Robbie's Copycat Recipes

Robbie's Copycat Recipes

Would you like free Robbie's Copycat Recipes?

Get your FREE access to Recipe Robot Here!

First Name:

 Email Address:

email 100% secure

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 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, chance is that it didn't taste right.. The solution to this problem you face 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...

Olive Garden Hot Artichoke-Spinach Dip
Ingredients:
1/2 cup frozen chopped spinach – thawed
1 cup artichoke hearts – chopped
8 ounce cream cheese
1/2 cup grated Parmesan cheese
1/2 tsp crushed red pepper flakes
1/4 tsp salt
1/8 tsp garlic powder
dash ground pepper
crackers or sliced toasted French bread
Simmer the spinach and artichoke hearts in a cup of water in a small saucepan
over med. heat until tender, about 10 min. Drain in a colander when done. Heat
the cream cheese in a small bowl in the microwave set on high for 1 min. Or,
use a saucepan to heat the cheese over med. heat just until hot. Add spinach
and artichoke hearts to the cream cheese and stir well. Stir in the Parmesan,
pepper flakes, salt, garlic powder and ground pepper, combining well. Serve hot
with crackers or toasted bread for dipping.
Olive Garden Stuffed Mushrooms
2 large pkgs button mushrooms, washed
1 can chopped clams, drain and put through food processor
1/4 - 1/2 cup finely chopped onion
1/2 - 1 cup REAL butter
1/2 - 3/4 cup Fresh Parmesan cheese, grated
1/2 - 3/4 cup Fresh Romano cheese, grated
1 - 1 1/2 cup Shredded Mozzarella cheese
1/2 carrot, finely chopped (food processor is best)
1-2 cups Seasoned Bread Crumbs
1-2 cloves garlic, mince
1 egg
Remove stems from mushrooms and place in food processor with carrot, onion,
and clams. Once finely chopped, place in saucepan with garlic and about 1/4 -
1/2 cup butter. Sauté until tender. Mix cheeses together, leave about 3/4 cup
aside. Mix stem mixture, bread crumbs, egg and cheese together. Mixture should
pack well and not be wet or crumbly - add to mixture as you see fit. Stuff
mushrooms and place in a 13x9 baking dish. Sprinkle remaining cheese on top,
cut butter into pats over top of cheese. Bake at 350 until mushrooms are fully
cooked. Broil about 5 minutes to brown the tops. Remove from oven and serve
immediately.

Macaroni Grill Penne Rustica
Gratinata Sauce:
2 Teaspoon Butter
2 Teaspoon chopped garlic
1 Teaspoon Dijon mustard
1 Teaspoon salt
1 Teaspoon chopped rosemary
1 cup marsala wine
1/4 Teaspoon cayenne pepper
8 cups heavy cream
Saute butter, garlic , and rosemary until garlic begins to brown.
Add marsala wine and reduce by one-third. Add remaining ingredients
and reduce by half of original volume. Set aside:
Penne Rustica:
1 Ounce pancetta or bacon
18 each shrimp peeled and devained
12 Ounce grilled chicken breast, sliced
4.5 cups of granita sauce
48 Ounce Penne Pasta, precooked
3 Teaspoon pimentos
6 Ounce butter
1 Teaspoon chopped shallots
1 pinch of salt and pepper
1 cups parmesan cheese
1/2 Teaspoon paprika
6 sprigs of fresh rosemary
Saute pancette until begins to brown. Add butter, shallots, and shrimp. Cook
until shrimp are evenly pick but still translucent. Add chicken, salt,
pepper, and mix thoroughly. Add granita sauce and 1/2 cup of parmesan cheese
and simmer until sauce thickens. In a large bowl, combine shrimp and chicken
mixture with precooked pasta. Place this mixture into single serving dishes
or one large casserole dish. Top with remaining cheese and pimentos and
sprinkle with paprika. Bake at 475 for 10-15 minutes. Remove and garnish
with fresh rosemary sprig. Serves six.

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!!

 

Get your FREE access to Recipe Robot!

Fill in your name and email address below and I'll show you how to get an unlimited amount of Copycat Recipes using the Recipe Robot for FREE...

Enter Your First Name: 

Type In Your Email Address: 

Cooking - Kitchen - Recipe Tips...

* One way to preserve the flavor of fresh herbs is to make herb butter.
Let the butter soften, then add finely chopped herbs in any
combination, abbout 2 to 4 tablespoons per stick of butter. The
butter freezes well, and you can serve it spread on French bread
or with seafood or chicken.


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.

 bakery copycat recipes restaurant

Robbie's Copycat Recipes - Copycat Restaurant Recipes - Olive Garden Chicken Parmigiana Recipes - Copycat Recipes Pizza - Outback Bread Recipe - Privacy Policy

©Robbie's Copycat Recipes