Secret Restaurant Recipes

Oyster Mushroom Soup

2006-12-30T21:52:00.000-08:00

Oyster Mushroom Soup

1 - large clove Garlic, minced

3 Tbs - Melted Butter

3 Tbs - Olive Oil

1 - medium Onion, diced

1 lb - Oyster Mushrooms, sliced

3 cups - Chicken Stock

2 Tbs - Tomato Paste

2 jiggers - White Port

3 - large Egg Yolks

2 Tbs - Parmesan Cheese, grated

1/2 cup - Parsley, minced

Saute garlic and onion in butter and oil. Add mushrooms. Cover and cook on medium heat until mushrooms are tender. Add chicken stock, tomato paste and wine. Salt and pepper to taste. Simmer 10 minutes.

Mix 3 beaten egg yolks, parmesan cheese and parsley. Simmer for 5 minutes.

Servings: 2

Nutrition Facts:
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.

Amount Per Serving:
Calories 649.73
Calories From Fat (68%) 440.56

% Daily Value:
Total Fat - 49.80g - 77%

Saturated Fat - 17.45g - 87%

Cholesterol - 369.53mg - 123%

Sodium - 1434.73mg - 60%

Potassium - 1443.42mg - 41%

Carbohydrates - 25.60g - 9%

Dietary Fiber - 5.91g - 24%

Net Carbohydrates - 19.69g

Protein - 21.44g - 43%

Recipe Type:
Appetizer, Soup

Recipe Source
The Mushroom Council

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Stuffed Shells with Broccoli

2006-12-21T15:06:00.000-08:00

Stuffed Shells with Broccoli

24 Jumbo Shells, uncooked
1 10-oz. package frozen chopped broccoli, thawed
1 cup part-skim ricotta cheese
1/2 cup shredded Swiss cheese
1 Tbs shredded onion
2 14 1/2-oz. cans crushed tomatoes
1/2 tsp dried basil
1/2 tsp dried oregano
Salt to taste
Freshly ground black pepper to taste

1. Prepare pasta according to package directions; drain.

2. Combine broccoli, ricotta cheese, Swiss cheese, onion, oregano,basil, salt and pepper. Stir together until well blended.

3. Pour about 1 cup tomatoes over bottom of 13 x 9 x 2-inch bakingpan, breaking up tomatoes with a fork. Spoon 1 round tablespoon of cheese mixture into each shell and place open-side up in an evenlayer in the pan. Pour remaining tomatoes over and around shells.

4. Cover pan with foil. Bake at 375°F for about 25 minutes untilheated through, and serve.

Servings: 6

Nutrition Facts:
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.

Amount Per Serving
Calories - 268.00

% Daily Value
Total Fat 6.00g - 9%
Cholesterol 0.00mg - 0%
Sodium 107.00mg - 4%
Carbohydrates 39.00g - 13%
Net Carbohydrates 39.00g
Protein 14.00g - 28%

Recipe Type
Main Dish, Pasta, Vegetarian

Recipe Source:
National Pasta Association

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Chicken and Mashed Potato Bake

2006-12-20T16:40:00.000-08:00

3 (1-oz.) packages chicken gravy mix
3 cups cubed, cooked chicken breast
3 cups frozen mixed vegetables
4 cups frozen or packaged mashed potatoes, prepared according topackage directions.
Prepare gravy mix according package directions in skillet. Addchicken and frozen vegetables and return to boil. Reduce heat,cover and simmer 10 minutes.

Pour hot stew into 4-quart baking dish. Spoon or pipe potatoes ontohot mixture using pastry bag and large tip. Bake at 375°F for 12 to15 minutes or until potato topping is lightly browned.

Servings: 6

Preparation time: 5 minutes

Cooking time: 22 minutes

Nutrition Facts
Serving size: 1/6 of a recipe
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.

