Copycat Recipes: The Perfect Cookbook with 167 Quick and Easy Recipes from Famous Restaurants You Can Make at Home

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COPYCAT RECIPES THE PERFECT COOKBOOK WITH 167 QUICK AND EASY DISHES FROM FAMOUS RESTAURANTS YOU CAN MAKE AT HOME Emily Chang

© Copyright 2020 by Emily Chang - All rights reserved. The content contained within this book may not be reproduced, duplicated or transmitted without direct written permission from the author or the publisher. Under no circumstances will any blame or legal responsibility be held against the publisher, or author, for any damages, reparation, or monetary loss due to the information contained within this book. Either directly or indirectly. Legal Notice: This book is copyright protected. This book is only for personal use. You cannot amend, distribute, sell, use, quote or paraphrase any part, or the content within this book, without the consent of the author or publisher. Disclaimer Notice: Please note the information contained within this document is for educational and entertainment purposes only. All effort has been executed to present accurate, up to date, and reliable, complete information. No warranties of any kind are declared or implied. Readers acknowledge that the author is not engaging in the rendering of legal, financial, medical or professional advice. The content within this book has been derived from various sources. Please consult a licensed professional before attempting any techniques outlined in this book. By reading this document, the reader agrees that under no circumstances is the author responsible for any losses, direct or indirect, which are incurred as a result of the use of information contained within this document, including, but not limited to, — errors, omissions, or inaccuracies.

Table of Contents INTRODUCTION CHAPTER 1: ADVANTAGES OF HOME-MADE FOODS QUALITY FREEDOM IT’S NOURISHING IT ENABLES YOU TO HAVE CONTROL IT’S UNIFYING YOU WILL HAVE A COMFORTABLE EATING TIME IT SAVES TIME IT HELPS IN KEEPING A FAMILY TOGETHER IT WILL IMPROVE YOUR COOKING SKILLS COPYCAT RECIPES REALLY HELP YOU LOWER YOUR BUDGET CHAPTER 2: HEALTH BENEFITS OF COOKING DISHES AT HOME SUBSTITUTIONS AND HEALTHY EATING HEALTHY INGREDIENTS AND METHODS SENSITIVE AND ALLERGIC FOOD INGREDIENTS CAN BE AVOIDED YOU CAN CONTROL THE PORTION OF THE FOOD YOU CAN AVOID DISEASES INCREASED FRUIT AND VEGETABLE INTAKE CHAPTER 3: BREAKFAST PORTO’S GUAVA CHEESE STRUDEL SAWMILL GRAVY AND BISCUITS STARBUCKS’ SPINACH AND FETA BREAKFAST WRAPS BLUEBERRY SYRUP CRACKER BARREL FRIED APPLES DENNY'S COUNTRY GRAVY MCDONALD’S MCGRIDDLE BREAKFAST SANDWICH IHOP’S BANANA BREAD IHOP’S HEALTHY “HARVEST GRAIN ‘N NUT” PANCAKES COPYCAT POWER BREAKFAST SANDWICH FROM PANERA JIMMY DEAN’S HOMEMADE PORK SAGE SAUSAGE DIY CALIFORNIA A.M. CRUNCHWRAP BUTTERMILK PANCAKE KIWI MUFFINS OLIVE GARDEN’S SMOKED MOZZARELLA FONDUTA MCDONALD’S SAUSAGE EGG MCMUFFIN JAVA-PLUM MUFFINS CHOCOLATE MUFFINS MANGO MUFFINS BOK CHOY OMELETTE BRUSSEL SPROUTS OMELETTE CARROT OMELETTE BREAKFAST BURRITO STARBUCKS’ PUMPKIN CREAM CHEESE MUFFINS

CINNABON’S MONKEY BREAD DENNY'S PANCAKE PUPPIES IHOP CHICKEN FAJITA OMELETTE CORN MUFFINS CHAPTER 4: APPETIZERS CHILI'S CHEDDAR CHEESE BITES AUNT ANNIE'S PRETZELS OLIVE GARDEN STUFFED MUSHROOMS CHILI'S BONELESS BUFFALO WINGS OLIVE GARDEN BRUSCHETTA CHILI'S CHICKEN CRISPERS FRIED MAC AND CHEESE BALLS CHILI'S FAJITA NACHOS AWESOME BLOSSOM PETALS CHILI’S CLASSIC NACHOS BURGER KING ZESTY SAUCE FRIED PICKLES TEXAS CHILI FRIES OLIVE GARDEN BREADSTICKS PEI WEI’S VIETNAMESE CHICKEN SALAD SPRING ROLL TAKEOUT DRY GARLIC RIBS BOSTON MARKET MAC N’ CHEESE CHEDDAR'S SANTA FE SPINACH DIP CHEVY'S MANGO SALSA CHEESECAKE FACTORY WARM CRAB & ARTICHOKE DIP CHILI'S SALSA JOE'S CRAB SHACK BLUE CRAB DIP SPINACH AND ARTICHOKE DIP FROM APPLEBEE’S OLIVE GARDEN SPINACH-ARTICHOKE DIP WHITE SPINACH QUESO TUSCAN CHEESE SPREAD CHILI'S SOUTHWESTERN EGGROLLS WORLD FAMOUS CHICKEN CRUNCH COPYCAT MOZZARELLA STICKS FROM TGI FRIDAYS QUESO BLANCO DIP RED ROBIN CAMPFIRE SAUCE RUBY TUESDAY QUESO DIP HOUSTON'S CHICAGO STYLE SPINACH DIP LOADED BONELESS WINGS FIVE CHEESE DIP CHAPTER 5: SALADS AND SIDE DISHES CHICKEN BBQ SALAD HOOTERS PASTA SALAD BRUSSELS SPROUTS N’ KALE SALAD TOMATO, CUCUMBER AND ONION SALAD ROASTED TOMATO SAUCE HOUSE SALAD AND DRESSING SANTA FE CRISPERS SALAD RAGÙ (ITALIAN MEAT SAUCE)

QUESADILLA EXPLOSION SALAD CHILI'S GRILLED CARIBBEAN CHICKEN SALAD HAM AND EGG CASSEROLE DAVE AND BUSTER'S MUFFALETTA SALAD GOLDEN CORRAL SEAFOOD SALAD OLIVE GARDEN HOUSE SALAD OLIVE GARDEN SALAD DRESSING CHAPTER 6: PASTA PESTO CHICKEN AND BROCCOLI PASTA CHEESECAKE FACTORY’S PASTA DI VINCI OLIVE GARDEN ANGRY ALFREDO WITH CHICKEN CHOW MEIN FROM PANDA EXPRESS PESTO CAVATAPPI FROM NOODLES & COMPANY RATTLESNAKE PASTA FROM PIZZERIA UNO COPYCAT KUNG PAO SPAGHETTI FROM CALIFORNIA PIZZA KITCHEN THREE CHEESE CHICKEN PENNE FROM APPLEBEE’S MACARONI GRILL’S PASTA MILANO OLIVE GARDEN’S FETTUCCINE ALFREDO SPAGHETTI PIZZA RECIPE GARDEN SPAGHETTI CARBONARA SPAGHETTI FRITTATA CHAPTER 7: CHICKEN CHICKEN POT PIE GREEN CHILI JACK CHICKEN CRACKER BARREL CHICKEN POTPIE DOUBLE CHICKEN PIE GRILLED CHICKEN TENDERLOIN BOSTON MARKET’S ROTISSERIE CHICKEN COPYCAT APPLE CHEDDAR CHICKEN CHAPTER 8: BEEF AND PORK THE CHEESECAKE FACTORY FAMOUS MEATLOAF DENNY'S COUNTRY FRIED STEAK CHILI’S BABY BACK RIBS APPLEBEE’S HONEY BARBECUE SAUCE WITH RIBLETS STUFFED PORK CHOP MUSHROOM SWISS CHOPPED STEAK ROAST BEEF DINNER P.F. CHANG’S MONGOLIAN BEEF PANDA EXPRESS’ BEIJING BEEF CHIPOTLE’S BEEF BARBACOA HOMEMADE SPICY BEEF JERKY MEATLOAF CHAPTER 9: FISH AND SEAFOOD FETA SHRIMP SKILLET SALMON GRAVLAX CHI-CHI’S SEAFOOD CHIMICHANGA RED LOBSTER’S COPYCAT LOBSTER PIZZA TILAPIA FLORENTINE

CAJUN JAMBALAYA PASTA AVOCADO AND FISH CAKE CHAPTER 10: VEGETARIAN CORN CREAM RECIPE CHIPOTLE BABA GHANOUSH CHOPPED CAPRESE SALAD-VERO AMORE BOSTON MARKET’S SQUASH CASSEROLE DIY SWEET POTATO CASSEROLE FROM RUTH’S CHRIS OLIVE GARDEN’S SALAD AND CREAMY DRESSING RED LENTIL SOUP-CAFE FALAFEL ZUCCHINI CREAM CITRUS KALE HOLLYWOOD BOWL ROASTED GARLIC MASHED POTATOES PUMPKIN CREAM WITH EDIBLE MUSHROOMS CHAPTER 11: BREAD AND SOUPS OLIVE GARDEN ITALIAN SAUSAGE SOUP PF CHANG'S SPICY CHICKEN NOODLE SOUP CHILI'S CHILI CHICKEN ENCHILADA SOUP OLIVE GARDEN PASTA ROMA SOUP CHICKEN TORTILLA SOUP TUSCAN TOMATO BISQUE OUTBACK STEAKHOUSE WALKABOUT SOUP PANERA BREAD SUMMER CORN CHOWDER OLIVE GARDEN CHICKEN AND GNOCCHI SOUP APPLEBEES’S TOMATO BASIL SOUP OLIVE GARDEN MINESTRONE SOUP CHICKEN MUSHROOM SOUP HONEY BROWN BREAD LEMON BREAD (STARBUCKS) CHAPTER 12: DESSERTS CHOCOLATE PECAN PIE STARBUCKS® MOCHA FRAPPUCCINO NEW YORK’S SERENDIPITY® FROZEN HOT CHOCOLATE STARBUCKS’ RASPBERRY SWIRL POUND CAKE CALIFORNIA PIZZA KITCHEN’S PUMPKIN CHEESECAKE PAPA JOHN’S CINNAPIE PANERA BREAD® BUTTERSCOTCH BREAD PUDDING WITH BOURBON & PECANS CHOCOLATE CHIP PIZOOKIE STARBUCKS’ CHOCOLATE CINNAMON BREAD ROYAL DANSK BUTTER COOKIES TGI FRIDAY’S OREO MADNESS CRACKER BARREL BANANA PUDDING CINNAMON APPLE TURNOVER MCDONALD’S APPLE PIE MCDONALD’S® MCFLURRY® APPLEBEE’S KEY LIME PIE DESSERT SHOOTER

APPLEBEE’S STRAWBERRY CHEESECAKE DESSERT SHOOTER MRS. FIELD’S CINNAMON SUGAR COOKIES PUMPKIN CUSTARD WITH GINGERSNAPS BJ'S PEANUT BUTTER S’MORES PIZOOKIE STARBUCKS’ ICED LEMON POUND CAKE CHILI’S MOLTEN LAVA CAKE CHERRY CHOCOLATE COBBLER CONCLUSION

Introduction Every so often, you dig into a restaurant’s food and comment on how it is so delicious that you can eat it everyday. While frequenting a specific restaurant just to eat your favorite dish is great for the owner’s business, it can be damaging to your finances and very inconvenient, especially if the establishment isn’t located near you. Luckily, I have compiled dozens of the very best copycat recipes in this book to help you recreate your favorite restaurant dishes right in the very comfort of your home. All the featured recipes are detailed and easy-tofollow so you can immediately enjoy what you are currently craving for. Many families are fond of going out to their favorite restaurants to eat; most eat out about three times a week. If you have a big family, or even a relatively small family of heavy eaters, you know that the costs quickly add up. It is fun going out with your family to eat. But you don't always have to get into the car and head to the restaurant to get the favorite meals for your family. You can surprise and even impress your family and loved ones with a favorite restaurant dish by doing it in your own kitchen at home. With rates rising in all retail sectors, having a less costly alternative to eating out may be a smart idea. Your family will always appreciate the effort you make to get a great restaurant recipe to serve for daily meals. Restaurant recipes have taken several years to perfect in most situations, but you can have them to serve up to your friends and family, tried and proven. So why not have a bit of fun in the kitchen by preparing the meals you love from your favorite restaurants? Just think of all the money you will be saving by not driving over there, paying for your meals, and tipping the waiter! Dining out is expensive and can cost you $16 or more per meal than if you had just eaten at home. Plus, when you cook at home, you have full control of what will be on your plate, and the flavor will make you appreciate home-cooked food. Nothing compares to homemade food. It’s fresh, it’s tasty, and you can eat as much as you like, as you control the quantities. If you are wondering where you can get these recipes or are worried because you are not quite a “chef” in your kitchen, don’t worry, I have you covered. This book comes with detailed recipes and instructions on how to cook the most popular recipes from some of the best restaurants. You will

be able to find the best breakfasts, appetizers, desserts, and main course recipes from famous restaurants. So check out the following recipes, and start preparing your next homestyle restaurant meal while keeping the calorie count low. Make these beautiful homemade dishes without going to your favorite restaurant.

Chapter 1: Advantages of Home-made Foods

All the recipes in this book use key ingredients available in any grocery store. No need to buy fancy equipment, because the cooking techniques are simple. Many key considerations that need to be addressed when building a restaurant experience at home are setting up an enticing table and displaying the food in the most appealing way. Another advantage of this cookbook is the freedom to adapt the recipes according to your own preferences and diet plans. Foods in restaurants contain more fat, salt, and sugar than our diets need. You may use certain recipes and make your own replacements for a meal free of calories or sugar. Since you already know what the dish will taste like in advance, you know you'll enjoy it before you start cooking. Portion management is a major issue in today's restaurant industry. Every meal on a giant plate is served with the idea that more will be better. Most diet books recommend you eat just half the portion of an entrée while eating out and place the remainder in a box to go. Cooking at home means you can control how many calories you eat. You can also take a break from the meal and a few hours later have cake and coffee, which is something you wouldn't do in a restaurant. Cloning recipes can be an

enjoyable activity in which the whole family will take part. In just a sitting, you will be capable of preparing plates from several different restaurants. With these recipes, the amount of money you'll save will be absolutely shocking. You won't need any special cooking appliances or any special ingredients. If you do any cooking, you probably already have the things you need around your kitchen. Whatever you don’t have should be readily available at your local food mart. There’s nothing exotic about this. Just a few recipes are all you need.

QUALITY A team of professional chefs created these recipes. We have checked over and over to make sure you get the exact ingredients and correct steps to make your favorite dish. You can of course go online to find recipes which claim to be copycats of popular restaurants. Yes, it's free. And it's a reason they're free. These are not real recipes for copycat purposes. They are actually not even close. I've tried a couple and to be honest, they weren't close, they weren't even good. I'll show you how to get the real copycat recipes and get your freedom back.

FREEDOM How much time do you waste eating out? Can you get the midnight meal you prefer? When watching your favorite series, will you eat your favorite meal? For instance, you are driving to the restaurant, waiting to sit down, waiting to get your appetizer, waiting to get your meal, waiting to get your dessert and, you guessed it, waiting to pay your bill. How much you did wait? Two hours, three more hours? Take your time and freedom back, and fix your favorite meals at home. Use these copycat recipes when you want to make your favorite meal and how you want it.

IT’S NOURISHING Nutrition is very fundamental in keeping the brain healthy. This has been proven and emphasized by several mental health organizations. To ensure that your brain remains healthy, nutrition should be a mainstream element of your mental health-care every single day. When you cook for yourself, you become more aware of the things that you are ingesting as well as how those things affect your body. With this knowledge, you will have the ability to be in more control of your diet and stay healthy.

IT ENABLES YOU TO HAVE CONTROL Cooking ensures total control over your dishes. When making your own meals, you have more control over the amount of food you want, the ingredients you want to include in your meals, as well as the amount of salt. When you eat out, however, you give your control away to the chef who will cook the meal. With this control, it is up to you to know and deal with your weight and food allergies as required. In case you are on a special diet because of a medical condition, cooking at home may also be the best option.

IT’S UNIFYING Cooking at home promotes unity. Yes, when you cook and eat together as a family, you and your family get the time to gather and bond. Members get to share their day's experiences with the rest of the family. When a family eats together, there is a high likelihood that the children in the family will become healthy, both physically and mentally. This, in turn, causes them to perform better in school, become less obese, as well as reduces the likelihood of substance abuse.

YOU WILL HAVE A COMFORTABLE EATING TIME When you eat homemade food, you can take the time to savor the meal without wondering if you're wasting time or whether there's a restaurant where your table manners are being observed. Taking time to thoroughly chew your food always makes digestion faster and quicker. I know you may think there's no time each day to concentrate on homemade foods. It might not be easy at the beginning, but there will be the encouragement and enthusiasm to try when you consider the things you’ll gain. Remember the expression that "If you don't eat your food like drugs, one day you're going to eat drugs like food". Don't forget the advantages and health benefits of consuming homemade food if you desire to live long and healthy.

IT SAVES TIME This idea can sound absurd because many people assume it is always easier to catch a bite at the restaurant when they are on a tight schedule. There are many homemade foods that you can prepare and still enjoy in just 20 minutes (most of the time it takes less than heading to the restaurant).

IT HELPS IN KEEPING A FAMILY TOGETHER One of the benefits of home cooking and eating is that the family can get together and learn how to share things. Everybody gets the opportunity to share their day during family dinners, their amusing escapades, etc. Often, families who sit down together and eat nutritious food create sensitive and smart kids who don't pursue drug abuse, depression or have inferiority complexes.

IT WILL IMPROVE YOUR COOKING SKILLS If you spend little time each day preparing all sorts of food for yourself or your family, your cooking skills will significantly improve. The adage that "work makes good" applies when it comes to cooking. You can start with basic meals and move on to more elaborate delicacies, and you'll cook better than most chefs with time and consistent practice.

COPYCAT RECIPES REALLY HELP YOU LOWER YOUR BUDGET With a recession scare creeping across the economy and your budget likely getting a very tight squeeze, you're probably looking for some way to stretch it out and make it last. These copycat recipes will help you recover a whole bunch of dollars in your budget!

Chapter 2: Health Benefits of Cooking Dishes at Home

SUBSTITUTIONS AND HEALTHY EATING When preparing your own meals, you can use safer cooking methods and replacements for unhealthy ingredients. For example, as most restaurants use butter or oils with trans fats, cooking with non-fat cooking spray or safe vegetable oils such as olive oil can be done at home. Additionally, alternatives can be replaced for unhealthy ingredients at home. For example, the American Heart Association suggests that one cup of fat-free milk can easily be replaced with one tablespoon of vegetable oil for a cup of whole milk.

HEALTHY INGREDIENTS AND METHODS Many of the foods you eat in restaurants or those you buy from the supermarkets have a lot of fats, sugar and salt in it. You'll be in charge of what to use or not when you decide to plan your meal at home. Deleting all those ingredients that are neither essential nor safe will be simple, because you know what your body needs. You can also cook in various ways, instead of adopting traditional cooking techniques, which will help your ingredients preserve their nutrients. For example, you might use olive oil instead of butter or other unhealthy oils for frying.

SENSITIVE AND ALLERGIC FOOD INGREDIENTS CAN BE AVOIDED Too many people are allergic to one thing, or the other. Some people experience rashes, bloating, swelling, vomiting while consuming a particular form of food. You should monitor what anyone eats to avoid health risks such as allergic reactions or fainting if you're cooking for yourself or the family.

YOU CAN CONTROL THE PORTION OF THE FOOD Let's say you want to keep a particular bodyweight; however, you want to eat at the restaurant. Whether you want to or not, you'll be more tempted to finish off the portion they sell than your willingness to eat less. The best thing is to eat at home, so you can monitor the amount of food you consume.

YOU CAN AVOID DISEASES You should be sure that your kitchen is safe while preparing and consuming organic foods to avoid germs and bacteria from getting through the food to you. Often the food vendors you patronize on the roadside may not meet the appropriate cooking environment regulations. So rather than exposing your life to illness, spend time at home and prepare food.

INCREASED FRUIT AND VEGETABLE INTAKE The typical western diet loses both the weight and durability of plant foods we need to preserve. Many People eat only two servings of fresh fruit and vegetables a day, while at least 5 portions are required. Tons of premade food, like restaurant food goods, restrict fruit and vegetable parts. By supplying you with the convenience of cooking at home, you have complete control over the food you consume. The message to note is that your attention will continue with the intake of more fruit and vegetables. Attach them to your cooking, snack them, or exchange them with your relatives on their way. Then take steps towards organic alternatives. Also, it is always better to eat entire fruits and vegetables, whether or not organic, than processed foods.

Chapter 3: Breakfast PORTO’S GUAVA CHEESE STRUDEL

Also called Refugiados or Guava Cheese Pastelitos. You’ll be grateful to know that this spectacular pastry with its buttery, flaky crust plus guava and cream cheese filling can easily be made at home! Preparation Time: 10 minutes Cooking time: 45 minutes Servings: 8 Ingredients: Egg wash 1 egg, beaten 1 tablespoon water Strudel 1 tablespoon powdered sugar 1 box frozen puff pastry dough, thawed 1 (8-ounce) package cream cheese 1 (8-ounce) package guava paste or guayabate 1 tablespoon coarse sugar Directions:

Preheat oven to 400°F. Line a baking sheet. Prepare the egg wash. Whisk the egg and water together in a small bowl. Set aside. Dust work surface with powdered sugar. Unfold pastry over powdered sugar. Cut pastry into 12 squares and place on lined baking sheet. Top 6 pastry squares with about a tablespoon each of guava paste and a tablespoon each of cream cheese. Brush the edges with egg wash. Cut 4 short slits in the centers of the remaining pastry squares. Cover the filled squares, pressing down at the edges to seal. Bake until puffed and golden brown (about 20 minutes). Remove from oven and let cool on baking sheets for 3–5 minutes. Transfer to wire rack to cool completely.

SAWMILL GRAVY AND BISCUITS

Biscuits and gravy are a Southern favorite, and nobody makes sawmill gravy quite like Cracker Barrel. This recipe is inspired by the restaurant’s menu item. Preparation Time: 10 minutes Cooking time: 45 minutes Servings: 8 Ingredients: ¼ cup sausage patty grease ¼ cup flour 1 sausage patty ½ cup bacon bits 2 cups milk ½ teaspoon salt ½ teaspoon coarsely ground pepper Buttermilk biscuits for serving Directions: Add the sausage patty to a skillet and cook through. Remove from skillet and allow to cool, then crumble. Add the flour to the grease from the sausage in the skillet and stir until well combined. Add the milk and cook while whisking constantly to avoid burning the milk. The gravy will thicken and bubble. Add the salt and pepper, crumbled sausage, and bacon bits.

Serve with your favorite buttermilk biscuits. If you want to make a large batch of this gravy, you can use breakfast sausage chubs instead of a patty and crumble while you cook, then remove from the skillet and prepare the gravy the same way. You will need to increase the other ingredients proportionately, of course.

STARBUCKS’ SPINACH AND FETA BREAKFAST WRAPS

This healthy low-calorie Starbucks alternative is cheap, quick, easy to make, and tastes just like the original. Preparation Time: 10 minutes Cooking time: 45 minutes Servings: 8 Ingredients: 10 ounces spinach leaves 1 14½-ounce can diced tomatoes, drained 3 tablespoons cream cheese 10 egg whites ½ teaspoon oregano ½ teaspoon garlic salt ⅛ teaspoon pepper 6 whole wheat tortillas 4 tablespoons feta cheese, crumbled Cooking Spray Directions: Apply light coating of cooking spray to a pan. Cook spinach leaves on medium-high heat for 5 minutes or until leaves wilt, then stir in tomatoes and cream cheese. Cook for an additional 5 minutes or until cheese is

melted completely. Remove from pan and place into glass bowl and cover. Set aside. In the same pan, add egg whites, oregano, salt, and pepper. Stir well and cook at least 5 minutes or until eggs are scrambled. Remove from heat. Microwave tortillas for 30 seconds or until warm. Place egg whites, spinach and tomato mixture, and feta in the middle of the tortillas. Fold sides inwards, like a burrito. Serve.

