copy cat recipe

Easy Black Pepper Chicken is a tasty chicken dinner that is a quick dinner recipe with little prep. Enjoy this flavorful meal with a side salad.

Black Pepper Chicken

Mixing bowl

Silicone whisk

Ceramic non-stick inner pot

Silicone Instant Pot lid/cover

Garlic press

chicken broth

oyster sauce

rice wine vinegar

(or pressed) garlic

black pepper

chili powder

ginger

peanut oil

chicken breasts,

yellow onion, sliced

celery stalks, sliced

garlic powder

onion powder

corn starch

water

white rice, cooked

Using a large bowl, whisk together all sauce...

Using a large bowl, whisk together all sauce ingredients until combined.

Set aside.

Add seasonings to the chicken.

Turn the Instant Pot on to “Saute” mode....

Turn the Instant Pot on to “Saute” mode. Let the display say “Hot”. Add the olive oil and let it simmer.

Now add the chicken and let it cook...

Now add the chicken and let it cook for 2 minutes.

Add the chopped celery and onion and let...

Add the chopped celery and onion and let it saute for another 2 minutes.

Add the sauce to the chicken and mix...

Add the sauce to the chicken and mix until combined.

Turn off the saute mode and put the...

Turn off the saute mode and put the lid on. Make sure the pressure valve is in the sealing position.

Select the pressure cook mode and set the...

Select the pressure cook mode and set the time for 5 minutes.

When the pot beeps, let the pressure release...

When the pot beeps, let the pressure release the natural way for another 5 minutes then do a quick release.

While the chicken is cooking, mix the cornstarch...

While the chicken is cooking, mix the cornstarch with water to make a slurry.

Turn the saute mode on and add the...

Turn the saute mode on and add the cornstarch slurry and simmer for a couple of minutes or until the sauce thickens.

Serve over the white rice and enjoy! Use...

Serve over the white rice and enjoy! Use this Instant Pot rice recipe.

A delicious copy cat recipe of the Salt Lick's potato salad, which is gluten-free and dairy-free, too!

Salt Lick Potato Salad

white onions

dill pickle juice

Yukon gold potatoes

tbsp celery seed

vinaigrette

Salt Lick BBQ sauce

salt & black pepper

Chop the onions and add to a bowl. Pour in the pickle juice so that it covers the chopped onion. Marinate in the fridge overnight.

Wash the potatoes and peel. Cut into one inch cubes. Boil in salted water until tender to the fork, about 15-20 minutes.

Drain the water and place the potatoes in a bowl. Sprinkle with celery seed, salt and pepper. Place in the fridge until cooled and ready to serve.

Mix together the vinaigrette and BBQ sauce. Drain the pickled onions. Add both to the potatoes. Toss until everything is incorporated. Taste test and serve.

Air Fryer Fried Pickles are one of my favorites! This is a Texas Road House Copycat Fried Pickle recipe. To make it even better it is made right in the air fryer.

Air Fryer Fried Pickles Texas Road House Copy Cat

dill pickles

flour

tbs cajun spice

cayenne pepper

Olive Oil

Mix together flour and spices.

Preheat the air fryer to 400 degrees.

Coat sliced pickles with flour mixture.

Place in a single layer in your air...

Place in a single layer in your air fryer.

Spray with a cooking spray or olive oil.

Air Fry on 400 degrees for 10 minutes.

Flip over pickles and spray with cooking spray.

Continue cooking for an additional 5 minutes.

Remove and serve.

https://mediavine-res.cloudinary.com/video/upload/irgx0pnsm50uz7jseyt4.mp4

Air Fryer Fried Pickles Texas Road House Copy Cat is one of my favorites! This is a Texas Road House Copycat Fried Pickle recipe. To make it even better it is made right in the air fryer.

Homemade McDonald's Hash Browns

Yukon gold potatoes (medium, 10 ounces.(300 g.))

Russet potato (large, 10 ounces.(300 g.))

Kosher salt

tbsp. corn starch

vegetable oil (for sautéing)

C. vegetable oil

mozzerella cheese (pre-sliced)

Peel and rinse the potatoes.

