Chilis Fajita Recipes

Chilis Fajita Recipes

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Just why are you looking for Chilis Fajita Recipes? I bet I know....

Have you ever been to a restaurant and gone away asking: "just how do they make those dishes?" I guarantee that 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 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 Chilis Fajita 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.

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...

Outback Steakhouse Steak Marinade
1 cup Scottish Ale
2 teaspoons brown Sugar
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1/4 teaspoon monosodium glutamate
Place any cut of steak in a shallow pan (a pie plate works great). Pour the ale over the steak and cover the
pan. Place it in the refrigerator for 1 hour to marinate. Turn the steak occasionally to ensure both sides get
soaked.
After 1 hour, remove the steak from the refrigerator. In another shallow pan, combine the remaining
ingredients. Stir the dry ingredients until they are completely blended.
Remove the steak from ale and dip it into the dry ingredients. Turn the steak to mix and coat it with the
ingredients. Rub the mixture generously over all sides. Leave the steak in the dish with the dry mixture, and
cover it with plastic wrap. Place it in the refrigerator, turning occasionally, for 30 minutes.
When the 30 minutes are almost up, preheat a skillet or grill to med high heat. Add a bit of butter and heat
until it begins to bubble. Then remove the steak from the refrigerator.
Add the steak to the hot skillet or grill and cook it to perfection. Cook steak as desired and serve
immediately. Makes enough marinade for 1 1/2 pounds of beef.

Marie Callender's Corn Bread
1 (9 oz.) box Jiffy Corn Muffin Mix
1 (9 oz.) box Jiffy Yellow Cake Mix
Prepare each box according to package directions and gently fold together.
Pour into a greased (with strained bacon fat) 9 x 13 pan. (You can sprinkle
with a little crisp bacon.) Bake according to box directions for the yellow
cake mix.
Here's the Honey Butter Recipe:
1/4 pound BUTTER
1/4 cup strained bacon drippings
4 slices bacon, cooked crisp and crumbled
Beat butter until light and creamy. Add drippings and bacon. Take equal
amount of honey (approx. 2/3 cup) and beat into butter mixture until light
and fluffy (almost floats out of the bowl) Can be frozen (will last up to a
year).

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Cooking - Kitchen - Recipe Tips...

* Whenever possible, warm your dinner plates slightly in the oven
before serving so the meal stays a little bit hotter.


Icings:
* Use the icing as soon as it is made. All icing sets up quickly
and either forms a crust or becomes very stiff.

* Buy a icing spatula to apply icing. A good icing spatula will
enable you to work faster and the results will look great.

* Thin buttercream icing with evaporated milk or warm water. Use
only a little liquid and use a icing spatula to mix in.

* Thin cold chocolate buttercream icing with a little hot water
or hot coffee. Use only a small amount and mix in with a icing spatula.

* Always sprinkle toppings on while the icing is fresh, wet and
sticky. When the icing is too dry for topping to stick, thin it
with a little water or milk.

* Store buttercream icing in an air tight container in the refrigerator.
Fresh is best, so don't make buttercream icing in advance if possible.

* Always let the buttercream warm to room temperature before thinning
it down for use.

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