Are you looking for Pf Chang Copycat Recipes?
Just why are you looking for Pf Chang Copycat Recipes? I bet I know....
Have you frequented a restaurant and left the place asking: "just how do they make those
dishes?" I guarantee that 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.
So you love a certain meal so much, you try to make it at home. Maybe you had some success, chances are that you weren't even close to getting the recipe right. The solution to this dilemma 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.
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 Aussie Fries
1 - 2 lb. bag of Frozen French Fries
1 Cup shredded Colby Jack cheese
6 pieces of Bacon, cooked
24 Fl. Oz. Peanut Oil (can be reused later; store in refrigerator)
Divide the fries into half, and use the other half later.
Heat oil to 350 degrees. If you do not have a thermostat, make sure
the oil is hot enough, so that when you set a french fry in there it
will cook immediately. If the french fry sinks to the bottom, and
barely bubbles, it is not hot enough. Fry the potatoes in small
batches, they are done when they are golden brown, and float to the
top of the skillet. ( I like to use a Dutch Oven). Be sure to drain
the potatoes on paper towels. You can keep them warm in the oven
while the other fries are done.
When all french fries are done cooking, and drained place them onto
a platter. Salt the french fries if you like, and sprinkle on cheese
and cooked bacon. Pop these back into a warm oven until the cheese
begins to melt.
1/2 Cup Sour Cream
1 Tbsp. Prepared Horseraddish
dash Cayenne Pepper
dash black pepper
Combine all ingredients and mix well.
1 (pint jar) Pickled Hot Peppers
1 (29 Ounce can) Tomato Puree (with Basil or other Spices)
1 (6 oz.) Tomato Sauce
1/2 (quart bottle) Red Wine Vinegar
1 (6 Ounce bottle) Louisiana Hot Sauce (3 oz. for milder sauce)
1/2 Teaspoon Garlic Power
1 Tbs. MSG (Accent)
4 Tbs. Red Pepper Flakes (2 Tbs for milder sauce)
1/2 (18 Ounce bottle) Hickory Flavored Barbecue Sauce
(Makes about 1 Gallon)
Remove peppers from jar, saving vinegar in a very large mixing bowl. Cut the
stems from the peppers and discard. Place peppers in food processor, or
blender, and puree very smooth. Empty contents of blender into mixing bowl
with vinegar. Add all the remaining ingredients into the bowl, and whisk
until all ingredients are evenly blended. Bottle and store. Easiest to use
when stored in empty small bottles saved from Soy Sauce, Teriyaki Sauce,
etc. Just clean the bottles and remove the old labels.
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Cooking - Kitchen - Recipe Tips...
* When using spaghetti, keep in mind that 8 ounces of
pasta makes 4 cups cooked.
PROBLEM: Bread that rises too fast in the pan.
Use cool or cold water in the mix. The place you let the
in bulk should be about 80 degrees. Place the dough in the
for a few minutes to cool down (while the dough is still in