Kamis, 26 November 2015

Maple Glazed Carrots

Maple Glazed Carrots

4 lbs carrots, cut diagonally into 1/4 inch thick slices
1/4 cup water
1 tablespoon grated peeled fresh ginger
3 tablespoons butter
1/3 cup dark pure maple syrup
1 tablespoon cider vinegar
salt & black pepper, to taste
chopped fresh parsley, for garnish

In a 5-7 quart saucepan, combine carrots, water, ginger and 2
tablespoons butter.

Cover and cook on medium for 10 minutes, stirring occasionally. 
Then, uncover and cook 10 to 12 minutes or until liquid has
evaporated and carrots are almost tender.

Add maple syrup, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon
freshly ground black pepper, and heat to boiling on medium-high.

Boil 8 to 10 minutes or until syrup is thick and carrots are tender
and coated with glaze, stirring frequently.

Remove pan from heat; stir in remaining 1 tablespoon butter.

Serve in a bowl and garnish with parsley.

Serves 10

Source: Thanksgiving Cooking Made Easy

Atlantis Steakhouse Coffeecake

Atlantis Steakhouse Coffeecake

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Pecan filling:

1/2 cup light brown sugar
2 teaspoons ground cinnamon
2 tablespoons flour
1/8 teaspoon salt
1 cup pecan pieces
1/4 cup (½ stick) butter, diced and at room temperature

In a medium bowl, combine the brown sugar, cinnamon, flour, salt
and pecan pieces. Add the butter pieces and mix together by hand to
give the mixture a crumbly texture. Set aside.

Streusel topping:

3/4 cup light brown sugar
1 1/2 teaspoons ground cinnamon
1 cup (4¼ ounces) plus 2 tablespoons all-purpose flour
1/4 teaspoon plus 1/8 teaspoon salt
1 1/2 teaspoons honey
1 1/2 teaspoons vanilla extract
1/2 cup (1 stick) butter, diced and at room temperature

In a separate bowl, combine the brown sugar, cinnamon, flour, salt,
honey and vanilla. Add the butter pieces and mix together by hand
to give the mixture a crumbly texture. Set aside.

Coffeecake:

4 3/4 cups (20 ounces) flour
1 teaspoon baking powder
1 1/4 teaspoons baking soda
1 cup (2 sticks) butter, diced and at room temperature
2 cups granulated sugar
4 eggs
1/2 cup plus 2 tablespoons sour cream

Heat the oven to 350 degrees. Lightly grease a 13-by-9-inch baking
dish.

In a medium bowl, whisk together the flour, baking powder and
baking soda. In the bowl of a stand mixer, or in a separate bowl
with a hand mixer, cream the butter and sugar until light and
fluffy, 3 to 5 minutes. Slowly beat in the eggs, one at a time,
until fully incorporated. With the mixer running, slowly spoon in
half the dry ingredients and half the sour cream. Repeat with the
remaining flour and sour cream to form a batter, being careful not
to overmix.

Spread one-half of the batter carefully into the prepared baking
dish. Sprinkle over the pecan filling. Spread the remaining batter,
and sprinkle the streusel topping evenly over the top of the batter.

Bake the coffeecake until puffed and golden, the center springs
back when touched and a toothpick inserted in the center comes out
clean, 45 to 55 minutes, rotating halfway through for even baking.
Remove and cool on a rack for at least 30 minutes before slicing.

Serves 12-16

Source: LA Times

Boston Market Cranberry Sauce

Boston Market Cranberry Sauce 

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1 pound can Jellied Cranberry Sauce
1 (10 ounce) jar Orange Marmalade
1/4 teaspoon Ground Ginger
2 cups fresh Cranberries, sliced
1/3 cup Walnuts, chopped fine

In 2-quart saucepan, over medium-to-low heat, use rubber bowl
scraper to stir together jellied sauce, marmalade and ginger until
melted, about 6-8 minutes.

Add the sliced cranberries, keeping sauce on low.

Stir often.

Continue cooking and stirring often until cranberries are no longer
white and taste tender to the bite (not soft, but not too crisp).

Remove from heat and stir in walnuts.

When cooled to lukewarm, refrigerate, covered and use within a week
to 10 days.

Serves 4-6

Source: Recipe Secrets Forum

Turkey Calzones

Turkey Calzones

1 (8 oz) package of refrigerated crescent dinner rolls
4 (2 oz) slices oven roasted turkey
4 oz Monterrey Jack cheese, grated
4 oz canned mushroom slices, drained
2 tsp fresh tarragon leaves
1 large egg, beaten
1/2 cup dry plain bread crumbs
1 cup turkey gravy, heated to boiling stage

Separate crescent roll dough into 4 rectangles.  Firmly press
perforations to seal.  Press each to form 6x5-inch rectangle.

