Tuesday, September 21, 2021

Copycat recipes of America’s favorite restaurant dishes

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Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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I love this cookbook! How many times have you gone into a restaurant and loved a dish so much that you wish you could make it in your kitchen? If you’re like me then it is likely pretty often. This cookbook contains copycat recipes that resemble the originals enough to make them at home.

America’s favorite restaurant dishes
All recipes listed below can be found in America’s Most Wanted Recipes by Ron Douglas.

Joe’s Crab Shack crab cakes

Found on page 109 of America’s Most Wanted Recipes by Ron Douglas.

Ingredients
  • 1 egg yolk
  • ⅓ cup of mayonnaise
  • 2 ½ teaspoons Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1 teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon Old Bay seasoning
  • ¼ teaspoon salt
  • 1 ¼ cups fresh bread crumbs
  • 3 tablespoons chopped fresh parsley
  • 1 pound lump crabmeat
  • All-purpose flour, for coating
  • Oil, for deep-frying
Instructions
  1. Beat together the first nine ingredients
  2. Fold in the bread crumbs and parsley
  3. Fold in the crabmeat
  4. Form into 4 to 6 parties
  5. Lightly coat the patties in flour on both sides. Refrigerate for at least 30 minutes before frying
  6. Deep-fry the crab cakes in 350 degrees Fahrenheit oil (use just enough oil to cover the crab cakes) until browned
America’s favorite restaurant dishes

Hooters buffalo wings

Found on page 100 of America’s Most Wanted Recipes by Ron Douglas.

Ingredients
  • 4 tablespoons butter
  • ¼ cup Crystal hot sauce
  • Pinch of black pepper
  • 2 cloves garlic, minced
  • ½ cup all-purpose flour
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • 10 chicken wings, cut into thirds, wing tips discarded
  • Vegetable oil, for deep-frying
  • Celery sticks
  • Blue cheese dressing
Instructions
  1. In a small saucepan, melt the butter over low heat. Add the hot sauce, black pepper, and garlic. Stir until well mixed
  2. In a gallon-sized resealable plastic bag, mix the flour, paprika, cayenne pepper and salt
  3. Rinse the chicken wings under cold water and drain. Drop the wings into the bag a few at a time, revealing the bag and shaking to coat after each addition. When all the wings have been coated, remove from the bag and place it on the waxed paper-lined plate or tray. Refrigerate for at least 1 hour to help set the coating.
  4. Pour two inches of oil into a deep fryer and heat to 375 degrees Fahrenheit
  5. Carefully lower a few wings at a time into the oil. Deep-fry for 15 to 20 minutes, until light brown. Drain the wings on paper towels and repeat with the remaining wings.
  6. Preheat the oven to 400 degrees Fahrenheit
  7. Place the cooked wings in a large ovenproof bowl or baking pan; pour the sauce over the wings and stir to coat thoroughly.
  8. Place in the oven for about 5 minutes or until the wings are hot
  9. Serve the wings with celery sticks and blue cheese dressing on the side

*add more cayenne pepper and hot sauce to make atomic wings*

America’s favorite restaurant dishes

Baskin-Robbins cheesecake ice cream

Found on page 23 of America’s Most Wanted Recipes by Ron Douglas.

Ingredients
  • 2 ½ cups heavy cream
  • 1 ¼ cups sugar
  • 2 eggs, beaten
  • 1 ½ packages cream cheese, softened
  • ½ teaspoon finely grated lemon zest
  • 1 tablespoon or on juice
  • 1 teaspoon vanilla extract
  • Graham crackers, broken into bits
Instructions
  1. In a large saucepan, combine 1 ½ cups of the cream, the sugar, and eggs. Cook, stirring, over medium heat just until boiling.
  2. In a large bowl, beat the cream cheese with an electric mixer until smooth; slowly beat in the hot mixture.
  3. Cover and chill thoroughly
  4. Stir in the remaining 1 cup cream, lemon peel, lemon juice, and vanilla
  5. Freeze in an ice cream maker according to the manufacturer’s instructions
  6. Fold in graham cracker bits to taste
  7. Put into a freezer container with a lid and let sit for 4 hours in the freezer before serving.
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