Are you sick of searching for Copykat Recipes?
Why are you searching for Copykat Recipes? I bet I know....
Have you ever visited a restaurant and gone away asking: "just how do they make those
dishes?" You have probably sat there trying to discover 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, 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
|Applebee's Chicken Wings
About 35 wings pieces
12 ounces Louisiana Hot Sauce
6 tablespoons margarine
3 tablespoons white vinegar
1 tablespoon Worcestershire sauce
1 1/4 teaspoons cayenne pepper
1/4 teaspoon garlic powder
1 1/2 tablespoons flour
Cook the wings until done either bake or deep-fry.
Mix all sauce ingredients except flour in a saucepan on the stove. Cook over lowmedium
heat. When warm, add flour to thicken sauce. Stir frequently.
When sauce is thick, cover bottom of 9 x 13-inch baking dish with sauce. Mix rest of
sauce with wings and place in baking dish. Bake at 300 degrees for about 20 minutes or
Serve with celery sticks and blue-cheese dressing.
|Planet Hollywood Cap'n Crunch Chicken
2 cups Cap'n Crunch cereal
2 cups corn flakes
1 cups milk
2 1/2 cups all-purpose flour
25 to 30 chicken tenders
3 Tbl. granulated onion
Vegetable oil for deep frying
3 Tbl. granulated garlic
Creole mustard sauce, recipe follows
1 Tbl. pepper
In food processor, grind cereals until crumbly but some
1/8-inch chunks are still visible. Spread in a shallow pan.
In a bowl, combine flour, onion, garlic and pepper.
In a separate bowl, combine the eggs and milk.
Dredge chicken in seasoned flour. Dip in egg mixture,
coating evenly. Dredge in cereal mixture,
coating well. Arrange on wax paper.
Preheat oil in deep fryer to 325 degrees.
Deep fry chicken in batches for 3 1/2 minutes or until
golden brown. Drain.
Makes 4 servings.
Creole Mustard Sauce
1/4 cup sliced green onions
2 Tbl. horseradish
2 Tbl. chopped garlic
1 Tbl. red wine vinegar
2 Tbl. chopped onion
1 Tbl. water
2 Tbl. chopped celery
2 tsp. cider vinegar
2 Tbl. chopped green pepper
1 tsp. Worcestershire sauce
1 cup mayonnaise
1 tsp. Tabasco sauce
1/4 cup hot mustard
Salt and cayenne pepper to taste
2 Tbl. yellow mustard
Combine all ingredients and mix well.
Serve on the side with chicken. Makes about 2 cups.
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Cooking - Kitchen - Recipe Tips...
* When braising meat, cook it at a low temperature for a
time to keep the meat tender and have it retain all the
Low Fat Cooking:
* Get into the habit of measuring the oil you use while you
rather than just pouring it out of the bottle. It will be
easier to moderate the amount you use.
* Use non-stick cookware so that you don't have to use
if any, fat. When sauteing, use a small amount of chicken
or wine instead of butter or oil.
* To make fat-free broth, chill your meat or chicken
fat will rise to the top, and you can remove it before
* Many vegetables and fruits, including potatoes and
retain many of their nutrients in their skin. So when
leave the skin on your fruits and vegetables and cook them
* Romaine lettuce is loaded with vitamins compared to
It has three times as much Vitamin C and six times as much
* Vitamin C is destroyed quickly in cooking - so cook
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
getting bored is to spice your food well. When you have
your recipe, always taste it and adjust the spices to meet
* Purchase the best (i.e. heaviest) set of non-stick
* 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
of vegetables by 1/3. You will hardly notice!
* Thicken gravies with milk or broth blended in the
flour. Be sure to cook long enough to remove the raw flour
You'll never notice the lack of fat.
* Use olive oil for cooking when appropriate. It adds to
of the dish and is better for you.