Do you want Cake Crab Recipe Ruby Tuesday?
What's the reason you want Cake Crab Recipe Ruby Tuesday? I bet I know....
Have you ever been to a restaurant and gone away asking: "just how do they make those
dishes?" I bet 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.
So you or someone in the family loves a certain meal so much that you attempt to copy it at home. Maybe you had some success, but chances are good that you were now where close to making a match. The solution to this issue is to use what are called copycat
restaurant recipes. They are specially researched and reverse engineered dishes like
Cake Crab Recipe Ruby Tuesday 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.
How many of us enjoy eating out especially on the weekends? I for one personally love eating out with my family. This is the time I get to relax without the hassle of cooking and doing the dishes. I mean who wants to be cooking on weekends especially with so many of us working rest of the week. And when I find some time off, which happens to be on the weekends, I just want to chill out.
Here are a couple of Free recipes from Recipe Robot for you to copy and
|Red Lobster Fried Shrimp
1 1/2 pound shrimp, peeled & deveined
1/2 cup oil
1 egg, beaten
1 cup all-purpose flour
1/2 cup milk
3/4 teaspoon seasoned salt
1/4 teaspoon salt
Oil for deep frying
Preheat oil to 350 degrees. Combine 1/2 cup oil and egg; beat well. Add remaining
ingredients except oil for frying and stir until well blended.
Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or
golden brown. Remove with slotted spoon; drain on paper towel.
Red Lobster Grouper Siciliano
2 pounds skinless fresh grouper fillets
1/2 cup butter
1 clove garlic; crushed
2 cups italian style bread crumbs
1) Cut fillets into serving size pieces. 2) In a shallow saucepan, melt butter; add
Add garlic butter to bread crumbs. 4) Dip fish in crumb mixture. Place on baking sheet. 5)
Bake at 450F, for 10 minutes per inch of thickness or until fish flakes easily when tested
with a fork.
|McDonald's Hot Apple & Cherry Pies
4-6 Cups vegetable oil (in fryer)
1 package Pillsbury apple or cherry turnovers
(Find them in the refrigerated section)
1. Unroll the Pillsbury turnover dough. You will have six 3"x3" pieces. You
will use four of them. Stretch them out to about 4"x5" rectangles. Do this
on waxed paper.
2. Spread 1/2 of the pie filling on one dough, and the other half on
another, leaving about 1/2" of dough around edges. Clear a 3/4" space
lengthwise down the middle of both.
3. Place the remaining two doughs on top of the two with the filling. Crimp
the edges. You'll have what looks like two giant pop-tarts.
4. Cut both of them precisely down the middle, in that 3/4" space you
created. Crimp those two edges.
5. Manipulate as needed to form an attractive, uniform shaped pie. They
should look like small burritos, only crimped around the edges.
6. Place all four, flat on waxed paper, in the freezer. After about 45
minutes, spray all sides of each pie with water mist. Return to the freezer
for at least another hour.
7. Place in a freezer bag and seal for future use, or get ready to deep-fry
Cooking Your Pies:
1. Pre-heat your deep fryer to 375 . Also pre-heat your oven to warm.
2. Quickly dip a frozen pie in cold water, making sure to immerse it
3. Drop the pie into the hot oil. Be careful---it will most likely splatter.
After all the pies are in the fryer, place your spare fryer basket over the
top. ("Sandwiching" the pies between the two baskets.) This ensures the pies
are fully submerged. It is important that the pies are fully submerged or a
good portion of it won't cook correctly.
4. Cook 5-7 minutes. Check after 5 minutes---the color should be a golden
brown. The older the oil, the sooner the it will turn brown, and that may
give you a false reading. 6 minutes is generally right on.
5. After deep frying, carefully remove the cooked pies and drain for 1
minute on paper towels. Then place directly on the oven rack in your warmed
oven. Warm for at least 10 minutes, and as long as 30 minutes.
You can get hundreds more like these with Recipe Robot
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If my 81 year old grandmother can use it...any one
Cooking - Kitchen - Recipe Tips...
* Make your own celery flakes. Just cut and wash the
leaves from the
celery stalks; place them in the oven on low heat or in the
until thoroughly dry. Crumble and store in an air-tight
General Shelf Lives For Common
Flour unopened: up to 12 months. Opened: 6-8 months.
Sugar unopened: 2 years. Sugars do not spoil but eventually
may change flavor.
Brown sugar unopened: 4 months.
Confectioners sugar unopened: 18 months.
Solid shortening unopened: 8 months. Opened: 3 months.
Cocoa unopened: indefinitely. opened: 1 year.
Whole spices: 2-4 years. Whether or not opened.
Ground spices: 2-3 years. Whether or not opened.
Paprika, red pepper and chili powder: 2 years
Baking soda unopened: 18 months. Opened: 6 months.
Baking powder unopened: 6 months. Opened: 3 months.
Cornstarch: 18 months. Whether or not opened.
Dry pasta made without eggs unopened: 2 years.
Opened: 1 year.
Dry egg noodles unopened: 2 years.
Opened: 1-2 months.
Salad dressing unopened: 10-12 months.
Opened: 3 months if refrigerated.
Honey: 1 year. Whether or not opened.
Ground, canned coffee unopened: 2 years.
Opened: 2 weeks, if refrigerated.
Jams, jellies and preserves unopened: 1 year.
Opened: 6 months if refrigerated.
Peanut butter unopened: 6-9 months.
Opened: 2-3 months.