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Manuela Restaurant’s Deviled Eggs with Chile Flake and Sea Salt

Today’s 5 star secret recipe comes from Manuela restaurant in Los Angeles.  This seasonally-driven restaurant unites chef, farmer and artist to create an authentic and original dining experience.  At Manuela they serve a flavor-packed deviled egg that’s seasoned with paprika, turmeric, Dijon, chives, sea salt and chile flakes.  The filling has the perfect consistency and tastes amazing.

If you’re not a huge fan of deviled eggs, we also have different kinds of egg dishes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Manuela Restaurant’s Deviled Eggs with Chile Flake and Sea Salt

2 hard-boiled eggs, cooled, peeled and halved lengthwise
1/3 cup mayonnaise, preferably Kewpie
1/3 cup buttermilk
1 tablespoon paprika
1 teaspoon turmeric
1 tablespoon celery salt
1 tablespoon Dijon mustard
Olive oil
White vinegar
Chopped chives, for garnish
Chile flakes, for garnish
Sea salt, for garnish
Fresh dill sprigs, for garnish

Remove the yolks from all of the eggs and place them in a food processor. You will have 24 egg white halves after you slice the eggs. Place 8 whites in the processor along with the yolks, reserving 16.

Add the mayonnaise, buttermilk, paprika, turmeric, celery salt, Dijon mustard and a drizzle of olive oil to the processor and purée until very smooth. If the mixture is still coarse, beat in more mayonnaise, buttermilk or white vinegar to taste. This makes about 3 cups yolk mixture.

Fill the empty egg white halves with the yolk mixture and garnish each with chives, chile flakes, sea salt and dill.

Makes 16 deviled eggs.

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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Banana Nut Cake

Today I have some quick and easy recipes(below) that are guaranteed to satisfy your taste buds.  First, I’d like to share a secret recipe for a yummy banana nut cake.  This is a great way to make use of any ripe bananas you have on hand and how could you not love the smell of a freshly baked cake.

This recipe is only one of the award winning recipes featured in the “Blue Ribbon Recipes” cookbook.  This book contains over 400 tried and true recipes for all of your favorite foods.

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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New Secret Recipe
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Banana Nut Cake

>2 1/2 cups flour
1 2/3 cup granulated sugar
1 1/4 teaspoon baking powder
1 1/4 teaspoon baking soda
1 teaspoon salt
2/3 cup Crisco shortening
2/3 cup buttermilk-divided
1 1/2 cup ripe bananas,mashed
3 large eggs
2/3 cup chopped nuts,toasted

Sift together flour, granulated sugar, baking powder, baking soda and salt; set aside.

In large mixing bowl, add shortening, 1/3 cup buttermilk and bananas. Beat about 2 to 3 minutes until well mixed.

Add the eggs and the other 1/3 cup of buttermilk and mix together.

Add the sifted dry ingredients. Beat together until well mixed but don’t overmix. Add chopped nuts and mix.

Pour into lightly greased and floured 8-inch round pans and bake in a 350 degree oven 45 to 50 minutes or until a toothpick inserted in the middle comes out clean.

Makes 1 Cake

Enjoy these great-tasting recipes from our forum:

Farmers Chicken Fingers

Burger Soup

Pizza Pot Pie

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

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Until next time… Be Well!

Kind Regards,

Ron

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Trader Joe’s(™) Mediterranean Hummus

Today I have a secret recipe that will show you how to make Trader Joe’s Mediterranean hummus at home.  This healthy snack is seasoned with garlic, cumin and crushed red pepper.  Dip fresh vegetables or pita chips in this hummus for a tasty treat.

You can make your own baked pita chips by following this recipe on our forum: Go Here

Enjoy!

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Trader Joe’s(™) Mediterranean Hummus
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

2 cans garbanzo beans drained
1 garlic clove
6 tablespoons extra virgin olive oil
2 tablespoons tahini
1 1/4 teaspoon salt
zest of 1 large lemon
juice of 2 large lemons
1/4 teaspoon cumin
1/2 teaspoon crushed red pepper
about 1/2 cup hot water
pine nuts
dried parsley
dehydrated bell pepper

Place the garlic clove in the food processor and pulse a few times.

Add the rest of the ingredients in to the food processor, except for the hot water, and run for 3-4 minutes. After the first 30 seconds or so, stream in the water while the processor is still running – until you reach your desired consistency and continue to process until very smooth and creamy.

Taste for seasoning and consistency, adding a bit more water if needed. This will set up a bit in the fridge, so make it a tad runnier than you think you’d like!

Pour the hummus into a container & chill a few hours or overnight before serving to let the flavors meld.

Before serving, drizzle with a little bit of extra virgin olive oil and sprinkle with crushed red pepper flakes.

Top with pine nuts, dried parsley, and dehydrated bell pepper.

Serve with veggies and rice crackers or pita chips.

Have a comment or question about this recipe? Post it 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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