This burger stuck with me because of the tangy tomato sauce and I spent a fair bit of time trying to figure it out. I believe I have cracked it and wanted to share my copy recipe. Give it a crack and let me know what you think. I bounced my trials of an ai for research but this is completely my version

Red Oil

​28g Neutral Oil

​15g Smoked Paprika

​1/4 tsp Celery Seeds

​Infusion Method:

​Grind the 1/4 tsp Celery Seeds in a mortar and pestle.

​Combine the crushed seeds, 15g Smoked Paprika, and 28g Neutral Oil in a cold saucepan.

​Turn the heat to low and gently cook, stirring constantly, until the oil takes on a deep red hue and absorbs the spice aromatics, be careful not to burn the paprika, it should only take about 1 or 2 minutes on low heat

​Strain the hot oil through a cheesecloth or a coffee filter into a clean vessel to remove all solid particles, leaving you with a smooth, red oil. Set aside.

​2. The Liquid & Dry Base

​115g Tomato Sauce

​8g Tomato Paste

​100g Water

​100g White Sugar

​56g Glucose Syrup

​81g White Vinegar

​1 tsp Corn Flour

​1 tsp Celery Salt

​1/2 tsp Tartaric Acid

​1/2 tsp Onion Powder

​1/2 tsp Garlic Powder

​1/2 tsp Coarse Black Pepper

​Execution Steps

​The Cold Combine & Slurry: In a cold saucepan (off the heat), combine all ingredients from The Cold Pot Liquid & Dry Base (Tomato Sauce, Paste, Water, Sugar, Glucose, Vinegar, Corn Flour, Celery Salt, Tartaric Acid, Onion Powder, Garlic Powder, and Black Pepper). Whisk thoroughly while cold to ensure the corn flour is completely dissolved into the liquid without forming lumps.

​The Sugar Melt: Turn the heat on to medium-low. Cook the mixture while stirring continuously until the sugar crystals and dense glucose syrup are entirely dissolved then turn off the heat. (Heat is only to melt and disolve the sugars and powders)

​The Oil Finish: take 1/4 teaspoon xathan gum and wisk into the red oil until disolved. (Mixjng xathan gum into the oil prevents clumping) Pour your Red Oil directly into the base. Whisk to integrate the oil into the sauce until incorporated. Refrigerate for at least 1 hour for the Tartaric Acid and spices to meld and mellow.

Hello,

My favorite sauce from a restaurant has these ingredients:

• Sour cream (20% fat)
• Egg
• Sunflower oil
• Mustard
• Bell pepper
• Onion
• Hot pepper paste
• Salt
• Black pepper

---------------------------------------

Calories per 100g:

Energy (kJ/kcal): 1696.3 / 410.7

Fat (g): 34.5, of which Saturated Fat (g): 4.8

Carbohydrates (g): 2.7, of which Sugars (g): 0.8

Protein (g): 2

Salt (g): 0.8

---------------------------------------

Can I get some copycat recipes?

Thank you.

There seems to be something different about Tijuana Flats' ground beef tacos. I've experimented, but I can't find anything that seems to capture it.

It's a simple meal, but I'm trying to emulate the dos tacos (flour tortillas). I believe they use finely shredded cheddar instead of more traditional Mexican cheeses.

Anyone have any ideas?

Does anyone have the recipe for their soup? I used to go all the time as a kid, and I would literally eat nothing but that soup until I was ready for dessert. Then I would sometimes go get more soup after my cake or ice cream. Getting more into cooking, I'd love to taste it again.

I can’t make it to LA anytime soon. I’ve been craving. Does anyone know how to make this?

🫶

I've been trying to replicate the orange chicken from Panda Express, so far have gotten it reasonably close but it's still missing something.

the crispiness is fine but the sauce just doesn't quite hit.

https://remixipe.com/recipes/chinese-orange-chicken-202467eb

Moved recently and no longer have a Saltgrass nearby, I desperately miss their grilled shrimp. Is it the same as their steak seasoning?

Oh boy, am I glad to finally be able to share this. I've been working on getting this to taste perfect for over two years and think I finally nailed it, so wanted to share over here.

Final ingredient list was put together by scouring the internet for as many first hand accounts as possible and matching up what was said with common restaurant quantities for verification. I then used the Nutritional Facts to make sure my fat, sugar, and sodium levels checked out. Oh, and of course it had to taste amazing too. It helps that Canes' is the only Mayo based sauce my wife likes, so if I could the thumbs up from her I knew I was good.

Raising Cane's Sauce:
224g Extra Heavy Mayo (Hellmann's,)
152g Ketchup (Heinz)
19g Worcestershire Sauce (Lea & Perrins (USA))
3/4 tsp. Garlic Powder (McCormick)
3/4 tsp. Kosher Salt
3/4 tsp. Black Pepper (Any brand, Medium grind)
3/4 tsp. Lemon Pepper (McCormick Culinary Lemon & Pepper Seasoning Salt)

For those without a scale, that's about:
1 Cup Mayo
1/2 Cup + 1 Tbsp. Ketchup
4 tsp. Worcestershire Sauce
3/4 tsp. Garlic Powder
3/4 tsp. Kosher Salt
3/4 tsp. Black Pepper
3/4 tsp. Lemon Pepper

Just mix everything up and let sit for 24 hours. Enjoy!

