Copycat TGI Friday’s Soy Dressing Recipe

1/3 Cup Peanut Oil
1/3 Cup Cider Vinegar
1/3 Cup Water
2 Tbsp. Soy sauce
2 Tbsp. Green Onion stems
1 Tbsp. Honey
1/2 Tsp. Prepared hot mustard

Combine all ingredients in a jar with a tight-fitting lid; shake the jar vigorously to combine ingredients thoroughly.
Keep dressing refrigerated and covered to use within a few weeks.
Shake before using.

For more recipes like this one, please visit >> Secret Restaurant Recipes

CopyCat Little Debbie Bars

1 box devil’s food cake mix with pudding

Filling:
5 tablespoons flour
1 cup milk
1/2 teaspoon salt
1 cup sugar
1/2 cup shortening
1/2 cup butter
1 teaspoon vanilla

Frosting:
1/2 cup sugar
6 tablespoons milk
6 tablespoons butter/margarine

1. Open 1 box devil’s food cake mix with pudding in mix. Mix as directed.
2. Grease two jellyroll pans. Divide batter, half in each pan. Bake 12 minutes.
3. For filling, blend flour, salt and milk.
4. Heat until thickened, then cool.
5. Cream sugar, shortening and butter at high speed, gradually adding cooled mixture. Beat at high speed 7-8 minutes.
6. Spread on one pan of cooled cake. Invert other jellyroll pan with cake on top.
7. For the frosting, boil 3 minutes and then add 1/2 cup chocolate chips. Beat until chips melt. Spread on bars.

Serves 6-8

For more great recipes like this, please visit >> Secret Restaurant Recipes

Copycat Macaroni Grill’s Penne Rustica

Gratinata Sauce:
2 teaspoon Butter
2 teaspoon chopped garlic
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon chopped rosemary
1 cup marsala wine
1/4 Teaspoon cayenne pepper
8 cups heavy cream

Saute butter, garlic , and rosemary until garlic begins to brown but do not burn the garlic.
Add marsala wine and then reduce by one-third. Add remaining ingredients and reduce by half of original volume.
Set aside.

Penne Rustica:
1 oz. pancetta or bacon
18 shrimp peeled and deveined
12 oz. grilled chicken breast, sliced
4 1/2 cups of granita sauce
3 lbs. cooked Penne Pasta
3 teaspoons pimentos, minced
6 oz. butter
1 teaspoon chopped shallots
1 pinch of salt and pepper
1 cup parmesan cheese
1/2 teaspoon paprika
6 sprigs of fresh rosemary

Saute pancetta until it begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pick but still translucent, you do not want to overcook the shrimp or else it will be rubbery. Add chicken, salt, pepper, and mix thoroughly. Add granita sauce and 1/2 cup of parmesan cheese and simmer until the sauce thickens.
In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimentos and sprinkle with paprika. Bake at 475 degrees F for 10-15 minutes. Remove and garnish with fresh rosemary sprigs.

For more recipes like this one please visit >> Secret Restaurant Recipes

The Cheesecake Factory Bang-Bang Chicken & Shrimp

Description: A spicy Thai dish flavored with curry, peanut, chile
and coconut, sauteed with vegetables and served on a bed of rice.

Ingredients
2 tablespoons extra-virgin olive oil
1 pound chicken breast tenders
1 tablespoon chicken broth
1 medium onion, chopped
2 cloves garlic, minced
3/4 teaspoon dried cilantro
1 teaspoon grated fresh ginger
1 teaspoon finely grated lemon peel
1/8 teaspoon ground cumin
pinch of ground turmeric
1 cup coconut milk
2 tablespoons macadamia nuts, finely ground
1 teaspoon sugar
1/4 teaspoon ground red pepper
2 cups fully cooked shrimp
1 tablespoon tamarind paste
2 teaspoons water
Chopped scallion for garnish
Cooked rice

Directions
Using a large skillet, heat oil and cook chicken - about 5 minutes
per side or until browned and no longer pink in the center. Remove
to platter and set aside.

2. Using same pan, heat broth; add onion, garlic, cilantro, ginger,
lemon peel, cumin and turmeric and cook for 5 minutes or until the
onion is tender but not browned; stir in coconut milk, nuts, sugar,
red pepper and shrimp.

