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Arby’s Copycat Apple Turnovers
Serves/Makes : 8
Ready In : 30-60 minutes
Ingredients :
1 package puff pastry sheets (thawed if frozen)
4 large apples
1/2 cup sugar
1/4 teaspoon ground cinnamon
1 tablespoon cornstarch
1 teaspoon lemon juice
Directions :
Peel, core then slice the apples.
Over low heat, in a medium saucepan, cook the apples with sugar, cornstarch, cinnamon and lemon juice. Stir often, until apples are tender.
Once tender, refrigerate until cool.
Preheat oven to 400.
Unfold pastry on lightly floured surface. Roll each sheet into a 12-inch square then cut into four 6-inch squares.
Place 1/4 cup of the apple mixture in the center of each square.
Brush the edges with water, then fold to form triangles. Be sure to seal the edges firmly with a fork.
Place on baking sheets. Bake 25 minutes or until golden.
Cool on wire rack.
Serving Suggestion: In a small bowl, mix together 1/2 cup confectioners sugar and 1 tablespoon water. With a spoon, drizzle over the turnover, allow it to set before serving.
Arby’s Chocolate Turnovers
1 sheet of puff pastry
10 ounces of chocolate
3 tablespoons heavy cream
1 egg
1 tablespoon of water
Melt the chocolate in a double boiler until it melts completely. Add 3 tablespoons of heavy cream and stir in the heavy cream.
Roll out the puff pastry into a large square. Cut the square into 4 pieces. Place the chocolate into the squares, be careful not to add too much chocolate, you do not want it to come out. I like to add about a tablespoon of chocolate. Seal the sides of the puff pastry squares with the egg wash. (Prepare the egg wash by beating together 1 tablespoon of water to 1 egg) Bake at 350 degrees for about 15 to 20 minutes. The turnovers should start to turn a pale tan when they are ready. Remove from oven, and drizzle some of the remaining chocolate over them.
Arby’s Cherry Turnovers
1 package puff pasty
1 21 ounce can cherry pie filling
1 egg white light-beaten with teaspoon of water
3 to 4 teaspoons milk
1 cup powdered sugar
Preheat oven to 375 degrees. Kay out the puff pastry squares on an un-greased baking sheet. Cut puff pastry into 4 by 4 inch squares. Place about 2 tablespoons of pie filling into the center of each square. Ideally, there will be about 5 to 6 cherries in each turn over. Do not overfill too much as the filling may leak out while baking. Fold the turnover to make a triangle.
“Glue” the triangle shut by brushing the egg wash on all the inside edges of the puff pastry but 1 inch in the center of each of the sides. This will allow the puff pastry to vent while cooking. Gently press the edges together, don’t press the edges too hard, doing this will leave you with edges that won’t puff as they should. Brush the top of the turnover with egg wash. Bake for 25 to 27 minutes, or until lightly browned. Remove fro oven and allow to cool slightly.
Make the icing by combining the milk and the powdered sugar in a small bowl. Drizzle frosting over the turnovers. Store in an air tight container. These are best eaten within 1 or 2 days.
Arby’s Beef n’ Cheddar Sandwich
Sauce
1/2 cup ketchup
1 tablespoon apple cider vinegar
4-6 tablespoons filtered water
4-5 drops Tabasco sauce
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 tablespoons brown sugar
1/4 teaspoon sea salt
Sandwiches
4 hamburger buns
1 pound deli roast beef (very thinly shaved)
4 tablespoons melted butter
1 tablespoon dried minced onion
Cheese Sauce
5 slices American cheese
4 tablespoons milk
1/4 teaspoon garlic powder
pepper to taste
Set oven to 350 degrees.
For Arby’s special sauce:
Combine all sauce ingredients in a small sauce pan. Heat over medium/low for 20 minutes. Stir frequently, especially the last 10 minutes.
For cheese sauce:
In a pot on the stove on medium-low heat, add cheese, milk, garlic powder, and pepper and stir until completely melted and evenly combined.
For sandwiches:
Wrap roast beef in foil and heat up in oven. Brush hamburger buns with butter and sprinkle with minced onion and poppyseeds. Toast in oven for 5-8 minutes. Wrap them in foil to keep them warm (and to let the steam soften the buns again). Top buns with warm roast beef, cheese sauce, and Arby’s sauce.
Arby’s Ham and Cheddar Melt
Deli ham, thinly sliced
Arby’s Sauce (see below)
Onion buns
For the cheddar cheese sauce:
2 Tbsp. butter
2 Tbsp. flour
3/4 c. milk (or more if needed)
1-2 c. cheddar cheese (shredded by hand, not pre-packaged)
salt & pepper, to taste
In a medium-sized skillet over medium heat, cook deli ham until heated through (spray the pan with cooking spray to reduce sticking).
