Cinnabon Strawberry Icescape

Yield: 1 Servings
1 c water
1/4 c granulated sugar
3 c ice,Crushed
4 oz frozen strawberries,(4
-large
-- strawberries)
1/2 c half-and-half
1/4 c lemon juice
1/4 c Hershey's strawberry syrup
1. Combine the water and sugar in a cup and stir until the sugar is
dissolved. 2. Add this sugar syrup to other ingredients in a blender.
Blend on high speed until the drink is smooth. Serve in two 16-ounce
glasses. Makes 2 large drinks.

Cinnabon Strawberry Lemonade

Yield: 1 Servings
Strawberry Lemonade
1/2 c lemon juice,(from 3-4 fresh
-- lemons)
1/4 c sugar
2 c water
2 T Hershey's strawberry syrup
1. Mix ingredients together in a pitcher. Serve over ice. Makes 2
drinks.

Cinnabon's Cinnamon Rolls

dough
==========================
1 c water,Warm
3 pk active dry yeast
1/2 c granulated sugar
1/3 c butter,softened
1 c milk,scalded and cooled
3 lg eggs
1-1/4 ts salt
3-1/2 c all-purpose flour; unsifted
1/2 c raisins, optional
3-1/2 c whole wheat pastry flour,-unsifted
----filling-----
2 c butter; melted
3 c dark brown sugar; packed
6 tb ground cinnamon
3/4 c chopped walnuts; optional
----frosting----
1 lb butter or margarine
1 lb cream cheese
2 lbs powdered sugar
2 ts lemon juice
2 ts vanilla extract
Combine water, yeast and sugar in large mixing bowl and let stand 5 minutes. Add
butter to cooling milk to soften. When cool, add milk mixture to yeast mixture and stir
well. Add eggs and salt and stir well with wire whisk. Begin adding all-purpose flour,
mixing well with wooden spoon until mixture resembles thick cake batter. Add raisins.
Add 2-1/2 cups whole wheat pastry flour. Mix well again until dough is quite sticky and
begins to leave sides of bowl. Place 1/2 cup remaining whole wheat pastry flour onto
board. Turn dough out and knead about 10 minutes until smooth and shiny, slowly
adding more flour if needed. (Dough should be somewhat soft and resilient, almost
sticky.)
Shape dough into ball and place in large greased bowl, turning to grease top. Cover with
damp towel. Let rise in warm place about 45 minutes or until doubled in bulk. Turn
dough onto large floured board. Roll out to 24x20' rectangle. (Dough will be quite thin.)
For filling mix together melted butter, brown sugar and cinnamon. Spread entire
rectangle of dough with mixture (it should be very glossy in order to produce syrup).
Sprinkle with walnuts. Roll rectangle tightly from long side (filling will be slightly runny
and dough will be soft). Make sure seam side is on bottom. Shape with hands to make
roll uniform in size from end to end. With very sharp knife, cut roll into 16 equal portions.
Place side by side, cut sides up, in 2 well-greased 13'x9'3' metal baking pans. (Glass
pans will tend to caramelize syrup too quickly.) Cover with warm, damp towel and
let rise in warm place 30 to 40 minutes or until almost doubled in size. Bake at 350
degrees until nicely browned and filling is bubbly, about 35 minutes. Immediately invert
onto serving platter or baking sheet, allowing syrup to drip from pan onto rolls .
To make frosting: Allow butter and cream cheese to reach room temperature. Beat
cream cheese and margarine together in a bowl with a mixer. Slowly add in all
powdered sugar. Once all of the sugar is in the bowl, mix for at least an additional 12
minutes. When almost done, add the extracts.

Cinnabon's For The Bread Machine

1 lb loaf ========================
1 c milk
1 egg,beaten
4 T butter,Melted
4 T water
1/2 box vanilla pudding,Instant (3.4 oz box,)
4 c bread flour
1 T sugar
1/2 T salt
2-1/2 tb bread machine yeast
----Filling-----
1/2 c butter; softened
1 c brown sugar
2 tb cinnamon
1/4 c chopped walnuts; optional
1/4 c raisins; optional
--Real Cinnabon Frosting---
4 oz cream cheese; room
-temperature
1/4 c butter; softened
1-1/2 c powdered sugar
1/2 tb vanilla
1-1/2 tb milk
3 tb real maple syrup
Place all ingredients in your machine in order recommended by your machine's
manufacturer. Place the pan in your machine. Select the dough cycle and press
start. When cycle is finished, remove the dough, knead enough to punch down
and roll to 17X10. Combine first three filling ingredients and mix well. Heat in
microwave 10 seconds to make it spreadable. Spread over rolled out dough with
rubber spatula. Get as close to the edges as possible. Sprinkle nuts or raisins
over dough. Starting with widest end, roll the dough into tight log. Cut into 1/2'
slices. Place in a lightly greased baking dish with sides. Put in warm draft-free
place and allow them to rise until double. (I turn my oven on warm and place
them inside. When the temperature light goes off, turn off the oven. I let them
rise 20-30 minutes this way. Take out to heat oven to baking temperature). Bake
at 350 for 15-20 minutes. When the rolls are done top with frosting of your
choice.

