Olive Garden(™) Green Apple Moscato Sangria

Today I have a secret recipe for a tasty cocktail served at Olive Garden.  This delicious sangria is made with Moscato wine, Granny Smith apple puree, pineapple juice and fresh slices of strawberries, oranges and green apple.  The result is a sweet and tart sangria that goes down easy.

You can always find more secret recipes from Olive Garden on our forum: Go Here

Enjoy!

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New Secret Recipe
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Olive Garden(™) Green Apple Moscato Sangria
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

750 mls Moscato
6 ounces pineapple juice
6 ounces Granny Smith Apple Puree or Apple Pucker
8 cups ice
1/2 cup strawberries
1/2 cup orange slices
1/2 cup green apple slices

In a large pitcher combine chilled Moscato, pineapple juice, and granny smith apple puree.

Stir until well combined.

Serve by placing a several ice cubes in a glass, and pour over sangria, and top with fresh fruit slices.

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


Until Next Time… Be Well!

Kind Regards,

Ron

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Bestia’s Farro Salad with Cauliflower and Avocado Cream

Today’s 5 star secret recipe comes from Bestia, a trendy Italian restaurant in Los Angeles.  This acclaimed husband and wife team highlights creative seasonal fare.  One of the amazing dishes from the menu is the farro salad with cauliflower and avocado cream.

Chef Menashe finely shaves the the cauliflower and tosses it with a bright avocado purée. He takes the shavings and uses them to cover a mound of farro studded with toasted pine nuts, onion, chopped fresh herbs and a drizzle of red wine vinaigrette. And he finishes the salad with pickled Fresno chiles, mint leaves and shaved Montasio cheese.

Enjoy!

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New 5 Star Secret Recipe
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Bestia’s Farro Salad with Cauliflower and Avocado Cream

PICKLED FRESNO CHILES:

8 Fresno chiles, seeds removed, sliced into 1/8-inch rounds
2 teaspoons sugar
1½ tablespoons kosher salt
½ cup red wine vinegar
3 tablespoons extra-virgin olive oil

In a medium bowl, toss the sliced chiles with the sugar and salt. Set aside for 30 minutes.

Add the red wine vinegar and olive oil, cover and let sit at room temperature for 24 to 48 hours, or until the chiles have reached the desired flavor. This makes a generous 1 ½ cups pickled chiles, more than is needed for the remainder of the recipe. Store in an airtight container in the refrigerator for up to 3 months.

RED WINE VINAIGRETTE:

1 teaspoon finely chopped shallot
¼ cup red wine vinegar
½ teaspoon kosher salt
Pinch freshly ground black pepper
½ cup extra-virgin olive oil

In a medium bowl, combine the shallot and red wine vinegar. Set aside for 10 minutes. Add the salt and pepper, then drizzle in the olive oil while whisking to combine. This makes about ¾ cup vinaigrette, more than is needed for the remainder of the recipe. The vinaigrette will keep, covered and refrigerated, up to 1 week; whisk before using.

AVOCADO PURÉE:

1 avocado
3 tablespoons olive oil
2 teaspoons champagne vinegar
2 teaspoons toasted pine nuts
1 teaspoon fish sauce, preferably Red Boat brand
½ teaspoon salt
½ cup chopped parsley
1 clove garlic, very finely grated
1 teaspoon lemon juice

In a blender jar, combine the avocado, oil, vinegar, pine nuts, fish sauce, salt, parsley and lemon juice and purée until smooth. Add a tablespoon of water at a time until consistency is smooth. This makes about 1 ½ cups avocado purée, which will keep, covered and refrigerated, up to 2 days.

FARRO:

2 cups farro
1 rib celery, cut in half
1 small carrot, cut in half
3 fresh bay leaves or 1 dry
1 Fresno chile, halved lengthwise
½ yellow onion, quartered
2 tablespoons kosher salt
2 quarts water
2 tablespoons extra-virgin olive oil

In a medium saucepot, combine the farro, celery, carrot, bay leaves, Fresno chile, onion, salt and water and bring to a boil. Reduce the heat to a simmer and cook uncovered, skimming off any foam that forms, for 30 to 40 minutes or until the farro is cooked but still has a firm, chewy texture. Remove the pot from the heat and set aside for 10 minutes before straining.

