Secret Recipes You Can Make At Home

Have you ever wondered what makes Kentucky Fried Chicken so good?  Well that's a secret, but everyone knows it's in the batter they coat the chicken with, right?  This secret of eleven herbs and spices is closely guarded, until now.
Now, Chef Tom and Ron Gordon, the founder of America's Recipe Secrets, tell all in this hot new ebook.  Not only will you learn the secret recipe of Kentucky Fried Chicken, but you also will learn all your favorite recipes from restaurants like The Olive Garden, Chili's, and TGIF, plus many more.
Now you can make America's Secret Recipes right in your own kitchen.  Imagine no waiting in line or going out to get your favorite take-out foods.  You can also save big by making take-out a lot cheaper yourself while still getting that take-out taste.  The best thing is, all the ingredients to your favorite recipes can be found in your local grocers.
Imagine, making a meal from a different restaurant every night of the week, or mix and match your favorites from different locations to create a custom dining experience using the top recipes.  Imagine all those compliments you will be getting from guests and family when you make them their favorite meal from their favorite restaurant.  
The best part of America's Secret Recipes is the easy, simple step-by-step, detailed instructions on how to make all these great famous recipes.  No more frustration of wondering just what that special ingredient is that your recipe is lacking.  No more guessing what those spices might be in your favorite sauce.  It's all there in the secret recipes ebook.  
So if you're tired of waiting in line at the best restaurants or just sick of spending your hard earned money on take-out food, then America's Secret Recipes just might be what you're looking for.  

If you would like more info on Secret Recipes then I HIGHLY suggest you check out America's Secret Recipes now.

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#1 Motivation Secret For Fat Loss

I recently got stuck in an airport due a delayed flight. But I didn't end up eating junk food. In fact, I have a SECRET that can help you avoid cheating on your diet.



First, you have to be prepared. In fact, here are my meals from that day. My brunch included an omelet with vegetables, some grilled fish & peppers, fruit (pineapple, raspberries, blueberries, watermelon), and a V8.



A late lunch included a grilled chicken salad (2 breasts), jimaca, salsa, black beans, avocado (I substituted the salsa for the dressing). NOTE: Lunch was eaten at a Mexican restaurant. I said "no thanks" to the chips and salsa. So there you go, proof that you can eat healthy when you eat out.



My snacks at the airport included raw cashews, red delicious apple, raw almonds, as well as a banana and more almonds later on my flight.



Without my preparation, I would have been outta luck, and stuck eating M&M's (the peanut kind, of course) and greasy take out food at the airport. So what's the secret? Accountability.



I've committed to telling the world about my diet and workouts, so I can't set a bad example or break my promise to you by eating junk food.



I'm holding myself accountable to you. By doing this, I'm going to be more focused on eating healthier than ever, because I don't want to have to report to YOU that I'm cheating on my diet.



I also need to eat well and research the best options so that I can pass along little insider nutrition tips to you, such as these tips.



1) Most people don't know that the peanut butter they feed their kids (& themselves!) is filled with two of the nastiest ingredients in the world, and those are Trans fats (the "bad" kind of fat) and sugar. So you should choose Peanut Butter that contains JUST peanuts as the one and only ingredient.



2) My favorite canned food is Amy's Organic Chili. I usually stick with Medium, but sometimes I go spicy.



3) I add a little of Mrs. Renfro's Organic Salsa to almost every meal I eat. A little bit with my morning omelet, a little with my chili at lunch, and a little with my BBQ chicken at night.



By the way, you should follow my lead and start posting your daily diet and exercise somewhere for someone who is holding you accountable.



For many people, being ACCOUNTABLE to others is their #1 way to stay motivated and on-track with their diet and exercise program.



You see, I'm committing to you that I'm going to post all of my meals each day, showing you how to eat fast, nutritious foods even when you are traveling or really busy. Accountability is one of the major MOTIVATION SECRETS to success.

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Craig Ballantyne is a Certified Strength & Conditioning Specialist and writes for Men's Health, Women's Health, and Oxygen magazines.

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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.

Abhishek is really passionate about Cooking and he has got some great Cooking Secrets . up his sleeves! Download his FREE 88 Pages Ebook, "Cooking Mastery!" from his website http://www.Cooking-Guru.com/770/index.htm . Only limited Free Copies available.

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Secret Chili Restaurant Recipe - Three Bean Enchilada Chili

Three Bean Enchilada Chili - three times the flavor plus secret ingredients that makes this a secret chili restaurant recipe!

This chili restaurant recipe is a secret restaurant recipe because it specifically calls for Ancho chile powder, and it does make a difference. And this chili recipe is also somewhat unusual because it uses a secret restaurant enchilada sauce instead of tomatoes!

Chicken Chili

The Ancho is a dried poblano chile which is then ground into powder. Ancho chiles have a mild, fruity and slightly sweet taste. They start out as fresh green poblano chiles and after being ripened to red and then dried, they become shriveled, smoky and dark brown in color. Left to dry, the chiles can be crushed and made into spice powder or used to season chili and other Mexican dishes such as mole and tacos.

