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
C (continued)
6. California Pizza Kitchen Thai Chicken Pizza
Makes 2 9−inch pizzas
Spicy peanut sauce:
1/2 Cup peanut butter
1/2 Cup hoisin sauce
1 Tbsp. honey
2 tsp. red wine vinegar
2 tsp. minced ginger
2 Tbsp. sesame oil
2 tsp. soy sauce
1 tsp. Vietnamese chili sauce (or dried chili flakes)
1 Tbsp. oyster sauce
2 Tbsp. water
Thai chicken pieces:
1 Tbsp. olive oil
10 oz. boneless/skinless chicken beast, cut into 3/4−inch cubes
For the pizza:
Make pizza dough using your own recipe.
2 Cups shredded mozzarella cheese
4 scallions, slivered diagonally
1/2 Cup white bean sprouts
1/4 Cup shredded carrots
1/4 Cup chopped, roasted peanuts
2 Tbsp. chopped fresh cilantro
To make spicy sauce:
Combine sauce ingredients in a small pan over med. heat. Bring the sauce
to a boil; boil gently for one minute. Divide into 2 portions for use on
chicken and pizza; Set aside.
To make Thai chicken:
Cook the chicken in olive oil over med−high heat, stirring, until just
cooked, 5 to 6 min..do not overcook. Set aside in refrigerator until
chilled through. Once chilled, coat the chicken with 1/4c sauce.
Set aside in refrigerator.
To make the pizza:
Use a large spoon to spread 1/4c sauce evenly over pizza dough within
the rim. Cover sauce with 3/4c cheese. Distribute half the chicken pieces over the cheese followed by half the green onions, bean sprouts, and carrots, respectively. Sprinkle an
additional 1/4c cheese over the toppings and top the pizza with 2Tbl chopped peanuts.
Transfer the pizza to oven: bake until crisp and golden and the cheese is bubbly, 9 to 10 min.When cooked through, remove pizza from oven. Sprinkle 1T chopped cilantro over the hot cheesy surface. Repeat with remaining ingredients for a second pizza.
7. CandyCorn
1 cup sugar
2/3 cup white corn syrup
1/3 cup butter
1 teaspoon vanilla
2 1/2 cups powdered sugar
1/4 teaspoon salt
1/3 cup powdered milk
food coloring (optional)
Combine sugar, butter, and corn syrup in pan and bring to a boil stirring CONSTANTLY. Turn heat low and boil 5minutes. Stir occasionally. Remove from heat and add vanilla. In a separate dish, combine powdered sugar, salt, and powdered milk. Add all at once to the mixture in the pan. Add food coloring if desired. Stir until cool enough to handle. Shape into creative pieces.
8. Carl's Jr's Famous Star
1/4 pound ground chuck
1 large sesame−seed bun
Kraft mayonnaise
Heinz ketchup
Heinz hamburger relish (the red stuff)
Vlasic hamburger slices
tomato, white onion, lettuce
Pre−Prepare your Condiments:
Mix 1 Tablespoon ketchup with 1/2 Tablespoon relish, set aside. Chop the lettuce...you'll need a handful per burger. Thinly slice the tomato and onion. You'll need 1−2 tomato slices, and 3−4 rings of fresh onion. (These amounts are for each Famous Star )
Divide one pound of ground chuck ito 4 equal portions. On waxed paper, form each portion into 5 inch round patties. Freeze for at least an hour. Keep any spares frozen until needed. Obviously you'll do this in advance. When cooking time draws near, toast the faces of the bun (top and bottom) on a 375 electric griddle. They should be an even tan color.
Preheat either an outdoor gas barbecue, or an indoor electric one. After it is pre−heated, place a still−frozen beef patty on the grill, pressing down firmly for 4−5 seconds. (This will get you the grillmarks) Salt liberally. Cook for 3 minutes (gas) or 5−6 minutes (electric). Eyeball it−−−if it looks ready to turn, turn it.
