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Olive Garden(™) Lobster Spaghetti

Today I have a secret recipe for an Olive Garden dish that is perfect for a romantic dinner.  Succulent lobster in a slightly spicy sauce with spinach and tomatoes served over spaghetti.  Pour a couple glasses of Chardonnay, light a few candles, and you’re all set.  If you’re unable to get your hands on some fresh lobster, you can easily substitute king crab legs in this dish.

For some more creative ways to enjoy lobster, browse these recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Olive Garden(™) Lobster Spaghetti  
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

2 lobsters (1.5 lbs each)
2 Tbsp Extra-virgin olive oil
1 medium yellow onion, diced
1 Tbsp garlic, chopped
1/8 tsp crushed red pepper
1 cup white wine
¼ cup sherry
1 6-oz pack fresh spinach
3 roma tomatoes, diced
1/2 stick cold butter, cut into pieces
Sea salt to taste
Pepper to taste
12 oz spaghetti, cooked according to package directions

Heat water in a very large stock pot until boiling.

Place 1 lobster, head first, into boiling water. Allow to boil for 10 minutes. Remove from water and allow to cool slightly. Repeat process for other lobster. Once lobsters are cool enough to handle, cut lobsters in half lengthwise.

Combine onion, garlic and extra virgin olive oil in a separate large pan. Simmer for 5 minutes. Add crushed red pepper, white wine, sherry and the halved lobsters. Cover and allow to simmer for 15 minutes. Remove lobster from sauce.

Twist off two front claws where they join the body. Using the back of a knife, crack claws and remove meat from tail and body.

Add spinach, tomatoes and butter to sauce. Bring to a boil and allow to simmer for 10 minutes. Add lobster tail and claw meat. Allow to cook for 5 minutes. Season to taste with salt and pepper.

Coat cooked, drained pasta with sauce, transfer to large bowl (or individual dishes), top with lobster and remaining sauce. Garnish with lobster shells.

Serves 4

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

Source: Olive Garden


Until Next Time… Be Well!

Kind Regards,

Ron

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Comme Ca’s Soupe a l’oignon Gratinee

Today’s 5 star secret recipe comes from Comme Ca in the Halles Market in Paris.  At this stand they serve a fantastic onion soup.  Comme Ca’s version of this classic soup hits all the right notes.  Start with a generous amount of slowly caramelized onions, and gently simmer them in a broth brightened with a little Sherry and hints of thyme and bay leaf. Serve each portion topped with a slice of crusty French toast hidden under a creamy layer of melted Gruyere cheese.

You can always find a tasty selection of soup recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Comme Ca’s Soupe a l’oignon Gratinee
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

8 large yellow onions, halved and sliced lengthwise into 1/4 -inch strips
1/4 cup unsalted butter
Salt
2 2/3 cups water, divided
2/3 cup dry Sherry
5 cups chicken broth (with as little sodium as possible)
2 2/3 cups beef broth
8 sprigs fresh thyme and one bay leaf, tied together
Fresh ground black pepper
1 loaf French bread
1 pound Gruyere, grated

Heat the oven to 400 degrees. Place the onions and butter in large lidded casserole, season with one-fourth teaspoon salt, cover and place in the oven. Cook, stirring every 15 minutes or so, until the onions are softened and a light golden-brown, about 1 1/2 hours.

Transfer the casserole to the stove-top and heat over medium-high heat. Continue to cook, stirring frequently, until the onions are a deep golden-brown and just begin to stick to the bottom of the pot to form a crust.

Add half of the water and cook, scraping the bottom constantly, until the water has evaporated, about 8 minutes. Add the Sherry and continue cooking until it has evaporated, 3 to 5 minutes.

Stir in the remaining water, chicken broth and beef broth, as well as the thyme bundle and bring to a gentle simmer. Reduce the heat to maintain a bare simmer and continue to cook for 40 minutes. Remove the thyme and season to taste with salt and pepper.

