Would you like free Johnny Carino's Copycat Recipes?
What's the reason you want Johnny Carino's Copycat Recipes? I bet I know....
I'm sure you've been to a restaurant and come away from it asking: "just how do they make those
dishes?" I guarantee that you sat there trying to discover 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 knowing how much you love that special dish, you try cooking it at home. Maybe you had some success, chances are you were nowhere near getting the flavors just right. The solution to this delima you have 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.
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
|Chili's Black Bean Soup
1/4 cup olive oil
1/4 cup yellow onion, diced
1/4 cup carrots, diced
1/4 cup green bell pepper, diced
4 beef bouillon cubes
1 cup boiling Water
1 1/2 quarts (3 pounds) canned black beans, not drained
2 tablespoons cooking sherry
1 tablespoon distilled white vinegar
2 tablespoons Worcestershire sauce
1 tablespoon granulated sugar
2 teaspoons garlic, granulated
2 teaspoons salt
1/2 teaspoon black pepper, ground
2 teaspoons chili powder
8 ounces smoked sausage, small dice
1 tablespoon cornstarch
2 tablespoons water
In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Sauté the
they are tender. Bring 1 cup of water to a boil, add the bouillon cubes, and allow to
Add the bouillon, cooked beans, and the remaining ingredients (except cornstarch and 2
tablespoons water) to sautéed vegetables. Bring mixture to a simmer and cook
In a blender, puree 1 quart of the soup, and put back into the pot.
In a separate bowl, combine the cornstarch and 2 tablespoon water. Add the cornstarch mix
soup and bring to a boil for 1 minute.
Serve with cornbread, white rice, or your favorite side dish.
|Kentucky Derby Museum Pie
1 stick butter
1 Cup sugar
2 eggs, beaten
1/2 Cup flour
pinch of salt
2 Tablespoons Kentucky Bourbon (or 1 teaspoon vanilla)
1 Cup chopped pecans
1 Cup chocolate chips
1 9" pie shell, partially baked
Preheat oven to 350 F. Cream butter and sugar. Add beaten eggs, flour, salt,
and Kentucky Bourbon (or vanilla). Add chocolate chips and nuts. Stir well.
Pour into partially baked pie shell and bake for 30 minutes, or until center
is set. Serve with whipped cream or vanilla ice cream.
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Cooking - Kitchen - Recipe Tips...
* Cheese won't harden if you butter the exposed edges
The Latin name for shallot is Allium Ascalonicum. The name
Ascalon , an ancient Palestinian city where the shallot is
The flavor is a pungent blend of onion and garlic. Their
color can vary
from pale brown to rose, and the flesh is off-white and
with green or purple.
Shallots burn easily because of their high sugar content.
reason, saute briefly over low to medium heat. When using
shallots in salad dressings, lessen their pungency by
juice; wrap the minced shallots in a clean kitchen towel
the shallots so the cloth absorbs some of their juices,
then add the
shallots to the recipe as directed.
Shallots will keep for approximately six months if stored
cool, dry location.