BLUEBERRY SYRUP

Your family will enjoy eating this flavored soup! You will love it too! Preparation Time: 10 minutes Cooking time: 20 minutes Servings: 8 Ingredients: 2 cups blueberries ½ cup sugar 1 cup water 1 tablespoon cornstarch Directions: Combine the cornstarch with 2 tablespoons of water in a small bowl. Whisk until no longer clumpy and set aside. Combine the water, blueberries and sugar in a saucepan. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes or until it has reduced a bit. Stir in the cornstarch and whisk until well combined. Continue to simmer and stir until the sauce has thickened. When it has reached a syrup-like consistency, remove from heat. You can mix with an immersion blender if you choose. Serve with pancakes or waffles.

CRACKER BARREL FRIED APPLES

This is a common side dish at Cracker Barrel for breakfasts. The fried apples are great with pork chops as well and can be used on pancakes or ice-cream Preparation Time: 10 minutes Cooking time: 20 minutes Servings: 8 Ingredients: 8 red apples ½ cup sugar ¼ pound butter Dash of nutmeg 1 teaspoon cinnamon Directions: 1. Do not peel the apples. Slice the apples into ½” thick slices. 2. Melt butter over medium, in a nonstick pan. 3. Fill the skillet with apples and sugar. 4. Cover the skillet with a lid and cook for 20 minutes, or until the apples are tender and juicy. 5. Until serving sprinkle with cinnamon and nutmeg.

DENNY'S COUNTRY GRAVY

In the same skillet that is used to cook the country fried steak, this traditional milk gravy is also made. The drippings of the pan give the gravy a special flavour. Preparation Time: 10 minutes Cooking time: 30 minutes Servings: 8 Ingredients: 2 tablespoons vegetable oil 2½ cups milk 2 tablespoons flour ½ teaspoon pepper ¼ teaspoon salt Directions: 1. Use the same pan you've cooked in to make the Denny's Country Fried Steak gravy. 2. Heat oil in the flour, and whisk. 3. Constantly stir for about five minutes, or until light brown. 4. Whisk a little at a time in the milk until the mixture thicken. 5. Season gravy with salt and pepper.

MCDONALD’S MCGRIDDLE BREAKFAST SANDWICH

Scrambled egg, American cheese, and crispy-tender bacon sandwiched in two soft maple syrup-infused pancakes… Yum! Preparation Time: 10 minutes Cooking time: 55 minutes Servings: 8 Ingredients: ½ cup maple syrup 1 cup flour 1 teaspoon baking powder ½ teaspoon baking soda 1 cup buttermilk 2 tablespoons butter, melted 1 egg Softened butter for greasing mold 4 slices American cheese 4 eggs, scrambled 4 strips bacon, cooked and cut in half Directions: Line a baking tray with parchment paper and set aside. Add maple syrup to a pot and bring to a boil over medium heat while stirring often. Keep stirring the syrup even when already boiling. At about

230 ºF, after about a minute of boiling, the syrup will appear a bit darker and the boiling will lessen to some degree. Cook for about 2 more minutes or until syrup becomes darker and begins to smell a bit like caramel. It is ready to be removed from heat once it reaches 265 ºF. Pour maple syrup onto the prepared baking sheet. Spread evenly in a thin layer with a spatula. Refrigerate until cool. Flip the syrup over, with parchment paper now on top. Then, peel off the paper and break the solidified syrup into tiny pieces. To make the pancakes, combine flour, baking powder, and baking soda in a large bowl. Set aside. In another bowl, add buttermilk, butter, and egg. Mix together until fully combined. Then, pour onto dry ingredients and mix well until incorporated. Preheat electric griddle to medium high heat. Coat insides of round molds with softened butter then place on a hot griddle coated with butter over medium heat. Add about 2 tablespoons pancake batter into each mold then sprinkle maple crystals on top. Afterwards, add 2 more tablespoons of pancake batter on top, sandwiching the maple crystals inside the pancakes. Once bubbles form and edges look cooked, remove molds and flip pancakes. Cook for an additional 1 to 2 minutes. To assemble the sandwiches, add cheese, scrambles egg, and bacon on pancake then top with another pancake. Serve immediately.

IHOP’S BANANA BREAD

You can also make French toast at home with this IHOP Banana bread recipe. Preparation Time: 15 minutes Cooking Time: 30 minutes Serving: 4 Ingredients: Four slices of banana bread One banana sliced Four teaspoons butter Four tablespoons caramel sauce Two eggs Two tablespoons milk Two tablespoons whipped cream Nutmeg optional Directions: Whisk one egg and one spoonful of milk together and dump the whisked egg into a shallow bowl. Heat a pan over medium heat and put in the pan around one teaspoon butter. Place one slice of banana bread into the mixture of the eggs, coat evenly, turn over the bread and then do the coating on the other side of the loaf. Put

the bread in the skillet and cook at each side for about 1 minute. Place the bread on a plate, slice the banana 1/2 and put on the toast. Drizzle the French toast with caramel sauce, then top with some whipped cream.

IHOP’S HEALTHY “HARVEST GRAIN ‘N NUT” PANCAKES

These provide you with a hearty source of carbohydrates for a good start in the morning. Preparation Time: 5 Minutes Cooking Time: 5 Minutes Servings: 4 Ingredients: 1 teaspoon olive oil ¾ cup oats, powdered ¾ cup whole wheat flour ½ teaspoon salt 1½ cup buttermilk ¼ cup vegetable oil 1 egg ¼ cup sugar 3 tablespoons almonds, finely sliced 3 tablespoons walnuts, sliced Syrup for serving Directions: Heat oil in a pan over medium heat.

As pan preheats, pulverize oats in a blender until powdered. Then, add to a large bowl with flour, baking soda, baking powder and salt. Mix well. Add buttermilk, oil, egg, and sugar in a separate bowl. Mix with an electric mixer until creamy. Mix in wet ingredients with dry ingredients, then add nuts. Mix everything together with electric mixer. Scoop ⅓ cup of batter and cook in the hot pan for at least 2 minutes or until both sides turn golden brown. Transfer onto a plate, then repeat for the remaining batter. Serve with syrup.

COPYCAT POWER BREAKFAST SANDWICH FROM PANERA

This meal provides one with rich sources of protein, carbohydrates, as well as a wide variety of minerals all in one meal. It provides a rich reservoir of both animal and plant proteins in a tasty fashion depending on the choice and taste of the each individual. Preparation Time: 10 minutes Cooking Time: 7 minutes Servings: 1 Ingredients: 2 egg whites 1 teaspoon butter, divided in half 1 bagel thin, cut in half Mustard ¼ avocado, sliced 1 large tomato slice 4 spinach leaves 1 slice Swiss cheese Directions: Cook egg whites for about 1 minute in a small tightly covered custard cup in the microwave.

Apply ½ teaspoon butter onto both bagel thin halves. Coat inside of top bagel half with mustard and the other with avocado. Place egg whites, tomato, spinach leaves, and cheese on bottom bagel thin. Top with another bagel thin half. Coat a heated pan with thin layer of cooking spray, pan fry sandwich on medium-high heat for 3 minutes on each side or until golden brown and cheese is melted. I use a panini press for this step. Serve immediately.

JIMMY DEAN’S HOMEMADE PORK SAGE SAUSAGE

Cook this 3-step simple but delicious meaty breakfast at home in just 25 minutes. Preparation Time: 10 minutes Cooking time: 40 minutes Servings: 8 Ingredients: 1 pound ground pork 1 teaspoon salt ½ teaspoon dried parsley ¼ teaspoon rubbed sage ¼ teaspoon black pepper, ground ¼ teaspoon dried thyme ¼ teaspoon coriander ¼ teaspoon seasoned salt Directions: Mix all ingredients in a bowl. Shape into patties. Then, cook in a pan on medium heat until meat is brown on both sides and cooked through.

Serve.

DIY CALIFORNIA A.M. CRUNCHWRAP

This food provides a rich source of both protein and carbohydrates in the morning. Preparation Time: 10 minutes Cooking Time: 20 minutes Servings: 4 Ingredients: 4 frozen hash brown patties 5 large eggs 1 tablespoon milk Salt and pepper, to taste 4 large tortillas 1 cup cheddar cheese, shredded 4 strips of thick cut bacon, cooked and crumbled 2 ripe California avocados, peeled and pitted 4 tablespoons pico de gallo Directions: Cook hash brown patties until crisp, based on package instructions. Add eggs, milk, salt, and pepper in a bowl. Mix well until combined. Then, pour onto a skillet and cook until scrambled. Set aside. Heat two different-sized (one smaller than other) heavy bottomed pans over medium heat. Once heated, place tortillas into the bigger pan and, in even

amounts, add cheese, a hash brown patty, eggs, bacon, avocado, and pico de gallo in the center of the tortilla in that order. Using a wheel pattern, fold tortilla around the filling with the edge facing up. Place heated smaller pan (such as a cast iron skillet) on top for about 20 seconds or until browned. Serve immediately.

BUTTERMILK PANCAKE

It is also rich in protein while additionally, it can be taken in combination with a wide range of other food in different forms to increase its nutrition level and value. Preparation Time: 5 minutes Cooking Time: 8 minutes Servings: 8 to 10 Ingredients: 1¼ cups all-purpose flour 1¼ cups granulated sugar 1 pinch salt 1 egg 1¼ cups buttermilk ¼ cup cooking oil Directions: Preheat your pan by leaving it over medium heat while you are preparing the pancake batter. Take all of your dry ingredients and mix them together. Take all of your wet ingredients and mix them together. Carefully combine the dry mixture into the wet mixture until everything is mixed together completely. Melt some butter in your pan.

Slowly pour batter into the pan until you have a 5-inch circle. Flip the pancake when its edges seem to have hardened. Cook the other side of the pancake until it is golden brown. Repeat steps six through eight until your batter is finished. Serve with softened butter and maple syrup.

KIWI MUFFINS

Preparation Time: 10 Minutes Cooking Time: 20 Minutes Servings: 8-12 Ingredients: 1 cup milk 1 tablespoon olive oil 2 cups whole wheat flour 1 tsp baking soda ¼ tsp baking soda 1 tsp cinnamon 2 eggs 1 cup kiwi Directions: In a bowl combine all dry ingredients. In another bowl combine all dry ingredients Combine wet and dry ingredients together Pour mixture into 8-12 prepared muffin cups, fill 2/3 of the cups Bake for 18-20 minutes at 375 F When ready remove from the oven and serve

OLIVE GARDEN’S SMOKED MOZZARELLA FONDUTA If you are looking for a light, cheesy, and delicious appetizer, then Olive Garden’s Smoked Mozzarella Fonduta is the perfect choice for you.

Preparation Time: 10 minutes Cooking time: 50 minutes Servings: 8 Ingredients: 1 slice of provolone cheese ⅛ teaspoon of crushed red pepper flakes ½ teaspoon of dried thyme ⅓ cup of half-and-half cream 1 ½ tablespoons of grated Romano cheese 1 ½ tablespoons of grated Parmesan cheese 1 ½ cups of shredded smoked mozzarella cheese Garnish: 2 minced parsley leaves 1 tablespoon of diced tomato Side: 12 slices of Tuscan bread

Directions: 1) Prepare the broiler by preheating it to high. 2) In a small saucepan, mix the mozzarella, Romano cheese, Parmesan cheese, thyme, half-and-half cream, and the pepper flakes over low heat. Remember to stir often. The cheese should melt in about 8 to 10 minutes, and then you should have a smooth mixture. Pour this mixture into an ovensafe bowl, and place a slice of provolone cheese on top. 3) Broil the mixture for about 2 to 3 minutes or until the provolone is light brown. Add diced tomato on the center of the fonduta, sprinkle some minced parsley, and serve it with sliced bread or a baguette. Tip: Tuscan bread goes great with this, but a baguette is good as well.

MCDONALD’S SAUSAGE EGG MCMUFFIN

This food provides rich sources of iron as well as other minerals that provide a sizzling start for the day. It is also a rich source of whole fibers, which is very beneficial for the body throughout the day. Preparation Time: 10 minutes Cooking Time: 15 minutes Servings: 4 Ingredients: 4 English muffins, cut in half horizontally 4 slices American processed cheese ½ tablespoon oil 1-pound ground pork, minced ½ teaspoon dried sage, ground ½ teaspoon dried thyme 1 teaspoon onion powder ¾ teaspoon black pepper ¾ teaspoon salt ½ teaspoon white sugar 4 large ⅓ -inch onion ring slices 4 large eggs 2 tablespoons water Directions: Preheat oven to 300°F.

Cover one half of muffin with cheese, leaving one half uncovered. Transfer both halves to a baking tray. Place in oven. For the sausage patties, use your hands to mix pork, sage, thyme, onion powder, pepper, salt, and sugar in a bowl. Form into 4 patties. Make sure they are slightly larger than the muffins. Heat oil in a pan. Cook patties on both sides for at least 2 minutes each or until all sides turn brown. Remove tray of muffins from oven. Place cooked sausage patties on top of the cheese on muffins. Return tray to the oven. In the same pan, position onion rings flat into a single layer. Crack one egg inside each of the onion rings to make them round. Add water carefully into the sides of the pan and cover. Cook for 2 minutes. Remove tray of muffins from the oven. Add eggs on top of patties, then top with the other muffin half. Serve warm.

JAVA-PLUM MUFFINS

It is a rich source of both carbohydrates as well as mineral salts for a wellbalanced diet. It is also easy to make and can be served conveniently with other meals later in the day. Preparation Time: 10 Minutes Cooking Time: 20 Minutes Servings: 8-12 Ingredients: 2 eggs 1 tablespoon olive oil 1 cup milk 2 cups whole wheat flour 1 tsp baking soda ¼ tsp baking soda 1 tsp cinnamon 1 cup java-plum Directions: In a bowl combine all dry ingredients. In another bowl combine all dry ingredients Combine wet and dry ingredients together

Pour mixture into 8-12 prepared muffin cups, fill 2/3 of the cups Bake for 18-20 minutes at 375 F When ready remove from the oven and serve

CHOCOLATE MUFFINS

If you have never tried Chocolate Muffins, you will not find another opportunity. Try this quickly made the recipe, and you will be addicted to it! Preparation Time: 10 Minutes Cooking Time: 20 Minutes Servings: 8-12 Ingredients: 1 cup milk 2 eggs 1 tsp baking soda 1 tablespoon olive oil 2 cups whole wheat flour ¼ tsp baking soda 1 tsp cinnamon 1 cup chocolate chips Directions: In a bowl combine all dry ingredients In another bowl combine all dry ingredients. Combine wet and dry ingredients together. Pour mixture into 8-12 prepared muffin cups, fill 2/3 of the cups Bake for 18-20 minutes at 375 F When ready remove from the oven and serve

MANGO MUFFINS

It will become one of your favorite meals in no time. It’s delicious! Preparation Time: 10 Minutes Cooking Time: 20 Minutes Servings: 8-12 Ingredients: 1 cup milk 2 eggs 1 tsp cinnamon 1 tablespoon olive oil 2 cups whole wheat flour 1 tsp baking soda ¼ tsp baking soda 1 cup mango Directions: In a bowl combine all dry ingredients In another bowl combine all dry ingredients Combine wet and dry ingredients together Pour mixture into 8-12 prepared muffin cups, fill 2/3 of the cups Bake for 18-20 minutes at 375 F When ready remove from the oven and serve

BOK CHOY OMELETTE

It’s a breakfast that will provide you enough energy to face a busy day at work. Just try it! Preparation Time: 5 Minutes Cooking Time: 10 Minutes Servings: 1 Ingredients: 2 eggs ¼ tsp salt ¼ tsp black pepper 1 tablespoon olive oil ¼ cup cheese ¼ tsp basil 1 cup bok choy Directions: In a bowl combine all ingredients together and mix well In a skillet heat olive oil and pour the egg mixture Cook for 1-2 minutes per side When ready remove omelet from the skillet and serve

BRUSSEL SPROUTS OMELETTE

These are so healthy and delicious! You will enjoy making them, and you will love eating them! Preparation Time: 5 Minutes Cooking Time: 10 Minutes Servings: 1 Ingredients: 2 eggs ¼ tsp salt ¼ tsp black pepper 1 tablespoon olive oil ¼ cup cheese ¼ tsp basil 1 cup Brussel sprouts Directions: In a bowl combine all ingredients together and mix well In a skillet heat olive oil and pour the egg mixture Cook for 1-2 minutes per side When ready remove omelet from the skillet and serve

CARROT OMELETTE

These are not only very tasty! These paleo pancakes also look excellent! Preparation Time: 5 Minutes Cooking Time: 10 Minutes Servings: 1 Ingredients: 2 eggs ¼ tsp salt ¼ tsp black pepper 1 tablespoon olive oil ¼ cup cheese ¼ tsp basil 1 cup carrot Directions: In a bowl combine all ingredients together and mix well In a skillet heat olive oil and pour the egg mixture Cook for 1-2 minutes per side When ready remove omelette from the skillet and serve

BREAKFAST BURRITO

You only need a few ingredients, and you have to follow some simple directions, and you will enjoy some delicious burrito in no time! Preparation Time: 10 minutes Cooking Time: 16 minutes Servings: 10 Ingredients: ½ pound bulk sausage, cooked, crumbled 10 eggs, scrambled 1 medium tomato, diced 1 small onion, diced 3 tablespoons canned green chili, diced Some salt and pepper 10 flour tortillas, warm 10 slices American cheese, halved Some salsa Some sour cream Directions: Mix the first six ingredients together in a medium-sized bowl. Butter a nonstick pan over medium heat. Pour the mixture into the pan and then cook until the egg is cooked the way you like.

When the mixture has reached your desired consistency, take it off the heat. Lay out the tortillas and start assembling your burritos by placing one-tenth of the mixture in each of the tortillas. Place the cheese on top of the egg mixture, then roll up the tortilla to make the burrito. Garnish the roll with salsa and sour cream and serve.

STARBUCKS’ PUMPKIN CREAM CHEESE MUFFINS

Full of autumn flavors and spices, filled with cream cheese, and sprinkled with crunchy candied pumpkin seeds. You’ll be happy to be making your own at home! Preparation Time: 10 minutes Cooking time: 65 minutes Servings: 8 Ingredients: Cream Cheese Filling 1 (8-ounce) package cream cheese, cubed, at room temperature ½ cup sugar 1 teaspoon vanilla Candied Pumpkin Seeds 3 tablespoons sugar ½ cup pumpkin seeds ¼ teaspoon cinnamon Muffin Batter:

1 cup pumpkin puree ⅓ cup vegetable oil ½ cup sugar ½ cup brown sugar 2 eggs 1 teaspoon baking soda ¼ teaspoon salt 1½ teaspoons cinnamon 1 teaspoon ground ginger ½ teaspoon ground cloves ½ teaspoon ground allspice 2 cups flour, divided ¼ cup milk Directions: Prepare the filling first. Beat the ingredients together until smooth. Place in refrigerator to make firm. Prepare the candied pumpkin seeds. Line a cookie sheet with parchment paper. Place sugar in saucepan over medium heat. When sugar begins to boil and brown, reduce heat to low. Stir in seeds and cinnamon. Keep stirring until sugar is caramelized and sticky, causing the seeds to form clusters. Transfer seeds to parchment paper to cool. When cooled, break clusters into individual seeds. Preheat oven to 350°F and line muffin tins. Beat together pumpkin puree, oil and sugars, just to combine. Beat in eggs, baking soda, salt, spices, and 1 cup flour. Lastly, beat in milk and remaining flour. Mix just to incorporate. Do not over-mix. Fill each muffin cup or tin up to about ¾ full. Place a tablespoonful of cream cheese filling on top of each. Sprinkle with candied pumpkin seeds. Bake until a toothpick inserted in one or two of the muffins comes out clean (about 15 minutes). Let cool on a wire rack before removing from muffin pan.

CINNABON’S MONKEY BREAD

Yummy cinnamon rolls, joined together with a “glue” of syrup and honey, and drizzled with white frosting. Preparation Time: 10 minutes Cooking time: 45 minutes Servings: 8 Ingredients 3 cans Cinnabon cinnamon roll dough 1 cup sugar 1 tablespoon cinnamon ½ cup (1 stick) butter, melted ½ cup brown sugar 2 tablespoons honey Frosting (optional) 1 tablespoon milk 1 teaspoon butter 2 cups powdered sugar Directions: Preheat oven to 400°F. Grease a Bundt or loaf pan. Cut each dough roll into half and roll into balls. Combine sugar and cinnamon and place in a plastic bag or shallow dish.

Coat the dough with the cinnamon sugar. Fit the dough into the pan. In a bowl, stir the butter, brown sugar and honey together until all the sugar is dissolved. Pour the honey mixture evenly over the dough in the pan. Bake until fragrant and browned, or with internal temperature of 190–200°F (about 20 minutes). If using frosting, prepare it while the bread is baking. Place ingredients in a saucepan over low heat; stirring continuously until smooth. It should be a good consistency for drizzling. Add a few drops of water or milk if too thick. Let the bread cool down for about 5 minutes before removing from the pan. Drizzle with frosting (optional).

DENNY'S PANCAKE PUPPIES If you like fresh donut holes, you'll probably like these little bite-sized balls of pancake wrapped in powdered sugar. Serve with a small bowl of dipping syrup.

Preparation Time: 10 minutes Cooking time: 50 minutes Servings: 8 Ingredients: Vegetable oil, for frying 1/3 cup milk 1 cup Aunt Jemima Original Pancake Mix 1 egg 1 tablespoon finely chopped white chocolate chips ½ cup chopped dried blueberries Powdered sugar, for dusting Directions: 1. In a deep fryer, Preheat oil. 2. Combine pancake mixture, milk, and egg into a medium dish. 3. Add the chocolate chips and blueberries and stir. 4. Let the batter sit in to thicken for 10 minutes. 5. Use an oil-coated ice cream scoop to make a batter ball, when the oil is hot, and drop it into the hot oil.

6. Cook for 2½–3 minutes, until the batter is dark brown. 7. Place on paper towels to drain and top with powdered sugar.

IHOP CHICKEN FAJITA OMELETTE

These days you'll see fajitas everywhere you look at the menu. There are fajita omelettes, fajita nachos, and now fajita burritos. This is a perfect recipe for using leftover fajita fixings. Preparation Time: 10 minutes Cooking time: 40 minutes Servings: 8 Ingredients: ¼ cup salsa 2 eggs ½ cup leftover fajitas (chicken, onions, and peppers) 1 teaspoon water ½ cup Mexican cheese, shredded Directions: 1. Beat together the eggs and water in a small bowl. 2. Pour the egg mixture into a medium skillet and cook for 1–2 minutes over medium heat until the egg starts to set. 3. Mix in the chicken, peppers, and onions. 4. Fold the omelet half way round. Turn off fire. 5. Top with Salsa and Cheese. 6. Close the skillet with a cover and let it sit until the cheese has melted.

CORN MUFFINS

Preparation Time: 15 minutes Cooking Time: 30 minutes Serving: 4 Ingredients: Four tablespoons sugar Four tablespoons butter Four tablespoons liquid non-dairy creamer Four tablespoons yellow cornmeal 3/4 cup self-rising flour Directions: Firstly, add ingredients to the bowl and beat well until it looks like a smooth cake batter. Divide the batter into eight greased cupcake wells and fill the remaining 4 with water. After that you have to bake for 16 to 18 minutes at 400 ° F, or till tester is inserted into the centers. Put the pan aside to cool for a few minutes, then

remove with two forks so that the water is not disturbed.

Chapter 4: Appetizers CHILI'S CHEDDAR CHEESE BITES

These taste wonderful. Preparation Time: 10 minutes Cooking Time: 10 minutes Servings: 12 Ingredients: 1 pound cubed cheddar cheese or cheese curds 1 ¼ cups all-purpose flour, divided 1 cup beer Oil, as required for deep-fat frying Directions: Place ¼ cup of the flour in a large re-sealable plastic bag. Slowly add in the cheese curds & shake until nicely coated. Now, over moderate heat in a deep fryer or an electric skillet; heat the oil. In the meantime, whisk the beer with leftover flour in a large bowl. Slowly dip the cheese curds into the batter & fry until turn golden brown, for 2 to 3 minutes per side. Place them on paper towels to drain.

