CopyCat Fast Food Resturant Recipes

PF Chang'sTM Orange Peel Chicken Description: Lightly coated pieces of chicken with a hint of citrus served with a tangy tomato-based sauce. Ingredients... 1 lb. chicken breast, cut into 1-inch pieces 1 tablespoon vegetable oil 2 tablespoons minced garlic 4 green onions, sliced 1 cup tomato sauce 1/2 cup water 1/4 cup granulated sugar 2 tablespoons brown sugar 2 tablespoons Sriracha sauce (chili garlic sauce) 1 tablespoon soy sauce 1/2 cup vegetable oil 2 eggs, beaten 1 cup half & half 2 1/2 cup flour peel from 1/4 orange, julienne into 1/8" strips Directions 1. In a small saucepan over medium heat, add 1 tablespoon of vegetable oil. Add minced garlic and green onoins and let cook for about 1 minute. 2. Add tomato sauce, water, sugar, Sriracha and soy sauce. Bring to a boil and then simmer for about 5 minutes or until the sauce thickens. Remove from heat and set aside. 3. Heat a large wok or skillet over medium-high heat, add 1/2 cup of vegetable oil. Let the oil heat to 375 degrees F. 4. Combine beaten egg with half & half in a medium bowl. Pour flower into another bowl. Coat the chicken pieces by dropping them into the flour a few at a time, then into the egg mixture and then back into the flour again. Place the coated chicken on a plate until you have coated all of the chicken. 5. Cook the chicken in small batches in the oil until lightly golden brown on all sides. Transfer the cooked chicken to a plate lined with paper towels. Repeat until all the chicken is cooked. 6. Discard the oil from the wok and then place the wok back on the burner over medium heat. Add the orange peel and cook for a minute to allow the oils to be released. Then add the sauce and chicken and cook briefly until heated through. 7. Serve with white or brown rice

Olive Garden TM Chicken Marsala Description: Lightly coated chicken breasts skillet fried with sauteed mushrooms in a Marsala sauce. Ingredients... 1/4 cup cake flour (Wondra) 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon oregano 4 tablespoons oil 4 tablespoons butter 4 chicken half breasts - boneless, skinless 1 cup fresh mushrooms, sliced 1/2 cup Marsala wine Directions 1. In shallow dish, combine flour, salt, pepper and oregano; stir to blend. 2. In heavy skillet, heat oil and butter until butter melts and mixture bubbles lightly. 3. Dredge chicken in seasoned flour; shake off excess; saute in pan 2 minutes for the first side or until lightly browned; as you turn chicken, add mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side; stir mushrooms. Once the second side is lightly browned, add wine around the pieces; cover and simmer for 10 minutes. 4. Transfer to plates and serve.

Panda Express() Honey Walnut Shrimp Like this recipe? 1 cup water 2/3 cup sugar 1/2 cup walnut halves... 4 egg whites 2/3 cup cornstarch 1/4 cup mayonnaise 1 pound large shrimp, 18-20 count, peeled and deveined 2 tablespoons honey 1 tablespoon sweetened condensed milk 1 cup vegetable oil for frying scallions for topping, optional In a small saucepan, add the water, sugar and walnuts and bring to a boil. Boil for two minutes and remove the walnuts and place on a dish to dry. Whisk the egg whites until they are foamy then add cornstarch and continue whisking until well combined. Add the shrimp to the batter and one at a time using a fork pick up 1 shrimp at a time allowing it to drip off so that the shrimp has a thin coating and maintains it's shape. Heat the oil in a medium sized pot on medium high (350 degrees F) and fry until light golden brown, 4-5 minutes. To make the sauce, add the honey, mayonnaise and sweetened condensed milk and whisk to combine. Add the fried shrimp to the sauce and coat with a large spoon. Place into your serving plate and top with the candied walnuts. Serve immediately with steamed rice. Optionally you can top with sliced scallions

KFC honey bbq wings Ingredients: 2 cup bbq sauce 3/4 cup honey... 1 cup all purpose flour 1 tsp salt 1/2 tsp black pepper 2 tsp chicken powder 20 chicken wings Oil for deep frying Procedure: 1. Mix dry ingredients in a mixing bowl including flour, salt, chicken powder and black pepper. 2. Dust each piece of chicken wings with the dry mixture. 3. Heat oil in deep fryer to appropriate temperature as mentioned on the fryer. 4. Meanwhile prepare honey sauce for the wings, for that heat honey and bbq sauce together in a sauce pan and cook for just 3-5 min until honey mixes well in the sauce. 5. Now fry chicken wings in the deep fryer for 5-8 min or until chicken would become done. 6. When chicken is done coat the wings with prepared honey bbq sauce and served with Cole slaw and fries.

Wendy's() Bacon Portabella Mushroom Melt Like this recipe? Burger:... 14 oz. lean ground beef 1 tsp. seasoning salt, steak spice or to taste 6 portabella mushrooms, sliced 1 Tbsp. butter plus more for buttering the buns 6 strips applewood smoked bacon, cooked crisp 4 cheddar cheese slices 2 brioche buns Salt and pepper to taste Cheese Sauce: 2 Tbsp. butter 2 Tbsp. flour 1 cup milk 1 cup aged cheddar cheese, grated Salt to taste pinch of cayenne Mix the salt with the beef and form into two patties. Set aside. Melt the butter in a small fry pan and saute the mushrooms over medium heat. Season with salt and pepper. Set aside. Meanwhile add the butter to a small saucepan and stir in the flour, cook for 1 min. Slowly add in the milk whisking. Bring the sauce up to a simmer and let thicken. Add the cheese, salt to taste and cayenne, stir well until cheese melts. Set aside keeping warm. Heat the BBQ to 425 using a flat top or cast iron pan. Cook the burgers for 4-6 min per side or until internal temperature is 160-165F. Butter the brioche buns and toast on the flat top or grill. To assemble the burger place a cheese slice on the bottom of the two buns, top with the patty, then the second cheese slice followed by the bacon, cheese sauce and mushrooms and the top of the bun.

Papa John's Pizza[tm] Crust: 8 cups all-purpose flour 6 Tablespoons sugar... 6 3/4 teaspoons fast rising yeast 1 1/2 teaspoons salt 3 cups very warm water (120 to 130 degrees F) 6 Tablespoons vegetable oil Sauce: 3 (10.34 ounce) cans tomato puree 3/4 cups water 3 teaspoons sugar 3 teaspoons olive oil 3/4 teaspoon lemon juice 3/4 teaspoon salt 3/4 teaspoon oregano 3/8 teaspoon basil 3/8 teaspoon thyme 3/8 teaspoon garlic powder Combine all ingredients in a large sauce pan over medium heat. Bring to a boil. Reduce heat to low and let simmer for 15-20 minutes. Preheat oven to 450 degrees. In a large bowl, combine flour, sugar, undissolved yeast, and salt. Gradually add water and oil to mixture. Blend at low speed until moistened, then beat for 2 minutes at medium speed until dough pulls away from sides of the bowl. On a lightly floured surface, knead until dough is smooth and elastic. Cover loosely with plastic wrap and let rest in a warm place for 15 minutes. Press out dough onto 3 pizza pans. Poke the dough randomly with a fork. Let rise again in a warm place for 10-15 minutes. Brush crusts lightly with oil and bake them for 5 minutes. Remove from oven and top as desired. Bake for 4-5 more minutes or until the crust is golden brown.