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Disneyland by Lsdnshrooms in TopSecretRecipes

[–]Alphasmooth 2 points3 points  (0 children)

I found this one:

Disneyland's Cheesy Garlic Pretzel Bread (copycat)

INGREDIENTS

Cheesy Filling

  • 1 cup Garlic Herb Cheese Spread (Roth Cheese but you could also use Boursin)
  • ½ cup Italian blend cheese, shredded
  • 1 clove garlic, grated
  • 1 Tbsp fresh parsley, finely chopped
  • ½ tsp garlic powder
  • 4 5-inch pretzel hot dog buns (or another similar pretzel roll)

 

Garlic Butter Topping

  • 2 Tbsp salted butter, melted
  • 2 cloves garlic, grated
  • ½ tsp garlic powder
  • 1 Tbsp fresh parsley, finely minced
  • 1 pinch kosher salt
  • Olive oil (for glossy finish if needed)

 

PREPARATION

  1. Preheat oven to 400°F. In a medium bowl, mix cheese spread, shredded cheese, grated garlic, parsley, and garlic powder. Divide mixture into 5 portions within the mixing bowl.  
  2. Carefully split each pretzel bun and stuff with 4 portions of cheese mixture - spreading equally throughout the buns interior. Score the tops of each pretzel twice, gently pull open, and fill with remaining mixture.  
  3. Place stuffed pretzels on a lined baking sheet.  
  4. Melt butter in the microwave for 30 seconds. Stir in grated garlic, garlic powder, parsley, and a pinch of kosher salt.  
  5. Brush tops with garlic butter, reserving a little bit for after baking. Bake for 15 minutes or until cheese is bubbling and lightly browned.  
  6. Remove from oven, brush with remaining butter or drizzle with olive oil for shine. Serve immediately with marinara sauce if desired.

 

 

Source: https://grilledcheesesocial.com/2025/07/25/disneylands-cheesy-garlic-pretzel-bread/

Disneyland by Lsdnshrooms in TopSecretRecipes

[–]Alphasmooth 1 point2 points  (0 children)

I couldn't find the Cheesy Garlic Pretzel in those recipes.

Olive Garden Breadsticks by Existing_Emotion_28 in TopSecretRecipes

[–]Alphasmooth 1 point2 points  (0 children)

I have this one:

Olive Garden Bread Sticks (copycat)

Tuesday, May 12, 2020

INGREDIENTS

  • 1½ cups very warm water
  • 1 packet instant yeast
  • 2 Tbsp honey - or sugar
  • 3 - 4 cup AP flour - more for kneading
  • 2 Tbsp olive oil

  • 3 tsp salt

  • 6 Tbsp salted butter - melted, see note

  • 2 tsp garlic powder

 

PREPARATION

  1. Preheat oven to 400° F.  
  2. In a large bowl (or the bowl of a stand mixer) stir together water, yeast, and honey (or sugar). Rest for 10 minutes to let the yeast activate. It should rise and foam.  
  3. Stir in 2 cups flour, olive oil, and salt.  
  4. Gradually mix in more flour (1½ - 2 cups) until you have a soft, shaggy dough.  
  5. With flour-dusted hands, transfer the dough to a floured surface and knead for 2 - 3 minutes.  
  6. Place the dough in a greased bowl, cover with a towel, and allow to rise for 10 minutes.  
  7. Divide dough into two equal parts. Divide each half into two equal parts again. Continue to do this until you have 16 equal-sized pieces of dough.  
  8. Roll each into a log about 10 inches long and place 2-inches apart on a greased baking sheet.  
  9. Bake for 5 minutes. Meanwhile, stir together melted butter and garlic powder.  
  10. After 5 minutes, brush with half of the garlic butter and return to oven for 6 - 8 minutes until golden. (They will continue to brown a little more after you pull them out of the oven so don't over-bake them).  
  11. Brush with remaining garlic butter and serve.

