How would you like Kentucky Fried Chicken Coleslaw Recipe?
Why do you want Kentucky Fried Chicken Coleslaw Recipe? I bet I know....
Have you frequented a restaurant and gone away 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.
Knowing how much you crave that dish, you try to cook it yourself. Maybe you had some success, but chances are good that you were now where close to making a match. 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.
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
|Red Lobster`s Hawaiian Skewers
1/2 pound shrimp, peeled, deveined & uncooked
1/2 pound bay or sea scallops
1 can pineapple chunks in juice
1 green bell pepper, cut in wedges
6 ounces barbecue sauce
16 ounces salsa
2 tablespoons pineapple juice
2 tablespoons white wine
1/2 lb. shucked oysters with liquid
1 Tbls. water
1 teas. salt
light soy sauce
1/2 Tbls. dark soy sauce
Drain oysters and reserve the liquid. Mince oysters and place
in a saucepan. Add water and reserved liquid and bring to a boil.
Reduce heat, cover and simmer about 10 minutes. Remove from heat,
add salt and cool completely. Force the mixture through a fine
sieve into sauce pan. Measure the liquid, adding 2 Tbls. light
soy sauce to each 1/2 cup. Add dark soy sauce and bring to boil.
Reduce heat and simmer gently for about 7 minutes. Cool to room
temperature and pour into a sterilized jar. Seal and store in the
refrigerator. This sauce can be kept for several weeks.
You can get hundreds more like these with Recipe Robot
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If my 81 year old grandmother can use it...any one
Cooking - Kitchen - Recipe Tips...
* Tenderize pot roast or stewing meat by using two cups
hot tea as a cooking liquid.
General Shelf Lives For Common
Flour unopened: up to 12 months. Opened: 6-8 months.
Sugar unopened: 2 years. Sugars do not spoil but eventually
may change flavor.
Brown sugar unopened: 4 months.
Confectioners sugar unopened: 18 months.
Solid shortening unopened: 8 months. Opened: 3 months.
Cocoa unopened: indefinitely. opened: 1 year.
Whole spices: 2-4 years. Whether or not opened.
Ground spices: 2-3 years. Whether or not opened.
Paprika, red pepper and chili powder: 2 years
Baking soda unopened: 18 months. Opened: 6 months.
Baking powder unopened: 6 months. Opened: 3 months.
Cornstarch: 18 months. Whether or not opened.
Dry pasta made without eggs unopened: 2 years.
Opened: 1 year.
Dry egg noodles unopened: 2 years.
Opened: 1-2 months.
Salad dressing unopened: 10-12 months.
Opened: 3 months if refrigerated.
Honey: 1 year. Whether or not opened.
Ground, canned coffee unopened: 2 years.
Opened: 2 weeks, if refrigerated.
Jams, jellies and preserves unopened: 1 year.
Opened: 6 months if refrigerated.
Peanut butter unopened: 6-9 months.
Opened: 2-3 months.