*1/2 cup sugar *1 Tbsp cornstarch *1 1/2 cups orange juice *2 cups cranberries
Pancakes: *1 cup all-purpose flour *1 tsp baking powder *1/2 tsp baking soda *1/4 tsp salt *1 cup reduced-fat ricotta cheese *3/4 cup buttermilk *1 large egg + 1 large egg white *2 tsp sugar *1 tsp grated orange zest *Cooking spray
DIRECTIONS
Use a non-reactive saucepan to prepare the sauce. Mix sugar, cornstarch and orange juice together until smooth then add the cranberries. Let it come to a boil and lower heat to moderate-low settings. Stir from time to time as it simmers for about 15 minutes or until the sauce becomes slightly thick and the cranberries popped. Set aside maintaining heat. For the pancakes, sift flour together with baking powder, baking soda and salt over a sheet of waxed paper. Contain ricotta cheese, buttermilk, egg, egg white, sugar and zest in a blender, processing until smooth. Transfer into a large bowl and beat in the flour mixture. For cooking, use cooking spray to cook a non-stick griddle. Set heat to moderate heat. Spoon about ¼ cup of batter into the griddle and cook for about 2 minutes for each side or until evenly golden brown in color. Serve and enjoy with warm sauce.
*1 cup yellow cornmeal *1 ½ cups boiling water *4 tsp. butter *2 cups fresh, uncooked corn kernels, preferably white *½ cup finely chopped sun dried tomatoes (not oil packed) *½ cup fresh spinach, coarsely chopped *1 tsp. chopped fresh thyme *1 clove garlic, crushed *½ tsp. salt *½ tsp. fresh ground black pepper *2 egg yolks, beaten well *5 egg whites, beaten to a soft peak *1 Tbsp. grated parmesan cheese
DIRECTIONS
Set the oven to 350 degrees F preheat settings. Coat a 9-inch square baking dish using a non-stick spray. Combine cornmeal, boiling water and a tablespoon of butter in a large mixing bowl. Leave it to stand for about 5 minutes. Add the corn, sun dried tomatoes, spinach, garlic, salt, pepper and egg yolks. Blend thoroughly. Beat the egg whites and fold into the mixture.Transfer the mixture in a baking dish. Top with dots of the remaining butter. Add sprinkles of Parmesan cheese. Place it into the oven to bake for about 40 minutes or until golden brown.
* 2 tsp. olive oil * 1/4 cup chopped onion * 1 1/2 Tbsp. chopped fresh basil * 1/2 tsp. dried oregano * 1/4 tsp. crushed red pepper flakes * 1 small can (4 oz) chopped black olives, drained * 3/4 cup bottled roasted red bell peppers, drained and chopped * 2 tsp. balsamic vinegar * salt to taste * 1 loaf (1 pound) frozen bread dough, white or wheat, thawed * 1/4 cup fresh grated parmesan cheese
DIRECTIONS
Heat the olive oil in a non-stick skillet. Saute the onions for about 3 minutes or until clear. Add the basil, oregano, and red pepper flakes. Mix well and continue cooking for another minute. Take off from the stove top. Add the olives along with roasted red bell peppers, balsamic vinegar and salt. Stir while cooking and reserve afterwards. Lightly flour a working surface and place the thawed dough. Roll the dough into a 9 x 12-inch rectangle. Ladle the olive mixture on top and leave about half inch of space on the edges. Use 2 tablespoons of grated Parmesan cheese to sprinkle all over. Pull up the dough rolling it up lengthwise. Close the ends by pinching. Slice into a dozen pieces with about an inch width. Arrange the rolls onto a non-stick cooking spray coated baking sheet. Use the remaining oil to brush over the rolls and use a plastic wrap as cover. Leave it to double for half hour. Set the oven to preheat settings of 325 degrees F. Roll out the rolls and sprinkle with the leftover Parmesan cheese. Set it into the oven and bake for about 25 minutes or until golden brown in color. Serve while warm or cool to room temperature.
Set the oven to preheat settings of 400 degrees F. Bring together flour, oats, sugar, baking powder, orange peel, rosemary and salt, combining them in a large mixing bowl. Use a separate bowl to blend in milk with oil and egg substitute. Add the milk mixture in a single addition to the flour mixture, mixing until moistened. Bring the dough over to a lightly floured surface and pat them to make 8-inch circle with about ¾ inch of thickness. Cut into 12 wedges and transfer into a baking sheet coated with cooking spray.Place it into the oven to bake for about 18 minutes or just until golden brown.Take the scones out of the baking sheet to cool over wire racks for about 5 minutes. Makes a dozen scones.
*1/4 cup tofu *1 1/2 cups tropical V-8 Splash or other pineapple/citrus blend *1/4 cup plain non fat yogurt *1/2 banana *Frozen strawberries, pineapple, and mango *water or soy milk to taste/consistency
Optional: *3 or 4 baby carrots (you’ll never know they’re in there!) *1 tbs. wheat germ or 4-5 almonds
DIRECTIONS
Combine all the ingredients together in the blender and process until smooth. Add a tablespoon of wheat germ and some baby carrots, if preferred.
*5 pitted prunes *1 medium banana, peeled and cut into 1-inch pieces *2 cups low-fat vanilla soymilk *1 tablespoon blackstrap molasses *1/4 teaspoon ground cardamom *3 ice cubes
DIRECTIONS
In a small bowl, put the prunes and cover it with heated tap water. Leave it aside to rest for about 15 minutes or just until it plumps. Drain.Mix the plumped prunes with all the rest of the ingredients into a blender. Process until smooth.
*2 1/2 cups all purpose flour *2/3 cup sugar *1 tsp. baking soda *3/4 tsp. cinnamon *1/2 tsp. salt *1 1/2 cups sliced strawberries, fresh *1 1/2 tsp. vanilla *1/3 cup egg substitute *1/3 cup margarine, melted *2 cups fat free buttermilk *1 1/2 Tbsp sugar, reserved for topping
DIRECTIONS
In a bowl, combine all the dry ingredients together. Mix in the strawberries and reserve. In a larger bowl, combine vanilla with egg substitute, margarine and buttermilk. Fold in the properly mixed dry ingredients to, blending until moistened. Pour the mixture evenly among 18 muffin pans coated with non-stick cooking spray. Take the remaining sugar and sprinkle over the muffins.Place it into the oven to bake at 350 degrees for about 25 minutes or just until lightly browned.
When I was growing up with my grandmother, going out to eat was a treat. If I told her I wanted a hamburger from McDonalds, she would say, "I can make hamburgers, better than McDonald's" And she did. But still I wanted to go out to restaurants and eat. Now that I'm older, My family and I go out and eat probably 3 times a week. Spending money and gas that we don't need to be spending. Then I discovered America's Most Wanted Recipes Volume 1 and 2, By Ron Douglas. Recipes from my favorite restaurants! Ron Douglas!
From Applebee's Crispy Orange Chicken Skillet to Church's Fried Chicken to Arby's Apple Turnovers. This book will change your life. With the economy in peril and not enough family's having dinner together. These recipe books is a great way to save time and money and spend more time with your family. You can cook like a master pro. And no one will ever know. Just follow the step by step instructions.
