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Dunkin Donuts(™) French Cruller

Today I have a secret recipe for one of my favorite donuts served at Dunkin Donuts.  The French Cruller has a unique texture with its distinctive twisted ridges and light, airy interior, topped with a glaze.  I hate to admit it, but I can eat three of these donuts in one sitting.  You might want to make a lot of these because they are addictive.

You can always find more donut recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Dunkin Donuts(™) French Cruller
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 cup hot water
6 tablespoons unsalted butter (85 grams), cut into cubes
1 cup all purpose flour
1 tablespoon granulated sugar
pinch of salt
3 large eggs, room temperature
2 egg whites, room temperature
vegetable oil for frying

Glaze:
1½ cup powdered sugar
2-3 tablespoons milk

Cut 12 squares of parchment paper, the squares must be approximately the size of your palm.  They will be used to pipe the donuts onto.

Arrange them on a baking sheet and spray with baking spray. Set aside.

In a large medium bowl mix powdered sugar and milk until well combined.

The mixture must be smooth with no lumps and it should be a little thick, but still pourable.  For a more transparent glaze, add one extra tablespoon of milk.  For a thicker glaze add less milk. Set aside.

In a medium sauce pan over medium heat combine water, butter, granulated sugar and salt until completely incorporated and the butter is fully melted.  Stir often.

Once the butter is completely melted, using a wooden spoon stir in 1 cup of flour,
and work very quickly to incorporate the flour into the butter mixture over medium heat.

Cook it on medium heat for 2 minutes, stirring continuously.  This will remove the extra moisture from the batter, and make the donuts lighter.

Transfer the batter to the bowl of a stand mixer fitted with the paddle attachment and mix the batter for 1 minutes on medium – high speed to cool it off.

Reduce mixer speed to medium and mix in the eggs one at a time. Followed by the egg whites, mix until fully combined and the mixture is shiny.

Transfer the mixture to a large pastry bag fitted with a large star tip and pipe the donut rings onto the prepared paper squares.

Fill a heavy bottomed sauce pan with 2-3 inches of vegetable oil, once the oil reaches 370 F reduce the heat to medium low and start frying the donuts.

With the help of a spatula transfer a donut to the pan, parchment paper side up, fry for a few seconds and using chopsticks remove the paper and discard.

Fry the donuts 1 minute per side, until puffy and golden brown.

Remove from the pan and place on a cooling rack, using a spoon pour some of the glaze immediately onto the donut.

Repeat with the remaining donuts.

Let the glaze settle for 30 minutes.

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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Del Frisco’s Double Eagle Steakhouse Prime Steak Tacos with Charred Onion Salsa

Today’s 5 star secret recipe comes from Del Frisco’s Double Eagle Steakhouse in New York City.  This small chain of restaurants specializes in prime steaks and seafood along with fine wines.  One of their popular dishes is the steak tacos.  Simply-seasoned prime steak, topped with a slightly-sweet charred red onion and serrano pepper salsa served in a corn tortilla.

You can find the recipe for the charred onion salsa on our forum here: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Del Frisco’s Double Eagle Steakhouse Prime Steak Tacos with Charred Onion Salsa

6 ounce prime steak, cut in 1/2 inch
1 tablespoon kosher salt
1/4 tablespoon black pepper
1 tablespoon olive oil
2 limes, cut in half
3 teaspoons Charred Onion Salsa (recipe here)
3 cilantro sprigs
3 corn tortillas

Take the steak and place into a mixing bowl and coat with the olive oil, lime juice from one of the lime halves, and season with salt and pepper.

Place a skillet down on the stove top and preheat to high. Add the seasoned steak to the skillet and sear the meat to add color to the surface and to lock in the juices. Toast the corn tortillas on a flat griddle on both sides to soften, and place the tortillas on a platter.

Transfer the seared meat distributing the steak evenly between the three tortillas. Spoon the charred onion salsa on top of the steak of each taco. Garnish each taco with a sprig of cilantro and serve with a charred lime half.

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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Crab Stuffed Mushrooms

I selected a few simple yet delicious recipes for you to make this weekend. Before I get to those, let me tell you about today’s secret recipe. Crab stuffed mushrooms are always a yummy treat. This easy-to-follow recipe will show you how to make your own restaurant quality stuffed mushrooms at home.

This is only one of the tried and true appetizer recipes featured in the “Amazing Appetizers” cookbook.  This collection of flavorful recipes are easy to make and perfect for any occasion.

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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Crab Stuffed Mushrooms

1 cup cooked flaked crab
8 oz cream cheese, softened
1 tsp lemon juice
2 dashes Worcestershire sauce
1/4 tsp basil
1/4 tsp garlic powder
2 green onions, minced
1/8 tsp lemon pepper
24 large mushrooms
1/2 cup Cheddar cheese, grated
2 Tbs freshly grated Parmesan cheese

Wash mushrooms well, remove stems, and set caps aside. Finely chop about 1/2 the mushroom stems.(Use the remainder in another recipe or freeze for later use.)

Mix cream cheese, crab, chopped stems, lemon juice, Worcestershire sauce, basil, garlic powder, onions, and lemon pepper.

Fill mushroom caps with the crab mixture and place in a large, lightly greased baking dish. Top with the grated Cheddar and Parmesan cheeses. (Recipe may be prepared to this point and refrigerated, covered, overnight.)

Bake at 450 degrees F for 15-20 minutes and serve warm.

Makes 24.

Enjoy these great-tasting recipes from our forum:

Sticky Pork Chops

Golden Chicken

Garlic Peppercorn Steak

Find these recipes and many more our Recipe Exchange Forum: Go Here

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RECOMMENDED:

 Grow Delicious Tomatoes With Less Time & Less Work.
Step-by-step guide shows you exactly how to grow perfect tomatoes with twice the flavor year after year without using harmful chemicals: 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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almondbars

California Pizza Kitchen(™) BBQ Chicken Pizza Dip

Today I have a secret recipe for a tasty appetizer served at California Pizza Kitchen.  The BBQ Chicken Pizza Dip combines shredded bbq chicken with bacon, sour cream and various cheeses to create a wonderful dip that you can enjoy with pita chips or crusty bread.  This dish is easily prepared in a slow cooker and is great for serving at parties.

You can always find more pizza related recipes on our forum: Go Here

Enjoy!

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1 Weird Stretch HEALS Back Pain and Sciatica
One of the most frustrating things are the constant aches and pains that slow you down as you get older, and back pain is probably the worst.  The good news is, I just discovered this strange stretch that can fix back pain extremely fast: Go Here
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New Secret Recipe
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California Pizza Kitchen(™) BBQ Chicken Pizza Dip  
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

2 small chicken breasts
salt and pepper
1¼ cup BBQ Sauce
8 ounces cream cheese, softened
1 cup sour cream
1 cup mozzarella cheese, shredded
½ cup smoked gouda, shredded
6 slices bacon, cooked and crumbled
handful Cilantro, chopped
Extra bbq sauce and cheese if desired

In a slow cooker set to low, add the chicken and sprinkle with salt and pepper.

Allow to cook for 4 hours, or until cooked through. Shred the meat.

In a small bowl, beat the cream cheese until smooth.

Add the sour cream and bbq sauce beat again until smooth.

Add to the chicken in the slow cooker, stir in cheeses and allow to cook for 2 more hours until hot and bubbly.

Serve with bread, pita chips or whatever you desire.

If you want to, add a little extra cheese on top and place under the broiler in individual serving dishes until the cheese is melted.

Drizzle with bbq sauce and dot with cilantro.

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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