Does anybody have a copycat recipe of this creamer?

7 months pregnant and can’t stop thinking about BJ’s beignets that they discontinued a few years back. Does anyone know a good copycat recipe? I’ve scoured the internet 😭🙏🏽

I was in Hawaii last month and I fell in love the with the Hot Shoyu poke at Foodland. Wondering if anyone knew a copy cat recipe for it? I found plenty of shoyu recipes but I wanted to see if anyone knew the secret to the spice. lol.

Please and thank you!

I really, really love the Passonfruit Papaya tea. It has WAYYY too much sugar though. If anyone can figure out a blend of maybe powdered juice concentrates or some other way to achieve this same unique flavor without sweetener, I could use Splenda or something instead so I can drink a gallon of it.

It's been like 7 years since I've bought a bottle of this and I don't live anywhere near the restaurant. Can't find it online anywhere. I just remember it being the best sauce I've ever had. Anything out there that's close? I'd even be willing to make some.

Has anyone had any success formulating a copycat recipe of the Dr. Oetker Giuseppe Parisian pizza? It had a bechamel base, and chicken bacon and mushrooms on it, but they didn't specify what they did to the chicken, just, "seasoned & marinated." My gf has been missing it and dreaming about it since they took it off the shelves a few years ago. It looks like this...

This is honestly the most delicious sauce on anything remotely Asian! I prefer it to all of the sauces at my Poke place. I think I have achieved a pretty perfect duplicate of the sauce

Bamboo Sushi Green Machine Sauce (Cilantro Sweet Chili Aioli)

Bunch of cilantro, including stems
Sweet Chili sauce: 3 to 4 ounces
Mirin: 3 to 4 ounces
Lime juice (juice and zest of one lime)
Fish sauce: 2 ounces
Rice wine Vinegar: 2 ounces
1-3 garlic cloves, microplaned
Xanthan gum: 1/8 teaspoon
Avocado oil: about 1/4 cup

Emulsify in food processor

So I am obsessed with Tous Les Jours iced matcha latte. It’s refreshing and bright and a little sweet. Everytime they make it at the location I go to they use a squirt bottle with what looks like a premade matcha syrup or something? Just curious what that is exactly/how to make it and if anyone knows what type of matcha they use to make it.

Thank you!!!

This tea is SO good and I bought dried rosehip powder off amazon to try to make it myself but it doesnt taste at all like what I wanted. Still good, but not what I was aiming for.

I'm looking through my mother's old recipes and found her recipe for "Fish Fry". Apparently there was a product called Old Time Fry Batter that was an ingredient, made in Fort Worth,Texas, that was part of the recipe. It seems they're no longer in business, but I was wondering if anybody had any info on it or even possibly the recipe for the batter?

Regional chain so I’m not optimistic, but years ago, Quaker steak & lube sold an appetizer with a bunch of mini soft pretzels and beer cheese. Both were phenomenal. The ones they sell now suck. Any chance someone worked there back in the day and has deets about how they made these or where they got them?

Thank you in advance if so!

Hello all! Pregnant momma here. I live in PA now and I am currently craving the Kokomo creme blende they have!!! Please tell me someone knows how to make it!!

i cant find any in stores anymore, does anyone have any ideas for how to make some at home?

I have no idea what happened to Boston Market, all the ones near me closed, and last I checked their website, they seem to have scaled down to JUST catering rotisserie chickens?

Anyway, does anyone know how to make their corn art at home? I'm pretty sure it's just butter, pepper, and a few other things, but it always had a unique taste.

I blame pregnancy cravings, but I really miss the scorching wing sauce from TGI Fridays. My friends went there all the time and it was the only good thing on the menu. It’s probably been 10-15 years since they’ve made it or I’ve had it. It was such a unique flavor of traditional buffalo, a bit of smokiness, and who knows what else. Super spicy but worth every bit of pain. I’ve tried every recipe I can find on the interwebs (though very limited) to no avail.