Sharing the Top Secret Recipes for Pizza Hut Stuffed Crust Pizza, McDonald’s Big Mac, and TGI Friday’s Spinach Artichoke Dip http://TopSecretRecipes.com in this classic clip from Sally.
Duration : 0:7:19
bear in mind I am in a foreign country so I need easy to find ingredients thanks.
barbecue sauce
Ingredients :
80 calories per serving
1 kg tomatoes
1 onion
2 cloves garlic
1 teaspoon tomato purée
1 tablespoon oil
cayenne pepper
Recipe :
Slice the vegetables.
Mix the onion and garlic, add the tomatoes, tomato purée and pepper.
Cook over a low heat for 20 minutes.
hi, I’m looking for some / any restaurant recipes from any restaurant, especially restaurants in India …
eg. Manchurian Chicken recipe from China Garden
Malai Tikka from Copper Chimney
Pepper Crab Soup from Bamboo Shoot
etc. etc.
If anyone would like to share, I’d be very grateful!
thanks in advance!
yeah, thanks a lot for the links and the 1st three answers as yet… BUT I AM LOOKING SPECIFICALLY FOR RESTAURANT RECIPES OF RESTAURANTS IN INDIA PARTICULARLY, PLEASE!
the links & answers so far have given general recipes / recipes of restaurants abroad… I have those already, thanks. Im not looking for those at all.. thanks though! Please GIMME SECRET RECIPES FROM RESTAURANTS IN INDIA ITSELF!
Awesome Recipe right here dude. I love it. Eat it all the time.
Traditional Haggis (from Evelyn Hlabse, esh2@po.CWRU.Edu)
1 sheep’s pluck (stomach bag)
2 lb.. dry oatmeal
1 lb. suet
1 lb. lamb’s liver
2 1/2 cups stock
1 large chopped onion
1/2 tsp. cayenne pepper, Jamaica pepper and salt
Boil liver and parboil the onion, then mince them together. Lightly brown the oatmeal. Mix all ingredients together. Fill the sheep’s pluck with the mixture pressing it down to remove all the air, and sew up securely. Prick the haggis in several places so that it does not burst. Place haggis in boiling water and boil slowly for 4-5 hours. Serves approximately 12.
I call this restaurant rice becuase it is common in the restaurants. Most people also add onions to the rice but my family doesn’t like onions in it.
Duration : 0:5:1
There use to be a place you could go to get the recipes for things like KFC, Red Lobster’s bisquits, Mint cookies from the Girl Scouts.
Does anyone know where this website is?
http://members.lycos.co.uk/freerecipes/Copycats/index.html
http://www.copykat.com/
http://www.budget101.com/clone_recipes.htm
http://copycat.cdkitchen.com
http://www.epicurious.com/recipes/recipe_collections/restaurant_recipes
http://groups.msn.com/SecretRestaurantRecipes/restaurantrecipes.msnw
Preview a brief segment from the cooking training video on making Mongolian Beef. Take a look at the Chinese Cooking packages that come with the cooking video, instructional guide, and Chinese ingredients at www.WokFusion.com.
Duration : 0:5:30
A varied specials list can be a big draw, but don’t go overboard! Most people that will go to your restaurant will go because they like the style of food you serve, not because they’re secretly hoping you’ll start serving Thai curry instead of homestyle American, or whatever it is you serve. I love to try the specials at my favorite restaurants, but I hate it when I’m disappointed, especially when I know I would have been happier having something tried and true. And restaurants that serve a crazily varied menu all the time sometimes are pretty hit and miss (although they’re also sometimes quite brilliant). I’d say build a menu of recipes your kitchen can make perfectly, and then mix it up a little with your specials on a rotating basis. Then, if a certain special has a really overwhelming response, consider adding it permanently. Eventually you’ll end up with a very respectable recipe list.
Cloning a Reese’s Peanut Butter Cup http://TopSecretRecipes.com in part 2 of this Food Network special that spawned the series “Unwrapped.”
Duration : 0:2:56
I NEED HELP! I’M MAKING A CONTRACT, BUT I NEED TO KNOW HOW MUCH SHOULD I CHARGE THEM?
Its for a mexican restaurant! And I also made a 12 page menu covered on Mexican food and central american food. It also includes menu, training chefs, and recipes.
Need more information, what type of restaurant deli, steak house, etc. I think if you charge an hourly rate, charge something between what an executive chef makes and a restaurant manager. Somewhere between $25 – 45 an hour for your time, maybe more.
My wife loves the vinaigrette from Greek Diners. I figure it must be an easy mix up but I don’t know exactly what to mix. Olive oil. Vinegar obviously. What else?
If you have any links for your recipes please add those too. Thanks.
3 parts olive oil
1 part red wine vinegar
salt and fresh ground pepper to taste
1/2-1 tsp. fresh minced garlic
You can also add a pinch of sugar, 1-2 tsp. dijon mustard, 1/2 tsp ground oregano or a splash of Worchestershire Sauce, but it won’t be authentic. I’m Greek, and I love it both ways.