Are you tired of looking around for Longhorn Steakhouse Copycat Recipes?
So why are you looking for Longhorn Steakhouse 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 discover 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.
Knowing how much you crave that dish, you try to cook it yourself. Maybe you had some success, but chances are good that you were now where close to making a match. The solution to this issue 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
|Red Lobster Parrot Bay Coconut Shrimp with Piña Colada Sauce
1 1/2 cup corn starch - divided
2 cups plain bread crumbs
2 cups sweetened coconut flakes
1 1/2 cup liquid piña colada drink mix - divided
2 Tbls. powdered sugar
1/3 cup Captain Morgan(r) Parrot Bay Rum
1 lb. raw jumbo shrimp - peeled, deveined, butterflied
1/3 cup sour cream
1/3 cup canned crushed pineapple - drained
Place 1 cup corn starch in a bowl; set aside.
Combine bread crumbs, 1/2 cup cornstarch, and coconut flakes in a separate bowl; set
Combine 1 cup piña colada drink mix, powdered sugar, and rum in a separate bowl; set
Coat shrimp in cornstarch, then dip in piña colada mixture, then in coconut mixture, back
into piña colada mixture, and back into coconut mixture.
Carefully drop each coated shrimp into 375 degree oil, fry until golden brown, and drain
brown paper bags.
To make sauce, combine 1/2 cup piña colada drink mix, sour cream, and pineapple.
Dip fried shrimp in sauce.
|Legal Seafood Clam Chowder
4 quarts littleneck clams (about 1-2/3 cups cooked and chopped)
1 clove garlic, chopped
1 cup water
2 ounces salt pork, finely chopped
2 cups chopped onions
3 tablespoons flour
1-1/2 pounds potatoes, peeled, and diced into 1/2-inch cubes
4-1/2 cups clam broth
3 cups Fish Stock
2 cups light cream
Oyster crackers (optional)
Clean the clams and place them in a large pot along with the garlic
and water. Steam the clams just until opened, about 6 to 10 minutes,
depending upon their size. Drain and shell the clams, reserving
the broth. Mince the clam flesh, and set aside. Filter the clam broth
either through coffee filters or cheesecloth and set aside.
In a large, heavy pot slowly render the salt pork. Remove the cracklings
and set them aside. Slowly cook the onions in the fat for about 6 minutes,
stirring frequently, or until cooked through but not browned. Stir in the
flour and cook, stirring, for 3 minutes. Add the reserved clam broth and
Fish Stock, and whisk to remove any flour lumps. Bring the liquid to a
boil, add the potatoes, lower the heat, and simmer until the potatoes
are cooked through, about 15 minutes.
Stir in the reserved clams, salt-pork cracklings, and light cream.
Heat the chowder until it is the temperature you prefer.
Serve in large soup bowls with oyster crackers on the side.
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Cooking - Kitchen - Recipe Tips...
* Use a gentle touch when shaping ground beef patties.
will result in a firm, compact texture after cooking. Don't
or flatten with spatula during cooking.
* Save the drained juice from frozen or canned fruit and
fruit juice instead of water in your recipe. This is only a
idea if the juice does not have a lot of sugar in it.
* Add fresh butter to your fruit pie filling after it
cooked. Or dot pieces of butter over the fruit before you
on the top crust.
* Don't cut apples pieces too thin when you are using
apples. Larger chunks will hold together and have more
* Use a little red food color and a drop or two of
in your cherry pies when you use fresh or canned cherries.
* Use a little yellow food color and a teaspoon of lemon
your apricot and peach fruit pies. The lemon juice will
their flavor and also help keep a bright color.
* Mix a few raisins with fresh chopped apples and make a
new apple pie.
* Do not over-cook pie fillings, especially those with
used as the thickener. The filling will break down and
watery. Over cooking fillings made with flour will cause
to be thick.