Category: Copy Cat Recipes

Copy Cat Sauces

Amounts are my best guess.  They were not given in the TikTok videos.

These and a whole lot more at Jack D Studios.

Please send refinements (and other recipes) to Robert@GrandpaCooks.com

Heintz 57 BBQ Sauce

  • 1 C Ketchup
  • 3 TBL Brown Sugar
  • 1 TBL Apple Cider vinegar
  • 1 TBL Worcestershire sauce

Famous Cinnabon Frosting

  • 1 block softened Cream Cheese
  • 1/2 C powdered sugar
  • 1 tsp vanilla extract

Panda Express Orange Sauce

  • 1 C Soy
  • 2 TBL honey
  • 1 tsp powdered garlic
  • 2 tsp sesame oil

McDonald’s Special Sauce

  • 1 C mayo or Miracle Whip
  • 2 TBL ketchup
  • 1 TBL pickle juice

Starbucks Vanilla Latte

  • 1 C strong coffee
  • 1/2 C oat milk
  • 1 tsp vanilla syrup

Olive Garden Breadstick Butter

  • 1 stick softened butter
  • 2 TBL garlic powder
  • 1 tsp dried parsley

Wing Stop Hot Sauce

  • 1 C Franks Red Hot Sauce
  • 1/2 stick melted butter
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper powder

Bagel Spread

  • 1 block softened cream cheese
  • 2 TBL Honey
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon

Wingstop Louisiana Dry Rub

  • Paprika
  • Cayenne
  • Black Pepper
  • Garlic Powder

Wingstop Hawaiian Sauce

  • Pineapple Juice
  • Sugar
  • Soy Sauce
  • Ketchup
    • Heat until thick

Wingstop Atomic Sauce

  • Franks Red Hot
  • Cayenne
  • Butter
  • White Vinegar

In n Out Secret Sauce

  • Mayonnaise
  • Ketchup
  • Mustard
  • Pickle Juice

Boom Boom Sauce

  • Mayonnaise
  • Honey
  • Siracha
  • Garlic Powder

Taco Bell Sauce

  • Ketchup
  • Chili Powder
  • Splash of white vinegar

Subway Sweet Onion Sauce

  • Onion
  • Sugar
  • White vinegar

Domino’s Cheesy Dip

  • Butter
  • Garlic
  • Melted Cheddar

Soft Fudge Brownies

  • Nutella
  • Eggs
  • Flour
    • Bake

Cheese Sauce

  • Butter
  • Flour
  • Milk
  • Shredded Cheese
    • Melt

Sweet Chili Sauce

  • Honey
  • Siracha
  • Soy
  • Garlic
  • Splash of rice vinegar

Ice Cream

  • Egg white
  • Honey
  • Fresh milk
  • Cinnamon
    • Freeze overnight

Orange Cake

  • Orange
  • egg
  • sugar
  • oil
  • baking powder
  • milk
    • Blend and Bake

Chocolate Cake

  • Cookies
  • Condensed Milk
  • Cocoa
  • Butter
    • Bake 2o minutes

Grandpa’s Asian Chicken Salad Dressing

SEE THIS PAGE FOR ENTIRE HISTORY OF THIS POST

This is a recipe tweaked by Robert.

  • 1/4  C rice wine vinegar
  • 2 TBL soy sauce
  • 2 TBL hoisin sauce
  • 2 TBL honey or Karo
  • 2 TBL stevia
  • 1 TBL sesame seeds
  • 1 tsp citric acid
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
    –
    Step 3
  • 1/4  C sesame oil
  • Do not mix in sesame oil yet
    –
    Step 4-6
  • 1/2 C orange or peach juice
  • 1 TBL corn starch
    Mix first set of ingredients:
  1. Whisk together in a saucepan
  2. Simmer: Heat over medium, stirring constantly,
  3. While heating, whisk in 1/4 C sesame oil – whisking continually to emulsify
  4. Meanwhile:  Make slurry – Dissolve 1 TBL cornstarch in 1/2 C orange juice
    Whisk into the mixture
  5. Continue heating until thickened to your liking.
  6. If needed, drizzle in slurry until thickened
  7. Cool before putting in a 16 ounce bottle

Diane’s Asian Chicken Salad Dressing

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The search goes on. Here is a follow-up contribution from Diane Mathison. She sent a letter a couple of years ago. Here is her take on making a small amount of the dressing. Tweak it based on your preferences.

