Recipes - CopyCat Recipes

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15. KFC Original Fried Chicken

1 frying chicken, cut into frying pieces
1 1/2 cups flour
1 Pkt. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!)
1 Envelope Lipton (or other brand) Tomato Cup of Soup
2 eggs, well beaten
2/3 cup milk
Vegetable oil to cover bottom of your skillet; about 1/2 inch deep.

Combine eggs andmilk. Set aside. Combine flour with the Italian dressing and soup mix. Dip chicken pieces inmilk-eggmixture and roll them in the flour-seasoning mixture. Repeat procedure. Fry pieces over medium heat for 25 to 30minutes, turning often. Remove from fire. Drain and serve.

 

16. King's Hawaiian Bread

6 cups plain flour
3 eggs
2 cups pineapple juice
3/4 cup sugar
1/2 teas. ginger
1 teas. vanilla
2 pkg. yeast
1 stickmargarine

Beat eggs; add pineapple juice, sugar, ginger, vanilla andmelted margarine. Put 3 cups flour in a largemixing bowl. Add eggmixture and stir until wellmixed. Sprinkle in yeast, 1 package at a time, mixing well. Gradually add other 3 cups flour. Batter will be hard to mix with spoon. You may have to use your hand. Make sure it's mixed well. Leave batter in bowl and cover with cloth and place in warm place. Let rise 1 hour. Remove from bowl and knead in 1/2 cup flour. Knead about 10 times. Divide into 3 equal parts and place in well greased round cake pans. Cover and place in warm place and let rise about 1 hour. Bake at 350 degrees 25 to 30 minutes.

 

17. Kit Kat Bars

RitzCrackers
1 1/2 cups graham crackers, crushed
3/4 cup brown sugar
1 cup white sugar
3/4 cup butter or margarine
1/3 cup milk
1 cup butterscotch chips
1 cup semisweet chocolate chips
3/4 cup peanut butter

Put graham crackers, brown sugar, white sugar, butter and milk into a saucepan and bring it to a boil. Boil for 5 minutes. Put a layer of crackers in a 9x13 inch pan and pour 1/2 of the mixture over it. Put another layer of crackers and pour the remaining mixture. Add one last row of crackers. Melt, over low heat, the butterscotch chips, chocolate chips, and peanut butter.When melted, spread evenly over the top. When cool, cut into desired bars or squares.

 

18. Kraft Catalina Salad Dressing

1 cup sugar
2 Teaspoon salt
dash paprika
1/2 Teaspoon chili powder
1/2 Teaspoon celery seed
1/2 Teaspoon drymustard
grated onion to taste
1/2 cup vinegar
2/3 cup ketchup
1 cup vegetable oil

Place all ingredients into blender andmix.Store in jar in refrigerator.

19. Kraft Thousand Island Dressing

1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon finelyminced white onion
1/8 teaspoon salt
dash of black pepper

Combine all of the ingredients in a small bowl. Stir well. Place dressing in a covered container and refrigerate for several hours, stirring occasionally, so that the sugar dissolves and the flavors blend.

 

20. Krispy Kreme Doughnuts

Raised doughnuts:
2 pkgs. regular or rapid rise yeast
1/4 cup warm water (105−115 degrees)
1 1/2 cups lukewarm milk (scalded then cooled)
1/2 cup sugar
1 tsp. salt
2 eggs
1/3 cup shortening
5 cups all−purpose flour
Vegetable oil
Creamy glaze or chocolate glaze

Dissolve yeast in warm water in 2 1/2−quart bowl. Add milk, salt, eggs, shortening and 2 cups flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat onmedium speed scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and let rise in
warm place, until double, 50−60minutes. (Dough is readywhen indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2−inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30−40minutes.

Heat vegetable oil in deep fryer to 350 degrees. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1minute on each side.
Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze, set on rack, then when slightly cooled spread chocolate glaze on top. Can dip in sprinkles or other toppings after chocolate if desired.

Creamy glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla
4−6 tbsp. hot water

Heat butter untilmelted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.

Chocolate glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla
4−6 tbsp. hot water
4−ozmilk chocolate or semi−sweet chips

Heat butter and chocolate over low heat until chocolate is melted; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 tablespoon at a time, until desired consistency. Makes: 2−3 dozen doughnuts.

 

21. Krystal's Hamburgers

2 lb. Lean Ground Beef
1/4 cup Dry Minced Onion
1/4 cup HotWater
3 oz. Jar Strained Beef Baby Food
2/3 cup Clear Beef Broth
1 pk. Hot Dog Buns

Soak 1/4 cup dryminced onions in 1/4 cup hot water until soft while you mix 2 pounds ground beef with 3 ounce jar of strained beef baby food and 2/3 cup clear beef broth. Keep patties uniform using 1/4 cupmeat mixture for each patty, flattened to 1/4" and fried quickly in 1 T oil per patty on a hot griddle. Make 3 or 4 holes in patties while frying. Cut hot dog buns in half. Cut off rounded ends. Fry 1 t onions under each patty as you turn to fry 2nd side. Slip each patty into bun with 2 dill pickle chips, mustard and catsup.

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