Sick of looking all over for Johnny Carino's Copycat Recipes?
Why would you be looking for Johnny Carino's Copycat Recipes? I bet I know....
Have you ever been to a restaurant and left asking: "just how do they make those
dishes?" I guarantee that you sat there trying to find 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, chances are that you weren't even close to getting the recipe right. The solution to this dilemma is to use what are called copycat
restaurant recipes. They are specially researched and reverse engineered dishes like
Johnny Carino's 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...
Outback Steakhouse Rack of Lamb Cabernet Sauce
1 1/3 C. cabernet wine
1/4 C. butter
2 1/2 T. flour
1/4 C. fresh parsley
6 C. au jus (The drippings from roasting beef or lamb)
2 T. lamb seasoning
1 T. garlic powder
In a bowl mix 1/3 cup of wine with flour, set aside. Put remaining wine, broth, parsley,
lamb seasoning and
garlic powder in saucepan . Bring to a GENTLE boil, then turn heat down and reduce about
4-5 minutes. Stir
in flour mixture. While you are reducing liquid, brown butter in another pan (DON'T JUST
MELT BUTTER
BROWN IT, DO NOT BURN ). WHEN YOU HAVE FINISHED REDUCING, ADD BUTTER AND MIX WELL.
By this time your sauce should have a semi-thick look to it. When you are finished cooking
this, you should
have 7 cups.
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Clausen Kosher Dill Pickles
2 dill flowers
2 garlic cloves, peeled & halved
1 1/4 lbs. (8-10) pickling cucumbers
6 long sprigs fresh dill
1 tbsp coarse kosher salt
Put dill flower and garlic in bottom of mason jar;
add the cukes, put sprigs of dill in center of
cukes, add salt, fill jar with half boiled water
that is now cool, and half vinegar to within 1/8th of top.
Put on seal and ring, shake to dissolve salt,
set upside down on counter away from sunlight
and heat. Let sit 4-5 days flipping the jar
either upright or upside down each day.
Let sit upright 2 more days then refrigerate.
Lasts about 6 months.
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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!
You never need to purchase anymore outdated recipe
ebooks or cookbooks!
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...
* Noodles, spaghetti and other starches won't boil over
if you rub
the inside of the pot with vegetable oil.
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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