I have been working on recreating this dressing. It only makes enough for one salad, so it’s not too expensive to experiment. I think I have it 99% there. Waiting for this last batch to cool .

  • 2 TBL Hoisin Sauce
  • ½ TBL oil
  • ¼ TBL vinegar
  • ¼ TBL sesame oil
  • ½ tsp Corn Syrup
  • ¼ tsp Garlic
  • ½ tsp Paprika
  • Sesame seeds
  • Bring to a boil or cover and microwave for 20 seconds
  • Let cool before putting on your salad.

Coco’s Conversations and Feedback

This has turned out to be a really hot topic.  This is kind of a summary page.  With the advent of AI, I’ve taken 20 printed pages of comments and decanted them down to what follows.  Also, at the end of the comments, is AI’s version of the dressing.

Here are contenders and other recipes based on comments and feedback:

Coco’s Asian Sesame Dressing — Chat Summary from Claude.AI

The Product

  • Coco’s Asian Chicken Salad and its bottled sesame dressing were hugely popular, generating more fan interest than virtually any other recipe on Robert’s site
  • The dressing was manufactured by a third party and came in gallon containers labeled with the Coco’s name; some supply came from Ken’s Steakhouse brand
  • A key distinguishing ingredient (vs. similar dressings) was paprika

The On-Again, Off-Again History

  • Coco’s periodically pulled the bottled dressing from sale, frustrating loyal customers each time
  • The chain went through ownership changes: originally a Japanese company (Zensho), then Catalina Restaurant Group, then San Antonio-based Food Management Partners (FMP) as of April 2015
  • FMP closed ~70 locations and the Irvine corporate office by May 2016
  • The original dressing manufacturer eventually went out of business; Coco’s found a replacement supplier but the new version was considered inferior and had emulsification problems

Current Status (as of the page’s last updates)

  • Bottled dressing is no longer sold retail, but restaurants will sell a 16 oz. to-go container on request
  • The Asian Chicken Salad remained on the menu at surviving locations
  • Robert confirmed at least one Phoenix location (7th St. & Palm Lane / 2026 N. 7th St.) was still serving it

The Copycat Recipe Effort

  • Robert (“Grandpa”) Andrews developed and posted a copycat recipe, rating it a “fair” substitute — close but not exact
  • Contributor Diane Mathison shared a simpler single-serving version centered on hoisin sauce and paprika
  • Commenter Sherry Leger suggested Togo’s Asian Chicken Salad Dressing as a close commercial substitute

Ken’s Asian Chicken Salad Dressing

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Buy it on Amazon.

BE CAREFUL.  SOME OF THE RESULTS USED HIGH FRUCTOSE CORN SYRUP.

So in the emails with Coco’s Corporate, I told them “there is no contender.”
I have, however, found a contender!
The Asian Chicken Salad here at Beatitudes has an incredible dressing. I was sure that it was made from scratch, so I had tried to re-create it.
CLICK HERE FOR MY COPY-CAT RECIPE.
I finally asked them for the recipe, and they told me it was Ken’s Asian Dressing.
Click here for a link. I think you will like it.

I have discovered that it is actually less expensive if I buy it at my local Fry’s, Safeway, or Albertsons.

Applebee’s Asian Chicken Salad Dressing

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Very simple.  A few user comments below recipe.

  • 3 tablespoons honey
  • 1 1⁄2 tablespoons rice wine vinegar
  • 1⁄4 cup mayonnaise or Miracle Whip
  • 1 teaspoon Dijon mustard
  • 1⁄8 teaspoon sesame oil

Mix together and you are good to go.

