tunasalad

Grilled Tuna Salad

I have some delicious new recipes(below) for you to try that are easy to prepare and loaded with wonderful flavors.  The beef cottage pie is a great homestyle dish that the family is sure to enjoy.  First, I have a secret recipe for a low fat grilled tuna salad.  Sliced grilled tuna is served over a fresh salad with a vibrant dressing.

This dish is only one of the delicious recipes featured in the “Low Fat Cooking Volume 1” cookbook.  This book features over 100 flavor-packed low fat recipes that you’ll love.

Members of our Secret Recipe 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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Grilled Tuna Salad

1 1/4 lbs fresh tuna fillet
1/4 cup rice vinegar
1 tsp sugar
1 tsp light soy sauce
1 clove garlic, crushed in garlic press
1 red serrano chili, seeded, chopped finely
1 scallion, chopped finely
2 medium red bell peppers, sliced thinly
5 1/2 cups mesclun greens

Cook tuna on heated oiled grill or grill pan until browned both sides and cooked as desired. Cover, rest 2 minutes, cut into thick slices.

Meanwhile, combine vinegar, sugar, soy sauce, garlic, chili, and scallion in screw-top jar, shake well.

Combine tuna and dressing in large bowl with pepper and mesclun; toss gently to combine.

Servings: 4

Source – Low Fat Cooking: Volume 1

Enjoy these great tasting and easy-to-prepare recipes from our forum:

Beef Cottage Pie

Chevy’s Steak Fajitas

Taco Chicken Tenders

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

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tunasalad

Steak ‘n Shake(™) Frisco Patty Melt

Steak ‘n Shake serves up fresh and tasty burgers, which are cooked to order.  One of the most popular menu items is the Frisco melt, a seasoned double burger on sourdough bread, with a blend of cheeses and a tangy sauce that you’re sure to love.  Today’s secret recipe will show you how easy it is to make this mouth-watering burger at home.

You can make some restaurant style French fries to serve with your burger by following this recipe on our forum: Go Here

Enjoy!

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New Secret Recipe
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Steak ‘n Shake(™) Frisco Patty Melt
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

Burger Mix:
8 ounces ground round
4 ounces ground sirloin
4 ounces ground chuck

Burger Seasoning Mix:
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon onion salt
1/4 teaspoon garlic salt

Frisco Sauce:
1/2 cup thousand island dressing
1/2 cup French Salad dressing
2 tablespoons ketchup
1/4 teaspoon Worcestershire sauce

4 slices sourdough bread
1 tablespoon softened butter
2 slices of American cheese
2 slices of Swiss cheese

In a medium-sized bowl combine the ground round, ground sirloin, and ground chuck. Combine and mix. Allow meat to rest about 10 minutes in the refrigerator before forming 4 – 4-ounce balls of meat.

While the meat is resting combine the salt, black pepper, onion salt, and garlic salt in a small bowl. You will use this burger seasoning on the burger.

Prepare the Frisco sauce by combining the thousand island dressing, French salad dressing, ketchup, and Worcestershire sauce in a bowl.

Preheat the griddle to 375 degrees, if you do not have a griddle I suggest that you use a large cast iron pan. If you have a large griddle butter 4 pieces of bread on one side, and allow the bread to toast on the griddle while the burger cook. If you do not have a griddle you may want to toast the bread on one side in your skillet before you cook the beef.

Once the cooking surface had heated up fully place the meat balls onto the skillet. You will need to press the burgers into thin patties. Use a spatula to press the burgers into thin patties. Season with the burger seasoning. These burgers cook very quickly 2 to 3 minutes on the first side. Once the edges begin to brown flip the burgers and season them again. Place the 4 slices of cheese onto the meat patties. They will need to cook for another minute or two before they have cooked through.

To build the burgers spread the Frisco sauce on the untoasted portion of the bread liberally. Build your burger starting with a piece of the toasted bread, and then place a meat patty topped with Swiss cheese, and then one topped with American cheese, and top with a piece of toasted bread.

