Top Secret Restaurant Recipes

Closely guarded restaurant recipes are now available. The top secret recipes of famous chefs unveiled.

The fascination with restaurant quality recipes has taken a surge in popularity recently with the emergence of "information leakage". Many famous chefs who have worked at five star quality restaurants have now unveiled many of the top secret restaurant recipes to the general public. The mouth watering dishes that many treasure are now at their finger tips, thanks to the chefs who have been so kind to release such information. This information is now available at: Recipe Library

Within the past few months quite a few closely guarded recipes have now become available to the average consumer. The incredible part of all this, is that each recipe is usually formatted in great detail, with an easy to follow step by step chart that allows anyone to whip up famous delicacies right from their kitchen.

The top secret restaurant recipes of famous restaurants such as Hard Rock Cafe, The Cheesecake Factory, Red Lobster, and even fast food outlets such as McDonald's and KFC are now widely available. Are the owners of these restaurants happy about this leakage of information? Probably not, but at this time the recipes are sweeping the internet at a feverish pace.

The website www.recipelibrary.info offers many free recipes in a variety of categories. It also highlights "America's Most Wanted Recipes" which deals primarily with the secret recipes of famous chefs. A strategic partnership with "America's Most Wanted Recipes" allows anyone to get access to hundreds of the most seek after recipes in the world. You can visit the website below for complete information.

Contact website for more information: Recipe Library

"PART" (Not a Pie, Not a Tart)

First in a series of recipes previously published in 2000 in The Santa Cruz Guide. This is an easy to prepare dessert using seasonal pears.

(PRWEB) November 5, 2004 -- Santa Cruz is a wonderful environment in which to live. There is fresh produce all year round, fresh sea air and a feeling of small town community including Farmer's Markets, roadside fruit stands and, best of all, neighbors with fruit trees. Santa Cruz is also the home of the commute over Highway 17, which gives many of us plenty of time to reflect as we sit in our automobiles wondering what time we'll be having dinner tonight.

The point of this recipe feature is to find ways to enjoy the agricultural bounty of the area without spending a lot of time in preparation and planning. You will find that I factor convenience into many of my recipes to save you time. I only do this, of course, when I believe that the convenience tastes as good as "from scratch" or that anything lost is worth the time and energy saved. If you would prefer the "from scratch" recipe, just email your request to me and I will send it to you.

I like to make desserts, so you will find a prominence of dessert ideas in this monthly feature, but I will also be trying to address the issue of feeding a couple or a family once you do get home from work.

One of the reasons I like desserts is what I think of as the relaxation factor. Sometimes we can't eat dinner as a family because of schedules or commutes. Once everyone is home maybe there's only a window of time where everyone can take a deep breath, sit down and just unwind for a quiet moment together. This is the time that serving a simple yummy dessert can serve as that bonding agent to cement a sense of companionship, or open the gates of conversation. This is a moment in which everyone can take a part.

PART (Not a pie, not a tart. Made with the neighbor's pears)
1 pre-made round piecrust placed in a pie plate per package instructions
5 ripe pears, peeled, cored and sliced lengthwise
1/3 cup sugar
1½ Tablespoons grated crystallized ginger
1 slightly heaping teaspoon cinnamon
1½ Tablespoons cornstarch

Preheat oven to 375', mix the sliced pears and all the other ingredients gently in a bowl then place into the unbaked pie shell. Bake for 40 minutes until the crust edges are nicely browned. Cool before serving.

Favorite Drink Recipes to Toast the Season with Your Family and Guests

Whether hosting an open house, family get-together, entertaining friends or planning a tree-trimming party, Patty Kinder of event company Bravo Productions provides a few of her family's favorite holiday beverage recipes that are sure to bring lots of compliments, as well as many refills.

(PRWEB) November 6, 2004 -- The holidays represent a time to enjoy family, friends, food, good cheers -- and perhaps even a little time off from work. It’s a time of year when many of us rejoice in laughter, feel a sense of tranquility and peace, and count our blessings for all that we have. There is the fresh aroma of pine trees, nutmeg, allspice, cloves and cinnamon that alert our sense of smell in the home. And to toast all of these wonderful treasures, preparing seasonal drinks enhances the occasion.

“Some of my fondest holiday memories growing up surround my mom and dad in the kitchen,” said Patty Kinder, planner of events amd private parties for Bravo Productions, an award-winning, full-service event planning and production company specializing in staging corporate functions nationwide. “I can remember my mom basting a turkey and my dad preparing a round of holiday cheer, including hot and cold beverages to warm the heart. And although my dad passed away nearly two years ago, my 85-year-old mom has kept many of our holiday traditions alive, each year incorporating her and my dad’s favorite non-alcoholic and alcoholic punches, hot beverages and drink recipes.”

Whether hosting an open house, family get-together, entertaining friends or planning a tree-trimming party, serving some of these holiday beverages are sure to bring lots of compliments, as well as many refills. Kinder shares some of her family’s recipes, as well as a few suggested by her colleagues.

