Indice dei contenuti per allrecipes Copycat Recipes 2023 in Allrecipes

Every recipe comes from Allrecipes.com—the world’s largest community of home cooks. While the recipes may not be exactly like the originals, they hit the spot all the same. And, in some cases, we think they’re even better. We’re looking at you, Sous Vide Egg Bites (page 8)! Skip the drive-through with our fast-food imitators. Find recipes mimicking Big Macs (page 29), Munchkins (page 7), and Southern-style mashed potatoes and gravy (page 60). Get your meal started with restaurant remakes of fan-favorite appetizers. Blooming Onion, anyone? Find it on page 25. Feeling nostalgic for all the goodies served up at the fair, racetrack, or ballpark? Fry up corn dogs, funnel cakes, and more on page 68. The sweets in this issue will have dessert lovers doing double takes. Find New…

STARBUCKS CARAMEL FRAPPÉ COPYCAT HANDS-ON 5 MIN TOTAL 5 MIN SERVES 2 SUBMITTED BY KILEY HEIDTBRINK 224 REVIEWS 2 cups ice1 cup brewed black coffee, cooled (tip, opposite)1 cup low-fat milk⅓ cup caramel-flavor sauce or ice cream topping, plus more for garnish3 Tbsp. sugarSweetened whipped cream 1. Blend ice, coffee, milk, caramel sauce, and sugar in a blender on high speed until smooth, 30 to 60 seconds. 2. Pour into 2 (16-oz.) glasses. Top with whipped cream and drizzle with additional caramel sauce. armagazine.com/starbucks-frappe-copycat PER GLASS: 344 CAL; 9G FAT (6G SAT); 4G PRO; 61G CARB (0G FIBER, 47G SUGARS); 147MG SODIUM MOCHA FRAPPÉ Replace caramel sauce with chocolate-flavor syrup or chocolate ice cream topping. Blend as directed. Top with whipped cream and drizzle with additional chocolate syrup. PER GLASS:…

CHEF JOHN’S FRENCH FRIES HANDS-ON 10 MIN TOTAL 50 MIN SERVES 4 SUBMITTED BY CHEF JOHN 182 REVIEWS 1 (10-oz.) russet potato, cut lengthwise into ¼-inch-thick stripsVegetable oil, for frying1 tsp. salt 1. Soak potato strips in a large bowl of water, about 30 minutes. Drain; pat with paper towels until thoroughly dry. 2. Pour oil to a depth of 1½ inches in a deep, heavy-bottomed pot or a deep-fat fryer; heat to 275°F. [You’ll need about 5 cups oil for a 5-qt. pot.] Working in batches, fry potatoes, turning occasionally, about 5 minutes. [This is to begin the cooking process; they should not be golden brown at this point.] Using a slotted spoon, transfer potatoes to paper towels to drain; cool completely. 3. Heat oil to 350°F. Working in…

LEMONADE-LIKE COOKIES HANDS-ON 40 MIN TOTAL 1 HR, 20 MIN MAKES 3 DOZEN SUBMITTED BY COLLEEN WEEDEN NEW RECIPE GO ONLINE TO RATE & REVIEW 1 cup cold unsalted butter, cut into thin slices½ cup white sugar2 tsp. lemon zest1 tsp. kosher salt¼ tsp. vanilla extract2¼ cups flour1 cup powdered sugar2 to 3 Tbsp. lemon juice 1. Preheat oven to 300°F. Line 2 cookie sheets with parchment paper. 2. Put cold butter, white sugar, lemon zest, salt, and vanilla in a bowl; slowly stir together until butter has started to soften and ingredients come together. Add flour to butter mixture. Flour your hands and, using fingertips, rub mixture together until buttery crumbs form, 1 to 2 minutes. Press mixture into a ball. 3. Transfer dough to lightly floured work…

“I drizzled sweetened condensed milk over the top and it made them even better. Heavenly!”– TERESIA HORN GLENN GERMAN CHOCOLATE COOKIES HANDS-ON 15 MIN TOTAL 2 HR, 40 MIN MAKES 1 DOZEN SUBMITTED BY CARLA MAENIUS 79 REVIEWS To better resemble over-the-top Crumbl Cookies, we took Carla Maenius’ original recipe that makes 60 small cookies and instead made 12 ginormous ones. 1 cup sugar1 cup evaporated milk½ cup butter3 egg yolks, lightly beaten1 tsp. vanilla extract1½ cups sweetened flaked coconut1½ cups chopped pecans1 (15.25-oz.) pkg. German chocolate cake mix⅓ cup butter, melted3 oz. milk or dark chocolate, melted2 Tbsp. finely chopped pecans, toasted2 Tbsp. finely chopped sweetened flaked coconut, toasted 1. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. 2. For topping, whisk together sugar,…

“I’ve made this so many times. And each time my guests all agree that it’s better than what you get at restaurants. I go ahead and use the whole cream cheese package just to make it easier.”– PUTIGER00 ARTICHOKE AND SPINACH DIP, RESTAURANT-STYLE HANDS-ON 15 MIN TOTAL 1 HR, 5 MIN SERVES 12 SUBMITTED BY TERRAD 2,101 REVIEWS For dippers, try tortilla or pita chips or assorted vegetables. 4 cloves garlic, unpeeled1 (14-oz.) can artichoke hearts, drained and chopped1 (10-oz.) pkg. frozen chopped spinach, thawed and drained thoroughly1¼ cups Alfredo sauce1 cup shredded mozzarella cheese (4 oz.)⅓ cup grated Parmesan cheese4 oz. cream cheese, softened 1. Preheat oven to 350°F. 2. Bake garlic in a small baking dish until soft, 20 to 30 minutes. Remove from oven. When cool enough…

