Six Sisters&#039 - Copycat Cooking with Six Sisters Stuff: 100+ Popular Restaurant Meals You Can Make at Home

Drop prepared wontons a few at a time into hot oil and fry until golden brown. Carefully remove wontons and drain briefly on paper towels before serving. Serve with sweet-and-sour sauce. Texas Roadhouse Rolls
with Cinnamon Honey Butter Prep time: 2 hours | Cook time: 15 minutes | Total time: 2 hours 15 minutes | Makes: 24 rolls 1cups milk 2teaspoons active dry yeast 1teaspoon sugar cup honey 4tablespoons butter, melted 1egg 1teaspoon salt 4cups all-purpose flour 1recipe Cinnamon Honey Butter In a saucepan over medium-high heat, bring milk to a boil. Remove from heat and let cool to lukewarm. In a mixing bowl, combine warm milk, yeast, sugar, and honey.

Let sit for 5 minutes or until yeast is activated. In a large bowl, combine yeast mixture, melted butter, egg, and salt. Mix in flour one cup at a time and stir until smooth. Knead for 8 minutes by hand or in the bowl of an electric stand mixer. Place dough onto a lightly floured surface and knead for 3 to 5 more minutes. Spray a large bowl with nonstick cooking spray, place dough inside and cover with plastic wrap.

Let rise for 1 hour in a warm place. Punch down dough and roll out on a lightly floured surface until -inch thick. Cut into 24 squares and place on 2 large baking sheets sprayed with nonstick cooking spray. Cover with plastic wrap and let rise for 30 to 40 minutes or until doubled in size. Preheat oven to 350 degrees F. and bake 12 to 15 minutes, or until lightly golden brown.

Brush melted butter on top of hot rolls, if desired. Cinnamon Honey Butter cup butter, softened cup powdered sugar cup honey 1teaspoon ground cinnamon Beat together butter, powdered sugar, honey, and cinnamon until smooth; serve with warm rolls.

Texas Roadhouse Cactus Blossom

Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Makes: 4 servings

Vegetable oil, for frying 1egg, beaten 1cup milk 1cup all-purpose flour 1teaspoons salt 1teaspoons cayenne pepper 1teaspoon paprika teaspoon ground black pepper teaspoon dried oregano teaspoon dried thyme teaspoon ground cumin 1large Vidalia onion 1recipe Dipping Sauce Fill a large pot with water and bring to a boil while prepping recipe. Fill a large bowl with cold water and set aside. In a medium bowl, whisk together egg and milk; set aside. In a medium bowl, combine flour, salt, cayenne pepper, paprika, black pepper, dried oregano, dried thyme, and ground cumin; set aside.

Prepare your onion by cutting off both ends and peeling away the outermost layer of the onion. Use an apple corer or sharp knife to remove the center of the onion, approximately 1 inch in diameter. Using a large, sharp knife, begin cutting your petals. Cut directly across the center of the onion, cutting of the way down. Rotate your onion 90 degrees and cut directly across the onion again. Keep slicing each section in half until the onion has been cut 16 times, making sure to not cut more than of the way through the onion.

Place the onion in boiling water for 30 seconds. Remove onion and place in the cold water for 30 seconds; remove and dry off with a paper towel. Spread apart onion petals and place onion in milk mixture; remove and then coat completely in flour mixture, making sure to get mixture in between each petal. Dip in milk mixture again and coat in the flour mixture again. Fill a large pot with 2 to 3 inches of vegetable oil and heat to 350 degrees F. Place onion right side up in hot oil for 10 minutes, or until the coating is golden brown and crispy and onion is soft on the inside.

Serve with Dipping Sauce. Dipping Sauce cup mayonnaise cup ketchup 1tablespoon horseradish sauce teaspoon paprika teaspoon salt teaspoon dried oregano teaspoon ground black pepper teaspoon cayenne pepper In a medium bowl, whisk together mayonnaise, ketchup, horseradish sauce, paprika, salt, oregano, black pepper, and cayenne pepper until well combined.

The Cheesecake Factory Avocado Egg Rolls

Prep time: 10 minutes | Cook time: 5 to 8 minutes | Total time: 18 minutes | Makes: 8 servings

Vegetable oil, for frying 3avocados, diced cup minced red onion 2tablespoons diced sun-dried tomatoes 1tablespoon chopped cilantro teaspoon salt 8egg-roll wrappers 1recipe Avocado Egg Roll Dipping Sauce Fill a large pot with 2 to 3 inches of vegetable oil and heat to 375 degrees F. In a medium bowl, gently combine avocado, red onion, sun-dried tomatoes, cilantro, and salt. Distribute filling evenly onto the center of each egg-roll wrapper. Dip finger in water and outline the outer edge of each egg roll wrapper.

Fold in opposite corners of the egg roll and pinch together in the center, then roll up from one side to the other. Fold top corner over the outside of the egg roll and press to seal. Repeat with remaining egg rolls. Deep-fry the egg rolls for 5 to 8 minutes or until golden brown. Drain on a plate covered with a paper towel. Serve warm with prepared Dipping Sauce.