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We must band together in defense of free bread
Some people look forward to the bread basket more than the entree.
Earlier this week, one of Olive Garden’s primary investors came out against the chain’s practice of handing out unlimited free breadsticks. This is nonsense. One of restaurants’ primary purposes is to provide hospitality, and allowing anyone who wants free bread unlimited access to it is the very definition of hospitality.
As the New York Times’ Pete Wells noted back in March, “…not very long ago, when we sat down in a restaurant, waiters would … set a basket of rolls or sliced baguettes on the table. We didn’t have to ask for it or pay for it. Bread simply ... appeared.” Sadly, this tradition is dying out, and it needs to be saved.
Restaurant owners certainly have logical reasons to stop putting free bread baskets on every table. It cuts into their bottom line, obviously, especially if they source their bread from a quality bakery. It also leads to waste if the basket goes untouched, and should the ravenous diner decide to polish off the basket before their meal arrives it might spoil their appetite (and make them less likely to order dessert).
But none of these reasons is compelling enough to make us want to do away with free bread. When we show up to a restaurant starving, the promise of putting some food in our bellies within minutes of sitting down, while still perusing the menu, is a comforting one. The bread basket is also an indicator of overall restaurant quality, and of what we can expect from the meal to come. Stale microwaved bread lets us know not to expect much; fresh, warm mini baguettes let us know that we’re in good hands.
There’s an easy solution to this crisis: restaurants can stop automatically putting bread down on tables, and only give it to those who want it. When servers introduce themselves and ask for the table’s water preference, they can also ask if they should bring some bread.
As for those restaurants that just charge for bread instead? Well that better be some damn good bread.
People Are Obsessed With Stanley Tucci Making A Negroni Step-By-Step, As They Should Be
First things first, is there anything Stanley Tucci can't do? Don't answer that, because the answer is clearly no. The man has talent, range, flavor, and humor, all wrapped into one beautiful, bald-headed package, and he showed off all of those lovable qualities in his step-by-step Negroni tutorial that has people (rightfully) obsessing.
The video starts off as any video should, with Stanley standing in front of his countertop as soft jazz music plays in the background. His wife, Felicity Blunt, is operating the camera and asks, "What are you going to make me?" and his voice, smooth as butter (. ) answers, "a Negroni."
For those who are unfamiliar, a Negroni is a popular Italian cocktail made with gin. Stanley goes through each step of the process, explaining that you need a fair amount of ice in a shaker, a double shot of gin (or vodka, if gin isn't your thing), a shot of sweet vermouth, a shot of Campari, and the squeeze of an orange slice which will let be used for garnish. It really is a simple tutorial, but something about Stanley's voice, the soft jazz in the back, and the easy to follow directions makes this my kind of ASMR.
People on Instagram thought the same, with his comments section being flooded with praise, thirst, and. a couple of cocktail-making pointers. "This is why you are a National treasure," said one user. "An angel. Protect Stanley at all costs," said another, which is a mood.
One person did point out, though, that a proper Negroni is always stirred rather than shaken. Stanley gets a pass, though, maybe? And finally, arguably the best comment of them all, was someone asking if he can do a jungle juice tutorial next which, of course, I'm not opposed to. Give the people what they want, Mr. Tucci!!
The 15 Most Delish Foods At Epcot
You're going to want to make your way to Germany, ASAP.
Epcot is the Walt Disney World park of your grown-ass dreams. Its World Showcase is dedicated to the sites and bites from 11 countries around the world, making it the greatest way to avoid tiny, screaming humans and just stuff your face. (You can even get a little tipsy, too.) These are the park's 15 foods worth your dollars. Or euros. Or yen.
With all the amazing food at Epcot, especially in the World Showcase, it can be tough to know what to eat. We ate our way through Future World and beyond to pick the very best snacks, sandwiches, desserts and more.
We have England to thank for introducing America to treasures like Kit Harington, The Office, and banoffee pie &mdash a combo of bananas, cream, and toffee. Rose & Crown's mini tart version is made with chocolate, too.
Where To Find It: Rose & Crown in the United Kingdom
The U.K. is all about that #publife, and Rose & Crown &mdash Epcot's take on the faraway bar scene &mdash does the cluster of countries across the pond proud with its Welsh Pub Burger, topped with rarebit sauce, bacon, and beer-battered leeks.
Where To Find It: Rose & Crown in the United Kingdom
Spice Road Table's hummus fries had us at "deep-fried." (They're really a cross between creamy hummus and chewy falafel.) These are the perfect way to cut out the middle man &mdash chips &mdash and get maximum hummus intake.
Where To Find It: Spice Road Table in Morocco
What happens when you put a scoop of sweet ice cream between two salty brioche buns and place them in a panini press? As Miley Cyrus puts it, you get the best of both worlds. We can only assume she was referring to this.
Where To Find It: L'Artisan des Glaces in France
Leave it to the France pavilion to boast the swankiest dinner reservation in Epcot. Monsieur Paul's black sea bass covered in potato "scales" will set you back $42, but the rosemary cream sauce is good enough to drink like soup &mdash and it's worth it for the 'gram alone.
Where To Find It: Monsieur Paul in France
General Tso's chicken is more popular in American Chinese restaurants than ones overseas. At Nine Dragons, they make the dish even more untraditional by sticking it in steamed bao buns.
Where To Find It: Nine Dragons Restaurant in China
America is no stranger to food mash-ups, but let us take a moment to salute the genius at Fife and Drum Tavern who decided to combine strawberry and blue raspberry slushies with soft-serve vanilla ice cream. The name is fitting: The American Dream.
Where To Find It: Fife and Drum Tavern in The American Adventure
Some say Mount Fuji is the most picturesque volcano in Japan. And to that, we say consider this: Tokyo Dining's volcano roll is a stack of California rolls with sashimi tuna, salmon, yellowtail, masago, and tempura crunch cascading down the sides. The winner is clear, no?
Where To Find It: Tokyo Dining in Japan
In Norway, kids don't just find prepackaged gummies and broken Oreos in their lunch bags. They get school bread (or skolebrød, which you can find at Kringla Bakeri og Cafe), a sweet roll filled with custard and topped with grated coconut.
Where To Find It: Kringla Bakeri og Cafe in Norway
One of Berlin's most famous exports is Werther's Originals caramel, and Karamell-Küche is a shrine to the stuff. You'll get a good taste of it in the s'more which has a caramel layer between the marshmallow and is drizzled with caramel, too.
Where To Find It: Karamell-Küche in Germany
No country will take credit for the buffalo bleu cheese popcorn sold in Epcot's Future World (cough, 'Murica, cough), but the fiery kernels beat any of the stuff you'll find in those sorry Christmas tins.
