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....

I'm sure you've been to a restaurant and left the place asking: "just how do they make those dishes?" I guarantee that 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 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 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 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.

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 enjoy...

Outback Steakhouse Creamy Potato Soup
5 or 6 large potatoes
1 can evaporated milk (12 ounce can)
1 lb. Velveeta Cheese, cubed
salt to taste
pepper to taste
garlic to taste
Garnish
Sour cream
Bacon bits
Shredded cheese
Green onion tops
Wash, peel, cut potatoes in small pieces. In medium size pot, barely cover
with water, boil until cooked but still firm. Add milk and cheese. Cook on
low stirring constantly until cheese melts. Do not boil. Ladle into serving
bowls and add toppings of sour cream, bacon bits, shredded cheese, and green
onion tops.

Thomas English Muffins
1 lb. All-purpose or bread flour
1 teas. Salt
1 1/2 Tbl. Dry yeast
1 teas. Sugar
1 cup Warm milk
2 oz. Butter, melted
Sift the flour and salt into a bowl and leave in a warm place. Dissolve
the yeast and sugar in warm (105 F) milk (M-Waved). Let froth,
then mix in the butter. Stir all the liquid into the warm flour and beat
well until smooth and elastic. Cover and proof in a warm place for 50
minutes or until doubled in bulk. Turn onto a well-floured board and
knead, working a little more flour if necessary to make the dough easier
to shape. Round up the dough, roll into a thick sausage shape and (using
the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2
to 1 3/4 inch thick. Shape each one into a round with straight sides. Put
onto a greased baking sheet. Cover (use greased plastic wrap) and put
in a warm place to proof for 30-40 minutes or until springy to the touch.
Leave room for expansion and be careful not to over-proof, as the muffins
will get flabby and lose their shape. Warm and grease the bakestone
lightly. Lift the muffins carefully onto the bakestone and cook over very
moderate heat for 8-10 minutes until pale gold underneath. Turn and cook
the other side. Wrap in a cloth and keep warm if cooking in batches. To
serve, insert a knife in the side, pull the top and bottom slightly apart,
and insert slivers of butter.

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Cooking - Kitchen - Recipe Tips...

* Use paper bags rather than plastic to store lettuce and celery in the
crisper. They will stay fresh longer.


PROBLEM: Bread loaves and rolls that are heavy and soggy in the middle.

When everything else has been done right, maybe the unit weight is
too heavy. Try making the pieces smaller and let them rise longer.

PROBLEM: Bread loaves that cave in on their sides when removed from
the pan.

Always remove bread from the pan as soon as taken from the oven. The
crust sweats and may fall. Make sure that you use Bread Flour in the
mix. Weak flour will cause loaves to fall. Make sure the loaves are
done. Thump the top and if the loaf sounds hollow, it is done.
Setting (just baked) loaves in a cool draft of air will sometimes
cause their sides to cave in. When the dough is allowed to rise too
much before baking the loaves will sometimes collapse.

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