250 Classic Clone Recipes 45
Icaro Aveiga
Chocolate-covered candies are the chain's signature items, but See's is also known for the creamy rectangular lollipops that come in a variety of flavors, including caramel, vanilla, chocolate, and butterscotch. Around the holidays, sales spike for the red one: a cinnamon oil-flavored lollipop with a smooth mouthfeel. Like the other See's Lollypop recipes, this one includes butter, cream, and brown sugar, giving it a pleasant butter toffee quality.
The cake is flavored with bits of crystallized ginger that you can find in most markets near the herbs and spices. Be sure to finely mince the chunks of ginger before adding them, since ginger has a strong flavor, and you don't want anyone biting into a whole chunk. For the white chocolate, one 4-ounce bar of Ghirardelli white chocolate will give you the perfect amount of chunks after you chop it up. If you can't find that brand, any brand of white chocolate will do, or you can use 4 ounces of white chocolate chips. My cranberry bliss bar recipe below will make a total of 16 cake bars, at a fraction of the cost of the original.
For a demonstration of this classic clone recipe, check out this video.
The challenge for making a good clone was re-creating the raspberry bits found in the real cookie using easy steps that anyone could manage. I experimented with raspberry candy bits in the style of Turkish delight, gummies, and fruit rolls, but each of those techniques took much too long. Eventually, I mixed concentrated raspberry purée with white chocolate chips and got meltable real raspberry baking bits that were easy to make and tasted great.
Once the oil is hot and the sauce is made, it takes just 5 minutes to get this delish dish on your table. Try my P.F. Chang's Kung Pao Brussels Sprouts copycat recipe below and find more P.F. Chang's recipes here.
Update 10/17/23: Recently, I set out to snag a sample of the au gratin potatoes from Bonefish Grill to clone it, but discovered that the dish had been taken off the menu. However, the friendly wait staff informed me that the au gratin potatoes at Fleming's and Bonefish Grill are the same recipe, created by the parent company that owns both chains. So, this recipe is a hack for the great side served at each of the restaurants.
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Been making your Cinnamon rolls they are perfect every time actually more I make them the better they get!!!
I do love all your recipes!!! I wished you lived in Ohio we can be baking friends!!! wish I could leave a picture!!!
Love your taco seasoning as well!!!
You are so kind, Mary! Good luck as your family goes on the journey with your dad. The blog and cookbook are two wonderful resources. Also, check out my social platforms as well as I do post about fellow blogger recipes too for some more variety. :)
I made your moscow mule a few weeks ago and it has become our go to summer refresher!! so delicious and refreshing. i have now started making it with vanilla infused vodka, and it gives it just a slightly sweeter flavor, but oh so good. love your blog and recipes, keep them coming!!
We love re-creating restaurant quality soups at home like our popular Clam Chowder Recipe. My sister Tanya taught me how to make this Olive Garden Zuppa Toscana and it has been a family and reader favorite since we first published it in 2010. We have since made it heartier and more flavorful. The classic just got better!
These recipes are inspired by some of our favorite restaurant dishes. In every case, we loved the homemade version even better because of higher quality ingredients, healthier fats (olive oil), less salt and of course a lower bill!
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
My mission is to help busy home cooks create delicious recipes that are budget-friendly and easy to follow. I will take your home cooking skills to the next level with my game-changing ingredient combinations and simple cooking techniques.
If you want to make the Classic Carol, please follow the recipe as written. Remember that you could change this Chicken Salad Chick copycat recipe and make it your own with some of these additions. This way, you can customize this classic chicken salad and turn it into your favorite chicken salad.
I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.
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Fantastic! Super easy for my first time frying chicken/anything!!!
I added bacon and mozzarella cheese to our sandwiches which we enjoyed.
Thank you for this recipe & the confidence to continue trying new recipes!
I have tried a chic file clone before, letting my chicken sit in a sugar/ salt solution with water for over 6 hours. I found that it made the chicken extremely tender after cooking. Maybe you should try this and then follow the recipe.
Busy mom here! I would love to make it easier to feed your family and entertain your kids. You will find tons of recipes like easy weeknight dinners, copycat recipes, unique desserts, as well as lots of fun activities for kids.
A breakfast lover and food blogger. Tina develops everyday breakfast recipes on The Worktop, and writes about all things related to breakfast and brunch. Read more about Tina Jui or drop an email to say hi.
Hi, I'm Tina and a lover of breakfast! The Worktop is where I share my everyday breakfast recipes. You can find lots of breakfasts and brunch ideas on my site. Many of the recipes are easy to make and healthy, but of course, you'll also find big brunch indulgences.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
This is one of my favourite recipes in your website. It turns out great every time. I make it exactly as written, except I use vegetable broth (I just boil some vegetables before preparing the fondue). For those not having sucess getting the cheese and broth to combine: That happened to me once and then I realized the heat was too low. Onether time I used a high proportion of gouda and it turns out it is not a good cheese for fondue (it gets melted but it is not runny). I stick to the usual fondue cheeses and works out fine for me.
Thanks to this recipe I got to.know your site. I was tired of prepackaged fondue and I dont like the taste of wine in fondue, so I looked for a homemade recipe. I remember after cleaning up the kitchen that night, I started reading your website and have made many of your recipes since then.
I hope you love this recipe as much as we do! If you make it, be sure to tag me on Instagram or Facebook (@litecravings) and use the hashtag #litecravingsrecipes. I sometimes miss a tag here or there, but I always check in on the hashtag.
I've tested this blend in many of my recipes, like pizza, cookies, and muffins, and haven't had a single failure. Since I first shared this recipe in 2012, many of you have made this blend your go-to and can use it without worry.
Without the precision of a scale, you simply cannot build a flour blend. In fact, if you find that sometimes your baking is successful and sometimes it isn't without changing ingredients or recipes, but you're measuring by volume, the measurement inconsistencies are likely causing your inconsistent results.
We have had a long discussion about superfine rice flour, and even how to blend your own. There is no substitute for rice flour in this blend. If you can't have rice, you should check out my Paleo recipes or my flourless baking recipes.
Hi Nicole,
First, THANK YOU for all of the information and recipes that you have provided on your website. I have learned so much from you over the past several years! As someone who also prefers to buy Better Batter, I just noticed that they have promulgated a new formula currently for sale on Amazon that is rice, corn, and gum free. I was wondering if you have tried this new blend, and if you have, what is your opinion on it?
Thank you!
Julianna
Raise your hand if beer bread was the first type of bread you learned to bake! This classic recipe, with its four simple ingredients, requires nothing more than a bowl, spoon, pan, and oven in the way of tools. Beloved of busy bakers everywhere, the bread is moist, nicely dense and chewy, perfect for toast and sandwiches.
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