One of the most memorable parts of traveling apart from the scenery is the cuisine, and in times that we may not be able to globe-trot, we can definitely treat ourselves to delicious eats with some famous restaurant recipes!
After all, meal take-out or delivery can be an arduous journey rivaling some of the most challenging safaris out there — so the best option is to whip up some meals at home. Luckily for us, popular establishments were generous enough to share their tried-and-tested recipes, so that weary homebodies can have a great gastronomic experience at home.
So what are you waiting for? Prep your kitchen and get cooking!
[box_title class=”” subtitle=”” subtitle_font_size=”15″ font_size=”23″ border_color=”#ed2665″ animation_delay=”0″ font_alignment=”center” border=”around” animate=”” ]10 Best Restaurant Recipes to Recreate[/box_title]
#1 – IKEA Meatballs
The furniture super brand of Swedish origin is not only known for their clean minimalist aesthetic but also their savoury servings at the dining area.
As you would expect, meatballs are their signature dish that can only be described as an umami bomb bathed in a smooth buttery sauce. IKEA shared the official recipe online just lately in quite a tongue-in-cheek manner — an assembly guide similar to the instructions you’d find along with their products. [source]
A recipe straight from IKEA itself!
- 500 grams (about 1 pound) of ground/minced beef
- 250 grams (about 0.5 pounds) of ground/minced pork
- 1 onion, finely chopped
- 1 clove of garlic, crushed or minced
- 100 grams (1/2 cup) of bread crumbs
- 1 egg
- 5 tablespoons of whole milk
- generous amounts of salt and pepper
- 40 grams (3 tablespoons) of butter
- 40 grams (3 tablespoons) of plain flour
- 150 millilitres (2/3 cup) of vegetable stock
- 150 millilitres (2/3 cup) of beef stock
- 150 millilitres (2/3 cup) of thick double cream
- 2 teaspoons of soy sauce
- 1 teaspoon of Dijon mustard
- Combine ground beef and ground pork in a bowl and break it up with your fingers to get rid of lumps. Add finely chopped onion, garlic, breadcrumbs, egg and mix together. Add milk and season with salt and pepper.
- Shape mixture into small round balls. Place on a clean plate, cover and in the refrigerator for two hours (this will help them hold their shape whilst cooking).
- In a frying pan, heat oil on medium heat. When hot, gently add meatballs and brown them on all sides.
- Once browned, add to an ovenproof dish and cover. Place in a hot oven (180°C convenrtional or 160°C fan) and cook for a further 30 minutes.
Iconic Swedish Cream Sauce
- Melt the butter in a pan. Whisk in the flour and stir for two minutes.
- Add the vegetable and beef stock, stirring continuously. Add double cream afterwards as well as the soy sauce and Dijon mustard.
- Bring it to a simmer until sauce thickens.
- Drizzle over meatballs and enjoy! (Serve with your favorite potatoes, either creamy, mashed or boiled!)
Number of servings: 4
Amount Per Serving: Calories: 450Total Fat: 51ggSaturated Fat: 24ggCholesterol: 182mgmgSodium: 879mgmgCarbohydrates: 15ggFiber: 1ggSugar: 2ggProtein: 23gg
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#2 – Chipotle Guac
Do you have a hankering for some good ol’ guacamole? Look no further on restaurant recipes than this Mexican-style American fast-food chain’s no-nonsense guac guide. You’ll have a nacho-ready dip that’s perfect for a movie marathon in no time! [source]
- 2 ripe Hass avocados
- 2 teaspoons of lime juice
- 2 tablespoons of cilantro (chopped)
- 1/4 cup red onion
- 1/2 jalapeño (diced and including the seeds)
- 1/4 teaspoons kosher salt
- Cut avocados in half and remove pits carefully.
- Scoop the avocados into a bowl.
- Toss and coat with lime juice.
- Add the salt and mash until it's a smooth consistency.
- Fold in remaining ingredients and mix.
- Taste the guac & adjust seasoning if necessary.
