Do you want Cobycat Recipes For The Red Lobster?
Just why are you looking for Cobycat Recipes For The Red Lobster? I bet I know....
Have you ever visited a restaurant and left there 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 love a certain meal so much, you try to make 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 delima you have is to use what are called copycat
restaurant recipes. They are specially researched and reverse engineered dishes like
Cobycat Recipes For The Red Lobster 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.
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
enjoy...
Red Lobster Barbecue Sauce
1/2 cup Prego chunky-style sauce
1/2 cup Del Monte ketchup
1 tablespoon Dijon mustard
1 tablespoon vinegar
1/8 teaspoon dry mustard
1 teaspoon chili powder
Combine thoroughly and refrigerate, tightly covered, to use within 90 days or freeze to
thaw and use within 1 year.
Red Lobster Creamy Caesar Dressing
3/4 cup any bottled Italian dressing
1 tablespoon Parmesan, grated
1 tablespoon sugar
1/3 cup mayonnaise
1 teaspoon anchovy paste or soy sauce.
Combine all ingredients. Refrigerate overnight before using. |
Lawry's Seasoned Salt
2 tablespoons pepper
1 tablespoon chicken bouillon powder
1 teaspoon onion salt
1 teaspoon onion powder
1 tablespoon garlic salt
1 teaspoon cumin powder
1 teaspoon dry marjoram leaves
1 tablespoon minced parsley
1 teaspoon paprika
1/2 teaspoon curry powder
1 tablespoon chili powder
1/3 cup salt
Mix all ingredients together thoroughly, or put all ingredients in 1 qt.
mayonnaise jar with tight fitting lid, shaking until blended well.
Keep at room temperature. Use within 3 months
Makes about 1 cup.
|
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If my 81 year old grandmother can use it...anybody
can!!
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Cooking - Kitchen - Recipe Tips...
* Use paper bags rather than plastic to store lettuce
and celery in the
crisper. They will stay fresh longer.
Low Fat Cooking:
* Get into the habit of measuring the oil you use while you
cook,
rather than just pouring it out of the bottle. It will be
much
easier to moderate the amount you use.
* Use non-stick cookware so that you don't have to use
as much,
if any, fat. When sauteing, use a small amount of chicken
broth
or wine instead of butter or oil.
* To make fat-free broth, chill your meat or chicken
broth. The
fat will rise to the top, and you can remove it before
using
the broth.
* Many vegetables and fruits, including potatoes and
apples,
retain many of their nutrients in their skin. So when
possible,
leave the skin on your fruits and vegetables and cook them
whole.
* Romaine lettuce is loaded with vitamins compared to
iceberg.
It has three times as much Vitamin C and six times as much
Vitamin A.
* Vitamin C is destroyed quickly in cooking - so cook
your
vegetables with Vitamin C in the smallest amount of water
possible and for a short amount of time.
* Stock up on spices. One of the keys to cooking low-fat
and not
getting bored is to spice your food well. When you have
finished
your recipe, always taste it and adjust the spices to meet
your taste.
* Purchase the best (i.e. heaviest) set of non-stick
cookware you
can afford.
* When cooking a dish with both vegetables and meat
(i.e. in stir frys
and stews), reduce the amount of meat by 1/3 and increase
the amount
of vegetables by 1/3. You will hardly notice!
* Thicken gravies with milk or broth blended in the
blender with
flour. Be sure to cook long enough to remove the raw flour
taste.
You'll never notice the lack of fat.
* Use olive oil for cooking when appropriate. It adds to
the taste
of the dish and is better for you.
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