I’m not sure. Maybe it was the simple flavors. Or the fresh bread. But there was something about this copycat of the Firehouse Subs Hook and Ladder sub that I really, really liked. I made this three days in a row. I probably would’ve made it a fourth day if I hadn’t run out of sandwich meat. This sub is now my go-to sandwich when I pack lunches for day trips, specially if we’re going antiquing.
I think it’d be ok to play with this recipe for a copycat Firehouse Subs Hook and Ladder sub. Spice it up with jalapeno jack cheese maybe. Use rotisserie chicken instead of turkey or ham. Use a different bread. But, I wouldn’t mess with the mix of mayonnaise and spicy mustard. I think it was my favorite part. Not too mustardy. Not too mayonnaise-y.
I’ve never been to a Houston’s restaurant. Their food sure looks awesome. So though I can’t say this copycat of their buttermilk garlic salad dressing is a true copycat, I can say it is fantastic. Like slurp-slurp-I-love-salad-more-than-ever-now fantastic. This is Ranch dressing to the max. Thanks mostly to the garlic.
Make sure you let the dressing ‘get happy’ in the fridge overnight before serving. It makes a huge difference. And make a double batch because this copycat Houston’s buttermilk garlic salad dressing isn’t just for salad. It’s great for dipping wings. And veggies.
I didn’t really know what to expect when I made this copycat of Carrabba’s creamy Parmesan salad dressing. The recipe ingredients looked like they were right up my alley, but I’d never been to the restaurant to try the real thing. Well, I made it, and this is anywhere near what you get at Carrabba’s, I’ve been missing out. Perfectly creamy, with plenty of nutty salty Parmesan, this dressing was perfect on a big dinner salad.
Make sure you let the dressing ‘get happy’ in the fridge for at least an hour before serving. Give it one good last whisk or shake before serving. I wouldn’t change a thing about this copycat Carrabba’s creamy Parmesan salad dressing except to double it.
Oh my goodness. There should be a big ‘danger’ sign next to these copycat Culver’s cheese curds. Danger because you’re going to want to eat them all. Then you’re still going to want more. I so couldn’t stop eating them. They have this delicious crunchy outside. And tender, gooey, cheesy, melty, yummy insides. I thought I might need some sort of dipping sauce. Ya know, Ranch dressing maybe. Or warmed marinara. But oh no. Nothing else required. Just a lot of moaning with each every bite.
I used dill cheese curds for my copycat Culver’s cheese curds. The dill went very well with the Italian-seasoned breadcrumbs. You can use anything you want. I have a container of jalapeno cheddar curds in my fridge right now. I think they’d be great with just regular breadcrumbs, seasoned with a bit of cayenne pepper for an extra kick!
Combine flour and salt in a shallow bowl. Stir to the salt is incorporated evenly. Break eggs into a second shallow bowl with 1 tablespoon of milk. Beat the eggs. Place breadcrumbs into the third bowl.
Coat the curds first with flour, then the egg, and finally the bread crumbs. It is very important to coat the cheese curds evenly and thoroughly. Place coated curds on a wire rack resting in a rimmed baking sheet. Freeze the cheese curds for 30 to 60 minutes.
Set up another wire rack on a baking sheet or line a plate with paper towels. Pour enough oil into a large skillet or a pot to reach about 2 inches of oil. Heat the oil over medium-high heat. Use a thermometer to make sure the temperature is 375 degrees.
Frying a few curds at a time, carefully drop a few in at a time. Do not crowd the skillet. Fry for about 1 minute, turning them once. Cook until they are golden brown. Remove with a slotted spoon. Enjoy immediately.
Yes, yes I do like freshly grated Parmesan on my copycat of the Olive Garden salad mix. I don’t hide it. I’m not ashamed of it. Keep it coming, keep grating and don’t expect me to say ‘stop’ any time soon! Now, I love the rest of the salad too. The crunchy crisp greens. Tomatoes. Croutons. Red onions. And my two favorites: large black olives and pepperoncini. All lightly dressed in Olive Garden’s signature Italian dressing!
This is the easiest way I know to make a fantastic salad in no time. We actually had this as a main dish for dinner. I roasted a few chicken breasts, sliced them, and served them on top of the salad. It made for a great, healthy dinner! Whether served as a side salad or amped up with other toppings, the base recipe for this copycat Olive Garden salad mix is a winner!
My first (big) bite of these copycat Lone Start Steakhouse Amarillo cheese fries made me think I’d just come upon the world’s largest plate of potato skins. Well, it has some of the flavors of potato skins at least. Good ones. Not the wimpy thin ones with no toppings. These fries are loaded with bacon. And cheese. And a taco-flavored Ranch dressing that you could just drink. I served this at home, but I’d been just as happy ordering a big ole plate of these fries while sitting at a bar sipping on a cold brew!
You can make this recipe for copycat Lone Star Steakhouse Amarillo cheese fries just as it is and have a good ole time eating it. Or, you can use it as a base recipe for even more amped-up cheese fries. Add some green onion. Maybe a dollop or two of sour cream. Skip and bacon and add BBQ pulled pork or chicken instead. A little pico de gallo ain’t gonna hurt either! Own it!