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Bill Telepan's Corn Cakes Recipe

Bill Telepan's Corn Cakes Recipe


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Take half of the cornmeal, and in a bowl, pour over 1 ½ tablespoons of boiling water. Let sit for 10 minutes. In another bowl, combine the remaining cornmeal., flour, sugar, salt & baking powder and whisk to combine. In another bowl combine the eggs and cream. Whisk to combine. Add wet ingredients to dry, blend well. Then add corn. Let rest for at least 10 minutes.

Melt 1 to 2 teaspoons butter in an ovenproof sauté pan over medium heat. When the butter is bubbling, pour in 1/3 cup batter to form a cake 4 inches in diameter. Cook 1 to 2 at a time but do not crowd pan. When cake edges begin to turn brown, about 30 seconds to 1 minute, pop pan into oven until the surface is cooked, about 4 to 5 minutes. Remove pan from oven, flip cake over, and cook 1 to 2 more minutes over medium heat on stovetop. If cakes are getting too dark lower the heat on the stovetop. Transfer cake to a wire rack and repeat with remaining batter.


    • 1 cup stone-ground yellow cornmeal (available at specialty foods shops and many supermarkets)
    • 1/2 cup all-purpose flour
    • 1 teaspoon salt
    • 3/4 teaspoon baking soda
    • 1/2 teaspoon freshly ground pepper
    • 2 teaspoons sugar
    • 2 tablespoons unsalted butter, melted and cooled, plus additional melted butter for brushing the griddle
    • N/A unsalted butter
    • 1 large egg
    • 1 cup buttermilk
    • 1 cup thawed frozen corn, chopped coarse
    • 1/4 cup finely chopped onion
    • 1/4 cup finely chopped, rinsed, drained, and patted-dry bottled roasted red pepper
    • 1 fresh jalapeño or serrano chili, or to taste, seeded and minced (wear rubber gloves)
    • 1 cup coarsely grated Monterey Jack
    1. In a bowl whisk together the cornmeal, the flour, the salt, the baking soda, the pepper, and the sugar. In another bowl whisk together 2 tablespoons of the butter, the egg, and the buttermilk, stir in the corn, the onion, the roasted pepper, the chili, and Monterey Jack, and stir in the cornmeal mixture, stirring until the batter is just combined. Heat a griddle over moderately high heat until it is hot, brush it lightly with the additional butter, and working in batches drop the batter by a 1/4-cup measure onto the griddle. Spread the batter slightly to form 3 1/2- to 4-inch cakes, cook the cakes for 2 to 3 minutes on each side, or until they are golden, transferring them as they are cooked to a heatproof platter, and keep them warm.

    • Garrison, Webb (Author)
    • English (Publication Language)
    • 288 Pages - 10/25/2000 (Publication Date) - Thomas Nelson (Publisher)

    Hoe Cakes: Bill’s Recipe

    Old-fashioned hoe cakes are the perfect option if you’re running low on dry ingredients and other materials. Also known as Johnnycakes, they provide people with ample nutrition.

    Hoe cakes history goes far back as the 1600s, but they grew in popularity during the first civil war, since they’re simple and easy to cook. Here’s how you make them!

    Things to Prepare

    Hoe cakes make for great survival food because their ingredients are simple cupboard essentials. They also store long because they don’t spoil fast with proper preparation.

    Hoe cakes weren’t an important civil war food for nothing. They’re the perfect bread for when SHTF, indeed.

    We’re sure you have cornmeal, sugar, and pork or bacon for grease, including eggs. If you don’t have any hard bread, you can also try to make them with this recipe. You will need crushed hard bread for this recipe, you see.

    You don’t need complicated baking tools, as well. In fact, all you need is a spatula, a skillet or shovel, and your two good hands.

    Making hoe cakes is just like making pancakes. If you’re cooking in an iron skillet, you can adjust the consistency to make the batter soupier.

    If you’re cooking in an open flame over a rock or hoe though, you will need a thicker batter. The usual ration in one part fat, 2 parts water, to 4 parts flour or cornmeal but as I’ve mentioned, you can always adjust the consistency.

    Now let’s get these survival cakes recipe started!

    Instructions:

    1. Mix Hard Bread with Grease

    First, mix the crumbs of your hard bread with grease to make your batter. This’ll be the foundation of your hoe cakes.

    2. Add Corn Meal

    Cornmeal is one of the most important parts of hoe cakes, but you can also use flour. Cornmeal gives your cakes taste and nutritional value, though. So, make sure to give preference to this ingredient.

    What is cornmeal? It is a common staple food made from ground dried corn with either fine, medium and coarse texture.

    3. Mix Ingredients

    Now, use your spatula to stir your batter until the cornmeal, hard bread, and grease mix well.

    4. Add Water

    Next, prepare a 1/3 cup of water, and pour it into your batter. If you feel that it’s too dry, you can add a few more tablespoons.

    5. Continue Mixing

    After adding the water, continue mixing your ingredients together. Do this until you get your desired consistency for your batter.

    6. Add Some Sugar

    Just because you’re on survival-mode doesn’t mean your hoe cakes have to taste terrible. Add a few pinches of sugar to make your cakes sweeter and easier to eat. If you want some more flavor, add a few sprinkles of salt, too.

    7. Mix Well

    After adding the sugar, mix the batter until you get the right consistency. It should be firm and thick, but not too firm.

    8. Compress the Dough

    Take clumps of batter into your hands and squeeze. This’ll help improve the consistency of your hoe cakes some more.

    9. Add Water and Corn Meal

    After compressing, add some more water and cornmeal into your mixture.

    10. Shape the Hoe Cakes

    Here, you have to use your hands again, so don’t be afraid to get dirty. Shape your cakes into small circles that’ll be easy to cook.


    Crab Cake Recipe

    Favorite Restaurant Recipe

    Preparation time:ꀕ-20 minutes. Makes 16 cakes for appetizers. Makes 8 cakes for an entree.

    • 2 eggs
    • 1/4 cup mayonnaise
    • 2 teaspoons Dijon mustard (this instead of English dry mustard is my variation on traditional recipes)
    • 1 teaspoon Worcestershire
    • 1 teaspoon Old Bay seasoning
    • 1/4 teaspoon white pepper
    • 1 pinch of cayenne
    • 1/2 teaspoon salt
    • 1 3/4 pounds Dungeness crab meat (or lump crab meat from the best crab available to you)
    • 2 tablespoons finely ground cracker crumbs
    • Clarified butter ਊs needed for frying (sautéing)
    • Bread crumbs (Japanese bread crumbs) as needed
    • Whisk the eggs in a mixing bowl to blend
    • Add mayonnaise, mustard, Worcestershire, Old Bay seasoning, pepper, cayenne and salt and whisk until smooth
    • Mix in crab and cracker crumbs
    • Form into 16 small (1/2 inch thick) crab cakes if serving as an appetizer or 8 cakes if using as an entree
    • Place on a sheet pan covered with parchment paper or wax paper and refrigerate for at least 30 minutes
    • Coat the crab cakes with Panko bread crumbs
    • Fry in clarified butter until golden brown on both sides
    • Serve with tartar sauce or cocktail sauce or your favorite sauce

    Crab Cake Appetizer for Two

    Preparation time:ꀕ-20 minutes. Makes 4 appetizer size crab cakes

    • 1/2 egg (That's right. 1/2 an egg! Use 1 large egg - which weighs about 2 ounces or 4 tablespoons - To use, beat the egg lightly in a small bowl and measure 2 tablespoons for use in making this recipe)
    • 1 tablespoon mayonnaise
    • 1/2 teaspoon Dijon mustard (this instead of English dry mustard is my variation on traditional recipes)
    • 1/4 teaspoon Worcestershire sauce
    • 1/4 teaspoon Old Bay seasoning
    • Pinch of white pepper
    • Pinch of cayenne
    • 1/8 teaspoon salt
    • 6 ounces Dungeness crab meat (or lump crab meat from the best crab available to you)
    • 1 1/2 teaspoons finely ground cracker crumbs
    • Clarified butterਊs needed for frying (sautéing)
    • Bread crumbs (Japanese bread crumbs - Panko) as needed
    • Whisk the 1/2 egg in a mixing bowl
    • Add mayonnaise, mustard, Worcestershire, Old Bay seasoning, pepper, cayenne and salt and whisk until smooth
    • Mix in crab and cracker crumbs
    • Form into 4 small (about 1/2 inch thick) crab cakes
    • Place on a sheet pan covered with parchment paper or wax paper and refrigerate for at least 30 minutes
    • Coat the crab cakes with Panko bread crumbs
    • Fry in clarified butter until golden brown on both sides
    • Serve with tartar sauce or cocktail sauce or your favorite sauce

    Enjoy your crab cake recipe and the company of those you share it with! Enjoy all the real restaurant recipes on the web site. You can cook with confidence and style. - Donna


    Did you know? Seafood Watch has given the Dungeness crab a sustainable seafood rating of 'Best Choice'.


