Secret Recipes of Restaurants: 2012

Mexican Spaghetti Pie

Yeah.....!!! Here is another delicious thing , the Mexican spaghetti pie . Easy to make and awesome to eat , after having this one you are going to be crazy about this. So what are you waiting for let's get started...

After this one you won't be able to resist your taste buds.... so get up and lets make this delicious thing..... I am feeling hungry already..

INGREDIENT

yeah..!!! Eggs Baked in tomato sauce , you guys must have tried this and if not here it is only for you.
This one is quite easy and delicious and also it takes less time to prepare .... so here it is....

Culinary secret: A great dish, even a great pasta, doesn’t have to involve a lot of actual cooking. In this one, the heat of the pasta does most of the work, wilting the spinach, melting the cheese, warming the peas, and bringing all the flavors together beautifully. It’s an easy weeknight supper that could also double as an elegant little dish to serve to friends. Use the baby spinach that comes prewashed in bags or boxes—no stemming
necessary.

Domino’s pizza..... oh yeah!!! Didn't that sound delicious....??? Ah I can still feel the taste .... yummy yummy...

Domino’s pizza's chewiness is that we all recognize and love. This recipe will let you have tht chewiness at your home, So let's get started..... Use an electric mixer to speed things up, or just combine by hand for a good workout. Like many other pizza doughs, this one can be refrigerated and frozen for use later. Try it, and experience the great taste of Domino’s pizza dough in your kitchen.

Prepare yourself for a warm and wonderful one-two punch of flavor—salty, crunchy, and smoky at first, and then blissfully sweet.

Dried apricots come in two types: the thin, very tart kind that are halves, and a thicker, plumper, sweeter type that are whole apricots with their pits removed, known as Turkish apricots. For this recipe, you want the Turkish type. Look for them at natural foods stores, good produce markets, and specialty grocery stores. The best setup for this is a rectangular rack (the kind you cool cookies on) set onto (or ideally into) a foil-lined baking tray with sides (often called a jelly roll pan). This will allow the bacon fat to drip down and away from the bites, keeping them crisp. If you don’t have these items, just bake the bites directly on a foil-lined baking tray, and then drain them on paper towels before serving.

Pizza who doesn't like it ...!!! But when it comes to cost and nutrition value some might take their hands back , so here I give you a recipe to make pizza dough at home so you can make your pizza at your place and thus enjoying the same pizza (which you order at Pizza Hut) at low cost and high nutritional value as you yourself controls the nutrition level..... so why are you waiting, let's get started.... yeah!!!

Hostess is no more :(

Sad news, everyone. Hostess is no more. All those delicious and not-quite-nutritious snacks are soon to be gone, replaced on gas station shelves by granola bars and energy drinks and those horrible off-brand fruit pies that will survive the nuclear holocaust until the rats and cockroaches finish them off after the last mammals have long since disappeared (and taken the only milk left with which to wash them down.)

But all is not lost! Oh no. The memory of crinkling open a Twinkie, Ding Dong, or bag of Wonder Bread lives on in the memories of those of us who grew up haggling for these treats over 5th grade cafeteria tables. And if you can remember the look, taste, and spongey mouthfeel, you can begin the process of resurrection.

Here, you will find recipes to help you make your own Twinkies, Cupcakes, Chocolate Rolls, etc ...

The Reuben sandwich is a hot sandwich of corned beef, Swiss cheese, with Russian or Thousand Island dressing, and sauerkraut. These are grilled between slices of rye bread. Several variants exists of this sandwiches which are generally developed to taste the individual's taste...

I can think of few things more comforting than a hearty, aromatic vegetable stew served over a hot portion of creamy, soft polenta. Good any time of year, and downright great in the winter, this tastes best when made with a combination of domestic (white or cremini) mushrooms, shiitakes, and portobellos. If all three are available, buy equal amounts to make a combined total of ½ pound. If you can only get regular domestic mushrooms, increase the quantity to ¾ pound to compensate for the fact that these mushrooms shrink more during cooking and have a milder flavor than the other two kinds. Before starting, see “Mushroom Prep Tips”. Make the ragout first, and then while it simmers (the final step) make the polenta, so they’ll be ready at the same time.

It’s always exciting to experience the sensory drama when a hot platter of sizzling fajitas is brought to your table in a Mexican restaurant. Here’s a recipe for making the same thing at home. It might be less of a performance piece, but it will taste just as great. Traditionally this is made with skirt steak, but flank and sirloin work equally well. The trick is to cook these fast, hot, and no more than medium-rare—which is nice, because it means minimal stove time for you. A cast-iron skillet is perfect for this.

Chicken and rice paired with a creamy sauce bake together for a delicious one-dish meal that's easy to make and easy to clean up..... so get up and lets get started....

