Homemade Versions of Take-Out

“I have used pork loin, beef tenderloin, and rotisserie chicken in this recipe. Tofu would be an acceptable vegetarian alternative. All are acceptable substitutes.” – Susanne

“This dish is one of my personal favorites. It takes a little time and effort, but it is worth it. If you like Mexican food this is a must-try!” – Teresa

“This recipe was in the recipe box belonging to my grandmother ‘Mimi’. While it does seem to have a lot of ingredients, it really is not that hard to make and is well worth the effort. It surprised me to find this one because she normally made a lot of Southwestern-type recipes. That is until I got to the end and it had suggestions for making it with a Southwestern flavor! I added that to the bottom of the recipe for you as well.” – Kelsey “Rose”

“I’ve been making fried rice since I was a young girl living in Okinawa. Sometimes it’s been good and sometimes not. This last batch turned out so good that I wanted to write it down. Of course you can use chicken or shrimp instead of pork. You can put in broccoli or cauliflower, snow peas…. or any semi-firm vegetable. My family was delighted with this fried rice.” – Georgane

“I love Indian cuisine and this was a creation to make it delicious but with a Crock Pot twist. You can spice it up with jalapeños or cayenne depending on your preference. Flavor is packed in this hearty dish. Please enjoy!” – Christina

“I get a lot of compliments on my fried chicken. I’ve adjusted and experimented a lot over the years, but the central idea hasn’t varied. There’s not a thing wrong with just plain salt, pepper, and flour, like my Granny Gladys used to make (sooooo good!) but I think you’ll like the flavorful kick that comes from adding the other ingredients. My rendition of a country classic is a little more rustic-looking than the chicken tender trays you get at the local supermarket; but if you want to wow someone with a party-worthy chicken tray, send them some of these!” – Lisa

“This is how we Mexicans from California make our rice. We call it Spanish rice, not Mexican rice! I didn’t hear the term Mexican rice until I moved to the midwest. This is how all of my family make the rice, aunts and grandmother alike. We don’t put in peas or carrots as I have seen from other recipes. I was told by my son’s girlfriend that I make it just like the restaurants. I hope that was a compliment!” – Lisa

“These spring rolls are easy to make and so good.” – Melissa

“I am pretty sure that I have discovered the KFC secret recipe! It is DEAD ON! It is also baked… not fried and there isn’t any skin. So you get to enjoy the taste of the seasoning, instead of pulling it off because of the slimy skin. This is super easy and you are TOTALLY going to love it.” – Sonnie

“This flavor will delight you and you will crave it many times over again. I love having it with wraps. Use in meat dishes. This can also be used as a dip or in potato salad.” – Maria

“Pico de Gallo translates to Roosters Beak. This is a great Pico de Gallo recipe right from my grandmother’s kitchen. You will love this recipe fresh, sweet, and spicy all together right out of Mexico. This is an authentic Pico de Gallo recipe. It was always on our table in the summertime. We enjoyed it with tortilla chips or on top of grilled meats from the barbecue. I am sure it will be a favorite at your home. Enjoy.” – Juliann

“These meatballs require no bread crumbs, yet they are still firm and full of meaty flavor. Cut the subs into three sections and you’ve got sliders.” – Tiphane

“Surf and Turf Po’Boys are hearty, spicy, and dripping with gravy and jalapeno mayo. It’s perfect with the tender shrimp and hearty roast beef.” – Debbie

“I love this stuff! I will eat the leftovers cold over salad greens if there are leftovers. Sadly usually there isn’t.” – Diana

“I don’t know what’s happening to all the Chinese restaurants in my town, but they’re all closing up! I’m originally from D.C. and LOVE good Chinese food. I was jonesing for egg rolls and decided to try making my own. And they were yummy! I hope you enjoy them as much as we did.” – Barbara

“I love Thai food and Panang curry is one of my favorites. That is why I posted this recipe, indeed.” – Tosca

“I have used this recipe for 12 years… it is the best Alfredo sauce. It easy and simple to make.” – Sabrina

“This is my go-to recipe when I need to feed a lot of people, or when I need to make myself some food that will last for lunches at work throughout the week. It’s so versatile. It can be made with chicken, beef, pork, or even vegetarian with tofu or other vegetables. It’s also easy because all I have to do is open a bottle and a can, chop some vegetables, and stir everything together.” – Lillian

“My Grandma has been making this spaghetti sauce for years. Now I make it for my family and they love it. Better than a store brand any day!” – Stacy

“Hibachi style sauteed chicken and vegetables with plenty of butter and garlic along with a splash of lemon juice!” – Kevin

“A super tasty hibachi style seasoned mayonnaise sauce!” – Kevin

“This is one of the few recipes I actually created and am proud of. My husband loves Thai food and for years I tried to get the recipe for his favorite dish, Chicken Rama in Spicy Thai Peanut Sauce. Of course, I couldn’t persuade any restaurant to give up their trade secrets. So I began searching Thai restaurant menus to get the basic recipe ingredients. Then I went to work, experimenting with amounts until I got it right and came up with this recipe, which we both love. And it’s quite easy to make, ready in less than 45 minutes. I hope you enjoy it too.” – Vickie

“I fell in love with the chicken bacon ranch pizza at Papa Johns, but it was too expensive. So I put my own twist on it, and I like mine better. Taste and cost wise!” – Elizabeth

“This is a nutritious & tasty dish. Quick & easy to make too. Considered a main course with Feta cheese or without (during Lent) which many Greeks follow. Could also be served as a side dish with fish or small beef burgers. Traditionally served with lemon. In northern parts of Greece, it is also cooked with chopped tomatoes. The leeks and white wine are my touches to the traditional Spanakorizo. This dish is just as delicious served hot, warm, or at room temperature..” – Maria

“My grandma used to make risotto all the time, and we all loved it. So when I get a chance to make it, I try to put my own spin on it. My family loves this savory risotto.” – Luana

“You will love this soup!” – Robin

“Ok, I have been working on this recipe for a month or 2 (this is my 3rd attempt) and well I really think I got it! Try it and let me know what you think I truly think this is better than Little Caesars. Ohhh, it is just so good!” – Gina

“This is my take on a quick, at-home version of Pho. Some of my ingredients are non-traditional, but it’s my recipe, right? My husband’s eyes light up when I hand him a giant bowl of this to enjoy and that’s what counts.” – Pamela

“My mother-in-law taught me how to pick, peel, and slice eggplants. My daughters now know how to do the same. My family just loves eggplant, but it has to be skinless and cooked this way. Can you say spoiled? Lol. Here is our family eggplant Parmesan recipe. I hope you enjoy it too.” – Carol

“We love Mexican food and chicken fajita is a favorite of ours. This is a quick and delicious dish that your family is sure to love. It has wonderful flavor! You can even cut and season the chicken the night before and refrigerate to make meal prep even easier and faster the next day. Great for the working cook. This recipe is great using pork or beef, too!” – Millie