Chilis Potato Soup Recipes

Chilis Potato Soup Recipes

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Why do you want Chilis Potato Soup 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.

Knowing how much you crave that dish, you try to cook it yourself. Maybe you had some success, but chances are good that you were now where close to making a match. The solution to this problem 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 enjoy...

Red Lobster Country Fried Flounder
2 pounds flounder fillets, fresh
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
Skin fillets. Cut fillets into serving size portions. Combine cornmeal with seasonings. Roll
fish in cornmeal mixture.
Place flounder in an iron skillet which has been preheated with about 1/8 inch of oil.
Brown on one side 2 - 3 minutes. Carefully turn and cook on the other side an additional 3
minutes, until fish flakes easily with a fork.
Serve with tartar sauce and coleslaw.
Red Lobster Crab Alfredo
4 tablespoons Butter or margarine
4 tablespoons Flour
2 cups Half-and-half
1/2 cup (or more to Taste) grated Parmesan Cheese
Salt and white pepper to Taste
Few grains cayenne pepper (optional)
6 (8 oz.) cooked snow crab meat, Cut into chunks
Melt the butter in a saucepan. Stir in the flour, and cook briefly until the mixture looks
sandy. Do NOT let it color. Wisk in the half-and-half, and stir until the mixture forms a thick
sauce. Stir in the cheese, and season to taste. Simmer for a few minutes to blend the
flavors, and stir in the crab meat. Cook JUST until the crab is heated through. Serve over
cooked linguini, with additional Parmesan cheese and hot red pepper flakes on the side.
Before some purist jumps me, I KNOW this isn't a classic Alfredo, but it is a very good
dish, and remarkably easy to make.
This may be varied by substituting cooked lobster meat for the crab, or by adding 36
cooked, peeled and deveined medium shrimp, and about a quarter of a cup of chopped
cooked broccoli instead of the crab meat.

McDonald's Filet-O-Fish Sandwich
2 Tbls. Mayonnaise
2 teas. Sweet relish
2 teas. Minced onion
2 hamburger buns
2 square breaded frozen fish portions
2 slices American cheese
Mix together the mayonnaise, relish, minced onion in a small
bowl. This will be the tartar sauce.
Lightly toast the hamburger buns.
Cook the fish by either baking or frying in oil according
to the package instructions.
Divide the tartar sauce and spread it evenly on each of the
top buns, and place a slice of cheese on each of the bottom buns.
Place the cooked fish on top of the cheese slice on each sandwich,
and top off the sandwiches with the top buns.

You can get hundreds more like these with Recipe Robot

The new Recipe Robot solves all these common problems to finding good Copycat Recipes...
  • You never need to download any recipe ebooks!

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  • You'll be able to have your favorite Copycat Recipes right at your fingertips anytime you wish!

  • This is a brand new program, designed specially for getting Copycat Recipes and this is the only place you can get it. I invented this program!

  • You'll never have to spend money at the high priced Restaurants.

  • If my 81 year old grandmother can use it...any one can!!

 

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Cooking - Kitchen - Recipe Tips...

* Ground spices really should be replaced every 6 months or so!
Unless you know you will use them up fairly quickly, buy a bottle
in partnership with a friend and split the contents.
You'll each benefit from fresh spices.


Cooking a Turkey:
* If you hate the memory of dry turkey from the old days, buy a
fresh-killed (meaning, never frozen) turkey. They truly are juicier,
tenderer, and tastier than frozen birds.

* Turkeys range in weight from the 6- to 8-pound category to as
large as 26 pounds. Very small and super-big are not better.
Small ones get blotchy. Big ones present food safety problems
because their mass resists total heat penetration. Best to go
with a basic 12- to 16-pound turkey.

* Trussing: The point of tying string around a turkey is to make
the bird into a round -- no protrusions, no wings sticking out.
This prevents burning of exposed areas. Twist the wing tips, which
will burn first, under themselves, using some force. Now run a strand
of string under the turkey's girth and up each side, catching the
wing tips under the string. Continue the string over to the drumsticks,
catching them and the fatty tail flap (Pope's Nose), and tie tightly.

* Turkey lifter: This major help comes in two styles. One resembles
an L-shaped metal prong. The prong goes right up the turkey's cavity
while a handle remains in your hand. All you do it lift. If you've
stuffed the turkey, get the type that looks like snow chains, lies
under the bird, and acts like a sling. Either device ends burned
hands, greasy potholders and lost drumsticks.

* Instant-read thermometer: This is your most important tool. With
this, you don't need a roasting chart or a clock. Read the facts on
the dial. There will be no question about the internal temperature
of your meat. If you don't have one, get one!

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