    1. To get the consistency of the Applebee’s dressing, add a little more sesame oil and take out the honey and sub 3 tablespoons of sugar diluted in a tiny bit of water.
    2. Loved this recipe! I am on a no carb, no sugar diet at the moment so I substitued the honey for 3 tbls Splenda diluted in a bit of water and light Mayo.
    3. Next time I make it, I will use only sugar, as the flavor of honey is too strong and doesn’t really taste like the dressing should.
    4. For those of you who don’t have rice wine vinegar, you can use regular white vinegar– after diluting it. For every 2 tbsp of white vinegar, add 1 tsp of water. Since this recipe just calls for 1 1/2 tbsp of rice wine vinegar, just discard the extra.

Famous Dave’s Spicy Pickle Chips

This Copycat recipe was compiled between about a half dozen different copy cat recipes and the ingredients label from the jar, so it is fairly close to the original with a few modifications to make it how I like it.

NOTE:  I AM STILL WORKING ON THE PROPORTIONS, BUT FEEL FREE TO EXPERIMENT USING THIS AS A STARTING POINT.

Grandpa’s Close Enough to Famous Dave’s Pickles

INGREDIENTS

  • 2 English Cucumbers (fewer seeds and softer skin)
    Slice in medallions with a crinkle cutter
  • 1/2 Vidalia or sweet onion (slices)
  • 10 black peppercorns (whole)
  • 2 halved serrano peppers
  • 4 cloves of garlic (peeled and smashed, but otherwise intact)
  • 1/2 C granulated sugar
  • 1/4 C brown sugar
    (This, plus the honey below, seems like an odd assortment, but we are trying to eliminate the need for High Fructose Corn Syrup – which has been proven bad for you)
  • 1 TBL pickling salt
  • 1 TBL dill seed
  • 2 tsp celery salt
  • 1 tsp turmeric
  • 1/2 tsp crushed red pepper flakes
    Combine the following and heat in a microwave
  • 2 TBL honey
  • 2 C white vinegar
  • 3 C filtered water
    Separate step
  • One bay leaf and 1 slice of lemon for each jar
  1. Combine all of the non-liquid ingredients
  2. Put one bay leaf and one slice of lemon in the bottom of each jar
  3. Toss together, then pack into sterilized canning jars
  4. RESERVE any powdered ingredients remaining in the bottom of the mixing bowl – you will take care of those in a minute
  5. Heat the liquid for 4-5 minutes in the microwave
  6. Dump the remaining powdered ingredients (from Step 3) into the hot liquid and dissolve, then spread the liquid across all of the canning jars.  Top off jars with white vinegar if necessary.

FROM THE BACK OF THE JAR of Famous Dave’s Hot and Spicy Pickle Chips

Ingredients:

Ingredients: FRESH CUCUMBERS, HIGH FRUCTOSE CORN SYRUP, WATER, VINEGAR, CONTAINS LESS THAN 2% OF SALT, SPICES (CONTAINS MUSTARD AND CELERY SEED), DEHYDRATED ONIONS, CALCIUM CHLORIDE, DEHYDRATED RED BELL PEPPERS, NATURAL AND ARTIFICIAL FLAVORS, POLYSORBATE 80, TURMERIC EXTRACT (COLOR).

#############

 

In -n- Out Burger Animal Style Burgers

  1. Two Meat patties on the grill
  2. Yellow mustard on both patties
  3. Flip, add salt and pepper
  4. American Cheese on both patties
  5. Caramelized onions on one of the patties
  6. Put second patty on top of the onions
  7. Mix sauce:  vinegar, sweet relish, mayonnaise, ketchup
  8. Toast the bun and spread sauce on it
  9. Put pickles, lettuce, tomato, onion on the bun
  10. Place patties, top of bun, and serve.

