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Chocolate Truffles

Nothing says “I love you” better than delectable handmade chocolates.  While everyone else is buying those premade boxes of chocolates, you could be making your own chocolate truffles for your Valentine with today’s secret recipe.  These truffles are so easy to make and you can customize the filling and coating to your lovers personal tastes.

This recipe is only one of the decadent chocolate recipes featured in the “Chocolate Recipes For Chocolate Lovers” cookbook.  This book is packed with over 600 of the best chocolate recipes from cookies and cakes to candies and truffles.

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.

After today’s secret recipe (below) I’ve also shared some delicious easy to prepare recipes from our forum members that you can enjoy for dinner.

Enjoy!

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New Secret Recipe
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Chocolate Truffles

½ Cup unsalted butter
2 1/3 C confectioner’s sugar
½ C cocoa
1/4 cup heavy or whipping cream
1 1/2 teaspoon vanilla
Centers: pecan, walnuts, whole almonds or after-dinner mints
Coatings: coconut, crushed nuts,confectioners sugar

Cream butter in large mixer bowl.

Combine 2 1/2 cups confectioners’ sugar and the cocoa; add alternately with cream and vanilla to butter.  Blend well. Chill until firm.

Shape small amount of mixture around desired center; roll into 1 inch balls.

Drop into desired coating and turn until well covered.

Chill until firm.

Makes about 3 dozen truffles

Source – Chocolate Recipes For Chocolate Lovers

Enjoy these great-tasting recipes from our forum:

Chicken Pesto Panini with Mozzarella

Pasta with Creamy Garlic Sauce

Savory Pork Stir-Fry

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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Macaroni Grill(tm) Pasta Milano Soup

Today I have a secret recipe for a delicious and hearty one pot meal that the whole family will devour.  Macaroni Grill’s pasta Milano soup is creamy and loaded with chicken breast, roasted garlic, sun-dried tomatoes, mushrooms and pasta.  To save time you can use leftover chicken or pick up a cooked rotisserie chicken from the supermarket to use in this dish.

Make sure you also browse the impressive amount of soup recipes we have on our forum: Go Here

Enjoy!

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New Secret Recipe
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Macaroni Grill(tm) Pasta Milano Soup
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

3 tablespoons butter
1 yellow onion, diced
5 cloves garlic
8 oz. button mushrooms, sliced
2 tablespoons all-purpose flour
¼ cup white wine
2 cups grilled chicken breast, diced
½ cup sun-dried tomatoes in oil, chopped
2 cups chicken broth
3 cups whole milk
3 cubes chicken or vegetable bouillon (or 3 teaspoons granules)
2 tablespoons fresh parsley, chopped
½ cup grated Parmesan cheese
½ cup heavy cream
2 cups cooked bow-tie pasta, cooked according to package directions
Salt and pepper to taste
Fresh chopped parsley for garnishing

Preheat to 400 F. Drizzle garlic with olive oil and roast skin on for 30 minutes or until tender. Mince the roasted garlic.

Heat butter in a large Dutch oven over medium-high heat. Saute the onions until translucent, about 5 minutes. Add the roasted garlic and stir to combine. Add the mushrooms and cook until tender, another 4 minutes.

Add flour and stir to combine. Add the wine and simmer for 1 minute.

Add the chicken, sun-dried tomatoes and stir to combine. Add the broth, milk, and bouillon cubes. Stir to combine. Bring the soup to a simmer, reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally.

Add the parsley, Parmesan cheese, heavy cream and simmer, covered for another 5 minutes. Add the cooked pasta and stir to combine. Add salt and pepper to taste.

Serve immediately, garnished with fresh chopped parsley.

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

Source: Secret Recipe 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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0

Eagle Rock Public House’s Fried Cod Sandwich

Today I have a 5 star restaurant secret recipe from Eagle Rock Public House, the restaurant outlet for one of Los Angeles’ most popular craft breweries.  They serve a delicious deep-fried cod sandwich that is topped with a pickled jalapeno slaw and a tangy malt vinegar aioli.  At the restaurant they use Eagle Rocks Manifesto Beer for the fish batter but at home you can use your favorite wheat beer such as Blue Moon or Shock Top.

Serve your sandwich with some sweet potato fries on the side by following this recipe from our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Eagle Rock Public House’s Fried Cod Sandwich
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Basic sweet pickled jalapeño:

1 1/4 cups cider vinegar
1 1/4 cups water
1/4 cup salt
1 1/4 cups sugar
1 cup thinly sliced jalapeños (from 2 to 3 large jalapenos)

In a heavy saucepan, combine the vinegar, water, salt and sugar over high heat until it comes to a boil. Remove from heat. Place the jalapeños in a large jar or medium glass bowl and pour over the liquid. Weight the jalapeños down so they stay submerged, and set aside until cool. Cover and refrigerate the submerged jalapeños for at least 12 hours to pickle. The jalapeños will keep for up to 2 weeks, covered and refrigerated.

