Tired of searching for Subway Bread Copycat Recipe?
Why are you searching for Subway Bread Copycat Recipe? I bet I know....
Have you ever visited a restaurant and come away from it 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 knowing how much you love that special dish, you try cooking it at home. 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
Subway Bread Copycat Recipe 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
enjoy...
Applebee's Santa Fe Stuffed Chicken
8 boned, skinned chicken breast halves
8 oz. block Monterey jack cheese - divided
1 cup Italian bread crumbs
1 1/2 Tbls. grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. black pepper
1/2 cup melted butter OR margarine
1 Tbls. butter OR margarine
1 Tbls. all-purpose flour
1 cup milk
1 sm. red bell pepper - seeded, diced
1 sm. green bell pepper - seeded, diced
Pound chicken with a meat mallet until flat and rectangular shaped; repeat with
remaining breasts.
Cut half of the cheese block into 8 slices; grate the remaining cheese; set aside.
Wrap each flattened chicken breasts around a slice of cheese; secure with wooden picks
or uncooked spaghetti noodles.
Combine the bread crumbs, Parmesan cheese, salt, cumin, and pepper.
Roll the secured chicken pieces in the melted butter and then in the bread crumb
mixture.
Place chicken breasts in a 13" X 9" X 2" baking dish, being careful not to
crowd them.
Drizzle remaining butter over the breasts.
Refrigerate for 1 hour or freeze to bake later (baking time will be increased by about 5-
10 minutes).
Bake in a 400 degree oven for 25-30 minutes, or until chicken is cooked through.
Melt butter in saucepan, stir in flour, whisk in milk, then bring to a simmer.
Stir in grated cheese, reduce heat, and simmer until thick, stirring constantly so the
cheese doesn't burn.
Place chicken on plates, pour sauce over, and top with diced peppers.
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KFC Original Fried Chicken
2-3 pounds cut-up chicken pieces
1 Quart Water
3 tablespoons Salt (for soaking)
1 cup milk
1 egg, beaten
2 cups flour
1 teaspoon Accent (MSG)
1 tablespoon salt
1 teaspoon black pepper
Soybean Oil (no substitutions) for frying
Allow chicken to soak in salted water for a half hour.
Mix egg and milk in a bowl. Mix flour, Accent, salt, and pepper
in another bowl. Preheat deep fryer to 350F, or place 3/4 inch
oil in a skillet set on medium.
Dry chicken with paper towels. Dredge in flour mixture, place in
milk/eggs, and then back to flour mixture. Do this one piece at
a time making sure that there is total coverage over entire
surface of chicken in each step.
KFC uses pressure cookers to fry chicken, which is risky to do
at home. If you are using a deep fryer, fry a few pieces at a
time for about 20 minutes, covered, turning occasionally.
Likewise, if pan frying, cook, covered, turning occasionally
for about 30 minutes. As always with chicken, check the middle
of a large piece to check for doneness.
Allow to drain on paper towels when cooking is completed.
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Restaurants again.
If my 81 year old grandmother can use it...anybody
can!!
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Cooking - Kitchen - Recipe Tips...
* Pancakes are lighter and fluffier when you substitute
club soda
for milk in the batter.
Icings:
* Use the icing as soon as it is made. All icing sets up
quickly
and either forms a crust or becomes very stiff.
* Buy a icing spatula to apply icing. A good icing
spatula will
enable you to work faster and the results will look great.
* Thin buttercream icing with evaporated milk or warm
water. Use
only a little liquid and use a icing spatula to mix in.
* Thin cold chocolate buttercream icing with a little
hot water
or hot coffee. Use only a small amount and mix in with a
icing spatula.
* Always sprinkle toppings on while the icing is fresh,
wet and
sticky. When the icing is too dry for topping to stick,
thin it
with a little water or milk.
* Store buttercream icing in an air tight container in
the refrigerator.
Fresh is best, so don't make buttercream icing in advance
if possible.
* Always let the buttercream warm to room temperature
before thinning
it down for use.
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