Are you sick of searching for Hamburger Helper Copycat Recipe?
Why are you searching for Hamburger Helper Copycat Recipe? I bet I know....
Have you ever visited a restaurant and come away from it asking: "just how do they make those
dishes?" I bet 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 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, chance is that it didn't taste right.. The solution to this problem you face is to use what are called copycat
restaurant recipes. They are specially researched and reverse engineered dishes like
Hamburger Helper Copycat Recipe that have been tried and tested many times, which means they can be successfully used to
recreate your favorite restaurant dishes right from home.
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
|Chili's Steak Fajitas
Mix together in a bowl:
1 cup soy sauce
1/4 cup honey
1 tablespoon Worcestershire sauce
1 teaspoons minced garlic
1 teaspoon ground ginger
1 cup water
In an appropriate size dish, place a:
2 lb. sirloin or flank steak
Pour sauce (reserve 1/4 cup) over steak.
Cover, and allow to marinate overnight.
Drain meat and slice into thin strips. Heat skillet over medium high.
Add drained meat and:
1 red bell pepper, cut in thin strips
1 green bell pepper, cut in thin strips
1 onion, thinly sliced
Stir-fry just until meat is done, adding reserved
marinade as needed to prevent sticking.
Serve with warmed flour tortillas.
1 pound ground chuck (80% lean)
10 hamburger buns (local grocery type)
10 hamburger dill slices (more or less to taste)
10 teaspoons dried, chopped (not minced) onions
Salt, Pepper, and MSG
Divide 1 lb of beef into 10 equal sized balls. Form a patty out of
each ball about 4 inches in diameter and 1/4 inch thick. Do this
on waxed paper. Now freeze the patties for at least an hour
(this keeps them from falling apart when grilled).
Combine dried onions with water in a small container. Add enough
water so the onions can hydrate (You can't add too much, just be
sure to drain well before using).
Preheat a griddle or skillet to medium-high. In the meantime,
toast the hamburger buns until just golden.
Lay the frozen patties on the hot surface. After about 20 seconds,
"sear" them by applying even pressure with the back of a metal
spatula; do this only for about 2 seconds. After searing them,
sprinkle generously with salt, pepper, and MSG to taste.
After about one minute since searing the patties, turn them over.
Careful, don't tear the side you seared. Add about a teaspoon of
your prepared onions on top.
Quickly dress your buns. On the crown part of buns (top),
Mustard first....five "kisses" the diameter of a pencil evenly
spaced in a circle about a half inch from the edge. Then the Ketchup,
five squirts the size of a nickle.. in the pattern found on dice.
Place the pickle in the middle.
By the time you finish that, the meat will be done (about 1 minute
or 1:10 after turning). Remove the meat and tilt to the side to allow
excess fat to drain off. Use your free hand to hold down the onions.
Place patties onion side up on the dressed crown, top with toasted
heels (the burger will be upside-down). Flip upright and serve.
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Cooking - Kitchen - Recipe Tips...
* Fresh fish freeze well in a milk carton filled with
Formal Table Setting:
Generally, the more formal the occasion, the more courses
which of course means more flatware. There should be a
different set of
utensils for each course: salad fork, dinner fork; dinner
bread knife; and so on.
Some special dishes such as oysters have special utensils.
be served at the presentation of the food, but generally
on the table in order of course. When oysters are served as
for example, set the oyster fork to the right of the spoon.
Building from the basic set-up (dinner fork on the left
of the plate;
knife to the right of the plate, dinner spoon to the right
of the knife):
On the left side of the plate put the salad fork to the
left of the
dinner fork. On the right add a soup spoon to the outside
of the dinner
spoon if soup will be served. Place the soup bowl above the
and to the right. The bread plate goes to the left, about
above the fork. Place the butter knife across the bread
plate at a
diagonal, upper left to lower right. Small salad plates go
left and a little below the bread plate. Dessert spoons, or
cases knife and fork, are placed about an inch above the
top of the
plate with the handle(s) on the right side.
The largest glass on the table is the water glass which
goes on the
right side above the dinner knife. It may be filled and
guests arrive or left empty to be filled at each diner's
If wine or some other beverage is served, set the
to the right and a little down from the water glass.