Wednesday, August 24, 2011

Kentucky Fried Chicken, KFC Copycat Biscuit Recipe

KFC Biscuits
Image by kalleb

If you love the biscuits at Kentucky Fried Chicken, KFC, give this copycat recipe a try. It only takes a few ingredients and you will be enjoying your favorite KFC biscuits.

Ingredients needed:

2/3 cup milk 
1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 tablespoon baking powder
1/3 cup vegetable shortening

1 tablespoon sugar



Preheat oven to 425ºF.
In a mixing bowl, sift together flour, sugar, baking powder and salt.
In the center of the flour mixture, make a well and pour in milk.
Add shortening; start kneading with hands to cut in the shortening and flour in the milk until thoroughly mixed.
Add more milk, if needed to form, and mix.
Turn onto floured board; knead gently about 6 to 8 times.
Pat dough to 1/2-inch thickness.
Cut into biscuits.

Place on baking sheet and brown in oven 10-13 minutes.
Makes about 9 biscuits.
When cutting out biscuits do not twist with cuter, just press straight down to cut. The twisting can seal the edges and cause it not to rise correctly.

Saturday, August 20, 2011

Ben and Jerry's Copycat Cherry Garcia Ice Cream


Ben And Jerry Copycat Cherry Garcia Ice Cream

Ben and Jerry's Cherry Garcia Ice Cream has a cherry ice cream with cherries and fudge flakes. You can make this yummy treat at home with this Ben and Jerry's Copycat Cherry Garcia Ice Cream recipe. This Ben and Jerry's ice cream is a tribute to guitarist Jerry Garcia & Grateful Dead fans.

Ingredients needed:

¼ cup fresh Bing cherries, halved and pitted

¼ cup semisweet chocolate bars, shaved

2 cups heavy cream or whipping cream

¾ cup granulated sugar

2 large eggs

1 cup milk


In separate bowls put the cherries and the shaved chocolate flakes; cover and refrigerate.

In a large mixing bowl, whisk the eggs until they are light and fluffy, about 1 to 2 minutes.

Next, whisk in the sugar, a little at a time, then continue to whisk until completely mixed, about 1 minute.

Add the milk and cream; whisk to mix.

Pour the mixture in an ice cream maker;  freeze following the manufacturer’s instructions.

When ice cream begins to stiffen, about 2 minutes before it is done; add the cherries and chocolate and continue freezing until done.

You may use replace the fresh bing cherries with canned cherries, make sure you drain the syrup.

Tuesday, August 16, 2011

Copycat Outback Steakhouse Marinated Steak

Outback Steakhouse Marinated Steak


Here is a yummy copycat recipe for all you steak lovers from Outback's Steakhouse for their Marinated Steak. You can use any steak that is good for grilling and you will have a delicious tender steak. Add a salad and slice of homemade bread and you have a meal.

Ingredients needed:
4 beef steaks, any cut good for grilling
1/4 teaspoon un-flavored meat tenderizer
1 tablespoon packed brown sugar
1/2 teaspoon black pepper
1 teaspoon seasoned salt
1 cup beer

Put steaks in a shallow dish; pour beer over; marinate steaks for 1 hour in the refrigerator.
Remove steaks out of beer; discard beer.
Combine un-flavored meat tenderizer, brown sugar, black pepper and salt; rub all over steaks.
Put steaks in refrigerator to marinate for 1/2 hour.
Grill the steaks over a medium-high flame until desired doneness.
It is better to use light beers for a milder beer taste, the darker beer will give the steak a stronger beer flavor.


Saturday, August 13, 2011

Chili's Copycat Southwestern Eggrolls and Avocado-Ranch Dipping Sauce

Source: m4sh.3d

 Chili's has so many yummy items, it is hard to choose which one you want to try. Next time you want to try something or if Southwestern Eggrolls is already a favorite of yours, here is a copycat version for you to try. I have also included the Avocado-Ranch Dipping Sauce recipe. Enjoy!