Pickled jalapeño slaw:

1/2 head green cabbage, julienned
1 red onion, julienned
Strained pickled jalapeños
1/4 cup pickling juice (from the jalapeños)
2 tablespoons distilled white vinegar
2 tablespoons olive oil
Kosher salt

In a large bowl, mix together the julienned cabbage and red onion, along with the strained pickled jalapeños.

In a small bowl, whisk together the pickling juice with the vinegar and olive oil to make a vinaigrette. Pour the vinaigrette over the slaw and season with a few pinches of salt to taste. Mix the slaw well and set aside for at least 10 minutes before using. This makes 6 to 8 cups slaw, possibly more than is needed for the rest of the recipe; the slaw will keep, covered and refrigerated, up to 3 days.

Malt vinegar aioli:

1 whole egg
1 egg yolk
1 teaspoon Dijon mustard
1 tablespoon lemon juice
3 cloves garlic
1/2 tsp kosher Salt
1 to 1 1/2 cups canola oil
1/4 cup malt vinegar

In the bowl of a food processor, combine the egg, yolk, mustard, lemon juice, garlic and kosher salt, blending until homogenous. With the processor running, slowly stream in the oil. As the oil is added, the mayonnaise will begin to emulsify and stiffen. Enough oil has added when the mayonnaise is thick and will form peaks. Stir in the malt vinegar by hand to form the aioli. This makes a generous cup aioli, which will keep, covered and refrigerated, up to 1 week.

Fried cod sandwich:

Peanut or canola oil for deep-frying
1 1/2 cups flour, plus 1 cup for dusting, divided
1 teaspoon baking powder
1 teaspoon kosher salt
1 pint Eagle Rock Brewery Manifesto beer, or similar Belgian-style ‘wit-bier’ or white ale
3 dashes Tabasco
6 (5-ounce) cod fillets, preferably Ling cod
Malt vinegar aioli
Pickled jalapeño slaw
Toasted challah roll

Fill a 4-quart pot with frying oil to a depth of 3 to 4 inches. Heat the oil to maintain a temperature of 350 degrees.

Meanwhile, in a large bowl, whisk together 1 1/2 cups flour with the baking powder and kosher salt. Whisk in the beer until the batter is smooth, then whisk in the Tabasco. Set aside.

Dredge the cod pieces in the remaining flour, then remove the cod and dip each piece into the batter. Carefully lower each piece into the oil and fry until golden and crispy, about 4 minutes (frying time will vary depending on the thickness of the pieces). Drain on a rack.

Assemble the sandwiches: Spread 1 to 2 tablespoons aioli on each half of the toasted rolls. Top the bottom half of each roll with a piece of fried fish, and top the fish with about 1 cup of loosely packed slaw. Top each sandwich with the remaining roll and serve immediately.

Serves 6

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

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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2

Jamaican Jerk Chicken Wings

Super Bowl 50 is this weekend and I have an essential secret recipe for your viewing party.  No Super Bowl party is complete without chicken wings and I have a flavorful recipe for Jamaican jerk chicken wings.  These wings come out nice and crispy with just the right amount of spice.

This recipe is only one of the many chicken wing recipes featured in the “The Ultimate Chicken Wing Cookbook.”  This book contains over 100 tried and true chicken wing recipes that range from mild and sweet to hot and spicy.

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.

After today’s secret recipe (below) I’ve also shared some quick and easy recipes from our forum members that you can enjoy for dinner this weekend.

Enjoy!

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Game Day Recipes That Are Actually Good For You
Stop wasting all your hard work by eating all the Wrong Foods.  These flavorful recipes are Guilt Free and will thrill all of your friends at parties and tailgates: Go Here
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New Secret Recipe
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Jamaican Jerk Chicken Wings

FOR THE MARINADE:
1 Onion — chopped
2/3 cup Scallions — chopped
2 Garlic cloves
1/2 teaspoon Thyme — crumbled
1 1/2 teaspoons Salt
1 1/2 teaspoons Ground allspice
1/4 teaspoon Nutmeg — grated
1/2 teaspoon Cinnamon
1/4 cup Jalapeno pepper — minced
1 teaspoon Black pepper
6 drops Tabasco sauce
2 tablespoons Soy sauce
1/4 cup Vegetable oil

ADD TO MARINADE:
18 Chicken wings — trimmed

Marinade: In a food processor or blender, puree all ingredients except for the wings. In a large shallow dish arrange the wings in one layer and spoon the marinade over them, rubbing it in (use rubber gloves).

Let them marinate, covered & chilled, turning them once, at least 1 hour, or preferably, overnight.

Arrange the wings in one layer on an oiled rack set over a foil-lined roasting pan, spoon the marinade over them & bake in the upper third of a preheated 450F oven, 30-35 minutes, or until they are cooked through.

Source – The Ultimate Chicken Wing Cookbook

Enjoy these great-tasting recipes from our forum:

Beef Hash

Catfish Po’Boy

Bacon Cheddar Chicken Fingers

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

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Transform your body with Miami’s hottest diet secret.
Free video shows you how to get lean in 21 days and stay that way forever: 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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