Discover The Truth About Top Secret Restaurant Recipes

Going out to eat at your favorite restaurant is always enjoyable by most. But what if you had access to the top secret restaurant recipes that these popular restaurants guard so heavily? Would you go home and cook these yourself any time you want?

Learning how to cook top secret restaurant recipes is not really that difficult. Some think that you need a culinary arts degree or cooking education to be able to cook these secret recipes. I hate to tell you this but anyone can gather the ingredients themselves and cook themselves a fancy meal that tastes just like the real thing.

But do top secret restaurant recipes really taste like they were cooked in the restaurant? Possibly. With a little practice and patience, you can easily cook your favorite recipes.

Another advantage to cooking your own top secret recipes is that you can add your own flavors and spices to your creations. You would probably want to cook the basic formula and after awhile, start adding what you think would make the recipe taste better. You would probably start to figure that some recipes might need a little more herbs or peppers to make the dish better than the original!

Cooking top secret restaurant recipes will also make your friends and family wondering where you learned to cook so well. Imagine being able to cook an entire meal that looks like it was takeout food from the restaurant. I bet some of your friends won't even believe that you cooked it!

I've heard that some people look at top secret recipes and immediately get intimidated by long list of ingredients. Taking that initial step and just trying it out will help soothe your cooking nerves. Again, with a little practice, anyone can be a natural Wolfgang Puck.

Is it possible to get access to top secret restaurant recipes? Yes, it is very possible. There are plenty of books out there that have copycat recipes of the famous top secret recipes. One popular book is America's Most Wanted Recipes.

America's Most Wanted Recipes has over 700 secret restaurant recipes. These recipes are the most highly demanded and popular recipes from America's most famous restaurants. These restaurants include: TGI Fridays, Red Lobster, Chili's and many more. I've personally enjoyed many recipes that I have cooked for my family and friends.

Mrs. Butters' Secret Key Lime Pie Recipe

"Frozen Key Lime Pie recipe?" Fern Butters asked. "Child, I'll take that secret with me to the grave."

Fern Butters' frozen key lime pie was legend. Every time President Harry S Truman went through Islamorada on Upper Matecumbe Key on his way to the "Little White House" in Key West, he stopped. More specifically, he

stopped at Fern Inn for some of Fern Butters' frozen key lime pie.

And so did other folks, commoners and dignitaries alike-Papa Hemingway, Cordell Hull, Douglas Fairbanks, Julia Child . And me.

I didn't see any of those famous folks. Except Julia Child. And I didn't know who she was. Ignorance of youth.

But I did eat Mrs. Butters' frozen key lime pie.

I wasn't a child when I asked her about the recipe. I had recipes for my grandmother's compressed fruit cake. And my grandfather's elderberry wine. And a passel of others I'd collected from near and far. So I thought her recipe would fit right in with my collection.

Not so. I was a young pastor at her little church in Matecumbe. But I could have been Gabriel himself.

And could never obtain that closely guarded secret.

Many had tried to replicate her recipe, but without success. I saw Julia Child once try to wheedle the recipe from Fern Butters with no success. I heard she tied to duplicate the recipe-again, no success.

Of course, that may just be a legend. It's believable. Everyone who ever ate her frozen key lime pie coveted the recipe.

Well, Fern is now dead. The Fern Inn has changed names. Fern took the recipe to the grave with her.

But, recently her daughter called me up. She said that after all these years she was going through her mother's letters and things and trying to clean out an old dresser drawer packed with old letters and notes.

She came across an envelope with my name on it. She wanted to know if I were the same preacher that served the little church down in Matecumbe.

This was a strange event. I had moved to Wisconsin serving churches there for several years. When I returned to South Florida, I was a professor in a college for 33 years. I retired from the college and served a church in North Miami Beach for 13 years. I retired again. Then answered a desperation call to serve as chaplain at a retirement community. I just happened to be in the area where Fern Butters' daughter could contact me.

She sent me the envelope, now yellow with age. Fern had been dead for some 40 or so years. I opened the envelope. The note read:

This is what you asked for. Use it wisely.

And there was the recipe!

Now I've wondered what to do with this recipe. I could, of course, just publish it. Or I could write a book about my days as a young pastor among the Keys Conchs, as the folks there called themselves. I might even sell it [How long would that last!?]

But I've decided to give it away. I'm not even going to swear the recipients to secrecy. I'm just going to give it to folks who have a love for unusual recipes and for historical recipes. I have a buddy from North Carolina, for example, whose family has a recipe for pumpkin soup handed down since pioneer days.

And then there's my friend from Ladies Island in Beaufort County South Carolina. She claims her ancestors created Frogmore Stew.

