Pizza Hut Dough Recipe

Pizza Hut Dough Recipe

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Just why are you looking for Pizza Hut Dough Recipe? I bet I know....

Have you ever been to a restaurant and gone away asking: "just how do they make those dishes?" I bet you sat there trying to find 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 knowing how much you love that special dish, you try cooking it at home. Maybe you had some success, chance is that it didn't taste 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 cool thing about cooking restaurant copycat recipes at home, is that you'll save a bunch of money. Think about not having to go out 3 times a week or more just to eat your favorite dishes.

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 enjoy...

Olive Garden Bruschetta
3 firm roma tomatoes, finely diced (about 1 1/2 cups)
1 tablespoon minced fresh basil
2 teaspoons minced garlic
1 teaspoon extra virgin olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon salt
9 to 10 slices ciabatta bread (or Italian bread)
1 tablespoon grated parmesan cheese
pinch dried parsley flakes
Toss diced tomatoes with basil, garlic, olive oil, vinegar, and salt in a medium
bowl. Cover and chill 1 hour. When you are ready to serve the dish, preheat oven
to 450F. Combine parmesan cheese with dried parsley in a small bowl. Arrange
the bread slices on a baking sheet.
Sprinkle a couple pinches of the parmesan cheese mixture over each bread
slice. Bake for 5 minutes or until bread is starting to crisp.
Pour tomato mixture into a serving dish, and serve alongside the toasted bread
slices.

Cheesecake Factory Pumpkin Cheesecake
Crust:
1-1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar
Filling:
3 - 8oz. pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Whipped Cream
Mix crust ingredients together, just till coated and crumbly. Press onto the
bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 mins. at
350. Set aside. Combine cheese, sugar and vanilla in large bowl, mix until
smooth with an electric mixer. add pumpkin eggs,and spices, beat till smooth
and creamy. Pour into the crust. Bake for 60-70 mins.or till the top turns a
bit darker. Remove from oven and allow to come to room temperature, then
refrigerate. After it has thoroughly chilled, remove the pan sides and cut.
Serve with whipped cream.

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Cooking - Kitchen - Recipe Tips...

* Bread will stay fresh longer if a celery rib is stored with it in the
package.


About Shallots:
The Latin name for shallot is Allium Ascalonicum. The name refers to
Ascalon , an ancient Palestinian city where the shallot is thought to
have originated.
The flavor is a pungent blend of onion and garlic. Their color can vary
from pale brown to rose, and the flesh is off-white and barely tinged
with green or purple.
Shallots burn easily because of their high sugar content. For this
reason, saute briefly over low to medium heat. When using raw minced
shallots in salad dressings, lessen their pungency by reducing the
juice; wrap the minced shallots in a clean kitchen towel and squeeze
the shallots so the cloth absorbs some of their juices, then add the
shallots to the recipe as directed.
Shallots will keep for approximately six months if stored in a
cool, dry location.

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