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Puckett's Groc. & Restaurant Redneck Burrito

Puckett's Groc. & Restaurant Redneck Burrito

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Puckett's Redneck Burrito

With locations in downtown Franklin, Tenn., downtown Nashville, Tenn., and downtown Columbia, Tenn., the Puckett's roots go way back to the 1950s, and a little grocery store in the village of Leiper's Fork, Tenn. Ever since then, we've been focused on providing friends new and old with great food and Southern hospitality.

When it comes down to it, Puckett's is a community kitchen, with live pickin' performances just a few feet from your table. Authentic comfort food-barbecue smoked slow 'n' low over cherry wood, the home-cooked sides, even a few upscale dishes-is what Puckett's aims for you to remember. For more information, go to

One of Puckett's most popular menu items is a dish they call the Redneck Burrito. It has pulled pork, cole slaw and baked beans, slathered in a barbecue sauce and wrapped in a flour tortilla. Served with a side of sweet potato fries, the pulled pork is smoked slow and low in an 18- to 19-hour process for a true cherry-smoked Tennessee flavor.



  • Cherry-smoked pulled pork
  • Cole slaw
  • 1 Flour tortilla
  • Puckett's BBQ sauce
  • Sour cream
  • Baked beans

Puckett's Groc. & Restaurant Redneck Burrito - Recipes

Had lunch here while visiting 'Franklin Battle' . Recommended by one of the guides and was one of the best meals of our trip. Go if you want good old southern cooking and cobbler

Hi Patty, We are so glad that you had a great experience at Puckett's Historic Downtown Franklin. We want everyone to feel like family when they come through our doors! We can't wait to have you back in!

3 - 7 of 2,244 reviews

Our family of 4 visited early on St. Patrick’s Day evening and were warmly welcomed & quickly seated. The menu is largely “Southern” with a decent selection, including some value priced starters too.

I chose the Meatloaf and it was easily the best I’ve ever had. The mushroom gravy and it being served over mashed potatoes, alongside southern green beans, led to enjoyment in EVERY bite.

My wife had the blackened chicken, my daughter had the chicken tenders and my son had an outstanding cheeseburger with bacon and a side of Mac & Cheese both of which he said are now his favorites! He wants to know when we can go back!

Not only was the food delicious, the service was great too. Water was kept topped up without being asked. Servers all seemed to carry a smile and be genuinely interested in those they served. The atmosphere was very family oriented and later there was live music and although we were unable to stay for it, I’m sure it would have been enjoyable.

You don’t find places like Pucketts every day. This is the kind of place that you will want to taking visiting family to for a unforgettable experience of Southern hospitality at its best.

Stop in. You’ll be glad you did.

Hi Stephen, We are so glad that you had a great experience at Puckett's Historic Downtown Franklin. Sounds like you had some of our southern staples! From the meatloaf to the chicken tenders, we strive to exceed your family's expectations with food and hospitality. Thank you for your kind words. Please come back to enjoy our music Monday- Saturday. We want everyone to feel like family when they come through our doors! We can't wait to have you back in!

Puckett's Groc. & Restaurant Redneck Burrito - Recipes

Stopped in for lunch on a Tuesday, pretty busy & I can see why. Fun, casual atmosphere. Great service and lots of food choices. We had the BBQ pork with Puckett's own sauce which we really enjoyed. The meat was flavorful, moist, and tender. Some of the sides were bland, but would recommend the corn pudding. Our corn cakes were good too. Don't be fooled by the name. .. This is a restaurant .. With the feel of being in a grocery store. You can buy some groceries here, but certainly would not do your family grocery shopping here. I would like to come back someday when they have live music. Across the street is a free public parking structure, very convenient. I would definitely recommend a visit.

1,809 - 1,813 of 2,244 reviews

An old building, great Bar-B-Q, innovative menu, and friendly service add up to an over-the-top place to eat. It's difficult to decide if breakfast is better than lunch. Sometimes you'll happen upon live entertainment--maybe even a Nashville area star! Follow the crowds to Puckett's--you'll be glad you did!

We live in downtown Franklin and have been here a few times. At breakfast and lunch the service has always seemed a little slow and food not terribly hot. We took some family from out of town there last week and had a great dinner and service. The atmosphere at dinner is really nice with overhead Italian Christmas lights. I think the best thing on their menu is the cheeseburger with fried green tomatoes and sweet potato fries. I noticed another reviewer talking about the original Pucketts in Leipers Fork having a terrible burget. I don't think they are the same owners as this one and their menu it totally different. Give a try!

Another stop that was recommended by the Visitor's Center. A fun place - part grocery and part restaurant. The pulled pork was great (with both sauce options). Kory was great! Try to get one of his tables.

Puckett's Groc. & Restaurant Redneck Burrito - Recipes

Food was good, generous servings, moderately priced, with very good service. Lots of choices of country-style fixins.

Our waitress was first-rate.

1,464 - 1,468 of 2,244 reviews

This is a busy place in downtown Franklin. It is a combination grocery store and restaurant with store patrons sometimes roaming about the shelves next to people sitting at tables eating lunch. As long as you don't mind a bit of noise and craziness, it is a fun place with good food.

