I created this blog for people who are seeking copycat recipe for that favorite food you have eaten at a restaurant. With these copycat recipes you will be able to prepare your favorites in your own kitchen any time you get a craving. If you have a request I will do my best to find a copycat recipe for you.
Mix cornstarch, flour, and seasonings until well blended.
Add beer, mix well. Cut about 3/4-inch off top of onion and peel.
Cut into onion 12 to 16 vertical wedges but do not cut through bottom root end.
Remove about 1-inch of petals from center of onion. You may want to separate the onion petals slightly, do not do this too much, you will destroy the onion.
Dip onion in seasoned flour removes excess by shaking. Separate petals to coat thoroughly with batter. Dip in batter. Dip in flour mixture again.
Gently place in fryer basket and deep-fry at 375 to 400 F degrees for 1 1/2 minutes.
Turn over, and fry an additional 1 1/2 minutes. Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with Creamy Chili Sauce.
Do you have a craving for the delicious Hashbrown Casserole that is served at the Cracker Barrel Restaurant? With this recipe you can make your own at home that taste much like the one they serve. The ingredients you need are frozen hash brown potatoes, sour cream, and cream of chicken soup, butter, onions and Colby cheese. The secret ingredient is believed to be the Colby cheese. You can now have Cracker Barrel Hashbrown Casserole any time you get cravings breakfast, lunch or dinner!
Ingredients: 2 lbs frozen southern style hash brown potatoes 1 teaspoon salt ¼ teaspoon black pepper 2 cups sour cream 1-10 1/2 ounce can cream of chicken soup 1/2 cup butter or margarine; melted 1/2 cup chopped onions 2 cups Colby cheese, shredded
Directions: Step 1: Preheat oven to 350 degrees Fahrenheit. Step 2: Place potatoes in greased 9 x 13-inch pan, sprinkle with salt and pepper to taste. Step 3: In a medium bowl, combine onions, sour cream, and cream of chicken soup. Step 4: Pour soup mixture over potatoes. Step 5: Sprinkle with Colby cheese and melted butter. Step 6: Bake uncovered in 350°F oven for 45 minutes or until cheese is melted. Makes 6 servings.
Tips: Some folks make it with cheddar cheese, but it is believed Cracker Barrel uses Colby, that is the secret ingredient.
Warning: Use caution when removing the hot pan from oven.
you always wished you could make a dish you love at a restaurant at
home. If you are a fan of the Chile Con Queso Dip they serve at
Carlos O'Kelly's, try this copycat recipe. Ingredients you will need
are butter, Velveeta cheese, sour cream, tomatoes and green chilies
and seasonings. Serve this delicious dip with your favorite chips,
cracker, or veggies. This is very quick and easy dip to make, keep
the ingredients on hand and you can have a quick dip to munch on.
tablespoons real butter, sliced 1 lb. box Velveeta cheese, cut
into chunk 8 oz. container sour cream 10 oz. can tomatoes and
chilies, do not drain 1 1/2 tsp. garlic powder 1/2 tsp. kosher
Directions: Step 1:
Combine butter, Velveeta cheese chunks, sour cream, tomatoes and
green chilies, garlic powder and kosher salt in a crock pot or
non-stick 2-quart saucepan. Step 2: Warm over low heat, stirring
often, until the cheese is melted and smooth. Step 3: Dip will
thicken when cooled. Step 4: Serve the dip with your favorite
chips, cracker or dipping veggies. This recipe makes about 3 ½
cups of dip.
you prefer a hotter, spicier dip, use hot tomatoes and green chilies
or add a few dashes of Tabasco sauce.
sure you warm over low heat or it will burn.