The Restaurant Recipe Blog

Dec
19
2014

Wreath Cookies

Posted by: ChefTom in Categories: Recipes.

Christmas is coming up next week and now is the time to finish up your shopping and finalize your menu for Christmas day.  To help inspire your holiday cooking, I’ve included some great recipe ideas from our forum below.  First, I have a secret recipe for festive wreath cookies.

This recipe is only one of the tried and true Christmas recipes featured in the “Christmas Cooking” cookbook.  This cookbook contains over 100 delicious Christmas recipes to create the perfect holiday meal.

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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Wreath Cookies

1/2 cup unsalted butter
30 (3 cups) large marshmallows
1 1/2 teaspoon liquid green food coloring
1 teaspoon vanilla extract
4 cups cornflakes
2 tablespoon cinnamon red-hot candies

Melt the butter over low heat.  Add the marshmallows and melt them over low heat, stirring constantly, until smooth (about 6 minutes).

Remove the pan from the heat and mix in the food coloring and vanilla until the mixture is well blended.

Stir in the cornflakes until well coated.

Keep the mixture warm by placing the saucepan in a large pot or skillet filled with 1 inch of very hot tap water.

Working quickly to keep the mixture from hardening before it is shaped, use two spoons (coated with nonstick vegetable spray) to drop heaping tablespoon-sized mounds of the cornflake mixture ono waxed paper sprayed with nonstick cooking spray.

Immediately, while the wreaths are still sticky, decorate them with the cinnamon red-hot candies.

Once dry store in an airtight container.

Enjoy these great tasting recipes from our forum:

- Holiday Cheese Balls

- Peppermint Candy Crisps

- Candy Cane White Fudge

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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Dec
15
2014

Cakes & Ale is all about the good things in life and that is exactly what they offer at this restaurant located in Decatur, Georgia.  Zagat has rated them one of the best restaurants in Georgia.  At this restaurant, imaginative farm-to-table dishes are made with seasonal ingredients.  They also run their own bakery that offers some amazing treats.

Today’s 5 star secret recipe is for one of Cakes & Ale’s delicious cakes.  A moist cream cheese pound cake is topped with a tangy citrus glaze made from fresh lemons, limes and oranges.

We also have a ton of yummy cake recipes on our forum: Go Here

Enjoy!

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Get both of our best selling America’s Restaurant Recipes cookbooks for one low price.  A percentage of each sale goes to the Toys For Tots Foundation.  Order this BOGO cookbook special by December 17th to guarantee Christmas delivery: Go Here
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New 5 Star Secret Recipe
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Cakes & Ale’s Cream Cheese Pound Cake with Citrus Glaze

Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Cake:
Nonstick vegetable oil spray
1 1/2 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoons baking soda
1 1/2 cups sugar, divided
2 teaspoons finely grated orange zest
1 teaspoon finely grated lemon zest
1/2 teaspoon finely grated lime zest
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2/3 cup cream cheese (5 ounces), room temperature
3 large eggs
1 teaspoon vanilla extract
1/4 cup fresh lemon juice

Glaze:
1 1/4 cups powdered sugar
1/2 teaspoon finely grated lemon zest
1/2 teaspoon finely grated orange zest
1/4 teaspoon finely grated lime zest
2 tablespoons fresh orange juice
1 1/2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice

cake:

Preheat oven to 350°. Coat loaf pan generously with nonstick spray; line bottom and long sides with parchment paper, leaving about 1 1/2-inch overhang. Coat paper with nonstick spray.

Sift flour, baking powder, salt, and baking soda into a medium bowl; set aside. Combine 1 1/4 cups sugar and all zest in another medium bowl; set aside.

Using an electric mixer, beat butter and cream cheese in a large bowl until blended and smooth, about 2 minutes. Gradually beat in sugar mixture; beat on high speed until very light and fluffy, 3–4 minutes. Reduce speed to low; add eggs one at a time, beating to blend between additions and scraping down sides of bowl as needed. Beat in vanilla. (Make sure mixture is completely incorporated so flour won’t clump when added.) With mixer on low speed, gradually add dry ingredients; mix just to blend (do not overmix or cake will become tough). Scrape batter into prepared pan; smooth top.

Bake cake until top is golden brown and springs back when gently pressed with your fingertips and a tester inserted into the center comes out clean, 60–70 minutes. Transfer to a wire rack and let cake cool in pan for 30 minutes.

Meanwhile, stir lemon juice and 1/4 cup sugar in a small saucepan over medium heat until sugar is dissolved for lemon syrup.

Using parchment-paper overhang as an aid, remove cake from pan; peel off and discard paper. Place cake top side up on a wire rack set inside a rimmed baking sheet. Using a skewer, pierce top of cake all over, inserting skewer about halfway through cake (this helps the lemon syrup to soak in).