We were a fairly large group for lunch and the service was very friendly and attentive. People were waiting for tables, so we were lucky to have had a reservation.

The daily special is one of the meats of the day plus one, two or three sides. That day, the choices were pulled pork, pork chop or fried chicken. My impression is that lunch choices for "meat" do not change that often. I had the fried chicken with a salad. It was good.

If I return, I would try something else. I was told dinner is more fun, because of the live music.

Seafood and Chicken Burritos

Seafood and chicken are excellent protein options for a burrito, and there are many different directions you can go. The Cabo San Lucas is a classic seafood burrito. This one combines cooked shrimp or lobster, Jack cheese, coarsely chopped cilantro, and refried beans. To make a creamy sauce simply mix vinegar and mayonnaise to taste.

The Puebla burrito is a favorite for anyone who prefers chicken. For this burrito, simply combine shredded chicken, mole, and diced onion.

General store meets big city at Puckett's on St. Cloud Corner

For all the environmental and emotional hand-wringing about "urban sprawl" and "suburban creep" as the cityscape encroaches on the countryside, no one ever seems to bemoan the converse. As far as we know, there's not even an expression for when rural life invades the metropolitan core. Of course, cul de sacs are paving their way into farmland with alarming frequency, while chicken coops aren't exactly popping up alongside self-parking kiosks with any sort of pace that would demand a catchphrase. But if it ever becomes necessary to coin a term for "the infiltration of agrarian elements into the polis," might we suggest the eponym "pucketting."

For example: "In an impressive display of successful 21st century pucketting, Andy Marshall and his family recently debuted their popular Williamson County nameplate in downtown Nashville, bringing an easygoing hint of the country to the hustle and bustle of the state capital."

Marshall doesn't own the original Puckett's Grocery & Restaurant anymore he sold the Leipers Fork business in 2004. But he still has a store in downtown Franklin, which he opened in 2008. In November, Marshall expanded the brand to Nashville, rehabbing and expanding the former space of Amy's lunchroom at the intersection of Fifth Avenue and Church Street. Marshall & Co. almost doubled the footprint of the store, which occupies the ground floor of St. Cloud Corner. They pushed into the old kitchen to create a new bar, and they sprawled into an adjacent part of the building. They also rusticated and opened up the dining room by eliminating a large central planter and removing a drop ceiling, to improve the ambiance and acoustics for live music acts that perform Tuesday through Saturday evenings.

Marshall's daughter, Claire Crowell, manages the new Puckett's, which fits into the downtown dining scene with the ease of a longtime landmark. The menu promises "nothing too fancy," and just in case you were hoping that was an understatement, the open shelves stocked with canned cream of chicken, sweet peas and green beans give an honest preview of what will arrive on your plate. (Groceries are also for sale, including canned goods, paper towels and dishwashing soap.)

Like you might expect from a country restaurant founded in the 1950s, Puckett's majors in the meat-and-three-style classics — think country-fried steak, country-fried chicken and Southern fried chicken. There's an element of pub grub — think redneck burritos nachos with black beans, shredded cheese and jalapenos and a Tennessee Philly. And a hint of Marshall's Southern heritage in Memphis and New Orleans — think shrimp and grits, shrimp po'boy and pulled pork barbecue.

Like the Franklin store, downtown Puckett's smokes its own meats in house, and the new location is kicking off a contest on Facebook for fans to name the smoker. (To give you an idea of what they might be looking for, the Franklin store's dual smoker is named Hoss and Little Joe, as homage to the Bonanza characters.) In our experience, barbecued ribs were indeed the standout dish. Cooked Memphis-style with a dry rub and finished with a candied glaze with a hint of cherry smoke, the tender meat clung to the bone with just the right resistance. We persevered to strip the last pink shreds of sweet and salty meat from the rib, and we were most appreciative of the wet napkin that arrived on the plate.

Fried farmed Mississippi catfish was another highlight, with thick planks of sweet flaky fish cloaked in crisp cornmeal batter. Worth noting: Friday is all-you-can-eat catfish day, when two sides and a bottomless platter of catfish are $14, and Thursday is bottomless pulled pork barbecue for $14.

For a mere $7, the generous burger should become a new downtown dining staple for lunch and dinner, though we'd like to see the French fries overhauled from the flaccid strips of soggy potato that emerged alongside several of our entrées. And while Puckett's is the ideal family-friendly environment for dining with kids, we would like to see an upgrade from the all-too-familiar machine-cut and deep-fried bookmarks that made up the chicken finger platter.

In a welcome contemporary twist, Puckett's offers a handful of salads, including baby spinach with bacon, egg, mushrooms, pecans and feta, and the bountiful Strawberry Field of mixed greens tossed with strawberries, feta and walnuts.

