Category: Copy Cat Recipes

Famous Dave’s Spicy Pickle Chips

This Copycat recipe was compiled between about a half dozen different copy cat recipes and the ingredients label from the jar, so it is fairly close to the original with a few modifications to make it how I like it.

NOTE:  I AM STILL WORKING ON THE PROPORTIONS, BUT FEEL FREE TO EXPERIMENT USING THIS AS A STARTING POINT.

Grandpa’s Close Enough to Famous Dave’s Pickles

INGREDIENTS

  • 2 English Cucumbers (fewer seeds and softer skin)
    Slice in medallions with a crinkle cutter
  • 1/2 Vidalia or sweet onion (slices)
  • 10 black peppercorns (whole)
  • 2 halved serrano peppers
  • 4 cloves of garlic (peeled and smashed, but otherwise intact)
  • 1/2 C granulated sugar
  • 1/4 C brown sugar
    (This, plus the honey below, seems like an odd assortment, but we are trying to eliminate the need for High Fructose Corn Syrup – which has been proven bad for you)
  • 1 TBL pickling salt
  • 1 TBL dill seed
  • 2 tsp celery salt
  • 1 tsp turmeric
  • 1/2 tsp crushed red pepper flakes
    Combine the following and heat in a microwave
  • 2 TBL honey
  • 2 C white vinegar
  • 3 C filtered water
    Separate step
  • One bay leaf and 1 slice of lemon for each jar
  1. Combine all of the non-liquid ingredients
  2. Put one bay leaf and one slice of lemon in the bottom of each jar
  3. Toss together, then pack into sterilized canning jars
  4. RESERVE any powdered ingredients remaining in the bottom of the mixing bowl – you will take care of those in a minute
  5. Heat the liquid for 4-5 minutes in the microwave
  6. Dump the remaining powdered ingredients (from Step 3) into the hot liquid and dissolve, then spread the liquid across all of the canning jars.  Top off jars with white vinegar if necessary.

FROM THE BACK OF THE JAR of Famous Dave’s Hot and Spicy Pickle Chips

Ingredients:

Ingredients: FRESH CUCUMBERS, HIGH FRUCTOSE CORN SYRUP, WATER, VINEGAR, CONTAINS LESS THAN 2% OF SALT, SPICES (CONTAINS MUSTARD AND CELERY SEED), DEHYDRATED ONIONS, CALCIUM CHLORIDE, DEHYDRATED RED BELL PEPPERS, NATURAL AND ARTIFICIAL FLAVORS, POLYSORBATE 80, TURMERIC EXTRACT (COLOR).

#############

 

In -n- Out Burger Animal Style Burgers

  1. Two Meat patties on the grill
  2. Yellow mustard on both patties
  3. Flip, add salt and pepper
  4. American Cheese on both patties
  5. Caramelized onions on one of the patties
  6. Put second patty on top of the onions
  7. Mix sauce:  vinegar, sweet relish, mayonnaise, ketchup
  8. Toast the bun and spread sauce on it
  9. Put pickles, lettuce, tomato, onion on the bun
  10. Place patties, top of bun, and serve.

 

 

Pacific Veggie Pizza

INGREDIENTS

  • 1 Roasted Red Peppers
  • 1 Fresh Tomatoes
  • 1/2 Fresh Onions
  • 1/4 C Black Olives
  • 1/4 C Fresh Spinach
  • 1/4 C Mozzarella Cheese (grated)
  • 1/4 C Feta Cheese (grated)
  • 1/4 C Provalone Cheese (grated)
  • 1 tsp Garlic Herb Seasoning
  • Cheesy Parmesan Crust (or 1/4 C grated)

STEP BY STEP

  1. Preheat oven to 450º
  2. Chop up your bell pepper, onion, tomato and toss in 2 TBL EVOO
  3. Put onto a baking tray and put into the oven while you prepare the rest of the ingredients
  4. Make your own dough (RECIPE HERE) or purchase a ball of dough at your favorite pizza place (about $5)
  5. Flatten with your hands if you like the traditional bubbles that form, or a rolling pin if you prefer fewer bubbles.
  6. Add spinach and then the baked toppings.
  7. Finish with your cheeses.
  8. Bake about 10 minutes
  9. Let cool 3 minutes before cutting

 

Other Dominoes Recipes

Philly Cheese Steak Pizza

Slices of steak, onions, green peppers, mushrooms with provolone and american cheeses on a provolone crust.

