The Secret Recipe Blog

Serves/Makes: 4
Ready In: 30-60 minutes

Ingredients:
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup flour
1/4 cup melted butter
2 cups half-and-half
2 cups chicken stock
1/2 pound fresh broccoli
1 cup carrots, julienned
1/4 teaspoon nutmeg
salt & pepper, to taste
8 ounces grated sharp cheddar

Directions:
Saute onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for about 4 minutes. Be sure to stir frequently.
Slowly add the half-and-half, continue stirring.
Add the chicken stock whisking all the time.
Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender, about 20 minutes.
Add salt and pepper.
By now the soup should be thickened.
Pour in batches into blender and puree.
Return the puree to the pot and place over low heat, add the grated cheese; stir until well blended.
Stir in the nutmeg.
Serve.

Serving Suggestion: Pick up some large crusty rolls to use as a bread bowl.

(153 votes, average: 3.52 out of 5)

 Loading ...

Serves: 4
Ready In: Less than 30 minutes

Ingredients:

1 lb linguini
1 tablespoon vegetable oil
12 scallops
12 large shrimp, peeled and deveined
10 clams
1 tablespoon parsley
1/3 cup Garlic Lemon Butter (recipe follows)
4 cups Marinara sauce (recipe follows)
Crushed Red pepper, to taste (optional)
1/4 cup grated Parmesan cheese
1 teaspoon parsley (for garnish)

Garlic Lemon Butter
1/2 cup butter, melted
2 teaspoons chopped garlic
1 1/2 teaspoon lemon juice

Marinara Sauce
3 tablespoons vegetable oil
8 ounces diced yellow onions
1 tablespoon chopped garlic
1 (28 oz.) can crushed tomatoes
3 1/2 tablespoons minced fresh parsley
2 1/8 teaspoons dried oregano leaves
1 1/4 teaspoon dried basil leaves
1 whole bay leaf
1 1/2 teaspoon salt

Directions:

To prepare the marinara sauce, in a large saucepan, heat oil over medium heat. Add onions. Cook, stirring frequently until onions start to become soft and transparant, about 5 minutes. Add garlic; cook 2 minutes, stirring constantly. Add remaining ingredients to saucepan; stir well. Bring sauce to boil, stirring occasionally. Reduce heat to low, simmer uncovered for 30 minutes. Once cooked, remove bay leaf.

Cook linguini until al dente (approx 8-10 minutes) drain well.
Rinse linguini and mix in vegetable oil to prevent sticking.
Prepare garlic lemon butter by mixing the butter, garlic and lemon juice.
Place garlic lemon butter in a large saute pan over medium-high heat. Be sure not to burn the garlic.
When butter starts sizzling, add the scallops, shrimp, and clams; saute for 5 minutes.
Add marinara sauce and stir the mixture to ensure even heating of all the ingredients. Add linguini and toss until noodles are well covered with sauce.
Continue to cook for another 2 minutes. Pour pasta into a large bowl and sprinkle evenly with Parmesan cheese and parsley to garnish.

Enjoy!

(6 votes, average: 3.33 out of 5)

 Loading ...

Serves: 4
Ready In: Less than 30 minutes

Ingredients:

1 lb dry (or 2 lbs fresh) spinach fettuccine
1 1/4 pound chicken breast, diced
1/2 cup chopped fresh cilantro
2 tablespoons chopped cilantro reserved for garnish
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno pepper (seeds and veins removed)
3 tablespoons unsalted butter (reserve tablespoon for saute )
1/2 cup chicken stock
1 1/2 cup heavy cream
2 tablespoons gold tequila
2 tablespoons freshly-squeezed lime juice
3 tablespoons soy sauce
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper thinly sliced
1/2 medium green bell pepper, thinly sliced

Directions:

1. Boil salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. Pasta may be cooked ahead of time, rinsed and oiled and then reheated in boiling water.

2. Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes.

3. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside.

4. Pour soy sauce over diced chicken; set aside for 5 minutes.

5. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have become limp, add chicken and soy sauce; toss and add reserved tequila/lime paste and cream.

6. Bring the sauce to a boil; boil until chicken is cooked through and sauce is thick (about 3 minutes).

7. Toss with drained spinach fettuccine and reserved cilantro.

(20 votes, average: 3.70 out of 5)

 Loading ...

These are incredibly delicious!! Just like the ones at Cheesecake Factory! For a low fat version, drizzle them with a little bit of olive oil and bake them in a 400 degree oven.

2-4 servings

30 mins prep time

Egg Rolls
1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes, chopped
1 tablespoon finely chopped red onions
1/2 teaspoon fresh cilantro, chopped
1 dash salt
4 egg roll wraps (can also use won ton wraps)
1 egg, beaten
Oil for deep-frying

Dipping Sauce
1/4 cup olive oil
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey (I use slightly less)
1 pinch turmeric
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
Dipping Sauce
1. Combine vinegars, honey, tamarind, and saffron in a microwave safe bowl. Stir until tamarind is dissolved completely.
2. Microwave for 1 minute.
3. Using a blender, Puree tamarind mixture, cashews, cilantro, garlic, onions, sugar, pepper, and cumin.
4. Pour mixture into a bowl and stir in oil.
5. Cover and refrigerate until ready to use.

Egg Rolls
1. Stir together avocado, tomatoes, onion, cilantro, and salt.
2. Distribute filling evenly on the center of each egg roll wrapper.
3. Fold one corner up, 1/4 of the way over the filling.
4. Brush the remaining corners and edges with beaten egg, roll up the left and right side, then fold top corner over all and press to seal.
5. Repeat with the remaining wrappers.
6. Deep-fry the egg rolls in 375 degree oil for 3-4 minutes, or until browned.
7. Drain on paper towels.
8. Slice egg rolls diagonally in half and serve with the prepared dipping sauce.

(64 votes, average: 3.41 out of 5)

 Loading ...