Chilis Potato Soup Recipes

Chilis Potato Soup Recipes

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

Have you ever been to a restaurant and left the place asking: "just how do they make those dishes?" You have probably 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.

So knowing how much you love that special dish, you try cooking it at home. Maybe you had some success, chances are you were nowhere near getting the flavors just right. 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.

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...

Red Lobster Rock Shrimp Creole
2 pounds rock shrimp, peeled and deveined
1/4 cup butter
1/2 cup green bell pepper, diced 1/2"
1/2 cup onion, diced 1/4"
1/4 cup celery, chopped fine
1 clove garlic, minced
2 tablespoons flour, all purpose
1 can (14.5-oz) whole peeled tomatoes, roughly cut
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
4 cups cooked rice
Rinse shrimp briefly and remove any large veins that are visible. In a small sauce pan,
melt 2 tablespoons of butter over medium heat. Mix in flour and stir until dissolved and
mixture begins to thicken, then reduce heat. Add tomatoes and their juice to the butter and
flour mixture, stir well, and heat through. The mixture will thicken. Hold warm. In a large
skillet melt 2 tablespoons of butter, and over medium high heat, cook bell pepper, onion,
celery, and garlic until soft but with a little bit of a crunch. Add shrimp and cook until no
longer transparent (3 minutes). Add tomato mixture, bring to a boil, cover, and let simmer
for 5 minutes. Serve over hot rice (white or wild mixture).

McDonald's Hotcakes
2/3 cup 7-Up
1 egg
1 tablespoon sugar
1 tablespoon oil
1-1/2 cups Bisquick baking mix
Put all ingredients into blender on high speed for a few seconds until
smooth. Let stand 10 minutes befor using 1/4 cup batter for each pancake on
hot, oiled griddle, browning each side.

You can get hundreds more like these with Recipe Robot

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

 

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Cooking - Kitchen - Recipe Tips...

* Steak Sauce With A Kick: Deglaze your frying pan (after searing your
New York steaks) with brandy. Add two tablespoons of butter, a little
white wine and a splash of Grand Marnier. Serve over steaks -
you'll never use steak sauce again.


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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