    Bill Granger recipes: Our chef reveals the secrets behind his famous sweetcorn fritters

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    Sweetcorn encapsulates summer's promise and joy. Its yellow is so cheerful and sunny, it's sweet, juicy and crunchy all at once, and so versatile an ingredient I use it extensively and continually throughout its season.

    Sweetcorn is piled high in Japanese ramen, made into salsas in Mexico, stir-fried in northern China, bound with the lightest of rice-flour batters in Thailand, and stirred into chowder in the States, and that is just a small taste of its uses. It's usually best if it's not overcooked, retaining its bite, although I sometimes really pine for creamed corn that only retains the barest of the kernels' texture.

    I've enjoyed sweetcorn barbecued at a little stall at the port of Gaios on the Greek island of Paxos, so hot that you couldn't dream of eating it for at least 15 minutes, and picked it from fields in Australia from towering plants, boiled it as quickly as possible, and gobbled it down, doused in butter. I'm always shucking it and assembling salads with the kernels, and haven't stopped making fritters, one of my restaurants' signature dishes, for almost 25 years!

    Bill's restaurant, Granger & Co, is at 175 Westbourne Grove, London W11, tel: 020 7229 9111 50 Sekforde Street, London EC1, tel: 020 7251 9032 and Stanley Building, 7 Pancras Square, London N1, tel: 020 3058 2567, grangerandco.com. Follow Bill on Instagram at bill.granger

    Sweetcorn fritters with avocado, chipotle refried beans, tomato and coriander salad

    The smooth texture of the refried beans is a foil to the crispy sweetcorn fritters, freshened up with lime and coriander.

    2 tbsp extra-virgin olive oil
    ½ red onion, chopped
    2 garlic cloves, crushed
    400g tin black beans, rinsed and drained and roughly mashed
    ½ tsp chipotle chilli powder
    125ml chicken stock

    150g plain flour
    ¼ tsp baking powder
    ½ tsp sea salt
    1 tsp ground coriander
    ½ tsp ground cumin
    1 tsp sweet paprika
    1 egg, lightly beaten
    1 tsp lemon juice
    350g corn kernels, cut from 3 large corn cobs
    4 spring onions, thinly sliced
    3 tbsp chopped coriander
    2 tbsp olive oil

    1 avocado, peeled and cut into wedges
    Juice of ½ lime
    100g feta cheese, coarsely crumbled
    Handful coriander leaves

    To prepare the beans, heat the oil in a saucepan over a medium heat. Add the onion and garlic and cook, stirring, for 2 to 3 minutes, until soft. Add the beans, chilli powder and stock. Cook, stirring and mashing the beans, for about 5 minutes until you have a thick, coarse purée.

    To prepare the fritters, place the flour, baking powder, salt, coriander, cumin and paprika in a bowl. Add the egg, lemon juice and 125ml of water and beat to a smooth batter. Add the corn, spring onion and chopped coriander and stir to combine.

    Heat the oil in a frying pan over a medium heat and spoon in 2 heaped tbsp of the mixture for each fritter. Flatten with a spatula and cook for 2 minutes per side until golden and cooked through. Repeat with the remaining mixture.

    Combine all the salad ingredients. Arrange the fritters on a plate and serve with the refried beans and salad.

    Sweetcorn, crab and potato salad

    A classic trifecta is pimped by assembling into a salad and frying the potatoes instead of boiling them.

    2 tbsp olive oil
    300g baby kipfler potatoes, peeled or scrubbed and halved
    25g butter
    200g corn kernels, cut from 2 large corn cobs
    200g picked crab meat
    1 spring onion, thinly sliced
    3-4 sprigs dill, roughly chopped
    Mayonnaise, to serve

    Heat the oil in a large pan over a high heat. Add the potatoes and cook for 5 to 6 minutes each side until golden and cooked through. Remove from the pan and set aside.

    Wipe the pan with a paper towel and add the butter. Cook till it is starting to brown then add the corn kernels and toss for 1 to 2 minutes until golden and cooked.

    Lay the potatoes on a plate, top with the corn, crab, spring onion and dill. Serve with mayonnaise.

    Barbecued corn on the cob with smoked chilli butter

    This is very now: corn on the cob with lots of umami, smoky flavours and grated Parmesan to pull it all together.

    4 corn cobs, husks removed
    2 tsp olive oil
    125g butter, softened
    1 tsp smoked paprika
    1 red chilli, deseeded and finely chopped
    2 tbsp finely chopped coriander leaves
    2 tsp white miso
    1 tbsp soft brown sugar

    Grated Parmesan, to taste

    Bring a large saucepan of water to the boil, add the corn and blanch for 2 minutes. Drain and brush with olive oil. Heat the barbecue to medium and cook the corn, with the barbecue lid down, for 8 to 10 minutes or until tender, turning occasionally.

    Meanwhile, combine the butter, paprika, chilli, coriander, miso and sugar together in a bowl. Season with sea salt and freshly ground black pepper to taste.

    To serve, brush the corn cobs with the smoky chilli butter and serve topped with grated Parmesan.

    Food preparation: Nick Banbury Props merchandising: Megan Morton


    Recipe: Puckett's Grocery and Restaurant Corn Cakes

    Thanksgiving menus vary greatly across the country, but dressing (or stuffing) seems to be one of the most universal components. According to reliable sources, my mother makes excellent cornbread dressing, but you won’t hear that from me because I can’t eat the stuff. I just don’t like it. Or stuffing. And it's odd, because I like just about every kind of corny, bready carb.

    In fact, I love cornbread in just about every other form I can think of. I like sweet yellow, unsweet white, and corn muffins. I love tamales, polenta cakes and arepas, too my cornbread love knows no cultural bounds.

    I’ve recently been on a corn cake kick. Inspired by a trip to the original Puckett’s Grocery and Restaurant in Leiper’s Fork this past summer, my traditional meals are now served with these yellow disks of goodness. What’s great is that I can make a huge batch and refrigerate or freeze what I don’t need and then re-heat in the oven and they’re as good as fresh-made.

    I asked if Puckett’s would mind sharing the recipe and they happily obliged, though they generally make a huge batch, so the measurements are a bit unconventional. Regardless, you can make this batter very easily at home, particularly if you know the consistency you’re looking for, which should be thick enough to spread just slightly after pouring to retain a height of about a quarter-inch. The corn cake is ready to flip when (like with regular pancakes), you can see bubbles on top and that it’s already nearly done. I cook mine on a lightly-oiled electric griddle, but any flat pan will do. Recipe after the jump.

