Category: Copycat Recipes

Marzetti Classic Original Slaw Dressing (Copycat Recipe)

Boy, oh boy, did this Marzetti Classic Original slaw dressing copycat recipe ever hit the spot. I was looking for that great Marzetti flavor but in a homemade version that, if I wanted to, I can play with a bit. A little less vinegary perhaps. A little sweeter maybe. Or just like the original. I can make the call. This is good stuff and it makes for a mighty good coleslaw, whether I make it the ‘right way’ or ‘my way’.

Marzetti Classic Original Slaw Dressing (Copycat Recipe)

Mighty Good

This Marzetti Classic Original slaw dressing copycat recipe is much like the great dressing you can find in your grocer’s refrigerated section (by the packaged salads and refrigerated salad dressings). Creamy with a bit of that vinegar ‘tang’ and a little sweetness. This recipe makes enough for a 14-ounce bag of slaw mix. By ‘makes enough’ I mean the slaw will be nicely dressed but not overly so. If you like a coleslaw with a whole lot of dressing, you’ll either have to make more or grab some at the store!

I like to use the slaw mix that has carrots and stuff in it. But you can go with the straight-up cabbage mix instead. Or for that matter, you can shred your own cabbage. Add what you want. Leave out what you don’t want!

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Cold. Really Cold.

I have a thing about my coleslaws. I like them cold. Not like ‘sorta cold’ but really, really cold. So I make sure my dressing spends some quality time in the fridge first before I use it.

Go Light

It’s ok to use a light mayonnaise and a sugar substitute in this slaw. The dressing may end up being a little thinner, though. For the full-on Marzetti greatness, though, use the real stuff.

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Also try my McAlister’s deli potato salad copycat recipe!

Marzetti Classic Original Slaw Dressing (Copycat Recipe)
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5 from 1 vote

Marzetti Classic Original Slaw Dressing (Copycat Recipe)

Best served chilled.
Course Salad Dressing
Cuisine American
Keyword coleslaw, copycat, dressing
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 472kcal

Equipment

Ingredients

For the dressing

For the coleslaw

  • 14 ounces coleslaw mix with carrots, etc.

Instructions

  • For the dressing
  • Place all ingredients into a medium bowl and whisk until smooth.
  • Add the coleslaw mix and fold until well-combined and the sugar is dissolved.

Notes

Stir again before serving.

Nutrition

Calories: 472kcal | Carbohydrates: 23g | Protein: 2g | Fat: 42g | Saturated Fat: 7g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 384mg | Potassium: 184mg | Fiber: 3g | Sugar: 20g | Vitamin A: 134IU | Vitamin C: 36mg | Calcium: 49mg | Iron: 1mg

Nutritional values are approximate.

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Hard Rock Cafe Twisted Mac and Cheese (Copycat Recipe)

The first bite of copycat recipe for Hard Rock Cafe Twisted Mac and Cheese is the moment I fell in love with cavatappi pasta. All these years using elbow macaroni, I almost feel like they were wasted. This is the perfect pasta for mac and cheese, especially one as great as this. This isn’t a complicated recipe, but it sure is one that makes for that perfectly ooey-gooey combination. And it looks pretty too. It’s a win all around!

Hard Rock Cafe Twisted Mac and Cheese (Copycat Recipe)

Four Cheese Love

This copycat recipe for Hard Rock Cafe Twisted Mac and Cheese has four cheeses. That’s a lot of cheese love. Well, there’s sort of four. Technically Velveeta isn’t cheese but most of us think of it like it is. It sits in my fridge next to the ‘real’ cheese. That counts, right? Either way, it sure adds that wonderful creaminess to the mac and cheese.

Heat Things Up

I ditched the Monterey Jack for pepper jack instead. I wanted a bit of a kick to my dish. You can stick with the original recipe below and enjoy one heck of a great mac and cheese. Or add that heat.

