How to make restaurant secret recipes like cheesecake, dessert, vegetarian, cake recipe, barbecue, lasagna and much more! to learn more go here:
http://www.restaurant-secretrecipes.com
Duration : 0:6:5
01
Oct
Betty’s Elegant Restaurant Chicken Salad Sandwich Recipe
Author: admin // Category: restaurant recipe
In this video, Betty demonstrates how to make a Chicken Salad Sandwich that closely resembles the chicken salad served at an upscale restaurant in Lexington, KY. You can serve this as a sandwich or as a salad. (Both are demonstrated.)
Ingredients:
15 oz. canned white chicken chunks (I used Valley Fresh brand, one 10 oz. can and one 5 oz. can. You may use leftover chicken, cut into chunks. )
1/2 cup finely chopped celery
1/2 cup halved red seedless grapes (You may use green seedless grapes.)
1/4 finely chopped pecans (I used an electric kitchen chopper, but you may leave them in larger pieces, if desired.)
1/2 cup mayonnaise
croissants, as many as you need (You can make this healthier with 100% whole wheat bread slices.)
freshly washed and dried lettuce leaves
In a medium to large mixing bowl, combine 15 oz. chunked chicken, 1/2 cup chopped celery, 1/2 cup halved grapes, 1/4 cup chopped pecans, and 1/2 cup mayonnaise. Stir until well-combined. Split a croissant in half horizontally. If desired, broil the cut sides of the croissant to keep them from absorbing the chicken salad filling. Now, place a couple of fresh lettuce leaves on the bottom half of the croissant, put a generous amount of chicken salad on top of the lettuce, and cap it off with the top half of the croissant. Continue until your materials are used up. As an alternative, you may place lettuce leaves on a serving plate, and place a large mound of chicken salad on top. If you have any pecan crumbles left, sprinkle them on top. Place a fresh, hot croissant alongside. This is just *one* way to make chicken salad. It is also great if you substitute pineapple, chopped dates, raisins, etc., in place of the grapes! You can make this a *very* healthy dish, if you choose, because *you* have control of exactly what goes in it!!!
Duration : 0:7:53
A while back Red Lobster had a wonderful chicken dish that had tomatoes and bacon with it. Any help to find this recipie is appreciated.
her try these their good sources of
copycat recipes:
www.copycatrecipes.com
www.recipesource.com
(I made their cheese rolls from here).
28
Sep
Secret Restaurant Recipes | Top Secret Restaurant Recipes
Author: admin // Category: restaurant recipe
http://8zg.qlnk.net – Discover The Secret Recipes For Your Favorite Restaurant Dishes and Learn How to Easily Make Them Yourself
Duration : 0:1:8
27
Sep
Charleston’s restaurant recipe for spinach artichoke dip?
Author: admin // Category: restaurant recipeDoes anyone have any idea how they make it?
1 Cup Mayo
1/2 Cup parmesean cheese, divided
1/4 tsp dry/1 fresh garlic clove
1/8 tsp fresh ground pepper
1/2 lemon, juiced
1 box chopped spinach, defrosted and drained throughly
1 can artichoke hearts, chopped
salt to taste
Red pepper flakes to taste, usually just a few does it
Mix mayo with seasonings, 1/4 cup parmesean cheese and lemon juice. Add spinach and artichokes. Mix well.
Place in ovensafe container. Sprinkle remaining parmesean over top.
Bake 350 degrees for aprox. 25 mins, or till bubbly, and cheese slightly brown. Serve with baguettes or bread, crackers, veggies…
26
Sep
Betty’s Trip to Boone Tavern Restaurant–NO RECIPE–
Author: admin // Category: restaurant recipe
In this video, Betty and her husband, Rick, have dinner out at Boone Tavern Restaurant in Berea, Kentucky.
Boone Tavern Restaurant is owned and operated by Berea College. Berea College came into existence in 1855, the first coeducational and racially-integrated college in the Southern U.S. Now it provides a tuition-free education to (mainly) impoverished Southern Appalachia, as well as students from about 60 other countries. Berea College currently has about 1,500 students and still maintains a work-study program, allowing students to work at least 10 hours per week in lieu of paying tuition. For the past decade, Berea College has been ranked by U.S. News and World Report as the #1 comprehensive university in the South.
Before having dinner at Boone Tavern Restaurant, Rick and I stopped by a couple of arts and crafts stores to look at jewelry, pottery, and woodcrafts. Berea is considered to be the arts and crafts center of the state of Kentucky. Rick and I were lucky enough to catch Warren A. May in his woodworking shop. He specializes in the making of finely crafted dulcimers. Mr. May was kind enough to give us a little demonstration of dulcimer-playing for this video. If you are interested in his work, please visit his website, www.warrenamay.com.
Inside the Boone Tavern Hotel lobby, we examined a photo gallery of famous past guests, and we also pointed out a copy of Richard T. Hougen’s first cookbook, Look No Further, which was published in 1958. Hougen was the director of the Boone Tavern Restaurant from 1935-1975, and created many of the recipes prepared there. After a dinner which included spoonbread, tossed green salad, chicken in a birds nest, pork chops some tricky way, race day pie, and soft drinks, we made our traditional trip to the gift shop to try our hand at Skittles, a game that is played on a finely crafted wooden tray with cut-outs and spindles. We had a great time, as usual, in Berea, but we would have like to have shown you more!
