Red Lobster Stuffed Mushroom Recipe

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Have you frequented a restaurant and come away from it asking: "just how do they make those dishes?" You have probably sat there trying to find out 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.

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Outback Steakhouse Sweet Potato 1 lg. sweet potato 2 T. shortening 2-3 T. kosher salt 3 T. softened butter 3 T. honey 1 tsp. cinnamon Rub outside of potato with shortening and sprinkle with kosher salt. Bake the potatoes at 350F for 45 to 60 minutes (until soft). Split the potato. Whip together butter and honey and put inside. Sprinkle with cinnamon and serve.

Chick-Fil-A Chicken Salad 2 Cups Cooked Chicken Breast 1/3 Cup Finely Diced Celery 1 hard boiled egg, minced 1/4 teaspoon Salt 1/2 teaspoon Sugar 1/4 teaspoon Freshly Ground Pepper 1/3 Cup Sweet Pickle Relish 2/3 - 1 Cup Mayonnaise Texas Toast or Thick Cut Sandwich Bread Boil chicken until completely cooked. Remove from water and cool meat. You can save the chicken broth, seal and refrigerate no more than a week. After chicken is cool, cut into tiny pieces. Place in a mixing bowl with all other ingredients and mix well. Butter one side of sandwich bread and grill. Place salad in between grilled bread slices and serve.

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Cooking - Kitchen - Recipe Tips...

* Save butter wrappers in the freezer to use for greasing pans when baking.

Deep-Frying Tips:
* The oil must reach a good temperature to brown the exterior of
the food quickly while cooking it. That temperature is almost
always between 350F and 375F degrees. To be sure the oil is
right use a frying thermometer.

* Use canola oil for frying. It is low in saturated fat, has a
high burning point, and does not detract from the flavor of
the food you are frying.

* Avoid crowding food that is deep-fat-fried. The food must be
surrounded by bubbling oil, and you must keep the temperature
from falling too much. If you add too much food to a small
amount of oil, the temperature will plummet, and the food will
wind up greasy and soggy.

* Never fill the pot more than halfway with oil; this will
prevent bubbling over when the food is added.

* Dry food well with paper towels before adding to the pot;
it helps reduce splattering.

 

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