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That Pepper Thing

We use a lot of roasted peppers in our house. It’s not usual at all to find them on sandwiches. Yeah, we could roast fresh peppers on the grill or in the oven. And we sure have. But honestly, it’s easier to buy a jar of them already roasted. And they’re quite good, too. They’re perfect chopped in dishes like this one. They’re also a great substitute for pimentos. And cheaper, too. And tastier, to boot.

A jar of roasted peppers has to be used fairly quickly after it’s opened. They aren’t pickled or anything like that. If we find ourselves not able to use up the entire jar we drain what’s left really well and place it into an airtight container in the freezer. Thawed, they’re still great for any cooked dish that calls for bell peppers, like a chili, or in a blended sauce for panini sandwiches!

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Also try my stovetop pimento mac and cheese.

Copycat Hard Rock Cafe Twisted Mac and Cheese
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5 from 1 vote

Hard Rock Cafe Twisted Mac and Cheese (Copycat Recipe)

This is the moment I fell in love with cavatappi pasta.
Course Side Dish
Cuisine American
Keyword copycat, mac and cheese
Prep Time 15 minutes
Cook Time 15 minutes
Servings 10
Calories 340kcal

Equipment

Ingredients

Instructions

  • Bring a large pot of well-salted water to a boil.
  • Add the pasta and cooked until just tender. Drain.
  • While the pasta is draining, return the pot to the stovetop over low heat. Add the milk, Velveeta, cheddar, Monterey Jack, cayenne and black pepper.
  • Stir until the cheeses are melted and the mixture is smooth.
  • Add the pasta back to the pot along with the roasted red pepper.
  • To serve, spoon pasta mixture onto plates or into bowls. Sprinkle with bread crumbs, cheese and parsley.

Notes

To warm up refrigerated leftovers, just put in a saucepan over medium heat. Add a good splash or two of milk. Once the cheese heats up and starts to soften, stir gently until heated.

Nutrition

Calories: 340kcal | Carbohydrates: 39g | Protein: 18g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 37mg | Sodium: 622mg | Potassium: 236mg | Fiber: 2g | Sugar: 4g | Vitamin A: 536IU | Vitamin C: 2mg | Calcium: 364mg | Iron: 1mg

Nutritional values are approximate.

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Wendy’s Baconator (Copycat Recipe)

These aren’t some highfalutin fancy bistro burgers that cost $19.95. Or even $24.95. There aren’t exotic meats involved. No cheese from Alpine goats is required. The buns aren’t baked in 2000 year old ovens attended to by monks. These are simple, delicious burgers. Pretty much like the ones you’d get at the fast food restaurant. Nope. These copycat recipe Wendy’s Baconator burgers aren’t meant to be fancy. But oh are they good. And easy, too!

Wendy's Baconator (Copycat Recipe)

Square Patties

Yeah, to be like the restaurant version you’ll need to make square patties for your copycat recipe Wendy’s Baconator burgers. It’s not that hard to do. And you know what? If you don’t make them square no one is going to tell on you. I was lucky and found a square Tuperware sandwich container that was perfect for making the patties. I lined it with wax paper. Then I added the meat and, using my fingers, formed it into a square. Well pretty much a square. Mine didn’t come up perfect. But they were kinda square and kinda fun.

A burger press

The thin square patties on these burgers like to ‘swell up’. You know what I mean. They get a little hill in the middle as they cook. Now, if you were cooking thick patties you could use your finger to put a little dimple in the middle of them before cooking to help prevent it. But these patties are thin. So the best way to combat ‘the rise’ is to use a burger press. Just place it on top of the meat as it cooks. It’s that simple.

For easy cleanup I like to wrap my press in a small piece of aluminum foil. When I’m doing cooking I just remove it and toss it into the trash.

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Also try a copycat of McDonald’s Big Xtra burger at home!

