Holiday Secret Recipes-13 Recipes

Before your holiday dinner you may want to serve an appetizer. Here is a delicious dish, Cheesecake Factory Avocado Eggrolls. Copycat recipe provided by America's Secret Recipes. Cook like a Master Chef for the holidays.

Cheesecake Factory's Avocado Eggrolls
Cheesecake Factory Copycat Recipe

2-4 servings

30 mins prep time

Egg Rolls
1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes, chopped
1 tablespoon finely chopped red onions
1/2 teaspoon fresh cilantro, chopped
1 dash salt
4 egg roll wraps (can also use won ton wraps)
1 egg, beaten
Oil for deep-frying

Dipping Sauce
1/4 cup olive oil
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey (I use slightly less)
1 pinch turmeric
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin

Dipping Sauce
1. Combine vinegars, honey, tamarind, and saffron in a microwave safe bowl. Stir until tamarind is dissolved completely.
2. Microwave for 1 minute.
3. Using a blender, Puree tamarind mixture, cashews, cilantro, garlic, onions, sugar, pepper, and cumin.
4. Pour mixture into a bowl and stir in oil.
5. Cover and refrigerate until ready to use.

Egg Rolls
1. Stir together avocado, tomatoes, onion, cilantro, and salt.
2. Distribute filling evenly on the center of each egg roll wrapper.
3. Fold one corner up, 1/4 of the way over the filling.
4. Brush the remaining corners and edges with beaten egg, roll up the left and right side, then fold top
corner over all and press to seal.
5. Repeat with the remaining wrappers.
6. Deep-fry the egg rolls in 375 degree oil for 3-4 minutes, or until browned.
7. Drain on paper towels.
8. Slice egg rolls diagonally in half and serve with the prepared dipping sauce.
Provided by: Secret Recipes

There are different types of turkey stuffings. I prefer cornbread stuff and It is only a matter of taste. Try this delicious Southern Style Cornbread Stuffing Secret Recipe!

INGREDIENTS:

1 stick butter
1.1/2 cups finely chopped onion
3 cups finely chopped celery
2 batches cornbread (2 8-inch square pans of cornbread)
4 cups bread crumbs (from bread ends or slices toasted dry)
3 - 4 cups turkey or chicken broth
2 tablespoon dried sage
2 tablespoons poultry seasoning
1/2 teaspoon dried thyme
3 beaten eggs.

DIRECTIONS: Preheat oven to 400 degrees F. Saute the onions and celery in butter over medium heat until tender but not brown. In bowl, mix the sauteed vegetables together with the cornbread, bread crumbs, poultry seasoning, sage, thyme, broth and the eggs. Spread evenly in greased baking pan Bake for about 30 to 40 minutes. Serves 12.
Provided by: Allrecipes.com

Cranberry Orange Relish

Turkey and stuffing would be nothing without a delicious relish.

Ingredients
Makes 2 cups
2 cups fresh or defrosted frozen cranberries
1/4 cup diced red onion
1 large jalapeno pepper, seeded and finely chopped
2 tablespoons fresh lime juice
2 blood oranges, or navel oranges, peeled, sectioned, and cut into 1/4-inch pieces, juices reserved
2 teaspoons freshly grated ginger
1/2 cup sugar
2 stalks celery, peeled to remove strings, cut in 1/4-inch dice
1/4 cup fresh mint leaves, coarsely chopped
1/4 cup pecans, toasted, broken in pieces
Directions
Place cranberries in food processor, and pulse to chop coarsely, about five pulses. Transfer to a medium bowl.
Add onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, and celery; mix gently. Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and pecans, and toss to combine.
From Martha Stewart Living, November 1995

After the holidays there is one dilemma. What do you do with the leftover turkey? Well the turkey is a bird that can cook-up various recipes. There are a variety of different meals you can prepare with your leftover turkey. In the winter months turkey soup is always a favorite recipe. Try the simplest turkey soup or be more creative and try turkey soup with cheddar dumplings. Turkey pot pie is great for lunch or dinner with a salad. Oh that turkey can also be prepared as a healthy turkey salad. Maybe you want something more spicey with your leftover turkey try turkey chili. Additional, leftover turkey entree ideas are turkey a la king, turkey hash, and turkey casserole. For a special relish try cranberry relish.
Browse Leftover Turkey Recipes & Enjoy!