AUNT ANNIE'S PRETZELS

Aunt Annie's Pretzels has always been a favorite among many people and it is quite easy to make. Preparation Time: 15 minutes Cooking Time: 25 minutes Servings: 4 Ingredients: 2 -4 tablespoons melted butter 3 cups all-purpose flour 1 cup bread flour 2 tablespoons baking soda 1 ¼ teaspoons salt 2 tablespoons brown sugar 1 package active dry yeast (1 ¼ teaspoons) 2 cups water 1 ½ cups water Coarse salt Directions: Pour lukewarm water in a large sized mixing bowl & then sprinkle the yeast on top of it; stir several times until completely dissolved. Add sugar and salt; stir several times until dissolved and then add in the flour; knead dough for couple of minutes, until smooth & elastic. Leave everything for a minimum period of half an hour and let it rise.

While the dough is rising, mix 2 tablespoons of baking soda with 2 cups of warm water; stir often. After half an hour, pinch the dough bits off & roll into a ½” thick long rope & shape. Dip the pretzel into the soda solution; placing it on a baking sheet, lightly greased. Let the pretzels to rise for a second time. Bake in the oven until turns golden, for 10 minutes, at 450 F. Brush the baked pretzel with the melted butter. After brushing; sprinkle with the coarse salt. For Auntie Anne's famous Cinnamon Sugar: make a mixture of cinnamon and sugar in a large sized shallow bowl and melt a butter stick in a separate shallow bowl. First dip the pretzel in butter, make sure both sides of the pretzel are generously coated with the melted butter & then dip once again into the cinnamon mixture.

OLIVE GARDEN STUFFED MUSHROOMS

If you are a sucker for Italian appetizers, then you have to try this at home: Olive Garden’s Stuffed Mushrooms. This meal will make you drool, I guarantee it! Preparation Time: 10 minutes Cooking time: 25 minutes Servings: 8 Ingredients: ½ teaspoon of minced fresh parsley 2 to 3 slices of mozzarella cheese 2 tablespoons of minced red bell pepper 3 tablespoons of butter, melted 12 medium white button mushrooms with their stems removed 3 tablespoons of chicken broth ½ teaspoon of minced garlic 1 tablespoon of shredded Romano cheese 1 tablespoon of shredded Parmesan cheese ¼ cup of canned minced clams (make sure you drain the liquid) ⅓ cup of Progresso breadcrumbs (herb flavor) Directions: 1) Prepare the oven by preheating it to 450 degrees F.

2) In a medium bowl, mix the Romano cheese, garlic, Parmesan cheese, clams, and breadcrumbs. Mix them well with your hands, then add the chicken broth 1 tablespoon at a time and stir well with a spoon after each addition. 3) Fill each mushroom cap with 1 to 2 teaspoons of stuffing. Make sure to keep the surface flat to support the sliced cheese. 4) Place the mushrooms in a pan (with baking paper on it) with the stuffing side facing up. 5) Brush melted butter over each mushroom, and pour the remaining melted butter into the dish. 6) Add minced red bell pepper on top of the stuffed mushrooms, then place the cheese slices on top. Make sure that the stuffing is covered. 7) Let the mushrooms bake for about 12 to 15 minutes, or until the cheese turns golden brown. 8) When the mushrooms are ready, take them out of the oven and sprinkle ½ teaspoon of minced parsley on top to serve.

CHILI'S BONELESS BUFFALO WINGS These spicy breaded chicken tenders are served by Chili's along with celery sticks and blue cheese, just like the popular wings but without the bone. To make the recipe you can buy frozen chicken nuggets. Cook as instructed by the pack and then throw in the hot sauce. Use grilled chicken breast for lower-calorie choice.

Preparation Time: 10 minutes Cooking time: 50 minutes Servings: 8 Ingredients: ¼ cup hot sauce ½ teaspoon ground pepper 2 teaspoons salt ¼ teaspoon cayenne pepper ¼ teaspoon paprika 1 cup flour 1 egg 2 boneless skinless chicken breasts 1 cup milk 2-4 cups cooking oil 1 tablespoon margarine Directions:

1. Combine salt, peppers, flour, and paprika in a medium bowl. 2. In another bowl whisk the egg and milk together. 3. Cut each chicken breast into bite-size portions. 4. Preheat oil in skillet or deep fryer. 5. Dip the pieces of the chicken into the mixture of the eggs 1 or 2 at a time, then into the mixture of flour / spice. Repeat to double coating per piece of chicken. 6. Once all the pieces of chicken are breaded, place them on a plate and chill for 15 minutes. 7. Drop each chicken piece into hot oil and fry for 5-6 minutes or until golden brown is cooked. 8. Blend the margarine and hot sauce in a small, microwave-safe dish. Microwave for about 20-30 minutes or until the margarine has melted. 9. Upon frying, remove the chicken pieces to a plate lined with paper towels to absorb the excess oil. 10. Place the pieces of chicken inside a sealed dish. Pour the sauce over the chicken, put on the lid and gently shake until each piece of chicken is covered with sauce.

OLIVE GARDEN BRUSCHETTA

The ultimate appetizer in Italian cuisine is without a doubt the bruschetta. It’s really not that hard to prepare this ultimate appetizer. Preparation Time: 10 minutes Cooking time: 55 minutes Servings: 8 Ingredients: Pinch of dried parsley flakes 1 tablespoon of grated Parmesan cheese 9 to 10 slices of ciabatta bread ¼ teaspoon of salt 1 teaspoon of balsamic vinegar 2 teaspoons of extra virgin olive oil 2 teaspoons of diced marinated sun-dried tomatoes 2 teaspoons of minced garlic 1 tablespoon of minced fresh basil 3 firm Roma tomatoes, finely diced (it should be about 1 ½ cups) Directions: 1) Use a medium bowl to mix the garlic, basil, sun-dried tomatoes, olive oil, vinegar, tomatoes, and salt. Mix well, cover and then let it chill for about an hour.

2) Prepare the oven by preheating it to 450 degrees. 3) Use a small bowl to mix dried parsley with Parmesan cheese. Place the bread slices on a tray with a baking sheet on it. Sprinkle the Parmesan cheese mixture on each slice, and bake for about 5 minutes, or until the bread becomes crispy. 4) Take the bread slices out of the oven, put the tomato mixture into a serving dish, and serve alongside the bread slices. Tip: When you put the tomatoes in a serving dish, be sure to drain the liquid.

CHILI'S CHICKEN CRISPERS

This is a great recipe for anyone who loves chicken. Preparation Time: 20 minutes Cooking Time: 15 minutes Servings: 4 Ingredients for Chicken: ¾ cup chicken broth 10 chicken tenderloins ½ cup all-purpose flour 1 lightly beaten egg, large ¼ cup milk 1 cup self-rising flour ½ teaspoon black pepper 6 to 10 cups vegetable oil or shortening 1 ½ teaspoons salt For Honey Mustard Dressing: ¼ teaspoon paprika 2 tablespoons Dijon mustard ⅔ cup mayonnaise ¼ cup honey A pinch of cayenne pepper 1/8 teaspoon salt

Directions: For Sauce: Combine the entire sauce ingredients together in a small bowl. Using a plastic wrap; cover & refrigerate until ready to use. Now, combine egg together with chicken broth, milk, pepper and salt in a medium bowl. Whisk for half a minute. Whisk in the self-rising flour & let sit for a couple of minutes. Place the oil or shortening in a Dutch oven & heat it at 350 F. Place the ½ cup of flour in a medium-sized bowl. Coat each piece of chicken into the flour & then dunk into the batter. Work in batches, carefully lower the battered chicken into the hot oil & fry until turn golden brown, for 7 to 9 minutes. Drain on a paper-towel lined plate or wire rack.

FRIED MAC AND CHEESE BALLS

These are very creamy with such an intense color! Taste it today! Preparation Time: 10 minutes Cooking Time: 40 minutes Servings: 4 Ingredients: Sauce: 1 ¾ cups marinara sauce 1 ¾ cups alfredo sauce ¼ cup heavy whipping cream 1 teaspoon garlic powder ½ cup ricotta cheese 1 cup Italian blend shredded cheese ¼ cup red wine Balls: 16 ounces grated white sharp cheddar, grated 16 ounces smoked gouda cheese, grated 3 tablespoons butter 2 tablespoons flour 2 cups whole milk, warmed

1-pound large elbow macaroni, cooked Salt and pepper, to taste 3 eggs 3 tablespoons milk 3 cups panko breadcrumbs Fresh Parmesan cheese for garnish only vegetable oil for frying Directions: Make the balls. In a mixing bowl, combine the shredded cheddar and shredded gouda. In a large saucepan, melt the butter. Add the flour slowly, whisking until there are no lumps. Gradually add the 2 cups of warm milk. Whisk until smooth and continue cooking until the sauce begins to thicken. When the sauce is thickened, remove it from the heat and gradually mix in the cheddar and gouda cheeses. Stir until the cheese is melted and incorporated thoroughly. Add the cooked macaroni and salt and pepper into the cheese sauce and stir well. Butter a large cake pan and spread the mac and cheese mixture evenly into the pan, then place it in the refrigerator for at least two hours. You want the mixture to set and make it easier to form into balls. After two hours, remove the tray from the refrigerator and form the mac and cheese into evenly sized balls about 2 inches in diameter. Cover, and put them in the freezer for at least an hour. In a small bowl, beat your eggs and 3 tablespoons of milk together. Place the breadcrumbs in a shallow dish. In a deep skillet or large saucepan, heat enough vegetable oil so that the balls will be covered when you fry them. When the oil is heated to 350°F, dip each ball in the egg mixture, then the panko crumbs, and drop them into oil. Work in batches and cook until the balls are a nice golden-brown color, about 3–4 minutes. Transfer to paper towel as they finish cooking to drain. Make your cheese sauce by combining the marinara and alfredo sauce in a small saucepan. Heat over medium and when warm, add the ricotta, Italian cheese blend, and wine. Stir to combine.

When the cheeses have melted, remove the pot from the heat and add the garlic powder and heavy cream. Stir well. Serve the macaroni balls with the cheese sauce and a sprinkle of Parmesan.

CHILI'S FAJITA NACHOS Delicious, crisp nachos get a special twist when topped by a fajita mix. This recipe will certainly be a hit at your next party.

Preparation Time: 10 minutes Cooking time: 23 minutes Servings: 8 Ingredients: 1 Bell pepper, cut into thin strips 1 sliced Vidalia onion ½ cup shredded Cheddar cheese 1 envelope fajita seasoning mix 16 large tortilla chips ½ cup shredded Monterey jack cheese 1 boneless chicken breast, skin then cut into strips 2 tablespoons guacamole 16 jarred jalapeño pepper slices ½ cup thick and chunky salsa 2 tablespoons sour cream 1 cup shredded lettuce Directions: 1. Cook the chicken, bell peppers, onions and in a skillet as per the packet of the fajita seasoning. Drain and set aside. 2. In a large, microwave plate, place the tortilla chips.

3.Pace the cooked chicken fajita Layer the cooked chicken fajita on top of the tortilla chips. 4. Add the cheeses over the chicken. 5. Place the slices of jalapeño on the chicken. 6. To melt the cheese, microwave the plate on medium heat for 2-3 minutes. 7. Put guacamole, sour cream, lettuce, and salsa on top of the cheese.

AWESOME BLOSSOM PETALS

The ingredients you’ll use for this appetizer taste fantastic! It is perfect! Preparation Time: 15 minutes Cooking Time: 15 minutes Servings: 6 Ingredients for Seasoned Breading: ¼ teaspoon onion powder 2 ½ cups flour ½ teaspoon ground black pepper 2 teaspoons seasoned salt ½ teaspoon paprika 1 cup buttermilk ¼ teaspoon garlic powder For Blossom Sauce: 1/8 teaspoon cayenne pepper 2 tablespoons ketchup ½ cup sour cream 1 ½ teaspoons prepared horseradish ½ teaspoon seasoned salt Other ingredients: vegetable oil for frying

Directions: For Blossom Sauce: Combine the sour cream with ketchup, horseradish, cayenne pepper and seasoned salt in a small bowl; stir the ingredients well. Cover & let chill in a refrigerator until ready to serve. For Onion: Peel the onion. Cut the stem of the onion off; place it on the cutting board, stem side down. Cut the onion horizontally and vertically into half then make two more diagonal cuts. For Breading: Add buttermilk in a large bowl. Combine flour together with garlic powder, black pepper, paprika, onion powder and seasoned salt in a separate bowl. Using a large fork; give the ingredients a good stir until well mixed. Put the onions first into the flour and then dip them into the buttermilk; then into the flour again. Let the onions to rest on the wire rack. For Cooking: Preheat oil until it reaches 350 F. Work in batches & add the onions into the hot oil (ensure that you don’t overcrowd the onions); cook until turn golden brown, for 2 to 3 minutes. Remove them from the hot oil & then place them on a wire rack to drain. Serve hot & enjoy.

CHILI’S CLASSIC NACHOS

Chili’s Classic Nachos proves you don’t need meat every day! Preparation Time: 25 minutes Cooking Time: 2 hours & 10 minutes Servings: 5 Ingredients: 2 tablespoons guacamole 1 boneless chicken breast, uncooked, cut in strips A bag of tortilla chips, any of your choice 1 cup fresh lettuce, shredded ½ cup Monterey Jack cheese, shredded 1 package of fajita seasoning mix (1 ounce) ½ cup sharp cheddar cheese, shredded 1 jalapeño, sliced ½ cup your choice salsa 1 Vidalia onion, sliced 2 tablespoons low-fat sour cream 1 bell pepper, sliced Directions: Over moderate heat in a large skillet; sauté the chicken with onion, fajita seasoning & peppers. When done; drain the prepared fajita mixture & set aside until ready to use.

Now, spread the tortillas out on your ovenproof platter in a large circle. Once done; start layering them with chicken, peppers and onions. Add the cheeses followed by the jalapenos. Place the platter into the oven & bake until the cheese is completely melted, for 5 to 10 minutes, at 350 F. Once done; pull out the platter & add the shredded lettuce in the center of chip circle. Top the lettuce with sour cream, salsa & guacamole. Serve immediately & enjoy.

BURGER KING ZESTY SAUCE

Preparation Time: 5 minutes Cooking Time: 0 minutes Servings: 10 Ingredients: 1/2 cup mayonnaise 2 teaspoons prepared horseradish 1 teaspoon cayenne pepper 1 teaspoon prepared mustard 1 teaspoon white vinegar 1 teaspoon lemon juice 1/4 teaspoon salt 1/4 teaspoon sugar 2 teaspoons ketchup 1 drop soy sauce Directions: Combine all ingredients in a bowl and stir until well blended. Cover the bowl and refrigerate for 30 minutes before using.

FRIED PICKLES

These pickles are unbelievable, and taste even better! Preparation Time: 5 minutes Cooking Time: 10 minutes Servings: 4 Ingredients: 2 cup pickle chips ¼ teaspoon cayenne pepper 1 teaspoon sugar ½ teaspoon pepper 2 cup flour Oil, for frying 1 teaspoon salt Directions: Over moderate heat in a deep pan; heat the oil until hot. Now, in a large bowl; combine the flour together with cayenne, sugar, pepper, and salt; continue to whisk until combined well. Drain the pickle chips & then toss them into the prepared flour mixture. Once done, work in batches and fry them (ensure that you don’t overcrowd the pan). Once the pickles start to float to the surface, immediately remove

them from the hot oil. Place them on paper towels to drain; serve with the horseradish or ranch dressing and enjoy.

TEXAS CHILI FRIES

You’ve never tried something similar! It’s insanely good! Preparation Time: 10 minutes Cooking Time: 20 minutes Servings: 4 Ingredients: 1 package of bacon 1 bag cheese blend, shredded Ranch salad dressing 1 bag steak fries, frozen 1 jar jalapeno peppers Directions: Evenly spread the fries over a large-sized cookie sheet & bake as per the directions mentioned on the package. Line strips of bacon on a separate cookie sheet & bake until crispy. When the bacon and fries are done; remove them from the oven.

Add a thick layer of jalapenos and cheese; crumble the bacon over the fries. Bake in the oven again until the cheese is completely melted. Serve hot with some Ranch salad dressing on side and enjoy.

OLIVE GARDEN BREADSTICKS

Breadsticks are usually served on the side of a dish, but they are also the perfect appetizer or starter. Olive Garden has taken the breadstick recipe and made it perfect. Do you want to find out their secret? Well, take a look below! Preparation Time: 10 minutes Cooking time: 45 minutes Servings: 8 Ingredients: ¼ cup of softened butter 1 ½ teaspoons of salt 3 cups of bread flour 1 cup + 1 tablespoon of warm water ¾ teaspoon of active dry yeast 2 tablespoons of granulated sugar Toppings: ½ teaspoon of garlic salt 2 tablespoons of melted butter

Directions: 1) Pour the warm water into a small bowl and add in the sugar and yeast, letting them dissolve. Then let the mixture sit for 5 minutes or until foam forms on top. 2) In a large bowl, mix the flour with salt, then add the softened butter into the flour using a paddle from an electric mixer. Pour the yeast mixture over the flour mixture, and using a dough hook, blend the ingredients and then knead the dough for around 10 minutes. 3) Put the dough in a covered container, then let it sit for about 1 to 1 ½ hours until the dough doubles in size. 4) After the dough has doubled in size, take 2-ounce portions and roll them between your hands to form sticks that are 7-inches long. Place the sticks on a tray covered by parchment paper, cover, and let them sit for 1 to 1 ½ hours until the dough doubles in size again. 5) Prepare the oven by preheating it to 400 degrees. 6) Bake the sticks for around 12 minutes, or until they turn golden brown. Once ready, brush each breadstick with melted butter and sprinkle garlic salt on them. Tip: Set aside plenty of time for this recipe so that the dough can rise as much as required.

PEI WEI’S VIETNAMESE CHICKEN SALAD SPRING ROLL

It’s time to teach you how to make the best Pei Wei’s Vietnamese Chicken Salad Spring Roll! Pay attention! Preparation Time: 10 minutes Cooking Time: 1 minute Servings: 4-6 Ingredients: Salad Rice Wrappers Green leaf lettuce like Boston Bibb lettuce Napa cabbage, shredded Green onions, chopped Mint, chopped Carrots, cut into 1-inch matchsticks Peanuts Chicken, diced and cooked, about 6 chicken tenders drizzled with soy sauce, honey, garlic powder, and red pepper flakes Lime dressing 2 tablespoons lime juice, about 1 lime 1½ teaspoons water 1 tablespoon sugar 1 teaspoon salt Dash of pepper 3 tablespoons oil

Add everything but the oil to a small container or bowl and shake or stir until the sugar and salt are dissolved. Next, add the oil and shake well. Peanut dipping sauce 2 tablespoons soy sauce 1 tablespoon rice wine vinegar 2 tablespoons brown sugar ¼ cup peanut butter 1 teaspoon chipotle Tabasco 1 teaspoon honey 1 teaspoon sweet chili sauce 1 teaspoon lime vinaigrette Add all the ingredients to a small bowl and mix to combine thoroughly. Directions: In a large bowl, mix together all of the salad ingredients except for the rice wrappers and lettuce. Place the rice wrappers in warm water for about 1 minute to soften. Transfer the wrappers to a plate and top each with 2 pieces of lettuce. Top the lettuce with the salad mixture and drizzle with the lime dressing. Fold the wrapper by tucking in the ends and then rolling. Serve with lime dressing and peanut dipping sauce.

TAKEOUT DRY GARLIC RIBS

These are Indian style ribs you should make for you and your loved ones as soon as possible! Preparation Time: 15 minutes Cooking Time: 2 hours and 15 minutes Servings: 4-6 Ingredients: 6 pounds pork ribs, silver skin removed and cut into individual ribs 1½ cups broth - 1½ cups brown sugar - ¼ cup soy sauce 12 cloves garlic, minced - ¼ cup yellow mustard 1 large onion, finely chopped - ¼ teaspoon salt ½ teaspoon black pepper Directions: Preheat oven to 200°F. Season ribs with salt and pepper and place on a baking tray. Cover with aluminum foil and bake for 1 hour.

In a mixing bowl, stir together the broth, brown sugar, soy sauce, garlic, mustard and onion. Continue stirring until the sugar is completely dissolved. After an hour, remove the foil from the ribs and turn the heat up to 350°F. Carefully pour the sauce over the ribs. Re-cover with the foil and return to the oven for 1 hour. Remove the foil and bake for 15 more minutes on each side.

BOSTON MARKET MAC N’ CHEESE

This Boston Market Mac n’ Cheese smells unbelievable, and it tastes even better! Preparation Time: 10 minutes Cooking Time: 20 minutes Servings: 6 Ingredients: 1 8-ounce package spiral pasta 2 tablespoons butter 2 tablespoons all-purpose flour 1 ¾ cups whole milk 1 ¼ cups diced processed cheese like Velveeta™ ¼ teaspoon dry mustard ½ teaspoon onion powder 1 teaspoon salt Pepper, to taste Directions:

Cook pasta according to package instructions. Drain, then set aside. To prepare sauce make the roux with four and butter over medium-low heat in a large deep skillet. Add milk and whisk until well blended. Add cheese, mustard, salt, and pepper. Keep stirring until smooth. Once pasta is cooked, transfer to a serving bowl. Pour cheese mixture on top. Toss to combine. Serve warm.

CHEDDAR'S SANTA FE SPINACH DIP

You’ve never tried something similar! It’s insanely good! Preparation Time: 5 minutes Cooking Time: 20 minutes Servings: 6 Ingredients: 2 packages chopped spinach, frozen (10 ounces each) 1 cup heavy whipping cream 2.4 ounces Monterey jack cheese; cut it into 3 equal 2” long blocks 1 package cream cheese (8 oz) 2.4 ounces pepper jack cheese; cut it into 3 equal 2” long blocks ½ cup Sour Cream 2.4 ounces White American Cheese; cut it into 3 equal 2” long blocks ½ to 1 teaspoon salsa seasoning 2 teaspoon Alfredo sauce 1 cup mozzarella cheese Pepper & salt to taste Directions: Over low-heat in a large pan; heat the chopped spinach until all the moisture is cooked out, for a couple of minutes, stirring frequently.

In the meantime, over moderate heat in a large pot; add in the cream cheese & 1 cup of heavy whipping cream; cook until the cheese is completely melted; ensure that you don’t really bring it to a boil. Feel free to decrease the heat, if it starts to boil. Once done; work in batches and start adding the Pepper Jack, Monterey Jack & White American cheeses. Continue to stir the ingredients & don’t let it come to a boil. Lastly add in the Mozzarella cheese and continue to cook. Add 2 teaspoons of the Alfredo sauce and then add in the cooked spinach. Add ½ cup of the sour cream; continue to mix until combined well. Add salsa seasoning, pepper & salt to taste; stir well Serve immediately with some tortilla chips & enjoy!