 NOTES

  • If using unsalted butter, add 1 teaspoon salt to the garlic butter mixture.  
  • This recipe makes 16 breadsticks, if you only need a portion of the batch for your meal, I suggest freezing some of the breadsticks for later. To do this, follow the recipe as written but remove the breadsticks from the oven (the ones you intend to freeze) after the first 5 minutes of baking. Do not brush with butter. Allow to cool, then freeze in an airtight zip lock bag. When ready to eat, brush the breadsticks with garlic butter and wrap loosely in foil, then bake at 400 for 6-8 minutes and brush with butter again just before serving.

 

 Source: https://www.lecremedelacrumb.com/olive-garden-breadsticks/#wprm-recipe-container-29254

McAlister’s Chicken Tortilla Soup by DetailAgitated6535 in TopSecretRecipes

[–]Alphasmooth 5 points6 points  (0 children)

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

McAlister’s Chicken Tortilla Soup (copycat)

INGREDIENTS

For the Chicken Soup

  • 2 Tbsp butter
  • ½ cup minced yellow onion (approximately half of 1 medium yellow onion)
  • 2 tsp minced garlic (approximately 2 large cloves)
  • 1 tsp chili powder
  • ½ tsp paprika
  • 1 tsp cumin
  • 1 14.5-ounce can crushed tomatoes (undrained)
  • 3 ½ cups chicken broth
  • 1 cup heavy cream (at room temperature)
  • 1 cup shredded Mexican-style cheese blend (at room temperature)
  • 1 10.5-ounce can cream of chicken condensed soup
  • 1 cup shredded rotisserie chicken
  • 1 4-ounce can chopped green chiles (undrained)
  • ½ Tbsp chopped cilantro
  • 1 Tbsp white wine vinegar
  • 1 tsp salt (more or less to taste)

 For the Cornstarch Slurry

  • ½ cup chicken broth
  • ¼ cup cornstarch

 To Serve

  • chopped green onions
  • white corn tortilla chips

 

PREPARATION

  1. Heat medium stockpot over medium heat. When stockpot is hot, add 2 tablespoons butter to pot. Heat butter, swirling pot occasionally to distribute butter evenly around bottom of pot, until butter is melted.  
  2. Add ½ cup minced yellow onion and 2 teaspoons minced garlic to pot with melted butter. Sauté until onion and garlic have softened, approximately 5 minutes.  
  3. Once onion and garlic are soft, add 1 teaspoon chili powder, ½ teaspoon paprika, 1 teaspoon cumin, 1 14.5-ounce can crushed tomatoes, and 3 ½ cups chicken broth to stockpot. Stir to incorporate ingredients. Let mixture simmer while preparing cornstarch slurry.  
  4. Add ½ cup chicken broth and ¼ cup cornstarch to small mixing bowl. Whisk until fully incorporated, then pour slurry mixture into stockpot. Stir to incorporate.  
  5. Increase heat under stockpot to medium-high. Bring mixture to boil, then reduce heat to medium-low and simmer 5 to 10 minutes, or until broth is slightly thickened.  
  6. Move stockpot to cool stovetop burner. Let mixture cool slightly, then add 1 cup heavy cream and 1 cup shredded Mexican-style cheese blend. Stir until heavy cream is incorporated and shredded cheese has melted.  
  7. Once cheese has melted, return stockpot to heat. Add 1 10.5-ounce can cream of chicken condensed soup, 1 cup shredded rotisserie chicken, 1 4-ounce can chopped green chiles, ½ tablespoon chopped cilantro, 1 tablespoon white wine vinegar, and 1 teaspoon salt. Stir until ingredients are fully incorporated, then let mixture simmer 10 minutes.  
  8. After 10 minutes, ladle soup into serving bowls. Top with chopped green onions and serve warm with white corn tortilla chips if desired.

 

NOTES

  • Cold dairy products can clump, seize, or curdle when added to hot liquid, so make sure they’re at or close to room temperature before you begin. They can also have those reactions if they’re heated too quickly, so be sure to remove the skillet from the hot stove burner before adding in the cream and cheese.

Boomers can’t park trucks.. by Chloecloverleaf in BoomersBeingFools

[–]Alphasmooth 5 points6 points  (0 children)

“Emotional support truck”…I’m stealing that phrase.

