Do you want Pf Chang Copycat Recipes?
What's the reason you want Pf Chang Copycat Recipes? I bet I know....
I'm sure you've been to a restaurant and come away from it asking: "just how do they make those
dishes?" You have probably sat there trying to uncover 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, but chances are good that you were now where close to making a match. The solution to this issue 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 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`s Roasted Maine Lobster with Crabmeat Stuffing
1 pound blue crab meat
1 teaspoon shallot, minced
1 teaspoon parsley
1 tablespoon mayonnaise
1 tablespoon bread crumbs
1 whole egg
1 teaspoon lemon juice
1/8 teaspoon Worcestershire
2 whole Maine lobsters
1 stick butter, cut into pieces
1 teaspoon paprika
2 tablespoons lemon juice
STUFFING: Blend all ingredients except crab. Fold in crab meat, refrigerate
LOBSTERS: Split lobsters lengthwise with a large knife, remove stomach sac. Place equal
portions of crab stuffing in each head. Crack claws with the blunt side of knife. Pour
juice on tail meat, then sprinkle with paprika and dot with pieces of butter. Bake in a
oven for 15 minutes. Serve with melted butter and lemon wedges.
|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...
* For fresh flavor in orange juice add the juice of one
* Save the drained juice from frozen or canned fruit and
fruit juice instead of water in your recipe. This is only a
idea if the juice does not have a lot of sugar in it.
* Add fresh butter to your fruit pie filling after it
cooked. Or dot pieces of butter over the fruit before you
on the top crust.
* Don't cut apples pieces too thin when you are using
apples. Larger chunks will hold together and have more
* Use a little red food color and a drop or two of
in your cherry pies when you use fresh or canned cherries.
* Use a little yellow food color and a teaspoon of lemon
your apricot and peach fruit pies. The lemon juice will
their flavor and also help keep a bright color.
* Mix a few raisins with fresh chopped apples and make a
new apple pie.
* Do not over-cook pie fillings, especially those with
used as the thickener. The filling will break down and
watery. Over cooking fillings made with flour will cause
to be thick.