Recipes - CopyCat Recipes
Alphabetical Listing:  A B C D E F G H I J K L M N O P R S T Y
B (continued)
42. Boston Market's Sweet Potato Casserole
3 large sweet potatoes
1 cup sugar
2 eggs
1 stick butter, softened
1 tsp. vanilla extract
Crunch Topping:
1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tblsp. Cinnamon
Boil potatoes until tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them until fluffy. Add all other ingredients. Pour into a greased casserole and top with the crunch topping. Bake at 350 for 45minutes.
43. Bran Flakes
2 Cup Bran
2 Cup Whole wheat flour
1/2 Cup Nonfat drymilk powder
3 Tablespoon Brewer's yeast (optional)
1 Teaspoon Salt
1/4 Cup Oil
1 Tablespoon Molasses
1 Cup Water
Combine dry ingredients. Make a well in the center and add oil,molasses and water. Mixwell. Divide into three parts and roll out as thin as possible on greased cookie sheets. bake in 350 F oven 15−20minutes, or until lightly browned and crisp. If dough is not completely dry, turn oven off and let it remain longer. Break into small pieces. Store in airtight container. Makes 1
lb of cereal.
44. Bread and Butter Pickles
4 quarts pickling cucumbers
1 1/2 cups onions, sliced
2 large garlic cloves
1/3 cup pickling salt
2 quarts chopped ice
4 1/2 cups sugar
1 1/2 teasp. turmeric
1 1/2 teasp. celery seed
2 tabls. mustard seed
3 cups white vinegar
In large bowl, add sliced cucumbers and onions, garlic cloves and pickling salt; mixwell. Cover with chopped ice, place towel over, and let stand 3 hours. Prepare brine by combining sugar, turmeric, celery seed, mustard seed and vinegar in large pot; bring to a boil. Drain water and ice from cucumber slices and remove garlic cloves. Add cucumbers to brine; simmer 5 minutes. Pack in sterile jars, leaving 1/2 inch headspace. Seal. Process in boiling water bath for 10 minutes. Allow to stand two weeks before opening.
45. Bread Bowls
2 1/2 cups warm water (105−115 degrees Fahrenheit)
2 packages active dry yeast
1 Tbsp. salt
1 Tbsp. sugar
2 Tbsp. oil
6 1/2 −7 1/2 cups bread flour
1 egg, beaten
1 Tbsp.milk
Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved. Add salt, sugar, oil and 3 cups flour; beat until smooth. Add enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 10 to 12minutes. Place dough in bowl that has been lightly coated with nonstick spray, turning to grease top. Cover; let rise in warm place until doubled, about 1 hour. Grease outside of 12, 10−ounce custard cups or oven−proof bowls of similar size.
Punch dough down; divide into 12 pieces. Cover and let rest 10 minutes. Spread each piece into a circle about 6 inches in diameter. Place over outside of bowl, working dough with hands until it fits. Set bowls, dough side up, on baking sheet that has been coated with nonstick spray. Cover with plastic wrap; let rise in warm place until doubled, about 30 minutes.
Combine egg andmilk; gently brush mixture on dough. Bake at 400 degrees Fahrenheit for 15 minutes until golden brown. Using potholders, carefully remove the bowls. Set bread bowls open side up on baking pan; bake 5 minutes. Makes 12 servings. For larger bowls, use oven−proof bowls that are approximately 6 inches in diameter. Divide dough into 6 portions. Frozen bread dough also can be used. A1−pound loaf willmake 2 large or 4 small bowls.
46. Brown Derby's Original Cobb Salad
1/2 head of lettuce
1/2 bunch watercress
1 small bunch chicory
1/2 head romaine
2 medium tomatoes, peeled
2 breasts of boiled roasting chicken
6 strips crisp bacon
1 avocado
3 hard−cooked eggs
2 tablespoons chopped chives
1/2 cup crumbled imported Roquefort cheese
1 cup Brown DerbyOld−Fashioned French Dressing (See recipe, below) Cut finely lettuce, watercress, chicory and romaine and arrange in salad bowl. Cut tomatoes in half, remove seeds, dice finely, and arrange over top of chopped greens. Dice breasts of chicken and arrange over top of chopped greens. Chop bacon finely and sprinkle over the salad. Cut avocado in small pieces and arrange around the edge of the salad. Decorate the salad by sprinkling over the top the chopped eggs, chopped chives, and grated cheese. Just before serving mix the salad thoroughly with French Dressing. Yield: Serves 4 to 6
47. Brown DerbyOld−Fashioned French Dressing
1 cup water
1 cup red wine vinegar
1 teaspoon sugar
Juice of 1/2 lemon
2 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon Englishmustard
1 clove garlic, chopped
1 cup olive oil
3 cups salad (vegetable) oil
Blend together all ingredients except oils. Then add olive and salad oils and mix well again. Chill. Shake before serving. Makes about 1 1/2 quarts. This dressing keeps well in the refrigerator. Can bemade and stored in a 2−quart Mason jar.
