This is only one of the great-tasting ground beef recipes featured in the “Cooking With Ground Beef” cookbook.  This cookbook features over 135 easy-to-follow ground beef recipes.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download this title and many others right now: Go Here

Enjoy!

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New Secret Recipe
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1 lb Lean ground Beef
3 tbsp Heinz 57 Sauce
1 cup Grated Cheddar Cheese
1/4 tsp Salt
1/2 c Soft Bread crumbs
Sandwich Buns, toasted
1/4 cup Minced onion

Mix the first 6 ingredients together in a bowl. Shape into 5 patties.

Grill or broil to desired degree of doneness.

Serve on sandwich buns; top with additional Heinz 57 Sauce, if desired.

Makes 5 servings.

Enjoy these fantastic barbecue recipes from our forum:

- Perfect BBQ Chicken

- Grilled Pepper Steak Sandwiches

- Grilled Stuffed Mushrooms

- Hickory Barbecue Sauce

- Grilled Bratwurst

Find these recipes and many more our Recipe Exchange Forum: Go Here

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Until next time… Be Well!

Kind Regards,

Ron

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For a simple and flavorful side dish, try out this recipe for pan-grilled Summer squash on our forum: Go Here

Enjoy!

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New Secret Recipe
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1 tsp. salt
1 tsp. paprika
1/8 tsp. white pepper
1/8 tsp. garlic powder
1/2 cup olive oil
1 tbsp. lemon juice
2 ten-ounce rock lobster tails, thawed

Split rock tails lengthwise with a large knife.

Mix seasoning with oil and lemon juice.

Brush meat side of tail with marinade.

Pre-heat grill and place rock tails meat side down and grill five to six minutes until well scored.

Turn over lobster and cook another six minutes, brushing often with remaining marinade.

Lobster is done when it is opaque and firm to the touch.

Serves 2

Source: Red Lobster
Until Next Time… Be Well!

Kind Regards,

Ron

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2) Quick & Easy Recipe For Fat-Burning Brownies!
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For a rich and delicious dessert, try out these southern pecan bars on our forum: Go Here

Enjoy!

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Quick & Easy ‘Green’ Cleaning Recipes
Make your own natural, safe & cheap cleaning products.  Support the health of your family, save yourself money and save the environment at the same time by using these easy to follow recipes: Go Here
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New 5 Star Secret Recipe
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6 tablespoons olive oil, divided
1 1/2 cups plum tomatoes, chopped, peeled, and seeded (or whole canned San Marzano tomatoes, chopped, seeded, and drained)
2 cloves garlic, divided, minced
Salt
2 cups porcini or button mushrooms, roughly chopped
Pepper
1 cup asparagus tips, blanched in boiling salted water for 4 minutes
1 cup broccoli florets, blanched in boiling salted water for 4 minutes
1 medium zucchini, quartered, cut into 1-inch lengths, and blanched in boiling salted water for 4 minutes
1/2 cup frozen peas, thawed in boiling salted water
1 cup heavy cream
2/3 cup Parmigiano-Reggiano, plus additional for garnish
2 tablespoons butter
1 pound spaghetti
1/2 cup pine nuts, lightly toasted
2 tablespoons basil, cut into chiffonade

Heat 2 tablespoons of the olive oil in a medium sauté pan over high heat. Add tomatoes, half of the garlic, and a pinch of salt and cook until tomatoes have rendered their juice and begun to color, stirring or tossing occasionally, about 4 to 8 minutes. Set aside and keep warm.

Heat 2 tablespoons of olive oil in a medium sauté pan over high heat and sauté the mushrooms with half of the remaining garlic and a pinch of salt until they’ve given off most of their water and are browned, about 8 to 10 minutes. Set aside, season to taste, and keep warm.

Heat the remaining 2 tablespoons of olive oil over medium high heat in a large sauté pan, add remaining garlic, and cook the blanched vegetables until they’ve taken on a little color but are still firm, about 5 minutes. Set aside, season to taste, and keep warm.

Bring a large pot of salted water to a boil. Meanwhile, reduce the cream by half in a pan large enough to hold the cooked spaghetti, stir in the Parmesan and butter and turn the heat to low. Cook the spaghetti. When the spaghetti is 1 or 2 minutes shy of al dente, drain and transfer it to the pan with the reduced cream to finish cooking.