Copycat Wendy's Baconator
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5 from 2 votes

Wendy’s Baconator (Copycat Recipe)

Make it a double or triple!
Course Main
Cuisine American
Keyword burgers, copycat
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 1030kcal
Author Inspired by a recipe from Copy Kat

Equipment

Ingredients

  • 1 pound ground beef or up to 2 pounds if making doubles!
  • 12 slices bacon thin is best
  • 1 teaspoon kosher salt
  • 4 hamburger buns
  • 1 tablespoon butter melted
  • 12 slices American cheese
  • ¼ cup mayonnaise
  • ¼ cup ketchup

Instructions

  • Divide the ground beef into 4 ounce sections and form into squares. You want the patties to be thin and a little larger than your buns.
  • Cover and refrigerate the patties while you cook the bacon.
  • Cook the bacon until crisp. I prefer to do this in the oven at 425 F but you can also fry the bacon or cook it on an outdoor griddle. Microwaved pre-cooked bacon can also be substituted.
  • Fire up your grill or a griddle for medium-high heat cooking.
  • Season the patties well with salt and cook until done. If you have a hamburger press, put it on top of the burgers while they cook to help keep them flat.
  • While the patties are cooking, brush the insides of the buns with the butter and place on the grill to lightly toast. You can also place them under the oven broiler but keep an eye on them!
  • Remove the buns and add the cooked patties to the bun bottoms. Top with cheese.
  • Add the bacon.
  • Slather the top buns with mayonnaise and add ketchup.

Notes

I used a small sandwich-sized square food storage container lined with wax paper to help form the patties into squares but you can also do it by hand. Just make sure you get them thin.

Nutrition

Calories: 1030kcal | Carbohydrates: 29g | Protein: 44g | Fat: 81g | Saturated Fat: 31g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 29g | Trans Fat: 2g | Cholesterol: 193mg | Sodium: 2588mg | Potassium: 623mg | Fiber: 1g | Sugar: 8g | Vitamin A: 712IU | Vitamin C: 1mg | Calcium: 752mg | Iron: 4mg

Nutritional values are approximate.

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Bojangle’s Bo’s Special Sauce (Copycat Recipe)

I love a simple fried chicken sandwich. Delicious, moist, tender chicken. Crunchy breading. Served on a bun with lettuce, tomato, onion… and a sauce. A good sauce. A little something to cut through the heaviness from that deep-fried loveliness. This copycat recipe of Bojangle’s Bo’s Special sauce did the trick. This nice creamy sauce has a little edge to it. A little kick. Thanks to horseradish.

Bojangle's Bo's Special Sauce (Copycat Recipe)

Heck I’m Not Even A Fan Of Horseradish

The funny thing about this copycat recipe of Bojangle’s Bo’s Special Sauce? I’m not even a big fan of horseradish and I still loved it. Sometimes dishes go too far with the horseradish for me. It’s not that I don’t like that taste, that flavor. It just makes my mouth feel weird! But not in this sauce! This sauce has the perfect balance of flavors, even the horseradish!

Make a batch and keep it on hand for more than just fried chicken sandwiches. Try it on burgers. Lunchmeat sandwiches. Any place you might want to use mayonnaise, this is better. And yes, that includes dipping French fries! What? You don’t dip your fries in mayo? Well, now’s the time my friends!

I store my homemade sauces in squeeze bottles. If refrigerated, I set them out thirty minutes to an hour before using so they come to room temperature. You don’t want to put cold sauce on hot food!
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Mmmmm Mayo

I’m rather a bit of a mayo-aholic. I love the stuff. Not the point where I can sit down with a spoon and a jar of it like I would peanut butter. But close. And I’m kinda picky about my mayo too. I think I should be. In a recipe like this, the mayo you use can make or break it. That’s why I use Blue Plate. It’s a good tasting, quality mayonnaise. That tastes like mayonnaise. I love it!

This sauce is great on my spicy fried chicken sandwich.

Copycat Bojangle's Bo's Special Sauce
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5 from 1 vote

Bojangle’s Bo’s Special Sauce (Copycat Recipe)

A delicious savory sauce with a little kick.
Course Burger Sauce
Cuisine American
Keyword copycat, sauce
Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings 8
Calories 1595kcal
Author Inspired by a recipe from Todd Wilbur

Equipment

Ingredients

Instructions

  • Combine all ingredients.
  • Cover and refrigerate at least one hour before serving.