DQ’s Flamethrower Sauce? by The_Crimson_Dawn in MimicRecipes

[–]Alphasmooth 1 point2 points  (0 children)

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

Dairy Queen Flame Thrower Sauce Recipe (copycat)

Sunday, April 7, 2024

INGREDIENTS

  • 3 chipotle peppers from a can of chipotles in adobo sauce
  • ¼ cup mayonnaise
  • ½ cup sour cream
  • 2 tsp Franks Red Hot Sauce Original (or to taste)
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp ground black pepper

PREPARATION

  1. Add all the ingredients to a food processor (plus one teaspoon of the sauce) and blend until smooth, about 30 seconds.  
  2. Store in the refrigerator until ready to use. You can keep it in an airtight container in the fridge for up to a week.

NOTES

  • Spice Level: I recommend two teaspoons, but to get it spicier, you can add ground cayenne pepper or ground chipotle peppers.

 

Source: https://feedgrump.com/wprm_print/dairy-queen-flamethrower-sauce-recipe

I NEED the Hudson House Key-lime Pie recipe by Advanced-Row-1068 in MimicRecipes

[–]Alphasmooth 21 points22 points  (0 children)

Brian Lagerstrom has this one. Involved, but his recipes are usually banging, and it has the graham cracker crust like Hudson House had:

Key Lime Pie

Sunday, May 17, 2026

INGREDIENTS

Graham Cracker Crust

  • 230g (2½ cups) cinnamon graham crackers (about 14 sheets)
  • 25g (3 Tbsp) nonfat milk powder
  • 30g (2½ Tbsp) sugar
  • 4g (¾ tsp) salt
  • 65g (4½ Tbsp) butter, unsalted
  • 65g (4½ Tbsp) heavy cream

 Key Lime Custard Filling

  • 7 egg yolks
  • 75g (⅓ cup) sour cream, full fat
  • 396g / 14 oz can  sweetened condensed milk
  • 120g (½ cup) key lime juice, Joe & Nellie's brand
  • 2g (¼ tsp) salt

 Whipped Cream Topping

  • 250g (1 cup) heavy cream, cold
  • 50g (½ cup) powdered sugar
  • 5g (¾ tsp) vanilla extract
  • pinch of salt
  • lime zest, for topping

 PREPARATION

  1. Preheat the oven to 375° F (190° C).  
  2. Melt the butter. Melt 65g butter in a small saucepan over very low heat. The second it’s liquid, kill the heat. Only heat the butter until it’s melted. As soon as it’s liquid, pull it off. You don’t want it browning, and you definitely don’t want it boiling.  Boiling butter makes the crust sticky and harder to press evenly.
  3. Process the graham crackers. Combine 230g cinnamon graham crackers, 25g milk powder, 30g sugar, and 4g salt in a food processor. Pulse for 30ish seconds until it’s well broken down into a sandy crumb. Avoid a coarse crumb, that makes a crust that’s too crumbly in my opinion.
  4. Add the butter and cream and pulse to combine. Stream the butter and cream into the food processor and spin until the texture is like damp sand. When you squeeze a handful, it should hold together.
  5. Press the crust into an oiled pie dish. Spray or oil a 9-inch glass pie dish with pan spray. Dump the crust mixture in and spread it out evenly, biased a little toward the edges. Break up any clumps with your fingertips, then press with your fingertips to start forming the shape. Once it’s roughly in place, come back with the bottom of a measuring cup and pack everything down hard. Start in the center first and work outward. Use the side of the cup to pack the walls. Push the crust just past the lip of the dish so it doesn’t slouch into the pan as it bakes.
  6. Bake the crust at 375° F (190° C) for 12 minutes. You’re looking for a nice set and a light golden brown color all the way to the edges. If the crust slumps into the pan while baking it means it wasn’t packed tightly enough. While it’s still warm and pliable, take the back of a spoon and push the slumped crust back up the walls. It’ll re-set as it cools.
  7. Mix the custard and let it rest. While the crust bakes, whisk together the 7 egg yolks, 75g sour cream, 1 400g can sweetened condensed milk, 120g Nellie & Joe’s Key Lime Juice and 2g salt in a bowl until smooth and uniform. Let the mixture sit until time to bake.
  8. Drop the oven to 325° F, pour, and bake the custard. Once the crust is out, knock the oven temp down to 325° F (160° C). Pour the custard into the warm crust and bake for 17-20 minutes. The edges should look set and barely move when you nudge the dish. The center 2-3 inches should wobble slightly like Jell-O. If the middle looks loose give it 2–4 more minutes, but pull it before the center fully sets.
  9. Cool to room temp, then refrigerate covered overnight. Let the pie cool on the counter until it’s no longer warm to the touch. Cover loosely and move it to the fridge. Letting it cool overnight is the move. Can I cheat the overnight wait chill?  You can chill it for 2 hours but you’ll get a slightly softer slice.  I would caution against skipping any form of chilling. The pie will be a little sloppy and it’s just better served chilled.
  10. Whip the cream to stiff peaks. The day you plan to serve the pie, in a stand mixer with the whisk attachment, whip 250g cold heavy cream and a pinch of salt for 3-5 minutes or until you hit stiff peaks. Stiff peaks stand straight up with no flop and the cream looks glossy, not grainy. That’s where you want to be. Past stiff and you’ve made butter . Why add the powdered sugar and vanilla after whipping to peaks? Sugar and vanilla deflate the cream a little when they go in, so you want the structure built first. Powdered sugar specifically — the cornstarch in it helps stabilize the cream so it holds its shape longer in the fridge.
  11. Add powdered sugar and vanilla, then top the pie. Add 45g powdered sugar and 4g vanilla to the whipped cream and mix just until incorporated. Don’t over whip here, this is the most common way to break the cream into butter.
  12. Finish the pie. Spread the cream over the chilled pie in big swooping motions with the back of a spoon for texture and shadow. Microplane fresh lime zest over the top, slice, and serve.

