Recipes : The Restaurant Recipe Blog

Apr
17
2015

Macaroni & Cheese

Posted by: ChefTom in Categories: Recipes.

I have some fantastic new comfort food recipes (below) for you to enjoy this weekend.  These recipes are easy to prepare and guaranteed to make dinner a success.  First I have a secret recipe for the ultimate comfort food, macaroni and cheese.

This recipe is only one of over 200 homestyle recipes featured in the “Comfort Foods” cookbook.  The recipes in this cookbook are a guide to simple and delicious comfort foods from a centuries worth of cooking.

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 your first 5 cookbooks right now: Go Here

Or if you’d like to get this title alone: Go Here

Enjoy!

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Learn about the 5 most dangerous lies you’ve been told about bread (#5 will definitely shock you).  If you enjoy this comfort food (but don’t want to destroy your health) you do NOT want to miss this shocking information: Go Here
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New Secret Recipe
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Macaroni & Cheese

1 2/3 cups (about 7 oz.) dry small elbow macaroni, cooked and drained
2 Tbs cornstarch
1 tsp salt
1/2 tsp dry mustard
1/4 tsp ground black pepper
1 can (12 fl. oz.) Evaporated Milk
1 cup water
2 Tbs butter or margarine
2 cups (8 oz.) shredded sharp Cheddar cheese, divided

Preheat oven to 375° F. Grease 2-quart casserole dish.

Combine cornstarch, salt, mustard and pepper in medium saucepan. Stir in evaporated milk, water and butter. Cook over medium-high heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1 1/2 cups cheese until melted. Add macaroni; mix well. Pour into prepared casserole dish. Top with remaining cheese.

Bake for 20 to 25 minutes or until cheese is melted and light brown.

Servings: 6

Source: Comfort Foods Cookbook
Enjoy These Great Tasting Recipes From Our Forum:

Teriyaki Pork Chops with Vegetables

Fully Loaded Chicken and Potato Bake

Corned Beef Cheeseburger

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

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Until next time… Be Well!

Kind Regards,

Ron

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Apr
15
2015

IHOP(tm) Corn Cake Pancakes

Posted by: ChefTom in Categories: IHOP, Recipes.

If you enjoy the taste of cornbread then you’ll love today’s secret recipe for IHOP’s(tm) corn cake pancakes.  This recipe takes the classic buttermilk pancake and enhances it with the addition of cornmeal.  Serve these tasty pancakes with butter and syrup.

When you make this batter, let it sit for at least 10 minutes before pouring the batter on the griddle.  This will allow the batter to thicken a bit.

Don’t forget, we have many of your other favorite recipes from IHOP on our forum: Go Here

Enjoy!

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New Secret Recipe
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IHOP(tm) Corn Cake Pancakes
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 1/2 cups all-purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2/3 cup granulated sugar
1 cup milk
3/4 cup buttermilk
1/3 cup butter, melted

Preheat a griddle to medium.

Combine flour, cornmeal, baking powder, baking soda and salt in a medium bowl.

In another medium bowl, mix eggs and sugar with an electric mixer on medium speed for 30 seconds. Add the milk, buttermilk and melted butter; mix well.

Mix the dry ingredients into the wet ingredients with the mixer until smooth. Let the batter sit for 10-20 minutes.

Spray the hot griddle with nonstick spray. Spoon 1/4 cup portions of the batter onto the hot griddle and cook for 2 to 3 minutes per side until brown. Serve hot with butter and maple syrup.

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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Apr
13
2015

Today’s 5 star secret recipe comes from the historic La Posta de Mesilla in New Mexico.  They serve up an outstanding red chile posole.  This spicy stew is loaded with the vibrant flavors of New Mexico.

La Posta de Mesilla is a 75 year old restaurant set in an 18th century stagecoach station.  The menu features local Mexican and Southwestern inspired dishes.  This posole recipe was originally prepared by the founder’s mother.  Now you can bring a taste of New Mexico into your own home.

