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 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.
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, chances are you were nowhere near getting the flavors just right. 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.
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
|Red Lobster Shrimp Diablo
3 lbs. large, uncooked, unpeeled shrimp
milk - for soaking
1 cup unsalted butter - not margarine
1 jar BBQ Sauce - Red Lobster(r) uses Kraft(r)
1/2 cup catsup
1/4 cup hot sauce
1 Tbls. ground black pepper
Wash shrimp in cool water and remove heads if needed.
Soak shrimp in milk overnight.
Mix sauces and pepper in a sauce pan and stir until boiling.
Remove from heat and refrigerate for at least 4 hours.
Drain milk from shrimp, place them in a baking pan, and cover evenly with the sauce. Let
stand 1 hour.
Bake uncovered in a 450 degree oven for 15 minutes (less time for smaller shrimp).
2 cup brown sugar
2 cup white sugar
3/4 lb. butter
16 oz. bottle white Karo syrup
1 can Eagle Brand sweetened condensed milk
2 tsp. vanilla
1 cup chopped walnuts (optional)
Put the above ingredients in 4 quart cooking kettle except vanilla and nuts.
Bring to 245 degrees on candy thermometer. Remove from heat, add vanilla and
nuts. Pour onto greased jelly roll pan, 12"x17". Let cool naturally. When
cool cut into squares with kitchen shears and wrap individually in non-stick
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Cooking - Kitchen - Recipe Tips...
* Chefs pound meat not to tenderize the meat, but to
even the meat so it cooks evenly.
For clarified butter, slowly melt unsalted butter over low
Don't let the butter come to a boil, and don't stir it.
allows the milk solids to separate from the liquid butter.
Once the butter has separated into three layers--foamy milk
solids on top, clarified butter in the middle, and milk
the bottom--turn off the heat. Skim the foamy white solids
top. Then ladle off the clarified butter. Be careful not to
the milk solids at the bottom of the pan.
Clarified butter can be used immediately. Or, let it
keep it in the refrigerator for up to three to four weeks.
Just remelt to use. One pound of unsalted butter yields