Tired of searching for 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?" You have probably 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.
Knowing how much you crave that dish, you try to cook it yourself. Maybe you had some success, chances are you were nowhere near getting the flavors just right. The solution to this problem 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.
The other awesome thing about cooking restaurant copycat recipes at home, is that you will save money. Imagine not having to go out anymore just to eat your favorite restaurant dishes. You won't believe just how much you could save in a year.
Wherever your tastes lie, it is no longer difficult to find out the ingredients in most copycat recipes. With a little detective work and a quick visit to the local grocery store, you can be serving up a dinner that no one will be able to resist.
Here are a couple of Free recipes from Recipe Robot for you to copy and
enjoy...
Red Lobster's Clam Chowder
2 tablespoons butter
1 cup diced onion
1/2 cup diced celery
1/2 cup diced leeks
1/4 teaspoon chopped garlic
2 tablespoons flour
1 quart milk
1 cup clams in juice
1 cup diced potatoes
1 tablespoon salt
1/4 teaspoon white pepper
1 teaspoon dry thyme
1/2 cup heavy cream
1) In a soup pot, melt butter over medium heat. Add onion, celery,
leeks and garlic. Saute for 3 minutes mixing often.
2) Remove from heat and add flour, mixing well.
3) Add milk and whisk vigorously.
4) Drain clams and add juice to soup.
5) Slowly bring to a boil, mixing often. Reduce heat to a simmer.
6) Add potatoes and seasonings, simmer 10 minutes.
7) Add clams and simmer 5 - 8 minutes.
8) Finish with heavy cream. Serve.
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McDonald's Chicken McNuggets
vegetable oil for frying
1 egg
1 cup water
1 cup all-purpose flour
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon MSG (Accent)
1/4 teaspoon pepper
1/8 teaspoon garlic powder
4 chicken breast filets, each cut into 6-7 bite sized pieces
Beat the egg and then combine it with 1 cup water in a small,
shallow bowl. Stir.
Combine the flour, salt, MSG, pepper, onion powder and garlic
powder in a one gallon size zip lock bag.
Pound each of the breast filets with a mallet until about 1/4-inch
thick. Trim each breast filet into bite sized pieces.
Coat each piece with the flour mixture by shaking in the zip lock
bag. Remove and dredge each nugget in the egg mixture, coating well.
Then return each nugget to the flour/seasoning mixture. Shake to
coat. Put nuggets, bag and all, in the freezer for at least an hour.
Cover and refrigerate remaining egg mixture.
After freezing, repeat the above coating process.
Deep fry the McNuggets at 375F for 10-12 minutes or until browned
and crispy. (cook only about 9 at a time.)
Drain on brown paper bags (NEVER drain fried foods on paper towels
unless you want them to be soft and soggy!).
Serve with your favorite sauce.
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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...
* A jar lid or a couple of marbles in the bottom half of
a double-boiler
will rattle when the water gets low and warn you to add
more before
the pan scorches or burns.
How to use Chopsticks:
Place the first chopstick so that thicker part rests at the
base of your thumb and the thinner part rests on the lower
side
of your middle fingertip. Bring your thumb forward so that
it
traps the stick firmly in place. At least two or three
inches
of chopstick should extend beyond your fingertip. Relax.
Now position the other chopstick so that it is held against
the side of your index finger by the end of your thumb.
Tap the ends of both sticks on the plate, while holding
them
at a slight angle to the table. Allow them to slide just a
little so that the ends line up. Place a little pressure on
the top chopstick. It will pivot on your index finger just
above the second knuckle. Remember: the bottom chopstick is
stationary. The tip of the top chopstick will move towards
the tip of the bottom chopstick.Encourage this. Hold those
tips together firmly enough to grasp a piece of food and
lift it off the plate. Place delicately into your waiting
mouth. Although there's no need to stoop, you may wish to
lean over your plate a bit during your first attempts.
It might save you a clean-up!
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