Tired of searching for Longhorn Steakhouse Copycat Recipes?
Just why are you looking for Longhorn Steakhouse Copycat Recipes? I bet I know....
I'm sure you've been to a restaurant and gone away asking: "just how do they make those
dishes?" I guarantee that you 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, chance is that it didn't taste 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.
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 Salsa Recipe
14 1/2 ounces can tomatoes and green Chills (like Ro-Tel)
14 1/2 ounces can whole peeled tomatoes plus the juice
1 tablespoon jalapenos (canned, diced, not pickled) PLUS
1 teaspoon jalapenos (canned, diced, not pickled)
1/4 cup diced onion
3/4 teaspoon garlic salt, to taste
1/2 teaspoon cumin, or more to taste
1/4 teaspoon sugar, to taste
Place jalapenos and onions in processor; process for just a few seconds. Add both cans of
tomatoes, salt, sugar and cumin. Process all ingredients until well blended, but do not
in covered container and chill. A couple of hours of chilling will help the flavors to
with your favorite thin corn tortilla chips.
|Lipton's Onion Soup
3/4 cup minced onion
1/3 cup beef bouillon
4 tsp. onion powder
1/4 tsp. crushed celery seed
1/4 tsp. sugar
Combine all ingredients
Store in tight fitting container
About 5 Tbls. of mix are equal to 1 1.25 oz pkg.
Use in making soup or onion dip (Mix 5 Tbls. with one
pint of sour cream).
You can get hundreds more like these with Recipe Robot
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Cooking - Kitchen - Recipe Tips...
* Sunlight doesn't ripen tomatoes, warmth does. Store
tomatoes with stems
pointed down and they will stay fresher, longer.
- Barbecues and Picnics -
* Try to plan just the right amount of foods to take. That
won't have to worry about the storage or safety of
* When taking foods off the grill, put them on a clean
the same platter that held raw meat.
* When preparing dishes like chicken or cooked meat
chilled ingredients. In other words, make sure your cooked
chicken has been cooked and chilled before it gets mixed
other salad ingredients.
* It's a good idea to use a separate cooler for drinks,
so the one
containing perishable food won't be constantly opened and
* A cooler chest can also be used to keep hot food hot.
cooler with a heavy kitchen towel for extra insulation and
well wrapped hot foods inside. It's amazing how long the
will stay not only warm, but hot. Try to use a cooler that
just the right size to pack fairly tightly with hot food so
less heat escapes.
* Wash ALL fresh produce thoroughly. When preparing
lettuce, break into pieces - then wash.
* Cook foods to the required minimum cooking
- 165 F > Poultry, poultry stuffing, and stuffed meat.
- 158 F > Ground Beef, fish, and seafood.
- 150 F > Pork and food containing pork.
- 145 F > shell eggs and foods containing shell eggs.
* Separate raw animal foods from other raw or
foods during storage and preparation.
* Cool leftovers as quickly as possible. Reheat to
165 F before serving again.
* BY ALL MEANS, REMEMBER THIS:
Bacteria on food will rapidly multiply when left at a
temperature between 45 F and 140 F. Avoid this danger
zone as much as possible.