Want genuine Copycat Kad Kopy Recipes?
Why do you want Copycat Kad Kopy Recipes? I bet I know....
Have you ever been to a restaurant and come away from it asking: "just how do they make those
dishes?" You have probably sat there trying to find 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 knowing how much you love that special dish, you try cooking it at home. Maybe you had some success, chances are that you weren't even close to getting the recipe right. The solution to this dilemma is to use what are called copycat
restaurant recipes. They are specially researched and reverse engineered dishes like
Copycat Kad Kopy 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.
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
|Applebee's Smothered Chicken
1 (8 oz.) chicken breast marinated in a teriyaki sauce
1/2 cup mushrooms
1/2 cup green peppers
1/2 cup onions sauteed in butter and Burger Seasoning
1 slice Monterey jack cheese
1 slice Cheddar Cheese
Grill the chicken. Cover the chicken breast with the sauteed mix. Cut the cheese into 1/2
slices, and layer the cheese over the sauteed veggies. Place in oven until cheeses melt.
Applebee's Classic Patty Melt
1 burger patty
Salt, pepper, granulated garlic, to taste
Melted butter, as needed
2 pieces Italian bread
2 tablespoons mayonnaise with roasted garlic and mustard
2 slices Swiss cheese
2 slices Cheddar cheese
1/2 cup sliced onions
Season one side of the burger with salt, pepper and garlic. lace on grill or in broiler,
seasoned side down. Then season the other side. Cook to desired doneness. (At our
Applebee's, the minimum internal temperature of any burger is 155 degrees F.
While burger is cooking, melt butter in fry pan on medium heat or in electric skillet (set
350 degrees). Spread mayonnaise onto bread. Drop bread, dry side down, onto melted
pools and swirl to coat (to avoid sticking/burning).
Cover one slice of bread with two slices of Swiss cheese and the other with two slices of
In a separate frying/sauté pan, melt butter and sauté sliced onions. Season with salt,
pepper and garlic while heating.
Place cooked burger patty on top of one cheese-topped slice of bread and the sautéed
onions on the other. Carefully close and cut sandwich.
|Houston's Tortilla Soup
1 - 2 1/2-3lb. chicken, cut-up and skin removed
2 ribs celery, cut into chunks
1 med. onion, quartered
1 large carrot, quartered
2 sprigs parsley
2 tbls. chicken soup base
1 teas. lemon-pepper seasoniong
1 large clove garlic or granulated garlic to taste
Combine all the above in a large stockpot and cover with
water by about 2 inches. Bring to a rapid boil; lower heat to a
simmer and cook for about 1 hour until chicken is tender and falling
off the bone. Strain and reserve the broth. Tear pieces of chicken
into small pieces. Set aside.
In 4 cups of the reserved chicken broth, boil about 1 1/2 lbs
peeled potatoes until tender. Remove from heat. Do not remove the
broth....mash up the potatoes and add the following:
1 large can of creamed corn
1 10oz. can of Rotel tomatoes, crushed
1 1/2 cups half & half cream
2-4 tablespoons minced cilantro
Add enough of the reserved chicken broth to thin out the soup to
the desired thickness. Simmer on low for about 15-20 minutes.
Taste and correct seasoning. Be careful of adding too much salt.
Moments before serving, stir in:
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
reserved cut-up chicken
4-6 corn tortillas, cut into 1/4" julienne strips
Continue to simmer until cheese is melted and chicken is heated
Ladle soup into deep bowls. Garnish with a dollop of sour cream,
chunks of avocado dipped in lemon juice, slices of black olives and
a small handful of thin corn tortilla strips that have been deep fried.
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Cooking - Kitchen - Recipe Tips...
* You can correct greasy gravy by adding a little baking
soda to it.
Herbs and Spices:
Store spices in a cool, dark place. Humidity, light and
heat will cause
herbs and spices to lose their flavor more quickly.
Although the most
convenient place for your spice rack may be above your
your spices to a different location may keep them fresh
As a general rule, herbs and ground spices will retain
their best flavors
for a year. Whole spices may last for 3 to 5 years. Proper
result in longer freshness times.
When possible, grind whole spices in a grinder or mortar
& pestle just
prior to using. Toasting whole spices in a dry skillet over
before grinding will bring out even more flavor. Be careful
not to burn.
Because the refrigerator is a rather humid environment,
and spices there is not recommended. To keep larger
quantities of spices
fresh, store them in the freezer in tightly sealed
Use a light hand when seasoning with spices and herbs. Your
goal is to
compliment your dish without crowding out the flavor of the
Remember, it's usually impossible to "un-spice" a
For long-cooking dishes, add herbs and spices an hour or
serving. Cooking spices for too long may result in overly
Finely crush dried herbs before adding to your dish
Do not use dried herbs in the same quantity as fresh. In
use 1/3 the amount in dried as is called for fresh.
Keep it simple. Unless the recipe specifically calls for
it, don't use
more than 3 herbs and spices in any one dish. The exception
to this rule
is Indian cooking, which often calls for 10 or more
different spices in
one curry dish!
Black pepper, garlic powder, salt and cayenne pepper are
"after cooking" seasonings. Allow guests to
season dishes with these
spices at the table.
Cinnamon, nutmeg, cloves and allspice have a special
If you're feeling adventuresome, try replacing herbs and
for in recipes with something different! Marjoram instead
savory instead of thyme, cilantro instead of parsley,
anise seed instead of fennel, etc.