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The Sweet Life Cafe’s White Gazpacho

Today’s 5 star secret recipe comes from the Sweet Life Cafe on Massachusetts Martha’s Vineyard.  This upscale spot in a tranquil space with seasonal, area-sourced New American fare.  They serve a delightful bowl of white gazpacho with pureed cucumbers, steamed clams, grapes, almonds and smoked paprika oil.

To make smoked paprika oil, warm 1/3 cup olive oil with 2 tablespoons smoked paprika in a small saucepan, then strain through cheesecloth and cool before using. The restaurant also suggests garnishing the soup with clams steamed in white wine.

Enjoy!

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The Sweet Life Cafe’s White Gazpacho

2 hothouse cucumbers, peeled and chopped (seeds can be removed)
1/2 bunch green grapes (about 2 cups)
3 cloves garlic
1 cup yogurt, preferably Greek style
1/2 cup sour cream or creme fraiche
Juice of 1/2 lemon
1 tablespoon salt, or to taste
Tabasco, or similar hot sauce
1 tablespoon sugar
1 teaspoon sherry vinegar or red wine vinegar, or as desired
Toasted almonds, for garnish
Sliced red grapes, for garnish
Smoked paprika oil, for garnish

Puree the cucumbers in a blender. Push the cucumbers through a sieve into a medium bowl. Blend the grapes and garlic in the blender, then push through a sieve and stir into the cucumbers.

Whisk in the yogurt, sour cream and lemon juice, and season with the salt, sugar and vinegar. Add the Tabasco to taste. This makes about 1 1/2 quarts of soup. Chill the soup, then divide among chilled bowls and garnish with the almonds, grapes and paprika oil before serving.

Serves 4-6

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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Chocolate-Pecan Squares

Today I have some easy-to-prepare recipes(below) that I’m sure you’re going to love.  These delicious dishes from our forum make it easy to enjoy a home-cooked meal.  I didn’t forget about dessert.  I also have a secret recipe for a decadent sweet treat that can be made in under 30 minutes.  These chocolate-pecan squares are dangerously good.  It’s hard to eat just one.

This recipe is only one of the yummy cookies featured in “The Big Book Of Cookies” cookbook.  From the old-fashioned, most requested to the newest and easiest cookies, this book has it all!

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.

Enjoy!

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Chocolate-Pecan Squares

1 cup all-purpose flour
1/2 cup packed brown sugar
3 tablespoons butter or margarine — softened
1/2 cup packed brown sugar
1/2 cup butter or margarine
1 cup chopped pecans
1 teaspoon vanilla
1/2 cup semisweet chocolate chips

Heat oven to 350ºF.

Beat flour, 1/2 cup brown sugar and 3 tablespoons butter with electric mixer on low speed until blended.  Beat on medium speed 1 to 2 minutes or until crumbly.

Press evenly in bottom of ungreased square pan, 9 × 9 × 2 or 8 × 8 × 2 inches.

Cook 1/2 cup brown sugar and 1/2 cup butter over medium heat, stirring constantly, until mixture begins to boil. Boil and stir 1 minute.

Stir in pecans and vanilla. Pour over layer in pan.

Bake 18 to 20 minutes or until topping is bubbly. Sprinkle evenly with chocolate chips. Bake 2 minutes longer to soften chocolate (do not spread).

Cool 10 minutes; loosen edges with knife. Cool completely. Cut into 6 rows by 6 rows. Store covered in the refrigerator.

Source – The Big Book of Cookies

Enjoy these great-tasting recipes from our forum:

Swiss Chicken Cutlets

Beef & Bean Casserole

Vegetable Lasagna Rolls

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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Sonic(™) Ultimate Meat Cheese Breakfast Burrito

Today I have a secret recipe for a wonderful breakfast burrito served at Sonic.  Breakfast doesn’t get much better than this with crispy bacon, savory sausage, golden tots, fluffy scrambled eggs and of course melty Cheddar cheese.  Personally, I like to put a little hot sauce on my burrito as well for an extra kick.

If you have extra tater tots left over, then be sure to try this Coney Island baked tots recipe on our forum: Go Here

Enjoy!

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Sonic(™) Ultimate Meat Cheese Breakfast Burrito
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

6 large flour tortillas
10 eggs scrambled
1/2 pound bacon, cooked
1 pound sausage, cooked
1/4 package Ore-Ida tater tots, baked
6 oz. Cheddar cheese, shredded
4 Tba milk

To make cheese sauce, place cheese in a small microwave-safe bowl with milk.

Microwave on medium power 30 second intervals, stirring between until completely melted.

Warm tortillas between two damp paper towels for 30 to 45 seconds in the microwave.

Spread a couple tablespoons of cheese sauce in center of tortilla.

Top with about 3/4 cup scrambled eggs, 2 to 3 slices bacon, 1/4 cup sausage, and a handful of tater tots.

Tuck in the ends and roll up burrito style. Serve immediately.

Serves 6

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


Until Next Time… Be Well!

Kind Regards,

Ron

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El Cholo’s Chiles Rellenos

Today’s 5 star secret recipe comes from El Cholo, a local Mexican chain in California.  They have been serving up classic dishes and margaritas since the 1920’s.  El Cholo has a huge following for their chiles rellenos.  These are the fluffiest chiles rellenos you’ll ever have.

Enjoy!

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El Cholo’s Chiles Rellenos

Relleno sauce

1 tablespoon oil
3 garlic cloves, diced
1/2 teaspoon dried Mexican oregano
1/2 onion, chopped
2 teaspoons vinegar
1 green bell pepper, seeded and diced
1 (28-ounce) can whole peeled tomatoes
2 whole canned green chiles, diced
1/2 cup chicken broth
1/4 teaspoon black pepper
2 bay leaves
Salt

In a large saucepan over medium heat, heat the oil. Stir in the garlic, oregano, onion, vinegar, bell pepper, tomatoes (and their juice), chiles and broth. Increase the heat and bring to a boil. Cook for 2 minutes, then stir in the black pepper, bay leaves and salt to taste.

Reduce the heat to a gentle simmer and continue to cook, stirring frequently, until the vegetables have softened and the tomatoes start to break apart, about 25 minutes.

Remove from heat, discard the bay leaves, and mash the tomatoes with a potato masher or whisk until you have a coarse sauce. Season again to taste. Set aside in a warm place.

Chiles rellenos:

3/4 pound grated cheddar cheese
6 whole canned green chiles
6 eggs, separated
Vegetable oil
Relleno sauce

Divide the cheese into 6 mounds and roll each mound into a football-shaped ball with your hands. Slit each chile lengthwise halfway and gently stuff a ball of cheese into each. Set aside.

In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat the egg whites until stiff peaks form, 4 to 6 minutes. In a separate bowl, beat the egg yolks until frothy. Gently fold the yolks into the whites to complete your egg batter.

In a large skillet or frying pan, add enough oil to come up the sides by one-half inch. Heat the oil until a thermometer inserted reads 350 degrees.

Gently spoon a little egg batter into the pan, spreading it so it is roughly the dimensions of one side of a stuffed chile. As soon as the batter begins to set, 1 to 2 minutes, lay a chile over the top, then spread an equivalent amount of batter over the chile.

Turn over the chile relleno and fry an additional 1 to 2 minutes until golden on all sides. Remove the chile relleno with a slotted spatula or spoon, and place on a warm plate. Repeat until you have 6 chiles rellenos.

Spoon one-half cup sauce over each chile relleno and serve immediately.

Serves 6

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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