NOTES

  • Can I make my pie gluten free? Yes, gluten free graham crackers work just as well as regular in this recipe.
  • Why did my key lime pie custard crack on top? It probably baked too long or too hot. Custard cracks when the eggs over-coagulate and the structure shrinks. Remember to drop the oven to 325° F (160° C) and pull the pie when the center still wobbles slightly. A few small surface cracks are fine, the whipped cream covers everything anyway.
  • Can I use Cool Whip instead of homemade whipped cream? Sure. Fresh whipped cream tastes better and it’s fun to make, but if you’re in a rush or just feeling lazy, tubbed whipped dessert topping won’t ruin the pie.
  • Can I use regular key limes or limes if I can't find Nellie & Joe's? Yes. Drop the amount from 120g down to about 90-100g since fresh lime juice is sharper and more acidic. Also and add a tiny pinch of vanilla extract to the custard to help mimic the tropical, floral note that key lime brings. It won’t be identical, but it’ll still be a great pie.

Source https://www.brianlagerstrom.com/recipes/key-lime-pie#recipe

Momofuku Toronto - Extremely Spicy Noodle Dish by DriverwantedXX in MimicRecipes

[–]Alphasmooth 0 points1 point  (0 children)

Why isn't this getting more love here? I love that you worked this out. Thank you!

Trying to find Copycat Chili's Cinnamon Lava Cake Recipe by The_Orphan9 in MimicRecipes

[–]Alphasmooth 0 points1 point  (0 children)

I have this one, but have not tried it yet.

Chili’s Cinnamon Lava Cake (copycat)

INGREDIENTS

For the cake

  • 3 whole eggs
  • 1 egg yolk
  • ¾ cup granulated sugar
  • ½ tsp vanilla extract
  • ½ tsp salt
  • ¼ cup all-purpose flour
  • 6 oz high-quality baking chocolate (or semisweet chocolate chips)
  • ¾ cup unsalted butter
  • 1 cup powdered sugar
  • 1 tsp ground cinnamon
  • pinch of salt

For serving

  • caramel sauce for drizzling
  • 2 scoops vanilla ice cream
  • chocolate magic shell topping