Catering to the growing community of downtown dwellers, Puckett's serves a long list of breakfast foods all week from 7 to 11 a.m., including French toast, pork tenderloin and eggs, oatmeal, pancakes and omelets. For the month of March, breakfast platters and omelets are half-price from 7 to 8 a.m., which means you can get two eggs cooked to order, bacon or sausage, grits and a biscuit for less than $3. A weekend breakfast buffet is available from 8 a.m. to 1 p.m. with all-you-can-eat eggs, bacon, grits, sausage, biscuits and more for $10 per adult and $6 for kids.

Desserts are made in house and include pie, cake and cheesecake. Our table devoured the generous bowl of fluffy golden-topped peach cobbler served with Purity ice cream, but we were most delighted by the milkshake made with Hatcher Dairy milk. A malt-shop treat from a bygone era of downtown life, served in a canning jar, the milkshake — like Puckett's — marries the best elements of town and country.

Puckett's serves breakfast, lunch and dinner daily. A full bar is available. For the live music schedule, visit

Puckett's Grocery & Restaurant
500 Church St., 770-2772
Veggie burger $8.59
Fried catfish $9
Fried chicken $13
Meat-and-three $10
Filet mignon $22

Puckett's Groc. & Restaurant Redneck Burrito - Recipes

Went with family and had an excellent experience. Known for pulled pork and they met expectations. BBQ sauce was perfect, and we bought a bottle to take home. Highly recommended.

We are so glad that you had a great experience at Puckett's Historic Downtown Franklin. We want everyone to feel like family when they come through our doors! We can't wait to have you back in!

2 - 6 of 2,244 reviews

Had lunch here while visiting 'Franklin Battle' . Recommended by one of the guides and was one of the best meals of our trip. Go if you want good old southern cooking and cobbler

Hi Patty, We are so glad that you had a great experience at Puckett's Historic Downtown Franklin. We want everyone to feel like family when they come through our doors! We can't wait to have you back in!

Our family of 4 visited early on St. Patrick’s Day evening and were warmly welcomed & quickly seated. The menu is largely “Southern” with a decent selection, including some value priced starters too.

I chose the Meatloaf and it was easily the best I’ve ever had. The mushroom gravy and it being served over mashed potatoes, alongside southern green beans, led to enjoyment in EVERY bite.

My wife had the blackened chicken, my daughter had the chicken tenders and my son had an outstanding cheeseburger with bacon and a side of Mac & Cheese both of which he said are now his favorites! He wants to know when we can go back!

Not only was the food delicious, the service was great too. Water was kept topped up without being asked. Servers all seemed to carry a smile and be genuinely interested in those they served. The atmosphere was very family oriented and later there was live music and although we were unable to stay for it, I’m sure it would have been enjoyable.

You don’t find places like Pucketts every day. This is the kind of place that you will want to taking visiting family to for a unforgettable experience of Southern hospitality at its best.

Stop in. You’ll be glad you did.

Hi Stephen, We are so glad that you had a great experience at Puckett's Historic Downtown Franklin. Sounds like you had some of our southern staples! From the meatloaf to the chicken tenders, we strive to exceed your family's expectations with food and hospitality. Thank you for your kind words. Please come back to enjoy our music Monday- Saturday. We want everyone to feel like family when they come through our doors! We can't wait to have you back in!

Good Eats at Finley Stadium

Finley Stadium is serving up some new food options beginning next week during UTC Football’s season opener. In addition to UTC Football, the Stadium also serves as the permanent home to UTC Soccer, Chattanooga FC semi-professional soccer, and dozens of annual high school and college competitions and jamborees.

Game day guests will have a variety of food options to choose from along the North and South gates of the stadium. When entering the North gate entrance, guests will be entering Food Truck Alley. Among the truck restaurateurs will be Nathan Flynt with Two Sons Kitchen, formerly known as Famous Nater’s World Famous Food Truck. His brick and mortar location of Two Son’s Kitchen is located on MLK blvd and has been open since April 2017.

Puckett’s famous Piggy Mac dish.

A popular Chattanooga Food Truck, Rolling J’s Mobile Bistro, will be opening up a fixed food booth also on the North gate entrance.

On the South side of the stadium will be a mixture of fixed food booths as well as food carts. Among the food carts will be Spill the Beans Coffee, Miller Lemonade, Clumpies Ice Cream, and Taqueria Jaliciense. Bones Smokehouse BBQ and Puckett’s Grocery and Restaurant will be in fixed food booths.

“We are very excited to have Puckett’s going into concessions for Mocs football games this year,” said Travis Patrick, director of business development for Mocs Sports Properties. “As we continually work to improve the football game day atmosphere, we look for new partners to help us add value to our fans. With Puckett’s bringing in that value and providing another quality food option, we can expect to see more fans lining up for Mocs Football Saturdays.”

Puckett’s concessions offerings will include restaurant favorites like its Piggy Mac, chicken tenders and fries, hot chicken sandwich, brisket nachos, smoked wings, Redneck Burrito and more.

“My focus was on locally produced food items when searching for new options to fill our stadium,” says Sarah Hooper, Food and Beverage Manager of Finley Stadium. “Guests can now venture away from the plain hotdog and nachos, however we will still have those options as well.”

Finley Eats, also new, will have a food booth on the North and South sides of the stadium.

