. After 60 minutes, remove loaf from oven and let stand for 30 more minutes.
  5. Make the onion topping and gravy while the meatloaf is cooking.
  6. To make the onion topping, melt 2 tablespoons of butter in a medium skillet, then add the onion, salt, and pepper and cook for about 25 minutes. Keep the heat relatively low to caramelize the onion without burning it.
  7. Make the gravy by melting the butter in a small saucepan. Add the garlic and cook until fragrant, then whisk in the flour. Cook until the flour starts to brown, about 3 minutes.
  8. Whisk in the beef broth and make sure there are no lumps. Then add the mushrooms, parsley, salt, pepper, thyme, and sage. Cook until the gravy thickens, about 10–12 minutes.
  9. Serve sliced meatloaf topped with onions and gravy.

 

 

Farfalle with Chicken and Roasted Garlic

This rich creamy pasta is another dish the Cheesecake Factory is famous for. This recipe is inspired by their delicious entrée.

Serves 4 | Prep. time 15 minutes | Cook time 35 minutes

Ingredients

  • 2 boneless skinless chicken breasts
  • ½ teaspoon kosher salt
  • ¼ teaspoon coarse ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 12 ounces center-cut bacon, cut into strips
  • 8 ounces cremini mushrooms quartered
  • ½ yellow onion, chopped
  • ½ cup sundried tomatoes, roughly chopped (reserve the oil)
  • ¾ cup white wine
  • 1 cup heavy cream
  • 1 head roasted garlic
  • ¾ cup Parmesan cheese, divided
  • 1 pound bow tie pasta (farfalle), cooked and drained (but not rinsed)

Directions

  1. Cube the chicken and season it with salt and black pepper.
  2. In a large skillet, warm the olive oil over high heat.
  3. Cook the chicken until lightly browned on both sides, about 6 minutes. When it is browned, remove it from the skillet and set it aside. Add the bacon to the skillet and cook until crisp.
  4. When the bacon is done, stir in the mushrooms and onion and cook for about 5 minutes, or until soft, then remove them from the skillet.
  5. Next, add the sundried tomatoes and white wine to the skillet. Stir and let it cook until the liquid reduces to half volume, about 12–15 minutes.
  6. When reduced, stir in the heavy cream, roasted garlic, chicken, and vegetables.
  7. Stir in most of the Parmesan cheese, saving a little for garnishing.
  8. Stir in the pasta and serve with the remaining Parmesan cheese sprinkled on top.

 

 

Pumpkin Cheesecake

This is one of the Cheesecake Factory’s most popular desserts. Now you can make this recipe (inspired by the Cheesecake Factory’s) at home.

Serves 8-10 | Prep. time 30 minutes plus 8 hours refrigeration time | Cooking time 1 hour 45 minutes

Ingredients

  • 2 ½ cups graham cracker crumbs
  • ¾ cup unsalted butter, melted
  • 2 ¾ cups granulated sugar, divided
  • 1 teaspoon salt, plus a pinch
  • 4 (8-ounce) blocks cream cheese, at room temperature
  • ¼ cup sour cream
  • 1 (15-ounce) can pure pumpkin
  • 6 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 ½ teaspoons ground cinnamon
  • 1 teaspoon ginger, ground
  • ¼ teaspoon cloves, ground
  • 2 cups whipped cream, sweetened
  • ⅓ cup toasted pecans, roughly chopped

Directions

  1. Preheat the oven to 325°F and grease a 12-inch springform pan.
  2. In a mixing bowl, combine the graham cracker crumbs, melted butter, ¼ cup of the sugar, and a pinch of salt. Mix until well combined and press the mixture into the prepared springform pan. Bake for about 25 minutes.
  3. While the crust is baking, begin making the filling by beating together the cream cheese, sour cream, and pumpkin.
  4. Add the rest of the sugar, and slowly incorporate the beaten eggs and vanilla. Add the remaining salt, cinnamon, ginger, and cloves.
  5. Fill a large baking pan (big enough to hold your springform pan) with about half an inch of water. Place it in the oven and let the water get hot.
  6. Put foil around the edges of your springform pan, then add the filling and place the pan in the oven inside the water bath you made with the baking pan.
  7. Bake for 1 hour and 45 minutes, or until the center is set. You can turn the foil over the edges of the cake if it starts to get too brown. Remove the pan from the oven and place it on a cooling rack for at least one hour before removing the sides of the springform pan.
  8. After it has cooled, remove sides of the pan and refrigerate the cheesecake for at least 8 hours or overnight.
  9. Serve with whipped cream and toasted pecans.

 

 

Raspberry Lemonade

Serves 8 | Prep. time 2 minutes | cook time 3 minutes

Ingredients

  • 1 cup water
  • 1 cup sugar
  • 1 cup freshly squeezed lemon juice
  • 1 ½ cups fresh or frozen raspberries
  • Extra sugar for the rim of your glass

Directions

  1. In a small saucepan, heat the water and sugar until the sugar completely dissolves.
  2. Meanwhile, purée the raspberries in a blender. Add the contents of the saucepan and the cup of lemon juice. (If it’s too thick you can add extra water.)
  3. Wet the rim of your glass and dip it into a bit of sugar to coat the rim before pouring the lemonade into the glass.
  4. Serve.

 

 

 

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

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

Delicious and Easy Panera Bread Copycat Recipes

Delicious and Easy Panera Bread Copycat Recipes

Cranberry Orange Muffins

Make your next holiday brunch memorable with these Panera copycat cranberry orange muffins. You can also give them to your loved ones. These gorgeous-looking muffins never disappoint.

Makes 6 muffins | Prep. time 25 minutes | Cooking time 30 minutes

Ingredients

  • 1 tablespoon cornstarch
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅔ cup sugar
  • ½ cup vegetable oil
  • ½ cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups fresh cranberries
  • 2 teaspoons fresh orange zest
  • 2 tablespoons turbinado sugar

Directions

  1. Preheat the oven to 375°F (190°C). Line a jumbo muffin pan with 6 paper liners.
  2. Add the flour, cornstarch, baking powder, baking soda and salt to a mixing bowl. Mix well.
  3. Combine the sugar and oil in a large bowl. Add the eggs one by one and whisk well.
  4. Mix in the vanilla.
  5. Add the flour mixture and buttermilk to the egg mixture in batches, mixing after each addition to make a smooth batter.
  6. Mix in the orange zest and 1 cup of the cranberries.
  7. Spoon the batter into the muffin pan. Add the remaining cranberries and turbinado sugar over the muffins.
  8. Bake for about 25–30 minutes until golden brown around edges and a toothpick comes out clean.
  9. Serve warm.

 

 

Chicken Strawberry Poppyseed Salad

If you are a rabid Panera salad fan, this is the right time to jump in on the excitement. Presenting the iconic strawberry poppyseed salad that became the talk of the town soon after Panera launched it.

Serves 2–3 | Prep. time 10 minutes

Ingredients

  • ¼ cup chopped pineapple
  • ¼ cup mandarin oranges
  • 1–2 cups chopped romaine lettuce
  • ¼ cup chopped strawberries
  • ¼ cup blueberries
  • ⅛ cup poppyseed salad dressing
  • ⅛ cup salted toasted pecans
  • ¼ cup chicken

Poppyseed Salad Dressing

  • ¼ cup sugar
  • ½ cup canola oil
  • ¼ cup red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon poppy seeds

Directions

  1. Add all of the dressing ingredients to a mixing bowl. Mix well.
  2. Set aside for 1 hour to marinate.
  3. Add the oranges, pineapple, romaine lettuce, strawberries, blueberries, chicken, and toasted pecans to a mixing bowl. Mix well.
  4. Drizzle with prepared dressing and serve fresh.

 

 

Vegetarian Summer Corn Chowder

Have some bread with this delicious soup for dinner during a cold, rainy night. It’s definitely comforting and warm.

Serves 6 | Prep. time10 minutes | Cooking time 45 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 medium red onion, diced
  • 3 tablespoons all-purpose flour
  • 2 russet potatoes, diced
  • 4-6 cups unsalted vegetable stock
  • ½ cup red bell pepper, diced
  • ½ cup green bell pepper, diced
  • 4 cups whole corn kernels
  • ¼ teaspoon black pepper, ground
  • 1 cup half-and-half cream
  • Salt and pepper to taste
  • Chives, thinly sliced, for garnish
  • Bacon bits, for garnish

Preparation

  1. Sauté the onion in butter and oil over low heat. When the onion becomes translucent, add in the flour and cook for another 4-6 minutes.
  2. Dice the potatoes into quarter-inch cubes and add them to the simmering mixture. Add the broth, then turn the heat up and bring the mixture to a boil.
  3. Reduce the heat to medium and continue simmering for 14-16 minutes.
  4. Dice the bell peppers into quarter-inch cubes and add them to the mixture. Also add in the corn, pepper, cream, salt, and pepper, and allow the mixture to simmer for another 14-16 minutes.
  5. Transfer the soup into a bowl and garnish with chives and bacon, if desired.

 

 

Steak and White Cheddar Sandwich

Pickled red onions are the secret that makes this steak panini so unique and popular. This recipe is super easy to prepare at home and does not compromise a bit on the authentic restaurant taste.

Serves 2 | Prep. time 4-6 minutes | Cooking time 10 minutes

Ingredients

Pickled Onions

  • 1 tablespoon sugar
  • 1½ teaspoons salt
  • ½ cup white vinegar
  • 1 cup warm water
  • 1 cup thinly sliced red onions

Sandwich

  • 2 tablespoons pickled red onions
  • 2 Ciabatta bread
  • 6 ounces roast beef, sliced
  • 2 tablespoons horseradish sauce
  • 4 slices white cheddar cheese

Directions

  1. Add the onions to a glass jar.
  2. Add the white vinegar, sugar, salt, and water to a mixing bowl. Mix well until the sugar dissolves.
  3. Pour over onions and set aside for 30 minutes.
  4. Split the ciabatta loaf down the center (not all the way through).
  5. Spread horseradish sauce over the inside.
  6. Add the roast beef, onions, and cheese. Close the sandwich.
  7. Place in a panini press or sandwich press and cook about 3 minutes until evenly brown.

 

 

Turkey Chili

Excited to make Panera’s popular turkey chili at home? Wait no longer! This turkey chili recipe uses an Instant Pot; however, you can also prepare it easily on the stovetop.

Serves 4–6 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients

  • ½ cup edamame
  • ½ cup chopped celery
  • 1–2 pounds cooked turkey, shredded or cut into small pieces
  • 2–3 tablespoons olive oil
  • ½ cup frozen corn
  • 2 carrots, peeled and chopped
  • 1 can kidney beans, drained
  • 1 can garbanzo beans, drained
  • 2 cloves garlic minced
  • 2 cups crushed tomatoes
  • 1 teaspoon white pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon chili powder
  • 1 tablespoon roasted or regular cumin
  • 1 tablespoon Italian seasoning
  • 1 teaspoon tomato paste
  • 1 small onion, chopped
  • 2 cups vegetable broth

Directions

  1. Add the olive oil, broth, turkey, vegetables, and other ingredients to the Instant Pot one by one. Stir gently.
  2. Close the lid and make sure that the valve is sealed properly.
  3. Press CHILI-STEW; set timer to 14-16 minutes.
  4. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  5. After the timer reads zero, press NPR for natural pressure release.
  6. Open the lid and press SAUTE.
  7. Stir-cook for 4–10 minutes until the mixture thickens.
  8. Serve warm.

 

 

Buttery Shortbread Cookies

Made from scratch at home, these shortbread cookies taste just like Panera Bread. Make them this weekend and impress your friends with your baking skills.

Makes 16 cookies | Prep. time 16 minutes | Cooking time 20 minutes

Ingredients

  • 2 cups cake flour or all-purpose flour
  • 1 cup (2 sticks) butter, room temperature
  • ¾ cup confectioners’ sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon baking powder

Directions

  1. Preheat the oven to 325°F (160°C).
  2. Combine all of the ingredients in a bowl to form a smooth dough.
  3. Place the dough in an ungreased pan; press firmly.
  4. Score the dough into rectangular cookies or any shape you desire using a knife.
  5. Bake for 20 minutes until lightly browned.
  6. Serve warm.

 

 

Mango Smoothie

You can’t ask for more from this signature smoothie from the one and only Panera’s. This creamy, rich smoothie has a delicious blend of honey, yogurt, banana, pineapple, and mango to make any occasion a festive one. This mango smoothie truly balances the sweet and tangy flavors to make a unique drink that will stick in your memory for a very long time.

Serves 6 | Prep. time 10 minutes

Ingredients

  • 2 cups frozen peeled mangoes, chopped
  • ½ cup unsweetened pineapple juice
  • ½ medium ripe banana
  • 1 tablespoon honey
  • ½ cup reduced-fat plain yogurt

Directions

  1. Add all the ingredients to a blender or food processor.
  2. Blend until smooth.
  3. Pour into serving glasses and serve chilled.