    Puckett's Cajun Corncakes
    (should yield about 25)

    1 pound self-rising cornmeal
    ½ pound self-rising flour
    ½ pound granulated sugar
    1 teaspoon crushed red pepper
    3 ¼ cups buttermilk
    1/8 cup diced red bell pepper
    1/8 cup diced green bell pepper
    ¼ cup diced yellow onion

    Mix dry ingredients in a large bowl. Add buttermilk, peppers and onions. Mix well. Let rise uncovered. Stir out air pockets. Chill. Fry on a flat grill using a 2-ounce ladle or scoop.


    Huaraches (Oval Corn Masa Cakes) with Chorizo and Salsa

    In medium bowl, mix together masa harina and 3/4 teaspoon salt and 1 cup plus 2 tablespoons hot tap water. Cover with plastic wrap and let rest while preparing beans and chorizo. In a food processor, process beans until completely smooth. Stir in a little water, if necessary, to make them spreadable (but still quite thick). Scoop chorizo into medium skillet. Set over medium heat. Cook - stir regularly to break up clumps - about 4 minutes, until thoroughly cooked. If there is lots of rendered fat, tip off excess and discard. Set aside.

    Heat a well-seasoned or nonstick griddle or heavy skillet over medium. If necessary, knead a few drops of water into the masa to give it the consistency of soft cookie dough. Divide into 8 portions cover with plastic. One by one, form huaraches: Line tortilla press with two pieces of plastic cut to fit plates (cut from a food storage bag - thicker plastic works better for beginners). Roll a portion of masa into egg shape, press thumb into middle to make long, deep, wide hole. Spoon in 2 scant teaspoons beans, (masa will look like a canoe when the hole is the right size to fit the beans). Pinch dough up around the beans to completely enclose. Gently roll into a cigar shape about 5 inches long.

    Using tortilla press, gently press out between sheets of plastic - perpendicular to handle of press - into 6-inch oval. Peel off top sheet of plastic. Flip - uncovered side down - onto the fingers of one hand and gently peel off second piece of plastic. In one flowing movement, roll huarache off hand and onto griddle or skillet. After about 1 minute, flip and bake for another 2 minutes until lightly browned. Remove to a plate and cover lightly with plastic.

    Set out the tomatillo (or other) salsa, grated cheese and radishes. Pour enough oil onto your griddle or skillet to coat heavily. Set over medium to medium-high heat. When quite hot, lay on as many huaraches as will fit in a single layer. When crisp underneath - 1 1/2 minutes - flip over. Spread each with about 1 1/2 tablespoons salsa, sprinkle on a little chorizo and dust with cheese. Let crisp underneath for a minute or two, then slide onto a serving platter or individual plates and decorate with the radishes. (If working in batches, go ahead and serve first finished huaraches while you finish the remainder.) Pass the extra salsa for your guests to add as they wish.


    My Favorite Cornbread Recipe

    Cornbread is like coconut macaroons. Random comparison, but I promise it’s true. Both classics are very easy, but their success depends on the ratio of ingredients. When done wrong, cornbread (and macaroons!) is dry, crumbly, and flavorless. But when done right, this comfort food staple is rich, tender, moist, flavorful, and very buttery.

    I used my mom’s cornbread recipe as a starting point. I played around with butter vs oil, regular milk vs buttermilk, and the ratio of flour to cornmeal. Here’s what I learned:

    1. Butter: Butter is one of the main flavors in this cornbread recipe. While oil leaves the cornbread luxuriously tender, I find the bread lacks flavor if butter isn’t present. Since butter doesn’t make the bread as moist as oil, I pair it with buttermilk.
    2. Buttermilk: Buttermilk makes cakes, muffins, and breads extra moist. It adds so much flavor and you’ll notice that flavor in my no yeast bread recipe, too.
    3. Cornmeal: Cornmeal is another main flavor. Equal parts cornmeal and flour makes the BEST cornbread. With 1 cup of cornmeal, you get lots of flavor and mega crunchy edges.
    4. Brown Sugar: A little brown sugar and honey complements the corn flavor. Regular white sugar is fine, but why use flavorless white sugar when you can used molasses-spiked brown sugar? Because it makes a difference.


    I'm Todd Wilbur, Chronic Food Hacker

    For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

    Includes eight (8) 79¢ recipes of your choice each month!

    ($23.88 annually)*
    Save $12 vs. monthly

    Includes eight (8) 79¢ recipes of your choice each month!

    I never thought dinner rolls were something I could get excited about until I got my hand into the breadbasket at Texas Roadhouse. The rolls are fresh out of the oven and they hit the table when you do, so there’s no waiting to tear into a magnificently gooey sweet roll topped with soft cinnamon butter. The first bite you take will make you think of a fresh cinnamon roll, and then you can’t stop eating it. And when the first roll’s gone, you are powerless to resist grabbing for just one more. But it’s never just one more. It’s two or three more, plus a few extra to take home for tomorrow.

    Discovering the secret to making rolls at home that taste as good as the real ones involved making numerous batches of dough, each one sweeter than the last (sweetened with sugar, not honey—I checked), until a very sticky batch, proofed for 2 hours, produced exactly what I was looking for. You can make the dough with a stand mixer or a handheld one, the only difference being that you must knead the dough by hand without a stand mixer. When working with the dough add a little bit of flour at a time to keep it from sticking, and just know that the dough will be less sticky and more workable after the first rise.

    Roll the dough out and measure it as specified here, and after a final proofing and a quick bake—plus a generous brushing of butter on the tops—you will produce dinner rolls that look and taste just like the best rolls I’ve had at any famous American dinner chain.

    Getting a table at the 123-year-old original Rao’s restaurant in New York City is next to impossible. The tables are “owned” by regulars who schedule their meals months in advance, so every table is full every night, and that’s the way it’s been for the last 38 years. The only way an outsider would get to taste the restaurant’s fresh marinara sauce is to be invited by a regular.

    If that isn’t in the stars for you, you could buy a bottle of the sauce at your local market (if they even have it). It won't be fresh, and it's likely to be the most expensive sauce in the store, but it still has that great Rao's taste. An even better solution is to copy the sauce for yourself using this new and very easy hack.

    The current co-owner of Rao’s, Frank Pellegrino Jr., told Bon Appetit in 2015 that the famous marinara sauce was created by his grandmother many years ago, and the sauce you buy in stores is the same recipe served in his restaurants. The ingredients are common, but correctly choosing the main ingredient—tomatoes—is important. Try to find San Marzano-style whole canned tomatoes, preferably from Italy. They are a little more expensive than typical canned tomatoes, but they will give you some great sauce.

    After 30 minutes of cooking, you’ll end up with about the same amount of sauce as in a large jar of the real thing. Your version will likely be just a little bit brighter and better than the bottled stuff, thanks to the fresh ingredients. But now you can eat it anytime you want, with no reservations, at a table you own.

    You might also like my #1 recipe of 2019, Texas Roadhouse Rolls.

    Menu Description: "Made from scratch in our kitchens using fresh Grade A Fancy Russet potatoes, fresh chopped onion, natural Colby cheese and spices. Baked fresh all day long."

    In the late sixties Dan Evins was a Shell Oil "jobber" looking for a new way to market gasoline. He wanted to create a special place that would arouse curiosity, and would pull travelers off the highways. In 1969 he opened the first Cracker Barrel just off Interstate 40 in Lebanon, Tennessee, offering gas, country-style food, and a selection of antiques for sale. Today there are over 529 stores in 41 states, with each restaurant still designed as a country rest stop and gift store. In fact, those stores which carry an average of 4,500 different items apiece have made Cracker Barrel the largest retailer of American-made finished crafts in the United States.

    Those who know Cracker Barrel love the restaurant for its delicious home-style breakfasts. This casserole, made with hash brown-sliced potatoes, Colby cheese, milk, beef broth, and spices is served with many of the classic breakfast dishes at the restaurant. The recipe here is designed for a skillet that is also safe to put in the oven (so no plastic handles). If you don't have one of those, you can easily transfer the casserole to a baking dish after it is done cooking on the stove.

