Tired of searching for Copycat Recipe From?
Why are you searching for Copycat Recipe From? I bet I know....
Have you frequented a restaurant and left asking: "just how do they make those
dishes?" I'm sure you 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 or someone in the family loves a certain meal so much that you attempt to copy it at home. Maybe you had some success, chance is that it didn't taste 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 Recipe From 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 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.
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
enjoy...
Olive Garden Hot Artichoke-Spinach Dip
Ingredients:
1/2 cup frozen chopped spinach – thawed
1 cup artichoke hearts – chopped
8 ounce cream cheese
1/2 cup grated Parmesan cheese
1/2 tsp crushed red pepper flakes
1/4 tsp salt
1/8 tsp garlic powder
dash ground pepper
crackers or sliced toasted French bread
Simmer the spinach and artichoke hearts in a cup of water in a small saucepan
over med. heat until tender, about 10 min. Drain in a colander when done. Heat
the cream cheese in a small bowl in the microwave set on high for 1 min. Or,
use a saucepan to heat the cheese over med. heat just until hot. Add spinach
and artichoke hearts to the cream cheese and stir well. Stir in the Parmesan,
pepper flakes, salt, garlic powder and ground pepper, combining well. Serve hot
with crackers or toasted bread for dipping.
Olive Garden Stuffed Mushrooms
2 large pkgs button mushrooms, washed
1 can chopped clams, drain and put through food processor
1/4 - 1/2 cup finely chopped onion
1/2 - 1 cup REAL butter
1/2 - 3/4 cup Fresh Parmesan cheese, grated
1/2 - 3/4 cup Fresh Romano cheese, grated
1 - 1 1/2 cup Shredded Mozzarella cheese
1/2 carrot, finely chopped (food processor is best)
1-2 cups Seasoned Bread Crumbs
1-2 cloves garlic, mince
1 egg
Remove stems from mushrooms and place in food processor with carrot, onion,
and clams. Once finely chopped, place in saucepan with garlic and about 1/4 -
1/2 cup butter. Sauté until tender. Mix cheeses together, leave about 3/4 cup
aside. Mix stem mixture, bread crumbs, egg and cheese together. Mixture should
pack well and not be wet or crumbly - add to mixture as you see fit. Stuff
mushrooms and place in a 13x9 baking dish. Sprinkle remaining cheese on top,
cut butter into pats over top of cheese. Bake at 350 until mushrooms are fully
cooked. Broil about 5 minutes to brown the tops. Remove from oven and serve
immediately.
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Chi Chi's Chili Con Queso
Take a pound of Velveeta and melt it until it becomes stirable. Use a
microwave for this. Combine an equal amount of half and half and mix
thoroughly. Add one 4 oz can of chilis and an equal amount of pimientos.
Microwave again until the mixture is hot. For a little more spice, add a
dash or three of Tabasco at this point. Pour into small bowls and cover with
plastic wrap and place in the refrigerator overnite. Don't leave this step
out. Take the bowl out and place into microwave, heat and stir.
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getting Copycat Recipes and this is the only place you can get it. I invented this
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If my 81 year old grandmother can use it...anybody
can!!
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Cooking - Kitchen - Recipe Tips...
* If lettuce starts turning a little brown (but not
slimy) it may
not be suitable for salads, but it is for sauteing. Sauteed
salad greens like lettuce, radicchio, and endive make an
unusual
but tasty side dish. Saute lettuces just as you would
spinach.
Cook them quickly in a little olive oil, minced garlic, and
salt.
They taste great, and you cant tell that the greens were
once
a little brown.
About Honey:
To substitute honey for sugar in recipes, start by
substituting
up to half of the sugar called for. With a little
experimentation,
honey can replace all the sugar in some recipes.
When baking with honey, remember the following:
Reduce any liquid called for by 1/4 cup for each cup of
honey used.
Add l/2 teaspoon baking soda for each cup of honey used.
Reduce oven temperature by 25 F to prevent over-browning.
Because of its high fructose content, honey has a higher
sweetening power than sugar. This means you can use less
honey
than sugar to achieve the desired sweetness.
When measuring honey, coat the measuring cup with
non-stick
cooking spray or vegetable oil before adding the honey.
The honey will slide right out.
To retain honey's wonderfully luxuriant texture, always
store
it at room temperature; never in the refrigerator. If your
honey
becomes cloudy, don't worry. It's just crystallization, a
natural
process. Place your honey jar in warm water until the
crystals
disappear. If you're in a hurry, place it in a
microwave-safe
container and heat it in the microwave on HIGH for 2-3
minutes,
stirring every 30 seconds. Remember, never boil or scorch
honey.
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