If you enjoy a bit of heat in your dishes, check out these spicy recipes we have on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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La Posta de Mesilla’s Red Chile Posole
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Chile Colorado (red chile sauce):

12 dried New Mexico or similar red chiles
2 cups water
3 cloves garlic, minced
2 tablespoons lard or vegetable oil
2 tablespoons flour
1 teaspoon salt, or to taste

Wash the chile pods, removing stems and seeds. Place the chile pods in a saucepan with the water and bring to a boil, then reduce the heat and simmer, uncovered, until the chile pods are very tender, at least 10 minutes. Remove from heat, and pour the chiles and water into a blender along with the garlic. Purée the mixture well, then strain into a bowl. Set aside.

In a frying pan heated over medium-high heat until hot, add the lard, then whisk in the flour and cook until the flour is a light brown. Stir in the puréed chiles and stir until thickened. Season with salt and bring the mixture to a boil, stirring constantly. Reduce the heat to a simmer and cook for 5 minutes to marry the flavors, adding additional water, if needed, to thin the sauce. Taste and adjust the seasoning if desired, then remove from heat and set aside until needed. The sauce will keep, covered and refrigerated, up to 1 week.

Red chile posole:

2 tablespoons vegetable oil
2 pounds lean pork loin, cut into bite-sized pieces
1 tablespoon plus 2 teaspoons ground dried oregano, divided
1 1/2 teaspoons ground cumin, or to taste
2 teaspoons garlic powder, or to taste
1/4 cup flour
2 teaspoons salt, or to taste
3 (16 ounce) cans of white hominy, drained
1 1/2 quarts water
Chopped onion, garnish
Whole oregano leaves, garnish
Lime wedges, garnish

In a wide, heavy-bottomed pot, heat the oil over medium heat. Add the pork pieces and cook, stirring frequently, until lightly browned and cooked through, 12 to 14 minutes. Strain the pork pieces from the pot and stir in 1 tablespoon of the ground oregano, cumin, garlic powder, flour and salt. Stir in the red chile sauce and bring to a simmer over low heat for a few minutes to marry the flavors. Remove from heat and set aside.

In a separate large pot, combine the hominy with the water and remaining 2 teaspoons oregano over high heat. Once the mixture comes to a boil, stir in the meat and chile sauce and reduce the heat to a gentle simmer. Cook for 30 minutes, stirring occasionally, to marry the flavors. Taste and adjust the seasoning and flavorings as desired, and thin with additional water if needed. This makes about 3 quarts posole. Serve garnished with chopped onion, oregano leaves and lime wedges.

Serves 8-12

Source: LA Times

Get more secret restaurant recipes on our Secret Recipe Forum: Go Here
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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Apr
10
2015

Rice Pudding

Posted by: ChefTom in Categories: Recipes.

Today I’ve selected some tasty dinner recipes (below) that are easy to make and guaranteed to please.  First, I have a secret recipe for a rice pudding that is perfect for a snack or dessert.

This recipe is only one of over 150 delicious pudding recipes featured in the “Delicious Puddings” cookbook.  This book contains a fantastic collection of pudding recipes to satisfy everyone’s taste.

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 your first 5 cookbooks 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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Rice Pudding

3 cups milk
1/2 cup rice
3 egg yolks
3 tablespoons sugar
salt, to taste
1 teaspoon vanilla
3 egg whites
powdered sugar

To three cups of milk, add half a cup of rice, which you have previously scalded with hot water. Boil in a double boiler until quite soft.

Beat the yolks of three eggs with three tablespoons of white sugar, add this just before taking it off the fire. Stir it thoroughly with a wooden spoon, but do not let it boil any more.

Add salt to the rice while boiling, and flavor with vanilla.

Beat the whites of the eggs with powdered sugar to a stiff froth, and after putting the custard into the pudding dish in which you wish to serve it, spread with the beaten whites and let it brown slightly in the oven.

Source: Delicious Pudding Recipes
Enjoy These Great Tasting Recipes From Our Forum:

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

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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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