and Free Restaurant Copycat Recipes
The History of Kentucky Fried Chicken
Colonel Harland Sanders founder Kentucky Fried Chicken. KFC is one of the largest restaurant businesses in the world. It is in more than eighty countries globally. In his forties Colonel Sander began cooking for travelers in his gas station. The gas station was located in Corbin, Kentucky. Instead of coming to his gas station for gas they started coming for Colonel Sanders cooked meals. Harland Sanders expanded his business across the street opening a restaurant that seated one-hundred and forty-two people. The colonel pressure cooked his chicken. When fresh chicken is pressed cooked it cooks faster. Sanders invented his secret eleven herbs and spices recipe to coat his chickens. His eleven herbs and spices are still used today in Kentucky Fried Chicken’s recipes.
Because of his special cooking techniques Governor, Ruby Laffoon in 1935 made Harland Sanders a Kentucky Colonel. After 1952, Colonel goal was to make his company a franchise. He traveled miles by car to enfranchise his business. By 1964 Colonel Sanders had over 600 franchised outlets in the United States and Canada. In 1964, Colonel Sanders sold his interest in the United States companies for only $2 million. Colonel Sanders remained a spokesman for KFC® until 1976. In 1980 Colonel Harland Sanders died at the age of ninety.
Kentucky Fried Chicken - Secret Recipes
Secret Recipes
Copycat Recipes
Ingredients
-2 fryer chicken, cut up into 8 pieces and marinated
-6 cups Crisco shortening
-1 egg, well beaten
-2 cups milk
- 2 cups flour
- 2 teaspoons ground pepper
-3 tablespoons salt
- 1 teaspoon msg
- 1/8 teaspoon garlic powder
- 1 dash paprika
Directions:
-Place shortening into the pressure cooker and heat over medium heat to the shortening reaches 400°F.
- In a small bowl, combine the egg and milk.
- In a separate bowl, combine the remaining six dry ingredients.
- Dip each piece of chicken into the milk until fully moistened.
- Roll the moistened chicken in the flour mixture until well coated.
- In groups of four or five, drop the covered chicken pieces into the shortening and lock the lid.
- When pressure builds up cook for 10 minutes.
Makes: Approximately 4 to 6 servings
Provided by: Secret Recipes
KFC Buttermilk Biscuits - Secret Recipes
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| KFC Secret Recipes |
Ingredients:
-1/2 cup butter
-1/4 cup club soda
-1 beaten egg
-3/4 cup butter milk
-1 teaspoon salt
-5 cups Bisquick Biscuit Mix
Cooking Directions:
Preheat the oven to 450°F. Combine all of the ingredients, knead the dough by hand until the dough holds together do not over knead. Flour your hands Pat the dough flat to 3/4-inch thickness out biscuits with a biscuit cutter. Bake on a greased baking sheet for 13 minutes, or until golden brown, when they come out of the oven brush with melted butter. Makes 18 Biscuits.
Provided: America's Restaurant Recipes
The History of The Cheesecake Factory
The Cheesecake Factory was founded by Oscar and Evelyn Overton. In the late 1940's Evelyn Overton opened a cheesecake shop in Detroit, Michigan. To be an at home mother she closed her shop and continued to bake in her home kitchen. She supplied her cakes to several local restaurants. In the 1970's her children were grown. Oscar and Evelyn decided to move their cheesecake business to Los Angeles, California. They opened a 700 square foot store in Los Angeles and called it, "The Cheesecake Factory®". As in any business the early years were difficult. Evelyn was the manager and baker. Oscar was the salesman and promoter.
In Los Angeles the Overton's baking reputation and sales grew to such an extent they purchased a larger bakery. With a striving business Evelyn created over 20 cheesecake varieties and other desserts. These items were sold to hundreds of wholesale accounts. Their business extended from Los Angeles to Santa Barbara, San Diego and several out-of-state clientele. The first Cheesecake Factory Restaurant® as opened in Beverly Hills, California. The founder of the first restaurant was their son, David Overton. David Overton established a restaurant that offered fresh quality ingredients with creative and numerous menu selections. There are approximately 150 Cheesecake Factory Restaurants today. The success that the Cheesecake Factory® enjoys today took many years and reflects generational progression based on a dream. The Cheesecake Factory Restaurant is an American Dream come true.
The Cheesecake Factory Pumpkin Cheesecake-Secret Recipe
Cheesecake Factory
Copycat Recipe
Pumpkin is a standard food for the Holidays. Sweeten Up Your Holidays with this delicious Cheesecake Dessert - Secret Recipe Cheesecake Factory Pumpkin Cheesecake copycat recipe is a delicious year round dessert.