Where To Find It: Popcorn stand in Future World
Our neighbors up North have a rep for being some of the nicest people in the world. After trying their cheddar cheese soup at Le Cellier Steakhouse &mdash it's spiked with New Brunswick's Moosehead beer and sprinkled with smoked bacon &mdash we can confirm they are also some of the most brilliant.
Where To Find It: Le Cellier Steakhouse in Canada
Canada's poutine is a national treasure, and Le Cellier Steakhouse serves two versions. Go for the signature classic, with Canadian cheddar, truffles and red wine reduction. You won't be sorry &mdash or, soorry.
Where To Find It: Le Cellier Steakhouse in Canada
Via Napoli's tiny balls of fried risotto, mozzarella, and meat ragu are your chance to be a trailblazer in a world of pasta lovers and pizza fanatics. They're called arancini &mdash and they're about to become your new favorite food.
Where To Find It: Via Napoli in Italy
For everyone that's ever wanted to sneak a flask into Starbucks and spike a Frappuccino, this one's for you: La Cava del Tequila's coffee mezcal margarita is exactly that.
I'm Todd Wilbur, Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.
The name of this tomato-based sauce belies its taste. There's not even a hint of spiciness here that someone might associate with "chili." Instead you get a sweet and sour sauce that's got more tang than ketchup, and more chunks. And what are those chunks? According to the label they're dehydrated onions, so that's exactly what we'll use in this formula. Be sure to get the kind that say dried "minced" onions, because dried "chopped" onions are too big. The recipe is a simple one since you just combine everything in a saucepan and simmer until done. And if you cruise down to the Tidbits at the bottom of this recipe, I'll show you a super-easy way to turn this saucy clone into a beautiful carbon copy of Heinz Seafood Cocktail Sauce.
Source: Top Secret Recipes Unlocked by Todd Wilbur.
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Menu Description: "1/4 pound of 100% pure beef in two patties with American cheese, crisp lettuce and our special sauce on a sesame seed bun."
Bob Wian's little ten-stool diner, Bob's Pantry, was in business only a short time in Glendale, California, before establishing a following of regular customers—among them the band members from Chuck Fosters Orchestra. One February night in 1937, the band came by after a gig as they often did to order a round of burgers. In a playful mood, bass player Stewie Strange sat down on a stool and uttered, "How about something different for a change, Bob?" Bob thought it might be funny to play along and serve up Stewie a burger he could barely get his mouth around. So Bob cut a bun into three slices, rather than the usual two, and stacked on two hamburger patties along with lettuce, cheese, and his special sauce. When Stewie tasted the huge sandwich and loved it, every band member wanted his own!
Just a few days later, a plump little six-year old named Richard Woodruff came into the diner and charmed Bob into letting him do odd jobs in exchange for a burger or two. He often wore baggie overalls and had an appetite that forced the affectionate nickname "Fat Boy". Bob thought it was the perfect name for his new burger, except the name was already being used as a trademark for another product. So the name of the new burger, along with Bob's booming chain of restaurants, was changed to "Big Boy." The company's tradename Big Boy character is from a cartoonists napkin sketch of "fat boy," little Richard Woodruff.
The Big Boy hamburger was the first of the double-decker hamburgers. McDonald's Big Mac, the world's best-known burger that came more than 30 years later, was inspired by Bob Wian's original creation. See if you can get your mouth around it.
Check out my other Big Boy copycat recipes here.
Jerrico, Inc., the parent company for Long John Silver's Seafood Shoppes, got its start in 1929 as a six-stool hamburger stand called the White Tavern Shoppe. Jerrico was started by a man named Jerome Lederer, who watched Long John Silver's thirteen units dwindle in the shadow of World War II to just three units. Then, with determination, he began rebuilding. In 1946 Jerome launched a new restaurant called Jerry's and it was a booming success, with growth across the country. Then he took a chance on what would be his most successful venture in 1969, with the opening of the first Long John Silver's Fish 'n' Chips. The name was inspired by Robert Louis Stevenson's Treasure Island. In 1991 there were 1,450 Long John Silver Seafood Shoppes in thirty-seven states, Canada, and Singapore, with annual sales of more than $781 million. That means the company holds about 65 percent of the $1.2 billion quick-service seafood business.
In 1991 Kentucky Fried Chicken bigwigs decided to improve the image of America's third-largest fast-food chain. As a more health-conscious society began to affect sales of fried chicken, the company changed its name to KFC and introduced a lighter fare of skinless chicken.
In the last forty years KFC has experienced extraordinary growth. Five years after first franchising the business, Colonel Harland Sanders had 400 outlets in the United States and Canada. Four years later there were more than 600 franchises, including one in England, the first overseas outlet. In 1964 John Y. Brown, Jr., a young Louisville lawyer, and Jack Massey, a Nashville financier, bought the Colonel's business for $2 million. Only seven years later, in 1971 Heublein, Inc., bought the KFC Corporation for $275 million. Then in 1986, for a whopping $840 million, PepsiCo added KFC to its conglomerate, which now includes Pizza Hut and Taco Bell. That means PepsiCo owns more fast food outlets than any other company including McDonald's.
At each KFC restaurant, workers blend real buttermilk with a dry blend to create the well-known KFC buttermilk biscuits recipe that have made a popular menu item since their introduction in 1982. Pair these buttermilk biscuits with KFC's mac and cheese recipe and the famous KFC Original Recipe Chicken, and skip the drive-thru tonight!
Menu Description: "Grilled Bread Topped with Fresh Chopped Tomato, Red Onion, Garlic, Basil and Olive Oil."
In 1972, Oscar and Evelyn Overton moved from Detroit to Los Angeles to build a wholesale bakery that would sell cheesecakes and other high-quality desserts to local restaurants. Business was a booming success, but some restaurants balked at the high prices the bakery was charging for its desserts. So, in 1978, the couple's son David decided to open a restaurant of his own—the first Cheesecake Factory restaurant—in posh Beverly Hills. The restaurant was an immediate success and soon David started an expansion of the concept. Sure, the current total of 20 restaurants doesn't seem like a lot, but his handful of stores earns the chain more than $100 million in business each year. That's more than some chains with four times the number of outlets rake in.
Bruschetta is one of the top-selling appetizers at the restaurant chain. Bruschetta is toasted bread flavored with garlic and olive oil, broiled until crispy, and then arranged around a pile of tomato-basil salad in vinaigrette. This salad is scooped onto the bruschetta, and then you open wide. This version makes five slices just like the dish served at the restaurant, but the recipe can be easily doubled.
For many years now, the monocled Mr. Peanut has been Planters nutty pitchman. The character was created in 1916 by a Virginia schoolboy, Anthony Gentile, who won $5 in a contest for drawing a "little peanut person." A commercial artist later added the top hat, cane, and monocle to make Mr. Peanut the stuffy socialite that he is today. But the character has not always been in the limelight. Planters adman Bill McDonough says, "Though Mr. Peanut has always been identified with the brand, over the years he has been dialed up or down to different degrees." In 1999, the company dialed up the polite-and-proper legume to capitalize on nostalgia for the older folks and the young buyers' craving for retro chic.
