If you want to make meatballs that taste like the classic original, use my Rao's meatballs recipe below.Īnd when they're done, top the meatballs with your favorite marinara or use my hack here to re-create Rao’s famous sauce. That recipe produces decent meatballs, but they are not the same as what’s served in the restaurant. Rao’s has shared a meatball recipe in the past, but don’t be fooled. While there, I made sure to ask my server for any information about the recipe, and was informed about the secret two-step process described in this hack to create giant meatballs that are cooked through, but so moist that they practically crumble when cut with a fork. (Los Angeles and New York), sinking your fork into a fresh meatball at the restaurant requires quite a trip for most people, but my Rao's Traditional Meatballs recipe, refined through multiple batches, will make you a meatball master in your own kitchen, producing ten 5½-ounce meatballs that look and taste like the real thing.įortunately, I could squeeze in a reservation at the Las Vegas Rao’s location a few weeks before it closed its doors forever at Caesar’s Palace in late November 2021. Tweaking a classic recipe with a few special prep tricks leaked to me by a server was the key to developing this spot-on hack for the famous meatballs from the iconic 125-year-old Italian dining room.

You might also like my #1 copycat recipe of 2022: Rao's Traditional Meatballs. Check out the other most popular unlocked recipes of the year: IKEA Swedish Meatballs (#2), Chipotle Guacamole (#3), Subway Cookies (#4), IHOP Thick 'N Fluffy French Toast (#5). This recipe was my #1 most popular of 2023. But that's a good thing-your patience will be rewarded with the down-home taste of delicious fried chicken, just like what grandma used to make.Īnd here's some more good news: this hack includes two recipes! I've created a Church's copycat recipe for the original recipe fried chicken, along with instructions for duplicating the spicy version if you're in the mood to pump up your jam. I discovered that Church’s marinates their chicken for 12 hours, so I worked backward and designed a brine that would do its job in exactly half a day.įor my Church's Fried Chicken copycat recipe, you'll need to plan ahead to give your chicken time to marinate. Much of the flavoring in this chicken recipe develops during the brining process, which also has the added benefit of keeping the chicken moist and juicy inside. The ingredient list for this crispy chicken is smaller than what you might find in “The Colonel’s” kitchen, which is good because you won’t have to go out and buy 11 herbs and spices. George's special homestyle fried chicken formula was his secret recipe to success, and as far as I can tell, nobody has properly hacked it. The truth is, no chain would grow that big without good food. In the years since Church's Chicken exploded into a monster chicken chain with over 1000 restaurants in 35 countries. Church opened across the street from the Alamo in San Antonio, Texas in 1952. On the list of inspirational American food success stories is the small fried chicken restaurant George W. That's more than $110 worth of fudge if you bought it at the candy store!įans of the cinnamon lollipop will love my See's Cinnamon Lollypop recipe here. Stir in some walnuts, then pour the fudge into a wax paper-lined pan, and when it cools, you'll have over 3 1/2 pounds of thick fudge that tastes just like the real thing. So I came up with a secret trick: reserve a little cream for later, then after the hot candy syrup is mixed with the chocolate and the chocolate begins to seize, send the cream to the rescue and the fudge will become smooth, as if by magic. And in most of my batches, it usually did. I couldn't let that happen in my recipe re-creation of the famous fudge from the 100-year-old West Coast candy chain.įor my See's Chocolate Walnut Fudge copycat recipe, I made over 56 pounds of fudge on my quest to develop a recipe that works every time, even if the chocolate seizes. This undesirable situation can be avoided by closely monitoring the temperature, but even then your chocolate could still lock up, and your fudge will be ruined. It's created by combining hot candy syrup with chocolate, which can result in a grainy mess if the chocolate seizes and gets clumpy.

Recipe for see's vanilla fudge