Recipes - CopyCat Recipes
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1. P.F. Chang's Lettuce Wraps
8 dried shiitakemushrooms
1 Teaspoon cornstarch
2 Teaspoon dry sherry
2 Teaspoon water
salt and pepper
1-1/2 pounds boneless, skinless chicken
5 Tablespoon oil
1 Teaspoon fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilis, (optional)
8 Ounce can bamboo shoots, minced
8 Ounce can waterchestnuts, minced
1 package cellophane Chinese rice noodles, prepared according to package
Cooking Sauce:
1 Tablespoon Hoisin sauce
1 Tablespoon soy sauce
1 Tablespoon dry sherry
2 Tablespoon oyster sauce
2 Tablespoon water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch
Iceburg lettuce "cups".
Cover mushrooms with boiling water, let stand 30minutes then drain. Cut and discard woody stems. Mince mushrooms. Set aside. Mix all ingredients for cooking sauce in bowl, and set aside. In medium bowl, combine cornstarch, sherrywater, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3-4 minutes. Set aside. Add 2 TBSP oil to pan. Add ginger, garlic, chilies (if desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chickenmixture on top of noodles. Spoon into lettuce leaf and roll.
2. Panda Express Orange Chicken
2 lbs. boneless chicken pieces, skinned
1 egg
1 1/2 teas. salt
white pepper
oil (for frying)
1/2 cup plus 1 Tbl. cornstarch
1/4 cup flour
1 Tbl. minced ginger root
1 teas.minced garlic
dash crushed hot red chiles
1/4 cup chopped green onions
1 Tbl. rice wine
1/4 cup water
1/2 to 1 teas. sesame oil
ORANGE SAUCE FOR STIR FRY:
2 teas. Minced zest and
1/4 c Juice from
1 lg Orange
1/2 teas. Sugar
2 Tbl. Chicken stock
1 Tbl. Light soy sauce
Combine all ingredients in small bowl and set aside. Cut chicken pieces in 2" squares and place in large bowl. Stir in egg, salt, pepper, and 1 T oil andmixwell. Stir cornstarch and flour together. Add chicken pieces, stirring to coat. Heat oil for deep−frying in wok or deep−fryer to 375. Add chicken pieces, a small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside. Clean wok and heat 15 seconds over high heat. Add 1 T oil. Add ginger and garlic and stir−fry until fragrant. Add and stir−fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 T cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 teas. sesame oil. Serve at once.
3. Papa John's Garlic Sauce
1/4 −1/2 stick margarine
1/2 Tablespoon Garlic powder
1/4 teaspoon salt
Melt butter in the microwave (about 30 seconds). Put in salt and garlic powder (to taste). Microwave for 5 seconds longer.
4. PayDay Candy Bars
5 caramel squares
1/4 cup milk
1 teaspoon peanut butter
1 tablespoon corn syrup
1/2 teaspoon vanilla
1/2 teaspoon salt
1 1/4 cups powdered sugar
20 caramel squares
1 tablespoon water
2 cups dry roasted peanuts (slightly crushed)
Combine the first six ingredients in a sauce pan. Cook over low heat until the caramel has melted and stirs smooth. Add 3/4 cup powdered sugar and stir to mix in. Reserve the remaining sugar. Turn heat to medium high. Using a candy thermometer, cook caramelmixture until exactly 230F while stirring often. Remove from heat, let cool for a few minutes, and add remaining powdered sugar. Use a handmixer to beat in the sugar for a coupleminutes.
Let candy cool for 20 minutes. Divide candy into eight equal pieces and form each into 4 inch logs. Place on wax paper and let cool for one hour. In a double boiler, add remaining caramels and water. Melt until smooth. Remove from heat, but keep hot water under the caramel so it doesn't firm up. Use a pastry brush to coat one of the logs with hot caramel. Roll in peanuts in a shallow dish. If any spots are not completely covered in peanuts, applymore caramel and stick back in peanuts. Repeat with the remaining logs. Allow to cool completely before eating.
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5. Peanut Butter Tastykakes
4 eggs
1 tsp. vanilla
1 3/4 cup sugar
2 cups flour
2 tbsp.melted butter or margarine
2 tbsp. oil
1 cup milk
1 tsp. baking powder
12 oz. chocolate chips
Creamy peanut butter
Combine sugar, oil, melted butter. Add eggs, mixwell. Add remaining ingredients except peanut butter and chips. Mix well. Spread batter into jelly roll pan. Bake at 350 degrees for 20minutes or until lightly browned. Spread hot cake with layer of peanut butter (as much as you want). Put cake in refrigerator to let peanut butter harden.When set, melt chips and spread over the peanut butter. Place cake back in refrigerator for 10 to 20 minutes. Take out and score with knife for easier cutting. Return to refrigerator to finish setting the chocolate. (Freezes well.)
6. Pepperidge Farm Sausalito Cookies
1 pound butter, softened
2 eggs
2 teaspoons vanilla
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
5 cups flour
1 1/2 12 oz. packages semi sweet choc. chips
3 cups choppedmacadamia nuts
Cream butter, eggs, and vanilla in bowl. In a different bowl, sift together the sugars, baking powder, baking soda, salt and flour. Combine the drymixture with the egg/butter mixture. Add the chocolate chips and nuts. Shape into 1 inch balls, place 1 inch apart on ungreased cookie sheet. Bake at 375F for 10 to 11 min.
7. Pepperidge Farms Milano Cookies
1 cup salted butter, softened
3/4 cup light brown sugar, packed
2 tsp. pure vanilla extract
2 cups all−purpose flour
1 Tbls. salted butter
1 cup semi−sweet chocolate chips
Preheat oven to 325 F. In a large bowl, cream 1 cup butter and sugar at medium speed. Then add vanilla and flour, blend thoroughly at low speed. Shape a level tsp of dough into 1" balls, then roll to a log shape, about 2" long. Place on ungreased cookie sheet, 2" apart. Bake 17−19 min, or until cookies spead and turn a golden brown. Cool on a flat surface. Microwave or melt chocolate and 1 Tbls. butter in a double boiler. (microwave on high, stir every 30 seconds just until melted) Let cool slightly, and spread chocolate on one cookie and top with another.
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