Honolulu Hawaiian

Sliced ham, bacon, pineapple and roasted red peppers with provolone cheese on a parmesan crust.

Fiery Hawaiian

Spice it up with hot sauce and jalapenos.

Cali Chicken Bacon Ranch

Chicken breast, white sauce, smoked bacon and tomatoes on a provolone crust

Buffalo Chicken

Tender chicken breast, hot sauce, and onions with provolone and American cheeses on a cheddar crust.

Memphis BBQ Chicken

Chicken breast, BBQ sauce and onions with provolone and cheddar cheeses on a cheddar crust.

 

 

Claim Jumper Chicken Pot Pie

Copy Cat Recipe

I ate at Claim Jumper, here in Phoenix near I-17 and Loop 101, over 20 years ago.  I remember their portions were HUGE.  This time I ordered the Chicken Pot Pie.  Yep… it was huge.  And very tasty.  I had left-overs, so I researched this recipe so that I could get the crust right.

INGREDIENTS

  • 1 cup half and half
  • 1 cup chicken broth
  • 3 tablespoon all-purpose flour
  • 2 cup shredded, roasted, skinless chicken breast
    VEGETABLES
  • 1 onion – chopped
  • 1 C cremini mushrooms
  • 1/4 C frozen peas
  • 1 carrot – julienne strips
  • 2 stalks celery – strings removed, then sliced
  • 2 cloves garlic – chopped
    OR
  • 2 cup mixed frozen vegetables, thawed
    PLUS
  • 2 tablespoon chopped fresh flat-leaf parsley
  • 2 tablespoon chopped chives
  • 1 teaspoon chopped fresh thyme
  • 1 tsp chopped tarragon
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon freshly ground black pepper
  • 1 (half of a 14.1 oz. pkg.) ready-to-use refrigerated pie crust

STEP BY STEP

  1. Heat oven to 425 degrees.
  2. In a medium saucepan, whisk together half-and-half, broth, and flour.
  3. Bring to a boil, then reduce heat and simmer, stirring frequently until mixture is thick – about four minutes.
  4. Stir in chicken, vegetables, parsley, chives, thyme, lemon juice, lemon zest, salt, and pepper.
  5. Let simmer for 30 minutes
  6. Cover and keep warm.

    PASTRY CRUST
  • 1 1/2 C AP flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1  egg yolk
  • 4 TBL cream cheese – cold pieces
  • 8 TBL cold butter – cold pieces
  • 1/4 C ice water
  1. Put in everything except the water and pulse until crumbs form
  2. Drizzle in water until it STARTS to come together
  3. Cut evenly into four parts
  4. Create a ball of each and refrigerate 30 minutes
  5. Roll out pie crust into large circles
    NOTE:  If you want a bottom crust as well as a top crust, double this recipe.  I use only a top crust.ASSEMBLY
  1. If you have a bottom crust, press that into the bottom of the ramekin and “blind bake” it for 10 minutes.
  2. Divide pie filling among four 10-ounce ramekins.
  3. Drape crusts over tops and fold edges down over rims.
  4. Cut an X into center of each pie to vent.
  5. Bake 25 minutes, until pastry is browned and filling is bubbly.
  6. Cool 5 minutes before serving.

Heath Bars – Copy Cat Recipe

Ingredients

  • 3/4 C sliced or lightly crushed almonds
  • 1 pound Vermont or Irish butter (higher fat content)
  • 2 1/2 C granulated sugar
  • 1/2 tsp coarse sea salt
  • 1/4 C dark Karo syrup
  • 1/3 C water
  • 2 bags semi-sweet chocolate chips
  • 1/2 C Canola oil

Step by Step

  1. Preheat oven to 350ºF.
  2. Spread almonds onto a baking sheet and toast until lightly browned (10-12 minutes)
  3. Remove almonds, cool and LIGHTLY chop in a food processor – set aside.
  4. Spray a cookie sheet with cooking spray
  5. Line cookie sheet with foil and press until smoothed
  6. Spray the foil and set aside
  7. In a large saucepan over low heat, melt the butter
  8. Add the sugar, salt, corn syrup and water
  9. Increase temperature to medium and bring the mixture to a boil WITHOUT STIRRING
  10. Monitor temperature until soft crack stage – 280ºF PLUS OR MINUS ONLY ONE DEGREE
    This can take quite a long time – be patient
  11. Monitor temperature with a full immersion thermometer.  DO NOT use an infrared in this case, cause you need internal temperature.
  12. Using a pastry brush, keep the side of the pot brushed clean to avoid crystallization
  13. When the mixture reaches 280ºF pour into the prepared baking sheet and let cool about 10 minutes
  14. Cut it into bars and let cool another 10 minutes
  15. Use a paper towel to dab off excess grease
  16. Using a double boiler, melt the chocolate chips over medium heat.
  17. Stir in the Canola oil
  18. Using a fork, tongs or chopsticks, dip each bar into the chocolate
  19. Let excess chocolate drip off.
  20. Place on a baking sheet lined with waxed paper for cooling
  21. Repeat with the rest of the bars.
  22. Refrigerate an hour, then wrap in clean waxed paper.

