Recipes : The Restaurant Recipe Blog

Nov
21
2014

Maple Glazed Carrots

Posted by: ChefTom in Categories: Recipes.

Thanksgiving is less than a week away and if you haven’t already, now is the time to finalize your menu.  We all look forward to indulging in a massive feast of turkey and all the fixings.  To help you create the best Thanksgiving meal yet, I’ve selected some great recipes for you to try.  First I have a secret recipe (below) for maple glazed carrots which are sweet and delicious.

This recipe is only one of the 100 tried and true holiday recipes featured in the “Thanksgiving Cooking Made Easy” cookbook.  This cookbook features everything you need to create a memorable Thanksgiving dinner.

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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Maple Glazed Carrots

4 lbs carrots, cut diagonally into 1/4 inch thick slices
1/4 cup water
1 tablespoon grated peeled fresh ginger
3 tablespoons butter
1/3 cup dark pure maple syrup
1 tablespoon cider vinegar
salt & black pepper, to taste
chopped fresh parsley, for garnish

In a 5-7 quart saucepan, combine carrots, water, ginger and 2 tablespoons butter.

Cover and cook on medium for 10 minutes, stirring occasionally.  Then, uncover and cook 10 to 12 minutes or until liquid has evaporated and carrots are almost tender.

Add maple syrup, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, and heat to boiling on medium-high.

Boil 8 to 10 minutes or until syrup is thick and carrots are tender and coated with glaze, stirring frequently.

Remove pan from heat; stir in remaining 1 tablespoon butter.

Serve in a bowl and garnish with parsley.

Serves 10

Enjoy these great tasting recipes from our forum:

- Green Bean Casserole

- Apple Stuffing

- Turkey Gravy

- Pumpkin Cheesecake

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

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Nov
19
2014

Panera Bread Creamy Tomato Soup

Posted by: ChefTom in Categories: Panera Bread, Recipes.

As the bitter-cold weather begins to set in, there’s nothing that warms me up better than a piping hot bowl of soup.  Today’s secret recipe (shown below) will show you how to make Panera’s rich and creamy tomato soup at home.  This delicious tomato soup is seasoned with garlic and fresh basil to create a blend of wonderful flavors.   To create the perfect meal, I love to enjoy my tomato soup with a grilled cheese sandwich.

You can make your own grilled cheese by following this recipe on our forum: Go Here

Enjoy!

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New Secret Recipe
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Panera Bread Creamy Tomato Soup

Like this recipe? Get our secret recipe cookbooks on sale – Click Here

2 tablespoons olive oil
4 garlic cloves, minced
1 large yellow onion, sliced
2 (28 oz) cans San Marzano peeled tomatoes
1 cup chicken stock (or vegetable stock)
2 tablespoons sugar
1/4 cup half and half
8 large fresh basil leaves, roughly chopped
1/4 teaspoon dried oregano
kosher salt and freshly ground black pepper, to taste

In a heavy bottomed pot (or dutch oven), heat olive oil over medium-high heat. Add garlic and saute for 30 seconds – until fragrant. Add onion and cook, stirring as needed, until translucent – about 8 minutes.

Add San Marzano peeled tomatoes (juice and all), chicken stock, and sugar. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened.

Add the half and half, basil, oregano and season to taste with salt and pepper.

Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left.

Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

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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Nov
17
2014

Fin’s Clam Chowder

Posted by: ChefTom in Categories: 5 Star Restaurant, Recipes.

Today’s 5 star secret recipe (shown below) is for a rich and filling clam chowder with fresh whole clams in the shell.  This is a perfect dish to enjoy on a chilly fall evening.

This recipe comes from Fins Coastal Cuisine in Port Townsend, Washington.  This classy Pacific Northwest cafe overlooks the Bay of Port Townsend with floor-to-ceiling windows and outdoor seating.  Their menu uses the freshest local ingredients including seasonal seafood.

We also have some more great chowder recipes on our forum: Go Here

Enjoy!

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Fin’s Clam Chowder

Like this recipe, get all our 5 Star Secret Recipes Here.

1/4 cup olive oil
1/4 cup plus 2 tablespoons finely chopped shallot
1/4 cup plus 2 tablespoons finely sliced leek (white or light green parts only)
3 cups diced red boiling potato, about ½-inch pieces
1/4 cup plus 2 tablespoons finely chopped garlic
4 to 5 pounds fresh clams in shell
1 1/2 cups dry white wine
1 tablespoon minced fresh thyme
1 tablespoon minced fresh parsley
2 quarts heavy cream
Salt and pepper
Fresh chive blossoms or minced fresh chives, for garnish

Heat a large, heavy-bottomed pot over medium-high heat. Add the oil, shallot, leek and potato, and cook, stirring constantly, until the leek is translucent, 3 to 5 minutes. Stir in the garlic, clams and add the wine. Continue to cook, scraping any flavoring from the bottom of the pan, until the wine is reduced by half, about 10 minutes.

Stir in the cream, thyme and parsley, and bring to a simmer. Reduce the heat to a gentle simmer and continue to cook until the clams are opened and the potatoes are tender, 10 to 12 minutes. Taste and season as desired with salt and pepper.

This makes about 3 quarts soup. Garnish each serving with 2 chive blossoms or a sprinkling of minced fresh chives.

Serves 10-12

Source: LA Times

Get more secret restaurant recipes on our Secret Recipe Forum: Go HereUntil 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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Nov
14
2014

State Fair Pear Pie

Posted by: ChefTom in Categories: Recipes.

Today I’ve selected some delicious new recipes (below) that are going to make for some excellent weekend meals.  These recipes easily come together with a few simple ingredients to create some amazing dishes.  For dessert, I have a yummy secret recipe for a state fair pear pie.  Select some of your favorite ripe pears at your local market to create this flavorful pie.

This recipe is only one of the traditional fair recipes featured in the “Mouth-Watering Fair Recipes” cookbook.  This cookbook features over 100 of your favorite recipes from state and county fairs.

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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State Fair Pear Pie

1/2 cup brown sugar, packed
2 tbsp. flour
1/2 tsp. cinnamon
Pinch of allspice
Pinch of cardamom
Pinch of nutmeg
Pinch of salt
6 cups peeled, sliced pears
2 tsp. lemon juice
1 1/2 tsp. vanilla extract
2 Pie crust for 8 or 9 inch pie

In bowl, combine brown sugar, flour, spices and salt. Add pear slices, lemon juice and vanilla.  Toss gently until well mixed.

Pour fruit into pastry lined pie plate, mounding in center. Dot with butter.

Brush rim of bottom crust with water.

Cover with top crust. Fold edge under bottom crust. Flute edge. Cut small steam vents, brush with milk and sprinkle with sugar.

Bake at 400 degrees for 15 minutes, then at 375 degrees for 45 to 50 minutes more.

Makes 1 pie.

Enjoy these great tasting recipes from our forum:

- Garlic Fried Chicken

- Sausage Pierogi Skillet

- BBQ Beef Sammies

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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