Product Description
With sixty-five illustrations and a host of restaurant facts, this colorful book provides recipes for more than one hundred dishes like those found in famous and well-known chains, such as Applebee’s Quesadillas and T.G.I. Friday’s Nine-Layer Dip. Original.”Amazon.com Review
Long before scientists in Scotland cloned Dolly the sheep, Todd Wilbur was hard at work replicating recipes from some of America’s favorite restaurant chains. Armed with Ziploc bags for transporting leftovers and plenty of questions for his servers, Wilbur has combined the skills of a private eye and a research scientist to devise the tasty clones included in Top Secret Restaurant Recipes. Wilbur honed his technique on convenience food, creating exact duplicates of everything from a Big Mac to a Twinkie; in this book, however, he sets his sights on slightly more sophisticated fare. Within these pages you’ll find sure-fire recipes for such chain favorites as Hard Rock Cafe’s Famous Baby Rock Watermelon Ribs, Cheese Blintzes from the International House of Pancakes, and The Olive Garden’s Hot Artichoke-Spinach Dip. Denny’s, Shoney’s, The Cheesecake Factory, and Pizza Hut are just a few of the many chain restaurants from which popular menu items have been “cloned.” So the next time you have a hankering for Tony Roma’s World Famous Ribs or a slice of Red Robin’s Mountain High Mud Pie, don’t bother to go out–instead, eat in with Top Secret Restaurant Recipes.
$8.00
4.5
Top Secret Restaurant Recipes: Creating Kitchen Clones from America’s Favorite Restaurant Chains

It amazes me how many great chefs can cook fantastic dishes but not being able to write recipes in a clear and concise manner that makes for easy reading and understanding. Many could do with working in manufacturing for a number of weeks and learn the skills involved in preparing a list of materials for a product, because this way you get to understand how certain components may be grouped together to make a " ; subset "before preparing the final assembly.

Product Description

How many times have you clipped a recipe from a newspaper or magazine, then “lost” it in a drawer? Welcome’s charming new Recipe Keeper is designed to be the perfect place to collect and hold all your favorite recipes. With its three-ring binding, the Recipe Keeper allows for the easy removal and addition of new pages. Blank sheets are ready to be filled in with handwritten recipes, while the empty clear plastic adhesive sheets provide the perfect storage for published recipes clipped from magazines and newspapers, printed off the internet, or photocopied from cookbooks. The best part – everything wipes clean! With an “equivalents and substitutions” table, the Recipe Keeper comes packed with everything a home chef could need.

Aside from its wonderful array of practical features, the Recipe Keeper makes the perfect gift for anyone thanks to its whimsical design. Featured on each tab is vintage artwork and inspiring quotes from famous food lovers such as Sophia Loren, Oscar Wilde, and Jonathon Swift. Collecting recipes and dishes has never been so fun and easy — so start clipping, and bon apetit!

Colorful tabs separate and organize recipes by type and occasion for simple, easy access, including:

Breakfast & Breads
Hors d’oeuvres & Appetizers
Soups, Salads, & Sandwiches
Pasta & Grains
Meat, Poultry & Seafood
Vegetables & Sides
Desserts & Beverages
Holidays & Parties
$17.20
4.0
Recipe Keeper

Product Description
With The New Best Recipe, we invite you into America’s Test Kitchen where you will stand by our side as we try to develop the best macaroni and cheese, the best meatloaf, the best roast chicken, the best brownie, and nearly 1,000 more best recipes for all your favorite home-cooked foods.

Behind this book is a deeply felt understanding of how frustrating it can be to spend time planning, shopping and cooking only to turn out dishes that are mediocre at best. With The New Best Recipe in hand, you will have access to a wealth of practical information that will not only make you a better cook but a more confident one as well. In fact, as long as you follow our instructions, we guarantee that these recipes will work the first and every time.

