Outback Chopped Salad Recipe

Outback Chopped Salad Recipe

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What's the reason you want Outback Chopped Salad Recipe? I bet I know....

Have you ever visited a restaurant and left there 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.

So you or someone in the family loves a certain meal so much that you attempt to copy it at home. Maybe you had some success, but chances are good that you were now where close to making a match. 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 Outback Chopped Salad Recipe that have been tried and tested many times and hence can be successfully used to recreate your favorite restaurant dishes.

Another great thing about cooking restaurant copycat recipes at home, is that you will save big money. Imagine not having to go out 3 times a week or more just to eat your favorite dishes. You'd be surprised 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...

Chili's Steak Fajitas
Mix together in a bowl:
1 cup soy sauce
1/4 cup honey
1 tablespoon Worcestershire sauce
1 teaspoons minced garlic
1 teaspoon ground ginger
1 cup water
In an appropriate size dish, place a:
2 lb. sirloin or flank steak
Pour sauce (reserve 1/4 cup) over steak.
Cover, and allow to marinate overnight.
Drain meat and slice into thin strips. Heat skillet over medium high.
Add drained meat and:
1 red bell pepper, cut in thin strips
1 green bell pepper, cut in thin strips
1 onion, thinly sliced
Stir-fry just until meat is done, adding reserved
marinade as needed to prevent sticking.
Serve with warmed flour tortillas.

Cheesecake Factory Pumpkin Cheesecake
Crust:
1-1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar
Filling:
3 - 8oz. pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Whipped Cream
Mix crust ingredients together, just till coated and crumbly. Press onto the
bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 mins. at
350. Set aside. Combine cheese, sugar and vanilla in large bowl, mix until
smooth with an electric mixer. add pumpkin eggs,and spices, beat till smooth
and creamy. Pour into the crust. Bake for 60-70 mins.or till the top turns a
bit darker. Remove from oven and allow to come to room temperature, then
refrigerate. After it has thoroughly chilled, remove the pan sides and cut.
Serve with whipped cream.

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

 

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Cooking - Kitchen - Recipe Tips...

* Poke a hole in the middle of the hamburger patties while shaping them.
The burgers will cook faster and the holes will disappear when done.


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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