Granola Snacks

Healthy Granola Snack and Granola Bars

Granola Snack

This recipe was created by Grandpa, as he sampled Granola sold by Sarah Bea.  To buy directly from her, visit her website BY CLICKING HERE.

  • 1/2 C ready-to-eat almonds – * Pulse
  • 1/2 C ready-to-eat cashews – * Pulse
  • 1/4 C ready-to-eat walnuts – * Pulse
  • 1/4 C ready-to-eat coconut flakes
  • 1/4 C ready-to-eat sunflower seeds
  • 1/2 C ready-to-eat pistachios – * Pulse
  • 1/2 C raw oats – * Pulse
  • 1/2 C dried cranberries – * Pulse
  • 1/4 C chocolate chips – * Pulse
  • 1 tsp vanilla extract
  • 1 tsp sea salt
  • 1/2 C honey
  • 1/2 C sugar

* Pulse – This means to put them in a food processor and just pulse once or twice to break them from big chunks into smaller pieces

  1. Heat 1/2 C honey and 1/2 C sugar in a small pan
  2. When temperature reaches 255º mix all of the nut ingredients and 3 TBL butter into the sugar and spread it out on a pan to cool
  3. When it has cooled, you can crack it apart for easy eating

Alternately, mix all together, put on pan and bake at 300º for 20-25 minutes.  Let cool, then break apart.

Granola Bars

Here is a way to create a healthy Granola Bar.  Feel free to add and subtract ingredients according to your taste.

  • 1 C brown sugar
  • 1 C peanut butter
  • 1/3 C butter
  • 12 oz silken tofu
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 eggs
  • 1/2 apple juice
    – MELT ABOVE INGREDIENTS ONLY IN A PAN
  • 2 C regular (raw) rolled oats
  • 1/2 C sliced peanuts
  • 1/2 C sliced pecans
  • 1/2 C sliced cashews
  • 1/4 C sliced pistachios
  • 1/4 C slivered almonds
  • 1/4 C sunflower seeds
  • 1/4 C pumpkin seeds
  • 1/4 C coconut
  • 1/2 C golden raisins
  • 1/4 C dried cranberries or blueberries
  • 1/4 C dried cherries or apricots
  • 1/4 C chocolate chips and/or butterscotch chips
  • 1/2 C Protein Powder
  • 1 tsp coarse sea salt
  • 2 TBL wheat flour
  • 2 TBL wheat germ
  • 1 can sweetened concensed milk
  • 1 tsp vanilla
  • optional: almond extract
    MIX TOGETHER
  • Top with 1 whole package graham crackers and press down
  1. Melt first ingredients over a low heat
  2. Meanwhile, butter a 9×12 pan and line with parchment paper
  3. Combine dry ingredients in a bowl
  4. Mix well
  5. Pour melted mixture over dry ingredients and mix well
  6. Press into your baking pan
  7. Press down with dampened spatula or your hands
  8. Top with graham crackers and press to flatten
  9. Bake at 350º for 30-35 minutes
  10. Let cool 20 minutes then cut into bars before completely cooled
  11. Turn out and cut with a pizza cutter
  12. Wrap each individually in squares of waxed paper
  13. Freeze and store for up to 3 months :: in the fridge for up to 2 weeks

Togo’s Asian Chicken Salad Dressing

Thanks Sherry

Important Update: The Coco’s Asian Chicken Salad Dressing has been discontinued. The restaurant has a replacement (that is not very good.) A comment from Sherry Leger suggests a substitute and asks our feedback. This warranted its own page, so here you are. PLEASE CLICK HERE to read the original chain about Coco’s Asian Chicken Salad Dressing.

Sherry Comment

Here is Sherry’s post:

I love Coco’s Asian Chicken dressing and was sad that I could not buy the bottles anymore. But I have found a substitute, Togo’s Asian Chicken Salad Dressing is very close (its been so long, but its got that same kick). I would love from someone to try it and tell me their thoughts.

