How would you like Pizza Hut Pizza Sauce Recipe?
Why are you searching for Pizza Hut Pizza Sauce Recipe? I bet I know....
Have you ever visited a restaurant and left asking: "just how do they make those
dishes?" You have probably 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 and your family enjoy certain meals so much, you try to copy a version of it in your own kitchen. Maybe you had some success, but chances are good that you were now where close to making a match. The solution to this dilemma is to use what are called copycat
restaurant recipes. They are specially researched and reverse engineered dishes like
Pizza Hut Pizza Sauce 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.
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 Nacho Burger
Pico de Gallo:
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of salt
Guacamole:
2 small or 1 large Haas avocado
2 tablespoons sour cream
1/4 cup diced tomato
1/2 teaspoon diced jalapeno
1/4 teaspoon chopped fresh cilantro
1/4 teaspoon lemon juice
1/8 teaspoon salt
Chili Queso:
3 ounces ground beef
1 teaspoon all-purpose flour
pinch of salt
pinch of ground black pepper
16-ounce bottle Cheez Whiz
2 tablespoons milk
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
2 pounds ground beef
4 large sesame seed buns
2 cups iceberg lettuce, shredded or chopped thin
2 tablespoons mayonnaise
1 green onion, chopped
16-20 tortilla chips
2-3 fresh jalapenos, sliced
1. First make the pico de gallo. This is easy. Just combine all of the
ingredients for the pico in a small bowl and mix well. Cover bowl and
chill in the refrigerator.
2. Now we'll make the guacamole. In a small bowl, smash up most of the
avocado, but be sure to leave several unsmashed chunks. Add the
remaining ingredients for the guacamole to the avocado and mix well.
Cover bowl and chill in the refrigerator, next to the pico.
3. Next we'll make the chili queso. In yet another small bowl, mix together
ground beef, flour, a pinch of salt, a pinch of black pepper, and a
pinch of chili powder. Use your hands to work the dry ingredients into
the ground beef. Brown the beef in a small skillet over medium heat
for about 5 minutes. Use a spoon or spatula to crumble the beef as it
cooks. Cook until it's brown, then set aside.
4. Melt the Cheez Whiz with 2 tablespoons of milk over low heat. When milk
and cheese has been combined, add the remaining queso ingredients.
Heat while stirring often until cheese is smooth and creamy,
then cover saucepan and remove it from the heat.
5. Pre-heat a griddle or large frying pan over medium heat. Lightly butter
the face of each bun and brown the buns face-down on the heat.
6. Separate the ground beef into four 1/2-pound portions. Roll each portion
of meat into a ball and then pat the meat down into a circular patty
slightly larger in diameter than the hamburger buns. Cook the hamburger
patties for 5-10 minutes per side, until done. Lightly salt and pepper
each burger patty.
7. Build the burger open-faced in the following order starting with
the bottom bun:
On Bottom Bun:
1/2 cup shredded lettuce
hamburger patty
2 tablespoons chili queso
4 or 5 crumbled tortilla chips
2 teaspoons green onion
On Top Bun:
1/2 tablespoon mayonnaise
2 tablespoons pico de gallo
2 tablespoons guacamole
4 jalapeno slices
Serve burger with extra queso and guacamole. May also serve french fries
on the side and use the chili queso for dipping. Makes 4 burgers.
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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.
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Cooking - Kitchen - Recipe Tips...
* When making roux for a recipe, make extra and keep in
the refrigerator for future use.
Icings:
* Use the icing as soon as it is made. All icing sets up
quickly
and either forms a crust or becomes very stiff.
* Buy a icing spatula to apply icing. A good icing
spatula will
enable you to work faster and the results will look great.
* Thin buttercream icing with evaporated milk or warm
water. Use
only a little liquid and use a icing spatula to mix in.
* Thin cold chocolate buttercream icing with a little
hot water
or hot coffee. Use only a small amount and mix in with a
icing spatula.
* Always sprinkle toppings on while the icing is fresh,
wet and
sticky. When the icing is too dry for topping to stick,
thin it
with a little water or milk.
* Store buttercream icing in an air tight container in
the refrigerator.
Fresh is best, so don't make buttercream icing in advance
if possible.
* Always let the buttercream warm to room temperature
before thinning
it down for use.
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