How would you like Copycat Recipes?
Why do you want Copycat Recipes? I bet I know....
I'm sure you've been to a restaurant and come away from it asking: "just how do they make those
dishes?" I guarantee that you sat there trying to discover 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, chances are you were nowhere near getting the flavors just right. The solution to this problem is to use what are called copycat
restaurant recipes. They are specially researched and reverse engineered dishes like
Copycat Recipes that have been tried and tested many times and hence can be successfully used to
recreate your favorite restaurant dishes.
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
|Red Lobster Caesar Dressing w/Variations
1/4 c Mayo
1/4 c Bottled Hidden Valley Ranch
1/4 c Wish bone Italian Dressing
1 tb White vinegar
1 tb Water
Combine all ingredients with wire whisk until
perfectly smooth and creamy. GREEK DRESSING-Add 1/4 ts
cumin powder, whisking well. CREAMY CAESAR-Add 1
ts anchovy paste or 1 tb soy sauce and 2 tb sour
cream. Refrigerate dressing tightly covered to use in
30 days. Do not freeze.
Red Lobster Caesar Salad Dressing
fresh ground pepper
1 clove of garlic
2 fillets of anchovies [optional]
1 tsp Dijon mustard
2 egg yolks
1/2 cup grated Parmesan cheese
1/2 cup croutons
1 tsp Worcestershire sauce
1 tsp red wine vinegar
juice of 1/2 lemon
half head broken Romaine lettuce
up to 1/2 cup oil, to taste [use 1/3 cup]
dash of Tabasco
Crush pepper, garlic and anchovies [if used] in salad bowl. Add mustard and mix
to form a paste. Add egg yolks and mix. Add oil slowly and beat with two forks
[or a whisk] until mixture thickens slightly. Add Tabasco, Worcestershire,
vinegar and lemon juice and mix well. Add lettuce and toss to coat. Add
Parmesan and croutons and toss again. Rub serving plates with remaining lemon.
Serve and top with fresh ground pepper.
|Macaroni Grill Pasta Di Pollo Al Sugo Bianco
4 cups heavy whipping cream
1/8 teaspoon paste or dried chicken base
1 1/4 cups asiago cheese
1 tablespoon cornstarch
2 ounces water
1/2 stick butter
1/2 cup red onions, diced
1/2 cup pancetta, (Italian smoked bacon) drained and chopped
1 tablespoon garlic, chopped
3/4 cup green onions, tops only
3/4 pound sliced grilled chicken
2 pounds farfalle, (bow-tie pasta) cooked
8 ounces heavy whipping cream
1 tablespoon chopped parsley
To make the sauce: Heat cream to very hot and just bubbly (but not a boil).
Add chicken base and cheese. Stir constantly with a wire whisk and bring
temperature back to just bubbly. Dissolve cornstarch in the cold water and
add to sauce. Bring to a slow simmer to cook out starch. Transfer sauce to a
container, cover and refrigerate until needed.
To make the pasta dish:
Saute red onion in butter for a few seconds then add pancetta and garlic.
Add chicken, green onions and pasta. Deglaze the pan with the cream. Add
asiago cream sauce. Heat thoroughly. Garnish with parsley and serve.
You can get hundreds more like these with Recipe Robot
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If my 81 year old grandmother can use it...any one
Cooking - Kitchen - Recipe Tips...
* To hasten the cooking of foods in a double boiler, add
salt to the
water in the outer boiler.
PROBLEM: French bread that has a pale crust.
Spray or paint the loaves with water (before cutting).
Use an egg
wash to make the crust really brown up. French bread must
have a high
temperature to bake properly. Check your oven to make sure
temperature is correct. Add a little sugar to the mix.