Applebees Queso Dip Recipe

Applebees Queso Dip Recipe

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So why are you looking for Applebees Queso Dip Recipe? I bet I know....

Have you ever visited a restaurant and gone away asking: "just how do they make those dishes?" I bet 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.

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 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 great thing about cooking restaurant copycat recipes at home, is that you will save big money. Imagine not having to go out 3 times a week or more just to eat your favorite dishes. You'd be surprised just how much you could save in a year.

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 Shrimp Diablo
3 lbs. large, uncooked, unpeeled shrimp
milk - for soaking
1 cup unsalted butter - not margarine
1 jar BBQ Sauce - Red Lobster(r) uses Kraft(r)
1/2 cup catsup
1/4 cup hot sauce
1 Tbls. ground black pepper
Wash shrimp in cool water and remove heads if needed.
Soak shrimp in milk overnight.
Mix sauces and pepper in a sauce pan and stir until boiling.
Remove from heat and refrigerate for at least 4 hours.
Drain milk from shrimp, place them in a baking pan, and cover evenly with the sauce. Let
stand 1 hour.
Bake uncovered in a 450 degree oven for 15 minutes (less time for smaller shrimp).

Kenny Rogers BBQ Sauce
1 cup Applesauce
1/2 cup Heinz ketchup
1 1/4 cups Light brown sugar, packed
6 tablespoons Lemon juice
Salt and pepper
1/2 teaspoon Paprika
1/2 teaspoon Garlic salt
1/2 teaspoon Cinnamon
In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5
minutes. Turn heat to low and continue to stir (about 3 to 5 minutes) making
sure sugar is completely dissolved. Allow to cook without stirring for 15
minutes on lowest possible heat, uncovered. Transfer to top of double boiler
over simmering watr if to be used as a basting sauce for ribs or chicken
during baking; or cool sauce and refrigerate covered to use in 30 days.
Sauce freezes well.

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Cooking - Kitchen - Recipe Tips...

* Do not use metal bowls when mixing salads.
Use wooden, glass or china.


Clarified Butter:
For clarified butter, slowly melt unsalted butter over low heat.
Don't let the butter come to a boil, and don't stir it. This
allows the milk solids to separate from the liquid butter.
Once the butter has separated into three layers--foamy milk
solids on top, clarified butter in the middle, and milk solids on
the bottom--turn off the heat. Skim the foamy white solids from the
top. Then ladle off the clarified butter. Be careful not to disturb
the milk solids at the bottom of the pan.
Clarified butter can be used immediately. Or, let it solidify and
keep it in the refrigerator for up to three to four weeks.
Just remelt to use. One pound of unsalted butter yields 1-1/4 cups
clarified butter.

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