Imitation is the Sincerest Form of Flattery: Best Copycat Recipes

My husband and I love to go to high-end restaurants. (We also love to go to diners, bistros, and other local favorites.) But we also love to cook at home. Combine those loves, and you get: copycat recipes! Sometimes we ask for the recipe for a favorite dish at a favorite restaurant, or sometimes we look online and tweak recipes at home until we get something that's very similar to a beloved dish from a favorite restaurant. Here are some of our favorite high-end - and a few decidedly "low-end" - restaurants.

Crab Fried Rice a la Eddie V's

Eddie V's is a favorite for many reasons, but one of our absolute favorite dishes is their crab fried rice. We order it every time we're there, even if it's just to bring it home. But we have discovered a recipe that is almost as good as what we get at the restaurant that we can make at home. 

2 cups water
4-1/2 Tbsp butter, divided
1/2 tsp salt
1 cup uncooked jasmine rice
2 large eggs, whisked (my kids like eggs, so I sometimes use 3 eggs)
2 scallions, sliced (green parts only)
½ cup sliced Bella mushrooms
Crushed red pepper flakes, to taste
3 Tbsp soy sauce
½ cup lump crab meat (precooked)
2 Tbsp lemon juice
Chives, chopped, for garnish (optional)

Bring water to boil. Add 1 Tbsp butter, 1/2 tsp salt, and rice. Cover tightly, reduce heat and cook for 15-20 minutes, until tender. (Keep a close eye on rice, adding water if needed.) Transfer to a large bowl, cover with plastic wrap, and chill in refrigerator for several hours to overnight if possible. 

Heat 1/2 Tbsp butter in a large skillet. Cook the eggs in a single layer, then slice into strips and set aside. To the same skillet, add 1 Tbsp butter and heat over high heat until shimmering. Add scallions and mushrooms. Sauté until scallions are tender, about 3 minutes. Add chilled rice, red pepper flakes, and eggs, and cook, stirring, for another 3 minutes. Remove from heat. Add soy sauce and mix well to coat rice thoroughly. Taste and add additional soy sauce as needed. Add half the crab and mix gently but well. Place in serving bowl. Warm remaining crab slightly in microwave and spread over rice. 

Melt the remaining 2 Tbsp butter in a small bowl and stir in lemon juice. Warm slightly in microwave if needed. Pour mixture over rice. Garnish with chives and serve hot. 

Popcorn Chicken Bowls a la KFC

This is a great go-to recipe for nights when you just don't know what to make. I always have frozen chicken nuggets, instant potatoes, frozen corn, and gravy mix on hand, so it's very easy to throw together at the last minute. And my kids love it! (Let's be honest: so do I.)

6 servings mashed potatoes (instant or leftover)

1 (24-oz) pkg frozen popcorn chicken (or chicken strips or nuggets, cut into bite-size pieces)

1 cup frozen corn

1 pkg/jar chicken gravy (jarred or made from a mix)

2 cups shredded cheddar (optional)

Cook popcorn chicken in oven or microwave, according to package directions. Heat frozen corn in microwave or on stovetop. Prepare gravy, if using mix, or heat, if using jarred. Fill each serving bowl with potatoes, then top with corn, chicken, and gravy. Top with cheese, if desired. If using cheese, microwave for 30-45 seconds, until cheese is melted. 

Ginger Coconut Lemon Drop Martini a la Ruth's Chris

I tried this cocktail once at Ruth's Chris when it was on their seasonal menu, and I loved it so much that I asked for the recipe. To my delight, the bartender wrote it down for me! It's so easy, and so delicious. 

1 oz. citrus vodka (Ketel One Citroen, Absolut Citron, Smirnoff Citrus, Grey Goose Le Citron, etc.)

1 oz coconut vodka (Ciroc, New Amsterdam, Tito's Coconut Infusion, etc.)

1/2 oz. Domaine de Canton ginger liqueur

1/2 oz. ginger-infused syrup*

lemon juice, to taste

thin slice of fresh or candied ginger, for garnish

Fill a cocktail shaker with ice, then add citrus vodka, coconut vodka, ginger liqueur, ginger syrup, and lemon juice. Shake until well chilled, then strain into a chilled cocktail glass and garnish with fresh or candied ginger. 

