Copycat Recipes - Penne Rustica

Ingredients:
1 Ounce pancetta or bacon
18 each shrimp peeled and devained
12 Ounce grilled chicken breast, sliced
4.5 cups of granita sauce
48 Ounce Penne Pasta, precooked
3 Teaspoon pimentos
6 Ounce butter
1 Teaspoon chopped shallots
1 pinch of salt and pepper
1 cups parmesan cheese
1/2 Teaspoon paprika
6 sprigs of fresh rosemary



Procedures:
Saute pancette until begins to brown. Add butter, shallots, and shrimp. Cook
until shrimp are evenly pick but still translucent. Add chicken, salt,
pepper, and mix thoroughly. Add granita sauce and 1/2 cup of parmesan cheese
and simmer until sauce thickens. In a large bowl, combine shrimp and chicken
mixture with precooked pasta. Place this mixture into single serving dishes
or one large casserole dish. Top with remaining cheese and pimentos and
sprinkle with paprika. Bake at 475 for 10-15 minutes. Remove and garnish
with fresh rosemary sprig. Serves six.

Copycat Recipes - Macaroni Grill Penne Rustica

Ingredients:
Gratinata Sauce:
2 Teaspoon Butter
2 Teaspoon chopped garlic
1 Teaspoon Dijon mustard
1 Teaspoon salt
1 Teaspoon chopped rosemary
1 cup marsala wine
1/4 Teaspoon cayenne pepper
8 cups heavy cream



Procedures:
Saute butter, garlic , and rosemary until garlic begins to brown.
Add marsala wine and reduce by one-third. Add remaining ingredients
and reduce by half of original volume. Set aside:

Copycat Recipes - Houston's Spinach and Artichoke Dip

Ingredients:
2 bags (1 lb. each) fresh spinach
1/8 lb. butter - not margarine
1 tsp. minced fresh garlic
2 tbls. minced onions
1/4 cup flour
1 pint heavy cream (whipping cream)
2 teas. fresh squeezed lemon juice
1/2 tsp. Tabasco sauce (to taste)
1/2 tsp. salt
2/3 cup fresh grated Parmesan cheese
1/3 cup sour cream
1/2 cup grated Monterey Jack cheese
artichoke hearts, coarsely diced



Procedures:
Steam spinach - strain and squeeze through cheesecloth. Must be
very dry. Chop finely and set aside. In heavy saucepan, melt butter.
Add garlic and onions and saute about 3-5 minutes. Add flour to make
a roux. Stir and cook about 1 minute. Slowly add heavy cream, stirring
with a whisk to prevent lumping. Mixture will thicken at the boiling
point. When it thickens, add lemon jiuce, Tabasco, salt and
Parmesan cheese. Remove from heat and let stand 5 minutes. Stir in
sour cream. Fold in dry, chopped spinach, coarse diced artichoke
hearts and Jack cheese. Stir until cheese is melted. Serve
immediately, or portion and microwave to order. Serve with salsa,
sour cream and tortilla chips for dipping.

Copycat Recipes - Green Goddess Dressing

Ingredients:
2 oz. can anchovy fillets
1/2 cup chopped parsley
3 Tbls. chopped chives
1 Cup Mayonaise
1 Cup Sour Cream
2 Tbls. tarragon vinegar
1/2 teas. salt
Dash of freshly ground pepper



Procedures:
Put all ingredients in a blender or food processor and blend for
about 20 seconds. Cover and refrigerate until needed.

Copycat Recipes - Emeril's Creole Seasoning

Ingredients:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme


Procedures:
Combine all ingredients thoroughly.

