Longhorn Steakhouse Copycat Recipes

Longhorn Steakhouse Copycat Recipes

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Just why are you looking for Longhorn Steakhouse Copycat Recipes? I bet I know....

I'm sure you've been to a restaurant and left asking: "just how do they make those dishes?" You have probably 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 knowing how much you love that special dish, you try cooking it at home. Maybe you had some success, but I bet yours didn't turn out at all like the original. The solution to this dilemma is to use what are called copycat restaurant recipes. They are specially researched and reverse engineered dishes like Longhorn Steakhouse 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.

Wherever your tastes lie, it is no longer difficult to find out the ingredients in most copycat recipes. With a little detective work and a quick visit to the local grocery store, you can be serving up a dinner that no one will be able to resist.

Here are a couple of Free recipes from Recipe Robot for you to copy and enjoy...

Olive Garden Peaches 'n' Cream Cheesecake
Sponge Cake Base
1 egg
1/3 cup granulated sugar
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
2 tablespoons water
Filling
2 pounds cream cheese, softened
1 cup granulated sugar
4 eggs|
1 teaspoon all-purpose flour
1 teaspoon vanilla extract
1 cup sour cream
1/4 cup peach liqueur or peach schnapps or
reserved peach juice from the canned or fresh peaches
2 cups canned or firm ripe fresh peach slices, drained well
Topping
1 pint whipping cream or equivalent
For the Base: Preheat oven to 375 degrees F. Lightly grease base of 10-inch springform pan.
Beat whole egg in 1 1/2-quart bowl with mixer on high speed, 4 minutes, to a thick yellow foam.
Mix in sugar on low speed until smooth. Add flour, water, vanilla extract, baking powder and salt.
Mix on low speed until fully blended. Pour into springform pan, roll around until level. Bake 16 to
18 minutes on lowest oven rack. Cool to room temperature.
For the Filling: Preheat oven to 325 degrees F.
Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla
extract, sour cream and peach flavoring and mix on medium until a smooth thick consistency is
obtained. Fold in peach slices carefully - distribute evenly. Pour cheesecake filling onto cooled
sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil
position and let cake remain 40 minutes.
Cool to refrigerated temperature.
Top with fresh whipped cream or equivalent and serve. Store up to 2 days in the refrigerator.

McDonald's Egg McMuffin
1 jumbo grade A egg
1 Thomas's english muffin
butter
1 slice American cheese (real...not processed cheese food)
1 slice Canadian bacon
1 "12x12" sheet of wax paper
Non Stick Cooking Spray
Egg Ring, or a tuna can with the top and bottom off
1- Pre-heat an electric griddle to 275 degrees. Toast your english muffin by
laying both sides face down on the griddle and applying pressure. This takes
1 to 1½ minutes. (they should be medium brown) Set aside.
2- Lay your egg ring on the pre-heated grill. Spray with Pam to prevent
sticking. Crack the egg and pour into egg ring on the grill. Poke the yolk
with a sharp instrument so it flows.
3- Butter both toasted halves of the english muffin liberally with melted
butter. Put a slice of American cheese on the bottom half.
4- 2 to 2½ minutes after you started cooking the egg, the whites should firm
up, and the yolk should still be a bit "liquidy". Carefully remove the ring,
leaving the egg on the griddle. You may have to "slice" around the edges if
it sticks.
5- Very carefully turn the egg over, and lay one slice of Canadian bacon on
the griddle. Cook the egg 45-60 seconds after turning.
6- After about 30-45 seconds, "flip" the Canadian bacon, and remove the egg,
placing it on the bottom half (cheesed half) of the english muffin. 20-30
seconds after flippng the Canadan bacon, remove.
7- Put the Canadian bacon on top of the cooked egg, and cover with the top
of the toasted english muffin.

You can get hundreds more like these with Recipe Robot

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

 

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Cooking - Kitchen - Recipe Tips...

* When tossing a salad with a basic vinaigrette, always make the
vinaigrette at least 1/2 hour ahead of time and let the mixture
sit to allow the flavors to marry. Pour the vinaigrette down
the side of the bowl, not directly on the greens, for a more
evenly dressed salad.


Storing Cheese:
Store cheese in your refrigerator, which approximates the
temperature of aging rooms. Keep it wrapped tightly in plastic,
away from air. Air helps mold grow on cheese. If you get a little
mold on the outside, just cut it off. The English say if mold
won't eat your cheddar it can't taste very good.
Bring cheese to room temperature before melting. Melt cheese
over a low heat to help prevent toughening and separation of
oils and liquids.
Most ripened or aged cheese is low in moisture content and
can be frozen without drastic flavor and texture changes. Thaw
slowly in the refrigerator for 24 hours or more. If frozen for
several months, the cheese may dry out somewhat and become
crumbly when thawed.
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