* To make ginger-infused syrup, thinly slice 4 oz. of fresh ginger, then chop coarsely. Add to 2 cups water, 1 cup granulated sugar, and a pinch of salt in a saucepan. Bring to a boil, then reduce heat and simmer for 45-60 minutes. Strain through a fine mesh strainer and store in refrigerator, covered, until ready to use. 

Pasta Bolognese a la Lucia's Tavola

Ideally, this recipe should be made with veal, pork, and beef, but I frequently make it with just beef if that's what I have on hand, and it's delicious either way. It's made in the slow cooker so you can throw everything in in the morning and forget about it until dinner time. 

1-1/2 lbs. lean ground beef (or any combination of ground beef, veal, and pork)

5 garlic cloves, minced (or 5 tsp minced garlic)

3 medium carrots, peeled and sliced (or diced, or cut into matchsticks)

2 celery stalks, chopped (may be omitted)

1 medium onion, diced

3 can diced tomatoes (plain or with garlic, herbs, onion, etc.)

1 tsp dried parsley

1 tsp dried basil

1 tsp dried oregano

pinch nutmeg

salt and freshly ground pepper to taste

1/2 cup red wine (may be omitted, or substitute a splash of red wine vinegar)

Combine all ingredients in crockpot and stir until well mixed. Cover and cook on low for 6-7 hours (or on high for 3-4 hours), stirring every hour or so. Serve over angel hair pasta, or your preferred pasta. 

Au Gratin Potatoes a la Ruth's Chris

My family loves anything involving potatoes and/or cheese, and Ruth's Chris' au gratin potatoes are always a hit. Any time we're having steak and I have potatoes on hand, this side is at the top of the request list. 

2 tablespoons butter plus additional to butter casserole dish

1/2 medium onion, minced

1 garlic clove, minced

1 1/4 teaspoon salt

1/2 teaspoon ground black pepper

3/4 cup chicken stock

1 1/4 cups heavy cream (plus little extra if needed to cover potatoes)

1 1/2 to 1 3/4 pounds (5 to 6 medium) russet potatoes, peeled and sliced 1/8 inch thick

2 cups (8 ounces), cheddar cheese, finely grated

3/4 cup (3 ounces) Fontina or Provolone, finely grated

1/4 cup (1 ounce) Parmesan, shredded or grated

Chopped parsley for garnish

Melt butter and sauté onion over medium heat until soft and translucent. Add garlic, salt, and pepper and cook for about 30 seconds. Add stock, cream, and potatoes and bring almost to a boil. Cover, reduce heat to medium-low, and simmer gently until the potatoes are nearly tender when pierced with a knife, about 15 to 20 minutes. Taste and adjust seasoning to taste. Gently stir.

Transfer mixture to a buttered 8 x 8″ or similar baking dish. Combine the cheeses and sprinkle over potato mixture. Bake at 425 for 10 -15 minutes, until sauce is bubbling and cheese is melted. Cool a few minutes before serving. Sprinkle with chopped parsley.

Breath of Fresh Pear a la Del Frisco's Steakhouse

This cocktail has become my go-to summer drink. There's a hint of sweet and a hint of tart, but overall it's simply fresh and, well, simple. 

 

2-1/2 oz pear vodka (Grey Goose Le Poire, Absolut Pears, etc. - do not use spiced pear vodka!)

1 oz Cointreau or triple sec

1-3/4 oz white cranberry juice

Shake all ingredients over ice and strain into a chilled cocktail glass. Garnish with a thin slice of pear, if desired. 

Breadsticks a la Olive Garden

My family runs on carbs, so every form of bread is a good thing. But these breadsticks disappear faster than Harry Houdini. A great addition for any meal, but especially anything involving any kind of sauce or gravy. 