Using a pastry brush, baste with lemon syrup. Use all of syrup plus any that may have dripped onto baking sheet. Let cake cool completely.

Glaze:

Whisk all ingredients in a medium bowl; strain, if desired. Pour over cake. Scoop up any glaze that may have dripped into sheet and spread over top and sides of cake. Let cake stand at room tempera-ture until icing is set, about 30 minutes. DO AHEAD: Cake can be made 1 day ahead. Cover and let stand at room temperature.

Cut cake into 1/2-inch-thick slices.

Serves 8-10

Source: Bon Appetit

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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Dec
10
2014

Today’s secret recipe is for a delicious salmon dish served at Red Lobster.  Salmon filets are cooked perfectly with a crust of chopped macadamia nuts, coconut flakes and panko bread crumbs.  The result is a tender flaky fish with a crunchy crust on top.

Complete your meal by serving your salmon with a baked potato and a steamed vegetable.  If you can’t find fresh salmon, you can easily prepare this recipe with halibut instead.

We also have a great selection of salmon recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Red Lobster Macadamia and Coconut Crusted Salmon
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

Crust Ingredients:

1/3 Cup Macadamia Nuts, chopped
1/3 Cup Sweetened Coconut Flakes
1/3 Cup Panko Breadcrumbs
2 Tbsp Light Brown Sugar
2 Tbsp Butter, melted

Fish Ingredients:

4 each 5-6 oz Salmon fillets
Salt and pepper to taste
Nonstick Cooking Spray

Preheat oven to 400 degrees. Place the Salmon fillets in a 9X13 baking dish sprayed with Nonstick cooking spray.

In a small bowl, combine all of the crust ingredients until well mixed.

Season the Salmon with salt and pepper and top each piece of fish with an even coating of the Macadamia and Coconut Crust and bake on the middle oven rack for 15-20 minutes or until the fish flakes easily with a fork.

Serves 4
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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1 Comments
Dec
08
2014

Today’s 5 star secret recipe (shown below) is for a delicious eggplant dish from Luce in Portland, Oregon.  Slices of roasted eggplant, tomato sauce, rice and cheese are layered together and baked to perfection.  This dish is loaded with wonderful flavors that will have everyone coming back for second helpings.

Luce is run by a couple with deep Italian roots and the wonderful flavors on their menu reflect that.  They serve house-made pastas and seasonal entrees along with a fantastic wine list.

We also have a ton of great eggplant recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Luce’s Eggplant, Mozzarella, and Saffron Rice Bake

Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

2 tablespoons plus 1 cup olive oil
1 medium onion, minced
1 cup arborio rice
Pinch of saffron
1/4 cup dry white wine
1 cup vegetable broth or water
Kosher salt
3 large eggplants (about 3 pounds), cut crosswise into 1/4-inch rounds
Freshly ground black pepper
4 cups store-bought tomato sauce (such as marinara), divided
1 pound fresh mozzarella, cut into 3/4-inch cubes (about 2 cups), divided
1 cup coarsely grated Parmesan (4 ounces), divided

Arrange racks in top and bottom thirds of oven; preheat to 425°. Heat 2 Tbsp. oil in a large saucepan over medium heat. Add onion; cook, stirring often, until softened, about 8 minutes. Add rice; cook, stirring constantly, for 3 minutes. Stir in saffron, then wine. Cook until wine reduces slightly, about 1 minute. Add broth; season with salt. Cover and cook over medium heat until rice is very al dente and still crunchy, about 6 minutes; remove pan from heat.

Meanwhile, divide eggplant between two rimmed baking sheets, overlapping slightly to fit. Drizzle 1 cup oil over; season with salt and pepper. Bake, turning eggplant and rotating sheets halfway through, until tender and golden brown, 20–25 minutes.

Cover the bottom of a 13x9x2-inch baking dish with 1 cup tomato sauce. Sprinkle 1/3 of mozzarella over, then 1/3 of Parmesan.

Cover with a layer of eggplant rounds, overlapping so no sauce is visible beneath them. Add saffron rice, spreading out in an even layer. Sprinkle over another 1/3 each of mozzarella and Parmesan, then 1/2 of the remaining tomato sauce and another layer of eggplant. Top with remaining tomato sauce and remaining mozzarella and Parmesan. Cover dish with foil; transfer to a foil-lined baking sheet.

Bake until sauce is bubbling and cheese is melted, about 15 minutes. Uncover dish and bake until golden on top, about 20 minutes longer. Let stand for at least 10 minutes to set before serving.

Serves 8

Source: Bon Appetit

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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