Friday, October 26, 2012

Panera Bread's Copycat Broccoli Cheese Soup Recipe

Panera Bread's Copycat Broccoli Cheese Soup Recipe


Panera Bread's Copycat Broccoli Cheese Soup is a hearty fall soup. You can use two small sourdough bread for serving bowls. This soup is quick and easy to make.

Ingredients:

1 tablespoon butter, melted


1/2 medium onion, chopped


1/4 cup melted butter


1/4 cup flour


2 cups half-and-half


2 cups chicken stock or bouillon


1/2 pound fresh broccoli


1 cup carrots, julienned


1/4 teaspoon nutmeg


8 ounces grated sharp cheddar


Salt and pepper to taste
 

Directions:

Step 1: Sauté onion in melted butter; set aside. 


Step 2: Cook butter and onion mixture and flour whisking over medium heat for 3-5 minutes. Stirring constantly and slowly add the half-and-half.


Step 3: Add the chicken stock whisking all the time. 


Step 4: Simmer for 20 minutes. 


Step 5: Add the broccoli, carrots and onions. Cook over low heat until the vegetables are tender for 20-25 minutes. 


Step 6: Add salt and pepper. 


Step 7: After the soup has thickened; pour in batches into blender and puree. 


Step 8: Place back into the pot over low heat; cheese; stir until well blended. 


Step 9: Stir in the nutmeg and serve. 




Tuesday, October 16, 2012

Cheesecake Factory Copycat Chocolate Coconut Cream Cheesecake

Cheesecake Factory Copycat Chocolate Coconut Cream Cheesecake




What sounds better than a Chocolate Coconut Cream Cheesecake? I love chocolate, coconut and cheesecake. This recipe may be a little trouble but worth it. This homemade copycat version tastes much like the one at The Cheesecake Factory. We are definitely not talking calorie!



Ingredients:
2 1/2 cups fresh coconut, grated
1 cup whipping cream, scalded
2 1/2 cups all-purpose flour
1/3 cup cold butter, sliced
4 teaspoons granulated sugar
20 ounces cream cheese, softened
1 1/2 cups granulated sugar
4 whole eggs
2 egg yolks
2 1/2 tablespoons coconut liqueur
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sour cream
1/4 cup cream of coconut
1/2 teaspoon coconut liqueur
Toasted coconut flakes (for garnish)


Directions:
Step 1: Puree coconut and whipping cream in a blender for 4 minutes; set aside to cool.
Step 2: Cut butter into flour and 4 teaspoons sugar until mixture resembles small crumbs.
Step 3: Press evenly into bottom of a buttered 10-inch springform pan.
Step 4: Bake at 325 degrees for 25 minutes, or until golden brown.
Step 5: In a large bowl cream together cream cheese and 1 1/2 cups sugar.
Step 6: Stir in cooled coconut puree and whipping cream.
Step 7: Slowly stir in eggs and yolks.
Step 8: Stir in 2 1/2 tablespoons coconut liqueur, lemon juice and extracts. 
Step 9: Pour into prepared crust.
Step 10: Bake in a 325 degree oven until sides of cake are dry and center is set, about 1 hour.
Step 11: Allow cheesecake to cool for 30 minutes.
Step 12: Beat together sour cream, cream of coconut and 1/2 teaspoon liqueur; spread over cheesecake.
Step 13: Bake at 325 degrees for 10 minutes.
Step 14: Allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours.
Step 15: Sprinkle coconut flakes over top before serving.

Monday, September 10, 2012

Copycat Popeye's Fried Chicken Strips



 This Copycat Popeye's Fried Chicken recipe is a spicier fried chicken so get ready for your taste buds to wake up. If you like milder or hotter adjust the cayenne pepper for your desired taste. This recipe is much like the chicken they serve at Popeye's, enjoy.

Ingredients needed for Popeye's Fried Chicken Strips:

3-4 pounds of chicken strips with skin or one chicken cut into pieces
6 cups canola oil
2 tablespoons white pepper
1 teaspoon cayenne pepper
2/3 cup all-purpose flour
2 teaspoons paprika
1 tablespoon salt
3 eggs

Directions for making Popeye”s Fried Chicken Strips:
Step 1: Combine in a large bowl; flour, salt, peppers, and paprika.

Step 2: Break the eggs into a small bowl and beat until well blended.

Step 3: Dip each piece of chicken into the blended egg, then coat well with the flour mixture.

