Have you been looking for Copycat Carraba's Recipes?
Why would you be looking for Copycat Carraba's Recipes? I bet I know....
I'm sure you've been to a restaurant and left the place asking: "just how do they make those
dishes?" I bet you sat there trying to uncover 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
Copycat Carraba's 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.
The other awesome thing about cooking restaurant copycat recipes at home, is that you will save money. Imagine not having to go out anymore just to eat your favorite restaurant dishes. You won't believe just how much you could save in a year.
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
|Red Lobster`s Lobster Chops
6 (four-to-five oz. ea) lobster tails (in the shell)
12 jumbo sea scallops with side muscle removed
1 1/4 cup Lemon-Garlic Butter Sauce
1 tablespoon seasoned salt
6 cups cooked rice (a lightly seasoned pilaf)
4 lemon wedges
1/4 cup parsley, fresh chopped
1/2 cup butter, melted (for dipping)
12 eight-inch metal skewers
Preheat oven or grill to 450░.Cut each lobster tail completely in half lengthwise and
remove the vein. Gently lift the lobster meat from the shell, leaving meat attached at
end, and place meat back into shell. (This makes it easier to eat the lobster after it is
cooked.) Wrap each lobster tail, including the shell, around one scallop, similar to
wrapping bacon around a filet mignon. To skewer, gently pierce the base of the tail fins,
passing the skewer through the scallop and piercing through the other end of the tail.
Leave approximately 1-2" at the end of the skewer to prevent chop from sliding off
cooking. Lightly brush the topside of each LobsterChop with Lemon-Garlic Butter. (A light
coating will prevent "flare-ups" when grilling.) Sprinkle the LobsterChops with
place on a wax-paper lined tray and refrigerate until ready to grill. Place LobsterChops,
meat side down, on preheated grill. Cook for 4-5 minutes, rotating LobsterChops 90
degrees after 2 minutes.
Turn LobsterChops over and cook for another 4-5 minutes or until the lobster and the
scallop have reached an internal temperature of 150░.Lightly brush the meat side of each
LobsterChop with Lemon-Garlic Butter just before removing from the grill.For each plate,
place 3 LobsterChops on a bed of your favorite rice accompanied by a small cup of melted
butter and a lemon wedge. Sprinkle with chopped parsley and serve.
|McDonald's Filet-O-Fish Sandwich
2 Tbls. Mayonnaise
2 teas. Sweet relish
2 teas. Minced onion
2 hamburger buns
2 square breaded frozen fish portions
2 slices American cheese
Mix together the mayonnaise, relish, minced onion in a small
bowl. This will be the tartar sauce.
Lightly toast the hamburger buns.
Cook the fish by either baking or frying in oil according
to the package instructions.
Divide the tartar sauce and spread it evenly on each of the
top buns, and place a slice of cheese on each of the bottom buns.
Place the cooked fish on top of the cheese slice on each sandwich,
and top off the sandwiches with the top buns.
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Cooking - Kitchen - Recipe Tips...
* When mincing garlic, sprinkle on a little salt so the
stick to your knife or cutting board.
Formal Table Setting:
Generally, the more formal the occasion, the more courses
which of course means more flatware. There should be a
different set of
utensils for each course: salad fork, dinner fork; dinner
bread knife; and so on.
Some special dishes such as oysters have special utensils.
be served at the presentation of the food, but generally
on the table in order of course. When oysters are served as
for example, set the oyster fork to the right of the spoon.
Building from the basic set-up (dinner fork on the left
of the plate;
knife to the right of the plate, dinner spoon to the right
of the knife):
On the left side of the plate put the salad fork to the
left of the
dinner fork. On the right add a soup spoon to the outside
of the dinner
spoon if soup will be served. Place the soup bowl above the
and to the right. The bread plate goes to the left, about
above the fork. Place the butter knife across the bread
plate at a
diagonal, upper left to lower right. Small salad plates go
left and a little below the bread plate. Dessert spoons, or
cases knife and fork, are placed about an inch above the
top of the
plate with the handle(s) on the right side.
The largest glass on the table is the water glass which
goes on the
right side above the dinner knife. It may be filled and
guests arrive or left empty to be filled at each diner's
If wine or some other beverage is served, set the
to the right and a little down from the water glass.