CHEVY'S MANGO SALSA

It’s time to teach you how to make the best Chevy's Mango Salsa! Pay attention! Preparation Time: 20 minutes Cooking Time: 2 minutes Servings: 2 ⅓ cups Ingredients: 1 mango, peeled, seeded & diced (roughly 2 cups) 2 tablespoons red bell pepper, minced ¼ cup white onion, minced 1 teaspoon fresh cilantro, minced ½ teaspoon habanero pepper, finely minced 1 teaspoon lime juice, freshly squeezed 1/8 teaspoon salt Directions: Combine the entire ingredients together in a medium-sized bowl; mix well until evenly combined. Using a plastic wrap; cover & let chill. Serve chilled & enjoy

CHEESECAKE FACTORY WARM CRAB & ARTICHOKE DIP

We don’t want to spoil the surprise! We’ll allow you to discover step by step how to make this amazing dish! Preparation Time: 5 minutes Cooking Time: 5 minutes Servings: 2 Ingredients for Crab Mix: 6 ounces artichoke hearts, drained & cut into ¾” pieces ¼ teaspoon Old Bay seasoning 1 slice of white bread, minced ¾ pounds crab meat (backfin or lump) 3 ounces cream cheese 1 cup heavy cream ¼ teaspoon ground black pepper 5 ounces sour cream ¼ teaspoon cayenne pepper 4 ounces mayonnaise ½ teaspoon kosher salt For Bruschetta: 4 slices sourdough baguette, sliced ½” thick 2 teaspoons breadcrumbs, buttered & toasted 6 ounces Crab & Artichoke Mix

1 tablespoon olive oil ½ teaspoon parsley, chopped Directions: For the Crab Mix: Place the cream cheese and minced bread into a large-sized mixing bowl. Pour in the heavy cream & mix until evenly combined. Add the mayonnaise, cayenne pepper, sour cream, old bay seasoning, pepper and salt into the mixing bowl. Give them a good stir until combined evenly. Add in the crab meat, artichoke hearts and crab cake mix into the bowl. Gently “fold” into the other ingredients (ensure that you don’t break up any large lump pieces of the crab) For Bruschetta: Evenly brush both sides of each bread slice with the olive oil. Place the bread onto a flat grill (over medium heat) & cook for a couple of minutes, until the slices turn lightly golden and have become crispy. Now, over moderate heat in a sauté pan; heat the crab & artichoke dip until it’s warm throughout, stirring frequently to prevent burning. Place the crab & artichoke dip into a small-sized serving bowl. Evenly sprinkle with the toasted buttered breadcrumbs. Slice each piece of grilled bread in half at a slight angle. Place the grilled bread slices and the bowl with crab dip onto a large-sized serving platter. Sprinkle freshly chopped parsley over the bread and crab dip. Serve and enjoy.

CHILI'S SALSA

It’s an Asian style dish! It’s tasty; it’s light and very easy to make at home! Preparation Time: 10 minutes Cooking Time: 10 minutes Servings: 12 Ingredients: 1 can Tomatoes & Green Chilies, Diced (approximately 14.5 oz) ¼ teaspoon sugar 1 tablespoon canned jalapenos, diced ½ teaspoon cumin 1 teaspoon garlic, minced ¼ cup yellow onion, diced 1 can whole tomatoes plus juice (approximately 14.5 oz) 1 to 2 tablespoons fresh cilantro, chopped 1 tablespoon lime juice, freshly squeezed ½ teaspoon sea salt Directions:

Place onions and jalapenos in a food processor; pulse on high settings for a couple of seconds. Add both cans of tomatoes together with lime juice, garlic, cumin, cilantro, sugar and salt to the food processor; process on high settings again until blended well (ensure that you don’t puree it). Using a plastic wrap; cover & let chill in a fridge or refrigerator for an hour before serving. Serve with your favorite tortilla chips and enjoy.

JOE'S CRAB SHACK BLUE CRAB DIP

It’s such a juicy and delicious dish! You will love it once you try it! Preparation Time: 5 minutes Cooking Time: 25 minutes Servings: 4 Ingredients: 8 ounces softened cream cheese 2 teaspoons dry white wine 6 ounces lump crabmeat, drained 3 tablespoons evaporated milk or heavy whipping cream 2 teaspoons chicken soup base or shrimp soup base 3 tablespoons parmesan cheese, grated, divided 1 ½ tablespoons green or red bell peppers, diced 3 green onions, dark green ends & root ends trimmed, minced 2 teaspoons drained salsa or diced tomatoes ½ teaspoon Old Bay crab boil seasoning Directions: Fold the entire ingredients (except 1 tablespoon Parmesan) together. Evenly spread into an oven-proof baking dish and microwave for 4 minutes on half power.

Top with the Parmesan and transfer dish to the oven; broil for a couple of minutes, until the top turns out to be browned slightly.

SPINACH AND ARTICHOKE DIP FROM APPLEBEE’S

Cooked spinach and artichoke blended with 3 different types of melted cheese… What’s not to love about this delicious snack? Preparation Time: 5 minutes Cooking Time: 20 minutes Servings: 6 Ingredients: 1 10-ounce bag spinach, diced 2 14-ounce cans artichoke hearts, diced 1 cup Parmesan-Romano cheese mix, grated 2 cups mozzarella cheese, grated 16 ounces garlic alfredo sauce 8 ounces cream cheese, softened Directions: Combine all ingredients in a bowl. Mix well. Transfer into a slow-cooker. Set on high and cook for 30 minutes.

Serve while hot.

OLIVE GARDEN SPINACH-ARTICHOKE DIP

Are you in the mood for a Olive Garden Spinach-Artichoke Dip? Then you should try this one as soon as possible! Preparation Time: 2 minutes Cooking Time: 35 minutes Servings: 10 Ingredients: 1 can artichoke hearts, drained, coarsely chopped (14 ounces) ¼ cup mayonnaise 1 package light cream cheese (8 ounces); at room temperature ¼ cup parmesan cheese ½ cup chopped spinach, frozen ¼ cup Romano cheese 1 garlic clove, minced finely ¼ cup mozzarella cheese, grated ½ teaspoon dry basil or 1 tablespoon fresh ¼ teaspoon garlic salt Pepper & salt to taste Directions: Combine cream cheese together with mayonnaise Romano cheese, Parmesan, basil, garlic & garlic salt; mix until combined well. Add in the drained spinach and artichoke hearts; mix until well blended.

Spray a pie pan with Pam and then pour in the dip; top with the Mozzarella cheese. Bake until the top is browned, for 25 minutes, at 350 F. Serve with Italian or French toasted bread, thinly sliced.

WHITE SPINACH QUESO

You only need a few ingredients, and you have to follow some simple directions, and you will enjoy some delicious queso in no time! Preparation Time: 5 minutes Cooking Time: 10 minutes Servings: 12 Ingredients: 2 tablespoons flour 8 ounces white American cheese 2 cups baby spinach leaves, fresh ¾ cup whole milk 2 tablespoons butter ½ teaspoon garlic powder 2 cups Jack cheese 1 tablespoon canola oil Optional Ingredients: Queso fresco crumbles Pico de Gallo salsa

Guacamole Directions: Set your oven to broil. Now, over medium high heat in a large, cast iron skillet; heat the canola oil until hot. Add and cook the spinach until just wilted; immediately remove from the hot pan. Add butter to the hot pan and then add the flour, stir well & cook for a few seconds then slowly add the milk. Add in the garlic powder; whisk well then add the cheeses. Continue to stir the mixture until thick & bubbly, for a minute or two and then, add in the spinach leaves; stir well. Broil until the top turn golden brown, for a couple of minutes. Top with salsa, guacamole and queso; serve immediately & enjoy.

TUSCAN CHEESE SPREAD

Your family will enjoy eating this flavored spread! You will love it too! Preparation time: 10 minutes Cooking time 5 minutes Servings: 4–6 Ingredients: Tomatoes with balsamic glaze 4 Roma tomatoes, finely diced ¼ cup red onion, finely diced ¼ cup balsamic vinegar 1 tablespoon butter ¼ teaspoon basil leaves ¼ teaspoon garlic powder 2 teaspoons Italian seasoning Pinch of salt Cheese spread 1 (8 ounces) package cream cheese 1 clove garlic, minced ½ teaspoon Italian seasoning ¼ teaspoon garlic powder ⅓ cup Parmesan cheese, grated

Ciabatta bread, sliced, to serve Directions: Tomatoes with balsamic glaze Combine the tomatoes and onion in a bowl and cover tightly. In a small saucepan, heat the balsamic vinegar, butter, basil leaves, garlic powder, Italian seasoning, and salt. Heat over medium until the butter melts. Add the diced tomatoes and onion and allow them to heat through. Remove the pot from the heat and cover. Cheese spread In microwavable and oven-safe dish, combine the cream cheese, garlic, Italian seasoning, and garlic powder. Microwave until softened and mix until smooth. Add Parmesan cheese to cover the top. Place the dish under the broiler for 2 minutes, or until the cheese is browned. Arrange the ciabatta slices on the oven rack, and toast. Top the bread with cheese spread and add the balsamic tomato mixture on top.

CHILI'S SOUTHWESTERN EGGROLLS

These aren't the typical eggrolls. This recipe contains a number of typical Southwestern-style ingredients wrapped in tiny tortillas and deep fried. It can also be made beforehand and frozen for fast, last-minute appetizers if company drops by unexpectedly. Preparation Time: 10 minutes Cooking time: 30 minutes Servings: 8 Ingredients: 2 cups washed and drained fresh spinach 1 (16-ounce) can drained corn 1 (16-ounce) can black beans ¼ teaspoon fresh ground black pepper 2 chopped jalapeños ¼ cup chopped fresh cilantro 2 pressed garlic cloves ¼ cup minced onion ½ teaspoon chili powder 2 cups grated Mexican cheese blend ½ teaspoon salt 15 small whole-wheat tortillas Prepared salsa

Cooking oil Directions: 1. Combine beans, cilantro, spinach, jalapeños, corn garlic, onion, chili powder, salt, cheese, and pepper in a large mixing bowl, then mix well. 2. Put on each tortilla 2 table spoons of the mixture and roll into a thin eggroll. 3. Heat a frying pan to medium-high heat. 4. With a tablespoon of cooking oil per 2-3 eggrolls, shallow fry using a sauté pan. 5. Garnish with a sour cream and salsa.

WORLD FAMOUS CHICKEN CRUNCH

It’s such a crunchy and delicious dish! You will love it once you try it! Preparation Time: 10 minutes Cooking Time: 10 minutes Servings: 4 Ingredients: 1-pound chicken tenders 1 cup Cap'n Crunch cereal 2 teaspoon ground black pepper 1 cup milk 1 cup flour 2 organic eggs, large 1 tablespoon granulated onion 1 cup corn flakes Vegetable oil for frying 1 tablespoon granulated garlic Directions: Pulse the cereals in a blender until you get fine crumbs like consistency and then pour into a large bowl. Combine flour together with garlic, onion & pepper in separate bowl.

Beat the eggs & combine them with milk in a separate bowl. Dredge the breast tenders, first into the milk mixture and then into the flour mixture & lastly into the cereal crumbs. Deep fry until cooked thoroughly, for 3 to 4 minutes, at 325 F. Serve with some Creole mustard on side and enjoy.

COPYCAT MOZZARELLA STICKS FROM TGI FRIDAYS

This is a great recipe for anyone who loves mozzarella sticks. Preparation Time: 5 minutes Cooking Time: 5 minutes Servings: 6 Ingredients: ⅔ cup all-purpose flour 2 large eggs ¼ cup milk 1 cup Japanese breadcrumbs ½ cup Parmesan cheese, shredded 1 tablespoon dried parsley ½ teaspoon garlic salt ½ teaspoon seasoning salt 8 pieces mozzarella string cheese 1-quart vegetable oil Marinara sauce Directions: Add flour to a bowl. Then, in a separate bowl, mix eggs and milk. Add breadcrumbs, Parmesan, parsley, garlic salt, and seasoning salt in a third bowl and mix well. Line baking sheet with wax paper. Set aside.

Cut mozzarella pieces in half vertically so that you will end up with 16 mozzarella sticks. Then, for each piece, dredge first in flour, followed by egg wash, and third in breadcrumb mixture. Dredge again in egg wash and breadcrumbs for a thicker coat. Place pieces on prepared baking sheet and place in freezer for at least 1 hour or overnight. To prepare mozzarella sticks preheat deep fryer to 350°F. About 4 sticks at a time, deep fry for about 30 seconds or until golden brown. Using a slotted spoon, transfer to a rack or plate lined with paper towels to drain. Serve warm with marinara sauce.

QUESO BLANCO DIP

Are you in the mood for a Mexican dish? Then you should try this one as soon as possible! Preparation time: 5 minutes Cooking time 10 minutes Servings: 10 Ingredients: 1 tablespoon vegetable oil 2 tablespoons jalapeño pepper, finely minced ⅓ cup white onion, finely chopped 4 cups white cheddar cheese, shredded 2 cups Monterey Jack cheese, shredded ½ cup half and half ½ cup chopped tomato 2 tablespoons cilantro, chopped Salt and pepper to taste Tortilla chips, for serving Directions: In a medium skillet, combine the vegetable oil, 1 ½ tablespoons chopped jalapeño pepper, and white onion. Sauté over medium heat until the onion is soft.

Add the cheese and half and half. Reduce the heat to low and stir until the cheese melts, then add the fresh tomatoes and cilantro. Season to taste with salt and pepper and mix well. Transfer the dip to a heatproof serving bowl, and garnish with the remaining jalapeño. Serve with tortilla chips.

RED ROBIN CAMPFIRE SAUCE

Take a look at this recipe, get all the ingredients and make it for your loved one's tonight! Preparation Time: 10 minutes Cooking Time: 10 minutes Servings: 6 Ingredients: ½ cup mayo 1/8 teaspoon cayenne pepper ½ teaspoon paprika 1/8 teaspoon garlic powder ½ cup your favorite BBQ sauce Directions: Whisk the entire ingredients together until completely smooth; serve immediately & enjoy.

RUBY TUESDAY QUESO DIP

A delicious dip that will quickly become a favorite. Preparation Time: 10 minutes Cooking Time: 10 minutes Servings: 6 Ingredients: 1 box chopped spinach, frozen, thawed & squeeze out any excess water (approximately 10 oz) 1 jar of Taco Bell salsa & queso (approximately 14 oz) Directions: Mix the entire ingredients together in a microwave-safe bowl. Heat in 1minute intervals on high-power, stirring frequently. Continue to heat in the microwave until heated through. Serve with your favorite tortilla chips and enjoy.

HOUSTON'S CHICAGO STYLE SPINACH DIP

It’s a dip that will provide you enough energy to face a busy day at work. Just try it! Preparation Time: 5 minutes Cooking Time: 15 minutes Servings: 10 Ingredients: ⅓ cup sour cream 2 bags of fresh Spinach (1 pound each) ⅔ cup fresh parmesan cheese, grated 1 can Artichoke Hearts, coarsely diced 1/8 pound butter 2 tablespoons onions, minced ½ cup Monterrey Jack Cheese, grated 1 teaspoon fresh garlic, minced ½ teaspoon Tabasco sauce or to taste 1 pint heavy whipping cream ¼ cup flour 2 teaspoons lemon juice, freshly squeezed ½ teaspoon salt Directions:

Steam the spinach; strain & using a cheese cloth; squeeze the water out. Finely chop & set aside until ready to use. Now, over moderate heat in a heavy saucepan; heat the butter until completely melted. Add in the onions and garlic; sauté for 3 to 5 minutes. Make a roux by adding the flour. Give everything a good stir & cook for a minute. Slowly add in the heavy cream, stirring with a whisk to prevent lumping. The mixture would thicken at the boiling point. When done, immediately add in the Tabasco, lemon juice, Parmesan cheese and salt. Immediately remove the pan from heat & let stand at room temperature for 5 minutes and then stir in the sour cream. Fold in the diced artichoke hearts, Jack cheese and dry & chopped spinach. Stir well until the cheese is completely melted. Serve immediately and enjoy.

LOADED BONELESS WINGS

These Loaded Boneless Wings are not only very tasty! Preparation Time: 30 minutes Cooking Time: 50 minutes Servings: 10 Ingredients for Veggie Queso Dip: 1 jalapeno pepper, finely chopped ½ yellow bell pepper, finely chopped ¼ teaspoon ground cumin 1 package American cheese, shredded (6 ounce) ½ red bell pepper, finely chopped 2 slices of Fontana cheese, shredded ½ teaspoon red pepper flakes 1 ball mozzarella cheese, shredded (4 ounce) ½ teaspoon olive oil 1/8 teaspoon each of garlic powder, ground black pepper, onion powder, ground nutmeg & salt ½ cup half-and-half For Wings: 4 strips of bacon or to taste 1 package Buffalo-style boneless chicken breast halves, frozen (25.5 ounce) ½ pound cheddar cheese, shredded 3 green onions, thinly sliced

¼ pound Monterey Jack cheese, shredded Directions: Over medium heat in a large skillet; heat the olive oil until hot. Once done; add the yellow bell pepper together with red bell pepper & jalapeno pepper; stir well & cook for 2 to 3 minutes, until mostly tender, stirring constantly. Add the cumin; cook & stir for a minute more, until the peppers are nicely coated. Add half-&-half; let simmer until almost boiling. Decrease the heat to low and slowly stir in the mozzarella cheese, fontina cheese, American cheese, red pepper flakes, onion powder, garlic powder, nutmeg, black pepper and salt. Cook for 3 to 5 more minutes, until the cheeses are melted completely, stirring constantly. Preheat oven to 400 F. Place the frozen chicken breasts on a large-sized baking sheet & the bacon strips on a separate sheet. Place both the pans in the preheated oven. Heat the chicken for 10 to 12 minutes, until thawed; remove from the oven. Continue to bake the bacon for 16 to 18 more minutes, until crispy. Leave the oven on; remove the bacon, place it on a paper towel to dry & then chop into pieces. Place a cup of the prepared queso dip into the bottom of a large ovenproof dish or skillet. Arrange the chicken over the top & sprinkle with Monterey Jack cheese and Cheddar cheese. Bake for 5 to 8 more minutes, until the cheeses have completely melted. Sprinkle with the chopped green onion and bacon pieces.

FIVE CHEESE DIP

Take a look at this recipe, get all the ingredients and make it for your loved one's tonight! Preparation Time: 5 minutes Cooking Time: 5 minutes Servings: 16 Ingredients: ½ cup milk 1 pkg. softened Philadelphia cream cheese (8 ounces) ¾ cup Triple cheddar cheese, finely shredded 2 tablespoon parmesan cheese, grated Directions: Beat the cream cheese using an electric mixer in small bowl until completely creamy. Slowly beat in the milk until blended well. Add in the leftover ingredients; mix well. Serve with some cut-up fresh vegetables & baked chips; enjoy.

Chapter 5: Salads and Side Dishes CHICKEN BBQ SALAD

This makes for the perfect dish to serve up whenever you want to truly spoil yourself. Preparation time: 40 minutes Cooking Time: 15 minutes Serving: 4 Ingredients: 1 large boneless, skinless chicken breast 3 tablespoon ranch dressing 1 can of black beans Large head of romaine lettuce 1 cup of corn kernels, fresh or frozen 3 tablespoon barbecue sauce plus more for marinating and drizzling 1 cup tri-color tortilla strips Directions: Place the chicken breast in a large zip-lock bag & add in the barbecue sauce; enough to cover the meat. Seal & let marinate for half an hour. Preheat your grill over medium high heat.

Rinse the black beans, chop the romaine lettuce & heat a grill pan over medium high heat. For dressing: Combine barbecue sauce together with ranch to taste. Spray the grill with non-stick grilling spray & place the marinated chicken breast over the grill. Grill until the chicken is completely cooked through & juices run clear, for six minutes per side. In the meantime, add corn to the grill pan. Lightly sprinkle with smoked paprika & grill until a few kernels are blackened slightly. Let the chicken to rest for a few minutes and then dice into small bite-sized pieces. Add romaine together with chicken, black beans, tortilla strips and corn in a large serving bowl. Add dressing; toss until evenly coated. Drizzle more of barbecue sauce on top of the ingredients, if desired. Serve immediately & enjoy.

HOOTERS PASTA SALAD

If you are looking for a new dish to try with the family, try Hooters Pasta Salad. Cooking time: 6 hours or overnight Preparation Time: 20 minutes Cooking Time: 30 minutes Servings: 4 Ingredients: 1 ½ tablespoon granulated sugar ⅓ cup red wine vinegar 2 teaspoon minced shallot ½ teaspoon thyme, dried 1 teaspoon lemon juice, fresh ⅔ cup vegetable oil ¼ teaspoon parsley flakes, dried 1 tablespoon Grey Poupon Dijon mustard ¼ teaspoon garlic powder A pinch of onion powder ⅛ teaspoon each of salt, coarsely ground black pepper, dried basil & dried oregano 4 quarts water 1 pound tri color radiatore or raindbow rotini (red, green and white color)

2 medium or 1 large tomatoes 1 green onion ¼ cup cucumber, minced Salt to taste 1 to 2 teaspoon vegetable oil Green leaf lettuce, for garnish, optional Directions: For Dressing: Combine granulated sugar together with red wine vinegar, minced shallot, thyme, lemon juice, vegetable oil, parsley flakes, Grey Poupon Dijon mustard, garlic powder, onion powder, salt, coarsely ground black pepper, dried basil & dried oregano using an electric mixer in a large bowl. Continue to mix on high speed until the dressing becomes thick & creamy, for a minute or two. Put the prepared dressing to a sealed container and store in a refrigerator until ready to toss. Fill a deep pot with 4 quarts of water and bring it to a boil. Once done; add the pasta & cook until tender, for 12 to 15 minutes; drain well. Spray a gentle stream of cold water over the hot pasta. Drizzle with the oil and gently toss. Add it in the covered container and let cool for 30 minutes in a refrigerator. In the meantime; prepare the vegetables. Remove the soft pulp and seeds from the tomatoes before dicing, use the green part of scallions or green onion and mince the cucumber into small pieces. When you can handle the pasta easily; add the diced tomato with cucumber and green onion. Sprinkle salt over the pasta salad and place it in the refrigerator again until chilled well. When done; spoon it over the plates & place the prepared vinaigrette dressing on the side

BRUSSELS SPROUTS N’ KALE SALAD Even Cracker Barrel has some healthy options on their menu. This recipe features a copycat version of their Brussels sprouts N’ kale Salad.

Preparation Time: 5 minutes Cooking Time: 0 minutes Servings: 6 Ingredients: 1 bunch kale 1 pound Brussels sprouts ¼ cup craisins (or dry cranberries) ½ cup pecans, chopped Maple vinaigrette: ½ cup olive oil ¼ cup apple cider vinegar ¼ cup maple syrup 1 teaspoon dry mustard Directions: Slice the kale and Brussels sprouts with a cheese grater or mandolin slicer. Transfer to a salad bowl. Add the pecans to a skillet on high heat. Toast for 60 seconds, then transfer to the salad bowl.

Add the craisins. Mix all of the ingredients for the vinaigrette and whisk to combine. Pour the vinaigrette over the salad and toss. Refrigerate for a few hours or preferably overnight before serving.

TOMATO, CUCUMBER AND ONION SALAD

This Cracker Barrel recipe will remind you of summertime anytime you prepare it. Preparation Time: 5 minutes Cooking Time: 0 minutes Servings: 6 Ingredients: 1 pound grape tomatoes 3 cucumbers, sliced ½ cup white onion, sliced thinly 1 cup white vinegar 2 tablespoons Italian dressing ½ cup sugar Directions: Whisk together the vinegar, sugar, and Italian dressing in a small bowl. Add the cucumbers, tomatoes, and onions. Toss to coat. Cover with plastic wrap and refrigerate until ready to serve or for at least 1 hour before serving.

ROASTED TOMATO SAUCE

This dish is sure to delight the whole family. It will warm you from the inside out and every bite. Preparation time: 2 hours Cooking time: 75 minutes Servings: 4 Ingredients: 1 1/2 kilos of tomatoes 3 tablespoon extra-virgin olive oil 6 peeled garlic cloves 1/2 cup sliced onion 2 teaspoons Italian seasoning 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3 tablespoons chopped basil Optional: 2 tablespoons tomato paste Optional: 500 g of pasta Optional: 1/8 teaspoon chopped red pepper flakes Directions:

Gather the ingredients of the roasted tomato sauce and preheat the oven to 150 ºC. Wash the tomatoes, remove the stem and cut them into pieces of approximately 2 centimeters. Mix the tomatoes in a large bowl with olive oil, sliced onion, rolled garlic cloves, Italian seasoning, salt, and ground black pepper. Place the tomatoes in a single layer on a baking sheet and bake for 60 minutes. Put roasted tomatoes and condiments in a food processor or blender. Mix well and transfer to a large saucepan and add chopped basil, red peppers, and tomato paste, if you use them. Bring the roasted tomato sauce over low heat, and cook for 15 minutes or until reduced and thickened. Cook the pasta in boiling water with salt; drains Mix the drained hot pasta with the sauce and serve with garlic bread if you wish. If you are not going to use the sauce immediately, place it in a container or in glass jars with a lid and refrigerate and consume for up to 3 days, or store it in the freezer for up to 4 months.