To serve: Transfer the spaghetti and cream to a warmed bowl large enough to hold all the ingredients and bring it to the table, with the reserved tomato sauce, mushrooms, sautéed vegetables, and the pine nuts each in separate bowls. Toss the spaghetti first with the mushrooms, then the vegetables, then portion it into warmed pasta plates. Garnish each plate with toasted pine nuts, 2 spoonfuls of tomato sauce, a pinch of basil, and freshly grated Parmesan, with salt and pepper to taste.

Serves 4

Source: Delish

Get more secret restaurant recipes on our Secret Recipe Forum: Go Here

Or you can get our full collection of the world’s finest 5-Star Restaurant recipes: Go Here
Until Next Time… Be Well!

Kind Regards,

Ron

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This recipe is only one of the low fat recipes featured in the “Low Fat Recipe Secrets” cookbook.  This cookbook contains low fat versions of all your favorite foods.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download this title and many others right now: Go Here

Enjoy!

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New Secret Recipe
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1 pint cherry tomatoes, chopped
1/4 cup fresh basil, chopped
2 Tbs extra-virgin olive oil
1 Tbs balsamic vinegar
1 garlic clove, minced
1/2 tsp salt
Freshly-ground black pepper, to taste
1/2 tsp sugar
1 baguette, sliced
1 garlic clove
2 Tbs grated Parmesan cheese

Combine the chopped tomatoes, basil, olive oil, vinegar, minced garlic, salt, pepper and sugar in a bowl. Toss.

Cut the baguette into 4 pieces. Slice in half lengthwise and place on baking sheet. Toast in a 400 degrees F oven for about 10 minutes; turn once. Remove when crusty on both sides.

Rub bread with the garlic clove. Spoon the tomato mixture over the bread and sprinkle with Parmesan cheese. Serve immediately.

Servings: 8

Enjoy these quick and easy recipes from our forum:

- Buffalo Style Chicken Pizza

- Chinese Style Pork Stir Fry

- Ham & Cheese Pop-Ups

Find these recipes and many more our Recipe Exchange Forum: Go Here

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1) Make your Own Natural, Safe & Cheap Cleaning Products
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2) 65 Delicious Burger Recipes
Get instant access to 65 of the best mouth-watering burger recipes: Go Here

Until next time… Be Well!

Kind Regards,

Ron

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These fried pickles are a great starter before enjoying a delicious pulled pork sandwich.  Check out this North Carolina pulled pork recipe that is easily prepared in the crockpot: Go Here

Enjoy!

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New Secret Recipe
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Hooters Fried Pickles

2 cups whole wheat flour
1 cup all-purpose flour
2 teaspoons salt
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 11ounce jar hamburger dill pickle slices
2 cups buttermilk
vegetable oil, for frying

Preheat 8 cups of vegetable oil to 350 degrees F in a large pot.

Drain dill pickles in a colander and then place into a medium sized bowl with the 2 cups of buttermilk.

Place all dry ingredients into a bowl and mix well.

Take about a handful of the pickles out of the buttermilk and dredge into the seasoned flour.

Shake off excess flour, and place battered pickles into hot grease. Be careful not to place too many pickles into the hot grease or the pickles won’t fry up crisp.

Fry pickle slices until golden brown. Continue cooking pickles until all are done.

Serves 8

Source: The Recipe Secret Forum
Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

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2) Allergy Relief In Minutes – Secrets Revealed!
Breath better and feel better starting today with this ground-breaking guide to understanding and dealing with every kind of allergy condition: Go Here

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Today’s 5 star secret recipe is for a sweet treat from Standard Baking Company in Portland, Maine.  They make some of the best oatmeal raisin cookies.  Richly flavored and not overly sweet, these cookies also are crisp and chewy in all the right places.

If you are looking for a healthy snack idea, I found a delicious recipe for mango and black bean salsa on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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1 1/2 cups (6.4 ounces) flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg
3/4 cup plus 2 tablespoons (1 3/4 sticks) butter, at room temperature
3/4 cup plus 3 tablespoons granulated sugar
3/4 cup plus 3 tablespoons dark brown sugar
2 eggs, at room temperature
2 1/2 cups rolled oats
1 1/4 cups raisins

Position racks in the top and bottom thirds of the oven and heat to 375 degrees. Line baking sheets with parchment paper.

