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Fresco by Scotto’s Fusilli with Zucchini Calabrian Style

Fresco by Scotto is a critics pick for delicious Tuscan fare prepared by the famous Scotto family.  This friendly restaurant has been a Manhattan institution for over 20 years.  Frequent guests on the Today Show, the Scotto’s have a passion fantastic food in a welcoming atmosphere.

Today’s 5 star secret recipe is for one of Scotto’s amazing pasta dishes.  Fusilli pasta is prepared with zucchini, caramelized onions, lemon zest and bread crumbs.  This is a perfect dish to make for great-tasting dinner that the whole family will enjoy.

We have many more tried and true pasta dishes that you can try on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Fresco by Scotto’s Fusilli with Zucchini Calabrian Style

1 cup extra virgin olive oil
1 1/2 cups onions, diced small
Grated zest of 1 lemon
2 to 3 pounds small to medium size zucchini, cleaned, ends removed and cut into medium dice
4 cloves garlic, sliced paper thin
4 ounces unseasoned bread crumbs (12 tablespoons)
Salt and pepper to taste
3/4 pound uncooked Fusilli pasta
1 ounce grated Parmigiano cheese
Red pepper flakes to taste

For the bread crumbs In a small sauté pan , heat bread crumbs over low heat until lightly golden, about 1 to 2 minutes Add 1/4 cup olive oil to a saucepan and sauté bread. Season with salt and pepper and set aside.

For the onions and Garlic: In a small sauté pan, heat 1/4 cup olive oil over medium heat, and gently cook onions until dark golden brown; 1 to 2 minutes.  Then add garlic for 1 minute, add the grated lemon zest and set aside.

For the zucchini: In a medium size sauté pan, heat 1/4 cup olive oil over high heat and cook zucchini until golden on all sides, add red pepper to taste.

Transfer the sautéed zucchini and onions to a covered dish, season with salt and pepper and keep warm.

For the pasta: Bring a large pot of salted water to a boil. Add the Fusilli and cook until al dente, about 6 to 8 minutes.

To assemble: Drain the pasta and add to a large mixing bowl, then add the zucchini and onions and toss thoroughly. Add the remaining olive oil, toss in the parmigian cheese and top with the toasted bread crumbs and serve immediately.

Serves 2-3

Source: Fresco by Scotto

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

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almondbars

Chocolate Caramel Pecan Cheesecake

I have some delicious new recipes to make your weekend cooking nice and easy.  These dishes come together with a few simple ingredients and can be cooked in about 30 minutes.  First I have a secret recipe for a yummy chocolate caramel pecan cheesecake.  A wonderful dessert to enjoy this weekend.

This recipe is only one of the decadent cheesecake recipes featured in the “Cheesecake Lovers Cookbook“.  This cookbook contains a wonderful collection of rich and delicious cheesecake recipes.

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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Chocolate Caramel Pecan Cheesecake

Base:
2 c Vanilla wafer crumbs
6 tb Margarine, melted

Body:
1 ea 14-ounce bag caramels
1 cn 5-ounce evaporated milk
1 c Chopped pecans, toasted
2 pk 8-ounce cream cheese, soften
1/2 c Sugar
1 ts Vanilla
2 ea Eggs
1/2 c Semi-sweet chocolate pieces

Base:

Combine crumbs and margarine; press onto bottom of 9-inch springform pan.

Bake at 350 degree F, 10 minutes.

Body:

In 1 1/2 quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth.  Pour over crust. Top with pecans.

Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in chocolate; pour over pecans.

Bake at 350 degrees F, 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Garnish with whipped cream and additional finely chopped pecans, if desired.

Enjoy these great tasting recipes from our forum:

Beer Marinated Peppered T-Bones

Easy Chicken Stroganoff

Honey Pecan Pork Chops

Find these recipes and many more on our forum: Go Here

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1) The “Almost Sugar” That’s Actually GOOD for You!
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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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almondbars

Starbucks(™) Skinny Vanilla Mocha Frappuccino

Today I have a secret recipe for a skinny version of Starbucks Vanilla Mocha Frappuccino.  This chocolatey frozen coffee drink has less than half the calories as the regular version.  Now you can enjoy this delicious Frappuccino without the guilt.  Top your drink with some fat-free whipped cream if you like.

You can always find more secret recipes from Starbucks on our forum: Go Here

Enjoy!

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New Secret Recipe
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Starbucks(™) Skinny Vanilla Mocha Frappuccino
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 heaping teaspoon instant coffee
1½ cups water
½ cup skim milk
3 tsp vanilla extract
1 tsp unsweetened cocoa powder
1 packet stevia or 1 tbsp. sugar (to taste)

In a cup mix coffee and water and stir until combined.

Place in a shallow container, cover and freeze for 4 hours or overnight.

Once coffee is frozen, place in a blender with the milk, vanilla, stevia and cocoa powder.

Blend until combined.

Notes:
You do not need to use instant coffee, you can brew a strong cup of your favorite coffee and freeze it, just make sure it’s 1½ cups.

If coffee is too frozen for your blender to handle let it sit on the counter for a few minutes to thaw out.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

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almondbars

Captain Jefferds Inn Frosted Banana Bars

Today’s 5 star restaurant secret recipe comes from Captain Jefferds Inn located in Kennebunkport, Maine.  This bed and breakfast is known for their lovely ambiance, fabulous service and delicious foods.  They serve these yummy dessert bars with the perfect blend of banana and vanilla, topped with cream cheese frosting.  Make sure to use ripe bananas in this dish for the best flavor.

You can always find great selection of cookie and bar recipes on our forum: Go Here

Enjoy!

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Learn how you can turn sinful candy…into sumptuous super-foods that guards your heart, boosts brainpower and keeps you looking young: Go Here
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New 5 Star Secret Recipe
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Captain Jefferds Inn Frosted Banana Bars
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

1/2 cup butter, softened
1 1/2 cups sugar
1 cup sour cream
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 cup mashed ripe bananas
2 eggs

Preheat oven to 350. Line a 10X15 jellyroll pan with greased parchment paper.

In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Finally, mix in the mashed banana.

Spread evenly into the prepared pan. Bake for 25-30 minutes in the preheated oven until a toothpick inserted into the center comes out clean. Allow bars to completely cool before frosting.

Cream Cheese Frosting:

6 oz. Cream Cheese
1/2 cup softened butter
2 tsp. vanilla
2 cups sifted powered sugar + 2 cups of powered sugar

Beat cream cheese, butter, and vanilla with an electric mixer until light and fluffy.Gradually add 2 cups of sugar, and then gradually beat in the 2nd 2 cups of powered sugar to make a frosting that is easy to spread. Cover and refrigerate.

Have a comment or question about this recipe? Post it here

Source: Recipe Secrets 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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