Sizzler recipes - the easy way to prepare the best dishes from the Sizzler menu. These are copycat recipes, not necessarily made the same way as they are prepared at Sizzler, but closely modeled on the flavors and textures of Sizzler popular food, so you can bring the exotic tastes of one of the best restaurant chains in America to your own table for a fraction of the cost.
Sizzler started in 1958 as a family steak house in California and, over the years, has expanded to 270 locations in the US with most locations concentrated on the West coast. The company's focus over the years has been to provide a restaurant experience for just a little more than fast food and, in addition to their steaks, Sizzler has also become well known for its all you can eat salad bar option.
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 Sizzler 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 Sizzler recipes from around the Web.
1small onion, chopped 1stalk celery, chopped 2slices OSCAR MAYER Bacon, chopped 1lb. baking potatoes (about 2), peeled, cut into 1/4-inch cubes 1-1/2cups water 1cup milk 4oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed 1can (6-1/4 oz.) minced clams, undrained
- Cook and stir onions, celery and bacon in a saucepan on medium heat for 5 minutes until vegetables are crispy-tender. - Add potatoes and water; bring to boil; cook for 15 minutes until potatoes are tender. - Microwave milk and cream cheese in small bowl on high heat for 1-2 minutes until milk is heated through. - Whisk until cream cheese is completely melted and mixture is well blended; add to potato mixture and stir. - Stir in clams and cook for another 2 minutes; stir frequently and avoid to boil.
6 boneless skinless chicken breast 1/2 cup teriyaki sauce {we used Kikkoman} 1/2 cup bbq sauce {we used Cattleman's} salt, to season chicken pepper, to season chicken pineapple slices 20 oz. can in 100% juice
- In a medium sized bowl, add bbq sauce and teriyaki sauce stir; set aside. - Wash and pat dry chicken breast; season chicken with salt and pepper. - Grill chicken until cooked through. Add pineapple to the grill 5 minutes before removing and grill both sides. - Remove chicken and pineapple; smother chicken with sauce on both sides. - Top chicken with grilled pineapple; serve with the remainder sauce for dipping.
- In a mixer, cream butter and cheese together. - Preheat a large frying pan on medium-high; spread cheese mixture on bread about 1/4 inch thick. - Place bread cheese side down on pan; cook until cheese has browned.
1/4 cup flour 1/4 teaspoon salt 1/8 teaspoon black pepper 1 egg 1 tablespoon water 6 chicken breasts, skinned, boned, pounded thin 3/4 cup fine dry breadcrumbs 2 tablespoons vegetable oil 2 tablespoons butter 6 slices cooked ham 6 slices Swiss cheese 1 teaspoon prepared mustard 1/4 cup mayonnaise
- Combine flour, salt and pepper; stir egg and water together with a fork. - Coat each chicken piece with flour, dip into egg mixture and coat with crumbs; press crumbs in firmly. - Heat oil and butter in large skillet over medium heat; brown chicken 4-5 minutes on each side. -Place browned chicken on a platter; top each piece with a slice of ham and slice of cheese. - Bake at 350 degrees F until cheese melts. - Combine mustard and mayonnaise; serve chicken immediately with sauce.
Murat Karsli
