Want genuine Cobycat Recipes?
Why are you searching for Cobycat Recipes? I bet I know....
I'm sure you've been to a restaurant and gone away asking: "just how do they make those
dishes?" I guarantee that 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, 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
Cobycat 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 cool thing about cooking restaurant copycat recipes at home, is that you'll save a bunch of money. Think about not having to go out 3 times a week or more just to eat your favorite dishes.
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
enjoy...
Outback Steakhouse Steak Seasoning
1 envelope Taco Seasoning
1 envelope Good Seasons Italian dressing
1 T. olive oil
1 bottle Coca Cola
Combine taco seasoning and Italian dressing mix.
Pierce steak with a fork, rub with oil, and coat
with seasoning. Pour Coke around steak in deep
plastic or glass container and cover with plastic wrap. Refrigerate for 24 hours. Grill;
basting with marinade.
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Waldorf Astoria Fresh Pea Soup
2 pounds fresh pea pods shucked
which should yield 1-1/2 cups fresh peas
2 1/2 tablespoons butter
1/2 onion, diced
3 cups water
salt and pepper to taste
2 tablespoons extra virgin olive oil
juice of one lemon
Shuck peas and reserve the pods. Bring 3 cups of salted water to a boil and
cook peas for 1 minute. Strain peas, reserving water and place peas in ice
water.
In a two quart sauce pan, melt 1 tablespoon butter and gently cook onion
until translucent. Add the pods, pea cooking liquid and salt and pepper.
Simmer for two minutes. Strain liquid into a blender. Add cooked peas and
puree. Add 1 tablespoon butter and 2 tablespoons olive oil, salt, pepper and
lemon juice and blend. Serve immediately, or chill and reheat when ready to
serve.
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Cooking - Kitchen - Recipe Tips...
* Lemons stored in a sealed jar of water will produce
twice the juice.
Shucking Oysters:
Oysters are available seasonally. The old rule for
shellfish
generally holds that any month (in the English language)
containing the letter R is a good month for shellfish.
(Note: this rule only works for the Northern hemisphere.)
These are the colder winter months, and shellfish prefer
cold water. More importantly, warmer waters mean an
increase
in bacteria levels, and the shellfish can be dangerous to
eat.
Shop for a good oyster knife at a good kitchen supply
store
or at your local fish market. The features to look for are
a thick, solid handle made of sturdy wood or plastic, a
finger-guard (essential), and a short, thick blade.
Strength
and durability will be more important than sharpness or
size.
Fresh oysters should be closed tight, and kept either in
fresh
sea water or on a bed of ice. Never select shellfish that
are open!
Store oysters on ice until ready to serve. Cover them with
a wet
towel or keep them in a closed container. An ice chest
works well.
Look for the hinge of the shell. It should look like an
exposed
seam which wraps around a smooth corner. Insert the oyster
knife
into the seam, with the blade parallel to the seam. Use the
point
to do this, gently but firmly rocking the knife back and
forth.
Once the knife has been inserted, you can twist the blade
to open
the hinge a little more. Repeat this process, gradually
inserting
the oyster knife until you have cut the hinge completely.
Now slide the oyster knife along the inside edge between
the shell
and the meat. As you work at this step, try to keep the
oyster level
so that the liquid inside doesn't spill out. Some oyster
eaters
consider this liquid, or liquor, to be the finest part of
the
oyster-eating experience. There's one muscle, which looks
like a
thick cord, that holds the shell tightly together. Use the
knife
to cut this cord at the point where it adheres to the
shell. This
can be done in a sort of scraping motion with the knife
angled
against the shell.
Once the cord has been cut, the two halves of the shell
should
fall neatly apart. Discard the empty half-shell and place
the
full one on the serving platter.
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