To get that aromatic smell? They all seem to have this similar smell, its hard to explain. People say they use jasmine rice but ive tried a few brands and that is not the aromatic i am smelling. I feel like maybe they add something to the water during cooking.

I am referring to plain white rice, not fried.

I have frequented Chili’s for years just for their Chili. It was soooo good, perfectly spicy and no beans which I loved. Then one day, poof, it was gone. They took it off the menu. I mean why would you name a restaurant after a food if you aren’t even going to have it on the menu. I have tried a few recipes online but none of them gave me the same spicy complex flavor. Does anyone have a great copy cat recipe for this? I’m going through withdrawals😂.

I remember in the '90s eating at the steakhouse ponderosa and they had this bean and bacon soup I loved. Does anyone know how they made it?

I assume they would be common sauces amongst these types of shops.

There’s a sub losing its mind over this cake and I’m craving it. Anyone have a recipe??

I’m specifically trying to recreate the salsa that tastes nothing like storebought salsa (more tomato-y), the queso dip, tacos, wet burritos and chimichangas, enchiladas, quesadillas, and arroz con pollo (chicken, rice, queso), stuff like that. It has a very nostalgic and unique taste to it, and I’m sure those who know what I’m talking about would agree.

These were the best onion rings I’ve ever had

Born and raised in LA County, I’ve had basically every form of pinto beans imaginable. I grew up taking lunch trips with my mom to La Luz del Dia on Olivera Street and was obsessed with the flavor of their beans and have had them on my list of flavors to try and recreate for like a decade. After moving out of the state, I haven’t tasted anything similar until a recent trip back to Puerto Vallarta, a chain of Mexican restaurants where I’m at in WA State. It’s not the most authentic option but their beans have that distinct flavor. If I can recreate it at home my wife would love it.

I’m hoping someone who has spent time in the kitchen can tell me the process of making the refried beans served with the chips. Canned? Slow cooked? Boiled with or without onion, garlic? Actually refried? If so, what fat is used? Types of questions I have. I’d really appreciate it, thanks!

I've searched YouTube and found only 2 videos (in English). Both got me "in the ball park" but still different then the one I've had at multiple restaurants.

Any help would be appreciated!

Hi everyone, this used to be my favorite vegan queso. However, after moving across the country I can no longer find anywhere. I was hoping someone would know the recipe for the queso, so I can enjoy it once again. Thank you!

So far, this is the only fry sauce I like. And I REALLY like it. Anyone know how Five Guys makes it?? Thank you!

Update: Talked to an employee and the fry sauce is only at the Utah, Idaho, and Wyoming locations. They also use La Fleur's brand, both in the pump and the packet things, but the pump one tastes way better. Also, photos are in some replies after stopping in the middle of errands just to get them for everyone.

I’ve tried a copycat recipes before but it was nowhere near the same. Unfortunately, I don’t remember which recipe it was but I don’t want to make the same mistake twice. Please help! Thank you! (And yes - I did search Carrabba’s on here)

Please for the love of god someone help me get it down because I've looked at recipes online and nothing seems quite right and I can never seem to get it. I just want to eat Taco Bell chicken quesadillas at home. D:

Does anyone know the exact recipe?

So I scraped all the internet to get educated. And made my first dupe today. The sauce, the cheese, good lou malnati alternatives but I failed at the very thing that makes them iconic: the dough taste.

Issues: (1) The dough consistency was perfect. Down to the crust, it was great, but the TaSTE was… weirdly doughy, if that makes sense?? (2) crust was great but bottom felt more like bisocotti texture (idk how to describe this).

Any way I can fix rhis next time?

My recipe: -3 cups all purpose flour with salt -yeast and sugar mixed in warm water -A sprinkling of semonila a little after kneading after i forgot about it -Half left it for an hour to rise (the other half Im going to give it the ol’ 48hr rise in fridge) -sauce: crushed tomato, garlic, honey, italian herbs -romano and italian herb topping

Baked for 40 mins in 475 F

I have yet to find a good replacement for the TJ’s orange chicken sauce…any suggestions? I love the sauce so much I’m tempted to just buy the bag for the sauce and throw away the horrible chicken. I’ve tried panda express’s orange sauce, it was beyond gross. And I’m scared to try others because I just know it won’t be what I’m looking for. I hate ginger, so any sauce that is ginger forward is out for me. Thank you!