El Pollo Loco Copycat Recipe

El Pollo Loco Copycat Recipe

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So why are you looking for El Pollo Loco Copycat Recipe? I bet I know....

I'm sure you've been to a restaurant and come away from it 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.

So you love a certain meal so much, you try to make it at home. 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 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.

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...

Applebee's Blonde Brownies
2 cups flour
1 tsp. baking powder
3 /4 tsp. salt
1/4 tsp. baking soda
1 1/4 sticks unsalted butter (10 Tbsp.)
2 cups packed golden brown sugar
2 large eggs
2 tsp. vanilla
3/4 cup chocolate chips
3/4 cup chopped pecans
Preheat oven to 350 degrees. Flour and butter a 9 x13 x 2 pan.
Sift flour into a bowl. Mix flour, baking powder, salt, and baking
soda. Set aside. Melt butter. In mixing bowl, place melted butter
and add sugar, mixing well. Add eggs and vanilla, mixing well.
Add flour slowly, blending. Batter will be slightly thick.
Spread in pan. Sprinkle chocolate chips and pecans over all.
Bake for 25 - 30 minutes.

Corn Syrup
2 cups granulated sugar
3/4 cup water
1/4 teaspoon cream of tarter
Dash of salt
In a heavy 2 1/2 quart saucepan, combine all ingredients over medium heat.
Stir till mixture comes to a boil. Reduce heat to simmer. Cover pan and cook
3 minutes, just to reduce crystal build-up on sides of pan. Uncover and
cook, stirring often to "soft ball stage"--or when you drop a little from a
spoon into a glass of cold water and it drops to bottom of water in a soft
ball. Cool the syrup completely and store in covered container at room
temperature to be used within 2 months. Makes about 2 cups.

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!!

 

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Cooking - Kitchen - Recipe Tips...

* Cookie dough can be frozen up to three months in an airtight
container or refrigerated three to four days.


About Shallots:
The Latin name for shallot is Allium Ascalonicum. The name refers to
Ascalon , an ancient Palestinian city where the shallot is thought to
have originated.
The flavor is a pungent blend of onion and garlic. Their color can vary
from pale brown to rose, and the flesh is off-white and barely tinged
with green or purple.
Shallots burn easily because of their high sugar content. For this
reason, saute briefly over low to medium heat. When using raw minced
shallots in salad dressings, lessen their pungency by reducing the
juice; wrap the minced shallots in a clean kitchen towel and squeeze
the shallots so the cloth absorbs some of their juices, then add the
shallots to the recipe as directed.
Shallots will keep for approximately six months if stored in a
cool, dry location.

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