You want free Chilis Potato Soup Recipes?
Why do you want Chilis Potato Soup 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 find 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 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 Potato Soup 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
|Outback Steakhouse Rack of Lamb Cabernet Sauce
1 1/3 C. cabernet wine
1/4 C. butter
2 1/2 T. flour
1/4 C. fresh parsley
6 C. au jus (The drippings from roasting beef or lamb)
2 T. lamb seasoning
1 T. garlic powder
In a bowl mix 1/3 cup of wine with flour, set aside. Put remaining wine, broth, parsley,
lamb seasoning and
garlic powder in saucepan . Bring to a GENTLE boil, then turn heat down and reduce about
4-5 minutes. Stir
in flour mixture. While you are reducing liquid, brown butter in another pan (DON'T JUST
BROWN IT, DO NOT BURN ). WHEN YOU HAVE FINISHED REDUCING, ADD BUTTER AND MIX WELL.
By this time your sauce should have a semi-thick look to it. When you are finished cooking
this, you should
have 7 cups.
|Houston's Spinach and Artichoke Dip
2 bags (1 lb. each) fresh spinach
1/8 lb. butter - not margarine
1 tsp. minced fresh garlic
2 tbls. minced onions
1/4 cup flour
1 pint heavy cream (whipping cream)
2 teas. fresh squeezed lemon juice
1/2 tsp. Tabasco sauce (to taste)
1/2 tsp. salt
2/3 cup fresh grated Parmesan cheese
1/3 cup sour cream
1/2 cup grated Monterey Jack cheese
artichoke hearts, coarsely diced
Steam spinach - strain and squeeze through cheesecloth. Must be
very dry. Chop finely and set aside. In heavy saucepan, melt butter.
Add garlic and onions and saute about 3-5 minutes. Add flour to make
a roux. Stir and cook about 1 minute. Slowly add heavy cream, stirring
with a whisk to prevent lumping. Mixture will thicken at the boiling
point. When it thickens, add lemon jiuce, Tabasco, salt and
Parmesan cheese. Remove from heat and let stand 5 minutes. Stir in
sour cream. Fold in dry, chopped spinach, coarse diced artichoke
hearts and Jack cheese. Stir until cheese is melted. Serve
immediately, or portion and microwave to order. Serve with salsa,
sour cream and tortilla chips for dipping.
You can get hundreds more like these with Recipe Robot
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ebooks or cookbooks!
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right at your fingertips anytime you wish!
This is a brand new program, designed specially for
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If my 81 year old grandmother can use it...any one
Cooking - Kitchen - Recipe Tips...
* When slicing a hard boiled egg, try wetting the knife
cutting. If that doesn't do the trick, try applying a bit
cooking spray to the edge.
Store cheese in your refrigerator, which approximates the
temperature of aging rooms. Keep it wrapped tightly in
away from air. Air helps mold grow on cheese. If you get a
mold on the outside, just cut it off. The English say if
won't eat your cheddar it can't taste very good.
Bring cheese to room temperature before melting. Melt
over a low heat to help prevent toughening and separation
oils and liquids.
Most ripened or aged cheese is low in moisture content and
can be frozen without drastic flavor and texture changes.
slowly in the refrigerator for 24 hours or more. If frozen
several months, the cheese may dry out somewhat and become
crumbly when thawed.
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