Welcome to The Secret Recipe Blog !!!

Welcome to the new Secret Recipe Blog! Every week you can expect new and exciting Secret Recipes along with interesting cooking related articles and tips. One of the great benefits of cooking blogs is that it allows you to become part of a global community of people who share this same passion. I am very passionate about food and cooking and I look forward to sharing my knowledge with you all.

Allow me to introduce myself. I am Chef Tom of New York City. As far back as I can remember I have always enjoyed cooking. As a child, my grandmother would teach me how to recreate many of our families famous recipes that have been passed down from generation to generation. It was not until my high school years that I realized cooking could be my future. I got a summer job as a dishwasher at a popular restaurant in St. Augustine, Florida. My intense work ethic allowed me to be promoted quickly. Within months I was able to work in all parts of the kitchen. I enjoyed the hard work and the gratification I received from all the happy customers.

Two years later I moved to NY and was hired to be head chef at a local Italian restaurant. At the same time, I was preparing for college and was putting much thought into my future. I decided to study cooking and restaurant management and I received my degree in restaurant management. To this day, it doesn’t matter if I’m cooking for a packed restaurant or my family and friends at home, I’m always happy when I’m in the kitchen!

Come back every week for my Secret Recipe of the Week! I hope you enjoy my new blog and of course, I encourage your feedback, comments and suggestions. Simply click the Post Comments link located below the title at the top of this post to add your feedback.

Chef Tom

50 thoughts on “Welcome to The Secret Recipe Blog !!!

  1. A cooking blog! How wonderful! This is a great way for everyone to share!

    I am really looking forward to this!

    Congrats and good luck!

    Kitchen Witch

  2. Wilma says:

    Thanks for the recipe Chef Tom. I love Boston Market Meatloaf and I’m going to make this tonight.

    I can’t wait to see the secret recipe next week.

    Thanks so much,

    Wilma

  3. My family loves GREAT meatloaf! Over the years I do not think that I have ever made meatloaf the same way twice! Boston Markets meatloaf sounds great and I cannot wait to try it on my guys. THANKS!! More recipes, More recipes, More recipes pleeeeease

  4. What a terrific way to share! Thanks for coming up with this idea, it will certainly catch on and is a wonderful way to receive recipes!

    Thanks fo thinking of us, the viewers!

  5. Will try this recipe this week and then will comment on it.
    Regarding the mean emails, remember that you cannot please everyone and this kind of people are not worth bothering with. They are the best complainers. janet

  6. Sharon says:

    Great idea!! puzzled about the meatloaf- no binder – usually breadcrumbs or crackers and an egg. This will an interesting try.

  7. Patricia says:

    Thanks for all you do Tom! My family loves all the recipes from your site thanks again. 😉

  8. Katz says:

    I am interesed in recipes for problem children such as I have IBS. Limited food I can eat. Can you help me make tasty food that will fit into my diet. I have so far found no one that can give me suggestions that make it interesting and good tasting, that I can eat…. Waiting to here from you Katz

  9. Debi says:

    Thanks for making this blog. Do you have the recipe for Perkin’s Family Restaurant Honey Mustard Sauce. I’ve been looking for it for years.

    I look forward to your next recipe.

  10. ravent says:

    This is wonderful!!!!! What a great way to share. My grand daughter, age 10, wants to be a Chef, and follows me around the kitchen like a puppy. I finally decided to start teaching her some of the basics of cooking. It takes a bit longer to get a meal cooked, but we are really enjoying the experience together. Who knows, she may one day be a famous Chef. Or, at the very least, she will be able to feed herself and her family by putting a decent meal on the table! This is going to be a wonderful site for all of us…… Thank you

  11. Bonnie Tinch says:

    Please add me to your mailing list, I enjoy receiving and trying new “secret recipes.” thanks

  12. Jen says:

    I have always concerned myself a pretty good cook. However, meatloaf I have not mastered yet, so I gave up trying until I saw this recipe it will be on our dinner table tomorrow night. My two beautiful girls thank you in advance!!!

    Jen

  13. 2 boxes Jiffy corn muffin mix
    1 box butter recipe cake mix**
    5 eggs
    2/3 cup milk
    1 1/3 cups water
    1/2 cup butter (softened)

    1. Preheat oven to 350 degrees F and mix all dry ingredients.
    2. Add remaining ingredients and mix well.
    3. Pour into greased cupcake pans or mini loaf pans.
    4. Bake 30 minutes or until golden brown on top and a toothpick inserted in the middle comes out clean.
    5. Allow to cool slightly in the pan (until pulls away from side a bit).
    6. Remove from pan and serve warm.

