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Favorite copycat recipe?

What is your favorite copycat recipe?

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  1. Not sure I got it from Copycat but it has to to be CF's Miso Salmon...and yours?

    9 Replies
    1. re: shaebones

      I didn't mean specifically from Copycat, but just a clone recipe. I make KFC Coleslaw a lot and Jiffy Corn Muffin mix and Bisquick.

      1. re: Antilope

        Funny, I ALMOST said the KFC coleslaw too! :)

        1. re: shaebones

          me three! it's the most successful copycat I've ever made. :)

          1. re: Morganna

            add me to the list - that KFC slaw is the bomb!! Dicing the cabbage into small pieces, instead of leaving long strands makes it exactly like I remember as a child.

        2. re: Antilope

          Do you have the Jiffy Corn Muffin mix? I use those little packages all the time, but wondered if someone had the recipe to make your own.

          By the way, you always seem to have such an array of recipes to share...I C&P all yours that you post. Thanks.

          1. re: cstout

            Jiffy Corn Muffin Mix - Copy Cat recipe

            Makes: 6 muffins.

            When a recipe calls for a box of Jiffy Corn Muffin Mix, here’s a copycat recipe you can make at home.

            This recipe is equal to one 8.5 ounce box of Jiffy Corn Muffin Mix.

            Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix) Makes 1-1/2 cups of mix. Makes 6 corn muffins.


            2/3 cup all purpose flour
            1/2 cup yellow corn meal
            3 Tbsp granulated sugar
            1 Tbsp baking powder
            1/4 tsp salt
            2 Tbsp vegetable oil
            1 egg
            1/3 cup milk


            1. Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.

            2. If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.

            3. If you wish to make Corn Muffins, continue with instructions below.

            4. Preheat oven to 400F.Combine above mixture with egg and milk. Mix well.

            Fill muffin tins 1/2 full. Bake 15-20 minutes. Makes 6 muffins.

            1. re: Antilope

              Jiffy Corn Muffin Mix..thank you so much. Don't know if I will be saving any money, but I always liked them since 1 pkg always was just enough for me.

              1. re: cstout

                An even easier version:

                Jiffy Corn Muffin Mix using Bisquick

                This recipe is equal to a 8.5 ounce box
                of Jiffy corn muffin mix. When another recipe
                calls for a box of Jiffy corn muffin mix, use
                the mixed dry ingredients from this recipe
                as a substitute.

                Corn Muffin Mix (equal to 8.5 oz box)

                2/3 cup Bisquick (or homemade baking mix)
                1/2 cup yellow cornmeal
                3 Tablespoons granulated sugar

                Mix well with whisk. Use mixture in other recipes
                calling for a box of corn muffin mix.

                To make corn muffins:

                Mix above dry mix with;

                1 egg
                1/3 cup milk

                Fill standard muffin cups 1/2 full. Bake 15-20 minutes at 400F.

                Makes 6 corn muffins

          2. re: Antilope

            KFC coleslaw, and cheddar bay biscuits from Red Lobstah, and ginger salad dressing from Benihana.

        3. Right now, it's IHOP's Multigrain and Walnut Pancakes, really great. Re: the KFC coleslaw...I remember that it *USED* to be very good...green, a little tart, a little sweet, etc. Then I ordered some at a drive-thru with co-workers as a side last year...ugh! ugh!!! It was all white, sweet and gloppy; I threw it away. Can you please post your KFC coleslaw recipe? Am curious to know if it is the way I remember it. Thanks!

          18 Replies
          1. re: Val


            KFC coleslaw ccat recipe is a huge block party staple.

            1. re: HillJ

              Thanks, might try it this weekend! Certainly not anything like what I had more recently; maybe they'd run out of theirs and went to buy some at a Quik-mart or something.

              1. re: Val

                the copycat kfc cole slaw tastes just like the original -- not the current offering, which is gloppy. probably full of that stinkin' guar gum and carrageenan! yuk.

                i like the buttermilk ranch dry mix: http://allrecipes.com/Recipe/Dry-Ranc... -- some add some crushed saltines to this for thickening power (then you can omit the seasoned salt).

                and carrabbas' dipping spice mix. http://www.recipezaar.com/Carrabbas-B...

                val, thanks for the heads up on the harvest grain and nut pancakes -- my favorite! http://community.tasteofhome.com/foru...
                now if there was a clone for their butter pecan syrup! mmmmm.

