Copycat Recipes Subway

Copycat Recipes Subway

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So why are you looking for Copycat Recipes Subway? 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 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, but chances are good that you were now where close to making a match. The solution to this delima you have is to use what are called copycat restaurant recipes. They are specially researched and reverse engineered dishes like Copycat Recipes Subway 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.

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 enjoy...

Red Lobster Seafood Chili
1/4 cup Olive oil
2 cups Chopped onions
2 Leeks, white only, trimmed
1 large celery stalk, chopped
8 Garlic cloves, minced
5 teaspoons Dried oregano
35 ounces Italian plum tomatoes,
16 ounces Clam juice
2 Dry red wine
1/2 cup "Santa Cruz Red Chili Paste"
5 teaspoons Freshly toasted cumin seed
1 tablespoon Salt
1 teaspoon Cayenne pepper
2 Red Bell peppers,seeded
12 Littleneck clams
12 Mussels, scrubbed
1 1/2 pound Scrod or lean white fish
12 large shrimp,peeled,devein
3/4 pound Bay scallops
1/2 cup Minced fresh cilantro
Heat oil in heavy Dutch oven over low heat. Add onion, leeks, and celery. Cover and cook
until tender, about 15 minutes. Add garlic and oregano, cook another 10 minutes then add
tomatoes, breaking up with a spoon. Blend in the clam juice, wine, chili paste*, cumin, salt
and cayenne. Bring to a boil, skimming occasionally.
Reduce heat and simmer, partially covered, for about 1 hour, skimming. Mix in bell
peppers. Simmer uncovered for 20 minutes.
Cool. refrigerate overnight. Bring chili to a boil. Adjust heat so that liquid simmers briskly.
Stir well and adjust seasonings.
Add clams and mussels. Cover and cook until shellfish open, 5 to 10 minutes. Discard any
that do not open. Gently stir in scrod and shrimp. Cover and simmer for a minute. Add
scallops, cover and simmer until fish is just opaque, about 2 minutes. ladle chili into bowls.
Top with cilantro.

Pita Bread
2 tsp. dry yeast
1 cup warm water
3 cups flour
1 tsp. salt
Dissolve the yeast in 1 cup warm water. Sift together the flour
and salt and mix in yeast and water. Work the mixture into a
dough and knead for several minutes. Cover the dough with a
damp cloth and let rise in a warm place for 3 hours.
Preheat oven to 350 degrees.
Divide the dough into 6 equal portions and roll into balls. With
either your hand or a rolling pin, pat and press each ball of
dough into a 5-inch circle about 1/2-inch thick. Place on an
ungreased baking sheet and bake for 10 minutes, or until the
pita are light golden brown.

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 program!

  • 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...

* Microwave a lemon for 15 seconds and double the juice you get
before squeezing.


Low Fat Cooking:
* Get into the habit of measuring the oil you use while you cook,
rather than just pouring it out of the bottle. It will be much
easier to moderate the amount you use.

* Use non-stick cookware so that you don't have to use as much,
if any, fat. When sauteing, use a small amount of chicken broth
or wine instead of butter or oil.

* To make fat-free broth, chill your meat or chicken broth. The
fat will rise to the top, and you can remove it before using
the broth.

* Many vegetables and fruits, including potatoes and apples,
retain many of their nutrients in their skin. So when possible,
leave the skin on your fruits and vegetables and cook them whole.

* Romaine lettuce is loaded with vitamins compared to iceberg.
It has three times as much Vitamin C and six times as much
Vitamin A.

* Vitamin C is destroyed quickly in cooking - so cook your
vegetables with Vitamin C in the smallest amount of water
possible and for a short amount of time.

* Stock up on spices. One of the keys to cooking low-fat and not
getting bored is to spice your food well. When you have finished
your recipe, always taste it and adjust the spices to meet your taste.

* Purchase the best (i.e. heaviest) set of non-stick cookware you
can afford.

* When cooking a dish with both vegetables and meat (i.e. in stir frys
and stews), reduce the amount of meat by 1/3 and increase the amount
of vegetables by 1/3. You will hardly notice!

* Thicken gravies with milk or broth blended in the blender with
flour. Be sure to cook long enough to remove the raw flour taste.
You'll never notice the lack of fat.

* Use olive oil for cooking when appropriate. It adds to the taste
of the dish and is better for you.

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