While the soup is simmering, prepare the toasts: Slice the French bread on a bias into one-half-inch thick slices large enough to fit inside of each soup bowl (use one toast if it will fit, two if the slices are smaller). Toast the bread until crisp and golden. Set aside.

Fill 8 oven-proof soup bowls with soup to one-half inch from the rim, making sure to distribute onions evenly between bowls. Lay the toasts on top of the soup, inside the edges of the bowl. Sprinkle the grated Gruyere evenly over the tops of the bowls and place the bowls under the broiler just until the cheese is bubbling and begins to brown in places. Serve immediately.

Serves 8

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

Source: LA Times

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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Banana Pops

I’m sure you’re looking forward to a wonderful weekend.  In addition to some delicious recipes that are perfect for your weekend meals, I have a secret recipe for an easy to prepare sweet treat that everyone will love.  These banana pops are fun to make with all of your favorite toppings.  Get your kids involved with making these pops.

This dish is only one of the yummy kid friendly recipes featured in the “Kids Cookin’” cookbook.  This book contains a great collection of easy-to-follow recipes that taste amazing and are perfect for your own junior chefs in training.

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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Banana Pops

1-1/3 cups topping, such as ground toasted almonds,
toasted coconut, candy sprinkles or graham cracker crumbs
4 just-ripe bananas, peeled
1/2 cup honey
8 wooden craft sticks

Spread toppings of your choice on a plate or plates.

Cut bananas in half crosswise. Insert a craft stick into each cut end.

To assemble hold 1 banana over plate or waxed paper to catch drips.

Spoon about 1 Tbsp. honey over banana, rotating and smoothing honey with back of spoon to coat all sides. (Or squeeze honey from a plastic honey bear container and smooth out with spoon.)

Roll banana in topping of choice until coated on all sides, pressing with fingertips to help topping adhere .

Place pops on waxed paper-lined cookie sheet.

Repeat with remaining bananas, honey and toppings.

Serve at once.

Servings: 4

Source – Kids Cookin’

Enjoy these great-tasting recipes from our forum:

Grilled Chicken Sandwiches

Zucchini Quiche

Greek Pasta Salad

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

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Macaroni Grill(™) Chicken Pasta Milano

Romano’s Macaroni Grill is a casual dining restaurant chain that specializes in Italian-American cuisine.  I was so disappointed when my local Macaroni Grill closed down.  Fortunately, I found a secret recipe for one of my favorite dishes.  The chicken pasta milano dish consists of sauteed chicken with mushrooms and a creamy garlic-sundried tomato sauce, served over bowtie pasta.  Extremely delicious and so filling.

You can always find a great selection of pasta recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Macaroni Grill(™) Chicken Pasta Milano  
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 pound chicken, cut into bit sized pieces
2 tsp olive oil
1 (12 oz) package mushrooms, sliced
1 cup onion, finely chopped
2 cloves garlic, minced
1/2 cup sun dried tomatoes, chopped
1 1/2 cup half-and-half
1 Tbls butter
1/2 cup Parmesan cheese
1 tsp black pepper
1 Tbls fresh basil, finely chopped
1 pound Farfalle (bowtie pasta)

Cook the pasta according to the package directions.

In a large skillet heat olive oil over medium high heat. Add chicken, cook for 5-6 minutes, until chicken is cooked through. Remove from pan, and keep warm.

Return pan to heat. Add mushrooms, onions, garlic, and sun dried tomatoes. Cook until onions are tender and the mushrooms are golden brown. Season with salt and pepper. Add chicken back to the pan.

In a 2 cup measuring cup combine half-and-half, butter, Parmesan cheese, black pepper, and basil. Pour over chicken and mushroom mixture. Bring to a simmer, stirring to combine. Cook for 3-4 minutes until everything is heated through.

Add cooked pasta to the pan, and toss to coat.

Serve immediately. Top with additional Parmesan cheese if desired.

Serves 4

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

Source: Secret Recipe Forum
Until Next Time… Be Well!

Kind Regards,

Ron

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