EPCOT Recipes: Le Cellier Canadian Beer Cheese Soup

Ingredients

• 1/2 pound apple wood smoked bacon - sliced into small pieces
• 1 cup chopped red onion
• 1 cup thinly sliced celery
• 4 tablespoons butter
• 1 cup flour
• 3 cups low sodium chicken stock
• 1 pint of heavy cream
• 1 pound aged white cheddar cheese
• 1 teaspoon white pepper
• 1 teaspoon dry mustard powder Example of dry mustard powder
• 1 tablespoon Tobasco sauce
• 1 tablespoon Worchester sauce
• 1 bottle of quality dark beer ** see note

Instructions

Open bottle of beer, and set on the counter so it will warm up if refrigerated.

In a large stew pot, over low heat add sliced bacon. Do not try to brown the bacon, you want to release the fat from the bacon only. When a couple of tablespoons of fat have been released and the bacon begins to look cooked add the 4 tablespoons of butter.

When the butter has melted turn heat up to low-medium setting and add chopped onion and celery.

When the chopped onion begins to look translucent and the celery is tender add the 1 cup of flour.

This will look crumbly, and may appear you have too much flour. Cook through for a couple of minutes, so the raw flour taste will be cooked out.

Add chicken stock a cup at a time, stirring until the mixture looks thick and gravy like. Add the second and third cup of chicken stock stirring to incorporate each time. This mixture will look like a thick gravy now.

Add 1/2 pint of heavy cream, and then stir until incorporated, then add remaining heavy cream and stir.

Add grated cheese by thirds into soup, stirring until all of the cheese is fully melted.

Add tobasco sauce, dry mustard, pepper, Worcester sauce, and stir until fully blended.

Slowly pour in beer stirring until well blended.

Serve soup immediately.

Notes on beer:

Use a good quality dark beer, brands/styles that I like: Shiner Bock, Saint Arnold's Amber, Abita Beer Amber, any Oktoberfest style of beer.

Reheating notes: if you must reheat the soup, do so very gently over low on the stove, you may need to thin with milk.

Source: http://www.copykat.com/2010/10/07/le-cellier-canadian-beer-cheese-soup-recipe/

Thank Heaven! Copycat Cherry 7-Eleven Slurpee Recipe!

What you'll need

• 1 1/2 cups chilled club soda or water (club soda is more authentic-tasting)
• 1/2 cup sugar
• 1/2 tsp. grenadine (or juice from a jar of maraschino cherries)
• 1/2 tsp. cherry drink mix (I used Kool-Aid, with sugar)
• 2 cups crushed ice (use a little more, if you like an icier Slurpee)

How to make it

1. Put 1 cup water, plus grenadine, sugar and drink mix into blender and liquefy.
2. Add ice and use blender's highest setting to blend to your preferred consistency. (Your drink will start to look like a Slurpee.)
3. Stir in remaining 1/2 cup of club soda or water.
4. Pour into glasses, add straws and enjoy! (Since this is a very sugary beverage, you might want to give kids their drinks in small paper cups!)

Source: http://spoonful.com/recipes/copycat-7-11-cherry-slurpee

Copycat Recipes: Chili's Grilled Baby Back Ribs!

Servings:  4 racks of baby-back pork ribs

 Ingredients:

SAUCE

1 1/2 cups water
1 cup white vinegar
1/2 cup tomato paste
1 tablespoon yellow mustard
2/3 cup dark brown sugar, packed
1 teaspoon hickory flavoring liquid smoke
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika

Directions:

1 Make the barbecue sauce by combining all of the ingredients for the sauce in a medium saucepan over medium heat.

2 When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.

3 When you're ready to make the ribs, preheat the oven to 300 degrees.

4 Brush sauce over the entire surface of each rack of ribs.

5 Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up.

6 Bake for 2 to 2� hours or until the meat on the ribs has pulled back from the cut ends of the bones by about � inch.

7 When the ribs are just about done, preheat your barbecue grill to medium heat.

8 Remove the ribs from the foil (careful not to burn yourself- the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char.

9 Brush sauce on both sides of the ribs a few minutes before you remove them from the grill.

10 Just be sure not to brush on the sauce too soon or it could burn.

11 Serve the ribs with extra sauce on the side and lots of napkins.

Source: http://www.food.com/recipe/copycat-chilis-grilled-baby-back-ribs-54234

Copycat Recipes: Tony Roma's Baby Back Ribs!