Notes

Stir again before using.

Nutrition

Calories: 1595kcal | Carbohydrates: 19g | Protein: 3g | Fat: 168g | Saturated Fat: 26g | Polyunsaturated Fat: 100g | Monounsaturated Fat: 38g | Trans Fat: 0.4g | Cholesterol: 94mg | Sodium: 2307mg | Potassium: 169mg | Fiber: 2g | Sugar: 16g | Vitamin A: 248IU | Vitamin C: 17mg | Calcium: 53mg | Iron: 1mg

Nutritional values are approximate.

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Homemade Beefaroni

I have eaten my share of the classic beefaroni from Chef Boyardee. It’s a simple yet tasty dish of pasta, beef, cheese and tomato sauce. It gave me the energy I needed to ride my bike through the neighborhood as a kid. All day long. And well after sunset too for that matter. Now I can make homemade beefaroni, even though my neighborhood-cruising bike days are mostly behind me. And now, I get to add more cheese!

Homemade Beefaroni

Yes, Chef!

As a side note, it’s interesting to read the history of the name ‘Boyardee’. It’s actually an anglicized version of the name of the inventor of beefaroni, Ettore Boiardi. I think he’d be impressed with my homemade beefaroni. Especially since I garnished it with freshly chopped parsley to make it all fancy and what-not!

To spice things up a bit add a few pickled jalapenos and substitute pepper jack cheese for the cheddar! You’ll thank me!

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Also try my slow cooker spicy spaghetti and meatball soup. It’s a lot like SpaghettiOs but better!

Homemade Beefaroni
Print Pin
5 from 1 vote

Homemade Beefaroni

A homemade version of the classic.
Course Main
Cuisine American
Keyword copycat, pasta
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8
Calories 280kcal
Author Inspired by a recipe from The Recipe Critic

Equipment

Ingredients

Instructions

  • Cook the pasta per the package instructions. Rinse and drain and reserve.
  • In a large skillet over medium-high heat, crumble the beef and add the onion.
  • Cook until the beef is browned and the onion is softened, breaking up any meat clumps as you go.
  • Add the garlic.
  • Stir and cook for 2 minutes.
  • Stir in the paprika, oregano, salt and pepper.
  • Stir in the tomato sauce and continue stirring for 2 minutes.
  • Add in the cooked pasta and stir.
  • Cook another 2 minutes while stirring, making sure to warm the pasta completely.
  • Serve topped with cheese.

Notes

Also great with a Mexican cheese blend or pepper jack.

Nutrition

Calories: 280kcal | Carbohydrates: 28g | Protein: 15g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 818mg | Potassium: 546mg | Fiber: 3g | Sugar: 5g | Vitamin A: 489IU | Vitamin C: 10mg | Calcium: 39mg | Iron: 3mg

Nutritional values are approximate.

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Chili’s Honey Chipotle Chicken Fingers (Copycat Recipe)

This is easily one of my favorite chicken recipes, from roasted to fried. Doesn’t matter how they were prepared, this one wins. Hands down. The coating on this copycat recipe of Chili’s honey chipotle chicken fingers is perfect. It adheres to the chicken. Bite after bite, it sticks. It’s got a tremendous, delicious crunchiness to it. And I mean crazy crunchy too! And then there’s the sauce. It’s slightly sweet with just the right amount of smokiness and heat. I think it’s fantastic. So fantastic that I doubled the recipe. Why? Because more is better! That and I’m a sauce-a-holic. More sauce is always more better, I always say!

Chili's Honey Chipotle Chicken Fingers (Copycat Recipe)

The Perfect Sauce

The sauce for these copycat recipe Chili’s honey chipotle chicken fingers has just the right amount of sweetness. From honey. Yummy honey. There’s just a little bit of heat and smokiness. Chipotle chili pepper is great in a sauce. It adds that bit of a kick from jalapenos. And it adds the flavor and aroma of the smoke used to smoke the jalapenos. It’s great stuff and it’s what really makes this sauce fantastic.

