Copykat Recipes

Copykat Recipes

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Why would you be looking for Copykat Recipes? I bet I know....

Have you ever visited a restaurant and left there 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.

Knowing how much you crave that dish, you try to cook it yourself. Maybe you had some success, chances are you were nowhere near getting the flavors just right. The solution to this problem 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 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 enjoy...

Red Lobster Seafood Chili
1/4 cup Olive oil
2 cups Chopped onions
2 Leeks, white only, trimmed
1 large celery stalk, chopped
8 Garlic cloves, minced
5 teaspoons Dried oregano
35 ounces Italian plum tomatoes,
16 ounces Clam juice
2 Dry red wine
1/2 cup "Santa Cruz Red Chili Paste"
5 teaspoons Freshly toasted cumin seed
1 tablespoon Salt
1 teaspoon Cayenne pepper
2 Red Bell peppers,seeded
12 Littleneck clams
12 Mussels, scrubbed
1 1/2 pound Scrod or lean white fish
12 large shrimp,peeled,devein
3/4 pound Bay scallops
1/2 cup Minced fresh cilantro
Heat oil in heavy Dutch oven over low heat. Add onion, leeks, and celery. Cover and cook
until tender, about 15 minutes. Add garlic and oregano, cook another 10 minutes then add
tomatoes, breaking up with a spoon. Blend in the clam juice, wine, chili paste*, cumin, salt
and cayenne. Bring to a boil, skimming occasionally.
Reduce heat and simmer, partially covered, for about 1 hour, skimming. Mix in bell
peppers. Simmer uncovered for 20 minutes.
Cool. refrigerate overnight. Bring chili to a boil. Adjust heat so that liquid simmers briskly.
Stir well and adjust seasonings.
Add clams and mussels. Cover and cook until shellfish open, 5 to 10 minutes. Discard any
that do not open. Gently stir in scrod and shrimp. Cover and simmer for a minute. Add
scallops, cover and simmer until fish is just opaque, about 2 minutes. ladle chili into bowls.
Top with cilantro.

KFC Buttermilk Bisquits
1/2 Cup Butter
2 1/2 Tablespoon Sugar
1 Egg, beaten
3/4 Cup Buttermilk
1/4 Cup Club soda
1 Teaspoon Salt
5 Cup Bisquick biscuit mix
Preheat oven to 450 degrees F. Combine all of the ingredients. Knead the
dough by hand until smooth. Flour your hands. Pat the dough flat to 3/4-inch
thick on waxed paper. Cut out biscuits. Bake for 12 minutes or unitl golden
brown. Makes about 18 biscuits.

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...

* When using granulated sugar, keep in mind that one pound sugar
is the equivalent to 2 cups.


Fruit Pies:
* Save the drained juice from frozen or canned fruit and use
fruit juice instead of water in your recipe. This is only a good
idea if the juice does not have a lot of sugar in it.

* Add fresh butter to your fruit pie filling after it has been
cooked. Or dot pieces of butter over the fruit before you place
on the top crust.

* Don't cut apples pieces too thin when you are using fresh
apples. Larger chunks will hold together and have more apple flavor.

* Use a little red food color and a drop or two of almond extract
in your cherry pies when you use fresh or canned cherries.

* Use a little yellow food color and a teaspoon of lemon juice in
your apricot and peach fruit pies. The lemon juice will enhance
their flavor and also help keep a bright color.

* Mix a few raisins with fresh chopped apples and make a easy,
new apple pie.

* Do not over-cook pie fillings, especially those with corn starch
used as the thickener. The filling will break down and quickly become
watery. Over cooking fillings made with flour will cause the filling
to be thick.

 free copycat recipes

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