“We laid the cheese curds flat on a cookie sheet in the freezer for a few minutes before dipping them in the batter. This keeps the cheese from puddling in the hot deep fryer.”– COOKINGMAMA WISCONSIN FRIED CHEESE CURDS HANDS-ON 15 MIN TOTAL 30 MIN SERVES 16 SUBMITTED BY MARKG238 75 REVIEWS For deep-fat frying, choose a high-smoke-point vegetable oil with a neutral flavor, such as corn, canola, or sunflower oil. ¾ cup light beer or lager2 eggs¼ cup milk1 cup flour½ tsp. salt1½ lb. cheese curds, broken apartVegetable oil, for fryingRanch dressing, for servingFresh chopped dill and/or cracked black pepper, for garnish 1. Whisk together beer, eggs, and milk in a large bowl. Add flour and salt; whisk to form a smooth, thin batter. Working with about 6…

MUNCHABLE DOUGHNUT HOLES HANDS-ON 40 MIN TOTAL 1 HR, 45 MIN MAKES 6 DOZEN SUBMITTED BY JULIANA HALE NEW RECIPE GO ONLINE TO RATE & REVIEW 4 cups flour2 tsp. baking powder½ tsp. salt2 eggs1¼ cups sugar1 tsp. vanilla⅔ cup milk¼ cup butter, meltedVegetable oil, for fryingVanilla Glaze (p. 13) 1. Stir together flour, baking powder, and salt in a bowl. In a large bowl, beat eggs, sugar, and vanilla with an electric mixer at medium speed until thick, about 3 minutes. In a small bowl, stir together milk and melted butter. 2. Add flour mixture and milk mixture alternately to egg mixture, beating at low speed after each addition just until combined (stir in the last of the flour mixture, if needed). Chill dough, covered, until easy to…

COPYCAT IN-N-OUT DOUBLE-DOUBLE ANIMAL-STYLE BURGER HANDS-ON 50 MIN TOTAL 1 HR, 5 MIN SERVES 4 SUBMITTED BY NICOLE HOPPER NEW RECIPE GO ONLINE TO RATE & REVIEW ½ cup mayonnaise1½ Tbsp. ketchup1 Tbsp. sweet pickle relish1 tsp. sugar¾ tsp. white vinegar1 Tbsp. butter1 Tbsp. plus 1 tsp. canola oil3 cups finely chopped yellow onions (2 onions)¾ tsp. salt4 Tbsp. water1 lb. ground chuck or 80% lean ground beef½ tsp. black pepper3 Tbsp. mustard8 slices American cheese (6 oz.)4 hamburger buns, toasted (see “Nice & Toasty,” p. 33)16 dill pickle chips4 (¼-inch-thick) slices tomato2 leaves iceberg lettuce, roughly torn 1. For sauce, stir together mayonnaise, ketchup, relish, sugar, and vinegar in a small bowl. 2. Heat butter and 1 Tbsp. oil in a medium nonstick skillet over medium heat. Add…

COPYCAT CHEESECAKE FACTORY SANTA FE SALAD HANDS-ON 30 MIN TOTAL 1 HR, 55 MIN SERVES 6 SUBMITTED BY LOLSMAGRL 2 REVIEWS 4 boneless, skinless chicken breasts (about 10 oz. each)½ cup teriyaki marinade3 (5-inch) corn tortillas, cut into strips2 tsp. plus 2 Tbsp. olive oil1 (16-oz.) can whole-kernel corn, drained and rinsed1 (15-oz.) can black beans, drained and rinsed1 (10-oz.) head romaine lettuce, chopped (8 cups)Peanut-Cilantro Sauce (below)1½ cups shredded Monterey Jack cheese (6 oz.) 1. Add chicken to a large zip-top plastic bag. Pour teriyaki marinade into bag; seal and turn to coat. Chill at least 1 hour or up to overnight. 2. Preheat oven to 350°F. Spread tortilla strips on a baking sheet; drizzle with 2 tsp. oil and toss to coat. Bake until crispy, 10 to…

KOFTA KEBABS HANDS-ON 15 MIN TOTAL 55 MIN SERVES 8 SUBMITTED BY SRKELZ 302 REVIEWS 7 cloves garlic, minced1⅛ tsp. kosher salt4 Tbsp. chopped fresh parsley, plus more for garnish3 Tbsp. grated onion1 tsp. ground coriander1 tsp. cumin1 tsp. cinnamon¼ tsp. ground allspice¼ tsp. cayenne pepper¼ tsp. ground ginger¼ tsp. black pepper1 lb. ground lamb1 (8-oz.) carton plain Greek-style yogurt3 Tbsp. water2 Tbsp. tahini1 tsp. lemon zest2 Tbsp. lemon juice8 (8-inch) skewers (see tip, above left) 1. Using a mortar and pestle or the flat side of a chef’s knife on your cutting board, mash together half of the garlic and 1 tsp. salt into a paste. Mix together garlic mixture, 3 Tbsp. parsley, the onion, coriander, cumin, cinnamon, allspice, cayenne, ginger, and black pepper in a large bowl.…