This one can't get better ....... yummmy its awesome!!!

You’ll be amazed at how doable this classic Chinese restaurant soup can be—in your own kitchen, and with no fancy technique or mysterious ingredients. Fresh shiitake mushrooms are easy to find these days, and very rewarding to cook with. You only need a few to get a major flavor and texture impact. Same with the toasted sesame oil: Here’s your front-row seat to witness how a mere teaspoon works exponential magic, infusing an
entire batch of soup with its inimitable flavor.

Serve these wonderfully complex glazed nuts on their own or with cheese, and definitely with drinks of any kind. You can also use them, whole or chopped, as a topping for other dishes. Or wrap them in colorful paper or put them in old-fashioned glass jars, and give them as gifts. I originally made this with walnuts, and then tried pecans and cashews. Then, thinking about cost, I tried peanuts, which sell for about a quarter the price of other nuts. They were all fabulous. The large pan is essential for this, because the nuts need maximum contact with the spices in order to become thoroughly coated. Open a window and turn on the stovetop fan before you begin. When you add the vinegar to the hot pan, there will be fumes!
These store for up to 2 weeks in a tightly sealed container at room temperature, or indefinitely when sealed in resealable plastic bags and kept in the freezer.

Store-bought pizza dough to the rescue again! It’s what makes these impressive calzones completely doable and fun to assemble. And if it’s frozen, let it thaw completely before you begin (check the package instructions). If you have any leftover filling, it makes a great baked potato topping or omelet filling.

You’ll be amazed at the difference homemade hot fudge sauce and freshly whipped cream make. This sauce is the genuine article, just like the kind you get in an ice cream parlor and much better than the typical supermarket versions. It takes only about 5 minutes to make. So take the ice cream out of the freezer before you start, and by the time you’ve made the sauce and whipped the cream, the ice cream will be optimally soft and scoopable. Once you have everything ready, assemble the sundaes quickly so you can enjoy the wonderful, fleeting contrast of hot fudge and cold ice cream while it lasts. Be sure the chocolate chips you use for this are semisweet, not milk chocolate. Or swap in 6 ounces of some other excellent semisweet chocolate, broken or chopped into small pieces.

Huevos a la Mexicana (Mexican style eggs) are a delicious alternative to your regular breakfast fare. Whether eaten with a side of re-fried beans and warm corn tortillas or just by themselves, they can turn any morning into a reason to celebrate.

Huevos a la Mexicana are nothing more than scrambled eggs cooked with chopped jalapeño chiles, onions, and tomatoes; but the flavor is real eye-opener. The heat from the chiles and the tart from the tomatoes combine beautifully with the richness of the egg to create a nice culinary pick me up. The addition of texture that the chiles and onions bring, is also a welcome improvement over standard scrambled eggs.

Here’s a basic standby you can fall back on for years to come. This is really a recipe for meatballs, which aren’t at all hard to make, and a method for simmering them quickly in store-bought sauce (to keep things simple for now), piling it all onto freshly cooked pasta, topping with cheese and pepper, and sitting down to a perfect meal. Start making the meatballs about an hour before you want to eat, to allow time for shaping and browning them and then simmering them in the sauce while the pasta cooks. Or, even better, make the meatballs and cook them in the sauce a day or two ahead and then reheat them (slowly, over low heat, stirring gently from time to time) while the pasta cooks. The flavors will become deeper this way.

Ah... Muffins , Who doesn't like them!!!! I must be in a cinnamon sugar phase cause everything cinnamon sugar calls my name (that and apricots... Random, huh?). Anyways, love these muffins, but I needed some more cinnamon sugar to satisfy my craving..... so lets get started....

The New York Deli serves high quality sandwiches, prepared from the highest quality meats and produce to deliver an eating experience second to none. Their love of high quality food is manifested through the use of free range, whole food that involve exceptional flavor combinations reflecting New York and its regions. This coupled with the exceptional customer service and New York style music creates an atmosphere which makes customers love to come and relax.
Now you can have all of it in your living room by following this recipe....

A Caesar salad is a salad of romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper. It may be prepared tableside.

Thinking the Mexican sandwich is limited to the widely known torta is like the medieval belief that the earth is flat. Not only is it dead wrong, there are whole other worlds to explore. Mexican sandwiches have expanded to all sorts of fillings and techniques that leave some of our proud American sandwiches trailing in the evolutionary chain. Here is one, and this is just the beginning. What are your favorite Mexican sandwiches? Tell me.