A Bud Light Tailgate Beer Garden debuts this football season… “We will now feature an easier way for those to tailgate before the game,” says Hooper. The Bud Light plaza out in front of the First Tennessee Pavilion will open a few hours prior to kickoff, serving beer, food and will feature tailgate games and activites. Guests will be able to watch pregame practices on the field while experiencing the ultimate tailgate experience.

In June, Public Markets, Inc. (the organization which operates the Chattanooga Market, along with several other projects and events) was selected by the stadium board to become the primary managers of the overall campus.

I'm Todd Wilbur, Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

Popeyes Famous Fried Chicken and Biscuits has become the third-largest quick-service chicken chain in the world in the twenty-two years since its first store opened in New Orleans in 1972. (KFC has the number-one slot, followed by Church's Chicken). Since then, the chain has grown to 813 units, with many of them overseas in Germany, Japan, Jamaica, Honduras, Guam, and Korea.

Cayenne pepper and white pepper bring the heat to this crispy fried chicken hack.

Did you like this recipe? Get your hands on my secret recipe for Popeyes Chicken Sandwich and other Popeyes dishes here.

Exclusive signed copy. After 10 years of research in the Top Secret Lab, America's Clone Ranger emerges with his highly anticipated follow-up to the best-selling Top Secret Restaurant Recipes cookbook.

Author Todd Wilbur reveals 150 new secret formulas for duplicating the taste of your favorite dishes from America's biggest restaurant chains including Applebee's, Olive Garden, Outback Steakhouse and many others.

Todd's simple recipes and detailed blueprints will have you creating culinary copycats that will fool even the most critical connoisseurs at a fraction of the cost of eating out. But beware, everyone will be so amazed, you may have to start taking reservations!

Discover the secrets to making your own versions of Original Pancake House Apple Pancake, Olive Garden Sicilian Scampi, The Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake, Chili's Grilled Baby Back Ribs, Romano's Macaroni Grill Penne Rustica, Applebee's White Chocolate & Walnut Blondie, Red Lobster Cheddar Bay Biscuits, Tony Roma's Baked Potato Soup, Houston's Chicago-Style Spinach Dip, Benihana Ginger Salad Dressing, IHOP Country Griddle Cakes, Carrabba's Chicken Marsala, T.G.I. Friday's Pecan-Crusted Chicken Salad, Chili's Southwestern Eggrolls, Olive Garden Lemon Cream Cake, Bennigan's The Monte Cristo, P.F. Chang's Orange Peel Chicken, Outback Steakhouse Kookaburra Wings and many more.