Even though we think of Planters as the "nut company" you won't find a single nut, with or without monocle, in the fat-free version of Planters popular Fiddle Faddle. All you need to whip together this clone is a good low-fat microwave popcorn and a few other common ingredients. This recipe requires your microwave to help coat the popcorn with a thin, crunchy coating of the tasty candy mixture. Even though there is a small amount of fat in the recipe, it still comes out to less than 1 gram of fat per serving, so the final product can be called "fat-free."
Serving size–1 cup
Calories per serving–114
Fat per serving–0g
Source: Low-Fat Top Secret Recipes by Todd Wilbur.
Menu Description: "Lightly-dusted, stir-fried in a sweet Szechwan sauce."
The delicious sweet-and-spicy secret sauce is what makes this dish one of P. F. Chang's top picks. Once the sauce is finished all you have to do is saute your chicken and combine. You'll want to cook up some white or brown rice, like at the restaurant. If you can't find straight chili sauce for this recipe, the more common chili sauce with garlic in it will work just as well.
Check out my other P.F. Chang's clone recipes here.
This easy muffin clone is modeled after the low-fat product found in the freezer section of your market, from one of the first brands to make low-fat food hip and tasty. Muffins are notorious for their high fat content, but in this recipe mashed banana adds flavor and moistness to the muffins to replace the fat. Now you can satisfy a muffin craving without worrying about fat grams.
Source: Top Secret Recipes Unlocked by Todd Wilbur.
A couple years ago Taco Bell and Kraft Foods got together to produce a line of products—everything from taco kits to salsas and spice mixes—all stamped with the familiar Taco Bell logo and available in supermarkets across the country. The idea was a winner, and now the Taco Bell line of products is among Kraft's top sellers. The clone of this mix, made with a combination of common spices and cornstarch, can be kept indefinitely until your brain's fajita-craving neurons begin firing. When you're set to cook, you'll need some chicken, a bell pepper, and an onion, then follow the same prep instructions you find on the package of the real thing.
Top your fajitas off with one Taco Bell's famous sauces from my recipes here.
Menu Description: "Chicken breast tenderloins sauteed with bell peppers, roasted garlic and onions in a garlic cream sauce over angel hair."
This dish is a big favorite of Olive Garden regulars. Chicken tenderloins are lightly breaded and sauteed along with colorful bell peppers and chopped red onion. Angel hair pasta is tossed into the pan along with a healthy dose of fresh scampi sauce. The sauce is really the star, so you might think about doubling the recipe. If you're cooking for two, you can prepare this dish for the table in one large skillet, saving the remaining ingredients for another meal. If you're making all four servings at once, you need two skillets. If you can't find fresh chicken tenderloins (the tender part of the chicken breast), you can usually find bags of them in the freezer section.
Find more delicious recipes for Olive Garden's most famous dishes here.
Southern California—the birthplace of famous hamburgers from McDonalds, Carls Jr. and In-n-Out Burger—is home to another thriving burger chain that opened its first store in 1952. Lovie Yancey thought up the perfect name for the 1/3 pound burgers she sold at her Los Angeles burger joint: Fatburger. Now with over 41 units in California, Nevada, and moving into Washington and Arizona, Fatburger has become the food critic's favorite, winning "best burger in town" honors with regularity. The secret is the seasoned salt used on the beef patty. And there's no ketchup on the regular version, just mayo, mustard, and relish. Replace the ground beef with ground turkey and you've just cloned Fatburger's popular Turkeyburger.
One hot summer day in 1946 Dave Barham was inspired to dip a hot dog into his mother's cornbread batter, then deep fry it to a golden brown. Dave soon found a quaint Santa Monica, California location near the beach to sell his new creation with mustard on the side and a tall glass of ice-cold lemonade. Be sure you find the shorter turkey hot dogs, not "bun-length". In this case size does matter. Snag some of the disposable wood chopsticks from a local Chinese or Japanese restaurant next time you're there and start dipping.
Update 5/3/17: If your hot dogs are browning too fast, turn the temperature of the oil down to 350 degrees. And rather than using chopsticks, thick round skewer sticks (corn dog skewers) found in houseware stores and online will work much better.
The entire process for making this soup which Islands serves in "bottomless bowls" takes as long as 3 hours, but don't let that discourage you. Most of that time is spent waiting for the chicken to roast (up to 90 minutes -- although you can save time by using a precooked chicken, see Tidbits) and letting the soup simmer (1 hour). The actual work involved is minimal -- most of your time is spent chopping the vegetable ingredients. This recipe produces soup with an awesome flavor and texture since you'll be making fresh chicken stock from the carcass of the roasted chicken. As for the fried tortilla strip garnish that tops the soup, you can go the hard way or the easy way on that step. The hard way makes the very best Islands tortilla soup recipe and it's really not that hard: Simply slice corn tortillas into strips, fry the strips real quick, then toss the fried strips with a custom seasoning blend. The easy way is to grab a bag of the new habanero-flavored Doritos, which happen to be similar in spiciness to the strips used at the restaurant. Simply crumble a few of these chips over the top of your bowl of soup, and dive in.
There a are few decent bottled salad dressings out there, but there's nothing on the shelf that compares in taste to this homemade version of the house salad dressing from Bonefish Grill. Not only that, it's a heck of a lot cheaper to make your own vinaigrette from scratch. And check out the easy steps: Mix everything together in a bowl, microwave for 1 minute, whisk to emulsify, then chill. If you're a salad lover, this is the clone for you.
You might also like my recipes for Bonefish's Bang Bang Shrimp.
In the restaurant, these are made with red chili tortillas. Since those can be hard to find, especially in fat-free versions, well use plain flour fat-free tortillas. Except for the color, you can hardly tell the difference. You'll want to prepare several elements of this recipe ahead of time. The relish and slaw is best when made the day before, and the chicken will have to marinate for an hour or so before you grill it.
Serving size–1 wrap
Calories per serving–515 (Original–644)
Fat per serving–5g (Original–15g)
It's been an Iowa tradition since 1926, and today this sandwich has a huge cult following. It's similar to a traditional hamburger, but the ground beef is not formed into a patty. Instead, the lightly seasoned meat lies uncompressed on a white bun, dressed with mustard, minced onion, and dill pickles. Since the meat is loose, the sandwich is always served with a spoon for scooping up the ground beef that will inevitably fall out.
