Chilis Chicken Tortilla Soup Recipes

Chilis Chicken Tortilla Soup Recipes

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Just why are you looking for Chilis Chicken Tortilla Soup Recipes? I bet I know....

I'm sure you've been to a restaurant and left there asking: "just how do they make those dishes?" You have probably 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 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, chance is that it didn't taste right.. The solution to this delima you have is to use what are called copycat restaurant recipes. They are specially researched and reverse engineered dishes like Chilis Chicken Tortilla Soup Recipes 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.

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...

Applebee's Hot Artichoke and Spinach Dip
1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and roughly chopped
1 cup shredded parmesan-Romano cheese blend
1/2 cup shredded mozzarella cheese
10 ounces prepared Alfredo sauce
1 teaspoon minced garlic
4 ounces softened cream cheese
Preheat oven to 350 degrees F.
Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish.
Bake for 30 minutes or until cheeses are bubbling and melted.
Serve as the "sauce" for Applebee's Veggie Patch Pizza or as a dip for chips.

Carl's Jr's Famous Star
1/4 pound ground chuck
1 large sesame-seed bun
Kraft mayonnaise
Heinz ketchup
Heinz hamburger relish (the red stuff)
Vlasic hamburger slices
tomato, white onion, lettuce
Pre-Prepare your Condiments:
Mix 1 Tablespoon ketchup with 1/2 Tablespoon relish, set aside. Chop the
lettuce...you'll need a handful per burger. Thinly slice the tomato and
onion. You'll need 1-2 tomato slices, and 3-4 rings of fresh onion. (These
amounts are for each Famous Star )
Divide one pound of ground chuck ito 4 equal portions. On waxed paper, form
each portion into 5 inch round patties. Freeze for at least an hour. Keep
any spares frozen until needed. Obviously you'll do this in advance.
When cooking time draws near, toast the faces of the bun (top and bottom) on
a 375 electric griddle. They should be an even tan color.
1. Preheat either an outdoor gas barbecue, or an indoor electric one. After
it is pre-heated, place a still-frozen beef patty on the grill, pressing
down firmly for 4-5 seconds. (This will get you the grill marks) Salt
liberally. Cook for 3 minutes (gas) or 5-6 minutes (electric). Eyeball
it---if it looks ready to turn, turn it.
2. While the beef is cooking, dress your bun as follows:
Top Half: Your pre-mixed special sauce (ketchup and relish) 1/2 Tablespoon
mayonnaise
Bottom Half: 1/2 Tablespoon mayonnaise 3 pickle slices 1 handful of chopped
iceberg lettuce 1-2 tomato slices 3-4 fresh rings of onion
3. Turn the beef patty over, press down firmly with a spatula for 3-4
seconds, and salt liberally. (Don't be afraid to have a few flames "kiss"
the burger...they are charbroiled)
4. Place the cooked beef patty on the dressed bottom bun, add the top.
Want to make a Carl's Jr All-Star ? After placing the beef on the bottom
bun, add a slice of real Amercian cheese on top of the patty, then 2 slices
of cooked bacon before placing the top bun on. (Criss-cross the bacon in an
X pattern)

You can get hundreds more like these with Recipe Robot

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

 

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Cooking - Kitchen - Recipe Tips...

* When using dried beans and peas, keep in mind that 1 cup dry beans
or peas makes 2 1/2 cups cooked.


Low Fat Cooking:
* Get into the habit of measuring the oil you use while you cook,
rather than just pouring it out of the bottle. It will be much
easier to moderate the amount you use.

* Use non-stick cookware so that you don't have to use as much,
if any, fat. When sauteing, use a small amount of chicken broth
or wine instead of butter or oil.

* To make fat-free broth, chill your meat or chicken broth. The
fat will rise to the top, and you can remove it before using
the broth.

* Many vegetables and fruits, including potatoes and apples,
retain many of their nutrients in their skin. So when possible,
leave the skin on your fruits and vegetables and cook them whole.

* Romaine lettuce is loaded with vitamins compared to iceberg.
It has three times as much Vitamin C and six times as much
Vitamin A.

* Vitamin C is destroyed quickly in cooking - so cook your
vegetables with Vitamin C in the smallest amount of water
possible and for a short amount of time.

* Stock up on spices. One of the keys to cooking low-fat and not
getting bored is to spice your food well. When you have finished
your recipe, always taste it and adjust the spices to meet your taste.

* Purchase the best (i.e. heaviest) set of non-stick cookware you
can afford.

* When cooking a dish with both vegetables and meat (i.e. in stir frys
and stews), reduce the amount of meat by 1/3 and increase the amount
of vegetables by 1/3. You will hardly notice!

* Thicken gravies with milk or broth blended in the blender with
flour. Be sure to cook long enough to remove the raw flour taste.
You'll never notice the lack of fat.

* Use olive oil for cooking when appropriate. It adds to the taste
of the dish and is better for you.

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