CherryGems-bake

Spare Room’s The Old One Two

Today’s 5 star restaurant secret recipe comes from The Spare Room in the Roosevelt Hotel in Los Angeles.  This elegant, old-timey cocktail lounge and game parlor has a polished wood bowling lanes & classic games.  One of their cocktails is a great drink to make for Valentine’s Day.  This punch bowl for two is the perfect start to a romantic evening.

We also have an great collection of creative cocktail recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Spare Room’s The Old One Two
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

40 blackberries, plus extra berries for garnish
7 ½ ounces superfine sugar
7 ½ ounces lemon juice, from about 3 large lemons
7 ½ ounces VS cognac
20 ounces Brut sparkling wine or Champagne
Lemon wheels, for garnish

In a blender, combine the 40 blackberries, sugar and lemon juice and purée. Strain, removing any seeds and particles.

Place the purée with the cognac and ice in a large cocktail shaker and shake to chill for about 30 seconds.

Pour the mixture into a punch bowl and add ice. Top with sparkling wine, use a ladle to lightly stir, and garnish with plenty of blackberries and lemon wheels. Serve immediately.

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

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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CherryGems-bake

Carrabba’s(™) Minestrone Soup

Today I have a secret recipe for a traditional Italian vegetable soup served at Carrabba’s Italian Grill.  Their minestrone soup is loaded with vegetables and beans.  Full of flavor and good for you, this hearty soup is perfect for lunch or as a first course for your dinner.

This recipe calls for Romano cheese rind.  Normally you might throw away the cheese rind, but a great chef’s trick is to add the rind to soups.  The rind will soften and the flavors of the cheese will infuse throughout the dish.

You can find more secret recipes from Carrabba’s on our forum: Go Here

Enjoy!

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New Secret Recipe
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Carrabba’s(™) Minestrone Soup
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 oz butter
1 gallon chicken or vegetable stock
1 tablespoon olive oil
1 bay leaf
1/2 lb carrot (1/2-inch cubes)
1/4 lb tomato (1/2-inch cubes)
1/4 lb celery (1/2-inch cubes)
1-2 ounce prosciutto ham
1/4 lb onion (1/2-inch cubes)
2 oz romano cheese, rind
1 tsp garlic, finely chopped
1 lb potato, peeled (1/2-inch cubes)
1/4 lb fresh green beans (1-inch long)
1 (15 ounce) can kidney beans
1 lb cabbage, cored (2-inch squares)
1 (15 ounce) can garbanzo beans
1/4 lb zucchini (1/2-inch cubes)
1 (15 ounce) can cannellini beans
1 tsp parsley, chopped
2 oz romano cheese, grated
1 tsp basil, chopped
salt & pepper to taste

In a 10 quart stock pot heat pot to medium heat and place butter and oil in pot.
Sauté celery, onion, carrots and garlic and cook until soft about 5 minutes.

Add green beans, cabbage, zucchini, parsley and basil and cook for about 10 minutes or until soft.

Add chicken stock, bay leaf, tomatoes, prosciutto, romano rind and potatoes. Allow soup to boil and then reduce to a simmer.

Simmer for 30 minutes or until potatoes are soft. Add canned beans with their juices and simmer 5 minutes more.

Remove romano rind and prosciutto. Add grated romano cheese, stirring constantly, serve hot and store remaining soup in the refrigerator for up to 1 week or the freezer for up to 2 months.

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


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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CherryGems-bake

Trejo’s Tacos Roasted Rainbow Cauliflower Tacos

Today’s 5 star restaurant secret recipe comes from Trejo’s Tacos in Los Angeles, California.  This colorful, art-filled taqueria is the creation of actor Danny Trejo.  One of the most popular items on the menu is the roasted cauliflower tacos.  These tasty tacos are topped with grilled corn, pickled onions and a cashew cream sauce.  If you can’t find different colored cauliflowers at your local market, you can prepare this recipe using just white cauliflower.

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

Enjoy!

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New 5 Star Secret Recipe
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Trejo’s Tacos Roasted Rainbow Cauliflower Tacos
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Cashew cream:

1 cup cashews
3 cups water
2 tablespoons salt, or to taste
2 teaspoons lime juice, or to taste

In a bowl, soak the cashews in water, cover and set aside overnight at room temperature for the cashews to soften. The next day, strain the cashews, reserving the water. In a blender, puree the cashews with enough water to form a smooth sauce with the texture of heavy cream. Season with salt and lime juice to taste. This makes a generous cup of cream, which will keep, covered and refrigerated, up to 5 days.

