How would you like Mcdonalds Copycat Recipes?
Why are you searching for Mcdonalds Copycat Recipes? I bet I know....
Have you frequented a restaurant and gone away asking: "just how do they make those
dishes?" You have probably 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 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 delima you have is to use what are called copycat
restaurant recipes. They are specially researched and reverse engineered dishes like
Mcdonalds 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 great thing about cooking restaurant copycat recipes at home, is that you will save big money. Imagine not having to go out 3 times a week or more just to eat your favorite dishes. You'd be surprised 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
|Red Lobster Rock Shrimp Creole
2 pounds rock shrimp, peeled and deveined
1/4 cup butter
1/2 cup green bell pepper, diced 1/2"
1/2 cup onion, diced 1/4"
1/4 cup celery, chopped fine
1 clove garlic, minced
2 tablespoons flour, all purpose
1 can (14.5-oz) whole peeled tomatoes, roughly cut
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
4 cups cooked rice
Rinse shrimp briefly and remove any large veins that are visible. In a small sauce pan,
melt 2 tablespoons of butter over medium heat. Mix in flour and stir until dissolved and
mixture begins to thicken, then reduce heat. Add tomatoes and their juice to the butter
flour mixture, stir well, and heat through. The mixture will thicken. Hold warm. In a
skillet melt 2 tablespoons of butter, and over medium high heat, cook bell pepper, onion,
celery, and garlic until soft but with a little bit of a crunch. Add shrimp and cook until
longer transparent (3 minutes). Add tomato mixture, bring to a boil, cover, and let simmer
for 5 minutes. Serve over hot rice (white or wild mixture).
3 parts 7-up
1 part sweet and sour mix
1 part triple sec
1 part bourbon
Mix together. Add some sliced lemons and limes.
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Cooking - Kitchen - Recipe Tips...
* Store freshly cut basil on your kitchen counter in a
with the water level covering only the stems. Change the
water occasionally. It will keep for weeks this way,
even develop roots! Basil hates to be cold, so NEVER put
it in the refrigerator. Also, regular cutting encourages
new growth and healthier plants.
- Barbecues and Picnics -
* Try to plan just the right amount of foods to take. That
won't have to worry about the storage or safety of
* When taking foods off the grill, put them on a clean
the same platter that held raw meat.
* When preparing dishes like chicken or cooked meat
chilled ingredients. In other words, make sure your cooked
chicken has been cooked and chilled before it gets mixed
other salad ingredients.
* It's a good idea to use a separate cooler for drinks,
so the one
containing perishable food won't be constantly opened and
* A cooler chest can also be used to keep hot food hot.
cooler with a heavy kitchen towel for extra insulation and
well wrapped hot foods inside. It's amazing how long the
will stay not only warm, but hot. Try to use a cooler that
just the right size to pack fairly tightly with hot food so
less heat escapes.
* Wash ALL fresh produce thoroughly. When preparing
lettuce, break into pieces - then wash.
* Cook foods to the required minimum cooking
- 165 F > Poultry, poultry stuffing, and stuffed meat.
- 158 F > Ground Beef, fish, and seafood.
- 150 F > Pork and food containing pork.
- 145 F > shell eggs and foods containing shell eggs.
* Separate raw animal foods from other raw or
foods during storage and preparation.
* Cool leftovers as quickly as possible. Reheat to
165 F before serving again.
* BY ALL MEANS, REMEMBER THIS:
Bacteria on food will rapidly multiply when left at a
temperature between 45 F and 140 F. Avoid this danger
zone as much as possible.