Robbie's Copycat Recipes

Robbie's Copycat Recipes

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What's the reason you want Robbie's Copycat Recipes? I bet I know....

Have you ever visited a restaurant and left the place asking: "just how do they make those dishes?" I guarantee that 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 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 cool thing about cooking restaurant copycat recipes at home, is that you'll save a bunch of money. Think about not having to go out 3 times a week or more just to eat your favorite dishes.

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...

Red Lobster Seafood Chili
1/4 cup Olive oil
2 cups Chopped onions
2 Leeks, white only, trimmed
1 large celery stalk, chopped
8 Garlic cloves, minced
5 teaspoons Dried oregano
35 ounces Italian plum tomatoes,
16 ounces Clam juice
2 Dry red wine
1/2 cup "Santa Cruz Red Chili Paste"
5 teaspoons Freshly toasted cumin seed
1 tablespoon Salt
1 teaspoon Cayenne pepper
2 Red Bell peppers,seeded
12 Littleneck clams
12 Mussels, scrubbed
1 1/2 pound Scrod or lean white fish
12 large shrimp,peeled,devein
3/4 pound Bay scallops
1/2 cup Minced fresh cilantro
Heat oil in heavy Dutch oven over low heat. Add onion, leeks, and celery. Cover and cook
until tender, about 15 minutes. Add garlic and oregano, cook another 10 minutes then add
tomatoes, breaking up with a spoon. Blend in the clam juice, wine, chili paste*, cumin, salt
and cayenne. Bring to a boil, skimming occasionally.
Reduce heat and simmer, partially covered, for about 1 hour, skimming. Mix in bell
peppers. Simmer uncovered for 20 minutes.
Cool. refrigerate overnight. Bring chili to a boil. Adjust heat so that liquid simmers briskly.
Stir well and adjust seasonings.
Add clams and mussels. Cover and cook until shellfish open, 5 to 10 minutes. Discard any
that do not open. Gently stir in scrod and shrimp. Cover and simmer for a minute. Add
scallops, cover and simmer until fish is just opaque, about 2 minutes. ladle chili into bowls.
Top with cilantro.

Cheese Crackers
1 Cup Flour
2 Teaspoons Dry Mustard Powder
1/4 Teaspoon Cayenne
1/2 Teaspoon Paprika
1/2 Teaspoon Thyme
1/2 Teaspoon Chili Powder
1/2 Teaspoon Salt
1/4 Cup Unsalted Butter
2 Cups Aged Cheddar, grated
1/4 Cup Cold Water
Preheat oven to 350F. Combine mustard powder and seasonings
with the flour and mix well. Cut butter into the flour mixture.
Add grated cheese to the flour and mix well. Add the water and
knead for a short time until the dough forms a ball. Take one
quarter of the dough at a time and roll out very thin
(about 1/8 inch). Cut into crackers, prick the tops with a fork,
and bake on a greased cookie sheet for about 10 minutes or until
lightly browned.
Put into a container and allow to sit overnight uncovered.

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...

* To keep potatoes from budding, place an apple in the bag with the
potatoes.


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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