I found this recipe on the recipegoldmine website. It was submitted by GayleL, which she attributes the original source as Steven Brummer with Red Robin Restaurants. The Bonzai Burger is my favorite burger when we go to that restaurant. I have also broiled the beef patties with equal success, so you can still have your favorite burger even when rainy weather makes grilling impossible.
I have discovered a few years back how Texas Roadhouse does their butter-This is THEE closest thing to the real deal!! Easy, simple and very yummie. By far our most favorite restaurant that we wanted to bring home and here it is!! Great on sweet dinner rolls, pancakes, waffles-just about anything-even corn on the cob!!"
This is one of my favorite dips ever! I could eat it for a meal, really! I like it best with On The Border Cantina Thins. When I first made it, I followed another recipe but found it unlike the original Chuy's dip, so I altered it and I think this is right on the money! Make sure you add the milk a little at a time until you reach your desired consistency. (Most of the copycat recipes I've seen are thick, but I remember it being thin at Chuy's.) My husband high-fived me when he first tasted it. Enjoy!
I've searched for this recipe for several years, ever since I worked at the Red Hot & Blue restaurant in Savannah, GA. I FINALLY managed to get ahold of the store manual's recipe, and this is scaled down from it. It will still make a fair amount, about 12 servings...but once you try it, you'll be grateful for that extra, cause it WON'T last long!!!
A copycat recipe of Friday's yummy sauce, to eat with chicken fingers. Reviews on other sites recommend leaving out the vinegar, as it makes it too runny for dipping, although should likely leave in when using as dressing.
While I haven't tried this copycat recipe yet; Friday's Honey Mustard appeals to me because it has more of a honey taste and less mustard. Good for kids.
Published in Gourmet magazine, November 1992. From the Lightship Restaurant in Long Beach, Washington. Made with fresh cranberries and apples. If you plan on serving more than 4-6 cranberry margaritas during the upcoming week, just double or triple the cranberry-apple puree and keep it on hand (it keeps for up to one week; just cover and chill).
Found at Whats4Eats.com. This is a recipe a lot of people have been looking for; I hope it's what everyone wanted. If you can't find annatto, substitute paprika. NOTE: This is a copycat recipe, which is why the amount of salt is so high. If you want the same taste as commercial brands, use it all. If you don't want so much, feel free to adjust it to your taste, or leave it out entirely.
I received a link to this in response to a recipe request. I haven't had a chance to make it, so I'm posting for safe keeping.
Manicotti filled with ricotta, mozzarella and Parmesan cheese, served with sauteed shrimp tossed with Roma tomatoes and scallions in a carbonara sauce with Parmesan and pancetta bacon.
Note: Prep and cook times are estimated since the website did not list them and I have not yet made this recipe.
This is a recipee that I found on Memmo's Kitchen's website. It tastes just like the restaurants. I've used this sauce on legs, wings, and thighs. I usually bake my chicken and it turns out great. Easier and less fat than frying.