Tag: copycat

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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Copycat Hard Rock Cafe Twisted Mac and Cheese

The first bite of copycat 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!

Copycat Hard Rock Cafe Twisted Mac and Cheese

Four Cheese Love

This copycat 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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Also try my stovetop pimento mac and cheese.

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

Copycat Hard Rock Cafe Twisted Mac and Cheese

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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Copycat Wendy’s Baconator

These aren’t some highfalutin fancy bistro burgers that cost $19.95. 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 Wendy’s Baconator burgers aren’t meant to be fancy. But oh are they good. And easy, too!

Copycat Wendy's Baconator

Square Patties

Yeah, to be like the restaurant version you’ll need to make square patties for your copycat 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

Copycat Wendy’s Baconator

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.

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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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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Spicy Chicken Fillet Sandwich

Sometimes I’m just hankerin’ for a good, spicy, crunchy, moist, juicy chicken sandwich. The fried kind. Nothing fancy. But nothing wimpy, either. My spicy chicken fillet sandwich is a take on the sandwich you could get at Wendy’s. Heck, you might still be able to get it. I dunno. I haven’t been to a Wendy’s in years. And now, suddenly, I am hankerin’ for a Wendy’s burger. But first, back to this delicious sandwich! The chicken has a great kick. It’s not overly spicy, but it’ll make you sit up and notice.

Spicy Chicken Fillet Sandwich

Simple Is Good. Very Good.

There’s nothing complicated going on with this spicy chicken fillet sandwich. The secret to its great flavor is in the seasoning mix. It is fantastic. I’ve used it on other dishes too, from wings to pork chops. Make extra and keep it on hand for seasoning darned near anything.

Thin Is Good. Very Good.

Make sure you get your chicken fillets nice and thin. And try and get them the same thickness throughout. You don’t want some parts to be more (or less) cooked than others. You want them nice and consistent.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

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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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Also try my hot honey fried chicken sandwich.

Spicy Chicken Fillet Sandwich
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5 from 1 vote

Spicy Chicken Fillet Sandwich

A good, spicy, crunchy, moist, juicy chicken sandwich.
Course Main
Cuisine American
Keyword chicken sandwiches, deep-fried
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 433kcal

Equipment

Ingredients

Instructions

  • Pound the chicken fillets out until about 3/8" thick. They should be slightly larger than the buns. Trim off any excess fat.
  • Heat 2-3" of oil in a deep fryer or Dutch oven to 350 F.
  • Combine the hot sauce and water in a shallow bowl or pie plate.
  • Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic powder in another shallow bowl or pie plate.
  • Working with one fillet at a time, coat each piece with the flour. Get the mixture on both sides.
  • Shake off any excess flour then dredge the chicken on both sides in the hot sauce mixture.
  • Return the chicken to the flour mixture and again coat on both sides.
  • Shake off any excess then transfer to the hot oil.
  • Fry 8-112 minutes or until the chicken is golden brown and crispy.
  • Remove to a paper towel-lined plate or rack to drain
  • Toast buns as desired.
  • Divide the mayonnaise between the tops of the buns.
  • On bottom buns place chicken followed by tomato and lettuce.
  • Add top bun and serve.

Notes

Add a few slices of dill pickle too!

Nutrition

Calories: 433kcal | Carbohydrates: 49g | Protein: 32g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 76mg | Sodium: 2467mg | Potassium: 635mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1159IU | Vitamin C: 8mg | Calcium: 86mg | Iron: 4mg

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
Print Pin
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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Copycat McDonald’s Big Xtra Burger

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 McDonald’s Big Xtra Burgers at home. I have to since I can’t get it at the restaurant any more!

Copycat McDonald's Big Xtra Burger

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 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.

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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

Copycat McDonald’s Big Xtra Burger

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
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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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Chili Cheese Hamburger Helper (Copycat Recipe)

Sure, you can grab a box of Hamburger Helper from the store and make up a batch of stick-to-your-ribs pasta and burger. It’s the perfect one-dish meal. Or you could make this copycat recipe of Chili Cheese Hamburger Helper and do what I did: add more cheese! Ok, no, you don’t have to add more cheese. But you could. Ah, the joys of cooking at home, especially when it’s cold out and you need something to warm you up. This dish fits the bill perfectly.

Chili Cheese Hamburger Helper (Copycat Recipe)

It’s Easy. And Changeable.

It really can’t get much easier than this copycat recipe of Chili Cheese Hamburger Helper. I’ve been known to change it up a bit sometimes. You definitely don’t have to use elbow macaroni, though it is the classic ingredient for sure. Pepper jack cheese makes for a nice change instead of cheddar. A little kick never hurt anyone. Ground turkey or chicken instead of beef are winners, too! So go crazy with it!

Drain Well For Best Results

Just make sure you do drain the beef (or whatever protein you use) well before adding the rest of the ingredients. You can use any mix of ground beef you want. I prefer 80/20 and that definitely means I need to drain it well. A leaner beef should still be drained and drained well too!

