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Lawry’s Carvery Baked Macaroni and Cheese

Today I have a 5 star secret recipe for a classic comfort food dish served at Lawry’s Carvery.  Lawry’s is a casual restaurant well-known for signature hand-carved sandwiches, garden fresh salads and platters featuring prime rib.  They make an amazing baked macaroni and cheese that is loaded with Cheddar and Parmesan.  This makes a lot of mac ‘n’ cheese, so it’s perfect for a summertime get-together.

If you’re a cheese lover, then you must browse these cheesy recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Lawry’s Carvery Baked Macaroni and Cheese

1/4 teaspoon whole black peppercorns
1 1/2 teaspoons dried thyme
1 large bay leaf
4 3/4 cups milk
1 cup (2 sticks) plus 1 tablespoon butter, diced
3/4 cup plus 2 tablespoons flour
2 teaspoons kosher salt
Pinch cayenne pepper
4 3/4 cups plus 1 1/2 cups grated cheddar cheese, divided
1 1/4 cups heavy cream
2 pounds penne pasta
1 1/2 cups shredded Parmesan cheese

Heat the oven to 375 degrees. Bring a large pot of salted water to a boil.

Place the peppercorns, thyme and bay leaf in a small piece of cheesecloth or coffee filter, and tie together to make a sachet. In a large saucepan, place the milk and sachet and bring to a simmer over low heat, careful not to boil. Remove from heat.

While the milk is heating, in a medium, heavy-bottomed pot, melt the butter over medium-low heat, careful not to brown. Reduce the heat to low and whisk in the flour to form a roux. Stir the roux occasionally for 5 minutes, watching that it does not stick to the base of the pot.

Slowly whisk in one-fourth of the milk to form a paste. Slowly whisk in the rest of the milk and the sachet, and season with the 2 teaspoons salt and cayenne pepper. Increase the heat to medium and bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook for 10 minutes, stirring occasionally.

Remove from heat and stir in 4 3/4 cups cheese and cream until the cheese is fully melted and the sauce is smooth. This makes a scant 2 quarts cheese sauce. Remove and discard the sachet, and set aside.

While the cheese sauce is cooking, make the pasta. In the large pot of salted boiling water, cook the penne to very al dente, about 7 minutes (the pasta will continue cooking as it bakes). Drain the pasta and cool under running water.

Place the pasta in a large bowl, and toss with the cheese sauce. Pour the pasta and cheese sauce into a greased 13-by-9-inch baking dish. Sprinkle over the remaining 1 1/2 cups cheddar cheese and the parmesan cheese. Bake until the cheese topping is melted and lightly colored, 15 to 20 minutes. Cool slightly before serving.

Serves 12-16

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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Turkey Meatloaf

Today I have some new dinner recipes(below) from our forum that are easy-to-follow and absolutely delicious.  I prepared the cottage pie recipe this week and my family is still raving about it.  First, I have a secret recipe for a turkey meatloaf.  This meatloaf comes out nice and moist and packed with flavor.

This dish is only one of the essential recipes featured in the “Meatloaf Madness 101” cookbook.  This book doesn’t only feature several different meatloaf recipes, it also includes 101 creative ways to use your leftover meatloaf.

Members of our Secret Recipe 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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Turkey Meatloaf

1 ½ lbs. of ground turkey
1 egg, beaten
1 teaspoon salt
1 teaspoon black pepper
1 cup finely chopped onion
2 teaspoons of Worcestershire sauce
1 cup bread crumbs
½ cup of green peppers
¾ cup of ketchup
1 tablespoon of minced garlic
¼ cup additional ketchup

1. Preheat oven (350 F or 180 C)

2. Mix all ingredients in a large bowl.

3. Form into a loaf and place in a large baking dish.

4. Cover with additional ketchup.

5. Bake in the oven for 1 to 1 ½ hours.

Serves 6

Source – Meatloaf Madness 101

Enjoy these great tasting recipes from our forum:

Cottage Pie

Chicken Poppy Seed Casserole

Caraway Crusted Pork Chops

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

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Pat’s King of Steaks(™) Philly Cheese Steak

Today I have two secret recipes for authentic Philly cheesesteaks.  Pat’s King of Steaks and Geno’s Steaks are in constant competition for the title of “The Original Philly Cheesesteak”  I’ll admit, they both make an amazing steak sandwich, but you’ll have to try them yourself to decide who makes the best.