 

 

Pacific Veggie Pizza

INGREDIENTS

  • 1 Roasted Red Peppers
  • 1 Fresh Tomatoes
  • 1/2 Fresh Onions
  • 1/4 C Black Olives
  • 1/4 C Fresh Spinach
  • 1/4 C Mozzarella Cheese (grated)
  • 1/4 C Feta Cheese (grated)
  • 1/4 C Provalone Cheese (grated)
  • 1 tsp Garlic Herb Seasoning
  • Cheesy Parmesan Crust (or 1/4 C grated)

STEP BY STEP

  1. Preheat oven to 450º
  2. Chop up your bell pepper, onion, tomato and toss in 2 TBL EVOO
  3. Put onto a baking tray and put into the oven while you prepare the rest of the ingredients
  4. Make your own dough (RECIPE HERE) or purchase a ball of dough at your favorite pizza place (about $5)
  5. Flatten with your hands if you like the traditional bubbles that form, or a rolling pin if you prefer fewer bubbles.
  6. Add spinach and then the baked toppings.
  7. Finish with your cheeses.
  8. Bake about 10 minutes
  9. Let cool 3 minutes before cutting

 

Other Dominoes Recipes

Philly Cheese Steak Pizza

Slices of steak, onions, green peppers, mushrooms with provolone and american cheeses on a provolone crust.

Honolulu Hawaiian

Sliced ham, bacon, pineapple and roasted red peppers with provolone cheese on a parmesan crust.

Fiery Hawaiian

Spice it up with hot sauce and jalapenos.

Cali Chicken Bacon Ranch

Chicken breast, white sauce, smoked bacon and tomatoes on a provolone crust

Buffalo Chicken

Tender chicken breast, hot sauce, and onions with provolone and American cheeses on a cheddar crust.

Memphis BBQ Chicken

Chicken breast, BBQ sauce and onions with provolone and cheddar cheeses on a cheddar crust.

 

 

Claim Jumper Chicken Pot Pie

Copy Cat Recipe

I ate at Claim Jumper, here in Phoenix near I-17 and Loop 101, over 20 years ago.  I remember their portions were HUGE.  This time I ordered the Chicken Pot Pie.  Yep… it was huge.  And very tasty.  I had left-overs, so I researched this recipe so that I could get the crust right.

INGREDIENTS

  • 1 cup half and half
  • 1 cup chicken broth
  • 3 tablespoon all-purpose flour
  • 2 cup shredded, roasted, skinless chicken breast
    VEGETABLES
  • 1 onion – chopped
  • 1 C cremini mushrooms
  • 1/4 C frozen peas
  • 1 carrot – julienne strips
  • 2 stalks celery – strings removed, then sliced
  • 2 cloves garlic – chopped
    OR
  • 2 cup mixed frozen vegetables, thawed
    PLUS
  • 2 tablespoon chopped fresh flat-leaf parsley
  • 2 tablespoon chopped chives
  • 1 teaspoon chopped fresh thyme
  • 1 tsp chopped tarragon
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon freshly ground black pepper
  • 1 (half of a 14.1 oz. pkg.) ready-to-use refrigerated pie crust

STEP BY STEP

  1. Heat oven to 425 degrees.
  2. In a medium saucepan, whisk together half-and-half, broth, and flour.
  3. Bring to a boil, then reduce heat and simmer, stirring frequently until mixture is thick – about four minutes.
  4. Stir in chicken, vegetables, parsley, chives, thyme, lemon juice, lemon zest, salt, and pepper.
  5. Let simmer for 30 minutes
  6. Cover and keep warm.

