Applebees Queso Dip Recipe

Applebees Queso Dip Recipe

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Why would you be looking for Applebees Queso Dip Recipe? I bet I know....

Have you frequented a restaurant and left the place asking: "just how do they make those dishes?" I'm sure 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 problem you face 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.

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 enjoy...

Outback Steakhouse Pork Chop Sauce
1/4 c honey
1/4 c sweet orange marmalade
1/2 ts dry mustard
Mix all ingredients together. Heat and serve with pork chops or other
meats.

Macaroni Grill Gemberetti Noci E De Pino
24 Jumbo Shrimp -- peeled and deveined
3 Cups sliced mushrooms -- washed and sliced -- 1/4 inch thick
1 1/2 Tbsp. roasted pine nuts
6 handfuls fresh spinach leaves
6 Cups cooked vermicelli pasta
4 Tbsp. Butter
2 Tbsp. fresh Garlic -- minced, up to 4
Lemon Butter Sauce:
1 Tbsp. shallots -- minced
1 Tbsp. fresh garlic minced
1/2 Cup dry white wine
1 Cup Heavy Cream
1/2 Cup Lemon juice -- freshly squeezed
1/8 tsp. White pepper
1 lb. lightly salted butter -- cut into -- tablespoons
Preheat oven to 350 degrees. Wash spinach and remove
stems before drying leaves between paper towels. Set aside.
Spread pine nuts over bottom of sheet pan and place pan in
oven on top rack. Roast until golden brown, approximately 2
to 4 minutes. Remove from oven and set aside.
Peel and devein shrimp. Set aside. Wash and slice fresh
mushrooms. Set aside. Boil pasta in large pot of water to al
dente stage according to directions on package. Set Aside.
Prepare lemon butter sauce: Melt 1 tablespoon butter in large
skillet over medium-high heat. Saut shallots and garlic until
translucent. Add white wine and reduce slightly more than
1/2, whisking occasionally. Add cream and reduce by 1/2.
Add lemon juice and reduce by 1/2. Add white pepper.
Reduce heat to low. Add remaining butter 2 tablespoons at a
time, whisking continuously after each addition to completely
incorporate butter. Continue to simmer, whisking until sauce
just coats spoon.
In large skillet over medium-high heat melt the 4 tablespoons
of butter. Add garlic and saut until garlic is translucent. Stir
in mushrooms, shrimp, and pine nuts. Saut several minutes
or until shrimp are done and show color. Remove skillet from
heat and gently stir in spinach. Place warm pasta on plate
with shrimp mixture to the side. Pour lemon sauce over pasta,
permitting a bit of sauce onto shrimp.

You can get hundreds more like these with Recipe Robot

The new Recipe Robot solves all these common problems to finding good Copycat Recipes...
  • You never need to download any recipe ebooks!

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  • This is a brand new program, designed specially for getting Copycat Recipes and this is the only place you can get it. I invented this program!

  • You'll never have to spend money at the high priced Restaurants.

  • If my 81 year old grandmother can use it...any one can!!

 

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Cooking - Kitchen - Recipe Tips...

* When browning ground meat, brown several pounds and drain. Divide
evenly in freezer containers and freeze. Unthaw in microwave for
quick fixing next time.


Chocolate Chip Cookies:
* Always add the chocolate morsels last to the mix. It's best
when they are very cold. Just barely stir the morsels in --
don't over mix.

* Cream the shortening and sugar well. All the rest of the
ingredients can be just mixed in, but proper creaming of the
shortening and sugar is important.

* Make sure that your baking pans are cool between cookie batches.

* Substitute cherry flavored morsels for 1/2 of the chocolate
morsels for a new taste treat.

* Drop your cookies extra thick (use an ice cream scoop), flatten
the top a little, then place the cookie sheet in the refrigerator
for twenty minutes. Take the sheet from the refrigerator and bake
at 375 degrees until the cookie's edges are slightly brown and you
will have a soft centered delight.

* Warm cookies always taste better than cold ones. Heat releases
the flavor of chocolate and nut-meats. Try warming cookies in your
microwave oven for a few seconds or in a 300 degree oven for
about 5 minutes.

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