Slice the potatoes ~1/16&quot;(2 mm) thick. Then into sticks ~1/4&quot;(4 mm) and crosswise into cubes ~1/4&quot;(4 mm).

Place the chopped potatoes into a strainer and pour over ~8 cups of water to rinse out the potato starch. Allow the potatoes to drain into a bowl and shake thoroughly to remove any excess water.

Heat 2 tablespoons of oil in a skillet on medium heat. Add the chopped potatoes and salt.  Stir to make sure the potatoes are coated in oil. Cook 5-6 minutes while gently stirring until tender, but not mushy.

Transfer to a large bowl.

While the potatoes are still hot, add the cornstarch. Mix well. The potatoes should hold their shape when pressed into a patty.

Preparing the Potato Mixture

Place the warm potato mixer onto a sheet of parchment paper. Gently flatten into a patty.

Top with a piece of plastic wrap. Use a rolling pin roll the mixer out into a rectangle that&#39;s a little less than a 1/2&quot;(1 cm) thick.

Use a knife and cut out rectangles that  measure ~2 1/2&quot;x4&quot; (6.3 x 10 cm). Gently round the corners of the rectangles.

Shaping Plain Hash Browns

Top with a piece of plastic wrap. Use a rolling pin roll the mixer out into a rectangle that&#39;s a little less than a 1/4 &quot;(0.5 cm) thick.

Use a knife and cut out rectangles that  measure ~2 1/2&quot;x4&quot; (6.3 x 10 cm).

Cut the cheese slices into 1 1/2&quot;x3&quot;(3.8x7.6) pieces.

Place a measured slice of cheese on top of a rectangle of potato. Cover with another rectangle and roll gently with the rolling pin to stick the two halves together. Gently round the corners.

Shaping Cheese-filled Hash Browns (optional)

Add enough vegetable oil to a heavy-bottomed skillet to just cover the hash browns ~1/2&quot;(1.3 cm).

Heat the oil to 325˚F(163˚C).

Gently place the patties into the hot oil. It should bubble and sizzle. Use a spatula to carefully nudge the hash brown to make sure it doesn&#39;t stick to the bottom of the pan.

Fry for a couple of minutes. The edges should start turning golden. Carefully flip to the other side. I found it helpful to use another spatula to assist with the filp and reduce any splattering.

Fry the other side for a couple of minutes. Flip again for even browning. Drain to a paper towel-lined rack. Serve immediately.

Frying

https://www.youtube.com/watch?v=yjjhnvOxHzg

Use code EMMYMADE12 for up to 12 FREE MEALS across your first 4 HelloFresh boxes, including free shipping on your first box at
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Here's how to make those delectable fried pucks of potato at home. #McDonalds #hashbrowns #homemade #emmymade

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🖨 Printable recipe & instructions: https://www.emmymade.com/homemade-mcdonalds-hash-browns/

Homemade McDonald's French Fries: https://www.youtube.com/watch?v=i6l_fklTwO0

I adapted 매일맛나 delicious day's recipe: https://www.youtube.com/watch?v=DiCKZq3fMzE

This video IS sponsored.  Thank you, HelloFresh.

To find links to the tools and books I use in the kitchen visit my Emmymade Amazon shop: https://www.amazon.com/shop/emmymadeinjapan

OXO Good Grips spatula (Amazon affiliate link): https://amzn.to/3wVSlql
Lodge cast iron skillet (Amazon affiliate link): https://amzn.to/3yMcVLy
Slim butane burner (Amazon affiliate link): https://amzn.to/3qXdhdR

Disclaimer:
Some of the above links are Amazon affiliate links and I receive a small commission with each sale at no extra cost to you. Thanks so much for the support.

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Homemade McDonald's Hash Browns + Cheese-Stuffed

Easy to make, perfectly buttery, flaky, and layered Southern Biscuits!

Easy to Make Layered Southern Biscuits

all purpose flour

baking powder

salt

(1 stick; 8 tablespoons) unsalted butter

buttermilk

Place the butter in freezer for 10-15 minutes.

Preheat oven to 450°F.

