Swiss Chalet Secret Sauce Copycat Recipe

Swiss Chalet Secret Sauce Copycat Recipe

Simple to make copycat recipe for Swiss Chalet dipping sauce. Perfect for rotisserie chicken, french fries and more. Make it right at home.

 Author Steve

Ingredients

2 cups chicken broth

2 tbsp vinegar

2 tsp tomato paste

1/2 tsp salt

1/2 tsp sugar

1 tsp paprika

1/4 tsp black pepper

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp allspice

1/4 tsp ground ginger

1/4 tsp basil

1/4 tsp oregano

1 tsp hot sauce

1/2 tsp Worcestershire sauce

2 tbsp corn starch

2 tbsp water

Instructions

Whisk together all the ingredients in a saucepan, except the corn starch and 2 tbsp water.

Bring the sauce to a low boil. Lower heat and simmer for 5-10 minutes.

Make a slurry by mixing together the corn starch and 2 tbsp water. Whisk the slurry into the sauce to thicken.

Serve warm.

Big Mac Secret Sauce (Copycat)

Big Mac Secret Sauce Copycat Recipe

 Author Steve Cylka

Ingredients

1 cup mayonnaise

4 tbsp ketchup

1 tbsp sugar

4 tbsp tangy dill relish

1 tsp vinegar

1/2 tsp salt

1 tsp dried onion flakes

1/4 tsp garlic powder

1/8 tsp cayenne pepper

Instructions

Whisk all ingredients together until blended.

Place in the fridge until ready to use.

Spread on burgers, sandwiches and more.

Red Lobster® Cheddar Biscuits

Red Lobster® Cheddar Biscuits

Recipe by: cookingmaniac 

"I made these with baked potato soup and loved it. Great addition! I gave them to a friend and he said they tasted just like the ones at Red Lobster®. The recipe will yield more if made into smaller biscuits. They are best served fresh out of the oven."

2 cups all-purpose flour

1 cup shredded Cheddar cheese

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon garlic powder

2/3 cup milk

1/3 cup butter

1 large egg

2 tablespoons melted butter

Directions

Preheat oven to 400 degrees F (200 degrees C). Butter a baking sheet.

Combine flour, Cheddar cheese, baking powder, salt, and garlic powder in a bowl.

Combine milk, 1/3 cup butter, and egg in a separate bowl. Mix into the flour mixture until chunky; be careful not to over-mix the batter.

Drop batter by tablespoonfuls onto the prepared baking sheet.

Bake in the preheated oven for 10 minutes. Brush melted butter on top and continue baking until golden brown, about 5 minutes more.

Cook's Note:

You can add about 1 teaspoon of garlic powder and/or 2 teaspoons dried parsley to the melted butter to then brush on top of the biscuits.

KFC's Original Fried Chicken (Copycat)

KFC's Original Fried Chicken

So what makes KFC chicken so special? Colonel Sanders used to say, "It's still freshly prepared in every restaurant, seasoned with a secret blend of 11 herbs and spices, and then hand breaded all day long by a certified cook." This copycat recipe (as the original recipe is not available to the public) actually does contain 11 herbs and spices, and the two secrets behind the delicious flavor are the monosodium glutamate (MSG) and the use of a pressure fryer.

Ingredients

1 large egg (beaten)

1 cup buttermilk

1 (3-pound) chicken (cut into 6 pieces)

1 cup all-purpose flour

1 teaspoon ground oregano

1 teaspoon chili powder

1 teaspoon dried sage

1 teaspoon dried basil

1 teaspoon dried marjoram

1 teaspoon pepper

2 teaspoons salt

2 tablespoons paprika

1 tablespoon onion salt

1 teaspoon garlic powder

2 tablespoons Accent (MSG seasoning)

1 can lard, enough to cover chicken in the fryer

Steps to Make It

Combine the egg and buttermilk in a large bowl. Soak the chicken pieces in the mixture.

Put the flour in a separate bowl and whisk in all the herbs and spices.

Remove the chicken from the buttermilk mixture, letting the excess drip off. Roll the chicken in the seasoned flour until completely covered.

Add the lard to a pressure fryer and heat to 365 F. Be sure to follow the manufacturer's directions.

Using a utensil, lower 4 pieces of the chicken into the hot oil and lock the lid in place. Be careful not to burn yourself with the hot oil.

