30 Best Copy Cat Recipes from Delish - Page 5

momtochloe · ‎11-03-2013

@ChazzyLady wrote:
@momtochloe wrote:
@KingstonsMom wrote:
@momtochloe

As usual, you never disappoint in the recipes dept., GF!

Since so many who responded to this thread seem interested in restaurant 'copycat' recipes, I hope you don't mind that I offer a good site for such recipes.

It's Todd Wilbur's site who has several cookbooks on restaurant copycat recipes, I have several of his cookbooks and I''ve tried lots of the recipes and they've been spot on!

I got the cookbooks here on QVC, but I'm not sure if they currently have them in stock, I didn't check, but Amazon does!

http://www.topsecretrecipes.com/home.php

Oh no @KingstonsMom I love me some Todd Wilbur (I have two of his cookbooks myself) and I love his website (I especially like that you can purchase individual recipes for like .79).

Thanks for posting the link to his site as I have been on a quest for a knock off of Church's Chicken (someone mentioned in a different thread that the recipe that is splattered all over the internet is not Church's Chicken and I was hoping Todd would have one but sadly no . . . ).
Hi @momtochloe, that was me regarding the Church's Chicken dupe recipe floating around the internet. Most certainly the Church's Chicken I ate DID NOT taste like a mouthful of Italian dressing and onion soup mix. BTW, did a little internet detective work on that recipe and found that each piece clocks in at over 1,000 mgs of sodium apiece. The real deal was well seasoned but not the salt lick that dupe recipe would give you.

@ChazzyLady thank you for this post as I couldn't remember what was the original thread. If I did find a different recipe I was going to start a new one and post whatever I found for those that would have liked to try it. I love Church's Chicken and still miss it to this day . . .

ChazzyLady · ‎06-01-2016

You are very welcome @momtochloe! I'm not saying that I am a"super taster" but I have managed to duplicate dishes I've had in restaurants just from "food memory." I can usually say to myself "Oh I can taste this herb or this spice or some other ingredient" when eating out or even what I feel is missing that would have turned an okay dish into a great one.

I have a sneaking suspicion that someone from Church's planted that awful dupe. If all of that stuff was really in the flour coating as the recipe instructs, you would definitely see it on the finished product. All I ever saw was golden, flaky goodness. I'm going to try and dupe this recipe myself. Will post if I succeed.

Can you tell that I am a total foodie?

momtochloe · ‎11-03-2013

@ChazzyLady wrote:
You are very welcome @momtochloe! I'm not saying that I am a"super taster" but I have managed to duplicate dishes I've had in restaurants just from "food memory." I can usually say to myself "Oh I can taste this herb or this spice or some other ingredient" when eating out or even what I feel is missing that would have turned an okay dish into a great one.

I have a sneaking suspicion that someone from Church's planted that awful dupe. If all of that stuff was really in the flour coating as the recipe instructs, you would definitely see it on the finished product. All I ever saw was golden, flaky goodness. I'm going to try and dupe this recipe myself. Will post if I succeed.

Can you tell that I am a total foodie?

Oh my goodness @ChazzyLady I don't know what section of our great country you live in but I am sure if you listen very closely you can hear me laughing (I live in the western suburbs of Chicago). Someone from Church's planted that awful dupe . . . classic and may I agree no kidding!

I was brought up on nothing but home cooking but occasionally (like maybe twice) we bought Church's chicken . . . it was heaven for me and I can still see the box and taste that lovely, flaky chicken. Even though I was literally a child, it was so different from the delicious meals my mom prepared so when I saw that recipe but my first thought was . . . yeah, no.

Thank you so much for my laugh out loud of the day, I really enjoyed it!

momtochloe · ‎11-03-2013

@ChazzyLady wrote:
You are very welcome @momtochloe! I'm not saying that I am a"super taster" but I have managed to duplicate dishes I've had in restaurants just from "food memory." I can usually say to myself "Oh I can taste this herb or this spice or some other ingredient" when eating out or even what I feel is missing that would have turned an okay dish into a great one.

I have a sneaking suspicion that someone from Church's planted that awful dupe. If all of that stuff was really in the flour coating as the recipe instructs, you would definitely see it on the finished product. All I ever saw was golden, flaky goodness. I'm going to try and dupe this recipe myself. Will post if I succeed.

Can you tell that I am a total foodie?

Oh and ps @ChazzyLady I so admire those that are natural and talented cooks . . . I know enough to get along but to be able to recreate a recipe just based on taste and experience is way outside of my pay grade unfortunately . . . good on you my friend!

ChazzyLady · ‎06-01-2016

Hahaha @momtochloe, I am in northern Virginia right outside Washington, DC, but after cracking my window open, yes I think I can hear someone cracking up! Glad to put a smile on your face.

Even my cook from scratch, South Carolina mama who really didn't like to eat out--for a while she worked as a cook at the Mayflower Hotel in Washington, DC and saw some nasty stuff behind the scenes--would eat Church's Chicken and loved it, and that great fried okra too. I did figure out how to make that; one tip is to only use fresh okra, not frozen.

As for advanced skills, well I am just a home cook but really enjoy dissecting dishes and trying to figure out how to make them. The blue cheese dressing I make, a Martha Stewart recipe, is so delicious I won't even order that dressing when I eat out, LOL!

Thanks for putting a smile on my face too and have a great Sunday.

A60_Chevy · ‎06-06-2016

A Red L server told me to us Biscuick and add cheese. "It was a secret."

novamc1 · ‎07-02-2015

@A60_Chevy

Yeah. that Red Lobster garlic-cheese biscuit recipe is so "secret" that it appears on the back of the Bisquick box that has been unopened in my kitchen for about a year now.

I do think the Red Lobster-brand biscuit mix found in grocery stores contains a more complex mix of herbs than just the garlic powder listed on the Bisquick box recipe.

I keep meaning to make something out of that box, but will probably toss the whole thing in a month or two. Just too hot to bake even simple biscuits right now.