The Restaurant Recipe Blog

Apr
18
2014

Smooth and Spicy Bean Dip

Posted by: ChefTom in Categories: Recipes.

With Easter Sunday only two days away, now is the time to finalize your menu.  I’ll be hosting dinner at my house this year and I’m preparing a delicious spread of food for 15 people.  In case you’re in need of a little inspiration, I’ve included some fantastic Easter recipes (below) that you should try.

First, I have a secret recipe for a smooth and spicy bean dip.  This is a great-tasting appetizer to start off with.  Serve the dip with fresh vegetables and toasted pita bread.

This is only one of the tried and true appetizer recipes featured in the “Amazing Appetizers” cookbook.  This collection of flavorful recipes are easy to make and perfect for any occasion.

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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Smooth and Spicy Bean Dip

1 15-ounce can chickpeas, drained
1/4 cup chopped onion
2 Tbs lemon juice
2 Tbs olive oil
1 garlic clove, minced (1 to 2 cloves)
1 tsp ground cumin
1/4 tsp salt
1/4 tsp cayenne
1/4 tsp hot pepper sauce, to taste
1/4 cup finely chopped parsley

Combine all ingredients except parsley in food processor bowl with metal blade.

Process until smooth; remove from processor to serving bowl and stir in parsley. Thin with a little water, if desired, if dip is too thick.

Cover and refrigerate until serving.

Serve with vegetable relishes and pita bread wedges, crisped in a hot oven.

Serves 12

Enjoy these great tasting recipes from our forum:

- Easter Ham

- Roasted Vegetable Stacks

- Chocolate Mousse Easter Pie

- Easter Bread Ring

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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Apr
16
2014

Texas Roadhouse Buttery Dinner Rolls

Posted by: ChefTom in Categories: Recipes, Texas Roadhouse.

Today’s secret recipe (below) would make a great addition to your Easter dinner.  Texas Roadhouse has these buttery dinner rolls that are out of this world.  These roll come out so much better than those store-bought ones and they go well with pretty much any main dish.

Serve your fresh baked rolls with Texas Roadhouse’s cinnamon butter using this recipe from our forum: Go Here

Enjoy!

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New Secret Recipe
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Texas Roadhouse Buttery Dinner Rolls

3 cups Flour
2 packages (1/4 ounce size) Active Dry Yeast
1 teaspoon Salt
2 tablespoons Sugar
1/4 cup Nonfat Dry Milk
1 1/4 cup Warm Water (105-115 degrees F)
1 large Egg, slightly beaten
8 tablespoons Butter, melted
2 tablespoons Butter-Flavored Vegetable Shortening

Place 2 cup flour in a large mixing bowl. Add yeast, salt, sugar and dry milk. Set aside.

In a mixing bowl, combine water and egg and stir to blend. Make a well in the center of the dry ingredients. Pour water mixture into the well. Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl.

Add 1/2 of the melted butter and beat to incorporate. Add remaining flour, about 1/3 cup at a time, beating to incorporate each addition. Cover bowl with plastic wrap. Set dough in a warm, draft free place such as oven with a pan of the hottest tap water on the rack below. Allow batter to rise until doubled in bulk, about 1 hour.

Coat cups, bottoms and sides of muffin pan (or two small round pans) with shortening. Punch down batter (batter will be extremely soft and sticky). Drop by hand or spoonful into prepared muffin cups (or in pan, each touching the next). Brush dough with 1/2 remaining melted butter. Let rise uncovered in a warm draft free place until doubled in bulk, about 30 minutes.

Bake rolls on middle rack in preheated 400 degrees F oven, for 16-18 minutes.

Brush tops of baked rolls with remaining melted butter.

Source: Recipe4Living

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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Apr
14
2014

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Today’s 5 star secret recipe is for an incredible cold couscous salad that’s out-of-this-world yummy.  This cold yet tangy salad combines so many vibrant flavors and is the perfect way to celebrate the warmer weather we’ve been experiencing lately.

This dish comes from Mendocino Farms which has seven locations in the Los Angeles area.  Mendocino Farms is all about eating what is seasonally fresh and locally sourced.  They are known for a fantastic menu of sandwiches, salads and soups that are inspired by fine dining entrees.

