The Secret Recipe Blog

A good friend of mine loves hummus and she was blown away when I surprised her with this delicious Tuscan hummus recipe from California Pizza Kitchen.
Ingredients:
10 medium garlic cloves
30 oz can canned cannellini beans, drained
1/2 cup sesame paste (tahini)
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil
1 tablespoon soy sauce PLUS
1/2 teaspoon soy sauce
1 1/2 teaspoon salt
1 1/2 teaspoon ground cumin
1/8 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 cup cold water, if needed
2 tablespoons minced fresh Italian parsley

Directions:

Process the garlic cloves in a food processor until finely minced, stopping the processor occasionally to scrape down the sides of the bowl. Add the beans and pulse the machine a few times to chop them coarsely. Next, with the machine running, puree them while you slowly pour the sesame paste through the feed tube. Still with the motor running, pour the olive oil, lemon juice, and soy sauce through the feed tube, stopping the processor occasionally to scrape down the sides of the bowl. Stop the processor, open the lid, and add the salt, cumin, coriander, and cayenne. Process until thoroughly blended. If the puree is too thick, mix in the 1/4 to 1/2 cup cold water. Transfer the puree to a bowl, cover, and refrigerate before serving.

Preheat the oven to 250ºF.

Put the pita breads in the oven and heat until thoroughly warmed, 6 to 8 minutes.

Carefully remove and cut into wedges. Serve with the chilled hummus.

(38 votes, average: 3.55 out of 5)

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Time and time again, Chili’s never fails to satisfy love for good food and drinks with friends!  I made this salsa recipe this weekend to bring to a party and it certainly was a hit !

Ingredients:
14 1/2 oz can tomatoes and green chills
14 1/2 oz can whole peeled tomatoes plus the juice
1 tablespoon jalapeños (canned, diced, not pickled)
1 teaspoon jalapeños (canned, diced, not pickled)
1/4 cup diced onion
3/4 teaspoon garlic salt, to taste
1/2 teaspoon cumin, or more to taste
1/4 teaspoon sugar, to taste

Directions:

Place jalapeños and onions in a food processor; pulse for just a few seconds. Add both cans of tomatoes, salt, sugar and cumin. Process all ingredients until well blended, but do not puree.  You want the salsa to be chunky.  Place in covered container and chill.  Serve with your favorite tortilla chips.

(78 votes, average: 3.62 out of 5)

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Here is another great copycat recipe from Red Lobster. This recipe is one of over 100 recipes that are featured in America’s Most Wanted Recipes Volume 2.
4 (8 ounce) catfish fillets
1 cup milk
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon paprika
1 cup cornmeal
vegetable oil

1. Rinse and pat catfish dry.
2. In a shallow dish, mix together milk, salt, pepper, and paprika.
3. Dip pieces of fish in milk mixture. Roll fish in cornmeal and set
pieces on waxed paper.
4. Heat almost 2 inches of vegetable oil to 350 degrees F in a heavy
skillet.
5. Deep fry fish, turning once, until golden. Drain on paper towels.
Serves 4

(8 votes, average: 4.63 out of 5)

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I can’t get enough Olive Garden.  I always leave that restaurant STUFFED!  Recently, I discovered the secret to their spaghetti sauce.  Now I can enjoy their Tuscan flavors at home.

Ingredients:

2 pounds ground round
6 oz V-8 juice
2 Tablespoon Oil
1  jar Prego Spaghetti Sauce
1 Can stewed tomatoes, (14 ounces)
1 Envelope onion soup mix
1/2 c Grape jelly

Brown meat in oil until cooked. Crumble with fork, then drain.  Stir in tomatoes, V-9 juice, Prego, soup mix and grape jelly.  Cook, stirring often, 15 to 20 minutes or until jelly melts and sauce is piping hot.

Serve with your favorite pasta.   Don’t forget the bread sticks! 

(123 votes, average: 3.58 out of 5)

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