El Pollo Loco Copycat Recipe

El Pollo Loco Copycat Recipe

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Why would you be looking for El Pollo Loco Copycat Recipe? I bet I know....

Have you ever visited a restaurant and left asking: "just how do they make those dishes?" You have probably 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.

Knowing how much you crave that dish, you try to cook it yourself. Maybe you had some success, chance is that it didn't taste right.. The solution to this problem you face 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 Santa Fe Stuffed Chicken
8 boned, skinned chicken breast halves
8 oz. block Monterey jack cheese - divided
1 cup Italian bread crumbs
1 1/2 Tbls. grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. black pepper
1/2 cup melted butter OR margarine
1 Tbls. butter OR margarine
1 Tbls. all-purpose flour
1 cup milk
1 sm. red bell pepper - seeded, diced
1 sm. green bell pepper - seeded, diced
Pound chicken with a meat mallet until flat and rectangular shaped; repeat with
remaining breasts.
Cut half of the cheese block into 8 slices; grate the remaining cheese; set aside.
Wrap each flattened chicken breasts around a slice of cheese; secure with wooden picks
or uncooked spaghetti noodles.
Combine the bread crumbs, Parmesan cheese, salt, cumin, and pepper.
Roll the secured chicken pieces in the melted butter and then in the bread crumb
mixture.
Place chicken breasts in a 13" X 9" X 2" baking dish, being careful not to crowd them.
Drizzle remaining butter over the breasts.
Refrigerate for 1 hour or freeze to bake later (baking time will be increased by about 5-
10 minutes).
Bake in a 400 degree oven for 25-30 minutes, or until chicken is cooked through.
Melt butter in saucepan, stir in flour, whisk in milk, then bring to a simmer.
Stir in grated cheese, reduce heat, and simmer until thick, stirring constantly so the
cheese doesn't burn.
Place chicken on plates, pour sauce over, and top with diced peppers.

Philadelphia Cheesesteaks
3 tablespoons soybean oil
1/2 cup diced white onions
6 - (1/8" thick) slices rib eye of beef
1 - 6 inch Italian roll, slit lengthwise
1/4 cup Cheese Whiz
Ketchup and pickle relish (optional)
Add 1 tablespoon of oil to a hot skillet and cook the onions
until they just begin to brown. Add the remaining oil to another
hot skillet and cook the beef about 45 seconds on each side or
until just cooked through. Put the meat on the roll and top with
the onions and Cheese Whiz. Add ketchup and relish if desired.

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

 

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Cooking - Kitchen - Recipe Tips...

* Microwave garlic cloves for 15 seconds and the skins slip
right off.


Cooking a Turkey:
* If you hate the memory of dry turkey from the old days, buy a
fresh-killed (meaning, never frozen) turkey. They truly are juicier,
tenderer, and tastier than frozen birds.

* Turkeys range in weight from the 6- to 8-pound category to as
large as 26 pounds. Very small and super-big are not better.
Small ones get blotchy. Big ones present food safety problems
because their mass resists total heat penetration. Best to go
with a basic 12- to 16-pound turkey.

* Trussing: The point of tying string around a turkey is to make
the bird into a round -- no protrusions, no wings sticking out.
This prevents burning of exposed areas. Twist the wing tips, which
will burn first, under themselves, using some force. Now run a strand
of string under the turkey's girth and up each side, catching the
wing tips under the string. Continue the string over to the drumsticks,
catching them and the fatty tail flap (Pope's Nose), and tie tightly.

* Turkey lifter: This major help comes in two styles. One resembles
an L-shaped metal prong. The prong goes right up the turkey's cavity
while a handle remains in your hand. All you do it lift. If you've
stuffed the turkey, get the type that looks like snow chains, lies
under the bird, and acts like a sling. Either device ends burned
hands, greasy potholders and lost drumsticks.

* Instant-read thermometer: This is your most important tool. With
this, you don't need a roasting chart or a clock. Read the facts on
the dial. There will be no question about the internal temperature
of your meat. If you don't have one, get one!

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