There is a longing, or maybe a better word is a craving, for repeat visits to your favorite restaurants. So, what if the taste buds are begging but the wallet is giving you a hard no? The answer is easy, be a copycat!
Pull up a chair and serve your favorite appetizers at home! Here you will find a more affordable option without giving up the taste and enjoyment of those stand-out, mouth-watering must-have specialties that won’t stop calling your name!
Texas Roadhouse Fried Pickles and Dip
Not too filling, not too sweet…these pickles and dip are appetizing and just right!
Ingredients
- 1/4 cup mayonnaise
- 1 tbsp horseradish
- 1 tbsp ketchup
- 1/4 tsp Cajun seasoning
- Vegetable oil
- 1/4 cup all-purpose flour
- 1 tsp Cajun seasoning
- 1/4 teaspoon oregano
- 1/4 teaspoon basil
- 1/8 teaspoon cayenne pepper
- Kosher salt
- 2 cups dill pickles drained and sliced
Instructions
- Preheat oil to 375 degrees.
- In a small bowl, mix the first four ingredients for the dip. Set aside.
- Place 1 ½” of vegetable oil in a wide pot and heat over medium-high heat.
- In a medium bowl, mix flour, Cajun seasoning, oregano, basil, pepper, and salt.
- Depending on pot size, you may have to fry the pickles in 2 batches. Don’t let them overlap when frying.
- Coat the pickles with the flour mixture and shake off excess.
- Gently add the pickles to the oil, one at a time.
- Fry approximately 2-3 minutes or until golden brown.
- Remove pickles with a slotted spoon and drain on paper towels.
- Repeat with another batch if necessary.
- Serve immediately with dipping sauce.
Applebees Queso Blanco
Skip the Mexican dip and go straight to Applebees for a spin on cheese dip without leaving home!
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons jalapeno pepper finely minced, core and remove seeds if you don’t like heat
- 1/3 cup white onion finely chopped
- 1 pound white American cheese
- 8 ounces Monterey Jack cheese
- 1/2 cup half-and-half milk
- 1/3 to 1/2 cup chopped tomato
- 2 tablespoons cilantro chopped
Instructions
- In a medium-sized pot over low-medium heat, sautee 1 1/2 tablespoons chopped jalapeno pepper and white onion in the vegetable oil until onion is translucent.
- Chop cheese into large pieces.
- Add all the cheese and half and half.
- Reduce heat to low and stir the cheese so it melts.
- When all of the cheese has melted, add the fresh tomatoes.
- Stir in half of the cilantro.
- Just before serving, garnish the queso with remaining cilantro and chopped jalapenos.
Chili’s Chicken Crispers
The crispy crunch that you expect from these chicken appetizers can also be the perfect batter for fish!
Ingredients
- 1 egg beaten
- 1/4 cup whole milk
- 3/4 cup chicken broth
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 cup self-rising flour
- 1 cup flour
- 1 1/2 pounds chicken tenderloins
- Canola oil for frying
Instructions
- Heat oil in a dutch oven or deep fryer to 350 degrees.
- In a large bowl whisk together the egg, milk, chicken broth, salt, and pepper until well combined.
- Add the self-rising flour.
- In a second bowl add 1 cup of flour.
- Dip each piece of chicken into the batter, then into the flour.
- Add the chicken to the oil in small batches and fry for 8-10 minutes, or until golden brown and thoroughly cooked.
Chili’s Honey Mustard Sauce
Try with the Chicken Crispers or your other favorite fried foods
Ingredients
- ¼ cup dijon mustard
- ¼ cup mayonnaise
- ¼ cup honey
Instructions
- Simply mix all the ingredients together and chill in the refrigerator for a minimum of 2 hours before serving.
Olive Garden Stuffed Mushrooms
Anything is best served fresh, but these tasty morsels can be refrigerated for up to three days!
Ingredients
- 12 large fresh mushrooms
- 3 Tablespoons of melted butter
- 1/4 cup mozzarella cheese finely grated
- 1 6-ounce can minced clams,drained
- 1 green onion, finely chopped
- 1 large egg, beaten
- 2 tsp minced garlic
- 1/2 cup Italian bread crumbs
- 1 tsp dried oregano
- 1 Tablespoon butter, melted
- 3 Tablespoons grated parmesan cheese
Instructions
- Preheat oven to 350 degrees.
- Spray a large baking dish with non-stick cooking spray.
- Wash thoroughly and remove the stems from mushrooms.
- Allow to dry thoroughly to prevent from being soggy.
- Stir together all the filling ingredients in a mixing bowl.
- Add 1-2 spoons of the filling into each mushroom cap and place it filling side up on the baking dish.
- Drizzle 3 Tbsp of melted butter over the prepared mushrooms.
- Cover the baking dish with foil and bake for 20-30 minutes until the mushrooms are tender.
- Remove the foil and sprinkle the top of each mushroom with grated mozzarella cheese.
- Bake uncovered for 2-3 minutes until the cheese melts.
- Serve and enjoy!
Related: Copycat Recipes of Your Favorite Restaurant Desserts!