Cinnabon Cinnamon Rolls

Cinnabon Cinnamon Rolls
Yield: 12 Servings
1 rolls
1 pk yeast
1 c milk,Warm
1/2 c sugar
1/3 c margarine --,Melted
1 t salt
2 eggs
4 c flour
1 filling
1 c brown sugar
2 1/2 T cinnamon
1/3 c margarine --,Softened
1 icing
8 T margarine --,Softened
1 1/2 c powdered sugar
2 oz cream cheese
1/2 t vanilla extract
1/8 t salt
For the rolls, dissolve the yeast in the warm milk in a large bowl.
Add the sugar, margarine, salt, eggs and flour and mix well. Knead
the dough into a large ball, using your hands dusted lightly with
flour. Put in a bowl, cover and let rise in a warm place about 1
hour, or until the dough has doubled in size. Roll the dough out on
a lightly floured surface. Roll the dough flat until it is about 21"
long and 16" wide. It should be about 1/4" thick. Preheat oven to
400. For the filling, combine the brown sugar and cinnamon in a bowl.
Spread the softened margarine evenly over the surface of the dough
and then sprinkle the cinnamon and sugar evenly over the surface.
Working carefully from the 21" side, roll the dough down to the
bottom edge. Cut the rolled dough into 1 3/4" slices and place 6 at a
time, evenly spaced, in a lightly greased baking pan. Bake for 10
minutes, or until light brown on top. While the rolls bake, combine
the icing ingredients. Beat well with an electric mixer until
fluffy. When the rolls come out of the oven, coat each generously
with icing.

Cinnabon Cinnamon Rolls Clone

Cinnabon Cinnamon Rolls Clone
Yield: 12 Servings
DOUGH
1/4 c water,Warm
1 c milk,room temperature
1 lg egg,beaten
1/4 c butter,softened
1 T sugar
1/2 t salt
4 c all purpose white flour
1/2 pk vanilla pudding mix,Instant
(3.4 oz box)
1 T bread machine yeast
FILLING
1 c brown sugar,packed
1 T cinnamon
1/4 c butter,softened
CREAM CHEESE CINNAMON
-FROSTING
4 oz cream cheese,softened
1/4 c butter,softened
1/2 t vanilla
1/2 T milk
1 1/2 c powdered sugar
1/2 t cinnamon
Dough Add the dough ingredients, in the order listed, to the bread machine and prepare
using the dough setting. On a lightly floured surface, roll out to an 18" by 30" rectangle.
The dough can also be handmade. If you use regular yeast, you may want to let the rolls
proof for 15-30 minutes after assembly.
Filling In a small bowl, mix brown sugar and cinnamon. Spread the softened butter over
the dough and evenly sprinkle on the sugar and cinnamon mixture.
Starting at the long edge of the dough, roll up tightly. Mark the roll every 2 inches. With
a thread cut the roll by placing the thread under the roll at your
mark, crisscross over and pull to cut. Place rolls into greased 8" or 9" baking pans 2"
apart. Cover and let rise in a warm, draft free place until almost double,
approximately 1 hour. After rising, rolls should be touching each other and the sides of
the pan.Bake at 350 degrees F. for 15 to 20 minutes, or until golden
brown.
Cream Cheese Cinnamon Frosting: In a small bowl, mix cream cheese, butter, vanilla
and milk. Add powdered sugar and cinnamon and mix until smooth.
Spread on warm rolls and serve immediately.
This recipe has been adjusted so that the dough can be prepared in your bread
machine.

Cinnabon Mochalatta Chill

Yield: 1 Servings
1 c brewed coffee,cold (French
-roast
-- is best)
1 c half and half
1/2 c Hershey's chocolate syrup
**Topping**
whipped cream
1. Combine all ingredients in a small pitcher. Stir well or cover
and shake. Pour over ice in two 16 ounce glasses, and top with whipped
cream.
Makes 2 large drinks.