3. Return the chicken to skillet, cover and simmer for 10 minutes
or until the chicken is heated through; remove to platter and keep
warm.

4. Using same pan (do not discard sauce) add tamarind paste and
water previously mixed in small bowl. Bring to a gentle boil until
thickened and mixture measure about 1 cup.

5. Cook and divide rice; evenly divide the chicken and shrimp among
4 plates. Top with sauce and garnish with scallion.

Serves 4

tip: Tamarind paste is available in Indian and
specialty stores.

For more recipes like this one, please visit >>
Secret Restaurant Recipes and 5 Star Restaurant Recipes

Baileys Chocolate Pots de Creme

Mmmmmm, mmmmmm, mmmmmm, yummmy!!!!!

Chocolate is my downfall! The only thing I would do different to this recipe is take out the Bailey's...I don't like Irish Cream (shhh, don't tell my mom!!! I'm 1/2 Irish!)


Pot de creme (pronounced poh duh KREHM) is a traditional French
dessert that consists of a rich, creamy custard cooked and served
in small pots. The classic flavoring is vanilla but here we will be
adding chocolate and Baileys for an Irish twist.

Prep Time: 20 minutes
Cook Time: 45 minutes

Ingredients:

1 1/2 Cups Heavy Cream
1/2 Cup Baileys Irish Cream
1/2 Teaspoon Vanilla
6 Ounces Bittersweet Chocolate, chopped into small pieces
6 Large Egg Yolks
1 Tablespoon Sugar
Pinch of Salt
Whipped Cream (optional), to garnish

Preparation:

Special equipment: 8 (4- to 5-ounce) Ramekins or Pots de Creme
Cups.

Preheat oven to 300 degrees.

Add chopped chocolate to a large bowl. Heat cream and a pinch of
salt in a small pot until it just comes to a boil. Pour the hot
cream over the chocolate and whisk until melted and smooth. Let
cool slightly, then stir in the Baileys Irish Cream and vanilla.

In another bowl, whisk together the egg yolks and sugar. Slowly
drizzle the warm chocolate into the egg mixture while stirring.
Strain the mixture through a sieve into another container and let
cool completely (15 - 20 minutes).

Pour the custard mixture evenly into custard pots, baking dishes,
or ramekins. Place the dishes into a deep pan and fill pan with hot
water until half way up the sides of the ramekins. Tightly cover
with pots de creme lids or aluminum foil poked with a few holes.

Bake until custard is set around edges but still slightly liquid in
center (about 35 - 45 minutes). Custard will become firmer as it
cools.

Remove pots de creme from water bath, remove lids or foil, and let
cool at room temperature for about an hour. Transfer to
refrigerator and cool completely (at least 3 hours). You can make
these up to two days ahead of time.

Serve cold with a dollop of whipped cream on top.

Source: Brett Moore, About.com

For more wonderful recipes like this please visit >>>
Secret Restaurant Recipes and 5 Star Restaurant Recipes

Panda Express Orange Flavored Chicken

Ingredients

1 lb. chicken breast meat
1 egg white
1 teaspoon salt
1 teaspoon sugar
4 cups vegetable oil to be used for frying
1 cup cornstarch

Orange Sauce
1 cup water
1/2 cup ketchup
1/2 cup sugar
1/8 cup vinegar
1 tablespoon soy sauce
4 teaspoons cornstarch
2 teaspoons sesame oil
2 tablespoons vegetable oil
1 tablespoon grated orange peel
2 tablespoons chopped scallion

1. Cut chicken breast into 1/2-inch cubes, set aside.

2. To make marinade - combine egg white, salt and sugar in a bowl
and stir vigorously until ingredients are thoroughly mixed. Add
chicken cubes to marinade and stir to coat well.

3. To make orange sauce - combine water, ketchup, sugar, vinegar,
soy sauce, 4 teaspoons cornstarch and sesame oil; stir and set
aside. Place a pot over high heat. When pot is hot, add the 2
tablespoons vegetable oil and heat. Add orange peel and scallion
and stir for about 20 seconds, taking care not to burn the orange
peel.

4. Pour combined sauce ingredients into the pot and cook, stirring
frequently, until sauce has thickened, about 12-15 minutes.

