Do you want Kentucky Fried Chicken Coleslaw Recipe?
Why are you searching for Kentucky Fried Chicken Coleslaw Recipe? I bet I know....
Have you ever visited a restaurant and left the place asking: "just how do they make those
dishes?" You have probably 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 or someone in the family loves a certain meal so much that you attempt to copy it at home. Maybe you had some success, chances are that you weren't even close to getting the recipe right. The solution to this problem you face 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.
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.
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
|Red Lobster Mussels Marinara
1 cup dry white wine
1 cup canned diced tomatoes with juice
2 Tbls. chopped fresh garlic
2 Tbls. chopped fresh basil
2 Tbls. chopped fresh parsley
1 tsp. salt
1/4 tsp. white pepper
2 doz. blue mussels - scrubbed, rinsed
1 Tbls. cornstarch
cooked pasta of your choice
In a large saucepan, bring wine, tomatoes, garlic, basil, parsley, salt, and pepper to a
Add mussels to pan, cover, and simmer for 6-8 minutes, until all mussels have opened.
Stir in cornstarch and simmer until thickened, stirring constantly.
Serve over warm pasta.
|Little Caesar's Pizza Sauce
1 12 ounce can Hunts tomato paste
1-1/2 cups water
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon Accent (optional---but if you want it exact, use it.)
Pre-mix the dry ingredients, mix, and set aside. In a small saucepan,
combine tomato paste and water. Over medium high heat, bring to a simmer.
Add the pre-mixed spice, stir in well. Reduce heat to low, and simmer 35-40
minutes, stirring occasionally.
Cover sauce and refrigerate until needed. Makes about 2 1/2 cups.
(4 - 12" pizzas)
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Cooking - Kitchen - Recipe Tips...
* When using rice, keep in mind that 1 cup of uncooked
white rice makes 3 cups cooked.
Cooking a Turkey:
* If you hate the memory of dry turkey from the old days,
fresh-killed (meaning, never frozen) turkey. They truly are
tenderer, and tastier than frozen birds.
* Turkeys range in weight from the 6- to 8-pound
category to as
large as 26 pounds. Very small and super-big are not
Small ones get blotchy. Big ones present food safety
because their mass resists total heat penetration. Best to
with a basic 12- to 16-pound turkey.
* Trussing: The point of tying string around a turkey is
the bird into a round -- no protrusions, no wings sticking
This prevents burning of exposed areas. Twist the wing
will burn first, under themselves, using some force. Now
run a strand
of string under the turkey's girth and up each side,
wing tips under the string. Continue the string over to the
catching them and the fatty tail flap (Pope's Nose), and
* Turkey lifter: This major help comes in two styles.
an L-shaped metal prong. The prong goes right up the
while a handle remains in your hand. All you do it lift. If
stuffed the turkey, get the type that looks like snow
under the bird, and acts like a sling. Either device ends
hands, greasy potholders and lost drumsticks.
* Instant-read thermometer: This is your most important
this, you don't need a roasting chart or a clock. Read the
the dial. There will be no question about the internal
of your meat. If you don't have one, get one!