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Mannino’s Stuffed Veal Chop

Today I have a 5 star restaurant secret recipe(below) from Mannino’s Restaurant in Commack, NY.  Mannino’s is a true authentic Italian kitchen and lounge.  All of their dishes are served fresh daily with the finest ingredients.  One of their signature dishes is the veal chop stuffed with mozzarella and prosciutto and topped with a flavorful Marsala sauce.  Serve this veal chop with mashed potatoes and a steamed vegetable to complete your meal.

If you love veal, then you should also browse the great selection of veal recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Mannino’s Stuffed Veal Chop
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Ingredients:

14-16oz Veal Chop
3oz Shredded Mozzarella
6oz Prosciutto
Breadcrumbs
Flour
Eggs
Pinch of Parsley
Pinch of Black Pepper

Slice Veal Chop, to make a pocket. Stuff with Mozzarella and Prosciutto. Take stuffed veal chop, dredge in flour then egg, then bread it. Pan fry until golden brown on each side. Finish off in the oven at 400 degrees for about 8 to 12 minutes.

Marsala Sauce:
1/2 Cup Marsala Wine
1/2 Cup Chicken or beef broth
1/2 Cup Mushrooms
Butter

Reduce with butter in pan. Add mushrooms. Pour over veal and serve!

Serves 1

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

Source: Restaurant Hunter

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

Until Next Time… Be Well!

Kind Regards,

Ron

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1

Ramen Hood’s Fried Broccoli

Today I have a 5 star restaurant secret recipe(below) from Ramen Hood, a vegan ramen stall at the Grand Central Market in downtown Los Angeles.  At Ramen Hood they serve a simple yet delicious dish of fried broccoli florets, dousing them with a spicy sauce.  This dish sells out again and again, but with today’s secret recipe you can enjoy this anytime at home.

Broccoli can be prepared so many different ways and you can find a great selection of recipes on our forum: Go Here

Enjoy!

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Ramen Hood’s Fried Broccoli
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Sauce:

1/2 cup malt vinegar
1/4 cup soy sauce
1/4 cup sugar
1/2 teaspoon chile flakes, more to taste

In a small saucepan, combine the vinegar, soy sauce, sugar and chile flakes and bring to a boil over high heat, stirring once or twice. Remove from heat and set aside to cool. This makes about 3/4 cup sauce, more than is needed for the remainder of the recipe; the sauce will keep for up to 2 weeks, refrigerated.

Fried broccoli:

Oil for frying
1 pound broccoli, cut into florets (save the stems for another use)
About 1/4 cup prepared sauce, more if desired
Thinly sliced green onion, for garnish

Fill a large pot with enough oil to come up about 4 inches and heat the oil until it reaches 375 degrees. Fry the broccoli, in small batches until the pieces are a light brown color, 30 seconds to 1 minute. Drain the pieces well, and repeat until all of the broccoli is fried.

Place the broccoli in a bowl and sprinkle over the sauce, tossing the broccoli to coat. Drain the pieces and place on a platter, garnishing with the green onion. Serve immediately.

Serves 2-4

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

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Rubies + Diamonds Chocolate Chip Cookies

Today I have a 5 star restaurant secret recipe(below) from Rubies + Diamonds, a coffee shop and cafe in Los Angeles.  They take pride in pouring the perfect cup of coffee, flavorful teas and fresh baked goods.  Customers love the yummy chocolate chip cookies that are baked by the owners teenage daughter Elia Min.  These cookies are loaded with chocolate chunks and garnished with sea salt flakes.

We also have an amazing collection cookie recipes on our forum: Go Here

Enjoy!

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Rubies + Diamonds Chocolate Chip Cookies
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

2 1/4 cups (9.6 ounces) all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) butter, room temperature
1/2 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon coarse salt
2 teaspoons pure vanilla extract
2 eggs
2 cups Valrhona Noir chocolate (71% cocoa), broken into pieces
Maldon sea salt flakes, for garnish

Heat the oven to 325 degrees. In a large bowl, whisk together the flour and baking soda.

In the bowl of a stand mixer, or in a large bowl using an electric mixer, beat the butter and sugars until light and fluffy, 3 to 5 minutes. Over low speed, slowly beat in the salt and vanilla, then the eggs, one at a time. Slowly beat in the flour mixture until fully incorporated to form the dough, then stir in the chocolate pieces.

Place 1/4 cup of the mixture onto parchment-lined baking sheets, spacing the cookies 3 to 4 inches apart, as the cookies will spread as they bake. Bake the cookies, 1 sheet at a time, until the edges are crisp and golden and the centers are soft, 12 to 18 minutes depending on the oven and temperature of the dough. Rotate the sheet halfway through baking for even coloring.

Cool the cookies for 2 minutes, then sprinkle Maldon salt lightly over the center of each before cooling completely.

Makes 1 1/2 dozen.

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.

0

Papa Cristo’s Spanakopita

Today I have a 5 star restaurant secret recipe(below) from Papa Cristo’s in Los Angeles.  This market and restaurant features authentic Greek eats from hummus to baklava.  One of their classic dishes is the Spanakopita.  Spanakopita or spinach pie is a Greek savory pastry filled with shopped spinach, feta cheese, onions and seasoning.

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

Enjoy!

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Papa Cristo’s Spanakopita
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

1 1/2 pounds frozen chopped spinach, defrosted
4 ounces cream cheese, softened
1 1/4 pounds feta cheese, crumbled
1/2 cup diced onion
1 tablespoon dried dill
1/4 cup extra-virgin olive oil, plus more for brushing the phyllo
1/4 teaspoon Greek seasoning (preferably Papa Cristo’s brand), more to taste
About 50 sheets phyllo dough
Greek yogurt, for serving

Heat the oven to 350 degrees. Squeeze the spinach, pressing out as much excess water as possible (wring the spinach out in a towel if possible).

In a large bowl, combine the spinach, cream cheese, feta, onion, dill, 1/4 cup olive oil and seasoning, kneading the mixture using your hands until all of the ingredients are evenly combined.

Place one sheet of phyllo down horizontally. Brush lightly with olive oil. Place a second sheet of phyllo dough directly over the first. Brush with olive oil. (Keep the remaining sheets of phyllo covered under a damp towel so they don’t dry out.)

Add roughly one rounded teaspoon of the spinach mixture to the phyllo, spacing the dollops a couple of inches apart (you should be able to fit 5 mounds of the spinach mixture on one edge of each wider [horizontal] sheet of phyllo).

Cut the phyllo vertically in between each dollop of spinach mixture. Fold one corner of each strip into a triangle, covering the filling. Continue to fold, as if folding a flag, retaining the triangular shape until you reach the edge of the strip. Place the spanakopita on a baking sheet and brush the tops lightly with oil. Continue until all of the spanakopita are formed. (The spanakopita can be frozen at this time and saved until ready to bake. Cover the baking sheets tightly with plastic wrap. Note that the spanakopita will take a little longer to bake from a frozen state.)

Bake the spanakopita, 1 sheet at a time, until the phyllo is crisp and lightly golden, about 25 minutes. Serve with Greek yogurt.

Makes 6 1/2 – 7 dozen.

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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