5. Preheat 4 cups oil to 350-375°F. Meanwhile, put marinated
chicken in the plastic baggie containing the cornstarch. Shake
chicken well for about 20 seconds or until chicken is covered with
cornstarch. Shake off all excess cornstarch and fry chicken in hot
oil until golden brown, approximately 2 1/2 minutes. Remove chicken
from oil with a slotted spoon, drain well and set aside. Add fried
chicken to pot with heated orange sauce, stir for about 30 seconds,
then serve immediately.

6. Serve with steamed rice.

Serves 4

For more great appetizer recipes, and meal recipes,
please visit >>>
Secret Restaurant Recipes and 5 Star Restaurant Recipes

TGI Friday's Baked Potato Skins Appetizer Recipe

Especially with game day here, everyone is looking for appetizer recipes! Here is one from a popular restaurant!

5 baked potato skins, cut in half (empty of most of the potato)
1 tablespoon melted butter
seasoning salt
1 green onion, diced
1/2 cup crispy fried bacon, diced (about 5 strips)
3/4 cup cheddar cheese, shredded
1/3 cup sour cream
1 tablespoon snipped fresh chives

Heat oven to 375F.

Brush potato shells with melted butter and sprinkle seasoning salt
to taste.

Bake for 15-20 minutes until crisp but not dry and hard.

Remove and sprinkle with cheese, bacon and onion, place back in
oven until cheese is melted.

Serve with sour cream and chives.

For a bit of variety try Ranch dressing.

Servings: 2-4

If you want more delicious appetizer recipes,
please visit >> Secret Restaurant Recipes and 5 Star Restaurant Recipes!

T.G.I. Friday's French Onion Soup

Ingredients

3-4 medium to large onions
3 cans of beef broth
water
worchestershire sauce
butter
sargento cheese (Italian blend) 8 oz. bag (recommended)
French baguette
2 bay leaves
dash of garlic powder
dash of both salt and pepper

Slice the onions into rings and saute in butter in a skillet until
tender. 

Turn crock pot on to low and put in the cans of beef broth, bay
leaves, dash of garlic powder and salt and pepper, 2 tablespoons of
worchestershire sauce, and 3/4 cup of water. When the onions and
butter mixture is tender then also add them to the crock pot. 

Cover and cook for at least 3-5 hours on low. At this point you may
want to taste the soup and see if you would like it a little
weaker--if so add a little water or chicken broth. Also, at this
time remove the bay leaves and discard them. 

When about ready to serve, slice bread into thin slices and toast
in oven on 350 or in toaster oven until just crusty. Put toasted
slices (1-3) in bowl and cover with the cheese (adjust cheese to
your liking). Then cover bread and cheese with hot soup. The cheese
will melt and the bread will rise to the top.

Visit >> Secret Restaurant Recipes 
and 5 Star Restaurant Recipes 
for more mouthwatering dishes!!!

Emeril's Secret Southwest Seasoning

2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano

Combine all ingredients thoroughly.

For more great recipes like this one,
visit>>> Secret Restaurant Recipes
and 5 Star Restaurant Recipes

Wendy's Mandarin Chicken Salad

Dressing:
2 tablespoons light mayonnaise
1 1/2 tablespoons rice vinegar
2 teaspoons brown sugar
1 1/2 teaspoons sesame oil
1 1/2 teaspoons soy sauce
pinch of garlic powder

Additional Ingredients:
2 boneless, skinless chicken breast halves
5 cups romaine lettuce
2 cups mixed greens
1/2 (5-ounce) bag shredded carrots
1 tablespoons toasted, salted sesame seeds
1 cups canned mandarin oranges, packed in juice and drained
1/2 cup shredded red cabbage
1/2 cup crispy (chow mein) noodles (optional)
1/2 cup roasted sliced almonds (optional)

Add the dressing ingredients in a mixing bowl and blend with a
mixer until combined. Chill before serving.

As the dressing chills, add chicken breasts to a pot of boiling
water. Reduce the heat, cover and simmer for 25 minutes or until
cooked.

Once the chicken is tender and no longer pink, remove from the pot
and cut into bite sized pieces.

Combine chicken and other remaining salad ingredients in a bowl.

Toss the salad with the dressing and serve.

Serves 2.

