Copycat Recipes

Copycat Recipes

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Why do you want Copycat Recipes? I bet I know....

Have you ever been to a restaurant and left asking: "just how do they make those dishes?" I guarantee that you sat there trying to find 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.

Knowing how much you crave that dish, you try to cook it yourself. Maybe you had some success, chance is that it didn't taste right.. The solution to this issue 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.

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.

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...

Outback Steakhouse Marinade
1 Cup Scottish (or similar) Ale
2 tsp. Brown Sugar
1/2 tsp. McCormick Seasonal
1/4 tsp. Ground Black Pepper
1/4 tsp. MSG
Place your favorite cut of steak in a shallow pan and pour ale
on steak and marinate for 1 hour in refrigerator. Remove steak
from ale and mix dry ingredients together and rub steak on both
sides. Let marinate with dry ingredients for 1/2 hour.
Preheat a skillet or grill to med high heat add vegetable spray
or vegetable oil and braize to perfection.

Waldorf Hotel's Waldorf Salad
1 cup walnut halves
1/2 cup mayonnaise
1/4 cup plain yogurt
1 teaspoon prepared mustard
Pinch of dry mustard
Juice of 1/2 lemon
4 to 6 tart apples, peeled, cored, and diced (2 cups)
1 to 2 cups finely diced inner ribs celery
(white part only), leaves reserved
Salt and freshly ground black pepper
2 bunches tender greens, such as arugula, baby kale,
or pepper cress, washed and dried
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Preheat the oven to 325F.
Spread the walnuts on a baking sheet and toast in the oven
for 4 to 5 minutes, until aromatic and lightly toasted.
Let cool.
Combine the mayonnaise, yogurt, both mustards, and the lemon juice
in a large bowl. Fold in the apples and diced celery and
season with salt and pepper.
Put the salad greens in a large bowl. Add the olive oil and lemon juice,
season with salt and pepper, and toss well. Divide the greens among four
plates. Spoon the apple mixture onto the greens and sprinkle with the
toasted walnuts and reserved celery leaves.

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!

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  • You'll be able to have your favorite Copycat Recipes right at your fingertips anytime you wish!

  • This is a brand new program, designed specially for getting Copycat Recipes and this is the only place you can get it. I invented this program!

  • You'll never have to spend money at the high priced Restaurants.

  • If my 81 year old grandmother can use it...any one can!!

 

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Cooking - Kitchen - Recipe Tips...

* Fresh eggs' shells are rough and chalky; old eggs are smooth and
shiny.


Chocolate Chip Cookies:
* Always add the chocolate morsels last to the mix. It's best
when they are very cold. Just barely stir the morsels in --
don't over mix.

* Cream the shortening and sugar well. All the rest of the
ingredients can be just mixed in, but proper creaming of the
shortening and sugar is important.

* Make sure that your baking pans are cool between cookie batches.

* Substitute cherry flavored morsels for 1/2 of the chocolate
morsels for a new taste treat.

* Drop your cookies extra thick (use an ice cream scoop), flatten
the top a little, then place the cookie sheet in the refrigerator
for twenty minutes. Take the sheet from the refrigerator and bake
at 375 degrees until the cookie's edges are slightly brown and you
will have a soft centered delight.

* Warm cookies always taste better than cold ones. Heat releases
the flavor of chocolate and nut-meats. Try warming cookies in your
microwave oven for a few seconds or in a 300 degree oven for
about 5 minutes.

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