6 Copycat Restaurant Recipes So Good Your Kids Won't Know the Difference

Why go out to eat when you can make a delicious meal yourself? Here are some recipes from Six Sisters’ Stuff to bring your favorite restaurant dishes into your own kitchen.

Fries

Bake fries according to package directions.

While fries are baking, heat oil and brown sugar in frying pan over medium heat. Add diced onion and stir frequently until caramelized, about 15–20 minutes.

Remove fries from oven and sprinkle with cheese. Return to oven and broil on high for 3 minutes, or until cheese has melted and fries are golden brown around edges.

To serve, top cheese fries with caramelized onions and fry sauce.

Fry Sauce

In small bowl, whisk together mayonnaise, ketchup, pickle relish, sugar, pepper, salt, and apple cider vinegar until combined.

Crumble sausage into 1-inch pieces and cook in large saucepan over medium-high heat. Drain sausage onto plate or baking dish lined with paper towels; set aside.

Add diced bacon and chopped onion to saucepan and sauté mixture until bacon is cooked through and onions are translucent, about 3–5 minutes. Scrub and rinse potatoes, then slice into halves, then 1/4-inch slices. Add chicken broth, water, sliced potatoes, garlic, red pepper flakes, and salt and pepper to saucepan with bacon and onions. Bring soup just to a boil, then reduce heat to medium-low and stir in cooked sausage. Cover saucepan and simmer, stirring occasionally until potatoes are nearly tender, about 10–15 minutes. Add kale. Simmer until potatoes are soft and kale is tender, about 5–10 minutes longer. Stir in half-and-half and warm through. Serve warm topped with Parmesan cheese.

Cut chicken breasts into bite-size pieces, trimming off any fat. Pour oil an inch deep in cast-iron pot or saucepan and heat over medium-high heat. In medium bowl, whisk together egg, salt, pepper, and vegetable oil. In another bowl, mix together cornstarch and flour. Coat chicken in egg mixture, then dredge in flour mixture. Add coated chicken to heated oil (you may need to do this in a few batches). Cook each side for at least 2–3 minutes or until golden brown and chicken is cooked through.

Place chicken on paper towels to soak up any oil. In large bowl, toss together cooked chicken and orange sauce.

Cook penne pasta according to directions on box. Drain pasta and set aside. Place chicken breasts in zipper-top plastic bag and sprinkle in Cajun seasoning. Seal bag and shake thoroughly until chicken is evenly coated. In large skillet, sauté chicken breasts in 2 tablespoons butter over medium heat, turning occasionally until cooked through. In separate skillet, combine half-and-half, 2 tablespoons butter, lemon pepper, salt, black pepper, and garlic powder over medium heat, stirring occasionally. Remove from heat when cream mixture starts to bubble. Pour cream sauce over cooked noodles. Slice chicken breasts into strips. Serve pasta topped with chicken breast strips, diced tomatoes, and Parmesan cheese.

In large bowl with electric mixer, cream together cream cheese and 1/2 cup sugar until smooth. Blend in canned pumpkin, vanilla, and pumpkin pie spice. Put about 1/3 cup of pumpkin filling in center of each tortilla; spread filling almost to edges. Roll up carefully and secure with toothpick. 

Heat 1–2 inches of oil to 350° F in large pot. Drop empanadas in hot oil and fry until golden brown, about 2 minutes. Place on paper towels to drain excess oil. Remove toothpicks. In shallow bowl, combine cinnamon and 1/2 cup sugar. Roll hot empanadas in mixture and serve warm. Serve with whipped topping or fresh whipped cream.

Combine milk and chocolate in saucepan over medium heat. Stir constantly with metal whisk until all chocolate is melted.

Serve with whipped topping.

More

For more fun, familiar recipes from your all-time favorite restaurants, check out Copycat Cooking by Six Sisters’ Stuff, available at Deseret Book stores and deseretbook.com.