Secret Restaurant Recipes

Technorati Tags: favorite restaurant recipes, restaurant recipes, secret restaurant recipes

There is/was a little restaurant in Oregon between Portland and Lincoln City that served a black bread with their meals. It did not have any thing like raisins or seeds in it, was not too sweet like a dessert, kind of heavy and coarse, dry unless it had butter on it. The butter brought out the sweetness and it was served warm. I would love to find the recipe or name of the restaurant to contact them for the recipe if they are still there. It was a local favorite and well known by frequent travelers through the area. Any leads would help. Thanks.

Do you mean the Otis Cafe? If so, this may be the bread recipe you’re looking for:

BLACK BREAD

2 cups buttermilk

1 cup milk

2 eggs

1/2 cup dark molasses

1/2 cup light molasses

3/4 cup Sourdough Starter (recipe follows)

3 1/2 cups all-purpose flour

3 cups whole-wheat flour

1 tablespoon baking soda

Preheat oven to 350 degrees. Combine buttermilk, milk, eggs, darkand lightmolasses and sourdough starter in a large mixing bowl.

Sift together all-purpose flour, whole-wheat flour and baking soda.

Gradually add to sourdough mixture, completely mixing after eachaddition.

Pour batter into 2 lightly greased 9-by-5-inch bread baking pans.

Let standfor 20 minutes.

Bake for 50 to 55 minutes or until bread is firm whentested with a toothpick. Makes 2 loaves. –

From Otis Cafe, Otis Sourdough Starter:

1 package active dry yeast

3 cups warm water (105 to 115 degrees)

3 1/2 cups unbleached flour or all-purpose flour

Dissolve yeast in warm water in large glass mixing bowl. Graduallystir in flour. Beat until smooth. Cover with towel or cheesecloth; let stand inwarm, draft-free place (80 to 85 degrees) until starter begins to ferment, about 24 hours. Bubbles will appear on surface of starter. If starter has not begun fermentation after 24 hours, discard and begin again.

If fermentation has begun, stir well; cover tightly with plastic wrap and return to warm place. Let stand until foamy, 2 to 3 days. When starterhas become foamy, stir well; pour into 2-quart crock or glass jar with tight-fitting cover. Store in refrigerator. When a clear liquid has risen to top, starter is ready to use. Stir before using.

Starter can be stored for several weeks. If it is not used regularly every week, add 1 teaspoon sugar and stir well. If used regularly, starterwill be active indefinitely.Makes about 4 cups starter.

When I was a little girl my mother was given a recipe for a cheesecake that tasted very similar to the cheesecake that the White Spot restaurant chain of BC makes. I would love to make it for my colleagues on staff at our school. Thanks for all your help.

Ingredients
3 (8 ounce) packages cream cheese
1 cup sugar
4 eggs
1 teaspoon vanilla
1 pint sour cream
1/2 cup sugar
1 teaspoon vanilla
Directions
1
Whip up cream cheese, 1 cup sugar, eggs, 1 tsp vanilla and pour into crust.
2
Bake for 45 minutes at 350 degrees or until almost set.
3
Mix together sour cream, 1/2 cup sugar, 1 tsp vanilla and spread over warm cheesecake.
4
Bake another 10-15 minutes, top with cherries or whatever desired.

I once ate this cake at a restaurant. (I’ve had a buttercream cake but this was the most amazing I’ve had!) She had a revolving dessert menu and her "famous" buttercream cake was a rare show on the menu. If she did have it that day…it goes in seconds. I’m 39 weeks pregnant and all I can think about is buttercream cake (but not the betty crocker recipe…it doesn’t hack it)
Why do people ask a question to answer mine. What do you mean where did I learn to bake a cake? THAT IS NOT AN ANSWER!

This one is really nice!!It’s a french chocolate buttercream cake..not sure if it’s the one you like but i like it..:

RECIPE:

2 large eggs, at room temperature
1 1/3 cups sugar
2 ounces unsweetened chocolate, broken into small pieces
3/4 cup lightly-salted butter, cut into 12 pieces
1 1/4 cups sour cream
1 1/2 teaspoons vanilla
1 1/2 cups cake flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 cup milk
chocolate buttercream icing

Place oven rack in centre of oven, heat to 350 degrees.
Butter and flour bottoms of 2- 8 inch round cake pans, reserve.
Beat eggs in large mixer bowl at high speed 1 minute.
continue beating, adding sugar very slowly, about 7 minutes.
Melt chocolate with 3/4 cup butter.
Drizzle warm chocolate mixture into egg mixture, beating at low speed until blended.
Add sour cream and vanilla, beat at low speed until thoroughly bledned.
Sift together 1 1/2 cups flour, the cocoa and baking soda.
While beating at low speed, add dry ingredients, about 1/2 cup at a time, to chocolate mixture alternating with milk, about 1/3 cup at a time.
Stop mixer as necessary to clean sides of bowl with rubber spatula.
Beat until well blended.
Pour half of batter into each reserved pan, place pans in oven diagonally on same rack.
Bake until cake tester or wooden pick inserted in centre of each cake comes out clean, 30 to 35 minutes.
Cool cakes in pans on wire racks until just warm, remove from pans and cool completely on racks.
Prepare Chocolate Buttercream.
Reserve about 1/2 cup buttercream for decorative piping.
To assemble cake, place 1 layer on serving plate, spread top evenly with 3/4 of the firm buttercream.
Refrigerate 30 minutes.
Place second cake layer on top of first layer.
Frost sides, then top of cake completely with buttercream.
Pipe reseraved buttercreaam through pastry bag fitted with star tube in a decorative border around top of cake.
Refrigerate cake until thoroughly chilled, serve cold.
Cake must be stored in refrigerator.