An Italian beef is a sandwich of thin slices of seasoned roast beef, dripping with meat juices, on a dense, long Italian-style roll, which originated in Chicago where its history dates back at least to the 1930s.
Italian beef sandwiches can be found at most hot dog stands and small Italian-American restaurants throughout the city of Chicago and its suburbs. They are difficult to find outside of Illinois. However, Chicago expatriates have opened restaurants across the country serving Italian beef, Chicago-style hot dogs, and other foods original to the Chicago area.

With just five ingredients to work with, this flour less chocolate cake is quick and easy to make. Topped with flaked almonds this cake is going to be a crowd pleaser. Yum!

Creamy and smooth fried Spanish croquettes with chicken ham and eggs. They make for a delicious appetizer. Served in most tapas bars in Spain.

This needs no introduction but still it is Vodka with berries topped with sparkling wine and that's awesome.

Very fruity, very refreshing. Juices of fruits like apple, mango, orange and some sparkling lemonade mixed together with lots of ice.

Former U.S. President James Madison's wife did not create this baking company, despite the fact that her name is on every carrot cake, crumb cake, and Zinger that comes off the production line. It was instead company founder Roy Nafziger's brainstorm to use the former first lady's name, since she was notorious for throwing huge shindigs featuring a fine selection of desserts and baked goods. Nafziger said his company would create cakes "fine enough to serve at the White House."

Here's a simple clone for the potato salad that is purchased as a side dish from America's largest fast food chicken chain. Some of the skin is left on the potatoes in the real thing, so you don't have to peel them too thoroughly. Just be sure to chop your potatoes into cubes that are approximately 1/2-inch thick, and then let the salad marinate for at least 4 hours so that the flavors can properly develop. If you let the salad chill overnight, it tastes even better.

Since they only sell these once a year, right around springtime, you're bound to get a craving sometime around fall. And if you're still holding onto a box, they may have begun to taste a bit like used air-hockey pucks. Now you can toss out those relics and fill the box with a fresh batch, made from this clone recipe for the first variety of cookies sold by the Girl Scouts back in 1917.

After authoritative use of about half of our blood orange compensation in margaritas, I knew I wanted to something dessert-y with the rest. None of the accepted ambrosia items articulate abundant to me. I wanted something ablaze and refreshing, not abundant and cool sweet. It’s been a while back I accept fabricated sorbet and it turned out to be exactly what I was craving.

Recently I've had an opportunity to go back and improve the recipe for the Hostess Twinkie clone found on page 47 of the first book, "Top Secret Recipes." Specifically, I wanted to make the creme filling more stable, using non-dairy ingredients, so that it could not spoil and would be easier to make. Here now, is the much improved recipe, using fewer ingredients than the original clone, and with marshmallow creme as the new secret component. This recipe is for all of you who have supported the site by buying the books, since the cake part of the recipe and mold-making technique is not included here. But even if you don't have the books, I'm sure you can find many uses for this versatile, commercial-style, creme filling. Hope you like it!

This nationwide chain, which is known for it's big bargain breakfasts, serves an impressive number of non-breakfast items as well. In 1997, I.H.O.P. dished out over 6 million pounds of french fries and over half a million gallons of soft drinks. But it's the Country Griddle Cakes on the breakfast menu that inspired this Top Secret Recipe. The unique flavor and texture of this clone comes from the Cream of Wheat in the
batter. Now you can have your pancakes, and eat your cereal too.

Have ever thought of making this delicious ice cream at home .... yes... so here is the recipe ..

INGREDIENTS:

In this summer season everyone wants to have something cold and the only thing which comes to mind first is ice cream . so here is recipe of some good icecreams....

This grilled chicken sandwich was introduced by America's number-two burger chain in 1990, and soon after the launch the BK Broiler was selling at a rate of over a million a day. Not good news for chickens.
This one's easy to duplicate at home. To clone the shape of the chicken served at the burger giant, you'll simply slice the chicken breasts in half, and pound each piece flat with a mallet. Pounding things is fun. Let the chicken marinate and then fire up the grill. The recipe makes four sandwiches and can be easily doubled if necessary for a king-size munch fest.

If you live in one of the 15 Western states served by Jack in the Box, you have no doubt cracked a gut from the hilarious TV ads produced by this popular hamburger chain. In the spots a suit-wearing "Jack" runs the company, even though he's got a bulbous antenna ball for a head with a giant smiley-face painted on it. He has a private jet, plays golf, even has kids with mini antenna-ball heads. Jack also has a featured shake flavor that, it turns out, is very easy to make at home with a blender, ice cream, milk and a handful of Oreo cookies. Sure the drive-thru is convenient and easy. But if you don't feel like getting out, now you can enjoy this clone at home from the first fast food chain in the country to use a drive-thru window way beck when.