For more wonderful recipes like this, please visit >> Secret Restaurant Recipes and 5 Star Restaurant Recipes Cookbook

Martha Stewart's Pumpkin Pie

Here is a "delightful" recipe as Martha Stewart would say for Pumpkin Pie!


Martha Stewart's Pumpkin Pie

1 cup packed light brown sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 cups fresh Pumpkin Puree or canned
3 large eggs, lightly beaten, plus
1 egg for glaze
1 1/2 cups evaporated milk
1 tablespoon heavy cream

Preheat oven to 425 degrees F. Line a baking sheet with parchment
paper; set aside. In a large bowl, combine sugar, cornstarch, salt,
ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add
evaporated milk, and combine. Set aside.

Between two pieces of plastic wrap, roll pate brisee into a 12-inch
circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly
along edge, leaving about a 1/2-inch overhang. Pinch to form a
decorative edge. If the dough begins to soften, chill for 15
minutes.

Make the glaze: Beat the remaining egg, and combine with heavy
cream. Brush glaze very lightly on edges of pie shell. Fill pie
shell with pumpkin mixture. Transfer to prepared baking sheet.
Bake for 10 minutes. Reduce heat to 350 degrees F, and continue
baking for 30 minutes more. Cool on a wire rack.

Yield: 8 servings

Tip:
For the best flavor, use a sugar pumpkin to make a homemade Pumpkin
Puree. This variety of pumpkin, also known as 'New England Pie' and
'Sugar Pie,' weighs from five to eight pounds and is known for its
sweet, fine-grained flesh.

Source: Martha Stewart

For more awesome recipes get the 5 Star Restaurant Recipe Cookbook and the Secret Recipes Cookbook

Recipe From Thunder Jackson's

The 5 Star Recipe Collection can help you save money on your monthly expenses. Eat home, instead of out! Guaranteed you will save at least half the money, when you are considering gas, the restaurant bill, and the tip!

I love chicken, and I love spinach. I found this recipe in the 5 Star Recipe Collection. I think you will enjoy it too!

Spinach and Garlicky Chicken from Thunder Jackson's (NY)

Ingredients:

2 (5-ounce) pieces boneless, skinless chicken breast
4 tablespoons Dijon mustard
1 teaspoon garlic powder
4 tablespoons seasoned bread crumbs
4 tablespoons plus 2 teaspoons olive oil
1 (10-ounce) package frozen spinach, drained and thawed
6 cloves chopped garlic
Salt and pepper to taste
2 cups lima beans, cooked and drained
1/2 cup chicken broth
2 teaspoons butter
1 lemon, quartered

Method:

Preheat oven to 375 degrees. Brush the chicken breast with Dijon
mustard on both sides. Sprinkle with garlic powder and dip into
bread crumbs, creating a crust. Drizzle with the 4 tablespoons
olive oil.

Bake chicken for 15 minutes or until done, turning once halfway
through. Meanwhile, heat the 2 teaspoons olive oil in a pan over
medium heat. Add spinach and garlic and sauté until hot, seasoning
with salt and pepper. Add lima beans, chicken broth and butter and
stir to combine. Bring to a simmer. Add salt and pepper if
necessary.

Place the spinach and broth mixture into a bowl and top with the
chicken. Top with a squeeze of lemon. Serve immediately.

Source: NY Daily News

Serves 2

To get more recipes like this one visit >>>> 5 Star Recipes!

Skirt Steak With Chimichurri Sauce

The economy is going to hell in a hand basket, so we have to do everything we can these days to save money. A great way to do that is to make your favorite restaurant recipes at home! Here is another scrumptious dish from the 5 Star Recipe Collection!

Skirt Steak with Chimichurri Sauce from the Hudson River Cafe (NY)

Ingredients:

For marinade:
1 cup vegetable oil
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon cumin
1 tablespoon fresh chopped garlic
4 tablespoons pureed, canned chipotle chiles

For steak:
2 pounds skirt steak
For chimichurri sauce:
3 cloves garlic, chopped
1 small onion, chopped
3/4 cup olive oil
Juice of 2 lemons
1 teaspoon chopped fresh parsley, no stems
1 teaspoon chopped fresh cilantro, no stems
Pinch of red pepper flakes
Salt and pepper to taste

Method:
Combine all marinade ingredients in large shallow bowl. Place meat
in marinade for 15 minutes. Prepare sauce by combining all
ingredients in a medium bowl. Heat an oiled, well-seasoned grill
over high heat until hot but not smoking. Grill steak, turning
occasionally, for about 2 minutes per side for thin pieces or 4 to
6 minutes per side for thicker pieces (medium-rare).
Portion onto 4 dinner plates. Drizzle with the chimichurri sauce.