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| Cheesecake Factory Secret Recipes |
Ingredients:
-1½ cups graham cracker crumbs
-5 tbsp butter, melted
-1 cup plus 1 tbsp sugar
-3 x 8-oz packages cream cheese, softened
-1 tspn vanilla
-1 cup canned pumpkin
-3 eggs
-½ tspn cinnamon
-¼ tspn nutmeg
-¼ tspn allspice
-whipped cream, for serving (amount to taste)
Preparation:
-Preheat the oven to 350°F.
-Make the crust by combining the graham cracker crumbs with the melted butter and 1 tbsp sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.
-Press the crumbs onto the bottom and about two-thirds of the way up the sides of the spring form pan. You don't want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill tbsp
-In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth.
-Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.
-Pour the filling into the pan. Bake for 60 to 70 minutes. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool.
-When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
-Serve with a generous portion of whipped cream on top.
Serves 8.
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Cheesecake Factory Copycat Recipes - Secret Recipe
Description: A spicy Thai dish flavored with curry, peanut, chili
and coconut, sauteed with vegetables and served on a bed of rice.
Ingredients
-2 tablespoons extra-virgin olive oil
-1 pound chicken breast tenders
-1 tablespoon chicken broth
-1 medium onion, chopped
-2 cloves garlic, minced
-3/4 teaspoon dried cilantro
-1 teaspoon grated fresh ginger
-1 teaspoon finely grated lemon peel
-1/8 teaspoon ground cumin
-pinch of ground turmeric
-1 cup coconut milk
-2 tablespoons macadamia nuts, finely ground
-1 teaspoon sugar
-1/4 teaspoon ground red pepper
-2 cups fully cooked shrimp
-1 tablespoon tamarind paste
-2 teaspoons water
-Chopped scallion for garnish
Cooked rice
1.Using a large skillet, heat oil and cook chicken - about 5 minutes
per side or until browned and no longer pink in the center. Remove
to platter and set aside.
2. Using same pan, heat broth; add onion, garlic, cilantro, ginger,
lemon peel, cumin and turmeric and cook for 5 minutes or until the
onion is tender but not browned; stir in coconut milk, nuts, sugar,red pepper and shrimp.
3. Return the chicken to skillet, cover and simmer for 10 minutes or until the chicken is heated through; remove to platter and keep warm.
4. Using same pan (do not discard sauce) add tamarind paste and
water previously mixed in small bowl. Bring to a gentle boil until thickened and mixture measure about 1 cup.
5. Cook and divide rice; evenly divide the chicken and shrimp among 4 plates. Top with sauce and garnish with scallion.
-Tip: Tamarind paste is available in Indian and specialty stores.
Serves 4
Source: America's Secret Recipes by Ron Douglas
Provided by: America's Restaurant Recipes
The History of Applebee’s Restaurant
Applebee’s restaurant was founded by Bill and T.J. Palmer. In 1980 their first restaurant opened in Atlanta, Georgia. Originally named, T.J. Applebee’s Rx for Edibles & Elixirs. The name was changed to Applebee’s Neighborhood Grill and Bar in 1986. Currently there are approximately 1,965 restaurants in the USA and Europe. Informal dining restaurants for all ages. The restaurant chain features American dishes: salads, shrimp, pasta chicken and rib lets. The rib lets are Applebee’s® signature item.
Applebee's Copycat Recipe
Ingredients
-3 racks of about 1 pound each pork baby back ribs,
each cut in half
Barbecue Sauce
-1 cup ketchup
-3 T dark brown sugar
-1/4 cup apple cider vinegar
-3 T Worcestershire sauce
-1/2 Tsp salt
-1 Tsp liquid smoke
Get a large enough pot to cover ribs. Fill pot with water and place the ribs in the water. Make sure the water completely covers the ribs. Bring the water to a boil. Reduce the heat. Cover. Simmer for one hour or until the ribs are tender when you poke them with a fork.
Mix all of the sauce ingredients together in a medium sauce pan and bring them to a boil. Reduce the heat. Simmer for 30 minutes, uncovered, stirring often or until you see the sauce start to thicken.
Turn-up broiler. You may want to put some foil on your broiler pan so the sauce doesn't stick to it. Put your ribs with the meat side down onto the broiler pan. Brush using one half of the sauce. Broil for 6-7 minutes. Keep the ribs at least 4-5 inches from the broiler flame.
After 6-7 minutes, turn the ribs over. Brush on the remaining sauce. Broil another 6-7 minutes or until the edges are slightly charred. Get out your favorite serving platter. Remove ribs from broiler oven and enjoy!
