Are you tired of looking around for Brarel Copycat Recipes?
So why are you looking for Brarel Copycat Recipes? I bet I know....
Have you ever been to a restaurant and left the place asking: "just how do they make those
dishes?" I'm sure you sat there trying to work 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, but I bet yours didn't turn out at all like the original. The solution to this problem is to use what are called copycat
restaurant recipes. They are specially researched and reverse engineered dishes like
Brarel Copycat Recipes 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.
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
|Olive Garden Shrimp Primavera
6 tbsp. butter or margarine
1 tbsp. garlic, fresh, minced
1 oz. package Knorr Newburg Sauce Mix (or similar)
32 oz. crushed tomatoes, canned
1-1/2 tbsp. lemon juice, fresh
1/4 tsp. (or to taste) red pepper, crushed
1/2 tsp. basil, dry
1/4 tsp. marjoram, dry
1/2 tsp. black pepper
1/2 lb. mushrooms, halved (or quartered if large)
1 cup green bell peppers, cut into 1" squares
1 cup red bell peppers, cut into 1" squares
1/2 cup yellow onion, cut into 1" squares
2 Tbsp. butter for sauting
1 lb. fresh Olive Garden Linguine (or quality dry pasta)
1 lb. medium to large fully cooked shrimp, thawed and drained
Melt butter in 3-quart saucepan over medium heat. Add garlic and cook one
minute. Add remaining spice and tomato ingredients, stir well and simmer for
Meanwhile, in a large saute pan, melt 2 tbsp. butter. Saute vegetables
about 3 minutes until crisp - tender. Add to the sauce and simmer 5 minutes
Cook pasta according to directions. When pasta is almost done, stir shrimp
into sauce to heat through. Do not boil. Spoon Primavera over hot linguine.
Pass Parmesan cheese.
|Pizza Hut Dessert Pizza
1 cup warm (105F) water
2 cups flour
1-1/2 tablespoons vegetable oil
3/4 cup cake flour
1 teaspoon salt
1/4 teaspoon active dry yeast
1 - 21 oz. can pie filling (cherry, blueberry, or apple)
1/2 cup flour
1/2 cup brown sugar
1/2 cup quick oats
1/2 cup firm butter or margarine
1 teaspoon cinnamon
2 cups powdered sugar
3 tablespoon Milk
1 tablespoon Melted margarine or butter
1 teaspoon vanilla
Combine yeast and warm water and let proof for 3 minutes. Add to
other crust ingredients in a large bowl and knead for 10 minutes.
Cover with plastic wrap, and allow to rise for about 12 hours.
Preheat oven to 500F. Roll the dough on a floured surface until it
is about the diameter for your 16 inch pizza pan. Place in pan and
form the dough to the edge. Brush with vegetable oil and prick with
fork. Prebake for 3 minutes. Remove from the oven and spread with
pie filling. Mix crumb topping ingredients with a fork or pastry
blender. Spoon over pie filling. Return pizza to the oven and
continue to bake for 10-15 minutes or until crust is light golden
brown. Remove and drizzle with vanilla glaze.
You can get hundreds more like these with Recipe Robot
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If my 81 year old grandmother can use it...anybody
Cooking - Kitchen - Recipe Tips...
* Microwave garlic cloves for 15 seconds and the skins
Make Your Own Spice Mixes:
FIVE SPICE POWDER
1 tsp. Ground cinnamon
1 tsp. Ground cloves
1 tsp. Fennel seed
1 tsp. Star anise
1 tsp. Szechwan peppercorns
ITALIAN HERB SEASONING
1 tsp. Oregano
1 tsp. Marjoram
1 tsp. Thyme
1 tsp. Basil
1 tsp. Rosemary
1 tsp. Sage
7/8 cup Granulated sugar
2 Tbsp. Ground cinnamon
1 tsp. Dates
1 tsp. Prunes
1 tsp. Dried apricots
1 tsp. Lemon juice
3 Tbsp. paprika
1 Tbsp. ground cumin
2 Tbsp. oregano
1 tsp. red or cayenne pepper
1/2 tsp. garlic powder