    Love Cracker Barrel? Check out my other clone recipes here.

    The first Auntie Anne's pretzel store opened in 1988 in the heart of pretzel country—a Pennsylvanian Amish farmers' market. Over 500 stores later, Auntie Anne's is one of the most requested secret clone recipes around, especially on the internet. Many of the copycat Auntie Anne's soft pretzel recipes passed around the Web require bread flour, and some use honey as a sweetener. But by studying the Auntie Anne's home pretzel-making kit in the secret underground laboratory, I've discovered a better solution for re-creating the delicious mall treats than any clone recipe out there. For the best quality dough, you just need all-purpose flour. And powdered sugar works great to perfectly sweeten the dough. Now you just have to decide if you want to make the more traditional salted pretzels, or the sweet cinnamon sugar-coated kind. Decisions, decisions.

    This 220-unit downscaled version of P.F. Chang’s China Bistro targets the lunch crowd with a smaller menu that features bento boxes, bowls, and small plates. The bestseller on the menu is this orange chicken, which I have to say is pretty damn good orange chicken. Obviously, a clone is needed for this one, stat.

    The name “Wei Better Orange Chicken” is a competitive callout to Panda Express's signature orange chicken, which is made with pre-breaded and frozen chicken. Pei Wei claims its orange chicken is prepared each day from scratch with chicken that is never frozen, so we’ll craft our clone the same way. But rather than assemble the dish in a wok over a high-flame fast stove like they do at the restaurant, we’ll prepare the sauce and chicken separately, then toss them with fresh orange wedges just before serving.

    By the way, this dish goes very well with white or brown rice, so don’t forget to make some.

    Crafting a clone of Olive Garden’s signature Lasagna Classico became the perfect opportunity to create a beautiful multi-layered lasagna hack recipe that uses up the whole box of lasagna noodles and fills the baking pan all the way to the top. This Top Secret Recipe makes a lasagna that tips the scale at nearly 10 pounds and will feed hungry mouths for days, with every delicious layer copied directly from the carefully dissected Olive Garden original.

    I found a few credible bits of intel in a video of an Olive Garden chef demonstrating what he claims is the real formula on a midday news show, but the recipe was abbreviated for TV and the chef left out some crucial information. One ingredient he conspicuously left out of the recipe is the secret layer of Cheddar cheese located near the middle of the stack. I wasn’t expecting to find Cheddar in lasagna, but when I carefully separated the layers from several servings of the original dish, there was the golden melted cheesy goodness in every slice.

    This clone recipe will make enough for 8 big portions, but if you make slightly smaller slices this is easily enough food to fill twelve lasagna-loving bellies. If you like lasagna, you're going to love this version.

    Browse my other Olive Garden clone recipes here.

    Jerrico, Inc., the parent company for Long John Silver's Seafood Shoppes, got its start in 1929 as a six-stool hamburger stand called the White Tavern Shoppe. Jerrico was started by a man named Jerome Lederer, who watched Long John Silver's thirteen units dwindle in the shadow of World War II to just three units. Then, with determination, he began rebuilding. In 1946 Jerome launched a new restaurant called Jerry's and it was a booming success, with growth across the country. Then he took a chance on what would be his most successful venture in 1969, with the opening of the first Long John Silver's Fish 'n' Chips. The name was inspired by Robert Louis Stevenson's Treasure Island. In 1991 there were 1,450 Long John Silver Seafood Shoppes in thirty-seven states, Canada, and Singapore, with annual sales of more than $781 million. That means the company holds about 65 percent of the $1.2 billion quick-service seafood business.

    Menu Description: "Quickly-cooked steak with scallions and garlic."

    Beef lovers go crazy over this one at the restaurant. Flank steak is cut into bite-sized chunks against the grain, then it's lightly dusted with potato starch (in our case we'll use cornstarch), flash-fried in oil, and doused with an amazing sweet soy garlic sauce. The beef comes out tender as can be, and the simple sauce sings to your taste buds. I designed this recipe to use a wok, but if you don't have one a saute pan will suffice (you may need to add more oil to the pan to cover the beef in the flash-frying step). P. F. Chang's secret sauce is what makes this dish so good, and it's versatile. If you don't dig beef, you can substitute with chicken. Or you can brush it on grilled salmon.

    I've cloned a lot of the best dishes from P.F. Chang's. Click here to see if I coped your favorite.

    Braised and shredded pork shoulder is a staple of Mexican cuisine that Chipotle prepares with a simple blend of flavors, and a surprising ingredient you may not have expected: juniper berries. Once you track those down (they’re easy to find online), the berries are combined with thyme and bay leaves in a braising liquid that will transform your own pork roast into an easily shreddable thing of beauty in under 3 hours. Then you can use your freshly cloned carnitas on tacos, in burritos, or in a bowl over rice and beans just like they do in the restaurant.

    When picking your pork roast, try to find one without too much fat. If your roast has a thick cap of fat on it, trim off the excess. You want some fat in your braising liquid, but if the cap of fat is too thick, it may not fully render down and you’ll get chunks of fat in the shred.

    It’s often assumed that the pork butt is from the rear end of the pig, even though cuts from the back region already have a name: ham. The pork butt, also known as a Boston butt, is cut from the other end, the upper shoulder of the pig. It’s called a “butt” because in pre-Revolutionary War New England the roasts were stored and transported in barrels called “butts”, and the confusing name stuck.

    The talented chefs at Benihana cook food on hibachi grills with flair and charisma, treating the preparation like a tiny stage show. They juggle salt and pepper shakers, trim food with lightning speed, and flip the shrimp and mushrooms perfectly onto serving plates or into their tall chef's hat.

    One of the side dishes that everyone seems to love is the fried rice. At Benihana this dish is prepared by chefs with precooked rice on open hibachi grills, and is ordered a la cart to complement any Benihana entree, including Hibachi Steak and Chicken. I like when the rice is thrown onto the hot hibachi grill and seems to come alive as it sizzles and dances around like a bunch of little jumping beans. Okay, so I'm easily amused.

    This Benihana Japanese fried rice recipe will go well with just about any Japanese entree and can be partially prepared ahead of time and kept in the refrigerator until the rest of the meal is close to done.

    In the early 90's Boston Chicken was rockin' it. The home meal replacement chain's stock was soaring and the lines were filled with hungry customers waiting to sink their teeth into a serving of the chain's delicious rotisserie chicken. So successful was the chain with chicken, that the company quickly decided it was time to introduce other entree selections, the first of which was a delicious barbecue sauce-covered ground sirloin meatloaf. But offering the other entrees presented the company with a dilemma: what to do about the name. The bigwigs decided it was time to change the name to Boston Market, to reflect a wider menu. That meant replacing signs on hundreds of units and retooling the marketing campaigns. That name change, plus rapid expansion of the chain and growth of other similar home-style meal concepts sent the company into a tailspin. By 1988, Boston Market's goose was cooked, and the company filed for bankruptcy. Soon McDonald's stepped in to purchase the company, with the idea of closing many of the stores for good, and slapping Golden Arches on the rest. But that plan was scrapped when, after selling many of the under-performing Boston Markets, the chain began to fly once again. Within a year of the acquisition Boston Market was profitable, and those meals with the home-cooked taste are still being served at over 700 Boston Market restaurants across the country.

    How about some of those famous Boston Market side-dishes to go with your copycat meatloaf recipe? I've cloned all the best ones here.

    A recipe for Portuguese sweet bread inspired the soft rolls that became a big hit at Robert Tiara's Bakery & Restaurant in Honolulu, Hawaii in the 1950s. It wasn’t long before Robert changed the name of his thriving business to King’s Hawaiian, and in 1977 the company opened its first bakery on the mainland, in Torrance, California, to make the now-famous island sweet rolls sold in stores across the U.S.