Allow to fry for 8 to 10 minutes, until the chicken is golden brown and thoroughly cooked.

Once the pieces are cooked, release the pressure according to the manufacturer's directions and remove the chicken to paper towels or a metal rack to drain.

Repeat with the remaining 2 pieces of chicken.

Tips

Although you may not be a fan of using MSG, the real secret to making this taste like the original Kentucky Fried recipe is including the Accent in the recipe, so do not eliminate this if you want authentic flavor.

To assure the coating will stick, allow the chicken to sit for 20 to 30 minutes after rolling in the flour mixture.​

Using a pressure fryer is key to creating the KFC crispiness; make sure the fryer temperature is at 365 F before cooking the chicken.

To avoid making a mess and burning yourself, use a utensil when adding the chicken.

Quickly lock the lid on the pressure fryer once all the pieces of chicken have been added.

If you can't get your hands on a pressure fryer, you can use a deep fryer; add enough vegetable oil or lard to keep the chicken pieces submerged and set the temperature to 350. Fry for 15 to 18 minutes, until golden brown and crispy.

For crispier chicken, use Crisco (one 3-pound can) instead of lard and double-coat the chicken with the flour mixture.

East Side Mario's Garden Salad Dressing (Copycat)

East Side Mario's Garden Salad Dressing

Try this one! It's so close you will think it's the one.

1 cup of olive oil

1/2 cup of vinegar

1/2 cup of lemon juice

2 tsp of sugar

1 tsp of salt

1/2 tsp of dry mustard

1/2 tsp of onion powder

1/2 tsp of paprika

1/2 tsp of oregano

1/2 tsp of garlic powder

1/8 tsp of thyme

Now don't forget that you need to use Romaine lettuce, red onion, and the pickled hot peppers that they use to get the full flavor.

Houston's Restaurant Veggie Burge (Copycat)

By Claire #3

This is a recipe I am slowly trying to clone. So far, this is the closest I've come. I'm not so sure Houston's uses an egg white, but I added one to help bind the mixture together. Also, the cheese is optional. Houston's definitely grills their buns in butter, so that's probably another reason why their burgers are so good. If you try this and have any tips for me, please let me know. Thanks!! P.S. Thanks for the reviews. I don't have premium (yet) and can't email you all thank yous, but I'm reading the reviews and appreciate the input.

• 4 tablespoons hickory barbecue sauce
• 1 tablespoon molasses
• 1 (15 ounce) can black beans, drained
• 2 cups cooked brown rice
• 1 tablespoon oat bran
• 2 tablespoons onions, finely chopped
• 1 tablespoon finely chopped canned beets
• 1 teaspoon beet juice
• 1 teaspoon chili powder
• ¹⁄₄ teaspoon ground cumin
• ¹⁄₄ teaspoon black pepper
• 1 teaspoon kosher salt
• 1 tablespoon pickled jalapeno pepper, chopped
• 1 egg white, add more if needed (to bind)
• 2 teaspoons olive oil
• 4 slices monterey jack cheese (optional)

To Make:

1. Stir together barbecue sauce and molasses. Set aside.
2. In a large bowl, mash beans. Stir in 3 tablespoons of the barbecue mixture (reserving remaining for brushing) and remaining ingredients -- rice through egg white. Form into four 6 oz patties.
3. Heat olive oil in a cast iron or non-stick skillet over medium. Grill burgers for 2 minutes on one side. Turn and brush with remaining barbecue/molasses mixture. Top with Monterey Jack and grill for another 2 minutes or until cheese is melted.
4. Serve with lettuce, tomatoes, pickles, onions and mustard on a bun which has been grilled in butter.

A&W Whistle Dog (Copycat)

Author: Tara Noland

This Copycat Whistle Dog is taken from A&W who no longer have this on their menu. You can now make your own at home!

Hot dogs, all beef, sliced down the middle but not all the way through

Hot dog bun, toasted

Cheddar Cheese, grated

Bacon, cooked crisp

Sweet Relish

White onion, finely chopped

Add toppings to your personal preference

To Make

Heat up the bbq to medium and grill the hot dogs on both sides until nice grill marks appear. Toast the buns on the grill, open side down. Place one hot dog in each bun and fill the hot dog with cheese. Run it under a broiler to melt. Top with crisp bacon, relish and onion if desired. Serve immediately.

