As you make these croutons, please take the care to get the butter to the exact right consistency. Some have said it should look a lot like mayonnaise when it’s just right.  If you follow the instructions exactly, this should work out well for you if you have  standard wattage microwave.

Ingredients

• 2 full loafs of bread (remember: just get the cheap stuff)
• 1 lb of real butter (no margarine on this one, sorry)
• 2 ½ Tbsp Cajun seasoning bled
• ½ Cup finely chopped garlic (yes, that’s really the amount)

Instructions

1. Pre-heat your oven to 350°
2. Cube the bread into about 1 inch square pieces
3. Cut the butter into smaller chunks and place in the microwave for 10 seconds. Stir and return to the microwave for another 5 seconds.  It should have the consistency of mayonnaise.
4. Mix the Cajun seasoning and chopped garlic into the butter blend and let sit while you toast the croutons the first time.
5. Spread the cubes of bread onto a cookie sheet and put into the oven for 10 minutes and then remove and let cool completely before moving on to the next step.
6. Gently mix the cool croutons into the butter mix until completely coated.
7. Place the croutons back onto the cookie sheet and bake for an additional 10 minutes at 350°.
8. Check for desired crunchiness and, if needed, toss and return to the oven for an additional 5-10 minutes.
9. Let cool and add to your favorite salad recipe.

In Mexico, barbacoa is traditionally cooked in a pit and buried for hours with moist dirt.  It’s often part of a wedding celebration and will be made with goat meat.  If you want a nice twist on one of my favorite restaurant recipes, substitute pork roast for the beef.  You can actually make them at the same time and offer up a nice variety.

Ingredients

Barbacoa

• 1/3 cup apple cider vinegar
• 3 Tbsp lime juice
• 3-4 chipotle peppers – canned
• 4 cloves garlic
• 4 tsp cumin
• 2 tsp oregano – dried Mexican variety is best
• 1 ½ tsp ground black pepper
• 1 ½ tsp salt
• ½ tsp ground clove
• 2 Tbsp vegetable oil
• 4-5 lbs beef roast (chuck roast is fine)
• 3/4 cup chicken broth
• 3 bay leaves

Pico de Gallo – I always have a bowl of this in the fridge

• 4 tomatoes – diced
• ½ cup red onion – diced
• ¼ cup cilantro – diced
• 2 Tbsp jalapenos – diced
• 2 Tbs lime juice – or just squeeze some lime over until it’s flavored right.
• ¼ tsp salt

Pinto Beans

• 3 cans (15 oz each) pinto beans – canned are fine or make some fresh.
• 3 Tbs bacon fat – cook up about 4 pieces of bacon and you should have enough.
• ½ tsp oregano – dried Mexican variety is best.

Rice – Cilantro Lime Flavored

• 3 cups water
• 2 cups uncooked white rice
• 3 Tbsp butter
• 1 ½ tsp salt
• 1/3 cup cilantro – chipped
• 2 Tbsp lime juice

Burrito

• 8 Flour Tortillas – 12″
• Shredded Monterey Jack cheese
• guacamole – if desired
• sour cream – if desired

Instructions

1. Combine the lime juice, vinegar, chipotle peppers, garlic, cumin, oregano, black pepper, salt and clove in a blender (you can also use a food processor) and blend at the highest speed until it’s smooth and creamy.
2. Cut the roast up into several smaller pieces and remove any excess fat.
3. In a large dutch oven, heat approximately 2 tbsp of oil and cook each side of the pieces of meat until lightly browned.
4. Pour the adobo sauce sauce over the meat and ad in the chicken broth and bay leaves.
5. Cover and let simmer for about 4 hours, turning every 30 to 40 minutes.
6. Uncover and cook an additional 1 to 2 hours until the meat is easily pulled apart.
7. While the baracoa is cooking, prepare the pico de gallo by combining all of the listed ingredients in a large bowl.
8. Let this chill in the refrigerator until everything is ready to serve.
9. In a medium pan heat the bacon fat over a medium to medium low heat and add in the pinto beans and oregano.
10. Simmer for 45 minutes stirring periodically.  Cover and lit sit until you’re ready to assemble the burritos.
11. In another large sauce pan prepare the rice. Combine the water, rice, salt and butter.
12. Bring the water and rice to a boil and then cover.
13. Reduce the heat to low and simmer for 20 minutes.
14. Remove the cover and stir in the lime juice and cilantro.  Cover and let sit until you’re ready to make your burritos.
15. To make your burrito, start with a warmed flour tortilla.  This is best done on a dry skillet or in a ziplock bag in the microwave.  It shouldn’t take more than a minute, but keep an eye it so you don’t overheat them.
16. Place a good pile of the barbacoa in the middle of the burrito. Next put a few spoons of the rice, beans and then the pico de gallo.  If you’d like cheese, guacamole and/or sour cream, place that on top.
17. Fold in both sides of the tortilla and then roll up as tight as possible from bottom to top, keeping the sides closed in as you go.  There’s a bit of an art to it, so you may have to practice some.  If you mess up, start over.  Or enjoy it in bowl.

