Inspired by: Red Lobster Cheddar Bay Biscuits
My biscuits won the Best Quick Bread division at my county fair. One of the judges liked it so much, she asked for the recipe! These buttery, savory biscuits go with just about anything. —Tall Pines Farm, Gloria Jarrett, Loveland, Ohio
Inspired by: Olive Garden’s Zuppa Toscana Soup
I let my young son pick out seed packets and he chose kale, which grew like crazy. This hearty soup helped make good use of it and rivals a restaurant version that we love. —Michelle Babbie, Malone, New York
Inspired by: Noodles & Company’s Penne Rosa
I reworked this recipe from an original that called for vodka and heavy whipping cream. My friends and family had a hard time believing a sauce this rich, flavorful and creamy could be light. —Margaret Wilson, Hemet, California
Inspired by: Bob Evans’ Country Fried Steak
As a child, my grandmother taught me how to make this chicken fried steak. I taught my daughters, and when my granddaughters are bigger, I’ll show them, too. —Donna Cater, Fort Ann, New York
Inspired by: Chipotle’s Cilantro-Lime Rice
My family’s favorite Mexican restaurant serves a similar rice as a side dish. I threw this together one night when I was making fajitas, and everyone loved it! It’s such an easy side dish and pairs well with kabobs on the grill, too. —Robin Baskette, Lexington, Kentucky
Inspired by: Olive Garden’s Pasta e Fagioli
Here's an Italian favorite made easier by using prepared spaghetti sauce and canned broth for the flavorful base. —Cindy Garland, Limestone, Tennessee
Inspired by: Starbucks’ Salted Caramel Mocha
Indulge in a coffeehouse-quality drink with this caramel mocha recipe. With whipped cream and a butterscotch drizzle, this treat will perk up even the sleepiest person at the table. —Taste of Home Test Kitchen
Inspired by: Wendy’s Chili
When it’s time to build my zesty chili, I combine everything the night before. In the morning, I load the slow cooker and let it do the work. —Molly Butt, Granville, Ohio
Inspired by: Cracker Barrel’s Roast Beef
This well-seasoned roast is Mom’s specialty. Everyone loves slices of the fork-tender roast beef and its savory gravy, and people always ask what her secret ingredients are. Now you have the delicious recipe for our favorite dish! —Linda Gaido, New Brighton, Pennsylvania
Inspired by: Red Lobster’s Parrot Isle Jumbo Coconut Shrimp
Panko crumbs give this spicy baked coconut shrimp its crunch. It’s great for an appetizer or for your main meal. — Debi Mitchell, Flower Mound, Texas
Inspired by: Cheesecake Factory’s Original Cheesecake
This creamy cheesecake is a family tradition; I've even shipped it to my daughter as a special treat. Using frozen seasonal berries, it's an excellent dessert any time of year. —Jeanette Volker, Walton, Nebraska
Inspired by: KFC’s Original Recipe
If you've wanted to learn how to make crispy fried chicken, this is the recipe for you. Always a picnic favorite, this deep fried chicken recipe is delicious either hot or cold. Kids call it my Kentucky Fried Chicken! —Jeanne Schnitzler, Lima, Montana
Inspired by: KFC’s Cole Slaw
For Friday dinners, my mother made coleslaw to go with our fish. It’s still a family tradition, and the tangy dressing even works on a tossed salad. —Cynthia McDowell, Banning, California
Inspired by: Portillo’s Italian Beef Sandwich
With only a few ingredients, this roast beef is a snap to throw together. And after cooking all day, the meat is wonderfully tender. —Lauren Adamson, Layton, Utah
Inspired by: Cinnabon’s Classic Roll
I like to try different fun fillings in these soft rolls, and each one is packed with cinnamon flavor. They are definitely worth the overnight wait. —Chris O’Connell, San Antonio, Texas
Inspired by: P.F. Chang’s California Roll
This tastes as good as any restaurant or store-bought California roll. Plus, it's one of the easiest sushi recipes to make! For best results, do use the sushi rice to ensure the right sticky consistency. —Taste of Home Test Kitchen
Inspired by: Panera’s Broccoli Cheddar Soup
This creamy, cheesy broccoli soup tastes just like the one served at Panera Bread! My family requests it all the time. You can even make your own homemade bread bowls with the recipe on my blog, Yammie's Noshery. —Rachel Preus, Marshall, Michigan
