The Secret Recipe Blog

If you're new here or love our recipes, you may want to subscribe to our RSS feed. Thanks for visiting!            Subscribe in a reader

There is nothing better than a classic cheeseburger!  After a hard week I enjoy a nice burger down at my local Applebee’s.  All those trips sure do add up, so sometimes I just relax and make this classic patty melt recipe at home.  Upgrade this recipe with two slices of bacon.

Ingredients:
2 burger patties
Salt, pepper, garlic powder, to taste
Melted butter, as needed
4 pieces Italian bread
4 tablespoons mayonnaise blended with roasted garlic and mustard
4 slices Swiss cheese
4 slices Cheddar cheese
1 cup sliced onions

Directions:

Season one side of the burger with salt, pepper and garlic. Place on grill or in broiler, seasoned side down. Season the other side and flip. Cook to prefered doneness.

While burger is cooking, melt butter in fry pan on medium heat. Spread mayonnaise onto bread. Drop bread, dry side down, onto melted butter and swirl to coat.

Cover one slice of bread with two slices of Swiss cheese and the other with two slices of Cheddar.

In a separate frying pan, melt butter and saute sliced onions. Season with salt, pepper and garlic.

Place cooked burger patty on top of one cheese-topped slice of bread and the sauteed onions on the other. Carefully assemble and cut sandwich.

Serves 2

(21 votes, average: 3.81 out of 5)

 Loading ...

It’s been a long time since I’ve been to Outback Steakhouse. Why you ask? Because now I make my favorite dishes at home. This is my 2nd favorite Outback appetizer next to the bloomin onion. I hope you enjoy!

1 pound bag of frozen french fries
1 cup shredded colby jack cheese
6 strips of bacon, cooked
Oil for frying

Heat oil to 350 degrees in a large heavy skillet.

Fry the potatoes in small batches, until golden brown.

Drain the fries on paper towels. Keep them warm in a 250 degree F oven until all the fries are done.

Place the cooked fries onto a plate. Salt the fries to taste, and sprinkle on cheese and cooked bacon.

Place back into a warm oven until the cheese begins to melt.

Serve with dipping sauce:

1/2 cups sour cream
1 Tbs horseradish
dash cayenne pepper
dash salt
dash black pepper

Combine all ingredients and mix well.

(59 votes, average: 3.53 out of 5)

 Loading ...

I have been getting a lot of requests for this recipe lately. I must say, the Beef Chalupa is one of my favorites from Taco Bell. Did you know how easy it is to make at home ? Now you can enjoy a Chalupa without running to the border!

Ingredients

1 pound ground beef
1/4 cup. flour
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon salt
1 tablespoon dried minced onion
1/2 cup water
flat bread (pita will work)
oil (for deep-frying)
sour cream
shredded lettuce
shredded Cheddar-Jack cheese
diced tomatoes

1. Mix dried onion with water in a small bowl and let sit for five minutes.

2. Combine ground beef, flour, chili powder, paprika and salt. Add
onions and water then mix. In a skillet, cook beef mixture. Stir
often while cooking to prevent large chunks from forming; it should be like a paste.

3. Remove from heat but keep warm.

4. In a deep-fryer, or a skillet, deep fry the bread for 30 seconds. Let
drain on paper towels.

5. Make Chalupas starting with meat, then sour cream, lettuce, cheese, and tomatoes in that order. Top with hot sauce or salsa, to taste.

Serves 4-6

This recipe is one of over 100 recipes featured in America’s Most Wanted Recipes: Volume 2 !

(31 votes, average: 4.06 out of 5)

 Loading ...

1 cup applesauce
1/2 cup Heinz ketchup
1 1/4 cups light brown sugar, packed
6 Tbs lemon juice
salt and pepper
1/2 tsp paprika
1/2 tsp garlic salt
1/2 tsp cinnamon

1 In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5 minutes. Turn heat to low and continue to stir (about 5 minutes) making sure sugar is completely dissolved.

2 Allow to cook without stirring for 15 minutes on lowest possible heat, uncovered. Transfer to top of double boiler over simmering water if to be used as a basting sauce for ribs or chicken during baking; or cool sauce and refrigerate covered to use within 30 days.

(24 votes, average: 4.04 out of 5)

 Loading ...