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

Like this recipe? Get all our 5 Star Restaurant Secret Recipes - Go Here

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 

Like this recipe? Get our secret recipe cookbooks on sale - Go Here

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

Bonefish Grill(tm) Sirloin with Colossal Shrimp Scampi

Bonefish Grill(tm) Sirloin with Colossal Shrimp Scampi
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

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
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

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

Gracias Madre’s Key Lime Pie

Gracias Madre’s Key Lime Pie
Like this recipe? Get all our 5 Star Restaurant Secret Recipes - Go Here

Crust:

2 cups pecans, chopped
4 ounces date paste
1/4 teaspoon salt
2 teaspoons vanilla extract

In a food processor fitted with a steel blade, combine the pecans, date paste, salt and vanilla extract, and process to form an even crumb. Press the crust into a well-oiled 9-inch springform pan, and refrigerate until ready to assemble.

Filling:

1 cup lime juice, from 1½ to 2 pounds limes
3/4 cup light agave syrup
1/2 cup coconut milk (shake the can vigorously before pouring)
12 1/2 ounces ripe green avocado flesh, from 2 to 4 avocados (without brown spots)
2 tablespoons vanilla extract
1/4 teaspoon salt
3 tablespoons lecithin granules
3/4 cup coconut oil
Prepared crust

In a food processor fitted with the steel blade, combine the lime juice, agave, coconut milk, avocado, vanilla and salt, and process until smooth. Add the lecithin and coconut oil, and continue to process, stopping to scrape down the sides, until completely combined and you can no longer see lecithin granules. Pour the filling evenly over the crust, and tap the springform pan lightly to evenly distribute the filling and eliminate air bubbles. Refrigerate the pie overnight.

Whipped cream:

2 cans coconut milk, refrigerated overnight
2 tablespoons light agave syrup
1/4 teaspoon salt
1/8 teaspoon vanilla extract, or to taste
2 tablespoons melted and cooled coconut oil

Without shaking or turning the cans of coconut milk over, carefully open and remove the semi-solid cream that has risen to the surface (about 3/4 cup heavy cream per can). Save the leftover milk for another use.

Combine the cream in a bowl with the agave, salt and vanilla, and beat with an electric mixer until soft peaks form, 3 to 7 minutes. Beat in the coconut oil.

Refrigerate the whipped cream overnight. Before serving, fluff the cream with a fork.

Serves 8-12

Source: LA Times

Chili's(tm) Southwestern Egg Rolls

Chili's(tm) Southwestern Egg Rolls
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 Tbs oil
1 1/2 bunches scallions, finely chopped
4 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
Pinch of cayenne (optional)
1 15 oz can black beans, drained and rinsed
3/4 of a cooked chicken breast, roughly chopped
3 Tbs heated frozen spinach, drained
1 small handful of fresh cilantro
1/4 cup water (or more, if needed)
1 tsp kosher salt (1/2 tsp table salt)
Black pepper to taste
2 Tbs frozen corn
2 Tbs red bell pepper
2 cups pepper jack cheese, freshly grated
8 7" flour tortillas
Oil for frying

Heat a skillet over medium heat with one tablespoon of oil. When hot, add the scallions and minced garlic and cook 2 to 3 minutes or until the scallions are soft. Add the cumin, chili powder, and cayenne (if using) and stir to combine. Cook one minute longer then scrape the mixture into a food processor.

To the scallion mixture in the food processor, add the drained and rinsed black beans, chicken breast, spinach, water, salt, and some pepper. Pulse a few times until the mixture is roughly chopped. Set aside.

Wipe out the skillet you cooked the scallions in, add a little more oil, and set the pan over medium heat. Cook the corn and red bell pepper for a couple of minutes then dump in the bean mixture from the food processor. Stir to combine and taste for seasoning. The mixture should be thick but if it seems rather dry, add another tablespoon or two of water. I usually end up adding more cumin and chili powder (and sometimes a little more salt) because I like my filling to have a rather robust flavor. Take the pan off the heat and let the mixture cool for a few minutes. After the mixture has cooled, add the pepper jack cheese and stir to combine.

Warm the tortillas per the package instructions. Spoon the filling into a 1/3 measuring cup and gently pack the filling. Dump the filling onto a warm tortilla and mold the filling slightly into an oblong shape. Fold in the sides and roll it up as if you were rolling a burrito. Insert a toothpick to keep the eggroll closed. Repeat until you have used up all of the filling.

Begin heating about 3" of oil (peanut oil works great) in a deep sauce pan. Begin preheating the oven to 200F. Insert a wire rack into a sheet pan and set aside.

Once the oil reaches 350F, add 2 or 3 eggrolls (depending on the size of your pan) and fry for about 5 minutes – turning often. The eggrolls are done when the outside is brown and crispy. Transfer the eggrolls to the rack in the sheet pan and place in the oven to keep warm while you are frying the rest of the eggrolls. When finished, serve with your favorite dipping sauce.