"Christmas won't be Christmas without any presents,"
grumbled Jo, lying on the rug.
"It's so dreadful to be poor!" sighed Meg, looking down at her
old dress.
"I don't think it's fair for some girls to have plenty of pretty
things, and other girls nothing at all," added little Amy, with
an injured sniff.
"We've got Father and Mother, and each other," said Beth
contentedly from her corner.

American traditional foods for the holidays are turkey, ham, prime rib, yams, pumpkin, rice and egg nog. Holiday Secret Recipes has a variety of tradition foods recipes and creative recipes from your favorite restaurants. For creative Holiday Secret Recipes Visit: America's Secret Recipes.
Explore Holiday Recipes from Around the World and since the United States is a melting-pot these traditional recipes have blended in American Holiday Recipes and Year Around foods and recipes.

In Austria traditional little cakes called "Kelse" are found in Austrian Christmas markets.

In Belgium many regions celebrate New Year with sauerkraut. The tradition is only complete if a penny is under your plate or in you pocket.

In Croatia in the Northern regions sowing wheat begins the holiday's food celebrations.

In Finland Glogi, a mulled wine is used in celebrating the Holidays.

In France there are no less than 13 Christmas desserts. Known as the land of Santons, fifes and drums.

In Germany Christmas is symbolized by a 500 year old tradition. Famous Stollen is their holiday bread.

In Italy Panettone has been a traditional Christmas cake since medival times.

In Great Britain Christmas is celebrated with a stuffed turkey and Christmas Pudding. This English tradition is illustrated in Charles Dicken's, A Christmas Carol.

In Greece housewives mark the Christmas bread before baking with their hand.

In Norway a tradition is butchered pork dating back to pagan times when a pig was sacrificed during celebration to the god of fertility.

In Spain dried fruits are used in every course from soups to desserts and the seventh heaven cake is a Christmas favorite.

Jamaica, Cayman Islands and Cuba- Sorrel drink made from sorrel sepals, cinnamon, cloves, sugar, orange peel and rum is a traditional holiday drink. Traditional foods during the Christmas season are pork, black beans, rice and gungo peas.

Quebec, Canada meat pies are a holiday favorite recipes.

In Mexico a tradition for every bunuelo eaten a plate should be broken to bring Good Luck.

Outback Steakhouse Restaurant's History
Outback Steakhouse is an American restaurant chain founded by Bob Basham, Chris T. Sullivan, Trudy Cooper and Tim Gannon. Outback Steakhouse was founded in 1988 with corporate headquarters in Tampa, Florida. The restaurants have an Australian outback theme. Enjoy and throw a steak on the barbie tonight!

Outback SteakHouse Rack of Lamb with Cabernet Sauce
Copycat Recipe

I love Lamb if it is Lamb Chops, Lamb Shanks, Lamb Stew or Rack of Lamb. For your special dinners Rack of Lamb enhanced with Cabernet Sauce. Secret Recipe from Outback Steakhouse.-Copycat Recipe

Outback Steakhouse Rack of Lamb Cabernet Sauce

1- 1/3 C. cabernet wine
1/4 C. butter
2 -1/2 T. flour
1/4 C. fresh parsley
6 C. au jus (The drippings from roasting beef or lamb)
2 T. lamb seasoning
1 T. garlic powder

In a bowl mix 1/3 cup of wine with flour, set aside.

Put remaining wine, broth, parsley, lamb seasoning and garlic powder in saucepan .

Bring to a GENTLE boil, then turn heat down and reduce about 4-5 minutes.

Stir in flour mixture. While you are reducing liquid, brown butter in
another pan (DON'T JUST MELT BUTTER BROWN IT, DO NOT BURN ).

WHEN YOU HAVE FINISHED REDUCING, ADD BUTTER AND MIX WELL. By this time your sauce should have a semi-thick look to it.