              2. re: HillJ

                That's the KFC Coleslaw recipe I use. But I add 1 Tbs of cream style horseradish to it. Adds a little zing. Also, usually I have plain yogurt on hand and use that instead of buttermilk.

                1. re: Antilope

                  The horseradish is a great add in, thanks for sharing it!

              3. re: Val

                Here's the link...I make a batch on weekends and then freeze to have during the week:

                1. re: Val

                  Do you have another addy for Joyce'S Fine Cooking? This one does not work. I did a Google search, but none of the links worked.

                      1. re: Antilope

                        Thank you, Antilope.

                        Does anyone know if the Joyce'S Fine Cooking website was done away with?

                  1. re: Val

                    Do you have that IHOP Multigrain/Walnut Pacake recipe? Thanks

                    1. re: randyjl


                      Val might not see this after two years so I thought I'd help out.

                      1. re: HillJ

                        hillJ -- those are my favorite pancakes; i am pretty sure your recipe link is the same recipe as the one i posted upthread. that site you link looks fun, too.

                        1. re: alkapal

                          oh sorry alk, I didn't expand the whole shebang to help out a fellow CH last night.

                          1. re: HillJ

                            no worries. i just thought to myself, that i'd check out my old post since i loved the pancakes so much. and i wanted to be sure i didn't say the same dang thing again. LOL

                        2. re: HillJ

                          Val sees it...and thanks you...I see the link I posted in '09 is broken...argh! (^o^)

                          1. re: Val

                            hey Val, nice to see u! My pleasure.

                            1. re: Val

                              VAL SEES ALL.

                              LOL -- bet that would be good anagram material.

                      2. Applebee's Oriental salad dressing. It's mayo, dijon, honey, sesame oil and rice wine vinegar.

                        23 Replies
                        1. re: silvergirl

                          What are the exact measurements for the Oriental Salad dressing. Thanks.

                          Also, if anyone has the recipe for the maple scones at Starbucks, I would love to have it or the house dressing at Portillo's. THanks!

                            1. re: HillJ

                              oooh, thanks hillj, i love those scones -- esp. when they first began to offer them. they had lots of glaze and weren't as dry as these days.

                              1. re: alkapal

                                oh I agree the quality has changed! I make a glaze with heavy cream, maple syrup, rum until reduced and thick creamy.

                                1. re: alkapal

                                  Unfortunately, some of the quality change in their baked goods is the result of them choosing to emphasize lack of trans fats. So no more butter in the baked goods, as it has just a smidge of natural trans fats. All the more reason to make them at home!

                                  1. re: Caitlin McGrath

                                    caitlin, geesh, they eliminated *butter* because of some *smidge* of "natural trans fats"?
                                    i don't even know what "natural" trans fats are. <edit, from wiki: There is another class of trans fats, vaccenic acid, which occurs naturally in trace amounts in meat and dairy products from ruminants."> oh, pleeeeeease, starbucks! give us a break!!! that's what "political food correctness" will get you: crummy quality!

                                    what do they use, canola oil?

                                    no butter? no wonder the scones stink now!

                                    1. re: alkapal

                                      alkapal, I found the articles where I originally learned about this. According to one of them, the answers for some of the goods are margarine and palm oil. Recommendation: Do NOT buy "croissants" from Starbucks - no butter!



                                      1. re: Caitlin McGrath

                                        caitlin, thanks! it is freakin' hi-lar-i-ous if they removed butter to put in margarine or palm oil. LOLOL!

                                        wow, from the second article i take this away: government regulators plus do-good-nanny companies who put "appearances" before food quality are a very dangerous combo for good eats.

                                        1. re: Caitlin McGrath

                                          Thanks for sharing. Funny that they think nobody will notice a change in the quality of the croissants...

                                2. re: lilmomma


                                  House dressing at Portillo's.