Cinnabon Mochalatta Icescape

Yield: 1 Servings
3 c ice,Crushed
1 1/2 c TSR version of Mochalatta
-Chill
1/2 c half-and-half
2 T chocolate syrup
1. Mix all ingredients in a blender set on high speed until smooth
and creamy. Serve in two 16-ounce glasses.
Makes 2 large drinks.

Cinnabon Orange Icescape

Yield: 1 Servings
3 c ice,Crushed
1 c water
2/3 c orange juice
1/2 c half-and-half
3 T Tang orange drink mix
1. Mix all ingredients in a blender set on high speed until smooth
and creamy. Serve in two 16-ounce glasses. Makes 2 large drinks.

Church's Fried Chicken

Church's Fried Chicken
1 T sugar
1 1/2 c self-rising flour
1/2 c cornstarch
3 t seasoned salt
2 t paprika
1/2 t baking soda
1/2 c biscuit mix
1 env italian dressing mix
1 env onion soup mix
TO USE =========================
2 eggs -- mix with
1/4 c cold water
1 c corn oil
Combine all ingredients in a 4-cup container. Mix to blend the
ingredients thoroughly. Store tightly covered at room temperature up
to 3 months. TO USE-Dip the chicken pieces inegg mixture and then
into dry coating mix and back into egg to coat the pieces evenly but
lightly and finally back into dry mix. Have oil piping hot in heavy
skillet. Brown pieces skin-side down for 4 to 6 minutes. Use medium
high heat. Turn and brown underside of pieces a few minutes. Transfer
to an oiled or Pam-sprayed 9x12x2 pan. Cover pan in foil, sealing it
on only 3 side of pan. Bake 350 for about 45 to 50 minutes. Remove
foil. Bake another 5 minutes just to crisp the coating. Serves 4

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Cinnabon Cinnabonstix

Cinnabon Cinnabonstix
Yield: 8 Servings
1 tube pillsbury crescent
-dinner rolls (8)
1 stick (1/2 cup) margarine
-melted
2 t granulated sugar
114 t cinnamon
114 t vanilla
non-stick cooking spray
Coating ========================
1/2 c granulated sugar
1 T cinnamon
1. Preheat oven to 400 degrees.
2. Separate the dough into eight portions. Fold over two of the corners
of the triangular dough piece so that it forms a rectangle. Roll the dough on a flat
surface to make a tube, then twist the tube a couple of times, and stretch it a
little longer. Repeat for all the dough triangles.
3. Combine the melted margarine, 2 teaspoons sugar, 1/4 teaspoon
cinnamon and 1/4 teaspoon vanilla in a small bowl.
4. Combine 1/2 cup sugar and 1 tablespoon cinnamon for the coating in
another small bowl.
5. Brush the melted butter mixture over the top an bottom of the dough
sticks. Toss the dough into the sugar and cinnamon coating mixture. Roll the
dough around with your fingers so that it is well-coated. Place the coated dough
sticks on a cookie sheet that has been sprayed with non-stick cooking spray.
Spray the top of the sticks with a light coating of the spray.
6. Bake for 8 minutes or until the sticks are is golden brown. Serve
hot or reheat them in the microwave before serving if the sticks have cooled.

Baked potatoes with cheese.

Ingredient

2 tablespoons butter.

Onion 1/4 cup.

Wheat flour 2 tsp.

Fresh condensed milk 1/2 cup.

Water 1/4 cup.

Salt 1/4 tsp.

Potatoes are the fourth person.

Cayenne pepper 1/4 tsp.

Ham, cut a 1/2 cup.

Cheese, shredded 1/3 cup.

Lettuce

How do

1. Wash potatoes thoroughly and stripping. Foil. The oven at 350F for about 20 minutes until the potatoes are cooked.

2. Squeeze out the potatoes to the hot potato.
3. Put enough melted butter to the pan. Add onion and fry to brown and fragrant.
4. Add flour and stir to combine, add condensed milk, fresh water, stir well and season with salt, pepper and stir into the cream thickens.
5. Put a little butter in a saucepan. Ham, hot enough to fry or to burn it.
6. A beautiful salad plate. The potatoes are baked in a hot plate. Topped with white sauce mixture (Section 4) on the potatoes, ham and garnish with grated cheese. Served hot.

There are more than 3000 kinds of cheese.