Get recipes for Popeye's Cajun Rice or Red Lobster Cheddar Biscuits. Or make it an Italian night at home with The Olive Garden Lasagna or Fettuccine Alfredo. Then top everything off with Entenmann's Apple Crumb Cake. If you like to cook, like I do all these different recipes will give you a reason to cook and make all your family and friends go ga-ga over your cooking. And you don't have to tell them.
No more waiting in lines. No more rude waitresses and no more outrageous dining bill. Give this a try and you won't be disappointed.
Have you seen the movie Talladega Nights? In the movie, there is a scene where they are trying to decide where to eat for dinner. They start talking about going to one of those "fine dining restaurants", and the scene immediately cuts to Applebee's. Since I saw that movie, I now refer to all dine-in restaurants as "fine dining restaurants". Applebee's is one of the more traditional places to eat on the weekends. We have had Applebee's for many years in my area, but I still like to eat there occasionally. Since Applebee's seems to be located everywhere, many people have posted copycat Applebee's recipes online. I had a chance to review most of the Applebee recipes, and these are my Top Four Applebee's recipes.
APPLEBEE'S CRISPY ORANGE CHICKEN BOWL
2 pounds boneless, skinless chicken
1 egg, beaten
1 tablespoon vegetable oil
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup plus 1 tablespoon cornstarch
1/4 cup all-purpose flour
Oil (for frying)
Orange Glaze:
1 teaspoon minced garlic
1 cup orange juice
1/2 cup hoisin sauce
1/4 cup granulated sugar
1 1/2 teaspoons grated orange rind
Dash cayenne pepper
Salt and pepper to taste
Cut chicken into 2-inch pieces and place in a large bowl. Stir in egg, oil, salt, and pepper. Mix well and set aside.
Stir cornstarch and flour together in another large bowl and mix well. Add chicken mixture to the flour mixture, stirring to coat each piece well.
Pour enough oil to be at least 1/2-inch deep in a wok or heavy skillet and set over high heat. When it reaches 375 degrees F (hot!) carefully add chicken pieces in small batches and fry 3 to 4 minutes or until golden and crisp. Do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Continue frying chicken in small batches until all are nicely browned and crisp. Set aside while you make the glaze:
Cool the oil in the skillet slightly, then remove all but 2 tablespoons of oil and set over medium heat. Saute garlic in oil for 1 minute (if the oil is too hot the garlic will turn bitter).
Add remaining glaze ingredients and bring to boil. Allow to boil for 3 minutes, stirring constantly. Reduce heat and simmer until sauce thickens to your liking, stirring frequently. Pour glaze over chicken.
Serve chicken over a bed of cooked white rice. Garnish with slivered almonds and crispy noodles.
Applebee's tosses the chicken and orange glaze with an array of stir-fry vegetables like broccoli, snow peas and red peppers.
APPLEBEE'S BLONDIE BROWNIES RECIPE
1 cup flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon baking soda
1/2 cup walnuts
1/3 cup margarine
1 cup brown sugar
1 egg
1 tablespoon vanilla extract
1/2 cup white chocolate chips
1/2 cup maple syrup
1/4 cup butter
combine first 4 ingredients. add nuts, mix well and set aside.
melt butter, add brown sugar and mix well, then add egg and vanilla to mixture.
gradually combine with flour mixture, scraping bowl with a spatula. stir in white chocolate chips and pour into a 9 inch square pan. bake at 350 for 20-25 minutes until golden brown. serve hot with french vanilla ice cream.
APPLEBEE'S ORIENTAL CHICKEN SALAD
4 breaded chicken breast fillets
1 romaine heart
1 1/2 c. coleslaw mix (or finely shredded cabbage)
1/3 c. toasted almond slivers or slices (blanched almonds)
1/2 c. chow mein noodles
Dressing:
1/3 c. vinegar
1/2 c. sugar
3/4 tsp. salt
1 tsp. dry mustard
1 tsp. horseradish
1/4 c. spanish onion, diced
1 c. canola oil
Cook chicken fillets as directed.
To make dressing, combine everything but the oil in a blender of food processor and process until liquified.
Continue to blend and slowly drizzle in the oil until blended.
To be really authentic, make coleslaw with the cabbage and the dressing first and top it with the lettuce, almonds and noodles. Then cut up the chicken and add to salads.
I've had good results by layering first the romaine then the cabbage, almonds, chicken and dressing.
This should make 3 or 4 salads
APPLEBEE'S BONELESS BUFFALO WINGS
About 35 wings pieces
12 ounces Louisiana Hot Sauce
6 tablespoons margarine
3 tablespoons white vinegar
1 tablespoon Worcestershire sauce
1 1/4 teaspoons cayenne pepper
1/4 teaspoon garlic powder
1 1/2 tablespoons flour
Cook the wings until done either bake or deep-fry.
Mix all sauce ingredients except flour in a saucepan on the stove. Cook over low-medium heat. When warm, add flour to thicken sauce. Stir frequently.
When sauce is thick, cover bottom of 9 x 13-inch baking dish with sauce. Mix remaining sauce with wings and place in baking dish. Bake at 300 degrees for about 20 minutes or until warm.
Serve with celery sticks and blue-cheese dressing.
Jake Kelly is an expert in restaurant food and recipes. Would you like more information on restaurant recipes? Just visit Jake's website at Find more restaurant reviews and recipes!
The Copy Cat Cook Book is rumored to have recipes from many different popular restaurants like Olive Garden, Chili's, Macaroni Grill, Outback Steakhouse, Boston Market, and TGI Fridays. If you're like most people, you've sampled food from each of these places before. They're all amazing, and constantly come out with new and delicious recipes. Of course, they have professional chefs designing the menus, so how can someone possibly reverse engineer the ingredients and the steps?
That's the real trick, isn't it? You can't just go up to the restaurant chefs and ask them for the exact recipes. They'd never tell you and they want to keep them a secret. However, what happens when another professional chef decides to buy the food, examine it closely, and break it down themselves? Well, that's how it gets done! That's how you crack a recipe code!
While it would be possible for you to do this on a very simple thing like a Bruschetta appetizer, you'd be hard pressed to do it for the more complicated main courses. Not only that, but how long would it take you to figure out recipes for all the fantastic restaurants out there? I'm talking about multiple other places, like Red Lobster, California Pizza Kitchen, Cracker Barrel, and Applebee's. You would have to devote your life for that kind of thing.
Then, after doing all this competitive research, you'd have to worry about actually making it work. That's not always easy. Professional chefs have a way with making things easier, and if you don't know these tricks of the trade, you'll just end up with a mess that doesn't even taste good.
If you want all the recipes of the Copy Cat Cookbook just handed to you, you need to check out this information immediately. You'll enjoy making the food almost as much as you'll love eating it.
I'll tell you a secret, I love going to Applebee's, but what I don't love is paying so much for their food (and paying for gas to get there too!). So we started out on a mission to recreate the Applebee's magic at home. We were determined to crack the secret Applebees recipes!
