Robbie's Copycat Recipes

Robbie's Copycat Recipes

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

I'm sure you've been to a restaurant and left there asking: "just how do they make those dishes?" I guarantee that 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.

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, but chances are good that you were now where close to making a match. 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.

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 enjoy...

Red Lobster Parrot Bay Coconut Shrimp with Piña Colada Sauce
1 1/2 cup corn starch - divided
2 cups plain bread crumbs
2 cups sweetened coconut flakes
1 1/2 cup liquid piña colada drink mix - divided
2 Tbls. powdered sugar
1/3 cup Captain Morgan(r) Parrot Bay Rum
1 lb. raw jumbo shrimp - peeled, deveined, butterflied
1/3 cup sour cream
1/3 cup canned crushed pineapple - drained
Place 1 cup corn starch in a bowl; set aside.
Combine bread crumbs, 1/2 cup cornstarch, and coconut flakes in a separate bowl; set
aside.
Combine 1 cup piña colada drink mix, powdered sugar, and rum in a separate bowl; set
aside.
Coat shrimp in cornstarch, then dip in piña colada mixture, then in coconut mixture, back
into piña colada mixture, and back into coconut mixture.
Carefully drop each coated shrimp into 375 degree oil, fry until golden brown, and drain on
brown paper bags.
To make sauce, combine 1/2 cup piña colada drink mix, sour cream, and pineapple.
Dip fried shrimp in sauce.

Philadelphia Sticky Buns
1 package dry yeast
1/2 tsp. sugar
1/4 tsp. salt
3 tbsp. very warm water
1 cup unsalted butter - cut into chunks
3 cups all-purpose flour
3 egg yolks
1/4 cup sugar
1 cup sour cream
Combine yeast, sugar and water. Let foam 10 minutes. Cut butter into flour until it
resembles fine, grainy meal. (This can also be done in a food processor, using the
metal blade and pulsing until mixture is grainy.)
Mix the yolks, sugar and sour cream together. In a medium mixing bowl, stir this
mixture, the yeast and flour together. Stir with a wooden spoon until a soft dough
forms and it slides off spoon. Place in a lightly greased bowl. Cover with plastic.
Refrigerate overnight. At this point, dough can also be wrapped well in plastic and
frozen. If you intend to use it for small pastries, divide dough in appropriate
portions.
1/2 cup butter - melted
3/4 cup brown sugar - packed
1-1/2 tsp. cinnamon
1/2 cup raisins - plumped and drained
1/2 cup chopped nuts (optional)
Preheat oven to 350 F.
In the bottom of a lightly greased 9 x 13 inch pan, mix 1/2 cup of the brown
sugar with 3/8 cup (1/4 cup + 2 tbsp.) of the butter. Spread this over the
pan bottom as evenly as possible.
Mix together the remaining brown sugar, cinnamon, raisins and nuts. Roll out
the dough into a rectangle - approximately 10 x 12 inches. Brush with some
melted butter. Sprinkle with sugar mixture. Roll up into a jellyroll and cut
into slices - about 3/4 to 1 inch wide.
Place slices close to each other in prepared pan. Cover lightly and let rise
until doubled (about 45 minutes). Brush top with remaining melted butter.
Bake 25-30 minutes until evenly brown. Serve while warm. Makes 1-1-1/2 dozen
buns.
Giant buns: Use 1 whole recipe rich dough 3/4 cup melted butter 1 cup brown
sugar 2 tsp. cinnamon 3/4 cup raisins - plumped and drained 3/4 cup chopped
nuts (optional)
Same procedure as above but use a large cookie sheet instead. These
oversized sticky buns make an indelible impression at a special brunch.

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!

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  • 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...

* A Perfect Pastry Crust? In your favorite recipe, substitute a
4:1 ratio of lard:butter.


Problems with Breads:
PROBLEM: What is the best way to bake brown and serve rolls?

First, brush their tops with melted butter or margarine. Bake at the
recommended temperature (on their package), but be careful of dark
coated baking sheets. Dark coated baking sheets may cause the bottoms
to burn before they are done. Bake brown and serve rolls at a high
temperature to insure a crispy, flavorful crust.

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