Chilis Fajita Recipes

Chilis Fajita Recipes

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

I'm sure you've been to a restaurant and come away from it 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, chances are that you weren't even close to getting the recipe 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 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.

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...

Chili's Low-Fat Fajitas
1/4 cup lime juice
3 Tbls. olive oil OR vegetable oil - divided
4 cloves garlic - crushed
3 tsp. soy sauce - divided
1 tsp. salt
1/2 tsp. liquid smoke
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
1 lb. boned, skinned chicken breasts OR skirt steak
2 Tbls. water
1/2 tsp. lime juice
1 dash salt
1 dash black pepper
1 lrg. Spanish onion - sliced thin
1/2 med. green bell pepper - seeded, sliced thin
1/2 med. red bell pepper - seeded, sliced thin
1/2 med. yellow bell pepper - seeded, sliced thin
Combine 1/4 cup lime juice, 2 Tbls. oil, garlic, 2 tsp. soy sauce, 1 tsp. salt, liquid smoke, cayenne
pepper, and 1/4 tsp. black pepper in a sealable plastic container, add chicken/steak to container,
cover, and refrigerate for at least 2 hours, or overnight (preferred).
Combine water, 1 tsp. soy sauce, 1/2 tsp. lime juice, and a dash of salt and pepper; set aside.
Grill meat over a medium-high flame for 4-5 minutes per side, or until cooked through.
Cut meat into thin strips; set aside and keep warm.
In a large skillet over medium-high heat, cook onion and peppers in remaining 1 Tbls. oil until
brown; remove from heat; pour reserved liquid mixture over onions and peppers.
Toss together meat, onions, and peppers.
Serve with warm tortillas, pico de gallo, cheese, sour cream, and guacamole

Lum's Ollieburger
3 Tbsp Lemon Juice
1 1/2 tsp Seasoned Salt
1 Tbsp Worcestershire Sauce
1 Tbsp Soy Sauce
1 Tbsp A-1 Steak Sauce
1 Tbsp Corn Oil
1/2 Cup Beef Broth
1 tsp Heinz 57 Sauce
1/4 tsp Garlic Salt
1 tsp Vinegar
1. Mix the above ingredients.
2. Take 1 1/2 to 2 lbs. of ground round and shape meat into round
patties, 3/4" thick and 3 1/2"round.
3. Place in a covered container and pour the marinade mixture over them.
Cover tightly and refrigerate 12 hours or overnight.
Turn the patties frequently.
4. Remove from marinade and sear over high heat to seal in the juices,
then turn down heat and cook to your desired doneness.

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Cooking - Kitchen - Recipe Tips...

* To make lighter and fluffier mashed potatoes, add a pinch or two
of baking powder to the potatoes before whipping.


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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