Top Secret Restaurant Recipes

FACT: The average American family eats out once a fortnight or more

Considering the amount of money it costs for a decent meal these days, this can easily translate into hundreds of dollars spent on food each month at the bare minimum!

Of course, there's nothing wrong with spending money on top-class, mouth watering food which gets everyone salivating and craving for more...

But what if you could:

Cook these killer dishes "on demand", from your very own kitchen whenever you felt like it.

Make ANYONE, your friends or family, go all wild and gaga over your food at the next bash, party or gathering.

Cook these dishes for a fee and start earning good money simply by following the surefire instructions in this recipe book.

I should be *grilled* for sharing all this with you...

Mind you, I'm not just talking about cooking great dishes like what you get from other recipe books. I'm talking about cooking world class, top end dishes that popular restaurants are selling this very moment for a whopping 400% profit.

Ingredients:

4 tablespoons butter or margarine
10 ounces cream of chicken soup
10 ounces cream of celery soup
1/2 soup can mayonnaise
8 ounces / 1 jar Cheese Whiz
14 ounces / 1 can chicken broth
Add salt to taste
Add black pepper to taste

Cooking Directions:

- Put butter, soups, mayonnaise and Cheez Whiz in 1 1/2-quart saucepan

- Stir constantly over medium heat until smooth.

- Stir in broth

- Season to taste with salt and pepper.

- Stir occasionally until very hot without boiling

Note: this cannot be frozen.

Ingredients:

Vegetable Oil
10 Chicken Wings - cut into thirds (wing tips discarded)
Celery Sticks
4 Tablespoons of butter
Dash of ground pepper
Dash of garlic pepper
1/4 cup of Crystal Loiusiana Hot Sauce
1/2 cup of all-purpose flour
1/4 teaspoon of paprika
1/4 teaspoon of cayenne pepper
1/4 teaspoon of salt
Bleu cheese dressing

Cooking Directions:

- Pour 2 inches of vegetable oil into a deep fat fryer and set heat to 375 degress Farenheit

- In a small saucepan melt butter over a low heat, add hot sauce, black pepper and garlic powder and stir until well mixed

- In a gallon size zip-log bag, mix flour, paprika, cayenne pepper and salt.

- Rinse chicken wings under cold water and drain, drop a few wings into the bag, zip up and shake the bag to coat the wings, remove wings from bag and place on wax paper-lined tray, refrigerate for at least 1 hours to set the coating.

- Preheat oven to 400 degrees Farenheit

- Carefully lower a few wings into the oil, fry for 15-20 minuts or until light brown, drain wings on paper towel and repeat the process until all wings have been fried.

- Place cooked wings into a large baking pan or large oven proof bowl, pour sauce over wings and stir to coat thoroughly

- Place in oven for 5 minutes to warm.

- Serve wings with celery and bleu cheese dressing

Ingredients:

1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, sliced in half,and then in 1/4 inch slices
1 large onion, chopped
1/2 can oscar meyer bacon bit
2 cloves garlic, minced
2 cups kale or 2 cups swiss chard, chopped
2 cans chicken broth
1 quart water
1 cup heavy whipping cream

Cooking Directions:

- Cook sausage in a 300°F oven for approximately 30 minutes.

- Drain sausages on paper towels and cut into slices.

- Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done.

- Add sausage and bacon.

- Salt and pepper to taste.

- Simmer for another 10 minutes.

- Turn to low heat.

- Add kale and cream.

- Heat through and serve.

This is not the genuine recipe, as no one really knows the genuine recipe as its a really closely guarded secret, but its quite close.

Ingredients:

Chicken
2 cups flour
1/2 tsp salt
1/2 tsp thyme
1/2 tsp basil
1/2 tsp oregano
1 tbsp celery salt
1 tbsp black pepper
1 tbsp dry mustard
4 tbsp paprika
2 tsp garlic salt
1 tsp ground ginger
3 tbsp MSG

Note: a cup is equal to 4oz / 125g

Cooking Directions:

- Mix all ingredients well in a large bowl.

- Dip chicken pieces in beaten eggs
- Then turn them over in regular bread crumbs (commercial)
- Finally plunge them in the flour-spices mixture (above)
(Double this initial process for extra crispy chicken)

- Heat oven to 350 degrees (gas mark 4 / 180C)
- Place chicken in a tray and cover with foil (shiny side out)
- Cook for 40 minutes.
- Remove the foil then cook for another 40 minutes
- Baste lightly with oil 5 minutes before the end
- Let stand 5 minutes and serve.

Note: You can also add Monosodium Glutamate (sp) It's known as *taste powder* the stuff that some Chinese restaurants use to enhance flavour.

Ingredients:

1 prepared 9" chocolate crumb crust

=== FILLING ===
1 pound cream cheese -- softened
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla

=== RASPBERRY MOUSSE ===
1 1/2 teaspoons gelatin
1 1/2 tablespoons cold water
1/2 cup raspberry preserves
2 tablespoons sugar
1 cup heavy whipping cream

Cooking Directions:

- For the Filling: Preheat oven to 325 degrees. Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium until thoroughly blended, about 3 to 4 minutes. Pour into the prepared crust. Place on baking sheet and bake for 25 minutes. Cool to refrigerated temperature.

- For the Mousse: Sprinkle gelatin over cold water, stir and let stand 1 minute. Microwave on HIGH for 30 seconds or until gelatin is completely dissolved. (Or heat on stove with 1 additional tablespoon of water.)

- Combine gelatin with preserves. Chill 10 minutes. Whip cream until soft peaks form. Add 2 tablespoons sugar and continue whipping until stiff peaks form. Measure out 1 1/2 cups of whipped cream for mousse and set aside. Refrigerate remainder of cream for topping. Gently fold raspberry mixture into measured whipped cream. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center. Chill 1 hour before serving. To serve, cut cheesecake into 6 servings and top each piece with a dollop of reserved whipped cream.