While the beef is cooking, dress your bun as follows:
Top Half: Your pre−mixed special sauce (ketchup and relish) 1/2 Tablespoon
mayonnais
Bottom Half: 1/2 Tablespoonmayonnaise 3 pickle slices 1 handful of chopped
iceberg lettuce 1−2 tomato slices 3−4 fresh rings of onion
Turn the beef patty over, press down firmlywith a spatula for 3−4 seconds, and salt liberally. (Don't be afraid to have a few flames "kiss" the burger...they are charbroiled.) Place the cooked beef patty on the dressed bottom bun, add the top. Want to make a Carl's Jr All−Star? After placing the beef on the bottom bun, add a slice of real Amercian cheese on top of the patty, then 2 slices of cooked bacon before placing the top bun on. (Criss−cross the bacon in an X pattern)
9. Carl's Jr. Chicken Club
2 Whole chicken breasts, Boned and halved
1 Cup Teriyaki marinade (Lawry's Is best)
4 Whole−wheat hamburger buns
8 Slice Bacon
1/4 Cup Mayonnaise
1 Cup Alfalfa sprouts, loosely
Packed
4 Lettuce leaves
4 Large Tomato slices
4 Slice Kraft Swiss Cheese Singles
Marinate the chicken in the teriyaki marinade in a shallow bowl for 30 minutes. Preheat a clean barbecue to medium grilling heat. Brown the faces of each bun in a frying pan on the stove. Keep the pan hot. Cook the bacon in the pan until crisp, then set aside. Grill the chicken
breasts 5 to 8 minutes per side, or until cooked through. Spread about 1/2 tablespoon of mayonnaise on the face of each bun, top and bottom. Divide the sprouts into 4 portions and mound on each bottom bun. On the sprouts, stack a lettuce leaf, then a slice of tomato. Place one chicken breast half on each of the sandwiches, a top the tomato. Next, stack a slice of Swiss cheese on the chicken, and then the 2 pieces of bacon, crossed over each other. Top off the sandwich with the top bun. Microwave for 15 seconds on high. Makes 4 sandwiches.
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10. Carmel Apples
12 tart apples, washed and dried
3/4 cup chopped salted peanuts
1 cup light corn syrup
dash of salt
1/2 cup butter
2 cups firmly packed brown sugar
1−14 ounce can of sweetened condensedmilk
1 teaspoon vanilla
In 2 quart saucepanmelt butter and add salt, syrup and sugar. Cook over medium heat, stirring occasionally untilmixture comes to a full boil, 10−12minutes. Stir in milk and continue cooking,
stirring occaisionally, until small amount of mixture dropped in ice water forms a ball or candy thermometer reaches 245 F. Remove from heat, stir in vanilla. Dip apples in carmelmixture. Place coated apples on waxed paper. Put peanuts in a small bowl so you can dip the apples in. Allow to dry completely and then place in air tight container.
11. Carrabba's Mussels In White Wine Sauce
4 cups mussels
2 Tbsp. extra−virgin olive oil
2 Tbsp. chopped yellow onion
2 Tbsp. chopped garlic
2 Tbsp. Annisette
1 to 2 Tbsp. chopped fresh basil
Juice of 1/2 lemon
3/4 cup Lemon Butter Sauce
Soak mussels in cold water for severalminutes, then scrub with a stiff brush and remove "beard" (the little tuft of fibers protruding from the shell), either with a sharp knife or by pulling on it with a damp cloth. Rinse mussels again in cold water. Heat olive oil in a 10−inch skillet; add mussels. Cover with another 10−inch skillet or lid and cook until shells begin to open, about 2
minutes. Remove top and add onion and garlic and toss. Cover pan again and cook for 1 minute. Remove top and add pernod, basil, lemon juice and lemon butter sauce. Return to flame for 30 to 45 seconds with top off skillet. Discard anymussels that did not open. Serve in a deep bowl. Makes 2 servings.
LEMON BUTTER SAUCE:
2 Tbsp. clarified butter (you'll need about 1/2 stick
butter; directions follow)
2 Tbsp. finely chopped yellow onion
2 Tbsp. finely chopped garlic
6 Tbsp. fresh lemon juice
2 Tbsp. drywhite wine
Kosher saltWhite pepper
2 Tbsp. cold butter
To clarify butter: Melt 1/2 stick butter over low heat.When melted, remove
from heat and set aside for severalminutes to allow themilk solids to
settle to the bottom. Skim the clear (clarified) butter from the top and
discard sediment. (This can be done ahead.)
To make sauce: Heat clarified butter, add onion and garlic and saut until
transparent. Add lemon juice and white wine and season to taste with salt
and pepper. Simmer 2 to 3minutes to reduce liquid. Remove from heat and
swirl in cold butter until sauce is smooth and emulsified.
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