                                  btw-hungrybroswer.com is a king at copycat recipes

                                  1. re: HillJ

                                    There are a lot of copycat recipes out there, but which one's are worth trying? That's where this thread can be a lot of help.

                                    1. re: Antilope

                                      Absolutely and then the 'net' is useful for tracking the actual recipes down.

                                      1. re: Antilope

                                        I agree which is why I asked bec i did make a copycat maple scone recipe and it was horrible. Can somebody make this recipe and report back? If not, I will probably make it this weekend and let you know.

                                        1. re: lilmomma

                                          I've made this recipe many times. With the exception of sub'ing my own glaze, the scone recipe is very nice. Scone tip: make sure all of your ingredients are cold.

                                      2. re: HillJ

                                        Just added to my favorites, thanks Hill.

                                        1. re: mcel215

                                          My pleasure mcel2., happy to share the recipe.

                                        2. re: lilmomma

                                          I'm pretty sure this is it - I just do it by taste now:

                                          3 tablespoons honey
                                          1 1/2 tablespoons rice wine vinegar
                                          1/4 cup mayonnaise
                                          1 teaspoon Dijon mustard
                                          1/8 teaspoon sesame oil

                                            1. re: silvergirl

                                              I like Islands China Coast dressing better than applebee's. Here are both for comparison.

                                              Applebees oriental salad dressing.

                                              3tbls honey
                                              1.5 tbls rice wine vinegar
                                              1/4c mayo
                                              1tsp grey poupon
                                              1/8 tsp seseame oil

                                              3 cups chopped romaine
                                              1 cup. chopped red cabbage
                                              1 c. chopped napa cabbage
                                              1/2 carrot shredded
                                              1 green onion chopped
                                              1tbls almonds
                                              chow mein noodles

                                              Islands China Coast dressing
                                              1/2 c. mayo
                                              5tbls rice wine vinegar
                                              2tbls sugar
                                              2tbls sesame oil
                                              1tbls soy sauce
                                              1tsp garlic powder

                                              1. re: Antilope

                                                oh YEAAAAHHHHHH! those were my faves until they started scrimpin' on the glaze. ;-((.

                                          1. PF Changs' shrimp dumplings

                                            1. I love La Madeleine's tomato basil soup recipe. When I was in college, you could get a bottomless cup of coffee, a cup of tomato basil soup, and two or three slices of their fresh bread and butter for under $5- it was a great way to stretch the dollars on a rainy afternoon.


                                              1. i think it'd be nice if everyone would post the link to the copycat recipe, if they can.

                                                1. Since I was a kid Campbell's Bean & Bacon soup was my all-time-favorite but it got so I couldn't take the sodium anymore. I was so pleased to find this copycat recipe which is EXACTLY like Campbell's minus the salt. (I tested this by making the soup and sprinkling salt on one spoonful.) It's even that slightly weird orange color, due to the carrots which get put in the blender. http://www.recipezaar.com/Cbells-Bean... (I use a smoked ham hock to make ham stock for this and skip the Liquid Smoke.)

                                                  1 Reply
                                                  1. re: GretchenS

                                                    Hey, I made this one, and found it ALMOST perfect. Then I added a shake of MSG, and it WAS perfect. Good stuff, I could eat it every day.

                                                  2. Todd Wilbur did a series of (I think) three books of"Top Secret Recipes" a few years ago. My favorites: Mrs. Smith's Chocolate Chip Cookies and Keebler's Pecan Sandies.

                                                    8 Replies
                                                    1. re: clamscasino

                                                      clamscasino, i know that homemade pecan sandies have to be better than what keebler is putting out these days. last year, i bought some out of nostalgia, and returned them for a refund. terrible: fake-fat mouthfeel, non-existent flavor.

                                                      1. re: alkapal

                                                        That's why we make the knock-off recipe. Real butter! Trace of trans-fats be damned!

                                                        1. re: clamscasino

                                                          let's foment the "butter revolution"!

                                                          1. re: alkapal

                                                            Actually, I just looked up the recipe and it calls for shortening, not butter. But I always use butter....Viva la revolution!

                                                      2. re: clamscasino

                                                        Ugh, that would be Mrs. Field's Chocolate chip Cookies....