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| Secret Recipes |
Applebee`s Blondie Brownies
Applebee's Copycat Recipes
Ingredients
-1 cup sifted flour
-1/2 teaspoon baking powder
-1/8 teaspoon baking soda
-1/8 teaspoon salt
-1/2 cup chopped walnuts
-1/3 cup butter or margarine
-1 cup packed brown sugar
-1 egg - beaten
-1 tablespoon vanilla extract
-1/2 cup white chocolate chips
-3/8 cup maple syrup
-1/4 cup butter
- 3/8 cup brown sugar
- 8 ounces cream cheese - softened
- 1/2 teaspoon maple extract or flavoring
Directions:
-Sift together sifted flour, baking powder, baking soda, and salt.
-Add chopped nuts.
- Mix well and set aside.
- Melt butter.
- Add brown sugar and mix well.
-Add egg and vanilla and blend well.
-Add flour mixture, a little at a time, mixing well.
- Stir in white chocolate chips.
-Spread into a 9" square pan.
- Bake at 350F., 20-25 minutes, or until tester inserted in center comes out clean or with
slightly fudge looking crumbs.
-Combine syrup and butter, cook over low heat until butter is melted.
- Stir in brown sugar until dissolved.
- Remove from heat and beat in cream cheese and maple extract until smooth.
- Heat again either over low heat or in the microwave at short intervals to reach
desired sauce consistency.
-Serve sauce over warm blondies topped with vanilla ice cream.
Makes: 10 servings
Source: The Secret Recipe Forum
Red Lobster Restaurant's History
The founder of the Red Lobster Restaurant is Bill Darden. At 19 he opened his first restaurant, The Green Frog. The first Red Lobster opened in Lakeland, Florida , in 1968. A casual seafood restaurant centered on quality and service. In the 1970s the restaurant expanded to different parts of the United States. In 1995, the Red Lobster, Olive Garden and Bahama Breeze became part of Darden Restaurants.
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| Red Lobster Copycat Recipe |
Ingredients
-1 tablespoon minced onion
-2 tablespoons butter or margarine
-2 tablespoons flour
-2 cups chicken broth
-2 cups half-and-half
-1 pound Alaska dungeness crab meat
-Salt, to taste
-Chopped parsley
Instructions
1. Saute onion in butter until soft. Add flour; cook while stirring for 1 minute.
2. Slowly stir in chicken broth and half-and-half; cook 5 minutes while stirring.
3. Break crab into chunks; add to broth.
4. Heat thoroughly and add salt and pepper to taste. Garnish with parsley.
The History of Outback Steakhouse
Outback Steakhouse is an American restaurant chain founded by Bob Basham, Chris T. Sullivan, Trudy Cooper and Tim Gannon. Outback Steakhouse was founded in 1988 with corporate headquarters in Tampa, Florida. The restaurants have an Australian outback theme. Enjoy and throw a steak on the barbie tonight!
Outback SteakHouse Copycat Rack of Lamb with Cabernet Sauce
Copycat Recipe
Ingredients
-1- 1/3 C. Cabernet wine
-1/4 C. butter
-2 -1/2 T. flour
-1/4 C. fresh parsley
-6 C. au jus (The drippings from roasting beef or lamb)
-2 T. lamb seasoning
-1 T. garlic powder
Preparation:
-In a bowl mix 1/3 cup of wine with flour, set aside.
-Put remaining wine, broth, parsley, lamb seasoning and garlic powder in saucepan .
-Bring to a GENTLE boil, then turn heat down and reduce about 4-5 minutes.
-Stir in flour mixture. While you are reducing liquid, brown butter in
another pan (DON'T JUST MELT BUTTER BROWN IT, DO NOT BURN ).
-WHEN YOU HAVE FINISHED REDUCING, ADD BUTTER AND MIX WELL. By this time your sauce should have a semi-thick look to it.
-When you are finished cooking this, you should have 7 cups.
Provided by: America's Secret Recipes
Outback Steakhouse Chopped Salad - Secret Recipes
Delicious Secret Recipes from Outback Steakhouse - Nutritious Copycat Recipe.
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| Outback Steakhouse Copycat Recipe |
Ingredients:
- 1/3 cup pecans (cinnamon and candied)
- 1/2 teaspoon cinnamon
- 1 tbspn brown sugar
- 1 1/2 teaspoon melted butter
Dressing Ingredients:
- 1/4 cup olive oil
-1/4 cup white vinegar
- 1/4 teaspoon balsamic vinegar
- 2 teaspoons Dijon mustard
- 2 tablespoons sour cream
- 2 tablespoons fresh basil chopped
- sea salt and grounded black pepper to taste
- 1/2 cup blue cheese crumbled
Mix dressing ingredients
Salad Ingredients:
- 3 cups chopped bibb or butter lettuce ( may want to mix bibb and butter)
- 3 cups chopped red lettuce
- 3 cups chopped iceberg lettuce
- 1 chopped green onion
- Optional top salad with sliced red onions or chopped apples)
Preparing Pecans:
- Pecan halves sliced into 3 lengthwise sections
- Mix cinnamon and brown sugar in melted butter
- Add pecans in cinnamon and brown sugar mixture
- Make sure each pecan is thoroughly coated
- Using parchment lined baking sheet place pecans
- Bake for 5-8 minutes or until pecans caramelized
- Remove from oven and remove parchment with pecans.
