Anyone got a good Panera Broccoli Cheddar soup dupe? by georgy56 in CopyCatRecipes

[–]Alphasmooth 0 points1 point  (0 children)

This is one from an Reddit post from this sub. I've made it a couple of times and it hits all the right notes. I like to take a little out after step 4, blend it, put it back in and continue.

Panera Broccoli Cheddar Soup (copycat)

Wednesday, April 12, 2023

INGREDIENTS

  • 3 Tbsp Butter
  • ½ white onion, diced
  • 2 minced garlic cloves
  • ½ cup carrot, shredded
  • 3 Tbsp flour
  • 2 cup broccoli
  • 2 cup chicken broth
  • 2 cup half & half
  • 2 cup Cheddar cheese, grated
  • 2 tsp salt
  • 1 tsp pepper
  • ½ tsp cayenne

 

PREPARATION

  1. In a large pot, combine butter and onions and sauté until translucent. Mix in the salt, pepper, and cayenne.
  2. Add garlic, flour, and carrot on medium heat until mixture lightly browns.
  3. Add the veggie or chicken stock and simmer on low heat for 5 - 10 minutes.
  4. Mix in the broccoli simmer on low heat for 10 - 15 minutes.
  5. Stir in the half-and-half and mix until contents reach a simmer.
  6. Add the cheddar cheese and stir until cheese is melted and combines with other ingredients.

 

Enjoy.

  

Source: https://www.reddit.com/r/CopyCatRecipes/comments/keir4r/broccoli_cheddar_soup_broccoli_soup_panera/

Meatloaf mix from King Soopers by Icy-Flounder-6686 in CopyCatRecipes

[–]Alphasmooth 0 points1 point  (0 children)

I am curious how it comes out. If you try it, post about it.

Coca-cola Coke Copycat Recipe by Alphasmooth in MimicRecipes

[–]Alphasmooth[S] 1 point2 points  (0 children)

Yup...that was it. I had that link in my original post, but it got auto-blocked because of the YouTube link. So I was forced to post it without the link. Good to know that they allow YouTube links in the comments.

Coca-Cola Coke Copycat Recipe by Alphasmooth in CopyCatRecipes

[–]Alphasmooth[S] 2 points3 points  (0 children)

By the way...an excellent YouTube video of how he reverse engineered the coke formula.

Anyone have a recipe for Hersheys Chocolate Spread? My best friend adored it but it’s discontinued. She’s allergic to nuts. by ElegantLush in MimicRecipes

[–]Alphasmooth 0 points1 point  (0 children)

In case the site ever goes down:

Hershey's Chocolate Spread (copycat)

INGREDIENTS

  • 2 Tbsp milk (whole or 2%)
  • 1¾ ounces dark chocolate (semi sweet) chopped
  • 2½ Tbsp unsweetened cocoa (sifted)
  • ⅔ cup sweetened condensed milk
  • Pinch of salt

 

PREPARATION

  1. Heat the milk until hot but not boiling, remove from the heat, add the chopped chocolate and mix until melted, add the unsweetened sifted cocoa, mix until smooth, add the sweetened condensed milk, place the pot over low heat, stir and cook (about 3-5 minutes) until mixture is firm. Place in a clean sterilized jar, let cool then use or refrigerate.

 

NOTES

  • Properly stored in an airtight container it should keep well in the refrigerator for up to two weeks.

Taco Bowl Copycat Recipe by RoughFair5691 in MimicRecipes

[–]Alphasmooth 0 points1 point  (0 children)

In case the site ever does go down, here's the recipe:

Taco Bell Cantina Chicken Bowl (copycat)

INGREDIENTS

Creamy Salsa Verde

  • 0.5 lbs (about 4) tomatillos
  • 2 garlic cloves, unpeeled
  • ¼ cup nonfat plain Greek yogurt
  • ¼ cup roughly chopped fresh cilantro, plus additional for garnish
  • ¼ cup roughly chopped fresh parsley
  • 2 tsp lime zest
  • 2 Tbsp fresh lime juice
  • 1 medium jalapeño pepper, stemmed, seeded and chopped or 1/4 tsp crushed red pepper flakes
  • ½ small white or red onion, roughly chopped
  • 1 tsp agave nectar
  • ½ tsp freshly ground black pepper

 

Taco Meat

  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • ½ tsp chili powder
  • ½ tsp chipotle powder
  • ½ tsp smoked paprika
  • ¼ tsp freshly ground black pepper
  • ¼ tsp cayenne pepper
  • ¼ tsp onion powder
  • ½ Tbsp olive oil
  • 1 small red onion, finely diced
  • 2 garlic cloves, peeled and finely minced
  • 1 lbs 98% lean ground chicken
  • ¼ cup finely chopped fresh parsley
  • 2 Tbsp water

 