Copycat Recipes - Cinnabon Rolls

Ingredients:
ROLLS:
1/2 cup warm water
2 packages dry yeast
2 tablespoons sugar
3 1/2 oz. pkg. vanilla pudding mix
1/2 cup margarine -- melted
2 eggs
1 teaspoon salt
6 cups flour
CREAM CHEESE FROSTING:
8 oz cream cheese
1/2 cup margarine
1 teaspoon vanilla
3 cups confectioner's sugar
1 tablespoon milk



Procedures:
To make frosting, mix all ingredients until smooth.
In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, take pudding mix and prepare according to package directions. Add margarine,
eggs and salt. Mix well. Then add yeast mixture. Blend.
Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until
doubled. Punch down dough and let rise again.
Roll dough out on floured board to 34 x 21" size. Take 1 cup soft butter and spread over
surface. In bowl, mix 2 cups brown sugar and 4 teas. cinnamon. Sprinkle over top. Roll up
very tightly. With a knife, put a notch every 2". Cut with thread or knife.
Place on lightly greased cookie sheet 2" apart. Take hand and lightly press down on each roll.
Cover and let rise until double again. Bake at 350 15-20 minutes. Remove when they start to
turn golden. DON'T OVER BAKE. Frost warm rolls with Cream Cheese Frosting

Copycat Recipes - Applebee's Classic Patty Melt

Ingredients:
1 burger patty
Salt, pepper, granulated garlic, to taste
Melted butter, as needed
2 pieces Italian bread
2 tablespoons mayonnaise with roasted garlic and mustard
2 slices Swiss cheese
2 slices Cheddar cheese
1/2 cup sliced onions



Procedures:
Season one side of the burger with salt, pepper and garlic. Place on
grill or in broiler, seasoned side down. Then season the other side.
Cook to desired doneness.
While burger is cooking, melt butter in fry pan on medium heat or in
electric skillet (set at 350F). Spread mayonnaise onto bread. Drop
bread, dry side down, onto melted pools and swirl to coat (to avoid sticking).
Cover one slice of bread with two slices of Swiss cheese and the
other with two slices of Cheddar.
In a separate frying pan, melt butter and saute sliced onions.
Season with salt, pepper and garlic while heating.
Place cooked burger patty on top of one cheese-topped slice of bread
and the sauteed onions on the other. Carefully close and cut
sandwich. Serve with your favorite summer side dish.

Copycat Recipes - Bisquick

Ingredients:
8 Cups Flour
1 1/4 Cups Nonfat Dry Milk Powder
1/4 Cup Baking Powder
1 Tablespoon Salt
2 Cups Shortening


Procedures:
Combine flour, milk, baking powder, and salt in a very large bowl.
Cut in shortening until it resembles coarse cornmeal. Store in tightly
closed covered container in a cool place. Makes about 10 cups.

Copycat Recipes - Bennigan's Broccoli Bites

Ingredients:
3 eggs
6oz. shredded monterey jack cheese
6 oz. shredded colby cheese
1- 16 oz. box frozen chopped broccoli, thawed, drained and dried
2 1/2 ozs. bacon pieces
1/2 oz. diced yellow onion
1 oz. all purpose flour
Italian bread crumbs as needed



Procedures:
Drain thawed broccoli thoroughly by pressing through a strainer. Beat eggs
in a mixing bowl with a whisk until well blended. Place all the ingredients
into a plastic container, except the bread crumbs. Stir together with a
spatula until thoroughly combined. Refrigerat mixture for about 1 hour. This
will help to bind the mix making preparation much easier. Heat about 4 cups
oil in a fryer or deep pan for frying at 350F. Set up a shallow pan with
bread crumbs. Scoop about 1/2 oz. portion of the broccoli mixture into the
bread crumbs. Form each portion into a ball and coat it well. Place broccoli
bites into the fry basket or frying pan. Make sure they do not stick
together. Fry for one minute, then remove and place onto a plate lined with
paper towels to absorb excess oil. Serve with : HONEY MUSTARD DRESSING 3/4
cup sour cream 1/3 cup mayonnaise 1/3 cup dijon mustard 1/3 cup honey 1
Tbsp. + 1 tsp. lemon juice In a mixing bowl, combine sour cream, mayonnaise
and mustard. Blend thoroughly using a whisk. Slowly pour in the honey and
lemon juice, continue mixing until smooth and well combined.

Copycat Recipes - Applebee's Bourbon Street Steak

Ingredients:
1/2 cup bottled steak sauce
1/4 cup bourbon whiskey
1 tablespoon honey
2 teaspoons prepared mustard
4 beef rib, round, or chuck steaks (10 ounces each)


Procedures:
Combine all the ingredients except the steaks in a baking dish or resealable
plastic storage bag; mix well. Add the steaks; cover (or seal) and
refrigerate for 2 hours, or overnight. Preheat the grill to medium-high
heat. Grill the steaks for 12 to 15 minutes, or until desired doneness,
turning them over halfway through the grilling.

