Want genuine Copycat Recipes Subway?
Why would you be looking for Copycat Recipes Subway? I bet I know....
I'm sure you've been to a restaurant and left the place 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 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 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 cool thing about cooking restaurant copycat recipes at home, is that you'll save a bunch of money. Think about not having to go out 3 times a week or more just to eat your favorite dishes.
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
|Outback Key Lime Pie
3 c sugar
1 pk unflavored gelatin
3 limes , juice of
1 condensed milk
1 graham cracker crumbs
Filling: Heat water, sugar, gelatin, salt and lime juice in pot don't boil.
Then mix in condensed milk and heat again--again not to boiling.
Crust: Place butter in a pan and melt. Mix in crumbs till makes a
crust-like substance. Pour filling into crust and let cool.
|Honey Baked Ham Potato Ham Hash
2 ribs celery, chopped
1 onion, chopped
1 bell pepper, chopped
1 cup cooked ham, chopped
4 white potatoes, well-scrubbed and shredded
1 teaspoon dried parsley
1/2 cup milk
6 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Heat oil in heavy iron skillet. Saute onion, pepper and celery until soft.
Preheat oven to 350 degrees.
Add potatoes to the vegetables in skillet, add the ham and cook all to
brown, stirring often. Season with salt and pepper. Add half the parsley.
Pour milk over mixture. Bring to a boil. Cover with foil. Place in oven and
bake for 15 minutes. Uncover and let potatoes brown for a few minutes.
Remove from oven and sprinkle with parsley before serving.
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
You'll never have to spend money at the high priced
If my 81 year old grandmother can use it...anybody
Cooking - Kitchen - Recipe Tips...
* Instead of adding raw garlic to sauces, saute the
first for a milder flavor.
For clarified butter, slowly melt unsalted butter over low
Don't let the butter come to a boil, and don't stir it.
allows the milk solids to separate from the liquid butter.
Once the butter has separated into three layers--foamy milk
solids on top, clarified butter in the middle, and milk
the bottom--turn off the heat. Skim the foamy white solids
top. Then ladle off the clarified butter. Be careful not to
the milk solids at the bottom of the pan.
Clarified butter can be used immediately. Or, let it
keep it in the refrigerator for up to three to four weeks.
Just remelt to use. One pound of unsalted butter yields