We started with one of my favorites, the baby back ribs. I spent quite a while searching the internet trying to find if anyone else had discovered the magic formula. Surprisingly, I found quite a few recipes floating out there. Many of them were very different, even though they all claimed to be replicas of the secret Applebee's recipes.
So we picked what looked like the best one, and gave it a whirl. Now I should tell you that my wife is a really good cook, so she definitely knew what she was doing. She followed the recipe to a "T". So what was the result?
Don't get me wrong, I do love my wife's cooking and the ribs were good, but they certainly weren't a replica of my favorite restaurant.
Back to the drawing board!
We actually tried another version of the same food a few weeks later. Unfortunately this one didn't taste as good as the first.
So we were about to give up, when a friend told us about copycat recipes, a collection of authentic recipes from the most famous and most popular restaurants. The difference here was that a team of people had spent a long time going through the many copycat recipes and had determined which were the best.
I ran right out and got it, and we were able to try our first dish later that week. Finally, we can now recreate the magic of Applebee's recipes at home!
The best part about it is the money that we save, it allows us to eat these scrumptious meals a lot more often :)
So if you are looking to recreate authentic restaurant dishes at home, I'd encourage you to look for copycat recipes. You might just be surprised at how good they taste.
How would you like to recreate the most famous popular recipes at home? This famous cookbook exposes all of the most famous and most delicious secret recipes on the planet including restaurants such as Applebee's and KFC. You can learn more about it here.
What exactly are the secrets behind America's favorite restaurant recipes? Millions of people all over the country line up at the doors, waiting forever in long lines, just to experience the unique taste of these foods. Restaurants such as, Chili's, Applebee's, Red Lobster, Olive Garden, KFC, and even Burger King and McDonald's profit millions of dollars every day by giving America delicious meals they can't seem to find else where. What are the secret ingredients that make these foods taste so good and cause us to spend so much money to enjoy?
The truth is there are no secret ingredients in the recipes of America's favorite restaurants. The truth is you can make these same dishes in your very own kitchen. The only real secret is how to use a combination of common ingredients, spices and herbs, and the method of cooking, in order to get the great taste.
Olive Garden's Bread Sticks for instance, what makes them different from other recipes we make at home? Most of the bread stick recipes we find in cookbooks suggest you lightly coat the dough with egg whites before baking. This gives a shining look to your bread sticks however; it does not add to flavor or help the bread sticks come out of the oven nice and soft. Other recipes suggest dusting the dough with garlic. Still, they are not the same as the one's we experience at Olive Garden.
To make Olive Garden Bread Sticks, use a loaf of frozen bread dough. Once it is thawed and soft, coat your hands with Pam Spray or oil and knead the dough. Form the dough into 8 to 10 logs. Let them rise in a warm place until doubled (1-1 ½ hours). Then lightly spray the dough with Pam Vegetable Spray. The secret behind the great taste is to take garlic powder and finely rubbed oregano and lightly powder the sticks. Preheat the oven to 375 and bake for only 20 to 25 minutes. For even softer bread sticks, place a pan of water in the oven while baking. This adds moisture and keeps your bread sticks from over browning and getting too hard.
What makes KFC Original Recipe Chicken so much better than the chicken we deep-fry at home? A side from the combination of common ingredients, the method of cooking it is what makes all the difference. Many people use regular deep fryers when making fried chicken. If you are attempting this with nice plump chicken breasts, the end result is a piece of chicken that is juicy deep inside next to the bone, but hard, crunchy, and over cooked on the outside. Using a pressurized deep fryer will make your chicken breast plump, juicy and delicious inside and out.
There are many ways to cook and make fabulous meals. Knowing the ingredient combinations, methods of cooking, and using the proper tools is what turns ordinary dishes into our favorite restaurant dishes.
For more information on how you can turn ordinary recipes into your favorite restaurant dishes, plus get free recipes visit: [http://fivestarrecipes.blogspot.com]
While it is enjoyable to dine out now and again, there is nothing better than eating food that is prepared at home. Despite what many people think, you do not need to attend a fancy culinary school to cook delicious food just like the dishes you enjoy at your favorite restaurants. While for many, the secret to these famous restaurant recipes remains a mystery, the top secret recipes from America's most popular restaurants have indeed been decoded. A new cookbook which has just been released to the public has finally solved the mystery behind America's Most Wanted Recipes.
The CEO's of these corporations do not want you to have these recipes. With the help of expert chef's and thousands of kitchen testers, these copycat recipes have been fine tuned to taste exactly like the authentic restaurant versions. Finally, the secrets have been unlocked from the kitchens of Applebee's, Boston Market, Chili's, Hard Rock Café, KFC, Macaroni Grill, Olive Garden, Outback Steakhouse, Red Lobster, Taco Bell, T.G.I. Friday's, Wendy's & many more!
The bills from your favorite restaurants can sure add up at the end of the month. When you cook these same mouth watering meals in your own home, you save tons of money. You would be surprised to know that you probably have many of the necessary ingredients to prepare these copycat recipes already in your kitchen.
One of the most preferred copycat cookbooks available now is America's Most Wanted Recipes which has just released a brand new second volume with over 100 newly tested recipe clones. Besides the accuracy of these recipes, America's Most Wanted Recipes does a great job at making the cooking process a breeze. The recipes are easy to read and feature simple cooking instructions so people of all cooking abilities will be able to cook like a professional. Now you can impress your family and guests by preparing restaurant quality meals at home.
Are interested in learning how to cook your favorite restaurant foods at home, go to Recipe Secrets. Learn about all the secret restaurant recipes and bonuses included in America?s Most Wanted Recipes.
Everyone loves eating at Applebee's, Chili's, Outback, Friday's and Red Lobster. Many have a desire to cook these famous foods at home. When it comes to copycat recipes, some call it a hobby, some call it a science. Whatever you call it, the truth is, thousands of home cooks are having fun and saving time by recreating their favorite restaurant dishes in their home kitchen.
For those who are creative and daring, they use their five senses and cooking know-how to replicate the authentic restaurant flavors at home. A common technique is to find a recipe that is similar to the famous restaurant version and then alter the recipe to match the flavors. It can take several attempts and a lot of time to perfect your copycat recipe. It often helps to get a second or even third opinion of your recipe clone just to make sure you have captured the right combination of ingredients to make your recipe a hit.
This process can be time consuming and as with anything there are shortcuts available. There are many websites online that you can search for copycat and cloned recipes from America's favorite restaurants. You can even purchase copycat cookbooks that include detailed instructions on how to recreate the amazing flavors in these famous dishes. Using these resources take all the guess work out of the process. You are guaranteed a perfect tasting meal every time.
If you are looking for a good challenge or just some great food, it is now easier than you once thought to prepare restaurant quality food at home. Trial and error is the chosen method for many cooks, but now the tried and true recipes from America's favorite restaurant chains like Olive Garden, Boston Market, Taco Bell, and Starbucks have been made available to the public.
If you read my last topic on crucial methods for leash training puppies where I introduced the method of leash training puppies, you will see that I told you that puppy leash training is usually tough and someetimes, it takes a lot of your time though it worth it in the end but in this topic, I will teach you how you can leash train a puppy fast.
