Comments for Chef Pablo's Restaurant Recipes

Comment on Outback Steakhouse™ Potato Soup Recipe by karen

karen — Thu, 24 Dec 2009 22:52:27 +0000

gotta say that soup was out of this world.my husband is picky eater and absolutely loved it,even said it was better than outbacks probably cause its so fresh thank you.Im sure i will be making it alot more.

Comment on Outback Steakhouse™ Potato Soup Recipe by jessica

jessica — Mon, 21 Dec 2009 04:42:50 +0000

i made about a half batch (i never actually measure anything- i always eyeball) and i used 1 can of chicken broth and 1 can of CREAM of CHICKEN soup… and consequently i skipped the heavy cream because between the rue and the cream of chicken it was already nice and creamy! i’d like to think this made the soup a little more healthy (if potato soup can be anywhere near diet-friendly!)

Comment on Outback Steakhouse™ Potato Soup Recipe by ursula

ursula — Thu, 10 Dec 2009 01:22:49 +0000

very very very good recipe. I did use all of the broth and let it cook down a bit. I also added some ground cayenne pepper to it for a little bite, but i have to say this is the best recipe for this soup and quite easy. Thanks for the recipe

Comment on Outback Steakhouse™ Potato Soup Recipe by karlaelvis

karlaelvis — Thu, 10 Dec 2009 01:03:50 +0000

what kind of cream do you use? you did not specify.

Comment on Olive Garden™ Alfredo Sauce Recipe by Sarah

Sarah — Tue, 08 Dec 2009 18:34:28 +0000

Ingredients
1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste

Comment on Outback Steakhouse™ Potato Soup Recipe by Jaymie

Jaymie — Tue, 08 Dec 2009 09:27:30 +0000

I also wonder hour stirring in a bit of the Outback ranch dressing recipe just before serving would do for adding that little tang?

Comment on Outback Steakhouse™ Potato Soup Recipe by Jaymie

Jaymie — Tue, 08 Dec 2009 09:26:03 +0000

I found the suggestion on another website to bake the potatoes instead of boiling them – this makes a huge difference especially if you have a roast or other large beef entree in the oven at the same time.

Try stirring in a dallop of sour cream just before serving to add a little zip.

Comment on The Cheesecake Factory™ by cati

cati — Sat, 05 Dec 2009 04:14:13 +0000

my daughter and myself ate at the cheesecake factory for the first time ever in baltimore and had New England Clam Chowder.We would love to know if we can have the recipe. or can quarts be shipped to our home

Comment on Outback Steakhouse™ by keefer

keefer — Thu, 03 Dec 2009 01:23:13 +0000

looking for the recipe for the butter that comes with the lobster tail

Comment on The Cheesecake Factory™ by Patrick J. Augustyn

Patrick J. Augustyn — Sat, 28 Nov 2009 18:58:17 +0000

Thanks,