The stories in the history of cheese. The Bible. The portable Roman warrior in all of the cheese to become a major player in the publishing world famous cheese. The bishop in the Christian faith. The revenue to the church with the production of cheese and cheese products as the source of the original. In each district. Development of cheese flavor to a wide range of time. Today there are over 3,000 kinds of cheese in the cheese produced by the traditional method, Italy, France, Germany, England, is the United Kingdom. And the Netherlands. In Italy and France. There is no guarantee of quality and standards of the traditional with cheese.

"There are many different kinds of cheese produced in many countries. France is a country with the most cheese varieties. The hard cheeses (hard cheeses), such as cheddar (cheddar) cheese, soft (soft cheeses), such as Brie (brie) (mould cheeses), such as Gorgon Zola (gorgonzola), cheese, fresh (fresh cheeses), such as cottages. (cottage cheese) cream cheese (cream cheeses) Philadelphia, PA (Philadelphia), which are all made from milk. The cow's milk, sheep milk, goat Nmcwai ... ".

Mr. Irwin said he no router (Mr.Erwin Eberharter) Corporate Chef The food in the Dusit International said.

Different types of cheese by the type and the type of milk used in production. The bacteria used in fermentation. Duration of storage. Production methods and procedures vary. This can be as large as 5 categories.

Fresh Cheese is cheese that is not heated and does not require fermentation. Smell and taste do not qualify. Relish, sour cream, soft texture in a soft, high humidity, such as Mozzarella, Feta, Ricotta, Cottage Cheese, Mascarpone, Cream Cheese.

Soft-White Cheese is cheese made from milk with a high concentration of the cream. Curing process in white. Surface is quite thin. Meat in an ice cream. Then it will gradually dissolve in the mouth, such as Camembert, Brie, Neufchatel.

Natural-Rind Cheese is cheese made from goat's milk by the French. Cured in a blue-gray. Blue with brown spots and wrinkles on the outer surface lot. Development of Fresh Cheese, but driving through water on the moisture content of less than The incubation time is a strong smell and taste is highlighted by the Crottin de Chavignol, Sainte-Maure de Touraine.

Wash-Rind Cheese is cheese is washed with brine and curing the adhesive surface is brown and orange. There are two types of aromatic spices to the kind of offensive odor, such as Limburger, Herve, Munster.

Hard Cheese whey and cheese is very moist and a little rest. Long incubation time. The outer shell is thick and solid, such as Cheddar, Gouda, Pecorino, Beaufort, Romano.

It tastes delicious. Cheese also contains calcium, phosphorus, protein, vitamin B12, zinc, protein and fat than milk sugar lactose. People who have trouble drinking milk can eat cheese instead.

"Cheese is the most used cooking Mozzarella cheese on pizza. A salad garnish. Filled in in Memphis. Cheese used in cooking, taste of food is Parmesan cheese on pepper sprinkled on pasta, the taste is creamy and tastes salty, soft and Cream cheese is the main raw material in the American Cheese cake with Mascarpone cheese is a raw material. In the Italian desserts like Tiramisu "Mr. Irwin said.

"In the Italian kitchen is used in cooking to add flavor and taste to the food".

In France, cheese is a meal that can include a main menu as well.

"In this country, eating food from appetizers to main dishes are served with cheese and some salad. And ending with dessert. Cheese is like wine. We will not use the best cheese cooking. The best cheese is Free Pass ".

Mr. Matier Lake in Humboldt (Mr.Mathias Birembaux), a French manager of the Wine Bar (Wine Pub) Pullman Bangkok King Power hotel has a selection of more than 25 to 30 kinds of cheese per day does. Listen.

When cheese is the main menu. The food is what enhances the flavor.

"Cheese is compatible with port wine, red wine, sweet wine, most commonly served with cheese, grapes, dried fruit, sweet fruit flavors with salty cheese is a little bit of sense of taste," Mr. Irwin said. for ...

Cheese served on a tray with a hybrid of Mr. Thomas suggested that each type of cheese to eat because the chef will circulate clockwise orientation of the flavor of soft cheeses by any sort of flavor to the rich. And if you buy and eat cheese and wine kind of wine that is ...

"Cheese-eating a cheese and wine will not taste very heavy. If the cheese has a rich taste of the wine that makes cheese from sheep's milk, such as Roquefort with port wine. Cheese from goat's milk for almost every kind, whether Picodon, Sainte Maure, Chabichou with wine made from grapes, Sauv Blanc, Pinot Noir, cheese, milk and Livarot, Saint Nectaire, Saint Marcellin with wine made from grapes, Chianti, Shiraz is. The Wine Bubbles, Chardonney are perfect with cheese and Comte, Reblochon, Brique du Nord "Mr. Matier says.