HOW TO MAKE CHOCOLATE BUTTERCREAM ICING:

6 ounces semisweet chocolate, broken into small pieces
1 cup unsalted butter, slightly softened
1 large egg, at room temperature
4 large egg yolks, at room temperature
1/2 cup sugar
1/3 cup water
1 1/2 tablespoons brandy or dark rum

Melt chocolate with 2 tablespoons of the butter.
reserve.
Place whole egg and egg yoks in medium mixer bowl, beat at high speed 1 minute.
Reserve.
Measure sugar and water into 1 quart nonaluminum saucepan, stir well.
Cook over low heat until mixture simmers, cover and simmer 5 minutes.
Uncover sugar syrup, simmer slowly over low heat until it reaches soft ball stage– 234 degrees to 240 degrees on a candy thermometer.
While beating at high speed, immediately drizzle the sugar syrup into the reserved egg mixture.
Continue beating until bottom of bowl is cool to touch.
Gradually beat reserved chocolate mixture and the brandy into sugar mixture until thoroughly blended.
Place remaining butter in small mixer bowl, beat at medium speed until fluffy.
While beating chocolate mixture at high speed,add beaten butter, about 1 tablespoon at a time.
When all butter has een added, beat about 5 minutes.
Refrigerate buttercream, stirring every 10 minutes, until firm enough to spread, usually 30 to 40 minutes.

Mild sauce…for those of you who don’t know…is NOT mild bbq sauce or mild hot sauce…that’s not what I mean….Mild Sauce is a Chicago sauce found mostly in South side Chicago, independent fast food restaurants….and places like Harold’s Chicken….anyone know the recipe for this sauce.? I know it’s a cross between hot sauce, bbq sauce and ketchup…but are there any other ingredients and how much of each do I add.

Yes,I Do.

This is part 1 of my first national television appearance on Live! with Regis & Kathie Lee with the first book, Top Secret Recipes. http://TopSecretRecipes.com Here they do a little taste test at the top of the show.

Duration : 0:1:57

Read more…

Technorati Tags: candy recipes, chocolate recipes, kathie lee, Kathie Lee Gifford, peanut butter cups, recipes, reese's, regis, Regis & Kathie Lee, Regis Philbin, restaurant recipes, secret recipe cookbook, secret recipes, taste test, todd wilbur, top secret recipes

http://www.RealSecretRecipes.com Copycat recipes, grilled chicken copycat recipes, Outback Steakhouse
copycat recipes,copycat all restaurant recipes, and even copycat chicken wings recipes

Duration : 0:0:53

Read more…

Technorati Tags: chicken, copycat, grilled, outback, recipe, recipes, restaurant, steakhouse, wing, wings

http://copycatrecipes.tk/

These guys went to a Mc Donald’s drive thru and ordered their meal in a very different way. Very funny and creative, good rap by the way!

If you want to prepare all this menu at home, CLICK THE LINK to access the best Mc Donald’s recipes and over 1500 recipes from the most delicious and famous restaurant chains.

http://copycatrecipes.tk/

Uncover the Secret Recipes from Your Favorite Restaurants!

Easily Prepare the Most Guarded Restaurant Recipes in Your Own Kitchen.
The same tastes and flavors for a fraction of the cost!

Learn to cook the highly guarded secrets behind dishes from:
» Red Lobster
» Applebee’s
» Chili’s
» Olive Garden
» T.G.I. Fridays
» Outback Steakhouse
» Starbucks
* Applebee’s
* Ben & Jerry’s
* Benihana
* Big Boy’s
* Bob Evan’s
* Boston Market
* Burger King
* California Pizza Kitchen
* Cheesecake Factory
* Chi Chi’s
* Chili’s
* Cracker Barrel
* El Pollo Loco
* El Torito
* Houston’s
* KFC
* Macaroni Grill
* McDonald’s
* Olive Garden
* Outback Steakhouse
* Pizza Hut
* Popeye’s
* Red Lobster
* Ruby Tuesday
* Sbarro
* Steak & Ale
* T.G.I Fridays

Duration : 0:2:34

Read more…

Technorati Tags: cat, copy, copycat, Donald's, Drive, famous, Funny, Mc, mcdonalds, Order, Rap, Rappers, recipes, Thru

In this 1993 clip from the Today show with the first book, Top Secret Recipes, http://TopSecretRecipes.com Katie Couric tells me to “Get a hobby” and busts me on every clone in a blindfolded taste test.

Duration : 0:5:1

Read more…

Technorati Tags: katie couric, mary jane, peanut butter cups, recipe secrets, reese's, restaurant recipes, secret recipes, secret twinkie recipe, stone phillips, today, today show, top secret recipes, twinkie, yoo-hoo

It appeard that the potato was "mashed" with bacon/tomato/caps/cheese/ etc etc in a "shell" of a baked potato……….It was absolutel THE BEST !!!!!!!!!!!!!!…………any secret recipes??? or any secret ideas???????????????

yes, it’s a secret, but I’ll tell you…
To serve 2 people all you need is one large potato, bake it at 400 degrees for 1 hour. cut in half and scoop out the potato and set the skin aside. mix in 2 to 3 Tbs of Butter, 3 Tbs Sour Cream, 2 pieces of crumbled fried bacon, 2 diced scallions, a few diced mushrooms, one very small diced tomato, a handful of sharp cheddar cheese, salt and pepper.
After mixing ingredients well, spoon back into shells, and top with some shredded cheddar cheese, 1 more piece of crumbled bacon, and a few diced scallions. Bake at 350 for about 20 minute… ENJOY! You have just made twice baked potatoes!