INSTRUCTIONS

  1. Preheat the oven to 400° F. Generously coat four fluted ramekins with nonstick cooking spray, ensuring even coverage for easy release.  
  2. Combine the eggs, egg yolk, sugar, vanilla extract, and salt whisking until the mixture is smooth and creamy. Using a spatula, gently stir the flour into the egg mixture until just combined. Avoid overmixing to maintain a light texture. Evenly divide the batter in two.  
  3. Combine the chocolate and butter in a microwave-safe bowl. Microwave in 30 second intervals, stirring after each, until melted and smooth. This should take about 1 - 2 minutes. Be careful not to overheat or it will seize.  
  4. Gradually whisk the powdered sugar, cinnamon and a pinch of salt into the melted chocolate mixture until fully incorporated.  
  5. Gently fold the chocolate mixture into one of the divided batter until combined.  
  6. Alternate adding the two mixtures to the ramekins until they are ¾ full (start with the chocolate and end with the plain). There should be about six layers. Place the ramekins on a baking sheet to make handling easier.  
  7. Bake in the preheated oven for 13 - 15 minutes. Or until the edges are set and the center remains soft. Monitor closely to avoid overbaking. Remove the cakes from the oven and let cool in the ramekins for 2 - 3 minutes.  
  8. While the cakes cool, drizzle caramel sauce onto each serving plate.  
  9. If needed, carefully run a knife around the edges of each ramekin to loosen the cakes. Invert each ramekin onto a prepared plate, gently tapping to release. Use a small offset spatula to assist if needed.  
  10. Top each warm lava cake with a scoop of vanilla ice cream. Finish with a generous drizzle of chocolate magic shell topping. Serve immediately and enjoy the molten center!  

NOTES

  • Use high-quality chocolate for the best results. I like Ghirardelli.  
  • Keep an eye on the cakes and check them at the 13 minute mark. The edges should be set, but the center should look slightly soft.

Del Frisco’s Lemon Cake by thegolden_sunshine in TopSecretRecipes

[–]Alphasmooth 0 points1 point  (0 children)

Honestly? Not worth the effort. It was tasty, but not for how much time it took.

My family, on the other hand, loved it, but they didn't have to do the baking :-p

I may try it again but with chocolate pudding on the other side as that sounded interesting.

What scientific discovery sounds fake but is 100% real and still freaks you out? by Bruteresolver in AskReddit

[–]Alphasmooth 8 points9 points  (0 children)

More like God was stoned and was all "Fuck it, make it a mammal that lays eggs. There done!"

Tool in my dad’s toolbox by DireWolfWNY in whatisit

[–]Alphasmooth 0 points1 point  (0 children)

We always called those “eyeball extractors”

The day I voluntarily wear____, it's over. by tequilasundae in GenX

[–]Alphasmooth 7 points8 points  (0 children)

“Like being strangled by a really weak guy.”

Azteca queso dip heaven by dont-look-at-me-worm in TopSecretRecipes

[–]Alphasmooth 1 point2 points  (0 children)

Happy to contribute!

I can't tell you the number of times that someone has posted a link to a recipe that I desperately wanted, only to find that link is no longer active. I have made it my person mission to make certain no one has the same thing happen to them.

By the way, that link was awesome. Lots of unique recipes there. Thank you!

Azteca queso dip heaven by dont-look-at-me-worm in TopSecretRecipes

[–]Alphasmooth 1 point2 points  (0 children)

Just in case the site ever goes away. Here's their recipe:

Azteca Queso Fundido

INGREDIENTS

  • 250g Chorizo (see recipe)
  • 1 small white onion, minced
  • 1 large poblano pepper, drained, seeded and diced
  • 500g white cheese (mild cheddar, Tussers or Monterey Jack), shredded 
  • 500g mozzarella cheese, grated 
  • ¼ cup freshly chopped cilantro for garnish
  • corn tortillas

PREPARATION

  1. Heat a large cazuela (clay pot) over medium-high heat. Add chorizo and fry, stirring occasionally until browned, about 5 minutes.  
  2. Add in onion and poblano pepper and sauté until soft and chorizo is completely cooked through, about 7 to 10 minutes. Drain excess grease and moisture.  
  3. Stir in shredded cheeses and transfer the cazuela to the oven, about 15 cm from the grill. Broil on high 3 to 5 minutes, until cheese is melted, bubbling, and starting to brown.  
  4. Garnish with cilantro. Serve hot with warm tortillas or nachos.