 

 

 

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

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

Delicious TGI Friday’s Copycat Recipes

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

  1. 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.
  2. Add garlic and stir fry for 1-2 minutes until well combined.
  3. In a bowl, add the remaining ingredients and whisk until the brown sugar is dissolved.
  4. 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.
  5. While the sauce is simmering, start preparing the crispy chicken. Cube the chicken breasts into bite-sized cubes or strips.
  6. In a large skillet or deep saucepan, heat frying oil to 375°F (191°C) or use a deep fryer.
  7. 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.
  8. Dip the chicken in the egg mixture, dip into the seasoned flour, back into the egg mixture, and finally into the panko crumbs.
  9. Refrigerate the breaded chicken for 10–20 minutes so the batter has a chance to adhere to the chicken.
  10. 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.
  11. 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

  1. Prepare the corn salsa. In a medium mixing bowl, combine all the salsa ingredients and mix well. Refrigerate for 4 hours.
  2. Prepare the remoulade. In a small bowl, combine all the remoulade ingredients and mix well. Refrigerate for 4 hours.
  3. 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.
  4. Place a large skillet over medium-high heat until it shimmers. Working in small batches, fry the fish until it is golden.
  5. 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

  1. 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.
  2. Remove the peppers to a heatproof bowl and cover with plastic wrap. Set them aside to cool.
  3. In a Dutch oven or large pot, heat the olive oil and cook the carrot, celery, and red onion until soft.
  4. Peel the black skin off the roasted peppers. Discard the skin, cores, and seeds, but reserve the juices. Slice the peppers.
  5. To the pot, add the peppers, tomatoes, basil, sugar, vinegar, salt, and red pepper flakes.
  6. Mix well and bring to a simmer. Cook until the tomatoes soften and begin to break down, about 20 minutes.
  7. Carefully transfer the mixture to a blender or food processor and blend until smooth.
  8. 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

  1. Preheat oven to 300°F (149°C).
  2. 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
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

  1. Preheat the oven to 425°F (218°C).
  2. Peel the potatoes and slice them into even fries, about ¼-inch thick.
  3. Place them in a colander and rinse well. Pat them dry.
  4. In a large resealable bag, combine the remaining ingredients.
  5. Add the potatoes and mix to coat.
  6. Oil a large baking sheet and spread out the fries in a single layer.
  7. 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

  1. Preheat the oven to 350°F (177°C) and spray 2 cake pans with cooking spray.
  2. 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.
  3. Gradually add the buttermilk and flour, alternating, and stir in the salt and vanilla. Beat well.
  4. In a separate bowl, combine the vinegar and baking soda. Mix into the batter but do not beat.
  5. Immediately divide the batter evenly into the cake pans and bake for 30 or 35 minutes, until cooked through.
  6. To make the frosting, beat the butter and cream cheese together. Add the vanilla extract and salt and mix well.
  7. Gradually sift in the powdered sugar until the icing reaches your desired stiffness.
  8. 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

  1. Combine the liquors in a shaker with some ice.
  2. Shake, and pour into a glass.
  3. Add sour mix, cola, and ice.
  4. 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

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

  1. Thread the shrimp onto skewers. Season them with Old Bay seasoning, salt, garlic powder, pepper, and onion powder.
  2. Add either the lemon pepper or garlic butter ingredients to a mixing bowl. Mix well.
  3. Add half of the compound butter mixture to a medium griddle or saucepan.
  4. Add 1 skewer and cook over medium heat for 2 minutes.
  5. Turn the skewer over and distribute 1 tablespoon of compound butter evenly over the shrimp.
  6. Cook for 2 minutes more until the shrimp are cooked well.
  7. Repeat for the remaining skewers.
  8. 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

  1. Whisk the egg in a mixing bowl. Add the buttermilk; mix well.
  2. To another mixing bowl, add the flour, pepper, garlic powder, salt, and paprika. Mix well.
  3. Coat the chicken tenders with the egg mixture and then with the flour mixture.
  4. Add the vegetable oil to a large pot and heat over medium heat until shimmering.
  5. Add the chicken tenders in batches and fry for 2–3 minutes until no longer pinkish.
  6. Drain over paper towels.
  7. 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

  1. To prepare the rub, mix all the dry rub ingredients in a bowl.
  2. 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.
  3. Preheat the oven to 275ºF (135ºC) and place the oven rack in the middle position.
  4. 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.
  5. 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.
  6. Spread generous amounts of the dry rub on both sides of the ribs. And massage the rub into the meat.
  7. Pour the water around the ribs. Close the foil packet all over and around the ribs. Use additional foil if needed
  8. 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.
  9. 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.
  10. 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.
  11. Reduce heat to low, cover, and let simmer for approximately 15-20 minutes. Stir occasionally.
  12. 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.
  13. When the ribs have rested, arrange them on the BBQ grate, close the cover, and let grill for about 3 minutes on each side.
  14. 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.
  15. 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

  1. Preheat the oven to 425°F (220°C). Grease a baking sheet with some cooking spray or cooking oil.
  2. Add the chili, paprika, pepper, and ½ teaspoon of the salt to a Ziploc bag. Shake to mix well.
  3. Slice the potatoes in half and then in half again to make 4 wedges.
  4. Add the wedges and peanut oil to the Ziploc bag. Toss to coat well.
  5. Arrange the wedges on the greased baking sheet.
  6. Bake for 20–22 minutes until fork tender.
  7. 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

  1. Preheat the oven to 350°F (177°C) and adjust the oven rack in the lower-middle position.
  2. To make the crust, in a large mixing bowl, mix the honey graham cracker crumbs, melted butter, sugar, and salt until combined.
  3. Transfer the mixture to a 9-inch springform pan and press down to make it even.
  4. Bake in the oven for 7 minutes.
  5. To make the filling, in a large mixing bowl, beat the cream cheese with the sugar, salt, vanilla, and eggs.
  6. Fold in the sour cream, lemon zest, and lemon juice. Mix until combined.
  7. Pour the filling on top of the baked crust and smooth it out with a spatula.
  8. Add dollops of the strawberry jam on top of the cheesecake and make swirls with a skewer.
  9. Wrap the whole springform pan with two pieces of aluminum foil and place it in a larger, deeper baking pan.
  10. Fill the deeper pan with boiling water halfway up the springform pan.
  11. 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.
  12. Remove from the oven and let cool completely on a wired rack.
  13. With a knife, loosen the sides of the cheesecake from the pan and release the spring to remove the ring.
  14. Refrigerate for at least 4 hours.
  15. 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.
  16. 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.
  17. Store in an airtight container and place in the refrigerator.
  18. 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

  1. Rim a cocktail glass with salt. Add ice cubes to the glass (optional).
  2. Add all of the ingredients to a blender and blend to make a smooth mixture.
  3. 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.

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

Delicious Red Lobster Copycat Recipes

Delicious Red Lobster Copycat Recipes

Shrimp Gumbo

This recipe is full of the bright and spicy flavors of Andouille sausage and Creole seasoning. Red Lobster’s menu item inspired this dish, which you can make at home.

Serves 10 | Prep. time 35 minutes | Cooking time 1 hour 30 minutes

Ingredients

  • 1½ cups butter, melted
  • 1½ cups all-purpose flour
  • 2 cups onions, chopped into ⅜-inch pieces
  • 1 cup green pepper, chopped into ⅜-inch pieces
  • 1 cup celery, chopped into ⅜-inch pieces
  • 1 pound Andouille sausage, cut into ½-inch pieces
  • ½ pound tasso (smoked meat), cut into ½-inch pieces
  • 1 tablespoon paprika
  • 3 tablespoons Creole Seasoning, like Bayou Blast or Old Bay
  • 2 teaspoons gumbo filé, ground
  • 1 teaspoon ground ancho chili (optional)
  • 2 ½ quarts chicken stock or broth
  • 2 tablespoons brown sugar
  • 2 bay leaves
  • ½ pound shrimp, cleaned and peeled with tails removed
  • Salt and pepper

Directions

  1. Melt the butter in a heavy pot over medium heat. Stir in the flour, mixing constantly until it thickens and turns a dark chocolate color. This will take about 20 minutes, so make sure you keep stirring so it doesn’t burn.
  2. Add the onions, green peppers, celery, sausage and tasso. Keep stirring until the vegetables get soft.
  3. Stir in the paprika, Creole seasoning, ancho chilies and gumbo file. Continue to stir for about 2 more minutes.
  4. Whisk in the cold chicken stock and keep whisking until the broth is well combined and there are no lumps. Add the bay leaves and brown sugar and bring to a boil.
  5. Reduce heat to low and cook for about 1–1½ hours, stirring occasionally.
  6. About 15 minutes before the gumbo is done, add the shrimp and salt and pepper to taste.
  7. Serve

 

 

Broiled Lobster Tails

Of course, Red Lobster is famous for its broiled lobster tails, and this recipe, which was inspired by the original, will impress when served at home.

Serves 4 | Prep. time 5 minutes | Cooking time 8 minutes

Ingredients

  • 4 lobster tails, halved lengthwise
  • 1 cup butter
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ¼ cup white wine vinegar

Directions

  1. Preheat oven to broil.
  2. Cover a baking dish with aluminum foil. Put the tail halves on the foil cut sides up.
  3. Melt the butter in a pot over medium-high heat. Add the rosemary, thyme, and white wine vinegar, stirring to combine.
  4. Pour some of the butter over the lobster and transfer to the oven. Broil for about 7 minutes, turning the tails over every couple of minutes and basting with more of the butter-and-herb mixture.
  5. Remove from the oven and serve with extra butter.

 

 

Cheddar Bay Biscuits

No Red Lobster cookbook would be complete without a recipe inspired by their world-famous Cheddar Bay Biscuits. Enjoy these with a bowl of soup or a salad, or just make a batch and eat the whole thing. It’s hard to stop after just one.

10 biscuits | Prep. time 10 minutes | Cooking time 10 minutes

Homemade Cheddar Cheese Biscuits with Parsley

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 2 teaspoons garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper (optional)
  • 1 cup buttermilk
  • ½ cup unsalted butter, melted
  • 1½ cups sharp cheddar cheese, shredded

Topping

  •  tablespoons unsalted butter, melted
  • 1 tablespoon fresh parsley leaves, chopped
  • ½ teaspoon garlic powder

Directions

  1. Preheat the oven to 450°F.
  2. Line a cookie sheet with parchment paper.
  3. Combine the flour, baking powder, sugar, garlic powder, salt and cayenne in a mixing bowl.
  4. In a separate bowl, whisk together the buttermilk and butter. Pour over the flour mixture. Stir with a fork just until moist. The batter will be lumpy. Next, stir in the cheese, gently.
  5. Scoop ¼-cup portions of the batter onto the lined cookie sheet.
  6. Bake until the tops are golden brown (about 10–12 minutes).
  7. Stir together the butter, parsley, and garlic powder to make the topping. Brush over the top of each biscuit.
  8. Serve.

 

 

Sesame Ginger Seared Salmon

This Red Lobster-inspired salmon recipe is full of flavor and so easy to make. To serve with your favorite sides.

Serves 4 | Prep. time 15 minutes | Cooking time 15–20 minutes

Ingredients

  • 4 (10–12-ounce) fillets salmon
  • Chef Paul Prudhomme’s Blackened Redfish Magic or other blackened seasoning
  • 1½ cups Lawry’s Sesame Ginger Marinade or other sesame ginger sauce (plus more for serving)
  • 1-2 tablespoons vegetable oil
  • Water
  • 1 tablespoon sesame seeds

Directions

  1. In a shallow dish, add the salmon and the sesame ginger marinade. With a brush, coat the fish fillets in the marinade. Sprinkle the fillets on both sides with the blackened seasoning. Let marinade for 30minutes to 1 hour.
  2. Preheat oven to 450°F.
  3. Add the oil to a nonstick skillet over medium-high heat. Add the seasoned fish to the hot skillet and cook for 3 minutes on each side to sear.
  4. Transfer the fish to a baking dish that has a little bit of water in the bottom. Place the baking tray in the oven and bake for about 8–9 minutes.
  5. Sprinkle with sesame seeds before serving.

 

 

Mussels Marinara

This recipe for mussels marinara is based on the menu item at Red Lobster. After making them at home, you may not want to go out to eat again.

Serves 6 | Prep. time 15 minutes | Cooking time 10 minutes

Ingredients

  • 2 dozen blue mussels
  • 1 cup dry white wine
  • 2 tablespoons garlic, finely chopped
  • 1 (8-ounce) can diced tomatoes with juice
  • 1 teaspoon salt
  • ¼ teaspoon white pepper
  • ½ cup loosely packed fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped

Directions

  1. Wash, scrub, rinse, and drain mussels. Discard any open or cracked mussels.
  2. Combine all of the ingredients except for the mussels in a large pot. Bring to a boil, then add the mussels.
  3. Cover and let the mussels simmer for about 8 minutes or until the shells have opened. Discard any unopened ones.
  4. Cook for about 2 more minutes uncovered.
  5. Serve with a loaf of garlic bread, or Cheddar Bay Biscuits.

 

 

Key Lime Pie

Not very many desserts are as light and refreshing as Red Lobster’s Key Lime Pie. This copycat recipe allows you to make your own version in the comfort of your own home.

Serves 8 | Prep. time 5 minutes | Cooking time 20 minutes

Ingredients

  • 1 (14-ounce) can sweetened condensed milk
  • 4 egg yolks, beaten
  • ½ cup Key lime juice
  • 1 (9-inch) graham cracker pie shell
  • Raspberry syrup
  • Lime slices for garnish and lime zest

Directions

  1. Preheat oven to 350°F.
  2. In a large mixing bowl, beat the condensed milk with a hand mixer until it is fluffy. Add the egg yolks one at a time, making sure they are well blended. Add the Key lime juice and beat until the batter begins to thicken.
  3. Pour the batter into the graham cracker pie shell. Bake for 20 minutes. Let cool and refrigerate until ready to serve.
  4. Serve with raspberry sauce if desired and garnish with lime slices and sprinkle with lime zest.

 

 

 

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

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

Delicious Denny’s Copycat Recipes!

Delicious Denny’s Copycat Recipes!

If you’re craving for some Denny’s recipes, then these copycat recipes are just the ones for you!

Chicken Fajita Breakfast Skillet

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

Directions

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

 

 

Ultimate Omelet®

Denny’s ultimate omelet is a fresh and flavorful breakfast for egg lovers. It is served with a versatile cheese sauce to make it 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

Directions

  1. In a mixing bowl, whisk the eggs and season with salt and pepper to taste. Set aside
  2. Heat a medium saucepan or skillet over medium heat.
  3. Add the diced bacon and stir-cook until the bacon is crisp, about 3 minutes. Drain over paper towels and set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Transfer to a plate and serve warm with buttered toasts and potatoes as desired.

 

 

Vegetable and Beef Barley Soup

If you’re looking for a beefy, rich soup, then here is one that will satisfy your cravings. This dish will definitely whet your appetite.

Serves 4 | Prep. time 10 minutes | Cooking time 40 minutes

Ingredients

  • ½ pound ground beef
  • 16 ounces frozen mixed vegetables
  • 1 can (14.5 ounces) tomatoes, diced, with juice
  • ¼ cup barley
  • 32-ounce beef broth
  • Salt and pepper

Preparation

  1. Place the ground beef in a pot and cook until brown.
  2. Add in the vegetables, tomatoes, barley, and broth, and bring the entire mixture to a simmer.
  3. Add salt and pepper for seasoning and leave the mixture to simmer for at least 40 minutes.
  4. Ladle the soup into bowls and serve. The longer you leave the soup to simmer, the better it will taste.

 

 

Bacon Slamburger

Hash browns and bacon supplement the beef patty in this iconic Slamburger from Denny’s. Its simplicity mixed with a smart combination of ingredients make it a true treat for burger fans.

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

Ingredients

  • Monterey Jack queso cheese sauce to taste
  • 1 tablespoon vegetable oil
  • 1 ground beef patty, about ¼ pound
  • ½ cup frozen hash browns, thawed
  • 1 egg
  • 1 sesame bun, toasted
  • 2 slices bacon, cooked

Directions

  1. Warm cheese sauce in a saucepan and set aside.
  2. In a medium saucepan or skillet, heat some oil over medium heat.
  3. Add the bun and toast both sides. Set aside.
  4. Cook the hash browns as directed on the pack. Set aside.
  5. In a medium saucepan or skillet, heat some oil over medium heat.
  6. Add the beef patty and cook until evenly brown, about 4-5 minutes per side for medium.
  7. Add the beef patty to the bun bottom.
  8. Add the hash browns on top.
  9. In a medium saucepan or skillet, heat some oil over medium heat.
  10. Crack the egg into the saucepan and cook sunny side up to your satisfaction.
  11. Add the cooked egg over the hash browns.
  12. Add a dollop of cheese sauce and the bacon slices.
  13. Add the bun top.
  14. Serve fresh.

 

 

Onion Rings

Who’s in for those lovely and extra crispy onion rings from Denny’s? These golden rings work like a charm whenever they hit the table.