Duration : 0:10:41
24
Sep
Anyone have a recipe for restaurant style mexican rice?
Author: admin // Category: restaurant recipeLooking for a recipe for dinner tomorrow night, would like it to be just like the rice you order in a Mexican restaurant.
My wife is from Mexico, and this is the recipe she has. It is exactly like the restaurant Spanish Rice.
SPANISH RICE favorite!
1c. Long Grain Rice (NOT precooked 1 min. variety)
2 tbsp. Oil
1 1/2 to 2 c. water
1 tsp. garlic
4 oz. Tomato Sauce (1/2 of 8 oz. can)
1/2 c. tomato chopped
1/4 c. onion chopped
1/4 c. bell pepper (optional)
1. Lightly brown rice in oil in a pan. Stir frequently.
2. Add chopped tomato and onion, stir till onion is
translucent.
3. Add tomato sauce, garlic, salt, and sufficient water
to cover rice about 1/2 inch.(If more water is needed
during cooking then add more. See #5)
4. Bring to a boil, reduce heat, cover and simmer until
most of water is gone. Approximately 20 minutes.
5. If rice is still hard, add remaining water from #3,
and simmer some more. Mom’s recipe.
Some restaurants add green peas, so if that is what you want, then add what you want. They are for color.
23
Sep
Secret Pasta Recipe il Boccaccio Restaurant Hermosa Beach Joe Venezia Italian Master Chef
Author: admin // Category: restaurant recipe
http://amzn.to/dfIqbh Famous Italian Recipes Critically acclaimed (Gourmet, Los Angeles Times, Zagats,) Chef and protégé of Wolfgang Puck and Marcella Hazan, Joe Venezia owns and operates the popular and very authentic Il Boccaccio on the Promenade in downtown Hermosa Beach.
Following graduation from the Culinary Institute of America (Hyde Park, NY class of 78), Venezia was brought in as sous chef to the soon-to-open Mansion on Turtle Creek in Dallas, where he was to work with former CIA classmate, Dean Fearing. Impressed with Venezias style, the hotels management company brought Venezia to Los Angeles as Executive Chef of the exclusive BEL AIR HOTEL, where he enjoyed a popular seven-year reign. While in Los Angeles, Venezia teamed up with Chef Wolfgang Puck, revamping menus and putting his mark on establishments such as DELICIAS in Rancho Santa Fe, MASONS in Brentwood and the newly renovated HOLLYWOOD ROOSEVELT HOTEL.
When Marcella Hazan got wind of Venezias talents, she hired him to head up her new kitchen at VENI, VEDI, VICI in Atlanta. Prior to opening, she whisked him off to Venice and Bologna, Italy, where his skill with Italian cuisine was fine-tuned. Eventually, California beckoned him back, this time, to turn the somewhat floundering I.Cugini in Santa Monica into a credible success. Since 1994, Venezia has owned Il Boccaccio, close to his home on the Palos Verdes Peninsula, where he oversees his organic garden of specialty produce for his restaurant.
Venezia has appeared on numerous televised cooking programs and has been praised by the likes of Gourmet Magazine, the Los Angeles Times, Food and Wine and the Zagat Survey. His recipes have been featured in popular cookbooks, and he and his wife, Carla, write a regular food column for Vision magazine. The Venezias have four children.
Il Boccaccio is located at 39 Pier Avenue in Hermosa Beach. For further info call 310-376-0211.
Duration : 0:5:46
23
Sep
Whats the best recipe for Restaurant Style Chicken Lemon Rice Soup?
Author: admin // Category: restaurant recipeThere’s this restaurant near our house that has the best Chicken Lemon Rice soup in the area but they make it from scratch and won’t tell us how to make it. (for obvious reasons) Does anyone have a good recipe that they’d like to share with us? We’ve already looked online and know the basic ingredients so were not looking for something like that, maybe some tips for making a good soup. We like it to be nice and thick, not too brothy. Thanks!
Lemon Chicken Soup
INGREDIENTS (Nutrition)
8 cups chicken broth
1/2 cup fresh lemon juice
1/2 cup shredded carrots
1/2 cup chopped onion
1/2 cup chopped celery
6 tablespoons chicken soup base
1/4 teaspoon ground white pepper
1/4 cup margarine
1/4 cup all-purpose flour
1 cup cooked white rice
1 cup diced, cooked chicken meat
16 slices lemon
8 egg yolks
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DIRECTIONS
In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.
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21
Sep
Chicken Curry Recipe: Restaurant Style Chicken Jalfrezi; Shaan Khan, New Indian Cuisine
Author: admin // Category: restaurant recipe
The Perfect Chicken Jalfrezi Curry from the Executive Chef at the Rajput Restaurant, Harrogate. I’ve been cooking for over 14 years and finally decided to share a few secrets.
www.rajput.co.uk
info@rajput.co.uk
Duration : 0:8:43