When you are finished cooking this, you should have 7 cups.
Provided by: America's Secret Recipes

Outback Steakhouse Marinade Copycat Recipe
Marinades Secret Recipes

Outback Steakhouse Marinade

Ingredients
-1 cup Scottish ale
-2 teaspoons brown sugar
-1/2 teaspoon seasoned salt
-1/4 teaspoon ground black pepper
-1/4 teaspoon Accent Flavor Enhancer

-Place your favorite cut of steak in a shallow pan and pour ale on steak and marinate for 1 hour in refrigerator. Remove steak from ale and mix dry ingredients together and rub steak on both sides.
-Let marinate with dry ingredients for 1/2 hour.
-Preheat a skillet or grill to med high heat add vegetable spray or vegetable oil and braise to perfection.
Source: The Secret Recipe Forum
Posted by: Nebulized

Enhance Copycat Recipes with Restaurant Secret Recipes Marinades, Sauces and Rubs. Restaurant Guarded Secret Recipes Revealed
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For a selection of Copycat Recipes: Visit: Favorite Recipe Secrets

Marinades, Sauces and Rubs

Marinades help prevent chicken from drying out during cooking and adds flavor. Marinade chicken in the refrigerator. Boneless and skinless chicken pieces marinade quickly from 15 to 120 minutes. Marinading is ancient art of tenderizing meat and improving flavor. Acids like vinegar or lemon juice are used in marinade tenderizers. Marinades for flavor vary from spicy, sour, sweet & sour, smoky and sour. Ingredients vary from hertbs, spices, vegetables, wine, soy sauce and a wide range of other ingredients.

When a marinade is designed as a tenderizer, it includes an acid like vinegar or lemon juice. The acid attacks the and softens fibrous connective tissue between the muscles, making the muscle less stringy. Acid penetration also flavors the meat. The longer meat is marinaded the more tender and flavored it become.

Flavorings in marinades vary widely. Flavoring can be spicy, bitter, sweet and sour, smokey, sweet or sour. Herbs and a wide array of ingredients can be used like, vegetables like garlic,fruit juices, soy sauce, yogurt, wine, sugar and a wide variety of ingredients. Basic marinades include: vinegar, olive oil, herbs, salt, and pepper,

Sauces and Basting:
Dipping sauces and basting are alternatives for adding flavor to chicken. Additionally, they preserve moisture and give your chicken an attractive appearance. Gravy, pan dripping (barbecue sauce), broth, melted butter, butter garlic sauce and etc are commonly used. Sauces can be garnished with frest herbs.

Rubs:
There are dry rubs and paste rubs. Rubs are a blend of seasoning. The blend can vary but generally the blends are coarse pepper (white/black), paprika, garlic powder and variety of herbs. Rubs add flavor, retains moisture (seals juices) and sometimes forms a crust. Paste rubs are held together by moisture (water, oil, soy sauce, worchester sauce or horseradish) and generally will add a crust to the chicken.

Outback Steakhouse Chopped Salad - Copycat Recipe
Ingredients:
- 1/3 cup pecans (cinnamon and candied)
- 1/2 teaspoon cinnamon
- 1 tbspn brown sugar
- 1 1/2 teasopoon melted butter

Dressing Ingredients:
- 1/4 cup olive oil
-1/4 cup white vinegar
- 1/4 teaspoon balsamic vinegar
- 2 teaspoons Dijon mustard
- 2 tablespoons sour cream
- 2 tablespoons fresh basil chopped
- sea salt and grounded black pepper to taste
- 1/2 cup blue cheese crumbled
Mix dressing ingredients

Salad Ingredients:
- 3 cups chopped bibb or butter lettuce ( may want to mix bibb and butter)
- 3 cups chopped red lettuce
- 3 cups chopped iceberg lettuce
- 1 chopped green onion
- Optional top salad with sliced red onions or chopped apples)

Preparing Pecans:
- Pecan halves sliced into 3 lengthwise sections
- Mix cinnamon and brown sugar in melted butter
- Add pecans in cinnamon and brown sugar mixture
- Make sure each pecan is thoroughly coated
- Using parchment lined baking sheet place pecans
- Bake for 5-8 minutes or until pecans caramelized
- Remove from oven and remove parchment with pecans.
- Let pecans cool
Provided: America's Secret Recipes

Each holiday season I use this recipe for Prime Rib and have sent this recipe to several clients. The response from my clients was tremendous. My family thought I had ordered-in. Everyone loves this recipes. Not only is it delicious but it is easy! Savory Secret Recipe.