Please comment below with your comments about Togo’s.

Here is what I found on the web and by making a few phone calls:

Nutritionally…

According to the Fooducate website, the dressing got a D grade. It has too much salt. It has too much saturated fat. It is horrendous for dieters.

My opinion about that is “Yeah, so what’s the problem?” We all know it probably has lots of calories and is bad for us, but you only go around in life once. ENJOY IT.

Togos is a Franchise

I gave a call to a couple of the Togos Sandwich Shops.  Two of the shops offered to sell me a small Au jus container of it, but two said “Sorry.”  Since it is a franchise, it is pretty much up to the owner of the franchise.  The problem for you Easterners is that it is a chain located in the western half of the United States.  I’ve found enough information that you might try the recipe below.

Make it Yourself

Here is a recipe that I found posted on Yahoo. I modified it a little bit. The way it was written would not allow the oil to completely emulsify, plus I changed a few things up cause that’s just what I do.

  • 1/2 C Pineapple juice
  • 1/4 C Rice vinegar
  • 1 TBL Soy sauce
  • 1 TBL Brown sugar
  • 2 TBL Honey
  • 1/2 tsp Pepper
  • 1 tsp Dijon mustard or 1/2 tsp mustard seed
  • 2 tsp Sesame oil
  1. Combine all ingredients except the oil in a food processor or large mixing bowl.
  2. Whisking or blending continually, drizzle in the sesame oil VERY SLOWLY
  3. Store in a jar for up to a week
    – Warm to room temperature and shake well before using stored dressing

Applebees May be Close

ORIENTAL CHICKEN SALAD LIKE APPLEBEE’S

  • 4 breaded chicken breast fillets
  • 1 romaine heart
  • 1 1/2 c. coleslaw mix (or finely shredded cabbage)
  • 1/3 c. toasted almond slivers or slices (blanched almonds)
  • 1/2 c. chow mein noodles
  • Dressing:
    – 1/3 c. vinegar
    – 1/2 c. sugar
    – 3/4 tsp. salt
    – 1 tsp. dry mustard
    – 1 tsp. horseradish
    – 1/4 c. spanish onion, diced
    – 1 c. canola oil
  1. Cook chicken fillets as directed.
  2. To make dressing, combine everything but the oil in a blender of food processor and process until liquified.
  3. Continue to blend and slowly drizzle in the oil until blended.
  4. To be really authentic, make coleslaw with the cabbage and the dressing first and top it with the lettuce, almonds and noodles.
  5. Then cut up the chicken and add to salads.
  6. I’ve had good results by layering first the romaine then the cabbage, almonds, chicken and dressing. This should make 3 or 4 salads.

Muffalatta Burger

muff-burgerAs it turns out, nearly everyone knew about the Muffalatta Burger except me.  A Google search brought up all kinds of different recipes.  Anyway…  This is a recipe deconstruction of this great hamburger presented by Southern Rail Restaurant here in Phoenix.

INGREDIENTS

  • Pickled Dressing:  Carrot, garlic, green olive, capers, sauteed onion, finely minced celery
  • Provalone cheese
  • Mortadella
  • Salami
  • Ham or bologna – fried
  • Thin hamburger patty (NOT OVERCOOKED)
  • Tomato
  • Dijon mustard or mayo with mustard seed
  • Rustic hamburger bun

STEP BY STEP

  1. Brush bun with melted butter
  2. Grill it so that it browns a little bit
  3. Spread mustard on buns
  4. Layer on tomato, meats and cheeses
  5. Top with pickled dressing
  6. Serve with crispy hot salted fries

 

 

 

First Watch – Poppyseed Dressing

poppyseedFirst Watch (a local eggery and diner here in Phoenix) has undergone a DRASTIC change.  As it turns out, First Watch was started by four friends, who had an idea.  And a great idea it was.  First Watch has been my wife and my favorite breakfast place for about 25 years.  Recently two of the founders died, and the heirs decided that restaurant management was not quite their thing.  They sold it to a corporate conglomerate, and while it is still an OK place to eat, the menu has changed dramatically.

One of the things they have stopped providing is their Poppyseed Dressing.  They offer a Lemon dressing, Ranch dressing, and a Chipotle Ranch dressing.  Since it is not a restaurant secret any more, I asked for their recipe for their famous Poppyseed Dressing.  Their recipe (created for a large batch) is at the bottom of this page.  My modified recipe (with a few substitutions) is immediately below.

