Tired of searching for Melting Pot Copycat Recipe?
So why are you looking for Melting Pot Copycat Recipe? I bet I know....
Have you ever visited a restaurant and left the place asking: "just how do they make those
dishes?" I guarantee that you sat there trying to work 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 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
Melting Pot 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.
Another great thing about cooking restaurant copycat recipes at home, is that you will save big money.
How many of us enjoy eating out especially on the weekends? I for one personally love eating out with my family. This is the time I get to relax without the hassle of cooking and doing the dishes. I mean who wants to be cooking on weekends especially with so many of us working rest of the week. And when I find some time off, which happens to be on the weekends, I just want to chill out.
Here are a couple of Free recipes from Recipe Robot for you to copy and
|Outback Steakhouse Steak Marinade
1 cup Scottish Ale
2 teaspoons brown Sugar
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1/4 teaspoon monosodium glutamate
Place any cut of steak in a shallow pan (a pie plate works great). Pour the ale over the
steak and cover the
pan. Place it in the refrigerator for 1 hour to marinate. Turn the steak occasionally to
ensure both sides get
After 1 hour, remove the steak from the refrigerator. In another shallow pan, combine the
ingredients. Stir the dry ingredients until they are completely blended.
Remove the steak from ale and dip it into the dry ingredients. Turn the steak to mix and
coat it with the
ingredients. Rub the mixture generously over all sides. Leave the steak in the dish with
the dry mixture, and
cover it with plastic wrap. Place it in the refrigerator, turning occasionally, for 30
When the 30 minutes are almost up, preheat a skillet or grill to med high heat. Add a bit
of butter and heat
until it begins to bubble. Then remove the steak from the refrigerator.
Add the steak to the hot skillet or grill and cook it to perfection. Cook steak as desired
immediately. Makes enough marinade for 1 1/2 pounds of beef.
1 Pound Ground beef
1/3 Cup Refried beans
1/4 Teaspoon Salt
2 Tablespoons Chili powder
1/4 Cup Ortega Mild Taco Sauce
12 Soft Corn Tortillas
3 Cups Cooking oil
6 Slices American cheese (each cut in half)
1 Head Lettuce, chopped fine
Slowly brown the beef over low heat, using a wooden spoon to chop
and stir the meat, keeping it very fine and smooth. When the beef is
brown drain the fat. Add the refried beans and use the wooden spoon
to smash the whole beans into the mixture creating a smooth texture.
Add the salt, Chili powder, and Taco Sauce to the mixture.
Remove from the heat.
In another skillet heat 1/4 inch of oil until hot. Test with a
small piece of tortilla - it should bubble when dropped into the oil.
Spread 1/2 of the beef mixture on the center of each corn tortilla.
Fold the tortillas over and press so that the beef fillng acts as an
adhesive and holds the sides together.
Drop each taco into the pan of hot oil and fry on both sides until
crispy. When cooked, remove the tacos from the oil and place them on a
rack or some paper towels until they are a little cooler.
Pry open slightly and add 1/2 slice American cheese and some lettuce.
Top with additional Taco Sauce to taste.
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Cooking - Kitchen - Recipe Tips...
* A Perfect Pastry Crust? In your favorite recipe,
4:1 ratio of lard:butter.
The Latin name for shallot is Allium Ascalonicum. The name
Ascalon , an ancient Palestinian city where the shallot is
The flavor is a pungent blend of onion and garlic. Their
color can vary
from pale brown to rose, and the flesh is off-white and
with green or purple.
Shallots burn easily because of their high sugar content.
reason, saute briefly over low to medium heat. When using
shallots in salad dressings, lessen their pungency by
juice; wrap the minced shallots in a clean kitchen towel
the shallots so the cloth absorbs some of their juices,
then add the
shallots to the recipe as directed.
Shallots will keep for approximately six months if stored
cool, dry location.