Shoney's Recipes

Shoney's recipes - the easy way to prepare the best dishes from the Shoney's. These are copycat recipes, not necessarily made the same way as they are prepared at Shoney's, but closely modeled on the flavors and textures of Shoney's popular food, so you can bring the exotic tastes of one of the top restaurant chains in America to your own table for a fraction of the cost.

In 1947, Shoney's began its existence as a drive-in diner in Charleston, West Virginia, became a Big Boy franchise in 1952, and quickly expanded to several locations by 1954 when a name the franchise contest rebranded the chain "Shoney's" after founder Alex "Shoney" Schoenbaum. At its peak Shoney's operated over 1,300 restaurants across the US and even spawned a motel chain in the 

From Red Lobster Cheddar Bay Biscuits to Buffalo Wild Wings hot sauce, chain and franchise restaurants are popular destinations around the world. Eating out too frequently can be costly, not to mention that it's hard to control portion size, ingredients, or the style of cooking to suit your preferences.

Making Shoney's recipes on your own allows you to save money while enjoying your favorite menu items from the casual dining spot. This list collections the best copycat Shoney's recipes from around the Web.

  • 1
    108 VOTES

    Beef and Cabbage Soup

    Beef and Cabbage Soup
    Photo: Metaweb / CC-BY

    1 lb ground beef
    1/2 head cabbage
    2 celery ribs
    1 bell pepper
    1 onion
    1 (16 ounce) can kidney beans
    1 (28 ounce) can tomatoes
    4 beef bouillon cubes
    2 garlic cloves
    2 teaspoons Worcestershire sauce
    2 cups water
    1 teaspoon pepper

    - Dice the vegetables.
    - Brown the ground beef; drain.
    - Add onion, celery, bell pepper and garlic; cook until wilted.
    - Add diced cabbage; add tomatoes juice and all.
    - Add Worcestershire sauce; add pepper.
    - Add 2 cups water and boullion cubes; add drained beans.
    - Cook 30 minutes.
    108 votes
  • 2
    116 VOTES

    Shoney's Hot Fudge Cake

    Shoney's Hot Fudge Cake
    Photo: Wikimedia Commons / CC-BY
    1 (18.25-oz.) pkg. devil's food cake mix
    3 eggs
    1 1/3 c. water
    1/3 c. vegetable oil
    1 half-gallon box vanilla ice cream (must be in a box)
    1 (16 oz.) jar chocolate fudge sauce
    1 can whipped cream
    12 maraschino cherries
    - Mix batter for the cake as instructed on the box; mix by combining cake mix, eggs, water and oil in a large mixing bowl.
    - Place 4 cups of batter into a well-greased large baking pan; remaining batter can be made into cupcakes.
    - Bake cake according to box directions; allow to cool completely.
    - When cake has cooled, carefully remove from pan; place rightside up onto a sheet of waxed paper.
    - Slice cake horizontally with a knife through the middle; carefully remove the top.
    - Pick up waxed paper with cake bottom on it; place waxed paper back into the baking pan.
    - Take ice cream from freezer; tear box open and slice.
    - Make 6 3/4-inch slices; arrange slices on the cake bottom in the pan.
    - Cover entire cake surface with ice cream slices; place the top half of the cake onto the ice cream layer.
    - Cover baking pan with plastic wrap; place in freezer until serving.
    - Heat up fudge sauce in microwave and pour over cake slices.
    - Top slices with whipped cream and a cherry. Makes 12 servings.
    116 votes
  • 3
    96 VOTES

    Shoney's Strawberry Pie

    Shoney's Strawberry Pie
    Photo: Wikimedia Commons / CC-BY

    5 tbsp. corn starch
    1 1/2 c. sugar
    1 (10 oz.) bottle of 7-Up
    1 tsp. red food coloring
    Fresh strawberries (to fill pie shell)
    1 baked (9 inch) pie shell

    - Mix corn starch and sugar; add 7-Up and food coloring.
    - Cook until thick; cool for 2 hours.
    - Pour over fresh strawberries in the baked pie shell.
    - Cool for 2 hours before serving.
    96 votes
  • 4
    51 VOTES

    Shoney's Country Fried Steak

    3 cups water
    2 cups flour
    2 teaspoons salt
    1/4 teaspoon black pepper
    4 (4 ounce) cube steaks, trimmed, flattened
    1 1/2 tablespoons ground beef, lean
    1/4 cup flour
    2 cups chicken broth
    2 cups milk
    1/4 teaspoon black pepper
    1/4 teaspoon salt

    - Pour water into a medium bowl.
    - In another bowl, sift flour, salt, and pepper together; dip steaks in water, then into flour mixture and repeat.
    - Lay coated steaks on wax paper; freeze for 3 hours.
    - Deep fry steaks in 350 degrees F oil for 8-10 minutes; drain on paper towels.
    - Brown ground beef in skillet.
    - Stir in flour, then add remaining ingredients; bring to boil, and simmer until thick.
    - Serve gravy over steaks. Makes 2 servings.
    51 votes
  • 5
    53 VOTES

    Shoney's Pot Roast

    2 tablespoons butter or 2 tablespoons margarine
    3 lbs rump roast , trimmed
    2 celery ribs , chopped
    1 large onion , chopped
    3 garlic cloves , minced
    1/2 teaspoon dried parsley
    1/2 tablespoon dried thyme
    2 cups beef broth
    20 whole peppercorns
    1 whole bay leaf
    1/2 tablespoon salt
    2 carrots , sliced
    2 potatoes , peeled and cubed
    1/2 teaspoon salt
    1/3 cup flour

    - Brown roast in butter in oven; remove meat from oven.
    - Saute celery, onion, garlic, parsley and thyme in oven for 5 minutes; return meat to oven.
    - Add beef broth, peppercorns, bay leaf, and salt to Dutch oven; bake in 325° oven, covered, for 4 hours, basting every 1/2 hour.
    - Remove roast from Dutch oven; strain stock into bowl and discard vegetables.
    - Using 2 forks, shred roast into bite-size pieces; pour reserved stock over beef in Dutch oven.
    - Add carrots, potatoes, and salt to Dutch oven and bake in 325° oven for 45 minutes.
    - Drain stock from Dutch oven and add enough beef broth to stock to make 3 cups; whisk stock and flour together in saucepan and simmer until thick.
    - Pour gravy over meat and vegetables.
    53 votes
  • 6
    80 VOTES

    Broccoli Casserole

    Broccoli Casserole
    Photo: Metaweb / CC-BY

    6 cups broccoli florets, coarsely chopped
    1 1/4 lbs. Velveeta cheese
    2 eggs
    3 Cups cooked rice
    3 Cups half and half
    1 Cup Ritz crackers, crushed
    1 Cup shredded cheddar cheese
    1/2 Teaspoon salt
    1/2 Teaspoon black pepper
    Cooking spray

    - Lightly beat eggs in a bowl for about 20 seconds; add broccoli florets, cooked rice, salt and pepper.
    - Mix ingredients together until evenly combined; dice Velveeta into 1/4−inch pieces.
    - Place cheese and half−and−half in a microwave safe container; cover and microwave for 2 minutes until cheese is melted.
    - Add to ingredients in the bowl; mix together.
    - Spray frying pan with cooking spray; pour casserole mixture into pan.
    - Place in a 350 degrees F preheated oven; bake for 30 minutes.
    - Top casserole with crushed Ritz crackers and shredded cheddar cheese; cook for another 5 minutes until cheese melts and the crackers brown.
    80 votes