Outback Chopped Salad Recipe

Outback Chopped Salad Recipe

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Just why are you looking for Outback Chopped Salad Recipe? I bet I know....

Have you ever been to a restaurant and come away from it 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 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 dilemma 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.

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...

Outback Steakhouse Creamy Onion Soup
1 1/4 cup chicken broth
3 Tbls. cornstarch
1Tbls. Sage
10.75 oz. can condensed cream of onion soup
10.75 oz. can condensed cream of chicken soup
10.75 oz. can condensed cream of celery soup
1/4 cup shredded Mozzarella cheese
1/4 cup shredded Colby cheese
1/4 cup shredded Provolone cheese
-In blender, combine broth, sage and cornstarch.
-In the top pan of a double boiler over medium heat, combine broth mixture with soups. Mix well.
-When heated through, stir in cheese and heat until melted.
-Pour into oven proof bowls.
-Broil in oven until tops are lightly browned.

T.J. Cinnamon's Cinnamon Rolls
Dough:
2 pkgs. active dry yeast
1/2 cup warm water (105 to 115 degrees)
1/3 cup sugar
1/2 teaspoon sugar
4-5 cups all-purpose flour, divided
1 teaspoon salt
1 cup milk, scalded and cooled to 110 degrees
1/3 cup vegetable oil
2 eggs, room temperature
Filling:
1/2 cup butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup sugar
2 tablespoons cinnamon
Icing:
1 cup confectioners' sugar
2-3 tablespoons warm milk
1 teaspoon vanilla
For dough, dissolve yeast in water with 1/2 teaspoon sugar. Let stand 5
minutes. In mixing bowl, combine 3 cups flour, 1/3 cup sugar and salt. At
low speed, gradually beat in milk, oil, eggs, and yeast mixture; beat until
well blended. Beat in additional our, about 1 1/2 cups, until dough pulls
away from sides of bowl.
On floured surface, knead dough until smooth and elastic, 8-10 minutes.
Place in greased bowl, turning to grease top. Cover and let rise in warm,
draft-free pace until doubled in bulk, about 1 hour.
For billing, beat all ingredients together until smooth. Set aside.
Grease 2 (9-inch) round cake pans. On lightly floured surface, roll dough
into an 18- by 10-inch ectangle Spread with filling. Roll tightly from long
side. Cut into 14 (1 1/4-inch) slices. Place 1 roll cut side up in center of
each pan. Arrange remaining rolls in a circle of 6 around center roll. Cover
and let rise until doubled in bulk, 30 to 40 minutes.
Preheat oven to 350 degrees. Bake 25 to 30 minutes, until golden brown. Cool
in pans 10 minutes. Invert onto wire racks, then invert again to cool.
For icing, whisk all ingredients until smooth. Drizzle over cooled rolls.
Rolls can be made ahead. Wrap well and freeze up to 1 month. Thaw, wrapped,
at room temperature.

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Cooking - Kitchen - Recipe Tips...

* When working with dough, don't flour your hands; coat them with
olive oil to prevent sticking.


About Saffron:
Saffron is the dried, bright red stigmas of the flower Crocus
sativus, which is a relatively easy-to-grow perennial. It lies
dormant all summer, then pushes its purple blossoms up through
the mulch just as other plants are succumbing to frost. Each
blossom offers up to three scarlet stigmas. Plant the bulbs in
summer and harvest the stigmas in fall. A starter supply of about
50 bulbs costs about $30 and will produce about a tablespoon of
the spice the first year. However, each year more flowers will
grow, and therefore you'll get more of the spice. Ultimately,
your investment will pay off. Fresh saffron threads can be used
immediately for cooking, or they can be dried and stored. To dry
them, place on paper towels and leave for several days in a warm
place. Then transfer them to an airtight container and keep in
a cool, dry place.

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