- Let pecans cool
Provided: America's Secret Recipes
Outback Steakhouse Copycat Recipe
Ingredients
-1 cup Scottish ale
-2 teaspoons brown sugar
-1/2 teaspoon seasoned salt
-1/4 teaspoon ground black pepper
-1/4 teaspoon Accent Flavor Enhancer
Place your favorite cut of steak in a shallow pan and pour ale on
steak and marinate for 1 hour in refrigerator. Remove steak from
ale and mix dry ingredients together and rub steak on both sides.
Let marinate with dry ingredients for 1/2 hour.
Preheat a skillet or grill to med high heat add vegetable spray or
vegetable oil and braise to perfection.
Source: The America's Secret Recipe Forum
Posted by: Nebulized
Marinades, Sauces and Rubs - Secret RecipesMarinades help prevent chicken from drying out during cooking and adds flavor. Marinade chicken in the refrigerator. Boneless and skinless chicken pieces marinade quickly from 15 to 120 minutes. Marinading is ancient art of tenderizing meat and improving flavor. Acids like vinegar or lemon juice are used in marinade tenderizers. Marinades for flavor vary from spicy, sour, sweet & sour, smoky and sour. Ingredients vary from herbs, spices, vegetables, wine, soy sauce and a wide range of other ingredients.
When a marinade is designed as a tenderizer, it includes an acid like vinegar or lemon juice. The acid attacks the and softens fibrous connective tissue between the muscles, making the muscle less stringy. Acid penetration also flavors the meat. The longer meat is marinaded the more tender and flavored it become.
Flavorings in marinades vary widely. Flavoring can be spicy, bitter, sweet and sour, smokey, sweet or sour. Herbs and a wide array of ingredients can be used like, vegetables like garlic,fruit juices, soy sauce, yogurt, wine, sugar and a wide variety of ingredients. Basic marinades include: vinegar, olive oil, herbs, salt, and pepper,
Sauces and Basting:
Dipping sauces and basting are alternatives for adding flavor to chicken. Additionally, they preserve moisture and give your chicken an attractive appearance. Gravy, pan dripping (barbecue sauce), broth, melted butter, butter garlic sauce and etc are commonly used. Sauces can be garnished with fresh herbs.
Rubs:
There are dry rubs and paste rubs. Rubs are a blend of seasoning. The blend can vary but generally the blends are coarse pepper (white/black), paprika, garlic powder and variety of herbs. Rubs add flavor, retains moisture (seals juices) and sometimes forms a crust. Paste rubs are held together by moisture (water, oil, soy sauce, Worcester sauce or horseradish) and generally will add a crust to the chicken.
History of Ben and Jerry's
The founders of Ben and Jerry's Ice Cream are Ben Cohen and Jerry Greenfield. Ben & Jerry's Homemade, Inc. are manufacturers of ice cream, frozen yogurt and sorbet. The company is known for its creative flavor combinations. Ben Cohen and Jerry Greenfield met as teenagers in middle school in New York. They both attended Penn State. They opened their first store in 1978.Their first store was a converted garage. Their one year anniversary was marketed, Free Cone Day. Anyone that came to their store that day got free scoops of ice cream. That tradition continues even today. In 1980 Ben and Jerry's Ice Cream was marketed to grocery stores. In 1981, they became an ice cream making chain. Top selling flavors are Cherry Garcia, Chunky Monkey, Chocolate Chip Cookie Dough, Cherry Garcia frozen yogurt, Peanut Butter Cup and New York Fudge Chunk. In 2000 the company was acquire by Unilever.
Ben and Jerry's Copycat Cherry Garcia Ice Cream
Ice Cream Secret Recipes
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| Ben and Jerry Copycat Recipe |
Ben and Jerry's - Secret Recipes
Ingredients
-¼ cup shaved semisweet chocolate bars
-¼ cup fresh Bing cherries, halved and pitted (you may use canned cherries, but be sure to drain the syrup)
-2 large eggs
-¾ cup granulated sugar
-2 cups heavy or whipping cream
-1 cup milk
-Place the shaved chocolate flakes and the cherries in separate bowls. Cover and refrigerate.
-Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
-Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
-Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
-After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and the cherries, then continue freezing until the ice cream is ready.
Provided by: America's Restaurant Recipes
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