When this clone recipe for Maid-Rite was originally posted on our website several years ago, it elicited more e-mail than any recipe in the site's history. Numerous Midwesterners were keyboard-ready to insist that the clone was far from accurate without the inclusion of a few bizarre ingredients, the most common of which was Coca-Cola. One letter states: "You evidently have not ever had a Maid-Rite. The secret to the Maid-Rite is coke syrup. Without it you cannot come close to the taste." Another e-mail reads: "Having lived in the Midwest all of my life and knowing not only the owners of a Maid-Rite restaurant but also many people who worked there, I can tell you that one of the things you left out of your recipe is Coca-Cola. Not a lot, just enough to keep the meat moist."
On the flip side, I received comments such as this one from an Iowa fan who lived near Don Taylor's original Maid-Rite franchise: "The secret to the best Maid-Rite is the whole beef. Don had a butcher shop in his basement where he cut and ground all his beef. Some people still swear they added seasoning, but that is just not true. Not even pepper."
Back in my lab, no matter how hard I examined the meat in the original product—which was shipped to me in dry ice directly from Don Taylor's original store in Marshalltown, Iowa—I could not detect Coca-Cola. There's no sweetness to the meat at all, although the buns themselves seem to include some sugar. When the buns are chewed with the meat, the sandwich does taste mildly sweet. I finally decided that Coca-Cola syrup is not part of the recipe. If it is added to the meat in the Maid-Rite stores, it's an insignificant amount that does not have any noticeable effect on the flavor.
Also, the texture is important, so adding plenty of liquid to the simmering meat is crucial. This clone recipe requires 1 cup of water in addition to 1/4 cup of beef broth. By simmering the ground beef in this liquid for a couple hours the meat will tenderize and become infused with a little flavor, just like the real thing.
When the liquid is gone, form the ground beef into a 1/2 cup measuring scoop, dump it onto the bottom of a plain hamburger bun, then add your choice of mustard, onions, and pickles. Adding ketchup is up to you, although it's not an ingredient found in Maid-Rite stores. Many say that back in the early days "hobos" would swipe the ketchup and mix it with water to make tomato soup. Free ketchup was nixed from the restaurants way back then, and the custom has been in place ever since.
Just think of all the famous sandwiches you can make at home. I've hacked the Popeye's Chicken Sandwich, McDonald's Big Mac, Chick-Fil-A Chicken Sandwich, and many more. See if I've duplicated your favorite here.
Menu Description: "Slices of turkey breast with bacon, tomato, lettuce, mayonnaise, stacked on toasted bread. Served with coleslaw."
When Bob Wian invented the first Big Boy double-decker hamburger in 1937, his restaurant business went through the roof. Soon a slew of imitators hit the market with their own giant-sized burgers: Bun Boy, Brawney Boy, Super Boy, Yumi Boy, Country Boy, Husky Boy, Hi-Boy, Beefy Boy, Lucky Boy, and many other "Boys" across the burger-crazed country.
By 1985 the Big Boy statues had become a common sight in front of hundreds of Bob's restaurants around the country. This was also the year the Marriott Corporation, which had purchased Bob's from retiring Bob Wian in 1967, created a national ballot to decide whether the Big Boy character would stay or go. Thousands of voters elected to keep the tubby little tike, but his days were numbered. In 1992, Marriott chose to sell all of the Bob's Big Boys to an investment group. Those mostly West Coast Big Boys were later converted to Coco's or Carrows restaurants, and there the Big Boy went bye-bye. The Elias Brothers, a Michigan-area franchiser for many years, purchased the Big Boy name from Marriott in 1987, and today is the sole Big Boy franchiser worldwide.
The Club Sandwich is one of Big Boy's signature sandwiches, and remains one of the most popular items on the menu since it was introduced in the mid-70s.
100 Famous Restaurant Recipes You Can Replicate at Home
Eating out is becoming a more and more popular phenomenon. With fast food taking only minutes out of a day and costing a few dollars, it can be convenient. Likewise, fine dining is also on the rise and can put a considerably larger dent in your wallet. But unless you were a master chef with a keen sense of taste, these recipes were lost to you.
Until the internet came along and provided those with the ability to reproduce recipes and post them for the world to see. To that effect, we were able to gather 100 famous restaurant recipes you can recreate at home. Whether looking to cut down on pizza boxes to recreate virtual edible masterpieces, there is something for everyone.
Famous Appetizer Restaurant Recipes You Can Replicate at Home
Start your meal off the famous way with the help of these recipes.
- 1. Houston’s Artichoke Spinach Dip : One of the most famous recipes for artichoke dip, you don’t have to go out for it anymore. You can even sub a few frozen ingredients.
2. Carrabba’s Bread Dipping Blend : This little plate of herbs and spices greets everyone who sits down at a table in this restaurant. See how to make it by clicking here.
3. P.F. Chang’s Lettuce Wraps : Although this restaurant offers its food in the frozen section of many grocers, you can do better by clicking here. It will give you the recipe of their famous lettuce wraps with chicken.
4. Avocado Egg Rolls : You can get these at just about any restaurant. However, you can get the recipe from the Cheesecake Factory here.
5. Bloomin’ Onion : You don’t have to go to the Outback restaurant to get this fried onion appetizer anymore. The Recipe Link shows how to make it, including specific instructions for how to slice the onion.
6. Bennigan’s Broccoli Bites : Get your greens while you get appetizers with the help of this famous recipe. Tips for both the broccoli and dipping sauce are shared.
7. TGI Friday’s Nine Layer Dip : This is bean dip brought to a new level with refried beans, bacon, cheese, taco seasoning, tomatoes, green onions, and so much more. It is easy to put together and has all of the best ingredients that Mexican food has to offer.
Famous Soup Restaurant Recipes You Can Replicate at Home
Instead of a cup or bowl, make an entire pot of your restaurant’s favorite soup with a peek below.
- 9. Olive Garden Zuppa Toscana : This sausage and potato soup is a popular choice at the Italian eatery. The blogger has even added a few of his touches to improve upon it.
10. Pasta E Fagioli : If this is your favorite of the Olive Garden soups, you are in luck. The experts at CD Kitchen have copied this recipe and show you how to make a whopping nine quarts.
11. P.F. Chang’s Wonton Soup : All wonton soups are not created equal as shown in this famous recipe. Many ingredients and some prep time is needed.
12. Gordon Ramsay Lightly Spiced Butternut Squash Soup : If you can’t make it to one of Gordon’s fine dining restaurants across the world, don’t worry. You can get his famous recipe for this soup right here.
13. Chicken Soup with Egg Lemon Sauce : See why this famous soup received a five star review from the experts at Food Network. Quick hint: it was made by expert chef Cat Cora.
14. Bennigan’s Baked Potato Soup : Get a baked potato in a bowl with the help of this famous recipe. Potatoes, butter, onions, garlic, and a few more are all you need.
