Tired of searching for Copykat Recipes?
Just why are you looking 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 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.
So knowing how much you love that special dish, you try cooking it at home. Maybe you had some success, but I bet yours didn't turn out at all like the original. The solution to this dilemma 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.
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
|Olive Garden Pasta Frittata
12 Ounce spaghetti, cooked, cut into 2" pieces
3 Ounce green onions, sliced
3 Ounce thick bacon, cooked and chopped
vegetable spray or margarine
3 tblsp Fontina, shredded, heaping
3 3/4 cup
6 Medium eggs
2 1/2 cups Half and half
5 Teaspoon cornstarch
1 dash nutmeg
Preheat oven to 350F.
FRITTATA BATTER: Beat eggs, half and half, cornstarch, salt and nutmeg
thoroughly until all ingredients are completely blended.
Blend the 2" spaghetti pieces, green onion rings and bacon pieces in a bowl
until evenly mixed.
Coat a 1-1/2 qt round baking dish, including walls, with spray or margarine.
Empty the spaghetti mixture into the baking dish and spread evenly. Add the
frittata batter to cover the filling mix.
Bake in a 350~ oven for about 25 minutes until center is set. When center is
set, cover the frittata evenly with the Fontina and bake until cheese is
golden. Turn off the heat and open oven door. Let the frittata set in the
open oven for 15 minutes for the batter to set more firmly and make removing
from the dish easy. Before serving, sprinkle with Parmesan and cut into 4
|Cheesecake Factory Key Lime Cheesecake
1 3/4 cups graham cracker crumbs
5 Tbsp. butter, melted
1 cup plus 1 Tbsp. sugar
3- 8oz. pkgs cream cheese, softened
1 tsp. vanilla
1/2 cup fresh lime juice (about 5 limes) If using key limes or juice,
use half as much.
Preheat oven to 350*. Combine crumbs, butter and 1 Tbsp. sugar in a bowl.
Stir well to to coat all crumbs. Keep it crumbly. Press the crumbs onto the
bottom and half way up the sides of an 8" springform pan. Bake crust for 5
mins.and set aside. In large bowl combine cheese, 1 cup sugar and vanilla.
Mix with electric mixer till smooth. Add the lime juice and eggs and
continue to beat till smooth and creamy. Pour filling into crust. Bake for
60 to 70 mins. If top is turning light brown it's done. Remove from oven and
allow to cool till room temperature. Put into fridge. When chilled, remove
the pan sides and cut. Serve with whipped cream.
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Cooking - Kitchen - Recipe Tips...
* Cure for headaches: Take a lime, cut it in half and
rub it on your
forehead. The throbbing will go away.
For clarified butter, slowly melt unsalted butter over low
Don't let the butter come to a boil, and don't stir it.
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
the bottom--turn off the heat. Skim the foamy white solids
top. Then ladle off the clarified butter. Be careful not to
the milk solids at the bottom of the pan.
Clarified butter can be used immediately. Or, let it
keep it in the refrigerator for up to three to four weeks.
Just remelt to use. One pound of unsalted butter yields