Inspired by: Maggiano’s Littly Italy’s Italian Beef Bruschetta
Sometimes I garnish each slice of this bruschetta with a sprig of fresh basil. —Teresa Ralston, New Albany, Ohio
Inspired by: Bob Evans’ Slow Roasted Pot Roast
Pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait—it will be worth it. —Taste of Home Test Kitchen
Inspired by: Starbucks’ Blueberry Scone
I love serving this blueberry scone recipe to visiting friends and family. I always make sure a have a few in the freezer. Just pop a frozen scone in the microwave for 20 seconds or so. —Joan Francis, Spring Lake, New Jersey
Inspired by: Red Lobster’s Roasted Maine Lobster Bake
I’ve cooked lobster “alla diavola” (devil’s style) since I was first married. We serve lobster at family celebrations, usually with linguine or capellini. —Marcia Whitney, Gainesville, Florida
Inspired by: Panda Express’s Orange Chicken
We enjoy these tangy Asian-inspired nuggets so many ways—over noodles or rice, in sandwiches, even on top of lettuce and cabbage. —Darlene Brenden, Salem, Oregon
Inspired by: Sprinkles’ Red Velvet Cake
In our family no one thinks it’s Christmas without this Red Velvet Cake recipe. I baked the first one for Christmas in 1963 when I found the recipe in the newspaper and my Mother kept the tradition going into the ’80s. It’s different than other Red Velvet Cakes I’ve tasted over the years, since this one tastes only mildly chocolate and the icing is as light as snow. —Kathryn H. Davison, Charlotte, North Carolina
Inspired by: Olive Garden’s Shrimp Scampi
This shrimp scampi recipe looks elegant enough to serve to company, but it’s easy to prepare. The bright flavors of lemon and herbs enhance the shrimp. Serve it over pasta and wait for the compliments. —Lori Packer, Omaha, Nebraska
Inspired by: Cracker Barrel’s Mashed Potatoes
When it comes to mashed potatoes recipes, this is one of my favorites because they can be made ahead, refrigerated and then popped into the oven just prior to dinnertime. When my grandchildren come for dinner, I have to double this recipe. They love it! —Vivian Bailey, Cedar Falls, Iowa
Inspired by: Starbucks’ Caffe Mocha
When I'm sipping this delicious coffee, I almost feel like I'm visiting my favorite coffeehouse. —Jill Rodriguez, Gonzales, Louisiana
Inspired by: Taco Bell’s Grilled Breakfast Burrito
Zap one of these frozen burritos in the microwave and you'll stave off hunger all morning. This recipe is my family’s favorite combo, but I sometimes use breakfast sausage instead of bacon. —Audra Niederman, Aberdeen, South Dakota
Inspired by: Bonefish Grill’s Maryland-Style Crab Cakes
In Delaware, we’re surrounded by an abundance of fresh seafood, particularly terrific crab. The secret to great crab cakes is fresh crab meat, not too much filler and not breaking up the crab too much. This recipe does all that. —Cynthia Bent, Newark, Delaware
Inspired by: Mimi’s Cafe’s Eggs Benedict
Legend has it that poached eggs on an English muffin started at Delmonico’s in New York. Here’s my take on this brunch classic, and don’t spare the hollandaise. —Barbara Pletzke, Herndon, Virginia
Inspired by: Maggiano’s Little Italy’s Tomato Caprese
My husband and I love caprese salad, but not the high prices we pay for it in restaurants. Here, we created our own version which tastes incredibly close, if not better, than any restaurant version we've tried. —Melissa Pearson, Sandy, Utah
Inspired by: Bob Evans’ Cheddar Baked Potato Soup
My husband and I enjoyed a delicious baked potato soup at a restaurant while on vacation and I came home determined to duplicate it. It took me five years to get the taste right! —Joann Goetz, Genoa, Ohio
Inspired by: Olive Garden’s Breadstick
I love to experiment in the kitchen with simple ingredients like refrigerated biscuits. The results usually are a big hit, as was the case with these super fast breadsticks. —Billy Hensley, Mount Carmel, Tennessee
Inspired by: Starbucks’ Hazelnut Frappuccino
This smooth blend of coffee, cocoa and nutty flavors is better than any coffeehouse version we've tried. Try it, and we're sure you will agree. —Taste of Home Test Kitchen
Inspired by: Red Lobster’s Salmon New Orleans
