Do you want Subway Bread Copycat Recipe?
Why are you searching for Subway Bread Copycat Recipe? I bet I know....
I'm sure you've 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 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.
Knowing how much you crave that dish, you try to cook it yourself. Maybe you had some success, chances are that you weren't even close to getting the recipe right. The solution to this dilemma 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.
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.
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
|Red Lobster Tartar Sauce
1/3 cup Miracle Whip Salad Dressing
2/3 cup Sour cream
1/4 cup Confectioner's Sugar
3 Tablespoons sweet white onion, chopped fine
2 Tablespoons sweet pickle relish from jar with the relish juice
3 Teaspoons carrot, chopped fine
1/4 Teaspoon salt
Chop the sweet white onion in food processor, put in small container
and set aside. Chop carrot in food processor, and add to onion.
Mix in remaining ingredients and stir to blend thoroughly.
Do not use electric mixer. Refrigerate for at least 2 hours or overnight
to let flavors blend.
|Jack-In-The-Box Jumbo Jack
I suggest using factory frozen 1/4 pound beef patties from your grocers
1 sesame-seed hamburger bun
2 tomato slices, chopped white onion, 2 dill pickle slices, 2 large lettuce
1 Tablespoon of mayonnaise
1/8 teaspoon lemon juice
dash onion powder
Mix together---set aside.
Cooking your Jumbo-Jack
1. Pre-heat an electric griddle to 400 .
2. Toast your buns by laying face down on the griddle for about a minute.
3. Cook the still frozen beef patty 4-5 minutes per side, salting liberally
before and after turning.
4. Dress as follows;
Half of the pre-made mayo sauce 1 Tablespoon chopped, white onion 2 dill
pickle slices 2 lettuce leaves 2 tomato slices
Spread the remaining mayo sauce evenly.
5. When the burger is finished cooking, drain the fat, and apply to the
dressed top bun. Add the dressed bottom bun.
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Cooking - Kitchen - Recipe Tips...
* You can correct greasy gravy by adding a little baking
soda to it.
Cooking a Turkey:
* If you hate the memory of dry turkey from the old days,
fresh-killed (meaning, never frozen) turkey. They truly are
tenderer, and tastier than frozen birds.
* Turkeys range in weight from the 6- to 8-pound
category to as
large as 26 pounds. Very small and super-big are not
Small ones get blotchy. Big ones present food safety
because their mass resists total heat penetration. Best to
with a basic 12- to 16-pound turkey.
* Trussing: The point of tying string around a turkey is
the bird into a round -- no protrusions, no wings sticking
This prevents burning of exposed areas. Twist the wing
will burn first, under themselves, using some force. Now
run a strand
of string under the turkey's girth and up each side,
wing tips under the string. Continue the string over to the
catching them and the fatty tail flap (Pope's Nose), and
* Turkey lifter: This major help comes in two styles.
an L-shaped metal prong. The prong goes right up the
while a handle remains in your hand. All you do it lift. If
stuffed the turkey, get the type that looks like snow
under the bird, and acts like a sling. Either device ends
hands, greasy potholders and lost drumsticks.
* Instant-read thermometer: This is your most important
this, you don't need a roasting chart or a clock. Read the
the dial. There will be no question about the internal
of your meat. If you don't have one, get one!