Spread Arby’s sauce on one side of each bun and place ham on the bun.
Spoon on cheddar cheese sauce (see below) and serve.
For the cheese sauce:
Melt butter in a small sauce pan over medium heat. Whisk in the flour (whisking constantly) and cook for about 1 minute forming a roux.
SLOWLY whisk in milk until reaching desired consistency.
Remove from heat and stir in cheese.
Add salt & pepper, to taste.
Arby’s Sauce
1 cup Water
1/2 cup Ketchup
2 tablespoon Brown Sugar
1/4 cup White Vinegar
3/4 teaspoon Onion Powder
3/4 teaspoon Garlic Powder
1/2 teaspoon Paprika
3 tablespoon Worcestershire Sauce (Lea and Perrins)
1/8 teaspoon Salt
1/8 teaspoon Cayenne Pepper
Corn Starch Mixture (thickening mixture)
1 tablespoon Corn Starch
2 tablespoon Water
Mix well set aside.
Place all sauce ingredients in a blender and blend on high speed for 15 - 20 seconds. Pour ingredients into a small saucepan, heat on medium low. Simmer gently for twenty minutes, stirring several times. After twenty minutes add corn starch mixture, stir well. When sauce begins to thickens let simmer on a very low temperature for ten minutes. Remove from heat and let cool.
Mixture will be similar in thickness to steak sauce. Store in a covered container in the refrigerator. This sauce is a nice change on hamburgers or pastrami, and great dipping sauce for hot wings.
Arby’s Roast Beef Sandwiches
1 (3 to 4 pound) Roast Beef
1/2 cup Water
1/2 cup firmly packed Brown Sugar
1 envelope Onion Soup Mix
1 Onion, chopped
1/2 teaspoon Garlic Powder, or to taste
Salt and Pepper to taste
8 Hamburger Buns
Place roast in crock pot.
Stir remaining ingredients (except the buns) together and pour over roast.
Cook for 8-10 hours stirring occasionally.
Slice thin.
Serve on buns.
Makes about 8 sandwiches.
Arby’s French Dip and Swiss
2 large onions, cut into 1/4-inch slices
1/4 cup butter, cubed
1 (3-4 lb.) beef rump roast or bottom round roast
5 cups water
1/2 cup soy sauce
1 envelope onion soup mix
1 1/2 teaspoons browning sauce, optional
1 garlic clove, minced
12 French rolls, split
1 cup (4 ounces) shredded Swiss cheese
In a large skillet, saute onions in butter until tender. Transfer to a 5-qt. slow cooker. Cut roast in half; place over onions. In a large bowl, combine the water, soy sauce, soup mix, browning sauce if desired and garlic; pour over roast. Cover and cook on low for 7-9 hours or until meat is tender.
Remove roast with a slotted spoon and let stand for 15 minutes. Thinly slice meat across the grain. Place on roll bottoms; sprinkle with Swiss cheese. Place on an ungreased baking sheet.
Broil 3-4 in. from the heat for 1 minute or until cheese is melted. Replace tops. Skim fat from cooking juices; strain and serve as a dipping sauce.
Serves 12
Arby’s Martha’s Vineyard Chicken Salad
Salad
romaine lettuce, as desired & torn into pieces
mixed spring greens (field greens) as desired
1 large chicken breast, grilled & cut in bite sized pieces
1/2 apple, diced
Craisins, as desired
grape tomatoes, as desired
toasted almonds, as desired
Raspberry Vinaigrette
3 tablespoons seedless raspberry jam
1/3 cup red wine vinegar
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup olive oil
Make your salads with the above ingredients and serve with Raspberry Vinaigrette.
For the Raspberry Vinaigrette: Microwave jam, uncovered, on high for 15 seconds or until it melts. Add vinegar, salt and pepper. Whisk until combined. Add oil slowly in thin streams, whisking constantly until thoroughly blended. Serve at once or store up to 2 weeks in the refrigerator. Makes 1 1/2 cups dressing.
Serves 1-2
Arby’s Horsey Sauce
1 cup mayonnaise
1 tablespoon sugar
1/4 cup creamed horseradish or 2 tablespoons fresh horseradish
1/4 teaspoon salt
In a small bowl combine mayonnaise, sugar, creamed horseradish, and salt. Stir until well combined. For best flavor allow to rest in a covered container in the refrigerator for at least 1 hour. For optimal results allow to rest overnight before serving.