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Copycat - 88 recipes

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A Mediterranean inspired soup with chicken, orzo, spinach, carrots, oregano and basil simmered in a lemon infused c

  • 8 cups fat-free chicken broth
  • 1 boneless, skinless chicken breast (6 ounces)
  • 1 medium carrots, peeled and cut into small pieces
  • 1 medium celery stalk, sliced
  • 1/4 cup finely chopped onion
  • 1/4 cup chopped spinach
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp oregano
  • 1 Tbsp chopped fresh basil
  • 1 cup orzo
  • Juice of 1 medium lemon (about 1/4 cup)
4.4/5 (21 Votes)

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Place chicken and Cajun Seasoning in a bowl or resealable plastic bag; toss or shake to coat

  • 2 boneless skinless chicken breast halves cut thin strips
  • 2 teaspoons Red Lobster's Cajun Seasoning (see recipe)
  • 2 tablespoons butter or margarine
  • 8 slices green pepper
  • 8 slices sweet red pepper
  • 1 green onion sliced
  • 1 cup heavy cream - (to 2)
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon freshly-ground black pepper
  • 4 ounces linguine cooked,drained
  • Grated Parmesan cheese (optional)
4.1/5 (11 Votes)

By

No need to order out with this recipe

  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon sesame oil
  • 1/2 cup low-sodium soy sauce
  • 3 tablespoons chopped fresh ginger
  • 6 boneless, skinless chicken thighs, cut into small cubes
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 green bell pepper, cut into small cubes
  • 1/4 cup dry sherry
  • 2 tablespoons cornstarch
  • 1 cup whole roasted, unsalted cashews
  • 1/3 cup water chestnuts, chopped
  • 2 scallions, thinly sliced
  • Chopped fresh cilantro, for garnish
3.2/5 (81 Votes)

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Cut the chicken into one inch bites, and marinade with 2 tablespoons of the soy sauce, ½ tablespoon of the chili v...

  • 1 pound chicken breast
  • 2 stalks celery thinly sliced on a bias
  • 1/2 medium white onion, chopped into 3/4 - 1 inch squares (look at the photo for reference)
  • 1/4 cup light soy sauce
  • 1/4 teaspoon ginger powder
  • 1 tablespoon chili vinegar*
  • 1 1/2 tablespoons coarse ground black pepper (grind fresh, you want the punch of the large, coarse black pepper here. If you use plain black pepper it will completely overpower the dish and ruin it.)
  • 2 tablespoons corn starch
  • 4 tablespoons canola oil, divided
3.5/5 (11 Votes)

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Recipe from Fried & True by Lee Brian Schrager with Adeena Sussman

  • For the dry brine:
  • 1 whole chicken (about 3 pounds), washed, patted dry and cut into quarters
  • Kosher salt and freshly ground black pepper
  • For the dip:
  • 1 cup whole milk
  • 2 large eggs
  • 1 tablespoon Louisiana-style hot sauce
  • For the dredge:
  • 2 cups all-purpose flour
  • Sea salt
  • Vegetable oil, for frying
  • For the spicy coating:
  • 1/2 cup lard, melted and heated (or hot frying oil)
  • 3 tablespoons cayenne pepper
  • 1 tablespoon packed light brown sugar
  • Sea salt and freshly ground black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Pickle slices, for serving
4.4/5 (13 Votes)

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In a blended, combine water, salt, pepper, garlic & food coloring

  • 2 cups water
  • 4 tsp. salt
  • 2 tsp. pepper
  • 1 garlic clove
  • 1 tsp. yellow food coloring
  • 2 Tbl. pineapple juice
  • 1 tsp. lime juice
  • 1 whole frying chicken with skin, halved or quartered
4.5/5 (2 Votes)

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Using an electric mixer, blend together all the ingredients for the dressing in a small bowl

