Want genuine Johnny Carino's Copycat Recipes?
Why do you want Johnny Carino's Copycat Recipes? I bet I know....
I'm sure you've been to a restaurant and left there asking: "just how do they make those
dishes?" I'm sure 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 or someone in the family loves a certain meal so much that you attempt to copy it at home. Maybe you had some success, chances are you were nowhere near getting the flavors just 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
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 cool thing about cooking restaurant copycat recipes at home, is that you'll save a bunch of money. Think about not having to go out 3 times a week or more just to eat your favorite dishes.
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
|Outback Steakhouse Ranch Dressing
1/2 Cup Sour Cream
1 Tbsp. prepared Horseradish
Dash cayenne pepper
Dash black pepper
Combine all ingredients and mix well.
|Jack-In-The-Box Jumbo Jack
I suggest using factory frozen 1/4 pound beef patties from your grocers
1 sesame-seed hamburger bun
2 tomato slices, chopped white onion, 2 dill pickle slices, 2 large lettuce
1 Tablespoon of mayonnaise
1/8 teaspoon lemon juice
dash onion powder
Mix together---set aside.
Cooking your Jumbo-Jack
1. Pre-heat an electric griddle to 400 .
2. Toast your buns by laying face down on the griddle for about a minute.
3. Cook the still frozen beef patty 4-5 minutes per side, salting liberally
before and after turning.
4. Dress as follows;
Half of the pre-made mayo sauce 1 Tablespoon chopped, white onion 2 dill
pickle slices 2 lettuce leaves 2 tomato slices
Spread the remaining mayo sauce evenly.
5. When the burger is finished cooking, drain the fat, and apply to the
dressed top bun. Add the dressed bottom bun.
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Cooking - Kitchen - Recipe Tips...
* Use a gentle touch when shaping ground beef patties.
will result in a firm, compact texture after cooking. Don't
or flatten with spatula during cooking.
Oysters are available seasonally. The old rule for
generally holds that any month (in the English language)
containing the letter R is a good month for shellfish.
(Note: this rule only works for the Northern hemisphere.)
These are the colder winter months, and shellfish prefer
cold water. More importantly, warmer waters mean an
in bacteria levels, and the shellfish can be dangerous to
Shop for a good oyster knife at a good kitchen supply
or at your local fish market. The features to look for are
a thick, solid handle made of sturdy wood or plastic, a
finger-guard (essential), and a short, thick blade.
and durability will be more important than sharpness or
Fresh oysters should be closed tight, and kept either in
sea water or on a bed of ice. Never select shellfish that
Store oysters on ice until ready to serve. Cover them with
towel or keep them in a closed container. An ice chest
Look for the hinge of the shell. It should look like an
seam which wraps around a smooth corner. Insert the oyster
into the seam, with the blade parallel to the seam. Use the
to do this, gently but firmly rocking the knife back and
Once the knife has been inserted, you can twist the blade
the hinge a little more. Repeat this process, gradually
the oyster knife until you have cut the hinge completely.
Now slide the oyster knife along the inside edge between
and the meat. As you work at this step, try to keep the
so that the liquid inside doesn't spill out. Some oyster
consider this liquid, or liquor, to be the finest part of
oyster-eating experience. There's one muscle, which looks
thick cord, that holds the shell tightly together. Use the
to cut this cord at the point where it adheres to the
can be done in a sort of scraping motion with the knife
against the shell.
Once the cord has been cut, the two halves of the shell
fall neatly apart. Discard the empty half-shell and place
full one on the serving platter.