Would you like free Red Lobster Shrimp Alfredo Recipe?
Why are you searching for Red Lobster Shrimp Alfredo Recipe? I bet I know....
Have you frequented a restaurant and left asking: "just how do they make those
dishes?" You have probably 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
Red Lobster Shrimp Alfredo 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
|Outback Steakhouse Sauteed Mushrooms
1 10 1/2-ounce can beef -broth
1/2 c diced onions
2 8-ounce cans or jars small - whole mushrooms
1/3 c Burgundy wine
Place the beef broth in a sauce pan and simmer the onion for 15 minutes.
the mushrooms and wine and simmer for another 15 minutes and serve.
|Thomas English Muffins
1 lb. All-purpose or bread flour
1 teas. Salt
1 1/2 Tbl. Dry yeast
1 teas. Sugar
1 cup Warm milk
2 oz. Butter, melted
Sift the flour and salt into a bowl and leave in a warm place. Dissolve
the yeast and sugar in warm (105 F) milk (M-Waved). Let froth,
then mix in the butter. Stir all the liquid into the warm flour and beat
well until smooth and elastic. Cover and proof in a warm place for 50
minutes or until doubled in bulk. Turn onto a well-floured board and
knead, working a little more flour if necessary to make the dough easier
to shape. Round up the dough, roll into a thick sausage shape and (using
the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2
to 1 3/4 inch thick. Shape each one into a round with straight sides. Put
onto a greased baking sheet. Cover (use greased plastic wrap) and put
in a warm place to proof for 30-40 minutes or until springy to the touch.
Leave room for expansion and be careful not to over-proof, as the muffins
will get flabby and lose their shape. Warm and grease the bakestone
lightly. Lift the muffins carefully onto the bakestone and cook over very
moderate heat for 8-10 minutes until pale gold underneath. Turn and cook
the other side. Wrap in a cloth and keep warm if cooking in batches. To
serve, insert a knife in the side, pull the top and bottom slightly apart,
and insert slivers of butter.
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Cooking - Kitchen - Recipe Tips...
* If you need only 1/2 an onion, save the root half. It
will last longer.
Tricks for using Skewers:
Soak wooden skewers in water for 30 minutes before using
them so they won't burn during cooking.
If you prefer metal skewers, which have a long life, use
square or twisted types, which will hold the food better
than round ones.
To keep food from slipping off during cooking and
use two parallel skewers rather than a single skewer.
If you're using a wooden skewer, as you thread the food
move the pieces close together, with no space showing.
If the skewer is metal, you can leave small spaces between
When using foods with different cooking times (such as
and beef), don't combine them on the same skewer. Instead,
make skewers of just shrimp or just beef, start cooking the
beef first, and then combine them on a serving platter.