Restaurant Favorites: 3 secret recipes revealedFood The List
Chances are you've been craving some tasty menu items from one of your favorite restaurants or fast food joints, but why go out or wait in line when you can make them at home? Donna Ruko and The Phoenician's chef Lee Hillson have three secret recipes you’ll love cooking as much as eating.
Here are the full recipes:
1. Popeyes Fried Chicken
1 frying chicken, with skin cut up
6 cups vegetable oil
2 tablespoons white pepper
1 teaspoon cayenne pepper
2⁄3 cup all-purpose flour
2 teaspoons paprika
1 tablespoon salt
· Heat the oil over medium heat in a deep fryer or in a wide, deep pan on stove.
· In a large bowl, combine flour, salt, peppers and paprika.
· Break the eggs into a separate bowl and beat until blended.
· Check the oil by dropping in a pinch of the flour mixture, If the oil bubbles rapidly around the flour, it's ready.
· Dip each piece of chicken into the egg, then coat generously with the flour mixture.
· Once the chicken is coated, it should be placed on a rack to allow the pieces to dry, which may take 20 to 30 minutes. Allowing the pieces to dry will provide for more even browning of the chicken.
· To fry, heat oil in a heavy skillet over a medium-high burner until the oil is very hot. Place the chicken pieces in the hot oil, skin side down, one piece at a time. Leave enough space between pieces so that they are not crowded. This allows the pieces to cook and brown more evenly.
· Continue to cook over a medium heat, turning until all sides are golden brown and the meat is cooked thoroughly.
· As the pieces finish cooking, they should be removed from the pan and placed on a paper towel to allow grease to drain.
2. Red Lobster Cheddar Bay Biscuits
2 cups Bisquick
2⁄3 cup milk
1⁄2 cup shredded cheddar cheese
6 tablespoons butter
1⁄2 teaspoon garlic powder
1⁄4 teaspoon Old Bay Seasoning
· Heat oven to 450.
· Combine Bisquick with 4 Tablespoons butter using a pastry cutter or a large fork.
· Add milk, and cheddar cheese.
· Stir together.
· Spoon onto an ungreased cookie sheet.
· Bake for 8-10 minutes.
· In a small sauce pan combine 2 Tablespoons butter, garlic powder and old bay seasoning.
· Heat until butter is melted.
· Spoon butter mixture over hot biscuits.
3. Cinnabon Cinnamon Roll
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16×21-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
WEB BONUS: PF Chang's Chicken Lettuce Wraps
1 teaspoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 small white onion, diced
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 teaspoon Sriracha
1 (8-ounce) can sliced water chestnuts, drained
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce Instructions:
Add olive oil and ground chicken to a large non-stick skillet. Cook and crumble over medium-high heat until browned. Drain any fat.
Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
Spoon several tablespoons of the chicken mixture into the center of a lettuce leaf. Serve immediately and enjoy.
Which restaurant recipe would you love to make at home? Join the conversation on our Facebook page, @TheListShowTV.