HOUSE SALAD AND DRESSING

This is a great dish for any occasion. It is very hearty. You can serve this alongside a salad and some bread to complete a nice breakfast. Preparation Time: 10 minutes Cooking Time: 0 Servings: 12 Ingredients: Salad 1 head iceberg lettuce ¼ small red onion, sliced thin 6–12 black olives, pitted 6 pepperoncini 2 small roma tomatoes, sliced Croutons ¼ cup shredded or grated romano or parmesan cheese Dressing: 1 packet Italian dressing mix ¾ cup vegetable/canola oil

¼ cup olive oil 1 tablespoon mayonnaise ⅓ cup white vinegar ¼ cup water ½ teaspoon sugar ½ teaspoon dried Italian seasoning ½ teaspoon salt ¼ teaspoon pepper ¼ teaspoon garlic powder Directions: To make the dressing, combine all ingredients in a small bowl. Thoroughly whisk together. Refrigerate for 1 hour to marinate. Add the salad ingredient to a salad bowl. When ready to serve, add some of the dressing to the salad and toss to coat. Add grated cheese as a garnish as desired. Store remaining dressing in an airtight container. Keep refrigerated and it can be stored for up to 3 weeks.

SANTA FE CRISPERS SALAD

Everyone in your family will want to add this dish to your regular weekly meals. Preparation Time: 10 minutes Cooking Time: 30 minutes Servings: 4 Ingredients: 1 ½ pounds boneless skinless chicken breasts 1 tablespoon fresh cilantro, chopped ¾ cup Lawry’s Santa Fe Chili Marinated with Lime and Garlic, divided 1 package (10 ounces) torn romaine lettuce, approximately 8 cups 2 tablespoons milk 1 cup black beans, drained and rinsed ½ cup sour cream 1 cup drained canned whole kernel corn ¼ cup red onion, chopped 1 medium avocado, cut into chunks ½ cup Monterey Jack, shredded 1 medium tomato, cut into chunks Directions: Place chicken in a large glass dish or resealable marinade plastic bag Add approximately ½ cup of the Santa Fe marinade, turn several times until nicely coated Refrigerate for 30 minutes or longer

Removed the chicken from marinade; get rid of the leftover marinade Grill the chicken until cooked through, for 6 to 7 minutes per side, over medium heat; brushing with 2 tablespoons of the leftover marinade Cut the chicken into thin slices. Combine the sour cream together with milk, leftover marinade and cilantro with wire whisk in medium-sized bowl until smooth Arrange lettuce on large serving platter Top with the chicken, avocado, corn, beans, cheese, tomato and onion. Serve with tortilla chips and dressing. Enjoy.

RAGÙ (ITALIAN MEAT SAUCE)

Ragù (Italian meat sauce) has always been a favorite among many people and it is quite easy to make. Preparation time: 55 minutes Cooking time: 20 minutes Servings: 6 Ingredients: For the sofrito: 2 tablespoons olive oil 1 cup chopped onion 1/2 cup chopped carrot 1/2 cup celery cut into small cubes For the ragù: 30 g dried porcini mushrooms 2 tablespoons tomato paste 5 thin slices of prosciutto 120 g minced pork 120 g ground beef 1/2 cup dry red wine 350 g of tomato puree Fine sea salt

Freshly ground black pepper to taste Pinch of freshly ground nutmeg 1/2 teaspoon finely grated lemon zest Directions: Gather the stir-fried ingredients. Heat the olive oil in a saucepan over medium-low heat. Sauté the carrot, onion, and celery until they soften and decrease a little, and the onions are caramelized. Gather the ingredients of the ragù. Put the dried porcini mushrooms in a small bowl and cover with warm water. Let stand for 15 minutes. When the mushrooms soften, drain and store the water in a separate container. Chop the mushrooms finely and reserve. Add the tomato paste to the sauce and cook until it thickens. Add ground pork and minced meat. Increase heat to brown and stir with a wooden spoon constantly. Add the wine and mix until it evaporates. Add the chopped porcini and tomato puree. Stir and season with nutmeg, salt, and freshly ground black pepper. Pour the mushrooms soaking water and when you have finished the ragù sauce, remove it from the heat and add the sofrito and the finely grated lemon zest.

QUESADILLA EXPLOSION SALAD

Quesadilla Explosion Salad is a delicious meal and will keep your whole family satisfied. Preparation Time: 20 minutes Cooking Time: 20 minutes Servings: 1 Ingredients: 1 vegetarian chicken patty 6 ounces bagged salad mix For Chipotle Ranch Dressing: 1 cup 2% milk 1 packet ranch dressing mix 1 teaspoon chipotle peppers in adobo sauce 1 cup non-fat Greek yogurt For Citrus Balsamic Vinaigrette: 2 tablespoons balsamic vinegar ½ teaspoon orange zest 2 tablespoons Splenda ¼ cup orange juice A pinch of nutmeg For Sweet Potato Strips: ¼ medium sweet potato, washed, thinly sliced & cut into strips nonstick cooking spray

¼ teaspoon salt For Cheese Quesadilla: 1 mission carb balance whole wheat fajita sized tortilla 1 ounce reduced-fat Colby Jack cheese, shredded For Roasted Corn and Black Bean Salsa: 1 cup black beans, rinsed 2 ears of corn, roasted, kernels removed from cob ½ cup fresh cilantro, chopped 1 tablespoon lime juice, freshly squeezed ¼ red onion, chopped 1 jalapeno pepper, roasted, peeled, seeded, deveined & chopped Salt to taste 1 red bell pepper, medium, roasted, peeled, seeded & chopped Directions: For Sweet Potato Strips: Preheat oven to 350 F. Lightly coat the strips with nonstick cooking spray and then, dust them lightly with the salt. Place on a large-sized cookie sheet in a single layer & bake for 15 to 20 minutes. Don’t forget to stir the strips & turn halfway during the baking process. Set aside and let cool until ready to use. For Roasted Corn Salsa: Add corn together with peppers & black beans to a large bowl and then squeeze the lime juice on top; add salt to taste. Give the ingredients a good stir & add the fresh cilantro. For Chipotle Ranch Dressing: Add yogurt and milk to the ranch dressing mix. Stir in the chipotle & store in a refrigerator. For Citrus Balsamic Vinaigrette: Over low heat in a large saucepan; place the entire ingredients together & cook for a minute. Set aside and let cool then refrigerate. For Quesadilla: Place the cheese on half of the tortilla & then fold over. Lightly coat the tortilla with the nonstick cooking spray & then cook over medium-high heat in a large pan. Cook until the cheese is completely melted, for a minute per side. Cut into 4 wedges.

Prepare the veggie "chicken" patty as per the directions mentioned on the package & then slice into thin strips. Place approximately 6 ounces of the salad mix on the plate and then top with the "chicken" strips, black bean salsa, sweet potato strips & roasted corn. Place the cut quesadilla around the edge of the plate and then drizzle the salad with the prepared dressings.

CHILI'S GRILLED CARIBBEAN CHICKEN SALAD

It's sweet, crunchy, cool and it's yours now. The salad contains a honey-lime dressing for island taste. Preparation Time: 5 minutes Cooking Time: 30 minutes Servings: 6 Ingredients: 4 boneless, skinless chicken breasts Honey-Lime Dressing ½ cup teriyaki marinade ¼ cup Dijon mustard ¼ cup honey 1 tablespoon sesame oil 1½ teaspoons sugar 1½ cups apple cider vinegar 1½ teaspoons lime juice 2 diced tomatoes Pico De Gallo ½ cup diced Spanish onions 2 teaspoons chopped jalapeño pepper Pinch of salt Salad 2 teaspoons minced cilantro 4 cups chopped leaf lettuce

4 handfuls of tortilla chips, broken into pieces 1 cup chopped red cabbage 4 cups chopped iceberg lettuce 1 can drained pineapple chunks Directions: 1. Marinate the chicken in teriyaki marinade in the refrigerator for 2 hours. 2. Combine all the dressing ingredients in a small container, and chill in the refrigerator for 30 minutes. 3. Mix all the pico de gallo ingredients in a small bowl, and chill in the refrigerator for 30 minutes. 4. Preheat the grill and grill each side of the chicken breast for 5 minutes, or until done. Cut to strips. 5. Put the lettuce and cabbage in a big salad bowl. 6. Add the pico de gallo, dressing, pineapple and tortilla chips. 7. Add strips of grilled chicken. Toss it in, Throw, and serve.

HAM AND EGG CASSEROLE

These are not only very tasty! This casserole also looks excellent! Preparation Time: 10 minutes Cooking time: 35 minutes Servings: 8 Ingredients: ⅓ cup lean ham (country cured is best) 1 slice sourdough bread, crust removed and cut to fit bottom of casserole dish 5 beaten eggs (about 1 cup) ¼ cup evaporated milk ¼ teaspoon salt ¼ teaspoon ground black pepper ¾ cup shredded mild cheddar cheese Directions: Prepare a casserole dish by spraying with nonstick cooking spray or greasing. Place the sourdough bread on the bottom. In a medium mixing bowl, beat together the eggs, salt, pepper and evaporated milk. Stir until completely combined, then pour over the sourdough bread. Drop in the diced ham, then top with shredded cheese. Refrigerate for a couple of hours or preferably overnight. Bake in an oven preheated to 350°F for 20–22 minutes or until set.

DAVE AND BUSTER'S MUFFALETTA SALAD This cold pasta salad is a variation on New Orleans big round muffaletta sandwiches that include Italian meats and cheeses. The origins of the muffaletta are from a New Orleans grocery store that was close to the farmers' market. The Italians would come in and order olive salad, lunch meats, cheese, and bread, so the store owner suggested making a sandwich out of that. The muffaletta is being prepared with the same ingredients today and is big enough to serve a few people.

Preparation Time: 5 minutes Cooking Time: 40 minutes Servings: 6 Ingredients: 24 slices pepperoni 4 ounces sliced ham 2 ounces sliced salami 4 ounces sliced turkey 1 cup roasted red peppers 1 cup sliced celery ¼ cup sliced black olives ¼ cup shredded Asiago cheese 4 tablespoons chopped green onion ½ cup chopped green salad olives

3 tablespoons Italian dressing 1¼ pounds spiral pasta 1½ cups assorted lettuce 1 cup diced Roma tomatoes ¼ cup julienned spinach leaves 1 cup Italian cheese blend Directions: 1. Cut the pepperoni, salami, ham, and turkey into thin julienne pieces. Place the meats in a large bowl. 2. Add the celery and green onions to the bowl and also the roasted peppers. 3. Chop both types of olives into the bowl and add them to the bowl. 4. Add the pasta after it has been cooked. 5. Pour the Italian dressing over the pasta and gently mix everything together. 6. Place assorted lettuce and spinach on a cold serving plate, and leave the pasta salad in the middle. 7. Place the salad mixture up in the middle of the pot. 8. Top the tomatoes and cheeses onto the salad.

GOLDEN CORRAL SEAFOOD SALAD

This dish is ideal for a light and fast lunch. It can be eaten as a sandwich on top of the salad greens, in a tortilla wrap, or on bread. Preparation Time: 5 minutes Cooking Time: 50 minutes Servings: 6 Ingredients: 1 pound shredded imitation crab meat ½ cup mayonnaise 1 cup diced celery ¼ cup diced green onions 3 peeled and chopped hardboiled eggs 1 tablespoon lemon juice Directions: 1. In a medium sized cup, put all the ingredients together with a lid. 2. Refrigerate to allow the flavors to blend for at least 1 hour before serving.

OLIVE GARDEN HOUSE SALAD

The Olive Garden promotion of all-you-can-eat soup, salad, and breadsticks is one of the most successful marketing campaigns of all time. It has been duplicated in many other restaurant chains, such as the Endless Lunch from T.G.I. Friday and the Bottomless Express Lunch from Chili. Be rest assured this classic Italian salad will be a hit with friends and family. To make a true home Olive Garden meal, serve it with some breadsticks and soups. Preparation Time: 5 minutes Cooking Time: 50 minutes Servings: 6 Ingredients: 1 bag of American Blend salad mix 10 black olives 10 slices red onion 8 banana peppers 1 sliced tomato 1 cup croutons Olive Garden Salad Dressing, to taste Directions: 1. In a medium container with lid, mix all of the ingredients. 2. Cool in the refrigerator for 1–2 hours with salad and serving dishes.

3. Put the dressing onto the plate bottom. Apply the ingredients of the chilled salad over the dressing.

OLIVE GARDEN SALAD DRESSING

It's quick to do the Olive Garden salad dressing at home, and tastes better than anything you would buy from the supermarket shelf. If placed in an airtight container in the refrigerator, the dressing can keep for around 10 days. Preparation Time: 5 minutes Cooking Time: 60 minutes Servings: 6 Ingredients: ½ cup mayonnaise 1 teaspoon vegetable oil 1/3 cup white vinegar 2 tablespoons corn syrup 2 tablespoons Romano cheese ¼ teaspoon garlic salt 2 tablespoons Parmesan cheese ½ teaspoon Italian seasoning 1 tablespoon lemon juice Sugar (optional)

½ teaspoon parsley flakes Directions: 1. Place all of the ingredients into a blender. Blend well until all is mixed. 2. If you consider the dressing a little tart to match your tastes, add some sugar.

Chapter 6: Pasta PESTO CHICKEN AND BROCCOLI PASTA

This is the perfect recipe for anyone who is looking to please their family or a crowd. Preparation Time: 15 minutes Cooking Time: 30 minutes Servings: 4 Ingredients: 4 cups cooked pasta ½ onion, minced 4 garlic cloves, minced ¼ cup pesto 2 chicken breasts; sliced into ½” strips 1 cup half and half or light cream ¼ cup parmesan cheese, grated 1 cup broccoli florets, fresh or frozen ¼ teaspoon pepper or to taste 1 tablespoon olive oil ½ teaspoon salt Directions:

Cook the pasta in a large pot per the directions mentioned on the package. During the last one minute of your cooking; add broccoli into the pot with pasta. Drain & set aside until ready to use. In the meantime, over moderate heat in a large pan; heat 1 tablespoon of oil. Add and cook the onion until turn golden, for 3 to 4 minutes. Add and cook the garlic for a couple of seconds and then add the sliced chicken. Season with pepper & salt; cook until the chicken turn browned, for 5 to 7 minutes. Add the cream, parmesan, pesto, pepper & salt. Let the mixture to simmer for 2 to 3 minutes. Add the cooked broccoli and pasta. Give the ingredients a good stir until completely combined. Let simmer for 2 to 3 more minutes. Remove from heat & garnish with additional parmesan. Serve hot & enjoy.

CHEESECAKE FACTORY’S PASTA DI VINCI

This amazing Cheesecake Factory’s Pasta di Vinci is such an elegant option for a fancy lunch! Preparation Time: 10 minutes Cooking Time: 50 minutes Servings: 4 Ingredients: ½ red onion, chopped 1 cup mushrooms, quartered 2 teaspoons garlic, chopped 1-pound chicken breast, cut into bite-size pieces 3 tablespoons butter, divided 2 tablespoons flour 2 teaspoons salt ¼ cup white wine 1 cup cream of chicken soup mixed with some milk 4 tablespoons heavy cream Basil leaves for serving, chopped Parmesan cheese for serving 1 pound penne pasta, cooked, drained Directions:

Sauté the onion, mushrooms and garlic in 1 tablespoon of the butter. When they are tender, remove them from the butter and place in a bowl. Cook the chicken in the same pan. When the chicken is done, transfer it to the bowl containing the garlic, onions, and mushrooms, and set everything aside. Using the same pan, make a roux using the flour and remaining butter over low to medium heat. When the roux is ready, mix in the salt, wine, and cream of chicken mixture. Continue stirring the mixture, making sure that it does not burn. When the mixture thickens, allow the mixture to simmer for a few more minutes. Mix in the ingredients that you set aside and transfer the cooked pasta to a bowl or plate. Pour the sauce over the pasta, garnish with parmesan cheese and basil, and serve.

OLIVE GARDEN ANGRY ALFREDO WITH CHICKEN

Olive Garden’s Angry Alfredo with Chicken is a wonderful appetizer. Preparation Time: 10 minutes Cooking time: 30 minutes Servings: 8 Ingredients for Sauce: Four ounces of butter One cup heavy cream Half cup freshly grated Parmesan cheese Half teaspoon garlic powder Quarter tsp red pepper chili flakes For Chicken 8 ounces chicken breast salt and pepper 1 tablespoon olive oil Top with 1/2 cup Mozzarella cheese Directions: In 8 ounces of Chicken breast, add salt and pepper, add one tablespoon olive oil. Add the heavy cream, and then add the cheese and stir until the sauce thickens until it starts to bubble. Lower the temperature to simmer. Add the crushed red peppers and ground garlic. The chicken is flavored with salt and pepper. Preferably an iron skillet over medium-high heat in a medium-sized pan and add a few tablespoons of olive oil.

For five to seven minutes cook the chicken or cook until the chicken edges start turning white, flip the chicken breast over and continue cooking until finished. The chicken will cook for another 5 to 7 minutes. Preheat the grill over your oven. Enable the chicken to lie down for a few minutes, then slice into pieces of bite-size. Combine the Chicken and the Alfredo sauce. Layer in a quarter saucepan. Cover with cheese made from mozzarella. Place the saucepan under the broiler and let the cheese brown. When the cheese from Mozzarella just starts brown, remove from the oven.

CHOW MEIN FROM PANDA EXPRESS Prepare these tasty Yakisoba noodles and delicious stir-fried vegetables tossed together and ready in only 20 minutes.

Preparation Time: 5 minutes Cooking Time: 30 minutes Servings: 6 Ingredients: 8 quarts water 12 ounces Yakisoba noodles ¼ cup soy sauce 3 garlic cloves, finely chopped 1 tablespoon brown sugar 2 teaspoons ginger, grated ¼ teaspoon white pepper, ground 2 tablespoons olive oil 1 onion, finely chopped 3 celery stalks, sliced on the bias 2 cups cabbage, chopped Directions: In a pot, bring water to a boil. Cook Yakisoba noodles for about 1 minute until noodles separate. Drain and set aside.

Combine soy sauce, garlic, brown sugar, ginger, and white pepper in a bowl. In a pan, heat oil on medium-high heat. Sauté onion and celery for 3 minutes or until soft. Add cabbage and stir-fry for an additional minute. Mix in noodles and soy sauce mixture. Cook for 2 minutes, stirring continuously until noodles are well-coated. Transfer into bowls. Serve.

PESTO CAVATAPPI FROM NOODLES & COMPANY

It’s a dish you should make for you and your loved ones as soon as possible! Preparation Time: 5 minutes Cooking Time: 20 minutes Servings: 8 Ingredients: 4 quarts water 1 tablespoon salt 1-pound macaroni pasta 1 teaspoon olive oil 1 large tomato, finely chopped 4 ounces mushrooms, finely chopped ¼ cup chicken broth ¼ cup dry white wine ¼ cup heavy cream 1 cup pesto 1 cup Parmesan cheese, grated Directions: Add water and salt to a pot. Bring to a boil. Put in pasta and cook for 10 minutes or until al dente. Drain and set aside. In a pan, heat oil. Sauté tomatoes and mushrooms for 5 minutes. Pour in broth, wine, and cream. Bring to a boil. Reduce heat to medium and simmer

for 2 minutes or until mixture is thick. Stir in pesto and cook for another 2 minutes. Toss in pasta. Mix until fully coated. Transfer onto plates and sprinkle with Parmesan cheese.

RATTLESNAKE PASTA FROM PIZZERIA UNO

Have this cheesy and creamy chicken and pasta dish cooked and ready in only 30 minutes. Preparation Time: 5 minutes Cooking Time: 20 minutes Servings: 6 Ingredients: Pasta: 4 quarts 1 pound penne pasta 1 dash of salt Chicken: 2 tablespoons butter 2 cloves garlic, finely chopped ½ tablespoon Italian seasoning 1 pound chicken breast, boneless and skinless, cut into small squares Sauce: 4 tablespoons butter 2 cloves garlic, finely chopped ¼ cup all-purpose flour 1 tablespoon salt

¾ teaspoon white pepper 2 cups milk 1 cup half-and-half ¾ cup Parmesan cheese, shredded 8 ounces Colby cheese, shredded 3 jalapeno peppers, chopped Directions: In a pot of boiling water, add salt, and cook pasta according to package instructions. Drain well and set aside. To prepare the chicken, heat butter in a pan. Sauté garlic and Italian seasoning for 1 minute. Add chicken and cook 5-7 minutes or until cooked thoroughly, flipping half way through. Transfer onto a plate once. Set aside. In the same pan, prepare the sauce. Add butter and heat until melted. Stir in garlic and cook for 30 seconds. Then, add flour, salt, and pepper. Cook for 2 more minutes, stirring continuously. Pour in milk and half-and-half. Keep stirring until sauce turns thick and smooth. Toss in chicken, jalapeno peppers, and pasta. Stir until combined. Serve.

COPYCAT KUNG PAO SPAGHETTI FROM CALIFORNIA PIZZA KITCHEN

This CPK copycat replaces the normally used noodles in Chinese take-out with spaghetti, then coats it with a flavorful, savory, and spicy sauce and cooked chicken. Preparation Time: 5 minutes Cooking Time: 30 minutes Servings: 6 Ingredients: 1 pound spaghetti 2 tablespoons vegetable oil 3 chicken breasts, boneless and skinless Salt and pepper, to taste 4 garlic cloves, finely chopped ½ cup dry roasted peanuts 6 green onions, cut into half-inch pieces 10-12 Dried bird eyes hot peppers Sauce:

½ cup soy sauce ½ cup chicken broth ½ cup dry sherry 2 tablespoons red chili paste with garlic ¼ cup sugar 2 tablespoons red wine vinegar 2 tablespoons cornstarch 1 tablespoon sesame oil Directions: Follow instructions on package to cook spaghetti noodles. Drain and set aside. Add oil to a large pan over medium-high heat. Generously season chicken with salt and pepper, then add to pan once hot. Cook for about 3 to 4 minutes. Turn chicken over and cook for another 3 to 4 minutes. Remove from heat and allow to cool. Mix together all sauce ingredients in a bowl. Once chicken is cool enough to handle, chop chicken into small pieces. Set aside. Return pan to heat. Add garlic and sauté for about 1 minute until aromatic. Pour in prepared sauce, then stir. Once boiling, lower heat and allow to simmer for about 1 to 2 minutes or until liquid thickens. Add pasta, cooked chicken, peanuts, hot peppers, and scallions. Mix well. Serve.

THREE CHEESE CHICKEN PENNE FROM APPLEBEE’S

This is the perfect recipe for anyone who is looking to please their family or a crowd. Preparation Time: 10 minutes Cooking Time: 1 hour Servings: 4 Ingredients: 2 boneless skinless chicken breasts 1 cup Italian salad dressing 3 cups penne pasta 6 tablespoons olive oil, divided 15 ounces Alfredo sauce 8 ounces combination mozzarella, Parmesan, and provolone cheeses, grated 4 roma tomatoes, seeded and diced 4 tablespoons fresh basil, diced 2 cloves garlic, finely chopped Shredded parmesan cheese for serving Directions: Preheat oven to 350°F. In a bowl, add chicken then drizzle with Italian dressing. Mix to fully coat chicken with dressing. Cover using plastic wrap and keep inside refrigerator overnight but, if you’re in a hurry, at least 2 hours is fine.

Follow instructions on package to cook penne pasta. Drain, then set aside. Brush 3 tablespoons oil onto grates of grill then preheat to medium-high heat. Add marinated chicken onto grill, discarding the marinade. Cook chicken until both sides are fully cooked and internal temperature measures 165°F. Remove from grill. Set aside until cool enough to handle. Then, cut chicken into thin slices. In a large bowl, add cooked noodles, Alfredo sauce, and grilled chicken. Mix until combined. Drizzle remaining oil onto large casserole pan, then pour noodle mixture inside. Sprinkle cheeses on top. Bake for about 15-20 minutes or until cheese turns a golden and edges of mixture begins to bubble. Remove from oven. Mix tomatoes, basil, and garlic in a bowl. Add on top of pasta. Sprinkle parmesan cheese before serving.