1 chicken breast fillet
2 tablespoon red bell pepper, minced
2 tablespoon green onion, minced
1 tablespoon vegetable oil
2 tablespoon frozen spinach, thawed and drained
1/3 cup frozen corn
¼ cup canned black beans, rinsed and drained
2 tablespoon canned jalapeño peppers, diced
3/4 cup Monterey Jack cheese, shredded
½ teaspoon cumin
½ tablespoon fresh parsley, minced
¼ teaspoon salt
½ teaspoon chili powder
Dash cayenne pepper
5 -7-inch flour tortillas

Avocado-Ranch Dipping Sauce

¼ cup fresh avocado, smashed, about half of an avocado
¼ cup sour cream
¼ cup mayonnaise
1 ½ teaspoon white vinegar
1 tablespoon buttermilk
Dash dried dill weed
dash garlic powder
Dash black pepper
1/8 teaspoon salt
1/8 teaspoon dried parsley
1 tablespoon onion, chopped
1/8 teaspoon onion powder

2 tablespoon tomato, chopped

Directions for making Chili's Southwestern Eggrolls:
Heat your barbecue grill to high heat.
Rub vegetable oil on chicken breast.
Salt and pepper lightly on both sides of the chicken.
Grill the chicken breast on the barbecue grill for 4 to 5 minutes per side or until done.
Set aside until it cools enough to handle.
In a medium size skillet heat 1 tablespoon of oil over medium-high heat.
Add to skillet red pepper and onion; sauté until tender, about two minutes.
Cube chicken meat and add to skillet.
Add spinach, corn, jalapeño peppers, black beans, spinach, chili powder, parsley, cumin, salt, and cayenne pepper to mixture.
Cook for 4 minutes; stir well to incorporated ingredients in the mixture.
Take pan off the heat; add cheese and stir until melted.
Heat tortillas by wrapping in a moist cloth and place in microwave on high for 1 1/2 minutes.
Spoon some of the mixture into center of a tortilla.
Roll tortillas by folding in ends and rolling; roll very tight and stick a toothpick in them to hold together.
Roll remaining eggrolls.
Place eggrolls on a plate, cover with plastic wrap; freeze for at least 4 hours or overnight.

Directions for Avocado-Ranch Dipping Sauce:
Smash avocado.
Add the rest of ingredients to avocado in a small bowl and mix well.

Directions for Frying Eggrolls:
In a large pan or a deep-fryer, preheat 4-6 cups of oil to 375°F.
Fry eggrolls in hot oil for 12-15 minutes; drain on paper towels or a rack.
To serve, slice each eggroll diagonally and dip in Avocado-Ranch Sauce.

Friday, August 12, 2011

Claussen Kosher Pickles Copycat

Source: Amy G
I love Claussen Kosher Pickles, but they are a bit pricey for me. Now with this copycat recipe I can make my own at home.

Ingredients needed:
1 gallon cucumbers, washed
6 heads fresh dill
1 1/2 quarts water
1/3 cup instant minced onion
1/2 tablespoon mustard seeds
2 cups cider vinegar
1/2 cup canning salt
6 garlic cloves, minced
6 quart jar, sterilized, depends on size of cucumbers

Sterilize jars, lids and rings, I just put my in the dishwasher.
Wash cucumbers.
Quarter cucumbers into lengthwise slices.
Place cucumbers in jars with dill heads.
Mix water, vinegar, canning salt, garlic, mustard seeds and instant minced onion into large pan; boil to dissolve the salt; cool.
Pour mixture over cucumbers; seal with lid and ring.
Let sit out for three days, turn the jars occasionally, then refrigerate.
They will keep for one year in refrigerator.
Note: Do not use the regular cucumber in store, they are covered with wax and will not work. Ask for pickling cucumbers, they are wax free.


Thursday, August 11, 2011

Copycat Starbucks Frappucino

Source: Basheer Tome

Here is the Copycat Starbucks Frappucino for all you Starbucks fans. Now you can have your Frappucino anytime with a fraction of the cost!
Copycat Starbucks Frappucino

Ingredients needed:
1/2 cup sweetened condensed milk
1/2 cup milk
1 teaspoon cocoa mix Carnation instant cocoa mix
2 cup ice, approximately
1/4 cup strong coffee
1 teaspoon sugar
1 tablespoon Vanilla syrup, coffee syrup

Fill a tall glass with ice. Combine milk and sweetened condensed milk in a bowl.
Pour this mixture of milks over ice in glass, about 3/4 full.
Add cocoa mix, strong coffee, sugar and Vanilla syrup.
Pour into blender and mix on high until completely blended.