Number of servings: 2 cups (or for 8 persons)
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#3 – DoubleTree by Hilton Chocolate Chip Cookies
Frequent visitors of this American chain of hotels constantly rave about their famous chocolate chip cookies. In fact, the cookies are so famous that it became the first food to be baked in outer space. Although you can’t visit the hotel anytime soon, you can still enjoy their signature baked good in the comfort of your home as one of the great restaurant recipes you must try! [source]
- 1/2 pound butter, softened (2 sticks)
- 3/4 cup + 1 tablespoon granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 1/4 teaspoons vanilla extract
- 1/4 teaspoon freshly squeezed lemon juice
- 2 1/4 cups flour
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- Pinch of cinnamon
- 2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
- 1 3/4 cups chopped walnuts
- Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
- Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
- With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
- Remove bowl from mixer and stir in chocolate chips and walnuts.
- Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
- Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
- Remove from oven and cool on baking sheet for about 1 hour.
NOTE: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart.
Makes for 26 pieces of cookies.
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#4 – Pret A Manger Dark Chocolate Chunk Cookies
Here’s another take on the classic baked good that’s sure to satisfy your sweet tooth. This U.K. sandwich shop’s recipe features larger, chunkier hunks of chocolatey goodness to create a contrasting bite to the soft cookie texture. [source]
- 110g unsalted butter
- 170g caster sugar
- 85g light brown sugar
- 1 whole egg
- 190g self-raising flour
- 3g salt
- 120g large dark chocolate buttons
- Preheat the oven to 180C. Melt the butter in a saucepan or microwave, until just melted (but not hot).
- Using a stand mixer or electric beater, beat the butter with the caster and brown sugars until well combined. Add the egg and beat on low speed until just incorporated — 10 to 15 seconds or so. Don't overbeat as this will result in a firm dough.
- Add the flour and salt. Mix until a smooth dough forms — again be careful not to overmix!
- Add the chocolate buttons to the dough and combine with your hands. For a good distribution of chocolate, don't be afraid to break up some of the buttosn into pieces or chop them slightly beforehand.
- Scoop out 8 balls of dough and place on a non-stick or lined baking tray.
- Make sure there is plenty space between them as the dough will spread out in the oven. Press them down lightly with your palm to flatten them out a little and bake for 10-12 minutes until the cookies look puffed up and golden.
- Let the cookies cool on the pan for around 30 minutes as they will settle and sink into a dense buttery cookie.
Enjoy it warm or place in an airtight container and eat within 3 days!
Also suitable for vegetarians.
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#5 – Shakey’s Mojo Potato
Anyone else having trouble socially distancing themselves from Shakey’s signature spuds? Don’t fret because the Japanese branch was generous enough to post the Mojo Potato deets online — and it’s one of my greatest restaurant recipes find to date!
According to an English translation by Japanese culture website Sora News 24, here’s what comprises the humble Mojo Potato. (Hint: The secret to success is the fried chicken breading.) [source]
- Potatoes (sliced 9mm thick)
- Fried chicken breading mix (100 grams/3.5 ounces)
- Salt (30 grams/1.1 ounce — or less if you don't want it to be too salty)
- Pepper (10 grams/0.4 ounces)
- Cooking oil
- OPTIONAL: herb powder (e.g. thyme)
- Cut the potatoes (Shakey’s did not specify how much to use) into 9-millimeter (0.4-inch) slices.
- Put the slices into the microwave for five minutes (Shakey’s recommends a power setting of 700 watts).
- Carefully remove the slices as they will be super hot. In a bowl, combine the fried chicken breading mix, salt, and pepper, then mix in the potato slices until their surfaces are covered with the seasoning.
- Toss the potatoes into a frying pan and deep fry them to your desired crispiness.
If you don't want it to be too salty, you can halve the salt ingredient, or just add it after frying.
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#6 – Wagamama Katsu Curry
While dining out at restaurants is out of the question, that doesn’t mean you should give up date night entirely. So come and enjoy a fancy meal at home with a loved one and try this British brand’s Japanese-style dish. [video tutorial]
- 2-3 tablespoons vegetable oil
- 1 onion (finely chopped)
- 1 garlic clove (crushed)
- 2.5cm piece of ginger (peeled and grated)
- 1 teaspoon turmeric
- 2 heaped tablespoons mild curry powder
- 1 tablespoon plain flour
- 300ml chicken or vegetable stock
- 100ml coconut milk
- 1 teaspoon light soy sauce
- 1 teaspoon sugar (to taste)
- 120g rice (any rice will do!)
