Do you want Copycat Recipes?
Just why are you looking for Copycat Recipes? I bet I know....
I'm sure you've been to a restaurant and gone away asking: "just how do they make those
dishes?" You have probably 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.
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 dilemma 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.
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
|Olive Garden Eggplant Parmigiana
2 Eggplants; peel; slice 1/4" circles
1 lb. jar meat-flavored Prego
1/4 cup grape jelly
14 oz. can sliced-style stewed tomatoes
1/2 lb. shredded mozzarella cheese
1/4 cup grated parmesan cheese
Moisten eggplant (milk) and coat lightly in flour. Quickly brown
slices in hot oil, dusting each side generously with seasoned salt.
When fork tender and golden brown transfer to a 9 X 13 X 2 pan.
Cover loosely with foil and bake at 375 F. about 20 to 25 minutes
or until tender.
SAUCE-Combine sauce, jelly and tomatoes that have been broken
up with a fork. Heat on medium until hot, but do not boil.
Spread mozzarella cheese over eggplant, then add sauce. Top
with parmesan cheese and return to oven for 5-10 minutes
to melt mozzarella. Serve immediately.
|Piccadilly Carrot Souffle
3 1/2 lbs. peeled Carrots
1-1/2 lbs. Sugar
1 Tbsp. Baking powder
1 Tbsp. vanilla
1/4 Cup flour
1/2 lb. Margarine
1. Steam or boil carrots until extra soft. Drain well. 2. While carrots are
warm, add sugar, baking powder, and vanilla. 3. Whip with mixer until
smooth. 4. Add flour and mix well. 5. Whip eggs and add to flour mixture,
blend well. 6. Add softened margarine to mixture and blend well. 7. Pour
mixture into baking dish about half full as the souffl will rise. 8. Bake
in 350-degree oven about 1 hour or until top is a light golden brown. 9.
Sprinkle lightly with powdered sugar over top before serving.
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Cooking - Kitchen - Recipe Tips...
* For a juicer hamburger add cold water to the beef
(1/2 cup to 1 pound of meat).
PROBLEM: Bread that rises too fast in the pan.
Use cool or cold water in the mix. The place you let the
in bulk should be about 80 degrees. Place the dough in the
for a few minutes to cool down (while the dough is still in