This gorgeous sandwich is essentially a caprese salad on top of a mountain of roasted chicken, all between slices of pillowy focaccia bread with chipotle mayo thrown into the mix to spice things up.To watch the video on how to make the copycat Panera frontera chicken panini, click here.
After doing some serious research and development (and eating way too many french fries), we figured out a couple tricks to make the perfect copycat McDonald’s spuds. Beside the one secret you need to know for making the best french fries, McDonalds has a couple other surprises that set their potatoes apart from others.First, McDonald’s adds dextrose, which is just a fancy name for sugar, to their fries before they’re cooked. The added sugar caramelizes during the fry process which helps achieve that soft golden color that makes them so distinct. To do this at home, simply soak your cut potatoes (russets of course) in water mixed with a little corn syrup for 30 minutes. The other secret to McDonald’s perfectly tasty spuds is that they are flavored natural beef seasoning. A shortcut that we found yields a similar end product to the current version of the fries, but makes life much easier: adding some beef tallow (rendered beef fat) to the frying oil when cooking the potatoes for the second and final fry.
Italian-American hot spot Carbone in New York is one of Jason Goldstein's favorite restaurants. It can be hard to get a reservation to chow down on their popular spicy rigatoni vodka, so he decided to replicate it at home using everyday pantry staples. He uses penne in his version but you can use rigatoni as Carbone does, or any other tube-shaped pasta. Recipe courtesy of Jason Goldstein of Chop Happy.
Companies as large as Red Lobster tend to be very tight-lipped when it comes to “trade secrets.” This recipe comes pretty darn close to replicating the real thing, according to reviews. It starts with a base of Miracle Whip, instead of mayo. This creates a sweeter flavor profile, which is right on track with the taste of Red Lobster's famous tartar sauce.This recipe is by Ron Douglas, author of the “America’s Most Wanted Recipes” series (Atria Books, 2009), and was originally published in the South Florida Sun Sentinel.
Americas’ most popular burrito chain also serves an addictive salad dressing that tastes incredible on just about anything. Because we love it so much, we have tested and perfected a version of Chipotle’s Chipotle-Honey Vinaigrette that’s easy enough for any home cook to prepare and rivals the original. This vinaigrette is so versatile that it’s perfect drizzled simply on top of crisp romaine salad, but also works great as a dip and makes a wonderful appetizer served with a crudité. You can also use this dressing to marinate chicken, fish, and even beef.
This “fruit juice” drink made of mostly sugar, water, and orange juice concentrate powered us through recess, and now you can make a similar tasting beverage at home for when the nostalgic need arises.
Lemon butter sauce is so easy to adapt–use your favorite herbs to highlight the dish you'll be serving it with. It's absolutely divine drizzled over seared scallops, sauteed shrimp or baked cod.This recipe was originally published in the South Florida Sun Sentinel.
Red Lobster serves millions of Cheddar Bay biscuits daily, and people go crazy for them. In response to their overwhelming popularity, the company posts a taste-alike recipe on its website and they've even started selling a Red Lobster biscuit box mix in supermarkets. This variation is pretty darn close to the fluffy biscuits served tableside at the restaurant. Red Lobster does share these two tips: Don't over-knead the dough, and make sure you use baking soda as one of the ingredients (in this recipe, the baking soda is in the Bisquick baking mix).This recipe was originally published in the Orlando Sentinel.
Do you drool over the lemon-frosted pound cake in the Starbucks pastry case every time you swing by for a coffee? Here's how you can make the citrusy, buttery loaf at home.This take on Starbucks' Iced Lemon Pound Cake is found in "Top Secret Recipes Unlocked" by Todd Wilbur (Plume, 2009). This recipe was originally published in the Chicago Tribune.
Mayochup is officially taking the country by storm, with consumers raving about this brand new condiment. No one has ever, ever had such an original thought — to mix two heavy-hitting sauces together to create a single, almighty, all-purpose condiment is pure genius. In this inspired iteration, creamy mayonnaise meets tangy-sweet ketchup, resulting in a perfectly balanced supersauce that is truly remarkable. Thank you, Heinz — this visionary new product is definitely going to move some culinary mountains.If for some ghastly reason, you find yourself unable to find the magic that is Mayochup in your local grocery, never fear! With your chin up and a few simple ingredients, you can improvise. We cannot guarantee that is will be quite as delicious at the original, but y’know, in a pinch, it might just tide you over until you can get your hands on the good stuff.The 53 Products Trader Joe's Customers and Employees Love the Most New Coke, Colgate Lasagna, and 15 Other Food Products That Failed MiserablyCan You Guess the Ridiculous Prices of These Ridiculous Whole Foods Products?
This copycat recipe will keep your doughnut demons at bay while you argue the perennial doughnut debate — Dunkin’ Doughnuts or Krispy Kreme (sorry, Dunkie’s loyalists). For the recipe, we went to the source — New Orleans — and found that Krispy Kreme doughnuts might have more to do with beignets then their shape suggest.