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Panera’s(™) Macaroni and Cheese

Today I have a secret recipe that will show you how to make Panera’s macaroni and cheese at home.  Pasta shells are tossed in a rich white Cheddar based sauce to create an incredibly satisfying dish.  A hint of Dijon mustard gives a wonderful flavor to this pasta dish.  This works as both a side and a main dish.

You can always find more secret recipes from Panera on our forum: Go Here

Enjoy!

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New Secret Recipe
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Panera’s(™) Macaroni and Cheese
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2 cups medium shell pasta, uncooked
2 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon Dijon style mustard
1 tablespoon butter
1 cup grated sharp white cheddar cheese (4 ounces)
1 tablespoon chopped parsley

In a four-quart non-stick saucepan over medium high heat, place dry pasta, milk, salt, and mustard.

Bring to a simmer, stirring frequently over medium low heat until pasta is cooked and sauce has thickened, (about 20-30 minutes).

Remove pan from the heat and stir in the butter and cheese. Garnish with parsley and serve immediately.

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


Until Next Time… Be Well!

Kind Regards,

Ron

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Panera Bread(™) Lemon Chicken Orzo Soup

Today I have a secret recipe for a healthy and fresh soup served at Panera Bread.  This is Panera’s take on the classic Greek lemon chicken orzo soup.  This soup is bursting with bright lemony flavors and tender orzo pasta.  Enjoy this for lunch or dinner.  This soup also freezes well.

You can always find a great selection of soup recipes on our forum: Go Here

Enjoy!

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Panera Bread(™) Lemon Chicken Orzo Soup
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

In a large pot add:

1 Tbs butter
1 large onion diced
2 medium carrots cut into rounds or dice
2 stalks of celery cut into half moons
3 garlic cloves minced

Cover pan and allow to sweat, do not caramelize. (About 15 minutes over medium heat.)

Add:

8 cups chicken broth
juice and zest of 1.5 lemons

Bring to a simmer and add:

1 handful chopped Italian parsley
1/4 cup orzo pasta
1 large chicken breast (cooked) shredded or diced into bit size pieces
Better Than Bouillon (add 1 – 2 T.) carefully – can be quite strong after it boils.

Once the orzo has cooked, turn off heat and add:

1 cup baby spinach leaves

Stir well. Adjust seasonings with lemon, salt and pepper.

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


Until Next Time… Be Well!

Kind Regards,

Ron

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Panera (™) Bacon Turkey Bravo Sandwich

Today I have a great secret recipe for one of Panera’s signature sandwiches.  The bacon turkey bravo sandwiches is loaded with slices of smoked turkey breast, smoked Gouda cheese, bacon, lettuce and tomato with a special sauce.  Serve this with a side salad or a cup of soup to complete your meal.

You can find more secret recipes from Panera on our forum: Go Here

Enjoy!

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The 3 Worst Protein Bar Ingredients (avoid these!)
Learn about these toxic ingredients and get a secret recipe for a yummy grain-free and gluten-free protein bar that is good for you: Go Here
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Panera (™) Bacon Turkey Bravo Sandwich  
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

Special Sauce:
1 cup mayonnaise
½ cup ketchup
2 tablespoons lemon juice, freshly squeezed
½ teaspoon dried mustard
1 teaspoon Worcestershire sauce
Dash of hot sauce, more or less to taste

Sandwich fixings:
1 loaf herbed parmesan focaccia
6 tomato slices
Romaine lettuce
Thinly sliced turkey
12 slices bacon, cooked
6 slices smoked gouda

Take two pieces of focaccia and spread on the special sauce.

On top of one piece of bread layer lettuce, turkey, bacon, tomato and cheese.

Top with the other slice of bread.

Serves 6

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

Source: Secret Recipe Forum
Until Next Time… Be Well!

Kind Regards,

Ron

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Panera Bread(tm) Ham and Swiss Baked Egg Souffles

Today I have a fantastic secret recipe for a tasty breakfast dish served at Panera Bread.  Panera’s ham and Swiss soufflé is made with a savory egg mixture, Swiss cheese, ham red pepper and puff pastry dough.  You can easily customize this dish with your favorite ingredients by using your favorite types of cheese and protein in this recipe.  These soufflé’s taste best when served immediately, but you can refrigerate and reheat if you wish.

Don’t forget, we have more secret recipes from Panera Bread on our forum: Go Here

Enjoy!

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Panera Bread(tm) Ham and Swiss Baked Egg Souffles
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 tablespoon butter, melted
1 sheet (1/2 package) frozen puff pastry dough, thawed
6 eggs
2 tablespoons milk
2 tablespoons whipping cream
1/2 cup shredded Swiss cheese
3 tablespoons grated Parmesan cheese, divided
2 ounces thick sliced ham, cut into small cubes
1 tablespoon canned and drained pimento or minced fresh red bell pepper

Preheat oven to 375 degrees F. Brush four 3-inch ramekins with some of the melted butter, reserving the rest.

Roll the thawed sheet of puff pastry lightly with a rolling pin into a 12-inch square. Cut into four 6-inch squares. Fit one square of pastry into each of the ramekins, leaving the corners overhanging the dish.

In a medium bowl, beat the eggs well, then remove 1 tablespoon and set aside. Whisk in the milk and cream. Add the Swiss cheese and half of the parmesan cheese, stirring. Microwave in 30-second increments on high setting, stirring well after each. This should take about 3 increments to reach a soft-scrambled egg stage yet still just slightly runny. Stir in the ham and pimento.

Spoon one quarter of the egg mixture (about ¼ cup) into each ramekin and sprinkle with the remaining parmesan cheese. Gently fold the corners of the pastry loosely over the top. Brush dough with the remaining beaten egg.

Bake 25-30 minutes until the dough is golden brown and cooked through. Cool on a cooling rack for 5 minutes and remove from the ramekins, or serve in the dishes.

Notes:

The puff pastry dough should not appear wet on the cut edges when it is well baked. If necessary, extend the time by 5 minutes until those edges appear completely cooked.

Souffles may be eaten immediately or served at room temperature. Or store in the refrigerator and reheat in the oven, not the microwave, for best results.

Serves 4

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

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