I created this recipe at home, tested it on my husband and then tried in at my restaurant after my husband raved about it and encouraged me to do so. My restaurant customers were pleased he asked me to do so. It is now a favorite restaurant chili recipe.

Three Bean Enchilada Chili Recipe

Chili Restaurant Recipe

Preparation time: 30 minutes for preparing the sauce. Serves 6-8.

Serve with cornbread or warm tortillas and enjoy!

Enchilada Sauce

Preparation time: 30 minutes. Serves 6-8.

TA-DA! You're done!

Enjoy your Three Bean Enchilada Chili made with this delicious enchilada sauce and the company of those you share it with.

Secret Chili Restaurant Recipe - Three Bean Enchilada Chili

Donna Hager has owned and operated an American-style restaurant for over two decades. More articles and hundreds of recipes can be found on her website that features real restaurant recipes, menus, cooking tips, and much more at Real Restaurant Recipes

Donna is also the author of the new e-cookbook, "Real Restaurant Recipes: Food That Built a Business"

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The Secret To Making Perfect Chili Fit For A King

Every autumn my thoughts turn to making chili. The garden is about done. The freezer is full of veggies. All the canning is done, and winter is coming. Just before winter hits, the price of beef drops as cattlemen sell off any remaining stock that they don't want to "winter over". It is the perfect time to stock the freezer with homemade chili.

There is nothing better than to come home at the end of a cold winter day, chilled to the bone, and sit down to a bowl of piping hot chili and steaming black coffee. It is more than food for the body. It is truly a comfort worth remembering.

By itself, chili is absolutely delicious. As a side dish to grilled cheese sandwiches, tuna melts, or toasted BLTs, it is out of this world. But there is a fabulous meal I call "perfect chili fit for a king" that is even better. It is a masterpiece of cookery.

There are two great secrets to making "perfect chili fit for a king". One is in the making, and the other is in the serving. The first secret involves understanding the word "perfect". More people disagree on what makes good chili than any other dish. Some think that hotter is better. Others say milder. Some like it soupy. Others like it thick. And that is the secret to this recipe. When you finish making it, you will have 3-4 gallons of chili that is perfect FOR YOU...not for me. Yes, I said 3-4 gallons. When frozen in quart containers, you will have 12-16 wonderful meals that can be served in a matter of minutes. Just remove it from the container, add about a 1/4 to 1/2 cup of water (depending on how you like it), turn on the burner, put on the coffee, and start the grilled cheese and garlic sandwiches. Your family will be eating in about 20 minutes.

To begin with, you will need at least a 16 quart pot. I use the same 20 quart pot normally used for canning just to be sure I have a pot that's big enough. And you will need the following ingredients.

5 lbs. of ground chuck

5 Family size (40 1/2 oz.) cans of dark red kidney beans (drained)

1 Institutional size can (6 lb. 9 oz.) of whole peeled tomatoes

3 large bell peppers (washed, cored, and seeded) mixed colors preferred

3 medium to large oninions (about the size of an orange...peeled and washed)

2 to 4 TBS (tablespoons) Ground black pepper

1 1/2 tsp (teaspoons) to 1 TBS of crushed red pepper

1 to 2 TBS of salt

1/4 to 1/2 cup of chili powder

grated sharp cheddar cheese

sour cream

chopped chives (fresh or dried)

Open the tomatoes and carefully pour the entire contents into the cooking pot. Making sure you keep your hand submerged below the liquid line, find the whole tomatoes one by one. Poke a hole in them with your thumb, then squeeze the tomato until the pieces squish out between your fingers. WARNING. If you do not poke a hole in the tomato before you squish it, I promise you that both you and your kitchen will be wearing tomato juice. The same is true if you squish them with your hands above the liquid. Continue squishing the pieces of tomato until they are the size you prefer.

Chop all the bell peppers into dime-sized chunks and divide into two equal portions. Put one half into a bowl and the other in the pot with the tomatoes. Do the same with the onions, placing half in the pot and the other half in the same bowl as the bell peppers.

Add the drained kidney beans to the pot.

Add 2 TBS (tablespoons) of Ground black pepper.

Add 1 1/2 tsp (teaspoons) of crushed red pepper.

Add 1 TBS of salt.

Add 1/4 cup of chili powder.

Take a strong spoon and mix all the ingredients thoroughly. Put the pot on the stove, and set the burner on the LOWEST possible setting that will boil water. At this point, you may feel that the chili is too thick. If you are not sure, the best way to tell is if the chili is too hard to stir. If it is, add water to the pot until it is the consistency you prefer. Stir again. Cover the pot. (Note: if you are adding more than two glasses of water, you may want to substitute tomato juice for part of it.)