Special thanks to First Watch Restaurant for providing the recipe.

First Watch – Poppyseed Dressing – Two servings

  • 3 TBL canola oil
  • 3 TBL Karo syrup or honey (personal taste)
  • zest and juice from one lemon
  • 1 tsp white vinegar
  • 1/2 tsp dry mustard
  • 1/4 C minced onion
  • 1/2 tsp poppy seeds
  • Scant salt to taste

First Watch – Poppyseed Dressing – small bottle

  • 1 C canola oil
  • 1 C Karo syrup or honey (personal taste)
  • zest and juice from 3-6 lemons (3 TBL)
  • 3 TBL white vinegar
  • 4 tsp dry mustard
  • 1/4 C minced onion
  • 2 TBL poppy seeds
  • 1/2 tsp salt

Original Recipe – Directly from First Watch – about 3/4 Gallon

  • 9 C oil
  • 9 C sugar
  • 1 C lemon juice
  • 1 C white vinegar
  • 7 TBL dry mustard
  • 5 C diced onion
  • 1/2 C poppy seeds

Alternate:  Beatitudes Poppyseed Dressing

  • 1 egg yolk with 1/2 C canola oil drizzled and emulsified together
  • Mix in 1 TBL Dijon mustard,
  • 2 TBL hone
  • scant garlic powder, salt and pepper
  • 1 tsp apple cider vinegar
  • 1-2 TBL poppy seeds

Use in a salad or as a slaw dressing with apple, cabbage and craisins.

Chinese Sauces – Yakisoba Copy Cat

Yakisoba Sauce

This sauce is difficult to find, so here is a recipe to make your own

INGREDIENTS

  • 1/4 C Ketchup
  • 1/4 C soy
  • 2 TBL Worcestershire
  • 1-1/2 TBL brown sugar
  • 3 Cloves garlic
  • 3 Anchovies – rinsed
  • 1 tsp rice wine vinegar

NOODLES

  • Yakisoba – very good, but hard to find
  • Lomein – similar to yakisoba if prepared properly
  • Soba – buckwheat
  • Udon – Wheat
  • Somen
  • Ramen

Canyon Ranch Guacamole – Copy Cat

CLICK HERE for Avocado Tips and Tricks.

1/2 cup julienned spinach
1/3 cup frozen peas
1 ounce lite tofu
2 tablespoons lemon juice
Pinch salt
Pinch cumin
Pinch cayenne
Pinch chili powder
Dash Tabasco
6 tablespoons mashed avocado
3 tablespoons peeled and minced tomato
2 tablespoons pico de gallo (see recipe)
1 tablespoon minced cilantro
3 tablespoons minced white onions
2 teaspoons chopped scallions

1. Steam spinach until wilted. Remove from heat and squeeze out excess water.
2. Briefly steam peas and rinse under cold water to retain green color.
3. In blender container, combine spinach, peas, tofu, lemon juice, seasonings, and avocado and process until smooth
4. Fold in remaining ingredients and mix well.

Coach’s Oats MultiGrain Pancake Mix – Copy Cat

Costco had a GREAT pancake mix by Coach’s Oats, but it seems to have disappeared from their shelves. Coaches Oats still has a presence on Amazon.com but no more pancake mix, so I think it actually has been discontinued.  Here is my copy cat recipe based on their product label.

INGREDIENTS

  • 4 C – Whole Rolled Oats (chopped in processor)
  • 2 tsp – Vanilla (drizzle in when you chop the rolled oats)
  • 3 C – Whole Wheat flour
  • 3 C – White AP flour
  • 1 C – Triticale (or Whole Rye Flour)
  • 1/2 C – Barley (chopped lightly)
  • 1/2 C – Whey Protein Powder
  • 1/2 C – Nonfat Milk
  • 1/2 C – Flaxseeds (Pulse for 1/2 second in processor)
  • 1/2 C – Millet (Pulse 1/2 second)
  • 1/2 C – Buckwheat (Pulse 2 seconds)
  • 2 TBL – Baking Powder
  • 2 TBL – Baking Soda
  • 2 TBL – Corn Starch
  • 1 tsp – Salt
  • 1 C – Cooked Brown Rice (cooked, dried and chopped)

STEP BY STEP

  1. Simply combine and mix well
  2. Adjust quantities to your own taste.

Cocos Asian Sesame Dressing

Coco’s has brought back the dressing with a very important caveat. Please see comments below for more information.

