Subway Bread Copycat Recipe

Subway Bread Copycat Recipe

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Just why are you looking for Subway Bread Copycat Recipe? I bet I know....

Have you ever visited a restaurant and left there asking: "just how do they make those dishes?" I guarantee that 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 love a certain meal so much, you try to make it at home. Maybe you had some success, but I bet yours didn't turn out at all like the original. 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 great thing about cooking restaurant copycat recipes at home, is that you will save big money.

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.

McDonald's Egg McMuffin
1 jumbo grade A egg
1 Thomas's english muffin
butter
1 slice American cheese (real...not processed cheese food)
1 slice Canadian bacon
1 "12x12" sheet of wax paper
Non Stick Cooking Spray
Egg Ring, or a tuna can with the top and bottom off
1- Pre-heat an electric griddle to 275 degrees. Toast your english muffin by
laying both sides face down on the griddle and applying pressure. This takes
1 to 1½ minutes. (they should be medium brown) Set aside.
2- Lay your egg ring on the pre-heated grill. Spray with Pam to prevent
sticking. Crack the egg and pour into egg ring on the grill. Poke the yolk
with a sharp instrument so it flows.
3- Butter both toasted halves of the english muffin liberally with melted
butter. Put a slice of American cheese on the bottom half.
4- 2 to 2½ minutes after you started cooking the egg, the whites should firm
up, and the yolk should still be a bit "liquidy". Carefully remove the ring,
leaving the egg on the griddle. You may have to "slice" around the edges if
it sticks.
5- Very carefully turn the egg over, and lay one slice of Canadian bacon on
the griddle. Cook the egg 45-60 seconds after turning.
6- After about 30-45 seconds, "flip" the Canadian bacon, and remove the egg,
placing it on the bottom half (cheesed half) of the english muffin. 20-30
seconds after flippng the Canadan bacon, remove.
7- Put the Canadian bacon on top of the cooked egg, and cover with the top
of the toasted english muffin.

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  • If my 81 year old grandmother can use it...anybody can!!

 

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Cooking - Kitchen - Recipe Tips...

* When mincing garlic, sprinkle on a little salt so the pieces won't
stick to your knife or cutting board.


Formal Table Setting:
Generally, the more formal the occasion, the more courses are served,
which of course means more flatware. There should be a different set of
utensils for each course: salad fork, dinner fork; dinner knife,
bread knife; and so on.
Some special dishes such as oysters have special utensils. These can
be served at the presentation of the food, but generally are placed
on the table in order of course. When oysters are served as an appetizer
for example, set the oyster fork to the right of the spoon.

Building from the basic set-up (dinner fork on the left of the plate;
knife to the right of the plate, dinner spoon to the right of the knife):

On the left side of the plate put the salad fork to the left of the
dinner fork. On the right add a soup spoon to the outside of the dinner
spoon if soup will be served. Place the soup bowl above the soup spoon
and to the right. The bread plate goes to the left, about two inches
above the fork. Place the butter knife across the bread plate at a
diagonal, upper left to lower right. Small salad plates go to the
left and a little below the bread plate. Dessert spoons, or in some
cases knife and fork, are placed about an inch above the top of the
plate with the handle(s) on the right side.

The largest glass on the table is the water glass which goes on the
right side above the dinner knife. It may be filled and iced when
guests arrive or left empty to be filled at each diner's request.
If wine or some other beverage is served, set the appropriate glass
to the right and a little down from the water glass.

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