Great On Salads, Too

These chicken fingers are also great on top of a bed of greens for a tremendous fried chicken salad. Just add your favorite dressing. The sauce might be a little much for a salad, so grab your favorite and use that instead. Save the sauce for more chicken!

Kick It Up A Bit

If you like your sauce to have a little more heat to it, just add a little hot sauce to it while it is simmering. I wouldn’t go nuts with it. These aren’t Buffalo tenders or wings.

You can also spice up the chicken batter by adding a few good pinches of cayenne pepper. Or some of that chipotle chili pepper that’s also in the sauce. Again, don’t go crazy with it. These aren’t meant to be super-hot.

The Presto Fry Daddy is perfect for making smaller batches of food. It only uses a few cups of oil and comes to temperature quickly. Clean-up is easy too!

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Also try my copycat Chili’s crispy shrimp.

Copycat Chili's Honey Chipotle Chicken Fingers
Print Pin
5 from 3 votes

Chili’s Honey Chipotle Chicken Fingers (Copycat Recipe)

Golden delicious, crunchy chicken fingers with a sweet heat sauce that is to-die for!
Course Appetizer or Main
Cuisine American
Keyword chicken, deep-fried
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 605kcal

Equipment

Ingredients

For the batter

For the breading

For the chicken fingers

  • 8 chicken tenderloins trimmed of any fat, cut into smaller pieces of desired
  • vegetable oil for frying

For the sauce (double if you like a lot of sauce)

Instructions

For the sauce

  • Place all ingredients in a small saucepan over medium heat.
  • Stir and bring to a boil.
  • Reduce heat to a simmer and simmer 2-4 minutes or until thickened slightly.
  • Remove from heat and set aside until ready to use.

For the batter

  • In a shallow bowl or pie plate, combine all of the batter ingredients EXCEPT for the flour. Continue stirring for 30 seconds.
  • Whisk or stir in the flour until smooth.

For the breading

  • In a shallow bowl or pie plate, combine all of the breading ingredients.

For the chicken fingers

  • Heat 3″ of oil in a deep fryer or Dutch oven to 350 F.
  • Working in batches as needed, dip chicken tenderloin pieces into the batter. Shake off any excess.
  • Toss the chicken pieces in the breading and coat well. Do not shake off any excess.
  • Fry wings for about 8 minutes or until golden brown and cooked completely.
  • Remove to a paper towel-lined plate.
  • Serve tenders drizzled with the sauce or serve the sauce on the side for dipping. I do not recommend tossing the chicken in the sauce as it'll knock off the delicious crunchy coating.

Notes

Serve with more sauce and Ranch dressing for dipping!

Nutrition

Calories: 605kcal | Carbohydrates: 108g | Protein: 32g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 2430mg | Potassium: 597mg | Fiber: 3g | Sugar: 52g | Vitamin A: 247IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 4mg

Nutritional values are approximate.

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Outback Steakhouse Bloomin’ Fried Shrimp (Copycat Recipe)

Oh, how I do love perfectly battered, perfectly fried shrimp. As soon as I took my first bite of this copycat recipe of Outback Steakhouse Bloomin’ Fried Shrimp I knew I should’ve made more. A whole lot more And I should’ve doubled the sauce recipe, too. The shrimp are seasoned just right. They’re tender. The batter stays on and that’s a major plus. My goodness, is there anything worse than taking a bit of fried food and having all of the batter come off with that first taste? The dipping sauce is different. Kind of cocktail sauce-like, but mayonnaise-based. It’s quite good and would be great with fried fish or even on a fish sandwich. These are great shrimp. I’d make these time and time again.