In a medium bowl, whisk together the flour, salt, baking powder and nutmeg.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the butter until smooth and creamy, 1 to 2 minutes. Beat in the granulated and brown sugars over medium speed until light and fluffy, 2 to 3 minutes. Over low speed, beat in the eggs, 1 at a time, until each is fully incorporated. Use a spatula to scrape down the sides of the bowl. Slowly add the flour mixture, beating until thoroughly combined, and scraping down the sides of the bowl and paddle as needed. Slowly add the oats and raisins until they are evenly distributed in the dough.

Using an ice cream scoop, or a spoon and your hands, to form 2-inch balls, drop mounds of the dough onto the baking sheets, evenly spacing them to fit 6 mounds per sheet.

Bake the cookies for 10 minutes, then rotate the baking sheets from front to back and top to bottom, and continue to bake until the edges of the cookies are golden brown and the centers are puffed and feel set when lightly touched, 10 to 12 additional minutes. The cookies might seem slightly under-baked, but they will crisp as they cool.

Remove the sheets from the oven and cool completely on a wire rack. Continue baking the rest of the dough (be sure the baking sheets are completely cool before reusing to bake additional cookies).

Makes 1 1/2 Dozen

Source: L.A. Times

Get more secret restaurant recipes on our Secret Recipe Forum: Go Here

Or you can get our full collection of the world’s finest 5-Star Restaurant recipes: Go Here
Until Next Time… Be Well!

Kind Regards,

Ron

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Search current jobs available and start today: Go Here

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This recipe is only one of the Cajun and creole recipes featured in “The Ultimate Guide to Cajun and Creole Cuisine” cookbook.  This collection of recipes will help bring the magic of Louisiana food into your home.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining  the club, you can download this title and many others right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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New Secret Recipe
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1 10-12″ long piece of New Orleans Style French Bread
4 Tbsp Mayonnaise
3 Tbsp Creole Mustard
Pickle Slices
3/4 Cup Shredded Lettuce
Tomato Slices (Optional)
Fried Shrimp for Filling (Recipe below)

Slice the bread horizontally about 3/4 of the way through, leaving it hinged.

Spread the Mayonnaise on the inside of the bottom portion of the bread, spread the Creole Mustard on the inside of the Top portion.

Layer you pickles and Tomatoes (if using) on the bottom portion of the French Loaf. Fill with the lettuce, then top with the Fried Shrimp.

Fried Shrimp:

2 ½ Cups Vegetable Oil for Frying
1/2 Cup A.P. Flour
1/4 Cup Corn Flour (Masa Harina)
1/4 Cup Corn Meal
2 Tbsp Creole Seasoning
1 Egg
2 Tbsp Water
1 Cup Peeled & Deveined Medium Shrimp

Heat the oil to 360 degrees F in a 2 qt. saucepan.

Season the flour with 1 Tbsp Creole Seasoning in a bowl.

In another bowl, Mix the egg well with 2 Tbsp of water.

In another bowl, Mix the Corn flour and Corn Meal and the remaining 1 Tbsp Creole Seasoning.

Dredge the shrimp in the seasoned flour, then the egg wash, then the corn product mixture.

Fry in batches in the 360 degree oil until just golden brown. Do not overcrowd the pan, and let the oil come back to temperature before frying another batch.

Enjoy these Mothers Day recipes from our forum:

- Blueberry French Toast

- Lobster Quiche

- Roast Prime Rib of Beef with Yorkshire Pudding

Find these recipes and many more our Recipe Exchange Forum: Go Here

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Until next time… Be Well!

Kind Regards,

Ron

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To complete your meal, I recommend you prepare this lemon garlic chicken using this simple slow cooker recipe from our forum: Go Here

Enjoy!

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Enjoy Triple The Taste While Torching The Fat!
Discover quick and easy fat torching recipes designed with top fat burning foods.  Get 250 new great-tasting recipes that help you burn fat faster: Go Here
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New Secret Recipe
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Olive Garden Herbed Risotto

1/4 cup olive oil
1/2 cup yellow onion, finely chopped
1 1/2 cups Arborio rice
1/2 cup white wine
5 cups chicken or vegetable broth
2 Tbsp butter
1/2 cup Parmesan cheese
Salt & pepper to taste
1 Tbsp fresh chopped parsley ( 1 tsp dry)
1 Tbsp fresh chopped oregano (1 tsp dry)
1 Tbsp fresh chopped basil (1 tsp dry)
Salt and black pepper to taste
Fresh parsley, chopped

Hold the broth warm in a saucepan.