Famous Salad Restaurant Recipes You Can Replicate at Home
Dressings, veggies, and more are featured in these famous restaurant recipes.
- 16. Olive Garden Salad Dressing : Their version of Italian dressing is so popular, they literally had to bottle it and sell it. Now you can learn how to replicate it at home here.
17. Bennigan’s Honey Mustard Dressing : Perfect not only for salads, but as a dipping sauce for fries and more. A simple recipe and a few minutes are all that is needed.
18. Applebee’s Grilled Chicken Oriental Salad : One of the most requested recipes on Copy Kat, rice noodles, almonds, and oriental dressing make it stand out. Of course, the recipe for the dressing is also included.
19. Red Lobster Caesar Dressing : Learn how to make this basic dressing for any salad as an entrée or for starters. Variations include Greek and creamy Caesar.
20. Cheesecake Factory Luau Salad : Have this Hawaiian style recipe in your own house by visiting here. A few of the items can be purchased in Oriental food stores.
21. Red, White, and Blue Potato Salad : Sweet Tomatoes is a restaurant that prides itself on its salad. See how to make one of their most popular choices here.
22. Chopped Salad with Hearts of Palm : This recipe is a rare treat straight from the expert chefs at Morton’s Steakhouse. Cooking tips and so much more are shared in this article from CBS.
23. African Fruit Salad : Expert chef Cat Cora returns in this challenge for Good Morning America. Best of all, it is easy and quick to prepare.
Famous Chicken Restaurant Recipes You Can Replicate at Home
Bird is the word in the below restaurant recipes.
- 25. KFC : The recipe from Kentucky Fried Chicken is said to be a well-guarded secret. However, you can make a strikingly similar chicken sans the bucket by stopping here. There are also loads of other KFC recipes on the site.
26. McChicken : It may be on the Dollar Menu but making a couple of these chicken sandwiches just might be cheaper and healthier by making at home. However, a deep fryer is required.
27. Olive Garden Chicken Parmesan : An Italian favorite, see how this famous restaurant prepares it. HubPages shows you how.
28. Buca di Beppo Chicken Marsala : Recreate one of the restaurants most famous dishes here. They even give a few recommendations on a Marsala wine swap.
29. Bennigan’s Buffalo Chicken Sandwich : Make this famous chicken sandwich recipe in your home with the help of Cooking Cache. Again, a deep fat fryer is required.
30. P.F. Chang’s Spicy Chicken : Learn how to make this popular Asian style chicken here. A wok is needed.
31. Cheesecake Factory Fettuccini with Chicken and Sun Dried Tomatoes : Chicken Italian style is the focus of this recipe. How to cook the chicken, vegetables, and pasta are all shared.
32. TGI Friday’s Sizzling Chicken and Cheese : Make an impressive skillet of chicken and melted cheese here. There is also a recipe for the marinade.
33. Chipotle’s Chicken Fajitas : Even if you’ve never been to this restaurant, you can still get the secret behind their fajitas. It is a grill ancho marinade and the recipe can be found here.
Famous Seafood Restaurant Recipes You Can Replicate at Home
Shrimp, salmon, and other forms of seafood are the main ingredient for these recipes you can make at home.
- 35. Morton’s Steakhouse Shrimp Alexander : Make this shrimp recipe at your leisure with the help of this recipe. The shrimp is breaded and cooked in butter, shallots, garlic, and more.
36. Coconut Shrimp : If you thought the Outback only did steaks, think again. This recipe for shrimp is a popular choice and can be found here.
37. Macaroni Grill Chardonnay Shrimp : You too can make this recipe in just four easy steps. Red Rock Sunrise shows you how.
38. Red Lobster Shrimp Scampi : Who knew such a popular dish could be so easy to make? Four ingredients and seven minutes of baking time are all that’s needed.
39. Red Lobster Crab Alfredo : The best of seafood and pasta combine in this famous restaurant recipe. A quick hand is also required.
40. Bennigan’s Ale House Shrimp and Pasta : Similar to the above, this recipe is made with shrimp and penne pasta. In just 30 minutes, you can sample this dish in your own home.
41. P.F. Chang’s Lemon Pepper Shrimp : Almost everyone has a lemon pepper recipe, but few have one as popular as P.F. Chang’s. This recipe shows how to make the shrimp and the sauce.
42. Bubba Gump Shrimp : This dish was made famous in the movie “Forrest Gump.” However, there is actually a restaurant of the same name and you can find their shrimp recipe here.
43. Macaroni Grill Salmon With Spinach Orzo : Because both salmon and spinach are good for you, why not make this famous recipe? It only takes ten minutes.
Famous Beef Restaurant Recipes You Can Replicate at Home
Red meat takes center stage in these famous restaurant recipes.
- 45. Wendy’s Chili : One of the few drive-thrus to offer chili, it has become a national favorite. This chef speculates in adding less chili powder and adding more tomato juice.
46. Bennigan’s Meatloaf : Just like mom used to take you to get. A little ground beef, veggies, sauce, and more combine in this famous restaurant recipe.
47. Applebee’s Bourbon Street Steak : You don’t have to go to Louisiana or your local Applebee’s to replicate this famous recipe at home. Only five ingredients are needed.
48. Chili’s Babyback Ribs : Not just a song, there are actually babyback ribs at Chili’s. Now, they can be at your house with the help of a reporter at ABC.
49. P.F. Chang’s Mongolian Beef : Stay out of Southern Asia and this famous restaurant and make this dish at home. Only ten ingredients are needed.
50. Velvet Turtle Pepper Steak : You don’t have to visit this restaurant to get the recipe for their pepper steak. All you need is strip steak, butter, red wine, and others.
51. Chili’s Steak Marinade and Fajitas : Learn how to make both fajitas and an award winning marinade here. Use both to combine into the same dish served at the restaurant.
52. Veal Scaloppini : The chefs at the Olive Garden share this recipe online with all who want it. You can even adjust the recipe for how many you want to feed.
53. Outback Marinade : Ever wonder what makes this steakhouse’s steaks taste so good? Then click here to get the recipe for their marinade.
54. Hell’s Kitchen Beef Wellington : If like Chef Ramsay, you need “a Wellington urgently!”this is the recipe for you. Yum Sugar not only gives the recipe, but associated videos as well.
Famous Pizza Restaurant Recipes You Can Replicate at Home
It’s not delivery, it’s homemade. See how to make famous pizza recipes in your own home below.
- 56. Domino’s Cheesy Bread : Beat the delivery guy with the help of this famous appetizer. This site also includes the Nutrition Facts.
57. TGI Friday’s Pizza : In only four steps, you can have this restaurant grade pizza in your home. Recipe World has more.
58. Olive Garden Pizza : Choose from Pizza Rustica or Summer Pizza on the Olive Garden’s official site. There is also an instructional video to help.