Whether you’re using it as a dipping sauce or a salad dressing, this is one you’re going to want to make up fresh because of the avocado. If you do this up too far in advance the avocado will begin to get a funny taste to it.  The vinegar will help to preserve the avocado, but I would stick to making it the day ahead.

If you’re freezing the Southwestern Eggrolls overnight, go ahead and make this at the same time and refrigerate it to help bring all the flavors together. Serve this up with a nice garnish of fresh chopped tomatoes and onion.

Ingredients

• ½ Avocado
• ¼ Cup Mayonnaise – Don’t use the low-fat unless needed. It will change the flavor.
• ¼ Cup Sour Cream
• 1 Tbsp Buttermilk
• 1½ tsp White Vinegar
• 1/8 tsp Salt
• 1/8 tsp Dried Parsley
• 1/8 tsp Onion Powder
• Dash Dill Weed
• Dash Garlic Powder
• Dash Ground Black Pepper
• 2 Tbsp Tomato – Chopped
• 1 Tbsp Onion – Chopped

Directions

1. Place the avocado in a bowl and mash with a fork until it’s smooth. Some small lumps are ok and add to the flavor.
2. Add in the rest of the ingredients EXCEPT the chopped tomato and onion.
3. Stir until everything is mixed well.
4. Place in a small serving bowl and top with the chopped tomato and onion.

A wonderful smokey chicken flavor with black beans, corn and a bit of spinach all with creamy melted jalapeno jack cheese. Chili’s serves this with a creamy avocado ranch dipping sauce.  It’s probably going to take you a bit longer to prepare these then you think, but it’s certainly worth the effort.  Make sure you leave plenty of time in your schedule to pre-freeze your egg  rolls before you fry them up.  Oh, and if you’re watching your fat intake, you can back these in the oven.  I just coat them with a few shots of cooking spray.  Of course, the most authentic are when you indulge in the pleasure of frying them.

Ingredients

• 1 Chicken Breast (just one half of a full chicken breast pair)
• 1 Tbsp Vegatable Oil
• 2 Tbsp Red Bell Pepper – Minced as small as you can go
• 2 Tbsp Green Onion – Minced as small as you can go
• 1/3 Cup Corn – I prefer the frozen corn
• ¼ Black Beans – Rinsed canned beans work well
• 2 Tbsp Cooked Spinach – Frozen works perfectly
• 2 Tbsp Diced Jalapenos – Fresh or canned
• ½ Tbsp Parsley – Fresh minced
• ½ tsp Cumin
• ½ tsp Chili Powder
• ¼ tsp Salt
• 1 Dash Cayenne Pepper – Be careful, a dash goes a long way
• ¾ Cup Pepper Jack Cheese – Shredded
• 5 Flour Tortillas – The 6-7″ ones work well.

