The Restaurant Recipe Blog

Aug
01
2014

Thumbprint Cookies

Posted by: ChefTom in Categories: Recipes.

Today I have some easy-to-prepare recipes that I’m sure you’ll love.  The best part is that they can be made in under 30 minutes so there is no reason not to enjoy a home-cooked meal.  First, I have a secret recipe for some yummy thumbprint cookies that are fun to make.  You can customize these cookies by using your favorite jelly or jam.

This recipe is only one of the yummy cookie recipes featured in “The Big Book Of Cookies” cookbook.  From the old-fashioned, most requested to the newest and easiest cookies, this book has it all!

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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Thumbprint Cookies

1/4 cup packed brown sugar
1/4 cup butter or margarine, softened
1/4 cup shortening
1/2 teaspoon vanilla
1 egg yolk
1 cup all-purpose flour
1/4 teaspoon salt
1 egg white
1 cup finely chopped nuts
5 tablespoons jam or jelly (any flavor)

Heat oven to 350º. Beat brown sugar, butter, shortening, vanilla and egg yolk in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.

Shape dough into 1-inch balls. Beat egg white slightly with fork. Dip each ball into egg white; roll in nuts. Place about 1 inch apart on ungreased cookie sheet. Press thumb into center of each cookie to make indentation. Bake about 10 minutes or until light brown.

Quickly remake indentations with end of wooden spoon if necessary. Remove cookies from cookie sheet to wire rack. Fill thumbprints with about 1/2 measuring teaspoon jam.

Enjoy these great tasting recipes from our forum:

- BBQ Beef Chuck Steak

- Portobello Mushroom Burgers

- Grilled Chicken Roll Ups

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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Jul
30
2014

Hardee’s Buttermilk Biscuits

Posted by: ChefTom in Categories: Hardee's, Recipes.

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Classic buttermilk biscuits have been a staple in my household for as long as I can remember.  They are easy to prepare and can be served for breakfast, lunch, dinner or even dessert.  At Hardee’s they serve up a wonderful buttermilk biscuit and with today’s secret recipe you can make them at home.

For a real home style meal, serve your biscuits along with some crispy fried chicken by using this recipe on our forum: Go Here

Or if you’re in the mood for dessert, try out this recipe for strawberry shortcake with buttermilk biscuits: Go Here

Enjoy!

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New Secret Recipe
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Hardee’s Buttermilk Biscuits

4 cups self-rising flour
1 tbs. sugar
1 tbs. baking powder
2 cups buttermilk
2/3 cup shortening

Mix together, but do not knead. Roll out to 1″ thick.

Cut and brush tops with additional buttermilk.

Place on greased cookie sheet.

Bake at 400 degrees for 15 minutes.

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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Jul
28
2014

Today’s 5 star secret recipe is a refreshing cocktail served at Cafe del Rey in Marina del Rey, California.  Cafe del Rey is a romantic bar and restaurant that served up elevated New American fare served in a beautiful seaside setting.

Besides the delicious fresh food on the menu, they make an amazing white sangria which is made with fresh peaches.  Fresh and bright with flavor, this smooth sangria combines a touch of vanilla with just a hint of heat.  It’s a very refreshing cure for a hot day.

If you love sangria then you should check out some of the other sangria recipes we have on our forum: Go Here

Enjoy!

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Cafe del Rey’s White Hot Peach Sangria

White hot peach simple syrup:

1/2 cup sugar
1/2 cup water
1/4 vanilla bean, scraped and seeded
1/2 teaspoon red pepper flakes

In a medium saucepan, combine the sugar, water, vanilla bean (seeds and pod) and red pepper flakes. Heat over medium heat, stirring gently, until the sugar is dissolved.

Remove from heat and strain through a fine mesh strainer. Set aside until cool, then refrigerate until needed. This makes about one-half cup syrup, slightly more than is needed for the remainder of the recipe. The syrup will keep for up to 2 weeks, covered and refrigerated.

White hot peach sangria and assembly:

1 (750-milliliter) bottle dry white wine
2 tablespoons brandy
2 tablespoons peach schnapps
1/3 cup white hot peach simple syrup
3 white peaches, sliced, plus extra for garnishing the servings
1/2 orange, sliced into wheels
1/2 lime, sliced into wheels
1/2 lemon, sliced into wheels
Seeds from 1/4 vanilla bean

In a large bowl, combine the wine, brandy, peach schnapps and white peach simple syrup. Stir in the peach, orange, lime and lemon slices. Stir in the seeds scraped from the vanilla bean, discarding the pod.

Cover and refrigerate for 48 hours.

To serve, fill a glass three-fourths full with sangria. Top off with soda water or lemon-lime flavored soda, depending on the sweetness desired. Serve immediately.

Serves 8

Source: L.A. 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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Jul
25
2014

Maraschino Lemonade Pops

Posted by: ChefTom in Categories: Recipes.

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 a sweet treat that everyone will love.  Kids love to enjoy these maraschino lemonade pops on a hot summer day and they can have fun making them.

This recipe 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 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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Maraschino Lemonade Pops

1 (10-ounce) jar maraschino cherries
1 (12-ounce) can frozen pink lemonade concentrate, partly thawed
1/4 cup water
8 (3-ounce) paper cups
8 popsicle sticks

Put a colander or strainer in a bowl. Pour cherries into the strainer, saving the juice in the bowl.

Put one whole cherry in each paper cup. Put the remaining cherries on a cutting board. With a sharp knife, carefully cut cherries into small pieces. Have an adult show you how to use the knife.

Put chopped cherries, lemonade concentrate, water and the juice your saved from the jar of cherries in the container of an electric blender or food processor. Cover blender or processor. Puree or blend until smooth. Do not put a spoon or spatula in the blender while it is running and keep your hands clear of the working parts.

Fill paper cups with equal amounts of cherry mixture. Freeze 30 to 40 minutes, or until very slushy.

Place popsicle sticks in the center of each cup. Freeze 1 hour longer, or until firm. To serve, peel off paper cups.

Servings: 8

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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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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