We have also included 800 illustrations showing you the best way to do almost everything from how to carve a turkey and beat egg whites properly to how to frost a layer cake and set up your grill. Also, get valuable information on how and when to splurge on that expensive knife or baking pan and when the basic model will do just fine. We also explain the science of cooking since understanding the science of food can help anyone become a better cook. Complete with recipes ranging from appetizers to desserts, The New Best Recipe
$23.10
5.0
The New Best Recipe: All-New Edition

This Ground Breaking Gourmet Diet Cookbook Offers Flavorful Alternatives To An Otherwise Boring Diet. All Recipes Are Specially Designed To Be Compatible With Dr. Simeons Hcg Diet Protocol Popularized By Kevin Trudeau.

Hcg Dieters Gourmet Cookbook.

Grated Potato Kugel - great recipe for Chanukah.

Kugel is a common way of adding specialness to a Shabbat or Yom Tov meal.

Ingredients:

• 6 medium potatoes
• 3 eggs
• 1 onion
• About 3/4 cup flour
• 1/2 teaspoon salt
• Pinch of white pepper (optional)
• 4 tablespoons vegetable shortening

Preparation:

Grate raw pared potatoes.
Squeeze out excess liquid.
Grate onion into the pulp. Mix well.
Add eggs, salt. Mix well. Add as much flour as necessary to make a batter that would drop from a spoon. Again mix well.
Heat shortening in baking pan and fold into batter.
Turn batter into greased baking pan.
Bake 30 to 40 minutes at 375 degrees F, until the top turns nicely browned and crisp around the edges.

Serve 4 to 6.

Chilean sea bass is a white fish. It is rich with the omega-3 unsaturated oils. It has an unique large-flake texture and is mild in flavor. The oils make it a bit easier to cook, as it don’t toughen up if overcooked.

Ingredients:

• Four Chilean sea bass filets, around 6 ounces each
• Olive oil
• Salt and pepper
• Seasoning of your choice, for example Cajun or Creole

Preparation:

Heat up oven to 420°F/215°C.

Oil pan or baking pan with olive oil. Place sea bass filets in pan and patter with seasonings. Turn it and season the other side.
Bake at 420°F/215°C about 15 to 20 minutes, depends on thickness of the filets.
Serve as is or with your favorite sauce, like Artichoke Salsa, Sherry Cream Sauce or Corn Salsa.

Serves 4.

We all know there a lot of ham left after the fest dinners. There are several good recipes to use up the leftover ham.

Ham and Broccoli Ring
Ham and Bean Soup
Ham and Macaroni Bake
Cuban Cubano Sandwich

Ham and broccoli ring

Ingredients:

1 cup broccoli (chopped)
1 1/2 cups ham (diced)
3/4 cup chedder cheese (shredded)
2 pakages crossiant rolls

Preparation:

Lay the crossiant rolls on a sprayed cookie sheet in the shape of a circle. So the points are facing the edges of the cookie sheet. Make a sturdy base with the widest part of the dough, make sure there are no gaps.
Mix broccoli, ham and cheese in a medium bowl.
Spoon mixture on the crossiant about one inch across the dough ring and about one inch high, or until all the mix is used.
Fold the points of the dough over the mix and press into the inside of the ring. It is best if there are some openings on the top of the ring.
Bake according to the instructions on the crossiant tube.
Let cool about 10 minutes.
You can use spinach if you don’t want to use broccoli.
This is a good way to get kids who are picky eaters to eat veggies.

Ham and Bean soup

Ingredients:

leftover ham cut into small pieces
a large onion diced
5 or 6 pieces of celery diced
1 bag great northern beans
2 cans of tomato soup
a pinch of salt and pepper
1 ham bone
1 bag of carrots sliced in bite sized pieces

Preparation:

Fill a stockpot about half way with water. Add the onion, celery, carrots, beans and ham bone in.
Let cook on medium flame until beans are cooked well. then add the ham and cook an addition 30 minutes.
Add the tomato soup and cook about 30 more minutes.