Applebee's Mud Slide
Applebee's Perfect Apple Margarita
Applebee's Perfect Sunrise
Applebee's Onion Peels
Applebee's Baked French Onion Soup
Applebee's Santa Fe Chicken Salad
Applebee's Almond Rice Pilaf
Applebee's Bourbon Street Steak
Applebee's Chicken Fajita Rollup
Applebee's Crispy Orange Chicken Bowl
Applebee's Honey Grilled Salmon
Applebee's Tequila Lime Chicken
Applebee's White Chocolate & Walnut Blondie
Benihana Ginger Salad Dressing
Benihana Japanese Onion Soup
Benihana Mandarin Orange Cheesecake
Bennigan's The Monte Cristo
Buffalo Wild Wings and Sauces
--Spicy Garlic Sauce
--Medium Wing Sauce
--Hot Wing Sauce
--Caribbean Jerk Sauce
California Pizza Kitchen California Cosmo
California Pizza Kitchen Thai Crunch Salad
California Pizza Kitchen California Club Pizza
California Pizza Kitchen Jamaican Jerk Chicken Pizza
Carrabba's Bread Dipping Blend
Carrabba's House Salad Dressing (Creamy Parmesan)
Carrabba's Chicken Marsala
The Cheesecake Factory Mini Crabcakes
The Cheesecake Factory Sweet Corn Tamale Cakes
The Cheesecake Factory Chicken Madeira
The Cheesecake Factory Bang-Bang Chicken & Shrimp
The Cheesecake Factory Original Cheesecake
The Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake
Chevys Fresh Salsa
Chevys Mango Salsa
Chevys Chile Con Queso
Chevys Garlic Mashed Potatoes
Chevys Sweet Corn Tomalito
Chevys Flan
Chili's Salsa
Chili's Boneless Buffalo Wings
Chili's Boneless Shanghai Wings
Chili's Chicken Crispers
Chili's Chili Queso
Chili's Lettuce Wraps
Chili's Southwestern Eggrolls
Chili's Chicken Enchilada Soup
Chili's Southwestern Vegetable Soup
Chili's Honey Mustard Dressing
Chili's Grilled Baby Back Ribs
Chili's Chocolate Chip Paradise Pie
Chili's Molten Chocolate Cake
Claim Jumper Garlic Cheese Bread
Claim Jumper Fire-Roasted Artichoke
Claim Jumper Cheese Potatocakes
Claim Jumper Spicy Thai Slaw
Claim Jumper Meatloaf
Denny's Fabulous French Toast
Denny's BBQ Chicken Sandwich
Denny's Club Sandwich
Hard Rock Cafe Homemade Chicken Noodle Soup
Hard Rock Cafe Bar-B-Que Beans
Hard Rock Cafe Pig Sandwich
Houston's Chicago-Style Spinach Dip
Houston's Honey Lime Vinaigrette
Houston's Cole Slaw
IHOP Cinn-A Stacks
IHOP Country Griddle Cakes
IHOP Country Omelette
IHOP Harvest Grain 'N Nut Pancakes
IHOP Pumpkin Pancakes
Islands China Coast Salad Dressing
Islands Island Fries
Islands Tortilla Soup
Islands Yaki Soft Tacos
Joe's Crab Shack Blue Crap Dip
Joe's Crab Shack Garlic King Crab Legs
Lone Star Steakhouse Lettuce Wedge Salad
Lone Star Steakhouse Baked Sweet Potato
Lone Star Steakhouse Lone Star Chili
Margaritaville Crab, Shrimp and Mushroom Dip
Margaritaville Jamaica Mistaica Wings
Margaritaville Key Lime Pie
Marie Callender's Lemon Cream Cheese Pie
Marie Callender's Pumpkin Pie
Mimi's Cafe Carrot Raisin Bread
Mimi's Cafe Corn Chowder
Mimi's Cafe French Market Onion Soup
Olive Garden Limoncello Lemonade
Olive Garden Bruschetta
Olive Garden Sicilian Scampi
Olive Garden Stuffed Mushrooms
Olive Garden Toasted Ravioli
Olive Garden Pasta e Fagioli
Olive Garden Minestrone Soup
Olive Garden Chicken Scampi
Olive Garden Chocolate Lasagna
Olive Garden Frozen Tiramisu
Olive Garden Lemon Cream Cake
Olive Garden Tiramisu
Original Pancake House Apple Pancake
Original Pancake House German Pancake
Outback Steakhouse Honey Wheat Bushman Bread
Outback Steakhouse Grilled Shrimp On The Barbie
Outback Steakhouse Kookaburra Wings
Outback Steakhouse Bleu Cheese Dressing
Outback Steakhouse Caesar Salad Dressing
Outback Steakhouse Honey Mustard Salad Dressing
Outback Steakhouse Ranch Salad Dressing
Outback Steakhouse Tangy Tomato Dressing
Outback Steakhouse Cinnamon Apple Oblivion
Outback Steakhouse Sydney's Sinful Sundae
P.F. Chang's Mai Tai
P.F. Chang's Chang's Spare Ribs
P.F. Chang's Chicken in Soothing Lettuce Wraps
P.F. Chang's Shrimp Dumplings
P.F. Chang's Garlic Snap Peas
P.F. Chang's Chang's Spicy Chicken
P.F. Chang's Dan-Dan Noodles
P.F. Chang's Lemon Pepper Shrimp
P.F. Chang's Mongolian Beef
P.F. Chang's Oolong Marinated Sea Bass
P.F. Chang's Orange Peel Chicken
P.F. Chang's Chocolate Torte
Red Lobster Tartar Sauce
Red Lobster Cheddar Bay Biscuits
Red Lobster Bacon-Wrapped Shrimp
Red Lobster Cheddar Bay Crab Bake
Red Lobster Parrot Bay Coconut Shrimp
Red Lobster Red Lobster New England Clam Chowder
Red Lobster Teriyaki Glazed Fresh Fish
Red Robin Seasoning
Red Robin 5 Alarm Burger
Red Robin Banzai Burger
Red Robin Teriyaki Chicken Burger
Roadhouse Grill Roadhouse Rita
Roadhouse Grill Roadhouse Cheese Wraps
Roadhouse Grill Baby Back Ribs
Romano's Macaroni Grill Chicken Portobello
Romano's Macaroni Grill Chicken Scaloppine
Romano's Macaroni Grill Penne Rustica
Ruby Tuesday Creamy Mashed Cauliflower
T.G.I. Friday's Black Bean Soup
T.G.I. Friday's Broccoli Cheese Soup
T.G.I. Friday's Pecan-Crusted Chicken Salad
T.G.I. Friday's Sizzling Shrimp
Tony Roma's Blue Ridge Smokies Sauce
Tony Roma's Baked Potato Soup
Tony Roma's Maple Sweet Potatoes
Tony Roma's Carolina Honeys BBQ Salmon
Waffle House Waffles

Exclusive signed copy. The book that started the copycat food craze! This irresistible collection of cloned recipes is the product of years of obsessive research by self-confessed convenience-food addict Todd Wilbur.

Big food manufacturers guard their recipes like the gold in Fort Knox, but Wilbur's dogged pursuit of taste-alike versions of his—and our—all-time favorites has paid off in this unique cookbook of scrumptious treats.

Whether you're a kid or just a kid at heart, you'll have a great time making the incredible clones of a McDonald's Big Mac, a Burger King Whopper, a Tastykake Butterscotch Krimpet, Yoo-Hoo Chocolate Drink, Reese's Peanut Butter Cup, Hostess Twinkie, Mrs. Fields Chocolate Chip Cookie, and many other famous American foods. Helpful illustrations let you recreate them to perfection. And both taste and guilty pleasures are just like the real thing.

