Chilis Chicken Tortilla Soup Recipes

Chilis Chicken Tortilla Soup Recipes

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

Have you ever been to a restaurant and left the place asking: "just how do they make those dishes?" I guarantee that 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 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, chances are you were nowhere near getting the flavors just right. The solution to this problem 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 great thing about cooking restaurant copycat recipes at home, is that you will save big money.

How many of us enjoy eating out especially on the weekends? I for one personally love eating out with my family. This is the time I get to relax without the hassle of cooking and doing the dishes. I mean who wants to be cooking on weekends especially with so many of us working rest of the week. And when I find some time off, which happens to be on the weekends, I just want to chill out.

Here are a couple of Free recipes from Recipe Robot for you to copy and enjoy...

Outback Steakhouse Alice Springs Chicken
Honey Mustard Marinade:
1/2 cup Grey Poupon Dijon mustard
1/2 cup honey
1 1/2 teaspoons vegetable oil
1/2 teaspoon lemon juice
Chicken:
4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
2 cups sliced mushrooms (10-12 mushrooms)
2 tablespoons butter
salt and pepper
paprika
8 slices bacon, cooked
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
2 teaspoons finely chopped fresh parsley
Using an electric mixer, combine mustard, honey, 1 1/2 teaspoons
oil and lemon juice in small bowl. Whip mixture for about
30 seconds. Pour about 2/3 of marinade over the chicken breasts
and marinate them (covered) in the refrigerator, for about 2 hours.
Chill remaining marinade until later. After the chicken has marinated,
preheat oven to 375 F and heat up an ovenproof frying pan
(large enough to hold all four breasts) with 1teaspoon of oil over
medium heat. If you dont have an ovenproof skillet, transfer the
chicken to a baking dish for the baking. Sear chicken in pan for 3-4
minutes per side or until golden brown. Remove the pan from heat,
but keep the chicken in the pan. As the chicken is cooking,
saute the sliced mushrooms in butter in a small frying pan.
Brush each seared chicken breast with a little of the reserved honey
mustard marinade (not the portion the chicken marinated in), being
sure to save a little extra to serveas a side. Season chicken
with salt, pepper, and a dash of paprika. Stack two pieces of
cooked bacon, crosswise, on each chicken breast. Spoon the
sauteed mushrooms on the bacon, being sure to coat each breast
evenly. Spread 1/4 cup Monterey Jack cheese onto each
breast, followed by 1/4 cup of Cheddar. Bake the pan of chicken
for 7-10 minutes or until the cheese is thoroughly melted and
starting to bubble. Sprinkle each chicken breast with 1/2 teaspoon
parsley before serving. Place extra marinade in small bowl
to serve on the side.

Italian Sausage
6 pounds meat (5 pork, 1 beef)
4 teaspoons of salt
1/2 oz fennel seed (or to taste)
1/2 oz crushed red pepper (or to taste)
1 Tablespoon Paprika
1/2 cup water
Remove the pork from the bone and cut into 1 inch cubes.
Cut beef into cubes. Toss meat with seasonings and 1/2 cup
water. Store in refrigerator over night and grind the next day.
Grind the meat twice with a course blade and make it into large
patties (1/2 cup measure of sausage), freeze them between
double layer sheets of wax paper on a cookie sheet and then
put them in plastic bags.
Make hot sausage sandwiches with fried onions and green
peppers on a hoagie bun. Grill sausage either in a frying pan,
or barbecue.

You can get hundreds more like these with Recipe Robot

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  • 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...

* Fresh fish freeze well in a milk carton filled with water.


PROBLEM: Bread loaves and rolls that are heavy and soggy in the middle.

When everything else has been done right, maybe the unit weight is
too heavy. Try making the pieces smaller and let them rise longer.

PROBLEM: Bread loaves that cave in on their sides when removed from
the pan.

Always remove bread from the pan as soon as taken from the oven. The
crust sweats and may fall. Make sure that you use Bread Flour in the
mix. Weak flour will cause loaves to fall. Make sure the loaves are
done. Thump the top and if the loaf sounds hollow, it is done.
Setting (just baked) loaves in a cool draft of air will sometimes
cause their sides to cave in. When the dough is allowed to rise too
much before baking the loaves will sometimes collapse.

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