    PASTRY CRUST
  • 1 1/2 C AP flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1  egg yolk
  • 4 TBL cream cheese – cold pieces
  • 8 TBL cold butter – cold pieces
  • 1/4 C ice water
  1. Put in everything except the water and pulse until crumbs form
  2. Drizzle in water until it STARTS to come together
  3. Cut evenly into four parts
  4. Create a ball of each and refrigerate 30 minutes
  5. Roll out pie crust into large circles
    NOTE:  If you want a bottom crust as well as a top crust, double this recipe.  I use only a top crust.ASSEMBLY
  1. If you have a bottom crust, press that into the bottom of the ramekin and “blind bake” it for 10 minutes.
  2. Divide pie filling among four 10-ounce ramekins.
  3. Drape crusts over tops and fold edges down over rims.
  4. Cut an X into center of each pie to vent.
  5. Bake 25 minutes, until pastry is browned and filling is bubbly.
  6. Cool 5 minutes before serving.

Heath Bars – Copy Cat Recipe

Ingredients

  • 3/4 C sliced or lightly crushed almonds
  • 1 pound Vermont or Irish butter (higher fat content)
  • 2 1/2 C granulated sugar
  • 1/2 tsp coarse sea salt
  • 1/4 C dark Karo syrup
  • 1/3 C water
  • 2 bags semi-sweet chocolate chips
  • 1/2 C Canola oil

Step by Step

  1. Preheat oven to 350ºF.
  2. Spread almonds onto a baking sheet and toast until lightly browned (10-12 minutes)
  3. Remove almonds, cool and LIGHTLY chop in a food processor – set aside.
  4. Spray a cookie sheet with cooking spray
  5. Line cookie sheet with foil and press until smoothed
  6. Spray the foil and set aside
  7. In a large saucepan over low heat, melt the butter
  8. Add the sugar, salt, corn syrup and water
  9. Increase temperature to medium and bring the mixture to a boil WITHOUT STIRRING
  10. Monitor temperature until soft crack stage – 280ºF PLUS OR MINUS ONLY ONE DEGREE
    This can take quite a long time – be patient
  11. Monitor temperature with a full immersion thermometer.  DO NOT use an infrared in this case, cause you need internal temperature.
  12. Using a pastry brush, keep the side of the pot brushed clean to avoid crystallization
  13. When the mixture reaches 280ºF pour into the prepared baking sheet and let cool about 10 minutes
  14. Cut it into bars and let cool another 10 minutes
  15. Use a paper towel to dab off excess grease
  16. Using a double boiler, melt the chocolate chips over medium heat.
  17. Stir in the Canola oil
  18. Using a fork, tongs or chopsticks, dip each bar into the chocolate
  19. Let excess chocolate drip off.
  20. Place on a baking sheet lined with waxed paper for cooling
  21. Repeat with the rest of the bars.
  22. Refrigerate an hour, then wrap in clean waxed paper.

Granola Snacks

Healthy Granola Snack and Granola Bars

Granola Snack

This recipe was created by Grandpa, as he sampled Granola sold by Sarah Bea.  To buy directly from her, visit her website BY CLICKING HERE.

  • 1/2 C ready-to-eat almonds – * Pulse
  • 1/2 C ready-to-eat cashews – * Pulse
  • 1/4 C ready-to-eat walnuts – * Pulse
  • 1/4 C ready-to-eat coconut flakes
  • 1/4 C ready-to-eat sunflower seeds
  • 1/2 C ready-to-eat pistachios – * Pulse
  • 1/2 C raw oats – * Pulse
  • 1/2 C dried cranberries – * Pulse
  • 1/4 C chocolate chips – * Pulse
  • 1 tsp vanilla extract
  • 1 tsp sea salt
  • 1/2 C honey
  • 1/2 C sugar

* Pulse – This means to put them in a food processor and just pulse once or twice to break them from big chunks into smaller pieces

  1. Heat 1/2 C honey and 1/2 C sugar in a small pan
  2. When temperature reaches 255º mix all of the nut ingredients and 3 TBL butter into the sugar and spread it out on a pan to cool
  3. When it has cooled, you can crack it apart for easy eating

Alternately, mix all together, put on pan and bake at 300º for 20-25 minutes.  Let cool, then break apart.

