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copycat recipes

Pappasito's Cantina Frijoles a la Charra (copycat)

Ingredients:
1 1/2 lbs. Pinto Beans, uncooked
1-gallon cold water
3/4 lb. Bacon pieces, chopped into 1 inch squares
1/2 C. plus 1 Tbsp. fresh Garlic, chopped fine
4 Tbsp. Cilantro plus 1/8 C. Cilantro, chopped fine
1 C. White onions, chopped
1 Tbsp. Cumin
1 Tbsp. Chili Powder
1/2-gallon cold water
1 1/2 Tbsp. Salt
2 C. Roma Tomatoes, chopped

Preparation:
Soak beans in 1-gallon cold water for 8 hours. Drain when ready to use. In a 2 galleon heavy pot cook the bacon pieces until well done. Do not undercook the bacon. Add 1/2 C. chopped garlic, 3-Tbs. cilantro and chopped onions to hot bacon. Cook until onions are transparent. When onions are ready add beans, cumin, and chili powder. Stir and add 1/2-gallon cold water. Turn heat to medium low. Add salt and stir. Cook beans slowly until fork tender (approximately 1 hour). Stir constantly to avoid burning the bottom. Add tomatoes, remaining garlic, and cilantro, and serve.


copycat recipes

Popeye’s Cajun Fried Turkey (copycat)
Recipe Source: Recipe provided by Popeye’s Executive Chef Billy Jacob.
Yield: 12

Cajun Turkey Seasoning Mix
1/2 Cup kosher salt
1/2 Cup garlic pepper
1/2 Cup ground white pepper
2 Teaspoons cayenne pepper
1 Teaspoon onion powder

Combine kosher salt, peppers and onion powder in one bowl. Cover and hold for service.
Turkey - Pre-Prep 1 10-12 Pound whole turkey, fresh or thawed, non-self basting
Important beginning note: To identify the correct amount of oil to use in the commercial fryer, place the turkey in the fryer before adding seasoning and add water until turkey is covered. Measure the amount of water and use a corresponding amount of oil. Drain and dry the fryer thoroughly before placing the oil in the fryer. Remove the neck and giblets from the cavity. Wash the turkey well with cold water. Drain and completely pat dry both the inside and outside of the turkey with paper towels cut off the wing tips and tail so they do not get caught in the fryer basket. Place turkey in a large pan and rub the inside and outside of the turkey with 1/2 of the Cajun Turkey Seasoning Mix Do not truss or tie legs together. Cover the pan and refrigerate turkey overnight.

Liquid Marinade
1 Pound unsalted butter
3 Tablespoons salt
3 Tablespoons ground black pepper
1 Tablespoon ground white pepper
2 Tablespoons cayenne pepper

Over very low heat, melt butter and stir in salt, black pepper, white pepper and cayenne pepper in a small saucepan. Stir until well blended. Allow mixture to cool to about 100 degrees F. Spoon or pour into injector needle and inject the turkey, covering all the thick areas such as the breast and legs. Frying Turkey As needed peanut oil Add oil to the fryer with a basket or rack. Heat the oil on medium-high setting until it reaches 365 degrees F - about 20-40 minutes. Place the turkey, neck down, in a basket or on a rack. When the oil temperature registers 365 degrees F on the deep-fry thermometer, carefully lower the turkey into the oil. The oil level will rise from the frothing caused by the moisture from the turkey but will settle in about one minute. Check the oil temperature immediately and increase the flame to maintain the oil at 365 degrees F. Cook the whole turkey about 3-4 minutes per pound. Monitor and regulate the heat at all times. When a food thermometer registers 170 degrees F in the turkey breast or 180 degrees F in the thigh, remove the turkey from the oil and let it drain for a few minutes. (Let the oil cool completely before storing or disposing it.) Remove turkey from the rack and place on a serving platter. Immediately sprinkle turkey with the remaining Cajun Turkey Seasoning Mix. Allow the turkey to sit for 20 minutes before carving.


copycat recipes

Olive Garden 5-Cheese Lasagna (copycat)
Yield: 12 Servings

Cream sauce:
1/4 c Butter
1/4 c Flour
2-c Milk
Cheese filling:
1/4 c Sun-dried tomatoes; oil
Packed; minced
1 tbs. Fresh garlic; minced
3 1/2 c Ricotta cheese
3 Eggs
1 c Grated Parmesan cheese
1/2 c Grated Romano cheese
1/2 tsp Salt
1 tsp Black pepper
Other:
4 c Mozzarella cheese; shredded
1 c Spinach lasagna noodles or Regular if unavailable Marinara sauce; as desired
Extra Parmesan cheese Freshly grated

To make sauce melt butter with medium heat in heavy, 1 quart saucepan. Add flour and stir until well blended; cook until frothy. Add milk, stirring constantly with wire whisk as mixture comes to a simmer. Cook and stir until thickened (3-4 minutes). Chill while mixing other ingredients. Drain and mince tomatoes and garlic. Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic. Add 1-1/2 cups of cooled cream sauce and mix until well blended. Refrigerate, reserving 1/2-cup for later use. Cook lasagna noodles according to package directions. Cool under cold water and drain. Place 3 lasagna noodles in 9x13x2 lightly oiled baking dish, overlapping slightly. Spread 1-1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4-cup fontina cheese. Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles. Spread 1/2-cup of reserved cream sauce over top and
cover lightly with foil. Preheat oven to 350~ and bake for 1 hour. Remove from oven and keep warm at least 30 minutes before serving. Serve topped with hot marinara and Parmesan cheese. (Can be refrigerated a day before baking if desired.)


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