I’ve shared the recipe for Pat’s Philly Cheesesteak below and you can find the recipe for Geno’s on our forum: Go Here

Enjoy!

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This Ingredient In Dental Products Is Destroying Your Teeth!
If you’re sick and tired of spending a fortune every time you visit the dentist, then get ready to discover the ugly truth about cavities.  Uncover the truth your dentist doesn’t want you to know: Go Here
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New Secret Recipe
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Pat’s King of Steaks(™) Philly Cheese Steak
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 large onion, sliced
1/2 pound sliced fresh mushrooms, optional
1 small green pepper, sliced, optional
1 small sweet red pepper, sliced, optional
6 tablespoons canola oil, divided
1-1/2 pounds beef ribeye steaks, thinly sliced
4 crusty Italian rolls, split
Process cheese sauce
Ketchup, optional

In a large skillet, saute the onion and, if desired, mushrooms and peppers in 3 tablespoons oil until tender. Remove and keep warm.

In the same pan, saute beef in remaining oil in batches for 45-60 seconds or until meat reaches desired doneness.

On each roll bottom, layer the beef, onion mixture, cheese and, if desired, ketchup. Replace tops.

Yield: 4 servings.

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


Until Next Time… Be Well!

Kind Regards,

Ron

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

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Paesano’s Restaurant Shrimp Paesano

Today I have a yummy 5 star secret recipe from Paesano’s Riverwalk Restaurant in San Antonio, Texas.  Paesano’s is an upscale destination with traditional and contemporary Italian fare.  One of there signature dishes is the Shrimp Paesano.  Fresh sautéed shrimp in a rich lemon butter sauce.  Serve with some crusty bread to sop up that delicious sauce.

You can always find great shrimp recipes on our forum: Go Here

Enjoy!

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Bake Perfect Cookies EVERY Time!
Stop wasting time, stop throwing money away on ingredients, and stop getting frustrated with inconsistent results in the kitchen.  The Ultimate Cookie Handbook features proven recipes that even a 5th grader could follow:
Go Here
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New 5 Star Secret Recipe
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Paesano’s Restaurant Shrimp Paesano

For Shrimp:
2 pints half-and-half cream
salt & pepper, to taste
1 lb jumbo shrimp, peeled, deveined, tails left on (about 20)
2 cups flour
2 tablespoons vegetable oil

For Sauce:
1 egg yolk
1 1⁄2 cups butter, cold, cut into 1 inch pieces
1 medium lemon, juice of
4 garlic cloves, minced
3 tablespoons fresh parsley, minced
3 tablespoons fresh chives, chopped

Pre-heat oven to 400º F.

Soak shrimp in half& half for 30 minutes.

Drain shrimp and dust lightly in flour.

Sauté shrimp for 5 minutes on one side.

You will have to do in batches so that you do not overcrowd.  Do not turn shrimp.

Remove shrimp and place in a baking dish, sautéed side down, and place in pre-heated oven.

Turn to BROIL and broil for 5 minutes.

Meanwhile, mix egg yolk and lemon juice in half the butter and stir over low heat until butter is melted; take off heat.

Add garlic and remaining butter and return pan to heat. Stir briskly until butter melts and sauce thickens.

(Add a small amount of half & half to thicken more if you like.) Add chives and parsley.

Pool sauce in plates and top with shrimp.  Serve immediately.

Source: Recipe Secrets Forums

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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