Jamba Juice Copycat Recipes

Jamba Juice Copycat Recipes

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Just why are you looking for Jamba Juice Copycat Recipes? I bet I know....

Have you frequented a restaurant and gone away 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 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, but chances are good that you were now where close to making a match. The solution to this dilemma 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.

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.

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 Andes Mint Pie
1 box brownie mix
1 quantity of mint mousse *below
1 cup semi-sweet choc chips
1/4 cup milk, or cream, or half and half
1 package andes mints.
mix brownies according to package directions. pour into a lightly greased
springform pan and bake according to package directions.
Mint mousse
1 cup chopped andes mints (better to use the mostly green ones for color)
6 eggs, separated
3/4 cup heavy cream
In microwave, for about 15 sec, melt the mints
Put egg yolks on top of a double boiler and whisk using a wire wisk until pale
yellow and frothy. Add melted mints and mix until combined. The mix will get stiff.
In a separate bowl, using a hand blender, whisk egg whites until stiff. Fold the
egg whites into the mint and egg yolk mixture a little bit at a time.
Whip up the heavy cream with a hand-held blender until thick. Fold this a little at
a time into the egg and chocolate mix.
You may add a few drops of green food coloring, but it's not necessary for taste.
Top the cooled brownie with the mousse mixture and leave to set in the
refrigerator.
Heat the cream, milk, or half & half in a pan on the stove. (Non-stick pans work
best) Add the chocolate chips and melt and continually stir over a low heat until
you have a chocolate sauce.
Top the cooled pie with the chocolate sauce. Decorate with andes mints.
Crush more andes mints and when the pie is set and chilled, brush the sides with
melted chocolate and press on the crushed mints.

Tiger Sauce
1 (pint jar) Pickled Hot Peppers
1 (29 Ounce can) Tomato Puree (with Basil or other Spices)
1 (6 oz.) Tomato Sauce
1/2 (quart bottle) Red Wine Vinegar
1 (6 Ounce bottle) Louisiana Hot Sauce (3 oz. for milder sauce)
1/2 Teaspoon Garlic Power
1 Tbs. MSG (Accent)
4 Tbs. Red Pepper Flakes (2 Tbs for milder sauce)
1/2 (18 Ounce bottle) Hickory Flavored Barbecue Sauce
(Makes about 1 Gallon)
Remove peppers from jar, saving vinegar in a very large mixing bowl. Cut the
stems from the peppers and discard. Place peppers in food processor, or
blender, and puree very smooth. Empty contents of blender into mixing bowl
with vinegar. Add all the remaining ingredients into the bowl, and whisk
until all ingredients are evenly blended. Bottle and store. Easiest to use
when stored in empty small bottles saved from Soy Sauce, Teriyaki Sauce,
etc. Just clean the bottles and remove the old labels.

You can get hundreds more like these with Recipe Robot

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  • 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 using all-purpose flour, keep in mind that one pound flour
is the equivalent to 4 cups.


About Saffron:
Saffron is the dried, bright red stigmas of the flower Crocus
sativus, which is a relatively easy-to-grow perennial. It lies
dormant all summer, then pushes its purple blossoms up through
the mulch just as other plants are succumbing to frost. Each
blossom offers up to three scarlet stigmas. Plant the bulbs in
summer and harvest the stigmas in fall. A starter supply of about
50 bulbs costs about $30 and will produce about a tablespoon of
the spice the first year. However, each year more flowers will
grow, and therefore you'll get more of the spice. Ultimately,
your investment will pay off. Fresh saffron threads can be used
immediately for cooking, or they can be dried and stored. To dry
them, place on paper towels and leave for several days in a warm
place. Then transfer them to an airtight container and keep in
a cool, dry place.

 copycat pizza recipe

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