My picky-as-hell toddler gobbled this up and I'm looking to recreate it at home. It's penne pasta with a relatively thin, slightly yellow-orangey colored sauce. Any guidance would be appreciated!!

Anyone have a copy cat?

Hi,

Does anyone have this please ? I can find MANY others on here, like BBQ, Georia Gold etc, but not the main signature sauce. Thx !

I’m obsessed with this sauce.

Please help I’m craving and want to make it at home❤️

Specifically the cinnamon roll that got discontinued in July 2023.
Please and thank you🙏🏻

I looked everywhere for a copycat recipe of Polly's Back Burner soup and there were no mimic recipes anywhere. So, I made a batch myself and thought I would share my recipe for anyone looking. I bought a cup of the soup at Polly's and compared as I created the recipe. It is VERY close.

Polly’s Backburner Soup

Ingredients:

7 pcs Bacon (diced)

1 Cup Celery (diced)

1 Cup Carrot (shredded)

2 Cups Onion (diced)

2 Cups Potato (diced) 

6 tsp Knorr Chicken Bouillon Granules (or similar)

8 Cups Water

8 oz. Diced Ham

1 16oz. Can Pinto Beans (do not drain)

1 16oz. Can Black Beans (do not drain)

1/2 tsp Each of Seasonings:  White Pepper, Smoked Paprika, Garlic Powder

Fresh Herbs, 2 good sprigs each:  Parsley, Thyme, Oregano

2 Cups Dried Pasta Shells 

Method:

In large soup pot with heavy bottom, brown the bacon just until crispy. Do not drain fat unless it is overly excessive, it is needed for flavor. Once bacon is starting to get crispy, add the onion, celery, and carrot — cook for additional 10 minutes.  Add bouillon granules, garlic powder and the white pepper. Give it a stir. Next add the water, potato, ham, fresh herbs, the pinto beans and black beans. 

Simmer on low heat for around 2 hours, until ingredients are very well incorporated. Stir occasionally.

About 15 mins before serving, add the dry pasta and cook until tender. Alternatively, you can cook pasta separately and add it when you serve.

Hiya! I’ve recently become obsessed with the Protein Supreme at Boost (in Australia fyi) and would be thrilled if anyone has the recipe. Any help is much appreciated and thanks in advance!

Please, if anyone has the recipe, share it here. I absolutely love this drink, but all the other recipes online don’t even come close to the ingredients used in this one. This drink is so good, and I rarely get to go over there because I don’t have time to drive.

🩷🐲

Or a recipe for whatever authentic dish the coconut vegetables are based on.

My granddaughter and grandson are making tortilla rollups with mozzarella cheese sticks and small flour tortillas. They would love that recipe for the pizza sauce. Thanks!

If you've ever had Edo in any foodcourt, you know this sauce is a staple of their business. Does anyone have the ingredients?

Was stationed in Bremerton WA at the end of my USN Submarine career. Used to head over to Seattle all the time and it always included a stop at Ivar’s for their insane clam chowder. Anyone have that recipe or damn similar? It was thick and full of clams. I still judge all by this one! Thanks!!

Does anyone have a good recipe that come close to this?

Hey all, I have been trying to mimic this drink but cant quite get the cheese foam part right. For those in Orange County, you may know this drink! Thanks!

https://www.omomoteashoppe.com/drinks/fruit-tornado-strawberry/

My wife LOVES the sauce for the mushroom ravioli at Maggiano's, so I'd like to add it to my cooking repertoire to surprise her =]

It's some kind of mushroom cream sauce with balsamic in it. Beyond that I have no idea...

I cannot stop thinking or eating this sandwich.

It is intimately cheesey within a haze of onions, and the buffalo chicken is delicate yet deep. Please help me.

Looking specifically for the brand of hot sauce they use ?

Anyone got a recipe that mimics the mocha chillers from Gloria Jeans? Specifically the cookies and cream or cookie crumble one?

Okay so, as the title says, this is a salad dressing I had at my local Japanese restaurant. It had this almost nutty flavor like peanut or cashew, my partner mentioned an “earthy” flavor. But when I called, they told me it was a house dressing and it had carrot puree, mayo(probably kewpie) and garlic or onion powder??? They insisted there was no nut in it whatsoever. How should I go about trying to make this? I’ve been craving that salad non-stop ever since but it’s $9 for a small portion.

I wanna make it for someone, doesnt have to be Exact just has to be somewhat similar, any advice is helpful

Does anyone have the recipe for Old West Cinnamon Rolls? We always got them at the Alameda County Fair and they were the BEST! They do have a store in Pismo CA.

does anyone have a recipe for the teriyaki sauce at Bibibop?

tried below and it tasted like shit.

• 1tablespoon soy sauce
• 1teaspoon brown sugar
• 1tablespoon sesame oil
• 1 to 2garlic cloves, to taste, minced or puréed
• 1tablespoon minced ginger
• 2scallions, finely chopped
• Freshly ground pepper to taste

Had this when I was visiting Texas last year, so delicious. However, I live on the East Coast and we don’t have these coffee shops unfortunately.

I love their balsamic glaze after bake. I’ve asked where it’s from and was told they make it in house. Anyone know the recipe?

I’m concerned that coke zero oreo will be gone soon. And i was wondering what add-on you can add to make coke zero to coke zero oreo?? Something like light cookies and cream syrup to coke zero might do?? Or some cookies and cream frappuchino mix with coke zero??

Anybody have some thoughts on this??

My wife is obsessed and we’re moving to an area without Togos nearby. Anyone know how to make specifically Togo’s tuna?

My favorite alfredo sauce has always been Bertolli's. I've tried making alfredo from scratch before and... well, to be honest, I just don't prefer the real authentic italian alfredo! But the creamy stuff that comes out of the glass jar just does the trick for me. It clings to the pasta nicely, it's thick, but it doesn't give my mouth the "just ate raw butter" feeling that authentic alfredo tends to give me.

I'm now an ex-pat, and I can't get alfredo sauce in a jar where I am. I would like to make it. But... how? What is the recipe for thoroughly NON-AUTHENTIC alfredo sauce?