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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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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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TGI Friday’s Pretzel Sticks and Beer Cheese Dip

Today’s secret recipe is for a great appetizer served at T.G.I. Friday’s.  If you’ve never had the pretzel sticks with beer cheese dip, then you don’t know what you’re missing.  Fresh baked pretzel sticks are served with a hot cheese sauce flavored with beer.  These pretzel sticks are great to munch on when you have friends over.

You can also enjoy many more secret recipes from T.G.I. Friday’s on our forum: Go Here

Enjoy!

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New Secret Recipe
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TGI Friday’s Pretzel Sticks and Beer Cheese Dip
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

Pretzel Sticks:
2 1/2 teaspoons or 1 package instant yeast
1 cup plus 2 tablespoons warm water (125 to 130 degrees)
2 tablespoons plus 1 teaspoon sugar, divided
4 1/2 cups to 5 cups of all-purpose flour, plus more for rolling
1 teaspoon salt
vegetable oil for bowl
8 cups for water
1/4 cup baking soda
1 egg white lightly beaten with 1 teaspoon water, for glaze
1 tablespoon coarse kosher salt, for sprinkling

Beer Cheese Sauce:
8 ounces American cheese
4 to 6 ounces of beer

To make the pretzel sticks:

Proof the yeast by combining it with 2 tablespoons warm water and 1 teaspoon sugar in a small bowl. Once the yeast begins to foam and bubble, it is ready to use. Transfer the yeast mixture to the bowl of a stand mixer and add the flour and salt ; and begin to mix, using the dough hook. Slowly stream the remaining 1 cup of warm water into the flour; a ball of dough will form. Continue to mix for another minute to knead the dough.

Grease the bowl with vegetable oil, place the dough ball in the bowl, cover with a towel, and let rise for approximately 35 minutes. The dough should double in size.

Four a cutting board and place the dough on the board. Knead and then divide the dough into 16 portions. Roll each portion into a cigar shape and use a sharp knife to cut 2 or 3 slits into the top. Cove with a towel and let rise for another 25 minutes.

Preheat the oven to 375 degrees.

On the stovetop, bring the 8 cups of water to boil in a large saucepan. Add the baking soda and the remaining 2 tablespoons of sugar (the water will foam for a moment). Drop 4 pretzel sticks at a time into the boiling water and cook for 30 seconds per side. Use a slotted spoon to remove the sticks and place them on a baking sheet.

Brush the pretzels with the egg white glaze and sprinkle generously with coarse salt. Bake until brown, about 25 minutes. Transfer to a wire wrack and let cool for 10 minutes. Serve warm or at room temperature.

To make the cheese sauce:

Chop the cheese into 1 inch cubes and place in a small saucepan with 4 ounces of beer. Warm and stir over low heat until the cheese has melted.

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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almondbars

Panda Express Cream Cheese Rangoon Wontons

Today’s secret recipe is for a tasty appetizer served at Panda Express.  Cream cheese rangoons are prepared with a crisp wonton wrapper filled with a mixture of soft cream cheese and green onions.  These make a great snack and are perfect for serving at your next party.  These rangoons easily come together with 4 simple ingredients.

Serve these with a side of sweet and sour sauce for dipping.  You can make your own sweet and sour sauce with this recipe from our forum: Go Here

Enjoy!

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New Secret Recipe
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Panda Express Cream Cheese Rangoon Wontons
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

Vegetable shortening or oil, for frying
1 (8-ounce) package cream cheese, softened
1 1/2 tablespoons thinly sliced scallions (green onions)
Garlic powder (optional)
Wonton wrappers

Heat enough vegetable shortening or oil to fill 2 to 3 inches in a medium pot to 350 degrees F. If you have an electric fryer, you can use that.

Beat together the cream cheese and scallions. If desired a touch of garlic powder may be added for additional flavor. Spoon about 1 teaspoon of cream cheese mixture onto a wonton wrapper. Fold the wonton by brushing a little water over all of the edges of the wonton skin. Fold the wonton diagonally into a triangle. Be sure to seal all of the edges completely; this will keep the filling from running out of the wonton when being cooked. Take the two opposite corners and press and twist them together. You may need to tack them together by brushing with a little water.

When the shortening is heated, you can use a thermometer and test to see that it is 350 degrees F, or you may test with a small piece of wonton wrapper. If the wrapper bubbles immediately when dropped into the hot fat, it is ready. Drop only 4 or 5 pieces at a time into the hot fat. After about 1 minute, the wonton will begin to brown, then it will brown rapidly, so be careful to remove it when it is lightly browned. If your oil is shallow, you may need to flip over the wonton. Carefully remove the wontons and drain briefly on paper towels before serving.

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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