Would you like free Jamba Juice Copycat Recipes?
Why would you be looking for Jamba Juice Copycat Recipes? I bet I know....
Have you frequented a restaurant and left the place asking: "just how do they make those
dishes?" I'm sure 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 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 you face 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
|Olive Garden Lasagna
1/2 lb. sweet or salted butter
12 oz. heavy cream
Fresh ground white pepper
1 1/2 cups fresh Parmesan, grated
Ricotta Cheese Mix:
1 pint Ricotta cheese
2 oz. Romano, grated
3 oz. Mozzarella, shredded
2 tbls. green onions, sliced
2 teas. fresh parsley, chopped
1/2 teas. salt
1/8 teas. black pepper
1/4 teas. dried basil
1/4 teas. dried oregano
1 1/4 cups Alfredo sauce, cooled
4 cups broccoli florets
2 cups carrots, sliced 1/4"
4 cups fresh mushrooms, sliced 1/4"
2 cups red bell peppers, diced
1 cup green bell pepper, diced
1 cup yellow onion, diced
2 cups zucchini, sliced
18 slices Mozzarella cheese, 1/2 oz. each
Lay out enough dry lasagna strips in a 9x13 pan to
ensure you have enough to make 3 full layers, with
very little overlap on each layer. Remove the dry
strips and cook according to package instructions until
barely "al dente" and drain.
ALFREDO SAUCE: Heat water to a boil in the bottom of
a double boiler. Add butter, cream and pepper to the
top pot and heat until butter is completely melted,
then stir in Parmesan until melted and blended.
Remove top pot and set aside to cool. Divide the
sauce into 2 equal portions. Refrigerate 1 portion for
RICOTTA CHEESE MIX: Combine all ingredients in a
bowl and blend thoroughly with a rubber spatula. Set
aside at room temp.
VEGETABLES: Combine all veggies and mix well.
ASSEMBLY: Coat the bottom and sides of a 9x13
baking dish with vegetable spray. Lay out cooked
lasagna strips (about 4) to cover entire bottom.
Spread 1-1/4 c of the Ricotta mix evenly over the
strips. Top with 8 c of veggie mix and spread out
evenly. Lay out 9 of the mozzarella slices to cover the
veggie layer. Repeat this layering. Top the second
layer of mozzarella slices with lasagna strips and
spread them evenly with 1-1/4 c ricotta cheese mix to
COOKING: Spray a sheet of foil with vegetable spray
and cover the baking dish tightly with the foil, sprayed
side down. Bake in a preheated 375F oven for about
an hour or until the internal temp is 165F. Remove
from the oven and allow to sit for a few minutes,
covered, before cutting and serving. Immediately prior
to serving, heat the reserved portion of Alfredo Sauce
and ladle the hot sauce over each slice of lasagna as
it is served.
|Houston's Tortilla Soup
1 - 2 1/2-3lb. chicken, cut-up and skin removed
2 ribs celery, cut into chunks
1 med. onion, quartered
1 large carrot, quartered
2 sprigs parsley
2 tbls. chicken soup base
1 teas. lemon-pepper seasoniong
1 large clove garlic or granulated garlic to taste
Combine all the above in a large stockpot and cover with
water by about 2 inches. Bring to a rapid boil; lower heat to a
simmer and cook for about 1 hour until chicken is tender and falling
off the bone. Strain and reserve the broth. Tear pieces of chicken
into small pieces. Set aside.
In 4 cups of the reserved chicken broth, boil about 1 1/2 lbs
peeled potatoes until tender. Remove from heat. Do not remove the
broth....mash up the potatoes and add the following:
1 large can of creamed corn
1 10oz. can of Rotel tomatoes, crushed
1 1/2 cups half & half cream
2-4 tablespoons minced cilantro
Add enough of the reserved chicken broth to thin out the soup to
the desired thickness. Simmer on low for about 15-20 minutes.
Taste and correct seasoning. Be careful of adding too much salt.
Moments before serving, stir in:
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
reserved cut-up chicken
4-6 corn tortillas, cut into 1/4" julienne strips
Continue to simmer until cheese is melted and chicken is heated
Ladle soup into deep bowls. Garnish with a dollop of sour cream,
chunks of avocado dipped in lemon juice, slices of black olives and
a small handful of thin corn tortilla strips that have been deep fried.
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Cooking - Kitchen - Recipe Tips...
* Check cookies at minimum baking time.
Cooking a Turkey:
* If you hate the memory of dry turkey from the old days,
fresh-killed (meaning, never frozen) turkey. They truly are
tenderer, and tastier than frozen birds.
* Turkeys range in weight from the 6- to 8-pound
category to as
large as 26 pounds. Very small and super-big are not
Small ones get blotchy. Big ones present food safety
because their mass resists total heat penetration. Best to
with a basic 12- to 16-pound turkey.
* Trussing: The point of tying string around a turkey is
the bird into a round -- no protrusions, no wings sticking
This prevents burning of exposed areas. Twist the wing
will burn first, under themselves, using some force. Now
run a strand
of string under the turkey's girth and up each side,
wing tips under the string. Continue the string over to the
catching them and the fatty tail flap (Pope's Nose), and
* Turkey lifter: This major help comes in two styles.
an L-shaped metal prong. The prong goes right up the
while a handle remains in your hand. All you do it lift. If
stuffed the turkey, get the type that looks like snow
under the bird, and acts like a sling. Either device ends
hands, greasy potholders and lost drumsticks.
* Instant-read thermometer: This is your most important
this, you don't need a roasting chart or a clock. Read the
the dial. There will be no question about the internal
of your meat. If you don't have one, get one!