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Stir-Fried Spicy Lobster

Today I have some tasty new dinner recipes(below) that you’re going to love.  First I have a secret recipe for stir-fried spicy lobster.  This is a great dish to prepare when you want to really impress your guests.

This dish is only one of over 200 chef-inspired recipes featured in the “Culinary Delights” cookbook.  This book contains an amazing collection of sumptuous and inventive recipes created by some of the worlds finest chefs.

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 your first 5 cookbooks 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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Stir-Fried Spicy Lobster

8 oz soy sauce
20 oz butter, unsalted
20 oz angel hair pasta, cooked
4 oz sesame oil
4 oz hot chili oil
8 1-pound lobsters, blanched, Chopped
2 bunch scallions,thinly sliced
2 red peppers, seeds, membranes removed, diced small
2 yellow peppers, seeds, membranes removed,diced small
8 oz oyster mushrooms, cleaned and Sliced
8 oz shiitake mushroom, cleaned and Sliced

NOTE: You will need 8 one-pound lobsters, blanched, with all the meat removed from the shells. Chop the meat, and reserve all the head shells, legs, and tail pieces.

Soy Butter Sauce and Pasta:

Bring soy sauce to a boil, add butter in chunks, stirring until all is incorporated. Set aside. Cook angel hair pasta in boiling salted water until “al dente.”

The Lobster:

Combine sesame oil with hot pepper oil (approximately 1 ounce total per portion based on the desired hotness). Stir-fry lobsters in oils after coming up to smoke stage. Add scallions, peppers, and mushrooms. Cook until “al dente.” Add angel hair pasta and soy butter to mixture, toss everything together. Place on center of each plate. Arrange hot lobster shells on plates to appear as a whole lobster presentation.

Serves 8

Source – Culinary Delights

Enjoy these great-tasting recipes from our forum:

Garlic & Herb Roast Chicken

Mexican Strogonoff

Sweet & Sour Apricot Pork

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

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Denny’s(™) Chicken Fried Steak

Cube steaks are a great inexpensive cut of beef that tastes great when prepared properly.  Today’s secret recipe will show you how to make Denny’s home-style chicken fried steak.  These steaks come out perfectly tender with a crisp coating.  Serve with some mashed potatoes and a steamed vegetable for a complete meal.

You can find more secret recipes from Denny’s on our forum: Go Here

Enjoy!

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Secret Brownie Recipe (New)
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New Secret Recipe
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Denny’s(™) Chicken Fried Steak 
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

4 cube steaks
corn oil
season salt
2 tablespoons Lambrusco’s red wine or juice
2 cups Bisquick
1/4 pound butter or margarine — melted
1/3 cup cooking oil
season salt and pepper

The night before, put the steaks in a dish in single layers. Wipe them on both sides with an even coating of corn oil. Dust them on both sides with a generous amount of season salt. Drizzle each steak with wine or juice. Seal the dish in doubled foil or plastic wrap and refrigerate it for about 24 hours prior to preparing the final dish. Remove the steaks from the fridge and coat both sides well in the biscuit mix.

Combine the butter with the oil in a large skillet until melted.

Brown both sides of each steak, until crispy. Transfer right back to the same baking dish and seal in foil. Bake at 375 degrees F about 30 minutes.

Have a comment or question about this recipe? Post it here

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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Smoke.Oil.Salt’s Paella Verda

Today I have a 5 star restaurant secret recipe(below) from Smoke.Oil.Salt. in Los Angeles.  This chip spot is known for it’s Spanish wines and tapas with a focus on seafood and wood-fire grilled options.  Chef Perfecto Rocher has created an amazing paella that is inspired by his families recipes.  This delicious paella is made with rabbit, pork ribs, fava beans and artichokes.  The rich flavors in this dish will keep you coming back for more.

We also have a great collection of paella recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Smoke.Oil.Salt’s Paella Verda
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

6 cups chicken stock
1 large pinch saffron threads
1 1/2 pounds rabbit, cut in 5 or 6 pieces
3/4 pound pork baby-back or spare ribs, preferably Iberico, cut in 2-inch pieces
1/2 cup olive oil, preferably Spanish or Valencian, divided
2 cups Bomba rice, or similar medium-grain rice
1 tablespoon pimentón dulce
3/4 cup grated fresh tomato, about 1 medium tomato
1/4 pound shucked fava beans or Romano beans cut in 2-inch segments, or a mixture
2 artichoke hearts, cut in bite-sized pieces
Salt
2 stalks fresh rosemary

Bring the chicken stock to a simmer in a medium pot. Add the saffron, rabbit and pork, and cook over low heat until the meat is tender, about 1 hour.

Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add the rice and cook, stirring, until the outside surface of the rice becomes translucent, 2 to 3 minutes.

Add the pimentón and then immediately add the grated tomato and cook until it thickens, about 2 minutes. The rice will not be tender. Set aside. (The recipe can be prepared to this point up to a day in advance, the ingredients tightly covered and refrigerated.)

When ready to prepare the paella, start a hot fire in the grill. Remove the rabbit and pork from the stock, reserving the stock.

Set a 13- to 15-inch paella pan in the center of the grill and add the remaining olive oil. Make sure that the grill sits level so the oil is evenly distributed across the bottom of the pan.

When the oil is hot, add the rabbit and pork and season lightly with salt. Cook until the meat has lightly browned, about 3 minutes.

Add the fava beans and artichoke hearts, and cook briefly, stirring constantly.

Add the rice and tomato mixture and then the reserved stock. Taste the stock and add salt; it should taste fairly salty since the rice is so bland. Keep the fire very hot so you can maintain a boil. Do not stir the rice, but spoon stock over the top of any dry spots.

Cook until you no longer see liquid bubbling through the rice and the rice is making crackling, popping sounds, 15 to 25 minutes, depending on the size of the pan. Don’t worry if the rice appears to scorch on the bottom or the sides — that is desirable.

When the rice is done, lay the rosemary stalks on top and cover with newspaper to keep warm. Set aside for 5 minutes before serving.

Serves 4

Have a comment or question about this recipe? Post it here

Source: LA Times

Get more secret restaurant recipes on our Secret Recipe Forum: 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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Thai Chicken Salad

I hope you’re hungry because I’ve selected some tasty new recipes from our forum(below) that you’re going to want to try out right away.  First I have a great-tasting low fat secret recipe for a Thai chicken salad.  This light and flavorful salad makes a healthy meal so enjoyable.

This dish is only one of the delicious recipes featured in the “Low Fat Cooking Volume 1” cookbook.  This book features over 100 flavor-packed low fat recipes that you’ll love.

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 your first 5 cookbooks 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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Thai Chicken Salad

1/4 cup fresh lime juice
3 Tbs bottled Asian fish sauce
2 Tbs vegetable oil
5 tsp granulated sugar
1 Tbs chopped mint leaves
2 cloves garlic, minced
1/2 tsp salt
1 broiler-fryer chicken, cooked, skinned and cut into fine shreds
1 cucumber, peeled, seeded and shredded
2 cups fresh bean sprouts
2 fresh green chilies, seeded and shredded
1/2 small red onion, sliced into thin rings
1 Tbs shredded fresh ginger
1/2 cup chopped fresh cilantro
1/4 cup chopped peanuts, optional

In bowl, stir lime juice, fish sauce, oil, sugar, mint leaves, garlic and salt until sugar is dissolved; set dressing aside.

In large bowl, mix together chicken and cucumber.

In medium bowl, mix together bean sprouts, chilies, onion and ginger. At serving time, stir together lime-mint dressing, chicken-cucumber mixture, bean sprout mixture and cilantro.

Sprinkle with chopped peanuts and serve.

Servings: 4

Source – Low Fat Cooking Volume 1

Enjoy these great-tasting recipes from our forum:

Alabama Shrimp Bake

Jalapeno Steak Sandwiches

Chicken Shawarma

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

=========================

1) Earn Cash Back On Groceries This Week
Use this free app to scan your grocery receipts and get cash back on many of the items you purchase: Go Here

2) Controversial Fat-Burning Breakfast Recipe (Soooo good!)
Brand new cookbook is packed with insanely delicious allergy-friendly recipes that help you burn fat twice as fast using simple ingredients: Go Here

3) 9 Reasons to Use Coconut Oil Daily (3 of these are shocking)
Discover all the amazing health benefits of coconut oil and learn about the four common yet dangerous oils you should never eat if you want to heal, beautify and restore your body: Go Here