Servings: 6-8

Ingredients:

1 cup ketchup
1 cup vinegar
1/2 cup dark corn syrup
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon Tabasco sauce
4 lbs baby back ribs

Directions:

1 Combine all but ribs. Heat over high heat until boiling. Reduce heat, simmer 30-40 minutes until thick.
 

2 Coat 4 pounds of baby back pork ribs, front and back, with BBQ sauce.
 

3 Wrap ribs in aluminum foil. Bake at 300° for 2 - 2 1/2 hours.
 

4 Remove ribs from foil and smother with more sauce.

Source: http://www.food.com/recipe/tony-romas-baby-back-ribs-copycat-157144

Copycat Recipes: KFC Honey BBQ Wings!

Serves: 2-4

Yield: 20 wings

Ingredients: 

1 1/4 cups ketchup
1/3 cup white vinegar
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chili powder

Wings

6 -8 cups vegetable oil
20 pieces chicken wings
1 egg, beaten
1 cup milk
1 cup all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon msg

Directions:

1 Combine the sauce ingredients in a small saucepan over medium heat. Stir until ingredients are well-combined and bring to a boil.
 

2 Then reduce heat and simmer uncovered for 15-20 minutes.
 

3 As sauce is simmering, heat up 6 to 8 cups of oil in a deep fryer set to 350 degrees.
 

4 Combine the beaten egg with the milk in a small bowl.
 

5 In another small bowl, combine the flour, salt, pepper and MSG.
 

6 When oil is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour.
 

7 Arrange wings on a plate until each one is breaded.
 

8 Fry the wings in the oil for 9-12 minutes or until light, golden brown.
 

9 If you have a small fryer, you may wish to fry 10 of the wings at a time. Drain on paper towels or a rack.
 

10 When the sauce is done, brush the entire surface of each wing with a light coating of sauce. Serve immediately.

Source: http://www.food.com/recipe/copycat-kfc-honey-bbq-wings-2146

Disney California Adventure Recipes: Cars Land - Red's Apple Freeze Recipe!

 

Foam Topping Ingredients:

1 cup heavy whipping cream, cold

4 tablespoons Mango Nectar/Juice

4 tablespoons Passionfruit Juice

3 tablespoons sugar

Foam Topping Directions:

Pour whipping cream into mixing bowl. Add mango and passionfruit juices. Add sugar and beat on high until stiff peaks form (this can take a while and it helps if your mixing bowl has been chilled). Set aside in fridge.

Apple Slush Ingredients:

2 (12 ounce) cans of frozen no-sugar added apple juice concentrate (keep frozen until ready to use)

12 ounces cold water (I just filled one of the empty juice cans for this)

3 squirts (or tablespoons) Torani Toasted Marshmallow Syrup (I found this for less than $5 from this site: lollicupstore.com)

Apple Slush Directions:

Dump both cans of frozen apple juice into a blender. Add water and 3 squirts of the toasted marshmallow syrup. Blend on high for about 10 seconds. You should now have a slush texture beverage. Immediately** pour into glasses and top with prepared foam topping.

Copycat Recipe: Cracker Barrel Chocolate Pecan Pie

Ingredients

• 3 eggs
• 1/2 cup sugar
• 1 cup corn syrup
• 1/2 teaspoon salt
• 1 teaspoons vanilla extract
• 1/4 cups melted margarine
• 1 cups pecans
• 3 tablespoons semi sweet chocolate chips
• Plain pastry shell
•  

Instructions

Preheat oven to 350 degrees. In a medium sized bowl, beat together eggs, and then add in sugar, mix well. Mix in corn syrup, salt, vanilla, and margarine. Place pecans and chocolate chips in pie shell. Add mixture. The pecans will rise up to the top when baking. Bake in a 350 degrees oven for 50-60 minutes.
You could serve this chocolate pecan pie with a scoop of vanilla ice cream. I like to keep this pie in the refrigerator between servings, I think helps the pie to set up better.
So when you go out to eat, do you order dessert? What is your favorite type of dessert to have when you go out for a special meal?

Source: http://www.copykat.com/2011/04/03/cracker-barrel-chocolate-pecan-pie/

Copycat Recipe: Red Robin Freckled Lemonade!

Ingredients

• 2 tablespoon frozen strawberries with syrup (let melt)
• 1 1/2 cups MinuteMaid Lemonade
• Ice

Instructions

In a tall highball glass, place two tablespoons the strawberries and syrup into the bottom of a glass.  Add lemonade and stir the mixture together.  Fill the glass with ice.

