Are you looking for Secret Copycat Recipes?
Just why are you looking for Secret Copycat Recipes? I bet I know....
Have you ever been to a restaurant and come away from it asking: "just how do they make those
dishes?" I guarantee that you sat there trying to uncover 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 is to use what are called copycat
restaurant recipes. They are specially researched and reverse engineered dishes like
Secret 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.
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
|Chili's Honey Lime Dressing
1/4 Cup Grey Poupon Dijon mustard
1/4 Cup honey
1-1/2 Teaspoon sugar
1 Teaspoon sesame oil
1-1/2 Teaspoon apple cider vinegar
1-1/2 Teaspoon lime juice
Blend all ingredients in a small bowl with an electric mixer. Cover and
Place oil and popcorn in a large skillet that has a tight fitting lid.
The popcorn should barely cover the bottom surface. Heat over
medium until the first kernel starts to pop. Quickly stir in the sugar
until dissolved. Cover and continuously shake skillet while holding
top. Be careful, this will burn much quicker than regular popcorn.
When you think all is popped, remove from heat. Spoon the popped
corn into a bowl while shaking once in a while to let the uncooked
kernels settle. Salt lightly, and break up into pieces.
(Note: This may take a little practice, but well worth the effort!)
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If my 81 year old grandmother can use it...anybody
Cooking - Kitchen - Recipe Tips...
* When going on a picnic, keep sandwiches from becoming
by packing lettuce and condiments in separate containers.
Add them to sandwiches just before serving.
Low Fat Cooking:
* Get into the habit of measuring the oil you use while you
rather than just pouring it out of the bottle. It will be
easier to moderate the amount you use.
* Use non-stick cookware so that you don't have to use
if any, fat. When sauteing, use a small amount of chicken
or wine instead of butter or oil.
* To make fat-free broth, chill your meat or chicken
fat will rise to the top, and you can remove it before
* Many vegetables and fruits, including potatoes and
retain many of their nutrients in their skin. So when
leave the skin on your fruits and vegetables and cook them
* Romaine lettuce is loaded with vitamins compared to
It has three times as much Vitamin C and six times as much
* Vitamin C is destroyed quickly in cooking - so cook
vegetables with Vitamin C in the smallest amount of water
possible and for a short amount of time.
* Stock up on spices. One of the keys to cooking low-fat
getting bored is to spice your food well. When you have
your recipe, always taste it and adjust the spices to meet
* Purchase the best (i.e. heaviest) set of non-stick
* When cooking a dish with both vegetables and meat
(i.e. in stir frys
and stews), reduce the amount of meat by 1/3 and increase
of vegetables by 1/3. You will hardly notice!
* Thicken gravies with milk or broth blended in the
flour. Be sure to cook long enough to remove the raw flour
You'll never notice the lack of fat.
* Use olive oil for cooking when appropriate. It adds to
of the dish and is better for you.