El Pollo Loco Copycat Recipe

El Pollo Loco Copycat Recipe

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

Have you ever been to a restaurant and left asking: "just how do they make those dishes?" I guarantee that 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, but chances are good that you were now where close to making a match. 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 great thing about cooking restaurant copycat recipes at home, is that you will save big money. Imagine not having to go out 3 times a week or more just to eat your favorite dishes. You'd be surprised 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...

Red Lobster Oriental Scallop Salad
1 cup olive oil
2 tablespoons soy sauce
3 tablespoons vinegar (red wine)
1/4 teaspoon Tabasco Sauce
1 teaspoon Dijon mustard
1/4 teaspoon ginger
3 cups cooked and cooled white rice or clear noodles
8 ounces sliced raw mushrooms
4 ounces water chestnuts, thinly sliced
4 ounces red pepper, chopped finely
1 pound blanched Sea Scallops, thickly sliced
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped chives
If scallops are thicker than 3/4 inch, slice in half.
Blanch scallops in boiling water for 3-4 minutes or until firm and cool immediately.
Prepare a dressing with the oil, vinegar, Tabasco, mustard, and ginger. Set aside the
parsley and chives.
Combine the remaining ingredients carefully so that the scallops do not become shredded,
then mix with the dressing.
Garnish with parsley and chives. Serve chilled.

White Castle Sliders
Get a pound of 85% lean ground beef, and divide into 16 equal sized pieces.
Form each into a 2-1/2 inch square patties. Do this on waxed paper. Make
the patties very thin. Then "cookie-cut" five holes in each pattie.
(the pattern should resemble 5 on a dice) A CLEAN pen cap works nicely.
Freeze these 16 patties. (It'll make it easier later)
BUNS: the buns are also small. My grocer has dinner rolls the exact size
I need, but you might have to create your own using hot dog buns. One
hot-dog bun makes two White Castle buns. Simply cut in half (through top
and bottom) and then cut off the rounded sides to make them square.
COOKING: This is key. You need to finely chop a medium white onion.
On a pre-heated 375 degree electric griddle, lay about 1-1/2 Tablespoons
of onion for each patty you want to cook (generously spray with non-stick
spray like Pam first) The onions should only be "one deep" if you will.
Immediately place frozen patty directly on top of onions and press down.
Cook for about 4 minutes right on top of the onions. The holes in the beef
will allow the steam to cook the top side. (You don't flip)
Add a dash of salt and a pinch of pepper to each patty while they cook.
Remove and place on UNTOASTED buns.

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

 

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Cooking - Kitchen - Recipe Tips...

* Never heat pesto sauce - the basil will turn black and taste bitter.


Formal Table Setting:
Generally, the more formal the occasion, the more courses are served,
which of course means more flatware. There should be a different set of
utensils for each course: salad fork, dinner fork; dinner knife,
bread knife; and so on.
Some special dishes such as oysters have special utensils. These can
be served at the presentation of the food, but generally are placed
on the table in order of course. When oysters are served as an appetizer
for example, set the oyster fork to the right of the spoon.

Building from the basic set-up (dinner fork on the left of the plate;
knife to the right of the plate, dinner spoon to the right of the knife):

On the left side of the plate put the salad fork to the left of the
dinner fork. On the right add a soup spoon to the outside of the dinner
spoon if soup will be served. Place the soup bowl above the soup spoon
and to the right. The bread plate goes to the left, about two inches
above the fork. Place the butter knife across the bread plate at a
diagonal, upper left to lower right. Small salad plates go to the
left and a little below the bread plate. Dessert spoons, or in some
cases knife and fork, are placed about an inch above the top of the
plate with the handle(s) on the right side.

The largest glass on the table is the water glass which goes on the
right side above the dinner knife. It may be filled and iced when
guests arrive or left empty to be filled at each diner's request.
If wine or some other beverage is served, set the appropriate glass
to the right and a little down from the water glass.

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