Chilis Chicken Tortilla Soup Recipes

Chilis Chicken Tortilla Soup Recipes

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Why are you searching for Chilis Chicken Tortilla Soup Recipes? I bet I know....

Have you ever visited a restaurant and left asking: "just how do they make those dishes?" I guarantee that you 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 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.

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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...

The Wallaby Darned
8 ounces frozen sliced peaches
1/2 cup Bacardi Fuzzy Navel mix
1/2 cup ice
1/2 cup champagne
3 fluid ounces water
1 1/2 fluid ounces peach schnapps
1 1/2 fluid ounces vodka
1 tablespoon sugar
Blend all ingredients and serve.
Macaroni Grill Fonduta Gamberi
2 Cups half-and-half
1 Tbsp. clam juice
2 Tbsp. dry white wine
3 Tbsp. butter
1 shallot, finely chopped
2 Tbsp. flour
4 Cups rough chopped spinach
1 Cup canned artichoke hearts, chopped
8 large shrimp, peeled, cleaned and chopped
1/8 tsp. cayenne pepper (more to taste)
1/8 tsp. freshly ground black pepper
1/2 Cups shredded Mozzarella cheese, optional
In a large saucepan over medium heat, combine half-and-half, clam juice
and white wine. In a separate saucepan, melt butter. Add shallots and
saute until translucent. Add flour to butter mixture, stirring until
flour is absorbed. Cook, stirring constantly, 2-3 minutes. Add heated
half-and-half mixture all at once to the shallot mix, stirring constantly
with a wire whip to remove any lumps. Add spinach, artichokes, shrimp,
cayenne and black pepper and bring to a boil. Reduce heat and simmer
3 minutes, stirring occasionally, so the mixture does not scorch.
Remove mixture from heat, and stir in cheese, if desired.
Pour dip into bowl and serve hot.

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Cooking - Kitchen - Recipe Tips...

* Place green fruits in a perforated plastic bag. The holes will allow
air to circulate while retaining the ethylene gas that fruits
produce during ripening.


Food Safety:
- Barbecues and Picnics -
* Try to plan just the right amount of foods to take. That way, you
won't have to worry about the storage or safety of leftovers.

* When taking foods off the grill, put them on a clean plate, not
the same platter that held raw meat.

* When preparing dishes like chicken or cooked meat salads, use
chilled ingredients. In other words, make sure your cooked
chicken has been cooked and chilled before it gets mixed with
other salad ingredients.

* It's a good idea to use a separate cooler for drinks, so the one
containing perishable food won't be constantly opened and closed.

* A cooler chest can also be used to keep hot food hot. Line the
cooler with a heavy kitchen towel for extra insulation and place
well wrapped hot foods inside. It's amazing how long the foods
will stay not only warm, but hot. Try to use a cooler that is
just the right size to pack fairly tightly with hot food so
less heat escapes.

* Wash ALL fresh produce thoroughly. When preparing
lettuce, break into pieces - then wash.

* Cook foods to the required minimum cooking temperatures:
- 165 F > Poultry, poultry stuffing, and stuffed meat.
- 158 F > Ground Beef, fish, and seafood.
- 150 F > Pork and food containing pork.
- 145 F > shell eggs and foods containing shell eggs.

* Separate raw animal foods from other raw or ready-to-eat
foods during storage and preparation.

* Cool leftovers as quickly as possible. Reheat to
165 F before serving again.

* BY ALL MEANS, REMEMBER THIS:
Bacteria on food will rapidly multiply when left at a
temperature between 45 F and 140 F. Avoid this danger
zone as much as possible.

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