You want free King Copycat Recipes?
Just why are you looking for King Copycat Recipes? I bet I know....
Have you ever been to a restaurant and gone away asking: "just how do they make those
dishes?" I bet 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 or someone in the family loves a certain meal so much that you attempt to copy it at home. Maybe you had some success, chances are that you weren't even close to getting the recipe right. The solution to this delima you have is to use what are called copycat
restaurant recipes. They are specially researched and reverse engineered dishes like
King Copycat Recipes that have been tried and tested many times, which means they can be successfully used to
recreate your favorite restaurant dishes right from home.
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...
Olive Garden Andes Mint Pie
1 box brownie mix
1 quantity of mint mousse *below
1 cup semi-sweet choc chips
1/4 cup milk, or cream, or half and half
1 package andes mints.
mix brownies according to package directions. pour into a lightly greased
springform pan and bake according to package directions.
Mint mousse
1 cup chopped andes mints (better to use the mostly green ones for color)
6 eggs, separated
3/4 cup heavy cream
In microwave, for about 15 sec, melt the mints
Put egg yolks on top of a double boiler and whisk using a wire wisk until pale
yellow and frothy. Add melted mints and mix until combined. The mix will get stiff.
In a separate bowl, using a hand blender, whisk egg whites until stiff. Fold the
egg whites into the mint and egg yolk mixture a little bit at a time.
Whip up the heavy cream with a hand-held blender until thick. Fold this a little at
a time into the egg and chocolate mix.
You may add a few drops of green food coloring, but it's not necessary for taste.
Top the cooled brownie with the mousse mixture and leave to set in the
refrigerator.
Heat the cream, milk, or half & half in a pan on the stove. (Non-stick pans work
best) Add the chocolate chips and melt and continually stir over a low heat until
you have a chocolate sauce.
Top the cooled pie with the chocolate sauce. Decorate with andes mints.
Crush more andes mints and when the pie is set and chilled, brush the sides with
melted chocolate and press on the crushed mints.
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Philadelphia Sticky Buns
1 package dry yeast
1/2 tsp. sugar
1/4 tsp. salt
3 tbsp. very warm water
1 cup unsalted butter - cut into chunks
3 cups all-purpose flour
3 egg yolks
1/4 cup sugar
1 cup sour cream
Combine yeast, sugar and water. Let foam 10 minutes. Cut butter into flour until it
resembles fine, grainy meal. (This can also be done in a food processor, using the
metal blade and pulsing until mixture is grainy.)
Mix the yolks, sugar and sour cream together. In a medium mixing bowl, stir this
mixture, the yeast and flour together. Stir with a wooden spoon until a soft dough
forms and it slides off spoon. Place in a lightly greased bowl. Cover with plastic.
Refrigerate overnight. At this point, dough can also be wrapped well in plastic and
frozen. If you intend to use it for small pastries, divide dough in appropriate
portions.
1/2 cup butter - melted
3/4 cup brown sugar - packed
1-1/2 tsp. cinnamon
1/2 cup raisins - plumped and drained
1/2 cup chopped nuts (optional)
Preheat oven to 350 F.
In the bottom of a lightly greased 9 x 13 inch pan, mix 1/2 cup of the brown
sugar with 3/8 cup (1/4 cup + 2 tbsp.) of the butter. Spread this over the
pan bottom as evenly as possible.
Mix together the remaining brown sugar, cinnamon, raisins and nuts. Roll out
the dough into a rectangle - approximately 10 x 12 inches. Brush with some
melted butter. Sprinkle with sugar mixture. Roll up into a jellyroll and cut
into slices - about 3/4 to 1 inch wide.
Place slices close to each other in prepared pan. Cover lightly and let rise
until doubled (about 45 minutes). Brush top with remaining melted butter.
Bake 25-30 minutes until evenly brown. Serve while warm. Makes 1-1-1/2 dozen
buns.
Giant buns: Use 1 whole recipe rich dough 3/4 cup melted butter 1 cup brown
sugar 2 tsp. cinnamon 3/4 cup raisins - plumped and drained 3/4 cup chopped
nuts (optional)
Same procedure as above but use a large cookie sheet instead. These
oversized sticky buns make an indelible impression at a special brunch.
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Cooking - Kitchen - Recipe Tips...
* Microwave garlic cloves for 15 seconds and the skins
slip
right off.
Deep-Frying Tips:
* The oil must reach a good temperature to brown the
exterior of
the food quickly while cooking it. That temperature is
almost
always between 350F and 375F degrees. To be sure the oil is
right use a frying thermometer.
* Use canola oil for frying. It is low in saturated fat,
has a
high burning point, and does not detract from the flavor of
the food you are frying.
* Avoid crowding food that is deep-fat-fried. The food
must be
surrounded by bubbling oil, and you must keep the
temperature
from falling too much. If you add too much food to a small
amount of oil, the temperature will plummet, and the food
will
wind up greasy and soggy.
* Never fill the pot more than halfway with oil; this
will
prevent bubbling over when the food is added.
* Dry food well with paper towels before adding to the
pot;
it helps reduce splattering.
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