You want free Olive Garden Dressing Recipes?
Why do you want Olive Garden Dressing Recipes? I bet I know....
Have you frequented a restaurant and come away from it asking: "just how do they make those
dishes?" I'm sure 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.
Knowing how much you crave that dish, you try to cook it yourself. Maybe you had some success, chances are that you weren't even close to getting the recipe right. The solution to this dilemma is to use what are called copycat
restaurant recipes. They are specially researched and reverse engineered dishes like
Olive Garden Dressing Recipes that have been tried and tested many times and hence can be successfully used to
recreate your favorite restaurant dishes.
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
enjoy...
Red Lobster Oriental Scallop Salad
1 cup olive oil
2 tablespoons soy sauce
3 tablespoons vinegar (red wine)
1/4 teaspoon Tabasco Sauce
1 teaspoon Dijon mustard
1/4 teaspoon ginger
3 cups cooked and cooled white rice or clear noodles
8 ounces sliced raw mushrooms
4 ounces water chestnuts, thinly sliced
4 ounces red pepper, chopped finely
1 pound blanched Sea Scallops, thickly sliced
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped chives
If scallops are thicker than 3/4 inch, slice in half.
Blanch scallops in boiling water for 3-4 minutes or until firm and cool immediately.
Prepare a dressing with the oil, vinegar, Tabasco, mustard, and ginger. Set aside the
parsley and chives.
Combine the remaining ingredients carefully so that the scallops do not become shredded,
then mix with the dressing.
Garnish with parsley and chives. Serve chilled.
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Houlihan's Baked Potato Soup
2 Cups potatoes, diced but unpeeled
1/4 lb butter
2 Cups finely diced yellow onions
1/2 Cup flour
1 quart warm water
1/4 Cup chicken bouillon
1 Cup potato flakes
2 Cups heavy cream
2 Cups milk
1/2 teaspoon Tabasco
Salt, pepper, garlic powder and dried basil to taste
Saute onions in melted butter for 10 minutes in large kettle. Add flour
to onions and butter and cook for four to five minutes, stirring until
flour is absorbed.
In a separate container, combine water, chicken bouillon, potato flakes,
and seasonings. Stir until thoroughly mixed and no lumps remain.
Add to onion mixture, one pint at a time.
Add milk and cream, stirring until smooth and lightly thickened.
Reduce heat and simmer for 15 minutes.
In a separate container, the potatoes should be covered with water,
brought to a boil, and simmered for 20 minutes.
Combine the potatoes with the soup to complete.
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You can get hundreds more like these with Recipe Robot
The new Recipe Robot solves all these common problems
to finding good Copycat Recipes...
You never need to download any recipe ebooks!
You never need to purchase anymore outdated recipe
ebooks or cookbooks!
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right at your fingertips anytime you wish!
This is a brand new program, designed specially for
getting Copycat Recipes and this is the only place you can get it. I invented this
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You'll never have to spend money at the high priced
Restaurants.
If my 81 year old grandmother can use it...any one
can!!
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Cooking - Kitchen - Recipe Tips...
* Microwave garlic cloves for 15 seconds and the skins
slip
right off.
Fruit Pies:
* Save the drained juice from frozen or canned fruit and
use
fruit juice instead of water in your recipe. This is only a
good
idea if the juice does not have a lot of sugar in it.
* Add fresh butter to your fruit pie filling after it
has been
cooked. Or dot pieces of butter over the fruit before you
place
on the top crust.
* Don't cut apples pieces too thin when you are using
fresh
apples. Larger chunks will hold together and have more
apple flavor.
* Use a little red food color and a drop or two of
almond extract
in your cherry pies when you use fresh or canned cherries.
* Use a little yellow food color and a teaspoon of lemon
juice in
your apricot and peach fruit pies. The lemon juice will
enhance
their flavor and also help keep a bright color.
* Mix a few raisins with fresh chopped apples and make a
easy,
new apple pie.
* Do not over-cook pie fillings, especially those with
corn starch
used as the thickener. The filling will break down and
quickly become
watery. Over cooking fillings made with flour will cause
the filling
to be thick.
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