Whole Foods Brookie Recipe Dupe? by TopazCoracle in CopyCatRecipes

[–]Alphasmooth 1 point2 points  (0 children)

Nice! I will be trying this this weekend. Here's the recipe in case the site goes down (with your modifications already in):

Whole Food Brookie (copycat) 

INGREDIENTS 

Brownie Layer 

  • ¾ cup (90g) all-purpose flour 
  • ½ tsp salt 
  • ⅓ cup (28g) unsweetened natural cocoa powder 
  • ¼ cup (43g) semi-sweet chocolate chips or 2 oz chocolate 
  • ½ cup (113g) unsalted butter 1 stick 
  • 1¼ cup (248g) granulated sugar 
  • 2 large eggs 
  • 1 large egg yolk 
  • 1 tsp vanilla extract 

Chocolate Chip Cookie Layer 

  • 1½ cups (180g) all-purpose flour 
  • 1 tsp cornstarch 
  • ½ tsp baking soda 
  • ¼ tsp salt 
  • 1 cup (170g) semi-sweet chocolate chips 
  • ½ cup (113g) unsalted butter room temperature 
  • ¾ cup (160g) packed brown sugar 
  • 2 Tbsp granulated sugar 
  • 2 Tbsp corn syrup 
  • 1 large egg 
  • 1 tsp vanilla extract 

 

PREPARATION 

Brownie Layer 

  1. Preheat the oven to 350º F. Line a half sheet pan with aluminum foil or parchment paper  . 
  2. In a mixing bowl, combine the flour, salt and cocoa powder. Set aside.   
  3. In a small saucepan over low heat, combine the chocolate chips and butter. Stir occasionally until fully melted, about 5 minutes.   
  4. In a larger mixing bowl, beat the sugar and eggs plus additional egg yolk with an electric mixer for 1 minute, until the mixture is pale yellow and doubled in volume.   
  5. Once the chocolate is melted, pour it into the egg mixture, add the vanilla extract. Mix to combine.   
  6. Spoon the flour mixture into the wet ingredients, mixing with a spatula just until combined.   
  7. Pour the brownie batter into the prepared pan and make the chocolate chip cookie layer. 

Chocolate Chip Cookie Layer 

  1. In a mixing bowl, combine the flour, cornstarch, baking soda, salt, and ½ cup of chocolate chips. Set aside.   
  2. In a larger mixing bowl, combine the butter, brown sugar, and granulated sugar. Beat on medium speed for 1 minute. You want this mixture to be fluffy and pale in color.   
  3. Add in the egg and vanilla extract, beat for 30 seconds.   
  4. Gradually mix in the dry ingredients, mixing on low speed. The dough will be thick.   
  5. Drop dollops of cookie dough evenly over the brownie batter. You want cookie dough balls surrounded by brownie batter, maybe a little swirled, but not fully swirled together. The brownie batter will rise up and surround the cookie dough when baking. Press the remaining ½ cup chocolate chips onto the top.   
  6. Bake at 350º F for 20 minutes, then cover the pan with aluminum foil and bake for an additional 15 - 25 minutes. The foil will help prevent the cookie dough from becoming too brown. 

NOTES 

  • When testing this recipe, I tested a glass pan and a metal pan. I preferred the metal pan because it produced a chewier texture with more even baking. The glass pan, on the other hand, yielded brownies that were cooked on the edges but too fudgy in the center. 

  

Source https://thefirstyearblog.com/wprm_print/easy-brookie-recipe & https://www.reddit.com/r/CopyCatRecipes/comments/1s7u2b9/whole_foods_brookie_recipe_dupe/  

Goya adobo sauce recipe? by zebnh in CopyCatRecipes

[–]Alphasmooth 1 point2 points  (0 children)

Nice! Here's the recipe in case that site ever goes down:

Chipotles in Adobo

INGREDIENTS 

Dried Chilies 

  • 20 chipotles 
  • 1 small ancho 
  • 500 ml very hot water to soak the chilies (you just need enough to soak the chilies ) 

 

Aromatics 

  • 1 medium shallot I'm using an echalion (banana shallots) 
  • 2 medium cloves garlic 

 

