Tired of searching for Copycat Recibes Macaroni Grill?
Why are you searching for Copycat Recibes Macaroni Grill? I bet I know....
Have you frequented a restaurant and gone away asking: "just how do they make those
dishes?" You have probably 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, chance is that it didn't taste right.. 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
Copycat Recibes Macaroni Grill 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
|Red Lobster Shrimp Quiche
3/4 pound raw, peeled and deveined
4 eggs, well beaten rock shrimp , fresh or frozen
1 1/2 cup half and half cream
1 tablespoon salt
1 teaspoon salt
2 cups of water
1/8 teaspoon dry mustard
1 1/2 cup sliced fresh mushrooms
1 cup shredded mozzarella cheese
2/3 cup sliced green onion
2 unbaked 9-inch pie shells
1/4 cup butter or margarine, melted
Thaw rock shrimp if frozen.
Add salt to water and bring to a boil.
Place shrimp in boiling water; cook 30 seconds.
Rinse under cold running water for 1 to 2 minutes.
Remove any remaining particles of sand vein.
Chop rock shrimp .
Cook mushrooms and green onions in butter until they are tender, but not brown.
Combine eggs, half and half , salt and dry mustard; beat until smooth.
Layer half of the rock shrimp , half of the mushroom mixture and half of the mozzarella
cheese in each pie shell.
Bake in a hot oven, 425 degrees, for 15 minutes; reduce heat to 300 degrees and
continue to bake 30 minutes or until knife when inserted in the center of quiche comes out
Let stand 15 minutes before serving.
|Macaroni Grill Gemberetti Noci E De Pino
24 Jumbo Shrimp -- peeled and deveined
3 Cups sliced mushrooms -- washed and sliced -- 1/4 inch thick
1 1/2 Tbsp. roasted pine nuts
6 handfuls fresh spinach leaves
6 Cups cooked vermicelli pasta
4 Tbsp. Butter
2 Tbsp. fresh Garlic -- minced, up to 4
Lemon Butter Sauce:
1 Tbsp. shallots -- minced
1 Tbsp. fresh garlic minced
1/2 Cup dry white wine
1 Cup Heavy Cream
1/2 Cup Lemon juice -- freshly squeezed
1/8 tsp. White pepper
1 lb. lightly salted butter -- cut into -- tablespoons
Preheat oven to 350 degrees. Wash spinach and remove
stems before drying leaves between paper towels. Set aside.
Spread pine nuts over bottom of sheet pan and place pan in
oven on top rack. Roast until golden brown, approximately 2
to 4 minutes. Remove from oven and set aside.
Peel and devein shrimp. Set aside. Wash and slice fresh
mushrooms. Set aside. Boil pasta in large pot of water to al
dente stage according to directions on package. Set Aside.
Prepare lemon butter sauce: Melt 1 tablespoon butter in large
skillet over medium-high heat. Saut shallots and garlic until
translucent. Add white wine and reduce slightly more than
1/2, whisking occasionally. Add cream and reduce by 1/2.
Add lemon juice and reduce by 1/2. Add white pepper.
Reduce heat to low. Add remaining butter 2 tablespoons at a
time, whisking continuously after each addition to completely
incorporate butter. Continue to simmer, whisking until sauce
just coats spoon.
In large skillet over medium-high heat melt the 4 tablespoons
of butter. Add garlic and saut until garlic is translucent. Stir
in mushrooms, shrimp, and pine nuts. Saut several minutes
or until shrimp are done and show color. Remove skillet from
heat and gently stir in spinach. Place warm pasta on plate
with shrimp mixture to the side. Pour lemon sauce over pasta,
permitting a bit of sauce onto shrimp.
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Cooking - Kitchen - Recipe Tips...
* Use margarine instead of butter to panfry or saute.
Butter burns quickly.
General Shelf Lives For Common
Flour unopened: up to 12 months. Opened: 6-8 months.
Sugar unopened: 2 years. Sugars do not spoil but eventually
may change flavor.
Brown sugar unopened: 4 months.
Confectioners sugar unopened: 18 months.
Solid shortening unopened: 8 months. Opened: 3 months.
Cocoa unopened: indefinitely. opened: 1 year.
Whole spices: 2-4 years. Whether or not opened.
Ground spices: 2-3 years. Whether or not opened.
Paprika, red pepper and chili powder: 2 years
Baking soda unopened: 18 months. Opened: 6 months.
Baking powder unopened: 6 months. Opened: 3 months.
Cornstarch: 18 months. Whether or not opened.
Dry pasta made without eggs unopened: 2 years.
Opened: 1 year.
Dry egg noodles unopened: 2 years.
Opened: 1-2 months.
Salad dressing unopened: 10-12 months.
Opened: 3 months if refrigerated.
Honey: 1 year. Whether or not opened.
Ground, canned coffee unopened: 2 years.
Opened: 2 weeks, if refrigerated.
Jams, jellies and preserves unopened: 1 year.
Opened: 6 months if refrigerated.
Peanut butter unopened: 6-9 months.
Opened: 2-3 months.