Source: http://www.copykat.com/2009/10/04/red-robin-freckled-lemonade/

Copycat Recipes: IHOP Banana Bread French Toast!

Ingredients

• 4 slices of banana bread
• 1 banana sliced
• 4 teaspoons butter
• 4 tablespoons caramel sauce
• 2 eggs
• 2 tablespoons milk
• whipped cream
• freshly ground nutmeg (optional)

Instructions

Whisk together 1 egg and 1 tablespoon of milk, pour whisked egg into a shallow dish.

Heat a skillet over medium heat, and add about 1 teaspoon of butter in the pan.

Place 1 slide of banana bread into the egg mixture, coat evenly, flip the bread over, and coat the other side of the bread.

Place bread into skillet and cook for about 1 minute on each side.

Place bread onto a plate, and slice 1/2 banana and place on french toast.

Drizzle french toast with caramel sauce, and then place some whipped cream on top.

Source: http://www.copykat.com/2011/03/07/ihop-banana-bread-french-toast/

Copycat Recipes: Cold Stone Slab Cake Batter Ice Cream!

Ingredients

• Yield: 1 quart
• 3 cups heavy cream
• 1 cup milk
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1/2 cup dry Duncan Hines Butter Recipe Cake Mix

Instructions

In a heavy stockpot mix together 1 cup of heavy cream, salt, and 3/4 cup of sugar.

Heat over medium heat until the sugar is dissolved. When the sugar is dissolved turn off burner, add 1/2 cup Duncan Hines Butter Recipe cake mix, and whisk in well.

Add 2 cups of heavy cream and 1 cup of milk into the pot and mix well.

Refrigerate mixture for at least 4 hours or overnight.

Before freezing ice cream according to your ice cream freezer whisk together well, the mixture will be a little lumpy.

I like to freeze the ice cream for a few hours before serving the ice cream.

Source: http://www.copykat.com/2011/09/25/cold-stone-slab-cake-batter-ice-cream/

Copycat Recipes: Panda Express Cream Cheese Wontons!

Makes 10

Ingredients

• 1 8 ounce package cream cheese - softened
• 1 1/2 tablespoons scallions sliced thin
• Wonton wrappers
• Shortening

Instructions

Heat enough vegetable shortening or cooking oil to fill 2 to 3 inches in a medium sized cooking pot.

If you have an electric fryer, you can use your electric fryer.

Cream together cream cheese and scallions together.  If desired a touch of garlic powder may be added for additional flavor.  Spoon approximately 1 teaspoon of cream cheese mixture into wonton, and fold wonton.

Fold wonton by brushing a little water over all of the edges of the wonton skin.  Fold wonton diagonally unto a triangle.  Be sure to seal all of the edges completely, this will keep the filling from running out of the wonton when being cooked.  Next take the two furthest ends and press and twist those together.  You may need to tack together the two end pieces by adding a little water.

When the oil is heated, you can use a thermometer and test to see that it is 350 degrees, or you may test with a small piece of wonton skin.  If the wonton skin bubbles immediately when dropped into the hot oil, it is ready.

Drop only 4 or 5 pieces into the hot oil.

After about 1 minute the wonton will begin to brown, it will now brown rapidly, so be careful to remove it when it is lightly browned.  If your oil is shallow, you may need to flip over the wonton before serving.

Source: http://www.copykat.com/2012/01/08/panda-express-cream-cheese-wontons/

Copycat Recipes: Pei Wei Mongolian Beef!

Ingredients

• 8 ounces flank steak or beef tenderloin
• 4 tablespoons corn starch
• 4 tablespoons vegetable oil
• 1 teaspoon sesame oil
• 1/2 teaspoon fresh grated ginger
• 2 garlic cloves minced
• 1/3 cup soy sauce
• 1/3 cup water
• 1 teaspoon Maggi seasoning
• 1 teaspoon rice wine vinegar
• 1/2 cup brown sugar
• 4 ounces white button mushrooms, steam removed and quartered
• 2 - 3 scallions diced
•  

Instructions

Slice beef very thin, approximately 1/4 to 3/8 inches thick. 

Place meat between sheets of plastic wrap and use a meat tenderizer and gently pound meat into uniform pieces. 

If you are using skirt steak cut the meat diagonally, it will help make the meat more tender. 

Place corn starch in a bowl and dip steak pieces into corn starch and shake off excess corn starch. Allow the corn starch dipped pieces of meat to rest for 5 t0 10 minutes so the coating sticks to the meat.  While the meat is resting you can continue to prep the remaining ingredients.