Granola Bars

Here is a way to create a healthy Granola Bar.  Feel free to add and subtract ingredients according to your taste.

  • 1 C brown sugar
  • 1 C peanut butter
  • 1/3 C butter
  • 12 oz silken tofu
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 eggs
  • 1/2 apple juice
    – MELT ABOVE INGREDIENTS ONLY IN A PAN
  • 2 C regular (raw) rolled oats
  • 1/2 C sliced peanuts
  • 1/2 C sliced pecans
  • 1/2 C sliced cashews
  • 1/4 C sliced pistachios
  • 1/4 C slivered almonds
  • 1/4 C sunflower seeds
  • 1/4 C pumpkin seeds
  • 1/4 C coconut
  • 1/2 C golden raisins
  • 1/4 C dried cranberries or blueberries
  • 1/4 C dried cherries or apricots
  • 1/4 C chocolate chips and/or butterscotch chips
  • 1/2 C Protein Powder
  • 1 tsp coarse sea salt
  • 2 TBL wheat flour
  • 2 TBL wheat germ
  • 1 can sweetened concensed milk
  • 1 tsp vanilla
  • optional: almond extract
    MIX TOGETHER
  • Top with 1 whole package graham crackers and press down
  1. Melt first ingredients over a low heat
  2. Meanwhile, butter a 9×12 pan and line with parchment paper
  3. Combine dry ingredients in a bowl
  4. Mix well
  5. Pour melted mixture over dry ingredients and mix well
  6. Press into your baking pan
  7. Press down with dampened spatula or your hands
  8. Top with graham crackers and press to flatten
  9. Bake at 350º for 30-35 minutes
  10. Let cool 20 minutes then cut into bars before completely cooled
  11. Turn out and cut with a pizza cutter
  12. Wrap each individually in squares of waxed paper
  13. Freeze and store for up to 3 months :: in the fridge for up to 2 weeks

Togo’s Asian Chicken Salad Dressing

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Thanks Sherry

Important Update: The Coco’s Asian Chicken Salad Dressing has been discontinued. The restaurant has a replacement (that is not very good.) A comment from Sherry Leger suggests a substitute and asks our feedback. This warranted its own page, so here you are. PLEASE CLICK HERE to read the original chain about Coco’s Asian Chicken Salad Dressing.

Sherry Comment

Here is Sherry’s post:

I love Coco’s Asian Chicken dressing and was sad that I could not buy the bottles anymore. But I have found a substitute, Togo’s Asian Chicken Salad Dressing is very close (its been so long, but its got that same kick). I would love from someone to try it and tell me their thoughts.

Please comment below with your comments about Togo’s.

Here is what I found on the web and by making a few phone calls:

Nutritionally…

According to the Fooducate website, the dressing got a D grade. It has too much salt. It has too much saturated fat. It is horrendous for dieters.

My opinion about that is “Yeah, so what’s the problem?” We all know it probably has lots of calories and is bad for us, but you only go around in life once. ENJOY IT.

Togos is a Franchise

I gave a call to a couple of the Togos Sandwich Shops.  Two of the shops offered to sell me a small Au jus container of it, but two said “Sorry.”  Since it is a franchise, it is pretty much up to the owner of the franchise.  The problem for you Easterners is that it is a chain located in the western half of the United States.  I’ve found enough information that you might try the recipe below.

 

Muffalatta Burger

muff-burgerAs it turns out, nearly everyone knew about the Muffalatta Burger except me.  A Google search brought up all kinds of different recipes.  Anyway…  This is a recipe deconstruction of this great hamburger presented by Southern Rail Restaurant here in Phoenix.