Outback Steakhouse Bloomin' Fried Shrimp (Copycat Recipe)

The Perfect Combination

The key to making these copycat recipe Outback Steakhouse Bloomin’ fried shrimp is to not over-cook them. For me, that means about 90 seconds. I use 16-20 count (large) shrimp. If you’re new to frying shrimp, I recommend starting with just one little ole shrimp. Fry it, and keep an eye on the time. When you think it’s done pull it out and try it (after cooling of course). If it’s too done, knock 15 seconds off the cook time and try another test shrimp. Not done enough? Add 15 seconds and try again.

If you’re cooking your shrimp in batches, give the oil some time to get hot again in-between adding more shrimp. You don’t want to cook shrimp in less-than-hot oil. The better your deep-fryer, the better it’ll recover in-between batches.

The Presto Fry Daddy is perfect for making smaller batches of food. It only uses a few cups of oil and comes to temperature quickly. Clean-up is easy too!

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Also try my copycat of the Outback Steakhouse Gold Coast coconut shrimp.

Copycat Outback Steakhouse Bloomin' Fried Shrimp
Print Pin
5 from 1 vote

Outback Steakhouse Bloomin’ Fried Shrimp (Copycat Recipe)

Fantastic shrimp with an equally-fantastic dipping sauce.
Course Appetizer or Main
Cuisine American
Keyword deep-fried, shrimp
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 470kcal
Author Inspired by a recipe from Copykat

Equipment

Ingredients

For the Bloomin' Sauce

For the shrimp

Instructions

For the Bloomin' Sauce

  • Whisk together all ingredients in a small bowl.
  • Refrigerate until ready to use.

For the shrimp

  • Heat 3" of oil to 350 F in a deep fryer or Dutch oven.
  • In a pie plate or shallow bowl, combine the flour, paprika, garlic powder, salt, pepper and cayenne.
  • In another pie plate or shallow bowl, stir together the buttermilk and water.
  • Place a wire rack over a cookie sheet.
  • Coat the shrimp in the flour mixture and shake off any excess.
  • Roll the shrimp in the buttermilk and shake off any excess.
  • Return the shrimp to the flour mixture and coat again. Shake off any excess and transfer to the wire rack.
  • Working in batches if needed, fry the shrimp for 1-2 minutes (I prefer 1 minute and 30 seconds), turning once, until golden brown. Remove to another wire rack or a paper towel-lined plate.
  • Serve with the Bloomin' sauce for dipping.

Notes

Make extra sauce. It’s yummy!

Nutrition

Calories: 470kcal | Carbohydrates: 54g | Protein: 9g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 1026mg | Potassium: 219mg | Fiber: 2g | Sugar: 5g | Vitamin A: 411IU | Vitamin C: 9mg | Calcium: 91mg | Iron: 3mg

Nutritional values are approximate.

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McAlister’s Deli Potato Salad (Copycat Recipe)

I could go for a New Yorker sandwich from McAlister’s Deli right now. Boy would that ever be good. And a side of potato salad. Please. Or, I could make a copycat recipe of McAlister’s Deli potato salad at home. True, my pastrami sandwich isn’t quite as good as theirs, but this potato salad is. This is easily my favorite. I could sit down with a (large) bowl of this any time and finish it off. The perfect crunch, creaminess, and flavors. This is reminiscent of a classic version, but one that has been amped up. A lot.

It’s understatement to say that I love this potato salad.

McAlister's Deli Potato Salad (Copycat Recipe)

Baked, Not Boiled

I like to bake my potatoes for my copycat recipe of McAlister’s Deli potato salad. Some people (oh, say, like my wife) prefer to boil them. I like them baking because first, I think baking adds more flavor. That roasted flavor. And more importantly, baking prevents flavor from being lost to the boiling water. It’s like boiling ribs. You can’t to that and not expect to lose valuable flavor to the water!

I also like how baking keeps the size and shape of the potato. Baked potato chunks are nice and squared. Boiled are round from being bounced around in a torrent of bubbling water. Go baked, I say, and make a better potato salad!

I bake my potatoes until they are just starting to get tender. I do not want to make baked potatoes like I’d have a side with my steak. I’m not looking for fluffy and soft. I start checking mine after 40 minutes in the oven. You can always bake them more, but you can never bake them less!