    King’s Hawaiian Rolls are similar to Texas Roadhouse Rolls in that they are both pillowy, sweet white rolls, so it made sense to dig out my Texas Roadhouse Rolls clone recipe and use it as a starting point. These new rolls had to be slightly softer and sweeter, so I made some adjustments and added a little egg for color. And by baking the dough in a high-rimmed baking pan with 24 dough balls placed snugly together, I ended up with beautiful rolls that rose nicely to the occasion, forming a tear-apart loaf just like the original, but with clean ingredients, and without the dough conditioners found in the packaged rolls.

    Use these fluffy sweet rolls for sandwiches, sliders, or simply warmed up and slathered with soft European butter.

    This recipe was our #3 most popular in 2020. Check out the other four most unlocked recipes for the year: Rao's Homemade Marinara Sauce (#1), Olive Garden Lasagna Classico (#2), Pei Wei Better Orange Chicken (#4), Chipotle Mexican Grill Carnitas (#5).

    In the Bush’s Beans commercials, Duke, the family golden retriever, wants to sell the secret family recipe, but the Bush family always stops him. The dog is based on the Bush family’s real-life golden retriever, and the campaign, which began in 1995, made Bush’s the big dog of the canned baked beans market practically overnight. Their confidential baked beans formula is considered one of the top 10 biggest recipe secrets in the U.S.

    Bush Brothers & Company had been canning a variety of fruits and vegetables for over 60 years when, in 1969, the company created canned baked beans using a cherished recipe from a family matriarch. Sales jumped from 10 thousand cases in the first year to over 100 thousand cases in 1970. And just one year later sales hit a million cases. Today Bush’s makes over 80 percent of the canned baked beans sold in the U.S., and the secret family recipe remains a top food secret, despite Duke’s attempts. A replica of the original recipe book—without the original recipe in it (drat!)—is on display at the company's visitor center in Chestnut Hill, Tennessee.

    I chose to hack the “Country Style” version of Bush’s Beans because I don’t think the Original flavor has enough, uh, flavor. Country Style is similar to Original, but richer, with more brown sugar. The recipe starts by soaking dry small white beans in a brine overnight. The salt in the water helps to soften the skins, but don’t soak them for more than 14 hours or the skins may begin to fall off.

    My first versions tasted great but lacked the deep brown color of the real Bush’s beans, which include caramel coloring—an ingredient that can be hard to find on its own. I eventually discovered that the “browning” sauce, Kitchen Bouquet, will add the dark caramel color needed to our home version of the beans so that they’ll look just like the real thing.

    This recipe was our #5 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Olive Garden Braised Beef Bolognese (#3), Pizzeria Uno Chicago Deep Dish Pizza (#4).

    In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world.

    To get their Extra Crispy Chicken so crispy KFC breads the chicken two times. This double breading gives the chicken its ultra craggy exterior and extra crunch, which is a different texture than the less crispy Original Recipe Chicken that’s breaded just once and pressure fried.

    As with my KFC Original Recipe hack, we must first brine the chicken to give it flavor and moisture all the way through, like the real thing, then the chicken is double breaded and deep fried until golden brown. KFC uses small chickens which cook faster, but small chickens can be hard to find. If your chicken parts are on the large side, they may not cook all the way through in the 12 to 15 minutes of frying I’m specifying here. To be sure your chicken is cooked, start frying with the thickest pieces, like the breasts, then park them in a 300-degree oven while you finish with the smaller pieces. This will keep the chicken warm and crispy, and more importantly, ensure that they are cooked perfectly all the way through.

    On my CMT show Top Secret Recipe I chatted with Winston Shelton, a long-time friend of KFC founder Harland Sanders. Winston saw the Colonel's handwritten secret recipe for the Original Recipe chicken, and he told me one of the secret ingredients is Tellicherry black pepper. It's a more expensive, better-tasting black pepper that comes from the Malabar coast in India, and you should use it here if you can find it. Winston pulled me aside and whispered this secret to me when he thought we were off-camera, but our microphones and very alert cameramen caught the whole thing, and we aired it.

    I first published this hack in Even More Top Secret Recipes, but recently applied some newly acquired secrets and tips to make this much-improved version of one of the most familiar fried chicken recipes in the world.

    This recipe was our #2 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1), Olive Garden Braised Beef Bolognese (#3), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).

    For many years this entree has been a top menu choice at Maggiano's, the 54-unit Italian chain from Brinker, the same company that operates Chili’s Grill & Bar. The $30 restaurant dish consists of three 2½-ounce tenderloin steaks, swimming in a fantastic balsamic cream sauce with sliced portobello mushrooms—but a home version of the signature dish is only seven easy steps away, and it won't hit you in the wallet as hard as the pricey original.

    Cracking this dish required a perfect hack of the sauce, and that came quickly after obtaining some very reliable information from my incredibly helpful server/informant at a Las Vegas Maggiano’s. Let’s call him Skippy.

    According to Skippy, the balsamic cream sauce is as simple as mixing a sweet balsamic glaze with the chain’s creamy alfredo sauce. So, I first got a sample of Maggiano’s alfredo sauce and figured out how to replicate it. Once that was done, I measured increments of balsamic glaze into the alfredo sauce until the color and flavor matched the original. The rest of the recipe was easy.

    This recipe will make two servings of the dish and includes preparation for the tenderloins and sauce. If you’d like to complete the dish the way it’s served at the restaurant (as in the photo), add some garlic mashed potatoes on the side, using my hack for Olive Garden Garlic Mashed Potatoes.

    Menu Description: “Creamy marsala wine sauce with mushrooms over grilled chicken breasts, stuffed with Italian cheeses and sundried tomatoes. Served with garlic mashed potatoes.”

    This recipe includes a marsala sauce that even marsala sauce haters will like. My wife is one of those haters, but when she tried this sauce, her eyes lit up and she begged for more. That’s great, now I won’t have to eat alone.

    Not only is Olive Garden's delicious marsala sauce hacked here (and it’s easy to make), you’ll also get the copycat hack for the chain's awesome Italian cheese stuffing that goes between the two pan-cooked chicken fillets. Build it, sauce it, serve it. The presentation is awesome, and the flavor will soothe your soul.

    Try this dish paired with my recent clone of Olive Garden’s Garlic Mashed Potatoes for the complete O.G. Stuffed Chicken Marsala experience.

    A requirement of any visit to Chicago is eating at least one slice of deep dish pizza in the city that perfected it. Deep dish pizza quickly became a Chicago staple after Ike Sewell and Ric Riccardo opened the first Pizzeria Uno in 1943 and served a hearty new style of pizza constructed in a high-rimmed cake pan. The yeast crust was tender and flakey, like a pastry, and the cheese was layered under the sauce so that it wouldn’t burn in a hot oven for the long cooking time.

    While researching a home hack of this now-iconic recipe, I discovered an unexpected technique that I hadn’t seen in other deep dish recipes. Employees told me the pizza crusts are partially cooked each morning to cut down on the wait time for customers. Before the restaurant opens each day, cooks press the dough into a pan and then sprinkle it with a little shredded cheese. The shells are then partially baked and set aside. Later, when an order comes in, the pizza is built into one of the par-baked crusts and finished off. This way customers get their food faster, and the tables turn over quicker.

    Copying that delicious, flakey crust was the task that took me the longest. After two weeks of baking, I finally settled on a formula that was a mash-up of yeast dough and pie crust and made a perfectly tender deep dish crust, with great flavor that exactly mimicked the original. If you like Uno, you will love this.

    Regarding the cheese: be sure your cheese is at room temperature, not cold, or it may not melt all the way through. Also, it’s best if you buy cheese by the block and shred it yourself. Pre-shredded cheese is dusted with cornstarch so that the shreds don’t stick together in the bag, and it won’t melt as smoothly as cheese you shred by hand.

