How would you like Robbie's Copycat Recipes?
Why do you want Robbie's Copycat Recipes? I bet I know....
Have you frequented a restaurant and come away from it asking: "just how do they make those
dishes?" I'm sure you sat there trying to discover 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, chance is that it didn't taste right.. The solution to this issue is to use what are called copycat
restaurant recipes. They are specially researched and reverse engineered dishes like
Robbie's 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.
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
|Chili's Mighty Ice Cream Pie
Stream Carmel and chocolate on plate and then place your slice of pie.
1 Oreo Cookie Crust
1/2 Gallon Vanilla Ice Cream
1 (6 oz.) Pkg. Heath Bits
1 Cup Semi Sweet Chocolate Chips
1 Jar Chocolate Fudge Topping
1 Jar Carmel Topping
Freeze pie crust, Heath bits and chips. When Heath bits and chips are
frozen chop in food processor until fine. Put pieces back in freezer.
Soften ice cream just until its workable (so bits can be stirred into ice
cream with out melting ice cream. Place lightly thawed ice cream in a
chilled mixing bowl and add heath bits and chocolate chips that have been
processed. Stir and mix well. Place ice cream in frozen pie shell and
refreeze. When pie has been in freezer for several hours and frozen well
you are ready for the next step. Melt slightly 1/3 cup of the chocolate
fudge topping so that it may stream when poured from a measure cup or
spoon. The Carmel may stream with out heating, if not you should do the
same as the chocolate topping. Remove the pie from freezer and stream
chocolate and Carmel sauce on top of the pie and place back in freezer.
When completely frozen cover tightly and will keep in freezer for several
2 cups granulated sugar
3/4 cup water
1/4 teaspoon cream of tarter
Dash of salt
In a heavy 2 1/2 quart saucepan, combine all ingredients over medium heat.
Stir till mixture comes to a boil. Reduce heat to simmer. Cover pan and cook
3 minutes, just to reduce crystal build-up on sides of pan. Uncover and
cook, stirring often to "soft ball stage"--or when you drop a little from a
spoon into a glass of cold water and it drops to bottom of water in a soft
ball. Cool the syrup completely and store in covered container at room
temperature to be used within 2 months. Makes about 2 cups.
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If my 81 year old grandmother can use it...anybody
Cooking - Kitchen - Recipe Tips...
* Ultimate Disposable Pastry Bag:
Take a heavy-duty zipper-seal plastic bag and snip off
one corner, making a slightly curved cut. Using a standard
two-piece plastic coupler (available wherever cake
supplies are sold), insert the larger piece into the hole.
Choose a tip and secure it with the coupler's ring. Fill
bag and zip the top closed. Decorate away, then remove the
coupler/tip assembly and toss the bag. No messy cleanup!
- Barbecues and Picnics -
* Try to plan just the right amount of foods to take. That
won't have to worry about the storage or safety of
* When taking foods off the grill, put them on a clean
the same platter that held raw meat.
* When preparing dishes like chicken or cooked meat
chilled ingredients. In other words, make sure your cooked
chicken has been cooked and chilled before it gets mixed
other salad ingredients.
* It's a good idea to use a separate cooler for drinks,
so the one
containing perishable food won't be constantly opened and
* A cooler chest can also be used to keep hot food hot.
cooler with a heavy kitchen towel for extra insulation and
well wrapped hot foods inside. It's amazing how long the
will stay not only warm, but hot. Try to use a cooler that
just the right size to pack fairly tightly with hot food so
less heat escapes.
* Wash ALL fresh produce thoroughly. When preparing
lettuce, break into pieces - then wash.
* Cook foods to the required minimum cooking
- 165 F > Poultry, poultry stuffing, and stuffed meat.
- 158 F > Ground Beef, fish, and seafood.
- 150 F > Pork and food containing pork.
- 145 F > shell eggs and foods containing shell eggs.
* Separate raw animal foods from other raw or
foods during storage and preparation.
* Cool leftovers as quickly as possible. Reheat to
165 F before serving again.
* BY ALL MEANS, REMEMBER THIS:
Bacteria on food will rapidly multiply when left at a
temperature between 45 F and 140 F. Avoid this danger
zone as much as possible.