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Buca di Beppo(™) Chicken Marsala

Buca di Beppo is a chain that serves authentic family-style Italian fare.  Their recipes have been handed down from generation to generation by Italian immigrants.  Today’s secret recipe will pass one of these classic dishes into your families home.  Chicken marsala is a tasty dish of sautéed chicken breasts and mushrooms in a traditional Marsala wine reduction.

You can find more secret recipes from Buca di Beppo on our forum: Go Here

Enjoy!

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New Secret Recipe
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Buca di Beppo(™) Chicken Marsala
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

Olive oil
4 thin chicken breast cutlets
2 ounces low salt bacon, cut into 1/4-inch pieces
1/2 cup all-purpose flour
Coarse salt
Fresh ground pepper
1/2 cup dry  Marsala wine
2 to 4 tablespoons heavy cream
Minced fresh flat-leaf parsley

Coat a large skillet lightly with olive oil and set over medium-high heat. Add bacon and cook just until crisp and lightly browned. Remove with a slotted spoon; set aside. Leave fat in pan.

Put flour on a plate. Pat cutlets dry. Season lightly with salt and pepper, then dredge in flour.

Heat pan with bacon fat over medium-high heat. Add a touch more olive oil if necessary to make approximately 2 tablespoons. When fat is hot, shake excess flour off cutlets and place in pan. Sauté, turning once until browned on both sides. Thin cutlets should only take a few minutes per side. Remove cutlets. Pour excess fat from pan. With pan over medium-high heat, add the Marsala and scrape up the browned bits from the bottom of the pan. Cook Marsala until it is reduced by one quarter.

Stir in cream and simmer until you get a nicely thickened sauce. Return the chicken and bacon to the pan and turn the cutlets to coat and reheat for a minute. Serve with the sauce over the top, with a sprinkling of parsley.

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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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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New 5 Star Secret Recipe
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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

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Stir-Fried Spicy Lobster

Today I have some tasty new dinner recipes(below) that you’re going to love.  First I have a secret recipe for stir-fried spicy lobster.  This is a great dish to prepare when you want to really impress your guests.

This dish is only one of over 200 chef-inspired recipes featured in the “Culinary Delights” cookbook.  This book contains an amazing collection of sumptuous and inventive recipes created by some of the worlds finest chefs.

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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Stir-Fried Spicy Lobster

8 oz soy sauce
20 oz butter, unsalted
20 oz angel hair pasta, cooked
4 oz sesame oil
4 oz hot chili oil
8 1-pound lobsters, blanched, Chopped
2 bunch scallions,thinly sliced
2 red peppers, seeds, membranes removed, diced small
2 yellow peppers, seeds, membranes removed,diced small
8 oz oyster mushrooms, cleaned and Sliced
8 oz shiitake mushroom, cleaned and Sliced

NOTE: You will need 8 one-pound lobsters, blanched, with all the meat removed from the shells. Chop the meat, and reserve all the head shells, legs, and tail pieces.

Soy Butter Sauce and Pasta:

Bring soy sauce to a boil, add butter in chunks, stirring until all is incorporated. Set aside. Cook angel hair pasta in boiling salted water until “al dente.”

The Lobster:

Combine sesame oil with hot pepper oil (approximately 1 ounce total per portion based on the desired hotness). Stir-fry lobsters in oils after coming up to smoke stage. Add scallions, peppers, and mushrooms. Cook until “al dente.” Add angel hair pasta and soy butter to mixture, toss everything together. Place on center of each plate. Arrange hot lobster shells on plates to appear as a whole lobster presentation.

Serves 8

Source – Culinary Delights

Enjoy these great-tasting recipes from our forum:

Garlic & Herb Roast Chicken

Mexican Strogonoff

Sweet & Sour Apricot Pork

Find these recipes and many more on our forum: Go Here

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1

Denny’s(™) Chicken Fried Steak

Cube steaks are a great inexpensive cut of beef that tastes great when prepared properly.  Today’s secret recipe will show you how to make Denny’s home-style chicken fried steak.  These steaks come out perfectly tender with a crisp coating.  Serve with some mashed potatoes and a steamed vegetable for a complete meal.

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

Enjoy!

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New Secret Recipe
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Denny’s(™) Chicken Fried Steak 
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

4 cube steaks
corn oil
season salt
2 tablespoons Lambrusco’s red wine or juice
2 cups Bisquick
1/4 pound butter or margarine — melted
1/3 cup cooking oil
season salt and pepper

The night before, put the steaks in a dish in single layers. Wipe them on both sides with an even coating of corn oil. Dust them on both sides with a generous amount of season salt. Drizzle each steak with wine or juice. Seal the dish in doubled foil or plastic wrap and refrigerate it for about 24 hours prior to preparing the final dish. Remove the steaks from the fridge and coat both sides well in the biscuit mix.

Combine the butter with the oil in a large skillet until melted.

Brown both sides of each steak, until crispy. Transfer right back to the same baking dish and seal in foil. Bake at 375 degrees F about 30 minutes.

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

PPS- Forward this email to a friend or tell them to sign up here.

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