We eat this salmon a lot, along with couscous and fresh veggies. Even my 2-year-old devours it. —Lyndsay Rensing, Katy, Texas
Inspired by: Cheesecake Factory’s Dulce De Leche Cheesecake
I'm originally from Paraguay, and dulce de leche reminds me of where I came from. If you can't find it at your grocery store, try caramel ice cream topping instead. It tastes different, but this decadent dessert will still be amazing. —Sonia Lipham, Ranburne, Alabama
Inspired by: Rock Bottom’s Bacon Chicken Mac ‘N Cheese
Prep once and feed the family twice when you double this chicken mac and cheese and freeze half of it. I created it for people I love most, using ingredients they love best. —Angela Spengler, Tampa, Florida
Inspired by: Portillo’s Chocolate Cake
If you need to learn how to make a cake from scratch, this easy homemade chocolate cake recipe is a perfect place to start. It appeared on a can of Hershey's Cocoa way back in 1943. I tried it, my boys liked it and I've been making it ever since. —Betty Follas, Morgan Hill, California
Inspired by: P.F. Chang’s Shrimp Pad Thai
You can make this yummy Thai classic in no time. Find fish sauce and chili garlic sauce in the Asian foods aisle of your grocery store. —Elise Ray, Shawnee, Kansas
Inspired by: Panera’s Four Cheese Souffle
No matter when I've made these soufflés, they have always been a success. Although I've never seen the centers start to fall, it's best to plan on serving them hot from the oven. —Jean Ference, Sherwood Park, Alberta
Inspired by: Bob Evans’ Special Recipe Macaroni & Cheese
This is a great way to make America's most popular comfort food. The dish turns out cheesy, rich and creamy. —Jennifer Babcock, Chicopee, Massachusetts
Inspired by: Starbucks’ Egg Salad Sandwich
I love the versatility of egg salad, especially with this recipe. You can serve it on a nest of mixed greens, tucked into a sandwich or with your favorite crisp crackers. —Cynthia Kohlberg, Syracuse, Indiana
Inspired by: Chipotle’s Barbacoa
My husband adores this beef roast simmered in lime juice, chipotle and cumin. He would eat it one a week if I would make it that often! We have it over rice with cilantro and a spritz of lime. —Aundrea McCormick, Denver, Colorado
Inspired by: California Pizza Kitchen’s Tomato Basil Bisque
Just before the first frost of the season, we gather up all of the tomatoes from my mom’s garden to create this flavor-packed soup. Although it sounds like a lot of garlic, when it’s roasted, the garlic becomes mellow and almost sweet. We serve this soup with toasted bread spread with pesto.—Kaitlyn Lerdahl, Madison, Wisconsin
Inspired by: Cracker Barrel’s Hashbrown Casserole
My son-in-law gave me the recipe for this hash brown casserole, which my kids say is addictive. It's an amazing make-ahead dish.—Amy Oswalt, Burr, Nebraska
Inspired by: Hard Rock Cafe’s Grilled Norwegian Salmon
It only takes four ingredients and a few moments of time to make this delightful main dish. —Tara Ernspiker, Falling Waters, West Virginia
Inspired by: Starbucks’ Peppermint Mocha
Make spirits bright with a minty mocha to share under the mistletoe or around the piano. I’ve also stirred in coffee liqueur instead of peppermint. —Lauren Brien-Wooster, South Lake Tahoe, California
Inspired by: Olive Garden’s Shrimp Alfredo
When I was pregnant with my first daughter I had to limit my fat intake due to health problems. I still wanted delicious meals that were great for entertaining so I started making this Alfredo for special occasions. —Jackie Price, Trenton, Missouri
Inspired by: Bob Evans’ Buttermilk Biscuits
The recipe for these four-ingredient biscuits has been handed down for many generations. —Fran Thompson, Tarboro, North Carolina
Inspired by: Cheesecake Factory’s Shrimp Scampi
You'll be amazed that you can make this simple, elegant pasta in mere minutes. Serve with crusty bread to soak up all of the garlic lemon sauce. —Athena Russell, Greenville, South Carolina
Inspired by: Starbucks’ Lemon Pound Cake
Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This is one of my favorites! My mother passed this recipe down to me. —Richard Killeaney, Spring Valley, California
The post Our Best-Ever Restaurant Copycat Recipes appeared first on Taste of Home.
Katie Bandurski