Botato Soup Copycat Recipe

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Have you ever visited a restaurant and left asking: "just how do they make those dishes?" You have probably sat there trying to uncover 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 and your family enjoy certain meals so much, you try to copy a version of it in your own kitchen. Maybe you had some success, but chances are good that you were now where close to making a match. The solution to this dilemma is to use what are called copycat restaurant recipes. They are specially researched and reverse engineered dishes like Botato Soup Copycat Recipe that have been tried and tested many times, which means they can be successfully used to recreate your favorite restaurant dishes right from home.

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...

Chili's Black Bean Soup 1/4 cup olive oil 1/4 cup yellow onion, diced 1/4 cup carrots, diced 1/4 cup green bell pepper, diced 4 beef bouillon cubes 1 cup boiling Water 1 1/2 quarts (3 pounds) canned black beans, not drained 2 tablespoons cooking sherry 1 tablespoon distilled white vinegar 2 tablespoons Worcestershire sauce 1 tablespoon granulated sugar 2 teaspoons garlic, granulated 2 teaspoons salt 1/2 teaspoon black pepper, ground 2 teaspoons chili powder 8 ounces smoked sausage, small dice 1 tablespoon cornstarch 2 tablespoons water In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Sauté the vegetables until they are tender. Bring 1 cup of water to a boil, add the bouillon cubes, and allow to dissolve. Add the bouillon, cooked beans, and the remaining ingredients (except cornstarch and 2 tablespoons water) to sautéed vegetables. Bring mixture to a simmer and cook approximately 15 minutes. In a blender, puree 1 quart of the soup, and put back into the pot. In a separate bowl, combine the cornstarch and 2 tablespoon water. Add the cornstarch mix to the soup and bring to a boil for 1 minute. Serve with cornbread, white rice, or your favorite side dish.

Chi Chi's Salsa 2 green onions diced 2 ripe tomatoes diced 1/2 tsp. salt 1/2 tsp. black pepper dash of tabasco sauce 14 oz. can stewed tomatoes Dice the stewed tomatoes and combine in sauce pan with onions, fresh tomatoes, salt and pepper. Bring to just a boil. Boil hard 1 minute and remove from heat. Put half of the mixture through a blender, just to mince fine but not puree. Return to remaining half of mixture. Add tabasco to taste. Cool and refrigerate in tightly covered container. Use within a few weeks and it freezes up to 6 months.

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! You never need to purchase anymore outdated recipe ebooks or cookbooks! You'll be able to have your favorite Copycat Recipes right at your fingertips anytime you wish! This is a brand new recipe 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 again. If my 81 year old grandmother can use it...anybody can!!

 

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Cooking - Kitchen - Recipe Tips...

* Microwave a lemon for 15 seconds and double the juice you get
before squeezing.

Deep-Frying Tips:
* The oil must reach a good temperature to brown the exterior of
the food quickly while cooking it. That temperature is almost
always between 350F and 375F degrees. To be sure the oil is
right use a frying thermometer.

* Use canola oil for frying. It is low in saturated fat, has a
high burning point, and does not detract from the flavor of
the food you are frying.

* Avoid crowding food that is deep-fat-fried. The food must be
surrounded by bubbling oil, and you must keep the temperature
from falling too much. If you add too much food to a small
amount of oil, the temperature will plummet, and the food will
wind up greasy and soggy.

* Never fill the pot more than halfway with oil; this will
prevent bubbling over when the food is added.

* Dry food well with paper towels before adding to the pot;
it helps reduce splattering.

 

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