Robbie's Copycat Recipes

Robbie's Copycat Recipes

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Just why are you looking for Robbie's Copycat Recipes? I bet I know....

Have you ever been to a restaurant and gone away asking: "just how do they make those dishes?" I'm sure you 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.

So you or someone in the family loves a certain meal so much that you attempt to copy it at home. Maybe you had some success, chances are you were nowhere near getting the flavors just right. The solution to this delima you have 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.

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...

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.

O'Charley's Baked Potato Soup
3 lbs. red potatoes
1/4 cup butter, melted
1/4 cup flour
2 quarts half-and-half
1 pound block Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 tsp. hot pepper sauce
1/2 lb. bacon, fried crisply
1 cup cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped
Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven,
cover with water and bring to a boil. Let boil for 10 minutes or until
almost cooked. In a separate large Dutch oven, combine melted margarine and
flour, mixing until smooth. Place over low heat and gradually add
half-and-half, stirring constantly. Continue to stir until smooth and liquid
begins to thicken. Add melted Velveeta. Stir well. Drain potatoes and add to
cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and
cook over low heat for 30 minutes, stirring occasionally. Place soup into
individual serving bowls and top with crumbled bacon, shredded cheese,
chives and parsley.

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  • If my 81 year old grandmother can use it...anybody can!!

 

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Cooking - Kitchen - Recipe Tips...

* Use margarine instead of butter to panfry or saute.
Butter burns quickly.


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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