If you follow this four simple steps, you can leash training puppies faster than your neighbor next door and I’m serious because even my hommies are always surprised with the way I train dogs to walk on leash so fast, sometimes I do it in just one week or less.
1: Know the best time to start leash training puppies
The secret here is that the earlier you start leash training your puppy, the easier it will be to get him walk on a leash and even follow you outside in a very controllable and predictable manner, this is why leash training puppies are a lot easier than dog leash training because the more the dog matures, the hard it becomes for the dog to be properly leash trained, so if you have a puppy, I advice ou to start leash training immediately.
2: The kind of collar and leash to use
Yea, sometimes… the neighbor next door will influence you on the kind of collar or leash to buy for your puppy but I’m telling you that you don’t have to listen to him because it’s your dog and one secret about dogs and puppies is that they like to be treated nice and fairly so that is what should really influence you. It’s always best to buy nice lightweight leather collar and lightweight leash for your puppies, don’t use heavy or choking leash.
And be prepared because the puppy won’t like to have the collar or even the leash on, so you have to give him a fair treat in other to get him wear it like shook his head in happiness and don’t scold him or that will make it worse.... read more at http://ping.fm/xb5oa
Thanksgiving is fast approaching in the United States, but it doesn't have to be Thanksgiving for your to appreciate this Thanksgiving turkey recipe! Make sure you start about 5 hours before dinnertime to have enough time to cook this Thanksgiving turkey recipe!
To make this Thanksgiving Turkey recipe you will need the following ingredients:
A 12 pound turkey (will feed about 10 people) A roasting bag 1/2 tsp coarse sea salt 1/2 tsp fresh ground pepper 1/4 cup organic shallots, finely chopped 1/4 cup organic carrots, finely chopped 1/4 cup organic celery, finely chopped 1/4 cup organic beet, finely chopped 3 large cloves garlic, finely chopped 2 tsp of honey
In general a 12-15 lb turkey will feed 10-12 people, a 15-18 lb turkey will feed 14-16 people and a 18-22 lb turkey will feed 20-22 people. If you want to use a larger Thanksgiving turkey, adjust the ingredients accordingly.
Preheat the oven to 325°.
In a large bowl combine your chopped shallots, carrots, celery, beet and garlic together.
Rub the turkey inside and out with salt and pepper. Tuck the wings under the turkey and place the turkey in a large oven roasting bag. Place your vegetable mixture over and around the turkey and add two teaspoons of honey into the mix. Fold the top of the bag over and place turkey, breast up, into your roasting pan.
This is the secret that will make your Thanksgiving turkey super moist and delicious. Add water to a depth of about 1 inch in the pan.
Roast turkey for 3 to 3 1/2 hours hours. If you want to use a meat thermometer, insert your needle into the thickest part of the leg (but not touching the bone). The temperature should be 165° to 170°.
At this point, you want to carefully remove the Thanksgiving turkey from the bag. Increase the oven temperature to 450° and roast the turkey for 30 minutes longer. Turkey should be a golden brown by now. If it's not, leave it for another 10-15 minutes.
Carefully remove the turkey from the oven and transfer the turkey to a platter without the juices. Transfer the juices to a separate bowl and let everyone use it as gravy.
Do you want to learn more great recipes and secret recipes from restaurants and chains such as KFC, Applebees, Starbucks, T.G.I. Fridays, Outback Steakhouse, The Cheesecake Factory, The Olive Garden, PF Chang, Red Lobster, Chili's and much much more?
Download ==> America's Secret Recipes [http://www.ebooksinreview.com/secretrecipes] by Ron Douglas for more great recipes.
Read my full review of America's Secret Recipe's by Ron Douglas at my website EBooks In Review.
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Anyone know where on earth I can grasp vigour insurance for my son who have a pre-existing conditon? And we travel with my husbands job so I requirement an insurance that will cover him in more than one state. I looked at few on the internet and that didn’t work out for various reason and Bue Cross denied him. Thanks ahead…
Anyone know where on earth surrounded by Kansas City, Mo I can help yourself to my Life & Health insurance audition at? Prometric doesn’t work I’ve tried their website with no luck and I’ve been scowering the web and am just frustrated at this point. Are you interested in offering citizens other types of insurance that don’t need a…
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Anyway to bring into a group form insurance plan while self-employed? I am self-employed and can afford health insurance, but need a policy in need preexisting condition exclusions, as are always included with single strength insurance. Is there anyway to get surrounded by on a group plan without being employed by a full-size employer? sdddddddddddd Yes, Blue Cross have…
Applying for vigour insurance, will i be tested for smoking? i assume they test for aids, etc., but will they test for nicotine? Not usually. But save in mind that if you lie roughly being a smoker, then any medical problem that you enjoy as a result of smoking with void your insurance coverage for that problem. They don’t…
Applying Health Insurance near High Blood Pressure? I have a question. If I own high blood pressure, will insurance company reject my application instantly? I am 24, male. I am simply worry about this HBP, so I am trying to integer out how to apply for a health insurance. Also, my income is kind of low, is nearby any benefit I…
Aproximately how several americans do not own robustness insurance? This comes up sooooo habitually .. And now I can’t remember the numbers … but I do know it’s in the tens of millions ..It’s a true disgrace. I consider the number I recently heard be 40 million. In our case we were in need insurance for 25 years….
Are adjectives employer required to provide condition insurance for full-time workers? Im not aware of any state that forces employer to provide insurance for employees. No. In fact, a lot don’t. No, they’re not required to offer it. No, sir. depends on how several workers No, but they should if they want to save good employee. No…
Are adjectives working Americans suppose to be rich…. & own medical vigour insurance from working at McDonald? I worked at Mcdonalds for 2 years..when I be 15-16. I think it is a little out of the ordinary to see a 40+ year old flipping burgers at a fast food resturant adjectives their life, and his managers are younger after…
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Darbar Event Management Services, Suite # G-12 Mateen Shopper Gallery, Tariq Road, Karachi, Sindh, 74800, Pakistan. Number: +92-21-4322999, +92-214323000, Email:info@darbareventmanagement.com, URL: www.darbareventmanagement.com, Blog demsfeed.spaces.live.com Video Rating: 0 / 5
Image by vistavision Lee’s Famous Recipe Chicken, Main St., Miamisburg, Ohio. The sign appears to be hand-lettered with an elementary school tempera paint brush. This Lee’s location is all about the five pieces for five dollars offer. Start making famous restaurant recipes in your own kitchen
What if I could tell you how to create your favorite dishes from your favorite restaurants at home? You don’t have to have any special training or have years of experience. You will be saving money and even better yet be able to impress all your family and friends with their favorite meals. You will learn how to cook dishes from restaurants like The Olive Garden, Red Lobster, Chili’s, The Cheesecake Factory, KFC, Joe’s Crab Shack, Hard Rock Café, Outback Steakhouse, and so many more. Just imagine, no more packing the family into the car, waiting in long lines, and then paying high prices for your favorite dishes.
Today everyone is searching for ways to save money in every area of their life. According to one survey it is estimated that nearly half of an average American’s monthly food bill is spent on eating out. By cooking the same meals at home you could be saving up to 50%! In a year that adds up to a lot of extra cash for you and your family. Imagine what you could do with the money that you save. You could buy that new computer you have been saving for or you could take your family on that vacation you been putting off.
