Not Papa John’s. It’s a smaller chain, not a ton of locations. They have the best pizza sauce I’ve ever had, does anyone know how to make it or where they get it from?

can’t stop drinking these

It’s discontinued, the ingredients/nutrition facts from the box are here https://www.instacart.com/store/products/73818-annie-s-rotini-pasta-with-three-cheese-sauce-pasta-meals-7-25-oz

Does anyone have a copycat for the Fresh Express Asian sesame vinaigrette? I love this dressing so much but it’s never enough and I’d love to make my own.

I found a few recipes online but wondering if anyone has any knowledge on how it is actually made

Hopefully someone has some ideas for this recipe because I’ve been dreaming about it for literally years and spent hours trying to even remember and find the restaurant to get an idea of the dish.

Shimaichi Sushi, which has since closed but was located on Hawaii’s big island, had a dish called tugboat shrimp.

The menu described it as “inari sushi” topped with shrimp dynamite served with spicy aioli and unagi glaze (they had other options for toppings, but the shrimp one has my heart).

ITS SO GOOD! The dynamite shrimp was similar to bang bang shrimp, but not exactly. Other than that I really don’t know where to start in trying to replicate it and appreciate suggested recipes!

Alright guys, I’m desperate to find the real general Tso’s sauce. I’ve looked everywhere online including deep into the corners of Reddit and YouTube, and all of these sauces are completely off base. Brown sugar instead of white, shaoxing wine or a wok is not gonna make the difference needed. At this point I’m calling on any old employees of china max or any other Chinese restaurant to reveal the secret. I’ve made so many of these recipes and they have all sucked. What’s the REAL secret formula?

Anyone worked there before and have the prep steps for the horchata? I want to make some to have at home. I know how to make regular horchata but theirs is just addicting!!!

Hi friends ! I would really appreciate trying to find a recipe that exactly copies the mac and cheese from disney land Cozy Cone . I really crave it sometimes but it’s not exactly the most available unless I buy a ticket to DCA. I’ve been trying to find some similar recipes but none taste the same to me .

This burger stuck with me because of the tangy tomato sauce and I spent a fair bit of time trying to figure it out. I believe I have cracked it and wanted to share my copy recipe. Give it a crack and let me know what you think. I bounced my trials of an ai for research but this is completely my version

Red Oil

​28g Neutral Oil

​15g Smoked Paprika

​1/4 tsp Celery Seeds

​Infusion Method:

​Grind the 1/4 tsp Celery Seeds in a mortar and pestle.

​Combine the crushed seeds, 15g Smoked Paprika, and 28g Neutral Oil in a cold saucepan.

​Turn the heat to low and gently cook, stirring constantly, until the oil takes on a deep red hue and absorbs the spice aromatics, be careful not to burn the paprika, it should only take about 1 or 2 minutes on low heat

​Strain the hot oil through a cheesecloth or a coffee filter into a clean vessel to remove all solid particles, leaving you with a smooth, red oil. Set aside.

​2. The Liquid & Dry Base

​115g Tomato Sauce

​8g Tomato Paste

​100g Water

​100g White Sugar

​56g Glucose Syrup

​81g White Vinegar

​1 tsp Corn Flour

​1 tsp Celery Salt

​1/2 tsp Tartaric Acid

​1/2 tsp Onion Powder

​1/2 tsp Garlic Powder

​1/2 tsp Coarse Black Pepper

​Execution Steps

​The Cold Combine & Slurry: In a cold saucepan (off the heat), combine all ingredients from The Cold Pot Liquid & Dry Base (Tomato Sauce, Paste, Water, Sugar, Glucose, Vinegar, Corn Flour, Celery Salt, Tartaric Acid, Onion Powder, Garlic Powder, and Black Pepper). Whisk thoroughly while cold to ensure the corn flour is completely dissolved into the liquid without forming lumps.