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Bean salad and potato salad go great together! Try my copycat of the bean salad from KFC! Oh, and my Marzetti’s coleslaw dressing copycat is a real hit too!

Copycat McAlister's Deli Potato Salad
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5 from 2 votes

McAlister’s Deli Potato Salad (Copycat Recipe)

Easily my new favorite potato salad.
Course Side Dish
Cuisine American
Keyword copycat, potato salad
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Fridge time 2 hours
Servings 8
Calories 282kcal
Author Inspired by a recipe from Secret Copycat Restaurant Recipes

Equipment

Ingredients

Instructions

  • Preheat oven to 400 F.
  • Poke a few holes in each potato with a sharp knife.
  • Bake for 40-60 minutes, or until done as desired. Cooking time depends on the size of the potatoes and how much 'crunch' you want to your salad. I use a bamboo skewer to test for doneness.
  • Remove potatoes from oven and let cool.
  • Meanwhile, in a small bowl, combine the vinegar, dried parsley and celery flakes. Set aside to let the dried herbs rehydrate, stirring every 5 minutes or so.
  • In a medium bowl combine the red onion, relishes, mustard and sugar.
  • Peel the potatoes.
  • Chop potatoes into cubes and add to the bowl containing the onion mixture.
  • Gently toss the potatoes to coat.
  • Gently stir in the vinegar and dried herb mixture.
  • Add half of the mayonnaise and stir. If you want a creamier salad add more mayonnaise.
  • Sprinkle with the celery salt.
  • Taste and add salt and pepper to taste. If you want, also add more celery salt but be careful. It's strong stuff and can quickly overwhelm the salad. I happen to like it so I added more.
  • Cover bowl and refrigerate at least 2 hours.
  • Serve salad sprinkled lightly with paprika.

Notes

Give the salad a gentle stir before serving.

Nutrition

Calories: 282kcal | Carbohydrates: 22g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 283mg | Potassium: 386mg | Fiber: 2g | Sugar: 5g | Vitamin A: 85IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg

Nutritional values are approximate.

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McDonald’s Big Xtra Burger (Copycat Recipe)

There was a time when McDonald’s thought it could take on my favorite fast-food burger, the Burger King Whopper. They upped the game by making their patties bigger than the one on the Whopper. And of course, they copied the fresh toppings. Well, I’m not sure how long they lasted, but it couldn’t have been long. I love the classics, so I make my copycat recipe of the McDonald’s Big Xtra Burgers at home. I have to since I can’t get it at the restaurant any more!

McDonald's Big Xtra Burger (Copycat Recipe)

Ok, So I Made A Change…

I prefer to cook my burgers ‘smash burger’ style. You don’t need a bunch of fancy equipment or a lot of time to make a copycat recipe of the McDonald’s Big Xtra burger. Just a hot griddle and a burger press. Any griddle will do, whether it’s on a grill, cooktop, stove or even a standalone outdoor flattop. Just get those patties nice and thin and they’ll cook up perfectly in no time at all. This is my go-to burger making technique no matter what burger recipe I’m following.

You can cook your burgers ‘normally’. By that I mean you don’t have to make smash burgers. Just form the beef into patties and cook them. On a griddle. On a grill. In a skillet. However you prefer!

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Also try my copycat McDonald’s Quarter Pounder with cheese!

Copycat McDonald's Big Xtra Burger
Print Pin
5 from 1 vote

McDonald’s Big Xtra Burger (Copycat Recipe)

A tasty, bigger version of Burger King's The Whopper.
Course Main
Cuisine American
Keyword copycat, McDonald’s
Prep Time 15 minutes
Cook Time 15 minutes
Servings 1
Calories 654kcal

Equipment

Ingredients

Instructions

  • Fire up your grill for direct medium-high heat cooking. You can also use an outdoor or indoor griddle or a large skillet on a stove.
  • Form the beef into a patty. Season well with seasoned salt and pepper.
  • Place the patty on the grill. Smash down with a spatula or grill press.
  • Grill the burger for 2-3 minutes per side.
  • Make the burger by placing the patty on the bun bottom.
  • Spread the ketchup and mayo onto the top bun.
  • Add the onions and pickles, followed by the lettuce and tomato slice.
  • Serve hot.