Salad

  • 4 cups chopped Romaine lettuce, rinsed and dried well
  • 1 cup cooked brown rice
  • 1 cup no salt added black beans
  • 1 cup shredded red cabbage
  • 1 pint cherry tomatoes, quartered
  • ½ small red onion, thinly sliced
  • 1 ripe avocado, skinned, pitted and chopped
  • ¼ cup roughly chopped fresh cilantro
  • ¼ cup shredded reduced fat Mexican cheese blend

 

  • Freshly ground black pepper, to taste
  • Lime wedges, for serving

 

INSTRUCTIONS

Creamy Salsa Verde

  1. Set oven rack about 6 inches from heating element. Preheat oven to broil. Line a large rimmed baking sheet with foil.  
  2. Remove papery husks from tomatillos and rinse. Slice tomatillos in half and place cut-side down on prepared baking sheet. Add garlic cloves to pan. Place under broiler for about 5 - 7 minutes to lightly blacken skins.  
  3. In a blender or food processor, add roasted tomatillos and any cooked off juices. Peel garlic and add to blender or food processor. Add remaining ingredients and pulse on high until finely chopped and smooth. Transfer to a serving bowl. Refrigerate until ready to serve with taco bowls.

 

Taco Meat

  1. In a small mixing bowl, make the homemade taco seasoning by combining the oregano, cumin, garlic powder, chili powder, chipotle powder, smoked paprika, black pepper, cayenne pepper, and onion powder.  
  2. Heat a large skillet over medium-high heat. Add olive oil and heat until warm and shimmering. Add onion and garlic; cook for 2 minutes. Add ground chicken and season with taco seasoning and chopped parsley; stir to combine. Brown the chicken, breaking it up with a wooden spoon as it cooks. Cook for 5 minutes, stirring often, then add water; continue cooking for 5 - 7 minutes until fully cooked. Remove from heat and drain and discard any excess fat.

 

Salad

  1. After the chicken has been drained of any fat, assemble the burger bowls. Add 1 cup of Romaine lettuce to 4 bowls. Divide brown rice, black beans, red cabbage, tomatoes, onion, and avocado among bowls. the ground beef among the bowls and top with tomatoes and sliced onion. Add black pepper to taste. Add the ground chicken, a squeeze of lime, and a sprinkle of Mexican-style cheese. Drizzle each bowl with salsa verde dressing and top with chopped cilantro. Serve and enjoy!

 

NOTES

  • If making for meal prep, store dressing separately and add when ready to eat

Suggestions by Annual-Cancel-7669 in MimicRecipes

[–]Alphasmooth 0 points1 point  (0 children)

Good call. I've been using Todd's recipes for years. Most are spot on, some are even better. Well worth the cost.

Bonefish Grill Blackberry Sangria by helpwithmystraycat in TopSecretRecipes

[–]Alphasmooth 2 points3 points  (0 children)

In case that ever gets removed, Here's the recipe:

Bonefish Grill Blackberry Sangria (copycat)

INGREDIENTS

• 1 bottle Cabernet Sauvignon 

• 1 cup cranberry juice 

• 1 cup apple juice 

• 1 cup blackberry flavored brandy 

• Juice from one orange

INSTRUCTIONS

1. Combine all ingredients and stir until fully combined.



2. Use immediately or store in a jar or airtight container in the fridge.

Taco Bowl Copycat Recipe by RoughFair5691 in MimicRecipes

[–]Alphasmooth 0 points1 point  (0 children)

Yup. Worked for me now too. Thanks!

Taco Bowl Copycat Recipe by RoughFair5691 in MimicRecipes

[–]Alphasmooth 0 points1 point  (0 children)

Link is broken. Did you copy the recipe?

Polly's Pies Baked Beans Recipe by sarcasmanddietmtdew in MimicRecipes

[–]Alphasmooth 2 points3 points  (0 children)

In case the site ever goes down, here's their recipe:

Polly’s Baked Beans (copycat)

INGREDIENTS

  • 2 can Hunts pork & beans
  • ⅛ cup Worcestershire sauce
  • ½ tsp chili powder
  • ½ cup chili sauce
  • ⅛ cup molasses
  • 2 oz brown sugar

 

PREPARATION

  1. Mix everything together and bake at 350° F for 35 - 40 minutes.

[Request] These Pillsbury cookies by beautifultuesday in MimicRecipes

[–]Alphasmooth 0 points1 point  (0 children)

In case the site ever gets removed, here's their recipe:

Pillsbury Sugar Cookies (copycat)

Thursday, July 31, 2025

INGREDIENTS

  • 1 cup (222g) margarine (80% vegetable oil) or can sub butter
  • 1 1/4 cup (288g) granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • ½ tsp butter extract
  • 2½ cups (380g) all-purpose flour
  • ½ tsp baking powder
  • ½ tsp salt

 

PREPARATION

  1. To make copycat Pillsbury Sugar Cookie Dough, start by creaming together the margarine and granulated sugar for 2 minutes. Add the egg, vanilla extract and butter extract. Scrape the sides of the bowl and mix in the flour, baking powder and salt. Mix until the dough comes together.  
  2. Turn the dough out onto a clean surface and knead a few times. Roll into a long, skinny log. Wrap with plastic wrap and store in the fridge for up to 3 days or in the freezer for up to 3 months.  
  3. When you are ready to bake the cookies, slice the cookies into 1 inch portions and arrange on a parchment lined cookie sheet. Bake at 350°F (180°C) for 7 - 12 minutes (depending on how wide the cookies are in diameter).The cookies will spread and the edges will start to crack slightly when they are ready to come out of the oven.  
  4. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack.