Amount Per Serving
Calories - 360.00
Calories From Fat (36%) - 130.00

% Daily Value
Total Fat 14.00g - 22%
Saturated Fat 7.00g - 35%
Cholesterol 0.00mg - 0%
Sodium 1130.00mg - 47%
Carbohydrates 36.00g - 12%
Dietary Fiber 6.00g - 24%
Net Carbohydrates 30.00g
Protein 23.00g - 46%

Recipe Type
Main Dish, Poultry

Recipe Source
Source: Nestlé

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Is It Legal to Copycat Restaurant Recipes?

2006-12-19T00:09:00.000-08:00

By: Sarah Sandori

There's a proliferation of books, both printed and electronic (downloadable from the Web), that purport to tell you how to copy your favorite dishes from your favorite restaurants. Some of these are better than others, but they all raise the question: Is it legal to "copycat" recipes in this way?

These days, with the music industry going after people who use file-sharing services to illegally post songs for others to copy, and with prominent anti-copying warnings from the FBI stuck on every movie DVD we rent or purchase, it's a natural question. People wonder if they are breaking some law by cloning a restaurant's most famous recipe-whether it's by passing around the instructions or by actually cooking and serving it to friends.

Mind you, I'm no lawyer. But I've talked to a couple of lawyer friends as well as to a number of restaurant managers. The bottom line is this: If you cook up your favorite steak or lobster dish (or whatever) copied from Big Name Restaurant-even if it's an exact duplicate-you need not worry that a SWAT team is going to break down your door and haul you away. Nor will an army of lawyers be descending on your kitchen.

Now, if you decide to open your own restaurant with dishes copied from well-known chain restaurants, and if you are so un-subtle as to give them the same names as the originals, you might have trouble on your hands! Short of this unlikely scenario, you're probably safe. But we're not talking here about going into business with other people's recipes, are we? (If you're contemplating anything along that line, then you really must consult an attorney.)

Cooking for friends can be fun. It can be more fun if you serve them dishes that are exactly like ones from their favorite restaurant. If that's your intention, and you're doing it in a private setting, you can set your mind at ease about the law. The only question then becomes, what dish do I want to clone, and where can I get a genuine recipe?

Secret Recipes Here

Secret Restaurant Recipe- Roasted Corn and Tomato Salad

2006-12-18T23:43:00.000-08:00

Roasted Corn and Tomato Salad

Serving: four

prep-time: 30 mins

Ingredients:
1 1/2 cup(s) Roasted corn kernels

1 Small red onion, 1/4" diced

6 Medium vine-ripen tomatoes, 1/2" cubes

6 Tbsp Virgin olive oil

3 Tbsp Balsamic vinegar

1/2 tsp Kosher salt

1/4 cup(s) Fresh basil leaves, julienne

1 cup(s) Large toasted croutons (homemade, if possible)

Freshly ground pepper to taste

Procedures:

Core the tomatoes and cut into 1/2" cubes.

Place the tomatoes, corn, diced onions, oil, vinegar, salt, basil and freshly ground pepper into a large bowl and toss gently.

Let sit for a few minutes.
Add the croutons and toss just before serving.

Secret Recipe - Outback Steakhouse Sydney's Sinful Sundae

2006-04-26T00:41:00.000-07:00

1 cup shredded coconut
4 large scoops vanilla ice cream
1/2 cup Hershey chocolate syrup
whipped cream (in a can)
4 large, ripe strawberries

Directions:

1. Preheat the oven to 300 degrees.
2. Spread the coconut over the bottom of the inside of a large oven pan.
Shake the pan a little to spread the coconut evenly.
3. Bake the coconut for 25-30 minutes or until the coconut is a light, golden brown. You may have to stir or shake the coconut in the last 10 minutes to help it brown evenly.
4. When the coconut has cooled, pour it onto a plate, or into a large bowl. Roll each scoop of ice cream in the coconut until it is well coated. Press down on the ice cream to help the coconut stick. Put the ice cream into four separate bowls.
5. Heat up the chocolate syrup for 10-15 seconds in the microwave. Pour about two tablespoons over each scoop of ice cream. Try to completely cover the ice cream with chocolate.
6. Spray some whipped cream on the top of each scoop of ice cream.
7. Cut the stems from the strawberries and place one on each serving; upside down on the whipped cream. Serve with a spoon.
Serves four.
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Secret Recipe - Applebee's French Onion Soup