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

PPS- Forward this email to a friend or tell them to sign up here.

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tunasalad

Jeremy’s on the Hill Artichoke and Potato Au Gratin

Today’s 5 star secret recipe will show you how to make an extremely delicious artichoke-potato au gratin.  This is a popular dish at Jeremy’s on the Hill in Julian, California.  Jeremy’s is a California Style Bistro that focuses on fresh and seasonal ingredients.

You’re guaranteed to fall in love with this au gratin recipe.  It is rich, creamy, flavorful and baked to perfection.

To complete your meal, prepare this easy baked herb chicken breast recipe from our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Jeremy’s on the Hill Artichoke and Potato Au Gratin

2 cups grated Parmesan cheese
3 cups grated Gruyere cheese
3 pounds Yukon Gold potatoes, thinly sliced (about 1/8-inch), divided
Salt, pepper
2 cloves garlic, minced
6 cups drained marinated artichoke hearts
1 quart heavy cream, divided

Heat the oven to 350 degrees. Grease a 15-by-11-inch baking dish with butter.

In a medium bowl, combine the Parmesan and Gruyere cheeses.

Line the bottom of the baking dish with one-half of the sliced potatoes, overlapping the slices and forming rows to make a single layer.

Season the potatoes with three-fourths teaspoon salt and one-half teaspoon pepper, or to taste. Sprinkle over the garlic.

Add the artichoke hearts, arranging them in a single layer over the potatoes. Scatter one-third of the grated cheese mixture over the artichokes, then drizzle over one-half of the heavy cream.

Arrange the remaining potatoes in a single, overlapping layer over the cheese. Season with one-half teaspoon salt and one-fourth teaspoon pepper. Drizzle over the remaining cream, then sprinkle over the remaining cheese.

Butter the underside of a piece of foil to keep the cheese from sticking, then cover the baking dish. Bake the gratin until the potatoes are softened and almost completely cooked, 45 minutes to an hour (a knife should easily pierce the potatoes). Uncover the gratin and continue to bake until the cheese is melted and is golden brown, 15 to 20 minutes. Remove from the oven and cool slightly on a rack before serving.

Serves 12-16

Source: LA Times

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

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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tunasalad

Potato Salad with Garlic Mayonnaise & Chives

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I have some fantastic new quick and easy dinner recipes(below) from our forum for you to try.  One of my favorites is the beef-stuffed French bread.  First, I’d like to share with you a secret recipe for a delicious potato salad with a garlic mayonnaise and chive dressing.

This dish is only one of the healthy salad recipes featured in “The Best Salads” cookbook.  In this book, you will find over 175 great-tasting salad recipes perfect for any time of day.

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.

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New Secret Recipe
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Potato Salad with Garlic Mayonnaise And Chives

 

2 lb Small boiling potatoes (about 1 to 1 1/2 inches in diameter)
3 Garlic cloves; minced and mashed to a paste with 1 teaspoon salt
3 1/2 Tbs Fresh lemon juice plus additional to taste if desired
1/3 cup Mayonnaise
1 Tbs Hot water
1/4 cup Chopped fresh chives

In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, 15 to 20 minutes. Drain potatoes and cool until they can be handled.

While potatoes are cooling, in a large bowl whisk together garlic paste, 3 1/2 tablespoons lemon juice, mayonnaise, and hot water.

Peel potatoes and cut in half. Add potatoes and chives to dressing and toss well. Season salad with additional lemon juice and salt and pepper. Salad may be made 1 day ahead and kept chilled, covered. Before serving, toss salad with 1 to 2 tablespoons water to moisten dressing.

Serve salad at room temperature.

Servings: 4

Source – The Best Salads

Enjoy these great tasting and easy-to-prepare recipes from our forum:

Quick Saucy Chicken Casserole

Beef-Stuffed French Bread

Teriyaki Chicken Thighs

Find these recipes and many more our Recipe Exchange 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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