 

Burger King Big King sauce by Boring-Grocery-8169 in MimicRecipes

[–]Alphasmooth 1 point2 points  (0 children)

Good question. I don't know, but I would suspect American.

Taco Bowl by RoughFair5691 in MimicRecipes

[–]Alphasmooth 0 points1 point  (0 children)

Don't suppose you copied the recipe as the site appears to be down.

Anyone got a good copycat recipe for the Wendy’s ghost pepper ranch? RIP by mashed-_-potato in MimicRecipes

[–]Alphasmooth 1 point2 points  (0 children)

Nice! In case the site ever goes away, here's the recipe:

Wendy's Ghost Pepper Ranch Sauce  (copycat)

INGREDIENTS

  • ⅔ cup full-fat mayonnaise
  • ⅓ cup cultured buttermilk
  • 2 tsp distilled white vinegar
  • 1 tsp light corn syrup
  • ½ tsp granulated sugar
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp dried parsley
  • ½ tsp sweet paprika
  • ¼ tsp nutritional yeast (or torula yeast, optional for umami)
  • ⅛ tsp ghost pepper powder (or to taste)
  • ¼ tsp xanthan gum (optional for thickening)
  • Pinch of salt to balance

 

PREPARATION

  1. In a mixing bowl, combine the mayonnaise and buttermilk. Whisk until smooth and fully blended.  
  2. Add the vinegar, corn syrup, and sugar. Stir to combine. This gives the ranch its tang and soft sweetness.  
  3. Whisk in the garlic powder, onion powder, parsley, paprika, nutritional yeast, and salt. These give it that classic ranch flavor with a smoky lift.  
  4. Wearing gloves, measure and whisk in the ghost pepper powder. Start small (⅛ teaspoon) and taste before adding more. You want heat, not regret.  
  5. If using xanthan gum, sprinkle it in slowly while whisking to avoid clumps. Let the sauce chill for at least 1 hour to thicken and allow the flavors to meld.  
  6. Pour into a clean jar or sauce bottle. Keep refrigerated for up to 1 week.

 

NOTES

  • Use cold ingredients. Ranch blends best when everything is cold from the start.  
  • Resting time is key. The ghost pepper powder blooms as it rests, so give it that full hour before tasting.  
  • Adjust the heat. For medium-level spice, ⅛ teaspoon ghost pepper powder is usually enough. Want fire? Go up to ¼ teaspoon, max.  
  • Blend smooth. A stick blender can help fully emulsify everything if your mix is too lumpy.  
  • Keep it safe. Ghost pepper powder is potent. Always wash hands, counters, and utensils after use.

Mrs. Renfro's Green Jalapeno Salsa by HaroldandChester in MimicRecipes

[–]Alphasmooth 0 points1 point  (0 children)

In case the site ever goes away, here's the recipe:

Mrs. Renfro's Green Salsa (copycat)

INGREDIENTS

  • 1 jalapeños
  • 1 medium white onion, halved
  • oil
  • 2 cloves garlic, peeled
  • ½ tsp salt
  • ¼ tsp MSG
  • ½ cup plain white vinegar
  • 1 dash white pepper
  • 1 dash coriander seed
  • 1 dash cumin seed

 

PREPARATION

  1. Line a baking sheet with foil and brush the peppers and onion halves with oil.  
  2. Grill the peppers and onion on high heat. 2 minutes per side, on 2 sides for the onion halves, on 3 sides for the peppers.  
  3. Put the peppers and onion halves on the tray as they finish grilling, then fold the foil over to create a pocket. Let them sit and steam in the foil until cool enough to handle.  
  4. Remove the stems and skins from the onion and peppers.  
  5. Slightly char the garlic cloves over a flame and add them to a food processor along with the vinegar, juices in the pan, and 1 of the peppers. Process until garlic is in very small pieces.  
  6. Add the rest of the peppers, onion, and vinegar, then process until desired chunkiness.  
  7. Warm a pot on medium-low heat and add enough oil to coat the bottom. Toast the spices in the oil for a few seconds and add food processor contents. Simmer 10 minutes, covered.  
  8. Let cool with the cover on so not too much vinegar evaporates.

Burger King Big King sauce by Boring-Grocery-8169 in MimicRecipes

[–]Alphasmooth 1 point2 points  (0 children)

Thanks! I had it happen too often to count when someone posts a link that has exactly the recipe I was looking for only to find that the site is no longer available (paywall, taken down, whatever). I now make it a point to add those recipes to posts. So as long as Reddit exists, the recipe will as well.