Copykat Recipes

Copykat Recipes

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Why would you be looking for Copykat Recipes? 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 guarantee that you 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 love a certain meal so much, you try to make 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 issue 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.

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 Tiramisu Dessert
1 Sponge cake, (10 to 12 inch about 3" tall)
3 ounces Strong black coffee, or instant espresso
3 ounces Brandy or rum
1-1/2 pounds Cream cheese or mascarpone, room temperature
1-1/2 cups Superfine/powdered sugar
Unsweetened cocoa powder
Cut across middle of sponge cake forming two layers, each about 1 1/2 inches
high.
Blend coffee and brandy. Sprinkle enough of mixture over bottom half of cake
to flavor it strongly. Don't moisten cake too much or it may collapse on
serving.
Beat room-temperature cheese and 1 cup sugar until sugar is completely
dissolved and cheese is light and spreadable. Test for sweetness during
beating, adding more sugar if needed.
Spread cut surface of bottom layer with half of the cheese mixture.
Replace second layer and top this with remaining cheese mixture.
Sprinkle top liberally with sifted cocoa.
Refrigerate cake for at least 2 hours before cutting and serving.

Denny's Cheese Soup
4 Tablespoon Butter or margarine
10 Ounce Cream of chicken soup
10 oz Cream of celery soup
1/2 Soup can Kraft's mayonnaise
8 Ounce Jar cheese Whiz
14 Ounce Can chicken broth
Salt and pepper
Put butter, soups, mayo and Cheez Whiz in 1-1/2 quart saucepan, stirring
constantly over medium heat, until smooth. Stir in broth and season to taste
with salt and pepper. Stir occasionally until piping hot, but do not let it
boil.

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!

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  • You'll be able to have your favorite Copycat Recipes right at your fingertips anytime you wish!

  • This is a brand new 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.

  • If my 81 year old grandmother can use it...any one can!!

 

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Cooking - Kitchen - Recipe Tips...

* Two drops of yellow food coloring added to boiling noodles will
make them look homemade.


Clarified Butter:
For clarified butter, slowly melt unsalted butter over low heat.
Don't let the butter come to a boil, and don't stir it. This
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 solids on
the bottom--turn off the heat. Skim the foamy white solids from the
top. Then ladle off the clarified butter. Be careful not to disturb
the milk solids at the bottom of the pan.
Clarified butter can be used immediately. Or, let it solidify and
keep it in the refrigerator for up to three to four weeks.
Just remelt to use. One pound of unsalted butter yields 1-1/4 cups
clarified butter.

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