We tried 5 crackers barrel copycat recipes that taste just like the reality

Chicken and dumplings

For the recipe for Cracker Barrel Chicken and dumplings, Allrecipes cooking producer Nicole McLaughlin used a classic Rolled dumplings Recipe, one with an almost perfect score on the website. While McLaghlin used a confectioner mixer to bring her dough together, she also suggested that the shortening and then reduce it to easily insert the fat into the flour. Search for the “pea size” meal lumps before adding the milk. After rolling it out, she cut the dough into strips, about 1/2 inches x 2 inches.

She started a simple chicken broth with a whole chicken, two split chicken breasts, celery, onion, salt and pepper. In the attempt to get the Cracker -Fass version so close, she noticed two specific things: cooking more white meat and keeping the broth in color. “I have found that there was more white meat in the (the Cracker Barrel version), so I will only throw in a few of the bone breast into divided chicken breast,” said McLaughlin. “The broth was so light that I didn’t feel like I was putting carrots on the stock.” McLaughlin added some bouillon And chopped her white chicken meat. Then the dumplings went in. “The goal is to transform this translucent chicken broth into something creamy,” she remarked. “Hopefully the entire flour and the strength that is in these dumplings will do that when it cooks.”

To ensure this, you Added a fumbling Cold milk and corn starch to thicken the dish. Finally Nicole moved the crushed meat in the pot and voila! Delicious, imitator Chicken and dumplings. “I mean, you call it better than perfect,” said McLaughlin. “This is a good example of how it is a good thing to be a imitator because I have nailed it.”

Land fried steak

“What I love the most (steak fried via Cracker Barrels Land) is crispy breading,” said McLaughlin. She believes that Saline crackers are responsible for the delicious, crispy coating of the restaurant. She “mostly followed” this Land fried steak Recipe with over 130 five-star reviews. She set up a two -stage excavator station, one of milk and eggs, one of flour and finely crushed salt.

“Cube Steak is what you have, beef cubes,” said McLaughlin. “It is so affordable. And what it does for cube steak is that they sometimes grind it, and that is tender. It is a cheaper meat cut that is typically harder, but because they tend to be tender if they are eaten.”

She served the steak with potato puree and sauce (below) before entering. “It is astonishing that an inexpensive beef like this can be as tender,” said McLaughlin. “And that’s tender, but I almost think that Cracker Barrel is even more tender. I may feel, maybe we should have taken it in buttermilk or something. I will do the next time. If I (was a) a+.

Sawmill sauce

After the steaks were cooked, she wiped part of the remaining oil out of the pan to make a sawmill sauce, which was a shoot in this area Mama’s land white sauce.

“What is rural fried steak without sauce?” asked McLaughlin. “Now the sauce is just like the simplest old school sauce in the old school.” She added bacon fat to the pan, then flour to make a roux. Adding milk, salt and a lot of pepper makes it into a white country sauce.

“I can see why they really serve it with more sauce because they need something for every bit,” she added.

Hash Brown Casserole

Now it was time for everyone Favorite sideThe Hash Brown Casserole. This is super easy to throw together. Frozen hash brownsA can of condensed chicken soup, lots of cheese (McLaughlin uses Colby and Cheddar) as well as onions, butter and spices of choice. Mix everything together and put it in an oven at 350 degrees F until “everything is heated through, hot and bubble” or about 45 to 55 minutes.

“This is a creamy hash brown casserole. I could eat that every day.” McLaughlin called out before adding: “Only the right amount of saltness … the potatoes are beyond tender. And then it is only a bit crispy from this kitschy crust.

Fried apples

Whether you consider it as a page or a dessert, Fried apples of the cracker Barrel Certainly a pleasure are. Sweet and sour apples are put down with butter, sugar and cinnamon until they become shiny, tender and oh so delicive.

Similar to most apple dinner, The variety is important. “It really looks like they were golden apples,” said McLaghlin when they examined the Court of Cracker Barrel. “The skin looks the same, but it only has these little spots.”

After canceling the apples for a few minutes, she was ready to dig. The court looked very similar to the real deal, but how did it taste? “See how cheeky and tender they are? The skin on the outside looks the same,” said McLaughlin. “Corrected cute. A little juicy inside. This warm cinnamon – the smell … it is like a warm, sweet hug.”