Kentucky Fried Chicken Coleslaw Recipe

Kentucky Fried Chicken Coleslaw Recipe

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What's the reason 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.

Knowing how much you crave that dish, you try to cook it yourself. 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 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.

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`s Lobster Chops
6 (four-to-five oz. ea) lobster tails (in the shell)
12 jumbo sea scallops with side muscle removed
1 1/4 cup Lemon-Garlic Butter Sauce
1 tablespoon seasoned salt
6 cups cooked rice (a lightly seasoned pilaf)
4 lemon wedges
1/4 cup parsley, fresh chopped
1/2 cup butter, melted (for dipping)
12 eight-inch metal skewers
Preheat oven or grill to 450°.Cut each lobster tail completely in half lengthwise and
remove the vein. Gently lift the lobster meat from the shell, leaving meat attached at tail
end, and place meat back into shell. (This makes it easier to eat the lobster after it is
cooked.) Wrap each lobster tail, including the shell, around one scallop, similar to
wrapping bacon around a filet mignon. To skewer, gently pierce the base of the tail fins,
passing the skewer through the scallop and piercing through the other end of the tail.
Leave approximately 1-2" at the end of the skewer to prevent chop from sliding off during
cooking. Lightly brush the topside of each LobsterChop with Lemon-Garlic Butter. (A light
coating will prevent "flare-ups" when grilling.) Sprinkle the LobsterChops with Season-All,
place on a wax-paper lined tray and refrigerate until ready to grill. Place LobsterChops,
meat side down, on preheated grill. Cook for 4-5 minutes, rotating LobsterChops 90
degrees after 2 minutes.
Turn LobsterChops over and cook for another 4-5 minutes or until the lobster and the
scallop have reached an internal temperature of 150°.Lightly brush the meat side of each
LobsterChop with Lemon-Garlic Butter just before removing from the grill.For each plate,
place 3 LobsterChops on a bed of your favorite rice accompanied by a small cup of melted
butter and a lemon wedge. Sprinkle with chopped parsley and serve.

T.G.I. Friday's Au Gratin Potatoes
4 Large baking potatoes
3 Cups Bechamel sauce (see following recipe)
1 teaspoon salt
1/4 teaspoon white pepper
3/4 cup grated Mozzarella cheese
1/4 cup grated Colby cheese
Bake potatoes in oven at 400 degrees until completely
cooked. Cool for 30 minutes at room temperature, then slice
into 1/2" thick rounds. Mix together the Bechamel sauce, salt
and white pepper. Add remaining ingredients.
Fold in potatoes. Place mixture in covered baking dish in a
300F oven for 1 hour, or until potatoes are hot all the way
through. Remove the cover and allow potatoes to brown.
Bechamel Sauce
1 quart half & half
2 ounces flour
2 ounces clarified butter
salt and pepper to taste
In a saucepan, combine the flour and butter. Cook over a
low flame, for about 15 minutes until the mixture begins
to bubble. Stir frequently so the roux does not color.
Gradually add the half & half, stirring out the lumps as
it thickens. After the entire amount of half & half has
been added, cook for 45 minutes over a low flame, stirring
occasionally to keep the mixture from sticking to the saucepan.
Season to taste with salt and pepper.

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Cooking - Kitchen - Recipe Tips...

* The best way to store fresh celery is to wrap it in aluminum
foil and put it in the refrigerator--it will keep for weeks.


Herbs and Spices:
Storage Tips:
Store spices in a cool, dark place. Humidity, light and heat will cause
herbs and spices to lose their flavor more quickly. Although the most
convenient place for your spice rack may be above your stove, moving
your spices to a different location may keep them fresh longer.

As a general rule, herbs and ground spices will retain their best flavors
for a year. Whole spices may last for 3 to 5 years. Proper storage should
result in longer freshness times.

When possible, grind whole spices in a grinder or mortar & pestle just
prior to using. Toasting whole spices in a dry skillet over medium heat
before grinding will bring out even more flavor. Be careful not to burn.

Because the refrigerator is a rather humid environment, storing herbs
and spices there is not recommended. To keep larger quantities of spices
fresh, store them in the freezer in tightly sealed containers.

Usage Tips:
Use a light hand when seasoning with spices and herbs. Your goal is to
compliment your dish without crowding out the flavor of the food.
Remember, it's usually impossible to "un-spice" a dish!

For long-cooking dishes, add herbs and spices an hour or less before
serving. Cooking spices for too long may result in overly strong flavors.

Finely crush dried herbs before adding to your dish after measuring.

Do not use dried herbs in the same quantity as fresh. In most cases,
use 1/3 the amount in dried as is called for fresh.

Keep it simple. Unless the recipe specifically calls for it, don't use
more than 3 herbs and spices in any one dish. The exception to this rule
is Indian cooking, which often calls for 10 or more different spices in
one curry dish!

Black pepper, garlic powder, salt and cayenne pepper are excellent
"after cooking" seasonings. Allow guests to season dishes with these
spices at the table.

Cinnamon, nutmeg, cloves and allspice have a special affinity for
sweet dishes.

If you're feeling adventuresome, try replacing herbs and spices called
for in recipes with something different! Marjoram instead of oregano,
savory instead of thyme, cilantro instead of parsley,
anise seed instead of fennel, etc.

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