Are you sick of searching for Kentucky Fried Chicken Clone Recipe?
What's the reason you want Kentucky Fried Chicken Clone Recipe? I bet I know....
I'm sure you've been to a restaurant and gone away 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, 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
Kentucky Fried Chicken Clone Recipe that have been tried and tested many times and hence can be successfully used to
recreate your favorite restaurant dishes.
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.
With a good cookbook full of copy cat recipes you can eat restaurant food at home and it is both faster and less expensive. With practice you will find you can prepare several copy cat recipes at once with ease. I frequently make an entire meal for my wife and I including appetizers, main course and a desert in under 1 hour. Restaurant copy cat recipes have saved me time and expense by giving me a way to enjoy all my favorites easily at home.
Here are a couple of Free recipes from Recipe Robot for you to copy and
|Outback Steakhouse Alice Springs Chicken
Honey Mustard Marinade:
1/2 cup Grey Poupon Dijon mustard
1/2 cup honey
1 1/2 teaspoons vegetable oil
1/2 teaspoon lemon juice
4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
2 cups sliced mushrooms (10-12 mushrooms)
2 tablespoons butter
salt and pepper
8 slices bacon, cooked
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
2 teaspoons finely chopped fresh parsley
Using an electric mixer, combine mustard, honey, 1 1/2 teaspoons
oil and lemon juice in small bowl. Whip mixture for about
30 seconds. Pour about 2/3 of marinade over the chicken breasts
and marinate them (covered) in the refrigerator, for about 2 hours.
Chill remaining marinade until later. After the chicken has marinated,
preheat oven to 375 F and heat up an ovenproof frying pan
(large enough to hold all four breasts) with 1teaspoon of oil over
medium heat. If you dont have an ovenproof skillet, transfer the
chicken to a baking dish for the baking. Sear chicken in pan for 3-4
minutes per side or until golden brown. Remove the pan from heat,
but keep the chicken in the pan. As the chicken is cooking,
saute the sliced mushrooms in butter in a small frying pan.
Brush each seared chicken breast with a little of the reserved honey
mustard marinade (not the portion the chicken marinated in), being
sure to save a little extra to serveas a side. Season chicken
with salt, pepper, and a dash of paprika. Stack two pieces of
cooked bacon, crosswise, on each chicken breast. Spoon the
sauteed mushrooms on the bacon, being sure to coat each breast
evenly. Spread 1/4 cup Monterey Jack cheese onto each
breast, followed by 1/4 cup of Cheddar. Bake the pan of chicken
for 7-10 minutes or until the cheese is thoroughly melted and
starting to bubble. Sprinkle each chicken breast with 1/2 teaspoon
parsley before serving. Place extra marinade in small bowl
to serve on the side.
6 pounds meat (5 pork, 1 beef)
4 teaspoons of salt
1/2 oz fennel seed (or to taste)
1/2 oz crushed red pepper (or to taste)
1 Tablespoon Paprika
1/2 cup water
Remove the pork from the bone and cut into 1 inch cubes.
Cut beef into cubes. Toss meat with seasonings and 1/2 cup
water. Store in refrigerator over night and grind the next day.
Grind the meat twice with a course blade and make it into large
patties (1/2 cup measure of sausage), freeze them between
double layer sheets of wax paper on a cookie sheet and then
put them in plastic bags.
Make hot sausage sandwiches with fried onions and green
peppers on a hoagie bun. Grill sausage either in a frying pan,
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Cooking - Kitchen - Recipe Tips...
* Ground spices really should be replaced every 6 months
Unless you know you will use them up fairly quickly, buy a
in partnership with a friend and split the contents.
You'll each benefit from fresh spices.
* Approximately 30 minutes prior to grilling, prepare the
fire so coals have time to reach medium temperature. At
the coals will be ash-covered. To check the temperature of
coals, spread the coals in a single layer. CAREFULLY hold
palm of your hand above the coals at cooking height. Count
number of seconds you can hold your hand in that position
the heat forces you to pull it away: approximately 4
medium heat. Position the cooking grid and follow recipe
* Never place meat directly over an open flame. An open
flame is an
indication of incomplete combustion, the fire will discolor
meat by leaving a black carbon residue on the meat.
open flame has a lower temperature than coals that are
* Whenever barbecuing, use tongs to turn the meat. A
never be used. For it will punch holes in the flesh and
the natural juices to escape and loose flavor and become
* Tomato and/or sugar based BBQ sauces should be added
only at the
end of the grilling process. These products will burn
are seldom considered an internal meat flavoring. Once
meat should be turned often to minimize the possibility of