Recipes : The Restaurant Recipe Blog

Nov
26
2014

Boston Market Cranberry Sauce

Posted by: ChefTom in Categories: Boston Market, Recipes.

Thanksgiving is tomorrow and I can’t wait to start feasting on all those great dishes but first I’ll be busy with lots of preparation and cooking.  Making dinner for 14 people is quite a challenge but it’s all worth it once we’re all sitting around the table.

To help you complete your Thanksgiving spread, I have an essential secret recipe for Boston Market’s cranberry sauce.  This side dish is easy to make and tastes so much better than just serving what comes out of a can.

Don’t forget, if you need any last minute Thanksgiving recipes, we have a great selection on our forum: Go Here

Enjoy!

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New Secret Recipe
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Boston Market Cranberry Sauce

Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 pound can Jellied Cranberry Sauce
1 (10 ounce) jar Orange Marmalade
1/4 teaspoon Ground Ginger
2 cups fresh Cranberries, sliced
1/3 cup Walnuts, chopped fine

In 2-quart saucepan, over medium-to-low heat, use rubber bowl scraper to stir together jellied sauce, marmalade and ginger until melted, about 6-8 minutes.

Add the sliced cranberries, keeping sauce on low.

Stir often.

Continue cooking and stirring often until cranberries are no longer white and taste tender to the bite (not soft, but not too crisp).

Remove from heat and stir in walnuts.

When cooled to lukewarm, refrigerate, covered and use within a week to 10 days.

Serves 4-6

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

Kind Regards,

Ron

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Nov
24
2014

Atlantis Steakhouse Coffeecake

Posted by: ChefTom in Categories: 5 Star Restaurant, Recipes.

Today’s 5 star secret recipe (shown below) is for a yummy coffeecake served at the Atlantis Steakhouse in Reno, Nevada.  Coffeecake doesn’t get much better than this.  Rich, tender butter cake is baked up with a sweet pecan filling and topped with a crumbly, aromatic streusel.  Enjoy this cake for breakfast or any time of day.

Located inside the Atlantis Casino Resort, the Atlantis Steakhouse is the recipient of the AAA Four Diamond award.  They proudly serve the nation’s finest steaks and feature a wine menu with over 300 selections.

This coffeecake would be great to serve on Thanksgiving, and with the big day rapidly approaching, you might want to check out some of the fantastic Thanksgiving recipes we have on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Atlantis Steakhouse Coffeecake

Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Pecan filling:

1/2 cup light brown sugar
2 teaspoons ground cinnamon
2 tablespoons flour
1/8 teaspoon salt
1 cup pecan pieces
1/4 cup (½ stick) butter, diced and at room temperature

In a medium bowl, combine the brown sugar, cinnamon, flour, salt and pecan pieces. Add the butter pieces and mix together by hand to give the mixture a crumbly texture. Set aside.

Streusel topping:

3/4 cup light brown sugar
1 1/2 teaspoons ground cinnamon
1 cup (4¼ ounces) plus 2 tablespoons all-purpose flour
1/4 teaspoon plus 1/8 teaspoon salt
1 1/2 teaspoons honey
1 1/2 teaspoons vanilla extract
1/2 cup (1 stick) butter, diced and at room temperature

In a separate bowl, combine the brown sugar, cinnamon, flour, salt, honey and vanilla. Add the butter pieces and mix together by hand to give the mixture a crumbly texture. Set aside.

Coffeecake:

4 3/4 cups (20 ounces) flour
1 teaspoon baking powder
1 1/4 teaspoons baking soda
1 cup (2 sticks) butter, diced and at room temperature
2 cups granulated sugar
4 eggs
1/2 cup plus 2 tablespoons sour cream

Heat the oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish.

In a medium bowl, whisk together the flour, baking powder and baking soda. In the bowl of a stand mixer, or in a separate bowl with a hand mixer, cream the butter and sugar until light and fluffy, 3 to 5 minutes. Slowly beat in the eggs, one at a time, until fully incorporated. With the mixer running, slowly spoon in half the dry ingredients and half the sour cream. Repeat with the remaining flour and sour cream to form a batter, being careful not to overmix.