2006-04-24T12:15:00.000-07:00

3 tablespoons vegetable oil
6 medium white onions, sliced
8 cups good quality beef broth
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese

Directions:
Heat vegetable oil in a large soup pot or saucepan over medium high heat. Add the sliced onions and saute for 20 minutes until the onions begin to soften and start to become translucent. Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring the mixture to a boil. When soup begins to boil, reduce heat and simmer for 45 minutes.

To make the croutons, separate the bottoms from tops of the hamburger buns. Set aside the bottoms, and cut the crown of the tops to make them the same size and shape as the bottoms. This gives you 10 BIG croutons. Preheat oven to 325F. Place the bread in the the oven directly on the rack and bake for 15 to 20 minutes or until each piece is golden brown and crispy. Set aside.

When the soup is done, spoon about 1 cup into an oven−safe bowl. Float a crouton on top of the soup, then place a slice of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the provolone. Place the bowl into your oven set to high broil. Broil the soup for 5 to 6 minutes or until the cheese is melted and starting to brown (you may need to broil longer if you are making more than one bowl at a time). Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over the top of the soup and serve. Repeat for the remaining bowls.

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2006-04-19T13:54:00.000-07:00

Top Secret Recipes

2006-04-17T09:22:00.000-07:00

Boston Market Chicken

1/4 cup canola oil
1 Tbl. honey
1 Tbl. lime juice
1/4 tsp. paprika
4 chicken breast halves, washed and patted dry

Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey, lime juice, and paprika. Place chicken, skin side up, in a 7x11 inch baking dish. Apply mixture to chicken pieces in a single layer. Bake in oven for 35-40 minutes, basting every 8-10 minutes, until well browned and juices run clear when you cut into the thickest part of the chicken. Remove from oven. Cover with foil for 15 minutes. This softens the chicken and keeps it hot until served. Serves four.

Secret Recipes - KFC-Extra Tasty Crispy Chicken

2006-04-12T10:36:00.000-07:00

In 1971, with KFC now out of his control, Colonel Harland Sanders was approached by the company's new owners, the Heublein Company, with a recipe for a crispier version of the famous fried chicken. The marketing department decided they wanted to call the product "Colonel Sander's New Recipe" but the Colonel would have nothing to do with it.

The stern and opinionated founder of the company who had publicly criticized the changes to his secret formulas (he called the revised mashed potatoes in a newspaper interview "wallpaper paste"), refused to allow the use of his name on the product. Since the Colonel was an important component of the company's marketing plan, KFC appeased him.

The new chicken was then appropriately dubbed "Extra Crispy," and sales were finger-licking good. Now you can reproduce the taste and crunchy breaded texture of the real thing with a marinating process similar to that used by the huge fast-food chain, followed by a double-dipped coating. Unlike the Original Recipe chicken clone which is pressure-cooked in oil, this version is simply deep fried.

1 whole frying chicken, cut up
6-8 cups vegetable oil

Marinade:
4 cups water
1 tablespoon salt
1/2 teaspoon MSG (see Tidbits)

Coating:
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG

1. Trim any excess skin and fat from the chicken pieces. Preheat the oil in a deep-fryer to 350 degrees.

2. Combine the water, salt and MSG for the marinade in a large bowl. Add the chicken to the bowl and let it sit for 20 minutes. Turn the chicken a couple times as it marinates.

3. Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG).