Serves 4 | Prep. time 20 minutes | Cooking time 10–15 minutes

Ingredients

  • 1 cup thinly sliced onion
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 cups canola oil

Directions

  1. Make rings by separating the sliced onion.
  2. Add the milk to a mixing bowl.
  3. In another mixing bowl, mix the flour, salt, and pepper.
  4. Coat the onion rings with the flour mixture, then with the milk, and then again with the flour mixture.
  5. Add the canola oil to a large cooking pot/deep-frying pan and heat over medium heat until shimmering, approximately 375°F (190°C).
  6. Add a handful of onion rings and fry for 3–5 minutes until evenly brown.
  7. Drain over paper towels. Fry the remaining onion rings in batches.
  8. Serve warm.

 

 

New York Cheesecake

Who can say no to a cheesecake that has achieved cult-like status in the culinary world? This popular dessert from Denny’s has everything you want to bring a big smile to your face.

Serves 6–8 | Prep. time 10 minutes | Cooking time 80 minutes

Ingredients

Crust

  • 1½ cups graham cracker crumbs
  • ½ cup butter, melted
  • 1 teaspoon cinnamon
  • ¼ cup sugar
  • Butter or vegetable oil for greasing

Filling

  • 3 pounds cream cheese
  • 1¾ cups sugar
  • 1¼ cups sour cream
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 6 eggs
  • 1 teaspoon lemon peel, grated

Topping (optional)

  • 1 cup strawberry syrup or more as needed
  • Fresh strawberries, for garnish

Directions

  1. Preheat the oven to 350°F (175°C). Butter or grease a 9-inch spring cake pan or round baking pan.
  2. Fill a medium oven-safe saucepan with water and place it in a corner of the oven to prevent the cheesecake from cracking.
  3. In a mixing bowl, mix the butter, graham cracker crumbs, cinnamon, and sugar.
  4. Add the mixture to the spring cake pan or baking pan and press to make an even layer covering the surface.
  5. In another mixing bowl, mix the cream cheese and other filling ingredients. Add the eggs last and whip until smooth.
  6. Pour the mixture over the crust in the pan.
  7. Bake for about 20 minutes, then reduce heat to 275°F (135°C) and bake for 55–60 minutes more.
  8. Let cool completely. Cover with wax paper and place a plate over the wax paper to hold it down.
  9. Refrigerate until cool.
  10. To make the strawberry topping, slice the strawberries and mix with strawberry syrup in a bowl. With the back of a spoon bruise the strawberries and let rest until ready to serve.
  11. Slice and serve with strawberry syrup and sliced strawberries if desired.

 

 

 

***These recipes and more can be found in Lina Chang’s Copycat Cookbook: Making Denny’s Most Popular Recipes At Home. To get a copy of this book, click on the cover or here.

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

Olive Garden Copycat Recipes!

Olive Garden Copycat Recipes!

Chicken Gnocchi Soup

Why wait all day for Olive Garden’s Chicken Gnocchi Soup? With the help of an Instant Pot, you can save yourself time and money with this copycat recipe.

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

Ingredients

  • 1 tablespoon oil
  • 1½ pounds chicken breast, cubed
  • ½ cup celery, chopped
  • ½ cup onion, chopped
  • 2 cups chicken broth
  • 1 cup matchstick carrots
  • 1 teaspoon thyme
  • 3 cups half and half
  • 1 (16-ounce) package gnocchi
  • 2 cups fresh spinach

Directions

  1. Place oil, chicken, and celery in the Instant Pot. Sauté until meat is brown.
  2. Mix in chicken broth, carrots, and thyme. Close the lid and the pressure release valve.
  3. Set to Manual, High Pressure for 4 minutes. Once completed, quick-release pressure.
  4. Open the lid and set it to sauté. Add spinach, half and half, and gnocchi. Leave Instant Pot on sauté to heat the soup until it is boiling.
  5. Let boil and keep stirring for 3 minutes or until the gnocchi is cooked. Serve.

 

 

Chicken Marsala

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

Serves 4–6 | Prep. time 10 minutes | Cooking time 40 minutes

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

Directions

Chicken scaloppini

  1. Pound out the chicken with a mallet or rolling pin to about ½ inch thick
  2. 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.
  3. 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 remaining chicken is cooking.

Marsala sauce

  1. 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.
  2. 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 into 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.
  3. To serve, pour the sauce over the chicken, and serve immediately.

 

 

Beef Bolognese

A warm and comforting dish like this copycat braised beef bolognese is easy to fall in love with, especially on a cold day.

Serves 4 | Prep. time 10 minutes | Cooking time 1 hour and 15 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • 2 cloves garlic, finely chopped
  • ½ pound ground beef
  • 6 ounces Italian sausage, hot or mild according to preference, skinned
  • 1 cup red wine
  • 1 (28-ounce) can Italian tomatoes, crushed
  • Salt and pepper, to taste
  • 1 teaspoon rosemary, chopped
  • 1 teaspoon sage, chopped
  • ¾ pound dry long pasta such as spaghetti, angel hair, or fettuccini
  • Freshly shredded parmesan cheese, for garnish.
  • Fresh chopped Italian parsley for garnish

Directions

  1. In a large pan, heat the oil over medium heat. Add the celery, carrot, onion, and garlic. Cook for 5 minutes.
  2. Add the meat and cook for 10 minutes while stirring.
  3. Add the red wine and simmer to reduce.
  4. Add the tomatoes and other remaining ingredients. Simmer for 1 hour.
  5. Cook pasta according to package directions. Drain and serve with a generous amount of sauce and sprinkle with chopped parsley. Top with freshly shredded parmesan cheese. If desired.

 

 

Salmon Piccata

Impress your guests with this easy but fancy Salmon Piccata copycat recipe.

Serves 6 | Prep. time 15 minutes | Cooking time 10 minutes

Ingredients

Salmon

  • 1½ pounds salmon fillets
  • Lemon pepper marinade
  • Lemon pepper seasoning
  • 2 tablespoons butter
  • 2 tablespoons olive oil

Piccata sauce

  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • ⅔ cup white cooking wine
  • 2 cups chicken broth
  • ½ cup lemon juice
  • 2 teaspoons cornstarch
  • ½ cup capers, rinsed and drained

Directions

  1. Trim the salmon fillets to ½ inch thickness, if necessary. Place in a Ziploc bag and pour the lemon pepper marinade inside. Refrigerate for 1 hour.
  2. Transfer the salmon to a tray. Season with lemon pepper.
  3. Place the butter and olive oil in a frying pan.
  4. To make the piccata sauce, melt the butter in a saucepan over medium heat. Add the garlic and cook for 1 minute.
  5. Add the white wine. Simmer until almost evaporated, then whisk in ¾ of the chicken broth and lemon juice. Simmer for another 4 minutes.
  6. While the sauce is simmering, place the frying pan on the stovetop over medium heat until the butter and oil sizzle. Cook the salmon until golden brown and completely cooked.
  7. Add the cornstarch to the simmering sauce. Continue to simmer until thickened.
  8. Add the capers and simmer for 1 minute. Remove from heat. Drizzle sauce over salmon. Serve.

 

 

Five Cheese Ziti Al Forno

The best ziti dish to bring to a potluck. It’s an infusion of marinara and alfredo jam-packed with cheese and topped with a crunch.

Serves 8-12 | Prep. time 10 minutes | Cooking time 50 minutes

Ingredients

Ziti

  • 1 pound dry ziti pasta
  • 1½ quarts marinara sauce or Sunday gravy
  • 1 quart alfredo sauce
  • 1 cup ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 1 cup fontina cheese, shredded
  • 1½ cups parmesan cheese
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder

Topping

  • 2 cups mozzarella cheese, shredded
  • ½ cup Italian breadcrumbs
  • 3 tablespoons romano cheese, shredded
  • 3 tablespoons parmesan cheese
  • 1 tablespoon fresh garlic, chopped
  • 3 tablespoons olive oil
  • 3 tablespoons Italian parsley, chopped

Directions

  1. Preheat oven to 375°F. Spray a 9×13 or 15×10 baking dish with nonstick cooking spray.
  2. Cook ziti according to package directions. Drain and set aside.
  3. Mix together the marinara sauce (or Sunday gravy), alfredo sauce, ricotta, mozzarella, fontina, parmesan, Italian seasoning, and garlic powder in a large mixing bowl.
  4. Add the ziti to the sauce. Combine well. Pour into the baking dish. Spread mozzarella on top.
  5. To make the topping, combine the cheeses, breadcrumbs, fresh garlic, olive oil, and parsley in a bowl. Spread on top of the ziti.
  6. Place the baking dish on a cookie sheet to catch the drippings. Bake for 30–40 minutes or until the top is golden brown.

 

 

Tiramisu

The Olive Garden pick-me-up cake for when you need that caffeine boost.

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

Ingredients

  • 3 egg yolks, divided
  • ¼ cup whole milk
  • ¾ cup granulated sugar
  • 3 cups mascarpone cheese
  • ½ pound cream cheese
  • ¼ teaspoon vanilla extract
  • 20–24 ladyfinger cookies
  • ¼ cup cold espresso
  • ¼ cup Kahlua coffee liqueur
  • 2 teaspoons cocoa powder

Directions

  1. Boil water in a medium saucepan over medium-high heat. Reduce heat and simmer.
  2. In a medium bowl, whisk together the milk, sugar, and two egg yolks. Place in the saucepan (or you can use a double broiler). Stir frequently for 10 minutes or until the sugar dissolves. Remove from heat and cool.
  3. In a large bowl, combine the mascarpone, cream cheese, and vanilla with an electric mixer. Mix until creamy. Add remaining egg yolk. Stir again.
  4. In a small bowl, combine the espresso and Kahlua. Quickly dip each ladyfinger into the mixture, making sure it does not soak up too much liquid.
  5. Place the ladyfingers side by side at the bottom of an 8×8 baking pan. Spoon half of the cheese mixture over the ladyfingers. Place more ladyfingers on top. Pour the remaining cheese mixture on top.
  6. Using a strainer, dust cocoa powder on top of the last cheese mixture layer. Cover and chill for several hours. Slice and serve.

 

 

***These recipes and more can be found in Lina Chang’s Copycat Cookbook: Making Olive Garden’s Most Popular Recipes at Home. To get your own copy, click on the cover and click here.

Copycat recipes

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

Delicious Outback Steakhouse Recipes You Can Cook at Home!

Delicious Outback Steakhouse Recipes You Can Cook at Home!

Prepare your favorite Outback Steakhouse dishes at home with easy-to-make copycat recipes!

Bloomin’ Onion

What’s your favorite thing about Outback Steakhouse? There’s a good chance it’s this delicious appetizer known as the blooming onion. Here’s how you can make it at home.

Serves 2–4 | Prep. time 10 min. | Cooking time 8 min.

Ingredients

Bloomin’ Onion Dip

  • 3 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 2 teaspoons ketchup
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon horseradish, drained
  • ½ teaspoon paprika
  • Pinch cayenne pepper

For the onion

  • 1 large sweet onion, such as Vidalia
  • 2 ½ cups all-purpose flour
  • 1 teaspoon cayenne pepper
  • 2 tablespoons paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon black pepper
  • Oil for frying (sufficient to cover the onion)
  • 2 eggs, lightly beaten
  • 1 cup whole milk
  • Salt

Directions

  1. Prepare the sauce by combining all the ingredients. Cover and keep it refrigerated until ready to use.
  2. Peel the onion and place it on a cutting board. Slice off the top half-inch or so.
  3. Turn the onion cut side down on the cutting board, and starting from about half an inch from the root, cut down all the way through. Start by making four even sections, then divide these into a total of 16 segments.
  4. Heat the oil in a high-sided pot.
  5. Turn the onion over and gently separate the outer slices.
  6. Combine the flour, cayenne, paprika, thyme, oregano, cumin, and black pepper.
  7. Place the onion in a bowl with high sides. Pour all the flour mixture over the onion and cover the bowl. Shake from side to side to ensure that all surfaces of the onion are coated.
  8. Whisk the eggs with the milk, and carefully submerge the onion in the egg mixture. Let any excess drip off, and then flour it again.
  9. When the oil reaches 400°F, carefully lower the onion in and cut the side down. Keep the oil at about 350°F, and after 3–4 minutes, turn the onion over. Cook another 3–4 minutes until golden.
  10. Serve with dipping sauce.

 

 

Spicy Kookaburra Wings

Bring on the heat with this version of Outback’s Kookaburra Wings. They’re baked and easy to make. Don’t skip the blue cheese dipping sauce!

Serves 4 | Prep. time 15 min. | Marinating time 1 hour | Cooking time 2 hours

Ingredients

  • 1 cup reduced-sodium soy sauce
  • ⅔ cup sugar
  • 1 teaspoon salt
  • 2 teaspoons grated orange zest
  • 2 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • 3 pounds chicken wings and drumettes
  • 1 tablespoon chili powder
  • ½ teaspoon cayenne pepper
  • 2 teaspoons hot sauce

Blue Cheese Dip

  • 1 cup mayonnaise
  • ½ cup blue cheese salad dressing
  • ½ cup buttermilk
  • 2 teaspoons dried Italian salad dressing mix

Directions

  1. Make a sauce by combining the soy sauce, sugar, salt, orange zest, garlic, and red pepper flakes. Reserve half in a mason jar in the fridge, and pour the rest over the wings in a large resealable bag or a bowl. Mix to coat, cover, and refrigerate for at least an hour.
  2. Preheat the oven to 325°F. Drain the wings and place them in a baking dish. Discard the used marinade. Cover with foil and bake for 1½ hours or until cooked through and tender.
  3. To the mason jar with the remaining marinade, add the chili powder, cayenne pepper, and hot sauce. Cover and shake well.
  4. Cover a large baking pan with foil and coat it with cooking spray. Transfer the baked wings to the sheet and drizzle the sauce over them.
  5. Bake for half an hour, turning them once.
  6. Meanwhile, prepare the dip. Combine the mayonnaise, blue cheese salad dressing, buttermilk, and salad dressing mix. Stir well and refrigerate until ready to use.
  7. Serve the wings with a side of dipping sauce.

 

 

Herb Crusted Prime Rib

Cooked properly, prime rib is always delicious. Try this copy of Outback Steakhouse’s method, which gives it a salty, spicy, mouth-watering crust.

Serves 6 | Prep. time 20 min. | Marinating time 1 ½ hours | Cooking time 2 hours | Resting time 15 min. 

Ingredients

  • 1 standing rib roast with 3–4 ribs (4-5 pounds)
  • 1 cup beer, whatever you have
  • 1 teaspoon Outback’s Steak Seasoning
  • 2 tablespoons brown sugar
  • 2 tablespoons taco seasoning
  • 1 packet powdered Italian salad dressing mix

Directions

  1. If this is not already done, use a sharp knife to cut the bones from the meat by cutting carefully along the bones. Keep the ribs separate for now.
  2. In a medium bowl (large enough to hold the meat) combine the beer, steak seasoning, and brown sugar. Mix well. Add the roast and ribs and turn to coat. Refrigerate for an hour or more, turning twice.
  3. Heat the oven to 450°F.
  4. Remove the roast and ribs from the marinade. Set the roast back on the ribs and secure it with string if desired. Discard the marinade.
  5. Combine the taco seasoning with the Italian dressing powder mix. Rub the seasoning over the outside of the meat. Let it sit for 30 minutes on the counter.
  6. Place the roast (on the ribs) in a roasting pan. Cook at 450°F for 30 minutes, and then reduce the heat to 275°F.
  7. Roast for 1 to 1 ½ hours, checking the temperature periodically after the hour. Once it reaches 130°F (for medium rare), remove it from the oven and let it rest for 15 minutes, covered, before slicing.