                                                        1. re: clamscasino

                                                          you can still edit your former post -- for two hours after you post it.

                                                        2. re: clamscasino

                                                          I would like the pecan sandies recipe please.

                                                          1. re: lilmomma

                                                            Here ya go: (proceed with the ingredients as you would any other cookie recipe. Shape the dough into 1 inch balls, then flatten and bake at 325 for 25 to 30 minutes.)

                                                            1 1/2 cups vegetable shortening
                                                            3/4 cup sugar
                                                            1 1/2 tsp salt
                                                            2 eggs
                                                            4 cups AP flour
                                                            1/4 tsp baking soda
                                                            2 tbsp water
                                                            1 cup shelled pecan, chopped fine.

                                                            Note: no sifting called for.

                                                        3. Interesting topic, particularly since as someone else noted you can't always be sure of the many copycat recipes you find out there on the net.

                                                          For example, there are tons of recipes for Red Lobster's Cheddar Bay Biscuits but I'm skeptical of them. (If anyone has a good copy of this I"d love to know about it!)

                                                          4 Replies
                                                          1. re: cookie44

                                                            ah, the wonderful cheddar bay-bies. we had a sub-thread a while back on this.

                                                            1. re: cookie44

                                                              This looks like a good one, with more complete directions etc.

                                                                1. re: Antilope

                                                                  thanks for that -- i love the share to FB feature there, miss antilope!

                                                              1. re: CDouglas

                                                                "Todd Wilbur did a series of (I think) three books of"Top Secret Recipes" a few years ago. My favorites: Mrs. Smith's Chocolate Chip Cookies and Keebler's Pecan Sandies."

                                                                Pretty much everything I've made from his books has been pretty spot on accurate. The last couple things I've used his copycat recipes for were Outback Steakhouse Grilled Shrimp on the Barbie with spicy remoulade, and Macaroni Grills Penne Rustica. The Penne Rustica was absolutely fabulous, and I'm sure much more healthy than at the restaurant.

                                                                1. re: jacobp

                                                                  Is the Penne Rustica the cheesy baked pasta? Ill take the recipe if it is. Thanks

                                                                  1. re: lilmomma

                                                                    yes, its baked it small cast iron dishes at the restaurant. It also has prosciutto, chicken, and shrimp. I have the book at home, so if I can't find the recipe online, I'll post it when I get home from work today.

                                                                    1. re: lilmomma


                                                                      That should lead you right to it.
                                                                      If not, you can get it at topsecretrecipes.com

                                                                2. Outback dipping sauce
                                                                  Red Lobster Cocoanut Shrimp and Dipping Sauce

                                                                  KFC Coleslaw ok, a few years back but not in the restaurant anymore, soupy and just not the same

                                                                  1 Reply
                                                                  1. re: kchurchill5

                                                                    Yes. I think we are all remembering and copying the Old KFC Coleslaw, not the new stuff.

                                                                    Reminds me of a story. Back in the 1970's Colonel Sanders was alive and making radio appearances for KFC (which he had sold to Heublein). He was on the Owen Spann radio show in San Francisco. He said Heublein was doing a good job managing KFC, but that they had "ruined his gravy". ;-)

                                                                  2. My current favorite is the Mexican restaurant sweet corn cake. I got tired of baking it so I modified the recipe for the microwave:


                                                                    1 Reply
                                                                    1. re: Antilope

                                                                      that is such a HUUUUGE time-saver, antilope. thank you! this is a great thanksgiving side dish.

                                                                    2. I love the Olive Garden House dressing, Mrs. Fields cookies, and KFC coleslaw. I wish there were more Canadian chain restaurant recipes available. They all seem to be chains based in the US which are great but there are some Canadian restaurant chains that I would kill for the recipe.

                                                                      1 Reply
                                                                      1. re: 02putt

                                                                        I love OG dressing. I could eat that whole bowl of salad!

                                                                      2. Great thread. So glad I stumbled upon it. Will check out cheddar biscuit thread and the Top Secret Recipes site asap. I have a Jiffy cornbread copy cat recipe to share (found it online). I mix all the dry ingredients and store it in the pantry, but it takes less than 3 mins to make!