See You In The Oven

You can reheat any leftovers on the stovetop or in a baking dish in the oven. You could probably use a microwave too, but I have to fess up. I hate reheating things in the microwave. No matter how you heat them, add a bit of water and stir after it has started to warm up a bit. Don’t go crazy with the water, though. You can always add more.

You can also add milk when reheating.

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Also try my pepperoni pizza hamburger helper.

Copycat Chili Cheese Hamburger Helper
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5 from 1 vote

Chili Cheese Hamburger Helper (Copycat Recipe)

Hearty and easy.
Course Main
Cuisine American
Keyword beef, copycat, pasta
Prep Time 15 minutes
Cook Time 40 minutes
Servings 8
Calories 346kcal
Author Inspired by a recipe from Chickens in the Road

Equipment

Ingredients

Instructions

  • Brown the ground beef in a large skillet, breaking it into small pieces as it cooks.
  • Drain off any excess fat.
  • Stir in ALL of the remaining ingredients EXCEPT for the cheese.
  • Bring to a boil then reduce the heat to a simmer.
  • Cover and continue simmering for 12-15 minutes, stirring often, until the pasta is tender.
  • Add the cheese and stir until melted.
  • Turn off heat and let dish sit uncovered for 5 minutes. The sauce will thicken as it rests.
  • Serve immediately.

Notes

I also like this dish made using sharp cheddar cheese.

Nutrition

Calories: 346kcal | Carbohydrates: 25g | Protein: 19g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 463mg | Potassium: 339mg | Fiber: 1g | Sugar: 4g | Vitamin A: 546IU | Vitamin C: 0.4mg | Calcium: 194mg | Iron: 2mg

Nutritional values are approximate.

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Outback Steakhouse Gold Coast Coconut Shrimp (Copycat Recipe)

Oh me. It was a happy day for the big-time shrimp addict in me. I made a copycat recipe of the Outback Steakhouse Gold Coast coconut shrimp, along with an orange marmalade dipping sauce. The shrimp were incredible. So crispy. The perfect batter. And loaded with fantastic, tasty, sweet coconut. They were delicious and great on their own. If you wanted to eat them that way…

But oh, they weren’t served by themselves. Alongside, the dipping sauce added a unique taste that offset some of that coconut sweetness. The two made for an unforgettable dinner dish. Dinner felt really fancy tonight. Even though it was actually very easy to make. It sure didn’t last long. I really wish I’d made more!

Outback Steakhouse Gold Coast Coconut Shrimp (Copycat Recipe)

The Dipping Sauce Rocks!

Although the shrimp are the star of the show in this copycat recipe of Outback Steakhouse Gold Coast coconut shrimp, I cannot overstate how great the dipping sauce is. It’s somewhat reminiscent of cocktail sauce in that it has a good horseradish flavor. The orange keeps the tropical theme going. And along comes a great mustardy hit. It may sound a bit different, but I assure you, it’s different in a great way. There were no leftover shrimp or dipping sauce.

Honestly, unless you have something other dish you want to use the orange marmalade in, use it to double the recipe for the dipping sauce. That way you won’t have to be so reserved when you dip your shrimp. You can load up!

I used my small Fry Daddy fryer to make this dish. That required me to cook them in batches. For a quicker fry, ensuring that everything is done at the same time, I’d recommend using a larger fryer or Dutch oven.

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 some copycat Outback Steakhouse Bloomin’ fried shrimp.

Copycat Outback Steakhouse Gold Coast Coconut Shrimp
Print Pin
5 from 3 votes

Outback Steakhouse Gold Coast Coconut Shrimp (Copycat Recipe)

The dipping sauce is addicting. You might want to double the amounts.
Course Appetizer or Main
Cuisine American
Keyword deep-fried, shrimp
Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Servings 4
Calories 463kcal

Equipment

Ingredients

For the shrimp

For the dipping sauce

Instructions

For the dipping sauce

  • Place all ingredients in a small bowl. Stir until well combined. Cover and refrigerate for at least 1 hour before serving. Note: Also prepare the batter (below) at this time since it also requires 1 hour of resting time.

For the shrimp

  • To prepare the batter, place the beer, flour and 1/2 cup of the coconut flakes, sugar and salt into a medium-sized bowl. Whisk to combine well. Cover. Let sit for 1 hour.
  • Heat a few inches of oil in a Dutch oven or deep fryer to 350 F.
  • Place remaining coconut in a pie plate or shallow bowl.
  • Pat shrimp dry and sprinkle with paprika.
  • Working in batches if needed, dip shrimp into the beer batter, turning to coat completely.
  • Transfer the shrimp to the coconut and roll to coat well.
  • Fry shrimp 2-3 minutes or until shrimp are golden brown, turning them as they cook. Remove to a paper towel-lined plate to drain.
  • Serve shrimp with dipping sauce.

Notes

Make extra dipping sauce. It’s great!

Nutrition

Calories: 463kcal | Carbohydrates: 81g | Protein: 6g | Fat: 15g | Saturated Fat: 13g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 498mg | Potassium: 232mg | Fiber: 6g | Sugar: 48g | Vitamin A: 27IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg

Nutritional values are approximate.

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