"Drinks. The food is eaten with cheese, bread, butter, jam or a fruit is very important. Black Cheery jam fruit with a rich cheese. If you eat cheese and bread, do not eat bread with the cheese. All the matches will be that kind of cheese with bread kind ".

Tips for buying a simple cheese, Mr. Irwin said that the notice of expiration and buy small amounts first to taste the flavors that each have different preferences.

"If you get a delicious cheese. Should be sampled for each type of cheese before you buy ".

Chili’s Honey Mustard Dressing

Yield: 1 Servings
2/3 c mayonnaise
1/4 c honey
2 T grey poupon dijon mustard
1 t white vinegar
pinch paprika
pinch salt
Combine all ingredients in a medium bowl and whisk until combined.

Chili’s Salsa

Yield: 1 Servings
14.5 -ounce can tomatoes,Diced
3 T diced jalapenos,Canned
1 T white vinegar
1 tesapoom salt
1/4 t cumin
1/4 c thinly spanish onion,Sliced
1. Combine diced tomatoes, jalapenos, vinegar and spices in a food
processor. Run food processor on high speed for just a few moments until
the tomatoes have been nearly pureed, yet still chunky. The jalapenos
should be chopped into visibIe minced bits. Be careful not to over
process.
2. Pour the mixture Into a bowl and add the sliced onion. Stir well,
cover ad store overnight for the flavors to properly develop.

Techniques for roll cookies.

The shape of the cookies, roll them up and they look beautiful.
Techniques for rolling cookies.
The most important thing is, Dough or batter is ready to cool. To facilitate the rolling or forming Dough can be refrigerated for use the rest.

Tracing paper and then fold the images to be placed on the tracing paper Dough. Fold it, fold it as before.
Using a roller or a bottle of water gradually. The full roll is always on, always the same, then the tracing paper, then fold the dough circle.
To make the cookies, do it above the other two pieces. Then bring it on. Using tracing paper over again. You can use bottled water or roll up the paper to push the dough round.
On the shape and size desired. Chilled or frozen for up to 10-15 minutes, then removed, cut into pieces. To bake again.

Techniques to drop cookies.

Have you ever baked cookies. I grew so much as a glass plate. This time the problem will be solved easily.
This time, we often find that a relatively high temperature. Even if you do cookie in the air. First of all, we understand that there are many types of cookies such as pressure, the drops, the sculpture is a popular and easiest for beginners is that it drops a spoon or scoop of ice cream Scoop.

Dough should be noted that the liquid mixture is finished or not. We recommend a cold water channel 15 so that the butter mixture over the island. Then dip in a cookie. Or just cut it in the fridge. And cut out before it's too hard. The combination of cookies, you can refrigerate it for up to one week.
The next technique. The scoop is that it is very probable. Should not be too loose because it will allow carriers to expand on this as well. If a scoop of ice cream. It should move a little bit smaller to fit the number 50.
Use more light on the bottom. If you can not light the oven. You can adjust the tray to the top floor. With the heat will melt the butter on the outside. And cover the meat does not grow too much.
Placing the mixture on a baking tray should be spaced at least 2 inches for butter mixed with it. (Butter-heavy doughs) and at least a few inches for a mixture with butter mixture. The size of the piece as well. To be a cook at the same time and place on baking sheet or paper, this time you get a cookie pieces and beautiful.

How to match your oven with power.

What are some factors you should consider. Invest in your oven at home a computer. Or your shop.
How to fit your oven is.
First of all we need to do a check list before you buy with an incentive such as a hobby or business. The market has a small oven. And a variety of types.

A. Oven gas used in homes.
This oven features are observed on the gas. Dana and the oven. The gas burner is on the strength of the flame. And adjusting the temperature of the oven. My oven on the top of this file. The left and right only. So if you drop a class. Cake for dessert or in print. Baking and cooking general. Each oven is not the same. Sometimes a baking tray with a switch or rotate.

Two. Oven gas used in industry.
This will be large. The bamboo tube is open at the bottom. And many of the side rails. The temperature is based on an open burner. For example, if the desired temperature. It turned out, switch to the burner.

Three. Electric oven.
This will include small, medium and used in industry, some with up to 3 levels for ease of use. You can set the temperature and time as needed. Some models can select the top or bottom. The function of a variety of formats. Suitable for use in the kitchen. But it will cost more than two sides of Pendleton.

