Top Secret Recipes! - mexican restaurant corn side dish

Would you like to eat your favorite restaurant food but would you like to stay in your kitchen?
Todd Wilber, author of the top secret restaurant recipe, shared the secret: Red Lobster Cheddar Bay Cookies (
Make 12 cookies)
Order a main course from the largest seafood chain in the United States and you will get a basket of the most delicious garlic cheese biscuits on Earth.
This recipe has been the most for years-searched-
According to Red Lobster, recipes are cloned on the Internet.
So there are several versions floating around, including one that is printed in the bisfast baking mixture box at a time.
The problem with making cookies using bisfast is that if you follow the instructions in the box, you will not end up with a very fluffy or quirky finished product, because most of the fat in the recipe comes from the shortening oil contained in the mixture.
The room temperature shortening itself is not doing well, creating the light, airy texture you want from the good cookies and contributing little to the flavor.
So we will invite some cold butter during the trip
Cheddar cheese is ground and a little garlic powder is added.
Now, you can go to the delicious Cheddar Bay wherever you are.
Ingredients: 2 cups of double speed baking mixed cup cold whole milk 4 tablespoons cold butter (1/2 stick)
1 teaspoon of garlic powder 1 stacked Cup with chopped cheese: 2 tablespoons of butter, 1 teaspoon of dried parsley, 1 teaspoon of garlic powder salt: 1.
Preheat the oven to 400 degrees. 2.
Place bisfast and cold butter in a medium bowl with a pastry cutter or large fork.
You don't want to be too thorough.
There should be small pieces of butter in it, about the size of peas.
Add Cheddar cheese, milk and a teaspoon of garlic.
Mix with your hands until the mix is finished, but don't mix too much. 3.
Down about-
Put the Cup part of the dough on the UN
Use a cookie slice with a spoon of oil.
Bake for 15 to 17 minutes or until the top of the cookie begins to turn light brown. 4.
When you take the cookies out of the oven, melting 2 tablespoons of butter is a small bowl in the microwave.
Stir the garlic powder and dried parsley slices for half a teaspoon.
Apply this garlic butter to the top of all cookies with a brush.
Run out of butter. Chili’s Salsa (2 cups)
This super simple salsa can be cut in a can of tomatoes, some Canned Jalapeno, fresh lime juice, onions, spices and food processors (or blender).
Also, you can send a larger 28-
A can of chopped tomatoes per ounce, simply double on all the other ingredients.
Use this versatile salsa sauce as a dip for tacos fries or place it on any dish that needs flavor help --
From egg to taco salad to burrito fish
Special restaurant-style zing.
You can adjust the heat to suit your taste by adjusting the amount of canned Mexican peppers in the mix.
Ingredients: 1 14. 5-
1 oz tomato Ding 3 tablespoons canned Mexican chicken 1 tablespoon lime juice 1 teaspoon salt 1 teaspoon ground cumin Cup Spanish chicken Ding Method: 1.
Add tomato Ding, jalapeno, green juice and spices to the food processor.
Run the food processor at high speed for a few minutes until the tomatoes are close to decay but still fat.
Mexican peppers should be cut into visible pieces.
Be careful not to overdo-process. 2.
Pour the mixture into a bowl and add sliced onions.
Stir evenly, cover and store overnight in order to develop taste correctly.
Olive Garden lemon cream cake (Serves 12)I like simple.
So, to make this clone as simple as possible, I used a common white cake mixture to design the recipe.
I chose the Betty Crocker brand, but any combination of white cakes you can get is fine.
Just pay attention to each brand (
Duncan Heinz, Pierce Bury, etc. )
Slightly different measurements of additional ingredients are required (oil, eggs).
Follow the instructions on the box to mix the batter and pour it into the lubricated 10-inch spring-
Bake until it's ready.
Filling formula is not allowed
The Fool and the end are easy things.
When your cake is assembled, leave it in the fridge for a few hours and soon you'll have 12 addictive Olive Garden desserts. Cake: 1 18. 25-
Betty Crocker white cake mixed 1/3 cups of vegetable oil 1 glass of water 3 eggs white lemon cream fillings: 8 oz cream cheese, softening 3 tablespoons lemon juice 2 cups of powdered sugar 1 cup heavy cream vanilla chip toppings: A full Cup
Objective flour cup cold butter cup sugar powder teaspoon vanilla extract: sugar powder Method: 1.
Follow the instructions on the box to make a white cake.
Pour the batter into the lubricated 10-
Inch cake plate or spring-
Form a pot and bake for 40 to 45 minutes at 350 degrees.
