Do you want Copycat Recipes Subway?
Just why are you looking for Copycat Recipes Subway? I bet I know....
Have you frequented a restaurant and come away from it asking: "just how do they make those
dishes?" I bet you sat there trying to uncover 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, but I bet yours didn't turn out at all like the original. 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 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.
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
|Olive Garden Peaches 'n' Cream Cheesecake
Sponge Cake Base
1/3 cup granulated sugar
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
2 tablespoons water
2 pounds cream cheese, softened
1 cup granulated sugar
1 teaspoon all-purpose flour
1 teaspoon vanilla extract
1 cup sour cream
1/4 cup peach liqueur or peach schnapps or
reserved peach juice from the canned or fresh peaches
2 cups canned or firm ripe fresh peach slices, drained well
1 pint whipping cream or equivalent
For the Base: Preheat oven to 375 degrees F. Lightly grease base of 10-inch springform
Beat whole egg in 1 1/2-quart bowl with mixer on high speed, 4 minutes, to a thick yellow
Mix in sugar on low speed until smooth. Add flour, water, vanilla extract, baking powder
Mix on low speed until fully blended. Pour into springform pan, roll around until level.
Bake 16 to
18 minutes on lowest oven rack. Cool to room temperature.
For the Filling: Preheat oven to 325 degrees F.
Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add
extract, sour cream and peach flavoring and mix on medium until a smooth thick consistency
obtained. Fold in peach slices carefully - distribute evenly. Pour cheesecake filling onto
sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to
position and let cake remain 40 minutes.
Cool to refrigerated temperature.
Top with fresh whipped cream or equivalent and serve. Store up to 2 days in the
|Lawry's Seasoned Salt
2 tablespoons pepper
1 tablespoon chicken bouillon powder
1 teaspoon onion salt
1 teaspoon onion powder
1 tablespoon garlic salt
1 teaspoon cumin powder
1 teaspoon dry marjoram leaves
1 tablespoon minced parsley
1 teaspoon paprika
1/2 teaspoon curry powder
1 tablespoon chili powder
1/3 cup salt
Mix all ingredients together thoroughly, or put all ingredients in 1 qt.
mayonnaise jar with tight fitting lid, shaking until blended well.
Keep at room temperature. Use within 3 months
Makes about 1 cup.
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If my 81 year old grandmother can use it...anybody
Cooking - Kitchen - Recipe Tips...
* To keep potatoes from budding, place an apple in the
bag with the
- Barbecues and Picnics -
* Try to plan just the right amount of foods to take. That
won't have to worry about the storage or safety of
* When taking foods off the grill, put them on a clean
the same platter that held raw meat.
* When preparing dishes like chicken or cooked meat
chilled ingredients. In other words, make sure your cooked
chicken has been cooked and chilled before it gets mixed
other salad ingredients.
* It's a good idea to use a separate cooler for drinks,
so the one
containing perishable food won't be constantly opened and
* A cooler chest can also be used to keep hot food hot.
cooler with a heavy kitchen towel for extra insulation and
well wrapped hot foods inside. It's amazing how long the
will stay not only warm, but hot. Try to use a cooler that
just the right size to pack fairly tightly with hot food so
less heat escapes.
* Wash ALL fresh produce thoroughly. When preparing
lettuce, break into pieces - then wash.
* Cook foods to the required minimum cooking
- 165 F > Poultry, poultry stuffing, and stuffed meat.
- 158 F > Ground Beef, fish, and seafood.
- 150 F > Pork and food containing pork.
- 145 F > shell eggs and foods containing shell eggs.
* Separate raw animal foods from other raw or
foods during storage and preparation.
* Cool leftovers as quickly as possible. Reheat to
165 F before serving again.
* BY ALL MEANS, REMEMBER THIS:
Bacteria on food will rapidly multiply when left at a
temperature between 45 F and 140 F. Avoid this danger
zone as much as possible.