Best signature restaurant items you can (or wish you could) make at home?

We have the recipe for the honey barbecue chicken from KFC. I usually don't care for KFC's chicken, but when it's made at home it's delicious and super easy! The recipe is based off of using 20 chicken drumettes.

Use one cup flour, mix with a teaspoon of salt and pepper You'll need a bag to shake the chicken and the mix in Shake until evenly coated, then deep fry chicken at 350 for 10-15 minutes, depending on deep fryer Once chicken is done, toss chicken in a large pot and keep in oven on warm Bring 1 bottle BBQ sauce (bullseye is a good one) and 1/4 cup honey to a rolling boil, stirring frequently to avoid burn spots. Do this for about 10-15 minutes, til it's nice and warm, then pour sauce over chicken and mix it together until all drumettes are covered in sauce. Warm in oven for another 15 minutes, and enjoy!

Hope this sounds delicious, cause it surely is!

I'm a pasta person myself, and although I prefer red sauce generally, when the mood strikes, this recipe for Pasta Florentine from Olive Garden is surprisingly good (I say surprisingly because I've been spoiled most of my life with homemade Italian food by people that REALLY know how to cook, so the bar is set pretty high haha) Serves 8. 2 cups heavy cream 1 cup chicken broth 24 oz sliced mushrooms 3 cups frozen peas 6 cloves garlic 1/2 cup extra virgin olive oil 8 oz ham (Black Forest if possible), julienned 1/2 cup chopped parsley 16 oz pasta (your favorite shape), cooked according to package directions Grated Parmesan cheese for garnish Salt and pepper to taste Fresh parsley, chopped Procedures HEAT extra virgin olive oil and garlic in a sauté pan over medium-low heat. Once garlic starts to sizzle, add mushrooms.

Sauté 2-3 minutes. Add heavy cream and chicken broth and bring to a boil. Allow to slightly reduce, for about 10 minutes.

Add ham, peas and parsley and cook 4 minutes. RETURN cooked, drained pasta to pot and add sauce. Cook until sauce simmers and coats the pasta.

REMOVE pot from heat and stir in grated Parmesan. Toss gently to combine. TRANSFER to large serving platter.

Garnish with chopped parsley and serve. Chef’s Tip: Use a small amount of salt. The parmesan cheese naturally contains salt.

If you are craving a decadent Caesar salad from a top steakhouse, but don't want to shell out for the costly bill at Morton's, this recipe is always a great go-to. It also works well for dinner parties--your friends will be talking about your Caesar salad for months. Also note that this recipe can be made vegetarian: just omit the anchovies and adjust other ingredients to taste.

Ingredients: 3/4 cup Olive oil 1/4 cup Red wine vinegar 6 Anchovy fillets -- minced 4 teaspoons Garlic -- minced 1 tablespoon Fresh lemon juice 1 tablespoon Dijon mustard 1 teaspoon White pepper 1 cup Grated Parmesan cheese 1 large Head romaine lettuce -- torn into bite-size pieces Additional grated Parmesan Cheese Croutons Directions: Blend first 7 ingredients in processor. Add 1 cup grated Parmesan cheese and blend until combined. Add salt to taste.

This recipe can be prepared up to 2 days ahead, just cover and keep refrigerated. Make sure to bring to room temperature and blend before serving, whisking to the proper creamy consistency. Arrange lettuce in large serving bowl.

Toss with dressing according to preference. Sprinkle with fresh Parmesan and croutons to serve. Enjoy!

Source: CDKitchen.com.

My two best are The Olive Garden's Zuppa Toscana (which I'm making tomorrow for lunch) and Boston Market's Creamed Spinach. Lika Zuppa Toscana INGREDIENTS: 1 lb ground Italian sausage 1½ tsp crushed red peppers 1 large diced white onion 4 Tbsp bacon pieces 2 tsp garlic puree 10 cups water 5 cubes of chicken bouillon 1 cup heavy cream 1 lb sliced Russet potatoes, or about 3 large potatoes ¼ of a bunch of kale Directions: Sautee Italian sausage and crushed red pepper in pot. Drain excess fat (not all of it!) In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins.

Or until the onions are soft. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.

Add potatoes and cook until soft, about half an hour. Add heavy cream and cook until thoughouly heated. Stir in the sausage.

Add kale just before serving. I sub cauliflower for the potatoes, because I don't need to zing my pancreas.It still tastes marvelous! Bah-ston Market Creamed Spinach 5 Tbls.

Butter - divided 1/4 cup all-purpose flour 1/4 tsp. Salt 1/4 tsp. Black pepper 1 dash ground nutmeg 1 cup half and half cream 4 oz.

Cream cheese - 1 sm. Onion - minced 3 cloves garlic - minced (2) 10 oz. Pkgs.