Aunt Jemima Maple Syrup
Ben & Jerry's Heath Bar Crunch Ice Cream
Borden Cracker Jack
Brown & Haley Almond Roca
Burger King Whopper
Carl's Jr. Famous Star
Chick-fil-A Chicken Sandwich
Dairy Queen Blizzard
Hardee's French Fries
Hardee's 1/4-pound Hamburger
Hostess Twinkie
IHOP Pancakes
In-N-Out Double Double
Jack in the Box Jumbo Jack
Jack in the Box Taco
Kahlua Coffee Liqueur
Keebler Soft Batch Chocolate Chip Cookies
KFC Buttermilk Biscuits
KFC Cole Slaw
KFC Original Recipe Fried Chicken
Long John Silver's Batter-Dipped Fish
M&M/Mars Caramel Twix Bars
M&M/Mars Snickers Bar
McDonald's Big Mac
McDonald's Egg McMuffin
McDonald's McD.L.T.
Mrs. Fields Chocolate Chip Cookies
Mrs. Fields Peanut Butter Dream Bars
Orange Julius
Peter Paul Mounds and Almond Joy
Pogen's Gingersnaps
Reese's Peanut Butter Cups
Sara Lee Original Cream Cheesecake
See's Butterscotch Lollipop
Taco Bell Enchirito
TastyKake Butterscotch Krimpets
TastyKake Peanut Butter Kandy Kakes
Twin Dragon Almond Cookies
Wendy's Chili
Wendy's Frosty
Yoo-Hoo Chocolate Drink

On his Food Network TV show Emeril Lagasse mentions "Essence" almost as much as "Bam!" and "Kick it up a notch!" He claims to put his special spice blend on "everything but ice cream." He suggests using it all your meats, veggies and pasta, and combining it with oil to use as a marinade. If you can't get your hands on the version that's sold in the bottle here's how to whip up a quick clone at home. (This recipe I created to clone the taste of the bottled product found in stores is different from the recipe in Emeril's cookbooks.)

This is the spicy sauce that comes on your Gordita or Chalupa at Taco Bell. But the only way to get a significant amount of the delicious creamy sauce to use at home on tacos, fajitas, and burritos is by making some yourself. With this original TSR clone you will make enough to hold you over for a while. You need a food processor to puree the vegetables, but don't expect to use all the puree. I've made the measurements for the puree larger than required so that your food processor will have something to grab on to. This is a mayo-based sauce, so if you want to eliminate some fat, use light mayonnaise in the recipe and make low-fat homemade Baja Sauce. You can't get that at Taco Bell.

Menu Description: "Our appetizing cheese dip with seasoned beef. Served with warm tostada chips."

Take your chips for a dip in this top-secret Chili's skillet queso copycat recipe that comes to your table in a small cast iron skillet along with a big bowl of tortilla chips. A popular recipe that's been circulating calls for combining Velveeta with Hormel no-bean chili. Sure, it's a good start, but there's more to Chili's spicy cheese dip than that. Toss a few other ingredients into the saucepan and after about 20 minutes you'll have a great dip for picnic, party, or game time.

Now, what's for dinner? Check out my other Chili's copycat recipes here.

Menu Description: "Come back to Jamaica! Our wings tossed in habanero-honey wing sauce with cucumber sticks and house-made mango ranch dipping sauce."

Chicken wings. Everyone loves the flavorful non-functioning chicken parts. When they're good, they're real good. And these little guys from Jimmy Buffet's chain of island-themed restaurants are some of the best. The preparation is no big secret: Fry the wings, add the sauce. It's that habanero honey sauce recipe that makes these so good. Add to that an easy-to-make mango ranch dipping sauce and you're off on a non-stop cruise to chicken wing paradise. The restaurant serving size is for 10 wings, but these top secret sauces will be enough for 30 wings.

Try out more copycat dishes from Margaritaville like their Key Lime Pie and Volcano Nachos.

Every brand of hummus I've tried over the years has been just so-so in taste and texture, until I discovered Sabra. Now this ultra-smooth hummus—which has been rated number one in a blind taste test—is the only hummus in my fridge, unless I've made this clone. Hummus is an awesome snack as a dip for vegetables or pita chips, since it's rich in protein, soluble fiber, potassium, and Vitamin E. The secret to duplicating Sabra's smooth and creamy quality is to let your food processor work the stuff over for a solid 10 minutes. Also, when getting your Sabra hummus ingredients ready, don't use all of the liquid from the can of garbanzo beans or the hummus will end up too runny. Strain off the liquid first, then measure only 1/2 cup back into the food processor. Sabra uses canola and/or soybean oil, but you may think olive oil tastes better. Look for a jar of sesame tahini in the aisle where all the international foods are parked, and while you're there find the citric acid, which may also go by the name "sour salt." The clone below will not have the proper acidic bite without this secret ingredient, and citric acid also works as a preservative to help the leftover hummus stay fresh and tasty.