4. When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a time, first coat the chicken with the dry flour mixture, then the egg and milk mixture, and then back into the flour. Be sure that each piece is coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated.

5. Drop the chicken, one piece at a time into the hot oil. Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly.

6. Remove the chicken to a rack or towels to drain for about 5 minutes before eating. Serves 3-4 (8 pieces of chicken).

Notes:
MSG is Monosodium Glutamate, the solid form of a natural amino acid found in many vegetables. It can be found in stores in the spice sections and as the brand name Accent flavor enhancer. MSG is an important component of many KFC items.

Source:
Todd Wilbur-topsecretrecipes.com
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Olive Garden Sangria

2006-04-10T11:56:00.000-07:00

Olive Garden Sangria

1.5 Liters Soleo Red Table Wine
10 oz. Grenadine
16 oz. cranberry juice cocktail
12 oz. sweet vermouth
10 oz. sugar water (5 oz. sugar diluted)
Strawberries, oranges, and crushed ice

This makes a gallon. Mix all ingredients except for ice.
Pour sangria in glass and then add ice and fruit.

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Applebee's Oriental Chicken Salad Recipe

2006-04-04T19:37:00.000-07:00

Applebee's Oriental Chicken Salad Recipe

Oriental Dressing:
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil

Salad:
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienne or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles.

1. Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees.

2. Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad.

3. In a small, shallow bowl beat egg, add milk, and mix well.

4. In another bowl, combine flour with corn flake crumbs, salt and pepper.

5. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piececompletely.

6. Fry each chicken finger for 5 minutes or until coating has darkened tobrown.

7. Prepare salad by tossing the chopped romaine with the chopped redcabbage, Napa cabbage, and carrots.

8. Sprinkle sliced green onion on top of the lettuce.

9. Sprinkle almonds over the salad, then the chow mein noodles.

10. Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side. Makes 1 dinner-size salad.

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Secret Recipe Cook Book Review

2006-03-28T12:19:00.000-08:00

Recipe Website Claims To Expose Top Secret Restaurant Recipes

By: Sources Inc.

According to Ron Douglas,
author of 'America's Most Wanted Recipes,' the average American family dines out at an average of three times each week. Depending on the number of people in a family, the choice of food ordered and the selected restaurant, this casual dining experience can quickly become a very expensive indulgence.

In an effort to solve the cost factor associated with dining out, some families are searching for a way to recreate their favorite famous restaurant recipes in the comfort of their own home. The problem is, however, that these top secret restaurant recipes were never easily found and may have taken years to perfect using the trial-and-error method. There is a new recipe website that is now attempting to convince customers that their famous restaurant recipes no longer have to be a secret. In fact, perhaps
secret restaurant recipes, aren't so secretive anymore.

Ron Douglas claims to have taken secret restaurant recipes and compiled them into a new book called 'America's Most Wanted Recipes.' Among the restaurant secret recipes that he provides include select entrees and desserts from Applebee's, popular Burger King menu items, Chili's spicy creations and even the cool taste of the Dairy Queen blizzard. In addition, top secret restaurant recipes from the Hard Rock Café, IHOP, Kentucky Fried Chicken, The Olive Garden, Planet Hollywood, Outback Steakhouse, Shoney's, Taco Bell and Wendy's are all found in the new compilation by Douglas. The website also offers a partial listing of specific famous restaurant recipes included in the downloadable and/or print version of 'America's Most Wanted Recipes.'

Depending on the dish, it can be difficult to pinpoint the exact ingredients required to recreate it's taste. While a large part of the dining craze is so popular due to convenience, another important factor is the unmistakable taste associated with certain restaurants and specific meals. Because the theme is to provide chefs and readers with the ability to produce such dishes in a reasonable time while saving money, 'America's Most Wanted Recipes' is available in either a print or downloadable format.

