Outback Chopped Salad Recipe

Outback Chopped Salad Recipe

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Why are you searching for 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'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 knowing how much you love that special dish, you try cooking it at home. Maybe you had some success, but I bet yours didn't turn out at all like the original. 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 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.

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 enjoy...

Chili's Salsa
Ingredients:
1 Can Tomatoes and Green Chills (14.5 oz can)
1 Can Whole Peeled Tomatoes (14.5 oz can, plus the juice)
1 Tbsp. + 1 tsp. Jalapenos (canned,diced, not pickled)
1/4 C. Yellow Onion (diced)
1/2 - 3/4 tsp. Garlic Salt
1/2 tsp. Cumin
1/4 tsp. Sugar
Preparation:
In food processor place jalapenos and onions. Process for just a few seconds. Add both cans of
tomatoes, salt, sugar, and cumin. Process all ingredients until well blended but do not puree. Place
in covered container and chill. A couple of hours of chilling will help blend and enrich the flavor.
Serve with your favorite thin corn tortilla chips.
Wendy's Spicy Chicken Fillet Sandwich
6-8 cups vegetable oil
1/3 cup Frank's Original Red Hot Pepper Sauce
2/3 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
4 teaspoons cayenne pepper
1 teaspoon coarse ground black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves
4 tomato slices
1. Preheat 6-8 cups of oil in a deep fryer to 350 degrees.
3. Combine the pepper sauce and water in a small bowl.
4. Combine the flour, salt, cayenne pepper, black pepper, onion powder,
paprika and garlic powder in another shallow bowl.
5. Pound each of the chicken pieces with a mallet until about 3/8-inch
thick. Trim each breast fillet if necessary to help it fit on the bun.
6. Working with one fillet at a time, coat each piece with the flour, then
dredge it in the diluted pepper sauce. Coat the chicken once again in the
flour mixture and set it aside until the rest of the chicken is breaded.
7. Fry the chicken fillets for 8-12 minutes or until they are light brown
and crispy. Remove the chicken to a rack or to paper towels to drain.
8. As chicken is frying, prepare each sandwich by grilling the face of the
hamburger buns on a hot skillet over medium heat. Spread about 2 teaspoons
of mayonnaise on the face of each of the inverted top buns.
9. Place a tomato slice onto the mayonnaise, then stack a leaf of lettuce on
top of the tomato.
10. On each of the bottom buns, stack one piece of chicken.
11. Flip the top half of each sandwich onto the bottom half and serve hot.
Makes 4 sandwiches.

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

 

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Cooking - Kitchen - Recipe Tips...

* If a recipe calls for 1 cup sour cream, you may substitute
1 cup cottage cheese blended until smooth with 1 tablespoon
lemon juice and 1/3 cup buttermilk.


Chocolate Chip Cookies:
* Always add the chocolate morsels last to the mix. It's best
when they are very cold. Just barely stir the morsels in --
don't over mix.

* Cream the shortening and sugar well. All the rest of the
ingredients can be just mixed in, but proper creaming of the
shortening and sugar is important.

* Make sure that your baking pans are cool between cookie batches.

* Substitute cherry flavored morsels for 1/2 of the chocolate
morsels for a new taste treat.

* Drop your cookies extra thick (use an ice cream scoop), flatten
the top a little, then place the cookie sheet in the refrigerator
for twenty minutes. Take the sheet from the refrigerator and bake
at 375 degrees until the cookie's edges are slightly brown and you
will have a soft centered delight.

* Warm cookies always taste better than cold ones. Heat releases
the flavor of chocolate and nut-meats. Try warming cookies in your
microwave oven for a few seconds or in a 300 degree oven for
about 5 minutes.

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