59. Applebee’s Pizza Sticks : Whether a meal or appetizer, these pizza sticks are no longer found only at Applebee’s. They are topped with herbs and melted cheese, Italian sausage, and pepperoni.
60. Pizza Hut Original Pan Pizza : Although the delivery guy can probably get their first, there is still a satisfaction from making your own pizza. One to two hours is required.
61. Papa John’s Pizza Dough : Jicker is a blogger constantly on the lookout for great recipes. Here, he shares how to make this popular pizza dough.
62. Papa John’s Pizza Sauce : Now that you have the dough, learn how to make this sauce. Oddly enough, canned tomato puree is used.
63. Original BBQ Pizza : This is a popular choice at famous restaurant California Pizza Kitchen. Two hours can get you a pizza big enough for four.
Famous Burger Restaurant Recipes You Can Replicate at Home
An American favorite, these recipes are no longer found in famous restaurants.
- 65. Jack in the Box Mini Sirloin Burgers : These burgers are simple and easy to make for any time of day. They are made with ground sirloin, American cheese, a tangy pickle, sweet ketchup, and grilled onions.
66. In and Out Burger : With many claiming it to be the best of the fast food burgers, see for yourself here. Thousand island dressing and loads of cheese set it apart.
67. Whopper : Your home can actually be the home of the Whopper instead of Burger King. Close Clone tells you more.
68. Big Mac : Tackle your next “Mac Attack”at home by stopping here. Ingredients for both the burger and secret sauce are shared.
69. Quarter Pounder : The Big Mac isn’t the only burger made famous by McDonald’s. The Quarter Pounder, or “Royale with Cheese,”is also shared here.
70. Jumbo Jack : With the help of this recipe, the only way you’ll see the Jack Clown is on the television. Learn to make your very own Jumbo Jack with a visit here.
71. The Original : While Wendy’s has loads of burgers to choose from, why not recreate the original? They even take the time to share the exact condiments.
72. Chicken Sandwich : Learn how to make this chicken burger from the popular chain Chic-Fil-A here. Best of all, a true fan of the chain shares the recipe.
Famous Restaurant Drink Recipes You Can Replicate at Home
Pair your famous recipe with a famous drink with a visit below.
- 74. Wendy’s Frosty : Not quite a milkshake, not quite like anything else, the drive thru is no longer the only place you can find a Frosty. Best of all, it is made with three simple ingredients.
75. Caramel Macchiato : This is one of the most popular coffees at the most popular chain in the world. Save yourself hundreds of dollars a year by making it yourself.
76. Frappuccino : Take the whole “make your own Frappuccino”campaign from Starbucks to a whole other level by clicking here. How and what to make it with are included.
77. Italian Cream Soda : This is a favorite from the chefs at Olive Garden. Soda, syrup, half and half, and whipped cream are needed.
78. Fatburger Banana Shake : Diners at Fatburger can shell out big bucks for this famous drink. Cut the price by making it yourself with this recipe.
79. Red Robin Freckled Lemonade : This tangy drink is made with only three ingredients. They can all be purchased at a grocery store and easily combined.
80. Sicilian Splash : Make this non-alcoholic treat just like they serve at the Olive Garden. Special syrup is required.
81. Texas Cyclone Margarita : Pappasito’s Cantina is famous in Texas. One of the reasons is their margaritas, and a recipe can be found here.
Famous Restaurant Side Dish Recipes You Can Replicate at Home
Because restaurants don’t just serve an entrée, neither should you.
- 83. Cheddar Bay Biscuits : These are a must have for anyone eating at Red Lobster. Make a basket of your own in this popular recipe.
84. Fried Mac and Cheese : If you have had this dish at TGI Friday’s, chances are you want it again. Make it yourself with the help of Food.com.
85. Risotto Milanese : This risotto is the same as made by the Olive Garden. You can also adjust by how many you intend to serve.
86. Fettuccini Alfredo : However, if you have been to the Olive Garden, chances are this was the side. Learn how to make it in your own kitchen by stopping here.
87. Crab Au Gratin : Mix seafood in with your sides in this dish from Red Lobster. It uses crackers, milk, sherry, and more.
88. P.F. Chang’s Garlic Noodles : Make professional grade noodles in your own home with a visit here. Also used as an entrée.
89. KFC Biscuits : Whether for breakfast, lunch, or dinner, you can bet this side dish will be popular. Six simple ingredients combine to make them.
90. Popeye’s Red Beans : Get Louisiana style beans really fast by making them at home. Ham hocks and lard are key ingredients.
Famous Dessert Restaurant Recipes You Can Replicate at Home
You may skip the dessert tray at the restaurant, but the best part of your meal can still be brought to your own kitchen.
- 92. Cheesecake Factory : This restaurant is dedicated to the art of the cheesecake. Todd Wilbur from ABC helps bring you the secret behind this decadent dessert.
93. Olive Garden Tiramisu : Made with lady fingers, you can use your own fingers to make this famous restaurant recipe. A cake big enough for six is shown how to be made.
94. Wendy’s Apple Dumplings Recipe : Stay out of the drive thru and make this tasty dessert yourself. The syrup recipe is also found here.
95. TGI Friday’s Mocha Mud Pie : You don’t have to be a chocolate lover to enjoy this dessert, but it doesn’t hurt. Butter, eggs, sugar, and more are also in it.
96. Easy Cheesecake : Although “easy”and “cheesecake”aren’t words commonly used together, they are here. This link shows how to make a Red Lobster style dessert.
97. Oreo Cheesecake : Although the Cheesecake Factory has made an appearance already, it is worth mentioning again that their desserts are fantastic. Combine them with Oreo cookies in this recipe.
98. McDonald’s Apple Pie : Make your own pie from a tin instead of a cardboard sleeve here. Frying is required.
99. Cheesecake Ice Cream : Baskin Robbins has loads of flavors but you can make at least one in your own home here. Eight to ten servings should last a while.
In addition to saving money and seeing firsthand what goes into your food, there are many other reasons to grab a few or all of the above 100 famous restaurant recipes you can replicate at home. The satisfaction of making a meal yourself or time spent with your family are among the best.
Little House on the Prairie Cooking
Laura Ingalls Wilder’s Little House series is a national treasure, beloved by generations. But what I love most is the peek it provides into the planting, harvesting, hunting, and preparing of the foods that America’s settler families ate in the late 1800s. There are lavish descriptions of Ma using grated carrots to dye winter cream yellow, and Laura’s husband, Almanzo, devouring birds’ nest pudding (a baked apple dessert). Accounts of eating Christmas sweet potatoes baked in ashes and jackrabbit stewed with white flour dumplings are testaments to pioneer resilience and pleasure—and they help inspire my own best scratch cooking.