Source: NY Daily News

Serves 4

You can have the entire 5 Star Restaurant Recipe Collection!
Simply click >>>> 5 Star Restaurant Recipe Collection

5 Star Secret Restaurant Recipe For Pork

The 5 star recipe collection is a compilation of recipes from 5 star restaurants around the world!
Here is a delicious recipe from the 5 star recipe collection:

Caramel Braised Pork w/ Pineapple and Black Pepper from P*ong (NY)


Ingredients:
2 pounds boneless pork loin
1/2 cup and 2 tablespoons sugar
1 tablespoon lemon juice
2 tablespoons and 2 teaspoons soy sauce
2 tablespoons and 2 teaspoons fish sauce
1/2 cup pineapple, cut into 1/4-inch cubes, with juice
1/4 cup sake or white wine
1 tablespoon coarsely ground black pepper
2 scallions, white part only, with roots
1 scallion, sliced and cut in julienne strips, for garnish
2 one-inch pieces ginger
1 medium sweet potato, peeled and cut into 1/2-inch cubes
Salt to taste

Method:
Preheat oven to 350 degrees. Cut pork into 1/2-inch thick slices.
In an ovenproof pot, mix together sugar, lemon juice, and 2
tablespoons water. Clean sides of the pot to remove residual sugar
with a brush dipped in water.

Cook mixture over high heat until it darkens. Meanwhile, combine
soy sauce, fish sauce, pineapple juice, sake, pepper, white part of
scallion and ginger. Add soy sauce mixture to sugar mixture.

Return sauce to the boil. Taste and add more sugar and salt if
necessary as pineapple is sometimes not as sweet as it should be.
Bring mixture to a boil, turn off heat and place pieces of pork in
the caramel. The caramel should come up at least two thirds of the
way up the pork pieces. If not, change to a smaller pot. Fold the
mixture so that the pineapple is on top of the pork.

Cook for 15 minutes or until pork is tender. Remove pork pieces and
transfer to a plate. Bring the remaining mixture to a boil and
again and cook until thickened. Spoon the sauce with pineapple
chunks on top of the pork and garnish with julienned scallions.

Add black pepper to taste, and serve immediately.

Serves 4
Source - NY Daily News

For more mouth watering recipes like this,
get the entire collection of 5 star recipes at >>>> 5 star recipes!

Macaroni Grill Recipe

Since our country is looking at a $700 billion dollar bail out plan, this is more reason to stay at home and save money by cooking our own favorite secret restaurant recipes!

Here's a recipe from the Secret Recipe cookbook:

Macaroni Grill Focaccia

9 tablespoons olive oil, divided use
3 cups unsifted all-purpose flour
3/4 cup unsifted semolina flour
1/2 teaspoon salt, divided
1 1/2 tablespoons quick-rising dry yeast
1 1/2 cups hot milk (between 120 to 130 degrees F)
1 tablespoon fresh rosemary leaves

1. Pour a 1/2 tablespoon of the olive oil into a 9-inch square cake
pan; spread to cover bottom and sides.
2. Place all-purpose flour, semolina flour, 2 tablespoons of the
olive oil, 1/4 teaspoon of the salt and all of the yeast in the
bowl of a mixer fitted with a dough hook or you can mix by hand.
3. Mix ingredients on medium speed. Reduce speed to low and slowly
add hot milk. Increase the speed to medium and continue mixing for
5 minutes, then knead about 10 minutes by hand.
4. Dust the bottom of cake pan with a little flour. Remove dough
from bowl and spread out evenly in pan. Cover with a towel and let
it rest for 30 minutes.
5. Preheat oven to 400 degrees F.
6. Remove towel and brush dough with 1 to 2 tablespoons of the
olive oil. Dust the top with additional salt and rosemary. Bake
for 20 minutes.
7. Remove from oven and drizzle with remaining oil.