Source: Secret Recipe Forum

Spicy Peppered Steak

Spicy Peppered Steak

1 ½ tbs black pepper
1 1/2 lbs. topside steak
1 sml red pepper, sliced
1 sml green pepper, chopped
6 green shallots, chopped
1 ½ tbs cornflour
½ cup water
3 tsp grated ginger
3 cloves garlic
2 tbs soy sauce
1 tsp oil

Sprinkle black pepper evenly on both sides of steak & press firmly onto steak. Cut steak into thin slices.

Combine steak with peppers & shallots in a large shallow dish.

Blend cornflour with water, stir in ginger, garlic, soy sauce & oil, add to steak, mix well.
Cover dish, cook on High 10 mins, stir occasionally. Reduce to Medium, cook 10 mins, stir occasionally.

Source: Moms Favorite Family Recipes

Popovers

Popovers

butter, for greasing pan
2 eggs
1 cup milk
1 tbs melted butter
1 cup flour
1/4 tsp salt

Preheat oven to 450 degrees F.  Grease the muffin pan.

Beat the eggs, whisk in milk and butter, then sift in flour and salt.  Whisk until smooth.

Fill each muffin cup about halfway.

Place popovers in the oven and bake for 10 minutes.  Reduce heat to 350 degrees F, and bake another 20-30 minutes.

Remove from pan immediately, poke a hole in the top of each one to let the steam escape, and serve immediately.

Makes 12 popovers.

Source: Thanksgiving Cooking Made Easy

Badmaash’s Punjabi Spiced Pumpkin

Badmaash’s Punjabi Spiced Pumpkin
Like this recipe? Get all our 5 Star Restaurant Secret Recipes - Go Here
 
1 1/2 teaspoons mustard seeds
2 1/2 teaspoons fennel seeds
2 to 4 tablespoons canola oil
2 tablespoons ginger, finely chopped
1 tablespoon garlic, finely chopped
1 tablespoon serrano chile, finely chopped
6 cups pumpkin, peeled and cut into 1-inch dice
1 teaspoon salt, or to taste
1 tablespoon dried mango (aamchoor) powder
1 1/2 tablespoons sugar
Cilantro sprigs, for garnish

Heat a large, deep, nonstick pan or wok over high heat. Add the mustard and fennel seeds, and toast until aromatic, about 1 minute, stirring the pan so the seeds do not burn. Add the oil, and when it is hot, add the ginger, garlic and chile, stirring to combine.

Stir in the diced pumpkin and sauté until the pumpkin is coated with oil, cover the pan with a lid and reduce the heat to medium. Cook the pumpkin, stirring occasionally, until softened, 12 to 14 minutes.

When the pumpkin is softened, stir in the salt, mango powder and sugar. Continue to cook, stirring occasionally, to marry the flavors. Taste and adjust the flavorings and seasonings as desired. Transfer to a dish and garnish with cilantro before serving.

Serves 4-6

Source: LA Times

Bonefish Grill(tm) Shrimp & Scallop Skewers

Bonefish Grill(tm) Shrimp & Scallop Skewers 
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

Skewers:
8 jumbo shrimp
8 jumbo sea scallops
3 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons olive oil
1/4 cup lemon juice (freshly squeezed)
1/2 cup warm mango salsa
flat leaf parsley (for garnish)

Chimichurri Sauce:
8 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon oregano, dry leaves
1 teaspoon ground black pepper
1 teaspoon red pepper flakes
finely grated lemon zest from 3 lemons
4 ounces fresh lemon juice
1 bunch flat leaf parsley
1 cup olive oil

For the Skewers: Peel and devein shrimp. Remove abductor muscle from each scallop. Skewer the shrimp on one long or two short skewers so that the shrimp barely touch each other. Skewer the scallops on one long or two short skewers so that the scallops barely touch each other. Season one side of shrimp and scallops with fine sea salt and freshly ground black pepper. Brush lightly with olive oil.

Lay on grill seasoned side down. Flip over and brush seasoned side with lemon juice and olive oil. Place on the edge of grill to rest for 3 minutes.

NOTE: Make sure scallops are done, but still moist. Serve family style on a warm platter. Spoon dollops of mango salsa over skewers and garnish with parsley.

For the Chimichurri Sauce: Combine all ingredients in a food processor and pulse chop until all ingredients are about 1/8 inch in size. Add Italian parsley and pulse chop until parsley is 1/8 inch in size. Add the olive oil and blend in quickly. (Do not over blend.) Allow the sauce to marinate for 30 minutes before serving.

Serves 2

Source: Secret Recipe Forum

Chicken Enchilada Casserole

Chicken Enchilada Casserole 1 can boned chicken or 3 chicken breast (cooked) 1 can mushroom soup 1/2 can chopped green chilies 1/4 lb. Cheddar cheese, grated 1/4 lb. longhorn cheese, grated 1 sm. onion, chopped 1 can enchilada sauce 1 pkg. tortillas Lightly brown chopped onion in oil or margarine. Add chilies, enchilada sauce, soup and chicken. Mix and heat. Place in a greased casserole part of tortillas, then pour a small amount of chicken mixture over them. Cover with grated cheese. Make second and third layers in same manner, with final layer the chicken mixture and topped with cheese. Bake at 350 degrees for 45 minutes. Serves 4. ​Source: 300 Mouthwatering Chicken Recipes