Heat oil in a separate pot, add onions and cook 3 minutes or until onions are soft. Add rice to onions and stir for 2 minutes. Add white wine and let evaporate. Add broth, about 1/2 cup at a time, stirring frequently. Wait until each additional 1/2 cup is almost completely absorbed by the rice. Continue to add until all of the broth has been used, or until the risotto is cooked to desired doneness. Turn off heat, add butter, Parmesan cheese and all herbs. Stir to combine with rice/risotto.

Transfer to large bowl and garnish with parsley. Serve immediately. NOTE: Finished risotto is creamy and rice is firm.

Serves 4

Source: Olive Garden

Until Next Time… Be Well!

Kind Regards,

Ron

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For an easy dinner idea, you must try this crockpot creamy Mexican chicken recipe from our forum: Go Here

Enjoy!

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Quick & Easy Recipe For Fat-Burning Brownies!
Learn how to make any dessert into a healthy, fat-burning version that will make you leaner: Go Here
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New 5 Star Secret Recipe
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For the Filling:

5 egg yolks
2 cans (14-ounce) sweetened condensed milk
1 cup fresh lime juice
Zest of 1/2 lime

For the Graham Cracker Crust:

10 graham crackers, crushed
1/4 cup sugar
5 tablespoons melted butter
Whipped cream, optional

For the filling: Mix yolks, milk, juice, and zest.

For the crust: Mix crackers, sugar, and butter. Form the crust in a 12″ pie pan. Bake 8 minutes at 375 degrees F. Remove and let cool.

Pour in the filling and bake another 8 minutes at 375 degrees F. Remove and let cool. Once cool, place in the freezer until ready to use.

Before serving, remove from the freezer and let thaw at room temperature for 15 minutes. Top with whipped cream if desired.

Serves 10

Source: Joe’s Stone Crab

Get more secret restaurant recipes on our Secret Recipe Forum: Go Here

Or you can get our full collection of the world’s finest 5-Star Restaurant recipes: Go Here
Until Next Time… Be Well!

Kind Regards,

Ron

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1) 5 Junk Foods That Kills Fat…
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This recipe is only one of the delicious salad recipes featured in “The Best Salads” cookbook.  This collection of over 175 easy-to-follow salad recipes are creative, flavorful and so good for you.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download this title and many others right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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Decrease Your Desire For Sugary Snacks By 78% (Featured On TV)

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New Secret Recipe
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2 Live lobsters; 1 1/4 to 1 1/2 pound
1/2 pint Red cherry tomatoes; halved
1/2 cup Fresh corn; removed from cob
1/2 cup Celery; sliced diagonally
1 Tbs Minced fresh basil leaves
1 Tbs Freshly grated lemon zest
3 Tbs Fresh lemon juice
1/3 cup Hazelnut oil
4 lemon wedges, for garnish

In a large stock pot of boiling salted water, plunge the live lobsters and boil them, covered, for 8 to 10 minutes. Transfer the lobsters with tongs to a cutting board and let cool until they can be handled. Break off the claws at the body, crack them, and remove the meat, cutting it into 3/4 inch pieces. Halve the lobsters lengthwise along the underside, remove the meat from the tails, and cut it into 3/4 inch pieces. In a large bowl combine the claw meat and the tail meat. Break off the legs carefully at the body, reserving them for another use, remove the meat from the body cavities near the leg joints, and add it to the bowl.

Add the halved cherry tomatoes, corn, and celery to the lobster meat. Toss in the basil and lemon zest and stir to combine.

In a small bowl, whisk the lemon juice with the hazelnut oil and season with salt and pepper.

Drizzle over the lobster mixture and toss to coat it well. Season to taste with salt and pepper.

Serves 2

Enjoy these quick and easy recipes from our forum:

- Marinated Flank Steak

- Crock Pot Chicken and Ramen Noodles

- Cacciatore-Style Penne

Find these recipes and many more our Recipe Exchange Forum: Go Here

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Until next time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

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