  • DRESSING:
  • 3 T Honey
  • 1 1/2 T white vinegar
  • 4 tsp mayonnaise
  • 1 T Dijon mustard
  • 1/2 tsp sesame oil
  • SALAD:
  • Salad:
  • Vegetable Oil -- For Frying
  • 1 Egg
  • 1/2 c Milk
  • 1/2 c Flour
  • 1/2 c Corn Flake Crumbs
  • 1 ts Salt
  • 1/4 ts Pepper
  • 1 Skinless Boneless Chicken Breast Halves
  • 3 c Romaine Lettuce -- Chopped
  • 1 c Red Cabbage -- Chopped
  • 1 c Napa Cabbage -- Chopped
  • 1/2 Carrot -- Shredded
  • 1 Green Onion -- Sliced
  • 1 TB Almonds -- Sliced
  • 1/3 c Chow Mein Noodles
4/5 (2 Votes)

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To make Dressing 1.In abowl, whisk sugar, flour, salt, pepper and mustard, set aside

  • Dressing for Chicken Salad
  • 1 tbsp sugar
  • 1 tsp all purpose flour
  • 1/2 tsp sea salt
  • 1/4 tsp white pepper
  • 1/4 tsp powdered mustard
  • 2 1/2 tbsp cider vinegar
  • 3 tbsp water
  • 1 egg yolk, lightly beaten
  • 2/3 cup mayonnaise
  • Chicken Salad
  • 5 cups chicken, cubed
  • 3 stalks celery, diced
  • 1/2 red onion, chopped
  • 2/3 cup dressing
  • 1/2 cup sour cream
  • 2 tsp sea salt or to taste
  • 1 tsp white ground pepper or to taste
3.8/5 (79 Votes)

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No need to run to the border when all you need is right in your cupboard! Enjoy the taste of a Taco Bell Smothered ...

  • 1 cup white rice, cooked
  • 1 cup Morningstar burger crumbles, or other meat
  • Mexican or Colby Jack cheese, shredded
  • 1 can low fat refried beans
  • Package small flour tortillas
  • Olive oil
  • Red sauce
3.8/5 (12 Votes)

By

Nothing beats this Chicken Pot Pie from Cheddar's

  • 3/4 stick of butter, divided use
  • 1/2 cup flour
  • 2 pounds leftover cooked chicken, diced into one-half inch chunks
  • 3 cups chicken broth
  • 1 cup cream
  • 1 cup carrots, diced
  • 1/2 cup onions, diced
  • 1 teaspoon garlic, chopped
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1 cup frozen peas
  • 2 sheets frozen puff pastry dough, thawed
  • 1 egg, beaten well
3.9/5 (37 Votes)

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Pan-fried marinated and battered chicken breast stir-fried with a delicious Asian honey sauce

  • FOR THE BATTER:
  • 4 ounces all-purpose flour
  • 2 1/2 ounces cornstarch
  • 1 egg
  • 6 ounces water
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • FOR THE CHICKEN SEASONING:
  • 1 pound boneless, skinless chicken breast, cut into medium size chunks
  • 1 tablespoon lite soy sauce
  • 1/8 teaspoon white pepper
  • 1/4 teaspoon kosher salt
  • 1 tablespoon corn starch
  • FOR THE SAUCE:
  • 1/2 cup sake or rice wine
  • 1/2 cup honey
  • 3 ounces rice vinegar
  • 3 tablespoons lite soy sauce
  • 6 tablespoons sugar
  • TO COOK THE CHICKEN:
  • Vegetable oil for frying, plus 2 tablespoons for finishing sauce
  • TO FINISH THE SAUCE:
  • 1/4 cup corn starch
  • 1/4 cup water
  • 1 tablespoon minced garlic
  • Red bell pepper and/or scallions, julienned
  • TO SERVE:
  • Crispy noodles, rice or egg noodles or steamed rice
3.8/5 (46 Votes)

By

1. Preheat oven to 450 degrees F

  • 2 lb. ground chicken
  • 1 bag regular potato chips, crushed
  • 1 egg
4.4/5 (12 Votes)

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