In a wok, heat vegetable oil and sesame oil. 

Saute beef until just done, and the outside begins to crisp.  Remove meat from pan.  You may need to do this a few pieces at a time.  Once all of the meat has been cooked and removed from the pan, add minced ginger and garlic. 

Saute ginger and garlic for approximately 60 seconds, the remaining oil should become very fragrant.  Add soy sauce, water, Maggi seasoning, brown sugar, and rice wine vinegar.  Stir until the sauce thickens, return meat to pan, and add quartered button mushrooms to the pan. 

Cook for another 60 seconds or so and add half of the chopped scallions.  When serving the Mongolian beef add remaining scallions to the dish.

Source: http://www.copykat.com/2012/02/21/pei-wei-mongolian-beef/

Copycat Recipes: Ben & Jerry's Chunky Monkey!

Ingredients:

¾ cup dark chocolate chunks
2 large eggs 
¾ cup sugar
2 cups heavy cream, or whipping cream
1 cup milk
2 tspn vanilla extract
walnuts, optional
2 bananas, overripe
juice of 1 lemon


Directions:

Place the chocolate chunks in a bowl, cover and refrigerate.

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.

Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.

Pour in the cream and milk, and whisk to blend. Add the vanilla and whisk to blend again.

Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions.

Mash the bananas in a bowl, add the lemon juice, and whisk until smooth.

After the ice cream stiffens (about 2 minutes before it is done), add the banana mixture, chocolate chunks, and walnuts, then continue freezing until done.

Makes 1 quart

Copycat Recipes: Ben & Jerry's Cherry Garcia!

Ingredients:

¼ cup shaved semisweet chocolate bars
¼ cup fresh Bing cherries, halved and pitted (you may use canned cherries, but be sure to drain the syrup)
2 large eggs
¾ cup granulated sugar
2 cups heavy or whipping cream
1 cup milk



Directions:

Place the shaved chocolate flakes and the cherries in separate bowls. Cover and refrigerate.

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.

Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.

Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and the cherries, then continue freezing until the ice cream is ready.

Copycat Recipes: Ben & Jerry's Butter Pecan Ice Cream!

½ cup butter (do not substitute)

1 cup pecan halves 

½ tsp salt 

2 large eggs 

¾ cup sugar 

2 cups heavy cream, or whipping cream 

1 cup milk 



Melt the butter in a heavy skillet over low heat. 



Add the pecans and salt and saute, stirring constantly, until the pecans start to turn brown. 



Drain the butter into a small bowl. Transfer the pecans to another bowl and let cool. 



Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. 



Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. 



Pour in the cream and milk, and whisk to blend. Add the melted butter and blend. 



Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions. 



After the ice cream stiffens (about 2 minutes before it is done), add the pecans, then continue freezing until done. 



Makes 1 quart 

Source: http://www.recipesecrets.net/forums/secret-recipe-archive/12811-ben-jerrys-recipes.html 

Hostess Twinkie Sponge Cake Recipe!

 

Ingredients:

Serves: 24

6 eggs
1 cup sugar
1 cup flour
1 teaspoon baking powder
1/4 salt
1/2 cup scalded milk
1 teaspoon vanilla extract or 1 teaspoon almond extract

Directions:

1 Beat eggs til thick&lemon colored (about 5 minutes with an electric mixer on medium speed).
 

2 Gradually add the sugar a few spoons at a time; beat another 3 minutes.
 

3 Slowly add flour, baking powder, salt.
 

4 Beat in milk in three equal portions till blended.
 

5 Add Flavoring.
 

6 Beat 2 minutes.
 

7 Pour batter into greased & floured jelly roll pan.
 

8 Bake in the center of a preheated oven at 350 degrees for 38-42 minute (or till toothpick inserted in center comes out clean.
 

9 Cool on rack, 1 hour.
 

10 Cut into finger shapes to resemble the original Twinkie cakes.
 

11 Spread with filling and form into sandwiches.
 

12 Wrap and refrigerate or freeze to use as needed.
 

13 Keeps for up to 3 weeks refrigerated. Freezes almost indefinitely if wrapped well.

Source: http://www.food.com/recipe/hostess-twinkie-sponge-cake-356820

Copycat Recipes: Mrs. Field's Chocolate Chip Cookies

 

Ingredients:

Yield: 30 cookies


1 cup softened butter
1/2 cup granulated sugar
1 1/2 cups firmly packed brown sugar
2 large eggs
2 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
18 ounces semi-sweet chocolate chips

Directions:

