You want free Pf Chang Copycat Recipes?
What's the reason you want Pf Chang Copycat Recipes? I bet I know....
Have you ever visited a restaurant and left the place 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 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 delima you have is to use what are called copycat
restaurant recipes. They are specially researched and reverse engineered dishes like
Pf Chang 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 cool thing about cooking restaurant copycat recipes at home, is that you'll save a bunch of money. Think about not having to go out 3 times a week or more just to eat your favorite dishes.
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 Walkabout Onion Soup
2 cups yellow sweet onions, Thinly Sliced
2 tablespoons butter
1 (15 ounce) can chicken broth
1/4 teaspoon salt
1/4 teaspoon fresh pepper, Ground
2 chicken bouillon cubes
1/4 cup Velveeta cheese, Cubes, Diced (compressed in measuring cup)
1 1/2-1 3/4 cups white sauce (Below)
cheddar cheese, Shredded (for garnish)
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 1/2 cups whole milk
In 2 quart sauce pan place 3 tablespoons butter and sliced onions.
Cook at low to medium heat stirring frequently until soft and clear but not brown.
Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until
completely heated through.
Add white sauce and Velveeta cheese. White sauce will be thick because it has been remove
from the heat.
Simmer on medium low heat until the cheese is melted and all ingredients are blended,
Turn temperature to warm and let cook for additional 30 minute to 45 minute.
Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark
Thick White Sauce:.
In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour
turns thick and comes
away from the side of the sauce pan.
Pour milk in flour a little at a time and stir constantly, add salt. Mixture should
thicken and become like thick
Remember to stir constantly taking care not to let mixture lump, set aside off from heat
until ready to use for
1/2 cup ground allspice berries [not allspice powder; whole
allspice - ground (use a coffee grinder)]
1/2 cup packed brown sugar
6-8 garlic cloves
4-6 Scotch bonnet peppers (or jalapeno), stems and seeds removed
1 tablespoon ground thyme or 2 tablespoons thyme leaves
2 bunches escallions (green onions)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
salt and pepper to taste
2 tablespoon soy sauce to moisten
Put everything in a food processor and blend until smooth.
Feel free to adjust amount of peppers or garlic.
Rub the meat (chicken, pork or beef) with the seasoning. If using
pork shoulder, score the fat and rub in. With chicken, be sure
to rub under skin and in cavities. Can also be used with fish, but
use a firm-fleshed fish like grouper.
Marinate overnight. Grill over a low fire until done. Charcoal is best,
but not essential. Meat will be smoked "pinkish" when done, and
the skin will be nice and dark. Chop meat into pieces, and serve
traditionally with hard-dough bread and Jamaican Red Stripe Beer.
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Cooking - Kitchen - Recipe Tips...
* To make your own corn meal mix: combine 1 cup corn
meal, 1 cup
all-purpose flour, 1/2 teaspoon salt, and 4 teaspoons
powder. You can store it in a tightly covered container for
up to 6 months.
Cooking a Turkey:
* If you hate the memory of dry turkey from the old days,
fresh-killed (meaning, never frozen) turkey. They truly are
tenderer, and tastier than frozen birds.
* Turkeys range in weight from the 6- to 8-pound
category to as
large as 26 pounds. Very small and super-big are not
Small ones get blotchy. Big ones present food safety
because their mass resists total heat penetration. Best to
with a basic 12- to 16-pound turkey.
* Trussing: The point of tying string around a turkey is
the bird into a round -- no protrusions, no wings sticking
This prevents burning of exposed areas. Twist the wing
will burn first, under themselves, using some force. Now
run a strand
of string under the turkey's girth and up each side,
wing tips under the string. Continue the string over to the
catching them and the fatty tail flap (Pope's Nose), and
* Turkey lifter: This major help comes in two styles.
an L-shaped metal prong. The prong goes right up the
while a handle remains in your hand. All you do it lift. If
stuffed the turkey, get the type that looks like snow
under the bird, and acts like a sling. Either device ends
hands, greasy potholders and lost drumsticks.
* Instant-read thermometer: This is your most important
this, you don't need a roasting chart or a clock. Read the
the dial. There will be no question about the internal
of your meat. If you don't have one, get one!