INGREDIENTS

  • 1/4 CU Sunflower or canola oil
  • 1/4 CU minced onion
  • 1 tsp red chili flakes
  • 1/4 CU Rice vinegar
  • 2 TBL Balsamic vinegar
  • 1/4 CU Soy sauce
  • 1/4 CU orange juice
  • 2 TBL Sesame oil
  • 1/4 CU Corn syrup (Karo)
  • 1 TBL Molasses
  • 1 tsp fresh ginger
  • 1 TBL Almonds (pulverized)
  • 1 tsp white pepper

STEP BY STEP

  1. Put canola oil in small pan
  2. Add chili flakes and minced onion when oil is still cool
  3. Heat slowly to 250 degrees, and cook for 10 minutes
  4. Remove from heat and set aside to cool somewhat.
  5. In second pot pour vinegars, soy, and orange juice
  6. Drizzle in sesame oil slowly while whisking
  7. Slowly (and carefully) pour hot oil through a METAL strainer into second pot containing vinegars, soy, etc
  8. Carefully discard solids remaining in strainer
  9. Add remaining ingredients and whisk until all is combined
  10. Add corn syrup and bring up to 250-270 degrees.
  11. Cool before putting into a pourable bottle

GRANDPA’S NOTE

We moved to Spain from Phoenix in 2008, and stayed for two years. One of the things that I brought with me was three bottles of Coco’s Asian Sesame Dressing. As I was down to my last bottle, I’ve prepared this Copy Cat recipe that I’d like feedback on, and any improvements offered would be appreciated.

UPDATE FROM GRANDPA

May 2016 – I’ve been following this chain with interest. It seems that Coco’s Asian Dressing has many fans. For awhile, I was able to find the bottled dressing here in Phoenix, but that too has disappeared. I’ve contacted the Coco’s Marketing Department with these two questions: (1) Is the dressing EVER going to be available again, and (2) is the Asian Chicken Salad being removed from the menu altogether. Hopefully they will do me the courtesy of returning my message. I will pass that information on to all of you.

Meanwhile, I’ve done a bit of research on my own.  It seems that Catalina Restaurant Group, as of April 2015, is under new ownership.   San Antonio-based Food Management Partners (FMP) acquired the Catalina Restaurant Group, parent of the family-dining concepts Coco’s and Carrows, last month, and expressed optimism about both brands.  FMP promised the same quality food as we have enjoyed for years.  Within a month after acquisition they started eliminating positions and closing about 70 restaurants doing business under the name Cocos and Carrows.  They promise that shedding the under-performing stores will allow them to strengthen the remaining profitable locations.

In May 2016 the Corporate office in Irvine California was also closed.  Other locations have extended their hours from 11 pm until 2 am.  It seems that in the remaining locations the prices are going up, and the menus are becoming a bit more of the upper crust rather than a neighborhood restaurant.  I’ve called several restaurants and they have informed me that the bottles are not for sale, and never will be, but all of them have said that the Asian Chicken Salad will remain as a menu item.

It sounds as if this delectable item is on its way out.  At this point, please use this blog to improving my copy cat recipe (above) and letting us know if ever you find a location that is selling the bottled dressing.  Maybe between all of us, we can clear out their warehouse.

Please eMail comments to me directly at RobtAndr@gMail.com as the G.D. hackers have forced me to disable comments. – Thanks for your passionate replies.

By request: here are photos of the front and back of the bottle, nutritional information, and the ingredients sticker.  Click a photo for an enlargement.  It is very important to make sure that the oil is fully emulsified*, or the dressing will separate.

 

 

* To emulsify an oil into a liquid requires constant whisking of the liquid as the oil is VERY SLOWLY drizzled into the liquid.

Comments sent to RobtAndr@gMail.com

April 13, 2020

I worked at Coco’s before they closed my store. The managers do not know who makes the Asian dressing. It comes in gallon containers from a restaurant supply prepackaged with Coco’s name on it. I do know that they purchased some of the dressings from Ken’s Steakhouse, because when we ran out we got it from them. Have you tried that brand? Also the bottles they packaged it in for resale are identical to Kraft bottles.  Even though CoCo’s does not sell the bottle of dressing any longer, they will sell you a to-go container of it.  

The ingredient that is unusual in the dressing is the paprika. Ken’s Pan Asian Dressing has paprika which the kraft version doesn’t contain.

