You want free Longhorn Steakhouse Copycat Recipes?
Just why are you looking for Longhorn Steakhouse Copycat Recipes? I bet I know....
Have you ever visited a restaurant and left there asking: "just how do they make those
dishes?" You have probably sat there trying to find out 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 dilemma 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
1 Quart water
1 Cup sugar
1 Cup FRESH lemon juice
Sparkling Water (not tonic water, like Perrier)
Mix first three togther. Fill a tall glass 2/3 to
3/4 with Lemon mixture then fill with sparkling water.
An intresting variation is to puree some fruit
(raspberries, strawberries, etc) with a little
superfine or powdered sugar and put that in the
glass before adding the the lemonade and water.
|Chi-Chi's Salsa Verde Chicken Kabobs
16 Ounce Chi Chi Salsa Verde
1/4 cup olive oil
2 tblsp lime juice
3 cloves garlic
1 boneless skinless chicken breasts cut into 1 1/2 inch strips
2 cup finely shredded cabbage
1-1/2 cup finely juilienned jicama
1 cup shredded carrot
1/3 cup coarsely chopped fresh Cilantro
dash of salt to taste
dash of pepper to taste
2 large ripe bananas
In blender container or food processor combine salsa verde, oil, lime and
garlic. Process until smooth.Remove 2/3 cup of this mix and set aside.
Refrigerate. Place chicken in recloseable plastic food storage bag; pour the
remaining salsa mixture over the chicken. Seal bag and turn over several
times to coat pieces thoroughly. Refrigerate, turning bag occasionally for
at least four hours or over night. In large bowl, combine vegetables and
cilantro. Stir in the reserved 2/3 cup salsa verde mixture. Add salt and
pepper to taste; set aside.
Thread chicken pieces onto 8 long bamboo skewers (be sure to presoak the
skewers in water 30 mins. before using) Cook over medium hot coals, grill
kabobs five minutes on each side or until no longer pink in the center.
Slice bananas lengthwise, grill two minutes on each side. Serve chicken and
bananas on top of cabbage mixture.
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Cooking - Kitchen - Recipe Tips...
* If your cake recipe calls for nuts, heat them first in
then dust with flour before adding to the batter to keep
settling to the bottom of the pan.
- 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.