If saving money isn’t enough for you there are other benefits to cooking meals at home. By cooking your own dish you can easily lower the sodium or fat content by adding less or by using healthier substitutes. You get to pick out your ingredients so you always know how fresh your ingredients are. You can also add your own special touch to your dish that is unique to your taste. When you get to cook your own dish the possibilities are endless.
The recipes in these books have been through five years of research and tested by over 65,000 individuals. They have been featured on Fox News, HSN, Good Morning America, Today, NBC, and more. Many of these recipes are much easier than you would think. Just imagine it is 2am and you are craving some of Olive Garden’s Chicken Marsala. All you have to do is go into your kitchen and fix it. No more restaurants telling you when you can and cannot have your favorite dish and how much you have to pay.
Patricia is an online product reviewer. Learn more about how you can cook famous restaurant recipes in your kitchen at home by visiting: http://restaurantrecipes2.weebly.com
Eat meals from Famous Restaurants by cooking your favorite recipes from home. You can get top secret restaurant recipes with Recipe Robot’s free copycat recipes! www.Recipe-Robot.com
Dining Reservation Software Helps Your Restaurant Manage Time
Dining reservation software can do all of these things by helping your staff members easily and quickly make reservations the proper way every single time. Your employees will be able to take specific information that your customer offers, including seating preferences, service preferences, and even dish preferences they may have in mind for their dinner guests ahead of time. The greater the specific information you and your staff get from your client, the better your customer service will likely be, increasing your repeat customer base.
You can easily manage all of the locations in which you have reservations for any upcoming event using dining reservation software. Track those locations and each of the events that will take place there as well in this one simple program. By keeping track of both events and locations in one place, you will be able to avoid overbooking or double booking your reservations at any one of your establishments. Because each of your establishments will be readily accessible on the program, along with the reservations at each, you and your staff will be able to quickly and easily check availability at any one place, providing your customers with the latest information you can offer regarding that location. If you have no appointments left for 6:00, but several openings available starting at 6:30, you can give that information to your customers instantly. If one of your establishments is booked solid for an entire evening, you can also tell your interested customers about other nearby locations in which you have available reservation times. This won’t take minutes for you to determine as you wait for that information to load or become available. It will all be available to you instantly using the most innovative, advanced reservation technology on the market today with dining reservation software.
In addition to managing the reservations for multiple restaurants at one time, you can also manage many dining reservation sheets at once. In fact, the number of dining reservation sheets you can manage using dining reservation software is unlimited. These dining reservation sheets can be managed from the location of each of your establishments, or from any centralized location that you choose. It is not uncommon for restaurants and hotels, especially those with many locations across the country, to host one centralized reservation center that takes reservations for customers around the nation. These reservation centers most definitely use dining reservation software to keep track of every reservation they make for multiple locations. Once the reservations are made at these centers, they are automatically posted on the schedule for each restaurant with little to no lag time whatsoever. This means that even if your reservations are being made from a city six states away, you’ll have all of the same information they do almost instantly.
to download best reservation software for your business Click Here
I know its rather late already But, for everyones information, I am a graduate already!!! Yay!!! I have earned a Bachelors Degree in Hotel and Restaurant Management last March 27, 2010 a few days before my brother, Alfonso Luizs, graduation day. But actually, I was listed as a summer graduate of academic year 2008 2009. The Commencement Exercise was done at some auditorium in the campus of Siena College Taytay, A little extra: all the graduates of the Hotel and Restaurant Management college program felt like an outcast since we didnt have a slideshow (or werent informed that we should have a slideshow) By the way, I dedicate this video to all the graduates (of any school, of any college program) of the academic year 2009 2010 especially the Bachelor of Science in Hotel and Restaurant Management graduates of Siena College Taytay, Rizal!!! Video Rating: 5 / 5
Image by Sifu Renka … lovely with a large mug of matcha latte.
I have finally found a recipe for one of my most beloved breads. Ever since my introduction to the Hokkaido Milk Bread, I’ve been scouring to find loyal versions or substitutes here in Canada (well, Toronto, Calgary and Vancouver). No such luck. Recently I’ve found a recipe (translated version, yipee!) for the bread and decided to try it out. It’s not EXACTLY the same as I made some generous substitutions for a healthier and more whole grain version. Maybe I should just stick it out and make the real deal before passing judgement. My loaf wasn’t as billowy as the one on Angie’s site, but then again, I used whole wheat flour and all milk (didn’t want to use heavy cream… it just seemed a little too indulgent). All my rolls of dough eventually melded into one big loaf, which was still fine with me. The dough was a tad moist and sticky and took more time to rise (a number of factors could be possible). Tastewise, well… it’s got the moist dense crumb that I have longed for, and it is heavy on the wheaty goodness. This is Angie’s recipes with my substitutions in the brackets. I think I’ll try the real recipe next time
Hokkaido Milk Bread
Ingredients: 540 g Bread flour (I used 350g whole wheat flour, 190g bread flour) 60 g Cake flour 10 g Dry active yeast 30 g Milk powder 80 g Sugar 9 g Salt 1 pc Egg 250 g Fresh milk 150 g Whipping cream (heavy cream) (I just used 400g fresh milk)
Mix all the ingredients in the bowl of an electric stand-mixer. Remember separate the yeast from salt and sugar to avoid the dehydration. Knead until gluten is fully developed and the dough is elastic, smooth, non-sticky and leave from sides of mixing bowl. Cover with a damp towel and allow the dough to ferment until double in size, about 60 minutes. (Mine took longer, but I’ve found that my rises always take longer than most recipes… possibly due to my kitchen environment) Take out the dough and press out the gas produced during the proof. Divide it into 4 portions. Round up and let rest for about 20 minutes. Roll each dough out and roll up and place in a 13×33x12cm loaf pan. (This was tough as my dough was fairly sticky… so I patted it “flat” with my hands and rolled up whatever didn’t really stick to my hands into what became a roll). After shaping, let the dough rise up to 2/3 full. (This was taking too long so I let it rise overnight while I slept) Brush with egg wash or milk. Bake in a preheated 170C/340F oven for about 40 minutes.
Seen on: simplystated.realsimple.com/food/2009/02/easy-healthful.html Healthy Recipes
By following the basic rules of variety, moderation (portion control), and balance, you can plan your daily healthy recipes in accordance with Canada’s Food Guide. You can partake in almost any food without guilt or worry. You are able to use healthy recipes to learn to utilize foods to lower your risk of heart disease, diabetes, and some cancers.
By using healthy recipes utilizing any freshly grown local produce; preferably organic, pesticide free; where possible, eat fresh fruits and vegetables. Use the least amount of salt and sugar; where possible eliminate both, for your heart’s sake. Most fruits do not need sugar added, and most vegetables do not need salt.
Learn to eat less sweets and use Splenda, a natural sugar replacement as often as possible in healthy recipes, in order to keep sugar intake lower, and sea salt in place of regular table salt, to keep our intake of processed iodized salt. Packaged and canned products are usually heavily salted or sugared and it is not necessary – our bodies just do not need it. Choose light and low sugared and salted canned foods if you must.