- 1 quantity katsu curry sauce
- 2 skinless chicken breasts
- 50g plain flour
- 2 eggs (lightly beaten)
- 100g panko breadcrumbs
- 75ml vegetable oil (for deep-frying)
- 40g mixed salad leaves
- To start making the katsu curry sauce, place the onions, garlic and ginger in a pan on heat on the hob and stir them as they soften.
- Next add the curry mix, before then adding the turmeric and continue to stir as the strong flavours are released.
- Allow the mixture to sit on a low to medium heat for a minute or so.
- Then add the flour, which will help to thicken the sauce, continuing to mix for a minute as it combines with the spices.
- After watering down your chicken or vegetable stock, start slowly adding it to the mixture. Add a little bit at a time, stirring as you do so.
- Once the chicken or vegetable stock as been added and stirred in, you can start to add the coconut milk. Although the recipe says to use 100ml, it is up to you how much you would like to use. The more you add, the creamier it will be. Just as with the stock, add a little bit at a time as you stir.
- Next, add a little bit of a sugar and small amount of soy sauce to finish off your sauce.
- Moving on to the rest of the dish, split your chicken fillet in half before turning it over in a bowl of flour, then in a bowl of lightly beaten eggs, and lastly in a bowl of panko breadcrumbs.
- Once the chicken fillet has been coated in breadcrumbs, you need to deep fry it in vegetable oil, turning it over with tongs to achieve a golden colour. It is recommended to be very cautious at this stage to make sure you do not burn yourself.
- Before serving your dish, strain the curry sauce to ensure it is as smooth as possible.
- Cook the rice, which can be any type you would like, and pour it on the serving plate.
- Once your chicken is cooked, remove it from the pan with your tongs, slice it diagonally in a Wagamama-esque fashion and place it on the plate next to the rice before adding mixed leaves as well. Finally, "drench" your dish in the famous katsu curry sauce for the finishing touch.
Serving size: 2
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#7 – M Bakery Red Velvet Cake
Are you worried about celebrating your birthday in isolation? Fret not because there are many ways to get festive while you’re stuck at home.
For starters, get on the baking bandwagon and create M Bakery’s Red Velvet Cake from scratch. (Because no birthday is complete without cake!) [source]
- 3 1/3 cups (383 grams/13.5 ounces) cake flour
- 3 tablespoons (22.5 grams/7.5 ounces) unsweetened dark cocoa powder (22 to 24% sifted)
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cup (170 grams/6 ounces) unsalted butter (room temperature)
- 1 1/2 cups (240 grams/8.5 ounces) buttermilk
- 2 1/4 cups (450 grams/16 ounces) sugar
- 1 1/2 teaspoons cider vinegar
- 3 eggs
- 1 1/2 teaspoons baking soda
- 6 tablespoons liquid red food coloring
Cream Cheese Icing
- 4 (8 ounces) packages full-fat cream cheese, broken into large chunks at room temperature (but still firm)
- 1 tablespoon pure vanilla extract
- 1 1/2 cups (118 grams/6.5 ounces) powdered sugar, sifted
For the cake
- Preheat the oven to 325 degrees F. Grease and flour two 9-inch cake pans. Line the bottoms with rounds of parchment paper.
- In a small bowl, whisk together the flour and salt. Set aside.
- In a stand mixer with the paddle attachment, cream the butter on medium speed until smooth. Gradually add the sugar and beat until very light and fluffy, 4 to 5 minutes. Add the eggs, one at a time, beating well after each addition. Scrape down the bottom and sides of the bowl.
- In a small bowl, whisk together the red food coloring and cocoa. With the mixer on low speed, carefully pour into the batter, mixing until combined. Scrape down the bottom and sides of the bowl.
- In a small bowl, mix the vanilla and buttermilk together. Add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. With each addition, beat until the ingredients are just incorporated, being careful not to overmix. Scrape down the bottom and sides of the bowl.
- In a small bowl, stir together the cider vinegar and baking soda. With the mixer on low speed, carefully add the cider vinegar/baking soda mixture to the batter and combine well. Scrape down the bottom and sides of the bowl. Be sure that all the ingredients are well blended and the batter is smooth.
- Evenly divide the batter between the prepared pans. Bake for 40 to 45 minutes, or until the tops spring back when touched and a cake tester inserted in the center of the cake comes out clean.
- Let the cakes cool in the pan for at least 30 minutes. Transfer the cakes to a cooling rack to cool completely.
