Do you want Bakery Copycat Recipes Restaorant?
Why are you searching for Bakery Copycat Recipes Restaorant? I bet I know....
Have you ever visited a restaurant and left the place 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.
So you love a certain meal so much, you try to make it at home. Maybe you had some success, chance is that it didn't taste right.. The solution to this issue is to use what are called copycat
restaurant recipes. They are specially researched and reverse engineered dishes like
Bakery Copycat Recipes Restaorant that have been tried and tested many times, which means they can be successfully used to
recreate your favorite restaurant dishes right from home.
Another great thing about cooking restaurant copycat recipes at home, is that you will save big money.
Wherever your tastes lie, it is no longer difficult to find out the ingredients in most copycat recipes. With a little detective work and a quick visit to the local grocery store, you can be serving up a dinner that no one will be able to resist.
Here are a couple of Free recipes from Recipe Robot for you to copy and
|Chili's Low-Fat Fajitas
1/4 cup lime juice
3 Tbls. olive oil OR vegetable oil - divided
4 cloves garlic - crushed
3 tsp. soy sauce - divided
1 tsp. salt
1/2 tsp. liquid smoke
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
1 lb. boned, skinned chicken breasts OR skirt steak
2 Tbls. water
1/2 tsp. lime juice
1 dash salt
1 dash black pepper
1 lrg. Spanish onion - sliced thin
1/2 med. green bell pepper - seeded, sliced thin
1/2 med. red bell pepper - seeded, sliced thin
1/2 med. yellow bell pepper - seeded, sliced thin
Combine 1/4 cup lime juice, 2 Tbls. oil, garlic, 2 tsp. soy sauce, 1 tsp. salt, liquid
pepper, and 1/4 tsp. black pepper in a sealable plastic container, add chicken/steak to
cover, and refrigerate for at least 2 hours, or overnight (preferred).
Combine water, 1 tsp. soy sauce, 1/2 tsp. lime juice, and a dash of salt and pepper; set
Grill meat over a medium-high flame for 4-5 minutes per side, or until cooked through.
Cut meat into thin strips; set aside and keep warm.
In a large skillet over medium-high heat, cook onion and peppers in remaining 1 Tbls. oil
brown; remove from heat; pour reserved liquid mixture over onions and peppers.
Toss together meat, onions, and peppers.
Serve with warm tortillas, pico de gallo, cheese, sour cream, and guacamole
3 parts 7-up
1 part sweet and sour mix
1 part triple sec
1 part bourbon
Mix together. Add some sliced lemons and limes.
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Cooking - Kitchen - Recipe Tips...
* For a juicer hamburger add cold water to the beef
(1/2 cup to 1 pound of meat).
Herbs and Spices:
Store spices in a cool, dark place. Humidity, light and
heat will cause
herbs and spices to lose their flavor more quickly.
Although the most
convenient place for your spice rack may be above your
your spices to a different location may keep them fresh
As a general rule, herbs and ground spices will retain
their best flavors
for a year. Whole spices may last for 3 to 5 years. Proper
result in longer freshness times.
When possible, grind whole spices in a grinder or mortar
& pestle just
prior to using. Toasting whole spices in a dry skillet over
before grinding will bring out even more flavor. Be careful
not to burn.
Because the refrigerator is a rather humid environment,
and spices there is not recommended. To keep larger
quantities of spices
fresh, store them in the freezer in tightly sealed
Use a light hand when seasoning with spices and herbs. Your
goal is to
compliment your dish without crowding out the flavor of the
Remember, it's usually impossible to "un-spice" a
For long-cooking dishes, add herbs and spices an hour or
serving. Cooking spices for too long may result in overly
Finely crush dried herbs before adding to your dish
Do not use dried herbs in the same quantity as fresh. In
use 1/3 the amount in dried as is called for fresh.
Keep it simple. Unless the recipe specifically calls for
it, don't use
more than 3 herbs and spices in any one dish. The exception
to this rule
is Indian cooking, which often calls for 10 or more
different spices in
one curry dish!
Black pepper, garlic powder, salt and cayenne pepper are
"after cooking" seasonings. Allow guests to
season dishes with these
spices at the table.
Cinnamon, nutmeg, cloves and allspice have a special
If you're feeling adventuresome, try replacing herbs and
for in recipes with something different! Marjoram instead
savory instead of thyme, cilantro instead of parsley,
anise seed instead of fennel, etc.