Directions

1. Preheat your grill as hot as possible
2. Lightly coat the chicken with the oil and place them on the grill, cooking for about 4-5 minutes on each side. Lightly sprinkle with salt and pepper on each side while cooking
3. Set the chicken aside to cool at room temperature and then dice into very small cubes. You don’t want them to be took big.
4. Saute the green onion and bell pepper in a tablespoon of oil over medium heat. Make sure you preheat the pan and just saute until tender.  Don’t overcook them.
5. Add the diced chicken, corn, beans, spinach, jalapeno’s, parsley, chili powder, cumin, cayenne and salt. Stir and cook for 4-5 minutes.
6. Reduce the heat to low (or completely remove the pan from the heat) and sprinkle the cheese over the mixture.  Stir in until evenly distributed and melting.
7. Place the tortillas in a plastic zip-lock bag and microwave on high for about 30 seconds.  This is to steam and make them pliable.
8. Place 1/5 of the chicken mixture onto the lower 1/3 of the the tortilla, centered from side-to-side.
9. Fold in the sides of the tortilla and then roll up as tight as possible.  Weave a toothpick through the loose flap and place seam-side down on a plate.
10. Continue with the remaining tortillas and chicken mixture.
11. Cover the eggrolls with plastic wrap and place in the refridgerator for several hours.  If you can leave them overnight.
12. Deep fry the eggrolls at 375° for 6-7 minutes or until golden brown.
13. Drain on a wire rack or paper towel and cut at a slight diagonal angle before arrange on plate with the a small bowl of the avocado dipping sauce in the middle.

One of the secrets to making a good tasting onion soup is how you cook the onions themselves.  Go slow and don’t rush it.  An onion is a root vegetable, which means it’s sugar content is very high.  Anytime you’re cooking something with sugar in it, you run the risk of making it bitter by burning the sugars.  Same holds true for onions.  Slowly cook these and don’t let them brown.  You’ll want them soft and translucent.

The Recipe:

• 3 Tbsp vegetable oil
• 6 med white onions – sliced
• 1 cup water
• 8 cups beef broth
• 2 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/2 tsp garlic powder
• 8 pieces of Texas toast or 4 hamburger buns
• 8 slices provolone cheese or other white cheese
• 8 teaspoons shredded Parmesan cheese (the fresh shredded is best)

Directions:

1. In large saucepan heat 3 Tbsp oil over a medium to high heat.
2. Add onion and saute slowly for 20 minutes until soft.  Do not let them brown. Turn down the heat if needed.
3. Add water, beef broth, water, garlic powder, salt and pepper to the onions and bring to a boil.
4. Reduce the heat to a simmer and cook for 45 minutes.
5. While the soup is cooking, prepare your toast or croutons.
6. If you’re using hamburger buns (onion rolls work well too), cut the crowns off the tops so they’re the same thickness at the bottoms of the buns.  The crowns can be thrown away.
7. Preheat the oven to 325 degrees.
8. Bake the bread in the oven for 15 minutes or until golden brown and cripsy.  These should be cooked directly on the racks.
9. Spoon about 1 to 1 1/2 cups of soup into an “oven safe” bowl.
10. Top the soup with a slice of the baked bread.
11. Place a slice of provolone cheese on top of the bread.
12. Sprinkle 1/2 tsp shredded parmesan cheese on top of the provolone.
13. Set your oven on broil and place the bowl of soup on the middle rack.
14. Broil the soup until the cheese melts and starts to brown in spots (approx 5 minutes).
15. Sprinkle 1/2 tsp shredded parmesan cheese on top and server very hot.

Many readers of this site have purchased the book and nobody has asked for a refund.  In fact, based on emails, all are very happy with the results. Here’s just one of many email comments:

Greetings:

I would like to thank you very much for the “America’s Secret Recipes” that I received in the mail a few days ago. I’m looking forward to trying out some of these recipes, especially the ‘Chili’s Southwestern egg rolls and ‘Hooter’s Buffalo Wings’. These always go over great for football games, especially the Super Bowl.

Thanks again for putting together this wonderful cook book of yours.

Mary McLuckie

Why A Cookbook?

I’ll be completely honest, I’m not the worlds biggest fan of cookbooks.  With the internet, I’m able to find just about any recipe I want.  I then bookmark it and keep my recipe bookmarks sorted in category headings you would find in any cookbook.  Appetizers, Side Dishes, Main Dishes and more.  It’s my virtual cookbook that is always changing and expanding.

So, what changed my mind on this book? The problem with most internet recipes is, you don’t know if they’re good.  Has anyone ever actually tried the recipe or is this just the best guess of the author?  I’ve made some dishes I found online and was extremely disappointed.  I actually wondered if the author ever tried the recipe.

All of the restaurant recipes you’ll find in Ron Douglas’ America’s Secret Recipes have been run through their paces on his cooking website by over 45,000 discerning cooks. It’s not until the recipe receives the approval of those users that it makes it’s way into one of Rons books.  It’s almost like an online testing lab with very honest researchers. Add a bit more salt, less sugar, cook this at a higher temperature and other modifications have perfected these recipes.

