Tired of searching for Copycat Restaurant Recipe?
Why are you searching for Copycat Restaurant Recipe? I bet I know....
Have you frequented a restaurant and come away from it asking: "just how do they make those
dishes?" I'm sure 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 and your family enjoy certain meals so much, you try to copy a version of it in your own kitchen. 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 Restaurant Recipe 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.
How many of us enjoy eating out especially on the weekends? I for one personally love eating out with my family. This is the time I get to relax without the hassle of cooking and doing the dishes. I mean who wants to be cooking on weekends especially with so many of us working rest of the week. And when I find some time off, which happens to be on the weekends, I just want to chill out.
Here are a couple of Free recipes from Recipe Robot for you to copy and
enjoy...
Olive Garden San Remo Dip
6 oz. can tiny shrimp
(drained, reserve liquid)
6 oz. can crab meat
(drained, reserve liquid)
2 ounces cream cheese,
(room temperature and cubed)
2 tablespoons olive oil
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon crushed garlic
1 teaspoon prepared horseradish
1/3 cup asiago cheese, grated
2 tablespoons parmesan cheese, grated
1/2 -3/4 cup half and half
11/2 cups prepared Barilla marinara sauce, drained to remove excess liquid
1/4 cup fresh parmesan cheese, finely shredded for topping
In a 2-quart saucepan on medium-low, heat olive oil and blend in flour. Add to
flour the liquids that were reserve from the shrimp and crab, stir well.
To this sauce, add cubed cream cheese, salt, crushed garlic, horseradish, and
stir until smooth. Add asiago and parmesan cheeses and stir until smooth.
When the cheese has melted and sauce is smooth, add shrimp and crab; blend
well. Simmer until heated through.
Finally, add half and half a little at a time until the seafood sauce starts to simmer
and begins to resemble warm pudding.
Let sauce simmer for 12 - 15 minutes. Stir sauce so it will not scorch on bottom.
In a shallow 9-inch baking dish, spray with nonstick spray. Add drained marinara
sauce and carefully spoon seafood sauce on top. Sprinkle with freshly shredded
parmesan cheese and place in a preheated oven at 325 F, for 10 - 15 minutes,
until heated through. Dip should not brown on top.
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Chinese Sesame Chicken
2 Chicken Breast, skinless & boned pieces about 6-8 oz.
5 tablespoons corn starch
Pinch of salt
6 tablespoons water
1/2 teaspoon minced ginger
1/2 teaspoon chopped fresh garlic
1 teaspoon chili oil depending on degree of spicy of your taste
1/2 teaspoon roasted sesame seeds
Salad oil for deep fry
Iceberg lettuce
Sauce:
8 tablespoons Chicken broth
1 tablespoon Dark soy sauce
2 tablespoons Soy sauce
4 tablespoons Sugar
4 tablespoons White vinegar
1 teaspoon Corn starch
1 teaspoon Sake
1/2 teaspoon Oyster sauce
In a small bowl, mix all sauce ingredients until well blended.
Cut chicken breast into ˝ inch strips. Place in a bowl with water and salt
and let soak for about 15 minutes. Do not drain. Add cornstarch and mix
well, coating chicken. Add 1 tablespoon salad oil to chicken and mix to
smooth and separate chicken strips.
Heat wok with medium flame, pour in oil for deep frying. Heat oil up to
about 325 degrees. Place coated chicken strips in piece by piece and fry
until it is crispy and cooked through. Remove chicken and pour off oil.
Heat up wok again with an additional 1-teaspoon salad oil. Add ginger,
garlic and chili oil stir frying until fragrant. Add sauce mix, stir until
thickens. Add fried chicken strips and mix well to coat all chicken strips
with sauce. Sprinkle on the sesame seeds before serving on a bed of lettuce.
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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...
* When using dried beans and peas, keep in mind that 1
cup dry beans
or peas makes 2 1/2 cups cooked.
Storing Cheese:
Store cheese in your refrigerator, which approximates the
temperature of aging rooms. Keep it wrapped tightly in
plastic,
away from air. Air helps mold grow on cheese. If you get a
little
mold on the outside, just cut it off. The English say if
mold
won't eat your cheddar it can't taste very good.
Bring cheese to room temperature before melting. Melt
cheese
over a low heat to help prevent toughening and separation
of
oils and liquids.
Most ripened or aged cheese is low in moisture content and
can be frozen without drastic flavor and texture changes.
Thaw
slowly in the refrigerator for 24 hours or more. If frozen
for
several months, the cheese may dry out somewhat and become
crumbly when thawed.
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