Tired of searching for Copykat Recipes?
Why do you want Copykat Recipes? I bet I know....
Have you ever visited a restaurant and left the place asking: "just how do they make those
dishes?" You have probably 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.
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, chances are you were nowhere near getting the flavors just right. The solution to this problem you face is to use what are called copycat
restaurant recipes. They are specially researched and reverse engineered dishes like
Copykat 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.
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
|Chili's Honey Mustard
1 cup mayonnaise
1 cup Grey Poupon
1/2 cup honey
Mix thoroughly. A very simple but delicious dressing or dipping sauce.
Chili's Pico de Gallo
1/2 C. Diced Onions
1/2 C. Diced Tomatoes
2 Tbsp. Chopped Cilantro
Diced Jalepeno to taste (Omit the seeds)
Dice both tomatoes and onions. Chop cilanto, and add enough diced jalepeno seeds to suit
desired hotness. Mix together, and serve.
|T.J. Cinnamon's Cinnamon Rolls
2 pkgs. active dry yeast
1/2 cup warm water (105 to 115 degrees)
1/3 cup sugar
1/2 teaspoon sugar
4-5 cups all-purpose flour, divided
1 teaspoon salt
1 cup milk, scalded and cooled to 110 degrees
1/3 cup vegetable oil
2 eggs, room temperature
1/2 cup butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup sugar
2 tablespoons cinnamon
1 cup confectioners' sugar
2-3 tablespoons warm milk
1 teaspoon vanilla
For dough, dissolve yeast in water with 1/2 teaspoon sugar. Let stand 5
minutes. In mixing bowl, combine 3 cups flour, 1/3 cup sugar and salt. At
low speed, gradually beat in milk, oil, eggs, and yeast mixture; beat until
well blended. Beat in additional our, about 1 1/2 cups, until dough pulls
away from sides of bowl.
On floured surface, knead dough until smooth and elastic, 8-10 minutes.
Place in greased bowl, turning to grease top. Cover and let rise in warm,
draft-free pace until doubled in bulk, about 1 hour.
For billing, beat all ingredients together until smooth. Set aside.
Grease 2 (9-inch) round cake pans. On lightly floured surface, roll dough
into an 18- by 10-inch ectangle Spread with filling. Roll tightly from long
side. Cut into 14 (1 1/4-inch) slices. Place 1 roll cut side up in center of
each pan. Arrange remaining rolls in a circle of 6 around center roll. Cover
and let rise until doubled in bulk, 30 to 40 minutes.
Preheat oven to 350 degrees. Bake 25 to 30 minutes, until golden brown. Cool
in pans 10 minutes. Invert onto wire racks, then invert again to cool.
For icing, whisk all ingredients until smooth. Drizzle over cooled rolls.
Rolls can be made ahead. Wrap well and freeze up to 1 month. Thaw, wrapped,
at room temperature.
You can get hundreds more like these with Recipe Robot
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Cooking - Kitchen - Recipe Tips...
* A simple way to sharpen kitchen shears: cut a piece of
* Use the icing as soon as it is made. All icing sets up
and either forms a crust or becomes very stiff.
* Buy a icing spatula to apply icing. A good icing
enable you to work faster and the results will look great.
* Thin buttercream icing with evaporated milk or warm
only a little liquid and use a icing spatula to mix in.
* Thin cold chocolate buttercream icing with a little
or hot coffee. Use only a small amount and mix in with a
* Always sprinkle toppings on while the icing is fresh,
sticky. When the icing is too dry for topping to stick,
with a little water or milk.
* Store buttercream icing in an air tight container in
Fresh is best, so don't make buttercream icing in advance
* Always let the buttercream warm to room temperature
it down for use.