Ham and Macaroni Bake

Ingredients:

1 (8 oz.) pkg. elbow macaroni
1 can cream of celery soup
1/4 c. milk
1 sm. onion, minced fine
1 c. diced cooked ham
1 c. (1/4 lb.) grated sharp Cheddar cheese

Preparation:

Stir macaroni into large amount boiling salted water and cook per package direction. Drain well and rinse in cold water.
Stir in soup, milk, onion, ham and half the cheese. Pour into buttered 6 cup baking dish. Top with remaining cheese and more ham cut into thin slices if desired.
Bake in moderate oven (375 degrees) for 30 minutes.

Cuban Cubano Sandwich

Ingredients:

1 Cuban bread bun or substitute French bread roll (not a baguette) or a Kaiser roll
1 pound roasted pork shredded - boneless center loin is suggested
1/2 pound baked ham - a mild and sweet flavored ham
1/4 pound Swiss cheese
12 dill pickle slices
3 tablespoons butter

Preparation:

Cut ham into thin slices. Cut a dill pickle into narrow slices, or use pre-cut slices Cut cheese into thin slices.
Slice bread bun in half lengthwise, or if using a French bread roll, cut lengthwise to make a 6 inch length.  Lightly butter inside of each bread slice. On buttered side, layer ingredients starting with the pickles, then the roast pork, ham (1 to 2 slices), and the cheese on top.
Pre-heat sandwich grill or a griddle pan large enough to hold 1 or 2 sandwiches. Spray cooking oil on grill or pan surfaces. Place sandwich(es) in grill or pan and flatten sandwich by either closing grill lid, or if using an open pan, place a meat press, such as a bacon press, over top of sandwich. A heavy object such as a brick wrapped in tin foil can be used to compress the bread, meat, and cheese.
Grill sandwiches 2 to 3 minutes per side, removing when cheese melts and outsides of bread are golden brown.
Slice sandwiches in half and serve.

Frozen Strawberry Lemonade

Ingredients:

1 cup of water
1 (6 ounce) can lemonade concentrate, frozen
2 cups ice cubes
5 fresh strawberries, hulled

Preparation:

Place the lemonade concentrate, water and ice cubes into the blender.
Process until ice is finely blended.
Add strawberries, puree until well blended.
Taste, adjust flavors if you like.
This recipe is very flexible, you can use virtually any fruits in it.

Frozen Lemonade With Blackberry Puree

Ingredients:

1 1/4 cups fresh lemon juice
1/3 cup fresh orange juice
3/4 cup simple syrup
1 pint fresh blackberries, juiced (about 1/3 cup)
plus some fresh blackberries to garnish
4 1/2 cups ice cubes
4 fresh mint sprigs

Preparation:

1. In a small bowl, stir together the 1 1/4 cups of lemon juice, the orange juice and the 3/4 cups of simple syrup. Set aside.
2. In another small bowl, stir together the blackberry juice, 1 teaspoon lemon juice and the 2 tablespoons simple syrup. Set aside.
3. Put the ice cubes in a blender, add the lemon juice mixture. Set up “the ice crush feature” of the blender or high speed, blend until smooth.
4. Put one tablespoon of the blackberry puree into each of 4 glasses. Pour in the frozen lemonade, dividing evenly. Garnish each one with a mint sprig and few blackberries. Serve immediately.

Ingredients:

1 (16 oz.) package salad green
1 1/2 cups mayonnaise
1 (12 oz.) bacon, cut into 1-inch pieces, cooked
1/2 cup chopped green pepper
1/4 cup sliced green onions
1 cup thin sliced celery
1 (10 oz.) package frozen green peas, thawed
3/4 cup shredded Cheddar cheese

Preparation:

1. Place greens in big glass bowl. Layer celery, green peppers, onion, bacon and peas over greens.
2. Spread mayonnaise evenly over peas, covering the top wholly and sealing off to edge of bowl. Patter with cheese.
3. Cover and refrigerate 2 to 12 hours to blend flavors. Toss prior to serving, if desired.