Looking for the batter recipe, not the meat inside.

Please share!

As a teenager I worked in a sandwich shop that used this sauce on some of the sandwiches. I've scoured tons of recipes for "southwest sauce" online but nothing is quite right. Here I was able to find the ingredients. The first few are clearly the mayonnaise base. I was surprised by the use of jalapenos and not chipotle peppers. I'm planning on experimenting with this basic ingredient list to see if I can recreate the nostalgic flavor from my youth, but it can't hurt to post on here and see if anyone else has ever taken a go at making something similar! I don't even think they sell this sauce anymore, to be honest.

This is the ingredient list:
Soybean Oil, Water, Buttermilk, Distilled Vinegar, Egg Yolks, Corn Syrup, Salt, Jalapeno Peppers, Spices, Seasonings, Onions, Garlic, Xanthan Gum, Natural Flavors, Sodium Benzoate and Potassium Sorbate (as Preservatives), Parsley Flakes, Calcium Disodium EDTA Added to Protect Flavor.

Does anybody know the brand of the vanilla syrup JATJ use for the iced vanilla matcha latte please? Even better for the recipe 🙏🏼😮‍💨

Anyone know what kind of coffee they use (i assume KK brand, but what roast?) and what vanilla syrup do they use?

Hello. I’m in search of Outback’s Tangy Tomato Salad Dressing Recipe. If someone can help me find it, I would appreciate it so much. Thank you.

Looking for this recipe. Just from the sauce book on scribd, I could find that they use the kung-pao sauce (spicy) with it. They also mention it's crispy, so I assume they bread it (potato starch) and fry it (deep fry for a 1-1/2 minutes or so). Not for sure though...was wondering if anyone had the actual recipe?

Update: Also saw that "Chang's Sauce" (tangy) is used in it. Not sure what might be left except the steps....since that's both spicy and tangy covered.

https://preview.redd.it/l22valzae70e1.jpg?width=600&format=pjpg&auto=webp&s=d1c0910b947fa12f3f32d675d2a586c3c40b3bd4

Love the sauce that is on the Fiesta Lime Chicken. Help me please.

Does anyone have an idea of all the ingredients that might be in this? It's so dang good and it's spotty whether or not a location ever has it available, I'd love to be able to approximate it at home. I understand the flavor profile but I feel like it's more than just the basics of what they list.

Long shot… from 1899 Bar and Grill in Flagstaff, AZ. The macworks was a smoked gouda Mac and cheese with steak on top and the salmon I had was phenomenal but I don’t remember anything about it. I had it in 2019

Anyone know how to make this delicious sauce?

Hi! Does anyone have the recipe for the patty melt? Since it's a seasonal item I don't get to have it every often and I'd love to try and make it at home.

Any ideas for how to make these? I had them at a restaurant in Columbus, OH and would love to make them at home.

Was curious if anyone had the recipe or one similar? Thank you!

I’d love if someone has a recipe for the ling ling potsticker sauce.

I’ve seen before where people just suggest a generic dipping sauce. I’m sure those are great. I’d love something close to this specific sauce.

It’s not the ponzu sauce, or whatever the one with a citrus flavor is. It’s kinda salty, a little sweet, not spicy, maybe some garlic. It’s also has something that puckers your mouth a little if you try it on its own. It’s not sour, but will make your mouth tighten up and pucker a little.

If you think you have a recipe. I’d be grateful for details. If you think it’s soy, can you tell me if it’s plain, dark, or some other version. Same if you think it’s vinegar. White, rice, etc. if the sweetness is sugar, brown or white?

That kind of detail is very helpful. I know from experience, it can matter. I’ve been experimenting with bbq sauces and many contain vinegar. We had Braggs with the mother, and it’s too strong. It’ll kick your teeth in. I’ve found generic, filtered store brand ACV or even white are much milder. You’d think white would be bland, but it just tastes clean in a vinegar base sauce.

I’ve also heard that some of these sauces change drastically if you heat them to a simmer for a while, vs just combining.

My best guess, though it doesn’t turn out for me, is soy, vinegar, garlic powder, and sugar. Not sure about brands or ratios. There may be something obvious I’m missing. I’d love to make it for lots of uses though. I’d just keep a bottle in the fridge all the time if I could make it.🤣

Thanks for any help you can give me.😀

I am dying to at least know the seasoning blend they use on their bread and croutons so that I can try to also make them gluten free. It's so good!!

Anybody ever worked with Ezell Stephen’s ? Hopefully someone can help me create that amazing Seattle experience in my own kitchen 3000 miles away! Thanks 🙏

One of my oldest friends and I used to go to Bj’s Brewhouse and always shared a Spinach and Artichoke calzone for two.

