Comments for Restaurants Secret Recipes

Comment on South Beach Breakfast by J Balla

J Balla — Mon, 01 Aug 2011 23:59:17 +0000

here in northern cali they have them in just about every supermarket around here: belair/raleys, albertsons, winco, food for less, etc.

i dont know if you have any of those around you, but any major supermarket should carry them.

Comment on South Beach Breakfast by Carlito Sway

Carlito Sway — Mon, 01 Aug 2011 23:55:32 +0000

What stores can I find South Beach Diet breakfast wraps?
I live in NC and saw this product on the Kraft web site, but cannot find them anywhere near me. Has anyone bought them? And if so, where? Would help if you were from same area (or at least from the South).

Comment on Chocolate Molten Cake by -__-

-__- — Mon, 01 Aug 2011 23:49:41 +0000

you know how chilis has a white chocolate molten cake?
it the one with rasberry sauce and it has ice cream on top..
does any one know a recipe or boxed cake mix like this???

Comment on Pork Loin Center Cut Recipe by Robert S

Robert S — Mon, 01 Aug 2011 23:45:25 +0000

You can cook anything; but not if you want it rare.
Browning is advised, to reduce fat & improve flavour.
You can use any liquid, but I’d suggest fruit juice:
apple, orange, cranberry, lemon, or tomato.
You can add fruit too, such as peaches or fruit cocktail.
Sprinkle browned meat with salt & pepper, place in cooker.
Combine 1 tbsp prepared mustrd, 2 tbsp wine vinegar, 1/8 tsp dill.
Drain can of fruit cocktail, add 1/2 cup of syrup to mustard mix.
Pour over pork, cover & cook on low 4-6 hours, until tender.
Remove meat, turn to high. Mix 2 tbsp cornstarch & 2 tbsp cold water.
Stir slurry into pot, add drained fruit, cover & cook for 10-15 minutes.
Spoon fruit sauce over sliced pork, makes 4 servings.

Comment on Hispanic Recipe by ☮Jen D☮

☮Jen D☮ — Mon, 01 Aug 2011 23:41:49 +0000

Bean and Cheese Enchiladas

1/2 cup flour
1/2 cup nutritional yeast
1 teaspoon salt
1 teaspoon garlic powder
2 cups water
1 teaspoon mustard
4 tablespoons vegan margarine
10 corn tortillas
2 cans enchilada sauce
3 cans pinto beans, drained
2 medium onions, chopped
1 can olives, chopped
1/4 cup chopped cilantro
1/2 cup salsa (optional)

Directions:

In medium-large saucepan, combine flour, nutritional yeast, salt and garlic powder. Add water and mix thoroughly. Heat on medium heat until bubbling and thick. Remove from heat and add mustard and margarine. Set aside 1/2 cup of cheese sauce in separate container. Add onion, beans, olives, cilantro and salsa to sauce. Mix it up.

Pour a 1/2 cup of enchilada sauce in the bottom of a 9×13 pan. Place a tortilla in pan and cover in enchilada sauce. Spoon in filling. Roll and push to one end of pan. Continue until all tortillas filled. Pour the rest of the enchilada sauce on top and then spread reserved cheese sauce on as last step. Bake at 350 degrees Fahrenheit until brown, 30-45 minutes.

Comment on Pork Loin Center Cut Recipe by Where's my scooby snack?

Where's my scooby snack? — Mon, 01 Aug 2011 23:23:50 +0000

Can I put a pork loin center cut fillet in the crockpot?
I plan on cooking it first in the pan to brown it, then put it in the crockpot.

Anyone have a crockpot recipe for this? Do I need to use beef broth? Can I use water?

Thanks.

Comment on Chi Chi’s by italy9

italy9 — Mon, 01 Aug 2011 23:22:01 +0000

Here is the Seafood Enchiladas but I bet you can use the same just substitue chicken

Chi Chi’s Seafood Enchiladas recipe
1 (10 ounce) can cream of shrimp soup
1/2 cup onions, chopped
8 ounces crab (real or imitation), chopped
1 3/4 ounces Monterey jack cheese, shredded
8 (5 to 6-inch) flour tortillas
1 cup milk
Dash of nutmeg
Dash of pepper

In mixing bowl, stir together soup, onion, nutmeg and black pepper.

In another bowl, place half of the soup mixture, crab and 1 cup of the jack cheese; set aside.

Wrap the tortillas in paper towels, microwave on HIGH for 30 to 60 seconds.

Place 1/3 cup mixture on each tortilla and roll up. Place seam side down in greased 12 x 7 1/2-inch dish.

Stir milk into the reserved soup mixture. Pour over enchiladas. Microwave, covered, on HIGH for 12 to 14 minutes. Sprinkle with remaining cheese. Let stand for 10 minutes.

Add a dash of hot pepper sauce to soup mix if desired.

Comment on Whole Kernel Corn by TOO SHORT

TOO SHORT — Mon, 01 Aug 2011 23:15:40 +0000

i like it with mayo, chili powder , and some Parmesan cheese

Comment on Lemon Pound Cake by Walter

Walter — Mon, 01 Aug 2011 23:13:20 +0000

Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened at room temperature
1 cup sugar, plus 1/3 cup
4 eggs
2 teaspoons pure vanilla extract
1/4 cup lemon juice, plus 1/3 cup
Directions
Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.

In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.

Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth.

Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.

Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.

When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.

Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.

Comment on Cake Baking Tips by Been There~Done That!

Been There~Done That! — Mon, 01 Aug 2011 23:08:11 +0000

Always add a cup of sour cream to any cake mix. Do not omit another ingredient just add. Moist every time!

Always let the cake completely cool before icing unless you want it to run down the sides for affect.

Oh, I forget one of the best tips I ever got…Whenever it calls for greased and floured, omit the flour and grease and use sugar instead. Comes out perfect every time and with the prettiest glaze on it.