Would you like free Orange Chicken Copycat Recipe?
Why would you be looking for Orange Chicken Copycat Recipe? I bet I know....
Have you ever visited a restaurant and left there asking: "just how do they make those
dishes?" I guarantee that you sat there trying to work 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 love a certain meal so much, you try to make it at home. Maybe you had some success, chance is that it didn't taste 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
Orange Chicken Copycat Recipe 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
|Outback Steakhouse Coconut Shrimp
1 1/2 lb large raw shrimp
1/2 cup all-purpose flour
1/2 cup cornstarch
1 Tbl. salt
1/2 Tbl. white pepper
2 Tbl. vegetable oil
1 cup ice water
oil for deep frying
2 cups short shredded coconut
1/2 cup orange marmalade
1/4 cup Grey Poupon country mustard
1/4 cup honey
3-4 drops Tabasco sauce
Peel, devein & wash shrimp. Dry well on paper towels. Set aside.
In a bowl, mix all dry ingredients for batter. Add 2T oil & ice water.
Stir to blend. To fry: heat oil to 350 in deep fryer or electric
skillet. Spread coconut on a flat pan a little at a time, adding
more as needed. Dip shrimp in batter, then roll in coconut.
Fry in hot oil until lightly browned, about 4 minutes.
Bake at 300 5 minutes to finish cooking of the shrimp.
Serve with sweet & sour sauce or the following sauce: Combine
marmalade, Grey Poupon mustard, honey & Tabasco sauce to taste.
|Carl's Jr. Chicken Club
2 Whole chicken breasts, Boned and halved
1 Cup Teriyaki marinade (Lawry's Is best)
4 Whole-wheat hamburger buns
8 Slice Bacon
1/4 Cup Mayonnaise
1 Cup Alfalfa sprouts, loosely
4 Lettuce leaves
4 Large Tomato slices
4 Slice Kraft Swiss Cheese Singles
Marinate the chicken in the teriyaki marinade in a shallow bowl for 30
minutes. Preheat a clean barbecue to medium grilling heat. Brown the
faces of each bun in a frying pan on the stove. Keep the pan hot. Cook
the bacon in the pan until crisp, then set aside. Grill the chicken
breasts 5 to 8 minutes per side, or until cooked through. Spread about
1/2 tablespoon of mayonnaise on the face of each bun, top and bottom.
Divide the sprouts into 4 portions and mound on each bottom bun. On the
sprouts, stack a lettuce leaf, then a slice of tomato. Place one chicken
breast half on each of the sandwiches, a top the tomato. Next, stack a
slice of Swiss cheese on the chicken, and then the 2 pieces of bacon,
crossed over each other. Top off the sandwich with the top bun.
Microwave for 15 seconds on high. Makes 4 sandwiches.
You can get hundreds more like these with Recipe Robot
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If my 81 year old grandmother can use it...anybody
Cooking - Kitchen - Recipe Tips...
* When using all-purpose flour, keep in mind that one
is the equivalent to 4 cups.
Store cheese in your refrigerator, which approximates the
temperature of aging rooms. Keep it wrapped tightly in
away from air. Air helps mold grow on cheese. If you get a
mold on the outside, just cut it off. The English say if
won't eat your cheddar it can't taste very good.
Bring cheese to room temperature before melting. Melt
over a low heat to help prevent toughening and separation
oils and liquids.
Most ripened or aged cheese is low in moisture content and
can be frozen without drastic flavor and texture changes.
slowly in the refrigerator for 24 hours or more. If frozen
several months, the cheese may dry out somewhat and become
crumbly when thawed.
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