The Texas Roadhouse veggies have a lemon pepper butter/sauce on them that is amazing. I used to have the recipe for it but I can’t find it anymore!

I know it had a bunch of lemon juice and specifically white ground pepper in it but I can’t find the recipe. Does anyone have it? I’ve tried some of the copy cat recipes but they just don’t taste the same.

Hi all.

I’m looking at recreating the Rocomamas Hot Sauce (Their buffalo hot sauce in the glass bottle usually served to the table)

I usually buy and refill my glass bottles at my local Rocomamas but they’ve become crazy expensive at around R150 to R200 to refill my 500ml bottle.

Please help ex employees or current👀👀!!!

A bit niche, not a ton of locations, but they have the absolute best pizza sauce ive ever had, it’s unreal. Does anyone know either where they get it or how they make it?

"1 1/2 c. Warm water.....1 pkg. Active yeast (2 1/4 t.) ...1/2 t. Sugar...stir together, let proof 5 minutes....add 2 T. Melted butter....1 beaten egg....1/2 t. Salt...1/8 c.milk....mix 5 c. AP flour...1/3 c. Sugar..in mixing bowl, add 2T. Shortening. ...mix......add yeast mixture, ..mix, and knead for 5 minutes, put dough in oiled bread bowl...let rise...1 hour....pinch rolls.....rise 30 minutes. ..cook at 400 for 15 Minutes or until golden brown. Spread melted butter on rolls while there still warm, honey butter would be awsome!"

https://www.youtube.com/watch?v=RmShvAPNaS0&t=114s

I hope this is the right subreddit since I know there isn’t an exact recipe, but hopefully a mimic one. The goal is for this to somehow blow up and reach all tea connoisseurs because I am kind of desperate… I was cleaning out the fiancés parents pantry with my future MIL and there was a tea in there that we threw out because it was 10 years past expiration. I had a feeling that this tea was being kept for a reason since it was that old, and after like 5 minutes of me trying to convince her that I had a bad feeling about it, she assured me it would be okay since there was about a tsp left in the container and it smelled stale. Well… it happened to be a discontinued tea that was cherished by future FIL… I feel absolutely horrible… Although we all laughed about it, there’s no hard feelings, but i’ve still made it a personal mission to recreate this tea for him.

After communicating this to him, he’s told me that he’s attempted to research before but didn’t find anything promising. And now, I am also feeling a little competitive to see if I would be able to somehow recreate it better than he has. His words “I win either way; either you recreate it and I get to have my tea back or I was right and you can’t replicate it”. I gotta prove him wrong now! I hope this reaches some obscure redditor who tested and experimented enough times to figure out the perfect ratio of ingredients. Thanks yall!

Anyone remember these or know how to make them? Had pretty much taco seasoned up beef in the middle?

Does anyone know the recipe of how they batch-make these? I know they use espresso but I’d love to know which espresso beans, which condensed milk they use and what ratios. I crave this every day lol

Tried to make eggbites from Starbucks, the truffle mushroom brie ones... wtf happened i followed just about every recipe to the t.

A summer or two ago, Sonic had a BBQ flavored tot. I loved it!

Does anyone have a recipe for how to make them or how to make the seasoning?

I live in Canada and every time I go to an ivory coast restaurant they serve this chicken that comes with a side of red oily sauce that is also used to brush the chicken. I have searched the entire Internet to try and find someone making a similar looking chicken and can't find it for the life of me. Does anyone have any ideas? This is the best tasting chicken I've ever eaten in my life. I posted a close up of pictures of the spices but it's the red sauce with all the flavor.

All the poulet braise or bbq chicken recipes I follow that are ivorian result in a completely different colour and profile.

I tried PF changs but it was not the same

I adored these amd they were discontinued. I don't really care about the shell part as much as the chocolate part and it'd be really nice to be able to make them

I am in love with the chicken jalapeño pocket and chicken bacon protein pocket from Starbucks. But I am no longer going to support Starbucks for multiple reasons. I was wondering, does anyone have the recipes?

Back in June of this year (2026), Oreo collaborated with BTS to make a hotteok inspired Oreo cookie. Because of its limited release, I would love to recreate it and make a version of it at home. Any insights or guidance would be appreciated!

Responding to what amounts to something of popular demand on a [r/food](r/food) post, I’m dropping this pizza recipe.

As background: More than 40yrs ago I worked as a prep cook at Pizzaria Uno, the original on Ohio and Wabash, in Chicago. I escaped with the dough and sauce recipes. The recipe was originally for a much larger bake, but I whittled it down. The build itself is me sort of winging it, but the base tastes are core OG.