We have some more great couscous recipes on our forum for you to try: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Mendocino Farms’ Curried Couscous with Roasted Cauliflower

1 (1-pound) box Israeli couscous or orzo
1 head cauliflower, florets broken into pieces
1 tablespoon curry powder
1 tablespoon turmeric
1 tablespoon ground cumin
1 tablespoon ground coriander
1 1/2 teaspoons salt, more to taste
1 teaspoon cayenne pepper, more to taste
3 tablespoons light brown sugar, more to taste
3 tablespoons oil
2 small carrots, peeled, finely diced
1 cup vegan mayonnaise (or mayonnaise)
1/2 bunch cilantro, chopped
1/2 lime, juiced

Cook the couscous according to the instructions on the package. Rinse in cold water, drain well, put in a bowl and set aside. Heat the oven to 450 degrees.

In a separate bowl, toss the cauliflower with the curry powder, turmeric, cumin, coriander, salt, cayenne, brown sugar and oil. Spread out on a foil-lined rimmed baking sheet and roast in the oven until cauliflower is browned around the edges but still crunchy, about 10 minutes. Remove just the cauliflower and put it in the bowl with the pasta.

On the same rimmed baking sheet, place the carrots and, using a spatula, toss the carrots with the leftover spices and oil. Roast the carrots until brown around the edges but still crunchy, about 8 minutes. (If you find that the spices and oil are a little overly browned from roasting the cauliflower, toss the carrots using the same proportion of new spices, salt, sugar and oil.) Add to the couscous.

Fold in the vegan mayonnaise, cilantro and lime juice with the pasta. Taste, and adjust spices and seasoning if desired. Refrigerate, covered, until ready to serve.

Serves 10

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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Apr
11
2014

Beef and Peppers in Black Bean Sauce

Posted by: ChefTom in Categories: Recipes.

Today I have some new dinner recipes (below) that are full of flavor and incredibly easy to make.  First I have a secret recipe for beef and peppers in a black bean sauce.  This Chinese flavored dish is great because odds are you probably have most of the required ingredients in your kitchen already.  Just pick up some steak and green peppers and you’re all set.

This recipe is only one of the authentic Chinese recipes featured in the “Real And Healthy Chinese Cooking” cookbook.  This book contains an amazing collection of healthy Chinese recipes that are easy to prepare.

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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Beef and Peppers in Black Bean Sauce

4 ounces Sirloin beef sliced thin or thick steaks
3 green peppers (or red and green peppers as desired)
1/2 small onion
2 sticks of celery
1/2 teaspoon of salt
1/2 teaspoon soy sauce
1/2 teaspoon MSG (if desired)
1 teaspoon black beans
2 cloves garlic
3 slices ginger
1/2 cup stock or hot water
2 tablespoons oil for cooking

Marinade:
1/4 teaspoon salt
1/2 teaspoon sugar
1/2 tablespoon soy sauce
2 tablespoons oil

Place the beef in a bowl, and stir in the marinade ingredients. Marinate beef for approximately thirty minutes.

While beef is marinating, prepare the vegetables. Cut peppers, onion, and celery into 1/2 inch pieces. Mix the garlic cloves and ginger with the black beans and chop finely.

Heat wok and add 2 tablespoons oil. When oil is ready, add 1/2 of the black bean, garlic, and ginger mixture. Mix and add the beef. Stir-fry until the beef is approximately 60 – 65 percent cooked. Remove the beef and set aside.

Add the rest of the bean mixture, onions and celery. Stir-fry for 3 – 4 minutes and add the peppers. Stir-fry for a couple of minutes longer and add 1/2 cup of stock or hot
water. Bring to a boil, cover and simmer for a couple of minutes. Add MSG if desired.

Mix, taste, and adjust the seasoning if necessary. Add the beef. Mix and serve immediately.

Serves 2

Enjoy these great tasting recipes from our forum:

- Chipotle Shrimp Over Rice

- Pork Chops Alfredo

- Puttanesca Sauce

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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