The Restaurant Recipe Blog

Aug
22
2014

Fried Ice Cream

Posted by: ChefTom in Categories: Recipes.

I want to take a moment to share some great tasting dinner recipes with you.  These dishes (shown below) can be prepared in a flash with a few simple ingredients to create an enjoyable meal.  Of course I couldn’t forget about dessert.  I have a secret recipe for a yummy fried ice cream treat.  You can customize this recipe by using your favorite flavor of ice cream.

This recipe is only one of the delicious recipes featured in the “101 Deep Fryer Recipes” cookbook.  In this book, you will find an amazing collection of deep fryer recipes for an ultimate taste treat.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download this title and many others right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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New Secret Recipe
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Fried Ice Cream

1 Quart Vanilla Ice Cream
3 Cups Corn Flakes — finely crushed
1 Teaspoon Cinnamon
3 Egg Whites
Oil — for deep frying
1 Cup Whipped Cream
1/2 Cup Honey
8 Maraschino Cherries

Scoop ice cream into 8 balls, using about 1/2 cup per ball. Freeze until firm, about 1 hour.

In shallow dish, combine crumbs and cinnamon. In another shallow dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then crumb mixture, covering ice cream completely to avoid leakage during frying.

Roll in egg whites and crumbs a second time, if necessary to cover completely. Freeze until firm, 3 to 4 hours.

In deep fryer or heavy saucepan, heat oil to 375. Using basket or slotted spoon, fry ice cream balls 1 or 2 at a time for 10 to 15
seconds or until golden brown. Drain quickly on paper towels.

Return to freezer while frying remaining ice cream balls. Serve immediately with whipped cream, honey and cherries.

Makes 8 servings.

Enjoy these great tasting recipes from our forum:

- Flounder Parmesan

- Island Style Ground Pork Patties

- Chicken with Sun-Dried Tomatoes & Cream

Find these recipes and many more on our forum: Go Here

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Until next time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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Aug
20
2014

Longhorn Steakhouse Mac and Cheese

Posted by: ChefTom in Categories: Longhorn Steakhouse, Recipes.

Today I have another amazing secret recipe for all the cheese lovers out there.  Longhorn Steakhouse makes a delicious macaroni and cheese that is loaded with four flavorful cheeses.  You have to love the ooey gooey cheesy goodness of this dish.  Its filling enough to be a main dish but can also be served as a side dish for your favorite meal.

If you’re like me and can’t get enough cheese, check out these cheesy recipes from our forum: Go Here

Enjoy!

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Longhorn Steakhouse Mac and Cheese

1 pound penne rigate
4 cups half and half
4 tablespoon (1/2 stick) unsalted butter
6 tablespoons all purpose flour
1 teaspoon smoked paprika, plus more for garnishing
sea salt and freshly ground black pepper to taste
4 ounces Gruyere cheese, grated
16 ounces sharp white Cheddar cheese, grated
6 ounces Fontina cheese, grated
2 ounces Parmesan-Reggiano cheese, grated

Preheat the oven to 350 degrees F.

Bring a large pot of water to a boil. Add the pasta and cook at a rolling boil until just tender. Drain, rinse under cold water, drain again and set aside in a large bowl.

Bring the half and half just to a boil in a heavy saucepan and set aside. Meanwhile, melt the butter in another heavy saucepan. Add the flour, and whisk over low heat for 5 minutes. Do not brown. Remove from the heat. Add the hot liquid to the flour mixture, and whisk well. Add the paprika, season with the salt and pepper, and return the pan to a low heat. Add half of all of the cheeses and stir until combined. Cook over medium heat, whisking constantly, until the mixture thickens; about 5 minutes. Add sauce to the pasta. Toss well to coat completely.

Coat a large baking dish/casserole with olive oil, and fill it with half of the sauced pasta. Distribute half of the remaining cheese evenly over the pasta. Repeat layering. Place the dish on a baking sheet, and bake in a preheated oven until hot, lightly browned and bubbly, about 20 to 25 minutes.

Serves 10

Source: Secret Recipe Forum

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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Aug
18
2014

Today’s 5 star secret recipe comes from Casa Cordoba, a new Spanish restaurant in Montrose, California.  Casa Cordoba offers a unique dining experience that features southern Spanish cuisine.  From the flavorful dishes to their house-made sangria, everything on the menu is authentic.

One of their popular dishes is the olive chicken.  A whole chicken is brined in a flavorful marinade and then stuffed with a bold filling of olives and roasted garlic.  Slow cooked until the chicken is moist, tender and just falls off the bone.  It makes quite a presentation when it’s served and is a perfect dish when hosting company.

Serve your chicken with some Spanish rice by following this recipe on our forum: Go Here

Enjoy!

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This collection of over 200 dessert and snack recipes actually forces your body to burn fat rather than store it: Go Here
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New 5 Star Secret Recipe
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Casa Cordoba’s Pollo De Aceitunas (Olive chicken)

Brined chicken:

1 cup salt
6 cloves garlic
2 bay leaves
1 teaspoon whole allspice
1 teaspoon fennel seeds
1 orange, halved
1 cup brown sugar
1 gallon water
1 whole (5- to 6-pound chicken)

In a large pot, combine the salt, garlic cloves, bay leaves, allspice, fennel seeds, orange and brown sugar with the water. Heat the water until it comes to a boil and the salt and sugar are dissolved. Remove from heat and set aside to cool. Place the chicken in a non-reactive container large enough to hold it and the brine, and pour the brine over. Place the chicken in the refrigerator to brine overnight. Drain the chicken, discarding the brine, before cooking.

