Do you want Jamba Juice Copycat Recipes?
Why are you searching for Jamba Juice 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 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 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 issue 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.
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
|Applebee's Bourbon Street Steak
1/2 cup bottled steak sauce
1/4 cup bourbon whiskey
1 tablespoon honey
2 teaspoons prepared mustard
4 beef rib, round, or chuck steaks (10 ounces each)
Combine all the ingredients except the steaks in a baking dish or resealable
plastic storage bag; mix well. Add the steaks; cover (or seal) and
refrigerate for 2 hours, or overnight. Preheat the grill to medium-high
heat. Grill the steaks for 12 to 15 minutes, or until desired doneness,
turning them over halfway through the grilling.
|Tony Roma's Baby Back Ribs
Begin the day before, by preheating the oven to 500 degrees (that's
right). I normally use two racks of baby back pork ribs (they may
be dry-rubbed or just use salt and pepper). Take a 2-piece broiling
pan, pour about 1/2 inch of water in the lower portion and put the
upper half, the part with the drain holes, in place. Now, lay the two
racks of ribs side by side on top. Avoid overlapping them or
hanging them off the edge of the pan. Form a tent and seal tightly
around the perimeter of the broiler with extra heavy-duty aluminum
foil. You may need to fold two sheets together to get enough width.
It is crucial that the seal is tight! If the water evaporates, the end
product will suffer (not to mention you and your guests). Also,
make sure that the foil does not lay on the ribs.
Bake for one hour, exactly. This essentially steams the ribs at high
temp. Cool the ribs, still covered, remove them from the pan, then
wrap tighly and chill overnight in the fridge. This step is important.
The ribs must be cold for the next phase. You can reserve the
liquid, which is basically rib stock, reduce/strain and add to the
barbecue sauce if you like. It adds a unique, meaty flavor.
Start your grill. I prefer charcoal, you may prefer wood or gas. You
want a hot grill for this and you'll need to be attentive because
timing is of the essence here. Place the racks on the grill and when
they reach a golden, bubbly stage (3-4 min.), turn them and coat
with a good barbecue sauce. Bullseye Original works well, but I've
found that any quality sauce will do fine, so use your favorite. After
the other side has browned, turn and coat it. Cook the sauce into
the ribs for a couple of minutes on each side, then remove, slice and
serve. A word of caution: The ribs will be so tender that the meat
will literally fall off the bone when you try to turn the racks on the
grill. It is helpfull to have two sets of large tongs and be very, very
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Cooking - Kitchen - Recipe Tips...
* Put meat used for stir frying in freezer for 45 min.
to 1 hr. to make
PROBLEM: Soft crusty breads.
The secret to good crusty breads is to use very little
(if any) fats,
egg yolks, milks or sugar in the mix. Always serve crusty
soon as they are baked for the best flavor and appearance.
Bread Flour and make sure the dough is on the stiff side
than soft and sticky. However, some crusty breads are very
(excess water). These breads are made by using an extra
and baking quickly at a high temperature.