How would you like Bakery Copycat Recipes Restaorant?
Just why are you looking for Bakery Copycat Recipes Restaorant? I bet I know....
Have you ever been to a restaurant and gone away asking: "just how do they make those
dishes?" I guarantee that you sat there trying to uncover 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 knowing how much you love that special dish, you try cooking it at home. Maybe you had some success, but I bet yours didn't turn out at all like the original. The solution to this dilemma 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
|Red Lobster Shrimp Quiche
3/4 pound raw, peeled and deveined
4 eggs, well beaten rock shrimp , fresh or frozen
1 1/2 cup half and half cream
1 tablespoon salt
1 teaspoon salt
2 cups of water
1/8 teaspoon dry mustard
1 1/2 cup sliced fresh mushrooms
1 cup shredded mozzarella cheese
2/3 cup sliced green onion
2 unbaked 9-inch pie shells
1/4 cup butter or margarine, melted
Thaw rock shrimp if frozen.
Add salt to water and bring to a boil.
Place shrimp in boiling water; cook 30 seconds.
Rinse under cold running water for 1 to 2 minutes.
Remove any remaining particles of sand vein.
Chop rock shrimp .
Cook mushrooms and green onions in butter until they are tender, but not brown.
Combine eggs, half and half , salt and dry mustard; beat until smooth.
Layer half of the rock shrimp , half of the mushroom mixture and half of the mozzarella
cheese in each pie shell.
Bake in a hot oven, 425 degrees, for 15 minutes; reduce heat to 300 degrees and
continue to bake 30 minutes or until knife when inserted in the center of quiche comes out
Let stand 15 minutes before serving.
6 cups shredded cabbage
1/4 cup sugar
1 cup shredded carrots
1/2 tsp. salt
1/4 tsp. pepper
1/4 - 1/2 cup milk
Mix & Chill 15 minutes.
1/2 cup mayonnaise
1/2 tsp. celery seed
2-3 drops hot sauce
3 Tbsp. dry minced onion
1/4 - 1/2 cup buttermilk
Mix well with cabbage. Chill. Allow flavors to blend for
several hours before serving.
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Cooking - Kitchen - Recipe Tips...
* When tossing a salad with a basic vinaigrette, always
vinaigrette at least 1/2 hour ahead of time and let the
sit to allow the flavors to marry. Pour the vinaigrette
the side of the bowl, not directly on the greens, for a
evenly dressed salad.
* Approximately 30 minutes prior to grilling, prepare the
fire so coals have time to reach medium temperature. At
the coals will be ash-covered. To check the temperature of
coals, spread the coals in a single layer. CAREFULLY hold
palm of your hand above the coals at cooking height. Count
number of seconds you can hold your hand in that position
the heat forces you to pull it away: approximately 4
medium heat. Position the cooking grid and follow recipe
* Never place meat directly over an open flame. An open
flame is an
indication of incomplete combustion, the fire will discolor
meat by leaving a black carbon residue on the meat.
open flame has a lower temperature than coals that are
* Whenever barbecuing, use tongs to turn the meat. A
never be used. For it will punch holes in the flesh and
the natural juices to escape and loose flavor and become
* Tomato and/or sugar based BBQ sauces should be added
only at the
end of the grilling process. These products will burn
are seldom considered an internal meat flavoring. Once
meat should be turned often to minimize the possibility of