Noodles And Company Copycat Recipes

Noodles And Company Copycat Recipes

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What's the reason you want Noodles And Company Copycat Recipes? I bet I know....

Have you frequented a restaurant and come away from it 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, chance is that it didn't taste right.. The solution to this problem you face 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.

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...

Chili's Black Bean Soup
1/4 cup olive oil
1/4 cup yellow onion, diced
1/4 cup carrots, diced
1/4 cup green bell pepper, diced
4 beef bouillon cubes
1 cup boiling Water
1 1/2 quarts (3 pounds) canned black beans, not drained
2 tablespoons cooking sherry
1 tablespoon distilled white vinegar
2 tablespoons Worcestershire sauce
1 tablespoon granulated sugar
2 teaspoons garlic, granulated
2 teaspoons salt
1/2 teaspoon black pepper, ground
2 teaspoons chili powder
8 ounces smoked sausage, small dice
1 tablespoon cornstarch
2 tablespoons water
In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Sauté the vegetables until
they are tender. Bring 1 cup of water to a boil, add the bouillon cubes, and allow to dissolve.
Add the bouillon, cooked beans, and the remaining ingredients (except cornstarch and 2
tablespoons water) to sautéed vegetables. Bring mixture to a simmer and cook approximately 15
minutes.
In a blender, puree 1 quart of the soup, and put back into the pot.
In a separate bowl, combine the cornstarch and 2 tablespoon water. Add the cornstarch mix to the
soup and bring to a boil for 1 minute.
Serve with cornbread, white rice, or your favorite side dish.

Planet Hollywood Thai Shrimp Pasta
1/2 cup Thai sauce (see recipe)
1 teaspoon butter (about)
1 teaspoon chopped garlic 16 jumbo shrimp,
peeled and deveined (16 to 20 or 26 to 30 count)
1 cup julienne-cut vegetables
(celery, carrots, bell pepper and/or onion)
1 tablespoon freshly chopped cilantro (divided)
1 tablespoon chopped peanuts (divided)
10 ounces uncooked linguine, cooked
2 tablespoons chopped green onion to garnish
Prepare Thai sauce and set aside. Place butter and garlic in clean,
heated saute pan. Cook 1 minute. Add shrimp, cook 3 minutes,
turning occasionally to cook evenly. Add additional butter if pan
becomes too dry. Add cut vegetables, half of the cilantro and half
of the peanuts. Add 1/2 cup Thai sauce (or more to taste) and mix.
Add shrimp/vegetable mixture to pasta, tossing well to coat. Remove
shrimp from mixture. Divide pasta with vegetables and sauce between
2 serving bowls. Place reserved shrimp, tails up, around rims of
bowls, facing toward middle. Garnish center of each bowl with the
onions, remaining peanuts and cilantro.
Thai sauce:
2 tablespoons ketchup
3/4 teaspoon rice vinegar
1 1/2 teaspoon sesame oil
1/2 teaspoon hot and spicy oil (chili oil can be substituted)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 teaspoons hoisin sauce
1/2 teaspoon fresh chopped garlic
1/2 teaspoon freshly chopped ginger root
1/8 cup lemon juice
1/2 teaspoon Chinese mustard powder
2 tablespoons soy sauce
1 1/2 teaspoons water
1/2 teaspoon crushed red pepper
1/4 cup sweet chili sauce
1/2 teaspoon peanut butter
Planet Hollywood Thai Shrimp Pasta 356
Place all ingredients except crushed red pepper in blender and blend
well. Place in storage container. Mix in crushed pepper. Use 1/2 cup
or more to make Thai Shrimp Pasta, and refrigerate remaining sauce.
Sauce keeps 4 to 5 days.

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 browning ground meat, brown several pounds and drain. Divide
evenly in freezer containers and freeze. Unthaw in microwave for
quick fixing next time.


PROBLEM: Bread that rises too fast in the pan.

Use cool or cold water in the mix. The place you let the bread rise
in bulk should be about 80 degrees. Place the dough in the refrigerator
for a few minutes to cool down (while the dough is still in bulk form).

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