Are you tired of looking around for Kfc Copycat Recipe?
Why would you be looking for Kfc Copycat Recipe? I bet I know....
I'm sure you've been to a restaurant and gone away asking: "just how do they make those
dishes?" You have probably sat there trying to find out 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 issue is to use what are called copycat
restaurant recipes. They are specially researched and reverse engineered dishes like
Kfc Copycat Recipe that have been tried and tested many times, which means they can be successfully used to
recreate your favorite restaurant dishes right from home.
Another great thing about cooking restaurant copycat recipes at home, is that you will save big money. Imagine not having to go out 3 times a week or more just to eat your favorite dishes. You'd be surprised just how much you could save in a year.
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
|Outback Steakhouse Walkabout Onion Soup
2 cups yellow sweet onions, Thinly Sliced
2 tablespoons butter
1 (15 ounce) can chicken broth
1/4 teaspoon salt
1/4 teaspoon fresh pepper, Ground
2 chicken bouillon cubes
1/4 cup Velveeta cheese, Cubes, Diced (compressed in measuring cup)
1 1/2-1 3/4 cups white sauce (Below)
cheddar cheese, Shredded (for garnish)
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 1/2 cups whole milk
In 2 quart sauce pan place 3 tablespoons butter and sliced onions.
Cook at low to medium heat stirring frequently until soft and clear but not brown.
Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until
completely heated through.
Add white sauce and Velveeta cheese. White sauce will be thick because it has been remove
from the heat.
Simmer on medium low heat until the cheese is melted and all ingredients are blended,
Turn temperature to warm and let cook for additional 30 minute to 45 minute.
Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark
Thick White Sauce:.
In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour
turns thick and comes
away from the side of the sauce pan.
Pour milk in flour a little at a time and stir constantly, add salt. Mixture should
thicken and become like thick
Remember to stir constantly taking care not to let mixture lump, set aside off from heat
until ready to use for
2 qts. tomato puree
1 1/3 Cups vinegar
1/2 Cup sugar
2 teaspoons whole allspice
2 sticks cinnamon
1 teaspoon whole cloves
1 1/2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon cayenne pepper
Combine puree, vinegar and sugar in a large sauce
pot. Tie whole spices in a cheesecloth bag. Add to
tomato mixture; add remaining ingredients and cook
slowly until as thick as desired, about 45 to 60
minutes. As mixture thickens, stir frequently to
prevent sticking. Remove spice bag. Pour hot into
hot jars, leaving 1/4 inch head space. Adjust caps.
Process 15 minutes in boiling water bath. Yields
about 2 pints.
You can get hundreds more like these with Recipe Robot
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If my 81 year old grandmother can use it...anybody
Cooking - Kitchen - Recipe Tips...
* Microwave garlic cloves for 15 seconds and the skins
* Use the icing as soon as it is made. All icing sets up
and either forms a crust or becomes very stiff.
* Buy a icing spatula to apply icing. A good icing
enable you to work faster and the results will look great.
* Thin buttercream icing with evaporated milk or warm
only a little liquid and use a icing spatula to mix in.
* Thin cold chocolate buttercream icing with a little
or hot coffee. Use only a small amount and mix in with a
* Always sprinkle toppings on while the icing is fresh,
sticky. When the icing is too dry for topping to stick,
with a little water or milk.
* Store buttercream icing in an air tight container in
Fresh is best, so don't make buttercream icing in advance
* Always let the buttercream warm to room temperature
it down for use.