You want free Kfc Copycat Recipe?
So why are you looking for Kfc Copycat Recipe? I bet I know....
Have you frequented a restaurant and come away from it asking: "just how do they make those
dishes?" I guarantee that you 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 you and your family enjoy certain meals so much, you try to copy a version of it in your own kitchen. Maybe you had some success, chance is that it didn't taste right.. The solution to this problem 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
enjoy...
Red Lobster Creamy Caesar Dressing
3/4 cup Bottled Italian dressing
1 tablespoon Parmesan, grated
1 tablespoon Sugar
1/3 cup Mayo
1 teaspoon Anchovy paste, or Soy sauce
Combine all with wire whisk. Keep refrigerated. Use in a week.
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Cracker Barrel's Bread Pudding
Sugared Pecans: In small skillet combine 2 tablespoons butter and
1 tablespoon oil, med-low heat, with 2-oz pecan pieces. Stir only till
heated and barely bubbly. Sprinkle with 4 tablespoons sugar.
Stir briskly only till sugar dissolves, on low heat AS THESE BURN QUICKLY!
Work fast. Dump them into paper towel lined plate.
Spread out to cool while you prepare the rest.
Plumped Raisins: In small saucepan combine 1/3 cup raisins and 1 cup
boiling water. Cover pan with lid 20 minutes. Drain and discard water.
Add 1/2 cup packaged shredded coconut to raisins. Set aside.
Dumplings: In dutch oven combine 6 cups water and 1/2 cup sugar. Bring to
boil. While you wait for that to boil, combine in medium bowl, 3 cups
Bisquick, 1 cup milk, 1 tablespoon sugar, stirring with fork to moisten
thick dough. When water come to boil, drop dough by rounded tablespoonful
into boiling water, making about 14 dumplings. Cover pan with lid. Simmer
dumplings very gently 20 minutes. Uncover and let cook another 10 minutes
gently. Baste often in the liquid, which is now becoming thickened and
creamy looking. Remove pan from heat. With slotted spoon remove HALF of
dumplings to greased 8" square baking dish. Sprinkle with pecans and
raisins/coconut. Arrange rest of dumplings over that. Set aside.
Make sauce next.
Caramel Sauce: Strain remaining liquid into heavy 2 1/2-quart saucepan.
Bring to boil. Stir constantly. Add 1 cup packed light brown sugar,
stirring vigorously, med-heat till it boils briskly 2 or 3 minutes or
till sugar is completely dissolved and sauce drops from spoon in large
drops rather than like water. It should be the consistancy of smooth gravy.
Spoon sauce over dumplings filling dish right to the rim. Cool 15 minutes.
Cover; refrigerate to serve within few days. Micro warm servings or
use cold with a scoop of ice cream on top of each. Serves 6 to 8.
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You can get hundreds more like these with Recipe Robot
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You never need to download any recipe ebooks!
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This is a brand new recipe program, designed specially for
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Restaurants again.
If my 81 year old grandmother can use it...anybody
can!!
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Cooking - Kitchen - Recipe Tips...
* When mincing garlic, sprinkle on a little salt so the
pieces won't
stick to your knife or cutting board.
Shucking Oysters:
Oysters are available seasonally. The old rule for
shellfish
generally holds that any month (in the English language)
containing the letter R is a good month for shellfish.
(Note: this rule only works for the Northern hemisphere.)
These are the colder winter months, and shellfish prefer
cold water. More importantly, warmer waters mean an
increase
in bacteria levels, and the shellfish can be dangerous to
eat.
Shop for a good oyster knife at a good kitchen supply
store
or at your local fish market. The features to look for are
a thick, solid handle made of sturdy wood or plastic, a
finger-guard (essential), and a short, thick blade.
Strength
and durability will be more important than sharpness or
size.
Fresh oysters should be closed tight, and kept either in
fresh
sea water or on a bed of ice. Never select shellfish that
are open!
Store oysters on ice until ready to serve. Cover them with
a wet
towel or keep them in a closed container. An ice chest
works well.
Look for the hinge of the shell. It should look like an
exposed
seam which wraps around a smooth corner. Insert the oyster
knife
into the seam, with the blade parallel to the seam. Use the
point
to do this, gently but firmly rocking the knife back and
forth.
Once the knife has been inserted, you can twist the blade
to open
the hinge a little more. Repeat this process, gradually
inserting
the oyster knife until you have cut the hinge completely.
Now slide the oyster knife along the inside edge between
the shell
and the meat. As you work at this step, try to keep the
oyster level
so that the liquid inside doesn't spill out. Some oyster
eaters
consider this liquid, or liquor, to be the finest part of
the
oyster-eating experience. There's one muscle, which looks
like a
thick cord, that holds the shell tightly together. Use the
knife
to cut this cord at the point where it adheres to the
shell. This
can be done in a sort of scraping motion with the knife
angled
against the shell.
Once the cord has been cut, the two halves of the shell
should
fall neatly apart. Discard the empty half-shell and place
the
full one on the serving platter.
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