​The Sugar Melt: Turn the heat on to medium-low. Cook the mixture while stirring continuously until the sugar crystals and dense glucose syrup are entirely dissolved then turn off the heat. (Heat is only to melt and disolve the sugars and powders)

​The Oil Finish: take 1/4 teaspoon xathan gum and wisk into the red oil until disolved. (Mixjng xathan gum into the oil prevents clumping) Pour your Red Oil directly into the base. Whisk to integrate the oil into the sauce until incorporated. Refrigerate for at least 1 hour for the Tartaric Acid and spices to meld and mellow.

Hello,

My favorite sauce from a restaurant has these ingredients:

• Sour cream (20% fat)
• Egg
• Sunflower oil
• Mustard
• Bell pepper
• Onion
• Hot pepper paste
• Salt
• Black pepper

---------------------------------------

Calories per 100g:

Energy (kJ/kcal): 1696.3 / 410.7

Fat (g): 34.5, of which Saturated Fat (g): 4.8

Carbohydrates (g): 2.7, of which Sugars (g): 0.8

Protein (g): 2

Salt (g): 0.8

---------------------------------------

Can I get some copycat recipes?

Thank you.

There seems to be something different about Tijuana Flats' ground beef tacos. I've experimented, but I can't find anything that seems to capture it.

It's a simple meal, but I'm trying to emulate the dos tacos (flour tortillas). I believe they use finely shredded cheddar instead of more traditional Mexican cheeses.

Anyone have any ideas?

Does anyone have the recipe for their soup? I used to go all the time as a kid, and I would literally eat nothing but that soup until I was ready for dessert. Then I would sometimes go get more soup after my cake or ice cream. Getting more into cooking, I'd love to taste it again.

I can’t make it to LA anytime soon. I’ve been craving. Does anyone know how to make this?

🫶

I've been trying to replicate the orange chicken from Panda Express, so far have gotten it reasonably close but it's still missing something.

the crispiness is fine but the sauce just doesn't quite hit.

https://remixipe.com/recipes/chinese-orange-chicken-202467eb

Moved recently and no longer have a Saltgrass nearby, I desperately miss their grilled shrimp. Is it the same as their steak seasoning?

Oh boy, am I glad to finally be able to share this. I've been working on getting this to taste perfect for over two years and think I finally nailed it, so wanted to share over here.

Final ingredient list was put together by scouring the internet for as many first hand accounts as possible and matching up what was said with common restaurant quantities for verification. I then used the Nutritional Facts to make sure my fat, sugar, and sodium levels checked out. Oh, and of course it had to taste amazing too. It helps that Canes' is the only Mayo based sauce my wife likes, so if I could the thumbs up from her I knew I was good.

Edit: Got my hands on some Cane's and made some final tweaks to get it PERFECT. Updated Worcestershire brand and seasoning amounts here to match.

Raising Cane's Sauce:
224g Extra Heavy Mayo (Hellmann's,)
152g Ketchup (Heinz)
20g Worcestershire Sauce (Heinz)
1 tsp. Garlic Powder (McCormick)
1 tsp. Kosher Salt
1 tsp. Black Pepper (Any brand, Medium grind)
1 tsp. Lemon Pepper (McCormick Culinary Lemon & Pepper Seasoning Salt)

For those without a scale, that's about:
1 Cup Mayo
1/2 Cup + 1 Tbsp. Ketchup
4 tsp. Worcestershire Sauce
1 tsp. Garlic Powder
1 tsp. Kosher Salt
1 tsp. Black Pepper
1 tsp. Lemon Pepper

Just mix everything up and let sit for 24 hours. Enjoy!

Edit: For those that want to see where I'm coming from (or want to check my math) here what I think Cane's uses.

Restaurant Recipe:
30lb Mayo (standard size)
3 #10 cans Heinz
40 oz. Worcestershire (up to 42 oz. if the store uses 1/3 of a one gallon jug)
10 oz. of Salt, Garlic Powder, Black Pepper, Lemon Pepper (probably used two 5 oz. scoops at one time, but now it's just a bag of seasoning).

From there, I just divided by 64 to get my batch size.

I was on a layover and got chicken Alfredo from Maggiano’s and I can’t stop thinking about it. Does anyone know how to make a copycat recipe of the chicken?

Does anybody know a copycat recipe of their yum yum sauce? I wish I could buy a full bottle of it, it’s soooo good.