Menu Description: "Fajita-marinated chicken, corn relish, mixed cheese, cilantro, diced tomato and crispy tortilla strips. Garnished with a chipotle-ranch drizzle and cheese quesadilla wedges. Served with our citrus-balsamic dressing."

I'm a happy camper on a Saturday afternoon when diving into one of these big salads, served up with a Presidente Margarita to help relieve my hangover from a Friday night hoo-ha. For the last several years, this has been the go-to salad when you're dining at Chili's. The chicken marinade is delicious, the corn relish is a great touch, and the citrus-balsamic vinaigrette totally rocks. And where else can you get a salad that includes slices of cheese quesadilla on the side? I love it. If you're a fan of the original, this 4-serving clone will bring it home.

Craving more of your favorite dishes from Chili's? See if I hacked your favorites here.

In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world.

This CPK creation is a top pick at the 209-unit chain, most likely because chefs slather on a delicious sweet-and-spicy Caribbean sauce where tomato sauce usually sits on traditional Italian-style pies. Making the sauce from scratch is the way to go for true clone rangers, but if you'd like a shortcut, find Tiger Sauce in your local market where the bottled hot sauces are sold, and use that. If you want another shortcut, rather than mixing your own jerk seasoning from scratch, use any jerk blend or seasoning. I do recommend making the pizza dough from scratch, rather than buying prepared dough, however. You'll need to plan ahead on this part of the recipe so that the dough has a chance to slowly rise in your fridge overnight. This is the technique the pros use to recreate professional-style, chewy pizza dough. To bake the pizzas—this recipes makes two—I suggest cooking them on a preheated pizza stone in your oven. This is the best way to reproduce the taste and texture of the great pizzas at CPK.

Menu Description: "Our original recipe of Tuscan white beans pureed with sesame, garlic, lemon, and spices. Garnished with fresh Roma tomatoes, basil, and garlic. Served with warm pizza-pita bread."

The traditional dish of Tuscan white beans is usually made from dried cannellini beans or great Northern beans that are soaked overnight in water and then cooked until tender with olive oil, garlic and sage. But there's no need to wait through such a time-consuming process if we can simply use already tender canned beans found in any market. Look for white beans or the slightly larger great Northern beans and strain off the liquid, but don't throw that liquid away! you'll need a little of it to add to the food processor along with the other ingredients, including sesame tahini which can be found in most markets where the international foods are stocked or in specialty stores such as Whole Foods.

Nutrition Facts
Serving size–2 tablespoons
Total servings–14
Calories per serving–60
Fat per serving–4.3g

By sneaking around to the back of a HoneyBaked Ham store I witnessed the glazing process through an open door. The hams are delivered to each of the 300 HoneyBaked outlets already smoked, but without the glaze. It is only when the ham gets to your local HoneyBaked store that a special machine thin-slices the tender meat in a spiral fashion around the bone. Then, one at a time, each ham is then coated with the glaze—a blend that is similar to what might be used to make pumpkin pie. This sweet coating is then caramelized with a blowtorch by hand until the glaze bubbles and melts, turning golden brown. If needed, more of the coating is added, and the blowtorch is fired up until the glaze is just right. It's this careful process that turns the same size ham that costs 20 dollars in a supermarket into one that customers gladly shell out 3 to 4 times as much to share during the holiday season.

For this HoneyBaked Ham glaze copycat recipe, we will re-create the glaze that you can apply to a smoked/cooked bone-in ham of your choice. Look for a ham that is pre-sliced. Otherwise you'll have to slice it yourself with a sharp knife, then the glaze will be applied. To get the coating just right you must use a blowtorch. Get the kind that is used for creme brulee from almost any kitchen supply store. They're usually pretty cheap. And don't worry—I didn't leave out an ingredient. No honey is necessary to re-create this flavorful glaze.

It was in 1995 that Starbucks stores started selling this frozen drink, one of the company's most successful new products. The Frappuccino is blended with strong coffee, sugar, a dairy base, and ice. Each one is made to order and each one is guaranteed to give you a throbbing brain freeze if you sip too hard. The drinks come in several different varieties, the most popular of which Ive cloned here for your frontal lobe-pounding, caffeine-buzzing pleasure.

Make double-strength coffee by measuring 2 tablespoons of ground coffee per cup serving in your coffee maker. The clone will be even more authentic if you use Starbucks beans and grind them yourself just before brewing.

Check out my Starbucks copycat recipes for more coffee drinks and baked goods here.

To copy Taco Bell's most famous burrito at home you first must assemble the meaty foundation of many of the chain's top-selling products: the spiced ground beef. Toss it and seven other tasty ingredients into a large flour tortilla and fold using the same technique as taught to new recruits to the chain. Add your favorite hot sauce for a bit of heat, or clone a Taco Bell hot sauce, such as the Taco Bell Fire Border Sauce with the clone recipe here.

With its goofy-yet-memorable name, Moons Over My Hammy is a delicious scrambled egg sandwich that can be eaten for breakfast with hash browns on the side, or for lunch with a side of French fries. When you get the sourdough bread for this recipe, try to find a good-quality loaf with large slices.