Stuffing:

1 1/2 cups pitted kalamata olives
1 1/2 cups manzanilla olives
8 cloves roasted garlic

Coarsely chop the olives and garlic in a food processor or by hand, then set aside.

Garlic oil:

1 cup grapeseed oil
6 garlic cloves, finely chopped

In a small saucepan, heat the oil and garlic over very low heat for around 45 minutes, stirring occasionally, to infuse the oil with the garlic flavor. Remove from heat and set aside.

Olive chicken:

Brined chicken, drained and patted dry
Stuffing
Few sprigs fresh rosemary
Few sprigs fresh thyme
Garlic oil
2 to 3 thin slices serrano ham

Heat the oven to 250 degrees.

Prepare the chicken: Trim any excess fat and skin from the chicken. Using a pair of kitchen shears, cut the spine out of the back of the chicken. Open the chicken like a book and lay it flat over a cutting board, skin-side down.

Spread the stuffing over the inside of the flattened chicken. Place a sheet of foil over the stuffing, gently pressing it along the sides of the chicken; this will hold the stuffing in as the chicken is flipped over.

Invert a parchment-lined rimmed baking sheet over the chicken. Lift up the cutting board and baking sheet, “sandwiching” the chicken, and carefully flip the chicken over so it is resting on the baking sheet, skin-side up. Place the rosemary and thyme sprigs over the chicken.

Place the chicken in the oven and slowly cook until it reaches an interior temperature of 155 to 160 degrees when measured with an instant-read thermometer inserted in the deepest part of the thigh. This will take about 2 hours and 30 minutes. Remove the chicken from the oven and increase the oven temperature to 450 degrees. Remove the herbs from the top of the chicken and brush the chicken generously with the garlic oil.

Place the chicken back in the oven (the oven may not have yet reached 450 degrees, which is fine) and continue to cook until the skin is nicely crisped and lightly browned, 5 to 7 minutes, and the internal temperature is 165 degrees. The last few minutes, drape the Serrano ham over the chicken to crisp.

Remove from heat, and serve the chicken hot.

Serves 6

Source: LA Times
Get more secret restaurant recipes on our Secret Recipe Forum: Go Here

Or you can get our full collection of the world’s finest 5-Star Restaurant recipes: Go Here
Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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Aug
15
2014

Turkey Waldorf Sandwich

Posted by: ChefTom in Categories: Recipes.

The weekend is upon us and I have some great new recipes for you to enjoy.  The best part is that all these dishes can be made in under 30 minutes.  First I have a flavorful secret recipe for a turkey Waldorf sandwich.  Sliced turkey with the crunch of apples and walnuts on raisin bread.  Perfect for lunch or dinner.

This recipe is only one of the delicious sandwich recipes featured in the “Great Sandwiches” recipe book.  In this book, you will find an incredible collection of both traditional and unique sandwich recipes that are sure to please.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download this title and many others right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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These 116 awesome ultra-low carb recipes are guaranteed to give you the lean, tight body you’ve always wanted: Go Here
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New Secret Recipe
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Turkey Waldorf Sandwich

1 c. turkey, cooked, trimmed, bones removed, cut into 1/2 inch cubes
1/2 c. celery, washed, ends removed, diced
1 sm. Red Delicious apple, washed, seeded, cored, and cut into sm. cubes
2 tbsp. shelled walnuts, chopped
1 tbsp. reduced-calorie mayonnaise or salad dressing
1 tbsp. non-fat yogurt
1/8 tsp. nutmeg
1/8 tsp. cinnamon
4 lettuce leaves, washed, dried
8 slices reduced-calorie raisin bread

In a medium size bowl, combine turkey, celery, apple, walnuts, mayonnaise, yogurt, nutmeg and cinnamon. Cover and refrigerate at least 1 hour or overnight to allow flavors to blend. To serve, arrange one lettuce leaf on one slice of bread.

Spoon 3/4 cup turkey mixture over lettuce leaf and top with another bread slice.

Repeat with remaining mixture, lettuce leaves and bread.

Serves 4.

Enjoy these great tasting recipes from our forum:

- Chicken Paprika

- Mushroom & Provolone Patty Melts

- Shrimp Caesar Salad

Find these recipes and many more on our forum: Go Here

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
RECOMMENDED:

1) Easy Two Day Detox Diet
Learn how you can cleanse your body and energize yourself by following this easy two day detox diet.  Do this every 2 weeks for great long term weight loss results: Go Here

2) One Unusual Trick Restores Blood Sugar Levels
Free shocking video reveals this clever trick that lowers blood sugar naturally in 1 hour: Go Here

3) Unique Way To Smooth & Tighten Buns, Hips, Legs & Thighs…
Free video shows you how to fix awful trouble-spots fast.  Get instant access: Go Here

Until next time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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