If you love baked beans you'll go nuts over this clone recipe from the world's first theme restaurant chain. It's real easy to make too, since you just pour all of the ingredients into a covered casserole dish, stir, and bake for an hour and a half. The only element that may give you pause is the pulled pork from last week's recipe. It's an effortless addition if you've got some of that pork on hand. If not, just leave that ingredient out. Or you could add some cooked bacon to the mix. Either way the beans will still come out awesome as a nosh-worthy side dish or snack.

Burt Baskin and Irv Robbins' idea to franchise their ice cream stores for rapid growth was so inspired that the company's former milk shake machine salesman, Ray Kroc, adopted the technique to successfullyexpand his new chain of McDonald's hamburger outlets. Ice cream is this chain's staple. So this coffee drink,
unlike the Frappuccino made famous by Starbucks, requires adding ice cream for a creamy texture and rich taste. If you've got a blender you can clone either of the two varieties of this refreshing coffee beverage. For
chocoholics bent on everything mocha, just add some chocolate syrup to the mix.

Here's a special recipe from one of the most popular theme restaurant chains. Pot stickers are a popular Asian dumpling that can be fried, steamed, or simmered in a broth. Planet Hollywood has customized its version to make them crunchier than the traditional dish, and it's a tasty twist that I'm sure you'll love. Since
hoisin sauce would be very difficult to make from scratch, you can use a commercial brand found in most stores.

Got one of those cool hand blenders? You know,the kind of gadget that used to be pitched onthose annoying yet compelling late-night infomercials? It comes in handy for this recipe, which requires the split peas to be smashed into a smooth consistency,just like the original. If you don't have a hand mixer,a standard blender works just fine. This soup is very tasty and very low in fat. And the barley gives it a special chunky consistency and added flavor that isn't found in most pea soups.

This one's super easy to make, plus it's low fat and delicious. The yogurt in the original is very sweet and creamy, like Yoplait. So that's the brand that you should use, although any brand of vanilla yogurt will work fine. If you use Yoplait, you'll need two 6-ounce containers of the stuff per serving. For the granola, just look for one that contains mostly oats. It should be crunchy and sweet (such as "maple" flavor) and can also include puffed rice bits. You can even make these a day or two ahead of time. Keep them covered in the fridge, and hold off on the granola topping until you serve 'em up or it'll get mighty soggy

Beehind the scenes at Mc Donalds

Guys this is not a recipe but a video i would like to share with u guys . u always have thought why the food in advertisement look delicious in advertisement than in real life , so here is the answer....

Taco Bell® Mexican Pizza

Hope you're hungry, 'cause this recipe makes four of the Mexican Pizzas like those served at the Bell. Prepare to blow your diners away with this one if they're at all familiar with the real thing.

If you've ever seen a clone recipe for KFC Cole Slaw floating around on the Internet, it probably looks like this. That's because this formula has become one of the most copied & pasted recipes from the first book, "Top Secret Recipes." It's also one of the most requested recipes on the TSR Message Board. So, to fulfill all those requests, and to stake claim to a recipe that's rarely sourced as a TSR original, here's the killer recipe to clone the world's best slaw.

Hi guys , hope you are making something delicious .Today we have burritos , who doesn't like them..???
It was in the late seventies, shortly after McDonald's had introduced the Egg McMuffin, that the food giant realized the potential of a quick, drive-thru breakfast. Soon, the company had developed several breakfast selections, including the Big Breakfast with eggs, hash browns, and sausage. Eventually one out of every four breakfasts eaten on the go would be served at McDonald's - an impressive statistic indeed. The newest kid on the McBreakfast block is this morning meal in a tortilla, first offered on the menu in 1991.

All right, it's the middle of summer and it's dang hot out. Wouldn't it be nice if we could whip up a little something to help keep those beads of sweat from rollin'? Check out how simple it is to recreate any of the three flavors of McDonald's thick shakes from scratch. Just three ingredients to each clone.

This clone recipe may be for the whole hamburger, but anybody who knows about Tommy's goes there for the chili - and that's the part of this clone they seek. That's also the part that required the most kitchen sleuthing. Turn out it's an old chili con carne recipe created back in 1946 by Tommy's founder,Tommy Koulax, for his first hamburger stand on the corner of Beverly and Rampart Boulevards in Los Angeles. By adding the right combination of water and flour and broth and spices to the meat we can create a thick, tomato-less chili sauce worthy of the gajillions of southern California college students that make late-night Tommy's runs a four-year habit. And if you don't live near one of the two dozen Tommy's outlets, you can still get a gallon of Tommy's famous chili shipped to you. But I hope you really dig the stuff, because you'll shell out around 70 bucks for the dry ice packaging and overnight shipping. And don't expect to see the ingredients on the label since the chili comes packed in a gallon-size mustard jug.So here is everything you need, lets get started.

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