TOM & JERRY
Take 3 fresh eggs. Beat yolks and whites separately. Add and blend 6 ounces granulated sugar to whites while beating. Add well-beaten yolks to whites. Stir in 6 drops of vanilla and 1/16 teaspoon baking soda. Put 2 tablespoons of this batter into a Tom & Jerry mug or teacup. Add 1 ½ ounces of Seagram’s 7 Crown. Fill with boiling milk and sprinkle nutmeg on top.
15 Servings

EGGNOG PUNCH BOWL
Take 6 fresh eggs. Beat yolks and whites separately, adding ½ lb. sugar to whites and beat until stiff. Add well-beaten yolks to whites; beat thoroughly together. Stir in 1 ½ ounces rum. Add Seagram’s 7 Crown, 1 pint of cream, 1 pint of milk. Stir ingredients well. Serve cold with grated nutmeg on top.
10 Servings

HOT BUTTERED RUM
Mix 2 teaspoons sugar with 2 tablespoons of hot water. Add 1 jigger (1.5 oz. - 2 oz.) dark rum and butter (size of marble.) Fill the cup with hot water.
Single Serving

CHRISTMAS CIDER
Add 1 gallon apple cider, a 5th of cream sherry, 1 cup cranberry juice, 1 cup raisins, 6-10 whole cloves, 3-5 cinnamon sticks and 6-10 allspice. Heat on low temperature, serve and enjoy!

WASSAIL
In a large pot, combine 2 quarts water and 2 cups sugar. Boil for 10 minutes. Add ½ tablespoons cloves, 3 cinnamon sticks and 1 ½ tablespoon candied ginger to liquid mixture and let stand in a warm place for 1-hour. Lift out spices with a straining spoon. Add 2 quarts of orange juice, ½ pint (1 cup) lemon juice and 1 gallon of apple cider. Boil on low heat. Serve hot.

HOT BUTTERED PINEAPPLE DRINK
In a large sauce pan, combine 1 (48 ounce) can pineapple juice, 2/3 cup of orange juice, 2 tablespoons butter or margarine, 2 teaspoons brown sugar and 4 cinnamon sticks. Bring the mixture to a boil. Reduce the heat and let simmer for 20 minutes. Remove the cinnamon sticks and serve hot. Makes 5 Cups

VANILLA COCOA
In a saucepan, combine 1 1/3 cup granulated sugar and ¼ cup cocoa. Add a few tablespoons of milk and heat over medium high heat, stirring constantly. When the sugar, cocoa and milk have formed a paste, add 1 quart of milk plus ¼ teaspoon vanilla extract or ½ teaspoon cinnamon and heat until steaming. Pour into mugs and top with whipped cream if desired. Serve immediately. 4 Servings

WARM AND SPICY AUTUMN PUNCH
Preheat oven to 350 degrees F (175 degrees C). Stud 2 whole oranges with cloves, and bake for 30 minutes. In a large saucepan, combine 6 cups apple juice and 1 cinnamon stick. Bring mixture to a boil, and reduce the heat to medium, and simmer 5 minutes. Remove from heat, and stir in ¼ teaspoon nutmeg, ¼ cup honey, 3 tablespoons lemon juice and 2 ¼ cups pineapple juice. Serve hot in a punch bowl with the clove-studded baked oranges floating on top. 16 Servings

CRANBERRY SUNRISE
Combine 1 ½ cups sugar and hot water. Stir until dissolved and cool. Add 1 cup fresh lemon juice and ½ cup fresh orange juice and stir thoroughly. Fill four glasses with ice. Pour juice mixture in each glass until half full. Pour cranberry juice slowly over the lemonade mixture so the drink is in layers of color. Garnish with orange slices for even a more colorful presentation. 4 Glasses

“Whether you opt to try these recipes or create your own, there’s nothing more pleasurable than creating fond memories and great traditions -- especially around the holidays,” says Kinder

Headquartered in Southern California, Bravo Productions also has offices in Las Vegas, Colorado and Washington state.

Comfort Soup for the Fall

Comfort Soup for the Fall

Someone very dear to me (my hubby) suggested I share this wonderful soup recipe. Our 20 year old son was eating it faster than I could get it from the pot to storage containers. I promised him I would make a double batch next time - and, he said - "make a triple batch!"

Some days are spent all day at this desk - so, for me to come back in the evening and type this up was feeling too much like my day job. To set the scene, I plugged in my relaxation fountain, and lit two scented candles, made green tea in a pot with a china cup and after twenty minutes of preparation was finally ready to But, you know what? It was worth it.

2 tbsp butter
1 chopped onion1 carrot, peeled and diced
1 clove garlic, minced
1 celery stalk
5 cups butternut squash, peeled, seeded and chopped into 1 inch pieces
4 cups chicken broth - home-made is best1 large diced potatosalt and pepper to taste

In a large soup pot over medium heat, melt the butter. Add the onion, carrot, celery and garlic. Saute until the veggies are soft - approx 8-10 minutes. Add the squash, potato and your broth. Bring to a gentle boil - then simmer til the squash is tender about 25 minutes. If you are on a diet you may want to go for a walk at this point - as the aroma will drive you crazy. Let cool. Puree in batches. Pour back into the soup pot and season to taste with salt and pepper. For a slightly more decadent soup, top with whipped cream or swirl in sour cream or creme fraiche.

***My personal note***

This soup deserves a soup bowl that will do it justice.

Fran Ridgway
ASAP Rental

The Greatest Canadian.. Terry Fox

The Greatest Canadian.. Terry Fox

Well if you didn't see it on television last night you missed an astounding biography. Have no fear though , it will be repeated tonight and Saturday on CBC Newsworld.

Visit the CBC Greatest Canadian website to see the schedule and standings. There are also some party ideas and special recipes for dip, Canadian bacon bites and a mocktail. This web site will be publishing a recipe for the Great Canadian cocktail within a few days.

Organize a Great Canadian party and look at the CBC Greatest Canadian website for themed party games.

A great day for the Great Canadian Party would be the series finale on November 29 when the announcement will be made of "The Greatest Canadian of Them All".