                                                                        I also did Applebee's brunch potato skins but they've been off the weekend brunch menu so long probably no one remembers them. Plus there is too much prep work; they are just not worth the effort.

                                                                        I am looking for several good copycats if anyone can point me in the right direction.
                                                                        1. Chic-fil-a chicken breasts (without a pressure cooker) and their coleslaw
                                                                        2. 25 years ago Red Lobster add a great coleslaw too
                                                                        3. any US chain Japanese steakhouse carrot and ginger dressing (I can't seem to find a copycat that gets the proportions right!)

                                                                        7 Replies
                                                                        1. re: South Carolina Girl

                                                                          Found Benihana ginger dressing at Top Secret recipes. trying it today!

                                                                          1. re: South Carolina Girl

                                                                            I haven't been able to find a clone that comes even slightly close to the Benihana Ginger dressing. The op of this thread had the same issue
                                                                            and I'm certain that the dressing contains pureed carrots. At least once a month I purchase a container from the hibachi steakhouse by me (they see me coming a mile away) because I can't live without it. They call it a Ginger-Carrot dressing like you originally posted. To me it tastes the same as the Benihana one but I could be wrong. I think ghg is also onto something on when she mentions miso.

                                                                            South Carolina girl, looking forward to your report but I'm already skeptical because of most of the feedback. I've almost given up trying, there's an addictive quality to the dressing I get that's just not present in any of the mixes I've tried, and the balance almost always seems completely off.

                                                                            1. re: lilgi

                                                                              I think carrot is a main ingredient in the dressing I'm looking for too. Maybe I was too quick to claim "Eureka, I found it!"

                                                                              I should follow your lead and find a local steakhouse here (I'm American but live in the Toronto area now) and see if they will sell it in bottles.

                                                                              1. re: South Carolina Girl

                                                                                I plan on doing a little 'finessing' myself to find out either how they make it, or what friggin factory this is coming from :) I don't doubt that it's probably loaded with msg, but I'll know when I make it at home if I have the right balance of flavors. Will post back if I have any further info.

                                                                                I'm not surprised that Todd Wilbur's recipe didn't work, I think the success of his recipes largely depend on a small crowd that are satisfied with outcome of whatever he's trying to replicate, just my .02. In any case he probably has a few that are spot on, this not being one of them.

                                                                            1. re: South Carolina Girl

                                                                              South Carolina Girl, you might try popping into the Royal York Hotel and asking if they'll sell some to you. I've also had great luck simply asking chefs how it's made. Some have written recipes down for me. Haven't tried it at Benihana, but you never know.


                                                                            2. Bonefish Grill Bang Bang Shrimp Sauce- very easy to make at home. Basically mayo, sweet Thai chili sauce and sriracha.

                                                                              7 Replies
                                                                              1. re: monavano

                                                                                Anybody know how to recreate the clam chowder soup from Harbor House restaurant?
                                                                                I've asked them several times for the recipe, they just won't give it out.
                                                                                It has corn in it.
                                                                                (I'm here in Southern California).

                                                                                1. re: aurora50

                                                                                  Found this with a Google search. Has corn in it. Maybe similar?

                                                                                  Cliff House Clam Chowder

                                                                                  1. re: Antilope

                                                                                    Sorry Antilope, I tried to click on the link and it wouldn't let me.

                                                                                    1. re: aurora50

                                                                                      the link worked for me. it is a pdf so maybe your computer is restricted about opening pdfs?

                                                                                      here are the ingredients:
                                                                                      Shopping LiSt 3 teaspoons unsalted butter, melted 6 slices apple wood smoked bacon 1⁄2 cup white onion, diced 1⁄2 cup celery, diced 1 large ear of native corn, kernels
                                                                                      removed 1⁄4 teaspoon fresh thyme, finely chopped 1⁄8 teaspoon fresh basil, finely chopped 1⁄8 teaspoon fresh oregano, finely chopped
                                                                                      2 cups clams, finely chopped 1 1⁄2 cups clam broth 3 cups heavy cream 1⁄8 teaspoon ground white pepper 11⁄2 cups potato, peeled and diced 5 drops tabasco Sauce
                                                                                      1 teaspoon Worcestershire sauce 2 tablespoons arrowroot or cornstarch 2 tablespoons water

                                                                                      1. re: alkapal

                                                                                        Thank you for taking the trouble to paraphrase this for me, alkapal!
                                                                                        It looks good, I will copy it and put it with my recipes for when I can try it!