MACARONI GRILL’S PASTA MILANO

You will love this recipe and it will remind you of meals your grandma used to make. Preparation Time: 5 minutes Cooking Time: 20 minutes Servings: 6 Ingredients: 1 pound bowtie pasta 2 teaspoons olive oil 1 pound chicken, chopped into small pieces 1 12-ounce package mushrooms, chopped 1 cup onion, minced 2 garlic cloves, finely minced ½ cup sun dried tomatoes, diced 1½ cups half and half 1 tablespoon butter, softened ½ cup Parmesan cheese, shredded, plus some more for serving 1 teaspoon black pepper, ground 1 tablespoon fresh basil, minced Directions: Follow instructions on package to cook bowtie pasta. Drain, then set aside. Add oil to a pan over medium-high heat. Once hot, add chicken and stir-fry for about 5 to 6 minutes until cooked through. Set chicken aside onto a

plate. In the same pan, toss in mushrooms, onions, garlic, and sun dried tomatoes. Sauté until onions turn soft and mushrooms become a light brown, then sprinkle salt and pepper to season. Return chicken to pan and mix. Mix half and half, butter, Parmesan, pepper, and basil in a small bowl. Add half and half mixture to pan. Stir, and let simmer for about 3 to 4 minutes or until pan ingredients are thoroughly heated. Mix in pasta until coated well. Serve.

OLIVE GARDEN’S FETTUCCINE ALFREDO

The dish is delicious and will please anyone’s appetite. Preparation Time: 5 minutes Cooking Time: 25 minutes Servings: 6 Ingredients: ½ cup butter, melted 2 tablespoons cream cheese 1 pint heavy cream 1 teaspoon garlic powder Some salt Some black pepper ⅔ cup parmesan cheese, grated 1 pound fettuccine, cooked Directions: Melt the cream cheese in the melted butter over medium heat until soft. Add the heavy cream and season the mixture with garlic powder, salt, and pepper. Reduce the heat to low and allow the mixture to simmer for another 15 to 20 minutes. Remove the mixture from heat and add in the parmesan. Stir everything to melt the cheese.

Pour the sauce over the pasta and serve.

SPAGHETTI PIZZA RECIPE

This spaghetti pizza recipe is very easy to make, but it takes a little while. However, it really is worth it. It is a delicious and comforting dish and also has ground meat. Serve with a salad of green leaves and tomatoes, and some to toasted garlic bread. Let's go for the ingredient list and do it step by step! Preparation Time: 5 minutes Cooking Time: 30 minutes Servings: 6 Ingredients: 750 ml of pasta sauce 500 g ground beef 500 g of spaghetti 400 g of tomatoes cut into small cubes 150 g sliced pepperoni 1 ½ cups shredded cheddar cheese 1 cup shredded Swiss cheese ½ cup grated Parmesan cheese ½ cup whole milk 1 chopped onion 3 cloves garlic, minced 2 chopped red or green peppers 1 teaspoon dried Italian seasoning 2 large eggs

Directions: Gather the ingredients to make the spaghetti pizza. Preheat the oven to 170 ° C. Boil a large pot of water to cook the spaghetti. Cook the beef, chopped onion, chopped garlic and chopped red and green peppers in a pan over medium heat with oil until the meat is browned. Drain well and add the pasta sauce, the tomatoes cut into small cubes and the Italian seasoning. Stir well and boil over medium heat while preparing spaghetti. Cook the spaghetti according to the package instructions. Combine the milk, eggs and grated Parmesan cheese in a large bowl and beat until mixed. Strain the spaghetti and stir with the egg mixture. Spread half of the spaghetti, egg and milk mixture in a refractory dish and copper with half of the sauce and beef mixture. Repeat the layers. Bake in a preheated oven for 30 or 40 minutes until hot, and cover with the remaining cheeses and then the pepperoni. Return to the oven and bake until the cheeses melt. Let stand for five minutes and cut into squares to serve the spaghetti pizza.

GARDEN SPAGHETTI CARBONARA

This dish has the potential to become a new favorite. Preparation Time: 5 minutes Cooking Time: 50 minutes Servings: 6 Ingredients: 1/4 cup of flour 1/4 cup butter 1 liter of milk 1/8 teaspoon of pepper 1/2 teaspoon of salt 18 oz bacon cut extra thick 1/4 cup of olive oil 12 oz sliced mushrooms 6 tablespoons of chopped shallots Cook 1 pound spaghetti according to the package insert 2 teaspoons of finely chopped parsley 1/2 cup grated parmesan cheese 2 ounces of freshly grated Fontina cheese Directions:

Melt butter over medium heat in a 4-quarter strong casserole dish. Remove the meal and cook for 1 minute. Add milk, salt, and pepper and stir vigorously with a whisk until barely boiling the mixture. Reduce heat and boil for 5 minutes while the sauce thickens. Stir in the Fontina cheese and allow it to melt in the sauce. Stay warm. Thoroughly cook the bacon. Drain on paper towels. Cut into pieces of 1/4inch and whisk in the sauce. In a large skillet, melt olive oil over medium heat. Add sliced onions and chopped mushrooms and sauté until golden; add to the sauce. Cook spaghetti according to the directions on the box. Drain well and add the parsley to the sauce. Mix well and pass to a serving table. Sprinkle with Parmesan cheese and serve as soon as possible.

SPAGHETTI FRITTATA Frittatas are simply more resistant and easy to cook tortillas. They are one of the best quick recipes to prepare for brunch, breakfast, lunch or dinner. The only rules for making frittata are to make sure that the eggs are wellbeaten and that the ingredients you add are well cooked before incorporating them. Only then can you succeed. You can use almost any leftover food such as rice, pasta, diced potatoes, cooked meat or vegetables. This time I will teach you how to make a spaghetti frittata step by step. Take note!

Preparation Time: 5 minutes Cooking Time: 30 minutes Servings: 6 Ingredients: ½ cup chopped green pepper or ½ cup chopped onion 2 tablespoons olive oil 1 tablespoon butter ¼ cup milk 2 cups grated Parmesan cheese ½ teaspoon dried basil leaves 1 cup cooked spaghetti or fettuccine cut into 5 cm pieces 6 eggs Directions: Heat the olive oil and butter in a pan until it melts.

Add the green pepper and cook over medium heat, stirring frequently until tender and crispy at the same time. Meanwhile, in a large bowl, mix the eggs with the milk, ¼ cup grated Parmesan cheese, salt and pepper, and basil. Add the cooked pasta to the egg mixture and stir gently. Next, add the egg mixture to the pan and arrange the pasta in a uniform layer. Cook the egg mixture over medium heat, raising the sides with a spatula occasionally so that the raw egg flows underneath. When the egg mixture is almost ready, but still moist, after 10 minutes, cover it with grated Parmesan cheese. Cook for a few more minutes until it begins to brown. Remove from the oven and cut the frittata into pieces. Serve immediately.

Chapter 7: Chicken CHICKEN POT PIE

Chicken pot pie is a hearty dish perfect for the wintertime. Preparation Time: 5 minutes Cooking Time: 30 minutes Servings: 6 Ingredients: ½ cup butter 1 medium onion, diced 1 (14.5-ounce) can chicken broth 1 cup half and half milk ½ cup all-purpose flour 1 carrot, diced 1 celery stalk, diced 3 medium potatoes, peeled and diced 3 cups cooked chicken, diced ½ cup frozen peas 1 teaspoon chicken seasoning ½ teaspoon salt ½ teaspoon ground pepper 1 single refrigerated pie crust 1 egg

Water Directions: Preheat the oven to 375°F. In a large skillet, heat the butter over medium heat, add the leeks and sauté for 3 minutes. Sprinkle flour over the mixture and continue to stir constantly for 3 minutes. Whisking constantly, blend in the chicken broth and milk. Bring the mixture to a boil. Reduce heat to medium-low. Add the carrots, celery, potatoes, salt, pepper, and stir to combine. Cook for 10-15 minutes or until veggies are cooked through but still crisp. Add chicken and peas. Stir to combine. Transfer chicken filling to a deep 9-inch pie dish. Fit the pie crust sheet on top and press the edges around the dish to seal the crust. Trim the excess if needed. In a separate bowl, whisk an egg with 1 tablespoon of water, and brush the mixture over the top of the pie. With a knife, cut a few slits to let steam escape. Bake the pie in the oven on the middle oven rack 20 to 30 minutes until the crust becomes golden brown. Let the pie rest for about 15 minutes before serving.

GREEN CHILI JACK CHICKEN

This dish is hearty and quick to throw together. This recipe is perfect for anyone who is always on the go. Preparation Time: 5 minutes Cooking Time: 30 minutes Servings: 6 Ingredients: 1-pound chicken strips 1 teaspoon chili powder 4 ounces green chilies 2 cups Monterey Jack cheese, shredded ¼ cup salsa Directions: Sprinkle the chicken with the chili powder while heating some oil over medium heat. Cook the chicken strips until they are half cooked, and then place the green chilies on top of the chicken. Lower the heat to low. Cook for 1 to 2 minutes before adding the cheese on top. Keep cooking the chicken and cheese until the cheese melts. Serve the chicken with the salsa.

CRACKER BARREL CHICKEN POTPIE

This simple, homemade potpie chicken tastes awesome. You will find the perfect comfort food for kids and adults under its golden-brown crust. Preparation Time: 5 minutes Cooking Time: 30 minutes Servings: 6 Ingredients: Two tablespoons canola oil One medium onion, chopped 1/2 cup all-purpose flour One teaspoon poultry seasoning 3/4 cup 2% milk One can (14-1/2 ounces) chicken broth 3 cups cubed cooked chicken 2 cups of frozen mixed vegetables, thawed One sheet refrigerated pie crust Directions: Preheat the oven to 450 ° C. Heat oil in a large saucepan over medium-high heat. Add onion; stir and cook until tender. Season with flour and poultry until blended; whisk slowly in broth and milk. Shift to 9-inch grained deep-

soaked pie plate; place the crust over the filling. Trim and seal the edges. In the crust put some slits. Bake for 15-20 minutes or until golden brown.

DOUBLE CHICKEN PIE

Want to discover a classic Southern secret? Well, this recipe is the one you need to check out. The Double Crust Chicken pot pie is enough to dazzle your guests and bring the Southern atmosphere home. The golden crust will win you rave reviews at the dinner table. Preparation Time: 5 minutes Cooking Time: 30 minutes Servings: 6 Ingredients: ½ cup butter 1 medium onion, diced 1 (14.5-ounce) can chicken broth 1 cup half and half milk ½ cup all-purpose flour 1 carrot, diced 1 celery stalk, diced 3 medium potatoes, peeled and diced 3 cups cooked chicken, diced ½ cup frozen peas 1 teaspoon chicken seasoning ½ teaspoon salt ½ teaspoon ground pepper 1 single refrigerated pie crust

1 egg Water Directions: Preheat the oven to 375°F. In a large skillet, heat the butter over medium heat, add the leeks and sauté for 3 minutes. Sprinkle flour over the mixture, and continue to stir constantly for 3 minutes. Whisking constantly, blend in the chicken broth and milk. Bring the mixture to a boil. Reduce heat to medium-low. Add the carrots, celery, potatoes, salt, pepper, and stir to combine. Cook for 10-15 minutes or until veggies are cooked through but still crisp. Add chicken and peas. Stir to combine. Transfer chicken filling to a deep 9-inch pie dish. Fit the pie crust sheet on top and press the edges around the dish to seal the crust. Trim the excess if needed. In a separate bowl, whisk an egg with 1 tablespoon of water, and brush the mixture over the top of the pie. With a knife, cut a few slits to let steam escape. Bake the pie in the oven on the middle oven rack 20 to 30 minutes until the crust becomes golden brown. Let the pie rest for about 15 minutes before serving.

GRILLED CHICKEN TENDERLOIN

This hearty quick-and-easy breakfast wrap makes a perfect start to a great day. Preparation Time: 10 min. Marinating time 1 hour Cooking time: 30 min. Servings: 4–5 Ingredients: 4–5 boneless and skinless chicken breasts, cut into strips, or 12 chicken tenderloins, tendons removed 1 cup Italian dressing 2 teaspoons lime juice 4 teaspoons honey Directions: Combine the dressing, lime juice and honey in a plastic bag. Seal and shake to combine.

Place the chicken in the bag. Seal and shake again, then transfer to the refrigerator for at least 1 hour. The longer it marinates, the more the flavors will infuse into the chicken. When ready to prepare, transfer the chicken and the marinade to a large nonstick skillet. Bring to a boil, then reduce the heat and allow to simmer until the liquid has cooked down to a glaze.

BOSTON MARKET’S ROTISSERIE CHICKEN COPYCAT This simple 5-ingredient roast chicken is done in just five easy-to-follow steps, making a great family dinner during reunions and gatherings.

Preparation Time: 5 minutes Cooking Time: 30 minutes Servings: 6 Ingredients: ¼ cup apple cider vinegar ½ cup canola oil 2 tablespoons brown sugar 4 fresh garlic cloves, finely chopped 1 whole roasting chicken Directions: Combine vinegar, oil, sugar, and garlic in a bowl. Add chicken and spoon mixture on top to coat well. Refrigerate overnight, making sure to turn chicken over to soak opposite side Remove chicken from refrigerator. Set aside for at least 20 minutes. Bake at 350°F for about 45-50 minutes or until the temperature reads 165°F on an instant meat thermometer inserted in thickest part of the thigh without touching any bones. Serve.

APPLE CHEDDAR CHICKEN

Your whole family will love it and will ask you to make it more often. Preparation Time: 5 minutes Cooking Time: 30 minutes Servings: 6 Ingredients: 5 cooked skinless chicken breasts, whole or cubed (Cracker Barrel uses the whole breast, but either option works just as well.) 2 cans apple pie filling 1 cup melted butter 1 row Ritz crackers, crushed 1 bag extra-sharp cheddar cheese Directions: Preheat the oven to 350°F. Combine the chicken, apple pie filling, and cheddar cheese in a mixing bowl. Stir to combine. Pour the mixture into a greased casserole dish. Mix Ritz crackers with the melted butter. Spread over the casserole.

Bake for 45 minutes or until it starts to bubble.

Chapter 8: Beef and Pork THE CHEESECAKE FACTORY FAMOUS MEATLOAF The Cheesecake Factory has one of the most delicious and flavorful recipes for meatloaf, as you are about to find out. It may have plenty of ingredients, but it’s really not that hard to prepare, not if you follow my guidelines.

Preparation Time: 10 minutes Cooking time: 45 minutes Servings: 8 Meatloaf Ingredients: ¾ cup of breadcrumbs ¾ cup of whole milk ½ teaspoon of paprika 1 teaspoon of ground sage 1 teaspoon of ground black pepper 1 ½ teaspoons of dried thyme 2 teaspoons of salt 1 tablespoon of granulated sugar 1 tablespoon of minced Italian parsley 1 pound of ground pork 1 ½ pounds of ground sirloin 3 eggs, beaten

5 teaspoons of minced garlic ⅓ cup of shredded and minced carrot ½ cup of minced red onion 2 tablespoons of minced red bell pepper 2 tablespoons of minced green bell pepper 1 tablespoon of vegetable oil Grilled Onion Ingredients: ¼ teaspoon of ground black pepper ¼ teaspoon of salt 2 tablespoons of butter 1 medium sliced onion Mushroom Gravy Ingredients: ¼ teaspoon of ground sage ¼ teaspoon of dried thyme ¼ teaspoon of ground black pepper ¼ teaspoon of salt 1 teaspoon of minced Italian parsley 1 ½ cups of sliced mushrooms 2 tablespoons of all-purpose flour 1 14-ounce can of beef broth 1 teaspoon of minced garlic 2 tablespoons of garlic Directions: 1) Prepare your oven by preheating it to 350 degrees F. 2) Take a medium sauté pan and place it over medium-low heat with a tablespoon of oil in it. Slowly sauté the minced red and green bell peppers for about 5 minutes. Add minced garlic, onion, and carrot and cook for 5 more minutes, just to get these veggies softened. 3) Take a large bowl and whisk the eggs in it. Add the ground pork, beef, sautéed veggies, and all the other ingredients, but leave out the breadcrumbs. Manually mix all the ingredients until everything is blended, then sprinkle some breadcrumbs in a little bit at a time. Place the meatloaf

into a 9-x 5-inch loaf pan and bake it in the oven for about an hour. Take the meatloaf out of the oven and let it chill for about 30 minutes. 4) In the meantime, you can grill the onions while the meatloaf cools. Place butter in a medium sauté pan over medium-low heat, then add onions, pepper, and salt, and cook for about 20 to 25 minutes and stir constantly until the onions turn light brown. 5) To prepare the gravy, take a pan, place butter in it over medium-low heat, let it melt, then add garlic and sauté it for 1 minute. Add flour, cook for 2 to 3 minutes while whisking constantly until the mixture is light brown. Add the rest of the ingredients and simmer for 10 to 15 minutes or until the sauce gets thicker. 6) To serve the meatloaf, you will need to preheat the broiler to high first. Take the meatloaf from the loaf pan and slice it into nine 1-inch-thick slices. Put the slices on a baking sheet, and place them under the broiler for about 2 to 3 minutes, until the meatloaf slices are hot. 7) Put the slices of meatloaf on a serving plate, pour gravy over them and top with grilled onions. Enjoy! Tip: Be sure to use both pork and sirloin for the best flavor.

DENNY'S COUNTRY FRIED STEAK

Smothered in a rich country gravy, Denny's serves this crispy, fried, chopped beef steak. Chicken or country fried steak origins are uncertain, but they are closely associated with southern cuisine and hospitality. The meat consists of a cheap beef steak cut, which is tenderized and pounded. It is then coated in hot oil with seasoned flour and pan fried. Preparation Time: 10 minutes Cooking time: 50 minutes Servings: 8 Ingredients: 1 pound beef cube steak, dice into 4 pieces ½ cup buttermilk 1 teaspoon salt 1 cup flour ½ teaspoon paprika ½ teaspoon pepper ¼ cup vegetable oil Directions: 1. Make the meat tender by beating it with a mallet or the bottom of a heavy skillet. 2. In a shallow dish, stir the flour, salt, paprika and pepper together. 3. Place the buttermilk in a separate platter.

4. Dredge steaks in the flour mixture, dip in buttermilk and dip in the flour mixture again. 5. Heat up oil over medium-high heat in a large skillet. 6. Cook the steaks on either side for 5 minutes. 7. Serve with Denny's Country Gravy, if preferred.

CHILI’S BABY BACK RIBS

You will love how the flavors come together in this dish to create the perfect mouthwatering lunch for the whole family. Preparation Time: 5 minutes Cooking Time: 30 minutes Servings: 6 Ingredients Pork: 4 racks baby-back pork ribs Sauce: 1½ cups water 1 cup white vinegar ½ cup tomato paste 1 tablespoon yellow mustard ⅔ cup dark brown sugar packed 1 teaspoon hickory flavored liquid smoke 1½ teaspoons salt ½ teaspoon onion powder ¼ teaspoon garlic powder ¼ teaspoon paprika Directions: Mix together all of the sauce ingredients and then bring to a boil.

When the sauce starts to boil, reduce it to a simmer. Continue simmering the mixture for 45 to 60 minutes, mixing occasionally. When the sauce is almost done, preheat the oven to 300˚F. Choose a flat surface and lay some aluminum foil over it, enough to cover 1 rack of ribs. Place the ribs on top. Remove the sauce from heat and start brushing it all over the ribs. When the rack is completely covered, wrap it with the aluminum foil and place it on the baking pan with the opening of the foil facing upwards. Repeat steps 3 to 5 for the remaining racks. Bake the ribs for 2½ hours. When they are almost done baking, preheat your grill to medium heat. Grill both sides of each rack for 4 to 8 minutes. When you are almost done grilling, brush some more sauce over each side and grill for a few more minutes. Make sure that the sauce doesn’t burn. Transfer the racks to a large plate and serve with extra sauce.

APPLEBEE’S HONEY BARBECUE SAUCE WITH RIBLETS

You just cannot beat a great tasting bowl of Applebee’s Honey Barbecue Sauce with Riblets. It is full of yummy vegetables, simmered for a long time in a chicken rub full of spices and broth. It is a very satisfying soup whenever you want to eat it. Preparation Time: 5 minutes Cooking Time: 30 minutes Servings: 6 Ingredients: Honey Barbecue Sauce 1 cup ketchup ½ cup corn syrup ½ cup honey ¼ cup apple cider vinegar ¼ cup water 2 tablespoons molasses 2 teaspoons dry mustard 2 teaspoons garlic powder 1 teaspoon chili powder 1 teaspoon onion powder Meat: 2¼ pounds pork riblets

Salt Pepper Garlic ¼ teaspoon liquid smoke flavoring 1 teaspoon water Directions: Season the riblets with the salt, garlic, and pepper based on your preferences, then sear them on a grill until the meat starts to separate from the bone. While doing this, preheat the oven to 275˚F. Mix the water and liquid smoke flavoring into a deep pan and place the ribs on an elevated rack inside—make sure that the liquid does not touch the ribs. Cover the pan with two layers of foil and bake for 2 to 5 hours, depending on the strength of your oven and the number of riblets you have. Make sure that the internal temperature of the meat reaches 155˚F all throughout. While waiting for the riblets to cook, prepare the sauce by mixing all of the sauce ingredients together and simmering for 20 minutes. When the sauce is done cooking, transfer to a bowl and set aside. When the ribs are done cooking, sear them on a grill until the marrow starts sizzling. Place the ribs on a plate and cover generously with the sauce. Serve and enjoy.

STUFFED PORK CHOP

This stuffed pork chop copycat recipe from Cracker Barrel utilizes sausage and poultry seasoning to give your chops a whole new level of flavor. Preparation Time: 15 minutes Cooking Time: 3 hours 30 minutes Serving: 4 Ingredients: 8 pork chops ½ pound sausages 2 cups rice, cooked 1 tablespoon chopped celery leaves 1 tablespoon sausage drippings 1 tablespoon chopped parsley 1 small onion, grated 1 teaspoon poultry seasoning ½ teaspoon salt ⅛ teaspoon pepper Directions: Preheat the oven to 350°F. Slice each pork chop on one side to create a pocket.

Combine the cooked rice, sausage, celery leaves, sausage drippings, parsley, onion, poultry seasoning, salt, and pepper in a bowl and stir well. Stuff the mixture into the pockets you created in the pork chops. Bake, covered, for about 1½–2 hours. About 15 minutes before the chops are done, remove the cover to allow them to brown on top.

MUSHROOM SWISS CHOPPED STEAK

Does your ground meat need a boost? Try this copycat recipe from Cracker Barrel. Preparation Time: 15 minutes Cooking Time: 3 hours 30 minutes Serving: 4 Ingredients: 1 pound ground sirloin, shaped into 4 patties 1 tablespoon butter Salt to taste Pepper to taste 4 slices Swiss cheese ¼ small onion, sliced 1 pound mushrooms, sliced 1 (14½-ounce) can beef gravy (or equivalent package) Directions: Season the sirloin patties with salt and pepper, then cook to the desired temperature. You can grill, broil, fry, or even bake the ground meat; the choice is yours. Transfer the cooked patties to a plate and top each one with a slice of Swiss cheese. Sauté the mushrooms and onion in a skillet (if you cooked the patties on the stovetop, use the same skillet). When the onions are translucent, add the beef gravy.

Top each patty with the onion, mushroom, and beef gravy mixture.

ROAST BEEF DINNER

Nothing tastes quite like Mom’s roast beef. This copycat version of Cracker Barrel’s menu item is sure to please your family. Preparat ion Time: 15 minutes Cooking Time: 30 minutes Serving: 4 Ingredients: 3 pounds chuck roast ½ can beef broth 1 cup flour ½ teaspoon garlic powder 1–2 cloves garlic 1 medium onion, diced 2 tablespoons olive oil 1 bay leaf Dash of salt and pepper Directions: Rinse the chuck roast with water, then season with salt, pepper, and garlic powder and coat with flour. Heat the olive oil over medium-high heat in a skillet. Add the roast and onions and sear the roast until all sides are evenly browned. Transfer the roast and onions to a slow cooker. Add the garlic cloves and bay leaf, then pour in the beef broth and season with salt and pepper to

taste. Cook on low for 8–10 hours. Served with your favorite sides such as mashed potatoes, green beans, or carrots.

