Pizza Hut Dough Recipe

Pizza Hut Dough Recipe

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Why would you be looking for Pizza Hut Dough Recipe? I bet I know....

Have you frequented a restaurant and come away from it asking: "just how do they make those dishes?" I'm sure you sat there trying to work 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, chance is that it didn't taste right.. The solution to this delima you have 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.

Another great thing about cooking restaurant copycat recipes at home, is that you will save big money.

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 enjoy...

Red Lobster Creamy Caesar Dressing
3/4 cup Bottled Italian dressing
1 tablespoon Parmesan, grated
1 tablespoon Sugar
1/3 cup Mayo
1 teaspoon Anchovy paste, or Soy sauce
Combine all with wire whisk. Keep refrigerated. Use in a week.

White Castle Sliders
Get a pound of 85% lean ground beef, and divide into 16 equal sized pieces.
Form each into a 2-1/2 inch square patties. Do this on waxed paper. Make
the patties very thin. Then "cookie-cut" five holes in each pattie.
(the pattern should resemble 5 on a dice) A CLEAN pen cap works nicely.
Freeze these 16 patties. (It'll make it easier later)
BUNS: the buns are also small. My grocer has dinner rolls the exact size
I need, but you might have to create your own using hot dog buns. One
hot-dog bun makes two White Castle buns. Simply cut in half (through top
and bottom) and then cut off the rounded sides to make them square.
COOKING: This is key. You need to finely chop a medium white onion.
On a pre-heated 375 degree electric griddle, lay about 1-1/2 Tablespoons
of onion for each patty you want to cook (generously spray with non-stick
spray like Pam first) The onions should only be "one deep" if you will.
Immediately place frozen patty directly on top of onions and press down.
Cook for about 4 minutes right on top of the onions. The holes in the beef
will allow the steam to cook the top side. (You don't flip)
Add a dash of salt and a pinch of pepper to each patty while they cook.
Remove and place on UNTOASTED buns.

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  • If my 81 year old grandmother can use it...any one can!!

 

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Cooking - Kitchen - Recipe Tips...

* Instead of the water your recipe calls for, try juices, bouillon,
or water you've cooked vegetables in. Instead of milk, try
buttermilk, yogurt or sour cream. It can add a whole new flavor
and improve nutrition.


How to use Chopsticks:
Place the first chopstick so that thicker part rests at the
base of your thumb and the thinner part rests on the lower side
of your middle fingertip. Bring your thumb forward so that it
traps the stick firmly in place. At least two or three inches
of chopstick should extend beyond your fingertip. Relax.
Now position the other chopstick so that it is held against
the side of your index finger by the end of your thumb.
Tap the ends of both sticks on the plate, while holding them
at a slight angle to the table. Allow them to slide just a
little so that the ends line up. Place a little pressure on
the top chopstick. It will pivot on your index finger just
above the second knuckle. Remember: the bottom chopstick is
stationary. The tip of the top chopstick will move towards
the tip of the bottom chopstick.Encourage this. Hold those
tips together firmly enough to grasp a piece of food and
lift it off the plate. Place delicately into your waiting
mouth. Although there's no need to stoop, you may wish to
lean over your plate a bit during your first attempts.
It might save you a clean-up!

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