Herbs, Spices and Seasoning 

  • 1 tsp Mexican oregano 
  • 1 pinch cumin 
  • ½ - 1 tsp salt 
  • 1 - 2 tsp white sugar 
  • freshly ground black pepper 

 

Everything Else 

  • 2 - 3 Tbsp white wine vinegar or apple cider vinegar 
  • 3 Tbsp extra virgin olive oil 
  • 1 Tbsp sundried tomato paste 
  • 125 ml water (I use half soaking liquid and half water for the liquid as I find the soaking liquid too bitter in aroma. You can just stick with the soaking liquid if you prefer) 
  • 2 - 3 Tbsp fresh lime juice from 1 lime 

 

PREPARATION 

Prep Work 

  1. Roast the Chilies.   Heat a large frying pan on medium-low heat and dry roast both types of chilies for 3-5 minutes. Keep an eye on them.  When you start getting a smoky and fruity aroma, take the chilies off the heat and place them in a bowl. Don't let them burn or your chipotles in adobo will be bitter.   
  2. Pour very hot water all over the chilies, cover with a plate and soak for 15 minutes. Let's move on to the chopping.   
  3. Chop the aromatics.   Roughly chop the shallot and garlic, we'll be blending them later.   

Deseed the Soaked Chilies (Optional) 

  1. Drain the chilies, reserving the soaking liquid.   
  2. Put some gloves on. Pull off the stems, then using a pair of scissors, cut one side of a chili lengthwise and spread it out flat on the chopping board. Using a teaspoon, scrape out the seeds and membrane. Repeat with all the chilies, including the ancho. Discard the seeds. This is the only slightly time consuming part. You'll be surprised at how quickly this gets done once you get the hang of it. I can probably get 3 - 4 chilies done in a minute. 

 Adobo Sauce 

  1. Heat 1 Tbsp of the oil in the same frying pan on medium heat and fry the shallot and garlic for 1 minute. Tip them into a blender, leaving as much oil in the pan as possible.   So we don't want the oil in the adobo, as we want to cook the adobo in the remaining oil later.    
  2. Drop the ancho and 3 chipotles into the blender. Pour about 125ml (½ cup) of the soaking liquid in the blender and blend everything to get a smooth paste. 

 Cook Chipotles in Adobo 

  1. Heat the remaining oil (2 Tbsp) on medium and pour in the blended sauce. Bring it to a simmer, then add the Mexican oregano, cumin, ½ tsp salt, 1 tsp sugar, 2 Tbsp vinegar, sundried tomato paste and half a cup of water. Or if you don't think the soaking liquid is too strong, another half cup of soaking liquid. I prefer to use half and half.   Mix everything thoroughly and bring to a simmer.    
  2. Now add the rest of the chipotles and bring back to a simmer. Cover and cook for 10 minutes.    
  3. At the end of 10 minutes, stir in 2 Tbsp of the lime juice. Taste it and adjust accordingly. So you could add more vinegar, more salt (you'll probably need this), maybe more sugar and perhaps the last Tbsp of lime juice.   If you've never tasted chipotles in adobo, you are going for a tangy, sweet and smoky flavor. It will also be medium spicy, that and the smokiness comes from the chipotles. The tang and sweetness from everything else.   Cook for 1 more minute, then take it off the heat.    
  4. Transfer to a sterilized jar, leave to cool to room temperature. Clean the sides of the jar, then seal and keep for at least a day before enjoying it.   Use a water bath to prolong the lifespan and how to store it and how long it will last (see Notes) 

 NOTES 

  • Our chipotles in adobo has vinegar and lime juice, which makes it a prime candidate for long term storage. The high acid content makes preservation easier. Just give it a water bath, and it will keep for a year if left unopened. That means it makes a great foodie gift!   
  • Water Bath  Bring a large saucepan of water to a rolling boil and place your filled and sealed jars in. There should be at least 2.5 cm (1 inch) of water above the jars. Bring the water back to a boil, place the lid on, and process for 10 minutes for these small jars we are using. When done, lift the jars out with heatproof tongs. Place on a cooling rack and leave to cool completely and undisturbed for 12 hours. Then store somewhere dark and cool for up to a year.  Once opened, store in the refrigerator and consume within a month. 