There's an aunt in Western Maryland says she will give me the recipe for "Puddin'," a meat product that's out of this world when used on pancakes. I've no idea what the ingredients are, but I long to find out.

Folks that are interested in these kinds of recipe and are willing to share their own favorites are invited to subscribe at no cost to COOKIN' GOOD NEWSLETTER at http://www.cookin-good.com/.

Not only will subscribers receive a copy of Fern Butters' frozen key lime pie recipe, but will also receive a monthly issue of the newsletter at no cost. Everyone is invited to send their own unique recipes.

And invite your friends to subscribe. They'll love you for telling them about it.

But for those who are simply curious about the recipe, for those who don't want to visit the web site, for those who don't mind missing out on all the wonderful features found in Cookin' Good Gazette, here's the recipe.

With Fern's secret ingredient [forgive me, Fern!].

Mrs. Butters' Secret

Key Lime Pie Recipe

Ingredients

1 Cup sweetened condensed milk

6 egg yolks [save whites]

½ Cup key lime juice [genuine key lime]

6 egg whites [I told you to save them!]

1 Tablespoon cream of tartar

1 Cup sugar

1 graham cracker pie crust [preferred-regular crust permissible]

½ pint secret ingredient

Procedure

Filling

Add yolks to condensed milk and beat 8 minutes

Add secret ingredient and beat until well mixed

Add key lime juice and mix well

Fold into pie shell

Place in freezer until well set. Keep unused portion in the freezer for up to a week [if it lasts that long!]

Topping

While pie sets beat 6 egg whites with cream of tartar for 5 minutes.

Add 1 cup of sugar and whip until meringue makes peaks when beater is removed from mixture.

Add to top of pie

Brown in 350◦ oven and cool in refrigerator for 15 or more minutes for a regular pie or in the freezer for an hour if it is frozen key lime pie.

Secret ingredient. ½ pint of soft vanilla ice cream.

Don't laugh. The addition of this secret ingredient has stumped many a jealous cook and chef, including, as I said, Julia Child. Reveal it and you take the mystery out of your own ability to produce "Harry Truman tested" Frozen Key Lime pie.

Top Secret Recipes You Can Make at Home

It's no secret that the Blooming Onion - and its delicious sauce - are among the star attractions at the Outback Steak House. Kentucky Fried Chicken guards its "eleven herbs and spices" recipe secret closely. And there are dozens of restaurants with thousands of mouth-watering recipes that draw their customers back time and time again. What if you could make the same tasty recipes at home, without the hassle, driving time (and gas), and expense of going out to the restaurant - and what if you could modify those top secret recipes yourself to eliminate the sugars, fats, or other ingredients you'd just rather not have?

Today you can!

All over the Internet hundreds of people have created their own versions of different top secret recipes of name-brand and restaurant dishes, and their recipes. figured out through trial and error, are out there for the taking.

Imagine being able to prepare some of the wonderful Outback restaurant chicken recipes on your own backyard barbie, or learning how to marinate a thick steak Aussie-style right in your own kitchen, using spices you have on your own shelf?

The best news:

It's not any harder to whip up copycats of top secret recipes than it is to make any recipe straight out of a cookbook. Anyone with basic cooking skills can do it, and any kitchen with decent equipment will work for your recipes, though gourmet kitchen setups will do a better job overall. Imagine that: using your ordinary kitchen to create dishes from faux Outback restaurant recipes, dishes everyone will love.

The even better news: using those top secret recipes in the course of making your own meals will teach you cooking skills you would never otherwise learn, including clever substitutions the pros use to accomplish the exceptional flavors and textures you find in restaurant foods, the ones that you thought you could never duplicate: the very fluffy mousse, the "bloom" of onions and the unique texture and flavor of potato skins, the delicate tenderness of broiled mahi.

How easy is it? A duplicate recipe for the onion dipping sauce from Outback:

Blend together 1/2 cup mayonnaise, 2 teaspoons ketchup (Heinz is best), 2 tablespoons cream-style horseradish, 1/4 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon dried oregano, Dash ground black pepper and cayenne pepper. Chill for one hour, covered, to let the flavors set, and serve with onion rings or your Blooming Onion.

How hard is that? This recipe and many, many more are easy to find online if you just look for them.

There is a drawback - there always is, isn't there? Professional restaurant recipes assure quality control - you know the recipe tastes as promised. Copycat top secret recipes are much less certain. If you don't use a good qualifier, like a review site, you could find yourself spending hours and dollars on recipes that really aren't what you expected. Caveat emptor.

Chinese Cooking Recipe - The Secret Of The Delicious Delicacy!