Serves 6-8

Joe's Crab Shack Crab Dip Restaurant Recipe

Here is another great recipe from Restaurant Recipes cookbook

Joe's Crab Shack Crab Dip


2 oz Cream Cheese, softened
4 tsp. Diced Yellow Onion
1 Tbsp. Butter, softened)
4 tsp. Finely Diced Green Pepper
1/2 Cup Sour Cream
1/4 tsp. Seasoned Salt
1/8 tsp. Paprika
1 Tbsp. Mayonnaise
1/4 Cup Shredded Mozzarella Cheese
1 (6 oz.) can Crab Meat (drained) **Use fresh crab meat if you can!
Fresh Diced Green Onion, for garnish
Fresh Chopped Parsley, for garnish
*optional* dash of hot sauce for a little kick

Mix cream cheese, mayonnaise, sour cream and butter until smooth.
Blend in seasoned salt and paprika. Stir in yellow onions, crab
meat, green pepper, and mozzarella cheese. Place in a lightly
greased small shallow baking dish and place in a preheated oven at
350 degrees until mixture bubbles, about 10 - 14 minutes. Serve dip
with unsalted or very lightly salted corn chips.

Serves 2-3 as an appetizer.

Do You Hate To Peel Eggs?

I hate to peel eggs. I have tried every trick under the sun to get my hard boiled eggs to peel well. None of them have worked so far!

I just came across this video on Youtube, and I think I am going to try it, I actually laughed when I saw it, I'm sure you will too!



Now, back to the recipes!

Here is another sample from Secret Recipes!

T.G.I. Friday's French Onion Soup

Ingredients

3-4 medium to large onions
3 cans of beef broth
water
worchestershire sauce
butter
sargento cheese (Italian blend) 8 oz. bag (recommended)
French baguette
2 bay leaves
dash of garlic powder
dash of both salt and pepper

Directions

Slice the onions into rings and saute in butter in a skillet until
tender.

Turn crock pot on to low and put in the cans of beef broth, bay
leaves, dash of garlic powder and salt and pepper, 2 tablespoons of
worchestershire sauce, and 3/4 cup of water. When the onions and
butter mixture is tender then also add them to the crock pot.

Cover and cook for at least 3-5 hours on low. At this point you may
want to taste the soup and see if you would like it a little
weaker--if so add a little water or chicken broth. Also, at this
time remove the bay leaves and discard them.

When about ready to serve, slice bread into thin slices and toast
in oven on 350 or in toaster oven until just crusty. Put toasted
slices (1-3) in bowl and cover with the cheese (adjust cheese to
your liking). Then cover bread and cheese with hot soup. The cheese
will melt and the bread will rise to the top.

For more great secret restaurant recipes go to >>> Secret Recipes

Save Money With CopyCat Olive Garden Recipes

Most people have saving money on their minds these days, simply because of the rising fuel prices. Many of us have had to cut back on our "luxuries" like eating out. That is one way to save money, but how about the problem of not being able to have our favorite dishes? We could save a ton of money by making these secret recipes of our favorite restaurants!

Not only can we save money by not driving to and from the restaurants, but we can also save money by not paying the marked up prices for the dishes themselves, not to mention the tip for the server!

I have a little teaser secret recipe here for you:

Copycat Applebee's Garlic Mashed Potatoes

32 ounces red potatoes
1/2 cup milk
1/4 cup heavy cream
3 tablespoons butter
salt and black pepper, to taste
1/4 cup garlic cloves

1. Place a single layer of garlic cloves on a sheet of aluminum foil and wrap tightly.
2. Roast in 400 degrees F preheated oven for about 45 minutes or until soft.
3. Unwrap and let cool.
4. Peel cloves and set aside until the potatoes are ready.
5. Wash and rinse potatoes under cold water.
6. In large pot, bring red potatoes to a slow boil for about 20 minutes.
7. Remove from heat and drain in colander.
8. In pan or bowl, combine potatoes, peeled and roasted garlic cloves, and all other ingredients and mash with a potato masher.
9. Keep warm until you serve.
8 servings

This secret recipe is one of my favorites! Anything with garlic usually is though! I'm sure there are other scrumptious, mouth watering secret recipes you would love to get your hands on!
You can find them at >>>> Secret Recipes!