Important to be able to set and control temperature. The food product or part grass. The temperature and baking time is related to the nature. And the type of product is.

The heat of the oven has two parts: the top And bottom of the furnace wall. There is also a steam oven models have been ejected during baking. To help some of the snacks as needed. Such as bread, nuts. (French toast, hard bread) and sugar pastry box (Choux Pastry) in the oven without a constant temperature as needed. Should have a thermometer (Themometer) used for the oven by placing it in the cabinet to determine the exact temperature of the oven before baking the product.
Buying an oven.

Sizes and prices to suit invest. And the need to use.
System testing is not easy. And uncomplicated.
Spring, TAK durable materials. Easy to clean. Some can be cleaned manually.
A thermo-stamp, for temperature control.
The grounding or protection.
The Warranty.
Be purchased from manufacturers or distributors in the country. To make it easier to repair, or looks after.

The optimum temperature for roasting meat.

Each type of meat temperature in the oven. To obtain different levels, such as cooked rare, medium rare, well done.
The optimum temperature for roasting meat.
The ideal temperature for roasting meat.
Beef: rare.
preheat the oven at 170 degrees Celsius (150 degrees C using a fan oven) mark 3 level at 12-15 minutes per 450 g flesh weight (1 pound).
Beef: medium-rare.
preheat the oven at 170 degrees Celsius (150 degrees C using a fan oven) mark 3 at the time was 15-18 minutes per 450 g meat (1 lb).
Beef: well done.
preheat the oven at 170 degrees Celsius (150 degrees C using a fan oven) mark 3 level at 20-25 minutes per muscle was 450 g (1 lb).

Lamb: rare.
preheat oven at 180 degrees Celsius (160 degrees C using a fan oven) mark 4 level at 15-20 minutes per 450 g flesh weight (1 pound).
Lamb: well done.
preheat oven at 180 degrees Celsius (160 degrees C using a fan oven) mark 4 level at 20-25 minutes per muscle was 450 g (1 lb).

Pork: medium-rare.
preheat oven at 190 degrees Celsius (170 degrees C using a fan oven) mark 5 at the time was 20-25 minutes per 450 g meat (1 lb).
Pork: well done.
preheat oven at 190 degrees Celsius (170 degrees C using a fan oven) mark 5 at the time was 25-30 minutes per 450 g meat (1 lb).

Chili's Southwestern Vegetable Soup

Yield: 1 Servings
6 c chicken broth,(Swanson is
-best)
1 14.5-ounce can,Diced
-tomatoes,with juice
1 c water
1 c dark red kidney,Canned
-beans,with liquid
1 c yellow cut corn,Frozen
1 c cut green beans,Frozen
1 4-ounce can green,Diced
-chilies
1/2 c Spanish onion,Diced
1/2 c tomato sauce
6 corn tortillas,minced
1 1/2 t chili powder
1 ds garlic powder
**Garnish**
1 c cheddar/jack cheese,Grated
-blend
1 c corn tortilla chips,Crumbled
1. Combine all the soup ingredients in a large saucepan or soup pot
over high heat. Be sure to mince the corn tortillas into small pieces with
a sharp knife before adding them to the soup.
2. Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1
hour, or until the soup has thickened and tortilla pieces have mostly dissolved.
3. To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping tablespoon of
the grated cheddar/jack cheese blend over the top of the soup, and then a
heaping tablespoon of crumbled corn tortilla chips over the cheese.
Makes 6 servings.

Chili's Twisted Lemonade Twist

Yield: 1 Servings
1 oz vodka
1/2 oz triple sec
1/3 c sweet & sour mix
lemon wedge
1. Fill a glass with crushed ice and add vodka and triple sec. 2.
Top off the drink with sweet & sour mix 3. Add a lemon wedge for garnish
and serve. Serves 1.

Add fragrant for spices seasoning.

Use spices seasoning to add flavor and aroma to food. You should know how to add flavor and aroma of the spices seasoning.
Add fragrant for spices seasoning.
The spices seasoning used in the roasting pan. Then led to low. To put in the cooking world. spices seasoning such as Coriander seeds and dried chilli and Sichuan pepper and cumin.

How to Make chili pepper for less spicy taste.

Do you know the chili does not just want to make the food spicy one. It is also used to decorate with.
How to Make chili pepper for less spicy taste.
First of all we need to know what parts of the pepper that makes it so poignant is that the seeds and white membranes. Use a knife or spoon to remove them from the hot pepper, cut it down. Then I used it to decorate some of the food to eat or to cook.

