Kentucky Fried Chicken Clone Recipe

Kentucky Fried Chicken Clone Recipe

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Why do you want Kentucky Fried Chicken Clone Recipe? I bet I know....

Have you ever been to a restaurant and gone away asking: "just how do they make those dishes?" I'm sure you sat there trying to work 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, chance is that it didn't taste right.. The solution to this dilemma 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 great thing about cooking restaurant copycat recipes at home, is that you will save big money. Imagine not having to go out 3 times a week or more just to eat your favorite dishes. You'd be surprised 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 enjoy...

Outback Steakhouse Steak Marinade
1 cup Scottish Ale
2 teaspoons brown Sugar
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1/4 teaspoon monosodium glutamate
Place any cut of steak in a shallow pan (a pie plate works great). Pour the ale over the steak and cover the
pan. Place it in the refrigerator for 1 hour to marinate. Turn the steak occasionally to ensure both sides get
soaked.
After 1 hour, remove the steak from the refrigerator. In another shallow pan, combine the remaining
ingredients. Stir the dry ingredients until they are completely blended.
Remove the steak from ale and dip it into the dry ingredients. Turn the steak to mix and coat it with the
ingredients. Rub the mixture generously over all sides. Leave the steak in the dish with the dry mixture, and
cover it with plastic wrap. Place it in the refrigerator, turning occasionally, for 30 minutes.
When the 30 minutes are almost up, preheat a skillet or grill to med high heat. Add a bit of butter and heat
until it begins to bubble. Then remove the steak from the refrigerator.
Add the steak to the hot skillet or grill and cook it to perfection. Cook steak as desired and serve
immediately. Makes enough marinade for 1 1/2 pounds of beef.

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.

You can get hundreds more like these with Recipe Robot

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  • You'll never have to spend money at the high priced Restaurants.

  • If my 81 year old grandmother can use it...any one can!!

 

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Cooking - Kitchen - Recipe Tips...

* Check cookies at minimum baking time.


Fruit Pies:
* Save the drained juice from frozen or canned fruit and use
fruit juice instead of water in your recipe. This is only a good
idea if the juice does not have a lot of sugar in it.

* Add fresh butter to your fruit pie filling after it has been
cooked. Or dot pieces of butter over the fruit before you place
on the top crust.

* Don't cut apples pieces too thin when you are using fresh
apples. Larger chunks will hold together and have more apple flavor.

* Use a little red food color and a drop or two of almond extract
in your cherry pies when you use fresh or canned cherries.

* Use a little yellow food color and a teaspoon of lemon juice in
your apricot and peach fruit pies. The lemon juice will enhance
their flavor and also help keep a bright color.

* Mix a few raisins with fresh chopped apples and make a easy,
new apple pie.

* Do not over-cook pie fillings, especially those with corn starch
used as the thickener. The filling will break down and quickly become
watery. Over cooking fillings made with flour will cause the filling
to be thick.

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