Want genuine Salmon Recipe Outback?
So why are you looking for Salmon Recipe Outback? I bet I know....
Have you ever visited a restaurant and left the place asking: "just how do they make those
dishes?" I bet you sat there trying to work 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.
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 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 cool thing about cooking restaurant copycat recipes at home, is that you'll save a bunch of money. Think about not having to go out 3 times a week or more just to eat your favorite dishes.
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
|Red Lobster's Shrimp Diablo
3 lb. Large Uncooked Shrimp In the Shells (no heads)
1/2 lb. Unsalted Butter
1 Jar Kraft BBQ Sauce
1/2 Cup Ketchup
1 Tablespoon Fresh Ground Pepper
1/4 Cup Frank's Red Hot Sauce
Wash shrimp in cool water and remove heads if needed.
Soak shrimp in milk overnight.
Mix all sauce ingredients in a sauce pan and stir until boiling.
Remove from heat and refrigerate for at least four hours.
Drain milk from shrimp, place them in a baking pan, and cover
evenly with the sauce. Let stand 1 hour.
Bake uncovered in preheated oven (450F) for 15 minutes
(less time for smaller shrimp).
|Planet Hollywood Thai Shrimp Pasta
1/2 cup Thai sauce (see recipe)
1 teaspoon butter (about)
1 teaspoon chopped garlic 16 jumbo shrimp,
peeled and deveined (16 to 20 or 26 to 30 count)
1 cup julienne-cut vegetables
(celery, carrots, bell pepper and/or onion)
1 tablespoon freshly chopped cilantro (divided)
1 tablespoon chopped peanuts (divided)
10 ounces uncooked linguine, cooked
2 tablespoons chopped green onion to garnish
Prepare Thai sauce and set aside. Place butter and garlic in clean,
heated saute pan. Cook 1 minute. Add shrimp, cook 3 minutes,
turning occasionally to cook evenly. Add additional butter if pan
becomes too dry. Add cut vegetables, half of the cilantro and half
of the peanuts. Add 1/2 cup Thai sauce (or more to taste) and mix.
Add shrimp/vegetable mixture to pasta, tossing well to coat. Remove
shrimp from mixture. Divide pasta with vegetables and sauce between
2 serving bowls. Place reserved shrimp, tails up, around rims of
bowls, facing toward middle. Garnish center of each bowl with the
onions, remaining peanuts and cilantro.
2 tablespoons ketchup
3/4 teaspoon rice vinegar
1 1/2 teaspoon sesame oil
1/2 teaspoon hot and spicy oil (chili oil can be substituted)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 teaspoons hoisin sauce
1/2 teaspoon fresh chopped garlic
1/2 teaspoon freshly chopped ginger root
1/8 cup lemon juice
1/2 teaspoon Chinese mustard powder
2 tablespoons soy sauce
1 1/2 teaspoons water
1/2 teaspoon crushed red pepper
1/4 cup sweet chili sauce
1/2 teaspoon peanut butter
Planet Hollywood Thai Shrimp Pasta 356
Place all ingredients except crushed red pepper in blender and blend
well. Place in storage container. Mix in crushed pepper. Use 1/2 cup
or more to make Thai Shrimp Pasta, and refrigerate remaining sauce.
Sauce keeps 4 to 5 days.
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!
You never need to purchase anymore outdated recipe
ebooks or cookbooks!
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
You'll never have to spend money at the high priced
If my 81 year old grandmother can use it...any one
Cooking - Kitchen - Recipe Tips...
* When braising meat, cook it at a low temperature for a
time to keep the meat tender and have it retain all the
- Barbecues and Picnics -
* Try to plan just the right amount of foods to take. That
won't have to worry about the storage or safety of
* When taking foods off the grill, put them on a clean
the same platter that held raw meat.
* When preparing dishes like chicken or cooked meat
chilled ingredients. In other words, make sure your cooked
chicken has been cooked and chilled before it gets mixed
other salad ingredients.
* It's a good idea to use a separate cooler for drinks,
so the one
containing perishable food won't be constantly opened and
* A cooler chest can also be used to keep hot food hot.
cooler with a heavy kitchen towel for extra insulation and
well wrapped hot foods inside. It's amazing how long the
will stay not only warm, but hot. Try to use a cooler that
just the right size to pack fairly tightly with hot food so
less heat escapes.
* Wash ALL fresh produce thoroughly. When preparing
lettuce, break into pieces - then wash.
* Cook foods to the required minimum cooking
- 165 F > Poultry, poultry stuffing, and stuffed meat.
- 158 F > Ground Beef, fish, and seafood.
- 150 F > Pork and food containing pork.
- 145 F > shell eggs and foods containing shell eggs.
* Separate raw animal foods from other raw or
foods during storage and preparation.
* Cool leftovers as quickly as possible. Reheat to
165 F before serving again.
* BY ALL MEANS, REMEMBER THIS:
Bacteria on food will rapidly multiply when left at a
temperature between 45 F and 140 F. Avoid this danger
zone as much as possible.