Would you like free Applebees Spinach Artichoke Dip Recipe?
What's the reason you want Applebees Spinach Artichoke Dip Recipe? I bet I know....
I'm sure you've been to a restaurant and left asking: "just how do they make those
dishes?" You have probably sat there trying to find out just what has gone into the dish, what sort of ingredients
they're using.. Maybe you have even tried to ask the waiter or the chef for the recipe it
was so good! Chances are they didn't give you the recipe, and probably for good reason, if
they did give it out to every person who asked for it, they could soon be out of business.
Knowing how much you crave that dish, you try to cook it yourself. Maybe you had some success, chance is that it didn't taste right.. The solution to this dilemma is to use what are called copycat
restaurant recipes. They are specially researched and reverse engineered dishes like
Applebees Spinach Artichoke Dip Recipe that have been tried and tested many times and hence can be successfully used to
recreate your favorite restaurant dishes.
Another great thing about cooking restaurant copycat recipes at home, is that you will save big money.
With a good cookbook full of copy cat recipes you can eat restaurant food at home and it is both faster and less expensive. With practice you will find you can prepare several copy cat recipes at once with ease. I frequently make an entire meal for my wife and I including appetizers, main course and a desert in under 1 hour. Restaurant copy cat recipes have saved me time and expense by giving me a way to enjoy all my favorites easily at home.
Here are a couple of Free recipes from Recipe Robot for you to copy and
enjoy...
Red Lobster Shrimp Scampi
1 cup White Wine
1/2 cup unsalted Butter do not use Margarine
3 teaspoons minced Garlic
1 pound Shrimp, peeled and deveined
Bake at 350 degree oven for about 6 to 7 minutes. Be careful not to overcook the Shrimp.
The shrimp is done when it has turned pink.
Red Lobster`s Crab Au Gratin
8 tablespoons butter
1/2 cup onion, minced
2 tablespoons all-purpose flour
1 cup milk, scalded
1/2 teaspoon salt
1 dash of white pepper
1/4 cup sherry
12 ounces crab meat
1 cup crackers, finely crumbled
1/2 cup cheddar cheese, finely grated
Crumble crackers between waxed paper with a rolling pin. Reserve just enough crumbs
and cheese to top the casserole. Melt 4 tablespoons of the butter in a large heavy
skillet.
Add onion and sautee for about 5 minutes or until golden. Slowly add flour, stirring
constantly over low heat. When flour is blended, gradually add hot milk (scalded) and
blend with a whip.
Continue stirring over low heat until the sauce begins to thicken. Add salt, pepper, and
sherry, and continue stirring in a bowl. Mix crab meat, sauce, and the extra cracker
crumbs and cheese. Place in a lightly greased baking dish.
Sprinkle reserved cracker crumbs and cheese on the top of the casserole. Dot the top with
the remaining 4 tablespoons butter.
Bake uncovered at 350F for about 15 minutes or until the top is golden brown.
|
McDonalds Hamburgers
1 pound ground chuck (80% lean)
10 hamburger buns (local grocery type)
10 hamburger dill slices (more or less to taste)
10 teaspoons dried, chopped (not minced) onions
Mustard
Ketchup
Salt, Pepper, and MSG
Divide 1 lb of beef into 10 equal sized balls. Form a patty out of
each ball about 4 inches in diameter and 1/4 inch thick. Do this
on waxed paper. Now freeze the patties for at least an hour
(this keeps them from falling apart when grilled).
Combine dried onions with water in a small container. Add enough
water so the onions can hydrate (You can't add too much, just be
sure to drain well before using).
Preheat a griddle or skillet to medium-high. In the meantime,
toast the hamburger buns until just golden.
Lay the frozen patties on the hot surface. After about 20 seconds,
"sear" them by applying even pressure with the back of a metal
spatula; do this only for about 2 seconds. After searing them,
sprinkle generously with salt, pepper, and MSG to taste.
After about one minute since searing the patties, turn them over.
Careful, don't tear the side you seared. Add about a teaspoon of
your prepared onions on top.
Quickly dress your buns. On the crown part of buns (top),
Mustard first....five "kisses" the diameter of a pencil evenly
spaced in a circle about a half inch from the edge. Then the Ketchup,
five squirts the size of a nickle.. in the pattern found on dice.
Place the pickle in the middle.
By the time you finish that, the meat will be done (about 1 minute
or 1:10 after turning). Remove the meat and tilt to the side to allow
excess fat to drain off. Use your free hand to hold down the onions.
Place patties onion side up on the dressed crown, top with toasted
heels (the burger will be upside-down). Flip upright and serve.
|
You can get hundreds more like these with Recipe Robot
The new Recipe Robot solves all these common problems
to finding good Copycat Recipes...
You never need to download any recipe ebooks!
You never need to purchase anymore outdated recipe
ebooks or cookbooks!
You'll be able to have your favorite Copycat Recipes
right at your fingertips anytime you wish!
This is a brand new program, designed specially for
getting Copycat Recipes and this is the only place you can get it. I invented this
program!
You'll never have to spend money at the high priced
Restaurants.
If my 81 year old grandmother can use it...any one
can!!
|
Cooking - Kitchen - Recipe Tips...
* For the perfect boiled egg, cover eggs with cold water
and
a pinch of salt. Bring the water to a full boil. Remove the
pan from the heat and cover. Let the eggs sit for 8-9
minutes.
Drain the water and place the eggs in ice water to cool to
stop the cooking process.
Storing Cheese:
Store cheese in your refrigerator, which approximates the
temperature of aging rooms. Keep it wrapped tightly in
plastic,
away from air. Air helps mold grow on cheese. If you get a
little
mold on the outside, just cut it off. The English say if
mold
won't eat your cheddar it can't taste very good.
Bring cheese to room temperature before melting. Melt
cheese
over a low heat to help prevent toughening and separation
of
oils and liquids.
Most ripened or aged cheese is low in moisture content and
can be frozen without drastic flavor and texture changes.
Thaw
slowly in the refrigerator for 24 hours or more. If frozen
for
several months, the cheese may dry out somewhat and become
crumbly when thawed.
(back to top of page)
Famous Copycat Recipes - Olive Garden Minestrone Recipes - Recipes Chilis Cinnamon Apples - Privacy Policy
