Want genuine Applebees Queso Dip Recipe?
So why are you looking for Applebees Queso Dip Recipe? I bet I know....
Have you ever been to a restaurant and left asking: "just how do they make those
dishes?" I'm sure you sat there trying to find 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 knowing how much you love that special dish, you try cooking it at home. 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
Applebees Queso Dip Recipe that have been tried and tested many times and hence can be successfully used to
recreate your favorite restaurant dishes.
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.
With a good cookbook full of copy cat recipes you can eat restaurant food at home and it is both faster and less expensive. With practice you will find you can prepare several copy cat recipes at once with ease. I frequently make an entire meal for my wife and I including appetizers, main course and a desert in under 1 hour. Restaurant copy cat recipes have saved me time and expense by giving me a way to enjoy all my favorites easily at home.
Here are a couple of Free recipes from Recipe Robot for you to copy and
|Red Lobster`s Sesame Ginger Seared Salmon with Asian Vegetables and Noodles
4 (8-10 oz) pieces of fresh salmon fillets, skinless
1/2 cup canola oil
2 tablespoons chopped green onions
28 ounces cooked Asian soba noodles or linguini
2 ounces red bell pepper, cut into thin strips
4 ounces broccoli florets, slightly blanched and chilled
4 ounces snow peas, slightly blanched and chilled
8 ounces sliced button mushrooms
24 ounces Sesame Ginger Sauce (bottled or your favorite recipe)
Chef Paul Prudhomme's Blackened Redfish Magic
Salt & Pepper
Asian Vegetable: Mix the raw bell peppers and mushrooms with the blanched broccoli and
snow peas. Season lightly with salt and pepper. Set aside.
Heat the Sesame Ginger Sauce in another pan or in the microwave.
Salmon: Lightly brush both sides of the salmon with oil and lightly season with Blackened
Redfish Magic. Pre-heat a non-stick sauté pan on medium-to-medium high heat. Place
one tablespoon of oil into pan. Sear the seasoned fillets for 3-4 minutes. Turn fish over
and sear an additional 4-5 minutes or until desired doneness.
Place warm noodles on each plate. Top evenly with the vegetable mixture. Place a
salmon fillet in the center. Pour sauce over the top.
|Lawry's Taco Seasoning
1 Tablespoon Flour
1 Teaspoon Chili powder
1 Teaspoon Paprika
3/4 Teaspoon Salt
3/4 Teaspoon Minced onion
1/2 Teaspoon Cumin
1/4 Teaspoon Cayenne pepper
1/4 Teaspoon Garlic powder
1/4 Teaspoon Sugar
1/8 Teaspoon Ground oregano
Combine all of the ingredients in a small bowl. To prepare the meat filling
for the tacos as described on the original package instructions: "In large
skillet, brown 1 pound ground beef until crumbly; drain fat. Add spices &
seasonings and 2/3 cup water; mix thoroughly. Bring to a boil: reduce heat
to low and cook, uncovered, 7 to 10 minutes, stirring occasionally. Spoon
meat filling into warmed taco shells or tortillas. Top with shredded
lettuce, grated cheddar cheese and chopped tomato. Use fresh salsa and
guacamole if desired. Makes meat filling for 12 tacos (about 3 tablespoons
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Cooking - Kitchen - Recipe Tips...
* When working with dough, don't flour your hands; coat
olive oil to prevent sticking.
Herbs and Spices:
Store spices in a cool, dark place. Humidity, light and
heat will cause
herbs and spices to lose their flavor more quickly.
Although the most
convenient place for your spice rack may be above your
your spices to a different location may keep them fresh
As a general rule, herbs and ground spices will retain
their best flavors
for a year. Whole spices may last for 3 to 5 years. Proper
result in longer freshness times.
When possible, grind whole spices in a grinder or mortar
& pestle just
prior to using. Toasting whole spices in a dry skillet over
before grinding will bring out even more flavor. Be careful
not to burn.
Because the refrigerator is a rather humid environment,
and spices there is not recommended. To keep larger
quantities of spices
fresh, store them in the freezer in tightly sealed
Use a light hand when seasoning with spices and herbs. Your
goal is to
compliment your dish without crowding out the flavor of the
Remember, it's usually impossible to "un-spice" a
For long-cooking dishes, add herbs and spices an hour or
serving. Cooking spices for too long may result in overly
Finely crush dried herbs before adding to your dish
Do not use dried herbs in the same quantity as fresh. In
use 1/3 the amount in dried as is called for fresh.
Keep it simple. Unless the recipe specifically calls for
it, don't use
more than 3 herbs and spices in any one dish. The exception
to this rule
is Indian cooking, which often calls for 10 or more
different spices in
one curry dish!
Black pepper, garlic powder, salt and cayenne pepper are
"after cooking" seasonings. Allow guests to
season dishes with these
spices at the table.
Cinnamon, nutmeg, cloves and allspice have a special
If you're feeling adventuresome, try replacing herbs and
for in recipes with something different! Marjoram instead
savory instead of thyme, cilantro instead of parsley,
anise seed instead of fennel, etc.