Learn to read labels of packaged or processed foods, often the “healthy nutritious” part of the food has been taken out of the actual food by the time it reaches our mouths – home made healthy grown food, used in healthy recipes tastes much better than processed foods. It has been recommended that we use non-hydrogenated oils in our foods and stay away from as much animal fat as possible.
Using healthy meat in recipes means we use grain fed, pesticide free organic meats. It may cost a little more, and you may have to order ahead of date required (ie. organically fed – free range birds and free range organically fed cows). It is highly recommended for your good health as these animals will not have been fed anti-biotics, which normally would pass through the meat and into our bloodstreams as we eat the meat; thereby enabling our systems to build up anti-immunities to these drugs. The more we eat those antibiotic filled meats, the more anti-biotics become immune to new and old diseases. Stay with organic meats!!
Learning to eat healthfully by using foods that are pesticide free, organically fresh, locally grown, and not genetically altered, will show you not only the benefits of a healthy body, but a healthy mind.
Finally, learning to use healthful foods to benefit our healthy recipes, choose to using these recipes as a canvas and you be the painter. Healthful foods need not be boring or complicated or take ages to make. Using a healthful recipe is a creation of art, and especially so, when you learn the benefits of and what constitutes healthy eating.
Remember we are what we eat!
Healthy Recipes for Healthy Living offers free healthy recipes that have been refined to deliver the best possible flavor while still being good for your body. We have quick and easy, healthy recipes for every meal at www.HealthyRecipesforHealthyLiving.com
For more diet, recipe and fitness videos visit www.BodyRock.Tv
Image by Chuck “Caveman” Coker The first Bubba Gump Shrimp Co Restaurant and Market opened in 1996 on Cannery Row in Monterey, California. Since then, they’ve grown to include locations, both throughout the United States and internationally.
Bubba Gump Shrimp Co 301 Santa Monica Pier, Building 9 Santa Monica, CA 90401 (310) 393-0458
Santa Monica Pier
20090325_0261a1_800×600 Fried Shrimp
Fried shrimp is the cornerstone of the Filipino cuisine, an integral part of most recipes from the main dish, to beverages, and to desserts. You’ll hear Filipinos claiming “my body feels different if I don’t eat rice for a day”.
Rice is a primary food staple in the Philippines and in most asian countries. It has been, for centuries, an affordable source of nutrition in a region where poverty and hunger is common. Due to its benefits and versatility, its popularity has spread worldwide these past years.
We were scared to wolfing down our plate clean by our grandmas saying “every grain of rice you’ll throw, you’ll spend eternity picking them up one by one”. Older and wiser, I know now that God does not punish us as so described. Yet, I still can’t discard day-or-even-3 day old rice! Not that I follow a frugal way of life. I certainly make massive contributions to our community dumpster with stuff that could have been re-used by another. But I can’t throw rice away! I think for me, it’s more of knowing that somewhere, there’s a family that’s having only rice and a dash of salt for dinner.
Peel shrimps . Devein by running through back horizontally, creating a “butterfly” shape when cooked.
Slice chicken breast.
Heat up oil in a heavy, wide skillet or wok. Add lightly beaten eggs and scramble, making sure eggs remain moist. Remove eggs from skillet and set aside.
Saute chicken until cooked. Make sure not to dry them out. Remove from skillet and set aside.
Add oil to skillet as needed. Saute shrimp until pink. Remove from skillet and set aside.
Again add oil to skillet as necessary. Saute onions until translucent. Add peas and carrots. Saute for 2 to 3 minutes.
Add cooked rice and stir constantly so rice does not stick to bottom of skillet, around 4 to 6 minutes.
Add cooked chicken and shrimp. Stir constantly. Mix in soy sauce. Season with salt and pepper to taste.
Add scrambled eggs and mix in.
Remove from skillet.
Garnish with chopped green onions if desired.
Ready you are Fried shrimp Please visit in the site www. indomunch.com for extra details.
Representing the Fried shrimp Fried shrimp in the website www. indomunch.com
Risotto with Shrimp at Acappella Restaurant – acappellarestaurant.com
When Bill Rice, a food writer for the Chicago Tribune, talks about steak, the writing is surprisingly hard to follow. This may be due, in part, to the fussy layout in this Steak Lover’s Cookbook. The publisher often crams sentences together with barely space for a period between them. But when Rice gets past “uptown” and “downtown” cuts of steak, simply defined as more and less costly choices, and moves on to recipes, the book catches fire. Steak Broiled in a Salt Crust, and Sliced T-bone with Asian-Flavored Watercress are creative yet sensible ways to do more than just grill a steak. Rice includes a roundup of steak houses all over the United States. Knowledgeable about wines, he provides selections to accompany every dish. Beyond meat, look for super accompaniments. Don’t miss Rice’s method for searing a porterhouse steak to a crust at home, not easy when your broiler does not reach up to the 800 F heat chefs in most restaurants can co (more…)
Delicious on all meats, fish, fowl and vegetables. Over 50 years. Since 1946. Dale’s Seasoning is a savory blend of exotic spices that enhances the flavor of beef, pork, lamb, poultry, fish, wild game and vegetables. Dale’s is highly concentrated and does
Leash training puppy methods are an important way to get your puppy walking safely and comfortably on a leash. Puppies usually find a collar to be an uncomfortable device around their neck at first but there can be no training on the leash without a collar. One trick is to put a collar around the neck of a very young puppy at a time when the puppy is fixated on another activity such as eating.
When the puppy is busy eating, slip the collar around his neck and leave it on for 10-15 minutes per session every day for a while. After eating the puppy may begin to scratch at the collar not knowing what is around his neck. Never take the collar off at a time when the puppy is actively trying to scratch at it. This will only encourage him to fight the collar making leash training puppy more difficult. Only take the collar off when the puppy is involved in some other activity like playing or resting.
Once the puppy has accepted the collar as part of something that needs to be around his neck you can begin leash training puppy by just putting a small length of string or a short collar that he can freely walk around the house wearing. Don't leave the puppy unattended with a short leash or string attached because it could snag on something seriously hurting or even strangling the little pup. Leave the short leash or string attached for 10-15 minutes at first and increase the time gradually.
After a short period of time the puppy will begin to accept the collar and leash around his neck. At this point you can start leash training puppy by taking him for walks around the neighborhood. The little pup will be rambunctious at first probably running ahead of you and pulling against the leash in the process. It is at this time during training that you must assert yourself to make it clear to your puppy that you are in control and that all his pulling will be in vain.
When the puppy begins to pull at the leash or tries to run ahead of you, it is time for you to stop and hold the leash firm and call to your puppy to sit down or stop. It is OK to reward your puppy with treats during the process of training on the leash as this makes him happy and positively rewards good behavior. Training on the leash needs to be fun for both the puppy and you. Particularly if you live in an urban environment, you and your puppy will be spending a lot of time on the leash together. Once your puppy is comfortably trained on the leash the two of you can go out and about exploring the neighborhood together.
