Would you like free Orbbie's Copycat Recipes?
What's the reason you want Orbbie's Copycat Recipes? I bet I know....
I'm sure you've been to a restaurant and left there asking: "just how do they make those
dishes?" I bet you 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.
Knowing how much you crave that dish, you try to cook it yourself. Maybe you had some success, chance is that it didn't taste right.. The solution to this issue is to use what are called copycat
restaurant recipes. They are specially researched and reverse engineered dishes like
Orbbie's 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
|Red Lobster Fried Shrimp
1 1/2 pound shrimp, peeled & deveined
1/2 cup oil
1 egg, beaten
1 cup all-purpose flour
1/2 cup milk
3/4 teaspoon seasoned salt
1/4 teaspoon salt
Oil for deep frying
Preheat oil to 350 degrees. Combine 1/2 cup oil and egg; beat well. Add remaining
ingredients except oil for frying and stir until well blended.
Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or
golden brown. Remove with slotted spoon; drain on paper towel.
Red Lobster Grouper Siciliano
2 pounds skinless fresh grouper fillets
1/2 cup butter
1 clove garlic; crushed
2 cups italian style bread crumbs
1) Cut fillets into serving size pieces. 2) In a shallow saucepan, melt butter; add
Add garlic butter to bread crumbs. 4) Dip fish in crumb mixture. Place on baking sheet. 5)
Bake at 450F, for 10 minutes per inch of thickness or until fish flakes easily when tested
with a fork.
|Chi-Chi's Salsa Verde Chicken Kabobs
16 Ounce Chi Chi Salsa Verde
1/4 cup olive oil
2 tblsp lime juice
3 cloves garlic
1 boneless skinless chicken breasts cut into 1 1/2 inch strips
2 cup finely shredded cabbage
1-1/2 cup finely juilienned jicama
1 cup shredded carrot
1/3 cup coarsely chopped fresh Cilantro
dash of salt to taste
dash of pepper to taste
2 large ripe bananas
In blender container or food processor combine salsa verde, oil, lime and
garlic. Process until smooth.Remove 2/3 cup of this mix and set aside.
Refrigerate. Place chicken in recloseable plastic food storage bag; pour the
remaining salsa mixture over the chicken. Seal bag and turn over several
times to coat pieces thoroughly. Refrigerate, turning bag occasionally for
at least four hours or over night. In large bowl, combine vegetables and
cilantro. Stir in the reserved 2/3 cup salsa verde mixture. Add salt and
pepper to taste; set aside.
Thread chicken pieces onto 8 long bamboo skewers (be sure to presoak the
skewers in water 30 mins. before using) Cook over medium hot coals, grill
kabobs five minutes on each side or until no longer pink in the center.
Slice bananas lengthwise, grill two minutes on each side. Serve chicken and
bananas on top of cabbage mixture.
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Cooking - Kitchen - Recipe Tips...
* When working with dough, don't flour your hands; coat
olive oil to prevent sticking.
Tricks for using Skewers:
Soak wooden skewers in water for 30 minutes before using
them so they won't burn during cooking.
If you prefer metal skewers, which have a long life, use
square or twisted types, which will hold the food better
than round ones.
To keep food from slipping off during cooking and
use two parallel skewers rather than a single skewer.
If you're using a wooden skewer, as you thread the food
move the pieces close together, with no space showing.
If the skewer is metal, you can leave small spaces between
When using foods with different cooking times (such as
and beef), don't combine them on the same skewer. Instead,
make skewers of just shrimp or just beef, start cooking the
beef first, and then combine them on a serving platter.