Copycat Recipes - A1 Sauce

Ingredients:
1/2 Cup Orange Juice
1/2 Cup Raisins
1/4 Cup Soy Sauce
1/4 Cup White Vinegar
2 Tbsp Dijon mustard
1 Tbsp Bottled Grated Orange Peel
2 Tbsp Heinz Ketchup
2 Tbsp Heinz Chili Sauce



Procedures:
1. Bring to a boil for 2 minutes stirring.
2. Remove from heat. Allow to cool to lukewarm.
3. Put mixture in a blender till it is pureed. Pour in bottle.
4. Cap tightly and refrigerate to use within 90 days.

Copycat Recipes - A&W Coney Island Chili Dog Sauce

Ingredients:
1 pound ground chuck
1 six ounce can Hunts tomato paste
1 Cup water
1 Tablespoon sugar
1 Tablespoon prepared yellow mustard
1 Tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper



Procedures:
Making the chili Dog Sauce:
1. In a 2 qt. saucepan, brown the ground chuck, breaking into very small
pieces. Salt and pepper lightly while cooking. Do not drain the fat.
2. Add the remaining ingredients. Simmer, uncovered, 30-45 minutes until it
thickens. Stir occasionally.
3. Allow to cool, cover, and refrigerate until "Dog-Time". You'll be
microwaving what you need later.

Copycat Recipes - A&W Chili Dogs

Ingredients:
1 Sabrett brand 2 ounce beef frankfurter (7½" long)
1 regular hot dog roll
3 Tablespoons A&W Coney Island Sauce(see recipe below)
1 Tablespoon chopped white onion
1/2 Tablespoon Kraft shredded mild cheddar cheese (optional)



Procedures:
Cooking your A&W Chili Dog
1. Bring a 2 qt. saucepan of water to a rolling boil.
2. Remove the saucepan from the heat, and add the desired number of
frankfurters to the water. Cover and let sit about 10 minutes.
3. After the franks are done, microwave the chili dog sauce until steaming.
(Only microwave what you need, save the rest) Then microwave each hot dog
roll 10 seconds....just enough to warm
4. Remove the cooked franks with tongs, and place on the microwaved hot dog roll.
5. Add about 3 Tablespoons of your prepared A&W chili dog sauce, and the
chopped onion. Grated cheddar cheese is optional.

Copycat Recipes - Auntie Ann's Pretzels

Ingredients:
1 1/2 cup warm water
1 1/8 tsp. active yeast (1 1/2 pkg)
2 Tbs. brown sugar
1 1/8 tsp. salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 Tbs. baking soda
To taste coarse salt
2-4 Tbs. butter (melted)


Procedures:
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add
sugar, salt, and stir to dissolve; add flour and knead dough until smooth
and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warm
water and 2 Tbs. baking soda. Be certain to stir often.
After dough has risen, pinch off bits of dough and roll into a long rope
(about 1/2 inch or less thick) and shape. Dip pretzel into soda solution
and place on greased baking sheet. Allow pretzel to rise again. Bake in a
450 degree oven for about 10 minutes or until golden. Brush with melted
butter and enjoy!
Toppings:
After you brush with butter try sprinkling with coarse salt.
Or for Auntie Anne's famous cinnamon sugar, try melting a stick of butter
in a shallow bowl( big enough to fit the entire pretzel) and in another
bowl, make a mixture of cinnamon and sugar. dip the pretzel into the
butter, coating both sides generously. then dip again into the cinnamon
mixture.

Copycat Recipes - Benihana's Fried Rice

Ingredients:
1 cup uncooked rice
5 tablespoons butter
1 cup chopped onion
1 cup chopped carrots
2/3 cup chopped scallions
3 tablespoons Sesame seeds
5 Eggs
5 tablespoons soy sauce
Salt
Pepper


Procedures:
Cook rice according to package directions. In a large skillet melt butter.
Add onions, carrots and scallions. Saute until carrots are translucent.
Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan.
Bake until golden brown (10 to 15 minutes), shaking pan occasionally for
even color. Lightly grease another skillet. Beat eggs. Pour into hot
skillet. Cook as you would scrambled eggs. Combine rice, vegetables,
sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.

