Copykat.com's Dining Out At Home Cookbook: Recipes for the by Stephanie Manley

By Stephanie Manley

The main commonly enjoyed dishes from everyone's favourite eating places are actually as shut because the kitchen. This e-book offers the preferred of CopyKat.com's taste-tested, chef-approved "copycat" recipes for scrumptious beverages, outstanding appetizers, mouthwatering major classes, and delicious cakes. With its easy-to-follow structure and transparent directions, this publication is on the market to even amateur chefs, letting somebody amaze their buddies, households, and dates with completely reproduced dishes. There's not more arguing approximately the place to move for dinner: husbands can take pleasure in an Alice Springs poultry and Bloomin' Onion from Outback Steakhouse, whereas choosy youngsters wolf down Chili Cheese Frito Wraps as though they have been parked open air a Sonic. This booklet covers all of it, from having pals over for a cheerful hour with mozzarella sticks, sliders, and margaritas similar to they serve at T.G.I. Friday's to profitable his middle with dinner-date classics just like the Olive Garden's bird Alfredo or the Cheesecake Factory's Madeira chook.

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Extra resources for Copykat.com's Dining Out At Home Cookbook: Recipes for the Most Delicious Dishes from America's Most Popular Restaurants

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Measure out 1 cup/240 ml of barley water to use (some of the water will have evaporated). 4 Coat the lollipop molds lightly with nonstick cooking spray. Place lollipop sticks in the molds. 7 L. Bring to a boil over mediumhigh heat. 6 Continue cooking until the mixture reaches 300°F/ 149°C (hard-crack stage). Immediately remove the saucepan from the heat. 7 Pour the mixture into a heatproof measuring container with a spout, or a candy funnel. Divide the mixture among the prepared molds. 8 Let the lollipops cool and harden, about 15 minutes, before removing them from the molds.

58 LOLLIPOP LOVE CARAMEL LOLLIPOPS 63 HARD CARAMEL LOLLIPOPS 64 FLEUR DE SEL, LAVENDER, AND CARAMEL LOLLIPOPS 66 ESPRESSO-CARAMEL LOLLIPOPS 67 PASSION FRUIT–CARAMEL LOLLIPOPS 68 PUMPKIN PIE SPICE– CARAMEL LOLLIPOPS 69 GRANDMA’S BUTTERSCOTCH LOLLIPOPS 70 DULCE DE LECHE SWIRL LOLLIPOPS 73 ALMOND BUTTERCRUNCH LOLLIPOPS 75 HONEYCOMB TOFFEE LOLLIPOPS When you make caramel, the amount of fat you add affects whether you’ll get a luxurious creamy sauce or a chewy candy. Just a touch of butter and cream will give you these toothsome hard lollipops.

Immediately remove the saucepan from the heat. 4 Pour the mixture into a heatproof measuring container with a spout, or a candy funnel. Divide the mixture among the prepared molds. 5 Let the lollipops cool and harden, about 15 minutes, before removing them from the molds. PEACH ICED TEA LOLLIPOPS 1 cup/200 g sugar 1 cup/240 ml brewed peach tea ¼ cup/60 ml light corn syrup YIELD Makes about 24 small (1½-in/4-cm) or 10 big (2-in/5-cm) round lollipops ST O RAG E Store wrapped in cellophane bags, twist-tied shut, in a cool, dry place for up to 1 month.

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