Pickled onions:

1 small red onion, very thinly sliced
¼ cup lime juice
1 tablespoon salt

In a nonreactive bowl, stir together the onion, lime juice and salt until the salt is dissolved and all of the onion is covered. Set the mixture aside to marinate for at least 20 minutes before assembling the tacos. The pickled onions will keep, 3 to 5 days, covered and refrigerated.

Grilled white corn:

2 ears white corn, husks removed
Olive oil, for brushing
½ teaspoon salt, or to taste
¼ teaspoon freshly ground pepper, or to taste

Brush the corn with a light coat of olive oil and sprinkle over salt and pepper to taste. Cook the corn over a grill or grill pan heated over medium-high heat until the corn is charred and tender on all sides, 6 to 8 minutes. Remove from heat and cut the kernels from the cobs. You should have about 1 cup corn kernels. Set aside.

Roasted cauliflower:

4 cups colored cauliflower florets, from a mixture of purple, orange, green and white cauliflower heads
2 tablespoons olive oil
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste

Heat the oven to 400 degrees. In a bowl, toss the cauliflower florets with the olive oil, salt and pepper to taste, until evenly combined. Spread the cauliflower onto a rimmed baking sheet and roast until slightly charred and tender, about 15 minutes, depending on the size of the florets.

Roasted rainbow cauliflower tacos:

1 teaspoon olive oil
Prepared roasted cauliflower
Prepared grilled white corn
Salt
Lime juice, for seasoning
6 corn tortillas, warmed
¾ cup prepared cashew cream, or to taste
Prepared pickled onions
Cilantro leaves, for garnish
Crushed roasted cashews, for garnish
1 to 2 radishes, thinly sliced, for garnish
Lime wedges, for serving

Heat a saute pan over medium-high heat until hot, and add the olive oil. Add the cauliflower and corn, stirring until warmed through. Remove from heat. Taste and season the mixture as desired with salt and lime juice.

To assemble the tacos, drizzle about 2 tablespoons cashew cream over each warmed tortilla. Spoon over about 1/2 cup of the cauliflower corn mixture. Top the mixture with a pinch of pickled onions, and garnish with cilantro leaves, roasted cashews and radish slices. Serve the tacos with lime wedges.

Makes 6 Tacos.

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

Source: LA Times

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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CherryGems-bake

Cheeseburger Casserole

Today I’ve selected some delicious recipes(below) that will make it easy for you to enjoy a home-cooked meal.  First, I have a secret recipe for a cheeseburger casserole that combines everything you love about cheeseburgers and puts it into one dish.

This recipe is only one of the tasty dishes featured in the “Easy Casserole Recipes” cookbook.  The recipes in this cookbook are so filling and perfect for your weeknight meals.

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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New Secret Recipe
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Cheeseburger Casserole

1 1/2 lb lean (at least 80%) ground beef
8 oz sliced mushrooms
1 teaspoon salt
1/2 teaspoon pepper
8 slices (1 oz each) provolone cheese
2 tablespoons butter or margarine
2 large onions, halved and thinly sliced into wedges
2 medium red bell peppers, cut into strips
2 cloves garlic, finely chopped
1 can (16.3 oz) Grands! Homestyle original biscuits

In 12-inch skillet, cook beef, mushrooms, salt and pepper over medium-high heat 7 to 9 minutes, stirring frequently, until beef is thoroughly cooked; drain. Place in baking dish.

Arrange cheese over beef mixture, overlapping slices if needed.

In same skillet, melt butter over medium-high heat. Add onions and bell peppers. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until peppers are crisp-tender.

Stir in garlic; cook 1 to 2 minutes longer. Spoon over cheese in baking dish.

Separate dough into 8 biscuits.

On lightly floured surface, pat biscuits into 5-inch circles. Arrange biscuits over vegetable mixture.

Bake 35 to 40 minutes or until biscuits are golden brown on top.

Makes 8 servings

Source: Easy Casserole Recipes

Enjoy These Great Tasting Recipes From Our Forum:

Marinated Chicken Salad

Stir-Fried Shrimp with Spicy Orange Sauce

Pasta with Red Pepper Sauce

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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