Are you tired of looking around for Pizza Hut Dough Recipe?
So why are you looking for Pizza Hut Dough Recipe? I bet I know....
Have you ever been to a restaurant and left asking: "just how do they make those
dishes?" You have probably 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 knowing how much you love that special dish, you try cooking 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 issue is to use what are called copycat
restaurant recipes. They are specially researched and reverse engineered dishes like
Pizza Hut Dough Recipe that have been tried and tested many times and hence can be successfully used to
recreate your favorite restaurant dishes.
The other awesome thing about cooking restaurant copycat recipes at home, is that you will save money. Imagine not having to go out anymore just to eat your favorite restaurant dishes. You won't believe 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 Lobster Chops
6 (four-to-five oz. ea) lobster tails (in the shell)
12 jumbo sea scallops with side muscle removed
1 1/4 cup Lemon-Garlic Butter Sauce
1 tablespoon seasoned salt
6 cups cooked rice (a lightly seasoned pilaf)
4 lemon wedges
1/4 cup parsley, fresh chopped
1/2 cup butter, melted (for dipping)
12 eight-inch metal skewers
Preheat oven or grill to 450°.Cut each lobster tail completely in half lengthwise and
remove the vein. Gently lift the lobster meat from the shell, leaving meat attached at
end, and place meat back into shell. (This makes it easier to eat the lobster after it is
cooked.) Wrap each lobster tail, including the shell, around one scallop, similar to
wrapping bacon around a filet mignon. To skewer, gently pierce the base of the tail fins,
passing the skewer through the scallop and piercing through the other end of the tail.
Leave approximately 1-2" at the end of the skewer to prevent chop from sliding off
cooking. Lightly brush the topside of each LobsterChop with Lemon-Garlic Butter. (A light
coating will prevent "flare-ups" when grilling.) Sprinkle the LobsterChops with
place on a wax-paper lined tray and refrigerate until ready to grill. Place LobsterChops,
meat side down, on preheated grill. Cook for 4-5 minutes, rotating LobsterChops 90
degrees after 2 minutes.
Turn LobsterChops over and cook for another 4-5 minutes or until the lobster and the
scallop have reached an internal temperature of 150°.Lightly brush the meat side of each
LobsterChop with Lemon-Garlic Butter just before removing from the grill.For each plate,
place 3 LobsterChops on a bed of your favorite rice accompanied by a small cup of melted
butter and a lemon wedge. Sprinkle with chopped parsley and serve.
|Kraft Catalina Salad Dressing
1 cup sugar
2 Teaspoon salt
1/2 Teaspoon chili powder
1/2 Teaspoon celery seed
1/2 Teaspoon dry mustard
grated onion to taste
1/2 cup vinegar
2/3 cup ketchup
1 cup vegetable oil
Place all ingredients into blender and mix. Store in jar in refrigerator.
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Cooking - Kitchen - Recipe Tips...
* Buy mushrooms before they "open." When stems
and caps are attached
snugly, mushrooms are truly fresh.
Oysters are available seasonally. The old rule for
generally holds that any month (in the English language)
containing the letter R is a good month for shellfish.
(Note: this rule only works for the Northern hemisphere.)
These are the colder winter months, and shellfish prefer
cold water. More importantly, warmer waters mean an
in bacteria levels, and the shellfish can be dangerous to
Shop for a good oyster knife at a good kitchen supply
or at your local fish market. The features to look for are
a thick, solid handle made of sturdy wood or plastic, a
finger-guard (essential), and a short, thick blade.
and durability will be more important than sharpness or
Fresh oysters should be closed tight, and kept either in
sea water or on a bed of ice. Never select shellfish that
Store oysters on ice until ready to serve. Cover them with
towel or keep them in a closed container. An ice chest
Look for the hinge of the shell. It should look like an
seam which wraps around a smooth corner. Insert the oyster
into the seam, with the blade parallel to the seam. Use the
to do this, gently but firmly rocking the knife back and
Once the knife has been inserted, you can twist the blade
the hinge a little more. Repeat this process, gradually
the oyster knife until you have cut the hinge completely.
Now slide the oyster knife along the inside edge between
and the meat. As you work at this step, try to keep the
so that the liquid inside doesn't spill out. Some oyster
consider this liquid, or liquor, to be the finest part of
oyster-eating experience. There's one muscle, which looks
thick cord, that holds the shell tightly together. Use the
to cut this cord at the point where it adheres to the
can be done in a sort of scraping motion with the knife
against the shell.
Once the cord has been cut, the two halves of the shell
fall neatly apart. Discard the empty half-shell and place
full one on the serving platter.