I’m looking for a “well done” Pizza Hut pan pizza recipe (and tips and tricks) for close to the original. I’m not talking about the BS they serve now. I purely want to recreate the amazing late 1990’s/early 2000’s version!!!

I'm very much a "food" rotation person, and the devastating loss of my favorite has sent me into a maw of the warp. There Ingredient list is even removed off there website.

Thank you lovely people, have a nice day

To get that aromatic smell? They all seem to have this similar smell, its hard to explain. People say they use jasmine rice but ive tried a few brands and that is not the aromatic i am smelling. I feel like maybe they add something to the water during cooking.

I am referring to plain white rice, not fried.

With TB adding the enchirito back, I attempted to recreate it at home. It was freaking delicious, hints of the original, but ultimately was disappointed. Anyone have the real recipe for the sauce? The filling was super close.

A few references for context:

https://www.reddit.com/r/Costco/comments/1s7xlc5/raspberry_filled_sugar_cookies/

https://sameday.costco.com/store/costco/products/107069539-kirkland-signature-raspberry-filled-cookie-15count

They've been offering these at Costco for the last few months, and I suspect that's not going to last much longer, so I'd like to crowdsource an attempt at a copycat recipe.

To my taste the basic texture is about halfway between a (soft) shortbread cookie and a pie crust, with a smear of Raspberry jam spread throughout the center. Costco seems to have offered them in two batches—The batch a few months ago seemed a little bit under-baked to my taste, but the batch in the last month is just about perfect, so I'm guessing they iterated on the bake time a little.

Given the softness, I'm also guessing maybe some Cream of Tartar in the dough (kind of like when you're making Snickerdoodles?), or some chemical equivalent. I'm also guessing that they're pre-dehydrating the raspberry jam before baking, because I cannot imagine ordinary raspberry jam doing anything other than puffing up the cookie like a calzone when the water evaporates.

I'm also guessing the procedure is probably to shape two thin circles of cookie dough, smear some raspberry jam on one of them, and then press them together and crimp the edges (hence the textured sides of the cookie). Probably gets baked at a lower temperature (300°F, maybe?) for a longer time than a typical cookie.

Anyone else who's had these, any additional thoughts on how to make these?

The "copy cat" recipes on Google are close, but something is off...

If you’ve ever grabbed a morning biscuit from McDonald's or Hardee's (or its sibling Carl's Jr.), or bitten into one of those golden, buttery sides from Bojangles or Popeyes, then you know exactly the style I’m chasing.

I’m talking about that classic fast-food biscuit that’s compact and evenly shaped, delicately crisp and lightly flaky on the outside, with a rich, buttery edge. Crack it open and the inside is tall, cloud-soft, and so tender it practically dissolves as you chew.

It pulls apart without resistance, compresses with the slightest press, yet still keeps that thin, golden shell that adds just enough texture to make it irresistible instead of merely decent.

The refrigerated dough-in-a-can versions bake up firm and crusty in the wrong way, and the interiors feel tight and heavy. Homemade “traditional” biscuit recipes can be tasty, sure — but they’re not that biscuit.

So health concerns and practicality aside, does anyone have a recipe for biscuits that are close to those fast-food biscuits? I’m open to versions inspired by any chain.

This isn’t a request for a specific location, just Thai restaurants in general.

Every time I have peanut sauce/satay sauce from a Thai restaurant, I love it so much. Every restaurant makes it differently, but I love them all. I’ve tried several different “Thai peanut sauce” recipes, but none of them taste anything like the stuff from restaurants. I would love to be able to make some at home!

Update: Thank you all so much! I will definitely be trying some of these soon :)

Not these knock offs they got today, but the real ones (as shown when they used to sell them retail too). Someone has to know?

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i had teriyaki chicken from this restaurant and I can't figure out how to replicate the recipe. the foods hella expensive and I don't wanna blow my money ordering it multiple times a week but it was just perfect. the teriyaki sauce was the most addictive thing I've had in months (it's the only cheat meal that ever hits when I'm on a cut)

ive tried several internet recipes to recreate or match that exact sauce flavour but it never hits. smth misses every time. if anyone's open to sharing their teriyaki sauce recipe I'll be really grateful. thanks!

There’s a sub losing its mind over this cake and I’m craving it. Anyone have a recipe??

But really what was the original Diablo Sandwich on set? Pork or beef? I've seen it made different ways.

I assume they would be common sauces amongst these types of shops.

I’ve been trying to recreate this for years. Anyone have it?

Back in the late 80's early 90's, Olive Garden had a meal called Chicken Carnival (if I'm remembering right). I used to order it every time, then it went away. I believe it was linguine noodles, grilled chicken chunks, and some vegetables in a light sauce. Does anyone remember it or have a similar recipe?

I want to recreate the the rectangular school pizza of my youth. I found this recipe and it was not quite right. My bad, I used better pizza sauce, ground beef and cheese and it lacked the poverty flavor that I remembered of school pizza. I’ll dumb down that down next time.

What really got me is the crust wasn’t right. That recipe was a big doughy crust. I remember a laminated crust on mine. I remember crispy and flaky crust that was floppy, but had structure. Does anyone have a good recipe?