Top each rectangle within 1/2 inch of the edge with one slice of
turkey, one ounce grated cheese, two tablespoons mushrooms and 1/2
teaspoon fresh tarragon.

Fold dough in half, forming a square' pinch edges to firmly seal. 
Dip each calzone in beaten egg, then coat with bread crumbs.

Spray baking sheet with non-stick cooking spray.  Place calzones on
prepared baking sheet.

Bake in pre-heated 375 degrees F oven for 20 to 25 minutes or until
crust is a deep golden brown.

Top calzones with hot turkey gravy.

Serves 4

Source: Thanksgiving Leftover Guide

Jumat, 20 November 2015

Bonefish Grill(tm) Sirloin with Colossal Shrimp Scampi

Bonefish Grill(tm) Sirloin with Colossal Shrimp Scampi
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Steak and Shrimp:
2 sirloin steaks
6 jumbo shrimp peeled and deveined
8 grape tomatoes, cut in half
4 ounces scampi sauce

Scampi Sauce:
3 tablespoons unsalted butter
2 garlic cloves, minced
kosher salt to taste
1 teaspoon freshly ground black pepper
1/4 cup dry white wine

To make scampi sauce: Heat the butter in a saucepan until melted. Add the garlic, salt and pepper and allow to cook for 1 minute. Add wine and cook for another minute.

To make steak and shrimp: Season Steak with salt and pepper. Grill steak to desired temperature. Season shrimp and saute until cooked all the way through. Add tomatoes, scampi sauce and parsley then simmer for 1 minute. Place steak on a plate and top each with 3 shrimp, tomatoes and scampi sauce. Serve with your favorite side dishes.

Serves 2

Source: Secret Recipe Forum

Starbucks(tm) Pumpkin Cream Cheese Muffins

Starbucks(tm) Pumpkin Cream Cheese Muffins
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Cream Cheese Filling:

8 oz softened Cream Cheese
½ cup Sugar
1 tsp Vanilla

Candied Pumpkin Seeds:

½ cup Pumpkin Seeds
3 tbsp Sugar
¼ tsp Cinnamon

Muffin Batter:

2 cup Flour
1 tsp Baking Soda
¼ tsp Salt
½ cup Sugar
½ cup Brown Sugar
1/3 cup vegetable oil
1 cup Pumpkin Puree
2 Eggs
¼ cup Milk
1½ tsp Cinnamon
1 tsp Ground Ginger
½ tsp Ground Cloves
½ tsp Ground Allspice

Combine cream cheese, sugar and vanilla extract until smooth. Cover and chill until firm.

Line cookie sheet with parchment paper.

Put seeds, sugar and cinnamon in a medium saucepan over medium heat, stirring constantly until sugar begins to caramelize.

Spread seeds on prepared sheet and allow to cool.Break apart the seeds that are stuck together.

Preheat oven to 350 F.

Place paper liners in muffin tin(s).

Stir pumpkin, oil, brown sugar and sugar together in a large bowl just until mixed.

Add in eggs, spices, salt, baking soda and half of the flour. Mix until combined.

Add milk and remaining flour. Mix until combined.

Fill each liner about half full.

Spoon one tablespoon of cream cheese mixture into the middle of each muffin
.
Sprinkle with 4-5 pumpkin seeds.

Bake for about 15 minutes, until a toothpick inserted in the muffin portion comes out mostly clean.

Cool before serving.

Source: Secret Recipe Forum

Spiderweb Layered Dip

Spiderweb Layered Dip

3 cans Spicy Bean Dip
3 Plum Tomatoes Sliced
1 ½ cup Thick and Chunky Salsa, Drained well.
1 cup Mexican Style Shredded Cheese
1 cup Guacamole, store bought or your favorite recipe.
1 cup Sour Cream
1 clean plastic Spider

Spread Bean Dip on 12 – 14 inch serving plate. Smooth to a 10 inch circle. Arrange tomato slices, cut side against edge of dip, making a scalloped border. Spread well drained salsa over bean dip leaving and edge of bean dip showing.

Sprinkle cheese over salsa, again leaving edge of salsa showing. Spread Guacamole over cheese again leaving cheese edge showing.

Place sour cream in ziplock bag, sealing bag. Snip corner of bag and decorate top of dip with spiderweb design.

Top with toy spider. Serve with tortilla chips.

Servings: 8

Source: Spooky Fun Halloween Recipes