Want genuine Pf Changs Copycad Recipes?
Why would you be looking for Pf Changs Copycad 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 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.
Knowing how much you crave that dish, you try to cook it yourself. Maybe you had some success, but I bet yours didn't turn out at all like the original. 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 Changs Copycad 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.
How many of us enjoy eating out especially on the weekends? I for one personally love eating out with my family. This is the time I get to relax without the hassle of cooking and doing the dishes. I mean who wants to be cooking on weekends especially with so many of us working rest of the week. And when I find some time off, which happens to be on the weekends, I just want to chill out.
Here are a couple of Free recipes from Recipe Robot for you to copy and
|Olive Garden San Remo Dip
6 oz. can tiny shrimp
(drained, reserve liquid)
6 oz. can crab meat
(drained, reserve liquid)
2 ounces cream cheese,
(room temperature and cubed)
2 tablespoons olive oil
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon crushed garlic
1 teaspoon prepared horseradish
1/3 cup asiago cheese, grated
2 tablespoons parmesan cheese, grated
1/2 -3/4 cup half and half
11/2 cups prepared Barilla marinara sauce, drained to remove excess liquid
1/4 cup fresh parmesan cheese, finely shredded for topping
In a 2-quart saucepan on medium-low, heat olive oil and blend in flour. Add to
flour the liquids that were reserve from the shrimp and crab, stir well.
To this sauce, add cubed cream cheese, salt, crushed garlic, horseradish, and
stir until smooth. Add asiago and parmesan cheeses and stir until smooth.
When the cheese has melted and sauce is smooth, add shrimp and crab; blend
well. Simmer until heated through.
Finally, add half and half a little at a time until the seafood sauce starts to simmer
and begins to resemble warm pudding.
Let sauce simmer for 12 - 15 minutes. Stir sauce so it will not scorch on bottom.
In a shallow 9-inch baking dish, spray with nonstick spray. Add drained marinara
sauce and carefully spoon seafood sauce on top. Sprinkle with freshly shredded
parmesan cheese and place in a preheated oven at 325 F, for 10 - 15 minutes,
until heated through. Dip should not brown on top.
|KFC Buttermilk Bisquits
1/2 Cup Butter
2 1/2 Tablespoon Sugar
1 Egg, beaten
3/4 Cup Buttermilk
1/4 Cup Club soda
1 Teaspoon Salt
5 Cup Bisquick biscuit mix
Preheat oven to 450 degrees F. Combine all of the ingredients. Knead the
dough by hand until smooth. Flour your hands. Pat the dough flat to 3/4-inch
thick on waxed paper. Cut out biscuits. Bake for 12 minutes or unitl golden
brown. Makes about 18 biscuits.
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Cooking - Kitchen - Recipe Tips...
* Two drops of yellow food coloring added to boiling
make them look homemade.
PROBLEM: Bread loaves and rolls that are heavy and soggy
in the middle.
When everything else has been done right, maybe the unit
too heavy. Try making the pieces smaller and let them rise
PROBLEM: Bread loaves that cave in on their sides when
Always remove bread from the pan as soon as taken from
the oven. The
crust sweats and may fall. Make sure that you use Bread
Flour in the
mix. Weak flour will cause loaves to fall. Make sure the
done. Thump the top and if the loaf sounds hollow, it is
Setting (just baked) loaves in a cool draft of air will
cause their sides to cave in. When the dough is allowed to
much before baking the loaves will sometimes collapse.