Wendy’s Chili (Copycat)

Credit: Dinner Then Dessert

Wendy’s Chili copycat made with kidney beans, onions, chilis, bell peppers and tomatoes with a spicy chili powder and cumin spices. Taste like a perfect copycat!

2 lbs ground beef 85/15

29 ounces canned tomato sauce

29 ounces canned kidney beans not drained

29 ounces canned pinto beans not drained

28 ounces canned tomatoes chopped (not drained)

1 yellow onion diced

1 diced jalapeno de-seeded and de-veined

2 stalks celery chopped

1 green bell pepper chopped

1 tablespoon cumin powder

1/4 cup chili powder

1 teaspoon black pepper

2 teaspoons salt

1 cup water

1 tablespoon butter

To Make

In a heavy bottomed stockpot brown the ground beef. Drain the fat.

Add in the rest of the ingredients (except the butter) and bring to a boil.

Lower to a simmer and cook uncovered (please keep at a simmer level) for 2 hours stirring occasionally.

Add in the butter and stir until fully melted and incorporated.

Serve.

Pizza Hut Pizza Sauce (Copycat)

1 (15 ounce) can tomato sauce

1⁄4 cup water

1 teaspoon sugar

1⁄4 teaspoon dried oregano

1⁄4 teaspoon dried basil leaves

1⁄4 teaspoon dried thyme

1⁄4 teaspoon garlic powder

1⁄4 teaspoon salt

1⁄8 teaspoon black pepper

1 whole bay leaf

1⁄2 teaspoon lemon juice

To Make

Combine all ingredients in a small saucepan.

Cook over medium heat until sauce starts to boil.

Lower heat and simmer, covered,for 30 to 45 minutes or until it is as thick as you like it.

Makes enough for 2 pizzas.

Pizza Hut Original Pan Pizza (Copycat)

Copycat Pizza Hut Original Pan Pizza

Make your own Pizza Hut pan pizza at home. This copycat recipe for the crust and sauce tastes just like the pizzas you get at Pizza Hut. 

Pizza Crust

1 package dry yeast

1 tablespoon sugar

1/2 teaspoon salt

1/4 cup non-fat dry milk powder

1 1/3 cup warm water (105 degrees F)

2 tablespoons vegetable oil (for dough)

4 cups all-purpose flour

Pizza Sauce

1 can (8 ounce size) tomato sauce

1 teaspoon dried oregano

1/2 teaspoon dried marjoram

1/2 teaspoon dried basil

1/2 teaspoon garlic salt

For Assembly

9 ounces vegetable oil (3 ounce per pan)

butter flavored cooking spray

mozzarella cheese

pizza toppings as desired

To Make

 For The Dough:

 Combine the yeast, sugar, salt, and dry milk in a 2-quart size mixing bowl. Add the water and stir to mix. Let the mixture sit for 2 minutes or until the yeast starts to bubble. 

Add the oil to the dough mixture and stir to combine. 

Add the flour in one cup increments, stirring after each addition, until a dough forms and the flour is all combined. 

Turn the dough out onto a flat, lightly floured surface and knead for about 10 minutes. 

Divide the dough into three equal balls. 

Place about 3 ounces of oil in the bottom of each 9-inch cake pan or cast iron skillet. Tilt the pans to spread the oil evenly. 

Using a rolling pin, roll out each ball of dough to a 9-inch circle and place in the prepared pans. 

Lightly coat each dough disk with cooking spray or oil and cover with plastic wrap. Place in a warm, draft-free location and let rise for 1 to 1 1/2 hours or until puffy. 

Meanwhile, prepare the sauce by combining all the ingredients until blended. Let sit at room temperature for at least one hour. The sauce can be made ahead of time and kept in the refrigerator. Bring to room temperature before using. 

Preheat the oven to 475 degrees F. 

