How would you like Copycat Recipe Carrabba's?
So why are you looking for Copycat Recipe Carrabba's? I bet I know....
Have you ever been to a restaurant and left there asking: "just how do they make those
dishes?" I guarantee that 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.
Knowing how much you crave that dish, you try to cook it yourself. 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 Recipe Carrabba's 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.
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
enjoy...
Chili's Salsa Recipe
14 1/2 ounces can tomatoes and green Chills (like Ro-Tel)
14 1/2 ounces can whole peeled tomatoes plus the juice
1 tablespoon jalapenos (canned, diced, not pickled) PLUS
1 teaspoon jalapenos (canned, diced, not pickled)
1/4 cup diced onion
3/4 teaspoon garlic salt, to taste
1/2 teaspoon cumin, or more to taste
1/4 teaspoon sugar, to taste
Place jalapenos and onions in processor; process for just a few seconds. Add both cans of
tomatoes, salt, sugar and cumin. Process all ingredients until well blended, but do not
puree. Place
in covered container and chill. A couple of hours of chilling will help the flavors to
develop. Serve
with your favorite thin corn tortilla chips.
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T.G.I. Friday's Sizzling Vegetable Fajitas
8 oz. chopped cilantro, for pesto
3 cloves garlic, for pesto
1/2 cup olive oil, for pesto
salt and pepper, to taste, for pesto
2 oz. freshly grated Parmesan cheese, for pesto
1 medium onion, sliced
1/2 tbsp. margarine
carrots, zucchini and yellow summer squash, cut julienne-style
broccoli and cauliflower, cut into small florets
green pepper and mushrooms, thinly sliced
snow peas, whole
juice of 1/2 lemon
3 flour tortillas, warmed
lime wedge, for garnish
To make pesto, put cilantro and garlic in a food processor and
process until finely chopped. With machine on, gradually add olive oil.
Season and blend in cheese.
Slice enough onion to equal about 1/2 cup. Saute with margarine in a
small cast-iron skillet over medium-high heat. Cook past translucent
stage until browned, about six to eight minutes.
Prepare about 2 cups of vegetables -- the combination depends on
personal taste. Cook all vegetables except mushrooms in lemon juice
and 2 tablespoons of pesto over medium to medium-high heat. When
almost at al-dente stage, add sliced mushrooms. Continue cooking for
about one minute. (The remaining pesto can be refrigerated for future
use.)
Place vegetable mixture over sizzling onions, then spoon
vegetable-onion mixture into center of warmed tortillas. Top with
condiments (guacamole, sour cream, shredded Cheddar cheese, salsa)
to taste, then roll up tortillas.
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You can get hundreds more like these with Recipe Robot
The new Recipe Robot solves all these common problems
to finding good Copycat Recipes...
You never need to download any recipe ebooks!
You never need to purchase anymore outdated recipe
ebooks or cookbooks!
You'll be able to have your favorite Copycat Recipes
right at your fingertips anytime you wish!
This is a brand new recipe program, designed specially for
getting Copycat Recipes and this is the only place you can get it. I invented this
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You'll never have to spend money at the high priced
Restaurants again.
If my 81 year old grandmother can use it...anybody
can!!
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Cooking - Kitchen - Recipe Tips...
* Chefs pound meat not to tenderize the meat, but to
help
even the meat so it cooks evenly.
Icings:
* Use the icing as soon as it is made. All icing sets up
quickly
and either forms a crust or becomes very stiff.
* Buy a icing spatula to apply icing. A good icing
spatula will
enable you to work faster and the results will look great.
* Thin buttercream icing with evaporated milk or warm
water. Use
only a little liquid and use a icing spatula to mix in.
* Thin cold chocolate buttercream icing with a little
hot water
or hot coffee. Use only a small amount and mix in with a
icing spatula.
* Always sprinkle toppings on while the icing is fresh,
wet and
sticky. When the icing is too dry for topping to stick,
thin it
with a little water or milk.
* Store buttercream icing in an air tight container in
the refrigerator.
Fresh is best, so don't make buttercream icing in advance
if possible.
* Always let the buttercream warm to room temperature
before thinning
it down for use.
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