Do you want Ribs Copycat Recipe?
So why are you looking for Ribs Copycat Recipe? I bet I know....
I'm sure you've been to a restaurant and left 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 you and your family enjoy certain meals so much, you try to copy a version of it in your own kitchen. Maybe you had some success, chances are that you weren't even close to getting the recipe right. The solution to this problem is to use what are called copycat
restaurant recipes. They are specially researched and reverse engineered dishes like
Ribs Copycat Recipe 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.
With a good cookbook full of copy cat recipes you can eat restaurant food at home and it is both faster and less expensive. With practice you will find you can prepare several copy cat recipes at once with ease. I frequently make an entire meal for my wife and I including appetizers, main course and a desert in under 1 hour. Restaurant copy cat recipes have saved me time and expense by giving me a way to enjoy all my favorites easily at home.
Here are a couple of Free recipes from Recipe Robot for you to copy and
enjoy...
Applebee's Chicken Wings
About 35 wings pieces
12 ounces Louisiana Hot Sauce
6 tablespoons margarine
3 tablespoons white vinegar
1 tablespoon Worcestershire sauce
1 1/4 teaspoons cayenne pepper
1/4 teaspoon garlic powder
1 1/2 tablespoons flour
Cook the wings until done either bake or deep-fry.
Mix all sauce ingredients except flour in a saucepan on the stove. Cook over lowmedium
heat. When warm, add flour to thicken sauce. Stir frequently.
When sauce is thick, cover bottom of 9 x 13-inch baking dish with sauce. Mix rest of
sauce with wings and place in baking dish. Bake at 300 degrees for about 20 minutes or
until warm.
Serve with celery sticks and blue-cheese dressing.
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Planet Hollywood Cap'n Crunch Chicken
Chicken Crunch:
2 cups Cap'n Crunch cereal
6 eggs
2 cups corn flakes
1 cups milk
2 1/2 cups all-purpose flour
25 to 30 chicken tenders
3 Tbl. granulated onion
Vegetable oil for deep frying
3 Tbl. granulated garlic
Creole mustard sauce, recipe follows
1 Tbl. pepper
In food processor, grind cereals until crumbly but some
1/8-inch chunks are still visible. Spread in a shallow pan.
In a bowl, combine flour, onion, garlic and pepper.
In a separate bowl, combine the eggs and milk.
Dredge chicken in seasoned flour. Dip in egg mixture,
coating evenly. Dredge in cereal mixture,
coating well. Arrange on wax paper.
Preheat oil in deep fryer to 325 degrees.
Deep fry chicken in batches for 3 1/2 minutes or until
golden brown. Drain.
Makes 4 servings.
Creole Mustard Sauce
1/4 cup sliced green onions
2 Tbl. horseradish
2 Tbl. chopped garlic
1 Tbl. red wine vinegar
2 Tbl. chopped onion
1 Tbl. water
2 Tbl. chopped celery
2 tsp. cider vinegar
2 Tbl. chopped green pepper
1 tsp. Worcestershire sauce
1 cup mayonnaise
1 tsp. Tabasco sauce
1/4 cup hot mustard
Salt and cayenne pepper to taste
2 Tbl. yellow mustard
Combine all ingredients and mix well.
Serve on the side with chicken. Makes about 2 cups.
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Cooking - Kitchen - Recipe Tips...
* Noodles, spaghetti and other starches won't boil over
if you rub
the inside of the pot with vegetable oil.
Formal Table Setting:
Generally, the more formal the occasion, the more courses
are served,
which of course means more flatware. There should be a
different set of
utensils for each course: salad fork, dinner fork; dinner
knife,
bread knife; and so on.
Some special dishes such as oysters have special utensils.
These can
be served at the presentation of the food, but generally
are placed
on the table in order of course. When oysters are served as
an appetizer
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
soup spoon
and to the right. The bread plate goes to the left, about
two inches
above the fork. Place the butter knife across the bread
plate at a
diagonal, upper left to lower right. Small salad plates go
to the
left and a little below the bread plate. Dessert spoons, or
in some
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
iced when
guests arrive or left empty to be filled at each diner's
request.
If wine or some other beverage is served, set the
appropriate glass
to the right and a little down from the water glass.
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