Are you sick of searching for Honey Baked Ham Copycat Recipe?
Just why are you looking for Honey Baked Ham 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 guarantee that you sat there trying to uncover 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 and your family enjoy certain meals so much, you try to copy a version of it in your own kitchen. Maybe you had some success, chance is that it didn't taste right.. The solution to this problem is to use what are called copycat
restaurant recipes. They are specially researched and reverse engineered dishes like
Honey Baked Ham 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.
How many of us enjoy eating out especially on the weekends? I for one personally love eating out with my family. This is the time I get to relax without the hassle of cooking and doing the dishes. I mean who wants to be cooking on weekends especially with so many of us working rest of the week. And when I find some time off, which happens to be on the weekends, I just want to chill out.
Here are a couple of Free recipes from Recipe Robot for you to copy and
enjoy...
Red Lobster`s Sesame Ginger Seared Salmon with Asian Vegetables and Noodles
4 (8-10 oz) pieces of fresh salmon fillets, skinless
1/2 cup canola oil
2 tablespoons chopped green onions
28 ounces cooked Asian soba noodles or linguini
2 ounces red bell pepper, cut into thin strips
4 ounces broccoli florets, slightly blanched and chilled
4 ounces snow peas, slightly blanched and chilled
8 ounces sliced button mushrooms
24 ounces Sesame Ginger Sauce (bottled or your favorite recipe)
Chef Paul Prudhomme's Blackened Redfish Magic
Salt & Pepper
Asian Vegetable: Mix the raw bell peppers and mushrooms with the blanched broccoli and
snow peas. Season lightly with salt and pepper. Set aside.
Heat the Sesame Ginger Sauce in another pan or in the microwave.
Salmon: Lightly brush both sides of the salmon with oil and lightly season with Blackened
Redfish Magic. Pre-heat a non-stick sauté pan on medium-to-medium high heat. Place
one tablespoon of oil into pan. Sear the seasoned fillets for 3-4 minutes. Turn fish over
and sear an additional 4-5 minutes or until desired doneness.
Place warm noodles on each plate. Top evenly with the vegetable mixture. Place a
salmon fillet in the center. Pour sauce over the top.
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Wendy's Chili
1 pound ground chuck
1 15-ounce can of diced tomatoes (liquid included)
1 15-ounce can of red kidney beans (liquid drained)
1 15-ounce can of pinto beans (liquid drained)
1 8-ounce can Hunt's tomato sauce
1/2 medium white onion, diced
1 4-ounce can diced green chilies (with liquid)
2 Tablespoons chopped celery
2 Tablespoons chili powder
1/2 Tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 cup water
1. Brown the ground chuck over medium heat, breaking into small pieces with
the spatula. Add a dash of salt and pepper while cooking.
2. Empty the cooked meat into a spaghetti strainer, and rinse well under
very hot water. This removes the bulk of the fat.
3. Transfer the beef into a dutch oven, and add the remaining ingredients.
Stir together to combine thoroughly.
4. Over medium heat, bring to a simmer. Reduce the burner to low, and
continue simmering 50-60 minutes, stirring occasionally.
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If my 81 year old grandmother can use it...anybody
can!!
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Cooking - Kitchen - Recipe Tips...
* When working with dough, don't flour your hands; coat
them with
olive oil to prevent sticking.
Barbecue Tips
* Approximately 30 minutes prior to grilling, prepare the
charcoal
fire so coals have time to reach medium temperature. At
medium,
the coals will be ash-covered. To check the temperature of
the
coals, spread the coals in a single layer. CAREFULLY hold
the
palm of your hand above the coals at cooking height. Count
the
number of seconds you can hold your hand in that position
before
the heat forces you to pull it away: approximately 4
seconds for
medium heat. Position the cooking grid and follow recipe
directions.
* Never place meat directly over an open flame. An open
flame is an
indication of incomplete combustion, the fire will discolor
the
meat by leaving a black carbon residue on the meat.
Actually an
open flame has a lower temperature than coals that are
glowing red.
* Whenever barbecuing, use tongs to turn the meat. A
fork should
never be used. For it will punch holes in the flesh and
allow
the natural juices to escape and loose flavor and become
chewy.
* Tomato and/or sugar based BBQ sauces should be added
only at the
end of the grilling process. These products will burn
easily and
are seldom considered an internal meat flavoring. Once
added, the
meat should be turned often to minimize the possibility of
burning.
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