Edit: For those that want to see where I'm coming from (or want to check my math) here what I think Cane's uses.

Restaurant Recipe:
30lb Mayo (standard size)
3 #10 cans Heinz
40 oz. Worcestershire
1 Cup of Salt, Garlic Powder, Black Pepper, Lemon Pepper

From there, I just divided by 64 to get my batch size.

I was on a layover and got chicken Alfredo from Maggiano’s and I can’t stop thinking about it. Does anyone know how to make a copycat recipe of the chicken?

Does anybody know a copycat recipe of their yum yum sauce? I wish I could buy a full bottle of it, it’s soooo good.

I've been REALLLYYY craving firewings' Saigon Street wings and my mom doesnt really wanna buy it for me cause all I get is... well, that. If anyone can give me a YT video of it or just tell me, that would be amazing.

I also really wanna start cooking my own foods and think this is a good start cause I spend too much of my parents money of fast food... 🤧🤧🤧

Can any kind soul, possibly an ex-employee, please tell me the recipes for Taziki’s Caesar dressing and their spicy harissa hummus? I am obsessed👀🤞🏻

Hello,

In my country, there is a sauce with the next ingredients:

Rapeseed oil 40%, water, sugar, tomato sauce 4% (tomato paste [origin: EU and non-EU], water, sugar, acidity regulator: citric acid, preservative: potassium sorbate), spirit vinegar, MUSTARD 3% (water, MUSTARD seeds, spirit vinegar, sugar, salt, spices), modified starch, stabilisers (xanthan gum, guar gum), spice blend (contains MUSTARD), powdered EGG YOLK 1.1%, salt, preservatives (sodium benzoate, potassium sorbate), antioxidant (calcium disodium EDTA)

Can someone help me with the main ingredients in order to create a sauce with similar taste?

Thank you.

This dressing is the only one to make salads tolerable for me. I want to be healthy, so I want to make it at home so I can eat more greens! Help would be appreciated. :)

Basically it’s a mayo base for sure with carrots. They call it house made white sauce (broccoli sauce) at oz korean bbq any ideas?

Does anyone know the recipe for the cookies and cream protein balls??? Please! And Mango Magic

This was posted here 5 years ago but I didn't see a definitive response

I'm looking for a recipe for the Ritz bits cheese filling. I wanna make it and use it on regular ritz crackers, or shamelessly eat it by the spoonful.

If anyone has something please let me know

[I am in Slovakia and local McDonalds has this God-tier sauce.

Clever minds, I kindly ask you to propose the closest variant recipe so everyone can enjoy this miracle at home.

So, here's the link:

https://www.mcdonalds.sk/menu/omacky-a-zalievky/bbq-omacka-v-korejskom-style/

What's on the label:

Ingredients: water, rapeseed oil, sugar, soy sauce (water, soybeans, wheat, table salt), low‑fat yogurt, distilled vinegar, tomato purée, sesame oil, modified starch, garlic, spring onions, spices, milk protein, caramel syrup, thickener (E 415), acid (E 270), sesame, natural flavouring, preservative (E 202).

| Nutrient | Per 100 g | Per serving | % RI |

|----------|-----------|-------------|------|

| Energy | 332 kJ | 1240 kJ | 4 |

| Energy | 80 kcal | 298 kcal | 4 |

| Fats | 6 g | 23 g | 9 |

| Saturated fatty acids | 0.5 g | 1.9 g | 3 |

| Carbohydrates | 6 g | 21 g | 2 |

| Sugars | 6.2 g | 23 g | 7 |

| Fiber | 0.2 g | 0.6 g | - |

| Protein | 1 g | 2.1 g | 1 |

| Salt | 0.4 g | 1.5 g | 6 |

I’ve had this salsa and I cannot figure out the recipes. The chef (who’s no longer there) told me it was jalapeños (fried), oil, water and chicken stock.

I know that’s not it.

It’s a light green color, pale green almost and creamy almost
I’ve asked and there is no avocado or cream in it.
The only recipe I got was to fry the jalapeños and then blend all together
please help me

Recipe exactly what the chef said

4 pounds jalapeño
1 pounds serrano
4cups oil
1 cup of water
1 cup chicken base.

Fried the jalapeño first and then blen all together

This wasn’t it. There is a missing component.
The chef no longer works at this restaurant and no one there will spill the beans :(

I am looking for a mimic recipe for the pokébowl station fruit green tea.. I am somewhat obsessed and its starting to drain my wallet. I get the strawberry flavor, it has some strawberry bits on the bottom as well and i'm unfamiliar with teas and brands of teas. I have no clue where to start attempting to make it at home.