You want free Kentucky Fried Chicken Coleslaw Recipe?
Why do you want Kentucky Fried Chicken Coleslaw Recipe? I bet I know....
Have you ever visited a restaurant and left 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 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, 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
Kentucky Fried Chicken Coleslaw Recipe that have been tried and tested many times and hence can be successfully used to
recreate your favorite restaurant dishes.
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.
Wherever your tastes lie, it is no longer difficult to find out the ingredients in most copycat recipes. With a little detective work and a quick visit to the local grocery store, you can be serving up a dinner that no one will be able to resist.
Here are a couple of Free recipes from Recipe Robot for you to copy and
|Outback Steakhouse Bloomin Onion
4 Vidalia or Texas Sweet Onions
1/3 Cup Cornstarch
1 1/2 Cup Flour
2 tsp. Garlic -- minced
2 tsp. Paprika
1 tsp. Salt
1 tsp. Pepper
24 oz. Beer
2 Cup Flour
4 tsp. Paprika
2 tsp. Garlic powder
1/2 tsp. Pepper
1/4 tsp. Cayenne pepper
Mix cornstarch, flour, and seasonings until well blended. Add beer,
mix well. Cut about 3/4" off top of onion and peel. Cut into onion
12 to 16 vertical wedges, but do not cut through bottom root end.
Remove about 1" of petals from center of onion. Dip onion in seasoned
flour and remove excess by shaking. Separate petals and dip in batter
to coat thoroughly. Gently place in fryer basket and deep-fry at
375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes.
Drain on paper towels.
Place onion upright in shallow bowl and remove center core with circular
cutter or apple corer. Serve hot with Creamy Chili Sauce.
Creamy Chili Sauce:
1 pint Mayonnaise
1 pint Sour cream
1/2 Cup Chili sauce
1/2 tsp. Cayenne pepper
|Chinese Sesame Chicken
2 Chicken Breast, skinless & boned pieces about 6-8 oz.
5 tablespoons corn starch
Pinch of salt
6 tablespoons water
1/2 teaspoon minced ginger
1/2 teaspoon chopped fresh garlic
1 teaspoon chili oil depending on degree of spicy of your taste
1/2 teaspoon roasted sesame seeds
Salad oil for deep fry
8 tablespoons Chicken broth
1 tablespoon Dark soy sauce
2 tablespoons Soy sauce
4 tablespoons Sugar
4 tablespoons White vinegar
1 teaspoon Corn starch
1 teaspoon Sake
1/2 teaspoon Oyster sauce
In a small bowl, mix all sauce ingredients until well blended.
Cut chicken breast into ˝ inch strips. Place in a bowl with water and salt
and let soak for about 15 minutes. Do not drain. Add cornstarch and mix
well, coating chicken. Add 1 tablespoon salad oil to chicken and mix to
smooth and separate chicken strips.
Heat wok with medium flame, pour in oil for deep frying. Heat oil up to
about 325 degrees. Place coated chicken strips in piece by piece and fry
until it is crispy and cooked through. Remove chicken and pour off oil.
Heat up wok again with an additional 1-teaspoon salad oil. Add ginger,
garlic and chili oil stir frying until fragrant. Add sauce mix, stir until
thickens. Add fried chicken strips and mix well to coat all chicken strips
with sauce. Sprinkle on the sesame seeds before serving on a bed of lettuce.
You can get hundreds more like these with Recipe Robot
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Cooking - Kitchen - Recipe Tips...
* Instead of the water your recipe calls for, try
or water you've cooked vegetables in. Instead of milk, try
buttermilk, yogurt or sour cream. It can add a whole new
and improve nutrition.
PROBLEM: Bread loaves and rolls that are heavy and soggy
in the middle.
When everything else has been done right, maybe the unit
too heavy. Try making the pieces smaller and let them rise
PROBLEM: Bread loaves that cave in on their sides when
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
done. Thump the top and if the loaf sounds hollow, it is
Setting (just baked) loaves in a cool draft of air will
cause their sides to cave in. When the dough is allowed to
much before baking the loaves will sometimes collapse.