Jamba Juice Copycat Recipes

Jamba Juice Copycat Recipes

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

Have you ever visited a restaurant and left asking: "just how do they make those dishes?" You have probably 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 I bet yours didn't turn out at all like the original. 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.

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 Seafood Chili
1/4 cup Olive oil
2 cups Chopped onions
2 Leeks, white only, trimmed
1 large celery stalk, chopped
8 Garlic cloves, minced
5 teaspoons Dried oregano
35 ounces Italian plum tomatoes,
16 ounces Clam juice
2 Dry red wine
1/2 cup "Santa Cruz Red Chili Paste"
5 teaspoons Freshly toasted cumin seed
1 tablespoon Salt
1 teaspoon Cayenne pepper
2 Red Bell peppers,seeded
12 Littleneck clams
12 Mussels, scrubbed
1 1/2 pound Scrod or lean white fish
12 large shrimp,peeled,devein
3/4 pound Bay scallops
1/2 cup Minced fresh cilantro
Heat oil in heavy Dutch oven over low heat. Add onion, leeks, and celery. Cover and cook
until tender, about 15 minutes. Add garlic and oregano, cook another 10 minutes then add
tomatoes, breaking up with a spoon. Blend in the clam juice, wine, chili paste*, cumin, salt
and cayenne. Bring to a boil, skimming occasionally.
Reduce heat and simmer, partially covered, for about 1 hour, skimming. Mix in bell
peppers. Simmer uncovered for 20 minutes.
Cool. refrigerate overnight. Bring chili to a boil. Adjust heat so that liquid simmers briskly.
Stir well and adjust seasonings.
Add clams and mussels. Cover and cook until shellfish open, 5 to 10 minutes. Discard any
that do not open. Gently stir in scrod and shrimp. Cover and simmer for a minute. Add
scallops, cover and simmer until fish is just opaque, about 2 minutes. ladle chili into bowls.
Top with cilantro.

Chick-Fil-A Chicken Sandwich
3 cups peanut oil
1 egg
1 cup Milk
1 cup flour
2 1/2 Tb. powdered sugar
1/2 ts. pepper
2 teas. salt
2 skinless, boneless chicken breasts, halved
4 plain hamburger buns
2 Tb. melted butter
8 dill pickle slices
Heat the peanut oil in a pressure cooker over medium heat to
about 400 degrees. In a small bowl, beat the egg and stir in the
milk. In a separate bowl, combine the flour, sugar, pepper, and salt.
Dip each piece of chicken in milk until it is fully moistened.
Roll the moistened chicken in the flour mixture until completely
coated. Drop all four chicken pieces into the hot oil and close the
pressure cooker. When steam starts shooting through the pressure
release, set the times for 3 1/2 minutes.
IMPORTANT!!! DO NOT CLOSE STEAM RELEASE. IT IS VERY DANGEROUS!
While the chicken is cooking, spread a coating of melted butter
on the face of each bun. When the chicken is done, remove it from
the oil and drain or blot on paper towels. Place two pickles on
each bottom bun; add a chicken breast, then the top bun. To make
a deluxe chicken sandwich, simply add two tomato slices and a
leaf of lettuce. Mayonnaise or mustard also goes well on this sandwich.

You can get hundreds more like these with Recipe Robot

The new Recipe Robot solves all these common problems to finding good Copycat Recipes...
  • You never need to download any recipe ebooks!

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  • You'll be able to have your favorite Copycat Recipes right at your fingertips anytime you wish!

  • 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...

* Rescue stale or soggy chips and crackers: Preheat the oven to
300F. Spread the chips or crackers in a single layer on a
baking sheet and bake for about 5 minutes. Allow to cool,
then seal in a plastic bag or container.


Storing Cheese:
Store cheese in your refrigerator, which approximates the
temperature of aging rooms. Keep it wrapped tightly in plastic,
away from air. Air helps mold grow on cheese. If you get a little
mold on the outside, just cut it off. The English say if mold
won't eat your cheddar it can't taste very good.
Bring cheese to room temperature before melting. Melt cheese
over a low heat to help prevent toughening and separation of
oils and liquids.
Most ripened or aged cheese is low in moisture content and
can be frozen without drastic flavor and texture changes. Thaw
slowly in the refrigerator for 24 hours or more. If frozen for
several months, the cheese may dry out somewhat and become
crumbly when thawed.
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