1 cup warm water

1 tablespoon yeast

2 tablespoons butter, softened

1 egg

3-1/4 cups flour

1/4 cup sugar

1 teaspoon salt

For topping:

3 tablespoons butter, melted

coarse sea salt, or garlic salt, or Italian seasoning

Using a stand or hand mixer with dough hooks at low speed, combine all ingredients except topping. Continue mixing for about 5 minutes, adding a little more flour if needed. Dough will still be fairly sticky and will not pull away from the sides of the bowl. Turn dough out onto a lightly floured board and knead a few times until smooth and elastic. Place in a greased bowl and cover with plastic wrap or a damp towel and allow to rise in a warm place for 1 to 1-1/2 hours, until nearly doubled. 

Turn out dough on a lightly floured board and roll out into a roughly 12"x16" rectangle. (Note: It's easier to stretch the cut sticks a little if they're less than 12" but if they're longer than that they may be hard to fit on the cookie sheet!) Using a pizza cutter, cut into 16 strips. Smooth the sides of each strip to form a stick shape and place on a greased cookie sheet, leaving a little space between strips. Cover with a towel and allow to rise in a warm place for 30 additional minutes.

Bake at 350 for 15-18 minutes, until golden brown. (If baking on both the upper and lower oven rack, swap the racks halfway through to ensure even browning.) Remove from oven, brush with melted butter, and sprinkle with desired seasonings. 

Beef and Bean Chili a la Wendy's

As a young college grad, one of my favorite "cheap lunches" was a do-it-yourself taco salad made from a Wendy's side salad topped with a serving of chili with cheese. It's still a favorite quick lunch or dinner!

2 lbs. ground beef

2 (15 oz) cans tomato sauce

2 (15 oz) cans kidney beans (dark or light), not drained

2 (15 oz) cans pinto or white beans, not drained

2 (15 oz) cans diced tomatoes, not drained

1 yellow onion, diced

1 jalapeno, diced, de-seeded and de-veined

2 stalks celery, chopped

1 bell pepper, chopped

1 cup frozen corn (optional)

1 tablespoon cumin powder

1/4 cup chili powder

1 teaspoon black pepper

2 teaspoons salt

1 cup water

1 tablespoon butter

In a heavy-bottomed stockpot, brown the ground beef, then drain fat. Add in the rest of the ingredients (except the butter) and bring to a boil. Lower heat and simmer for 2 hours, stirring occasionally. Add in the butter and stir until fully melted and incorporated. 

Egg Bites a la Starbucks

My kids don't love the texture of these egg bites, but I could eat them all day long, and when I've brought them to brunch potlucks they've been a hit, so I think my kids are just weird. They freeze or refrigerate and reheat very nicely, so they're a great breakfast on-the-go. 

4 eggs

3/4 cup sour cream

3/4 cup shredded cheddar (or other) cheese

3/4 cup cooked ham (or bacon, or sausage), diced

1/4 tsp salt

1/8 black pepper

Whisk all ingredients together in a mixing bowl*. Spray molds with non-stick spray and fill each mold 3/4 full with egg mixture using a small ladle. Cover tightly with lid or foil. Add 1 cup water to Instant Pot, place molds on long-handled trivet or silicone sling and lower into Pot. Seal and cook on high pressure for 9 minutes, followed by 9 minutes natural release. Release remaining pressure and carefully remove molds. Remove lids, allow to cool for a few minutes, and invert molds onto a serving dish. Serve warm; may be refrigerated or frozen and reheated.

* I use a 4-cup glass measuring cup and pour directly into the molds - much easier and neater!

Cinnamon Rolls a la Cinnabon

Refrigerated Pillsbury cinnamon rolls are a much-loved breakfast treat in my family, but every now and then I like to make a batch from scratch. And this Cinnabon copycat recipe is about as delectably gooey as it comes!