    **you can use a yellow cake mix but a butter cake tastes much better!

  14. Sherry says:

    I love the meatloaf. It sometimes a company dish as so many people love it but can’t make it. I also make the cornbread with it.

  15. Charla says:

    Would it be possible to obtain the recipe for Applebee’s new Grilled Chicken, Walnut and Apple Salad? It has glazed walnuts, blue cheese, and a balsamic dressing. Yummy!! Thanks for your help.

  16. D. Matthews says:

    I enjoy your recipes very much!
    I have been trying forever to find a recipe from the Damon’s Restaurant in Columbus, Ohio, called “Sweet Potato Casserole”. It IS the ultimate. I live in Illinois now and would LOVE to learn how to make the recipe since I no longer live close enough to go there and buy it.
    Do you have the recipe for Damon’s Restaurant “Sweet Potato Casserole”?

  17. Reemah Ganadry says:

    Could you please get me the receipe for el Poyo Loco chicken. I would really appreciate it. Thank you.

  18. Squash Two-Cheese Casserole

    4 pounds yellow squash, sliced
    4 tablespoons butter or margarine….divided
    1 large sweet onion…… finely chopped
    2 1/2 cups soft breadcrumbs……divided
    1 1/4 cups shredded Parmesan cheese..divided
    1 cup (4 ounces) shredded Cheddar cheese
    1/2 cup chopped fresh chives
    1/2 cup minced fresh parsley
    1 (8-ounce) container sour cream
    1 teaspoon salt
    1 teaspoon freshly ground pepper
    2 large eggs, lightly beaten
    1/4 tsp. garlic powder …..grandular
    1/8 tsp. pepper

    Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.
    Melt 2 tablespoons butter in skillet over medium-high heat; add onion, and sauté 5 to 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and all the rest of ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.

    Melt remaining 2 tablespoons butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole.

    Bake at 350 for 35 to 40 minutes or until set.

    8 to 10 servings

  19. Bonnie says:

    Love the recipes that you are sharing – like Charla would like the Applebee’s Grilled Chicken Apple Walnut salad and Perkin’s Honey Mustard Recipe.
    Looking forward to making the cornbread for a campout that our RV group is having.
    Thanks for the blog.

  20. Teresa says:

    Chef Tom, I think you are very generous by sharing your expertise in this site. I am a cooking fan from and living in Mexico. I always look for recipes in English to try different things at home and at reunions wiht friends. I made the Tilapia with mango sauce and was delicious. Thank you for the recipes.

  21. Dona says:

    Wowsie Wow! This is my lucky day! I am in recipe heaven finding your site. Oh, thank you so much, Tom, and all you other wonderful people who share your talents and ideas. Blessings on our stoves and fridges today. You can be sure I will be back often.

  22. Numma says:

    When my husband and I went on our honeymoon to Mexico (two years ago) – we ate wonderful food. We noticed that it was not salty like the food here (in the U.S.). Nachos and even the ham had a slightly sweet taste. Do you have any suggestions for finding recipes like the ones we enjoyed down there? (I cook without salt for the most part.) Does anyone know if that was a regional cooking style to a particular area of Mexico? Thanks!

  23. Damon’s Pecan-Crusted Fluffy Sweet Potatoes

    Whipped Potatoes
    3 1/2 cups cooked sweet potato pieces or
    1 (40 ounce) can sweet potatoes, drained
    4 egg whites
    2 tablespoons flour

    Pecan Crust
    1/3 cup firmly packed brown sugar
    2 tablespoons light butter
    1/3 cup chopped pecans

    Heat the oven to 350 degrees F. Coat a 9- inch pie plate with vegetable cooking spray and set aside.

    Whipped Potatoes: Using a food processor or electric mixer, beat the sweet potatoes, egg whites and flour just until smooth. Transfer the mixture to the prepared pie plate and bake for 15 minutes.

    Meanwhile, prepare Pecan Crust: Place brown sugar and butter in a small microwaveable bowl. Heat on high power for about 20 seconds, until melted. Carefully remove the sweet potatoes from the oven and top with the pecans. Drizzle the brown sugar mixture over the pecans. Return to the oven and bake an additional 15 minutes, until golden and bubbly.