For the icing
- In a stand mixer with the paddle, beat the cream cheese on low speed until smooth, about 2 minutes.
- Scrape down the sides and bottom of the bowl. Add the vanilla and beat just until incorporated. With the mixer running on low, gradually add the sugar, 1/2 cup at a time, beating until smooth but not creamy. Scrape the bottom and sides of the bowl. Be careful not to overbeat or the icing will become gummy.
Servings: 8 to 16
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#8 – McDonald’s Sausage and Egg McMuffin + Hashbrown
Visiting a fast-food chain used to be a form of convenience but has become next-to-impossible during these days (hello, 2020!). Fortunately, McDonald’s U.K. solved our brekkie problems by showing us how their sandwich is done — the instructional guide even includes a how-to for hashbrowns. [source]
- 1 English muffin
- 75g sausage meat
- 1 American Cheese Slice
- For the sausage patty, season the meat with a pinch of salt and pepper before shaping it into a ball. Flatten it out into a patty shape and cook under a pre-heated grill for 6-7 minutes on each side, or as per the cooking instructions on the packet.
- For the egg you'll need a metal ring to act as a mould as they cook. If you don't have any, just cook an egg as normal. But for the 'real' McDonald's experience, rush the inside of your metal cast with a spot of oil and place in a frying pan. Pour in just enough water to cover the base and bring it to the boil. Crack the eggs into the ring and cover the pan, leaving it to cook for 2-3 minutes.
- Meanwhile, toast the muffins until they are golden brown, and layer the patty and egg on top of the slice of cheese.
- For hash browns, grate a potato into a bowl, mix in an egg and season with salt and pepper. Heat some oil in a pan, add a spoonful of the mixture and flatten it out to cook until golden brown on both sides.
Serving: 1 or as needed
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#9 – The Cheesecake Factory Korean Fried Cauliflower
For those who are craving for plant-based eats and restaurant recipes, cheesecake Factory’s killer dish will spice up your dining experience—literally! [source]
- 2 cups cauliflower florets (cut into 3/4” to 1” pieces)
- 4 teaspoons rice flour
- 1/8 teaspoon baking powder
- 1/8 teaspoon coarse salt
- Pinch of black pepper (ground)
- 1/2 cup rice flour batter
- 1/2 cup Korean Chile sauce
- 1/2 teaspoon green onions (slice 1/8”)
- 1/8 teaspoon lime zest (minced)
- 1/8 teaspoon black/white sesame seeds
- 1 lime (wedge)
- 2 fluid ounces ranch dressing
- 1/2 cup Kalbi Sauce (recipe found online)
- 1/4 cup Honey
- 2 Tbls. Kecap Manis
- 3 Tbls. Korean Chile Paste (Gochujang)
- 1 Tbl. Garlic, minced
- 1 Tbl. Ginger, peeled, minced
- 1 Tbl. Granulated Sugar
- 2 tsps. Apple Cider Vinegar
- 1/2 tsp. Sesame Oil
- 1/4 tsp. Sriracha
- Place the cauliflower pieces, rice flour, baking powder, salt and pepper (pinch) into a small mixing bowl and toss to incorporate. Do not discard any excess flour.
- Ladle the rice flour batter into the bowl and fold to incorporate.
- Fry the cauliflower pieces at 350 degrees until golden brown and crispy (approx. 4 mins.). Drain over the fryer and transfer to a plate lined with paper towels.
- Heat the Korean chile sauce in a non-stick sauté pan set over medium heat and bring to a simmer.
- Add the cauliflower into the pan, tossing to incorporate.
- Mound the cauliflower into a bowl. Sprinkle the green onion, lime zest and sesame seeds evenly over the cauliflower. Sprinkle the lime zest evenly over the cauliflower.
- Ladle the ranch dressing into a small dish and serve on the side with the lime wedge.
For the chile sauce, place all ingredients into a blender and process until incorporated and smooth, scraping the sides occasionally to ensure even blending. Transfer into a storage container until needed (lasts for 3 days).
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#10 – Disneyland Snacks
Disneyland Dole Whip, Churro Tots, Beignets, and Grilled Cheese Sandwich
The ‘happiest place on Earth’ may be far from your reach now, but that doesn’t mean you can’t munch on theme park treats while remaining indoors. Disney Parks has not one, not two, but a whole bunch of recipes that are fun for one or a whole family such as dole whip, churro tots, beignets and more! [source]
Various Disneyland / Disney Parks recipes for you to try at home!