Note: Vanilla syrup is a syrup used in making specialty coffee drinks, espresso drinks and iced teas. Check in the gourmet section of grocery store or specialty shop.

Wednesday, August 10, 2011

Copycat Olive Garden Salad and Italian Dressing

Source: Karen H
Everyone loves a good salad!  This Copycat Olive Garden Salad and Italian Dressing recipes are much like the ones you will be served at the Olive Garden Restaurant. Serve with your favorite Italian dish for a delicious meal.

How to Make Copycat Olive Garden Salad and Italian Dressing

12 ounce bags iceberg garden salad
1 -2 small roma tomatoes, sliced
1/4 small red onions, sliced paper-thin
6 mild pepperoncini peppers
1/2 cup croutons
6 -12 pitted black olives
6 mild pepperoncini peppers
freshly grated Parmesan cheese, to taste
Italian dressing, use recipe below, make ahead of time
fresh ground black pepper, to taste

Toss together in a  large glass serving bowl  lettuce mix, onion slices, olives, pepperoncini, tomatoes, and croutons.
Add Italian dressing to salad mix; toss to mix.
Serve with fresh Parmesan cheese and black pepper to taste.

Copycat Olive Garden Italian Salad Dressing

1/2 cup white wine vinegar
2 tablespoons Egg Beaters or 2 tablespoons beaten eggs
1/3 cup water
1/3 cup vegetable oil
1 teaspoon lemon juice
1/4 cup corn syrup
1 1/4 teaspoons salt
1/2 teaspoon minced garlic
2 1/2 tablespoons grated Romano cheese
1 pinch dried oregano
1/4 teaspoon dried parsley flakes
1 pinch crushed red pepper flakes
2 tablespoons dry pectin

Combine all the ingredients with an electric mixer on medium speed or in a blender on low speed for 30 seconds.
Chill at least 1 hour, better if chilled overnight to let the flavors marry.
Serve over mixed greens.

Dry pectin is use to thicken the dressing, you can buy at the grocery store. Looking with canning items, it is use in jellies and jams.



Tuesday, August 9, 2011

Saltgrass Steakhouse Copycat Shiner Bock Beer Bread and Honey Butter

Do you love eating the Saltgrass Steakhouse Shiner Bock Beer Bread and Honey Butter. Try these copycat recipes that taste much like what you eat at the Saltgrass Steakhouse.
Saltgrass Steakhouse Copycat Shiner Bock Beer Bread & Honey Butter
Ingredients needed:
 1 1/2 to 1 3/4 cups Shiner Bock Beer, flat
2 teaspoons dry active yeast
2 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1/4 cup warm water, not hot 
1/2 teaspoon salt
1/4 cup honey
1/4 cup vegetable oil
In a large mixing bowl dissolve yeast in warm water.
Add honey to yeast mixture and stir.
Mix in a bowl, all-purpose flour, wheat flour and salt.
Add oil and slowly add flat beer, stiring to mix.
Mix all ingredients together.
Turn dough out on a floured surface; knead for at least ten to 15 minutes.
Add a little more flour if dough becomes too sticky.
The dough will feel, smooth, and spongy and should not stick to your hands.
Put dough in a lightly oiled bowl; cover with plastic, let rise until it doubles in size.
Let dough rise at room temperature.
When dough has doubled in size, punch down, and let rest for five minutes.
Divide dough into four equal parts; shape into round loaves.
Put loaves on a lightly oiled, cookie, sheet.
Score twice on top of each loaf with a knife two inches apart.
Cover loosely with plastic wrap until the loaves have doubled in size.
Bake in a preheated 350 degree F oven for about 30 minutes.
Yields six servings

Saltgrass Steakhouse Copycat Honey Butter:
Ingredients needed:
1/4 cup plus 1 tablespoon honey
1/2 cup butter, softened
2 tablespoons sweetened condensed milk
Put all ingredients in small food processor or blender; whip butter, milk and honey until the mixture lightens in color and turns a light cream color.
Shape with melon ball maker.
Cover and refrigerate until serving time.
Yields eight servings.