 

 

Outback’s Secret Seasoning Mix for Steaks

Steak is always a crowd-pleaser. Make it just right and satisfy hungry guests.

Yields 3 tablespoons | Prep. time 5 min.

Ingredients

  • 4–6 teaspoons salt
  • 4 teaspoons paprika
  • 2 teaspoons ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground coriander
  • ½ teaspoon ground turmeric

Directions

  1. Mix all the seasoning ingredients in a small bowl. Rub the spice blend into the meat on all sides and let rest for 15-20 minutes before cooking.

 

 

Steakhouse Baked Potato

Want the secret to tender, steakhouse-style baked potatoes? Oil and salt – it’s just that simple.

Serves 4 | Prep. time 10 min. | Cooking time 50 minutes

Ingredients

  • 4 medium russet potatoes
  • 4–6 tablespoons vegetable oil
  • 1 ½ tablespoons Kosher salt
  • Optional: sour cream and chives for serving

Directions

  1. Preheat the oven to 375°F.
  2. Scrub and dry the potatoes and pierce them once or twice with a fork.
  3. Using clean hands, rub oil over the whole outside of the potatoes. Sprinkle generously with salt.
  4. Bake for 50 minutes and poke one with a fork. If it’s tender inside, the potatoes are done. If it still feels hard, return them to the oven to cook a little longer.

 

 

Key Lime Pie

This no-bake dessert is perfect for a warm summer evening, and it tastes just like Outback’s version.

Serves 6 | Prep. time 10 min. | Chill time 4 hours | Cooking time 7 min.

Ingredients

For the crust

  • ¼ cup granulated sugar
  • 1 cup graham cracker crumbs
  • ½ cup butter, melted

For the pie filling

  • 1 cup water
  • 2 ½ cups sugar
  • 1 package unflavored gelatin
  • ½ teaspoon salt
  • Juice of 3 limes (about 6 tablespoons)
  • 1 can sweetened condensed milk

For serving

  • 2 cups whipped cream
  • Lime slices for serving

Directions

  1. To prepare the crust, combine the sugar and graham cracker crumbs and stir in the melted butter. Press the mixture into a 9-inch pie plate.
  2. In a saucepan over medium heat, combine the pie filling ingredients. Cook for 7 minutes, but don’t let it boil.
  3. Pour the filling into the crust and refrigerate it for 4 hours to set.
  4. To serve, garnish with lime slices and a generous serving of whipped cream.

 

 

 

***All these recipes and more can be found in Lina Chang’s book Copycat Recipes: Making Outback Steakhouse’s Most Popular Recipes at Home. Click here or on the cover of the book.

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

Best of Cracker Barrel Copycat Recipes!

Best of Cracker Barrel Copycat Recipes!

Cracker Barrel down-home Southern cooking offers favorites that everyone loves. Why not recreate their most iconic and favorite dishes at home with these easy-to-make copycat recipes!

 

Pinto Beans

This Cracker Barrel copycat recipe is a great side dish to serve with any meal. The smoked ham hocks add an abundance of flavor.

Serves 4–6 | Prep. time 10 minutes | Cooking time 3 hours

Ingredients

  • 1 pound ham hocks or country ham
  • 1 tablespoon sugar
  • 2 quarts water
  • 2 cups dry pinto beans, sorted and washed
  • 1½ teaspoons salt

Directions

  1. Cook the ham hocks until well done. Reserve the stock and pull the meat from the bone.
  2. Remove any pebbles from the beans, rinse them, and add them to a large pot with the water. Season with salt, and add the ham and reserved stock.
  3. Bring to a boil, then reduce heat, cover and simmer for about 3 hours or until beans are tender.
  4. Alternatively, you can add all of the ingredients (with the ham still on the bone) to a slow cooker and cook on low for 6–8 hours.

 

Corn Muffins

Cracker Barrel’s corn muffins are just as good as their famous biscuits. This copycat recipe is right on the money for amazing corn muffins.

Serves 12 | Prep. time minutes | Cooking time 18 minutes

Ingredients

  • ¾ cup yellow cornmeal
  • 1¼ cups self-rising flour
  • ½ cup sugar
  • 2 large eggs
  • 2 tablespoons honey
  • ¾ cup buttermilk
  • ½ cup unsalted butter, melted and cooled

Directions

  1. Preheat the oven to 350°F.
  2. Line a muffin pan with muffin liners or grease thoroughly.
  3. Combine the cornmeal, flour, and sugar in a mixing bowl.
  4. Beat the eggs in a medium bowl. Add the honey and buttermilk and whisk until well combined.
  5. Slowly add the buttermilk to the cornmeal mixture, stirring as you add. There will be some lumps, but don’t over-mix.
  6. Transfer the batter to muffin pan and fill holes to the ¾, and bake for 18–20 minutes or until set.
  7. Remove from oven and allow to cool slightly before serving.

 

Old Country Store Biscuits

This recipe is a copycat of the light and fluffy treasures that Cracker Barrel serves at the restaurant.

Serves 6 | Prep. time minutes | Cooking time minutes

Ingredients

  • 2 cups self-rising flour
  • ⅓ cup solid shortening
  • ⅔ cup + 2 tablespoons buttermilk, shaken
  • Melted butter

Directions

  1. Place the oven rack in the middle row and preheat the oven to 450°F.
  2. Place the flour in a mixing bowl and cut the shortening in with a pastry cutter or two butter knives. Pour in the buttermilk all at once, then fold it into the flour and shortening.
  3. When the dough starts to gather together, and all of the flour has been mixed in, turn it out onto a lightly floured countertop. Push gently into a circle about an inch or so thick. Don’t over-handle the dough, as that will make the finished biscuits a little tough and not as fluffy as you would like.
  4. Cut the dough into circles with a biscuit cutter or a glass. Place onto a cookie sheet that has been lined with parchment paper. Brush the tops with melted butter and transfer to the preheated oven to bake for about 15 minutes or until golden brown.
  5. Serve with apple butter.

 

Creamy Chicken and Rice

Let’s face it, sometimes you run out of ideas on what to do with those chicken breasts. Now you’ll never worry again because, with this delicious copycat recipe from Cracker Barrel, you will always have an amazing go-to dish.

Serves 4 | Prep. time 10 minutes | Cooking time 45 minutes

Ingredients

  • Salt and pepper to taste
  • 2 cups cooked rice
  • 1 diced onion
  • 1 can cream of mushroom soup
  • 1 packet chicken gravy
  • 1½ pounds chicken breasts, cut into strips

Directions

  1. Preheat the oven to 350°F.
  2. Cook the rice. When it is just about finished, toss in the diced onion so that it cooks too.
  3. Prepare a baking dish by greasing or spraying with nonstick cooking spray.
  4. Dump the rice into the prepared baking dish. Layer the chicken strips on top. Spread the undiluted cream of mushroom soup over the chicken.
  5. In a small bowl, whisk together the chicken gravy with 1 cup of water, making sure to get all the lumps out. Pour this over the top of the casserole.
  6. Cover with foil and transfer to the oven. Bake for 45 minutes or until the chicken is completely cooked.

 

Chicken Fried Steak

This is the beef version of Cracker Barrel’s famous chicken fried menu items. It may be a copycat, but it sure tastes close.

Serves 4 | Prep. time 15 minutes | Cooking time 8–10 minutes

Ingredients

  • ½ cup all-purpose flour
  • ½ teaspoon salt (or to taste)
  • Ground black pepper to taste
  • 1 large egg, beaten
  • 2 tablespoons water
  • ¾ cup Bisquick or other buttermilk baking mix
  • 2 pounds bottom or top round steak, cut into four portions and pounded well to tenderize
  • ⅓ cup vegetable oil

Gravy

  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1¼ cups milk

Directions

  1. Preheat the oven to 150°F.
  2. Combine the flour, salt, and pepper in a shallow dish. In another dish, combine the egg and water. Put the baking mix in a third dish.
  3. Dip the pounded steaks first in the flour mixture, then in the egg mixture, and finally in the baking mix. Pat the steaks down gently to help the breading stick.
  4. Heat the oil in a large skillet over medium-high heat, then add the battered steaks.
  5. Cook the steaks for about 4–5 minutes on each side or until golden brown. You may need to add some more oil as the steaks cook.
  6. Remove the steaks from the skillet and transfer to the oven to keep warm.
  7. Prepare the gravy by whisking the dry gravy ingredients together in a bowl. Then whisk them into the oil in the skillet, stirring thoroughly to remove lumps. When the flour begins to brown, slowly whisk in the milk. Continue cooking and whisking for about 2 minutes or until the mixture thickens.
  8. Serve warm and top with some gravy if desired.

Coleslaw

Cracker Barrel’s coleslaw is among the best out there. This copycat recipe allows you to make it at home.

Serves 4 | Prep. time 10 minutes | Chill time 3 hours

Ingredients

  • 2 cups shredded cabbage
  • ½ cup shredded carrots
  • ½ cup shredded purple cabbage
  • 1 cup Miracle Whip
  • 1 teaspoon celery seeds
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ⅓ cup sugar
  • ¼ cup vinegar
  • ¼ cup buttermilk
  • ¼ cup milk
  • 4 teaspoons lemon juice

Directions

  1. Toss the carrots and cabbage in a large mixing bowl.
  2. Stir in the Miracle Whip, celery seeds, salt, pepper, sugar, vinegar, buttermilk, milk, and lemon juice. Toss again to completely combine.
  3. Refrigerate for about 3 hours before serving.

 

Cherry Chocolate Cobbler

This delicious cobbler is simple to put together but makes a rich, decadent dessert.

Serves 8 | Prep. time 10 minutes | Cooking time 45 minutes

Ingredients

  • 1½ cups all-purpose flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup butter
  • 6 ounces semisweet chocolate morsels
  • ¼ cup milk
  • 1 egg, beaten
  • 21 ounces cherry pie filling
  • ½ cup finely chopped nuts like pecans (optional)

Directions

  1. Preheat the oven to 350°F.
  2. Combine the flour, sugar, baking powder, salt, and butter in a large mixing bowl. Use a pastry blender to cut the mixture until there are lumps the size of small peas.
  3. Melt the chocolate morsels. Let cool for approximately 5 minutes, then add the milk and egg and mix well. Beat into the flour mixture, mixing completely.
  4. Spread the pie filling in a 2-quart casserole dish. Randomly drop the chocolate batter over the filling, then sprinkle with nuts if desired.
  5. Bake for 40–45 minutes.
  6. Serve with a scoop of vanilla ice cream if desired.

 

***These recipes and more can be found in Lina Chang’s Copycat Recipes: Making Cracker Barrel’s Most Popular Dishes at Home. To get your copy now, click on the cover or here.

 

To print or download any of the featured recipes, click here.

 

Favorite Copycat Breakfast Recipes!

Favorite Copycat Breakfast Recipes!

Do you love treating yourself to a delicious breakfast at your favorite restaurant but find it hard to justify the cost? In this blog post, we’ll explore some of the best breakfast copycat recipes that will have you feeling like a pro chef in your own kitchen.

Waffle House Pecan Waffles Copycat Recipe

A recipe of flavorsome pecan waffles for a breakfast treat. These waffles are light, crispy, and nutritious as well.

Serves 4 | Prep. time 15 minutes | Cooking time 16 minutes

Ingredients

  • 1½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1¼ cups milk
  • 1 egg
  • ½ cup sugar
  • ¼ cup butter, melted and cooled
  • 1 teaspoon vanilla extract
  • ¾ cup pecans, chopped
  • Maple syrup for serving

Preparation

  1. In a large bowl, mix the flour, baking soda, and salt.
  2. In another bowl, beat the egg, sugar, butter, and vanilla until smooth. Add the flour mixture and mix until just combined. Gently fold in the pecans.
  3. Preheat the waffle iron and then grease it. Add ¼ of the mixture to the preheated waffle iron and cook for 3–4 minutes. Repeat with the remaining mixture.
  4. Serve warm with maple syrup.

Nutrition Facts per serving

Calories 738, fat 37 g, sodium 435 mg, carbs 95 g, sugar 55 g, protein 12 g

 

 

Starbucks Egg Bites Copycat Recipe

Starbucks egg bites promise a spectacular flavor-rich combination of spinach, Swiss cheese, and egg whites. Recreate that promise at home with this easy-to-make copycat egg bite recipe.

Serves 6 | Prep. time 5 minutes | Cooking time 30 minutes

Ingredients

  • 5 large eggs
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 cup Swiss cheese, shredded
  • 1 cup cottage cheese
  • 2 strips bacon, cooked and crumbled

Preparation

  1. Preheat the oven to 350°F (177°C). Grease a 6-cup muffin pan with some butter or cooking spray.
  2. Beat the eggs in a bowl. Mix in the salt, pepper, Swiss cheese, and cottage cheese.
  3. Distribute the prepared batter among the muffin cups. Top with bacon bits.
  4. Bake for 30 minutes until golden brown. Wait for 5 minutes for the pan to cool slightly inside the oven. Remove from oven and let cool completely on a wire rack for about 10 minutes.
  5. Gently remove the freshly baked egg bites from the cups; serve fresh.

Nutrition Facts per serving

Calories 194.8, fat 13 g, sodium 326 mg, carbs 1 g, sugar 1 g, protein 15 g

 

 

IHOP Buttermilk Pancakes Copycat Recipe

A winning combination of ingredients for a breakfast meal makes a delicious batch of soft textured pancakes.

Serves 4 | Prep. time 10 minutes | Cooking time 16 minutes

Ingredients

  • 1¼ cups all-purpose flour
  • 2½ teaspoon sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 egg, beaten
  • 1½ cups buttermilk
  • 2 tablespoons vegetable oil
  • ¼ cup maple syrup

Preparation

  1. In a bowl, mix the flour, sugar, baking powder, baking soda, sugar, and salt. Add the egg, buttermilk, and oil and beat until smooth.
  2. Heat a lightly greased skillet over medium-low heat. Add ¼ of the mixture and spread in an even circle. Cook for about 2 minutes or until golden brown. Flip and cook for 1–2 minutes more or until golden brown. Repeat with the remaining mixture.
  3. Serve warm drizzled with maple syrup.

Nutrition Facts per serving

Calories 317, fat 9 g, sodium 565 mg, carbs 51 g, sugar 19 g, protein 8 g,

 

 

Waffle House Fiesta Omelet Copycat Recipe

One of the easiest and fastest omelet recipes for breakfast. Super healthy veggies make a nice combo with eggs and seasoning.