    This recipe will make enough sauce for two pizzas. I just thought you should know that in case you get the urge to make another deep dish after this one disappears.

    This recipe was our #4 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Olive Garden Braised Beef Bolognese (#3), Bush's Country Style Baked Beans (#5).

    By sneaking around to the back of a HoneyBaked Ham store I witnessed the glazing process through an open door. The hams are delivered to each of the 300 HoneyBaked outlets already smoked, but without the glaze. It is only when the ham gets to your local HoneyBaked store that a special machine thin-slices the tender meat in a spiral fashion around the bone. Then, one at a time, each ham is then coated with the glaze—a blend that is similar to what might be used to make pumpkin pie. This sweet coating is then caramelized with a blowtorch by hand until the glaze bubbles and melts, turning golden brown. If needed, more of the coating is added, and the blowtorch is fired up until the glaze is just right. It's this careful process that turns the same size ham that costs 20 dollars in a supermarket into one that customers gladly shell out 3 to 4 times as much to share during the holiday season.

    For this HoneyBaked Ham glaze copycat recipe, we will re-create the glaze that you can apply to a smoked/cooked bone-in ham of your choice. Look for a ham that is pre-sliced. Otherwise you'll have to slice it yourself with a sharp knife, then the glaze will be applied. To get the coating just right you must use a blowtorch. Get the kind that is used for creme brulee from almost any kitchen supply store. They're usually pretty cheap. And don't worry—I didn't leave out an ingredient. No honey is necessary to re-create this flavorful glaze.

    The Southern-themed chain famous for its gift shops filled with made-in-America products and delicious homestyle food is also known to have a particularly good meatloaf. This dish ranks high in popularity, right up there with the Chicken ‘n Dumplins and the Hash Brown Casserole, so a good hack is long overdue.

    Making meatloaf is easy. What’s hard is making it taste like the meatloaf at Cracker Barrel which is tender and juicy, and flavored with onion, green pepper, and tomato. I sought to turn out a moist and tender loaf of meat, and one that’s not dry and tough, but my first attempts were much too dense. I wasn’t happy about that, but my dog was thrilled.

    After playing around with the eggs-to-breadcrumbs-to-milk ratios and being careful to use gentle hands when combining everything and pressing it into the loaf pan, the final batch was a winner and I get to pass it along to you.

    It's best to use a meatloaf pan here which has an insert that lets the fat drip to the bottom, away from the meat. A regular loaf pan will still work, but you’ll want to pour off the fat in the pan before slicing.

    Satisfy your Cracker Barrel cravings with more of my copycat recipes here.

    A popular staple of any Chinese chain is the fried rice so it better be good, and the version served at Panda Express most certainly is. Here's an easy hack when you need a stress-free, low-cost side for your entrées. But I do suggest that you cook the white rice several hours or even a day or two before you plan to make the finished dish. I found that the cooked rice called for in this recipe works best when it's cold.

    As for a shortcut, bagged frozen peas and carrots will save you from the hassle of petite-dicing carrots since the carrots in those bags are the perfect size to produce an identical clone. And they're already cooked.

    Now, how about some Honey Walnut Shrimp, or Beijing Beef to go with that rice? Find all my Panda Express copycat recipes here.

    I first created the clone for this Cajun-style recipe back in 1994 for the second TSR book, More Top Secret Recipes, but I've never been overjoyed with the results. After convincing a Popeyes manager to show me the ingredients written on the box of red bean mixture, I determined the only way to accurately clone this one is to include an important ingredient omitted from the first version: pork fat. Emeril Lagasse—a Cajun food master—says, "pork fat rules," and it does. We could get the delicious smoky fat from rendering smoked ham hocks, but that takes too long. The easiest way is to cook 4 or 5 pieces of bacon, save the cooked bacon for another recipe (or eat it!), then use 1/4 cup of the fat for this hack. As for the beans, find red beans (they're smaller than kidney beans) in two 15-ounce cans. If you're having trouble tracking down red beans, red kidney beans will be a fine substitute.

    Can't get enough Popeyes? Find all of my recipes here.

    The easy-melting, individually-wrapped Kraft Cheddar Singles are a perfect secret ingredient for this Panera Bread broccoli cheddar soup recipe that's served at this top soup stop. In this clone, fresh broccoli is first steamed, then diced into little bits before you combine it with chicken broth, half-and-half, shredded carrot, and onion. Now you're just 30 minutes away from soup spoon go-time.

    Click here for more of my copycat Panera Bread recipes.

    Over a century ago, Detroit, Michigan became the Coney Island chili dog capital of the world, even though Coney Island is nowhere near there. Greek immigrants who entered the U.S. through Ellis Island adapted a recipe for the hot dogs they ate while visiting Coney Island, New York, on their way to the Midwest. When they settled in southern Michigan, many opened restaurants to sell their clones of the food they ate when they first got to America, turning New York-style Coney Dogs into a Midwest phenomenon.

    Two of the most famous Coney Island restaurants in Detroit are Lafayette Coney Island and its next-door neighbor, American Coney Island. The two buildings were originally one building with a single restaurant inside, built by brothers Gus and Bill Keros in 1915. But somewhere along the way the brothers had a falling out and split the restaurant in half, right down the middle, and it stayed that way. Today, the two Coney Island restaurants are under different ownership, but they still remain next-door rivals.

    I decided the best Coney dog to hack is from American Coney Island, not only because of the restaurant’s deep history, but also because I was able to order the chili dogs shipped to my house in a kit. That’s always good news, since shipped foods must list ingredients, and I get to see exactly what’s in the chili. Built the traditional way, a typical Detroit Coney Island chili dog features a natural-casing hot dog in a soft white bun, smothered in chili sauce, drizzled with mustard, and topped with a pile of diced sweet onion. The kit came with everything I needed, including the tub of chili with clearly-labeled ingredients that I was counting on.

    With the help of that information, I was able to create a thick, flavorful chili sauce that you can use on your favorite hot dogs to make a delicious clone. Crushed soda crackers thicken the chili, and extra beef fat adds a smooth quality that mimics the famous 100-year-old recipe.

    The chili must simmer for four hours to properly tenderize the meat, so plan your Coney dog cloning adventure accordingly.

    And now if you're craving French fries, try my Mcdonald's Fries copycat recipe here.

    There are many acceptable ways to formulate good queso, but to make this specific queso the ingredients must be correct, and most copycat recipes seem to get it wrong. A few recipes get one of the peppers and two of the cheeses right, but pretty much every recipe out there is a bit of a mess that I will now save you from.

    Quesos can be made with a variety of cheeses that include queso fresco, asadero, and Muenster, but this particular queso includes a cheese you probably didn’t expect: Swiss. That cheese is slow to melt, so we’ll shred it first, along with the Jack. And you won't need to gum up the queso with flour or cornstarch by making a roux because the white American cheese in the mix contains sodium citrate or sodium phosphate—additives that help the cheese melt smoothly and stay that way.

    Authors of recipes that call for tomatoes in this dish haven’t looked closely. Those are red bell peppers and they are roasted, peeled, and seeded along with the poblano and jalapenos before they are diced and added to the cheese sauce. The sauce cooks on low heat, never bubbling, so that it stays smooth and creamy.

    When done, the queso might seem thin in the pan, but it will thicken as it cools to a perfect consistency for dipping tortilla chips, or as a topping for tacos and burrito bowls.

    Here’s a hack that might help when you feel like doing something special with those steaks in the fridge. Or maybe you have salmon fillets in there? Doesn’t matter, this recipe works great on both. And it also makes a great pasta sauce.

    The secret Toowoomba sauce is a variation on alfredo sauce that Outback served over pasta at one time. These days the sauce is only used to top steak and salmon at the restaurant, but you can also use it on just about any type of pasta.