Prime Rib Roast Recipe

INGREDIENTS
3 teaspoons grated fresh ginger root
1/3 cup orange marmalade
8 cloves garlic, minced
3 tablespoons soy sauce
2 tablespoons brown sugar
1/4 teaspoon hot pepper sauce
1 tablespoon mustard powder
1 cup beer
1 (8 pound) prime rib roast
1/4 cup olive oil
Freshly ground black pepper

DIRECTIONS
Mix together the ginger, marmalade, (4) garlic, soy sauce, brown sugar, hot sauce, and mustard.
Stir in the beer.
Prick holes all over the roast with a 2 pronged fork.
Cut 4 garlic cloves in halves and insert throughout interior of roast.
Pour marinade over roast. Cover, and refrigerate for at least 2 hours, basting at least twice.
Preheat oven to 400 degrees F (200 degrees C).
Place roast on a rack in a roasting pan.
Pour about 1 cup of marinade into the roasting pan, and discard remaining marinade.
Pour olive oil over roast, and season with freshly ground black pepper.
Insert a roasting thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. Cover roasting pan with aluminum foil, and seal edges tightly around pan.
Cook roast for 1 hour in the preheated oven.
After the first hour, remove the aluminum foil.
Baste, reduce heat to 325 degrees F (165 degrees C), and continue roasting for 1 more hour.
The thermometer reading should be at least 140 degrees F (60 degrees C) for medium-rare, and 170 degrees F (76 degrees C) for well done.
Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing.
Provided: All Recipes/Secret Recipes

Holiday Restaurant Secret Recipes Visit:
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For Collection of Famous Recipe Secrets Visit:
Favorite Recipe Secrets

KFC Copycat Recipe that is great for Special Occasions or All Year Around!

KFC Potato Salad Recipe - KFC Copycat Recipe

Ingredients:
- 2 lbs russet potatoes
-1 cup mayonnaise
-4 teaspoons sweet pickle relish
- 4 teaspoons sugar
- 2 teaspoons minced white onions
- 2 teaspoons prepared mustard
- 1 teaspoon vinegar
- 1 teaspoon minced celery
- 1 teaspoon diced pimentos
-1/2 teaspoon shredded carrots
- 1/4 teaspoon dried parsley
- 1/4 teaspoon pepper
- 1 dash salt

Directions:

- Lightly peel the potatoes and cut into bite sized pieces.
- Place in a pot of salted water and boil the potatoes for 5 to 10 minutes till fork tender,
depending upon the size you cut them.
- While the potatoes are cooking in a bowl make the dressing by mixing the mayonnaise,
pickle relish, sugar, white onion, mustard, vinegar, celery, pimento, carrot, parsley, pepper,
and salt.
- When the potatoes are done and have cooled add the sauce and refrigerate for 2 hours.
Makes: Approximately 4 to 6 servings
Provided by: Secret Recipes

Holiday Recipe Secrets
The Cheesecake Factory Pumpkin Cheesecake-Copycat Recipe
Pumpkin is a Holiday standard food. Sweeten Up Your Holidays with this delicious Cheesecake Dessert
Ingredients:
-1½ cups graham cracker crumbs
-5 tbsp butter, melted
-1 cup plus 1 tbsp sugar
-3 x 8-oz packages cream cheese, softened
-1 tspn vanilla
-1 cup canned pumpkin
-3 eggs
-½ tspn cinnamon
-¼ tspn nutmeg
-¼ tspn allspice
-whipped cream, for serving (amount to taste)

Preparation:
-Preheat the oven to 350°F.

-Make the crust by combining the graham cracker crumbs with the melted butter and 1 tbsp sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.

-Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. You don't want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill itbsp

-In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth.

-Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.

-Pour the filling into the pan. Bake for 60 to 70 minutes. The top will turn a bit darker at this pointbsp Remove from the oven and allow the cheesecake to cool.

-When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
-Serve with a generous portion of whipped cream on top.

Serves 8.

YUMMY LATTE SECRET RECIPE- Relax and Enjoy
Starbuck's Pumpkin Spice Latte - Copycat Recipe

Ingredients:
2 cups milk
2 tablespoons canned pumpkin OR 1 teaspoon of Torani Pumpkin Spice Syrup (your choice)
2 tablespoons sugar or sugar substitute - you can halve this amount
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don't have an espresso machine.)

