By Ron Douglas
Detect the key recipes on your favourite eating place dishes and tips on how to lead them to your self. This cookbook will educate you the jealously guarded secrets and techniques at the back of genuine dishes from billion greenback eating places - The Cheesecake manufacturing unit, KFC, The Olive backyard, PF Chang's, crimson Lobster, demanding Rock Cafe... (far too many to checklist right here) and make it easier to simply cause them to at domestic! Get kudos from friends and family after they discover you definitely made those dishes your self!
Read or Download America's Most Wanted Recipes - Volume 1 PDF
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Additional resources for America's Most Wanted Recipes - Volume 1
Garnish with shredded cheddar cheese, crumbled tortilla chips, and Pico de Gallo. Serves 16-20 30 *Chili’s Fajitas Juicy, marinated chicken or steak grilled to perfection! Served sizzling with onions and bell peppers. 1/4 cup lime juice 2 tablespoons olive oil 4 cloves garlic - crushed 2 teaspoons soy sauce 1 teaspoon salt 1/2 teaspoon liquid smoke 1/2 teaspoon cayenne pepper 1/4 teaspoon black pepper 1 lb. boned, skinned chicken breasts or sirloin steak 2 tablespoons water 1 teaspoon soy sauce 1/2 teaspoon lime juice 1 dash salt 1 dash black pepper 1 tablespoon olive oil 1 large Spanish onion - sliced thin 1/2 medium green bell pepper - seeded, sliced thin 1/2 medium red bell pepper - seeded, sliced thin 1.
Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400). Fry the chicken in small batches, just long enough to cook the chicken through. Remove the chicken to absorbent paper and allow to stand. 4. Leave a tablespoon or two of the oil in the wok. Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them. Return the chicken to the wok and stir-fry until the pieces are crispy brown. 5. The General’s Secret Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).
Add half the flour and beat until smooth. 4. Stir in enough of the remaining flour until dough is slightly stiff. 5. Turn out onto a well-floured board and knead for 8 minutes. 6. Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, 1 - 1 1/2 hours. 7. Punch down dough and let rest for 5 minutes. 8. Roll dough out on floured surface into a 15" X 20" rectangle. 9. Brush 1/2 cup melted margarine over dough. 10. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over dough.