Have you been looking for Copycat Famous Recipes Restaurant?
What's the reason you want Copycat Famous Recipes Restaurant? I bet I know....
Have you ever visited a restaurant and left there asking: "just how do they make those
dishes?" I'm sure 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 knowing how much you love that special dish, you try cooking 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 problem is to use what are called copycat
restaurant recipes. They are specially researched and reverse engineered dishes like
Copycat Famous Recipes Restaurant 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
|Red Lobster Country Fried Flounder
2 pounds flounder fillets, fresh
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
Skin fillets. Cut fillets into serving size portions. Combine cornmeal with seasonings.
fish in cornmeal mixture.
Place flounder in an iron skillet which has been preheated with about 1/8 inch of oil.
Brown on one side 2 - 3 minutes. Carefully turn and cook on the other side an additional 3
minutes, until fish flakes easily with a fork.
Serve with tartar sauce and coleslaw.
Red Lobster Crab Alfredo
4 tablespoons Butter or margarine
4 tablespoons Flour
2 cups Half-and-half
1/2 cup (or more to Taste) grated Parmesan Cheese
Salt and white pepper to Taste
Few grains cayenne pepper (optional)
6 (8 oz.) cooked snow crab meat, Cut into chunks
Melt the butter in a saucepan. Stir in the flour, and cook briefly until the mixture looks
sandy. Do NOT let it color. Wisk in the half-and-half, and stir until the mixture forms a
sauce. Stir in the cheese, and season to taste. Simmer for a few minutes to blend the
flavors, and stir in the crab meat. Cook JUST until the crab is heated through. Serve over
cooked linguini, with additional Parmesan cheese and hot red pepper flakes on the side.
Before some purist jumps me, I KNOW this isn't a classic Alfredo, but it is a very good
dish, and remarkably easy to make.
This may be varied by substituting cooked lobster meat for the crab, or by adding 36
cooked, peeled and deveined medium shrimp, and about a quarter of a cup of chopped
cooked broccoli instead of the crab meat.
|Hidden Valley Ranch Dressing
2 cups Dry minced parsley flakes
1/2 cup Dry minced onion
2 tablespoons Dry dill weed
1/4 cup Onion salt
1/4 cup Garlic salt
1/4 cup Onion powder
1/4 cup Garlic powder
1 tablespoon Mix
1 cup Mayonnaise
1 cup Buttermilk
Put crackers through blender on high speed until powdered. Add
parsley, minced onions, and dill weed. Blend again until
powdered. Dump into bowl. Stir in onion salt, garlic salt, onion
powder, and garlic powder. Put into container with tight-fitting
Store dry mix at room temperature for 1 year. Makes 42 1
tablespoon servings. To use mix--Combine mix, mayonnaise,
Yield: 1 pint.
You can get hundreds more like these with Recipe Robot
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Cooking - Kitchen - Recipe Tips...
* If a recipe calls for 1 cup sour cream, you may
1 cup cottage cheese blended until smooth with 1 tablespoon
lemon juice and 1/3 cup buttermilk.
Low Fat Cooking:
* Get into the habit of measuring the oil you use while you
rather than just pouring it out of the bottle. It will be
easier to moderate the amount you use.
* Use non-stick cookware so that you don't have to use
if any, fat. When sauteing, use a small amount of chicken
or wine instead of butter or oil.
* To make fat-free broth, chill your meat or chicken
fat will rise to the top, and you can remove it before
* Many vegetables and fruits, including potatoes and
retain many of their nutrients in their skin. So when
leave the skin on your fruits and vegetables and cook them
* Romaine lettuce is loaded with vitamins compared to
It has three times as much Vitamin C and six times as much
* Vitamin C is destroyed quickly in cooking - so cook
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
getting bored is to spice your food well. When you have
your recipe, always taste it and adjust the spices to meet
* Purchase the best (i.e. heaviest) set of non-stick
* 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
of vegetables by 1/3. You will hardly notice!
* Thicken gravies with milk or broth blended in the
flour. Be sure to cook long enough to remove the raw flour
You'll never notice the lack of fat.
* Use olive oil for cooking when appropriate. It adds to
of the dish and is better for you.