Chilis Potato Soup Recipes

Chilis Potato Soup Recipes

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Why are you searching for 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 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 you or someone in the family loves a certain meal so much that you attempt to copy it at home. Maybe you had some success, but chances are good that you were now where close to making a match. The solution to this issue 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.

Wherever your tastes lie, it is no longer difficult to find out the ingredients in most copycat recipes. With a little detective work and a quick visit to the local grocery store, you can be serving up a dinner that no one will be able to resist.

Here are a couple of Free recipes from Recipe Robot for you to copy and enjoy...

Red Lobster Creamy Caesar Dressing
3/4 cup Bottled Italian dressing
1 tablespoon Parmesan, grated
1 tablespoon Sugar
1/3 cup Mayo
1 teaspoon Anchovy paste, or Soy sauce
Combine all with wire whisk. Keep refrigerated. Use in a week.

Piccadilly Carrot Souffle
3 1/2 lbs. peeled Carrots
1-1/2 lbs. Sugar
1 Tbsp. Baking powder
1 Tbsp. vanilla
1/4 Cup flour
6 eggs
1/2 lb. Margarine
Powdered sugar
1. Steam or boil carrots until extra soft. Drain well. 2. While carrots are
warm, add sugar, baking powder, and vanilla. 3. Whip with mixer until
smooth. 4. Add flour and mix well. 5. Whip eggs and add to flour mixture,
blend well. 6. Add softened margarine to mixture and blend well. 7. Pour
mixture into baking dish about half full as the souffl will rise. 8. Bake
in 350-degree oven about 1 hour or until top is a light golden brown. 9.
Sprinkle lightly with powdered sugar over top before serving.

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Cooking - Kitchen - Recipe Tips...

* Bread will stay fresh longer if a celery rib is stored with it in the

Deep-Frying Tips:
* The oil must reach a good temperature to brown the exterior of
the food quickly while cooking it. That temperature is almost
always between 350F and 375F degrees. To be sure the oil is
right use a frying thermometer.

* Use canola oil for frying. It is low in saturated fat, has a
high burning point, and does not detract from the flavor of
the food you are frying.

* Avoid crowding food that is deep-fat-fried. The food must be
surrounded by bubbling oil, and you must keep the temperature
from falling too much. If you add too much food to a small
amount of oil, the temperature will plummet, and the food will
wind up greasy and soggy.

* Never fill the pot more than halfway with oil; this will
prevent bubbling over when the food is added.

* Dry food well with paper towels before adding to the pot;
it helps reduce splattering.

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