How to boil the delicious pasta.

Did you know that. How to boil the pasta to delicious taste. There's some secret formula.
How to boil the delicious pasta.
Heat water to boiling it. Add salt to about 1 tablespoon of salt per 100 grams of pasta, pasta envelopes to be written out at the water line. (for boil the less time to write me about 2 minutes), add pasta to boiling water, then to the pasta with a 30 seconds and then check that the cooking is al dente, or still (like. the kidney is a little bit), then it filters out the water. The rest in the sink or put them into the sauce.

Tips for Crispy

How do you know that the oil to fry. The hot oil then. If no thermometer. What is the best.
Tips and tricks, deep-fried.
The chips are fried in oil to be used by the smoke point (the temperature of the smoke) shall not exceed this value. The oil used to fry, such as Palm oil, peanut oil, sunflower oil, canola oil. Then pour the oil into the pan to cool. Pour the oil from the mouth of the pan at least 2 inches of paper or cloth in water to dry food to be fried. Then coated with flour or breaded. I put aside for a moment.
The ideal temperature for frying is about 350-375 degrees F in. If no thermometer. It is easy to use scraps of bread, cut into 1-inch dice and put into the oil. Within 45-50 minutes to brown the bread. If the temperature (about 365 degrees Fahrenheit) at the deep-fried food, do not put it together because the temperature is lowered. When food is fried, then yellow. It took place at the drain may be placed on the grill, place on paper or oil.

How to not cry when sliced ​​onions and shallots

Almost every time you cry to the alley, onion and shallot. We do well to make me cry less I do not waste a drop.
Lane sliced ​​onions, shallots. Do not cry.
Of Syn-propanethial-S-oxide (C3H6OS) in onions is the key to our eyes as the tears flow. This substance is normally released when the onion cells were broken. Because of the alley. But if we make the cells of the onion are less likely to provide little or no eye to eye.

Here's how to get chilled. The onion cells were left free of ice. When it came down to the alley less than a cold. I rarely cook or chef's knife is sharp and keen eye because of the alley as soon as the onions are very few wounded. I was a little substance.

Some would say that it is peeled, then wash alley. Some would say that I have come in the open alley, then turn the fan it would be a less keen eye.

You try to do, I'll work that way. The onions do not have to cry anymore.

How to chop chocolate.

There are devices known for slice of chocolate Chocolate Chipper. If you do not have it at home using a knife. A long serrated knife. It can be cut as well, chocolate.
How to chop chocolate.
How to chop chocolate into a round roll.
The cinnamon sticks.

Should have a size too small. Recommendations are large. 8-10 inch blade is flat.
The shock of chocolate as well as vertically.
I have a large angle of 45 degrees, it sliced ​​repeatedly in each corner from top to bottom.
Turned to me. If the chocolate begins for turn the corner.

How to cut a small line. To decorate this cake.

You can use a knife to peel the fruit.
The shock of chocolate as well as vertically.
I have a large angle of 45 degrees, it is peeled, sliced ​​fruit in it.

For blanching vegetables for colorful

I would like to do is stir-fried or boiled vegetables, the darker the color, I do not know for blanching vegetables for colorful in a long time. We see the salad bar.
For blanching vegetables for colorful, with Blanching.
Boil a little water until the water boils, add salt to it. Prepare the vegetables are ready to burn. When the water boils, it will gradually break down the hard-boiled vegetables, boiled for a long time. for it up, then put into containers and freeze them. In order not to overcook the vegetables blanched, then scoop up the vegetables. This will be roughly colorful of fresh vegetables. It will be fried or cooked, otherwise it can get a pretty raw. With vegetables such as asparagus ½ nest (asparagus), peas (green beans), spinach. (spinach), broccoli family (broccoli) and cauliflower (cauliflower), but if I wanted to keep it the next time you keep it refrigerated.