                                                                                        1. re: aurora50

                                                                                          well, i didn't do anything about instructions, and merely copied the ingredients list.

                                                                                          is it the case that you can't open ANY pdf files? maybe search for a link that is not a pdf.

                                                                                          this recipe CLAIMS to be from the cliff house, but you can tell it is not the same from the list of ingredients. http://gonewengland.about.com/od/more...

                                                                                          looking at other supposed versions of this recipe, it seems that they have NOT hewed to the original as expressed by the cliff house in their pdf file -- for example, this one: http://bostonchef.blogspot.com/2008/0... (which just copied the copy, then added back in the celery).

                                                                                          the copies omit the corn, i notice.

                                                                                          for what it is worth. LOL.

                                                                                          1. re: alkapal

                                                                                            Well, I can just try to make do with the general instructions.
                                                                                            And yes, I can open SOME pdf files, but I've noticed that my computer "hangs up" on others.
                                                                                            Don't know why - I'm not that great a computer whiz -
                                                                                            oh well.

                                                                              2. Mr Pine wants me to make the Cracker Barrel Coca Cola Cake. It's e-gads sweet, and the various on-line copycats I've seen haven't hit the mark yet. Ideas?

                                                                                1 Reply
                                                                                1. re: pine time

                                                                                  Here are links to a couple of recipes. I've not made them.

                                                                                  Cracker Barrel Double Fudge Coca Cola Cake

                                                                                  Cracker Barrel Coca Cola Cake

                                                                                2. Koo Koo Roo (copycat recipe) skinless flame broiled chicken

                                                                                  Moist and juicy and more healthful than other chicken preparations. You can marinade up to 3 days ahead, but be certain to marinade for at least 24 hours. I make this with a grill pan on the stove and serve w/salsa (Pace ~~ mild) and flour tortillas, Mexican rice, and salad.

                                                                                  1 cup water ½ cup pineapple juice
                                                                                  1 cup apple juice 1 cup chopped onion
                                                                                  1 cup V-8 juice 2 tsps. salt
                                                                                  1 TB lemon juice 2 tsps. Ground black pepper

                                                                                  1 whole chicken, skinned and cut inot 8 pieces (legs, thighs, breasts, and wings) ** I prefer boneless, skinless thighs, but this is great with boneless, skinless breasts, which most people seem to prefer **

                                                                                  2 TB plus 1tsp vegetable oil 1 TB white vinegar
                                                                                  ½ cup thinly sliced onions 1 TB lemon juice
                                                                                  1 (10 oz) can tomato puree ¼ tsp salt
                                                                                  ¼ cup water dash ground black pepper
                                                                                  dash garlic powder

                                                                                  1. Combine marinade ingredients in a medium bowl; mix well.
                                                                                  2. Add chicken to the marinade and leave it for at least 24 hours (even better if left 48 to 72 hours) in the refrigerator.
                                                                                  3. Sometime before the chicken is done marinating, prepare the basting sauce by heating 1 tsp of the oil in a medium skillet. Saute the sliced onions until they begin to blacken just a bit.
                                                                                  4. Pour the onions into a medium saucepan with the other baste ingredients. Bring mixture to a full boil, reduce heat and simmer for 5 to 7 minutes. Remove from heat. When cool, cover the baste and chill until it is needed.
                                                                                  5. When ready to cook the chicken, fire up the grill to medium.
                                                                                  6. Grill for 5 to 6 minutes, turn over and grill for 5 to 6 minutes again.
                                                                                  7. Turn over again and brush with baste and grill for 5 to 6 minutes.
                                                                                  8. Turn over again, baste again, and cook until done around 20 to 24 minutes in total depending on your heat the size of your chicken pieces.
                                                                                  9. You should see a few charred black spots on the surface of the chicken, but don’t let it burn.

