Johnny Carino's Copycat Recipes

Johnny Carino's Copycat Recipes

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Just why are you looking for Johnny Carino's Copycat Recipes? I bet I know....

Have you frequented 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 love a certain meal so much, you try to make it at home. Maybe you had some success, but I bet yours didn't turn out at all like the original. The solution to this problem 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.

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 enjoy...

Olive Garden Capellini Pomodoro
3 cloves Garlic, mince
2 pounds Plum tomatoes; seeded, diced
1 ounce Fresh basil leaves, minced
1/3 cup Extra virgin olive oil
3 ounces Parmesan cheese
12 ounces Dry angel hair pasta, cooked
1/4 teaspoon Pepper
Heat olive oil and add garlic; cook until it turns white. Add
tomatoes and pepper and heat through, stirring constantly, about
2 to 3 minutes. Tomatoes should not lose their shape. Remove
from heat. Transfer hot, cooked pasta to large bowl. Toss pasta
gently with tomato mixture, basil and half of Parmesan cheese.
Serve immediately and pass remaining Parmesan.

Chi Chi's Margarita Marinade
1 - 10 oz. can Chi Chi's diced tomatoes and green chilies, drained
1/4 cup orange juice
1/4 cup Tequila
1/4 cup vegetable oil
2 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon fresh garlic, minced
1 teaspoon grated lime peel
Use With Two Pounds:
Pork tenderloin, or
Chicken breasts, or
Beef tenderloin, or
Flank steak
In large recloseable plastic food bag, combine all ingredients except
meat. Mix well. Add meat, seal the bag and turn over several times to
coat meat thoroughly. Place bag in refrigerator, turning bag occasionally
8 hours or overnight.
Preheat broiler.
Remove meat from marinade; reserve marinade. Place meat on broiler
pan. Broil 7 to 8 inches from heat source until desired doneness. In
a small saucepan, bring marinade to a boil, boil one minute. Serve
marinade with the meat.

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...

* Fresh eggs' shells are rough and chalky; old eggs are smooth and
shiny.


Herbs and Spices:
Storage Tips:
Store spices in a cool, dark place. Humidity, light and heat will cause
herbs and spices to lose their flavor more quickly. Although the most
convenient place for your spice rack may be above your stove, moving
your spices to a different location may keep them fresh longer.

As a general rule, herbs and ground spices will retain their best flavors
for a year. Whole spices may last for 3 to 5 years. Proper storage should
result in longer freshness times.

When possible, grind whole spices in a grinder or mortar & pestle just
prior to using. Toasting whole spices in a dry skillet over medium heat
before grinding will bring out even more flavor. Be careful not to burn.

Because the refrigerator is a rather humid environment, storing herbs
and spices there is not recommended. To keep larger quantities of spices
fresh, store them in the freezer in tightly sealed containers.

Usage Tips:
Use a light hand when seasoning with spices and herbs. Your goal is to
compliment your dish without crowding out the flavor of the food.
Remember, it's usually impossible to "un-spice" a dish!

For long-cooking dishes, add herbs and spices an hour or less before
serving. Cooking spices for too long may result in overly strong flavors.

Finely crush dried herbs before adding to your dish after measuring.

Do not use dried herbs in the same quantity as fresh. In most cases,
use 1/3 the amount in dried as is called for fresh.

Keep it simple. Unless the recipe specifically calls for it, don't use
more than 3 herbs and spices in any one dish. The exception to this rule
is Indian cooking, which often calls for 10 or more different spices in
one curry dish!

Black pepper, garlic powder, salt and cayenne pepper are excellent
"after cooking" seasonings. Allow guests to season dishes with these
spices at the table.

Cinnamon, nutmeg, cloves and allspice have a special affinity for
sweet dishes.

If you're feeling adventuresome, try replacing herbs and spices called
for in recipes with something different! Marjoram instead of oregano,
savory instead of thyme, cilantro instead of parsley,
anise seed instead of fennel, etc.

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