    In my early batches of the sauce, I noticed that if the shrimp are added at the beginning they get too tough. To solve that problem, I sautéed the seasoned shrimp separately, then added them closer to the end, and they came out perfect.

    Spoon this clone of the Toowoomba sauce over grilled tenderloin filets (or salmon filets) for an easy way to elevate your entrée. This recipe will make enough for four servings.

    If you love Outback Steakhouse, check out my other clone recipes here.

    Popeyes Famous Fried Chicken and Biscuits has become the third-largest quick-service chicken chain in the world in the twenty-two years since its first store opened in New Orleans in 1972. (KFC has the number-one slot, followed by Church's Chicken). Since then, the chain has grown to 813 units, with many of them overseas in Germany, Japan, Jamaica, Honduras, Guam, and Korea.

    Cayenne pepper and white pepper bring the heat to this crispy fried chicken hack.

    Did you like this recipe? Get your hands on my secret recipe for Popeyes Chicken Sandwich and other Popeyes dishes here.

    The barbecue at Jim N' Nick's is good food. But it's the irresistible mini cheese biscuits served with every meal that have become the signature specialty of this 40-store chain. The sweet little biscuits are made from scratch every day at each restaurant using the same wholesome ingredients I'm including here.

    A bag of dry mix can be purchased at the restaurant, but you’re still required to add eggs, butter, cheese, and milk, so why not just make the whole thing from scratch? It's much cheaper than buying the bag of mix, and the biscuits come out better when you use fresh buttermilk rather than relying on the powdered buttermilk included in the dry mix.

    Use a mini muffin pan here to make your biscuits the same size as the originals or use a standard muffin pan, if that's all you've got, for bigger muffins. It will take a little longer to cook the larger biscuits (instructions are below), but they will still turn out as addictively delicious as the famous tiny restaurant originals.

    Now, what's for dinner? Find recipes your favorite entrees here.

    Order an entree from America's largest seafood restaurant chain and you'll get a basket of some of the planet's tastiest garlic-cheese biscuits served up on the side. For many years this recipe has been the most-searched-for clone recipe on the Internet, according to Red Lobster. As a result, several versions are floating around, including one that was at one time printed right on the box of Bisquick baking mix.

    The problem with making biscuits using Bisquick is that if you follow the directions from the box you don't end up with a very fluffy or flakey finished product, since most of the fat in the recipe comes from the shortening that's included in the mix. On its own, room temperature shortening does a poor job creating the light, airy texture you want from good biscuits, and it contributes little in the way of flavor. So, we'll invite some cold butter along on the trip -- with grated Cheddar cheese and a little garlic powder. Now you'll be well on your way to delicious Cheddar Bay. Wherever that is.

    Menu Description: "A house specialty full of baked potatoes and topped with Cheddar cheese, bacon and green onions."

    The thick-and-creamy texture and rich taste of Tony Roma's best-selling soup is duplicated with a little flour, some half-and-half, and most notably, instant mashed potatoes. Give yourself an hour to bake the potatoes and around 30 minutes to prepare the soup. Garnish each serving with shredded cheese, crumbled bacon and green onions, and then humbly await your due praise.

    It’s been nearly 100 years since Walter and Cordelia Knott first started selling berries, preserves, and pies from their roadside produce stand in Buena Park, California. Walter Knott’s berry stand and farm was a popular stop throughout the 1920s for travelers heading to the Southern California beaches.

    But Walter’s big claim to fame came in 1932 when he cultivated and sold the world’s first boysenberries—a hybrid of raspberry, blackberry, loganberry, and dewberry. This new berry brought so many people to the farm that they added a restaurant, featuring Cordelia’s secret fried chicken recipe, and the Knotts struck gold again.

    The fried chicken was a huge hit, and the restaurant got so crowded the Knotts added rides and attractions to the farm to keep customers occupied while they waited for a table. Over the years the real berry farm transformed into an amusement park called Knott’s Berry Farm—one of my favorites as a kid—which is now ranked as the tenth most visited theme park in North America.

    Knott’s Berry Farm is also a brand of delicious preserves, jams, and other foods, including these fantastic little jam-filled shortbread cookies that everyone seems to love. The shortbread dough is piped into closed “c” shapes with a pastry bag onto baking sheets, then a little bit of jam is spooned into the center. You’ll need a pastry bag and a 1M open star tip, plus your favorite seedless jam. Once you’ve got all that, the rest is pretty easy.

    Follow this link for more copycat cookies, brownies and treats.

    Menu Description: "Here they are in all their lip-smacking, award-winning glory: Buffalo, New York-style chicken wings spun in your favorite signature sauce."

    Since Buffalo, New York was too far away, Jim Disbrow and Scott Lowery satisfied their overwhelming craving in 1981 by opening a spicy chicken wing restaurant close to home in Kent, Ohio. With signature sauces and a festive atmosphere, the chain has now evolved from a college campus sports bar with wings to a family restaurant with over 300 units. While frying chicken wings is no real secret—simply drop them in hot shortening for about 10 minutes—the delicious spicy sauces make the wings special. There are 12 varieties of sauce available to coat your crispy chicken parts at the chain, and I'm presenting clones for the more traditional flavors. These sauces are very thick, almost like dressing or dip, so we'll use an emulsifying technique that will ensure a creamy final product where the oil won't separate from the other ingredients. Here is the chicken wing cooking and coating technique, followed by clones for the most popular sauces: Spicy Garlic, Medium and Hot. The sauce recipes might look the same at first, but each has slight variations make your sauce hotter or milder by adjusting the level of cayenne pepper. You can find Frank's pepper sauce by the other hot sauces in your market. If you can't find that brand, you can also use Crystal Louisiana hot sauce.

    Braised Beef Pasta Menu Description: “Slow-simmered meat sauce with tender braised beef and Italian sausage, tossed with ruffled pappardelle pasta and a touch of alfredo sauce—just like Nonna’s recipe.”

    It’s a mistake to assume that a recipe posted to a restaurant chain’s website is the real recipe for the food served there. I’ve found this to be the case with many Olive Garden recipes, and this one is no exception. A widely circulated recipe that claims to duplicate the chain’s classic Bolognese actually originated on Olive Garden’s own website, and if you make that recipe you’ll be disappointed when the final product doesn’t even come close to the real deal. I won’t get into all the specifics of the things wrong with that recipe (too much wine, save some of that for drinking!), but at first glance it’s easy to see that a few important ingredients found in traditional Bolognese sauces are conspicuously missing, including milk, basil, lemon, and nutmeg.

    I incorporated all those missing ingredients into this new hack recipe, tweaked a few other things, and then tested several methods of braising the beef so that it comes out perfectly tender: covered, uncovered, and a combo. The technique I settled on was cooking the sauce covered for 2 hours, then uncovered for 1 additional hour so that the sauce reduces and the beef transforms into a fork-flakeable flavor bomb. Yes, it comes from Olive Garden, but this Bolognese is better than any I’ve had at restaurants that charge twice as much, like Rao’s where the meat is ground, not braised, and they hit you up for $30.

    As a side note, Olive Garden’s menu says the dish comes with ruffled pappardelle pasta, but it’s actually mafaldine, a narrower noodle with curly edges (shown in the top right corner of the photo). Pappardelle, which is the traditional pasta to serve with Bolognese, is a very wide noodle with straight edges, and it’s more familiar than mafaldine, so perhaps that’s why the menu fudges this fact. In the end, it doesn’t really matter which pasta you choose. Just know that a wide noodle works best. Even fettuccine is good here.

    For the little bit of alfredo sauce spooned into the middle of the dish I went with a premade bottled sauce to save time. You can also make this from scratch if you like (I’ve got a great hack for Olive Garden’s Alfredo Sauce), but it’s such a small amount that premade sauce in either a chilled tub from the deli section or in a bottle off the shelf works great here.

    This recipe was our #3 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).


