Jamba Juice Copycat Recipes

Jamba Juice Copycat Recipes

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Why would you be looking for Jamba Juice Copycat Recipes? I bet I know....

Have you ever visited a restaurant and left the place asking: "just how do they make those dishes?" I bet 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.

Knowing how much you crave that dish, you try to cook it yourself. Maybe you had some success, but chances are good that you were now where close to making a match. The solution to this problem is to use what are called copycat restaurant recipes. They are specially researched and reverse engineered dishes like Jamba Juice 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.

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.

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...

Chili's Southwest Chicken Chili
1/4 cup vegetable oil
1/2 cup diced onions
1 1/3 cups diced green bell pepper
2 tablespoons diced seeded jalapeno pepper
3 tablespoons fresh minced garlic
4 1/2 cups water
8 teaspoons chicken base
2 teaspoons lime juice
2 tablespoons sugar
3 tablespoons cornstarch
3 tablespoon ground cumin
2 1/2 tablespoons ground chili powder
4 teaspoons ground paprika
4 teaspoons dried basil
2 teaspoons freshly minced cilantro
1 1/2 teaspoons ground red pepper
1/2 teaspoon ground oregano
1/2 cup crushed canned tomatillos
1 can (4 ounces) diced green chiles, drained
2 cans (15 ounces each) navy beans or small white beans, drained
1 can (15 ounces) dark red kidney beans, drained
3 pounds diced cooked chicken breast
shredded cheddar cheese
sour cream for garnish (optional) tortilla chips
In 5-quart or larger pot, heat the vegetable oil over medium heat. Add the onions and sauté along
with bell pepper, jalapeno and garlic. Cook until onions are soft and transparent, and vegetables are
tender. Do not remove from heat
In a medium mixing bowl or other container, combine water, chicken base, lime juice, sugar,
cornstarch and seasonings. Mix well with a spoon or other utensil until consistently blended. Pour
this mixture into the vegetable mixture.
Add the tomatillos and diced green chiles to pot. Stir well and bring to boil. Add beans and chicken,
then reduce heat and simmer for at least 10 minutes.
When the chili is ready it should have thickened slightly. Pour into servings bowls, and sprinkle
shredded cheese over the top. Top with a dollop of sour cream and serve with tortilla chips on the
side.

Planet Hollywood Cap'n Crunch Chicken
Chicken Crunch:
2 cups Cap'n Crunch cereal
6 eggs
2 cups corn flakes
1 cups milk
2 1/2 cups all-purpose flour
25 to 30 chicken tenders
3 Tbl. granulated onion
Vegetable oil for deep frying
3 Tbl. granulated garlic
Creole mustard sauce, recipe follows
1 Tbl. pepper
In food processor, grind cereals until crumbly but some
1/8-inch chunks are still visible. Spread in a shallow pan.
In a bowl, combine flour, onion, garlic and pepper.
In a separate bowl, combine the eggs and milk.
Dredge chicken in seasoned flour. Dip in egg mixture,
coating evenly. Dredge in cereal mixture,
coating well. Arrange on wax paper.
Preheat oil in deep fryer to 325 degrees.
Deep fry chicken in batches for 3 1/2 minutes or until
golden brown. Drain.
Makes 4 servings.
Creole Mustard Sauce
1/4 cup sliced green onions
2 Tbl. horseradish
2 Tbl. chopped garlic
1 Tbl. red wine vinegar
2 Tbl. chopped onion
1 Tbl. water
2 Tbl. chopped celery
2 tsp. cider vinegar
2 Tbl. chopped green pepper
1 tsp. Worcestershire sauce
1 cup mayonnaise
1 tsp. Tabasco sauce
1/4 cup hot mustard
Salt and cayenne pepper to taste
2 Tbl. yellow mustard
Combine all ingredients and mix well.
Serve on the side with chicken. Makes about 2 cups.

You can get hundreds more like these with Recipe Robot

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  • This is a brand new recipe program, designed specially for getting Copycat Recipes and this is the only place you can get it. I invented this program!

  • You'll never have to spend money at the high priced Restaurants again.

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

 

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Cooking - Kitchen - Recipe Tips...

* When braising meat, cook it at a low temperature for a long
time to keep the meat tender and have it retain all the juices.


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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