According to the website, customers who purchase a copy of 'America's Most Wanted Recipes' will also receive four free bonus gifts, which include lifetime access to a secret restaurant recipes archive, The Complete Library of Cooking 5-volume set consisting of 900 pages, a free copy of 'America's Most Wanted Low-Carb Recipes' and 'America's Top 150 Drink Recipes.' This recipe website also offers a free recipe of the day complete with nutritional information, a recipe archive and forum to every visitor.

----------------------------------------------------------------------
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information on many subjects.

Such as: Health Food Information
Health Insurance
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Applebee's-Barbecued-BabyBack-Ribs

2006-03-23T12:11:00.000-08:00

Applebee's-Barbecued-BabyBack-Ribs

4 mins prep time.
1 hour 19 minutes.

3 pork baby-back racks of ribs, each rack cut in half, about one pound each.
1 cup ketchup
1/4 cup cider vinegar
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt

Serving 4

Put ribs in a large pot with water to cover. Bring to a boil, reduce heat, cover and simmer 1 hour or until meat becomes fork-tender. Meanwhile mix remaining ingredients in a medium saucepan. Bring to a boil, reduce heat and simmer uncovered, stirring often, 30 minutes or until slightly thickened. Heat broiler.
Line broiler pan with foil for easy cleanup. Place ribs, meat side down, on broiler-pan rack, brush with ½ the sauce and broil 4 – 5 inches from heat source for 6 – 7 minutes. Turn ribs over, brush with remaining sauce and broil 6 – 7 minutes longer or until edges are just slightly charred.

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Olive Garden-Italian Sausage Soup

2006-03-13T14:32:00.000-08:00

Italian Sausage Soup

Course: Zuppe and Stufato
Category: Carne di maiale

Serving Calculator (2-24 servings)

Cook Time: 30 min(s)

Ingredients:

1 lb(s) Sweet Italian sausage, ground
1 cup(s) White rice
1 cup(s) Chopped tomatoes in puree
1/2 lb(s) Chopped frozen spinach
6 cup(s) Beef broth
1/4 tsp Black pepper, ground
Peccorino Romano cheese, for garnish

Procedures:

Cook ground sausage meat in a soup pot and break the meat up with a fork as it cooks. Add in rice, beef broth, tomatoes and black pepper and bring to a simmer. Cook 12-15 minutes or until rice is tender. Stir in the chopped spinach and let simmer for a few minutes. Ladle soup into soup bowls and garnish with freshly grated Peccorino Romano cheese.

Olive Garden-Angel Hair and Three Onion Soup

2006-03-05T17:10:00.000-08:00

Serving 4

Serving Calculator (2-24 servings)

cook time: 80 min(s)
prep time: 15 min(s)

Ingredients:

3/8 lb(s) Baby (pearl) Onions
13/16 Medium Red Onion sliced thin
13/16 Medium Vidalia Onion (or other sweet onion) sliced thin
3 3/16 Tbsp Olive Oil
4 13/16 cup(s) Chicken Stock-Salt-3/16 tsp Red Pepper Flakes
3/8 lb(s) Angel Hair, broken in 2 inch pieces
3/16 cup(s) Choppen Italian Parsley
3 3/16 tsp Grated Romano Cheese

Procedures:

Place onion and oil in a large sauce pan over low heat and saute, stirring occasionally, about 20 minutes, until onions are golden.
Add stock and salt to taste. Sprinkle with hot pepper flakes and simmer for about 1 hour.
Add pasta and parsley and cook until pasta is just al dente. Sprinkle with grated Romano cheese.

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Secret Restaurant Recipes Links

2006-03-03T14:34:00.000-08:00

After eating at a restaurant ever wondered 'how in the world did they make that taste so good?', 'my cooking never comes out like that!'. Well I'm sure you have, many have and so we've created this blog on secret restaurant recipes to reveal to you what the many great top restaurant recipes are.

So stay tuned for our next posts on secret restaurant recipes, healthy recipes, and much more including recipe and health food articles from all around the internet.

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