Chilis Fajita Recipes

Chilis Fajita Recipes

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

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

Knowing how much you crave that dish, you try to cook it yourself. Maybe you had some success, chances are you were nowhere near getting the flavors just right. 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.

The other awesome thing about cooking restaurant copycat recipes at home, is that you will save money. Imagine not having to go out anymore just to eat your favorite restaurant dishes. You won't believe just how much you could save in a year.

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...

Red Lobster Shrimp Salad
24 cooked shrimp; cleaned
2/3 cup mayonnaise
2 teaspoons lemon juice
1 tablespoon fresh chopped parsley
1/2 teaspoon old bay seasoning
2/3 cup celery; finely sliced
1 cantaloupe
Mix mayonnaise, lemon juice, fresh chopped parsley, and seasoning in a two quart bowl.
Add the celery and shrimp.
Mix well. Refrigerate until served.
TO PREPARE CANTALOUPE: Cut in half. Remove seeds. Cut a small flat slice on bottom
(skin side) of cantaloupe to make it stand. Fill with shrimp salad and garnish with fresh
chopped parsley.

KFC Honey Barbecued Wings
20 Chicken Wings, tips removed
2 cups flour
2 eggs
2/3 cup milk
1 Bottle KC Masterpiece Original BBQ Sauce
1/4 cup honey
oil for deep frying
Wash the chicken wings, then remove the wing tips;
cut the other two pieces in half. Shake off the excess water.
Place the eggs and milk in a bowl and mix well. Set aside.
Mix together the BBQ sauce and honey. Set aside.
Put the flour into a bag, then shake the wings in it, to
lightly coat. Roll the wings in the egg wash, then toss them
back into the bag. You want a fairly heavy coating of flour--
so the BBQ sauce has something to hang onto.
Repeat 2-3 times.
Heat a large skillet or use your deep fryer. Heat oil until
it's very hot (around 350 degrees).
Fry the wings until they're golden brown. Remove and
drain on paper towels.
Preheat oven to 325 degrees.
Dip each wing in the BBQ sauce and place on a greased
cookie sheet. Make sure the pieces don't touch each other.
Bake for 15-20 minutes, until they no longer look shiny.

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Cooking - Kitchen - Recipe Tips...

* If lettuce starts turning a little brown (but not slimy) it may
not be suitable for salads, but it is for sauteing. Sauteed
salad greens like lettuce, radicchio, and endive make an unusual
but tasty side dish. Saute lettuces just as you would spinach.
Cook them quickly in a little olive oil, minced garlic, and salt.
They taste great, and you cant tell that the greens were once
a little brown.


About Honey:
To substitute honey for sugar in recipes, start by substituting
up to half of the sugar called for. With a little experimentation,
honey can replace all the sugar in some recipes.

When baking with honey, remember the following:
Reduce any liquid called for by 1/4 cup for each cup of honey used.
Add l/2 teaspoon baking soda for each cup of honey used.
Reduce oven temperature by 25 F to prevent over-browning.

Because of its high fructose content, honey has a higher
sweetening power than sugar. This means you can use less honey
than sugar to achieve the desired sweetness.

When measuring honey, coat the measuring cup with non-stick
cooking spray or vegetable oil before adding the honey.
The honey will slide right out.

To retain honey's wonderfully luxuriant texture, always store
it at room temperature; never in the refrigerator. If your honey
becomes cloudy, don't worry. It's just crystallization, a natural
process. Place your honey jar in warm water until the crystals
disappear. If you're in a hurry, place it in a microwave-safe
container and heat it in the microwave on HIGH for 2-3 minutes,
stirring every 30 seconds. Remember, never boil or scorch honey.

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