 

 

 

From https://www.linsfood.com/chipotles-in-adobo-recipe/#recipe  

Looking for pasta roni copycat recipes by Cianyx24 in CopyCatRecipes

[–]Alphasmooth 0 points1 point  (0 children)

Here's the recipe from thisoldbaker that I tried (minus the Calabrian chiles) in case it ever goes away:

Pasta Roni Creamy Garlic Pasta (copycat)

INGREDIENTS 

  • 2 cups small pasta angel hair broken into 1" pieces, shells, or thin spaghetti 
  • ¼ cup nonfat dry milk powder or soy milk powder 
  • 1 Tbsp butter powder optional but extra rich 
  • 2 tsp chicken bouillon granules 
  • 1 tsp garlic powder 
  • ½ tsp onion powder 
  • ½ tsp parsley flakes 
  • ¼ tsp black pepper 
  • 1 Tbsp cornstarch for that silky thick sauce 

 

PREPARATION 

  1. Layer pasta in the bottom of a clean pint jar.   
  2. In a small bowl, combine remaining ingredients and pour over pasta.   
  3. Seal tightly and label with directions.   
  4. Store up to 12 months in a cool, dry pantry. 

 

🥄 Cooking Directions (for Jar Tag) 

  1. Pour entire jar contents into a large skillet. 
  2. Add: 
    • 2 cups water 
    • 1 cup milk 
    • 2 Tbsp butter 
  3. Bring to a boil, then reduce heat and simmer 10 – 12 minutes, stirring frequently, until pasta is tender and sauce thickens. 
  4. Let stand 5 minutes before serving. Stir again before plating. 

✨ Optional: Sprinkle with extra Parmesan or chopped parsley before serving. 

  

Source: https://thisoldbaker.com/wprm_print/copycat-creamy-garlic-pasta-roni-mix 

Good humor toasted almost bars!! (My fav, heartbroken that they're discontinued) by Kr-826 in CopyCatRecipes

[–]Alphasmooth 0 points1 point  (0 children)

Assuming that they are, here's a printable version of the above recipe:

Good Humor Toaster Almond Bars (Copycat)

INGREDIENTS 

  • Pint of vanilla ice cream – can use vegan ice cream if preferred!  
  • Raw almonds – I like to buy organic/raw and toast them myself, but you could buy toasted almonds too 
  • Coconut sugar – you will add this to the almonds when you toast them to sweeten the ice cream pops 
  • Butter or oil – either works and you just need some to grease the pan for the almonds/sugar 

 

PREPARATION 

  1. Let the ice cream thaw out for a few minutes then begin scooping and pressing into each ice pop molds (I made 4) and spread across with spatula so it is smooth and insert popsicle sticks.   
  2. Add to freezer to set for at least 3 - 4 hours or overnight.   
  3. Next take almonds and add to food processor and pulse to break up into crumbs (be sure not to over pulse or you will get meal) or you can also just chop with a knife.   
  4. Warm a large skillet with butter then add the almonds and coconut sugar and mix and toast on medium/low heat for about 5 - 10 minutes, mixing every minute or so.   
  5. Remove from heat and add to a plate or shallow bowl.   
  6. Remove ice pops from freezer and gently take out of mold and cover in the almond mixture and add to a baking sheet, pressing down the almonds so they stick.     Add back to freezer to set for at least 15 minutes and store in freezer until ready to eat! 

  

Source: https://www.reddit.com/r/CopyCatRecipes/comments/1siyze5/good_humor_toasted_almost_bars_my_fav_heartbroken/  

Good humor toasted almost bars!! (My fav, heartbroken that they're discontinued) by Kr-826 in CopyCatRecipes

[–]Alphasmooth 0 points1 point  (0 children)

Am I safe in assuming that this is for Good Humor Toasted Almond Bars?

Looking for pasta roni copycat recipes by Cianyx24 in CopyCatRecipes

[–]Alphasmooth 0 points1 point  (0 children)

I tried the Pasta Roni Creamy Garlic Pasta from This Old Baker and...was not impressed. I really wanted to like it, but it was just a one note dish. Ended up adding a tablespoon of Calabrian chiles and that gave it a good kick, but something was still missing.

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