From now own, two things are very important. Always keep the chili at the consistency you want by adding water when necessary. So that when the chili is done, the consistency will be perfect for you. It is equally important to stir the pot every 5-10 minutes. When you are cooking this much chili at one time, it is possible to burn it on the bottom while the chili on the top is still cold. Stirring keeps the chili evenly heated from top to bottom.

Take a large frying pan and press enough ground chuck into the pan to cover the bottom with a layer about 1 to 1 1/2 inches thick. Salt and pepper the meat and then top with a handful of the chopped onions and peppers from the bowl. Cover and cook with the burner set about one notch higher than the pot is set on. Your goal is to partially cook the gound chuck, onions and peppers. Check the meat about every 5 minutes until it starts to firm. When the meat firms and starts changing colors on the bottom, take a strong spatula (the kind used for flipping hamburgers) and use the edge to start cutting the meat into pie shaped pieces. Flip the pieces to the opposite side, cover, and continue cooking. When the other side starts to firm, using the edge of the spatula, cut the hamburger into the size pieces you prefer (Again, I prefer mine about the size of a dime). Keep flipping the smaller pieces until they have completely turned on the outside and are firm. Remove the pan from the burner, and transfer the meat to the pot using a slotted spoon. Allow all the grease to drain from the spoon before you put the meat in the pot. Pour off the grease in the frying pan, and repeat until you have used all the ground chuck. When you are finished, pour any remaining chopped peppers and onions into the pot. Again, each time you add meat to the pot, adjust the consistency with water if necessary.

Now, everything is in the pot, and it is the perfect consistency. Now, it's time to adjust the spices. If you haven't been doing so, you should begin tasting the chili. If you want a stronger chili flavor, add more chili powder 1 or 2 TBS at a time. To make it more spicy, add black pepper 1 TBS at a time. If you want it to have more bite, add crushed red pepper 1 tsp at a time. If it needs salt, add salt 1/2 TBS at a time. Stir thoroughly each time you alter the flavor, and continue cooking for at least 5-15 minutes before tasting again. ALWAYS sir the pot thoroughly before you taste. Continue altering the flavor until it's perfect for you.

Remember the half of the raw onions and peppers that were added directly to the pot? They will tell you when the chili is done. When the raw onions in the pot start to turn clear, turn the burner off. Do not overcook the peppers and onions as they add a wonderful sweet crisp texture to the chili. If you can stand it, allow the chili to sit covered for about an hour to allow the flavors to mature and mingle. Stir and serve. If you prefer, reheat a portion of the chili in a smaller pot and serve bubbling hot. Allow the remaining chili to stand in the original pot until it cools enough to place in containers and freeze.

There you have it. Perfect chili. Just the way YOU like it.

The second secret that makes perfect chili fit for a king is in the serving. While perfect chili is in a category all by itself, it can be wonderfully enhanced by making it into a meal that rewards all your tastes and senses. Hot, cold, sweet, spicy, sharp, flat ... something for every aspect of your culinary pallet.

With that in mind, let's plan the meal. To begin with dispense with the ordinary salad and add something with more zest and contrast. To accomplish this, there is nothing finer than an ice-cold fruit plate served with bubbling hot chili. For the fruit plate, you will need the following ingredients.

1 20 oz. can of pineapple chunks.

1 29 oz. can of peach halves (heavy syrup preferred)

1 29 oz. can of pear halves (heavy syrup preferred)

1 6 oz. jar of red maraschino cherries

1 6 oz. jar of green maraschino cherries

1 samll jar of spiced crabapple rings

crisp cold lettuce

jalapeno pepper-jack cheese

Put all of the ingredients in the bottom of the refrigerator for at least 24 hours (48 hours would be better).

Just before serving time, remove the ingredients from the refrigerator and drain all the fruit. Divide the pear and peach halves equally on six salad plates covered with a bed of cold crisp lettuce. Fill in around the fruit halves with pineapple chunks and crabapple slices. Spread the cold red and green maraschino cherries equally over all the fruit plates, and line the outer edge of each plate with bite-size nuggets of jalapeno pepper-jack cheese.

Fill the bowls of chili straight from the bubbling pot. Top with grated sharp cheddar cheese and a dollop of sour cream. Finish with a light dusting of chives. Serve the fruit plate and chili with hunks of hot buttered garlic bread and sweet iced tea. For dessert, follow up with pecan pie, lemon meringue pie, or hot blueberry cobbler topped with vanilla ice cream ... served with steaming cups of strong black coffee. Oh! My!

Perfect chili can be more than just stick-to-your ribs "down home" cooking. It can be a culinary masterpiece that produces such delicious complementing and contrasting flavors and sensations that it is quite literally "Fit for a King".

Bon appetit!

Copyright 2004 by John Foutz All Rights Reserved

John Foutz has been marketing quality internet products since 1999. His latest offering "Cat Head Biscuits and Garlic Fried Chicken" represents Southern cooking at it's finest. 180 mouth-watering dishes that are family tried and tested. Authentic heirloom recipes from the heart of the Blue Ridge Mountains. For more information, visit www.BlueRidgeGourmet.com

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