Let the cake cool completely when it comes out of the oven. 2.
Mix cream cheese and powdered sugar in a medium bowl with an electric mixer until smooth, thus filling the lemon cream.
Add lemon juice. 3.
Stir the cream in a large bowl with a high-speed electric mixer until a stiff peak is formed.
Fold the cream cheese mixture with whipped cream.
Gently stir with your hands until you mix. 4.
Place the flour and powdered sugar in a medium bowl and make the bread crumbs topping.
Add butter and dribble to the vanilla extract.
Mix the cold butter with flour and sugar by hand.
When you add the butter to the dry ingredients, divide it into smaller and smaller parts.
Be sure not to press the mixture together.
You want to end up with a very crisp consistency that isn't going to be bigger than peas. (
If you are having trouble making small crumbs, put the bowl in the fridge for a few minutes. )
Cool the top of this crumbs before you are ready to use it. 5.
When the cake cools, cut it in half from the middle and remove the top.
Apply all the mixture except a cup of lemon cream mixture to the bottom half of the cake, and then carefully replace the top half of the cake. 6.
Apply the remaining cup of cream on the top and side of the cake.
Sprinkle the crumbs on the cake and press them all the way to the side around the cake. 7.
Now, Cool the cake for at least 3 hours before you serve.
When you are ready to dig in, cut the cake into 12 pieces.
Pass the filter to apply powdered sugar to each piece of sugar.
Pecans on Friday
Chicken Salad (
4 copies)
Dried cranberries, orange horns, blue cheese, pecans
Chicken breast and delicious sweet and sour vinegar, it is no wonder that this salad is the first choice among the first casual food and beverage chains in the United States.
Don't be intimidated by all the ingredients here.
It's easy to dress because you 've poured everything down.
Except garlic)
Enter the mixer. The pecan-
Chicken is a simple cooking process and the chicken is ready soon.
When you cut the pecans into small pieces and prepare the lettuce, garlic and celery, you spend most of your time on the chopping board.
I made four copies of this recipe, but if there are only two, you can easily cut it in half. Pecan-
1 cup of milk cup chopped 2 eggs of pecans, 1 cup of corn chips and 1 cup of all-
Purpose flour 1 teaspoon salt 2 teaspoon sesame oil 1 cup sesame oil 4 teaspoon sugar 1/3 cup vinegar 4 teaspoon salt 4 teaspoon Gray Poupon Dijon mustard 2 teaspoon garlic (2 cloves)
1 cup of cranberry dry 1 cup of celery slice (2 stalks)
3 tablespoons of brown sugar 2 11-
An ounce can of tangerine, pour out a cup of chopped pecans, a cup of chopped bleu cheese, and 12 cups of chopped lettuce (2 heads)Method: 1.
We make pecans.
Because it's cold, grind the chicken first.
Pound each chicken fillet to about half-inch thick.
You can do this easily by covering each chicken breast with plastic wrap and beating with the kitchen mallets.
Mix the chopped pecans, cornflakes and teaspoons of salt in a shallow bowl.
Place milk and beaten eggs in another shallow bowl.
Pour the flour into another shallow bowl.
Apply flour to each chicken breast. Dip the flour-
Sprinkle the chicken in the egg mixture and then coat the chicken with a thick layer of pecans and cornflakes.
Pre-Hot cup canola oil in a large frying pan at medium/low heat.
Fry the chicken slices for 3 to 4 minutes when the oil is hot, or fry them to golden brown.
Cool chicken on a shelf or paper towel.
Cover when you can handle the chicken and refrigerate for at least a few hours. 2.
When the chicken is cold, you can make balsamic vinegar by adding 1 cup of vegetable oil, balsamic vinegar, mustard, granulated sugar and 1 teaspoon of salt to the mixer.
Stir at low speed for a few seconds or until the seasoning begins to become thicker.
Don't mix for too long, otherwise your sauce will get too thick, just like mayonnaise.
Pour the sauce into a small bowl and mix it well with garlic.
Cool it down before you're ready to use it. 3.
When you are ready to make a salad, stir the lettuce and celery with about a glass of balsamic vinaigrette. 4.
Place the lettuce on four plates and sprinkle the cranberry on the lettuce (
About cup per serving). 5.
Mix 3 tablespoons of brown sugar with a cup of chopped pecans.
Sprinkle two tablespoons of this mixture on each salad. 6.
Sprinkle about a can of drained citrus slices on each salad, and then sprinkle about two tablespoons of broken bleu cheese. 7.
Cut each chicken fillet into thin strips.
Put a slice of chicken on each salad and serve it. —
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