Chili's Southwestern Eggrolls

1 chicken breast fillet
1 T vegetable oil
2 T red bell pepper,Minced
2 T green onion,Minced
1/3 c corn,Frozen
1/4 c canned black beans,rinsed
-and,Drained
2 T frozen spinach,thawed and
-drained
2 T diced,canned jalapeno
-- peppers
1/2 T fresh parsley,Minced
1/2 t cumin
1/2 t chili powder
1/4 t salt
1 ds cayenne pepper
3/4 c Monterey Jack,Shredded
-cheese
five 7-inch flour tortillas
**Avocado-ranch dipping sauce**
1/4 c smashed,fresh avocado
-- (about half of an
-- avocado)
1/4 c mayonnaise
1/4 c sour cream
1 T buttermilk
1 1/2 t white vinegar
1/8 t salt
1/8 t parsley,Dried
1/8 t onion powder
1 ds dill weed,Dried
1 ds garlic powder
1 ds pepper
**Garnish**
2 T tomato,Chopped
1 T onion,Chopped
1. Preheat barbecue grill to high heat.
2. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5
minutes per side or until done. Lightly salt and pepper each side of the chicken while it
cooks. Set chicken aside until it cools down enough to handle. 3. Preheat 1 tablespoon of
vegetable oil in a medium-size skillet over
medium-high heat.
4. Add the red pepper and onion to the pan and saute for a couple minutes until tender.
5. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black
beans, spinach,jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to
the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is
incorporated into the mixture.
6. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
7. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes
or until hot.
8. Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends
and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a
toothpick to hold together. Repeat with the remaining ingredients until you have five
eggrolls. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at
least 4 hours. Overnight is best.
9. While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of
the ingredients in a small bowl.
10. Preheat 4-6 cups of oil to 375 degrees.
11. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a
rack to drain for about 2 minutes.
12. Slice each eggroll diagonally lengthwise and arrange on a plate around a
small bowl of the dipping sauce. Garnish the dipping sauce with the chopped
tomato and onion. Serves 3-4.

Chili's Nacho Burger

**Pico de Gallo**
2 md tomatoes,diced
1/2 c Spanish onion,Diced
2 t fresh jalapeno,Chopped
-pepper,seeded and
-- de-ribbed
2 t fresh cilantro,Finely Minced
1 pn salt
**Guacamole**
2 sm or 1 large Haas avocado
2 T sour cream
1/4 c tomato,Diced
1/2 t jalapeno,Diced
1/4 t fresh cilantro,Chopped
1/4 t lemon juice
1/8 t salt
**Chili Queso**
3 oz beef,Ground
1 t all-purpose flour
1 pn salt
1 pn black pepper,Ground
16 oz bottle Cheez Whiz
2 T milk 1/2 t chili powder
1/2 t cumin 1/2 t paprika
**Other**
2 lb beef,Ground
4 lg sesame seed buns
2 c iceberg lettuce,shredded or
-,Chopped -- thin
2 T mayonnaise
1 green onion,chopped
16 tortilla chips,up to 20
2 fresh jalapenos,sliced, up
1. First make the pico de gallo. This is easy. Just combine all of the ingredients for the
pico in a small bowl and mix well. Cover bowl and chill in the refrigerator. 2. Now we'll
make the guacamole. In a small bowl, smash up most of the avocado, but be sure to
leave several unsmashed chunks. Add the remaining ingredients for the guacamole to
the avocado and mix well. Cover bowl and chill in the refrigerator, next to the pico.
3. Next we'll make the chili queso. In yet another small bowl, mix together ground beef,
flour, a pinch of salt, a pinch of black pepper, and a pinch of chili powder. Use your
hands to work the dry ingredients into the ground beef. Brown the beef in a small skillet
over medium heat for about 5 minutes. Use a spoon or spatula to crumble the beef as it
cooks. Cook until it's brown, then set aside.
4. Melt the Cheez Whiz with 2 tablespoons of milk over low heat. When milk and
cheese has been combined, add the remaining queso ingredients. Heat while stirring
often until cheese is smooth and creamy, then cover saucepan and remove it from the
heat.
5. Pre-heat a griddle or large frying pan over medium heat. Lightly butter the face of
each bun and brown the buns face-down on the heat.
6. Separate the ground beef into four 1/2-pound portions. Roll each portion of meat
into a ball and then pat the meat down into a circular patty slightly larger in diameter
than the hamburger buns. Cook the hamburger patties for 5-10 minutes per side, until
done. Lightly salt and pepper each burger patty.
7. Build the burger open-faced in the following order starting with the bottom bun:On
Bottom Bun 1/2 cup shredded lettuce hamburger patty 2 tablespoons
chili queso 4 or 5 crumbled tortilla chips 2 teaspoons green onion On Top Bun 1/2
tablespoon mayonnaise 2 tablespoons pico de gallo 2 tablespoons guacamole 4
jalapeno slices
Serve burger with extra queso and guacamole. May also serve french fries on the side
and use the chili queso for dipping. Makes 4 burgers.