Will I Like The Recipes?

OK, I knew the recipes would at least be good.  But, what if there wasn’t anything I liked?  Well, a quick glance at the recipes in volumes one and two convinced me.  PF Chang Chicken Lettuce Wraps, Olive Garden Lasagna, Boston Market Macaroni and Cheese, Cracker Barrel Fried Apples, and even Wendy’s Chili.  There’s hundreds of other recipes from restaurants like Red Lobster, Sizzler, Ruth Chris Steakhouse, KFC, IHOP, Cheesecake Factory, Applebee’s, Chili’s, TGI Fridays, Starbucks and more.

Was It A Smooth Transaction?

I’ll be honest, I wasn’t impressed with the site offering the book.  I thought it seemed too basic and too much of a sales pitch.  It made me a little apprehensive about ordering.  But, I did and I was very pleasantly surprised.  The book was instantly available to me and I was cooking from it that same day.  Everything is well organized in the books and I could print out my recipes and bring them into the kitchen while I cooked.

I was surprised nobody tried to sell me up to a higher level.  When you buy the book, you get volume 1 and 2 as well as several other cookbooks on sauces, comfort foods, grilling, special occasion foods, diabetic recipes, and even one with kid-friendly recipes.  These all came with my initial purchase.  Nobody tried to bump me up to a different price for the extras.  That’s commendable.

Things I Didn’t Like

Was there anything I didn’t like? Well, yes, there are a couple of recipes I thought needed a bit more explanation.  Should I cook the lasagna noodles before hand?  How thick should this patty be before I cook it?  I could have guessed and probably been OK, but instead, I went over to Ron’s website forum and found the answers among the 45,000 other users.  It’s like a community of people just like me who love to cook.  A lifetime membership to the website is included when you purchase the book.

My Recommendation

All in all, I highly recommend the book.  Give it a try and I’m sure you’ll be very happy.  I’m a pretty tough customer to please with stuff like this.  If, for some reason you get the book, review it and aren’t happy, you have 60 days to ask for a refund.  All orders are processed through a third-party company called Clickbank.  They’ll make sure you get your refund if you’re not happy.

Over 700 recipes and membership to an exclusive community of other folks just like you for less than the price of a typical meal at one of these restaurants.  I’d say that’s a bargain.

Here’s where you can get the Americas Most Wanted Recipes by Ron Douglas. I hope you love it as much as I do.

A rich and creamy sauce with just enough zip from the horseradish.  Make up plenty and store it in the refridgerator or share it with friends in the office.  If you’re planning on having it for dinner tonight, make this first so it can sit in the refridgerator before it’s time to eat.  This helps to really bring the flavors together nicely.

Recipe

• 1/2 cup mayonnaise
• 1 tablespoon stone ground mustard
• 2 teaspoons milk
• 1 1/4 teaspoons prepared horseradish
• 1 teaspoon minced celery
• 1 teaspoon minced white onion
• 1 teaspoon minced green bell pepper
• 1/4 teaspoon minced fresh parsley
• 1/4 teaspoon white vinegar
• 1/4 teaspoon paprika
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 1 pinch salt

Directions

1. Combine all of the ingredients in a small bowl.
2. Mix thoroughly.
3. Cover and store in the refrigerator until ready to serve.
4. Server with Grilled Shrimp on the Barbie.

If you serve the shrimp with some rice and a grilled veggies, you’ve turned a great appetizer into an incredible meal.  Maybe the next time you’re having an outdoor party, serve these up in a form that’s true to their name, straight off the barbie.  There’s nothing better than standing around a grill pulling the meat off as soon as it’s done and enjoying it piping hot.

This is served with their outstanding remoulade sauce.  You’ll also find that served with their salmon and the pan seared lump crab cakes as well. I listed the sauce separately to make it easier to find.  Try with your seafood creation and you’ll be hooked.

Jennifer pointed out (comments below) this is also served with Outback Bushman’s Bread toasted with garlic butter.  This IS a very important and tasty addition.  Make a loaf of the Bushman’s Bread and slice it to your favorite thickness.  Spread some garlic butter on one side and toast in the broiler until golden.  Serve the shrimp on the toast.

