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In­ N Out Double ­Double Burger Recipe

This is a recipe for making a homegrown clone of what I believe is the best hamburger in the world.

Ingredients

  • 1 plain hamburger bun
  • 1/3 pound ground beef
  • Pinch salt
  • 1 tablespoon Kraft thousand island dressing
  • 1 large tomato slice (or 2 small slices)
  • 1 large lettuce leaf
  • 2 slices real American cheese
  • 1 whole onion slice (sliced thin)

Directions

  1. Preheat a saute pan over medium heat.
  2. Lightly toast the both halves of the hamburger bun, face down in the pan. Set aside.
  3. Separate the beef into two even portions, and form each half into a thin patty slightly larger than the bun.
  4. Lightly salt each patty and cook for 2 to 3 minutes on the first side.
  5. Flip the patties over and immediately place one slice of cheese on each one. Cook for 2­3 minutes.
  6. Assemble the burger in the following stacking order from the bottom up:
    1. bottom bun
    2. dressing
    3. tomato
    4. lettuce
    5. beef patty with cheese
    6. onion slice
    7. beef patty with cheese
    8. top bun.

Makes 1 hamburger.

Note

One of the secrets to duplicating this and other fast food burgers is getting the beef patties super thin—about 1/4 inch­thick. If you like, you can press the ground beef into uniform shapes onto wax paper and freeze the patties ahead of time. Freezing makes the thin patties easier to handle and they will hold their shape better.

Blue Crab Dip Recipe (Joe’s Crab Shack)

Joe’s Crab Shack is one of my favorite restaurants but they aren’t in Canada.   For those of you who love their favorite Blue Crab Dip Recipe, here is a copycat version of it that you will love.

Ingredients

  • 8 ounces cream cheese, softened
  • 2 cups crabmeat (canned is fine)
  • 1/4 cup diced green onion
  • 1 tablespoon minced mild red chili pepper
  • 1 tablespoon mild green chili pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 tablespoons shredded Parmesan cheese

Garnish

  • Paprika
  • 1 teaspoon minced fresh parsley

Directions

  1. Preheat oven to broil.
  2. Combine the cream cheese with crab, green onion, chili peppers, salt and white pepper in a medium bowl. Stir well to combine.
  3. Spread mixture into the bottom of an oven­safe dish. Use a wide dish for this so that the dip is only about an inch deep in the bottom.
  4. Sprinkle Parmesan cheese over the surface of the dip.
  5. Broil for 3 to 4 minutes or until the cheese on top begins to brown.
  6. Sprinkle paprika over the dip, followed by fresh minced parsley. Serve with tortilla chips or crackers for dipping.

Serves 4 to 6 as an appetizer.

Fettuccine Alfredo Recipe (Olive Garden)

For those of us in Saskatoon who have to drive to Edmonton, Calgary, or Winnipeg to enjoy pasta at The Olive Garden.

Ingredients

  • 1/2 cup (1 stick) butter
  • 2 cloves garlic, minced
  • 2 cups heavy cream
  • 1/8 teaspoon ground black pepper
  • Pinch salt
  • 1/2 cup grated Parmesan cheese
  • 1 12­ounce box fettuccine pasta (or your choice of pasta)

Directions

  1. Melt butter in a medium saucepan over medium/low heat.
  2. Add the garlic, cream, pepper and salt, and bring mixture to a simmer. Turn the heat down if the mixture reaches a rapid boil or it could boil over. You just want a simmer. Add the cheese, and continue to simmer the sauce for 8 minutes or until thick.
  3. While the sauce cooks, bring 4 to 6 quarts of water to a boil and add the pasta. Cook pasta for about 12 minutes or until done, then drain it.
  4. Spoon pasta onto serving plates with Alfredo sauce poured over the top.

Makes 2 to 3 large servings

Note

Just be sure not to crank the heat up too high when simmering the sauce or it could break, resulted in curdled Alfredo.

A Big Mac at Home Recipe

Ingredients

  • 3.2 ounces boneless beef short rib, well-chilled
  • 1/4 cup finely minced onion
  • 1 teaspoon onion grated on a microplane grater
  • 1 1/2 tablespoons mayonnaise
  • 1 1/2 teaspoons sweet pickle relish
  • 1 teaspoon yellow mustard
  • 1 teaspoon sugar
  • 1/4 teaspoon marmite, vegemite, or Maggi seasoning
  • 1/4 teaspoon ground turmeric
  • 1 egg white
  • 1 whole Wonderbread brand hamburger bun, plus 1 bottom bun
  • 2 tablespoons sesame seeds (about 600)
  • 1/4 cup shredded iceberg lettuce
  • 4 dill pickle slices
  • Kosher salt and freshly ground black pepper
  • 1 slice American cheese

Directions

  1. Pass beef through meat grinder fitted with 1/4-inch plate twice. Form into two even balls and flatten into 4-inch patties using wet hands against a cutting board. Scrape patties up with thin spatula and place on a sheet of parchment paper. Refrigerate until ready to use.
  2. Place minced onion on a double layer of paper towels on a microwave-safe plate and microwave for 10 minutes on low power until mostly dehydrated but not browned. Set aside.
  3. While onion is dehydrating, combine grated onion, mayonnaise, relish, mustard, sugar, Marmite, and turmeric. Stir to combine and refrigerate until ready to use.
  4. Preheat toaster oven or broiler to high. Use one finger to spread a very thin layer of egg white over the top of the top bun. Sprinkle with sesame seeds and place under broiler for 30 seconds until set. Set aside. Use a sharp, thin knife to cut off the very bottom of the bottom bun half, creating a single circular piece of bread with cut surfaces on both sides.
  5. Toast cut side of top bun and bottom bun, and one side of center bun piece under broiler until light golden brown. Place bottom bun and center bun on cutting board toasted-side up. Spread half of sauce on each. Divide dehydrated onions evenly between bottom and center buns and top with lettuce. Place 2 pickle slices on each.
  6. Season burger patties with salt and pepper. Heat a heavy-bottomed 10-inch stainless steel or cast iron skillet over high heat until lightly smoking. Add patties and cook without moving until first side is crusty and browned, about 1 minute. Scrape up patties with a stiff spatula and flip. Top one patty with 1 slice cheese. Continue cooking until cooked through, about 1 minute longer. Transfer cheese-topped patty to bottom bun and cheeseless patty to middle bun. Place top bun on top of center, then stack center bun on top of bottom. Serve immediately.

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