El Pollo Loco Copycat Recipe

El Pollo Loco Copycat Recipe

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

I'm sure you've been to a restaurant and left the place asking: "just how do they make those dishes?" You have probably sat there trying to discover 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, 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.

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 enjoy...

Olive Garden House Dressing
8 ounces Paul Newman's Vinegar and Oil Dressing
1 clove garlic, peeled and minced
1/2 teaspoon Dried basil
1/2 teaspoon Dried oregano
3 packages Sweet and Low -- or
1 tablespoon Sugar
Put ingredients into the bottle of dressing and shake well. Refrigerate 24
hours before using.

Jack Daniel's Honey Mustard
1/2 cup Honey
1/2 cup Dark vinegar
1/2 cup Dark brown sugar, packed
2 eggs
2 tablespoons flour
2 tablespoons prepared French's yellow mustard
1/2 cup Jack Daniel's whiskey
9 ounce bottle Kraft's horseradish (cream)
Put honey, vinegar, sugar, eggs and flour into blender a few seconds to
blend at high speed until smooth. Transfer to a 2-quart saucepan. Cook on
medium high whipping briskly with whisk to prevent it from sticking to
bottom of pan. It will thicken just as it comes to a boil. Quickly add
mustard and whiskey. Continue to cook and stir briskly only 1/2 minute.
Remove from heat. Add the horseradish. Beat well. Cool completely. Bottle
and cap tightly.

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Cooking - Kitchen - Recipe Tips...

* For fresh flavor in orange juice add the juice of one lemon.


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.

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