P.F. CHANG’S MONGOLIAN BEEF

Great for a home-cooked lunch with family, prepare this savory fried steak and vegetable dish in just 30 minutes. Preparation Time: 15 minutes Cooking Time: 30 minutes Serving: 4 Ingredients: 1 pound flank steak ¼ cup cornstarch 2 teaspoons ½ teaspoon ginger, finely chopped 1 tablespoon ginger, diced ½ soy sauce ½ cup water ½ cup brown sugar 1 cup vegetable oil, divided 6 green onions, cut diagonally into 2-inch pieces

Directions: Cut steak against the grain into small pieces, about ¼ inch. Transfer steak into a bowl with cornstarch and flip until fully coated on all sides. Set aside. In a skillet, heat 1 tablespoon of the oil on medium heat. Stir in ginger and garlic. Cook for about 1 minute or until aromatic. Mix in soy sauce, water, and brown sugar. Keep stirring until sugar is melted. Bring to a boil on medium heat. Simmer for about 2 minutes or until sauce is thick. Heat remaining vegetable oil in a separate saucepan on medium heat until oil reaches 350⁰F. Deep-fry steak in batches for 2 minutes or until brown. Transfer onto a plate lined with paper towels. Discard the oil, then add sauce and stir in meat with sauce in saucepan for about 2 minutes on medium heat. Mix in green onions and cook for an additional 1-2 minutes. Place meat and onions on a plate. Serve hot.

PANDA EXPRESS’ BEIJING BEEF

This sweet and spicy Panda Express replica is a perfect copy of the original. Satisfy your cravings in as quick as 45 minutes. Preparation Time: 15 minutes Cooking Time: 50 minutes Serving: 4 Ingredients: 1 egg ¼ teaspoon salt 6 tablespoons water 9 tablespoons cornstarch 1 pound flank steak 4 tablespoons sugar 3 tablespoons ketchup 2 tablespoons vinegar ¼ teaspoon chili pepper, crushed 1 cup vegetable oil 1 teaspoon garlic, finely chopped 1 red bell pepper, chopped 1 green bell pepper, chopped 1 white onion, chopped

Directions: To make the marinade, add egg, salt, 2 tablespoons water, and 1 tablespoon cornstarch in a bowl. Mix well. Slice steak against the grain into small strips. Transfer into a Ziploc bag and pour marinade inside. Seal tightly. Shake bag gently to make sure the meat is well-coated. Set aside for at least 15 minutes. To make the sauce, combine sugar, ketchup, vinegar, chili pepper, remaining 4 tablespoons water, and 2 teaspoons cornstarch in a bowl. Mix well. Cover and keep refrigerated. Heat oil in a saucepan. Ready a bowl with 6 tablespoons cornstarch. Place beef in bowl and toss until fully coated. Shake off excess cornstarch and cook beef in hot oil until golden brown. Transfer onto a plate lined with paper towels. Remove excess oil from saucepan. Toss in garlic, bell peppers, and onions and cook for about 2 minutes, stirring continuously. Transfer vegetables onto a plate. In the same saucepan, add sauce and bring to a boil. Reduce heat to low and let simmer for 10 minutes. Serve beef and vegetables with sauce poured on top.

CHIPOTLE’S BEEF BARBACOA

Chipotle’s Beef Barbacoa is perfect because they are tender and also delicious. Preparation Time: 15 minutes Cooking Time: 30 minutes Serving: 4 Ingredients: 2 onions, diced 3 tablespoons olive oil 8 garlic cloves, minced 1 tablespoon taco seasoning ½ tablespoon oregano 1 7-ounce can of chipotle in adobo sauce 1 cup chicken broth 1 cup water 2 bay leaves 2 tablespoons apple cider vinegar 3 pounds beef roast Directions: Add all ingredients EXCEPT the beef in a blender or food processor.

Pulse until the spice mixture is well blended. Add halt of the spice mixture to the bottom of a slow cooker. Place beef in the slow cooker and top with the remaining spice mixture. Slow cook for 8 hours on LOW or 4 hours on HIGH. Remove the beef from cooker and shred. If desired, for a saucier barbacoa beef, return shredded beef back to the slow cooker and mix with sauce. Cook for an additional 10-15 minutes on LOW.

HOMEMADE SPICY BEEF JERKY

Homemade Spicy Beef Jerky is one of the most consumed foods throughout the world. Preparation Time: 15 minutes Cooking Time: 30 minutes Serving: 4 Ingredients: 1 kg of roulades from a butcher or another lean beef, 4-5mm thick slices 100 ml soy sauce 150 ml organic apple cider vinegar 1 tbsp Sambal Oelek * Salt pepper 1 pinch of stevia * Directions: Mix the ingredients for the marinade thoroughly. Remove any fat from the meat and cut it into the desired portions. Put the meat and marinade alternately in a food bag. If possible, squeeze the air out of the bag and seal it. Leave to marinate in the fridge for twelve to 24 hours. Drain, dab thoroughly with kitchen paper. Allow drying on a grid at around 50 degrees in the oven (leave the air and a small gap open) or in the automatic dehydrator for about 8-10 hours.

MEATLOAF

This is not too spicy and it tastes wonderful. Preparation Time: 5 minutes Cooking Time: 30 minutes Servings: 6 Ingredients: 500 g of ground beef (lean) 1 whole egg 1 tablespoon cornmeal 3 large garlic cloves 1/2 medium onion Salt to taste 100 g of sliced mozzarella 100 g sliced ham 1 large tomato sliced (without salt) 6 bacon slices (optional) Directions: Pass the garlic and onion through the processor, or mash well (so as not to burst the meat). Season meat to taste. Remove the cornmeal and eggs and mix well.

Soak a towel in a clean bowl, and wring well. Place the cloth on a smooth surface, and put the meat on top. Using the palm, spread the meat until it is about 1 cm thick. In this order put the cheese, ham, and tomato layered in the dough (leaving a small gap at the edges for ease when rolling). Roll like roll, close tightly with the aid of the cloth where the meat is, particularly at length so that the cheese does not escape while baking. Place the bacon slices on the meat in a slightly greased way, or graze the meat surface with oil slightly. Cook until well browned in a preheated oven at 280 ° C (high oven)

Chapter 9: Fish and Seafood FETA SHRIMP SKILLET

Meal featuring tomatoes, spinach, Kalamata olives, feta and plenty of fresh oregano and lemon flavour. Preparation Time: 15 minutes Cooking Time: 40 minutes Serving: 4 Ingredients: 1/3 cup finely chopped onion 1-1/2 teaspoons olive oil Two garlic cloves, minced One can (14-1/2 ounces) diced tomatoes, undrained Two tablespoons white wine, optional 1/2 teaspoon dried oregano 1/4 teaspoon pepper 1/8 teaspoon salt 1/2-pound uncooked medium shrimp, deveined and peeled One tablespoon minced fresh parsley Six tablespoons crumbled feta cheese Directions: Saute onion in oil until tender, in a large nonstick skillet.

Remove Garlic and cook for 1 minute. Stir in the tomatoes, sugar, oregano, pepper, and salt if desired. Take to a simmer. Reduce heat; simmer, expose, for 5-7 minutes or until sauce thickens slightly. Stir in parsley and shrimps. Cook and stir for 5-6 minutes over medium heat or until shrimp turns pink. From heat remove, sprinkle with cheese. Cover and let stand for 5-10 minutes, or until it softens the cheese.

SALMON GRAVLAX

The dish is creamy and once you have it, you will crave it. Preparation Time: 15 minutes Cooking Time: 30 minutes Serving: 4 Ingredients: 2 salmon fillets of 1 kilo each, without skin ¼ cup vodka 1/3 cup fine sea salt 1/3 cup sugar 1 tablespoon ground black pepper ¼ cup chopped dill Direction: Gather the ingredients of salmon gravlax. Rinse the salmon fillets and dry them well. Use pliers or pliers to remove the spines if necessary. Sprinkle the salmon evenly with the vodka. In a small bowl combine sugar, fine sea salt and ground black pepper. Divide the mixture into three equal parts inside the bowl. Put half of the one-third of the curing mixture on a rimmed baking sheet. Place a skinless salmon fillet on the mixture and spread a third in the mixture on the fillet.

Spread the other half of the third over the second steak and sprinkle both with chopped dill. Place the second fillet on the first and sprinkle the remaining curing mixture on the skin of the upper salmon. Cover the tray with foil and place a wooden board on the covered fish. Cover with a heavy pot and bring it to the refrigerator for at least 12 hours. Remove from the refrigerator and discard the accumulated liquid in the tray. Bring the salmon back in the refrigerator for 12 hours. Its fish is already cured and you can serve it, but it will continue to benefit from another 12 to 24 hours of refrigeration.

CHI-CHI’S SEAFOOD CHIMICHANGA

It only takes 40 minutes to recreate this tasty cheese and seafood chimichanga, but I’m sure you’ll be done eating it in much less time. Yum! Preparation Time: 15 minutes Cooking Time: 30 minutes Serving: 4 Ingredients: 4 tablespoons butter 4 tablespoons flour ½ teaspoon butter 2 dashes black pepper, ground 2 cups milk 8 ounces jack cheese, shredded 1 16-ounce package crab meat, flaked 1 cup cottage cheese ¼ cup Parmesan cheese 1 egg 1 tablespoon dried parsley flakes ¼ teaspoon onion powder 1 tablespoon lemon juice Shredded lettuce for serving ¼ cup sliced green onions for garnish Directions:

Preheat oven to 375°F. To make the sauce, heat butter in a pan on medium heat. Add flour, salt, and pepper. Mix, then pour in milk. Stirring often, cook until sauce is thick then simmer for an additional 1 minute. Turn off heat and stir in jack cheese until completely blended into sauce. In a bowl, combine crab meat, cottage and Parmesan cheese, egg, parsley, and onion powder. Heat tortillas in microwave for 10 seconds or until warm. Wet bottom side of tortilla and add crab meat mixture on top. Fold tortilla to wrap filling. Coat baking sheet with cooking spray. Bake chimichangas for about 25 minutes. Reheat sauce until warm. Mix in lemon juice and stir until blended. Transfer chimichangas to plates over a bed of shredded lettuce, if desired. Top with sauce and garnish with green onions before serving.

RED LOBSTER’S COPYCAT LOBSTER PIZZA Delicious lobster meat, melted cheeses, and parsley in a to-die-for seasoning all on a crispy tortilla—how could this not be your new favorite pizza?

Preparation Time: 15 minutes Cooking Time: 30 minutes Serving: 4 Ingredients: 1 10-inch flour tortillas 1 ounce roasted garlic butter 2 tablespoons Parmesan cheese, shredded 1/2 cup fresh Roma tomatoes, finely chopped 2 tablespoons fresh basil, cut into thin strips 2 ounces lobster meat, chopped ½ cup Italian cheese blend, grated Vegetable oil for coating Dash salt and pepper Fresh lemon juice for serving Directions: Preheat oven to 450°F. Coat one side of tortilla with garlic butter. Top with Parmesan cheese, tomatoes, basil, lobster meat, and Italian cheese blend in that order. Set aside.

Prepare a pizza pan. Apply a light coat of vegetable oil and cover with a dash of salt and pepper. Transfer pizza onto pan. Bake for about 5 minutes. Cut into slices and drizzle with lemon juice. Serve.

TILAPIA FLORENTINE

A traditional Florentine dish is meat or fish that is served on top of a spinach surface. We decided to make it more enjoyable. Preparation Time: 15 minutes Cooking Time: 30 minutes Serving: 4 Ingredients: One package (6 ounces) fresh baby spinach Six teaspoons canola oil, divided Four tilapia fillets (4 ounces each) One egg, lightly beaten 2 tablespoons lime juice Two teaspoons garlic-herb seasoning blend 1/4 cup grated Parmesan cheese 1/2 cup part-skim ricotta cheese Directions: Cook the spinach in 4 teaspoons of oil until wilted in a large nonstick skillet; drain. In the meantime, put tilapia in a fattened 13-in. x in 9. Baking platter. Drizzle with remaining lime juice and oil. Sprinkle with a blend to season. Combine the egg, ricotta cheese and spinach in a small bowl; spoon filets over. Sprinkle with a cheese made with Parmesan. Bake for 15-20 minutes at 375 °, or quickly with a fork until the fish flakes.

CAJUN JAMBALAYA PASTA

You will flip when you get your taste of this jambalaya pasta. Preparation Time: 10 minutes Cooking Time: 50 minutes Servings: 6 Ingredients: ¼ cup unsalted butter ¼ cup extra-virgin olive oil 1 pound andouille sausage or smoked sausage, sliced 1 pound boneless skinless chicken breast, cubed 1 bell pepper, diced 1 white onion, diced 3 stalks celery, diced 4 cloves garlic, minced 1 pound jumbo shrimp, peeled and deveined 2 cups red salsa 1 (6 -ounce) can hot tomato sauce 1 quart low-sodium chicken broth 1 bay leaf ¼ cup Italian parsley, chopped ½ bunch green onions 1 pound linguine pasta, cooked according to the package directions

Spice Blend 1 tablespoon creole seasoning 1 tablespoon garlic powder 1 tablespoon onion powder 2 teaspoons black pepper 1 teaspoon paprika Pinch cayenne pepper Garlic bread, for serving Directions: In a small dish, mix together all the spices for the spice blend. Season the chicken chunks with 1 tablespoon of the spice blend. Mix until the chicken is well coated, and set it aside. In a large saucepan, melt the butter and heat olive oil over medium heat. When it is hot, add the sausage slices and cook for 5 minutes. Add the chicken and cook for about 10 minutes. Next, add the bell pepper, onion, and celery. Mix in half of the remaining spice blend. Cook for approximately 10 minutes, then add the garlic and cook 1 more minute. With 1 tablespoon of seasoning blend, season the shrimp and set it aside. Then add the rest of the spices to the saucepan and stir to combine. Add the salsa, tomato sauce, chicken broth, and the bay leaf. Mix together and bring it to a boil, stirring it together so that everything is well combined. Don’t forget to scrape the bottom of the pan for brown bits. Reduce the heat and let it simmer, covered, for about 30 minutes. Once the 30 minutes is up, discard the bay leaf. Add the shrimp, parsley, and green onions, and cook, still covered for about 10 minutes more. Serve over pasta with a slice of toasted garlic bread.

AVOCADO AND FISH CAKE

Here is a great and light dish that you can enjoy whenever you are looking for a healthy and nutritious meal to enjoy. It is packed full of nutrients that you will fall in love with. Preparation Time: 15 minutes Cooking Time: 50 minutes Serving: 4 Ingredients: Round puff pastry 3 avocados 125g smoked salmon 100ml evaporated milk Juice of half a lemon Get fat Garlic powder Fresh coriander Salt and ground black pepper Directions: Preheat the oven to 200 ° C. Spread the puff pastry sheet on a tray greased with oil or butter and paint it with a beaten egg.

Place a sheet of aluminum foil over it and on this chickpeas or beans and bake for 12 minutes or until golden brown. Let it cool. Peel two avocados and remove the stone with a knife. Remove the pulp with the help of a spoon and place it in a bowl with the evaporated milk and lemon juice. Mix until a homogeneous preparation. Add salt, garlic powder, and ground black pepper. Spread the avocado cream over the puff pastry, once cold. Peel the remaining avocado and remove the corozo. Cut it into thin strips and put them around the cake. Crumble the smoked salmon and put it in the center. Finally, decorate the avocado and fish pie with fat salt and coriander leaves.

Chapter 10: Vegetarian CORN CREAM RECIPE

Full of creamy corn goodness. Preparation Time: 15 minutes Cooking Time: 30 minutes Serving: 4 Ingredients: 1 ear of corn 1 yellow pepper 1 onion 1 tablespoon butter 1 splash of cream Vegetable soup 1 dash of extra virgin olive oil Directions:

Place the butter in a pan and brown the previously peeled and finely chopped onion. When the onion is transparent, add the yellow pepper cut into small cubes along with the corn and a drizzle of extra virgin olive oil. When the vegetables are golden brown, cover with the vegetable stock. Crush the preparation with a splash of cream or milk and serve the hot corn cream. Garnish with corn kernels and chopped parsley.

CHIPOTLE BABA GHANOUSH

This dish is packed full of nutrients in chipotle. You can now enjoy it any time of the year. Preparation Time: 10 minutes Cooking Time: 30 minutes Servings: 6 Ingredients: 3 pounds eggplants; sliced in half 1 teaspoon garlic, minced ¼ teaspoon chipotle powder for dip plus more to sprinkle on top 2 tablespoons tahini sesame seed paste 1 ½ teaspoon olive oil 2 tablespoons lemon juice, freshly squeezed 1 teaspoon kosher salt Directions: Preheat your oven to 350F in advance. Place eggplant on a large-sized baking sheet sprayed with nonstick spray or lined with parchment paper, flesh-side down. Bake the eggplants until the flesh is soft, for 30 minutes. Let the eggplants to cool until you can easily handle them. Scrape the meat of the eggplant

into a medium-sized bowl; discarding the skins. Add tahini, minced garlic, olive oil, lemon juice, chipotle powder & kosher salt; mix well. Pour into a serving dish & drizzle with more of olive oil & sprinkle some more chipotle powder, if desired. Enjoy.

CHOPPED CAPRESE SALAD-VERO AMORE

This chopped Caprese salad is one of the best summer salads that you will get around. Cooking Time: 10 minutes Preparation time: 10 minutes Serving time: 8 Ingredients: 5 heirloom tomatoes 8 broad leaves of basil 1 Eight oz tub of ciliegine mozzarella balls 1 or 2 tablespoons of olive oil 4 tablespoon balsamic vinegar salt & pepper to taste Directions: Dice the tomatoes. Chop in thin slices of the basil. Attach the mozzarella, onions, and basil to a large bowl or platter. Season to balsamic vinegar with salt and pepper and drizzle.

BOSTON MARKET’S SQUASH CASSEROLE

This beloved dish is packed with nutritious vegetables—a perfect meal for sharing with friends and family. Preparation Time: 15 minutes Cooking Time: 30 minutes Serving: 4 Ingredients: Vegetable oil for coating 1 8½-ounce box corn muffin mix 4½ cup zucchini, finely chopped 4½ cup summer squash, finely chopped ⅓ cup butter 1½ cups yellow onion, minced 1 teaspoon salt ½ teaspoon black pepper, ground ½ teaspoon thyme 1 tablespoon fresh parsley, sliced 2 chicken bouillon cubes 1 teaspoon garlic, finely chopped 8 ounces cheddar cheese, chopped Directions: Preheat oven to 350°F and lightly coat baking tray with vegetable oil. Follow package instructions to cook corn muffins. Set aside.

In a deep pan, add zucchini and summer squash. Pour water into pan, enough to cover vegetables. Simmer over medium-low heat or until vegetables are soft. Add cooked squash mixture into a container along with 1 cup of the cooking water. Reserve for later. Discard remaining liquids. Return pan to heat. Melt butter, then stir-fry onions until fragrant. Add salt, pepper, thyme, and parsley. Stir in chicken bouillon cubes, garlic, cooked squash and zucchini mixture, and cheese. Sprinkle with crumbled corn muffins. Stir everything together until well-blended, then pour onto baking tray and cover with tinfoil. Cook in oven for about 40 minutes. Remove cover and bake for an additional 20 minutes. Serve hot.

DIY SWEET POTATO CASSEROLE FROM RUTH’S CHRIS

Make every day feel like Thanksgiving or Christmas with this indulgent ‘crispy on the outside, creamy on the inside’ sweet potato and pecan casserole. Preparation Time: 15 minutes Cooking Time: 30 minutes Serving: 4 Ingredients: 2 large sweet potatoes covered in aluminum foil ⅓ cup plus 3 tablespoons butter, divided 2 tablespoons half and half Salt, to taste ½ cup brown sugar ¼ cup all-purpose flour 1 cup pecans, diced Directions: Preheat oven to 350°F. Place sweet potatoes onto a baking tray and bake for about 60 minutes. Remove from oven. In a bowl, add baked sweet potatoes, 3 tablespoons butter, half and half, and salt. Mash until well blended. In a separate bowl, combine pecans, brown

sugar, flour, and remaining butter. Transfer mashed sweet potatoes into a casserole dish, then top with pecan mixture. Place in oven and bake for about 20 minutes until edges bubble and pecan topping is slightly brown. Serve.

OLIVE GARDEN’S SALAD AND CREAMY DRESSING Prepare this quick and inexpensive salad drizzled with a tangy and creamy dressing in just 5 minutes.

Preparation Time: 15 minutes Cooking Time: 30 minutes Serving: 4 Ingredients: Dressing: 1 cup mayonnaise ⅔ cup white vinegar 5 teaspoons granulated sugar 2 tablespoons lemon juice 1 tablespoon water ⅔ cup Parmesan-Romano cheese blend 2 teaspoons olive oil 1 teaspoon Italian seasoning 1 teaspoon parsley flakes ½ teaspoon garlic salt Salad: 1 bag salad blend of choice Red onion, sliced 16-20 pitted black olives, sliced Pepperoncini

Roma tomato, sliced Croutons Parmesan cheese, shredded Directions: To make the dressing, add mayonnaise, white vinegar, sugar, lemon juice, water, cheese blend, olive oil, Italian seasoning, parsley, and garlic salt to a blender. Pulse until well combined. Store in refrigerator. Ready to serve after at least 2 hours. Assemble salad by layering salad blend, red onion, black olives, pepperoncini, tomato, croutons, and Parmesan cheese in a bowl. Serve.

RED LENTIL SOUP-CAFE FALAFEL

Red Lentil Soup-Easy to produce, budget friendly, very healthy and full of flavour. Cooking Time: 25 minutes Preparation time: 10 minutes Serving: 6 Ingredients: One tablespoon of olive oil One medium onion, diced 4 garlic cloves, minced Ground cumin, one tablespoon 1 teaspoon of ground coriander 1 half cups of dried red lentils 5 cups of vegetable bread Tomatoes 2 tablespoons of lemon juice, or sample Harissa paste, as required (optional) Directions:

Attach the onion and cook, stirring periodically and for about 5 minutes until soft and translucent. Remove the garlic, cumin, and coriander and sauté until the garlic becomes very fragrant for another minute. Stir in the lentils, tomatoes, and broth. Boil the water, lower the heat to a simmer, and allow it to continue to simmer, uncovered, for about 20 minutes until lentils are soft. If it is too thick when simmering, thin the soup with some tea. Stir in the harissa and lemon juice (if used). Season the soup to taste, with salt and pepper. Ladle in pans and top with cilantro and parsley.

ZUCCHINI CREAM

It is easy to make and once your guests get a taste of it, I know they will be begging you for the recipe. Preparation Time: 15 minutes Cooking Time: 30 minutes Serving: 4 Ingredients: 3 medium zucchini 1 onion 1 large potato ½ leek 200ml of water 100ml of cream or liquid cream 30ml olive oil 1 tablet of chicken broth Directions: Wash all the vegetables. Chop the zucchini, leek, onion, and potato into small cubes. Heat the olive oil in a pot and sauté the onion and the leek. Add the zucchini and potato and sauté for five minutes or until the zucchini takes a little color. Add a tablet of broth and a glass of water and cook for 20 more minutes.

Remove from heat and mash the vegetables with the blender until you get a creamy texture. Finally, add the cream and mix. Season with salt and ground black pepper.