                                                                                  Serves 4

                                                                                  1. Chocolate Mocha Frappuccino

                                                                                    Here's a delicious, rich, chocolate mocha Frappuccino you can make at home in about a minute.

                                                                                    I think this tastes better than the one from Starbucks, and it doesn't cost $ 4.00 for 12 oz.

                                                                                    1 cup Vanilla Almond Milk
                                                                                    1/2 cup Coffee Mate French Vanilla Creamer - sugar free (liquid creamer)
                                                                                    1/3 cup powdered non-dairy coffee creamer
                                                                                    2 Tbsp unsweetened cocoa powder
                                                                                    2 Tbsp instant coffee crystals
                                                                                    1 (3.25 oz) Jello Vanilla Pudding Snack Pack (prepared pudding cup) - sugar free
                                                                                    2 cups ice cubes

                                                                                    Add ingredients to blender in order given.
                                                                                    Blend on HIGH for 45-seconds or until smooth.

                                                                                    Makes about 4 cups. 48 oz.

                                                                                    1 Reply
                                                                                    1. re: Antilope

                                                                                      Frappuccino...that is a great recipe, thanks so much for sharing.

                                                                                    2. In & Out / Burgers Priest burger, which I discovered by accident. Unbelievably simple.

                                                                                      3 Replies
                                                                                        1. re: Full tummy

                                                                                          It's tricky, so make sure you have a pen ready.

                                                                                          Heat a non-stick pan on medium-high. Hot, but not to the point where you're smoking the pan. Take a small ball of ordinary ground beef. Place it on the pan and then "smash" it with a pan lid so that it's about 1/2" thick. Season with salt and pepper. Flip when ready; season again. Mind the temp after the first flip; you'll likely need to turn it down a little to prevent burning.

                                                                                          That's it. Astounding.

                                                                                          1. re: biggreenmatt


                                                                                            Now if only all those people who stand in line for 20 minutes or more could know about your secret...

                                                                                      1. (In my own words...)

                                                                                        Home made Big Mac and Special Sauce

                                                                                        From recently released McDonalds Canada video;
                                                                                        How to make a Big Mac at home.

                                                                                        (estimates of quantities from video)
                                                                                        Special Sauce:
                                                                                        1/2 cup mayonnaise
                                                                                        3 Tbsp sweet pickle relish
                                                                                        2 Tbsp yellow mustard
                                                                                        1 tsp white wine vinegar
                                                                                        1 tsp onion powder
                                                                                        1 tsp garlic powder
                                                                                        1 tsp paprika
                                                                                        Mix well.

                                                                                        Other ingredients:
                                                                                        2 (1/4 lb) beef patties, formed in a muffin ring, fried with salt and pepper
                                                                                        1 hamburger sesame seed bun, top bun sliced in half horizontally to make 3 piece bun, toast buns in skillet
                                                                                        1/4 cup white onion, diced
                                                                                        1/3 cup iceberg lettuce, shredded
                                                                                        2 or 3 dill pickle slices
                                                                                        1 slice american cheese


                                                                                        Bottom bun and middle bun:
                                                                                        layer each with:
                                                                                        2 Tbsp Special Sauce
                                                                                        1 Tbsp diced onions
                                                                                        3 Tbsp shredded lettuce

                                                                                        Add cheese slice to bottom bun.
                                                                                        Add Pickles to middle bun

                                                                                        Add Cooked hamburger patties to Bottom bun and middle bun.

                                                                                        Stack assembled middle bun on assembled bottom bun.

                                                                                        Add top bun.

                                                                                        Link to McDonalds video:


                                                                                        1 Reply
                                                                                        1. re: Antilope

                                                                                          Big Mac video...I saw it & made the burger, but something is missing. Of course it is a copykat recipe, so that has to be allowed. Anyway, I think in many cases of fast food, it might be the brand of ketchup or mustard they are using. Has anyone noticed that those little packages of mustard,mayonnaise & ketchup tastes different than what we get in the stores? Even the pickles taste different.

                                                                                          Speaking of Big Mac, have you noticed the pickles they are serving now...tastes sorta like an Alton Brown recipe for quick pickles...would love to know how they make those......