Recipes - CopyCat Recipes
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1. O'Charley's Baked Potato Soup
3 lbs. red potatoes
1/4 cup butter, melted
1/4 cup flour
2 quarts half−and−half
1 pound block Velveeta cheese,melted
White pepper, to taste
Garlic powder, to taste
1 tsp. hot pepper sauce
1/2 lb. bacon, fried crisply
1 cup cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped
Dice unpeeled red potatoes into 1/2−inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until almost cooked. In a separate large Dutch oven, combinemelted margarine and flour, mixing until smooth. Place over low heat and gradually add half−and−half, stirring constantly. Continue to stir until smooth and liquid begins to thicken. Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally. Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.
2. O'Henry Bars
2/3 cup margarine
1 cup brown sugar
1/2 cup light corn syrup
3 teaspoon vanilla
4 cups instant oatmeal
Mix all the ingredients above together −spread into a 13x9 greased baking pan. Bake for 15 minutes on 350. Do not bake any longer. Take out and let cool. In a saucepan melt: 6 oz. chocolate chips and 2/3 cup peanut butter. Spread mixture onto the cooled oatmeal mixture and refrigerate until the chocolate/peanut butter topping is hard and then slice and eat.
3. Old Bay Seasoning
1 Tbsp. Celery Seed
1 Tbsp Whole Black Peppercorns
6 Bay Leaves
1/2 tsp.Whole Cardamom
1/2 tsp. Mustard Seed
4 Whole Cloves
1 tsp. Sweet Hungarian Paprika
1/4 tsp. Mace
Dash of Salt
In a spice grinder or small food processor, combine all of the ingredients. Grind well and store in a small glass jar.
4. Old El Paso Enchilada Sauce
1 Tablespoon olive oil
1 small onion chopped
15 Ounce can chicken broth
2 tablespoons chili powder
2 teaspoons cumin
Cook onion in olive oil till tender, add remaining ingredients. Simmer till desired thickness or add a little flour mixed in cold water.
5. Old Fashioned JellyDoughnuts
2 packages dry yeast
1/4 cup warm water
2 tsp. sugar
1 cup milk −scalded and cooled
4 tbsp. shortening
2 tbsp. sugar
1/2 tsp. salt
1 egg
2 egg yolks
1/2 tsp. lemon zest −grated fine
3 1/2 −4 cups flour
1−1/2 cups jam or jelly for filling (strawberry or raspberry)
oil for frying
Mix the yeast, water and 2 tsp. sugar together. Let foam 10minutes. Scald the milk and add the shortening. Letmixture cool then add egg and yolks, sugar, salt and lemon zest. Stir well and pour in yeastmixture. Add flour and stir to form a soft dough. Knead 5−8minutes, adding a bit of
flour as needed to form a firmer dough.When dough is smooth and elastic, place in a greased bowl and cover with a damp cloth. Let rise in a warm place (in a turned off oven with only the oven light on is a good place) or let rise overnight in the refrigerator.
Punch down and pinch off pieces of dough to form small balls (about the size of golf balls). Cover and let sit 15 minutes. In a deep fryer or heavyDutch oven, heat 4 inches of oil to 375 F. Add the doughnuts a few at a time and fry until the undersides are deep brown. Gently turn over once and finish frying the other side. Lift doughnuts out using a slotted spoon and drain on paper towels. Fill with jam or jelly. Sprinkle with granulated sugar if desired. Serve at once. Makes 24−36 doughnuts.
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6. Old Fashioned Peanut Brittle
2 cups sugar
1 cup light corn syrup
1/4 cup water
1 1/2 cups salted peanuts (or, try cashews for a unique flavor!)
4 tablespoons butter or margarine
2 tablespoons baking soda
1 teaspoon vanilla
Combine the sugar, corn syrup and water in a heavy 3−quart saucepan. Cook over medium heat, stirring constantly, until the sugar is dissolved. Continue cooking, stirring occasionally, until the mixture reaches the soft crack stage (285 degrees F.) on the candy thermometer.
Add the peanuts and butter. Cook, stirring constantly, to the hard crack stage (300 degrees F.) on the candy thermometer.
Remove from the heat. Rapidly stir in the baking soda and vanilla. (Mixture will foam up.) Turn the mixture onto 2 greased baking sheets. Spread out with a metal spatula as thin as possible.When the candy begins to set, loosen from the baking sheets. Turn the brittle over, then stretch and pull brittle as thin as possible using two forks.When completely cooled, break into pieces.
7. Old Spaghetti Factory Creamy Pesto Dressing
1 cup salad oil
1/2 ounce sweet basil leaves
1/8 Teaspoon tabasco
1/4 rounded tablespoon salt
1/4 slightly rounded (big) cook spoon granulated garlic
1 −32 Ounce jarmayonnaise
2 1/2 cups buttermilk
1/2 cup half and half
1/2 Pound grated Romano cheese
Combine ingredients in order given. Store in refrigerator. Makes 2 quarts
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