El Pollo Loco Copycat Recipe

El Pollo Loco Copycat Recipe

Sick of looking all over for El Pollo Loco Copycat Recipe?

Get your FREE access to Recipe Robot Here!

First Name:

 Email Address:

email 100% secure

Why are you searching for El Pollo Loco Copycat Recipe? I bet I know....

I'm sure you've been to a restaurant and left asking: "just how do they make those dishes?" I'm sure you sat there trying to work 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 or someone in the family loves a certain meal so much that you attempt to copy it at home. Maybe you had some success, chance is that it didn't taste 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 El Pollo Loco Copycat Recipe 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.

Wherever your tastes lie, it is no longer difficult to find out the ingredients in most copycat recipes. With a little detective work and a quick visit to the local grocery store, you can be serving up a dinner that no one will be able to resist.

Here are a couple of Free recipes from Recipe Robot for you to copy and enjoy...

Olive Garden San Remo Dip
6 oz. can tiny shrimp
(drained, reserve liquid)
6 oz. can crab meat
(drained, reserve liquid)
2 ounces cream cheese,
(room temperature and cubed)
2 tablespoons olive oil
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon crushed garlic
1 teaspoon prepared horseradish
1/3 cup asiago cheese, grated
2 tablespoons parmesan cheese, grated
1/2 -3/4 cup half and half
11/2 cups prepared Barilla marinara sauce, drained to remove excess liquid
1/4 cup fresh parmesan cheese, finely shredded for topping
In a 2-quart saucepan on medium-low, heat olive oil and blend in flour. Add to
flour the liquids that were reserve from the shrimp and crab, stir well.
To this sauce, add cubed cream cheese, salt, crushed garlic, horseradish, and
stir until smooth. Add asiago and parmesan cheeses and stir until smooth.
When the cheese has melted and sauce is smooth, add shrimp and crab; blend
well. Simmer until heated through.
Finally, add half and half a little at a time until the seafood sauce starts to simmer
and begins to resemble warm pudding.
Let sauce simmer for 12 - 15 minutes. Stir sauce so it will not scorch on bottom.
In a shallow 9-inch baking dish, spray with nonstick spray. Add drained marinara
sauce and carefully spoon seafood sauce on top. Sprinkle with freshly shredded
parmesan cheese and place in a preheated oven at 325 F, for 10 - 15 minutes,
until heated through. Dip should not brown on top.

Waldorf Hotel's Waldorf Salad
1 cup walnut halves
1/2 cup mayonnaise
1/4 cup plain yogurt
1 teaspoon prepared mustard
Pinch of dry mustard
Juice of 1/2 lemon
4 to 6 tart apples, peeled, cored, and diced (2 cups)
1 to 2 cups finely diced inner ribs celery
(white part only), leaves reserved
Salt and freshly ground black pepper
2 bunches tender greens, such as arugula, baby kale,
or pepper cress, washed and dried
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Preheat the oven to 325F.
Spread the walnuts on a baking sheet and toast in the oven
for 4 to 5 minutes, until aromatic and lightly toasted.
Let cool.
Combine the mayonnaise, yogurt, both mustards, and the lemon juice
in a large bowl. Fold in the apples and diced celery and
season with salt and pepper.
Put the salad greens in a large bowl. Add the olive oil and lemon juice,
season with salt and pepper, and toss well. Divide the greens among four
plates. Spoon the apple mixture onto the greens and sprinkle with the
toasted walnuts and reserved celery leaves.

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!

  • You never need to purchase anymore outdated recipe ebooks or cookbooks!

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

  • This is a brand new recipe 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 again.

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

 

Get your FREE access to Recipe Robot!

Fill in your name and email address below and I'll show you how to get an unlimited amount of Copycat Recipes using the Recipe Robot for FREE...

Enter Your First Name: 

Type In Your Email Address: 

Cooking - Kitchen - Recipe Tips...

* A roast with the bone in will cook faster than a boneless roast -
the bone carries the heat to the inside of the roast quicker.


Food Safety:
- Barbecues and Picnics -
* Try to plan just the right amount of foods to take. That way, you
won't have to worry about the storage or safety of leftovers.

* When taking foods off the grill, put them on a clean plate, not
the same platter that held raw meat.

* When preparing dishes like chicken or cooked meat salads, use
chilled ingredients. In other words, make sure your cooked
chicken has been cooked and chilled before it gets mixed with
other salad ingredients.

* It's a good idea to use a separate cooler for drinks, so the one
containing perishable food won't be constantly opened and closed.

* A cooler chest can also be used to keep hot food hot. Line the
cooler with a heavy kitchen towel for extra insulation and place
well wrapped hot foods inside. It's amazing how long the foods
will stay not only warm, but hot. Try to use a cooler that is
just the right size to pack fairly tightly with hot food so
less heat escapes.

* Wash ALL fresh produce thoroughly. When preparing
lettuce, break into pieces - then wash.

* Cook foods to the required minimum cooking temperatures:
- 165 F > Poultry, poultry stuffing, and stuffed meat.
- 158 F > Ground Beef, fish, and seafood.
- 150 F > Pork and food containing pork.
- 145 F > shell eggs and foods containing shell eggs.

* Separate raw animal foods from other raw or ready-to-eat
foods during storage and preparation.

* Cool leftovers as quickly as possible. Reheat to
165 F before serving again.

* BY ALL MEANS, REMEMBER THIS:
Bacteria on food will rapidly multiply when left at a
temperature between 45 F and 140 F. Avoid this danger
zone as much as possible.

 copycat soup recipes

El Pollo Loco Copycat Recipe - Copycat Recipe - Banda Express Copycat Recipes - Copycat Recipe For Applebees - Red Lobster Scampi Recipe - Privacy Policy

ŠEl Pollo Loco Copycat Recipe