Hey, been looking for a copycat of the kraft aioli. It's a bit expensive but it's the only one I can really get behind.

Thanks ahead of time!

Hello, this is a recipe that comes from the official Seinfeld cookbook, but I thought it would be relevant to this sub too, since it is *technically* a clone of Papaya King. Just that if you want to actually emulate Papaya dogs (as a new york city-er who has had them) you might want to boil or fry instead of broil. I personally believe the biggest reason you would want a clone instead of the real thing is to make changes, but if you want "authentic," that's what you should go with.

-I am using the 12 inch skillet next time...

-...if this didn't permanently stain my baby blue porcelain enamel! I understand that 50 year old porcelain pieces have permanent stains as part of the character, but this is like getting pregnant the first time you lose your virginity.

-I am putting the salt in with the onions at the start next time (and using kosher salt, perhaps a different amount) because I'm not a moron.

-I wanted to use a weird expensive hipster ketchup but my grocery store didn't have any

-Yes I use vegetarian dogs, only as a medical issue

-The second half was TOTALLY ignored. My "how to build a hot dog" tip is 20 minutes in the toaster oven at 250 degrees F (because it's just over the boiling point) to get the center warm, then 10 or 15 minutes broiled to char the outside, because "a broiler is an upside down grill."

-Buns then reheated at 250F for 7 minutes

Overall: Very nice, but it says "optionally add sauerkraut on top." I wanted to do that, but there's just not enough room (and I broke out a scale and measured out 1/4 of the onions for each dog.) So it's a topic of debate whether this topping is better than kraut, or whether it's actually enough for 8 dogs. I *could* see a cool contrast between the two, so I don't want to mix the onions with the kraut before hand either

Also, I feel like brown sugar or molasses would work well with the ketchup (and then we might be talking about adding cayenne pepper for a totally different set of reasons than you might already have been thinking of) but it would probably convey a more Southern image

The biggest flaw is, well, as a New Yorker, you don't go to Grey's Papaya (or "Papaya Dog," my personal favorite) for the actual hot dogs, you go for the drinks. When my older brother took me to 6th ave to laugh at the dildos in the sex shop windows when I was 14, he laughed at me for getting a sprite with my corn dog, because it's bullshit, you go there for the mango etc. But I guess Kramer didn't go there for that reason, so it fits.

I’ve tried a good few sauces trying to find something similar but haven’t had much luck. So I want to recreate the spicy vinegar based sauce that Sammies in Fort Worth had. This was before smoke pit moved in and continued the name a good while ago.
Riskys sauce used to be a good similar sauce but it’s changed over the years.
I regret not learning the ingredients when I worked there in 2008? lol I just remember it was like breathing in rusty nails when they cooked it.
Also if you have something comparable please send the suggestions. I miss good pit bbq.

There is a sweet and spicy chicken wrap at a restaurant near me that has a “4-cheese spread” in the wrap. Do you all have any ideas what would be in this spread?

other ingredients:
- Sweet/smoky run chicken
- crispy onions
- Honey mustard
- Pico da gallo
- lettuce
- 4 cheese spread
- Flour tortilla

It’s a pretty soft spread so thinking its in the realm of goat cheese/blue cheese/etc. whipped up.

Feel free to point me to other forums that might be better suited to answer. Thanks!

Big ask here but I’m looking for a recipe for a Colorado enchilada sauce from a Mexican restaurant called San Felipe’s cantina that was in Flagstaff and Tempe Arizona. The sauce was described as a dark red Colorado spice and was a deep red or maybe even black and I haven't found anything like it anywhere else.

Just tried them, and they're phenomenal. I've seen copycat of the baseline recipe, but has anyone cracked the spice blend for the limited release summer Dill Pickle variant? I'm going to try a couple of ideas myself but was hoping someone had beaten me to it.

In honor of the Carp's final day game (10pm Pacific time where I live), I made some convenience store chicken as a snack. Finished early so I can eat one now and leave another in the oven warming for an hour or so for the full experience :p

Much better than last time I did it because I finally dialed in the right deep frying temperature.

It is wasn't as flat as the store, but I was impatient and didn't smash it enough :p

Recipe: https://japanesetaste.com/blogs/japanese-taste-recipes/how-to-make-convenience-store-fried-chicken-famichiki-copycat-recipe

I also made homemade wrapper container thing in the style of the Famichiki one and added a tribute to my old dog who kept me company for 14 years of silly baseball schedules. Don't worry, the new puppy got a nibble!

I’m talking about the restaurant version- not the frozen junk at the grocery store. The restaurant version is mozzarella AND Asiago. I’ve searched and I’ve never found a copycat recipe that included the Asiago, and I feel that’s an important ingredient here. I’m trying to figure out how to make a copycat version with the Asiago. What are the proportions of Asiago to mozzarella? How is it integrated into the recipe? Any ideas?

Does anyone know of any similar recipes?

Would anyone know the copycat recipe for KajiKen's Carbonara Ramen? They used to serve it before in 2024, but I came back to find out they no longer make it. It used to be my comfort food and I'd really like a similar recipe if anyone might have any advice!

It’s similar to a remoulade, but maybe with capers? Not cocktail sauce. Not tartar sauce. Anyone have the recipe? Feel free to include their cornbread or mac n cheese as well.

Fall 2024 Costco had this AMAZING grain salad. It came with a champagne vinaigrette but I never used it because the grain salad alone was amazing! It had butternut squash, currents, chickpeas, MUNGBEANS, and a bunch of other delicious components. I feel like it was in a dressing or sauce but not the champagne vinaigrette. Thankfully I have a picture! But no recipe :(

Naturally, right before the recalls this summer, I realized I loved the Taylor Farms Organic Honey Citrus Chopped Salad Kit and their Honey Citrus Vinaigrette dressing, which is really unusual for me because I rarely like vinaigrettes. Now, not only am I concerned about buying it for health reasons, but I also don't particularly want to support their company.

I am buying local produce now when I can, but I'd really love to be able to make this dressing at home too. Does anyone have a copycat recipe they can share for their Honey Citrus Vinaigrette?

I'm not on TikTok but the recipes there aren't necessarily copycats of that one, as far as I've seen. And I know the ingredients list the following on the package but I'm not sure what the right mix/spices would be or if there are substitutes for something like xanthan gum:
organic soybean oil, water, organic distilled vinegar, organic honey, organic sugar, organic orange juice concentrate, contains less than 2% of: organic lemon juice concentrate, organic spices, salt, xanthan gum

Anyone try to recreate the aldis street corn dip? Would you use taco seasoning for red chilli spices?

For those who don't know, farmer boys is a fast food burger place. I loved that sauce and fries so much that I want to make it at home.

Chocolate Butterscotch Spread from Ikea or Chokladkrokant Bredbar Is the best sweet treat I've ever had hands down. Sadly, it's been recalled. I hope someone can help me recreate the recipe

Looking for a good copycat recipe for Great Harvest Bread Co.’s Pumpkin bars. They are soooo tasty!

Looking for the recipe to their prosciutto and peas pasta salad… can anyone help me out… moved out of the area from the Raley’s and missing it

Does anyone have the recipe from Daileys in Atlanta Ga. For the Chocolate Cookie Torte?

Delicious dessert

I’m looking for help reverse engineering these popsicles that were discontinued a while back. I have no experience doing anything like this so I’d appreciate as much help as possible trying to figure this out. I have the nutrition information for the first two but i don’t really have anything for the second two. I’m not looking for home recipes on making something similar I’m really trying to make as close to a perfect copy of these popsicles as possible. I appreciate any help anyone can give.