Kentucky Fried Chicken Coleslaw Recipe

Kentucky Fried Chicken Coleslaw Recipe

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

Have you ever been to a restaurant and left asking: "just how do they make those dishes?" I bet 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 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 dilemma 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.

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...

Red Lobster Shrimp Scampi
1 cup White Wine
1/2 cup unsalted Butter do not use Margarine
3 teaspoons minced Garlic
1 pound Shrimp, peeled and deveined
Bake at 350 degree oven for about 6 to 7 minutes. Be careful not to overcook the Shrimp.
The shrimp is done when it has turned pink.
Red Lobster`s Crab Au Gratin
8 tablespoons butter
1/2 cup onion, minced
2 tablespoons all-purpose flour
1 cup milk, scalded
1/2 teaspoon salt
1 dash of white pepper
1/4 cup sherry
12 ounces crab meat
1 cup crackers, finely crumbled
1/2 cup cheddar cheese, finely grated
Crumble crackers between waxed paper with a rolling pin. Reserve just enough crumbs
and cheese to top the casserole. Melt 4 tablespoons of the butter in a large heavy skillet.
Add onion and sautee for about 5 minutes or until golden. Slowly add flour, stirring
constantly over low heat. When flour is blended, gradually add hot milk (scalded) and
blend with a whip.
Continue stirring over low heat until the sauce begins to thicken. Add salt, pepper, and
sherry, and continue stirring in a bowl. Mix crab meat, sauce, and the extra cracker
crumbs and cheese. Place in a lightly greased baking dish.
Sprinkle reserved cracker crumbs and cheese on the top of the casserole. Dot the top with
the remaining 4 tablespoons butter.
Bake uncovered at 350F for about 15 minutes or until the top is golden brown.

Kettle Corn
Place oil and popcorn in a large skillet that has a tight fitting lid.
The popcorn should barely cover the bottom surface. Heat over
medium until the first kernel starts to pop. Quickly stir in the sugar
until dissolved. Cover and continuously shake skillet while holding
top. Be careful, this will burn much quicker than regular popcorn.
When you think all is popped, remove from heat. Spoon the popped
corn into a bowl while shaking once in a while to let the uncooked
kernels settle. Salt lightly, and break up into pieces.
(Note: This may take a little practice, but well worth the effort!)

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  • This is a brand new program, designed specially for getting Copycat Recipes and this is the only place you can get it. I invented this program!

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Cooking - Kitchen - Recipe Tips...

* When slicing a hard boiled egg, try wetting the knife just before
cutting. If that doesn't do the trick, try applying a bit of
cooking spray to the edge.

Cooking a Turkey:
* If you hate the memory of dry turkey from the old days, buy a
fresh-killed (meaning, never frozen) turkey. They truly are juicier,
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 better.
Small ones get blotchy. Big ones present food safety problems
because their mass resists total heat penetration. Best to go
with a basic 12- to 16-pound turkey.

* Trussing: The point of tying string around a turkey is to make
the bird into a round -- no protrusions, no wings sticking out.
This prevents burning of exposed areas. Twist the wing tips, which
will burn first, under themselves, using some force. Now run a strand
of string under the turkey's girth and up each side, catching the
wing tips under the string. Continue the string over to the drumsticks,
catching them and the fatty tail flap (Pope's Nose), and tie tightly.

* Turkey lifter: This major help comes in two styles. One resembles
an L-shaped metal prong. The prong goes right up the turkey's cavity
while a handle remains in your hand. All you do it lift. If you've
stuffed the turkey, get the type that looks like snow chains, lies
under the bird, and acts like a sling. Either device ends burned
hands, greasy potholders and lost drumsticks.

* Instant-read thermometer: This is your most important tool. With
this, you don't need a roasting chart or a clock. Read the facts on
the dial. There will be no question about the internal temperature
of your meat. If you don't have one, get one!

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