Sick of looking all over for Cpoycat Recipes From Restaurant?
Why would you be looking for Cpoycat Recipes From Restaurant? I bet I know....
Have you ever been to a restaurant and gone away asking: "just how do they make those
dishes?" I'm sure you 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 and your family enjoy certain meals so much, you try to copy a version of it in your own kitchen. Maybe you had some success, chances are you were nowhere near getting the flavors just right. The solution to this delima you have is to use what are called copycat
restaurant recipes. They are specially researched and reverse engineered dishes like
Cpoycat Recipes From Restaurant that have been tried and tested many times, which means they can be successfully used to
recreate your favorite restaurant dishes right from home.
The other awesome thing about cooking restaurant copycat recipes at home, is that you will save money. Imagine not having to go out anymore just to eat your favorite restaurant dishes. You won't believe just how much you could save in a year.
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
|Outback Steakhouse Walkabout Onion Soup
2 cups yellow sweet onions, Thinly Sliced
2 tablespoons butter
1 (15 ounce) can chicken broth
1/4 teaspoon salt
1/4 teaspoon fresh pepper, Ground
2 chicken bouillon cubes
1/4 cup Velveeta cheese, Cubes, Diced (compressed in measuring cup)
1 1/2-1 3/4 cups white sauce (Below)
cheddar cheese, Shredded (for garnish)
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 1/2 cups whole milk
In 2 quart sauce pan place 3 tablespoons butter and sliced onions.
Cook at low to medium heat stirring frequently until soft and clear but not brown.
Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until
completely heated through.
Add white sauce and Velveeta cheese. White sauce will be thick because it has been remove
from the heat.
Simmer on medium low heat until the cheese is melted and all ingredients are blended,
Turn temperature to warm and let cook for additional 30 minute to 45 minute.
Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark
Thick White Sauce:.
In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour
turns thick and comes
away from the side of the sauce pan.
Pour milk in flour a little at a time and stir constantly, add salt. Mixture should
thicken and become like thick
Remember to stir constantly taking care not to let mixture lump, set aside off from heat
until ready to use for
|Chi-Chi's Sweet Corn Cake
1/2 cup (1 stick butter), softened
1/3 cup masa harina
1/4 cup water
1 1/2 cups frozen corn, thawed
1/4 cup cornmeal
1/3 cup sugar
2 tablespoons heavy cream
1/4 teaspoon salt
1/2 teaspoons baking powder
Preheat oven to 350 degrees.
Blend butter in a medium bowl with an electric mixer until creamy.
Add the masa harina and water to the butter and beat until well combined.
Put defrosted corn into a blender or food processor and with short
pulses, coarsely chop the corn on low speed. You want to leave several
whole pieces of corn.
Stir the chopped corn into the butter and masa harina mixture.
Add cornmeal to mixture and combine.
In another medium bowl, mix together the sugar, cream, salt, and
baking powder. When the ingredients are well blended, pour the mixture
into the other bowl and stir everything together by hand.
Pour corn batter into an ungreased 8"x8" baking pan.
Cover the pan with aluminum foil. Place this pan into a 13"x9" pan
filled 1/3 of the way up with hot water. Bake for 50-60 minutes or until
the corn cake is cooked through. When the corn cake is done, remove
the small pan from the larger pan and let sit for at least 10 minutes.
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Cooking - Kitchen - Recipe Tips...
* Fresh fish freeze well in a milk carton filled with
* The oil must reach a good temperature to brown the
the food quickly while cooking it. That temperature is
always between 350F and 375F degrees. To be sure the oil is
right use a frying thermometer.
* Use canola oil for frying. It is low in saturated fat,
high burning point, and does not detract from the flavor of
the food you are frying.
* Avoid crowding food that is deep-fat-fried. The food
surrounded by bubbling oil, and you must keep the
from falling too much. If you add too much food to a small
amount of oil, the temperature will plummet, and the food
wind up greasy and soggy.
* Never fill the pot more than halfway with oil; this
prevent bubbling over when the food is added.
* Dry food well with paper towels before adding to the
it helps reduce splattering.