CoCo’s was owned by a Japanese company  Zensho Co., Ltd.,  (Wiki Info to the left, corporate link HERE.) before the new owners Food Management Partners came in and closed the stores.   It is now owned by Shari’s Cafe & Pies  (Wiki Info to the left, corporate link HERE.)

Diane Mathison

Diane,
 
This is the first that I’ve heard about Ken’s steakhouse dressing. Great tip! I’m tried the ranch dressing, and did not like it, but I never tried their sesame ginger mixture.  I will make sure to add your info to the recipe page. Unfortunately, we can’t get out to get any of it, but will be able to soon. Stay safe.
 
Robert “grandpa” Andrews
 
June 2022
The search goes on.  Here is a follow-up contribution from Diane Mathison.  She sent a letter a couple of years ago.  Here is her take on making a small amount of the dressing.  Tweak it based on your preferences.
 
I have been working on recreating this dressing. It only makes enough for one salad, so its is not too expensive to experiment. I think I have it 99% there. Waiting for this last batch to cool .  
Asian Dressing
2 TBL Hoisin Sauce
½ TBL oil
¼ TBL vinegar
¼ TBL sesame oil
½ tsp Corn Syrup
¼ tsp Garlic
½ tsp Paprika
Sesame seeds
Bring to a boil
Let cool before putting on your salad.
 
 
 
 
 
Send commens to RobtAndr@gMail.com
 
31 thoughts on “Cocos Asian Sesame Dressing” that came through before comments were closed.

  1. I am going to have to try your recipe. But I really think Coco’s should sell it online. I love the stuff!

  2. I love the coco’s dressing as well. My daughter and I actually went to buy some last night and the waitress said that they didn’t buy it anymore. I was so sad! She said they stopped selling it because people were only buying the dressing and not the salad. So I checked the website for a copycat dressing and found this one. so my questions to the wonderful person who made up this dressing how was this dressing compared to coco’s dressing. I’m a seasoned cook so it sounds like it would work but how was it for you. similar and a little off? I would love to try it but just wondering what your thoughts of your own recipe were.

    1. It is a “fair” substitute. Not exact, but good. There is something that is missing, but I’ve not put my finger on it. This is definitely worth a try though.

    2. Geiselle, I guess the outcry was heard by Corporate. They are now selling the dressing again. I buy the dressing, but when I go to Coco’s I still get this salad. It hasn’t slowed down my purchase one bit. Grandpa

      1. Robert,
        I just returned from a trip to Phoenix. I attempted to buy some last week but was told they no longer are selling it. His words “we haven’t sold that in ages”. So please, where did you find it?
        Thank you in advance.

  3. I just saw your recipe. I will give a try. This salad dressing is loved by both my husband and sister. I went to buy some at Coco’s the other day, they told me they no longer sold it. Thank you Mary G.

    1. The same thing happened to me. Why would they no longer sell a product that many people obviously love? Raise the price: Maybe, but stop selling it. Com’on Coco’s are you in it just for the money or to make people deliciously happy as well.

  5. Three Cheers to Coco’s for listening to their consumers. Buying the dressing from Coco’s didn’t reduce the number of times that I went to the restaurant, but it allowed me to enjoy (and think of) Coco’s every time I used their dressing. Lisa… This is GREAT news.
    Grandpa.

  6. The dressing is back at Coco´s. I use to buy the same at Restaurant Depot as Oriental Dressing with the brands “Our Family Recipe” by the gallon, but there’s not anymore. Does anybody know something similar?
    Best Regards

    1. The Coco’s dressing is under $4 a bottle, so for the little amount that I use, that works great for me. Don’t know about Our Family Recipe though. Did a quick Google search and came up blank.

  7. That recipe looks TOO complicated, with elements that would make it VERY expensive. I will look for another brand that is similar.

    • This recipe was needed once upon a time. Coco’s has seen the error of their ways though and is once again selling their sesame dressing at less than it costs for us to make it. I LOVE this dressing though and used it a lot, so it was worth the extra money for me to make it myself. Thanks for your feedback.

  8. I just went to my local Coco’s in Los Angeles and was told they are not selling their dressing. Buuuummmmmmeeerrrr!!!!!!!

  9. I too have just tried at 5-6 Coco’s in the San Diego area to buy the Asian dressing and am told they are no longer making it. The restaurant can’t even get more of it for their in-store salads. I take that to mean it won’t even be on the menu. I agree with an earlier comment that if you’ve got a product that sells and people love it, for Heaven’s sake keep it available to consumers. (Marketing 101.) Whether they sell it on the salad or in a bottle, wouldn’t they still make money? And wouldn’t people eat there when they go in to buy the dressing? I would. Raise the price if you need to if people truly want it and it’s the only source Coco’s could really profit. Coco’s, if you read this, PLEASE BRING IT BACK!