Recipe

• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon chili powder
• 1/4 teaspoon granulated sugar
• 1/8 teaspoon cayenne pepper
• 1 dash ground allspice
• 6 large shrimp, thawed if frozen
• fresh lemon juice
• 1 tablespoon butter, melted
• minced fresh parsley

Directions

When making this pasta from The Cheesecake Factory™, don’t just buy any Madeira wine you find.  Make sure you’re using the deep red Madeira wine which has a nice sweet flavor to it.  There are some pink and white Madeira wines with a completely different flavor.  Don’t make the mistake of using those in this pasta dish.  You’ll definitely be disappointed.

Many cooks have experimented with this recipe and I believe I’ve brought together the best of all of them to create a very close copycat of the restaurant recipe. Please comment below if you think this is missing something or could use some improvement.

Ingredients

• Penne Pasta – Enough for 2 servings according to the box
• 1/4 Red Onion – Chopped
• 1/2 cup Button Mushrooms – quartered
• 1 tsp Garlic – chopped, not minced or crushed
• 1/2 lb Chicken Breast – Cut into bite-size pieces
• 3 Tbsp Butter
• 1 Tbsp Flour
• 1 tsp Salt
• 1 cup Madeira wine (red)
• 1/2 cup Water
• 2 Tbsp Heavy Cream
• 1 Tbsp Parsley

Directions

1. Follow the directions on the box for the pasta.  Make sure you cook them “al dente”.
2. Saute onions, mushrooms and garlic in 1 Tbsp of the butter until tender.
3. Remove the onions, mushrooms and garlic and set them aside until later.
4. In the same pan, cook the chicken, stirring frequently.
5. Remove the chicken and it aside until later.
6. To the same pan, add 2 Tbsp butter and melt over a low-medium heat.
7. Sprinkle the flour over the butter and stir to make a roux.
8. Slowly add in the wine, water and heavy cream, stirring constantly.
9. Cook over a medium-high heat until thickened – Stirring often to keep it from sticking to the bottom of the pan.
10. Add the parsley and let simmer for a few minutes.
11. Add the chicken, mushrooms, garlic and onions back in and simmer for 2 more minutes.
12. Pour over the pasta and server with Parmesan cheese.

These are tender crispy shrimp in a beer batter with a light flaky coconut coating on the outside.  They offer just the right amount of sweetness and taste delicious with the tangy tart flavors that come in the Creole marmalade.

I would recommend using the largest shrimp possible, but don’t hesitate to make them with whatever is available (other than tiny bay shrimp).  If you have some friends who don’t like shrimp or seafood, try this with tender chicken breast cutlets and they’ll be very impressed.

Ingredients

• 1 cup flat beer
• 1 cup self-rising flour
• 2 cups sweetened coconut flakes (7 ounces)
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 12 jumbo shrimp
• Vegetable oil for frying
• Paprika

Marmalade Sauce

• 1/2 cup orange marmalade
• 2 teaspoons stone-ground mustard (with whole grain mustard seed)
• 1 teaspoon prepared horseradish
• Dash salt

Directions

1. Combine the beer, flour, 1/2 cup of coconut flakes, sugar and salt in medium bowl.
2. Mix this completely with a wire whisk or electric mixer.
3. Cover and refrigerate for at least 1 hour.
4. Prepare the Creole marmalade sauce by combing the orange marmalade, mustard, horseradish and salt in a small bowl.
5. Mix thoroughly, cover and refrigerate at least 1 hour to allow all the flavors to come together.
6. If your shrimp need to be de-viened or shelled, do that now, leaving a bit of shell on the tail as a handle.
7. Preheat the oil in a deep pot of fryer to 350 degrees F. Make sure you have enough oil to completely cover the shrimp.
8. Place the remaining coconut in a shallow bowl.
9. Completely dry the shrimp before battering.  If your shrimp is not completely dry, the batter will not stick properly.
10. Sprinkle shrimp with a light dusting of paprika.
11. One at a time, dip the shrimp into the batter.  Make sure it’s thoroughly coated other than the tail.
12. Place the battered shrimp into the coconut and lightly roll it around to completely cover it in coconut.
13. Deep fry each shrimp for 2 to 3 minutes each or until it reaches a nice golden brown.  You’ll need to turn them once or twice during the process.
14. Drain the shrimp on a paper towel.
15. Server with a small bowl of Creole marmalade sauce.