Directions:
-In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming.
-Remove from heat, stir in vanilla and spice, put into blender and blend for approximately 15 seconds until foamy.
-If you don't have a blender, don't worry about it - just whisk the mixture really well with a wire whisk.
-Pour into a large mug or two mugs. Add the espresso on top.
-Top with whip cream and add pumpkin spices, cinnamon or nutmeg
Provided: The Kitchen

What are the Holidays without Pumpkin or Egg Nog. Delicious and Cozy Starbuck's Eggnog Latte Copycat Recipe. Relax and ENJOY!
Starbuck's Eggnog Latte - Copycat Recipe

Ingredients
-2 shots espresso
-5 oz eggnog - (to 6)
-5 oz half-and-half - (to 6) and nutmeg, to taste
- Combine all in a tall glass.
- Top with whip cream and nutmeg, to taste
Servings: 1
Provided: America's Secret Recipes

Enjoy your secret recipe meals with your favorite wine. Wine and food pairing is always a handy guide if dining at home or for restaurant dining. ENJOY!

Beef, Lamb & Veal pairs well with: Chianti/Sangiovese/ Merlot/Cabernet Sauvignon

Chicken, Turkey & Pork pairs well with: Merlot /Chianti/Sangiovese/ Zinfandel

Fish & Seafood pairs well with: Merlot/ Chardonnay/ Pinot Noir

Pasta & Vegetables pairs well with: Merlot/Chianti/Sangiovese /Zinfandel

Fruits and Desserts pairs well with:German RieslingsWines:

Wines:

Cabernet Sauvignon flavors range from black currant, cherry, plum, mint, chocolate and spice. Pairs well with rich roasted meats or with grilled vegetables

Chardonnay grape comes in a variety flavors. Tastes includes orchard, tropical, citrus fruit, butter or spice.

Merlot is a soft wine with rich plum-like flavors noted with blueberry and cherry.

Pinot Grigio "Grigio" means gray in Italian. Is a bright golden color with a apricot, tropical lemon and pineapple flavors.

Pinot Noir Red grape in color. Flavors are raspberries, cherries and smoke. Wine pairs well with grilled salmon and lightly sauced pasta dishes.

Riesling Has a fruit-floral aroma and citrus flavors. Pairs well with Asian cuisine, summer salads and fresh fruit. A pleasant aperitif.

Sangiovese (San-gee-oh-vay-zay) A brillant ruby red wine with ripe fruit flavors. Extremely versatile pairs well with a wide range of fowl, meat and pasta. Derived from Latin the "Blood of Jupiter."

Zinfandel A quintessential "California red." A versatile wine can be pairs with BBQ beef, grilled chicken or roasted chicken.

White Zinfandel Pale pink in color. Can drink alone or pairs well with chicken, pork or fish

Now you can enjoy top restaurant recipes with your favorite wine for the Holidays.
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With such busy lives it is always good to have A Cooking Measurement Table Handy!

Conversions: teaspoons, tablespoons, cups, pints and fluid ounces.

1 tablespoon = 3 teaspoons
1/16 cup = 1 tablespoon
1/8 cup = 2 tablespoons
1/6 cup = 2 tablespoons plus 2 teaspoons
1/4 cup = 4 tablespoons
1/3 cup = 5 tablesspoons plus 1 teaspoon
3/8 cup = 6 tablespoons
1/2 cup = 8 tablespoons
2/3 cup = 10 tablespoons plus 2 teaspoons
3/4 cup = 12 tablespoons

1 cup - 48 teaspoons
1 cup - 16 tablespoons

8 fl. ozs. = 1 cup
1 pint = 2 cups
1 quart = 2 pints
4 cups = 1 quart
1 gallon = 4 quarts
16 ounces = 1 pound

More homecooks are discovering sought after restaurant recipes. Discover these unique recipes and enjoy them from the comfort of your home.
Visit Favorite Recipe Secrets - Over 700 Secret Restaurant Recipes

Famous Restaurant Recipes:
Applebee's Copycat Restaurant Secret Recipes
A &Ws Copycat Restaurant Secret Recipes
Ben and Jerry's Copycat Ice Cream Secret Recipes
Carrabbas Copycat Restaurant Secret Recipes
Cheesecake Factory Copycat Restaurant Secret Recipes
Chili's Copycat Restaurant Secret Recipes
KFC Copycat Secret Recipes
Olive Garden Copycat Secret Recipes
Outback Steakhouse Copycat Secret Recipes
PF Chang's Copycat Restaurant Secret Recipes
Pizza Hut Copycat Recipes
Starbucks Copycat Secret Recipes
Red Lobster's Copycat Restaurant Secret Recipes
TGI Friday's Copycat Restaurant Secret Recipes