Want Olive Garden Recipes?

Everyone seems to be in need of Olive Garden Recipes! The dishes at Olive Garden are so delicious, and mouthwatering, who could blame you!

I grew up around Italian cuisine, my family was very close with an Italian family while we were growing up. Needless to say, none of us kids ever went hungry. We could go to either house, and there would be plenty of food to feed the neighborhood!

That is one of the things I like about Italian cuisine, it makes you feel all warm, and like you are at home, sitting at the big communal table in the kitchen!

How about starting with the Olive Garden Recipe for Tuscany Bread? Mmm, it is warming my belly as I am thinking about it!

Would you like the San Remo dip with that? Both of these recipes are in a fantastic e-book I stumbled across.

Pork Filettino, Parmesan Chicken, Mostaccioli Quattro Formaggio, and Mediterranean Garlic Shrimp are just a sampling of the main course Olive Garden Recipes you will find in this e-book!

Desert, oh-my-goodness!!! They have Tiramisu, Chocolate Chip Cookie Dough Cheesecake, Apple Praline Cheesecake, Apple Carmelina, Black Tie Mousse Cake and
Raspberry Mousse Cheesecake. Again these are only a portion of the deserts from the Olive Garden Recipes section.

I gained 5 lbs. just reading the list! That is one thing you want to remember, These recipes are definitely not on the light side!

This e-book is worth its weight in gold, it also features other great restaurant recipes. You can find these top secret recipes in it as well:

Applebee's Baby Back Ribs
Applebee's Smothered Steak Skillet
Applebee's Apple Chimi-Cheesecake

Outback Steakhouse's Bloomin' Onion
Outback Steakhouse's Bread
Outback Steakhouse's Steak Seasoning

Red Lobster's Cheddar Bay Biscuits
Red Lobster's Crab Au Gratin
Red Lobster's Crab Alfredo

This is just a few of the restaurant recipes you will find in this e-book! Go ahead, discover the top secret recipes! Over 45,000 people have worked over 5 years to perfect these recipes, so they taste just like your favorite restaurant recipes!

These top secret recipes are worth every penny! You will be the talk of the town when you start making all these dishes!

Visit >>> Olive Garden Recipes to find a sample recipe and get the link!

Why Do They Call Them Secret Recipes?

They call them secret recipes because the CEO's of the companies don't want you to figure them out! If they are figured out, chances are they will lose business.

Well, the restaurants are losing business, but the biggest reason is because of rising gas prices. People can no longer afford the luxury of going out to dinner twice a week or even once a week!

Now we have a problem. We want to eat our favorite restaurant meals, but we can't afford them. I have come up with an ingenious solution. Why don't we make our favorite meals at home?

I know, I know, I'm not that ingenious! Anyways, is there a reason why we can't make these dishes at home? Not any more! I have found the secret recipes for you!

Here is an example of one:

Copycat Mrs. Fields Peanut Butter Cookies

1/4 Teaspoon salt
1/2 Teaspoon baking soda
2 Cups flour
2 Teaspoons vanilla extract
1 Cup creamy peanut butter
3 Eggs
1 Cup softened butter
1 1/4 Cup granulated sugar
1 1/4 Cup dark brown sugar

Preheat your oven to 300 degrees F.
In a medium sized bowl, combine the flour, baking soda, and salt. Mix together with a wire whisk. In a large bowl, blend the sugars using an electric mixer at medium speed. Add butter and mix until it forms paste. Next, add the eggs, peanut butter, and vanilla extract. Mix at medium speed until the batter becomes light and fluffy. Add the flour mixture and change the mixer to low speed. Continue until just mixed.
Drop by tablespoons onto an ungreased cookie sheet, 1 1/2 inches apart. With a fork, gently press a crisscross pattern on top of each cookies. Bake for 10-20 minutes until cookies are slightly brown along the edges. Transfer cookies from the pan immediately with a spatula and allow them to cool.

Mmmm, my mouth is watering all ready! Along with secret recipes like this one, you will find secret recipes from Red Lobster, Outback Steakhouse, KFC, and Olive Garden just to name a few.

To check out this wonderful book, visit Secret Recipes!