Dough

1 cup whole milk (or 2%)

1/4 cup butter 

1 packet (or 2-1/2 tsp) active dry yeast

1/4 cup sugar

1 large egg

1/2 tsp salt

1 tsp vanilla extract

3 1/2 cups flour

Cinnamon Sugar Filling

1/2 cup butter , softened

1/2 cup brown sugar

1/2 cup sugar

1-1/2 Tbsp cinnamon

1 tsp vanilla extract

 

Cream Cheese Icing

4 ounces cream cheese, softened

2 cups powdered sugar

1 tsp vanilla extract

2–4 Tbsp. milk (add 1 tbsp. at a time)

 

For Dough:

Melt butter in a small bowl in the microwave for 40-45 seconds, or until melted. Pour into a medium size bowl and set aside. Heat milk in the same small bowl in the microwave for 45 seconds and pour in the bowl with the melted butter. The mixture should be "hand-washing warm". Stir in sugar and yeast and let sit for 10 minutes. Add in egg, salt, and vanilla extract. Add flour in 1/2 cup increments, folding in with a spatula until combined. The dough should be soft and slightly tacky, but not too sticky. Form dough into a round ball in the bowl and cover with plastic wrap. Allow to proof in a warm place for 10 minutes. While dough is proofing, prepare filling: In a medium bowl, combine softened butter, brown sugar, sugar, cinnamon, and vanilla extract using an electric beater on medium. Set aside.

Once dough is proofed for 10 minutes, turn out onto a floured surface and roll into a 14″ x 18″ rectangle. Use an offset spatula to spread filling on dough, almost to the edges. Starting with the short side towards you, tightly roll vertically away from you to form a log. Use a knife to mark the dough for cutting: mark the dough in half, then halve each of those halves, and then mark three slices in each section for a total of 12 even rolls. Cut through on marking. 

Spray a 9x13" baking pan with non-stick spray and arrange rolls in pan. Bake at 350 degrees for 20-25 minutes or until the cinnamon rolls are light brown. Cool on a wire rack for 10 minutes. While rolls are cooling, use an electric mixer to combine cream cheese icing ingredients, adding milk 1 Tbsp at a time until reaching desired consistency. Remove rolls from pan and ice while still warm. Serve rolls while warm. 

Sweet Potato Casserole a la Ruth's Chris

This is my breakfast the day after I eat at Ruth's Chris. Every single time. It is so delicious that I can't even help myself. It calls to my inner southern belle. 

Crust:

1 cup brown sugar

1/3 cup flour

1 cup chopped pecans

1/3 cup butter, melted

Filling:

3 cups sweet potatoes, cooked and mashed

1 cup white sugar

½ teaspoon salt

1 teaspoon vanilla extract

2 eggs, well beaten

1/2 cup butter, melted

Preheat oven to 375 degrees. Spray a medium-size (2-quart) casserole dish with nonstick spray.

For the crust: Combine brown sugar, flour, nuts and butter in mixing bowl. Chill in the fridge until ready to use. 

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl. Beat thoroughly with a hand mixer for about 3-4 minutes, until fluffy. Pour mixture into the baking dish. Bake for 25 minutes. Sprinkle the sweet potato mixture evenly with the crust mixture and return to oven for 10-20 minutes or until crumble is browned.  Allow to set for a few minutes before serving.

Baked Potato Soup a la Benigan's

Alas, Benigan's is no more, but their amazing baked potato soup will live on forever. I have many fond memories of taking a break from work to hit Benigan's with a friend of mine, and loading up on their rich, cheesy baked potato soup. Good for the tummy, good for the soul. 

5 slices bacon, diced

1 cup diced onion

1/4 cup flour

2 cups chicken stock

2 cups milk

1-1/2 lbs potatoes, peeled and diced

1 cup shredded cheddar

1/2 cup sour cream

1 tsp salt

1/2 tsp pepper

In a large stockpot over medium-high heat, brown the bacon until crispy, stirring occasionally. Let drain on a paper towel and discard all but about 3 tbsp of bacon grease. Add onion and sauté until soft, about 5 minutes. Sprinkle the flour over and stir until combined, then sauté for an additional minute. Stir in the chicken stock, then milk, potatoes, and bacon. Continue cooking until not quite boiling. Reduce heat to medium-lower, cover, and simmer for 15-20 minutes, until potatoes are soft, stirring frequently. Stir in cheese, sour cream, and salt and pepper, adjusting amounts to taste. If desired, individual servings may be topped with chives or additional bacon, cheese, and/or sour cream. 

Bon appetit!