Step 4: After coating the chicken; place on a rack to allow the pieces to dry, about 20 to 30 minutes. You will get even browning on the chicken by letting it dry.

Step 5: Heat the Canola oil over medium heat in an deep fryer or in a large, deep pan on stove.

Step 6: To fry chicken strips, heat oil in a heavy skillet over a medium-high burner until the oil is very hot or in a electric deep fryer.

Step 7: Place the chicken pieces in the hot oil, skin side down, one piece at a time. Leave enough space among pieces so that they are not crowded.

Step 8: Cook over a medium heat, turning until all sides are golden brown and the meat is cooked thoroughly.

Step 9: Place on a paper towel to allow grease to drain.

Wednesday, July 18, 2012

Copycat Black Angus Cheesy Garlic Bread

Imageby shelnew19



This Copycat Black Angus Cheesy Garlic Bread is great serve as an appetizer, along side your favorite pasta or just about any meal.
Ingredients needed for Copycat Black Angus Cheesy Garlic Bread:
1 cup Asiago cheese
, shredded
1 cup Monterey Jack cheese, shredded
1 cup real
mayonnaise
1/2 cup real butter, softened
2 cloves
garlic, peeled, minced fine
1 loaf French bread
1 bunch green onions - root and green ends trimmed, chopped
Directions for making Copycat Black Angus Cheesy Garlic Bread:
Step 1: Split the French bread into half lengthwise.
Step 2: Mix butter, cheeses, green onions, mayonnaise and garlic in bowl.
Step 3: Spread on the cut side of bread halves with mixture.
Step 4: Place bread halves on baking sheet or foil.
Step 5: Bake at 350 degrees for 7 minutes; then broil for about 3 minutes longer.
Step 6: Cut into slices and serve.
Serves 6-12

Saturday, June 2, 2012

Copycat P. F. Chang's Mongolian Beef

Source









Copycat P. F. Chang's Mongolian Beef is delicious and easy to make. You can now have your favorite Mongolian Beef at home anytime with this copycat recipe.

Ingredients:
2 teaspoons canola oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce ( I use low sodium)
1/2 cup water
3/4 cup brown sugar
Canola oil, for frying ( about 1 cup)
1pound flank steak

  1/4 cup cornstarch
 2 large green onions, sliced into 1-inch diagonally

Directions:
Step 1: To make the sauce, heat 2 teaspoons of Canola oil in a medium size saucepan over medium-low heat.
Step 2: Don't let the oil get too hot.
Step 3: Add to the oil the ginger and garlic and add the soy sauce and water quickly so the garlic doesn't burn.
Step 4: Add the brown sugar in the sauce and let dissolve, then raise the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens.
Step 5: Remove the sauce from the heat.
Step 6: Slice the flank steak into 1/4-inch thick slices against the grain.
Step 7: Place the steak pieces into the cornstarch and get a very thin dusting to both sides of each piece of steak.
Step 8: Let the steak sit for about 10 minutes; this lets the cornstarch sticks.
Step 9: Heat up one cup of Canola oil in a wok.
Step 10: Heat the oil over medium heat until very hot.
Step 11: Add the steak to oil and sauté for 2 minutes stirring continuously.
Step 12: Remove steak from the oil and place onto a paper towel lined plate.
Step 13: Remove the oil out of the pan and return to the heat; add the steak back into the pan and cook for 1 minute.
Step 14: Add the sauce to steak and cook for 1 minute.
Step 15: Add the onions to steak sauce mixture and cook for 2 minutes.
Step 16: Serve over rice.

Sunday, April 1, 2012

Ben and Jerry's Copycat Butter Pecan Ice Cream

Image by kochtopf

In Texas it is already ice cream weather, it has been in the 90s this last week and I have had ice cream on the brain. This is a copycat recipe for Ben & Jerry's Butter Pecan Ice Cream, one of my favorite. Hope you enjoy this copycat recipe much like the one you get at Ben & Jerry's.

Ingredients:
½ cup butter, do not use anything else
1 cup pecan halves 
½ teaspoon salt 
2 large eggs 
¾ cup sugar 
2 cups heavy cream, or whipping cream 
1 cup milk 
Directions:
Step 1: Melt the butter in a heavy skillet over low heat. 
Step 2: Add the pecans and salt; saute, stirring constantly, until the pecans start to turn brown. 
Step 3: Drain the butter into a small bowl. Transfer the pecans to another bowl and let cool. 
Step 4: Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. 
Step 5: Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. 
Step 6: Pour in the cream and milk, and whisk to blend. Add the melted butter and blend. 
Step 7: Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions. 
Step 8: After the ice cream stiffens (about 2 minutes before it is done), add the pecans, then continue freezing until done. 