Enjoy!!!
—————————-

Recipe makes TWO pizzas

CRUST:
12 ounces warm (not hot) water
1 packet active dry yeast
1 tbsp brown sugar
2 3/4 cups flour
1 2/3 cup cornmeal or corn flour
Pinch of sea salt
1/8 tsp cream of tartar
2 Tbsp vegetable/olive oil

Dissolve together warm water, sugar, yeast and a pinch of salt. Let sit for 10-15 minutes or until there is a good amount of foam.

Combine dry ingredients with wet yeast mixture, and knead for 10 minutes or until smooth and elastic. You may need to add a bit of flour if too wet, or a bit of oil if too dry.

If using a stand mixer, add dry and wet ingredients slowly on low power using dough hook.
Once combined, set speed to medium-low for 8-10 minutes until smooth and elastic.

PROOF:
Stretch dough into a ball and put in a lightly oiled bowl (tossing it in oil to make sure' it's fully coated) cover with plastic wrap and proof the dough for 60 minutes at 100(ish) degrees, or until dough is at least 2x starting size.

Grease 2 deep dish pans (glass or cast iron work best) with oil or butter (butter is best - it helps the crust get crunchy).

Stretch and press dough into pans, running it up the sides until it completely covers the interior of the pans as evenly as possible, then cover with plastic wrap and proof for another 20-30 mins

- this gives you time to start the....

SAUCE:
28-ounce can of whole San Marzano tomatoes
1 small/medium white or red onion
Few cloves of garlic - to taste
1/4 tsp of crushed red pepper flake
2 tbsp of oregano
1 tbsp of basil (if fresh, 5-10 leaves)
2-3 tbsp tomato paste
1 tbsp butter
Juice of half of a lemon
Olive oil to coat the pan

Put a 28oz can of whole San Marzano tomatoes into a large bowl and crush by hand until the tomatoes are bite-sized pieces in liquid.

Finely chop the onion and crush/mince a few cloves of garlic.

Into a high walled sauté pan, on medium-high heat, put a few tablespoons of olive oil, add chopped onion and sweat for 2-3 minutes or until translucent around the edges, then add crushed garlic and sauté for an additional minute until fragrant.

Add crushed red pepper flake, oregano, basil (or 1/2 of the leaves of fresh), and tomato paste. Cook together for one minute. This will leave “burned” browning on the pan - don’t sweat it!

Add the crushed tomatoes, along with the butter and lemon juice, stir (to remove that burned gunk). If using fresh basil, add here, chopped.

Mix and simmer for 20-30 minutes over medium-low heat, until the raw tomato flavor has cooked off and the sauce is thick. I suggest covering with a screen. You’ll know it’s thick enough when you drag a spoon through the sauce it remains parted.

Set finished sauce aside, remove the plastic wrap from the proofed pie crusts, and turn your oven to 425 F, allowing the sauce to cool while you begin the....

ASSEMBLY:
Uncooked Italian sausage (Mild is best, spicy can be a bit much, but it isn't wrong...) Thin layer from edge to edge.
OR Pepperoni (or ~ AND Pepperoni, which is my preferred method)
OR Spinach/Red Pepper or other veggies (if using mushrooms, sweat them in a pan first, to help remove moisture)
Deli-style sliced Smoked Provolone cheese - 2x 8oz packages
Deli-style Low-Moisture Mozzarella cheese - 2x 8oz packages
Pre-grated parmesan

Press dough crusts gently up the sides of the pan again, careful not to smash the air out, it should easily hold its shape now.

Lay down a layer of each type of cheese.
On top of the 1st layer of cheese, add toppings (sausage, pepperoni, etc) into an even layer before the 2nd layer of cheese.
You can add a second layer of toppings and a 3rd layer of cheese, if your crust is deep enough. I do.
Place another layer of mixed cheese until it is almost at the top of the crust
Top the cheese with the sauce, all the way to the edges, until the cheese is hidden.
Sprinkle parmesan on the sauce.

BAKE:
Put into 425°F oven for 35 minutes, rotating once during baking, until cooked through.

Run a thin spatula around the outside edge to make sure that there’s no sticking.

Wait at least 5 minutes before removing pie from pan, then cutting and serving pizza - the cheese is like napalm right out of the oven.

Enjoy!

I just want to find out how to make the Tokyo joes yellow curry sauce 😭

I loved these fries and Buffalo sauce so much that I want to make it from scratch at home. I looked all over google and I got was a google ai mode copycat recipe for it.

Please Help

Does anyone remember the restaurant named Quincy's? Does anyone have the genuine yeast rolls recipe?