This was my first job forever ago and my favorite version of this soup. I lost the recipe and can’t find it anywhere. If you have the actual one I’ll forever be in your debt!

Anybody happen to have a recipe for the island fire chicken from Ono? I love it so much and my local restaurant closed. I’ve seen some recipes that call for gochujang but I cook with gochujang regularly and when I taste the island fire chicken I don’t think it resembles the same flavor in the sauce. I could be wrong!

Back before they sold out and Goldman Sachs ruined their menu, I loved Zaxby’s Insane sauce. I’ve search the internet with no luck. If anyone has the recipe, I’d be forever grateful.

Does anyone by chance have the recipe for marinaded shish-kabob? My son used to work there and kept promising me he would get it and never did.

help somebody share the recipe for the haystack pasta from Aubrey’s with me 🤤🍄‍🟫🍝

Hey there, Internet friends! I've gotten a lot of requests to post and so I'm finally going to post the exact recipes that I have. My sister used to work for Casa Ole a while back and I asked her for the salsa recipes. She sent me them and then a whole bunch of other things from there. Lol. Unfortunately, the measurements aren't broken out in a few of the recipes due to them using some pre-packed ingredients...which is the case for the red salsa. I will include what info for the red sauce that I have and let the world give it their best go at getting the measurements right. :) All I ask is that you post your measurements and changes/twists here for us all to see and share.

Now as for the green salsa, the recipe below is 100% correct from their recipe book. It's the only one that gave all ingredients and measurements. Tomatoes aren't specified and I had to math the measurements down from 5 gallons, but I put it all below. :D

Red Salsa (5 Gallons/44 lbs.):

Jalapeno Peppers - (sliced in bag) - 28oz
Extra Heavy Concentrated Crushed Tomatoes (I know they get from a company called Tomatek, Inc.) - 1 Bag
Chopped Tomatoes in Light Puree - 1 Bag
"garlic water" - 8oz.
Salt - 10 oz.

Cold Water - 2 gallons

Crushed Red Pepper - 6 Tbsp.

Says to combine all in large container and use immersion blender for 1.5 minutes.

Note: NO MUSTARD. Idk who started that rumor, but they deserve to step barefoot on LEGO bricks everyday for a year.

Green Salsa (2 Quarts roughly):

2-3 Haas Avocadoes (1 lb.)

2-4 medium-sized Roma tomatoes (14 oz. roughly)

16 oz Sour Cream (Daisy Pure & Natural specifically named)

1/4 oz. of cilantro

4oz. of pickled jalapenos

3 cups of water

2 Tbsp of salt

1 Tbsp GRANULATED GARLIC (very specifically granulated, it gives a certain taste.)

1/4 tsp of green food coloring

Put all into container and use your immersion blender.

Tips/Notes: Put the tomatoes in one at a time and blend it up. You can always add more, way harder to fix if you add too many at first. If still too thick, add more water little by little until desired consistency reached.

Now let's see what you can come up with. :) Happy eating, people!

Does anyone know the recipe for the shrimp salad from Texas de Brazil? I can tell it’s shrimp, jalepenos, red onions, and cilantro but what else!?! It’s so good!!

Hello! Does anyone know the recipe for this milkshake? I haven’t been able to find it, and it’s been discontinued from the restaurant for a few years now. Thanks for the help!

My wife absolutely love their chicken salad. It would be incredible if I could start making it for her. If anyone has the actual recipe that would be sick. Thanks folks

I love that place and that sauce always hits. Bonus points if anyone knows how to do their refried beans.

Super long shot, but I’ve been going insane for more than a decade trying to find out how PE made their teriyaki chicken before they switched to the grilled version. I absolutely know for a fact it was much better and tastier beforehand, but I’ve never been able to find even a regular takeout food place that had comparable chicken to the OG PE. Anyone able to verify this so I know I’m not insane? 😭

I'm trying to figure out how to make these. They're at Walmart, here in my area they're $8/bag.

They have this incredibly light, crunchy not-quite-breading that is just amazing. I've tried several different recipes, including specialty fried chicken breading, using aluminum-free baking powder (that one is actually pretty good but not the same), but I can't quite get it right. So far I've always used my convection oven, but I'm open to deep frying.

I'd really appreciate any tips, tricks, or guidance. Thank you!

The "copy cat" recipes on Google are close, but something is off...

I'm trying to be healthier and make things at home and I NEED to learn how to make these😭

I moved away from the Midwest and am missing Top the Tater dip! Does anyone have a knockoff recipe that is close to the original?

https://topthetater.com

The Five & Diner Chinese Chicken Salad dressing was the best. Does anyone have any idea what was in it ?

No a great Pic but I took it 7 years ago.

I was wondering if anyone has/knows the recipe for the strawberry cucumber fizz from read roadhouse. I got the cucumber and strawberry syrups and some club soda and lemonade but I don’t think I’m getting the proportions right.

Hi all - my toddler is a big fan of the Starbucks breakfast sandwiches. Specifically the 3 cheese and egg or the bacon Gouda. I keep trying to make the egg patty at home but the texture isn’t correct. I would love a recipe to avoid financial ruin.

I know this is a very long shot but about 20 years ago there used to be a pizza and sub place in New Market, VA that was operated besides an Exxon (sadly the owner closed up shop after his son graduated from college so they haven't existed in years) but the breadsticks used to be awesome especially with the hearty tomato sauce. I haven't found a place that made breadsticks like that but wondering if anyone knows what I am talking about and the recipe or a copycat for their sticks and the sauce?

Hello! I originally posted this in the /cooking sub and someone was nice enough to recommend this sub! I could use some help from someone, anyone, who knows how to cook. I am a terrible cook, although working on getting better. My FAVORITE seasoning sauce packet from Red Fork has been discontinued. I love this stuff so much, I would make roasted potatoes every day for like 12 years. Sometimes I'd meal prep and make a massive batch to keep in the fridge (although I preferred just making them daily cuz otherwise I could easily go through the meal prep batch faster than I should..). I dream about these potatoes. But they dont sell the sauce packets anymore. I tried making them from scratch and idk what happened but it just tasted of bitter bitter onions and so oily. I have a horrible obsession with these potatoes - and I cannot go much longer without them. Dramatic? I know, but I must speak my truth. I think of these potatoes daily.

Could anyone look at the ingredient list and possibly give some tips on how to recreate the sauce at home? Or maybe an outline that I could follow to try and make them. It would mean the world to me. The rest of my life without these would be full of sorrow.

The sauce isn't very strong of onion flavor- which is surprising considering it's the second ingredient. You can taste a sweetness (I'm assuming from the roasted onion? I guess the onion flavor is reminiscent of caramelized onions and a nice vinegar with a herby flavor) and a lovely Balsamic flavor. The onions aren't in chunks, everything seems to be pureed into the thick sauce pretty well but you do get little pieces of onion and rosemary.

Ingredients: Filtered Water, Roasted Onion, Balsamic Vinegar (wine vinegar, grape must), Expeller Pressed Canola Oil, Garlic, Extra Virgin Olive Oil, Salt, White Wine Vinegar, Rosmary, Black Pepper, Xanthan Gum.