Makes 1 quart

Friday, March 9, 2012

Carrabba's Copycat Italian Grill Chocolate Dream

This yummy dessert from Carrabba's is a delicious delight. Carrabba's Copycat Italian Grill Chocolate Dream is made easy with brownie mix and prepared chocolate mousse. Hope you enjoy!
Ingredients:
1 box dark fudge brownie mix
¼ cup Kahlua
2 cups prepared chocolate mousse
2 cups real whipped cream
1 oz semi-sweet chocolate shavings

Directions for making:
Step 1: Make brownie mix by box instructions, using two egg recipe and substitute milk for the water.
Step 2: Place wax or parchment paper in two 9-inch square baking pans.
Step 3: Spray bottom of pans with non-stick cooking spray.
Step 4: Divide the batter equally into each pan.
Step 5: Bake at 325 degree for 25 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Let cool completely.
Step 7: Invert one pan and remove brownie in one piece; return to pan upside down; remove parchment paper.
Step 8: Spread the brownie evenly with ½ of the Kahlua; top with ½ of the mousse, spreading it evenly over the brownie. Spread ½ of the whipped cream over the mousse.
Step 9: Remove second brownie from pan; brush with remaining Kahlua; place it on top of other brownie; spread remaining mousse evenly over the top; spread remaining whipped cream over the mousse.
Step 10:Sprinkle top evenly with chocolate shavings.
Step 11: Refrigerate until ready to serve.

Image by scaredy-kat

Friday, February 17, 2012

Coypcat McDonald's Shamrock Milkshake


This shake only come out in March for St Patricks Day.This recipe give ingredients to also make it dairy-free. You can now enjoy this delicious Shamrock Shake anytime you get a craving for one! Enjoy.
Ingredients:
2 cups vanilla ice cream or 2 cups soy ice cream1 ¼ cups 2% low-fat milk or 1 ¼ cups soy milk
¼ teaspoon mint extract8 drops green food coloring

Directions:
Step 1:
Combine ice cream, milk, mint extract and green food coloring in a blender and blend on high speed until smooth.Step 2: You may need to stop blender to stir with a spoon to help blend the ice cream.Step 3: Pour into glasses and serve each with a straw.

Tuesday, January 17, 2012

TGI Friday's Copycat Pico De Gallo Recipe


Image by Oakley Originals 
I love Pico De Gallo, with this copycat TGI Friday's recipe you can have it at home anytime you get a craving. Serve with your favorite tortilla chips. If you like it spicy add a large jalapeño or two medium ones. Enjoy!


Ingredients needed:
1 medium jalapeño pepper, minced
3 tablespoons lime juice 
1 1/2 tablespoon cilantro, finely chopped

1/4 cup tomato, diced 
1/2 teaspoon salt, or to taste
1/4 cup onion, finely diced 

Directions for making:
Combine all ingredients.
Let sit for at least a half hour so flavors will blend.




Tuesday, January 10, 2012

Bennigan's Copycat Chicken Salad Recipe

This copycat recipe for Bennigan's Chicken Salad is much like the one you will get at the restaurant. This copycat recipe will let you enjoy their chicken salad anytime you get a craving.

Ingredients:
1 pound chicken breast, cooked, skinned, boned and diced
½ cup celery,diced
1 cup mayonnaise
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon sugar
½ teaspoon onion powder
¼ cup almonds, toasted
1 tablespoon lemon juice
1 cup crushed pineapple, drained
Alfalfa sprouts
Whole fresh pineapple for serving, optional
Directions:
Place chicken in large mixing bowl; add celery and mix.
Add remaining ingredients and mix with until combined.
To serve in pineapple shell, cut whole pineapple in half lengthwise.
Using a grapefruit knife, cut around the inside of the pineapple, leaving about¼" from the edge.
Scoop out remaining pineapple.
Place a bed of sprouts in the shell and scoop salad mixture on top. Sprinkle with 1 tablespoon toasted almonds and serve chilled.
Tips:
1 pound of chicken breast would be approximately 2 boneless chicken breast.