Recipes : The Restaurant Recipe Blog

Mar
25
2015

Wendy’s(tm) Apple Pecan Chicken Salad

Posted by: ChefTom in Categories: Recipes, Wendy's.

Recently Wendy’s(tm) has introduced some fresh signature salad creations to the menu.  Today’s secret recipe will show you how to make their apple pecan chicken salad at home.  Fresh Romaine lettuce is topped with apples, sweet cranberries, crumbled blue cheese and roasted pecans.  Easy to prepare and perfect for a tasty and healthy lunch.

We have even more Wendy’s recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Wendy’s(tm) Apple Pecan Chicken Salad 
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

One Bag of Romaine Lettuce, chopped
1/2 red apple cut into chunks
1/2 green apple cut into chunks
1/4 cup Dried Cranberries
1/2 Cup of Cooked, Cubed Chicken Breasts
1/4 Cup of Blue Cheese Crumbles
1/4 Cup of Honey Roasted Pecans or Almonds

Mix All ingredients together in a large bowl.

Serve with a Marzetti pomegranate vinaigrette dressing or use your favorite dressing.

Serves 2-3

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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Mar
23
2015

The Dearborn Inn’s Bread Pudding

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

Today’s 5 star secret recipe is a must-try for any fan of bread pudding.  This amazing bread pudding recipe comes from Edison’s Restaurant at the Marriott Dearborn Inn in Michigan.  This rich and delicious bread pudding is loaded with chocolate chips and the essence of vanilla beans.

Edison’s is an American style restaurant that served traditional fare for breakfast, lunch and dinner within classic architecture.  Guests love the decor and large arched windows that overlook the properties beautiful grounds.

You can always find some great dessert recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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The Dearborn Inn’s Bread Pudding
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

8 egg yolks
1/2 cup sugar
2 cups heavy cream
1/2 vanilla bean, split and scraped
1 (1-pound) brioche bread, crust removed and cut or broken into 1-inch squares
1 cup semisweet chocolate chips

Heat the oven to 350 degrees. Bring a pot of water to a simmer on the stove to use as a hot water bath.

Whisk together the eggs and sugar in a bowl and set aside. Combine the cream and vanilla bean in a saucepan, and heat to a bare simmer. Remove from heat and pour a little of the cream into the egg mixture while whisking, to temper the eggs, then whisk the remaining cream until fully combined. Strain the mixture into a large bowl, discarding the vanilla pod.

Fold the bread cubes in with the custard base, and set aside for a few minutes to give the bread time to soak in the custard. When the bread is soaked and the mixture is cooled slightly, very gently fold in most of the chocolate chips. Spoon the mixture into a greased 2-quart baking or gratin dish, and sprinkle over the remaining chocolate chips. Place the baking dish in a roasting pan and fill the larger pan with the hot water to form a water bath.

Carefully place the roasting pan in the oven and bake until the bread pudding puffs and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Serve warm.

Serves 8-12

Source: LA Times

Get more secret restaurant recipes on our Secret Recipe Forum: Go Here
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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Mar
20
2015

Grilled Salmon With Honey Mustard Glaze

Posted by: ChefTom in Categories: Recipes.

Today I have some new dinner recipes (below) that are so tasty and incredibly easy to make.  First I have a secret recipe for grilled salmon with a honey mustard glaze.  This recipe also works well with mahi-mahi and striped bass.

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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Grilled Salmon With Honey Mustard Glaze

6 oz salmon fillets, brushed with
oil
2 Tbs honey
2 pinch Dry Coleman’s Mustard
2 Tbs water, warm
2 tsp soy sauce
1 pinch salt, to taste
1 pinch black pepper, to taste

In a bowl, combine honey, mustard, water, and soy sauce. Salt and pepper to taste.

Brush one six-ounce salmon fillet lightly with oil, season with salt and pepper.

Grill each side for 2-3 minutes. Turn the fish over carefully only once to mark the surface; cook to desired texture. Brush flesh side of fish with glaze before removing from grill. Serve at once.

Serves 1

Source: Culinary Delights Cookbook
Enjoy These Great Tasting Recipes From Our Forum:

Ultimate Grilled Cheese

Skillet Chicken Cacciatore

Marinated Flank Steak

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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Mar
18
2015

Olive Garden’s(tm) chicken and shrimp carbonara dish was inspired during their chefs’ trip to the Italian region of Rome.  Today’s secret recipe will help you bring these authentic flavors into your own home.  Sautéed seasoned chicken, shrimp and bucatini pasta tossed in a creamy carbonara sauce with bacon and roasted red peppers.

We have a great selection of Olive Garden recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Olive Garden(tm) Chicken & Shrimp Carbonara  
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

8 ounces chicken tenders
1/2 cup flour
1/2 cup Panko bread crumbs
1/2 teaspoon salt
1/2 teaspoon black pepper
1 egg
2 teaspoons water
6 ounces shrimp
12 ounces bucatini or spaghetti pasta
4 tablespoons butter
1/4 cup lean bacon
2 cloves garlic, chopped
1/2 red bell pepper sliced in thin strips
1 cup heavy cream
1/2 cup Parmesan cheese
1 egg beaten

Prepare chicken tenders by combining flour, Panko bread crumbs, salt, and pepper in a bowl. Mix breading until it is well blended. On another bowl combine 1 egg and 2 teaspoons water, stir until well mixed. Dip chicken in dry breading mix, then egg wash, and then back into the breading mix, and allow to dry on a rack. Allow the breaded chicken tenders to rest for about five minutes before cooking.

Place 2 tablespoons of vegetable oil in a large skillet over medium heat. Add chicken fingers and cook for 5 to 7 minutes on each side, or until chicken is browned, and cooked through. Set the chicken to the side. Cook shrimp in a small pot in boiling water for about 2 to 3 minutes. Shrimp is done when it becomes pink.

Cook pasta according to package directions.

Prepare carbonara sauce by placing butter and lean bacon in a skillet. Cook over medium heat when the butter melts, add garlic and red bell pepper. Saute pepper, bacon, until the bacon is cooked through. Add heavy cream to skillet with Parmesan cheese. Stir until the cheese has been melted. When the cheese has melted add cooked pasta and remove from heat. Stir in 1 beaten egg, and stir quickly. The residual heat of the pasta and sauce will cook the egg.

To serve place pasta and sauce on the plate. Add a few pieces of chicken tenders and shrimp to each serving. Garnish with additional cheese and pepper if desired.

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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