Longhorn Steakhouse Copycat Recipes

Longhorn Steakhouse Copycat Recipes

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So why are you looking for Longhorn Steakhouse Copycat Recipes? I bet I know....

Have you frequented a restaurant and left there 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.

So you love a certain meal so much, you try to make it at home. Maybe you had some success, chances are you were nowhere near getting the flavors just 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 Longhorn Steakhouse Copycat Recipes 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.

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...

Applebee's Smothered Chicken
1 (8 oz.) chicken breast marinated in a teriyaki sauce
1/2 cup mushrooms
1/2 cup green peppers
1/2 cup onions sauteed in butter and Burger Seasoning
1 slice Monterey jack cheese
1 slice Cheddar Cheese
Grill the chicken. Cover the chicken breast with the sauteed mix. Cut the cheese into 1/2
slices, and layer the cheese over the sauteed veggies. Place in oven until cheeses melt.
Applebee's Classic Patty Melt
1 burger patty
Salt, pepper, granulated garlic, to taste
Melted butter, as needed
2 pieces Italian bread
2 tablespoons mayonnaise with roasted garlic and mustard
2 slices Swiss cheese
2 slices Cheddar cheese
1/2 cup sliced onions
Season one side of the burger with salt, pepper and garlic. lace on grill or in broiler,
seasoned side down. Then season the other side. Cook to desired doneness. (At our
Applebee's, the minimum internal temperature of any burger is 155 degrees F.
While burger is cooking, melt butter in fry pan on medium heat or in electric skillet (set at
350 degrees). Spread mayonnaise onto bread. Drop bread, dry side down, onto melted
pools and swirl to coat (to avoid sticking/burning).
Cover one slice of bread with two slices of Swiss cheese and the other with two slices of
cheddar.
In a separate frying/sauté pan, melt butter and sauté sliced onions. Season with salt,
pepper and garlic while heating.
Place cooked burger patty on top of one cheese-topped slice of bread and the sautéed
onions on the other. Carefully close and cut sandwich.

Kraft Catalina Salad Dressing
1 cup sugar
2 Teaspoon salt
dash paprika
1/2 Teaspoon chili powder
1/2 Teaspoon celery seed
1/2 Teaspoon dry mustard
grated onion to taste
1/2 cup vinegar
2/3 cup ketchup
1 cup vegetable oil
Place all ingredients into blender and mix. Store in jar in refrigerator.

You can get hundreds more like these with Recipe Robot

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  • This is a brand new recipe 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 again.

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

 

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Cooking - Kitchen - Recipe Tips...

* When making roux for a recipe, make extra and keep in
the refrigerator for future use.


Shucking Oysters:
Oysters are available seasonally. The old rule for shellfish
generally holds that any month (in the English language)
containing the letter R is a good month for shellfish.
(Note: this rule only works for the Northern hemisphere.)
These are the colder winter months, and shellfish prefer
cold water. More importantly, warmer waters mean an increase
in bacteria levels, and the shellfish can be dangerous to eat.

Shop for a good oyster knife at a good kitchen supply store
or at your local fish market. The features to look for are
a thick, solid handle made of sturdy wood or plastic, a
finger-guard (essential), and a short, thick blade. Strength
and durability will be more important than sharpness or size.

Fresh oysters should be closed tight, and kept either in fresh
sea water or on a bed of ice. Never select shellfish that are open!
Store oysters on ice until ready to serve. Cover them with a wet
towel or keep them in a closed container. An ice chest works well.

Look for the hinge of the shell. It should look like an exposed
seam which wraps around a smooth corner. Insert the oyster knife
into the seam, with the blade parallel to the seam. Use the point
to do this, gently but firmly rocking the knife back and forth.
Once the knife has been inserted, you can twist the blade to open
the hinge a little more. Repeat this process, gradually inserting
the oyster knife until you have cut the hinge completely.

Now slide the oyster knife along the inside edge between the shell
and the meat. As you work at this step, try to keep the oyster level
so that the liquid inside doesn't spill out. Some oyster eaters
consider this liquid, or liquor, to be the finest part of the
oyster-eating experience. There's one muscle, which looks like a
thick cord, that holds the shell tightly together. Use the knife
to cut this cord at the point where it adheres to the shell. This
can be done in a sort of scraping motion with the knife angled
against the shell.

Once the cord has been cut, the two halves of the shell should
fall neatly apart. Discard the empty half-shell and place the
full one on the serving platter.

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