Copycat Recipes - Cracker Barrel's Hashbrown Casserole

Ingredients:
2 lbs. frozen hashbrowns
1/2 cup melted butter
1 can cream of chicken soup
1 pt. sour cream
1/2 cup chopped onion
2 cups grated cheddar
1 tsp. salt
1/4 tsp. pepper
2 cups crushed cornflakes
1/4 cup melted butter



Procedures:
DEFROST hashbrowns.
COMBINE next 7 ingr. and mix with hashbrowns.
PUT all in a 3 qt. casserole.
SAUTE cornflakes in butter and sprinkle on top.
COVER and BAKE at 350 for about 40 min.

Copycat Recipes - Golden Corral Rolls

Ingredients:
1 envelope Active dry yeast
1/4 cup Very warm water
1/3 cup Sugar
1/4 cup Butter or margarine
1 teaspoon Salt
1 cup Scalding hot milk
1 Egg -- lightly beaten
4 1/2 cups Sifted all-purpose flour
2 tablespoons Melted butter or margarine -- for brushing rolls



Procedures:
Sprinkle the yeast over very warm water in a large bowl (Very warm
water should feel comfortably warm when dropped on wrist.) Stir until
yeast dissolves. Add sugar, the 1/4 cup butter or margarine and salt
to hot milk and stir until the sugar dissolves and butter or margarine
is melted. Cool mixture to 105 to 115 degrees. Add milk mixture to
yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time,
to form a soft dough. Use some of the remaining 1/2 cup of the flour to
dust a pastry cloth. Knead the dough lightly for 5 minutes, working in
the remaining flour (use it for flouring the pastry cloth and your
hands). Place dough in a warm buttered bowl; turn greased side up.
Cover and let rise in a warm place until doubled in bulk, about 1 1/4
to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightly
floured pastry cloth. Dough will be sticky, but use as little flour
as possible for flouring your hands and the pastry cloth, otherwise
the rolls will not be as feathery light as they should be. Pinch off
small chunks of dough and shape into round rolls about 1 1/2 to
1 3/4 inches in diameter. Place in neat rows, not quite touching,
in a well-buttered 13 x 9 x 2 inch pan. Cover rolls and let rise in
a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of
rolls with melted butter or margarine, then bake in a 375 degree oven
for 18 to 20 minutes or until nicely browned. Serve warm with plenty
of butter. This recipe yields about 2 dozen rolls.

Copycat Recipes - Good Season's Italian Dressing

Ingredients:
1 TB Garlic salt
1 TB Onion powder
1 TB Sugar
2 TB Oregano
1 ts Pepper
1/4 ts Thyme
1 ts Basil
1 TB Parsley
1/4 ts Celery salt
2 TB Salt
For Dressing Mix:
1/4 Cup Cider Vinegar
2/3 Cup Oil
2 TB Water
2 TB Dry Mix


Procedures:
Mix the ingredients and shake well.

Copycat Recipes - Jack-In-The-Box Jumbo Jack

Ingredients:
Beef
(Use factory frozen 1/4 pound beef patties from your grocer's freezer)
1 sesame-seed hamburger bun
2 tomato slices
chopped white onion
2 dill pickle slices
2 large lettuce leaves

The sauce:
1 Tablespoon of mayonnaise
1/8 teaspoon lemon juice
dash onion powder
dash sugar
Mix together---set aside



Procedures:
Cooking your Jumbo-Jack
1. Pre-heat an electric griddle to 400 .
2. Toast your buns by laying face down on the griddle for about a minute. Set aside.
3. Cook the still frozen beef patty 4-5 minutes per side, salting liberally before and after turning.
4. Dress as follows;
Top Bun:
Half of the pre-made mayo sauce 1 Tablespoon chopped, white onion 2 dill
pickle slices 2 lettuce leaves 2 tomato slices
Bottom Bun:
Spread the remaining mayo sauce evenly.
5. When the burger is finished cooking, drain the fat, and apply to the
dressed top bun. Add the dressed bottom bun.