Serves 1 | Prep. time 10 minutes | Cooking time 5 minutes

Ingredients

  • 3 large eggs
  • 2 tablespoons butter (divided)
  • 1 tablespoon diced onions
  • ¼ cup diced hickory smoked ham
  • 1 tablespoon diced jalapeño peppers
  • 1 tablespoon diced tomatoes
  • 2 slices American cheese

Preparation

  1. In a nonstick skillet, warm 1 tablespoon of the butter over medium-low heat. Add the onions and stir-fry for 1–2 minutes until tender and fragrant. Add the jalapeños and ham and cook until warmed through about 2 minutes. Set the ham mixture aside in the skillet.
  2. Whisk the eggs in a small bowl.
  3. In another skillet, warm the remaining butter over medium heat. Add the egg mixture and cook for 1–2 minutes or until set. Place the ham mixture on 1 side of the omelet. Place the cheese slices and tomatoes on top of the ham. Fold the other side over. Turn off the heat and let the omelet rest in the skillet for 1–2 minutes to melt the cheese.
  4. Transfer the omelet to a plate and serve.

Nutrition Facts per serving

Calories 306, fat 21 g, sodium 861 mg, carbs 12 g, sugar 9 g, protein 19 g

 

 

Cracker Barrel Cheese Grits Copycat Recipe

Start your day with this warming and delicious batch of grits. These baked grits are perfect for a warm and hearty breakfast.

Serves 8 | Prep. time 10 minutes | Cooking time 45 minutes

Ingredients

  • Cooking spray
  • 1 quart water
  • 1 cup uncooked old-fashioned grits
  • ½ teaspoon salt
  • 2 large eggs, lightly beaten
  • ½ cup 2% milk
  • ¼ cup butter, melted
  • 1 cup cheddar cheese, shredded
  • 1 tablespoon Worcestershire sauce
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon paprika

Preparation

  1. Preheat the oven to 350°F (177°C). Grease a 2-quart baking dish with cooking spray.
  2. In a large saucepan, bring the water to a boil. Stir in the grits and salt. Reduce heat to low and simmer, covered, for 5–7 minutes or until thickened. Set aside to cool slightly.
  3. Meanwhile, in a bowl, beat the eggs, milk, and butter until well combined. Slowly add the milk mixture to the grits, stirring continuously until well combined. Add the cheese, Worcestershire sauce, and cayenne pepper and stir to combine.
  4. Transfer the mixture to the prepared baking dish and sprinkle it with paprika.
  5. Bake for 30–35 minutes or until bubbly. Remove from heat and set aside for about 10 minutes before serving.

Nutrition Facts per serving

Calories 210, fat 12.3 g, sodium 321 mg, carbs 17 g, sugar 1 g, protein 8 g

 

 

Denny’s Hash Browns Copycat Recipe

Denny’s Hash browns are crispy and full of flavor and are a favorite side. You can make these at home. For a shortcut, use frozen shredded-style hash brown potatoes.

Serves 4-6 | Prep. time 15 minutes | Chill time 12-24 hours | Cooking time 10 minutes

Ingredients

  • 2 pounds white potatoes like Russet or 2 pounds frozen shredded potatoes
  • 2 teaspoons all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • Vegetable oil for frying
  • Sour cream for serving

Preparation

  1. If you are using frozen shredded hash browns, skip the first 3 steps.
  2. Cook the potatoes in the microwave for 6-8 minutes or until just cooked, they should still have a bite to them. Or you can wrap each potato in foil and bake in the oven at 400ºF (204ºC) for about 50 minutes. They should be cooked through but still, have a bite to them. Let cool completely.
  3. Place in an airtight container and refrigerate for 12-24 hours
  4. Peel the potatoes. Grate the potatoes with a grater over a bowl or in a food processor. Add to a bowl and season with salt and pepper. Add the flour and mix to coat. Layer the shredded potatoes on a baking sheet and place them in the freezer for 10-15 minutes.
  5. Warm 3-4 tablespoons of vegetable oil in a deep and heavy-bottomed skillet over medium heat. The oil should be simmering and about 350ºF (177ºC).
  6. Remove the potatoes from the freezer. Add some of the potatoes in a single layer to the hot oil and cover the skillet with a lid. Fry the potatoes until golden on both sides, about 3-5 minutes per side. Add some oil for the next batch as needed
  7. Taste and season with salt and pepper to taste. Serve warm as a side dish.

Nutrition Facts per serving

Calories 170, fat 12 g, sodium 360 mg, carbs 15 g, sugar 3 g, protein 1 g

 

 

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

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

Delicious and Popular Copycat Cheesecake Factory Recipes

Delicious and Popular Copycat Cheesecake Factory Recipes

Fried Mac and Cheese Balls

Macaroni and Cheese is an American favorite. Leave it to the Cheesecake Factory to take this classic and make it better. This copycat recipe pays homage to the Cheesecake Factory’s wonderful recipe.

Serves 4–6 | Prep. time 15 minutes plus 3 hours chilling time | Cooking time 15 minutes

Ingredients

Sauce

  • 1 ¾ cups marinara sauce
  • 1 ¾ cups alfredo sauce
  • ¼ cup heavy whipping cream
  • 1 teaspoon garlic powder
  • ½ cup ricotta cheese
  • 1 cup Italian blend shredded cheese
  • ¼ cup red wine

Balls

  • 16 ounces grated white sharp cheddar, grated
  • 16 ounces smoked gouda cheese, grated
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 2 cups whole milk, warmed
  • 1 pound large elbow macaroni, cooked
  • Salt and pepper, to taste
  • 3 eggs
  • 3 tablespoons milk
  • 3 cups panko bread crumbs
  • Fresh Parmesan cheese for garnish only
  • vegetable oil for frying

Directions

  1. Make the balls. In a mixing bowl, combine the shredded cheddar and shredded gouda.
  2. In a large saucepan, melt the butter. Add the flour slowly, whisking until there are no lumps. Gradually add the 2 cups of warm milk. Whisk until smooth, and continue cooking until the sauce begins to thicken.
  3. When the sauce is thickened, remove it from the heat and gradually mix in the cheddar and gouda cheeses. Stir until the cheese is melted and incorporated thoroughly.
  4. Add the cooked macaroni and salt and pepper into the cheese sauce and stir well.
  5. Butter a large cake pan and spread the mac and cheese mixture evenly into the pan, then place it in the refrigerator for at least two hours. You want the mixture to set and make it easier to form into balls.
  6. After two hours, remove the tray from the refrigerator and form the mac and cheese into evenly sized balls about 2 inches in diameter. Cover, and put them in the freezer for at least an hour.
  7. In a small bowl, beat your eggs and 3 tablespoons of milk together.
  8. Place the bread crumbs in a shallow dish.
  9. In a deep skillet or large saucepan, heat enough vegetable oil so that the balls will be covered when you fry them.
  10. When the oil is heated to 350°F, dip each ball in the egg mixture, then the panko crumbs, and drop them into the oil. Work in batches, and cook until the balls are a nice golden brown color, about 3–4 minutes. Transfer to the paper towel as they finish cooking to drain.
  11. Make your cheese sauce by combining the marinara and alfredo sauce in a small saucepan. Heat over medium and when warm, add the ricotta, Italian cheese blend, and wine. Stir to combine.
  12. When the cheeses have melted, remove the pot from the heat and add the garlic powder and heavy cream. Stir well.
  13. Serve the macaroni balls with the cheese sauce and a sprinkle of Parmesan.

 

 

Avocado Egg Rolls

This is one of the Cheesecake Factory’s most popular appetizers and for good reason. This recipe is a copy of the original but tastes just as amazing.

Makes 8 egg rolls | Prep. time 15 minutes | Cooking time 5 minutes

Ingredients

  • 3 avocados, halved, peeled, and seeded
  • 1 Roma tomato, diced
  • ¼ cup diced red onion
  • 2 tablespoons chopped fresh cilantro leaves
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup vegetable oil
  • 8 egg roll wrappers

Cilantro Dipping Sauce

  • ¾ cup fresh cilantro leaves, loosely packed
  • ⅓ cup sour cream
  • 1 jalapeño, seeded and deveined (optional)
  • 2 tablespoons mayonnaise
  • 1 clove garlic
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper, to taste

Directions

  1. First, mix together all of the ingredients for the cilantro dipping sauce, and set it aside.
  2. In a medium mixing bowl, mash the avocados up a bit with the back of a fork. Gently mix in the tomato, onion, cilantro, lime juice, salt, and pepper.
  3. In a deep skillet or saucepan, heat the vegetable oil over medium to high heat.
  4. Take your egg roll wrappers and fill each one with some of the avocado mixtures. Fold the sides over, and then fold down the top and bottom. You can wet your fingers and dampen the wrapper to seal the seams.
  5. When the oil is heated, add the egg rolls and fry until they turn a beautiful golden brown. Then remove them and place them on a paper towel to drain.
  6. Serve with cilantro dipping sauce.

 

 

Chicken Madeira

This Chicken Madeira recipe is a spin-off of one of the Cheesecake Factory’s most loved recipes.

Serves 8 | Prep. time 40 minutes | Cook time 40 minutes 

Ingredients

Chicken

  • 4 chicken breasts
  • 1 cup balsamic vinaigrette
  • 2 tablespoons brown sugar
  • 2 tablespoons olive oil
  • 1 cup mozzarella cheese, shredded
  • fresh parsley (for garnish)

Sauce

  • 2 tablespoons butter
  • 2 cups white mushrooms, sliced
  • 2 cups beef stock
  • ¼ cup balsamic vinaigrette
  • 2 tablespoons brown sugar

Directions

  1. Preheat the oven to 350°F.
  2. Place each chicken breast in between two pieces of plastic wrap or parchment paper and pound until they are about ¼-inch thick.
  3. In a plastic bag, combine the vinaigrette, brown sugar, and olive oil, then add the pounded chicken breasts. Refrigerate and let them marinate for at least an hour (but longer would be better).
  4. When they are done marinating, you can either brown the breasts in a hot skillet by cooking for 2 minutes on each side, or you can skip this step if you are in a hurry.
  5. Place the chicken breasts in a baking pan and bake for 12–15 minutes. Because the breasts are pounded thin, they won’t take long to cook.
  6. In the skillet, you used to brown the chicken breasts and melt the butter over medium heat. Add the sauce ingredients and cook until the sauce reduces to about half the original amount.
  7. Change the setting on your oven to broil. Cover each chicken breast with mozzarella and cook until the cheese melts.
  8. Serve with the pan sauce.

 

 

Cuban Sandwich

The Cheesecake Factory’s lunches are as good as their dinners. This recipe is inspired by the Cheesecake Factory’s Cuban sandwich.

Serves 4 | Prep. time 20 minutes | Cooking time 5 minutes

Ingredients

  • ½ teaspoon olive oil
  • 2 garlic cloves, minced
  • ½ cup reduced-fat mayonnaise
  • 8 slices artisan bread
  • 8 thick slices deli smoked turkey
  • 4 slices deli ham
  • 8 slices Swiss cheese
  • 12 dill pickle slices
  • 1 cup fresh baby spinach

Directions

  1. Heat the olive oil in a small skillet. Add the garlic and cook until the garlic is fragrant. Remove it from the heat and let it cool, then stir it into the mayonnaise.
  2. Spread some garlic mayo over each slice of bread, and assemble the sandwiches using turkey, ham, cheese, pickles, and spinach.
  3. Cook the sandwiches in a panini maker or grill them in a skillet until the cheese melts and the bread has browned up.
  4. Serve.

 

 

Ultimate Red Velvet Cheesecake

This may take a little more time and effort compared to other dishes and desserts, but I promise it will all be worth it once you take that first gloriously perfect bite.

Serves: 16 – Preparation Time: 3 hours 30 minutes – Cooking Time: 1 hour 15 minutes

Ingredients

Cheesecake

  • 2 (8-ounce) packages cream cheese, softened
  • ⅔ cup granulated white sugar
  • Pinch salt
  • 2 large eggs
  • ⅓ cup sour cream
  • ⅓ cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • Non-stick cooking spray
  • Hot water, for water bath

Red velvet cake

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated white sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 ½ cups vegetable oil
  • 1 cup buttermilk
  • ¼ cup red food coloring
  • 2 teaspoons vanilla extract
  • 2 teaspoons white vinegar

Frosting

  • 2 ½ cups powdered sugar, sifted
  • 2 (8-ounce) packages cream cheese, softened
  • ½ cup unsalted butter softened
  • 1 tablespoon vanilla extract

Preparation

  1. For the cheesecake, preheat the oven to 325°F.
  2. Beat the cream cheese, sugar, and salt for about 2 minutes, until creamy and smooth. Add the eggs, mixing again after adding each one. Add the sour cream, heavy cream, and vanilla extract, and beat until smooth and well blended.
  3. Coat a springform pan with non-stick cooking spray, then place parchment paper on top. Wrap the outsides entirely with two layers of aluminum foil. (This is to prevent water from the water bath from entering the pan.)
  4. Pour the cream cheese batter into the pan, then place it in a roasting pan. Add boiling water to the roasting pan to surround the springform pan. Place it in the oven and bake for 45 minutes, until set.
  5. Transfer the springform pan with the cheesecake onto a rack to cool for about 1 hour. Refrigerate overnight.
  6. For the red velvet cake, preheat the oven to 350°F.
  7. Combine the flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
  8. In a separate bowl, mix the eggs, oil, buttermilk, food coloring, vanilla, and vinegar. Add the wet ingredients to the dry ingredients. Blend for 1 minute with a mixer on medium-low speed, then on high speed for 2 minutes.
  9. Spray non-stick cooking spray in 2 metal baking pans that are the same size as the springform pan used for the cheesecake. Coat the bottoms thinly with flour. Divide the batter between them.
  10. Bake for about 30–35 minutes. The cake is done when only a few crumbs are attached to a toothpick when inserted in the center. Transfer the cakes to a rack and let them cool for 10 minutes. Separate the cakes from the pans using a knife around the edges, then invert them onto the rack. Let them cool completely.
  11. To prepare the frosting, mix the powdered sugar, cream cheese, butter, and vanilla using a mixer on medium-high speed, just until smooth.
  12. Assemble the cake by positioning one red velvet cake layer onto a cake plate. Remove the cheesecake from the pan, peel off the parchment paper, and layer it on top of the red velvet cake layer. Top with the second red velvet cake layer.
  13. Coat a thin layer of prepared frosting on the entire outside of the cake. Clean the spatula every time you scoop out from a bowl of frosting, so as to not mix crumbs into it. Refrigerate for 30 minutes to set. Then coat cake the with a second layer by adding a large scoop on top and then spreading it to the top side of the cake and then around it.
  14. Cut into slices. Serve.

 

 

 

***These recipes and more can be found in Lina Chang’s Copycat Recipes – Making the Cheesecake Factory Most Popular Recipes at Home. To get your copy, click on the cover or click here.

Copycat Recipes

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

Delicious Red Lobster Copycat Recipes!

Delicious Red Lobster Copycat Recipes!

Delicious Red Lobster Copycat Recipes!

Prepare your favorite Red Lobster’s fish and seafood dishes at home with easy-to-make copycat recipes!

Cheddar Bay Biscuits

No Red Lobster cookbook would be complete without a recipe inspired by their world-famous Cheddar Bay Biscuits. Enjoy these with a bowl of soup or a salad, or just make a batch and eat the whole thing. It’s hard to stop after just one.