Check out some of our favorite food scenes from the Little House on the Prairie television series:
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The SAVEUR Cookbook Club
Each month, our Cookbook Club digs deep into a cookbook and shares our progress online.
The Lomito Steak Sandwich: a National Treasure
Ahh, the lomito sandwich. In Turkey they have a kebab in England, well, they have the kebab too in the US it’s a burger. In Argentina, it’s the lomito. It’s the fast food to go, it soaks up the alcohol, it’s a lunchtime comfort food and it’s a classic.
It is, at its core, a steak sandwich – but a steak sandwich in the extreme. Even the basic ones will have a slab of thin slab of lomo steak, tomato, lettuce, onion, chimichurri (a spicy sauce), mayonnaise and a fried egg. Yep, a fried egg. Oh, and some ham. Ham and melted cheese. And two pieces of bread.
By this time, you’ll have lost the will to even attempt to hold all the ingredients in, despite the light toasting it receives. If the contents aren’t dripping off your elbow within 30 seconds, you’ve been duped by an inferior product. Here is a video of one being made, featuring a suitably apt cumbia soundtrack – if the place you buy it from isn’t blasting cumbia, its officially not authentic.
The beauty of the sandwich is that it’s always open to innovation. Occasionally, you may find one revolutionary (traditionalists will want to look away now) who has put some pork in it instead of the steak – a favourite in neighbouring Chile. Once, I even saw an aubergine slice, but I’d rather not talk about it.
The lomito is not for the faint hearted. But for a population that were given beef ribs when they were teething and have spent the rest of their lives eating meat (at least once a day), it’s no problem. The Argentine people seem to have a metabolism designed for lomito. Indeed, to them, it’s just a snack. But it’s also a comfort food and, in some cases, a passion – there’s even a Facebook page dedicated to this culinary masterpiece.
The lomito is the king of the fast food snacks. It sits above the choripán (spicy hot dog) and morcipán (a black pudding sausage in a bun) both in price and stature. It says “Friday” it says, “what the hell, life is good, I’m having a lomito”.
But where to get these epicurean delights? This, like the kebab, is seemingly inversely related in quality to the salubriousness of the establishment selling the item. Sure, some upmarket restaurants have tried to make it posh – you’ll probably find it’s been deconstructed and served with a ‘foam of mayonnaise’. The best places to get a lomito are in the carts dotted around Buenos Aires, and there is one place in particular to which almost every porteño will direct you when you ask for the best lomito (just try it!): the Costanera Sur.
Someone enjoying a ‘lomito completo’. Looks hearty… – Photograph by Oskari Kettunen
The Costanera Sur is a wide esplanade between Puerto Madero and the Reserva Ecológica Costanera Sur. It’s often busy, and on weekend afternoons and warm days it’s packed with joggers, rollerbladers, sunbathers and, very often, cumbia bands from the shanty towns busking for a few pesos. Everyone is drinking mate. It’s also peppered with lomito vans called carritos (little carts). It’s what you do – have a walk, eat a lomito, drink a beer.
The other place to get good lomitos probably requires the guidance of a local, but that is around Retiro Station. This frantically busy station has all sorts of cheap restaurants and bars, and is the place to go if you ever utter any words like “Buenos Aires is quite European”. This is a stark reminder Buenos Aires is in Latin America. It’s the nearest you can get to the Buenos Aires most people live in, while still downtown. I love Retiro, but most hate it. Either way, it has the cheapest lomitos in the city.
Take one of Tony Roma's famous sauces, brush it over some grilled salmon and you've got a bravo moment. But it's not just about saucing up the fish. The salmon is first rubbed with a secret seasoning blend before it's grilled. Tony Roma's honey BBQ sauce doesn't join the party until the end of the recipe. For an encore, serve this dish along with the clone recipe for Maple Sweet Potatoes on the side just like in the restaurant, and absorb the applause.
Menu Description: "A house specialty full of baked potatoes and topped with Cheddar cheese, bacon and green onions."
The thick-and-creamy texture and rich taste of Tony Roma's best-selling soup is duplicated with a little flour, some half-and-half, and most notably, instant mashed potatoes. Give yourself an hour to bake the potatoes and around 30 minutes to prepare the soup. Garnish each serving with shredded cheese, crumbled bacon and green onions, and then humbly await your due praise.
Of the four fabulous barbecue sauces served on the delicious ribs at Tony Roma's, this is the only one that wasn't cloned in the third book, Top Secret Restaurant Recipes. This sweet, smoky sauce is great on baby back ribs cooked with the Tony Roma's clone technique found on page 298 of that book or in recipes here on the site: for Chili's Baby Back Ribs here, and for Roadhouse Grill Baby Backs here. Or use the sauce on a recipe of your own for pork or beef ribs, even chicken. Now Tony Roma's sells each of its sauces at the restaurant chain, separately, or in gift sets. But if you don't have a Tony Roma's close by, or you just like to dabble, this is a good way to get great pro barbecue taste at home.
Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
Here's a hack for a new menu item at Tony Roma's that's served alongside the Carolina Honeys BBQ Salmon. Combine maple syrup, cinnamon and pecans with sweet potatoes and you've got an irresistible side dish just like the popular restaurant side.
Tony Roma had already been in the restaurant business for many years when he opened Tony Roma's Place in North Miami, Florida in 1972. This casual diner featured food at reasonable prices, nightly live entertainment and the house specialty: baby back ribs. Soon, customers were traveling from miles away to get a taste of the succulent, mouth-watering ribs. One rib-lover came from Texas in 1976: Clint Murchison, Jr., a Texas financier and owner of the Dallas Cowboys. After sampling the baby backs, and claiming they were the best he'd ever tasted, he struck up a deal with Tony to purchase the majority of the U.S. rights to the company and planned for a major expansion.
The famous barbecue ribs served at the restaurant have been judged the "Best in America" at a national rib cook-off and have won more than 30 awards at other state and local competitions. The secret to the tender, melt-in-your-mouth quality of the ribs at Tony Roma's is the long, slow-cooking process. Here is the Top Secret Recipes version of the cooking technique.
The sauce cloned here is the sauce the made the chain famous—Tony Roma's serves it on their Original Baby Back Ribs. This version of the sauce uses a ketchup base, vinegar, dark corn syrup and a bit of Tabasco. The chain uses their sauce on baby back ribs and has started selling it by the bottle in each restaurant. Now you can make a version of your own that is less costly than the bottled brand, and can be used on any cut of ribs, or even chicken.
Check out my clone recipes for these other 3 sauces: Caroline Honey Sauce, Blue Ridge Smokies Sauce, and Red Hots Sauce.
