Have favorite restaurant dishes that don’t break your budget

Your anniversary snuck up on you again, and your significant other keeps dropping not-so-subtle hints. The cost leaves you scrounging for change just to do a load of laundry.

Or maybe you’re tired of frozen meals and craving a carb-loaded dish from Olive Garden, but can’t afford to pay for an overpriced soft drink and include an appropriate tip.

CopyKat Recipes is a compilation of over 1,500 food recipes from your favorite restaurants. The site features recipes of everything from Starbucks lattes to high-end meals from The Melting Pot. Stephanie Manley has been publishing recipes online since 1995, perfecting her CopyKat recipes, including variations and substitutions for many recipes. Copykat.com is a cheap way to fulfill your out-to-eat cravings, without the hassle of actually going out.

Whether you feel gutsy enough to put a spin on a classic or stay true to the recipe, your significant other will find a homemade dinner romantic, unaware that you saved yourself from a month of poverty.

Olive Garden Chicken Marsala
Ingredients
• 1/4 cup cake flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1/4 cup oil
• 4 tablespoons (1/2 stick) butter
• 4 boneless, skinless chicken breast halves
• 1 cup sliced fresh mushrooms
• 1 medium onion, sliced thin (optional)
• 1/2 cup dry Marsala wine

Instructions
Combine the flour, salt, pepper, and oregano and blend well. Heat the oil and butter in a large skillet over medium heat until bubbling lightly. Coat the chicken in the flour mixture and shake off the excess. Cook the chicken for about 2 minutes on the first side, until lightly brown. After you turn the breasts to the second side to cook, add the mushrooms and onion (if using) around the chicken pieces. Cook for about 2 minutes more, until the chicken is lightly browned on the second side. Stir the mushrooms. Add the wine, cover the pan and simmer for about 10 minutes, until the chicken is cooked through.

Hooters Hot Wings
Ingredients
• 4 1/2–5 pounds chicken wings (cut into drumettes and wings)
• 2 cups whole wheat flour
• 1 cup all purpose flour
• 2 1/2 teaspoons salt
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Hooters Hot Sauce

Hooters Hot Sauce
Ingredients
• 1 1/2 cups unsalted butter (3 sticks butter, softened)
• 1/2 cup + 2 tablespoons Tabasco sauce
• 3 tablespoons brown sugar
• 3/4 teaspoon paprika
• 3/4 teaspoon salt
• 1 tablespoon balsamic vinegar
• 3/8 teaspoon cayenne pepper
• 2 tablespoons chili sauce

Instructions
In a large mixing bowl mix flours, salt, paprika and cayenne pepper together, and blend well. Cut chicken wings into drumettes and wingss. Wash and drain chicken. Coat chicken in flour mixture; refrigerate chicken wings for 90 minutes. When ready to deep fry chicken wings, heat oil to 375 degrees. Place chicken pieces in hot oil, but do not crowd. Fry chicken wings until golden brown. Remove from oil and drain. When all wings have been fried, place in a large bowl. Add hot sauce mixture and mix completely. Use a fork or tongs to place chicken pieces on a serving platter. Serve immediately and with lots of paper towels.

Benihana’s Hibachi Steak
Ingredients
• 4-5 ounces sirloin steaks
• 4 teaspoons soybean oil
• 8 large mushrooms (sliced thick)
• 4 dashes salt
• 4 dashes black pepper

Instructions
Broil steak until rare (do not broil too much). Heat nonstick skillet and add oil to heated skillet. Place steak cubes in skillet with mushrooms and cook until done to taste. Season with salt and pepper if desired and serve hot. Dip steaks in Magic Mustard Sauce.

Magic Mustard Sauce
Ingredients
• 3 tablespoons powdered mustard
• 2 tablespoons hot water
• 1/2 cup soy sauce or Tamari Sauce
• 2 tablespoons sesame seeds (toasted)
• 1 garlic clove

Instructions
In a small bowl, blend mustard and water into a paste. Pour paste into blender container. Add remaining ingredients and process mixture for about 1 minute, or until it is smooth.

Steak ‘n Shake’s 5-Way Chili
Ingredients
• 2 pounds lean ground chuck (coarsely ground)
• 1 1/2 cups diced onion (optional)
• 1 teaspoon celery salt
• Four 8-ounce cans tomato sauce
• 1 cup water
• Two 16-ounce cans light kidney beans (with liquid)
• 2 teaspoons garlic powder
• 1 1/2 teaspoons garlic salt
• 2 tablespoons + 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Two 8-ounce cans tomato paste
-1 pound Spaghetti (prepare as directed on package)
-12 ounce Package Shredded Monterey/Colby Jack Cheese
-1 Medium Onion (diced)
-Chili Sauce (Heinz)

Instructions
In a skillet on medium low heat saute ground beef and onions. When beef has been cooked, drain all grease and place in a medium large sauce pan. Add celery salt, tomato sauce, kidney beans, garlic powder, garlic salt, chili powder, pepper, water and salt. Mix all ingredients. On low heat place a lid on sauce pan and simmer for one hour, stirring frequently. After chili has been cooking for a hour add tomato paste and stir well. Place lid on pan and simmer an additional half hour. Prepare spaghetti as directed and drain.

To assemble:

In a shallow bowl or plate place:
Generous helping of spaghetti
3/4 cup Chili
2 tablespoon Chili Sauce
Chopped Onions (to taste)
1/2 cup Shredded Monterey Jack and Coby Cheese Mix
Top with additional onions to your taste. Any leftover chili can be placed on crisp tortilla chips for a snack.

Starbucks Bacon and Gouda Artisan Breakfast Sandwich
Ingredients
• 2 ciabatta rolls
• 6 large eggs
• 1/4 cup of half and half or milk
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon butter
• 6 slices of cooked bacon
• 2 slides of Gouda cheese

Instructions
Crack six eggs into a medium sized bowl. Add half and half to both and whisk eggs until they are creamy. Season eggs with salt and pepper. Place butter into skillet over low heat when the butter has melted place beaten eggs into the skillet. Cook eggs stirring occasionally so that eggs are cooked thoroughly. Remove skillet from stove.
Prepare sandwiches by cutting the rolls, adding 1/2 of the eggs to the bottom roll, then add 3 slices of cooked bacon, add cheese slice and top with the top of the roll.

The Melting Pot Cheddar Cheese Fondue
Ingredients
• 1/2 cup Coors Light Beer (or vegetable broth)
• 2 teaspoons chopped garlic
• 2 teaspoons dry mustard powder
• 2 teaspoons Worcestershire sauce
• 6 ounces medium-sharp cheddar cheese
• 2 ounces Emmentaler Swiss cheese
• 2 tablespoons all-purpose flour

Instructions
If you are using an electric fondue pot, turn it on to medium; otherwise use a double boiler to heat up this mixture. Place beer, garlic, dry mustard, and Worcestershire in the pot and combine well. Shred or cube the cheeses and toss with flour, coating the cheese well. (The flour will help thicken the sauce.) When the beer mixture is warm, add one-third of the cheese and whisk very well. Once the cheese has been incorporated well, add half of the remaining cheese and whisk in very well. Add the remaining cheese and whisk until nice and smooth.