Notes

Hungry? Make two patties.

Nutrition

Calories: 654kcal | Carbohydrates: 36g | Protein: 32g | Fat: 43g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 4247mg | Potassium: 1116mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1318IU | Vitamin C: 16mg | Calcium: 352mg | Iron: 6mg

Nutritional values are approximate.

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Campbell’s Bean and Bacon Soup (Copycat Recipe)

When I was a young kid, barely knee-high to a grasshopper, bean and bacon soup was by far my favorite canned soup. I remember cold days, playing in the snow, only to run inside to a big ole bowl of hot, satisfying soup. I’m pretty sure I didn’t think about it much beyond ‘man, this sure is good soup!’. No “what a wonderful combination of vegetables, broth and seasonings”. Well, a few years later I now enjoy my Campbell’s bean and bacon soup copycat recipe. Same great taste, same great texture, and still as satisfying as ever. This is one great bowl full of deliciousness! And best of all it tastes just like I remember from years ago.

Campbell's Bean and Bacon Soup (Copycat Recipe)

No Ham Stock? No Problem.

The recipe for this Campbell’s bean and bacon soup copycat recipe calls for a few cups of ham stock. I dunno about you, but I don’t have any ham stock on hand. In fact, I don’t think I’ve ever made ham stock. I probably should. But until then I have to take a little shortcut and use ham base. Ham base is something I do have on hand because I found that it makes for the best slow cooker ham and bean soup! It is crazy packed with flavor and is well worth finding in your local grocery store or online!

Seems Complicated. Is It?

If you look over the ingredients list for this soup and get worried, don’t. This really is not a complicated dish to make. And you are definitely rewarded in the end for your efforts.

This soup is fantastic on a fall or winter’s day. Well, even on a hot summer’s day too, but boy does it hit the spot when the weather is cooler.

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Also try my copycat Hamburger Helper beef noodle!

Copycat Campbell's Bean and Bacon Soup
Print Pin
4.80 from 5 votes

Campbell’s Bean and Bacon Soup (Copycat Recipe)

It really is "M'm m'm good."
Course Main
Cuisine American
Keyword copycat, soup
Prep Time 14 minutes
Cook Time 3 hours 30 minutes
Soaking time 12 hours
Servings 10
Calories 219kcal
Author Inspired by a recipe from CD Kitchen

Equipment

Ingredients

Instructions

  • Place the beans in a large bowl. Add enough water to cover them by 2". Let them soak overnight.
  • Drain the beans and place in a large pot or Dutch oven over medium-high heat.
  • Crumble in the bacon and add the carrots, celery, onion, thyme, garlic, tomato paste, pepper, water and ham stock.
  • Bring to a boil then reduce heat to a simmer, stirring continuously to dissolve the tomato paste.
  • Cover and simmer for 3 hours or until the beans are tender. About 30 minutes in, taste the liquid and add salt and pepper to taste.
  • Ladle out 2 cups of the soup into a bowl and let cool slightly. Transfer to a blender (working in batches if needed) and process until smooth. Pour the pureed soup back into the pot and stir.
  • Stir in the vinegar and liquid smoke.
  • Taste and add more salt and pepper as needed.
  • Serve hot.

Notes

If you don’t have ham stock you can make your own or substitute water. To make your own, combine 2 teaspoons of ham base with 2 cups of water in a small sauce pan over medium-high heat. Stir until the ham base dissolves. Use the liquid as a substitute for the ham stock.

Nutrition

Calories: 219kcal | Carbohydrates: 31g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 9mg | Sodium: 208mg | Potassium: 743mg | Fiber: 12g | Sugar: 4g | Vitamin A: 3294IU | Vitamin C: 5mg | Calcium: 84mg | Iron: 3mg

Nutritional values are approximate.

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