10 biscuits | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 2 teaspoons garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper (optional)
  • 1 cup buttermilk
  • ½ cup unsalted butter, melted
  • 1½ cups sharp cheddar cheese, shredded

Topping

  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon fresh parsley leaves, chopped
  • ½ teaspoon garlic powder

Directions

  1. Preheat the oven to 450°F (232°C).
  2. Line a cookie sheet with parchment paper.
  3. Combine the flour, baking powder, sugar, garlic powder, salt and cayenne in a mixing bowl.
  4. In a separate bowl, whisk together the buttermilk and butter. Pour over the flour mixture. Stir with a fork just until moist. The batter will be lumpy. Next, stir in the cheese, gently.
  5. Scoop ¼-cup portions of the batter onto the lined cookie sheet.
  6. Bake until the tops are golden brown (about 10–12 minutes).
  7. Stir together the butter, parsley, and garlic powder to make the topping. Brush over the top of each biscuit.
  8. Serve.

 

Crab Linguini Alfredo

This rich and creamy crab alfredo is a Red Lobster fan favorite. With this copycat recipe, it will become a favorite in your own house as well.

Serves 6 | Prep. time 10 minutes | Cooking time 30 minutes

Ingredients

  • 1 pint half and half
  • ½ cup unsalted butter
  • 2 tablespoons cream cheese
  • ½–¾ cup parmesan cheese
  • 1 teaspoon garlic powder
  • 4–6 crab legs
  • Pasta of your choice
  • Chopped parsley for serving

Directions

  1. Melt the butter over medium heat in a medium saucepan, then stir in the cream cheese.
  2. When the cream cheese has softened, whisk in the half and half and parmesan. Whisk in the garlic powder and reduce heat to low. When everything is well incorporated, let simmer for about 10 minutes.
  3. In a large pot, cover the crab legs with water and boil until cooked completely about 8–9 minutes.
  4. While the crab is cooking, cook the pasta to your liking in a separate pot.
  5. Remove the cooked crab from the pot and crack open the legs to remove the meat.
  6. Serve by covering the pasta with the cream sauce and topping with crab meat. Sprinkle with freshly chopped parsley if desired.

 

Batter Fried Shrimp

Who doesn’t love batter-fried shrimp? This recipe is inspired by the delicious batter-fried shrimp at Red Lobster.

Serves 6 | Prep. time 5 minutes | Cooking time 5 minutes

Ingredients

  • 1½ pounds shrimp, peeled and deveined
  • ½ cup oil
  • 1 egg, beaten
  • 1 cup all-purpose flour
  • ½ cup milk
  • ¾ teaspoon seasoned salt
  • ¼ teaspoon salt
  • Oil for deep frying

Directions

  1. In a large pot, preheat the frying oil to 350°F (177°C).
  2. Beat together the ½ cup of oil and the egg. Add the flour, milk, seasoning salt, and pepper.
  3. Dip the shrimp into the batter one by one, then carefully drop them into the hot oil and cook for 30–60 seconds or until they turn a nice golden brown. Using a slotted spoon, remove the shrimp from the oil and place it on a paper towel-lined plate to drain.
  4. Serve with cocktail sauce or your favorite dip.

 

Surf and Turf

Surf and turf is a classic recipe at Red Lobster. This recipe pays tribute to the restaurant’s famous menu item.

Serves 4 | Prep. time 25 minutes | Cooking time 15 minutes

Ingredients

  • 2 cloves garlic, minced
  • 2 teaspoons plus 2 tablespoons olive oil, divided
  • ¼ cup fresh parsley, minced
  • 3 tablespoons green onions, chopped
  • 2 tablespoons fresh thyme, minced
  • 2 teaspoons grated lemon zest
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ⅛ teaspoon cayenne pepper
  • ½ cup butter, softened
  • 1 cup soft breadcrumbs
  • ¼ cup butter, melted
  • 4 lobster tails (8–10 ounces each), split in half lengthwise
  • 4 beef tenderloin steaks (4 ounces each)
  • 4 teaspoons coarsely ground pepper

Directions

  1. Preheat oven to 375°F (191°C).
  2. Heat the 2 teaspoons of olive oil in a small skillet. Add the garlic and cook until fragrant. Remove from heat.
  3. In a mixing bowl, combine the green onion, parsley, thyme, lemon zest, salt, pepper, cayenne, and the sautéed garlic. Save ½ cup of this mixture to use later in the crumb topping.
  4. Add the softened butter to the remaining mixture and stir to combine. Form into a 1-inch-thick log and refrigerate until firm.
  5. In another bowl, combine the breadcrumbs with the reserved ½ cup of the herb mixture.
  6. Place the cut lobster tails on a baking tray and cover each with some of the crumb toppings. Bake for 15 minutes or until lobster is firm.
  7. While the lobster is cooking, season the steaks with salt and pepper. Heat a large skillet over medium-high heat, add the remaining olive oil, and cook the steaks for 3–5 minutes on each size depending on their size and how well done you like them.
  8. Divide the herbed butter log into ¼-inch slices and place one piece on each of the steaks. Save any remaining butter in the refrigerator.
  9. Serve the finished steak and lobster together on a plate.

 

Lava Cake

As long as the lava is flowing, try this recipe that is a version of Red Lobster’s famous lava cake.

Serves 6 | Prep. time 10 minutes | Cooking time 18 minutes

Ingredients

  • ½ cup chocolate chips
  • ⅔ cup butter, cut into pats
  • ½ cup sugar
  • ½ cup flour
  • 3 tablespoons cocoa powder
  • ¾ teaspoon baking powder
  • 3 eggs
  • Vanilla ice cream for serving

Directions

  1. Spray 6 custard cups or small ovenproof bowls with nonstick cooking spray.
  2. Melt the chocolate chips over low heat in a small pot, then add the butter a little at a time, whisking constantly. Whisk in the sugar and keep stirring until smooth. Pour into a large mixing bowl.
  3. In a separate bowl, mix together the flour, cocoa powder, and baking powder. Mix this into the chocolate using a hand mixer. When it is well combined, add the eggs one at a time and beat until smooth.
  4. Turn the hand mixer to medium and beat for 6 full minutes.
  5. Pour the batter into the prepared custard cups. Cover the cups with plastic wrap and put them in the freezer overnight.
  6. Preheat the oven to 375°F (191°C).
  7. Remove the plastic wrap from the cups and bake for about 17 minutes or until the edges of the cake firm up. The center will be moist.
  8. Remove from the oven and let the cakes cool for about 5 minutes, then turn upside down onto a serving plate.
  9. Serve with ice cream if desired.

 

 

 

***These recipes and more are available in Copycat Recipes: Making Red Lobster’s Most Popular Recipes at Home by Lina Chang. To get your own copy, click on the cover and here.

To download and print a copy of the recipes, click here.

 

Delicious Cracker Barrel Copycat Recipes!

Delicious Cracker Barrel Copycat Recipes!

Buttermilk Pancakes

These light and fluffy pancakes will quickly become a Sunday morning favorite. Topped with your favorite fruits or with maple syrup, they are utterly delicious.

Serves 6 | Prep. time 5 minutes | Cooking time 10 minutes

Ingredients

  • 2 cups un-sifted flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 2 eggs
  • 2⅓ cups low-fat buttermilk
  • Butter for cooking

Directions

  1. Preheat a griddle or large skillet to 350°F.
  2. Place a stick of butter next to the skillet; you will butter it before preparing each pancake.
  3. In a medium bowl, whisk together the eggs and buttermilk until they are well combined. Whisk in the flour, baking soda, sugar and salt. Whisk thoroughly until well combined.
  4. Prepare the skillet by rubbing the butter in a circle in the center, then add about ½ cup of batter. Spread the batter until it forms an even circle.
  5. When the pancake surface turns bubbly, flip and cook on the other side until you can’t see wet spots on the sides.
  6. Repeat with the remaining batter, making sure to butter the skillet before you start each pancake.
  7. Serve with your favorite syrup or fruit.

 

Macaroni and Cheese

Who doesn’t like mac and cheese? There is one thing for certain, Cracker Barrel knows how to make it right. This copycat recipe will please even the staunchest mac and cheese critic.

Serves 4–6 | Prep. time 5 minutes | Cooking time 25 minutes

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 2½ cups milk
  • ½ pound (about 2 cups) cheddar (divided)
  • ½ pound (2 cups) elbow macaroni, cooked

Directions

  1. Preheat the oven to 375°F.
  2. Melt the butter in a saucepan, then stir in the flour, salt, and mustard.
  3. Whisk in the milk and stir constantly until the sauce begins to thicken.
  4. Stir in 1½ cups of the cheese. Continue to stir until melted, then remove from the heat.
  5. Add the cooked elbow macaroni and the cheese sauce to a buttered casserole dish. Stir until the macaroni is covered with sauce. Top with the remaining cheese and bake for 25 minutes or until the top is browned and the cheese is bubbly.

 

Sunday Chicken

Cracker Barrel honors Sundays by making this special chicken. This copycat recipe allows you to make this dish and make your Sundays special.

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

Ingredients

  • Oil for frying
  • 4 boneless, skinless chicken breasts
  • 1 cups all-purpose flour
  • 1 cup bread crumbs
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1 cup buttermilk
  • ½ cup water

Directions

  1. Add 3–4 inches of oil to a large pot or a deep fryer and preheat to 350°F.
  2. Mix together the flour, breadcrumbs, salt, and pepper in a shallow dish. To a separate shallow dish, add the buttermilk and water; stir.
  3. Pound the chicken breasts to a consistent size. Dry them with a paper towel, then sprinkle with salt and pepper.
  4. Dip the seasoned breasts in the flour mixture, then the buttermilk mixture, then back into the flour.
  5. Add the breaded chicken to the hot oil and fry for about 8 minutes. Turn the chicken as necessary so that it cooks evenly on both sides.
  6. Remove the chicken to either a wire rack or a plate lined with paper towels to drain.
  7. Serve with mashed potatoes or whatever sides you love.

 

Mushroom Braised Pot Roast

This recipe is a copycat of the specialty menu item served at Cracker Barrel. It is flavorful and juicy and will have your mouth watering as it cooks in the slow cooker.

Serves 6 | Prep. time 10 minutes | Cooking time 6 hours

Ingredients

  • 4 pounds chuck roast
  • 2 tablespoons vegetable oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup chopped onion
  • 2 cups beef broth
  • 2 tablespoons Gravy Master
  • 2 tablespoons butter
  • 1 pound cremini or white button mushrooms, sliced
  • ⅓ cup heavy cream (optional)

Directions

  1. Generously season the chuck roast with salt and pepper.
  2. Heat the vegetable oil in a large skillet, then sear the chuck roast on all sides.
  3. Add the onion, beef broth, and Gravy Master to the slow cooker. Transfer the seared roast from the skillet.
  4. Cook on low for approximately 6 hours.
  5. When the roast is almost done, melt the butter in a small skillet and sauté the mushrooms until soft, then add to the roast.
  6. Move roast to a cutting board and let rest.
  7. Add heavy cream to the mushroom sauce if desired. Stir and continue cooking for 5 minutes.
  8. Slice and serve with sauce.

 

Peach Cobbler

Peach cobbler is a true Southern favorite, and this recipe, which is a copycat of Cracker Barrel’s, is amazing.

Serves 4 | Prep. time 10 minutes | Cooking time 45 minutes

Ingredients

  • 1¼ cups Bisquick
  • 1 cup milk
  • ½ cup melted butter
  • ¼ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • Vanilla ice cream, for serving

Filling

  • 1 (30-ounce) can peaches in syrup, drained
  • ¼ cup sugar

Topping

  • ½ cup brown sugar
  • ¼ cup almond slices
  • ½ teaspoon cinnamon
  • 1 tablespoon melted butter

Directions

  1. Preheat the oven to 375°F.
  2. Grease the bottom and sides of an 8×8-inch pan.
  3. Whisk together the Bisquick, milk, butter, nutmeg, and cinnamon in a large mixing bowl. When thoroughly combined, pour into the greased baking pan.
  4. Mix together the peaches and sugar in another mixing bowl. Put the filling on top of the batter in the pan. Bake for about 45 minutes.
  5. In another bowl, mix together the brown sugar, almonds, cinnamon, and melted butter. After the cobbler has cooked for 45 minutes, cover evenly with the topping and bake for an additional 10 minutes.
  6. Serve with a scoop of vanilla ice cream.

 

***These recipes and more can be found in Lina Chang’s Copycat Recipes: Making Cracker Barrel’s Most Popular Recipes at Home. To get your copy now, click on the cover or here 

Copycat recipes

To print or download any of the featured recipes, click here.

Popular Cocktail and Drink Copycat Recipes from Favorite Restaurants!

Popular Cocktail and Drink Copycat Recipes from Favorite Restaurants!

Makes favorite cocktails and drinks just like at the restaurants with these easy-to-make copycat recipes!

Roadhouse Grill’s Copycat Roadhouse Rita

Roadhouse Grill bartenders serve this cocktail in a 32-ounce mason jar. We have them at home because we use them for canning, but if you don’t, just clean up a big old mayonnaise jar or any large glass. This potent libation gives a strong buzz, and that is why some salt on the rim is highly recommended—unless you are carrying a pack of aspirin in your pocket!

Serves 1 | Prep. time 5 minutes

Ingredients

  • ¾ cup sweet-and-sour mix
  • 1½ ounces Triple Sec
  • 3 ounces Jose Cuervo Gold tequila
  • 1½ ounces Bud Light
  • ¾ cup orange juice
  • Wedge of lime
  • Margarita salt

Directions

  1. Sprinkle some margarita salt over a small plate or saucer.
  2. Moisten a clean towel or napkin with water and use it to wet the rim of a large glass jar.
  3. Dip the rim of the jar into the salt.
  4. Add the tequila, sweet-and-sour mix, triple sec, and orange juice to the jar. Stir well.
  5. Add the beer shot.
  6. Decorate with a lime wedge. Serve chilled.

 

Outback’s Copycat Sydney’s Cosmo

Fill your glass with a burst of cranberry mango fun with this copycat cosmo recipe.

Serves 1 | Prep. time 5 minutes 

Ingredients

  • 1 ½ ounces orange vodka
  • ½ ounce Cointreau
  • 1 ounce mango syrup
  • 4 ounces cranberry juice
  • Lime wedge, to garnish

Directions

  1. Combine the ingredients in a martini shaker filled with ice.
  2. Shake, pour in a martini glass, and serve with a small wedge of lime.

 

Panera’s Copycat Mango Smoothie

You can’t ask for more from this signature smoothie from the one and only Panera’s. This creamy, rich smoothie has a delicious blend of honey, yogurt, banana, pineapple, and mango to make any occasion a festive one. This mango smoothie truly balances the sweet and tangy flavors to make a unique drink that will stick in your memory for a very long time.

Serves 2 | Prep. time 10 minutes

Ingredients

  • 2 cups frozen peeled mangoes, chopped
  • ½ cup unsweetened pineapple juice
  • ½ medium ripe banana
  • 1 tablespoon honey
  • ½ cup reduced-fat plain yogurt

Directions

  1. Add all the ingredients to a blender or food processor.
  2. Blend until smooth.
  3. Pour into serving glasses and serve chilled.