Spread one-half of the batter carefully into the prepared baking dish. Sprinkle over the pecan filling. Spread the remaining batter, and sprinkle the streusel topping evenly over the top of the batter.

Bake the coffeecake until puffed and golden, the center springs back when touched and a toothpick inserted in the center comes out clean, 45 to 55 minutes, rotating halfway through for even baking. Remove and cool on a rack for at least 30 minutes before slicing.

Serves 12-16

Source: LA Times
Get more restaurant recipes on our Secret Recipe Forum

Until Next Time… Be Well!

Talk soon,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

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Nov
21
2014

Maple Glazed Carrots

Posted by: ChefTom in Categories: Recipes.

Thanksgiving is less than a week away and if you haven’t already, now is the time to finalize your menu.  We all look forward to indulging in a massive feast of turkey and all the fixings.  To help you create the best Thanksgiving meal yet, I’ve selected some great recipes for you to try.  First I have a secret recipe (below) for maple glazed carrots which are sweet and delicious.

This recipe is only one of the 100 tried and true holiday recipes featured in the “Thanksgiving Cooking Made Easy” cookbook.  This cookbook features everything you need to create a memorable Thanksgiving dinner.

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 this title and many others right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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Maple Glazed Carrots

4 lbs carrots, cut diagonally into 1/4 inch thick slices
1/4 cup water
1 tablespoon grated peeled fresh ginger
3 tablespoons butter
1/3 cup dark pure maple syrup
1 tablespoon cider vinegar
salt & black pepper, to taste
chopped fresh parsley, for garnish

In a 5-7 quart saucepan, combine carrots, water, ginger and 2 tablespoons butter.

Cover and cook on medium for 10 minutes, stirring occasionally.  Then, uncover and cook 10 to 12 minutes or until liquid has evaporated and carrots are almost tender.

Add maple syrup, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, and heat to boiling on medium-high.

Boil 8 to 10 minutes or until syrup is thick and carrots are tender and coated with glaze, stirring frequently.

Remove pan from heat; stir in remaining 1 tablespoon butter.

Serve in a bowl and garnish with parsley.

Serves 10

Enjoy these great tasting recipes from our forum:

- Green Bean Casserole

- Apple Stuffing

- Turkey Gravy

- Pumpkin Cheesecake

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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Nov
19
2014

Panera Bread Creamy Tomato Soup

Posted by: ChefTom in Categories: Panera Bread, Recipes.

As the bitter-cold weather begins to set in, there’s nothing that warms me up better than a piping hot bowl of soup.  Today’s secret recipe (shown below) will show you how to make Panera’s rich and creamy tomato soup at home.  This delicious tomato soup is seasoned with garlic and fresh basil to create a blend of wonderful flavors.   To create the perfect meal, I love to enjoy my tomato soup with a grilled cheese sandwich.

You can make your own grilled cheese by following this recipe on our forum: Go Here

Enjoy!

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Panera Bread Creamy Tomato Soup

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2 tablespoons olive oil
4 garlic cloves, minced
1 large yellow onion, sliced
2 (28 oz) cans San Marzano peeled tomatoes
1 cup chicken stock (or vegetable stock)
2 tablespoons sugar
1/4 cup half and half
8 large fresh basil leaves, roughly chopped
1/4 teaspoon dried oregano
kosher salt and freshly ground black pepper, to taste

In a heavy bottomed pot (or dutch oven), heat olive oil over medium-high heat. Add garlic and saute for 30 seconds – until fragrant. Add onion and cook, stirring as needed, until translucent – about 8 minutes.

Add San Marzano peeled tomatoes (juice and all), chicken stock, and sugar. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened.

Add the half and half, basil, oregano and season to taste with salt and pepper.

Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left.

Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Source: Recipe Secrets 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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