You want free Noodles And Company Copycat Recipes?
What's the reason you want Noodles And Company Copycat Recipes? I bet I know....
Have you ever been to a restaurant and left there asking: "just how do they make those
dishes?" I'm sure 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.
So knowing how much you love that special dish, you try cooking it at home. Maybe you had some success, chances are you were nowhere near getting the flavors just right. The solution to this issue is to use what are called copycat
restaurant recipes. They are specially researched and reverse engineered dishes like
Noodles And Company 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.
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
|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
4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
2 cups sliced mushrooms (10-12 mushrooms)
2 tablespoons butter
salt and pepper
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 Thousand Island Dressing
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon finely minced white onion
1/8 teaspoon salt
dash of black pepper
1. Combine all of the ingredients in a small bowl. Stir well.
2. Place dressing in a covered container and refrigerate for
several hours, stirring occasionally, so that the sugar dissolves
and the flavors blend.
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Cooking - Kitchen - Recipe Tips...
* To keep cauliflower white while cooking -
add a little milk to the water.
- 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.