Copy-Cat Recipes

OK, we all agree that certain FFR's and "other" chains "ain't" really worth eatin' at, perhaps except one time. However, certain things at certain establishments, yes, even FFR's, have stood the test of time. Therefore I challenge all to send any of their favorite recipes for the same type of "stuff". What follows is somthin' simple to git yore minds 'a thinkin'.

Hardee's Buttermilk Biscuits


4 cups self-rising flour
1 tbs. sugar
1 tbs. baking powder
2 cups buttermilk
2/3 c. shortening

Mix together, but do not knead. Roll out to 1" thick.

Cut and brush tops with additional buttermilk.

Place on greased cookie sheet.

Bake at 400 degrees for 15 minutes.

Here's a cool clone for the tangy orange/red onion sauce slathered over hot dogs ordered from Sabrett push carts. For a buck or two you can grab a hot dog with the works on the fly from these popular umbrella-covered food carts in many major cities. You find hundreds of 'em in New York City, especially around Central Park (that's where the sample for this re-creation was obtained). While most of the Sabrett toppings are standard hot dog fare - ketchup, mustard, sauerkraut - the onion sauce is a real Top Secret Recipe.
1 1/2 teaspoons olive oil
1 medium onion, sliced thin and chopped
4 cups water
2 tablespoons tomato paste
2 teaspoons corn syrup
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 cup vinegar

1. Heat the oil in a large saucepan over medium heat.
2. Sauté sliced onion in the oil for 5 minutes, until onions are soft but not brown.
3. Add water, tomato paste, corn syrup, cornstarch, salt, and red pepper flakes, and stir.
4. Bring mixture to a boil, then reduce heat and simmer for 45 minutes. Add vinegar. Continue to simmer for an additiona1 30 to 45 minutes or until most of the liquid has reduced and the sauce is thick.
Makes about 1 cup.

MMMMMMMMMMMMmmmmmmmm Sabretts.... Yum... I'm so glad you can get them at Sam's Club now. My grandparents used to fly up to NY with an empty cooler just to bring home 10 or 15 pounds of hot dogs. Now I'm hungry

quote:

Originally posted by Adjudicator

OK, we all agree that certain FFR's and "other" chains "ain't" really worth eatin' at, perhaps except one time. However, certain things at certain establishments, yes, even FFR's, have stood the test of time. Therefore I challenge all to send any of their favorite recipes for the same type of "stuff". What follows is somthin' simple to git yore minds 'a thinkin'.

Hardee's Buttermilk Biscuits


4 cups self-rising flour
1 tbs. sugar
1 tbs. baking powder
2 cups buttermilk
2/3 c. shortening

Mix together, but do not knead. Roll out to 1" thick.

Cut and brush tops with additional buttermilk.

Place on greased cookie sheet.

Bake at 400 degrees for 15 minutes.

ADJ: don't they brush them with butter after they bake?

Paul E. Smith
Knoxville, TN

Okay, I played around with ingredients and here is a copycat recipe that is close to the original.

Burger King Ken's Creamy Apple Cider Vinaigrette Copycat
 
1/2 tsp Spiced Cider Apple Flavor Drink Mix powder (sugar-free like Alpine or Mott's)
1/3 cup Vanilla Yogurt (like Dannon)
1/2 cup Mayonnaise
2 tsp Cider Vinegar

Add ingredients to a small mixing bowl. Mix well.Use on Chicken, Apple & Cranberry Garden Fresh Salad, etc.

Makes about 1 cup.

Burger King Chicken, Apple & Cranberry Salad
1 bag spring mix salad greens
1 red apple, cored, cut in half and then sliced
2 pieces grilled chicken breasts, chopped
1/4 cup dried cranberries
1/8 cup crumbled blue cheese

Divide the salad greens among 4 salad plates.
Top each salad with the apple slices, dried cranberries and crumbled blue cheese.
 
Serve with creamy apple cider vinaigrette:
Burger King Creamy Apple Cider Vinaigrette

Here's a recipe I came up with a few years ago when another recipe needed a box of Jiffy Corn Muffin Mix and I was out:
 
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.

INGREDIENTS

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

INSTRUCTIONS

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. 

If you have Bisquick but are out of Jiffy Corn Muffin Mix, you can make some real easy:
 
Jiffy Corn Muffin Mix Copycat 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.

2/3 cup Bisquick 
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