Are you looking for Copy Cat Recipe Red Lobster?
What's the reason you want Copy Cat Recipe Red Lobster? I bet I know....
I'm sure you've been to a restaurant and left asking: "just how do they make those
dishes?" I guarantee that you sat there trying to discover 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 and your family enjoy certain meals so much, you try to copy a version of it in your own kitchen. 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
Copy Cat Recipe Red Lobster 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. Imagine not having to go out 3 times a week or more just to eat your favorite dishes. You'd be surprised just how much you could save in a year.
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
|Outback Steakhouse Pork Chop Sauce
1/4 c honey
1/4 c sweet orange marmalade
1/2 ts dry mustard
Mix all ingredients together. Heat and serve with pork chops or other
|Uncle Ben's Seasoned Long Grain & Wild Rice
1 Tablespoon Chicken bouillon powder
1 Teaspoon Dry chopped onion
1/2 Teaspoon Dry minced parsley
1/4 Teaspoon Garlic powder
1/4 Teaspoon Onion powder
1 Teaspoon Ground turmeric
1/2 Teaspoon Ground cumin
1/4 Teaspoon Ground ginger
1/2 Teaspoon Black pepper
1-1/2 Teaspoon Seasoned salt
2 Cup Water
2 Tablespoon Butter or margarine
1 Cup Premium Minute Rice
1/3 Cup Dry wild rice
Combine all of the ingredients as listed in Dry Mix in medium saucepan. Add
to this water, butter, rice and dry wild rice. Bring to boil. Stir once or
twice just to combine. Cover pan with lid tightly. Simmer gently 8 to 10
minutes or until almost all liquid has been absorbed. Makes 3 cups cooked
You can get hundreds more like these with Recipe Robot
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Cooking - Kitchen - Recipe Tips...
* To keep cauliflower white while cooking -
add a little milk to the water.
Saffron is the dried, bright red stigmas of the flower
sativus, which is a relatively easy-to-grow perennial. It
dormant all summer, then pushes its purple blossoms up
the mulch just as other plants are succumbing to frost.
blossom offers up to three scarlet stigmas. Plant the bulbs
summer and harvest the stigmas in fall. A starter supply of
50 bulbs costs about $30 and will produce about a
the spice the first year. However, each year more flowers
grow, and therefore you'll get more of the spice.
your investment will pay off. Fresh saffron threads can be
immediately for cooking, or they can be dried and stored.
them, place on paper towels and leave for several days in a
place. Then transfer them to an airtight container and keep
a cool, dry place.