48. Bullseye BBQ Sauce
1/2 Cup chopped onions
1 can tomatoe sauce −8 oz.
1 Cup water
1 1/4 Cup ketchup
2 Teaspoon brown sugar
2 Teaspoon prepared yellow mustard
1 Teaspoon olive oil
1 Teaspoon worcestershire sauce
1 dash tobasco sauce
Combine ingredients, cover and simmer for 30mins.
49. Burger King Whopper
1 Sesame−seed hamburger bun
1/4 Pound Ground beef
1 d Salt
3 Dill pickle slices
1 Teaspoon Catsup
4 Onion rings
2 Tomato slices
1/4 Cup Chopped lettuce
1 Tablespoon Mayonnaise
Preheat a barbecue grill on high. Toast both halves of the bun, face down, in a hot skillet. Set aside. Form the beef into a thin patty slightly larger than the bun. Lightly salt the hamburger patty and cook on the barbecue grill for 2 to 3 minutes per side. Build the burger in the following stacking order from the bottom up: bottom bun, hamburger patty, pickles, catsup, onion rings, tomatoes, lettuce,mayonnaise, top bun.
50. Burger King's Big King
1/2 cup mayonnaise
2 Tbls. French dressing
1 Tbls. sweet pickle relish
1 teas. white vinegar
1 teas. sugar
8 sesame seed hamburger buns
4 store bought frozen burgers (4 oz. each)
16 slices American cheese
1 1/3 cups shredded lettuce
12 white onion rings
8 dill pickle slices
salt and pepper to taste
Mix the first five ingredients together in a small bowl. Refrigerate until ready to use. Preheat barbecue or gas grill on high heat. Grill frozen burgers to desired doneness. Season to taste.
Toast buns either on the grill or in a toaster oven. Assemble the finished product in this order: Spread 2 Tbls. sauce on top bun and then place 1/3 cup lettuce evenly over sauce. On bottom bun place one burger, then one slice of cheese, then another burger, and another slice of cheese. Follow this with 3 onion slices and then 2 pickle slices. Finish with top bun.
51. Burger King's Breakfast Sandwiches
Use Pillsbury "Grands" Buttermilk Biscuits (Five biscuits per can)
1 Egg per biscuit
2 oz. ground breakfast sausage per biscuit, or two slices bacon
1 slice American cheese per biscuit
For the eggs, you will need to create a ring to make them perfectly round (same as with an Egg McMuffin). Just cut both ends off tuna cans, clean thoroughly, and you will have a mold to use. Be sure to use non−stick spray around the sides that touch the egg.When they're time to flip over, left the can up and loosen the egg from the can with a knife. Prepare biscuits according to package instructions. Meanwhile, cook bacon and/or sausage.
Flatten the sausage out to be about the same diameter as your tuna cans, and cook. Beat each egg individually and fry using the molds. Salt and pepper to your taste. To assemble, slice biscuit in half; on the bottom, place the egg, then sausage/bacon, topped with a cheese slice, and then top half of biscuit. Microwave for about 30 seconds tomelt the cheese.
For the Croissanwich:
To prepare the large croissants, use 1 −8 ounce can of Pillsbury Original Crescent Rolls (normally, 8 rolls).
Open the can and separate the dough into four squares (two rolls per square). Take one square, separate the pieces and turn one 180 degrees around to form a large triangle. Pinch the dough in themiddle to seal, and roll up starting with the wide end. Then, take both ends and bring together to form a tight circle. Repeat with others and cook according to instructions. Top in the samemanner as biscuits.
52. Burger King's Hershey Sundae Pie
Chocolate crust (store bought or hershey crumb recipe)
layer 1:
8 Ounce cream cheese
3/4 c. powder suger
8 Ounces cool−whip
1 Teaspoon vanilla
Whip cheese till softened, add powdered sugar blend well, add remaining ingredients, blending well, place in crust
layer 2:
1 lg. box chocolate puddingmilk
Milk
cool−whip
chocolate curls
Make pudding as directed minus 1/2 c. milk. Add to pie. Top with more coolwhip and chocolate curls.
53. Butterfingers
1 Cup Peanut Butter
1/3 cup light corn syrup
1 cup sugar
1/3 cup water
Melted Milk Chocolate
Cook syrup, sugar, and water to 310 F. Remove from heat. Stir in warmed peanut butter (warm slightly in microwave) until well blended. Pour into a greased (buttered) 8" X8" pan. Score mixture into desired size bars. When COMPLETELY cool, dip inmelted milk chocolate (use a double boiler to SLOWLYmelt) and set on wax paper until chocolate has hardened.
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