Salmon Recipe Outback

Salmon Recipe Outback

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Why do you want Salmon Recipe Outback? I bet I know....

Have you ever visited a restaurant and left there asking: "just how do they make those dishes?" I bet 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 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, chances are that you weren't even close to getting the recipe right. The solution to this dilemma is to use what are called copycat restaurant recipes. They are specially researched and reverse engineered dishes like Salmon Recipe Outback 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.

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...

Outback Steakhouse Pork Chop Sauce
1/4 c honey
1/4 c sweet orange marmalade
1/2 ts dry mustard
Mix all ingredients together. Heat and serve with pork chops or other
meats.

P.F. Chang's Lettuce Wraps
8 dried shiitake mushrooms
1 Teaspoon cornstarch
2 Teaspoon dry sherry
2 Teaspoon water
salt and pepper
1-1/2 pounds boneless, skinless chicken
5 Tablespoon oil
1 Teaspoon fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilis, (optional)
8 Ounce can bamboo shoots, minced
8 Ounce can waterchestnuts, minced
1 package cellophane Chinese rice noodles, prepared according to package
Cooking Sauce:
1 Tablespoon Hoisin sauce
1 Tablespoon soy sauce
1 Tablespoon dry sherry
2 Tablespoon oyster sauce
2 Tablespoon water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch
Iceburg lettuce "cups"
Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and
discard woody stems. Minces mushrooms. Set aside. Mix all ingredients for
cooking sauce in bowl, and set aside. In medium bowl, combine cornstarch,
sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken
thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate. Heat wok
or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and
stir fry for about 3-4 minutes. Set aside. Add 2 TBSP oil to pan. Add
ginger, garlic, chilies(if desired), and onion; stir fry about a minute or
so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional
2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until
thickened and hot. Break cooked cellophane noodles into small pieces, and
cover bottom of serving dish with them. Then pour chicken mixture on top of
noodles. Spoon into lettuce leaf and roll.

You can get hundreds more like these with Recipe Robot

The new Recipe Robot solves all these common problems to finding good Copycat Recipes...
  • You never need to download any recipe ebooks!

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  • You'll be able to have your favorite Copycat Recipes right at your fingertips anytime you wish!

  • This is a brand new program, designed specially for getting Copycat Recipes and this is the only place you can get it. I invented this program!

  • You'll never have to spend money at the high priced Restaurants.

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

 

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Cooking - Kitchen - Recipe Tips...

* To keep potatoes from budding, place an apple in the bag with the
potatoes.


Barbecue Tips
* Approximately 30 minutes prior to grilling, prepare the charcoal
fire so coals have time to reach medium temperature. At medium,
the coals will be ash-covered. To check the temperature of the
coals, spread the coals in a single layer. CAREFULLY hold the
palm of your hand above the coals at cooking height. Count the
number of seconds you can hold your hand in that position before
the heat forces you to pull it away: approximately 4 seconds for
medium heat. Position the cooking grid and follow recipe directions.

* Never place meat directly over an open flame. An open flame is an
indication of incomplete combustion, the fire will discolor the
meat by leaving a black carbon residue on the meat. Actually an
open flame has a lower temperature than coals that are glowing red.

* Whenever barbecuing, use tongs to turn the meat. A fork should
never be used. For it will punch holes in the flesh and allow
the natural juices to escape and loose flavor and become chewy.

* Tomato and/or sugar based BBQ sauces should be added only at the
end of the grilling process. These products will burn easily and
are seldom considered an internal meat flavoring. Once added, the
meat should be turned often to minimize the possibility of burning.

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