 

Ruby Tuesday’s Raspberry Iced Tea

Unveiling the great spring sipper iced tea from Ruby Tuesday’s that lures people with its lip-smacking taste and brilliant color. When the weather takes a cruel warm turn, this is your thirst-quenching drink filled with mouthwatering tangy raspberry flavor and simple-to-source ingredients.

Serves 15 | Prep. time 10 minutes

Ingredients

  • 1 (12-ounce) package frozen unsweetened raspberries, thawed and undrained
  • 1 cup sugar
  • 4 quarts water (divided)
  • 10 teabags
  • 3 tablespoons lime juice

Directions

  1. Boil 2 quarts of water over medium-high heat in a medium saucepan.
  2. Remove from heat, add the tea bags, cover, and steep for 6–8 minutes. Remove the tea bags and set them aside.
  3. To another saucepan, add the remaining water, sugar, and raspberries. Bring to a boil and stir until the sugar dissolves.
  4. Reduce heat to low and simmer uncovered for 2–3 minutes.
  5. Using a fine-mesh strainer, strain the mixture into a container. Press the mixture through the strainer with the back of a spoon. Remove any seeds and pulp from the strained mixture.
  6. Add the raspberry syrup, prepared tea, and lime juice to a large pitcher; stir and refrigerate until chilled.

 

Dunkin’ Donuts’ Copycat Iced Latte

Fan of cold coffeehouse drinks on hot summer days? This Iced Latte is the frontrunner to beat the heat with its ultimate taste and texture to delight you. It has a crisp, refreshing flavor that makes it the most beloved drink at Dunkin’ Donuts. When the weather changes from cool to warm, this will be what makes you fall in love with the summer season.

Serves 8 | Prep. time 10 minutes

Ingredients

  • ½ cup boiling water
  • ½ cup instant coffee granules
  • 2 cups cold water
  • 4 cups chocolate milk
  • 1 (14-ounce) can sweetened condensed milk
  • Ice cubes

Directions

  1. Add the coffee and boiling water to a mixing bowl; mix until the coffee dissolves.
  2. Add the cold water, chocolate milk, and condensed milk. Mix again.
  3. Fill serving glasses with ice cubes and pour the latte over them.
  4. Serve chilled.

 

Bennigan’s Copycat Irish Coffee

“Wow” is the word that usually comes out when people go to Bennigan’s and order this boozy Irish coffee for the first time. Crème de menthe and cherry added on top heighten the visual appeal of this coffee. The time is right to make a clone of this ultimate Irish coffee at home.

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

Ingredients

  • ½ ounce Kahlua liqueur
  • 1 ounce Jameson Irish whiskey
  • Splash crème de menthe
  • Whipped cream
  • 10 ounces hot coffee
  • Maraschino cherry to garnish

Directions

  1. Add the whiskey and Kahlua to a coffee cup.
  2. Pour in the coffee.
  3. Add the whipped cream on top and splash with crème de menthe.
  4. Decorate with a cherry.
  5. Serve warm.

 

All these recipes and more can be found in Lina Chang’s Copycat Recipes: Making Restaurant’s Most Popular Cocktails and Drinks at Home. To get the book, click on the cover or here.

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

.

Delicious Olive Garden Copycat Recipes!

Delicious Olive Garden Copycat Recipes!

Love eating at Olive Garden? Have a craving for their delicious breadsticks or other classic Italian dishes? Here are some of the most iconic recipes from the Olive Garden restaurants that you can make at home!

Breadsticks

If you thought you had to go to Olive Garden for their endless breadsticks, think again! With this copycat breadstick recipe, you can eat all the breadsticks you want from the comfort of your own home.

Makes 16 | Prep. time 60 minutes | Cooking time 15 minutes

Ingredients

Breadsticks

  • 1½ cups warm water
  • 2 tablespoons sugar
  • 1 packet (1 tablespoon/¾ ounce) yeast
  • 2 teaspoons fine sea salt (and a bit extra to sprinkle on top)
  • 2 tablespoons butter, softened
  • 4–5 cups bread flour (you can also use all-purpose flour, but the breadsticks will turn out denser)

Topping

  • ¼ cup butter
  • 1 teaspoon garlic powder

Directions

  1. To make the breadsticks, combine the warm water, sugar, and yeast in a large bowl.
  2. Proof for 10 minutes. Mix in the salt, softened butter, and 3 cups of bread flour.
  3. Mix in the rest of the bread flour to get a soft dough.
  4. Cover the bowl with a damp towel and set aside in a warm place. Let dough rise for 1 hour.
  5. Gently knead the dough and separate into 14–16 balls.
  6. Roll each ball into a log of your desired length. Place on two cookie sheets and let rise for 15–30 minutes.
  7. To make the topping, melt the butter and mix with the garlic powder.
  8. Brush the topping mixture over the breadsticks and finish with sprinkles of sea salt.
  9. Bake at 400°F for 12–14 minutes.
  10. Brush the remaining garlic butter on top of the breadsticks.

 

Lasagna Classico

One of Olive Garden’s bestselling dishes, this is an iconic staple to consume with their unlimited breadsticks, soup, and salad.

Serves 8 | Prep. time 15 minutes | Cooking time 1 hour

Ingredients

Meat sauce

  • 2 tablespoons extra-virgin olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • ½ pound ground beef
  • 6 ounces Italian sausage, removed from their casings and crumbled
  • 2 (16-ounce) cans crushed tomatoes
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • Salt and pepper to taste

Cheese mixture

  • 1 pound whole milk ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • ½ cup romano cheese, grated
  • 1 tablespoon parsley, chopped
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 tablespoon basil, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1 egg, lightly beaten

Lasagna

  • 12 cooked or no-boil lasagna noodles
  • Cooking spray
  • 1 cup mozzarella cheese, shredded
  • Salt and pepper to taste

Directions

  1. To make the meat sauce, heat the olive oil over medium heat in a large saucepan. Add the onions and garlic. Cook for 5 minutes.
  2. Add the ground beef and sausage. Cook for 10 minutes or until completely cooked, stirring occasionally.
  3. Add the tomatoes, basil, and oregano. Stir and simmer for 20 minutes. Taste and season with salt and pepper according to preference. Chill.
  4. To make the cheese mixture, mix the cheeses, parsley, salt, pepper, basil, oregano, and egg in a mixing bowl.
  5. Cook the lasagna according to package directions. Drain and set aside.
  6. Spray a 9×13 baking dish with nonstick cooking spray.
  7. Spread some meat sauce over the bottom of the baking dish. Layer three lasagna noodles on top (they may overlap slightly). Spread some of the cheese mixture on top.
  8. Spread more meat sauce on top of the cheese mixture. Repeat layering noodles, cheese, and meat sauce at least twice more. Finish with cheese mixture on top.
  9. Spray some foil with cooking spray. Wrap the baking dish tightly with the foil.
  10. Bake at 325°F for 45 minutes to 1 hour. Remove from oven and cool. Serve.

 

Beef Filet in Balsamic Sauce

The beef filet in balsamic sauce copycat recipe is elegant enough for a romantic candlelit dinner.

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

Ingredients

  • ¼ cup extra-virgin olive oil
  • ¼ cup butter
  • 1 yellow onion, medium and sliced thin
  • Salt and pepper to taste
  • ½ cup dry white wine
  • 3 sprigs fresh rosemary, finely chopped
  • ½ cup marsala wine
  • ½ cup beef broth
  • 2 tablespoons balsamic vinegar
  • 4 (6-ounce) beef tenderloin fillets
  • 1 dash parsley, finely chopped
  • Rosemary sprigs (for garnish)

Directions

  1. In a large sauté pan, heat the oil and butter over medium heat. Cook the onion with salt and pepper for 10 minutes to caramelize it.
  2. Pour the wine, broth, vinegar, and rosemary into the sauté pan. Bring to a boil, then reduce heat. Simmer for 10–15 minutes.
  3. Marinate the beef fillets in oil, salt, and pepper. Grill to preference. Pour sauce over each fillet. Garnish with parsley and rosemary. Serve.

 

Herb-Grilled Salmon

A smoky, juicy copycat of the Olive Garden Herb-Grilled Salmon with fresh herbs and tangy lemons.

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

Ingredients

  • 4 salmon steaks
  • Olive oil for brushing
  • Salt and pepper to taste

Lemon herb butter

  • 1 pound butter
  • 1½ lemons (zest and juice but no seeds)
  • 1 tablespoon fresh chopped herbs like basil and thyme
  • 2 teaspoons fresh parsley, chopped

Directions

  1. To make the lemon herb butter, combine the butter, lemon zest, lemon juice, and herbs in a food processor. Blend until smooth. Transfer to plastic wrap. Shape into a log and twist to seal. Chill in the refrigerator for up to three weeks.
  2. Preheat a gas grill on medium heat or start a medium fire in a charcoal grill.
  3. Brush the olive oil onto the fish fillets. Sprinkle with salt and pepper. Grill until fully cooked (when the salmon begins to change colors and becomes flaky).
  4. Remove from the grill and top with the lemon herb butter. Serve.

 

Tiramisu

The Olive Garden pick-me-up cake for when you need that caffeine boost.

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

Ingredients

  • 3 egg yolks, divided
  • ¼ cup whole milk
  • ¾ cup granulated sugar
  • 3 cups mascarpone cheese
  • ½ pound cream cheese
  • ¼ teaspoon vanilla extract
  • 20–24 ladyfinger cookies
  • ¼ cup cold espresso
  • ¼ cup Kahlua coffee liqueur
  • 2 teaspoons cocoa powder

Directions

  1. Boil water in a medium saucepan over medium-high heat. Reduce heat and simmer.
  2. In a medium bowl, whisk together the milk, sugar, and two egg yolks. Place in the saucepan (or you can use a double broiler). Stir frequently for 10 minutes or until the sugar dissolves. Remove from heat and cool.
  3. In a large bowl, combine the mascarpone, cream cheese, and vanilla with an electric mixer. Mix until creamy. Add remaining egg yolk. Stir again.
  4. In a small bowl, combine the espresso and Kahlua. Quickly dip each ladyfinger into the mixture, making sure it does not soak up too much liquid.
  5. Place the ladyfingers side by side at the bottom of an 8×8 baking pan. Spoon half of the cheese mixture over the ladyfingers. Place more ladyfingers on top. Pour the remaining cheese mixture on top.
  6. Using a strainer, dust cocoa powder on top of the last cheese mixture layer. Cover and chill for several hours. Slice and serve.

 

All these recipes and more are found in Lina Chang’s cookbook Copycat Recipes: Making Olive Garden’s Most Popular Recipes at Home. Click here or on the cover to get your copy now!

Copycat recipes

To download or print the recipes, click here.

 

Outback Copycat Recipes!

Outback Copycat Recipes!

Prepare your favorite Outback Steakhouse dishes at home with easy-to-make copycat recipes!

Bloomin’ Onion

What’s your favorite thing about Outback Steakhouse? There’s a good chance it’s this delicious appetizer known as the blooming onion. Here’s how you can make it at home.

Serves 2–4 | Prep. time 10 min. | Cooking time 8 min.

Ingredients

Bloomin’ Onion Dip

  • 3 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 2 teaspoons ketchup
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon horseradish, drained
  • ½ teaspoon paprika
  • Pinch cayenne pepper

For the onion

  • 1 large sweet onion, such as Vidalia
  • 2 ½ cups all-purpose flour
  • 1 teaspoon cayenne pepper
  • 2 tablespoons paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon black pepper
  • Oil for frying (sufficient to cover the onion)
  • 2 eggs, lightly beaten
  • 1 cup whole milk
  • Salt

Directions

  1. Prepare the sauce by combining all the ingredients. Cover and keep it refrigerated until ready to use.
  2. Peel the onion and place it on a cutting board. Slice off the top half-inch or so.
  3. Turn the onion cut side down on the cutting board and starting from about half an inch from the root, cut down all the way through. Start by making four even sections, then divide these into a total of 16 segments.
  4. Heat the oil in a high-sided pot.
  5. Turn the onion over and gently separate the outer slices.
  6. Combine the flour, cayenne, paprika, thyme, oregano, cumin, and black pepper.
  7. Place the onion in a bowl with high sides. Pour all the flour mixture over the onion and cover the bowl. Shake from side to side to ensure that all surfaces of the onion are coated.
  8. Whisk the eggs with the milk, and carefully submerge the onion in the egg mixture. Let any excess drip off, and then flour it again.
  9. When the oil reaches 400°F, carefully lower the onion in, cut side down. Keep the oil at about 350°F, and after 3–4 minutes, turn the onion over. Cook another 3–4 minutes, until golden.
  10. Serve with dipping sauce.

 

Alice Springs Chicken

This is one of our favorite ways to eat chicken breast, but because of the amount of bacon and cheese involved, we don’t do it every week!

Serves 4 | Prep. time 15 min. | Marinating time 30 min. | Cooking time 40 min.

Ingredients

For the marinade

  • ½ cup honey
  • 6 tablespoons mustard
  • ¼ cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon black pepper

For the chicken

  • 6 slices cooked bacon, chopped
  • 8 ounces mushrooms, sliced
  • 1 tablespoon oil
  • 4 (5-ounce) boneless skinless chicken breasts
  • 2 cups shredded Colby Jack cheese
  • 3 tablespoons fresh parsley for garnish, optional

Directions

  1. Combine the ingredients for the marinade and mix well. Set aside ⅓ cup in the fridge.
  2. Place the chicken breasts in a resealable bag and add the rest of the marinade. Turn to coat, and refrigerate for at least an hour, preferable 2–3 hours. From time to time, manipulate the bag to ensure everything is coated.
  3. Heat a cast-iron skillet over medium-high heat and cook the bacon until it is medium crisp. Remove the bacon to a plate lined with paper towels, leaving the grease in the pan.
  4. Add the mushrooms to the hot skillet and cook until golden, about 7 minutes. With a slotted spoon, remove them to a bowl.
  5. Remove the chicken from the marinade and discard the marinade.
  6. Add the oil to the skillet and when it’s hot, add the chicken. Do not move or flip the chicken breasts until they are deeply golden, 5–7 minutes. Turn them over and brown them on the other side.
  7. Top the chicken with the mushrooms and bacon, and then sprinkle the cheese on top.
  8. Transfer the skillet to the oven and cook for about 20 minutes, or until the chicken is 165°F internally.
  9. Serve with the reserved marinade for dipping.

 

Baby Back Ribs

If you’re a rib lover but aren’t sure how to make them come out tender, give this recipe a try! The ribs themselves aren’t too gooey with two bastings they have just the right amount of sauce. Of course, you’ll have extra for dipping!

Serves 4 | Prep. time 30 min.  | Cooking time 2 hours

Ingredients

  • 4–5 pounds baby back ribs (2 full racks)
  • 1 (32-ounce) bottle cola

For the rub

  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic salt
  • ½ teaspoon dried oregano
  • ½ teaspoon onion powder

For the sauce

  • ¼ cup ketchup
  • ¼ cup honey
  • ¼ cup molasses
  • 2 tablespoons prepared mustard
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
    Pinch red pepper flakes

Directions

  1. Place the ribs in a large resealable bag and pour in the cola. Refrigerate for at least 8 hours or overnight.
  2. Combine the seasonings for the rub and preheat the oven to 350°F.
  3. Drain the ribs, throw out the cola, and pat the ribs dry with paper towels.
  4. Rub the seasonings all over the meat and wrap them in foil. Bake for 1 hour.
  5. While the meat is baking, combine the sauce ingredients. Heat the barbecue or grill to medium.
  6. Once the ribs are baked and tender, transfer them to the grill and coat them with sauce. Grill for 15 minutes or so, basting often until they are charred and crisp to your liking.

