Recipes - CopyCat Recipes
Alphabetical Listing:  A B C D E F G H I J K L M N O P R S T U V W X Y Z
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1. Sanders Hot Fudge Topping
1/3 cup wholemilk
1 lb. caramels
1/2 lb. Sanders milk chocolate
1/2 pint Sanders vanilla ice cream or 1 cup soft ice cream
1 teaspoon vanilla extract
Place milk and caramels in double boiler, heat and stir until hot, smooh cream is obtained. Chop the chocolate and add it to the above hot cream. Stir until melted. Mix in soft ice cream and vanilla extract, and stir until smooth.
Variation: Instead of using whole milk, substitute 1/3 cup very strong coffee.
2. Sbarro Baked Ziti
2 lbs. Ziti (uncooked)
2 lbs. Ricotta Cheese
3 Oz. Grated Romano Cheese
3 Cups Tomato Sauce
1/2 Teas. Black Pepper
1 1/2 lbs. Shredded Mozzarella Cheese
Cook Ziti according to package directions −12 to 14 minutes until al dente stirring often. After cooking, drain ziti well, but DO NOT RINSE OFF UNDER WATER! While Ziti is cooking preheat oven to 350F. Combine ricotta, romano, tomato sauce (reserve 1/4 cup) and pepper in
large mixing bowl. Gently combine cooked ziti with cheese/sauce mixture. In a 13"x9"x2" pan, spread the 1/4 cup reserved sauce. Add ziti and top with mozzarella cheese. Cover loosely with
aluminum foil and bake until mozzarella is thoroughly melted (about 12−15minutes). Serve with garlic bread and additional sauce if desired.
3. Sbarro Chicken Francesea
5 - boneless 5 oz. chicken breasts
5 eggs
3 oz. Romano cheese
1 teaspoon dried parsley
1 cup flour
pinch of white pepper
1 cup chicken stock
1/2 pound butter
juice from 2 lemons
1 1/2 cups oil (10% olive oil, 90% vegetable oil)
lemon slices and chopped fresh parsley for garnish
Pound chicken breasts flat and cut in half. Set aside. Scramble eggs inmixing bowl. Add Romano cheese, parsley, and white pepper. Blend and set aside. Put flour in a large shallow bowl. In a skillet, heat oil over medium heat. Check temperature by dipping a corner of a chicken piece in oil. If it boils slowly, oil is ready. Coat both sides of a piece of chicken with flour.
Dip chicken in egg mixture, making sure all flour is covered with egg. Let excess egg drip off, then place chicken in hot oil. Repeat with 4 more pieces. Fry each side of chicken until a light
blond color. Remove from oil to a serving plate - keep warm. Repeat with other chicken pieces.
Bring chicken stock to a light boil. Add butter, stirring continuously, until melted. Add lemon juice and cook for 1 minute while stirring continuously. Pour sauce over chicken and garnish with lemon slices and chopped fresh parsley.
4. Sbarro Rigatoni Ala Vodkah
2 lbs. rigatoni
24 oz. canned tomato sauce (plain)
2 tablespoons olive oil
2 cloves fresh garlic, minced
1/2 teaspoon cracked red pepper
1 tablespoon salt
1/2 teaspoon black pepper
1 teaspoon dried basil
1/2 quart heavy cream
1 1/2 oz. vodka
1 oz. grated Romano Cheese
1 oz. bacon bits
1/2 oz. Italian parsley, chopped
In a medium sauce pan, heat oil until hot. Add garlic and saute until golden brown. Add tomato sauce, salt, red pepper, black pepper, and basil. Cook over medium heat, stirring
occasionally, until thoroughly heated. Add heavy cream and vodka. Stir to mix and cook for a few minutes. Boil rigatoni according to package instructions (do not overcook). In a mixing bowl, combine drained pasta with cream sauce. Mix thoroughly. Transfer to a serving bowl and sprinkle with grated cheese, bacon, and parsley. Serve immediately.
5. Sbarro Spinach and Cheese Rolls Florentina
2 −10 oz. packages frozen chopped spinach −
Thawed in refrigerator overnight
1 lb. ricotta cheese
3/4 lb. shreddedmozzarella cheese
2 oz. grated Romano cheese
1/2 teas. black pepper
1/4 lb. (1 stick) butter ormargarine, lightlymelted
12 lasagna noodles
16 oz. jar spaghetti sauce (thinned with a little water)
Cook lasagna noodles according to package directions. Drain carefully so as not to break noodles. Rinse and lay out flat on a cookie sheet. Set aside. Squeeze the excess moisture out of spinach. Place in a bowl and add ricotta, mozzarella, Romano, pepper, andmelted butter.
Mix just long enough to combine ingredients; the ricotta should not be green. Evenly divide the spinach mixture among noodles. Spread mixture evenly over noodles leaving a one inch space on top and bottom. Starting from one end, roll each noodle up over filling. Place them seam side down in a lightly oiled casserole dish allowing only one layer of rolls. Pour warmed sauce over
all, cover, and bake at 350F for 20 −30minutes or until heated throughout.
NOTE: The spinach mixture is the same as used in spinach and
cheese calzones.
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