1 Preheat oven to 350°.
 

2 In a large mixing bowl, cream together the butter, sugars, eggs and vanilla.
 

3 In another bowl, mix together the flour, salt, baking powder and baking soda.
 

4 Combine the wet and dry ingredients.
 

5 Stir in chocolate chips.
 

6 With your fingers, place golf ball-sized dough portions 2-inches apart on an ungreased cookie sheet.
 

7 Bake 9-10 minutes or just until edges are light brown.
 

Source: http://www.food.com/recipe/copycat-mrs-fields-chocolate-chip-cookies-95216

Copycat Recipes: Doubletree Hotel's Chocolate Chip Cookies

 

Ingredients:

Yield: 20 cookies


1/2 cup rolled oats
2 1/4 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
1 cup butter, softened (No Substitutes!)
3/4 cup packed brown sugar
3/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon lemon juice
2 eggs
3 cups semi-sweet chocolate chips
1 1/2 cups chopped macadamia nuts

Directions:

1 Preheat oven to 350 degrees.
 

2 Grind oats in a food processor or blender until ground fine.
 

3 Combine ground oats with flour, baking soda, salt and cinnamon in a medium bowl.
 

4 In a separate bowl combine the butter, sugars, vanilla and lemon juice and mix with mixer until combined.
 

5 Add the eggs and mix until smooth and creamy.
 

6 Stir the dry ingredients into the wet ingredients and blend well.
 

7 Add the chocolate chips and macadamia nuts to the dough and mix by hand until ingredients are well mixed.
 

8 Spoon rounded 1/4 cups full (yes, 1/4 cups!) onto ungreased, nonstick cookie sheet.
 

9 Place scoops of dough 2" apart (you don't need to press dough flat).
 

10 Bake 16-18 minutes or until cookies are light brown and soft in the middle.
 

11 Let cool.
 

12 Store in sealed container to keep soft.
 

13 (for best results chill dough overnight).

Source: http://www.food.com/recipe/just-like-doubletree-hotels-chocolate-chip-cookies-copycat-48943

Copycat Recipes: Starbucks Coconut Mocha Frappe Cappuccino

Ingredients:

Servings: 2


1/2 cup shredded coconut
3/4 cup strong coffee
1 cup low-fat milk or 1 cup milk
1/3 cup Hersheys Chocolate Syrup
3 tablespoons granulated sugar
2 cups ice

Garnish

whipped cream

Directions:

1 Preheat oven to 300°F.

2 Spread shredded coconut on a baking sheet and toast coconut in the oven.

3 Stir the coconut around every 10 minutes or so for even browning.

4 After 25 to 30 minutes the shredded coconut should be light brown.

5 Cool it off.

6 Make double-strength coffee by brewing with twice the coffee required by your coffee maker.

7 That should be 2 tablespoons of ground coffee per each cup of coffee.

8 Chill before using.

9 To make the drinks, combine cold coffee, milk, 1/3 cup of the toasted coconut, 1/3 cup chocolate syrup, and sugar in a blender.

10 Blend for 15 to 20 seconds to dissolve sugar.

11 Add ice and blend until ice is crushed and the drink is smooth.

12 Pour drinks into two 16-ounce glasses.

13 Garnish each drink with whipped cream, a drizzle of chocolate, and a pinch of some of the remaining toasted coconut.

14 Add a straw to each one if you want!

Source: http://www.food.com/recipe/coconut-mocha-frappe-cappuccino-copycat-33323

Copycat Recipes: Starbucks Banana Walnut Bread

 

Ingredients:

Serves: 8

Yield: 1 loaf

2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 1/8 cups sugar
1/2 cup vegetable oil
2 tablespoons buttermilk
1/2 teaspoon vanilla extract
3 ripe medium-large bananas, mashed
1/2 cup chopped walnuts
1/3 cup chopped walnuts (in addition to 1/2 cup)

Directions:

1 Preheat oven to 325. Grease a 9x5x3 loaf pan and dust with flour.
 

2 Blend the flour, baking soda, and salt; set aside.
 

3 Mix the egg, sugar, and vegetable oil until combined.
 

4 Add the flour mixture to the egg mixture and when blended, add the buttermilk, vanilla, and mashed bananas; mix well.
 

5 Fold 1/2 cup of chopped walnuts and pour batter into prepared loaf pan.
 

6 Top the batter with remaining 1/3 cup of walnuts.
 

7 Bake for 45-60 minutes until a toothpick comes out clean.

Source: http://www.food.com/recipe/starbucks-banana-walnut-bread-384181