Recipes - CopyCat Recipes
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1. Cadbury Eggs
1/2 cups light corn syrup
1/4 cup butter, softened
1 teas. vanilla
1/4 teas. salt
3 cups powdered sugar
4 drops yelllow food coloring
2 drops red food coloring
1 -12 oz. bag milk chocolate chips
2 Tbls. Shortening
Combine corn syrup, butter, vanilla and salt in large bowl. Beat well with electric mixer. Add sugar, one cup at a time,mixing by hand after each addition. Remove about 1/3 of the mix and place in small bowl. Add yellow & red coloring and stir. Cover both mixes and refrigerate at least 2 hours.
When mixes are firm, roll a small ball from the orange filling and wrap around it a portion of the white filling that is twice that size. Form into the shape of an egg and place onto a cookie sheet that has been brushed with shortening. Repeat with remaining ingredients. Refrigerate 3-4 hrs. Combine chocolate chips with shortening in glass bowl. Microwave on high for 1 minute. Then stir andmicrowave another minute. Use a fork to dip each center into the chocolate. Place candy onto wax paper to dry. After 1-2 hours of chilling, dip each candy onemore time and chill.
2. Cajun Cafe's Bourbon Chicken
1 Pound Chicken leg or thighmeat
Cut in bite size chunks
4 oz Soy sauce
1/2 cup Brown sugar
1/2 tsp. Garlic powder
1 tsp. Powdered ginger
2 tbs. Dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tbs.White wine
Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for several hours (best overnight). Bake chicken at 350 for one hour in a single layer, basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into
a frying pan. Heat, and add 2 Tbs. white wine. Stir and add chicken. Cook for 1 minute and serve.
3. Cake Donuts
1−1/2 cups sugar
3 Tblsp. melted shortening
3 large eggs
1 cup milk
1 tsp. vanilla extract
5 tsp. baking powder
1 tsp. salt
2 tsp. nutmeg
2 cups mashed potatoes, cooled
3 to 3−1/2 cups flour
Beat eggs; add sugar, shortening and vanilla. Add mashed potatoes and milk and beat with electric mixer until smooth. Add flour, baking powder, salt and nutmeg. Stir in additional flour to reach batter consistency (this is "by look and feel"−−It should still be somewhat sticky...it will pick up more flour when you roll out the dough on a floured surface). Chill the dough for several hours or overnight. Take a portion of the dough and rough out to about 3/8 to 1/2 inch thickness, using flour as needed to prevent your rolling pin picking up dough. Use a donut cutter and cut out your donuts. Preheat oil in deep fryer to 375F (use a thermometer if you're using a fry daddy!). Fry 3−4 donuts at a time −−turning when they are a nice golden brown. Drain on brown paper bags to remove excess grease.
4. California Pizza Kitchen BBQ Chicken Salad
Fried Tortilla Strips:
Vegetable oil for deep−frying
12 corn tortillas, cut into 1/4−inch−wide strips (about 6 cups)
Garden Herb Ranch Dressing:
1/2 teaspoon drymustard
1/4 teaspoon cold water
2 3/4 cups mayonnaise
1 cup buttermilk
7 tablespoons sour cream
2 1/2 tablespoons apple cider vinegar
1−1/2 tablespoons thinly sliced scallions (greens and whites)
2 teaspoons minced garlic
2 teaspoons minced fresh Italian parsley
1−1/2 teaspoons Worcestershire sauce
1 teaspoons minced fresh dill
1/2 teaspoon minced fresh oregano (or 1/4 teaspoon dried)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon minced fresh basil
Grilled Garlic BBQ Chicken:
1 1/3 tablespoons olive oil
1 1/3 tablespoons minced garlic
2 teaspoons soy sauce
2 teaspoons salt
Four 5−ounce boneless, skinless chicken breasts
1/4 cup good quality bottled sweet−and−spicy barbecue sauce
For the Salad:
1/2 head iceberg lettuce, cored, rinsed, dried, and cut into 1/8−inch−wide strips
1/2 head romaine lettuce leaves, separated and trimmed, rinsed, dried, and cut into 1/8−inch−wide strips
12 large fresh basil leaves cut into 1/8−inch−wide strips
1 pound jicama, cut into 1/4 x 1/4 x 3/4−inch strips
2 cups shredded Monterey Jack cheese
1 cup canned black beans, rinsed and drained
1 cup canned sweet white corn kernels, drained
3 tablespoons chopped fresh cilantro
2 pounds ripe fresh tomatoes, cut into 1/2−inch dice 1/2 cup good quality bottled
sweet−and−spicy barbecue sauce
1/4 cup thinly sliced scallion greens
To Make the Fried Tortilla Strips:
In a deep, heavy frying pan, heat several inches of vegetable oil to a temperature of 375 degrees Farenheit. Working in batches if necessary to prevent overcrowding, carefully add the tortilla strips to the hot oil, submerging them with a metal skimmer or slotted spoon. Fry the tortilla strips until evenly golden, 1 to 2 minutes. Carefully lift them out with the skimmer or
slotted spoon and transfer them to paper towels to drain and cool. Set aside, uncovered.
To Make the Garden Herb Ranch Dressing:
In a mixing bowl, use a fork to stir together themustard and cold water, forming a paste. Set aside for 10 minutes. Add the remaining dressing ingredients to the bowl and, using a handheld electricmixer at low speed or a whisk, blend together just until smooth, taking care not to incorporate too much air into the dressing. Cover with plastic wrap and refrigerate.
To Make the Grilled Garlic and BBQ Chicken:
Preheat a stovetop grill or the broiler. In a mixing bowl, stir together the olive oil, garlic, soy sauce, and salt. Turn the chicken breasts in this marinade and leave to marinate at room temperature for about 15 minutes. Grill or broil the chicken breasts until cooked through, 5 to 6 minutes per side. Chill thoroughly in the refrigerator. Cut the chicken breasts into 3/4−inch cubes and, in a bowl, toss with the barbecue sauce to coat well. Cover with plastic wrap and refrigerate.
To Make the Salad:
In a large mixing bowl, toss together the lettuces, basil, jicama, Monterey Jack cheese, beans, corn, cilantro, dressing, and half of the Fried Tortilla Strips. Transfer the salads to chilled serving plates. Surround each salad with diced tomatoes and the remaining Fried Tortilla Strips. Top each salad with chunks of Grilled Garlic BBQ Chicken and drizzle the chicken with the barbecue sauce. Garnish with the scallion.
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5. California Pizza Kitchen Chicken Tequila Fettucine
1 pound dry spinach fettucine
1/2 cup chopped fresh cilantro
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno pepper
3 tablespoons unsalted butter
1/2 cup chicken stock
2 tablespoons gold tequila
2 tablespoons freshly squeezed lime juice
3 tablespoons soy sauce
1 1/4 pounds chicken breast, diced 3/4 inch
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper, thinly sliced
1/2 medium green bell pepper, thinly sliced
1 1/2 cups heavy cream
Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10minutes. Toss with a little oil and set aside. Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons
butter over medium heat for 4 to 5 minutes. Add stock, tequila, and lime juice. Bring themixture to a boil and cook until reduced to a paste like consistency; set aside. Pour soy sauce over diced chicken; set aside for 5 minutes. Meanwhile cook onion and peppers,stirring occasionally, with remaining butter over medium heat for 3−4minutes. Add chicken and soy sauce; toss and add reserved tequila/lime paste and cream. Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes).When sauce is done, toss with well−drained spinach fettucine and remaining cilantro.
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