The Secret Recipe Blog

6 tart apples — sliced
1 teaspoon lemon juice
1/4 cup bacon drippings
1/4 cup brown sugar
1/8 teaspoons salt
1 teaspoon cinnamon
1 dash nutmeg

In a large skillet, melt bacon drippings.
Pour apples evenly over the bottom of the skillet.
Pour lemon juice over them, then brown sugar, then salt.
Cover and cook over low heat for 15 minutes until apples are tender and juicy.
Sprinkle with cinnamon and nutmeg.

(23 votes, average: 3.17 out of 5)

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Serves: 2
Ready In: Less than 30 minutes

Ingredients:
4 ounces ground chicken (cooked)
14 ounces chow fun noodles (wide rice noodle)
2 teaspoons minced scallions
1 teaspoon minced garlic
1 teaspoon chili paste
1 teaspoon Szechwan preserved vegetables (can be found at Asian market)
2 teaspoons shredded black fungus mushrooms
1 teaspoon Sesame oil
***Sauce***
3 teaspoons soy sauce
2 teaspoons vinegar
2 teaspoons sugar
1 teaspoon oyster sauce
1 teaspoon mushroom soy sauce
2 teaspoons water

Directions:
Separate the chow fun noodles and cover with plastic wrap until ready for use.
Heat the wok and add 2 teaspoons vegetable oil.
Stir fry garlic and chill paste for about 6 seconds.
Add ground chicken and stir fry with garlic and chill paste.
Add black fungus mushrooms and sauce stir-fry for about 10 seconds.
Separate the noodles and mix into the wok a handful at a time.
Continue cooking for 2 to 4 minutes or until the noodles are hot.
Mix in sesame oil before serving.
Serve on plates. Garnish with Szechwan preserved vegetables and minced scallions.

(43 votes, average: 3.30 out of 5)

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Serves: 2
Ready In: Under 30 minutes

Ingredients:
2 (4-oz) chicken breasets
2 tablespoons olive oil
1 teaspoon chopped garlic
1/2 cup shredded Chihuahua white cheese
2 slices American cheese
Mashed Potatoes

***Marinade:***
2 tablespoons chopped garlic
2 tablespoons chopped parsley
2 ounces olive oil
1 teaspoon crushed red chilies
1/4 teaspoon black pepper
1/4 teaspoon salt

***Pepper & Onion Medley:***
1 green pepper, julienne
1 red pepper, julienne
1 yellow onion, julienne
Directions:
Trim and pound chicken breasts to even thickness.
Combine all marinade ingredients.
Place chicken breasts in marinade and refrigerate for 2 to 4 hours.

Slice peppers and onions and saute in olive oil for 2 minutes.
Then add 1 tsp chopped garlic and continue to saute another 2-3 minutes.
Season with salt and pepper.
Saute chicken breasts in olive oil over medium heat; cook evenly on both sides to a golden brown color.

Heat cast iron skillet on burner over medium heat until very hot then remove from the burner.
Place mashed potatoes on top portion of skillet.
Place cheeses on bottom portion of skillet and cover with pepper and onion medley.
Add chicken to top of pepper and onion medley, resting on potatoes.
Top with chopped parsley.
Serve directly from skillet for authenticity or transfer to plates.

(14 votes, average: 3.79 out of 5)

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Serves: 8
Ready In: 1-2 hours

Ingredients:
1/2 pound Butter
2 cups Powdered sugar
3 large Eggs
1 2/3 cup All Purpose Flour
1 tablespoon vanilla extract or lemon

Directions:
Preheat oven to 325F.
Spray an 8-1/2″ Pyrex loaf dish with Pam.
Cream butter with sugar on high speed of mixer for 5 minutes.
Add 1 egg and then a little flour, continue beating for 2 minutes.
Add 2nd egg and half of remaining flour and beat 2 minutes.
Add 3rd egg, rest of flour and extract, beating 2 minutes.

Spread batter evenly in prepared loaf dish.
Bake 65 minutes or until tester inserted into center comes out clean.
Cool in baking dish on wire rack 30 minutes.
Remove from dish. Slice 1/2″ thick.

(42 votes, average: 3.36 out of 5)

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