6 Of The Best Copycat Recipes From Pinterest

Prepare pasta according to package directions.

In large saucepan over low heat, melt butter. Whisk in flour and cook 1 minute, whisking constantly.

Gradually whisk in milk; cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.

Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.

Stir in pasta and cook over medium heat for 1 minute (or until thoroughly heated). Serve immediately.

Grease 9x11" baking dish. Preheat oven to 350.

In a bowl, mix onion, soup, black pepper and all but one cup of the cheese.

Add sour cream and mix well. Add hash browns and melted butter. Mix well.

Transfer to prepared dish. Bake 45-55 minutes until bubbly.

Preheat the oven to 450F. Line a baking sheet with parchment paper.

Put flour, salt, baking powder and garlic powder in a food processor. Pulse until the butter is incorporated and the mixture resembles coarse crumbs. (If you don't have the food processor, you can mix it with a fork or mixer in a bowl by hand).

Put the flour mixture in a large bowl. Add the milk and Cheddar cheese, and mix to combine.

Drop the batter by a large spoon on a parchment-paper-lined baking sheet.

Bake the biscuits in the oven for 15 minutes, or until golden brown.

While the biscuits are baking, mix the melted butter and minced garlic.

After the biscuits are done baking, brush them with melted garlic butter and sprinkle with Italian herb seasoning.

In a large skillet set over medium heat, add olive oil. When the oil is hot, add onion and cook for 3 minutes, then add mushrooms and continue cooking for 3 more minutes. Add garlic and cook just until fragrant.

Add ground chicken and cook until browned, using a wooden spoon or thick spatula, crumble the chicken as it cooks; drain any excess fat.

Season with pepper, hoisin, soy sauce, oyster sauce, sesame oil, ginger and Sriracha/sambal oelek. Stir until combined, then add the chestnuts and green onions. Cook for 3-4 minutes then remove from the heat.

Spoon 3-4 tablespoons of the mixture into the center of a lettuce leaf, serve with carrots, crispy rice noodles or chopped toasted nuts.

Mix all ingredients together to a smooth consistency and enjoy!

In large dutch oven or stock pot, melt butter and olive oil together. Add your onions, carrots and garlic and cook until onions become translucent. Whisk in your flour and let cook for a minute, slowly stir in your chicken broth and simmer until it starts to thicken up.

Meanwhile in pan cook your gnocchi according to package directions, drain and set aside.

Add your milk to your veggie and chicken broth mix and bring to a boil, stir in your seasonings. Once at a boil reduce heat and add your gnocchi, spinach and chicken simmering until heated through and thickened.