In a large bowl, add flour, baking powder,...

In a large bowl, add flour, baking powder, and salt, mix well.

Using a box grater, grate the hardened butter...

Using a box grater, grate the hardened butter then add to flour mixture, mixing through. (By grating the butter, this eliminates the cutting the butter into the flour step).

Add in the buttermilk and stir until the...

Add in the buttermilk and stir until the dough is moistened. Fold-out dough onto a lightly floured parchment sheet. Roll or with flour-dusted hands, pat dough out into a rectangle. Cut dough into thirds, then stack the dough to form 3 layers. Roll or pat out again and repeat the same process 2 more times.

Roll or pat dough out again until about...

Roll or pat dough out again until about 3/4 inch thick and either cut into rectangles or using a 2 1/2 - 3 inch circle cutter, gently cut out biscuits. DO NOT TWIST cutter, simply press down firmly. ( You can gather scraps and roll out again to cut remaining biscuits, but they will not be as "perfect" as the first batch).

Place the biscuit dough onto a parchment-lined baking...

Place the biscuit dough onto a parchment-lined baking sheet. For soft sides, place biscuits with sides touching, or for crispier edges place 1 - 2 inches apart.

Bake in the preheated 450°F oven for 10...

Bake in the preheated 450°F oven for 10 - 15 minutes, or until golden.

Best served same days as baked.

This Trader Joe’s Butternut Squash Ravioli recipe is ready in under 10 minutes. The sauce is made of browned butter, crispy sage and lots of parmigiano cheese.  It’s a quick and easy recipe that’s also decadent and rich. It’s my favorite way to cook these ravioli!

Trader Joe’s Butternut Squash Ravioli with Brown Butter Sage Sauce

oz butternut squash ravioli ((2 packages))

butter

sage

parmigiano (grated)

pasta water

flaky salt

cracked pepper

Prepare butternut squash according to the box/bag - usually boiled or 4 minutes. Making sure to save some pasta water for later.

While that’s boiling, start the brown butter sauce.

Add 6 tbsp of salted butter to a medium sized nonstick pan over medium heat.

Continue cooking and stirring while the butter bubbles and begins to darken.

Once the color is a warm acorn brown, turn the heat off and immediately add the sage and stir — the sage will get crispy as it fries in the brown butter.

Then add the cooked butternut squash ravioli, the pasta water and half the parmesan cheese. Cook and gently toss for another minute or so until the cheese melts into the pasta water and coats the ravioli.

Plate and finish with flaky salt, fresh cracked pepper and remaining parmigiano.

Columbia's 1905 Salad - crisp iceberg lettuce with julienne baked ham, Swiss cheese, tomato, olives, grated Romano cheese and tossed with a garlic vinaigrette dressing.

Columbia Restaurant's 1905 Salad

lettuce

tomatoes

Swiss cheese (julienned)

ham (julienned)

olives

Romano cheese

olive oil

white wine vinegar

oregano

garlic (minced)

lemon (juiced)

Worcestershire sauce

Combine lettuce, tomato, ham, Swiss cheese and olives in a large salad bowl.

Before serving, add Romano cheese and dressing. Toss well and serve immediately. (*You may also leave dressing on the side to serve individually if desired)

Columbia uses less white wine vinegar about 1/8 cup in their recipe - my family loves a little more so I double it.

Top 7 copy cat recipe recipes from across the web

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Top Tags

Black Pepper Chicken

Salt Lick Potato Salad

Air Fryer Fried Pickles Texas Road ...

Homemade McDonald's Hash Browns

Easy to Make Layered Southern Biscu...

Trader Joe’s Butternut Squash Ravio...

Columbia Restaurant's 1905 Salad

Top 7 copy cat recipe recipes from across the web

The most viewed copy cat recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Black Pepper Chicken

Salt Lick Potato Salad

Air Fryer Fried Pickles Texas Road ...

Homemade McDonald's Hash Browns

Easy to Make Layered Southern Biscu...

Trader Joe’s Butternut Squash Ravio...

Columbia Restaurant's 1905 Salad

The most viewed copy cat recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine