Olivia Howard - Copycat Recipes: The Ultimate Cookbook for Making Your Favourite Restaurant Dishes at Home, Including Delicious, Quick and Easy to Follow Recipes!

Copycat
Recipes

THE ULTIMATE COOKBOOK FOR MAKING YOUR FAVOURITE RESTAURANT DISHES AT HOME,
INCLUDING DELICIOUS, QUICK AND EASY TO FOLLOW RECIPES

OLIVIA HOWARD

Copyright 2019 by OLIVIA HOWARD All rights reserved.

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Table of Contents

Introduction to
Copycat Recipes

Thank you for downloading our copycat cookbook. Cooking at home has many benefits, for example saving money, time, controlling portion sizing, and customizing each meal.

In this book, you will find tips on how to create restaurant dishes at home. Youll be surprised at how simple some of them are to make. Many of our best-loved restaurants use classic recipes with jazzed up names to tickle our appetite.

Restaurants usually choose recipes that are easy to make and that make use of simple ingredients, so youll find that many of them are convenient to prepare in your own kitchen. Of course, there are some more intricate recipes, but the results are well worth it.

Chapter 1:
Copycat Breakfast Recipes

DIY California A.M. Crunchwrap

Preparation Time: 10 minutes

Cooking Time: 20-30 minutes

Ingredients:

• 4 frozen hash browns
• 5 large eggs
• 1 tbsp milk
• salt and pepper
• 4 large tortillas
• 1 cup cheddar cheese, shredded
• 4 strips of thick cut bacon, cooked and crumbled
• 2 ripe avocados, peeled and pitted
• 4 tbsp pico de gallo

Directions:

1. Cook hash browns until crisp, based on package instructions.
2. Add eggs, milk, salt, and pepper in a bowl. Mix well until combined. Then, pour into a skillet and cook until scrambled. Set aside.
3. Heat one small and one larger pan over medium heat. Once heated, place a tortilla into the large pan and in even amounts, add cheese, a hash brown, eggs, bacon, avocado, and pico de gallo in the center of the tortilla.
4. Using a wheel pattern, fold tortilla around the filling with the edge facing up. Place the heated smaller pan on top for about 20 seconds or until browned.

Panera Spinach and Cheese Egg Souffl

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Ingredients:

• 1 tube butter flaky crescent rolls
• 6 eggs, divided
• 2 tbsp milk
• 2 tbsp heavy cream
• 1/4 cup cheddar cheese, grated
• 1/4 cup jack cheese, grated
• 1 tbsp parmesan cheese
• 3 tbsp fresh spinach, chopped
• 4 slices of bacon, cooked and crumbled
• cooking spray
• salt
• 1/4 cup Asiago cheese, grated

Directions:

1. Preheat oven to 375 degrees F.
2. Add 5 eggs, milk, heavy cream, cheddar cheese, jack cheese, parmesan cheese, spinach, bacon, and salt to a microwave safe bowl.
3. Mix well until combined then heat in microwave for about 30 seconds. Stir, then microwave for another 20 seconds. Repeat 5 times until egg mixture is a thicker but still runny and uncooked.
4. Roll out crescent roll dough. Make 4 rectangles by pressing together the triangles. Then, using a roll pin, stretch them out until they are 6x6 inch square.
5. Coat ramekin with cooking spray and place flattened roll inside, making sure the edges are outside the ramekin. Add 1/3 cup egg mixture and then add 1/4 of the Asiago cheese. Wrap edges to seal. Repeat for remaining rolls.
6. Whisk remaining egg with salt lightly in a bowl. Brush on each roll.
7. Place ramekins in the oven and bake for 20 minutes or until brown.

McDonalds Fruit and Yogurt Parfait

Preparation Time: 5 minutes

Ingredients:

• 6 oz vanilla yogurt
• 46 strawberries, sliced
• 1/4 cup blueberries, fresh or frozen
• 1/4 cup pecans, chopped

Directions:

1. Place 2 ounces of vanilla yogurt at the bottom of a cup, followed by 23 strawberries and 1/8 cup each of blueberries and pecans.
2. Place another layer of yogurt, strawberries, blueberries, and pecans on top of the first layer.
3. Finish off the parfait with the remaining yogurt.

Panera Breads Cinnamon Crunch Bagel

Preparation Time: 1 hour

Cooking Time: 25 minutes

Ingredients:

For the bread:

• 1 1/4 cups warm water
• 1 tbsp yeast
• 1 tbsp salt
• 4 tbsp honey
• 1 1/2 cups whole wheat pastry flour
• 1/2 tbsp cinnamon
• 1 3/4 cups bread flour
• 3/4 cup white chocolate chips
• cornmeal, for sprinkling
• 20 cups water

For the topping:

• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 tbsp cinnamon
• 1/3 cup coconut oil

Directions:

1. Activate the yeast by mixing it with the warm water and setting it aside for 10 minutes.
2. Add in 3 tbsp honey, salt, pastry flour, and cinnamon. Mix all the ingredients together with a wooden spoon. After a minute of mixing, or when the flour is fully incorporated, scrape the sides of the bowl and mix again for another minute.
3. Let the dough rest for 5 minutes, if lumps form, stir the batter to break them apart.
4. Add in half a cup of bread flour and start kneading. Keep adding the bread flour half a cup at a time while kneading the dough to distribute the flour throughout.
5. After about seven minutes of kneading, add in the white chocolate chips and continue kneading to completely incorporate the chips into the mixture.
6. Cover the bowl with a towel and leave to rest for one hour.
7. After an hour, flour a flat surface. Transfer the dough from its bowl to the floured surface and punch it down.
8. Cut the dough into 8 equal pieces. Roll them into ropes. Let the dough rest again, for 3 to 4 minutes.
9. Form a circle with each piece of dough, twisting the ends securely together. Sprinkle a baking sheet with cornmeal and place the dough circles on the sheet. Cover with a towel and let rest for 10 to 15 minutes.
10. Bring the water to a boil. When the water is boiling, add the remaining 1 tbsp of honey. Keep the water at a low boil.
11. After 15 minutes, place a few dough circles into the boiling water. Leave them to cook for 50 seconds on each side.
12. Preheat the oven to 450 degrees F. Line a baking sheet with parchment or wax paper.
13. Mix the topping ingredients, except the oil, together.