Want genuine Pizza Hut Pizza Crust Recipe?
Why do you want Pizza Hut Pizza Crust Recipe? I bet I know....
I'm sure you've been to a restaurant and left the place 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
Pizza Hut Pizza Crust Recipe 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.
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
|Applebee's Bourbon Street Steak
1/2 cup bottled steak sauce
1/4 cup bourbon whiskey
1 tablespoon honey
2 teaspoons prepared mustard
4 beef rib, round, or chuck steaks (10 ounces each)
Combine all the ingredients except the steaks in a baking dish or resealable
plastic storage bag; mix well. Add the steaks; cover (or seal) and
refrigerate for 2 hours, or overnight. Preheat the grill to medium-high
heat. Grill the steaks for 12 to 15 minutes, or until desired doneness,
turning them over halfway through the grilling.
|Chi-Chi's Salsa Verde Chicken Kabobs
16 Ounce Chi Chi Salsa Verde
1/4 cup olive oil
2 tblsp lime juice
3 cloves garlic
1 boneless skinless chicken breasts cut into 1 1/2 inch strips
2 cup finely shredded cabbage
1-1/2 cup finely juilienned jicama
1 cup shredded carrot
1/3 cup coarsely chopped fresh Cilantro
dash of salt to taste
dash of pepper to taste
2 large ripe bananas
In blender container or food processor combine salsa verde, oil, lime and
garlic. Process until smooth.Remove 2/3 cup of this mix and set aside.
Refrigerate. Place chicken in recloseable plastic food storage bag; pour the
remaining salsa mixture over the chicken. Seal bag and turn over several
times to coat pieces thoroughly. Refrigerate, turning bag occasionally for
at least four hours or over night. In large bowl, combine vegetables and
cilantro. Stir in the reserved 2/3 cup salsa verde mixture. Add salt and
pepper to taste; set aside.
Thread chicken pieces onto 8 long bamboo skewers (be sure to presoak the
skewers in water 30 mins. before using) Cook over medium hot coals, grill
kabobs five minutes on each side or until no longer pink in the center.
Slice bananas lengthwise, grill two minutes on each side. Serve chicken and
bananas on top of cabbage mixture.
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Cooking - Kitchen - Recipe Tips...
* Sausage patties rolled in flour before frying won't
* Use the icing as soon as it is made. All icing sets up
and either forms a crust or becomes very stiff.
* Buy a icing spatula to apply icing. A good icing
enable you to work faster and the results will look great.
* Thin buttercream icing with evaporated milk or warm
only a little liquid and use a icing spatula to mix in.
* Thin cold chocolate buttercream icing with a little
or hot coffee. Use only a small amount and mix in with a
* Always sprinkle toppings on while the icing is fresh,
sticky. When the icing is too dry for topping to stick,
with a little water or milk.
* Store buttercream icing in an air tight container in
Fresh is best, so don't make buttercream icing in advance
* Always let the buttercream warm to room temperature
it down for use.