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Restaurant Recipes You Can Make at Home ( COURTECY;- READER'S DIGEST )
Taste of Home readers are making restaurant-quality meals at home with their versions of takeout and fast food staples. And now you can make them, too! Find Thai and Chinese takeout recipes, homemade pizza that beats delivery, Italian restaurant favorites and more.
Thai Chicken Stir-Fry
Instead of having takeout at lunch, why not whip up this delicious meal? Thanks to the convenient frozen veggies, you can enjoy classic Thai flavors in minutes. —Sally Bailey, Wooster, Ohio
Slow Cooker Cheesy Broccoli Soup
When I want soup at a restaurant, it’s broccoli-cheese all the way. When I make it at home it’s creamy cheesy, exactly how I like it. —Kristen Hills, Layton, UT
Amazing Slow Cooker Orange Chicken
Orange chicken is my favorite Chinese takeout food, but I know that it’s very high in sodium and fat. So I got to work at home and created a healthier version. Now I have peace of mind knowing what ingredients are in it and that it’s better for my family. —Barbara J. Miller, Oakdale, Minnesota
Pat’s King of Steaks Philly Cheese Steak
This ultimate cheesesteak, an iconic sandwich in Philly, is a best-seller at Pat’s King of Steaks Restaurant. Patrons praise its thinly cut beef and crusty Italian rolls. —Frank Olivieri, Philadelphia, Pennsylvania
Santa Fe Spinach Dip
A Southwestern food fan asked us to bring home a taste of her restaurant favorite—a cheesy spinach dip from Cheddar’s Casual Cafe. We came up with this flavor-packed facsimile that’s sure to be a hit at your next party. —Taste of Home Test Kitchen
Garlic Lover’s Meatballs and Sauce
This dish is a staple in our part of the country. My daughter Amber and I invented our version after eating at an Italian restaurant in St. Louis. We came pretty close to copying that dish, but added our own little twist. —Toni Holcomb, Rogersville, Missouri
Pumpkin Pie Latte
Enjoy this espresso drink during the holidays or all year round! With just the right amount of spice, it tastes just like the popular version found at gourmet coffee shops.—Taste of Home Test Kitchen
Crispy Beer Battered Fish
A local restaurant made a similar breading for shrimp po’ boys, but we think this version’s better. I serve it with a ranch dressing and hot sauce mixture as a dip. —Jenny Wenzel, Gulfport, Mississippi
Italian Restaurant Chicken
Here’s a healthful dish that’s a favorite with family and friends. While the chicken and sauce cook, I make pasta to serve with it. The moist, tender, richly seasoned chicken is something special! —Patricia Nieh, Portola Valley, California
Fruity Frappe
It’s fun to be able to make a tasty clone of something at a restaurant. But even better, I like knowing exactly what’s in it. Honey gives the frappe the right amount of sweetness, not gobs of corn syrup. —Patricia Crouse, Warren, Pennsylvania
Ultimate Pastrami Sandwiches
This peerless pastrami sandwich was adapted from a menu favorite at Primanti Bros. Restaurant in Pittsburgh. We took the basic ingredients—grilled cold cuts, cheese, fried potatoes and tomatoes—and created a tasty replica, including our version of their secret coleslaw topping. —Taste of Home Test Kitchen
Greek Beef Pitas
A local fast-food pita restaurant inspired me to make my own Greek-style sandwiches at home. Add olives if you like. —Nancy Sousley, Lafayette, Indiana
Blooming Onions
Instead of being battered and deep-fried, this onion is brushed with melted butter and mustard, sprinkled with bread crumbs and seasonings and baked. It’s an impressive-looking appetizer, and the dip can be used for veggies and crackers, too. —Kendra Doss, Kansas City, Missouri
Bacon Caesar Salad
Family and friends always say my Caesar salad rivals any restaurant version. The addition of bacon lends a slightly smoky flavor and makes it unique.—Sharon Tipton, Orlando, Florida
Mexican Salsa
In the summertime, I love to make this zippy salsa with fresh tomatoes from my garden instead of the canned. I even have a special pan for roasting the peppers. —Roger Stenman, Batavia, Illinois
Pasta Fagioli Soup
My husband enjoys my version of this dish so much, he doesn’t order it at restaurants anymore. With fresh spinach, pasta and seasoned sausage, this fast-to-fix soup eats like a meal. —Brenda Thomas, Springfield, Missouri
Sausage ‘n’ Egg Biscuits
Why pay restaurant prices when you can make it yourself at home? This savory breakfast sandwich is so simple, you can whip it up on a weekday morning. —Taste of Home Test Kitchen
Thai Restaurant Chicken
This dish is great because you can add any additional veggies you like, making it your own Thai specialty! —Trisha Kruse, Eagle, Idaho
Effortless Egg Rolls
Egg rolls are so easy with this recipe, you’ll wonder why you haven’t been making them all along! Look for a good dipping sauce in the Asian aisle at your supermarket. —Angel Randol, Apple Valley, California
Cream of Chicken Noodle Soup
We were at a restaurant, and my husband exclaimed, “You can make better soup than this!” A challenge! We began discussing what we’d add and take out, and soon came up with this comforting soup. —Donnie Kingman, San Jacinto, California
Homemade Fortune Cookies
Our home is often filled with family and friends, so I’m always cooking up something. I created this recipe when I was looking for a treat to surprise my husband. —Susan Bettinger, Battle Creek, Michigan
Favorite Cheeseburger Pizza
My sister-in-law used to own a pizza restaurant and gave me this awesome recipe that features ground beef, cheddar and thousand island dressing. We like it on whole-wheat crust. — Katie Buckley, Wyoming, Delaware
Golden Chicken Nuggets
The ultimate bite-size treats, chicken nuggets get the star treatment when you make them at home. I usually serve these herb-breaded baked bites with a sweet-and-sour sauce for dipping. —Karen Owen, Rising Sun, Indiana
Vegetable Minestrone
My husband and I created this recipe to replicate the minestrone soup at our favorite Italian restaurant. It’s nice to have this ready to eat for our evening meal on days when we have a real busy schedule. To make the soup vegetarian, use vegetable broth instead of beef.—Alice Peacock, Grandview, Missouri
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