Frozen chopped spinach - thawed 1/4 cup water 1/4 cup grated Parmesan cheese -In a 2-quart saucepan over medium-low heat, melt 3 Tbls. Butter; stir in flour, salt, pepper, and nutmeg; slowly whisk in cream; stir in cream cheese. -Increase heat to medium; whisk mixture constantly until thick and smooth; remove from heat and set aside.

-In a skillet over medium-high heat, cook onions and garlic in remaining 2 Tbls. Butter until transparent; stir spinach and water into pan. -Reduce heat to medium-low; cover; simmer, stirring occasionally, for 8 minutes.

-Stir spinach mixture into creamy mixture; return to medium heat; heat, stirring often, until warmed throughout. -Remove from heat; fold in Parmesan. That's the base recipe.

I, of course (as someone with metabolic disorder who runs a website for others with the problem) use an alternate method of thickening the sauce, and use a mixture of cream and almond milk instead of the half and half. Almond milk has been used as a dairy substitute for thousands of years, and goes so well with the cheeses you don't even realize it's in there, other than a slight complexity and richness that it adds. These are two things that I get asked to make repeatedly by my teenaged son and his friends, as well as my in-laws.

That last is quite a trick!

I would like to learn how to recreate Kung Pao Chicken and their sauces from P F Chang's. Mercy!

Truth is, anything you can buy in a restaurant you can make at home. Now matter how high faluting the restaurant or how complex the dish you can do it too. That is the good news.

The bad news is that you are going to have to work on your cooking skills and that means plenty of hard work. So start simple buy good basic cookery book one that tells you basic techniques for making pastries for example or making Sushi. Once you have mastered the basics treat yourself to one of those super-chef cook books the one that focuses on the kind of cuisine you like.

Then work up a few of the recipes and practice them. That means make them for yourself before you have a big dinner party! My favorite cook book that covers the basics is the one by Delia Smith.

This book is a Cookery classic and you will find something for everyone and any occasion here. Many recipes can also be found on line. But don’t be to ambitious to start out with.

Spending hours on something that goes wrong can be discouraging. It may be worth remembering that many restaurants spend long hours on preparatory work before you even sit down on your restaurant chair so you will need time and tenacity in addition to the correct ingredients, if you want to make your dream dish for supper!

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I'd say Gyros ..from anywhere lol Most people probably could make gyro at home.. it's not that complicated, however in Alaska lamb is hard to find and when you do find it it costs an arm and a leg. I seriously am debating raising sheep in the future, just so I can eat lamb on a regular basis. Gyro and it's similar counter food Donor Kebab are some of my favorite foods and my location forces I go out to get them.

:(.

Benihana's ginger salad dressing! 1/4 c Onion; chopped 1/4 c Peanut oil 2 tb Rice wine vinegar 2 tb Water 1 tb Fresh ginger root; chopped 1 tb Celery; chopped 1 tb Soy sauce; * 1 1/2 ts Tomato paste 1 1/2 ts Sugar 1 ts Lemon juice ds Salt ds Pepper Instructions * May substitute low sodium/light soy sauce. 1.

Combine all ingredients in blender and process until almost smooth. Makes 6 servings; about 2 tbs + 2 tsp each. Unused portions may be stored in a covered container in the refrigerator.

Source: Benihana Restaurants.

I love this question. One of my favorites is the harvest bay cheddar biscuits from Red Lobster. They are super easy to duplicate.2 cups Bisquick.

Baking mix 2/3 cup milk 1/2 cup cheddar cheese -- shredded 1/4 cup margarine or butter -- melted 1/4 teaspoon garlic powder Preheat oven to 450. Mix baking mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet.

Bake 8-10 min. Or until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet.

Serve warm. Makes 10-12 biscuits My other favorite would be for the Starbucks Caramel Frappucino...I dream of these lol * 1/2 cup cold coffee * 3 tablespoons sugar * 1/2 cup milk * 2 cups ice * 3 tablespoons caramel sundae syrup * whipped cream Directions 1. Combine all ingredients into electric blender.2.

Blend drink until ice is crushed and drink is smooth.3. Serve in coffee cups and top with whipped cream and caramel syrup (if desired). This one will fool even the most loyal starbucks drinker.

Also check out www.gourmetsleuth.com. They have some great recipes as well.

I love to make crab rangoon from just about any Thai restaurant. It is so cheap and easy to make. Something else would be Pho/Phawm, also Thai or Hmong.

BUT the thing I love to make at home the most is curry. At Thai restaurants they can charge $13.95 a bowl. At home, I could spend that much and make at least 4 servings.It's not always better, but I'm still learning.

I forgot to mention pesto pasta. Noodles charges about $7 a bowl. With that you can buy one container of pesto to last you weeks, and at least two pounds of pasta, on sale of course.

:).

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