Chinese cooking recipes for the American homes are just an adjusted recipe of the original Chinese recipes. They taste good and marvelous. The original recipes are favorites for many across the world as they taste delicious. For example, let's consider the process of making Chinese recipes. They are seasoned with a combo of sugar and chilies to produce a dish with a real flavor. The addition of few more nice spices and the cooking of the recipe over the flame are the specific characteristics of the Chinese cooking recipe and this has brought fame to it thought America. It is very easy to prepare the recipes and they are generally made in pieces as per the Chinese manner of food preparation.

There are various elements or ingredients in the list of the Chinese manner of food preparation. Chinese soups, noodles and rice are the most popular among them. One can easily point out the Singapore Noodles as the most popular of the Chinese cooking recipe when it comes to talking of the famous recipes across the world. It is prepared by roasting shrimps or pork with noodles. Bean sprouts, noodles, steamed rice, garlic, shredded Napa cabbage and Soy sauce are the important contents of the recipes and they can added with ingredients of their choice. The vegetables and the ingredients are cooked in the flame and the noodles are fried deeply in oil. Then they are both mixed in the end. Chinese food lovers throughout America prefer the Szechwan and Shanghai type of noodles.

A Chinese green fried with shrimps is the other popular recipe that is made by the combination of Chinese mushrooms and greens with marinated shrimps. The preparation of the recipe details the deep frying of the fish along with the vegetables to get the particular flavor. When they are served with rice it can be considered as full meals for two persons. The Manchurian recipe is the other well known of the Chinese cooking recipe. A mixture of chicken, noodles and vegetables constitute the Manchurian. Extra care should be taken in adding the correct quantity of vegetable, sauces, spring onions, and spices for the preparation of the Manchurian. The vegetables and the chicken are well mixed and made rolled into small balls which are then fried deeply in oil to get a crunchy product. The fried balls are provided with gravy to get the exact flavor. Spring onions are decorated alongside to make it colorful.

Making of the dish and adding spices alone does not sum up the Chinese cooking recipe. In truth these recipes are nutritional and healthy too. The recipes involve the cooking of both the vegetarian and the non vegetarian items. These recipes have attracted a lot of food lovers because of the addition of various kinds of spices. These recipes are listed in almost all restaurants. The Chinese culture is very well propagated to the foreigner as well.

A Secret Tangerine Glazed Turkey Recipe - Just in Time For the Holidays

This is a non traditional turkey recipe for non traditional people. The subtle twist of tangerine makes this a bird to remember.

Ingredients:

10 pounds whole turkey, neck and giblets reserved

3/4 cup unsalted butter, softened

3/4 cup canola oil

1 1/2 cups tangerine juice

2 1/4 cups turkey stock

3 tablespoons all−purpose flour

2 cups Sausage, Apple and Dried Cranberry Stuffing Cooking

Instructions: You want to start off by preheating the oven to 425F. Rinse the turkey, pat it dry, and season inside with salt and pepper. Pack the neck cavity loosely with the stuffing. Fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with the remaining stuffing. Tie the drumsticks together (truss) with butcher's twine. Spread the turkey with 1/2 of the butter (6 tablespoons) and season it with salt and pepper. Place turkey in a shallow roasting pan; roast for 25 minutes. While that is taking place, in a saucepan, melt the remaining butter (6 tablespoons) with the oil and tangerine juice; allow mixture to cool. Reduce the oven temperature to 325F. Baste the turkey with the pan juices and drape it with a piece of cheesecloth soaked in the tangerine−oil mixture.

Roast the turkey for one hour before basting the turkey with the tangerine−oil mixture and pan juices (over the cheesecloth) every 20 minutes for 2 1/2 hours more (or until juices run clear when the fleshy part of a thigh is pricked with a skewer and a meat thermometer inserted in the fleshy part of a thigh registers 180−185F. Discard the cheesecloth and the trussing string from turkey. Transfer the turkey to a heated platter, reserving the pan juices in the roasting pan; let stand for 25 minutes before carving and spooning out stuffing into a serving dish. Skim the fat from the remaining pan juices and reserve 1/4 cup.

Add 1 cup of the stock to the pan juices and deglaze the pan over high heat, scraping up the brown bits. In a saucepan, whisk the 1/4 cup of reserved fat and flour. Cook the "roux" over low heat, whisking, for 3 minutes. Add the remaining 2 cups stock and the deglazing liquid; continue to whisk. Simmer the gravy for 10 minutes, stirring constantly, then strain through a sieve. All that's left is to add chopped giblets and transfer to gravy boat and serve. Viola... One golden, tangy, and ready to serve Tangerine Glazed Turkey.

Justin Brown is the chief writer for [http://baltimorecaterers.net] of Maryland where you can find hundreds of free unique recipes and Baltimore's best catering service.