Have you been looking for Pf Chang Copycat Recipes?
Why are you searching for Pf Chang Copycat Recipes? I bet I know....
Have you frequented a restaurant and come away from it asking: "just how do they make those
dishes?" I guarantee that you sat there trying to discover 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 problem you face 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
1 Can Tomatoes and Green Chills (14.5 oz can)
1 Can Whole Peeled Tomatoes (14.5 oz can, plus the juice)
1 Tbsp. + 1 tsp. Jalapenos (canned,diced, not pickled)
1/4 C. Yellow Onion (diced)
1/2 - 3/4 tsp. Garlic Salt
1/2 tsp. Cumin
1/4 tsp. Sugar
In food processor place jalapenos and onions. Process for just a few seconds. Add both
tomatoes, salt, sugar, and cumin. Process all ingredients until well blended but do not
in covered container and chill. A couple of hours of chilling will help blend and enrich
Serve with your favorite thin corn tortilla chips.
1 Pound Ground beef
1/3 Cup Refried beans
1/4 Teaspoon Salt
2 Tablespoons Chili powder
1/4 Cup Ortega Mild Taco Sauce
12 Soft Corn Tortillas
3 Cups Cooking oil
6 Slices American cheese (each cut in half)
1 Head Lettuce, chopped fine
Slowly brown the beef over low heat, using a wooden spoon to chop
and stir the meat, keeping it very fine and smooth. When the beef is
brown drain the fat. Add the refried beans and use the wooden spoon
to smash the whole beans into the mixture creating a smooth texture.
Add the salt, Chili powder, and Taco Sauce to the mixture.
Remove from the heat.
In another skillet heat 1/4 inch of oil until hot. Test with a
small piece of tortilla - it should bubble when dropped into the oil.
Spread 1/2 of the beef mixture on the center of each corn tortilla.
Fold the tortillas over and press so that the beef fillng acts as an
adhesive and holds the sides together.
Drop each taco into the pan of hot oil and fry on both sides until
crispy. When cooked, remove the tacos from the oil and place them on a
rack or some paper towels until they are a little cooler.
Pry open slightly and add 1/2 slice American cheese and some lettuce.
Top with additional Taco Sauce to taste.
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Cooking - Kitchen - Recipe Tips...
* When mincing garlic, sprinkle on a little salt so the
stick to your knife or cutting board.
Formal Table Setting:
Generally, the more formal the occasion, the more courses
which of course means more flatware. There should be a
different set of
utensils for each course: salad fork, dinner fork; dinner
bread knife; and so on.
Some special dishes such as oysters have special utensils.
be served at the presentation of the food, but generally
on the table in order of course. When oysters are served as
for example, set the oyster fork to the right of the spoon.
Building from the basic set-up (dinner fork on the left
of the plate;
knife to the right of the plate, dinner spoon to the right
of the knife):
On the left side of the plate put the salad fork to the
left of the
dinner fork. On the right add a soup spoon to the outside
of the dinner
spoon if soup will be served. Place the soup bowl above the
and to the right. The bread plate goes to the left, about
above the fork. Place the butter knife across the bread
plate at a
diagonal, upper left to lower right. Small salad plates go
left and a little below the bread plate. Dessert spoons, or
cases knife and fork, are placed about an inch above the
top of the
plate with the handle(s) on the right side.
The largest glass on the table is the water glass which
goes on the
right side above the dinner knife. It may be filled and
guests arrive or left empty to be filled at each diner's
If wine or some other beverage is served, set the
to the right and a little down from the water glass.