  10. I invited a friend over on Saturday for lunch and I offered to make my version of Coco’s Asian Chicken salad – and have since been told the dressing isn’t available. Apparently, the company that made it went out of business so Coco’s found another supplier but they are still working on refining the recipe. I will have to try your recipe since I opened my mouth before I knew if I had any dressing! Wish me luck (don’t know what pulverized almonds are or where to find them).

  11. Is there any update…. Is the dressing available in bottles. or not…At one time last year, the store clerk (manager?) said they would sell it if I brought in a bottle for them to fill… don’t know if this is still in effect or not.

    • Jim, I was at Coco’s two weeks ago. The Oriental Chicken Salad was back on the menu. The dressing TASTED similar, but the sesame oil was not completely emulsified and overall it was a bit of a disappointment. I know that there IS a replacement currently, but it is not as good as the original. To answer your question: Refilling a bottle would probably be on a store-by-store basis. Please let us know what you find.

  12. I love Coco’s Asian Chicken dressing and was sad that I could not buy the bottles anymore. But I have found a substitute, Togo’s Asian chicken salad Dressing is very close (it has been so long, but it got that same kick). I would love someone to try it and tell me their thoughts.

    • Sherry, I am moving your comment to the top of the page. It is funny, but on my site, I have about 1600 of my recipes – and the Coco’s Asian Dressing has generated twenty times more comments and traffic than any other recipe. Why in the world did they stop producing such a great product? I’ll try Togo’s and let you know what I think – and will encourage others to give feedback as well. Robert (Grandpa) Andrews

  13. This message sent January 26 to Coco’s HQ: I am a regular customer here in Phoenix, and I loved the Asian Chicken Salad. I am a chef – and there is a lamentation heard across the world. NO DRESSING ?!?  Please bring back the dressing. There is no contender. Robert “Grandpa” Andrews – http://www.GrandpaCooks.com

  14. Important Update: The dressing has been discontinued. The restaurant has a replacement (that is not very good.) A comment from Sherry Leger suggests a substitute and asks our feedback. This warrants its own page. PLEASE CLICK HERE to read about Togo’s Asian Chicken Salad Dressing.

  15. I heard from Coco’s Corporate. Here is their reply:

    Dear Robert:

    We received your message about the Coco’s Spicy Asian Dressing return and yes, the dressing is back in the restaurants. So you can frequent your closest Coco’s to get Coco’s Asian Salad and this month’s promotion we feature the Thai Chicken Salad with noodles and lettuce that you may also like. We don’t currently sell it retail but you can ask the restaurant for a 16 oz to-go container and they can sell you that until we sell it retail. Thank you for your interest in this great product.

    Susan Sullivan
    Operations Assistant
    Food Management Partners
    Email ssullivan@foodmps.com

  16. A note to Susan Sullivan,

    FYI…
    I got the Asian Chicken Salad at Cocos at 2026 N 7th St, Phoenix, AZ 85006. The dressing had separated. I’ve never had that happen before. Ever. And I’ve ordered it at least a dozen times. If you are using a different manufacturer, they need to address this issue.
    I’ve only ordered it once since the change but I wanted to let you know.
    PS:
    Thanks for bringing it back.

    Susan’s Reply:

    Thank you for that information, I heard about it like in November but it was fixed so let me follow up on that right away and thank you for letting me know – as you know we want this product to be perfect since it’s such a signature of Coco’s.

  17. If someone still has a bottle of the dressing from Coco’s, could you please list the ingredients as stated on the bottle?

    • Julie, I still have a bottle. I will post a photo above the comments. When they were going to stop carrying it, I bought ten bottles of the stuff. I am down to my last bottle. 🙁 PLEASE COCO’S – BRING THIS ITEM BACK !!!!

  18. Thanks so much for posting a picture of the ingredients. I didn’t realize there was so much “junk” in it, but it’s still the best, and I’m disappointed I can’t buy it anywhere. I haven’t tried your recipe yet, but I will soon, and I’ll let you know what I think. I will also try Sherry’s suggestion of Togo’s Asian dressing, and I’ll let you know what I think of that one, also. Thanks again.

 

HTML Snippets Powered By : XYZScripts.com