Olive Garden Minestrone Soup (Copycat)

Recipe by Suzy9725

3 tablespoons olive oil

1 cup minced white onion (about 1 small onion)

1⁄2 cup chopped zucchini

1⁄2 cup frozen cut Italian cut green beans

1⁄4 cup minced celery (about 1/2 stalk)

4 teaspoons minced garlic (about 4 cloves)

4 cups vegetable broth (Swanson is good *note ( Do not use chicken broth!*)

2 (15 ounce) cans red kidney beans, drained

2 (15 ounce) cans small white beans or 2 (15 ounce) cans great northern beans, drained

1 (14 ounce) can diced tomatoes

1⁄2 cup carrot (julienned or shredded)

2 tablespoons minced fresh parsley

1 1⁄2 teaspoons dried oregano

1 1⁄2 teaspoons salt

1⁄2 teaspoon ground black pepper

1⁄2 teaspoon dried basil

1⁄4 teaspoon dried thyme

3 cups hot water

4 cups fresh Baby Spinach

1⁄2 cup small shell pasta

To Make

Heat three tablespoons of olive oil over medium heat in a large soup pot.

Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.

Disneyland's Clam Chowder Recipe (Copycat)

Disneyland's Clam Chowder Recipe (Copycat)

5 Tablespoons butter

5 Tablespoons flour

2 Tablespoons vegetable oil

1 1/2 cups potatoes, peeled and diced

1/2 cup diced onion

1/2 cup red pepper

1/2 cup green pepper

1/2 cup celery

2 1/4 cups clam juice 

1 1/2 cups heavy cream

1 cup clams, chopped

1/2 Tablespoon dried thyme

1/2 teaspoon salt

1 pinch white pepper

1/2 teaspoon Tabasco sauce

sourdough bread, slices (optional)

To Make

Melt the butter in a saucepan and then add the flour to make a roux. Cook for 10 minutes over medium heat, stirring often, then set aside.

In a large pot, heat the oil and saute the potatoes, onion, peppers and celery over medium heat until the potatoes are just barely tender, about 10 minutes, or until the potatoes are cooked.

Add the heavy cream, clam juice, clams, thyme, salt, pepper, Tabasco sauce, and roux. Whisk well to blend in the roux.

Bring to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally. Add more seasoning to taste.

The Serve with a side of sourdough bread, if desire.

East Side Mario’s Pizza Spice Copycat

East Side Mario’s Pizza Spice

1 1/2 tbsp oregano

1 tbsp dried basil

1 tsp dried rosemary

1 1/2 tbsp dried onion flakes

1/4 tsp dried thyme

1/2 tsp coarse sea salt

1/2 tsp crushed red pepper flakes

1/4 tsp garlic powder

In-N-Out's Double-Double, Animal Style Recipe

Photograph: Kenji Alt

In-N-Out's Double-Double, Animal Style Recipe

Ingredients

1/2 pound fresh beef chuck with plenty of fat, cut into 1-inch cubes

2 teaspoons vegetable oil, divided

1 large onion, finely chopped (about 1 1/2 cups)

Kosher salt

2 tablespoons plus 2 teaspoons mayonnaise

1 tablespoon ketchup

2 teaspoons sweet pickle relish

1/2 teaspoon sugar

1/2 teaspoon distilled white vinegar

2 soft Hamburger buns, preferably Arnold brand

Freshly ground black pepper

8 dill pickles chips

2 quarter-inch-thick slices ripe tomato

2 leaves fresh iceberg lettuce, white core section removed, torn to bun-sized pieces

1/4 cup yellow mustard

4 slices deli-cut American Cheese

To Make

1. If using a meat grinder: Place feed shaft, blade, and 1/4-inch die of meat grinder in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece and place in freezer for 10 minutes until meat is firm.

2. Combine meat in large bowl and toss to combine. Grind meat and refrigerate immediately until ready for use. Handle as gently as possible. Proceed with step three below.

3. If using a food processor: Place bowl and blade of food processor in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece, and place in freezer for 10 minutes until meat is firm, but not frozen.

4. Combine meat in large bowl and toss to combine. Working in two batches, place meat cubes in food processor and pulse until medium-fine grind is achieved, about 8 to 10 one-second pulses, scraping down processor bowl as necessary. Refrigerate ground meat immediately until ready for use. Handle as gently as possible.

5. Preheat the oven or toaster oven to 400 degrees while you cook the onions: Heat 1 teaspoon oil in a 10-inch non-stick skillet over medium-high heat until shimmering. Add onions and 1/2 teaspoon salt to skillet. Reduce heat to medium low, and cook, tossing and stirring occasionally until onions are well browned, about 15 minutes. Once onions begin to sizzle heavily and appear dry, add 1 tablespoon water to skillet and stir. Continue cooking until water evaporates and onions start sizzling again. Repeat process, adding 1 tablespoon of water with each iteration until onions are meltingly soft and dark brown, about 3 times total. Transfer to a small bowl and set aside.