Would be nice to remake it since they no longer make it in the restaurants.

Stumbled across reruns of Masterchef America the other day and I remembered this sauce that everyone raved about from season 1 so I went to try and buy some.

Wouldn’t it be my luck that the guy has shut up shop. Always wanted to make it, so I am hoping someone here can help.

Can anyone hook me up?

Cheers

When I was 16, I worked at Jose Pepper's, and the stuffed jalapeños quickly became one of my favorite comfort foods. I remember they explained that, although they’re called “stuffed jalapeños,” they actually use poblano peppers because jalapeños are too small to get that perfect, satisfying bite. So of course, I used poblanos in my recipe too!

Since moving in 2020, I’ve been on a quest to find a mock recipe that captures that same flavor and feeling I remember. After scouring the internet with no luck, I decided to try my hand at recreating it myself. These stuffed poblano peppers bring back the nostalgia of my teenage years, and I hope they’ll become a comfort food for you, too. Enjoy!

For the Stuffed Poblanos:

- 4 large poblano peppers, halved and seeded

- 1 cup cooked, shredded chicken (seasoned with a pinch of smoked paprika and chili powder)

- 8 oz cream cheese, softened

- 1/4 cup diced pickled jalapeños

- 1 cup shredded Monterey Jack cheese

- 1/2 tsp garlic powder

- Salt and pepper to taste

For the Breading and Frying:

- 1 cup all-purpose flour

- 2 large eggs, beaten

- 1 cup Panko breadcrumbs

- 1/2 tsp chili powder (optional, for extra kick in the coating)

- Oil for frying (vegetable or canola)

For the Tomatillo Ranch:

- 4 tomatillos, husked and rinsed

- 1/2 cup sour cream

- 1/4 cup mayonnaise

- 1/4 cup fresh cilantro

- 1-2 tbsp lime juice

- 1 jalapeño (seeded for less heat, if desired)

- 1 clove garlic

- Salt and pepper to taste

---

Instructions:

1. Prepare the Poblanos: Preheat oven to 375°F (190°C). Place the halved poblanos on a baking sheet and roast for 10-12 minutes, until slightly softened (this will make stuffing easier). Let them cool.

2. Season the Chicken: Mix the shredded chicken with smoked paprika and a pinch of chili powder to add a smoky, grilled flavor.

3. Make the Jalapeño Cream Cheese Filling: In a bowl, combine the shredded chicken, cream cheese, diced pickled jalapeños, Monterey Jack cheese, garlic powder, salt, and pepper. Mix well until smooth.

4. Stuff the Poblanos: Spoon the filling into each poblano half, pressing it in to secure.

5. Bread the Poblanos:

   - Set up a breading station with three bowls: flour in the first, beaten eggs in the second, and Panko breadcrumbs mixed with chili powder in the third.

   - Coat each stuffed poblano first in flour, then dip into the eggs, and finally press into the Panko breadcrumbs, ensuring they’re fully coated.

6. Fry the Poblanos:

   - Heat about 1 inch of oil in a deep skillet over medium-high heat.

   - Fry each stuffed poblano for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels.

7. Make the Tomatillo Ranch: In a blender, combine tomatillos, sour cream, mayonnaise, cilantro, lime juice, jalapeño, and garlic. Blend until smooth. Add salt and pepper to taste.

8. Serve: Serve the crispy, fried stuffed poblanos with the tomatillo ranch on the side for dipping.

We had these in Copenhagen. https://espressohouse.com/en/menu/pastries/pecan-dulce-crumb

Pls help. If I can’t make this, my wife will leave me.

Please please please tell me there’s someone with the recipe! i’ve moved far from home and i’ve been craving their gizzards and I can’t find a recipe online ANYWHERE! I’ve heard they use the same seasoning as the famous chicken but I can’t find the seasoning or anything really. Please? Anyone?

Hello! I have a commercial grade margarita machine and have been trying to perfect my margarita recipe. My main issue is recipes im trying turning out too sweet or tart, with not enough of a kick

Does anyone know how they make their iced caramel latte and iced dark chocolate latte? I know they use the Torani sauces but do they put syrup in them as well?

Ok, I’ve searched high and low. The gravy at KFC in Canada used to be VERY different than the gravy in the US. Their current gravy is a lot like KFC US gravy now, which is awful.

The old gravy was a thick, light brown almost greyish gravy with black flecks all through it, and it was absolutely delicious.

But, like all good things, they changed it years back and I’ve never found anything like it since.

Anyone know what I’m talking about, and more importantly, anyone have a recipe for it?

I'm not a huge blue (bleu) cheese dressing fan but I LOVE Ruby Tuesday's. Would anyone happen to have it?

Edit: Forgot to specify looking for the dressing recipe.