 

Coconut Shrimp

You can’t have a conversation about Outback Steakhouse food without mentioning Coconut Shrimp! This is a specialty of the restaurant that you shouldn’t miss.

Serves 4 | Prep. time 15 min.  | Cooking time 12 min.

Ingredients

  • 16 jumbo shrimp, peeled and deveined
  • ½ cup cornstarch
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper
  • 2 tablespoons vegetable oil
  • 1 cup ice water
  • 2 cups short shredded coconut
  • Vegetable oil for frying

Honey marmalade dipping sauce

  • ¼ cup honey
  • 2 tablespoons mustard
  • ½ teaspoon cayenne pepper
  • ¾ cup orange marmalade
  • 4 drops Tabasco® or hot sauce

Directions

  1. Rinse the shrimp and pat it dry.
  2. Combine the ingredients for the honey marmalade sauce and keep it chilled.
  3. In a mixing bowl, combine the cornstarch, flour, salt, and cayenne pepper.
  4. Stir in the 2 tablespoons of vegetable oil and the ice water. Mix to form a batter.
  5. Heat the oil to 350°F.
  6. Spread some of the shredded coconut in a shallow bowl. One at a time, dip the shrimp in the batter and then press it into the coconut. Fry in small batches for 3–4 minutes, until golden and cooked through.
  7. Serve hot, with a side of the dipping sauce.

 

Chocolate Thunder from Down Under

A chocolate brownie topped with ice cream? Now that we have your undivided attention, check out this delicious copycat recipe for the Outback favorite.

Serves 6 | Prep. time 10 min. | Cooking time 20 min.

Ingredients

For the brownies

  • ½ cup butter
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ⅓ cup cocoa powder
  • ½ cup flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder

For the hot fudge sauce

  • ¾ cup semisweet chocolate chips
  • ½ cup evaporated milk
  • 2 tablespoons brown sugar
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract

For topping

  • 6 scoops vanilla or chocolate fudge ice cream
  • Whipped cream
  • Chocolate curl (optional)

Directions

  1. Preheat the oven to 350°F and coat a 9×9 baking pan with cooking spray.
  2. In a mixing bowl, cream the butter with the sugar until light.
  3. One at a time, blend in the eggs. Add the vanilla.
  4. Sift in the cocoa powder, flour, salt, and baking powder, and stir just to combine
  5. Transfer the batter to the prepared pan and bake for 20–22 minutes, or until the edges are cooked through but the middle is still moist.
  6. To prepare the sauce, combine the chocolate chips, milk, brown sugar, and butter in a saucepan.
  7. Cook over medium heat until the chocolate chips are melted. Stir in the vanilla.
  8. To assemble the dessert, place a warm brownie on a plate. Top with a scoop of ice cream, some whipped cream, a drizzle of sauce. And if desired chocolate curls.

 

Watermelon Rita

These are very tasty and can be enjoyed frozen if you like.

Serves 1 | Prep. time 3 min. 

Ingredients

  • 2 ounces watermelon vodka
  • 1 ounce tequila
  • 2 ounces sweet and sour mix

Directions

  1. Combine all the ingredients and combine.

 

***All these recipes and more can be found in Lina Chang’s book Copycat Recipes: Making Outback Steakhouse’s Most Popular Recipes at Home. Click here or on the cover of the book.

Click here to download a copy of the recipes.

The Cheesecake Factory Copycat Recipes!

The Cheesecake Factory Copycat Recipes!

Tex-Mex Egg Rolls

These crispy bites of Tex-Mex flavor are another Cheesecake Factory specialty. This recipe is inspired by those flavors created by the Cheesecake Factory chefs.

24 egg rolls | Prep. time 20 minutes | Cooking time 20 minutes

Ingredients

  • 1 tablespoon canola oil
  • 2 cups chicken breast, cooked and diced
  • ½ yellow onion, diced
  • 1 clove garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon kosher salt
  • 1 cup black beans
  • 1 cup corn
  • 1 green bell pepper diced
  • 1 Roma tomato, diced finely and dried with paper towels
  • ½ cup cheddar cheese, shredded
  • 2 tablespoons cilantro, chopped
  • 24 egg roll wrappers
  • Canola oil for frying
  • 8 ounces cream cheese
  • ¼ cup sour cream
  • 1 bunch cilantro
  • ½ avocado

Directions

  1. In a large, deep skillet heat 1 tablespoon of oil. When it is hot, add the chicken, onion, garlic, cumin, and chili powder. Add salt to taste.
  2. Cook for a couple of minutes or until the onion is soft and the garlic is fragrant. Then remove the pan from the heat and add the beans, corn, pepper, diced tomato, cheese, and cilantro. Stir well to combine. Transfer mixture to a bowl.
  3. In your skillet, add enough oil to fry the egg rolls. About an inch or so.
  4. Add enough mixture to each egg roll wrapper so that it is full, but not so full that you can’t close up the seams.
  5. Fold up the ends of the egg roll and tuck in the sides. Wet the ends of the egg roll to seal the edges.
  6. When you are done wrapping and the oil is hot, add the egg rolls to the oil and cook until you achieve that nice golden brown color.
  1. Remove the egg rolls from the oil to a plate lined with paper towels, to absorb excess oil.
  2. In a mixing bowl, combine the cream cheese, sour cream, cilantro, and avocado. Mix together to form the dip.
  3. Serve egg rolls with dip.

 

 

Eggplant Parmesan

Eggplant Parm is an Italian favorite. The Cheesecake Factory makes a delicious version, and this recipe is inspired by that amazing dish.

Serves 2–4 | Prep. time 2 hours 15 minutes | Cooking time 10 minutes

Ingredients

  • 1 medium Italian eggplant, peeled and cut into ½-inch slices
  • 2 teaspoons kosher salt
  • ½ cup all-purpose flour
  • 1 cup eggs, beaten
  • 2 cups Italian breadcrumbs
  • ½ cup vegetable oil
  • ¾ cup marinara sauce
  • ¼ cup basil-infused olive oil
  • 3 tablespoons Parmesan cheese, grated, divided
  • 4 ounces mozzarella cheese, grated
  • ⅛ teaspoon kosher salt
  • 5 ounces angel hair pasta, cooked
  • ½ teaspoon parsley, chopped

Directions

  1. Preheat the oven to broil.
  2. Line a baking sheet with paper towels. Season both sides of the eggplant circles with salt and arrange them on the pan. Cover the eggplant with another sheet of paper towel and refrigerate for 2 hours.
  3. Place the flour in one bowl, the eggs in another, and the breadcrumbs in a third bowl.
  4. After 2 hours, remove the eggplant from the fridge and dry the slices with fresh paper towels. One at a time, dip the slices in flour, then in the egg, and finally in the breadcrumbs. Set them aside.
  5. Heat the oil in a large skillet over medium heat. Fry the eggplant for about 2 minutes on each side and set them on a plate lined with paper towels.
  6. Heat the marinara sauce in a small saucepan and the basil oil in another small pan.
  7. Place a wire rack in a baking dish and transfer the cooked eggplant slices to the rack. Sprinkle on 2 tablespoons of the Parmesan cheese and the mozzarella, then put the pan under the broiler until the cheese melts.
  8. Serve the cooked pasta topped with eggplant. Pour some marinara over the top. Drizzle basil oil and sprinkle with the remaining Parmesan cheese and parsley.

 

 

Louisiana Chicken Pasta

This recipe is a variation of the Cheesecake Factory’s famous Louisiana Chicken Pasta. The crunch of the chicken and the heat of the Cajun seasoning makes this dish an absolute favorite.

Serves 4 | Prep. time 15 minutes | Cook time 15 minutes

Ingredients

Cajun Cream Sauce

  • 1 teaspoon red pepper flakes
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 cups heavy cream
  • 1 cup chicken stock
  • 1 tablespoon cornstarch
  • 1 cup Parmesan cheese, shredded

Vegetables

  • 2 tablespoons butter
  • ½ yellow bell pepper, sliced
  • ½ red bell pepper, sliced
  • ½ red onion, sliced
  • 1 tablespoon garlic, minced
  • 8 ounces cremini mushrooms, sliced

Crispy Parmesan Chicken

  • ¼ cup all-purpose flour
  • 1 cup breadcrumbs
  • ½ cup Parmesan cheese, grated
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 eggs
  • 4 chicken breasts, butterflied
  • ¼ cup vegetable oil

Other ingredients

  • 1 pound Farfalle pasta, cooked al dente
  • ¼ cup parsley for garnish (optional)

Directions

  1. In a mixing bowl, combine all of the ingredients for the Cajun cream sauce, and set it aside.
  2. Prepare the vegetables. Heat 2 tablespoons of butter in a large skillet. When it is melted, add the peppers, onion, garlic, and mushrooms and cook for 3 to 5 minutes, then remove them from the pan.
  3. Make the chicken. In a shallow dish, mix together the flour, breadcrumbs, Parmesan cheese, salt, and pepper.
  4. In another shallow dish beat the 2 eggs.
  5. Place each piece of chicken into the flour mixture, then the egg, then the flour again.
  6. In the same skillet used for the vegetables, warm the ¼ cup of oil over medium-high heat. When hot, add the coated chicken and cook for 4–5 minutes on each side, or until the chicken is golden brown and crispy. Remove the chicken from the skillet and set it aside.
  7. Drain the excess oil out of the skillet and add the cooked pasta, vegetables, and sauce mixture into the pan. Cook for about 5 minutes, or until the sauce starts to thicken.
  8. Serve the pasta and sauce with chicken on top.

 

 

Meatloaf

The Cheesecake Factory has a knack for taking traditional recipes and making them better. This recipe is inspired by their delicious meatloaf.

Serves 6 | Prep. time 15 minutes | Cooking time 60 minutes

Ingredients

  • 1 tablespoon vegetable oil
  • 2 tablespoons green bell pepper, minced
  • 2 tablespoons red bell pepper, minced
  • ½ cup red onion, minced
  • ⅓ cup carrot, shredded
  • 5 teaspoons garlic, minced
  • 3 eggs, beaten
  • 1 ½ pounds ground sirloin
  • 1 pound ground pork
  • 1 tablespoon Italian parsley, minced
  • 1 tablespoon granulated sugar
  • 2 teaspoons salt
  • 1 ½ teaspoons dried thyme
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon rubbed (ground) sage
  • ½ teaspoon paprika
  • ¾ cup whole milk
  • ¾ cup bread crumbs

Onion Topping

  • 2 tablespoons butter
  • 1 medium onion, sliced
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Mushroom Gravy

  • 2 tablespoons butter
  • 1 teaspoon garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 ½ cups sliced mushrooms
  • 1 teaspoon minced Italian parsley
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon dried thyme
  • ¼ teaspoon rubbed (ground) sage

Directions

  1. Preheat the oven to 350°F.
  2. Prepare the meatloaf. In a medium skillet, heat the 1 tablespoon of vegetable oil and cook the peppers and red onion until they are soft. Add the carrot and garlic and cook for 5 minutes.
  3. In a large mixing bowl, beat the eggs. Add the ground beef and pork and mix them together. Add the parsley, sugar, salt, thyme, pepper, oregano, sage, paprika, the cooked vegetables, and milk. Once this is combined, add the breadcrumbs a bit at a time so they get evenly distributed.
  4. Press the meat mixture into a loaf pan and bake for 60 minutes. After 60 minutes, remove the loaf from the oven and let stand for 30 more minutes.
  5. Make the onion topping and gravy while the meatloaf is cooking.
  6. To make the onion topping, melt 2 tablespoons of butter in a medium skillet, then add the onion, salt, and pepper and cook for about 25 minutes. Keep the heat relatively low to caramelize the onion without burning it.
  7. Make the gravy by melting the butter in a small saucepan. Add the garlic and cook until fragrant, then whisk in the flour. Cook until the flour starts to brown, about 3 minutes.
  8. Whisk in the beef broth and make sure there are no lumps. Then add the mushrooms, parsley, salt, pepper, thyme, and sage. Cook until the gravy thickens, about 10–12 minutes.
  9. Serve sliced meatloaf topped with onions and gravy.

 

 

Evelyn’s Favorite Pasta

Another Cheesecake Factory favorite inspired this copycat recipe that will be sure to please.

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

Ingredients

  • 2 tablespoons olive oil
  • 4 cloves garlic, sliced
  • 1 cup eggplant, diced
  • 1 cup broccoli florets
  • 1 red pepper, deseeded and chopped
  • 2 tablespoons sundried tomatoes, finely chopped
  • 1 cup artichoke hearts, quartered
  • ¼ cup Kalamata olives, pitted and sliced
  • ¼ cup pine nuts
  • 1 tablespoon fresh basil, minced
  • 1 pound cavatappi pasta or other cut pasta, cooked
  • Parmesan cheese, freshly grated, for garnish

Directions

  1. Heat about 2 tablespoons of olive oil over medium heat in a large skillet. When the oil is hot, add in the garlic and cook until fragrant.
  2. When the garlic is fragrant, add the eggplant, broccoli, red pepper, and sundried tomatoes and cook for about 8 minutes, or until the vegetables are cooked to your liking.
  3. Next, stir in the artichoke hearts, olives, pine nuts, and basil. Cook for about 1 minute to ensure everything is heated through.
  4. Serve the sauce over the pasta and sprinkle with Parmesan cheese.

 

 

Oreo Cookie Cheesecake

Everyone loves Oreos® cookies and this recipe is a tribute to the Cheesecake Factory’s version of Oreo Cookie Cheesecake we all love.

Serves  8–10  | Prep. time 10 minutes plus 4–6 hours refrigeration time | Cooking Time 60 minutes

Ingredients

  • 1 package Oreo cookies
  • ⅓ cup unsalted butter, melted
  • 3 (8-ounce) packages cream cheese
  • ¾ cup granulated sugar
  • 4 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • Whipped cream and additional cookies for garnish

Directions

  1. Preheat the oven to 350°
  2. Crush most of the cookies (25-30) in a food processor or blender, and add the melted butter. Press the cookie mixture into the bottom of a 9-inch springform pan and keep it in the refrigerator while you prepare the filling.
  3. In a mixing bowl, beat the cream cheese until smooth, and add the sugar. Beat in the eggs one a time. When the eggs are mixed together, beat in the sour cream and vanilla.
  4. Chop the remaining cookies and fold them gently into the filling mixture.
  5. Pour the filling into the springform pan and bake at 350°F for 50–60 minutes. Ensure the center of the cake has set.
  6. Let the cake cool for 15 minutes, then carefully remove the sides of the springform pan. Transfer to the refrigerator and refrigerate for 4–6 hours or overnight.

 

All recipes are from Lina Chang Copycat Recipes Making The Cheesecake Factory Most Popular Recipes at Home. Get the book here

 

To print or download these recipes, click here.