Are you tired of looking around for Ging Copycat Recipes?
Why are you searching for Ging Copycat Recipes? I bet I know....
Have you ever visited a restaurant and gone away asking: "just how do they make those
dishes?" I bet you sat there trying to find 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 you or someone in the family loves a certain meal so much that you attempt to copy it at home. Maybe you had some success, chances are that you weren't even close to getting the recipe 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
Ging Copycat Recipes that have been tried and tested many times, which means they can be successfully used to
recreate your favorite restaurant dishes right from home.
The other awesome thing about cooking restaurant copycat recipes at home, is that you will save money. Imagine not having to go out anymore just to eat your favorite restaurant dishes. You won't believe just how much you could save in a year.
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
|Olive Garden Peaches 'n' Cream Cheesecake
Sponge Cake Base
1/3 cup granulated sugar
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
2 tablespoons water
2 pounds cream cheese, softened
1 cup granulated sugar
1 teaspoon all-purpose flour
1 teaspoon vanilla extract
1 cup sour cream
1/4 cup peach liqueur or peach schnapps or
reserved peach juice from the canned or fresh peaches
2 cups canned or firm ripe fresh peach slices, drained well
1 pint whipping cream or equivalent
For the Base: Preheat oven to 375 degrees F. Lightly grease base of 10-inch springform
Beat whole egg in 1 1/2-quart bowl with mixer on high speed, 4 minutes, to a thick yellow
Mix in sugar on low speed until smooth. Add flour, water, vanilla extract, baking powder
Mix on low speed until fully blended. Pour into springform pan, roll around until level.
Bake 16 to
18 minutes on lowest oven rack. Cool to room temperature.
For the Filling: Preheat oven to 325 degrees F.
Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add
extract, sour cream and peach flavoring and mix on medium until a smooth thick consistency
obtained. Fold in peach slices carefully - distribute evenly. Pour cheesecake filling onto
sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to
position and let cake remain 40 minutes.
Cool to refrigerated temperature.
Top with fresh whipped cream or equivalent and serve. Store up to 2 days in the
|Philadelphia Sticky Buns
1 package dry yeast
1/2 tsp. sugar
1/4 tsp. salt
3 tbsp. very warm water
1 cup unsalted butter - cut into chunks
3 cups all-purpose flour
3 egg yolks
1/4 cup sugar
1 cup sour cream
Combine yeast, sugar and water. Let foam 10 minutes. Cut butter into flour until it
resembles fine, grainy meal. (This can also be done in a food processor, using the
metal blade and pulsing until mixture is grainy.)
Mix the yolks, sugar and sour cream together. In a medium mixing bowl, stir this
mixture, the yeast and flour together. Stir with a wooden spoon until a soft dough
forms and it slides off spoon. Place in a lightly greased bowl. Cover with plastic.
Refrigerate overnight. At this point, dough can also be wrapped well in plastic and
frozen. If you intend to use it for small pastries, divide dough in appropriate
1/2 cup butter - melted
3/4 cup brown sugar - packed
1-1/2 tsp. cinnamon
1/2 cup raisins - plumped and drained
1/2 cup chopped nuts (optional)
Preheat oven to 350 F.
In the bottom of a lightly greased 9 x 13 inch pan, mix 1/2 cup of the brown
sugar with 3/8 cup (1/4 cup + 2 tbsp.) of the butter. Spread this over the
pan bottom as evenly as possible.
Mix together the remaining brown sugar, cinnamon, raisins and nuts. Roll out
the dough into a rectangle - approximately 10 x 12 inches. Brush with some
melted butter. Sprinkle with sugar mixture. Roll up into a jellyroll and cut
into slices - about 3/4 to 1 inch wide.
Place slices close to each other in prepared pan. Cover lightly and let rise
until doubled (about 45 minutes). Brush top with remaining melted butter.
Bake 25-30 minutes until evenly brown. Serve while warm. Makes 1-1-1/2 dozen
Giant buns: Use 1 whole recipe rich dough 3/4 cup melted butter 1 cup brown
sugar 2 tsp. cinnamon 3/4 cup raisins - plumped and drained 3/4 cup chopped
Same procedure as above but use a large cookie sheet instead. These
oversized sticky buns make an indelible impression at a special brunch.
You can get hundreds more like these with Recipe Robot
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Cooking - Kitchen - Recipe Tips...
* Microwave a lemon for 15 seconds and double the juice
When preparing lunches for your children (or anyone),
try "drinkable" ice packs: Fill a 12-ounce plastic bottle about halfway with
drinking water and freeze it
overnight, tilting the bottle so the water will freeze at
an angle (if you freeze it straight up, the expanded water will make the bottle bulge).
Next morning pack the lunch, add more drinking water to the bottle, and stick it in the
lunch box to keep the food cool and be melted enough to drink by lunchtime.