Outback Chopped Salad Recipe

Outback Chopped Salad Recipe

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Why do you want Outback Chopped Salad Recipe? I bet I know....

Have you ever been to a restaurant and left asking: "just how do they make those dishes?" I guarantee that you sat there trying to uncover 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, chance is that it didn't taste right.. The solution to this problem 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.

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.

Legal Seafood Clam Chowder
4 quarts littleneck clams (about 1-2/3 cups cooked and chopped)
1 clove garlic, chopped
1 cup water
2 ounces salt pork, finely chopped
2 cups chopped onions
3 tablespoons flour
1-1/2 pounds potatoes, peeled, and diced into 1/2-inch cubes
4-1/2 cups clam broth
3 cups Fish Stock
2 cups light cream
Oyster crackers (optional)
Clean the clams and place them in a large pot along with the garlic
and water. Steam the clams just until opened, about 6 to 10 minutes,
depending upon their size. Drain and shell the clams, reserving
the broth. Mince the clam flesh, and set aside. Filter the clam broth
either through coffee filters or cheesecloth and set aside.
In a large, heavy pot slowly render the salt pork. Remove the cracklings
and set them aside. Slowly cook the onions in the fat for about 6 minutes,
stirring frequently, or until cooked through but not browned. Stir in the
flour and cook, stirring, for 3 minutes. Add the reserved clam broth and
Fish Stock, and whisk to remove any flour lumps. Bring the liquid to a
boil, add the potatoes, lower the heat, and simmer until the potatoes
are cooked through, about 15 minutes.
Stir in the reserved clams, salt-pork cracklings, and light cream.
Heat the chowder until it is the temperature you prefer.
Serve in large soup bowls with oyster crackers on the side.

You can get hundreds more like these with Recipe Robot

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  • You never need to download any recipe ebooks!

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  • 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 program!

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

 

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Cooking - Kitchen - Recipe Tips...

* Thaw fish in milk for fresher flavor


Cooking a Turkey:
* If you hate the memory of dry turkey from the old days, buy a
fresh-killed (meaning, never frozen) turkey. They truly are juicier,
tenderer, and tastier than frozen birds.

* Turkeys range in weight from the 6- to 8-pound category to as
large as 26 pounds. Very small and super-big are not better.
Small ones get blotchy. Big ones present food safety problems
because their mass resists total heat penetration. Best to go
with a basic 12- to 16-pound turkey.

* Trussing: The point of tying string around a turkey is to make
the bird into a round -- no protrusions, no wings sticking out.
This prevents burning of exposed areas. Twist the wing tips, which
will burn first, under themselves, using some force. Now run a strand
of string under the turkey's girth and up each side, catching the
wing tips under the string. Continue the string over to the drumsticks,
catching them and the fatty tail flap (Pope's Nose), and tie tightly.

* Turkey lifter: This major help comes in two styles. One resembles
an L-shaped metal prong. The prong goes right up the turkey's cavity
while a handle remains in your hand. All you do it lift. If you've
stuffed the turkey, get the type that looks like snow chains, lies
under the bird, and acts like a sling. Either device ends burned
hands, greasy potholders and lost drumsticks.

* Instant-read thermometer: This is your most important tool. With
this, you don't need a roasting chart or a clock. Read the facts on
the dial. There will be no question about the internal temperature
of your meat. If you don't have one, get one!

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