Tasty Heritage Day Recipes That Go Beyond the Braai
Heritage Day, which has, over time, morphed into Braai Day is a lot about eating and, while this is something we are definitely okay with, sometimes a braai is just not the order of the day (gasp, shock, horror!). The truth is that there is more to our food heritage than just meat on a grill, so we’ve rounded up a bunch of our favourite South African Heritage Day recipes that celebrate flavours that we love and that go beyond the grid.
South African Heritage Day Recipes
Peri Peri Chicken Liver Gatsby
The Gatsby couldn’t be more South African if it tried, what other nation would sandwich chips, a spicy sauce and an array of meats together? We love this refreshed version of the Gatsby, where peri-peri chicken livers (another South African staple) are used. Hot, crispy and tender, this sandwich hits all the right spots.Try this Peri Peri Chicken Liver Gatsby recipe.
The Ultimate Cape Malay Bobotie
This mildy curried mince dish is a classic for a reason. Try this Bobotie recipe.
Biltong, Sweet Onion and Blue Cheese Tartlets
South Africa’s favorite snack as a tasty tart. Try this Biltong Tartlets recipe.
Samp and Beans with Lamb and Chakalaka
‘Umgquasho’ is a traditional dish of the Nguni culture. Served in this recipe with Chakalaka, a traditional vegetable relish. Try this Samp and Beans recipe.
Herby Snoek Fritters
These little fish cakes are a great way to use up leftover braaied snoek. Or, if you’re like us, you can braai your snoek specifically so you can make these fritters. Try this Snoek Fritters recipe.
Boerewors Scotch Egg
The famous South African food item meets a very famous British bar snack and the marriage is a harmonious one. We love the local spin on the Scotch egg, we plan to snack on these while we wait for the braai. Try this Boerewors Scotch Egg recipe.
This delicious salad celebrates some quintessential South African flavours including figs, butternut and biltong. Try this Heritage Salad recipe.
Mini Curried Mince Vetkoeks
Deep fried dough filled with curried mince – yes, please! Try this Curried Mince Vetkoek recipe.
Chicken Korma Bunny Chows
Quintessentially Durban, the bunny chow has made its way into the hearts and bellies of South Africans all over. Is there anything better than a zingy curry nestled into a soft loaf of bread? Try this Chicken Bunny Chow recipe.
Steak and Kidney Chakalaka Pie
All the flavours of chakalaka… in a pie! Yum. Try this Chakalaka Pie recipe.
BILTONG, GORGONZOLA & FIG TART
A delightfully flavoured fig tart! The biltong and gorgonzola really knock this tart out of the park. Try this Biltong and Gorgonzola fig tart.
WAGYU DENVER STEAK SALAD WITH CARAMELISED PEARS, BLUE CHEESE AND WALNUTS
The ultimate steak salad, perfectly tender Wagyu with spicy rocket, sweet pears and punchy blue cheese. The best part is that it should preferably cooked in a cast iron freeing up the braai for more meats and delicious sides. Try this Wagyu Steak Salad.
EASY MEALIE BREAD WITH AVOCADO OIL
The perfect Heritage Day bread! A true South African favourite and a popular side dish. Try this Mealie Bread With Avocao Oil.
MUSTARD CREAM VERTICAL POTATO BAKE
This deliciously cheesy, bitey and textural Mustard Cream Potato Bake is everything you’ve ever needed and more. A crunchy top and creamy bottom, mixed with a generous handful of grated mature cheddar, really takes this bake to a whole other level. Perfect for Heritage Day! Try this Mustard Cream Potato Bake.
Toasted Almond Boeber Ice Cream
Boeber, the sweet and creamy vermicelli dessert gets all gussied in this recipe. Using the flavour notes of the traditional dish, this ice cream reminds us of all the reasons we love boeber. Try this Toasted Almond Boeber Ice Cream recipe.
Peppermint Crisp Cake
Does this iconic dessert need an introduction? We think not. With all the components of your favourite fridge tart, this cake version makes for a very grown-up sweet treat, while still retaining all of your childhood nostalgia. Try this Peppermint Crisp Cake recipe.
Coconut Condensed Milk Tart
Now we’re not saying that the beloved milk tart needs to any fancier than it is. It is perfect as is, but the addition of coconut and sinful condensed milk takes it to a whole new level. Try this Coconut Condensed Milk Tart recipe.
Homemade Rooibos Iced Tea
There are few things more refreshing than iced tea and rooibos is a national treasure for South Africans. When the weather heats up, why not make your own refreshing iced tea? And we won’t tell anyone if you throw a splash of vodka in there to make it festive. Try this Rooibos Iced Tea recipe.
Brandy Nut Pudding Samosas
The samosa gets a sweet makeover with this classic Cape Brandy pudding filling. Try this Brandy Nut Pudding Samosa recipe.
This Cape Dutch classic sweet treat is so sweet and delicious you won’t be able to stop at just one. Try this Traditional Koeksisters recipe.
TANT’ SANNIE SE MELKTERT MOUSSE COOKIE CUPS
Milk Tart is a quintessential South African dessert, we just gave it a bit of an upgrade. A nutty, chocolatey cookie cup filled with an airy liqueur mousse. Try this Melktert Mousse Cookie cups.
MINI MALVA PUDDINGS
The perfect bite-sized Heritage Day dessert! A favourite South African dessert in mini form. Try this Mini Malva Pudding.
If you are making a braai and need some inspiration, check out our best braai recipes, plus our best braai salads and sides and don’t forget the best braai desserts.
This is what the original M&S Colin the Caterpillar cake looked like back in 1990
Colin the Caterpillar is a national treasure and this month he turns 30, with M&S releasing a picture of its original Colin cake from 1990 in honour of the occasion.
At 30 years of age Colin is now available in Halloween, Easter and Christmas specials, not to mention the popular sweet variation, his wife of four years Connie, giant versions, and Colin and Connie Minis. In short, M&S has a full Colin empire.
The best-selling caterpillar cake was first sold back in 1990 and has been a staple of British birthday parties ever since. Over the past 30 years, he's been changing gradually - in fact, you may not have noticed just how different Colin once looked. The picture above brings it all back with a huge dose of '90s nostalgia.
M&S sells over 450,000 Colin the Caterpillar cakes every year and over 175,000 Connie cakes. The retailer reports that Colin's attended over 10 million birthday celebrations worldwide in his three decades.
Along with releasing the nostalgic picture, the supermarket has launched Mini Colin The Caterpillar faces and declared Colin's Birthday, Wednesday 26 August, National Colin the Caterpillar day.
Colin said in the press release: &ldquoI&rsquom so excited and I just can&rsquot hide it! I&rsquom always out and about celebrating friend&rsquos birthdays and now I get to celebrate my own!"
VISIT HERE To find out more about Colin's Birthday and to find delicious Colin recipes.
Mini Colin the Caterpillar Faces are available in M&S stores now and cost £2 per packet.
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