INGREDIENTS

  • Pickled Dressing:  Carrot, garlic, green olive, capers, sauteed onion, finely minced celery
  • Provalone cheese
  • Mortadella
  • Salami
  • Ham or bologna – fried
  • Thin hamburger patty (NOT OVERCOOKED)
  • Tomato
  • Dijon mustard or mayo with mustard seed
  • Rustic hamburger bun

STEP BY STEP

  1. Brush bun with melted butter
  2. Grill it so that it browns a little bit
  3. Spread mustard on buns
  4. Layer on tomato, meats and cheeses
  5. Top with pickled dressing
  6. Serve with crispy hot salted fries

 

 

 

First Watch – Poppyseed Dressing

poppyseedFirst Watch (a local eggery and diner here in Phoenix) has undergone a DRASTIC change.  As it turns out, First Watch was started by four friends, who had an idea.  And a great idea it was.  First Watch has been my wife and my favorite breakfast place for about 25 years.  Recently two of the founders died, and the heirs decided that restaurant management was not quite their thing.  They sold it to a corporate conglomerate, and while it is still an OK place to eat, the menu has changed dramatically.

One of the things they have stopped providing is their Poppyseed Dressing.  They offer a Lemon dressing, Ranch dressing, and a Chipotle Ranch dressing.  Since it is not a restaurant secret any more, I asked for their recipe for their famous Poppyseed Dressing.  Their recipe (created for a large batch) is at the bottom of this page.  My modified recipe (with a few substitutions) is immediately below.

Special thanks to First Watch Restaurant for providing the recipe.

First Watch – Poppyseed Dressing – Two servings

  • 3 TBL canola oil
  • 3 TBL Karo syrup or honey (personal taste)
  • zest and juice from one lemon
  • 1 tsp white vinegar
  • 1/2 tsp dry mustard
  • 1/4 C minced onion
  • 1/2 tsp poppy seeds
  • Scant salt to taste

First Watch – Poppyseed Dressing – small bottle

  • 1 C canola oil
  • 1 C Karo syrup or honey (personal taste)
  • zest and juice from 3-6 lemons (3 TBL)
  • 3 TBL white vinegar
  • 4 tsp dry mustard
  • 1/4 C minced onion
  • 2 TBL poppy seeds
  • 1/2 tsp salt

Original Recipe – Directly from First Watch – about 3/4 Gallon

  • 9 C oil
  • 9 C sugar
  • 1 C lemon juice
  • 1 C white vinegar
  • 7 TBL dry mustard
  • 5 C diced onion
  • 1/2 C poppy seeds

Alternate:  Beatitudes Poppyseed Dressing

  • 1 egg yolk with 1/2 C canola oil drizzled and emulsified together
  • Mix in 1 TBL Dijon mustard,
  • 2 TBL hone
  • scant garlic powder, salt and pepper
  • 1 tsp apple cider vinegar
  • 1-2 TBL poppy seeds

Use in a salad or as a slaw dressing with apple, cabbage and craisins.

Chinese Sauces – Yakisoba Copy Cat

Yakisoba Sauce

This sauce is difficult to find, so here is a recipe to make your own

INGREDIENTS

  • 1/4 C Ketchup
  • 1/4 C soy
  • 2 TBL Worcestershire
  • 1-1/2 TBL brown sugar
  • 3 Cloves garlic
  • 3 Anchovies – rinsed
  • 1 tsp rice wine vinegar

NOODLES

  • Yakisoba – very good, but hard to find
  • Lomein – similar to yakisoba if prepared properly
  • Soba – buckwheat
  • Udon – Wheat
  • Somen
  • Ramen

Canyon Ranch Guacamole – Copy Cat

CLICK HERE for Avocado Tips and Tricks.

1/2 cup julienned spinach
1/3 cup frozen peas
1 ounce lite tofu
2 tablespoons lemon juice
Pinch salt
Pinch cumin
Pinch cayenne
Pinch chili powder
Dash Tabasco
6 tablespoons mashed avocado
3 tablespoons peeled and minced tomato
2 tablespoons pico de gallo (see recipe)
1 tablespoon minced cilantro
3 tablespoons minced white onions
2 teaspoons chopped scallions

1. Steam spinach until wilted. Remove from heat and squeeze out excess water.
2. Briefly steam peas and rinse under cold water to retain green color.
3. In blender container, combine spinach, peas, tofu, lemon juice, seasonings, and avocado and process until smooth
4. Fold in remaining ingredients and mix well.