- 1 big scoop vanilla ice cream
- 4 ounces pineapple juice
- 2 cups of frozen pineapple
- 1 cup water
- 8 tablespoons butter
- 1/4 teaspoon salt
- 3/4 teaspoon ground cinnamon (divided)
- 1 1/4 cups all-purpose flour
- 3 eggs
- 1 1/2 cups vegetable or canola oil
- 1/2 cup sugar
Mickey Mouse-shaped Beignets
- 1/2 teaspoon dry yeast
- 1/4 cup warm water (105 degrees)
- 1/4 cup sugar
- 2 tablespoons vegetable shortening
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 1 egg
- 4 cups all-purpose flour
- 1/2 cup boiling water
- Vegetable oil (for frying)
- Powdered sugar
Grilled Three-Cheese Sandwich
- 8 slices of artisan bread
- 8 cheddar cheese slices
- 8 provolone slices
Cream Cheese Spread
- 1/2 cup cream cheese
- 1/2 cup shredded double Gloucester or cheddar
- 2 tablespoons heavy cream
- 1/4 teaspoon coarse salt
- 1 cup mayonnaise
- 1 1/2 teaspoons minced garlic
- 1/2 teaspoon coarse salt
- Combine one "big" scoop of vanilla ice cream with four ounces of pineapple juice and two cups of frozen pineapple chunks in a blender.
- Blend the mixture until it's "smooth," then put it in a "star-tipped piping bag" to make that iconic Dole Whip swirl. If you don't have a piping bag, parchment paper can be used as an alternative, as can plastic sandwich bags.
- Combine water, butter, salt, and ¼ teaspoon cinnamon in 1 ½-quart saucepan over medium heat. Bring pot to rolling boil.
- Reduce heat to low. Add flour and stir vigorously until mix forms a ball. Remove from heat and let rest for 5-7 min.
- Add eggs, one at a time, and stir until combined. Set aside.
- Using caution, heat oil in medium skillet or 1-quart saucepan over medium-high heat or until temperature reaches 350˚.
- Spoon dough into piping bag fitted with large star tip. Pipe 1-inch strip of dough over saucepan, cut with knife, and drop into hot oil. Repeat until churro bites fill saucepan with room to fry.
- Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer.
- Drain churro bites on paper towel. Mix sugar and ½ teaspoon cinnamon in medium bowl. Toss in churro bites until coated. Place on serving plate and serve with favorite dipping sauce.
Mickey Mouse-Shaped Beignets
- Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
- Combine sugar, shortening, salt, heavy cream, egg, flour and boiling water in a large bowl; stir in yeast mixture. With the dough hook attachment of an electric mixer on medium speed, mix the dough just until combined and smooth. Let dough rest for 30 minutes.
- Roll to 1/4-inch thickness and cut individual beignets with a Mickey Mouse-shaped cutter or cut into 2 1/2 to 3-inch squares. Cover with a towel and let dough rise until doubled in size in a warm, draft-free area, about 1 to 1 1/2 hours.
- Using caution, heat 3 inches of vegetable oil to 350°F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side. Remove with tongs and place on paper towels to drain. Dust warm beignets with powdered sugar and serve immediately.
Grilled Three-Cheese Sandwich
- First, the cream cheese spread: combine cream cheese, Double Gloucester or cheddar, heavy cream, and salt in food processor. Blend until smooth. Set aside.
- For the garlic spread, combine mayonnaise, garlic, and salt in small bowl and stir until blended. Set aside.
- Lay out artisan bread slices on parchment paper or large cutting board. Place 2 slices of cheddar on 4 of the bread slices. Place 2 slices of provolone on remaining bread slices.
- Equally spoon cream cheese spread on slices with provolone. Gently smooth cream cheese spread over each slice. Press cheddar side and provolone side together.
- Heat a large skillet over medium heat for 5 minutes, until hot. Brush both sides of the sandwiches with garlic spread.
- Grill sandwiches for 2 minutes on each side, until cheese is melted and bread is golden brown.
Servings depend on the item you need to make.
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There are surely no problems if you end up getting stuck at home and craving your fave branded meals, because with these restaurant recipes, I’ve got you covered! Bon appetit!