Chilis Fajita Recipes

Chilis Fajita Recipes

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Why would you be looking for Chilis Fajita Recipes? I bet I know....

I'm sure you've been to a restaurant and left the place asking: "just how do they make those dishes?" I guarantee that you sat there trying to work 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 love a certain meal so much, you try to make it at home. Maybe you had some success, but I bet yours didn't turn out at all like the original. 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.

Another great thing about cooking restaurant copycat recipes at home, is that you will save big money. Imagine not having to go out 3 times a week or more just to eat your favorite dishes. You'd be surprised 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...

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.

Hidden Valley Ranch Dressing
15 Saltines
2 cups Dry minced parsley flakes
1/2 cup Dry minced onion
2 tablespoons Dry dill weed
1/4 cup Onion salt
1/4 cup Garlic salt
1/4 cup Onion powder
1/4 cup Garlic powder
Salad Dressing:
1 tablespoon Mix
1 cup Mayonnaise
1 cup Buttermilk
Put crackers through blender on high speed until powdered. Add
parsley, minced onions, and dill weed. Blend again until
powdered. Dump into bowl. Stir in onion salt, garlic salt, onion
powder, and garlic powder. Put into container with tight-fitting
lid.
Store dry mix at room temperature for 1 year. Makes 42 1
tablespoon servings. To use mix--Combine mix, mayonnaise,
and buttermilk.
Yield: 1 pint.

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Cooking - Kitchen - Recipe Tips...

* When using all-purpose flour, keep in mind that one pound flour
is the equivalent to 4 cups.


About Saffron:
Saffron is the dried, bright red stigmas of the flower Crocus
sativus, which is a relatively easy-to-grow perennial. It lies
dormant all summer, then pushes its purple blossoms up through
the mulch just as other plants are succumbing to frost. Each
blossom offers up to three scarlet stigmas. Plant the bulbs in
summer and harvest the stigmas in fall. A starter supply of about
50 bulbs costs about $30 and will produce about a tablespoon of
the spice the first year. However, each year more flowers will
grow, and therefore you'll get more of the spice. Ultimately,
your investment will pay off. Fresh saffron threads can be used
immediately for cooking, or they can be dried and stored. To dry
them, place on paper towels and leave for several days in a warm
place. Then transfer them to an airtight container and keep in
a cool, dry place.

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