    Servings: 6

  24. Lele says:

    I enjoy getting the recipes. However I have been search for a lost recipe that I had. It was a copycat recipe for Marie Callendar’s Loaded Baked Potato Soup. It did not contain sour cream in the recipe. I would love to be able to find it again. Thanks.

  25. Norm says:

    Hey Tom,
    Congratulations and thanks for sharing your cooking talent with us. I am a huge fan of southern cuisine (southern comfort foods) and am so surprised how many recipes there are for great southern fried chicken. Some use corn meal/flour mix, others just flour. Please post the REAL or most common recipe for Southern Fried Chicken. Can’t wait to read next week’s edition. Continued good luck. Cook on y’all!

  26. cheryl lively says:

    Hey Tom,
    Keep up the good work. My son is a senior this year and told us last year that he wanted to go to culinary school and be a chef. I insisted that he go get his business degree in hotel/rest. management first and then go to culinary school. Looks like that is what he is going to do at UofH. He has been working in our country club kitchen for 2 years now getting great experience and I guess after this long of doing it and he still has a passion for it…that it is the right thing for him to do. I was raised with a lot of GREAT Southern cooks so I guess it is in his blood. It sound alot like your story and I am glad to see you still love it.

    Keep the great recipes coming. I look forward to trying them all.

  27. Lele – I have Marie Callender’s Cream of Potato Cheddar Cheese Soup and also Marie Callender’s Potato Cheese Soup. Is that what you are looking for??

  28. ptpop says:

    Im trying to add soy protein to my diet but the morningstar products are too salty. Any body with a recipe for soy burgers or sausage?

  29. Lisa S says:

    I would love a recipe for Cracker Barrels hash brown casserole and also, PF Chang’s Mongolian Beef. Yummy….

  30. Sharon P says:

    I would love Cracker Barrel’s “Baked Apple Dumplin”. Is this the recipe that has pecans in it? It’s been several years since I was in one of their restaurants and this is the closest apple dessert that I could find on their website.

    Thanks a lot…

  31. Tabetha says:

    I love this website..I was wondering if you knew the recipe for olive garden’s stuffed mushrooms they’re my favorite.

  32. Claire says:

    I really do love this site, but what I am really looking for is a recipe for Pizza Huts marinara sauce. Does any one have a recipe for this?

  33. Good job, you can stay home and fix your favorite recipes from when you could afford to go out which with gas prices its not a good idea anymore.

    keep up the neat work your doing

  34. Marla says:

    I’m wondering if anyone has the recipe for Red Lobster’s cocktail sauce. It is so good I eat it with a spoon after all the shrimp are gone

  35. HEIDI FEOLA says:

    ANYONE HAVE J. ALEXANDER’S HOUSE HONEY MUSTARD DRESSING RECEIPE?? HELP IT IS AWESOME.

  36. I too, would like the Perkins Family Restaurant recipe for their honey mustard. I use to live in a town where they would sell it to me, and I bought it by the gallon. Now they don’t want to. Any help out there?

  37. Susan says:

    Hello all,
    My first time on Secret Recipe’s.
    I’m looking for Cracker Barrel’s Meat Loaf. I hope I can learn all the ways to get the best out of this site.
    Im not sure how to use it to the full so I’m asking all you pro’s to help a newbie..smily face =)

  38. snowpup says:

    Is it possible to get the receipe for the Orniginal Tarantini Panzarotti, out of Camden, New Jersey? Manufacturer is Tarantini Panzarotti, Pizzeria Inc., 2060 Springdale Rd., Suite 300, Cherry Hill, NJ 08003, telephone #: 856-489-0026.

    These are soooo good. Thank you.

  39. Maureen says:

    I can no longer buy the Ritz Escoffier Honey Mustard from Next Day Gourmet and it is no longer in production. Does anyone know the recipe. The ingredients are: vinegar, brown sugar, mustard, soybean oil, honey, natural spices. Please help me. I make the best Cuban Panini and it is dependant on this particular mustard.

  40. Maureen says:

    I can no longer buy the Ritz Escoffier Honey Mustard from Next Day Gourmet and it is no longer in production. Does anyone know the recipe. The ingredients are: vinegar, brown sugar, mustard, soybean oil, honey, natural spices. Please help me. I make the best Cuban Panini and it is dependant on this particular mustard. But the recipe has to be that one nothing else tastes similar.

Leave a Reply