To learn more about leash training puppies and learn things related to training puppies and dogs, including behavior problems, from an expert in the field, please visit: Leash Training Puppies at http://ping.fm/KoCYD
There is nothing i like more than looking forward to Thanksgiving, and my favorite part is the
Turkey Stuffing. There are a million variations of this age old tradition but there are only a few that
never get old. Here is one of my favorite Turkey Stuffing Recipe.
Ingredients:
1 lb of Mild Italian sausage
3 crispy apples, dice them to 1/4 inch cubes
3 stalks of celery, chopped finely
1 large Spanish Onion, diced finely
3 cloves garlic, diced and chopped finely
1 tsp each onion and garlic powder
Pinch of sugar
Salt and pepper to season
14 oz of toasted cheese bread
1 cup Swansons chicken broth
1 cup of White Wine
1 cup Fresh Apricot (leave them out to dry just a little)
1/2 cup chopped Chestnuts
Directions: Begin by frying up the sausage and draining the fat off . Crumble the sausage when it cools. Next, gently sauté the apples, celery and onions in olive oil until translulent
Put the croutons in a large mixing bowl. Slowly pour in the chicken broth and the wine until the bread is moist. Add the sautéed items along with the apricots and pecans. Mix well until it is uniform in texture
Salt and Pepper to season and then pour the stuffing into an oiled oven dish baking at 350 degrees for about 20 minutes.
This by far is my favorite Turkey Stuffing Recipe ENJOY
Calphalon’s nonstick soup pots are designed for easy low-fat and no-fat cooking, easy cleanup and maximum performance. heavy-gauge aluminum construction guarantees even, efficient heating. The rounded bottom perimeter helps you scrape every spot inside the pan so no tasty spoonful goes to waste.
Ingredients: 1 1/2 pounds thigh meat or dark meat -- cut bite size chunks 2 tablespoons teriyaki sauce 1/2 teaspoons worcestershire sauce 1/2 teaspoons garlic salt 1/2 teaspoons ginger powder 3 tablespoons brown sugar 1 tablespoons granulated sugar 1 cup white grape juice 1/2 cup bourbon 1/4 cup water
Cooking Directions: Mix teriyaki sauce, worcestershire sauce, garlic salt, ginger, brown sugar, 1/2 cup white grape juice and bourbon. Stir until thoroughly blended. Pour 1/3 sauce on chicken pieces and mix. Refrigerate for 3 hours or overnight. Refrigerate leftover sauce. Braise chicken with marinade on medium-low heat until cooked. Remove from frying pan. In a 2-quart sauce pan heat remainder of bourbon sauce and add 1/2 cup of white grape juice and 1 tablespoon of sugar with 1/4 cup water. Bring to a simmer and stir until sugar is disolved. Add chicken to sauce and stir until chicken is coated and ready to serve.
Together with civil and electrical engineering, mechanical engineering is one of the three traditional engineering disciplines. Other than being one of the oldest engineering vocations, of the reasons mechanical engineering is so important is due to the widespread use of machines at home, work and in everyday life.
Mechanical engineering jobs involve the design and installation of all forms of machinery from small mechanical devices to gigantic equipment used in construction and special projects. Mechanical engineers will participate in all stages of machine production and operation. From the research, to developing the concept, product design, the manufacturing of the equipment, its installation and its use.
Of all engineering disciplines, mechanical engineering is in many respects the most diverse. There are many different industries that mechanical engineering graduates can work in including manufacturing, nuclear power generation, aeronautics, agriculture, construction and healthcare. Even though entry level graduate engineering jobs will often not have management responsibility, engineers will usually be required to start to hone their resource and people management skills from the onset.
The job description of graduate engineering jobs will differ from one organisation and industry to the next. But the engineer will usually be charged with developing mechanical solutions that improve safety, enhance efficiency and increase throughput. The mechanical engineer’s work will hardly be in isolation. The engineer will work with people from other engineering and non-engineering disciplines to ensure that project objectives are met. Graduate engineers develop theoretical models and test them in a walk through simulation before moving the model to a real production environment.
Engineers are always looking for ways of harnessing the maximum benefit from using machines. To do that the mechanical engineer must have the ability to understand complex processes quickly with an above average attention to detail. It’s only through understanding how a process currently works, that a graduate engineer can develop a solution that works to the satisfaction of all project stakeholders.
In order to be considered for graduate engineering jobs in the UK, applicants should at the minimum have an engineering degree although an honors degree is preferred. But other than the academic credentials, employers are drawn to graduates that can demonstrate an awareness of the modern business environment as well as an ability to work in or lead a team.
Diploma and Higher National Diploma (HND) holders will often be recruited for lower cadre and technician positions. To become a chartered engineer (CEng) a MEng degree is required. That said, a BEng in mechanical engineering coupled with an approved Masters degree can be used to obtain CEng status. There are mature candidate programs that seek to recognise people who do not have the standard academic credentials whether a degree or HND. Mature candidate programs accredit people that can demonstrate at least 15 years of engineering work experience and that are over 35 years old.
I don't get to Bob Evan's very often myself -- there are too many places to try and I prefer Mom and Pop's-type Places to chains -- but my Dad & Mom are huge fans of Bob. They go at least every couple weeks and more often when they travel. I guess it's no mystery why you'll find most Bob Evan's near interstate exit ramps.
Bob Evan's Colonial Dressing
Ingredients
1 Cup Water 1/8 Cup Cornstarch 1/2 Cup Vinegar, light or dark 1 Cup Sugar 1 Teaspoon Onion powder 1 Tablespoon Salt 1/4 Cup Butter or margarine 1/2 Teaspoon Pepper 1 Teaspoon Celery salt 1 Tablespoon Celery seed
Directions
1. Put water and cornstarch into blender on high speed for 1 minute or until smooth. 2. Transfer to a 2 1/2 qt. saucepan. 3. Cook mixture over Medium High heat, stirring constantly as you begin to add each of the remaining ingredients, stirring well after each addition. 4. Cook and continue stirring until it begins to thicken and become quite smooth. 5. Let it cool completely before pouring into a refrigerator container. 6. Cap tightly and it should keep for a week or so.
Ingredients: Vegetable oil -- for frying 1/4 cup butter 1/4 cup Crystal Louisiana Hot Sauce 1 dash ground pepper 1 dash garlic powder 1/2 cup all-purpose flour 1/4 teaspoon paprika 1/4 teaspoon cayenne pepper 1/4 teaspoon salt 10 chicken wing pieces
Blue cheese dressing Celery sticks
Cooking Directions: Heat oil in a deep fryer to 375 degrees. You want just enough oil to cover the wings entirely -- an inch or so deep at least. Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well-blended. Combine the flour, paprika, cayenne powder, and salt in a small bowl. If the wings are frozen, be sure to defrost and dry them. Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator 60 to 90 minutes. This will help the breading to stick to the wings when fried. Put all the wings in the hot oil and fry 10 to 15 minutes or until some parts of the wings begin to turn dark brown. Remove from the oil to a paper towel to drain. Don't let them sit too long, because you want to serve them hot. Quickly put the wings in a large bowl. Add the hot sauce and stir, coating all of the wings evenly. Serve with blue cheese dressing and celery sticks on the side.