Coach’s Oats MultiGrain Pancake Mix – Copy Cat

Costco had a GREAT pancake mix by Coach’s Oats, but it seems to have disappeared from their shelves. Coaches Oats still has a presence on Amazon.com but no more pancake mix, so I think it actually has been discontinued.  Here is my copy cat recipe based on their product label.

INGREDIENTS

  • 4 C – Whole Rolled Oats (chopped in processor)
  • 2 tsp – Vanilla (drizzle in when you chop the rolled oats)
  • 3 C – Whole Wheat flour
  • 3 C – White AP flour
  • 1 C – Triticale (or Whole Rye Flour)
  • 1/2 C – Barley (chopped lightly)
  • 1/2 C – Whey Protein Powder
  • 1/2 C – Nonfat Milk
  • 1/2 C – Flaxseeds (Pulse for 1/2 second in processor)
  • 1/2 C – Millet (Pulse 1/2 second)
  • 1/2 C – Buckwheat (Pulse 2 seconds)
  • 2 TBL – Baking Powder
  • 2 TBL – Baking Soda
  • 2 TBL – Corn Starch
  • 1 tsp – Salt
  • 1 C – Cooked Brown Rice (cooked, dried and chopped)

STEP BY STEP

  1. Simply combine and mix well
  2. Adjust quantities to your own taste.

Cocos’ Asian Sesame Dressing

 

SEE THIS PAGE FOR ENTIRE HISTORY OF THIS POST

This is the label from Coco’s bottled Asian Sesame Dressing

 

 

 

* To emulsify an oil into a liquid requires constant whisking of the liquid as the oil is VERY SLOWLY drizzled into the liquid.

So in the emails with Coco’s Corporate, I told them “there is no contender.”
I have, however, found a contender!
The Asian Chicken Salad here at Beatitudes has an incredible dressing. I was sure that it was made from scratch, so I had tried to re-create it.
CLICK HERE FOR MY COPY-CAT RECIPE.
It’s not too bad, but still fell short of the mark.
I finally asked them for the recipe, and they told me it was Ken’s Asian Dressing.   Click here for a link. I think you will like it.

    1. This message sent January 26 to Coco’s HQ: I am a regular customer here in Phoenix, and I loved the Asian Chicken Salad. I am a chef – and there is a lamentation heard across the world. NO DRESSING ?!?  Please bring back the dressing. There is no contender. Robert “Grandpa” Andrews – http://www.GrandpaCooks.com

    2. I heard from Coco’s Corporate. Here is their reply:

      Dear Robert:

      We received your message about the Coco’s Spicy Asian Dressing return and yes, the dressing is back in the restaurants. So you can frequent your closest Coco’s to get Coco’s Asian Salad and this month’s promotion we feature the Thai Chicken Salad with noodles and lettuce that you may also like. We don’t currently sell it retail but you can ask the restaurant for a 16 oz to-go container and they can sell you that until we sell it retail. Thank you for your interest in this great product.

      Susan Sullivan
      Operations Assistant
      Food Management Partners
      Email ssullivan@foodmps.com

    3. A note to Susan Sullivan,

      FYI…
      I got the Asian Chicken Salad at Cocos at 2026 N 7th St, Phoenix, AZ 85006. The dressing had separated. I’ve never had that happen before. Ever. And I’ve ordered it at least a dozen times. If you are using a different manufacturer, they need to address this issue.
      I’ve only ordered it once since the change but I wanted to let you know.
      PS:
      Thanks for bringing it back.

      Susan’s Reply:

      Thank you for that information, I heard about it like in November but it was fixed so let me follow up on that right away and thank you for letting me know – as you know we want this product to be perfect since it’s such a signature of Coco’s.

     

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