Red Robin Copycat Recipes

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I'm sure you've been to 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 problem you face is to use what are called copycat restaurant recipes. They are specially researched and reverse engineered dishes like Red Robin Copycat Recipes that have been tried and tested many times, which means they can be successfully used to recreate your favorite restaurant dishes right from home.

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 enjoy...

Chili's Chicken Mushroom Soup 1/4 cup (1/2 stick) margarine 1/4 cup diced yellow onion, cut into 1/4-inch pieces 1/4 cup diced carrots, cut into 1/4-inch pieces 1/4 cup diced celery, cut into 1/4-inch pieces 3 cups sliced mushrooms (about one 8 ounce package), cut into 1/8-inch slices 1/2 cup all-purpose flour 5 1/2 cups chicken broth Pinch of dried tarragon 1/4 teaspoon dried thyme 1/2 teaspoon white pepper 1 teaspoon black pepper 1/2 teaspoon hot pepper sauce 1 tablespoon chopped fresh parsley 3 cups half-and-half 1 1/2 teaspoons lemon juice 3/4 pound diced cooked chicken Melt margarine in large heavy pot. Add vegetables and sauté until tender over medium-low heat. Slowly sift flour over vegetables and let cook briefly, stirring regularly. Do not let flour brown. Slowly add chicken broth to vegetable-flour mixture, stirring constantly. Add herbs, pepper sauce and parsley and stir well. Simmer 10 minutes. Stir in half-and-half, lemon juice and chicken. Bring to simmer and cook 10 minutes. Serve immediately.

Chinese Hot and Sour Soup 2 1/2 quarts water 1 block (16 oz.) of tofu, cut into 1 1/2 inch long strips 5 shitake mushrooms, cut into thin slices 1/2 cup soy sauce 1/2 tsp. white pepper 1/2 cup white vinegar 1 1/2 cups bamboo shoot strips 2 tablespoons cornstarch dissolved in 4 tablespoons water 3 eggs. beaten 1/2 tsp. sesame oil Combine first seven ingredients in a pot and bring to a boil. Drizzle the cornstarch mixture into the soup, stirring to thicken. Then drizzle beaten eggs into soup, stirring. Top with sesame oil.

You can get hundreds more like these with Recipe Robot

The new Recipe Robot solves all these common problems to finding good Copycat Recipes... You never need to download any recipe ebooks! You never need to purchase anymore outdated recipe ebooks or cookbooks! You'll be able to have your favorite Copycat Recipes right at your fingertips anytime you wish! This is a brand new recipe program, designed specially for getting Copycat Recipes and this is the only place you can get it. I invented this program! You'll never have to spend money at the high priced Restaurants again. If my 81 year old grandmother can use it...anybody can!!

 

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Cooking - Kitchen - Recipe Tips...

* Chefs pound meat not to tenderize the meat, but to help
even the meat so it cooks evenly.

Shucking Oysters:
Oysters are available seasonally. The old rule for shellfish
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 increase
in bacteria levels, and the shellfish can be dangerous to eat.

Shop for a good oyster knife at a good kitchen supply store
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. Strength
and durability will be more important than sharpness or size.

Fresh oysters should be closed tight, and kept either in fresh
sea water or on a bed of ice. Never select shellfish that are open!
Store oysters on ice until ready to serve. Cover them with a wet
towel or keep them in a closed container. An ice chest works well.

Look for the hinge of the shell. It should look like an exposed
seam which wraps around a smooth corner. Insert the oyster knife
into the seam, with the blade parallel to the seam. Use the point
to do this, gently but firmly rocking the knife back and forth.
Once the knife has been inserted, you can twist the blade to open
the hinge a little more. Repeat this process, gradually inserting
the oyster knife until you have cut the hinge completely.

Now slide the oyster knife along the inside edge between the shell
and the meat. As you work at this step, try to keep the oyster level
so that the liquid inside doesn't spill out. Some oyster eaters
consider this liquid, or liquor, to be the finest part of the
oyster-eating experience. There's one muscle, which looks like a
thick cord, that holds the shell tightly together. Use the knife
to cut this cord at the point where it adheres to the shell. This
can be done in a sort of scraping motion with the knife angled
against the shell.

Once the cord has been cut, the two halves of the shell should
fall neatly apart. Discard the empty half-shell and place the
full one on the serving platter.

 

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