Line a sheet tray with parchment and spread the strained farro out into an even layer and, using tongs, pick out all of the vegetables and aromatics and discard. Drizzle the farro with the olive oil and toss. This makes about 6 cups farro which will keep, covered and refrigerated, up to 3 days.

FARRO SALAD WITH CAULIFLOWER AND AVOCADO CREAM:

2 cups prepared farro
¼ cup toasted pine nuts
2 tablespoons finely diced red onion
¼ cup chopped mint
2 tablespoons rough-chopped parsley
Prepared red wine vinaigrette
12 whole mint leaves
16 slices of prepared pickled Fresno chile
Salt and pepper to taste
¼ cauliflower, thinly shaved with a mandolin
1 ounce Montasio cheese (or Parmigiano or Capra Sarda), shaved
Prepared Avocado cream

In a bowl, combine the farro, pine nuts, diced red onion, chopped mint and parsley and drizzle with red wine vinaigrette. Season with salt and pepper, and toss until ingredients are all incorporated. Do not over mix. Place on a plate.

In a separate bowl, combine the shaved cauliflower and avocado purée and season to taste. Make sure the cauliflower is completely covered with the purée.

Pile the cauliflower on top of the plated farro and garnish with the whole mint leaves, pickled Fresno chile and shaved cheese.

Serves 4

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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Beef Pot Pie

To help you keep your weekend meals easy to prepare and full of flavor I’ve selected some fantastic recipes from our forum.  First I have a secret recipe for a blue ribbon beef pot pie.  This recipe is a great way to make use of leftover beef you may have on hand.

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 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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Beef Pot Pie

CRUST
2/3 cup shortening plus 2 TBSP
1 cup flour
1 cup whole wheat flour
1 tsp salt
4 Tbs cold water up to 5 TBSP

FILLING
1 pt beef chunks and juice-canned
2 pt water
5 med potatoes,cut into small chunks
1 T salt,or to taste
1 lb mixed vegetables,Frozen
1/4 T pepper
1 md onion,chopped

Crust: Cut shortening into flour & salt mixture until it resembles fine crumbs. Sprinkle with water, 1 TBSP at a time, tossing with fork until all flour is moistened & pastry cleans from side of bowl.

Gather pastry into ball, split in half. Roll one half out for bottom crust & line pie plate.
Fill with meat filling. Roll out remaining dough for top crust & place over filling. Flute edges to seal, pick top with fork to allow steam to escape.

Bake 350 degrees for approximately 1 hour 30 minutes or until crust is golden brown.

Filling: Place all ingredients in stew pot and cook on fast boil until potatoes are tender.
Add mixture of 3 TBSP cornstarch in 1 cup warm water to stew, stirring constantly while adding. Cook additional 10 minutes, or until tick. Additional cornstarch may be needed.

Pour into prepared pastry lined pie plate, top with 2nd crust. Follow baking directions.

Yields 2 large pot pies.

Source: Blue Ribbon Recipes

Enjoy These Great Tasting Recipes From Our Forum:

Spanish Style Chuck Steak

Easy Chicken Casserole

Chicken & Sweet Pepper Stir-Fry

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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McDonald’s(™) McCafe Caramel Cappuccino

Today I have a secret recipe for a delicious caffeinated beverage served at McDonald’s.  A warm, comforting caramel cappuccino made with bold espresso, milk and a buttery caramel flavor.  Garnish this drink with whipped cream if you like.

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

Enjoy!

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New Secret Recipe
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McDonald’s(™) McCafe Caramel Cappuccino
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

2 servings of espresso or 6 ounces of strong coffee
1/2 cup milk (the lower the fat content the better, it will froth more)
2 tablespoons caramel ice cream topping(divided use)
whipped cream for garnish

In a large warm coffee mug, pour in the coffee. Add 1 tablespoon of caramel syrup Add in the warmed milk stir. Top with whipped cream if desired, and then drizzle over the remaining caramel syrup.

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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