6. Make the sauce: Combine mayonnaise, ketchup, relish, sugar, and vinegar in small bowl. Stir to combine.

7. Place closed buns in preheated oven for 2 minutes until slightly darkened and crisped. Heat 1/2 teaspoon oil in 12-inch non-stick skillet or griddle over medium-high heat until shimmering. Open buns and add face-down to skillet. Toast until dark brown around the edges, about 1 minute total.

8. Form ground beef into four 2-ounce patties, using damp hands to press each into a patty about 3/16ths of an inch thick and 4 inches wide. Season generously with salt and pepper. Add remaining 1/2 teaspoon oil to pan, swirl to coat, and heat over medium-high heat until lightly smoking. Add burger patties and cook without moving until well browned and crusty on first side, about 2 1/2 minutes. While they are cooking, spread 1 tablespoon mustard on raw side of each patty with a spoon. Meanwhile, top each bottom bun with up half of spread, 4 slices pickles, 1 slice tomato, and lettuce. Flip patties with a thin spatula so mustard side is down and continue to cook for 1 minute. Top each patty with a slice of cheese. Divide onion mixture evenly between two patties. Place the other two patties directly on top of the onions , sandwiching them between the beef. Transfer patty stacks to bottom bun. Top with top bun, and serve immediately.

Frank’s Hot Sauce (Copycat)

COPYCAT FRANKS RED HOT SAUCE

Recipe by Jessi Leigh

INGREDIENTS 

18 fresh cayenne peppers (ends & stems removed)

1 1⁄2 cups white vinegar

2 teaspoons garlic, minced

1 teaspoon salt

1 teaspoon garlic powder

To Make

USING FRESH CAYENNE PEPPERS.

There are two different ways to prepare this sauce. You can use fresh cayenne peppers, or you can use cayenne peppers from your garden that you have canned.

If you're using fresh cayenne peppers, simply remove the ends and measure all of the ingredients into a small saucepan.

Heat over medium heat until boiling.

Reduce the heat slightly, but so the mixture continues to boil.

Simmer about 20-25 minutes.

Remove the mixture from heat, carefully pour it into a blender & puree until thick and smooth.

Transfer the mixture back into the saucepan and simmer another 15 minutes.

USING CANNED CAYENNE PEPPERS.

If you're using canned cayenne peppers, which is what we used in this particular recipe --.

In a blender add 18 peppers, 1 cup of vinegar (we used the juice from our home-canned peppers), garlic, salt, and garlic powder.

Cover and puree until smooth.

Transfer to a saucepan and bring to a boil.

Reduce heat and simmer for 20 minutes.

The sauce is much better if you allow the flavors to marry overnight in the fridge, but if you don't have enough time to let it marinate overnight it will still turn out great wings!

Upside-Down Pizza Pot Pie

Recipe by:Mrs. Mistry

"Individual pot pies that taste like pizza! The recipe is great to follow as is, or get creative and add your own favorite toppings! A great dish for kids and adults! This can be accompanied

Ingredients

• cooking spray
• 1 pound Italian sausage links, casings removed
• 1 small onion, sliced
• 1 green bell pepper, diced

•  cup sliced fresh mushrooms, or more to taste
• 2 (8 ounce) cans pizza sauce
• 1 cup shredded mozzarella cheese, divided
• 1 (8 ounce) package refrigerated crescent roll dough (such as Pillsbury®)

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Spray the insides of 4 ramekins.
2. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Add onion, green bell pepper, and mushrooms; cook and stir until vegetables are softened, 2 to 3 minutes. Pour in pizza sauce and simmer until flavors have blended, 5 to 10 minutes. Stir 1/4 cup mozzarella cheese into sausage mixture.
3. Spoon 1/4 the sausage mixture into each prepared ramekin; top each with 1/4 the remaining mozzarella cheese.
4. Roll out the crescent roll dough; cut the dough into 4 equal pieces. Cover each ramekin with 1/4 the crescent roll dough, wrapping the dough around the edges to seal in the fillings. Arrange the pot pies on a baking sheet.
5. Bake in the preheated oven until dough is light golden brown, 10 to 12 minutes. Allow to cool for 10 minutes before serving.