Houlihans Copycat Recipes

HOULIHAN'S SHROOMS AND DIPPING SAUCE (COPYCAT)

Steps:

• Combine ranch dressing with cream cheese and let sit for 10 - 15 minutes or longer so the flavors integrate.
• Clean the mushrooms and remove the stems, leaving only the caps.
• When the cheese has rested, use a teaspoon to fill the mushroom caps with the herb cheese mixture.
• Combine the flour with 1 1/2 teaspoons salt and cayenne pepper in a small bowl.
• Pour the milk into another bowl.
• Dip each mushroom first into the milk, then into the flour. Do this twice for each mushroom so that each has been double-coated.
• Put the coated mushrooms into the freezer for at least 3 hours. This will keep the coating from falling off, and it will keep the cheese inside from expanding too fast and leaking out of the mushroom when frying.
• Meanwhile, make the dipping sauce by combining all of the ingredients ina small bowl. Keep the sauce covered and chilled until ready to serve it.
• When the mushrooms are frozen, heat the oil in a deep fryer or deep pot to 350 degrees F.
• Use enough oil to completely cover the mushrooms (or at least a couple of inches deep). Fry the mushrooms for 8 - 10 minutes or until the outside turns a golden brown. Drain the mushrooms on a rack or paper towels.
• Let the mushrooms sit for a couple of minutes before serving- they will be very hot on the inside. Serve with the dipping sauce on the side.

HOULIHAN'S RESTAURANT & BAR THAI CHILE WINGS RECIPE

Steps:

• In a medium mixing bowl, combine sugar, sesame oil, soy sauce, grated ginger, garlic and chili sauce. Mix well.
• Divide mixture in 1/2.
• Store 1/2 of mixture in a tightly sealed container, in the refrigerator, until ready to serve wings.
• Set aside other half.
• Rinse chicken wings. Pat dry with a paper towel.
• Place wings in a sealable container.
• Pour non-refrigerated 1/2 of sauce into container with wings. Toss to mix well.
• Store in a tightly sealed container, in the refrigerator, for at least 3 hours, preferably overnight.
• Preheat oven to 350°F.
• Spray a cookie sheet with nonstick cooking spray.
• Remove wings from container, allowing excess sauce to drip off, and place on cookie sheet. DISCARD the sauce in this container. Do not use further as it has touched the raw chicken.
• Place wings in oven and bake for 15 to 20 minutes, checking frequently for burning. Turn 1/2 way through or as needed. Check wings for doneness, and cook more if needed. (Click HERE to See How to Check if Chicken Wings are Done and Safe to Eat)
• Once wings are done, place in a large clean bowl. Add about 1/2 of the refrigerated sauce (No NOT use the overnight marinade. It has touched the raw chicken.) Toss to coat.
• Add cilantro, sesame seeds and sliced green onions. Toss to coat.
• Pour remaining unused sauce in microwavable bowl and warm slightly, just to take the chill off.
• Serve wings hot with warmed sauce and a selection of good dipping sauces (See box below for a few of our Restaurant Dipping Sauce Recipes)

HOULIHAN'S BAKED POTATO SOUP COPYCAT

Steps:

• Saute onions in melted butter for 10 minutes in large kettle. Add flour to onions and butter and cook for four to five minutes, stirring until flour is absorbed.
• In a separate container, combine water, chicken bouillon, potato flakes, and seasonings. Stir until thoroughly mixed and no lumps remain. Add to onion mixture, one pint at a time.
• Add milk and cream, stirring until smooth and lightly thickened. Reduce heat and simmer for 15 minutes.
• In a separate container, the potatoes should be covered with water, brought to a boil, and simmered for 20 minutes.
• Combine the potatoes with the soup to complete.

COPYCAT HOULIHAN'S BAKED POTATO SOUP

Steps:

• Prick washed potatoes and bake in a preheated 400 degrees F oven until a fork pierces to the center easily. Remove potatoes from oven and allow to fully cool. Remove skin and cut potatoes into 1/2-1" cubes. Set aside. Melt butter in a large saucepan. Add onions and saute over low heat for 10 minutes or until onions are translucent. Don't allow onions to burn. Add flour to onions and butter and cook 4 - 5 minutes, stirring well until flour is absorbed. In a separate container, combine water, chicken base, potato flakes and seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to onion mixture, stirring constantly so no lumps form. Increase to medium heat and continue cooking until the soup begins to gently simmer. Add milk and cream, stirring until smooth and lightly thickened. Simmer for 15 minutes. Do not boil. Soup should just simmer lightly. Add cubed baked potatoes and stir to combine. Remove from heat and serve. Top each serving with grated cheddar cheese, sliced scallions and bacon pieces.