    Bill Telepan's Corn Cakes Recipe - Recipes

    This is urgent, everyone, pay attention. I'm going to be forced to be bossy - it's that serious a situation. It's Wednesday, right? That must mean that there's a farmer's market in your area. If there's not, I send condolences and prayers for strength, as you'll have to wait until tomorrow. I'm just so sorry. The rest of you, put down what you're doing and get yourself to the market right now. Before you leave, jot down a shopping list:

    -three pounds of plum tomatoes (this, if you're as fortunate as we have been with this ridiculously perfect summer, shouldn't set you back more then four or five dollars)

    -a bunch of basil (unless you're lucky enough to have a plant of it growing on your fire escape or balcony or backyard garden)

    -ricotta salata (if you've got a market that sells cheese, that is. You'll have to make a detour, otherwise, to your cheese store. It's okay, it's worth it.)

    (You've got the rest - onions, garlic, olive oil, salt - lying around the house already, right? Of course you do.)

    Then, clear your schedule for this evening and go home to make this soup - this totally incredible soup that rendered us, and Ben's mother, practically speechless when we first ate it on Monday night. It's as simple as could possibly be - just a bunch of chunked plum tomatoes (ours were so perfect they were deep red and dripping with juice) cooked for an hour with onion and garlic, but then - then! - you stir in cubes of bread and let them simmer in the soup before serving it with little strips of basil and a snow-white grating of ricotta salata, and suddenly you're faced with what has turned out to be the best summer soup you ever ate, I swear it.

    Take a cooled spoonful in your mouth (if you can wait long enough for it to cool, that is) - you'll feel the bread, like custard, suspended in the gently silky tomatoes, the basil adding perfume and heaven-sent flavor, the crumbly, dry-ish cheese providing salt and kicky texture.  The whole thing will be exquisite. Swallowing will be tragic - it's one less spoonful you've got to savor. You might swear to never eat anything else ever again.

    The recipe comes from Bill Telepan (I can't for the life of me remember its context in the NYT), but his version adds a can of peeled tomatoes. Perhaps, if your plum tomatoes were a bit mealy and less than perfect or if you were making this in winter, I could see why you'd be interested in adding canned ones, but with the glorious specimens available right now? It just seems silly. Also, he says to use stale sourdough and soak the cubes in water before squeezing them by the handful and cooking them in the soup. I'm sure that's fine, but my bread was fresh and it worked perfectly, so you can go either way on this one. Third of all, he says to peel and de-seed your tomatoes. I am far, far too lazy for that kind of behavior, but I am testimony to the fact that it doesn't matter at all - with seeds and peels, this soup is still one of the best things I've cooked all summer.

    Okay, that's it, enough reading, off you go. You've got tomatoes to buy and soup to prepare. And if I may offer one more bit of advice, buy twice the amount of tomatoes required. Because when you're standing in front of your stove looking down at an empty soup pot, wondering what could have possessed you to be so generous as to share your meal with the people at your table, you'll feel some relief at the prospect of being able to whip up another batch, right then and there.

    Tomato Bread Soup
    Serves 3 to 4

    3 pounds plum tomatoes
    3 tablespoons extra-virgin olive oil
    1 small onion, minced
    3 cloves garlic
    Salt and freshly ground black pepper
    2 cups sourdough bread, without crusts, cut into small cubes
    1/2 cup grated ricotta salata
    1 tablespoon minced fresh basil leaves

    1. Core and quarter plum tomatoes. Place tomatoes in food processor and pulse to chop, but not too fine.

    2. Heat oil in 4-quart saucepan. Add onion and garlic and saute until soft, but not browned. Add tomatoes and their juices. Season with salt and pepper, bring to a slow simmer and cook 45 minutes, covered, stirring from time to time.

    3. When the soup has simmered for 45 minutes, stir the bread cubes into the soup and simmer for an additional 10 to 15 minutes. Check the seasoning.

    4. Serve hot or at room temperature, with grated ricotta salata and minced basil strewn on each serving.

    Comments

    This is urgent, everyone, pay attention. I'm going to be forced to be bossy - it's that serious a situation. It's Wednesday, right? That must mean that there's a farmer's market in your area. If there's not, I send condolences and prayers for strength, as you'll have to wait until tomorrow. I'm just so sorry. The rest of you, put down what you're doing and get yourself to the market right now. Before you leave, jot down a shopping list:

    -three pounds of plum tomatoes (this, if you're as fortunate as we have been with this ridiculously perfect summer, shouldn't set you back more then four or five dollars)

    -a bunch of basil (unless you're lucky enough to have a plant of it growing on your fire escape or balcony or backyard garden)

    -ricotta salata (if you've got a market that sells cheese, that is. You'll have to make a detour, otherwise, to your cheese store. It's okay, it's worth it.)

    (You've got the rest - onions, garlic, olive oil, salt - lying around the house already, right? Of course you do.)

    Then, clear your schedule for this evening and go home to make this soup - this totally incredible soup that rendered us, and Ben's mother, practically speechless when we first ate it on Monday night. It's as simple as could possibly be - just a bunch of chunked plum tomatoes (ours were so perfect they were deep red and dripping with juice) cooked for an hour with onion and garlic, but then - then! - you stir in cubes of bread and let them simmer in the soup before serving it with little strips of basil and a snow-white grating of ricotta salata, and suddenly you're faced with what has turned out to be the best summer soup you ever ate, I swear it.

    Take a cooled spoonful in your mouth (if you can wait long enough for it to cool, that is) - you'll feel the bread, like custard, suspended in the gently silky tomatoes, the basil adding perfume and heaven-sent flavor, the crumbly, dry-ish cheese providing salt and kicky texture.  The whole thing will be exquisite. Swallowing will be tragic - it's one less spoonful you've got to savor. You might swear to never eat anything else ever again.

    The recipe comes from Bill Telepan (I can't for the life of me remember its context in the NYT), but his version adds a can of peeled tomatoes. Perhaps, if your plum tomatoes were a bit mealy and less than perfect or if you were making this in winter, I could see why you'd be interested in adding canned ones, but with the glorious specimens available right now? It just seems silly. Also, he says to use stale sourdough and soak the cubes in water before squeezing them by the handful and cooking them in the soup. I'm sure that's fine, but my bread was fresh and it worked perfectly, so you can go either way on this one. Third of all, he says to peel and de-seed your tomatoes. I am far, far too lazy for that kind of behavior, but I am testimony to the fact that it doesn't matter at all - with seeds and peels, this soup is still one of the best things I've cooked all summer.

    Okay, that's it, enough reading, off you go. You've got tomatoes to buy and soup to prepare. And if I may offer one more bit of advice, buy twice the amount of tomatoes required. Because when you're standing in front of your stove looking down at an empty soup pot, wondering what could have possessed you to be so generous as to share your meal with the people at your table, you'll feel some relief at the prospect of being able to whip up another batch, right then and there.

    Tomato Bread Soup
    Serves 3 to 4

    3 pounds plum tomatoes
    3 tablespoons extra-virgin olive oil
    1 small onion, minced
    3 cloves garlic
    Salt and freshly ground black pepper
    2 cups sourdough bread, without crusts, cut into small cubes
    1/2 cup grated ricotta salata
    1 tablespoon minced fresh basil leaves

    1. Core and quarter plum tomatoes. Place tomatoes in food processor and pulse to chop, but not too fine.

    2. Heat oil in 4-quart saucepan. Add onion and garlic and saute until soft, but not browned. Add tomatoes and their juices. Season with salt and pepper, bring to a slow simmer and cook 45 minutes, covered, stirring from time to time.

    3. When the soup has simmered for 45 minutes, stir the bread cubes into the soup and simmer for an additional 10 to 15 minutes. Check the seasoning.

    4. Serve hot or at room temperature, with grated ricotta salata and minced basil strewn on each serving.