KopyKat Recipes

KopyKat Recipes

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Why would you be looking for KopyKat Recipes? 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 work 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, chances are that you weren't even close to getting the recipe right. The solution to this dilemma is to use what are called copycat restaurant recipes. They are specially researched and reverse engineered dishes like KopyKat Recipes 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.

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 Grouper
2 pounds Grouper fillets (no skin)cut into 1" chunks
1 cup lime juice, fresh squeezed
1/2 cup Balsamic vinegar
1/4 cup red onion, diced 1/4"
1/2 cup tomato, diced 1/4"
1 clove garlic minced
salt to taste
pepper to taste
Mix all ingredients well (except for fish) in a mixing bowl Add grouper chunks and toss
together Pour ingredients into a dish or bowl with a tight fitting lid Refrigerate for at least
12 hours, tossing occasionally until all fish is no longer transparent

Chi Chi's Salsa
2 green onions diced
2 ripe tomatoes diced
1/2 tsp. salt
1/2 tsp. black pepper
dash of tabasco sauce
14 oz. can stewed tomatoes
Dice the stewed tomatoes and combine in sauce pan with onions, fresh
tomatoes, salt and pepper. Bring to just a boil. Boil hard 1 minute
and remove from heat. Put half of the mixture through a blender,
just to mince fine but not puree. Return to remaining half of mixture.
Add tabasco to taste.
Cool and refrigerate in tightly covered container.
Use within a few weeks and it freezes up to 6 months.

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 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.

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

 

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Cooking - Kitchen - Recipe Tips...

* Don't just keep dental floss in your medicine cabinet. Keep some
in the kitchen. It's a great tool. Unflavored dental floss is
often better than a& knife to cleanly cut all kinds of soft foods,
soft cheese, rolled dough, layered cake and cheesecake.


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.

 copycat recipe for kentucky fried chicken

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