Tired of searching for Pizza Hut Dough Recipe?
Why are you searching for Pizza Hut Dough Recipe? I bet I know....
Have you ever visited a restaurant and left asking: "just how do they make those
dishes?" You have probably 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.
Knowing how much you crave that dish, you try to cook it yourself. 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
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. 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
|Red Lobster Shrimp Salad
24 cooked shrimp; cleaned
2/3 cup mayonnaise
2 teaspoons lemon juice
1 tablespoon fresh chopped parsley
1/2 teaspoon old bay seasoning
2/3 cup celery; finely sliced
Mix mayonnaise, lemon juice, fresh chopped parsley, and seasoning in a two quart bowl.
Add the celery and shrimp.
Mix well. Refrigerate until served.
TO PREPARE CANTALOUPE: Cut in half. Remove seeds. Cut a small flat slice on bottom
(skin side) of cantaloupe to make it stand. Fill with shrimp salad and garnish with fresh
|Chinese Sesame Chicken
2 Chicken Breast, skinless & boned pieces about 6-8 oz.
5 tablespoons corn starch
Pinch of salt
6 tablespoons water
1/2 teaspoon minced ginger
1/2 teaspoon chopped fresh garlic
1 teaspoon chili oil depending on degree of spicy of your taste
1/2 teaspoon roasted sesame seeds
Salad oil for deep fry
8 tablespoons Chicken broth
1 tablespoon Dark soy sauce
2 tablespoons Soy sauce
4 tablespoons Sugar
4 tablespoons White vinegar
1 teaspoon Corn starch
1 teaspoon Sake
1/2 teaspoon Oyster sauce
In a small bowl, mix all sauce ingredients until well blended.
Cut chicken breast into ˝ inch strips. Place in a bowl with water and salt
and let soak for about 15 minutes. Do not drain. Add cornstarch and mix
well, coating chicken. Add 1 tablespoon salad oil to chicken and mix to
smooth and separate chicken strips.
Heat wok with medium flame, pour in oil for deep frying. Heat oil up to
about 325 degrees. Place coated chicken strips in piece by piece and fry
until it is crispy and cooked through. Remove chicken and pour off oil.
Heat up wok again with an additional 1-teaspoon salad oil. Add ginger,
garlic and chili oil stir frying until fragrant. Add sauce mix, stir until
thickens. Add fried chicken strips and mix well to coat all chicken strips
with sauce. Sprinkle on the sesame seeds before serving on a bed of lettuce.
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Cooking - Kitchen - Recipe Tips...
* When tossing a salad with a basic vinaigrette, always
vinaigrette at least 1/2 hour ahead of time and let the
sit to allow the flavors to marry. Pour the vinaigrette
the side of the bowl, not directly on the greens, for a
evenly dressed salad.
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.