King Copycat Recipes

King Copycat Recipes

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So why are you looking for King Copycat Recipes? I bet I know....

Have you ever visited a restaurant and left there asking: "just how do they make those dishes?" I bet you sat there trying to uncover 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 love a certain meal so much, you try to make it at home. 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 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.

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...

Outback Steakhouse Alice Springs Chicken
Honey Mustard Marinade:
1/2 cup Grey Poupon Dijon mustard
1/2 cup honey
1 1/2 teaspoons vegetable oil
1/2 teaspoon lemon juice
Chicken:
4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
2 cups sliced mushrooms (10-12 mushrooms)
2 tablespoons butter
salt and pepper
paprika
8 slices bacon, cooked
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
2 teaspoons finely chopped fresh parsley
Using an electric mixer, combine mustard, honey, 1 1/2 teaspoons
oil and lemon juice in small bowl. Whip mixture for about
30 seconds. Pour about 2/3 of marinade over the chicken breasts
and marinate them (covered) in the refrigerator, for about 2 hours.
Chill remaining marinade until later. After the chicken has marinated,
preheat oven to 375 F and heat up an ovenproof frying pan
(large enough to hold all four breasts) with 1teaspoon of oil over
medium heat. If you dont have an ovenproof skillet, transfer the
chicken to a baking dish for the baking. Sear chicken in pan for 3-4
minutes per side or until golden brown. Remove the pan from heat,
but keep the chicken in the pan. As the chicken is cooking,
saute the sliced mushrooms in butter in a small frying pan.
Brush each seared chicken breast with a little of the reserved honey
mustard marinade (not the portion the chicken marinated in), being
sure to save a little extra to serveas a side. Season chicken
with salt, pepper, and a dash of paprika. Stack two pieces of
cooked bacon, crosswise, on each chicken breast. Spoon the
sauteed mushrooms on the bacon, being sure to coat each breast
evenly. Spread 1/4 cup Monterey Jack cheese onto each
breast, followed by 1/4 cup of Cheddar. Bake the pan of chicken
for 7-10 minutes or until the cheese is thoroughly melted and
starting to bubble. Sprinkle each chicken breast with 1/2 teaspoon
parsley before serving. Place extra marinade in small bowl
to serve on the side.

Kraft Catalina Salad Dressing
1 cup sugar
2 Teaspoon salt
dash paprika
1/2 Teaspoon chili powder
1/2 Teaspoon celery seed
1/2 Teaspoon dry mustard
grated onion to taste
1/2 cup vinegar
2/3 cup ketchup
1 cup vegetable oil
Place all ingredients into blender and mix. Store in jar in refrigerator.

You can get hundreds more like these with Recipe Robot

The new Recipe Robot solves all these common problems to finding good Copycat Recipes...
  • You never need to download any recipe ebooks!

  • You never need to purchase anymore outdated recipe ebooks or cookbooks!

  • You'll be able to have your favorite Copycat Recipes right at your fingertips anytime you wish!

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

  • You'll never have to spend money at the high priced Restaurants again.

  • If my 81 year old grandmother can use it...anybody can!!

 

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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.


Low Fat Cooking:
* Get into the habit of measuring the oil you use while you cook,
rather than just pouring it out of the bottle. It will be much
easier to moderate the amount you use.

* Use non-stick cookware so that you don't have to use as much,
if any, fat. When sauteing, use a small amount of chicken broth
or wine instead of butter or oil.

* To make fat-free broth, chill your meat or chicken broth. The
fat will rise to the top, and you can remove it before using
the broth.

* Many vegetables and fruits, including potatoes and apples,
retain many of their nutrients in their skin. So when possible,
leave the skin on your fruits and vegetables and cook them whole.

* Romaine lettuce is loaded with vitamins compared to iceberg.
It has three times as much Vitamin C and six times as much
Vitamin A.

* Vitamin C is destroyed quickly in cooking - so cook your
vegetables with Vitamin C in the smallest amount of water
possible and for a short amount of time.

* Stock up on spices. One of the keys to cooking low-fat and not
getting bored is to spice your food well. When you have finished
your recipe, always taste it and adjust the spices to meet your taste.

* Purchase the best (i.e. heaviest) set of non-stick cookware you
can afford.

* When cooking a dish with both vegetables and meat (i.e. in stir frys
and stews), reduce the amount of meat by 1/3 and increase the amount
of vegetables by 1/3. You will hardly notice!

* Thicken gravies with milk or broth blended in the blender with
flour. Be sure to cook long enough to remove the raw flour taste.
You'll never notice the lack of fat.

* Use olive oil for cooking when appropriate. It adds to the taste
of the dish and is better for you.

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