Slow Cooker Ragu
Many sites are recommending the same key original sources (recipe hackers) of the imitation or copycats recipes and in my experience this is usually a good hint as a reasonable place to start. Why? There is always someone who highlights their experience and discovery of things that have had impact on their life with how and why they did it. Many times they get even further into it and begin marketing their efforts to generate some additional income. It may be the result of a friend or family member that cheers them on but if it is done well and the quality is there it often times catches enough attention to make it worth the while.
For extra deliciousness you then sprinkle some of your favorite cheese on top. The same goes with dessert recipes. There are so many dessert recipes out there its amazing! Once I thought it would be great to make a low sugar cheesecake. I thought about how to modify a normal cheesecake recipe by convert the sugar into sucralose. It didnt even occur to me to see if someone had already come up with the recipe until after I had made it! Luckily it turned out ok. But when I checked online I discovered a great way of making a carb-less crust for the cheesecake - you can just grind up almonds and then add melted butter to it to make it into a paste that you then spread around the base of your baking pan. It was a great alternative to the normal graham cracker crust. Its ideas like these that you can learn when you read other peoples recipes. Of course there are already plenty of entrees that are low in carbs naturally without any conversion. Although you can find many of these recipes on all sorts of blogs and websites its still better to find them on specialty websites. This is because although a pot roast may seem like it shouldnt contain any carbohydrates or sugars some recipes will add ingredients that do have them. For example cornstarch might be added to a pot roast to thicken the sauce.
Food is a big part of our lives and recipes are a natural page element for scrapbooks. Think about creating a recipe album as craft project or add a recipe to your next page layout. Be a part of latest scrapbooking trend and pull out your recipe cards. People who love to cook and Im one of them are always on the lookout for recipes. We clip them from magazines troll the Internet and keeping buying cookbooks. Tantalizing recipes always seem to be calling us. Relatives and friends have asked me for recipes and I share them willingly. Chinese almond cookies are one of my best recipes. A friend gave me the recipe years ago and I modified it to suit my tastes. From the first bite to the last crumb these cookies are a winner. My grandson thinks they are so good I could sell them at street fairs. Your favorite recipes could become a welcome gift. Answer these questions before you get started. Are you going to share general recipes or limit choices to one category? Choose recipes that represent you such as homemade yeast and quick breads. Think of the gift recipient as well. A friend who doesnt bake wont appreciate cookie recipes for example. On the other hand this same friend may appreciate five-ingredient recipes. How many will you share? One Christmas I made cookbooks for relatives. The collection came from Nanas recipe boxes. I printed out the recipes on holiday stationery put them in plastic sleeves assembled them in three-ring binders and put Nanas photo on the cover. Since this was a labor intensive process I limited the number to 25. You may also want to include a photo with each recipe. What printing method will you use? You may put recipes on 3" x 5" cards or enter them in your computer and print them out on 8 1/2" x 11" paper. The file card method requires handwriting whereas the computer method allows you to create multiple gifts.
Restaurants may need to have some legal assistance and agreements arranged with their employees to not give up any secrets to their signature ways in effort to keep their secrets in-house should an employee decide to leave. There have been some court cases where a cook or chef leaves and starts a new restaurant using the same signature methods but calling it something else and well... more money spent to get it straightened out. Over time there have been many others that have tried to imitate a restaurant recipe from grocery store food suppliers right down to good ole Mom. Ask them all and most would agree that the task may not be so easy to recreate. There are those that come up with recipes that are similar in general yet lack that signature flavor of a specific restaurant.