This is the sauce Outback Steakhouse™ serves with their Grilled Shrimp on the Barbie as well as their Pan Seared Lump Crab Cakes. But, don’t limit it to just those items. That’s the beauty of making your own restaurant recipes, you can mix and match to create your own specialties. This goes very well with just about any type of seafood.
A rich and creamy sauce with just enough zip from the horseradish. Make up plenty and store it in the refridgerator or share it with friends in the office. If you’re planning on having it for dinner tonight, make this first so it can sit in the refridgerator before it’s time to eat. This helps to really bring the flavors together nicely.
1/2 cup mayonnaise1 tablespoon stone ground mustard2 teaspoons milk1 1/4 teaspoons prepared horseradish1 teaspoon minced celery1 teaspoon minced white onion1 teaspoon minced green bell pepper1/4 teaspoon minced fresh parsley1/4 teaspoon white vinegar1/4 teaspoon paprika1/8 teaspoon ground black pepper1/8 teaspoon ground cayenne pepper1 pinch saltCombine all of the ingredients in a small bowl.Mix thoroughly.Cover and store in the refrigerator until ready to serve.Server with Grilled Shrimp on the Barbie. Print This Recipe Get new recipes with your RSS feed reader or Give us your comments
Who doesn’t love a McDonalds Hamburger? Now you can make them at home with this fantastic McDonalds Hamburger Recipe.
Two All Beef Patties: To get that exact McDonalds hamburger flavor use USDA certified ground chuck. If you can’t find ground chuck use ground beef that is 80% lean. Sear the patties on each side. This is done by pressing down on the burger with the spatula about 20 second after the burger hits the grill or pan for about 2 or 3 seconds.
McDonald’s Hamburger Seasoning: 4 tablespoons salt 2 tablespoons Accent? (MSG) 1 teaspoon ground black pepper 1/4 teaspoon onion powder
Mix all of the ingredients well. The best thing to do here is to add the seasoning to a spice shaker with holes that are big enough for ground pepper. Use in a spice shaker with big enough holes for the pepper to flow. Use the season liberally while cooking the McDonalds burgers.
Toasting the Buns for your McDonalds Hamburger Recipe: To toast the bun for your McDonald’s burgers lay the buns face down on a 375 degree electric griddle. Apply a light pressure to get them even. This should only take a minute or so. Dressing your Burgers: For a McDonalds hamburger you basically want to use Hunts Catsup and French’s yellow mustard. As a interesting side not McDonalds used to use Hunts Catsup until the 1980’s when they cloned it much as you are doing now and nearly put Hunts out of business.
For more restaurant recipes like this Mcdonalds Hamburger Recipe click the link below.
As someone who loves to cook, one of my favorite things to do is to try and reverse engineer top secret restaurant recipes, to see if I can’t match, or even beat whatever heavily guarded secret restaurant recipe has caught my eye.
I’ve experimented a great deal with Chili’s restaurant recipes and even Outback Restaurant Recipes, however lately my thought shave been turned to creating the perfect copycat recipe clone of a Chipotle restaurant recipe.
I decided to experiment with Chipotles Secret Restaurant recipe for Guacamole.
The ingredients I used were basically as follow:
1 large ripe Hass avocado 2 teaspoons of fresh lime juice Roughly 3 tablespoons of chopped fresh cilantro 1/4 cup finely chopped red onions 2 - 3 cloves garlic, finely minced 1 seeded and chopped Serrano chili Salt to taste I basically just mashed the avocado up with a fork and then added the remaining ingredients until the consistency was right and then served it up with some Tortilla Chips. That’s about it. I think this was a pretty good clone of the popular Mexican restaurants secret restaurant recipe.
I missed out on the chef gene. My mother can cook anything from scratch. She is the type of person who makes cakes from flour and other ingredients--not a boxed mix. She can taste a recipe and quickly figure out how to make it. Not me though, like I said, I missed out on the chef gene.
Do not get me wrong, I am not a bad cook, I can do more then heat up a can of soup or pop a meal in the microwave, but still the same I was not the type of cook that could wow a crowd.
If I heard "What is for dinner?", "Chicken again", I was going to give up cooking all together. Then one day my mother passed down to me a copycat restaurant recipe cookbook that saved my family from dinner time boredom.
The first night I had the Restaurant Recipe Cookbook I made "Applebee's Baby Back Ribs". I saw my family looking around for the take out box I must be hiding from them. I did not tell them about the cookbook I just let them believe I had culinary skills they knew nothing about. The next night we had "Olive Garden Fettuccine Alfredo" and then "Red Lobster Crab Cakes". Proudly my children know boast that I am a great cook; they do not need to know about my secret copycat cookbook.
No matter what your cooking skills are, there are easy to follow recipes from your favorite restaurants. Everyone thinks that making restaurant recipes must be difficult because they are created by master chefs. Honestly, half the meals I make do not take much more effort then making the same old baked chicken. Making Restaurant Recipes does not have to be difficult, it actually can be quite easy if you know where to look.
One of the best restaurant recipe cookbooks I have found is America's Most Wanted Recipes, it's a number one seller on Amazon and as well has a downloadable version as well. America's Most Wanted Recipes Cookbook contains over 700 copycat restaurant recipes. Copy Cat Cookbook from Divine Recipes is another one that deserves a mention this is also in the downloadable version and contains over 400 copycat recipes, from favorite American Restaurants as well as grocery store favorites like spices, candy bars and typical mixes for cake, cookies and easy to prepare meals.
You can also find a wealth of copycat recipes online by doing a simple search for either the terms copycat recipe, restaurant recipe or (insert your favorite restaurant) recipes. Also some of the very popular restaurant sites have some of their recipes listed right on their websites.
Release your family from dinner time boredom. Think of you favorite restaurant meal, and then make it in your own kitchen, no one needs to know your secret behind your new found culinary skills.
http://www.copycatrecipesecrets.com is a website that offers free copycat restaurant recipes from all of the top restaurant chains in America.
Hi, My name is Dana Walsh from California, USA, The picture there is Me and my friend Rita, I am the girl left wearing black bra. I'm a 26 year old lady. I know how much it sucks when you don't have a bountiful big breast because men won't appreciate you and during sex, they don't tend to enjoy it since they don't see some big boobs to play with, so I had to run around searching for some natural breast enhancement pills and I found the the "Bountiful Breast" and got it and started using and in 2 weeks, my breast go enhanced naturally that I have to change my bra size to a bigger one, so I decided to review the breast enhancement pills for some of you who are still hanging on the fence on getting a bigger breast.
Hi, My name is Dana Walsh from California, USA, The picture there is Me and my friend Rita, I am the girl left wearing black bra. I'm a 26 year old lady. I know how much it sucks when you don't have a bountiful big breast because men won't appreciate you and during sex, they don't tend to enjoy it since they don't see some big boobs to play with, so I had to run around searching for some natural breast enhancement pills and I found the the "Bountiful Breast" and got it and started using and in 2 weeks, my breast go enhanced naturally that I have to change my bra size to a bigger one, so I decided to review the breast enhancement pills for some of you who are still hanging on the fence on getting a bigger breast.
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