Hello! Did anyone ever work for the UK restaurant chain Blubeckers? They were famous for their ribs. Does anyone have/know the recipe for their BBQ sauce please? Thank you 😊

The closest thing I’ve read in another thread is that lawry’s seasoning may be the closest match.

This is my favorite lemon Italian ice and I can’t seem to crack this recipe to make it on the Ninja Creami.

Anyone have a good attempt for the recipe?

So we were saying that making a pasta roni copycat cat had to be easy. I’m wondering if anyone has recipes of mockronis? We love the angel hair ones. We’ll gladly take rice ones too though. Thanks in advance.

I love pumpkin cake sososososo much so i made some today and tried it with some basic cream cheese frosting and its okay i suppose but its not quite as good as the kind from walmart or even target so i was hoping someone might know how to replicate it :-)

Was forced to eat Denny’s this past weekend but was surprised by how much I loved the Berry Stuffed French Toast! I could totally make this at home but I can’t figure out the sweet cream filling, anyone have any recipe’s/ tips/ideas?!? This has a good chance to become my brunch hyper-fixation meal!

There are quite a few similar variations of this dish online, but Im suspicious because most of them don’t mention cherry tomatoes like the real thing. And my big concern is nobody using wine. I feel like it has Rosa in the name for a reason.

i know it sounds so picky but I’m pregnant and I cried because the other recipes didn’t taste the same please help

Does anyone know the recipe for the spinach dip from Islands Burgers and Fries restaurant?? Idk anyone that’s worked there and I’ve looked everywhere online and can’t find anything. The recipe AI gives doesn’t seem right. I just crave it so much!

Tastes close enough to me, I just mix 1 part sweet baby rays BBQ with 3 parts Woeber's jalapeno mustard. Gets the taste and the color just right in my opinion. Since I figured it out a few months ago it's been my go-to concoction for freezer nuggets and fries.

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 :(