Click here for more amazing copycat sandwich recipes.

Nicknamed "Sliders" and "Gut Bombers," these famous tiny burgers were one of the earliest fast-food creations. It all started in 1921 when E.W. Ingram borrowed $700 to open a hamburger stand in Wichita, Kansas. Ingram chose the name White Castle because "white" signified purity and cleanliness, while "castle" represented strength. permanence, and stability. White Castle lived up to its name, maintaining that permanence and stability by growing steadily over the years to a total of 380 restaurants.

Ingram's inspiration was the development of steam-grilling, a unique process that helped the burgers retain moisture. The secret is grilling the meat over a small pile of onions that give off steam as they cook. Five holes in each mini-burger help to ensure that the meat is completely cooked without having to flip the patties. Today customers can buy these burgers "by the sack" at the outlets, or pick them up in the freezer section of most grocery stores, but hey, making them at home is fun!

Now, how about some fries and a milkshake to complete the meal.

If you're like me, that "limited-time" the McRib Sandwich is on sale is much too limited. But that's okay. If you've got a food processor you'll never have to go without the taste of the saucy sparerib sandwich that's dressed with pickles and onions and served on a soft, warm sandwich roll. The food processor is essential for grinding up meat that's been cut away from the bones of a large rack of uncooked pork spareribs. Once you shape the meat into patties and freeze it, you'll be able to make cloned McRibs any time you want in your own kitchen in less than 10 minutes. Follow these steps exactly and you will be shocked at how similar your home version tastes to the real McRib McCoy.

Check out Todd's video demo: How to clone a McRib.

The automated process for creating Krispy Kreme doughnuts, developed in the 1950's, took the company many years to perfect. When you drive by your local Krispy Kreme store between 5:00 and 11:00 each day (both a.m. and p.m.) and see the "Hot Doughnuts Now" sign lit up, inside the store custom-made stainless steel machines are rolling. Doughnut batter is extruded into little doughnut shapes that ride up and down through a temperature and humidity controlled booth to activate the yeast. This creates the perfect amount of air in the dough that will yield a tender and fluffy finished product. When the doughnuts are perfectly puffed up, they're gently dumped into a moat of hot vegetable shortening where they float on one side until golden brown, and then the machine flips them over to cook the other side. When the doughnuts finish frying, they ride up a mesh conveyor belt and through a ribbon of white sugar glaze. If you're lucky enough to taste one of these doughnuts just as it comes around the corner from the glazing, you're in for a real treat—the warm circle of sweet doughy goodness practically melts in your mouth. It's this secret process that helped Krispy Kreme become the fastest-growing doughnut chain in the country.

As you can guess, the main ingredient in a Krispy Kreme doughnut is wheat flour, but there is also some added gluten, soy flour, malted barley flour, and modified food starch plus egg yolk, non-fat milk, flavoring, and yeast. I suspect a low-gluten flour, like cake flour, is probably used in the original mix to make the doughnuts tender, and then the manufacturer adds the additional gluten to give the doughnuts the perfect framework for rising. I tested many combinations of cake flour and wheat gluten, but found that the best texture resulted from cake flour combined with all-purpose flour. I also tried adding a little soy flour to the mix, but the soy gave the dough a strange taste and it didn't benefit the texture of the dough in any way. I excluded the malted barley flour and modified food starch from the Krispy Kreme original glazed doughnut recipe since these are difficult ingredients to find. These exclusions didn't seem to matter because the real secret in making these doughnuts look and taste like the original lies primarily in careful handling of the dough.

The Krispy Kreme original glazed doughnut recipe dough will be very sticky when first mixed together, and you should be careful not to over mix it or you will build up some tough gluten strands, and that will result in chewy doughnuts. You don't even need to touch the dough until it is finished with the first rising stage. After the dough rises for 30 to 45 minutes it will become easier to handle, but you will still need to flour your hands. Also, be sure to generously flour the surface you are working on when you gently roll out the dough for cutting. When each doughnut shape is cut from the dough, place it onto a small square of wax paper that has been lightly dusted with flour. Using wax paper will allow you to easily transport the doughnuts (after they rise) from the baking sheet to the hot shortening without deflating the dough. As long as you don't fry them too long—1 minute per side should be enough—you will have tender homemade doughnuts that will satisfy even the biggest Krispy Kreme fanatics.

I love these burritos, but it can be a little difficult to find food to pair it with.

I love pairing a good vegetable with my burritos. You are always safe with a salad no matter what cuisine you are going for. I recommend our Fajita Salad.

This particular salad calls for chicken, but I would take it out when serving it as a side dish.

I also love a little fruit salad with my dinners. You may consider our Orange Jello Salad a dessert, but it says salad in the title, so I defiantly say it’s a side dish.

Watch the video: Calhouns in Gatlinburg Tennessee Restaurant Review (July 2022).


  1. Ragnorak

    Babies the highest grade !!!

  2. Voodookree

    It's even more cheerfully :)

  3. JoJokasa

    This valuable message

  4. Perris

    I love it when everything is laid out on the shelves, although I came in for the first time, but I already want to read the sequel.

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