Have you been looking for Salmon Recipe Outback?
Why do you want Salmon Recipe Outback? I bet I know....
Have you frequented a restaurant and left the place asking: "just how do they make those
dishes?" I'm sure 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 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 issue 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.
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
|Olive Garden Hot Artichoke-Spinach Dip
1/2 cup frozen chopped spinach thawed
1 cup artichoke hearts chopped
8 ounce cream cheese
1/2 cup grated Parmesan cheese
1/2 tsp crushed red pepper flakes
1/4 tsp salt
1/8 tsp garlic powder
dash ground pepper
crackers or sliced toasted French bread
Simmer the spinach and artichoke hearts in a cup of water in a small saucepan
over med. heat until tender, about 10 min. Drain in a colander when done. Heat
the cream cheese in a small bowl in the microwave set on high for 1 min. Or,
use a saucepan to heat the cheese over med. heat just until hot. Add spinach
and artichoke hearts to the cream cheese and stir well. Stir in the Parmesan,
pepper flakes, salt, garlic powder and ground pepper, combining well. Serve hot
with crackers or toasted bread for dipping.
Olive Garden Stuffed Mushrooms
2 large pkgs button mushrooms, washed
1 can chopped clams, drain and put through food processor
1/4 - 1/2 cup finely chopped onion
1/2 - 1 cup REAL butter
1/2 - 3/4 cup Fresh Parmesan cheese, grated
1/2 - 3/4 cup Fresh Romano cheese, grated
1 - 1 1/2 cup Shredded Mozzarella cheese
1/2 carrot, finely chopped (food processor is best)
1-2 cups Seasoned Bread Crumbs
1-2 cloves garlic, mince
Remove stems from mushrooms and place in food processor with carrot, onion,
and clams. Once finely chopped, place in saucepan with garlic and about 1/4 -
1/2 cup butter. Sauté until tender. Mix cheeses together, leave about 3/4 cup
aside. Mix stem mixture, bread crumbs, egg and cheese together. Mixture should
pack well and not be wet or crumbly - add to mixture as you see fit. Stuff
mushrooms and place in a 13x9 baking dish. Sprinkle remaining cheese on top,
cut butter into pats over top of cheese. Bake at 350 until mushrooms are fully
cooked. Broil about 5 minutes to brown the tops. Remove from oven and serve
2 lb. Lean Ground Beef
1/4 cup Dry Minced Onion
1/4 cup Hot Water
3 oz. Jar Strained Beef Baby Food
2/3 cup Clear Beef Broth
1 pk. Hot Dog Buns
Soak 1/4 cup dry minced onions in 1/4 cup hot water until soft while you
mix 2 pounds ground beef with 3 ounce jar of strained beef baby food and
2/3 cup clear beef broth. Keep patties uniform using 1/4 cup meat mixture
for each patty, flattened to 1/4" and fried quickly in 1 T oil per patty on
a hot griddle. Make 3 or 4 holes in patties while frying. Cut hot dog buns
in half. Cut off rounded ends. Fry 1 t onions under each patty as you turn
to fry 2nd side. Slip each patty into bun with 2 dill pickle chips, mustard
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Cooking - Kitchen - Recipe Tips...
* Sausage patties rolled in flour before frying won't
Oysters are available seasonally. The old rule for
generally holds that any month (in the English language)
containing the letter R is a good month for shellfish.
(Note: this rule only works for the Northern hemisphere.)
These are the colder winter months, and shellfish prefer
cold water. More importantly, warmer waters mean an
in bacteria levels, and the shellfish can be dangerous to
Shop for a good oyster knife at a good kitchen supply
or at your local fish market. The features to look for are
a thick, solid handle made of sturdy wood or plastic, a
finger-guard (essential), and a short, thick blade.
and durability will be more important than sharpness or
Fresh oysters should be closed tight, and kept either in
sea water or on a bed of ice. Never select shellfish that
Store oysters on ice until ready to serve. Cover them with
towel or keep them in a closed container. An ice chest
Look for the hinge of the shell. It should look like an
seam which wraps around a smooth corner. Insert the oyster
into the seam, with the blade parallel to the seam. Use the
to do this, gently but firmly rocking the knife back and
Once the knife has been inserted, you can twist the blade
the hinge a little more. Repeat this process, gradually
the oyster knife until you have cut the hinge completely.
Now slide the oyster knife along the inside edge between
and the meat. As you work at this step, try to keep the
so that the liquid inside doesn't spill out. Some oyster
consider this liquid, or liquor, to be the finest part of
oyster-eating experience. There's one muscle, which looks
thick cord, that holds the shell tightly together. Use the
to cut this cord at the point where it adheres to the
can be done in a sort of scraping motion with the knife
against the shell.
Once the cord has been cut, the two halves of the shell
fall neatly apart. Discard the empty half-shell and place
full one on the serving platter.