Are you looking for El Pollo Loco Copycat Recipe?
Why are you searching 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'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 knowing how much you love that special dish, you try cooking it at home. Maybe you had some success, chance is that it didn't taste right.. The solution to this issue 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.
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
|Red Lobster`s Lobster Chops
6 (four-to-five oz. ea) lobster tails (in the shell)
12 jumbo sea scallops with side muscle removed
1 1/4 cup Lemon-Garlic Butter Sauce
1 tablespoon seasoned salt
6 cups cooked rice (a lightly seasoned pilaf)
4 lemon wedges
1/4 cup parsley, fresh chopped
1/2 cup butter, melted (for dipping)
12 eight-inch metal skewers
Preheat oven or grill to 450°.Cut each lobster tail completely in half lengthwise and
remove the vein. Gently lift the lobster meat from the shell, leaving meat attached at
end, and place meat back into shell. (This makes it easier to eat the lobster after it is
cooked.) Wrap each lobster tail, including the shell, around one scallop, similar to
wrapping bacon around a filet mignon. To skewer, gently pierce the base of the tail fins,
passing the skewer through the scallop and piercing through the other end of the tail.
Leave approximately 1-2" at the end of the skewer to prevent chop from sliding off
cooking. Lightly brush the topside of each LobsterChop with Lemon-Garlic Butter. (A light
coating will prevent "flare-ups" when grilling.) Sprinkle the LobsterChops with
place on a wax-paper lined tray and refrigerate until ready to grill. Place LobsterChops,
meat side down, on preheated grill. Cook for 4-5 minutes, rotating LobsterChops 90
degrees after 2 minutes.
Turn LobsterChops over and cook for another 4-5 minutes or until the lobster and the
scallop have reached an internal temperature of 150°.Lightly brush the meat side of each
LobsterChop with Lemon-Garlic Butter just before removing from the grill.For each plate,
place 3 LobsterChops on a bed of your favorite rice accompanied by a small cup of melted
butter and a lemon wedge. Sprinkle with chopped parsley and serve.
1 lb. hot dogs
4 cups vegetable oil
1/2 cup flour
1/2 cup cornmeal
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. sugar
1 Tbsp. vegetable shortening
1/3 cup milk
8-10 wooden skewers
Bring 3 cups of water to boiling in a large saucepan. Add hot dogs and bring
back to boiling. Remove from heat; cover 20 minutes. Pour enough oil to a
2-inch depth in a skillet and heat to 350 degrees. Combine flour, cornmeal,
baking powder, salt, and sugar in a medium-size bowl and blend with fork.
Add shortening and cut in with fork until the size of small peas. Combine
milk and egg in a 1 cup measure. Stir into flour- cornmeal mixture. Pour
mixture into a tall glass. Remove hot dogs from water and dry with paper
towels. Insert skewer into the hot dog, and be sure to leave about 1 inch
for handle. Dip hot dog into batter; let excess batter drip into glass. Drop
into hot fat fry 2 minutes, or until golden brown.
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Cooking - Kitchen - Recipe Tips...
* When cooking any kind of strawberry dessert, add a
aged Balsamic vinegar to the recipe to enhance the flavor
of the strawberries.
Low Fat Cooking:
* Get into the habit of measuring the oil you use while you
rather than just pouring it out of the bottle. It will be
easier to moderate the amount you use.
* Use non-stick cookware so that you don't have to use
if any, fat. When sauteing, use a small amount of chicken
or wine instead of butter or oil.
* To make fat-free broth, chill your meat or chicken
fat will rise to the top, and you can remove it before
* Many vegetables and fruits, including potatoes and
retain many of their nutrients in their skin. So when
leave the skin on your fruits and vegetables and cook them
* Romaine lettuce is loaded with vitamins compared to
It has three times as much Vitamin C and six times as much
* Vitamin C is destroyed quickly in cooking - so cook
vegetables with Vitamin C in the smallest amount of water
possible and for a short amount of time.
* Stock up on spices. One of the keys to cooking low-fat
getting bored is to spice your food well. When you have
your recipe, always taste it and adjust the spices to meet
* Purchase the best (i.e. heaviest) set of non-stick
* When cooking a dish with both vegetables and meat
(i.e. in stir frys
and stews), reduce the amount of meat by 1/3 and increase
of vegetables by 1/3. You will hardly notice!
* Thicken gravies with milk or broth blended in the
flour. Be sure to cook long enough to remove the raw flour
You'll never notice the lack of fat.
* Use olive oil for cooking when appropriate. It adds to
of the dish and is better for you.