CITRUS KALE

It is so delicious and incredibly easy to make, I know you will want to make it over and over again. Preparation Time: 15 minutes Cooking Time: 30 minutes Servings: 4 Ingredients: For the Kale Salad: 8 cups packed kale, chopped, remove the stems (7 ounces) ¼ cup feta cheese, crumbled 2 cups purple cabbage, shredded ¼ cup toasted walnuts 2 medium oranges, peeled & cut into segments 1/3 cup pomegranate seeds For Orange Vinaigrette Dressing ½ teaspoon orange zest 2 tablespoons red wine vinegar ½ cup orange juice, freshly squeezed 2 tablespoons extra-virgin olive oil ⅛ teaspoon each of coarsely ground black pepper & salt Directions:

Prepare the orange vinaigrette by whisking the orange zest together with juice, olive oil, vinegar, pepper and salt in a small-sized bowl; set aside until ready to use. Add kale in a large salad bowl & pour the prepared vinaigrette on top of it. Massage the kale & vinaigrette together using your hands until the kale is tender and completely coated. Stir in the oranges, cabbage, pomegranate seeds and walnuts. Sprinkle with feta. Serve and enjoy.

HOLLYWOOD BOWL

It’s a dish you should really try as soon as possible! Preparation Time: 30 minutes Cooking Time: 60 minutes Servings: 8 Ingredients: 1 cup brown rice ½ cup green onions, finely chopped, light green and white parts only 1 zucchini, finely chopped 2 tomatoes, finely chopped 1 cucumber, finely chopped 3 to 4 tablespoons lemon juice, freshly squeezed 1 cup fresh cilantro leaves, chopped ¼ teaspoon freshly ground black pepper Sea salt to taste Directions: Rinse the rice & place it in a saucepan with approximately 2 cups of water. Bring it to a boil over high heat. Once done; decrease the heat to low; cover & let simmer for 40 to 45 minutes, until the rice is tender. Remove the pan from heat & let stand for 10 to 15 more minutes, covered. Transfer the rice to a large-sized bowl & let cool until no longer steaming, for a couple of minutes.

Add the cucumber, zucchini, green onions, tomatoes, cilantro, 3 tablespoons lemon juice, salt & pepper; mix well. Taste & feel free to add more of lemon juice, if required. To allow the flavors to meld; cover & let chill for 30 minutes. Taste & adjust the amount of seasoning. Serve cold & enjoy.

ROASTED GARLIC MASHED POTATOES

It’s a dinner you should really try as soon as possible! Preparation Time: 10 minutes Cooking Time: 40 minutes Servings: 4 persons Ingredients: 2 pounds Yukon Gold potatoes; quartered ½ cup parmesan cheese, grated 6 roasted garlic cloves, pressed 1 teaspoon freshly ground black or white pepper 3 sticks unsalted butter, at room temperature 1 ½ cups half and half, or to taste 2 teaspoons kosher salt Directions: Place the quartered potatoes in a large saucepan & cover with the salted cold water. Bring it to a boil over high heat. Once done; cover & decrease the heat to a simmer. Cook for 12 to 15 minutes, until tender. Drain well & place the potato cubes in a ricer; pressing to remove the skins. Now, over low heat in the same saucepan; add the pressed garlic together with cheese, half and half, butter, pepper and salt. Fold the ingredients into

the potatoes until mixed well. Taste & adjust the amount of seasonings, if required. Remove from the heat & serve hot.

PUMPKIN CREAM WITH EDIBLE MUSHROOMS

You will absolutely go crazy when you get your first bite. Preparation Time: 15 minutes Cooking Time: 30 minutes Serving: 4 Ingredients: 1 large pumpkin 500c.c. chicken broth 350g edible mushrooms 100g grated Parmesan cheese 1 onion 2 cloves of garlic A splash of liquid cream Salt and nutmeg c / n Olive oil c / n Directions: Clean the pumpkin and peel it. Cut it in half and pass a peeled garlic clove so that the pulp is impregnated with the flavor. Place on a tray; pour a little olive oil over the pumpkin and bake for 60 minutes at 250 ° C.

After this period, place the baked pumpkin in a saucepan with the chicken stock and the peeled onion; cook for 20 minutes. When the squash is soft, crush everything in a blender. Add some grated Parmesan cheese and continue crushing. Place some olive oil with the remaining garlic clove peeled and chopped and sauté the rolled edible mushrooms. When the mushrooms are cooked, reserve them. Serve the pumpkin cream in soup dishes or clay casseroles with a little grated Parmesan cheese, salt and nutmeg, cream and mushrooms.

Chapter 11: Bread and Soups OLIVE GARDEN ITALIAN SAUSAGE SOUP

A splendidly tasty soup made by the chefs at the Tuscany Culinary Institute of Olive Garden. The Culinary College of Tuscany at Olive Garden is located in the heart of the wine-growing region of Italy. Hundreds of Olive Garden chefs come to the academy each year to learn traditional Italian culinary techniques, such as selecting the freshest ingredients and layering flavours to make the ideal meal. Preparation Time: 15 minutes Cooking Time: 30 minutes Serving: 4 Ingredients: 1 pound ground sweet Italian sausage ¼ teaspoon ground black pepper 1 (10¾-ounce) can tomatoes 1 cup white rice 1 (10-ounce) box thawed and drained chopped spinach

6 cups beef broth Romano cheese, for garnish Directions: 1. Cook the sausage over medium heat in a soup pot for 10-12 minutes. Split the beef as it heats, using a fork. 2. Tomatoes, rice, broth and black pepper are then added. Bring the pot to a boil. 3. Cook for 12-15 minutes, or until the rice is tender. 4. Remove the chopped spinach and allow to simmer for a few minutes. 5. Ladle in bowls soup, and garnish with cheese.

PF CHANG'S SPICY CHICKEN NOODLE SOUP

This amazing PF Chang's Spicy Chicken Noodle Soup is such an elegant option for a fancy lunch! Preparation Time: 15 minutes Cooking Time: 15 minutes Servings: 4-6 Ingredients: 2 quarts chicken stock 1 tablespoon granulated sugar 3 tablespoons white vinegar 2 cloves garlic, minced 1 tablespoon ginger, freshly minced ¼ cup soy sauce Sriracha sauce to taste Red pepper flakes to taste 1-pound boneless chicken breast, cut into thin 2–3 inch pieces 3 tablespoons cornstarch Salt to taste 1 cup mushrooms, sliced 1 cup grape tomatoes, halved 3 green onions, sliced 2 tablespoons fresh cilantro, chopped ½ pound pasta, cooked to just under package directions and drained

Directions: Add the chicken stock, sugar, vinegar, garlic, ginger, soy sauce, Sriracha and red pepper flakes to a large saucepan. Bring to a boil, then lower the heat to a simmer. Let cook for 5 minutes. Season chicken with salt to taste. In a resealable bag, combine the chicken and the cornstarch. Shake to coat. Add the chicken to the simmering broth a piece at a time. Then add the mushrooms. Continue to cook for another 5 minutes. Stir in the tomatoes, green onions, cilantro, and cooked pasta. Serve with additional cilantro.

CHILI'S CHILI

This recipe teaches you how to whip up a hearty meal. Preparation Time: 10 minutes Cooking Time: 1 hour and 10 minutes Servings: 8 Ingredients: For Chili: 4 pounds ground chuck - ground for chili 1 ½ cups yellow onions, chopped 16 ounces tomato sauce 1 tablespoon cooking oil 3 ¼ plus 1 cups water 1 tablespoon masa harina For Chili Spice Blend: 1 tablespoon paprika ½ cup chili powder 1 teaspoon ground black pepper 1/8 cup ground cumin 1 teaspoon cayenne pepper or to taste 1/8 cup salt 1 teaspoon garlic powder

Directions: Combine the entire chili spice ingredients together in a small bowl; continue to combine until thoroughly mixed. Now, over moderate heat in a 6-quart stock pot; place & cook the meat until browned; drain. In the meantime; combine the chili spice mix together with tomato sauce & 3 ¼ cups of water in the bowl; give the ingredients a good stir until blended well. Add the chili seasoning liquid to the browned meat; give it a good stir & bring the mixture to a boil over moderate heat. Over medium heat in a large skillet; heat 1 tablespoon of the cooking oil & sauté the onions until translucent, for a couple of minutes. Add the sautéed onions to the chili. Decrease the heat to low & let simmer for an hour, stirring after every 10 to 15 minutes. Combine the masa harina with the leftover water in a separate bowl; mix well. Add to the chili stock pot & cook for 10 more minutes.

CHICKEN ENCHILADA SOUP

It’s also incredibly quick at just under 40 minutes, so you don’t need to spend all day cooking. Preparation Time: 10 minutes Cooking Time: 15 minutes Servings: 10 Ingredients: 2 rotisserie chickens or 3 pounds cooked diced chicken ½ pound processed American cheese; cut in small cubes 3 cups yellow onions, diced ¼ cup chicken base 2 cups masa harina ½ teaspoon cayenne pepper 2 teaspoon granulated garlic 1 - 2 teaspoons salt or to taste 2 cups tomatoes, crushed ½ cup vegetable oil 2 teaspoon chili powder

4 quarts water 2 teaspoon ground cumin Directions: Over moderate heat in a large pot; combine oil together with onions, chicken base, granulated garlic, chili powder, cumin, cayenne & salt. Cook for 3 to 5 minutes, until onions are soft & turn translucent, stirring occasionally. Combine 1 quart of water with masa harina in a large measuring cup or pitcher. Continue to stir until no lumps remain. Add to the onions; bring the mixture to a boil, over moderate heat. Once done, cook for a couple of minutes, stirring constantly. Stir in the tomatoes & leftover 3 quarts of water. Bring the soup to a boil again, stirring every now and then. Add in the cheese. Cook until the cheese is completely melted, stirring occasionally. Add the chicken & cook until heated through. Serve immediately & enjoy.

OLIVE GARDEN PASTA ROMA SOUP

This simple soup made from Italian pasta is full of beans and vegetables. For soup dipping, serve with garlic bread. Preparation Time: 15 minutes Cooking Time: 60 minutes Serving: 4 Ingredients: 2 (16-ounce) cans drained garbanzo beans 1 cup julienned carrots 1/3 cup olive oil ¾ cup diced onions ¼ teaspoon minced garlic 1 cup diced celery 6 slices cooked bacon 1 quart chicken broth 1½ cups canned drained chopped tomatoes ½ teaspoon black pepper 2 tablespoons chopped fresh parsley 1/8 teaspoon ground rosemary ½ cup cooked macaroni Directions: 1. Add the beans to a food processor and process until the beans mash properly.

2. Steam up the oil in a large pot. Add the carrots, onions, celery, and garlic and sauté over medium heat for 5 minutes. 3. Add remaining ingredients to the pot except for pasta. Bring this all to a boil. Reduce heat to a simmer and cook, stirring regularly, for 20 minutes. 4. Add the pasta to the finished soup and straight right away.

CHICKEN TORTILLA SOUP

This is a great appetizer recipe that will please the kids and the rest of the family. Preparation Time: 10 minutes Cooking Time: 30 minutes Servings: 2 Ingredients: 1 chicken breast; chopped into small pieces ½ cup sweet corn 1 cup onion, chopped 3 tablespoon fresh cilantro, chopped 1 cup chicken broth Avocado to taste 1 can diced chilies & tomatoes (8ounces) Colby Jack cheese to taste 1 squirt of lime juice in individual bowl Tortilla chips to taste 1 cup water Directions:

Over moderate heat in a large, deep pot; combine the chicken broth together with water, onion, chili and tomatoes, corn and cilantro; bring the mixture to a boil, stirring occasionally. Add in the chicken pieces; give it a good stir and decrease the heat to a simmer. Cook for a couple of minutes, until the chicken is cooked through. Add Tortilla chips followed by avocado & cheese to taste in serving bowls. Add soup & a squirt of lime to the bowls. Serve hot & enjoy.

TUSCAN TOMATO BISQUE

A hearty and delicious Italian style soup. Preparation Time: 10 minutes Cooking Time: 20 minutes Servings: 4 Ingredients: 4 garlic cloves, crushed 1 can chicken broth (14 ½ ounce), undiluted 2 cans no-salt-added diced tomatoes (14 ½ ounces each), undrained 1 teaspoon olive oil 4 -5 teaspoons parmesan cheese, grated 1 tablespoon balsamic vinegar 2 ½ cups 1” French bread cubes (2 ½ slices) 1 ½ teaspoons parsley flakes, dried Olive oil flavored cooking spray 1 teaspoon oregano, dried ½ teaspoon pepper Directions: Arrange bread cubes on a baking sheet in a single layer & coat the bread lightly with the cooking spray. Bake until dry & toasted, for 8 to 10 minutes, at 400 F. Now, over medium-low heat in large saucepan; heat the olive oil.

Once hot; add and sauté the garlic for 2 minutes. Add the leftover ingredients (except grated parmesan cheese) & bring the mixture to a boil. Decrease the heat & let simmer for 10 minutes, stirring every now and then. Evenly divide the croutons among 4 to 5 bowls; ladle the soup over & sprinkle with the grated parmesan cheese. Serve immediately & enjoy.

OUTBACK STEAKHOUSE WALKABOUT SOUP

Cheesy and creamy, everyone will love this soup. Preparation Time: 10 Minutes Cooking Time: 1 hour Servings: 2 Ingredients: Thinly slice 2 cups of sweet yellow onions 3 tablespoons of oil Chicken broth 14.5 ounces 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 2 cubes of chicken stock 1/4 cup of Velveeta cheese White sauce for soup 3 tablespoons of flour 1 1/2 cups whole milk Directions: Cooking the onion. Put the butter and the onions in a two-part pan. Cook on medium to low heat, stirring constantly until soft and clear, but not brown. Add cans of chicken stock, cubes of chicken stock, salt, and pepper, and stir until it's really hot. White sauce. Melt butter in a 1-liter pan and add flour. Cook over medium heat until the flour is thick and separated from the pan. Pour a little milk into flour and keep stirring; Add salt. The mixture must thicken and become

thick pudding. Remember to keep mixing and make sure the mixture doesn't stick to the lump. Remove from the heat and set aside until ready for soup. Prepare soup. Add white sauce and Velveeta cheese. Thick white sauce because it is taken from the stove. Cook over medium heat until cheese has melted and all the ingredients are mixed, stirring constantly. Turn on the heater and let it cook for another 30-45 minutes. Serve with grated cheddar cheese and a few slices of warm, dark Russian bread.

PANERA BREAD SUMMER CORN CHOWDER

It is a recipe that you can make whenever you are looking for something on the filling side that has a bit of an exotic taste. Preparation time: 10 minutes Cooking Time: 40 minutes Servings: 4 Ingredients: 4 garlic cloves, minced ½ cup red bell pepper 1 ½ cups heavy cream ½ cup green bell pepper, diced 4 tablespoons unsalted butter 1 jalapeño pepper, medium, seeded & chopped finely ¼ cup all-purpose flour 5 cups vegetable stock, low-sodium 1 white onion, medium, chopped 4 cups sweet corn kernels, fresh ½ teaspoon cracked black pepper 1 russet potato, diced 2 plum tomatoes, diced ¼ teaspoon ground cayenne pepper 3 tablespoons fresh cilantro, chopped

1 tablespoon white wine vinegar ¾ teaspoon smoked paprika 1 tablespoon lime juice, freshly squeezed 2 teaspoons salt Directions: Over medium heat in a large, heavy-bottomed pot; heat the butter until melted. Add green bell pepper together with jalapeño, onion, garlic and red bell pepper to the pot with melted butter; sauté for a couple of minutes. Add in the all-purpose flour; give everything a good stir until you get thick paste like consistency. Stir in the corn kernels, heavy cream, vegetable stock, Russet potato, smoked paprika, cayenne pepper, black pepper and salt. Bring everything together to a gentle simmer; cover & cook until the mixture has thickened and potatoes have softened, for 20 minutes. Stir in the white wine vinegar, lime juice, tomatoes & cilantro; let simmer for 5 more minutes. Serve immediately & enjoy.

OLIVE GARDEN CHICKEN AND GNOCCHI SOUP

The chicken and gnocchi is amongst Olive Garden's most popular soups on the menu. You can look for pre-made gnocchi in your nearest supermarket's frozen food department. Gnocchi is a Dumpling from Italy. Some gnocchi are based on potatoes but they can be made from all sorts of flours. Gnocchi are consumed as entrées or used in soups as alternatives to pasta. They are commonly available in vacuum packed containers in supermarkets and convenience shops, canned, frozen, or fresh. Preparation Time: 15 minutes Cooking Time: 40 minutes Serving: 4 Ingredients: 1/3 cup butter 1 pound cubed chicken 2 cloves minced garlic 1/3 cup flour 2 cups whole milk Cracked pepper, to taste 2 cups heavy cream

1 stalk celery shredded ½ shredded carrot ¼ cup shredded onion 3 chicken bouillon cubes ½ cup torn fresh spinach 1 (16-ounce) package frozen gnocchi Directions: 1. Melt the butter in a soup pot over medium heat and sauté the garlic for 23 minutes. 2. Add the chicken and cook, until ready, for about 8-10 minutes. 3. Stir in the flour and pepper and stir well, cook for 2-3 minutes before the chicken absorbs the flour. Add a heavy cream and the milk. 4. Add the potatoes, spinach, celery, and onion. Then drop 3 cubes of bouillon into the pot. 5. Mix well with ingredients, stirring occasionally. Cover for 10 minutes, then simmer. 6. Add frozen gnocchi to the pot. Cook for another 3-4 minutes, before the gnocchi is cooked.

APPLEBEES’S TOMATO BASIL SOUP This easy and delicious tomato basil soup tastes just like the one at Applebee’s.

Preparation Time: 15 minutes Cooking Time: 30 minutes Serving: 4 Ingredients: 3 tablespoons olive oil 1 small garlic clove, finely chopped 1 10 ¾-ounce can condensed tomato soup ¼ cup bottled marinara sauce 5 ounces water 1 teaspoon fresh oregano, diced ½ teaspoon ground black pepper 1 tablespoon fresh basil, diced 6 Italian-style seasoned croutons 2 tablespoons Parmesan cheese, shredded Directions: Heat oil in a pan over medium heat. Add garlic and stir fry for 2 to 3 minutes or until garlic is soft and aromatic.

Pour tomato soup and marinara sauce into pan and stir. Add water gradually. Toss in oregano and pepper. Once simmering, reduce heat to low. Cook for about 15 more minutes until all the flavors are combined. Add basil and stir. Transfer to bowls. Add croutons on top and sprinkle with Parmesan cheese. Serve.

OLIVE GARDEN MINESTRONE SOUP

This classic Italian vegetable and pasta soup is set to become a family's favorite. Just like a dish at Olive Garden, serve with grilled cheese or a salad and bread sticks. Preparation Time: 15 minutes Cooking Time: 30 minutes Serving: 4 Ingredients: ¼ cup minced celery 3 tablespoons olive oil 4 cloves minced garlic ½ cup frozen Italian-style green beans 1 small minced onion ½ cup chopped zucchini 2 (15-ounce) cans drained red kidney beans 4 cups vegetable broth 2 (15-ounce) cans drained small white bean 1 (14-ounce) can diced tomatoes, drained ½ cup shredded carrots 3 cups hot water 1½ teaspoons dried oregano 2 tablespoons minced fresh parsley 1½ teaspoons salt

½ teaspoon dried basil ½ teaspoon pepper 4 cups fresh baby spinach ¼ teaspoon dried thyme ½ cup small shell pasta Directions: 1. Heat up the olive oil in a big soup pot over low heat. 2. For 5 minutes, sauté in the celery, garlic, onion, green beans and zucchini. 3. Add the broth, beans, carrots, washed tomatoes, boiling water and spices. 4. Allow the soup to a boil. Lower heat for 20 minutes, and simmer. 5. Add the pasta and spinach leaves. Cook for another 20 minutes.

CHICKEN MUSHROOM SOUP

In some of the more sophisticated recipes, it is made with just wine. However, my version of a wassail is made with blood orange instead of cider. But it doesn’t mean that it is any less festive. Preparation Time: 10 minutes Cooking Time: 4 hours and 10 minutes Servings: 4 Ingredients: ½ cup All-purpose flour 5 boneless & skinless chicken breasts, cubed ½ small onion, diced 3 cups mushrooms, sliced ¼ cup carrots, diced 6 cups chicken Broth ¼ cup softened butter, at room temperature 3 cups heavy cream ½ teaspoon white pepper 1 teaspoon lemon juice, freshly squeezed ¼ teaspoon dried thyme Ground black pepper & kosher salt, to taste ⅛ teaspoon dried tarragon Directions:

Over medium heat in a large pot; heat the butter until completely melted and then toss in the onion, chicken, mushrooms & carrots. Sauté until the chicken is cooked through; cover the ingredients with the all-purpose flour. Pour in the chicken broth, white pepper, thyme, tarragon, pepper & salt. Bring the mixture to a simmer & cook for 10 to 12 minutes. Add the lemon juice and heavy cream. Let simmer again for 10 to 12 more minutes. Serve hot & enjoy.

HONEY BROWN BREAD

It is an exotic style bread! It’s also very easy to make! Preparation time: 30 minutes Cooking time 30 minutes | Rising time 3–4 hours Servings: 4 Ingredients: 1 ½ cups warm water (105ºF) 1 tablespoon sugar 2 ¼ teaspoons instant dry yeast (1 package) 2 cups bread flour 1 ¾ cups whole wheat flour 1 tablespoon cocoa powder 2 teaspoons espresso powder (or instant coffee) 1 teaspoon salt 2 tablespoons butter, softened ¼ cup honey 2 tablespoons molasses Caramel coloring, or dark brown food coloring (optional) ¼ cup cornmeal, for dusting the bottom of the shaped (not baked) loafs (optional) Oats, for dusting the top of the shaped (not baked) loafs (optional) Directions:

Mix together the warm water, sugar, and yeast, and set aside for five minutes. If you have a stand mixer, it is easiest to use that or a bread machine to mix your dough. With the whisk attachment on the stand mixer, mix together the flours, cocoa powder, espresso powder (or finely ground instant coffee), and the salt. Add the yeast mixture you set aside as well as the butter, honey, and molasses. You can also add the food coloring if you choose to use it. At this point, you will need to switch to your dough hook attachment and let the mixer run on a medium speed until a dough is formed. This may take as long as 10 minutes. Lightly oil a large bowl and transfer the dough to the bowl. Cover with a towel and place in a warm spot for two hours. It should double in size. After it has doubled, divide the dough into 6 pieces and form them into loaves. Place the cornmeal in a shallow dish and place each loaf in the cornmeal and then move to a lined baking sheet. Make sure you leave enough room between the loaves for them to expand. Sprinkle the loaves with some oats if you would like. Then spray a little bit of cooking spray on each loaf before covering them loosely with plastic wrap and then allow them to rise again for about an hour or an hour and a half. Preheat the oven to 350°F. After the loaves have doubled in size, remove the plastic wrap and transfer the pan to the oven. Bake 25–35 minutes, then remove from the oven and let sit for about 10–15 minutes before slicing and serving.

LEMON BREAD (STARBUCKS)

This makes for the perfect lunch to serve up whenever you want to truly spoil yourself. Preparation time: 1 hour 10 minutes Cooking time: 55 minutes Servings: 15 Ingredients: 1/2 cup + 2 tbsp coconut flour 2/3 cup monkfruit classic 9 tbsp butter, melted 2 tbsp heavy whipping cream 2 tbsp cream cheese, softened 4 tsp fresh lemon juice 1 1/2 tsp baking powder 1 tsp vanilla 1/2 tsp salt 6 eggs 2 lemons, zested For the glaze: 2 tbsp monkfruit powdered

1 tsp lemon zest 2 tsp fresh lemon juice Splash of heavy whipping cream Directions: Melt the butter in the microwave and let it cool down. In a mixing bowl, beat the eggs. Add in the salt, heavy whipping cream, baking powder, monkfruit classic, vanilla, and cream cheese. Mix thoroughly. Add into the mixture the coconut flour, melted butter, lemon juice, and lemon zest. Mix thoroughly. Transfer the mixture into a bread pan lined with paper parchment. Preheat the oven to 325 degrees F. Bake the bread batter for 55 minutes or until the top is starting to turn brown. To know that the bread is cooked thoroughly, insert a toothpick in the center and nothing sticks to the toothpick when you pull it out. To make the glaze: Whisk together the ingredients for the glaze until the texture is smooth. Put the glaze on the bread while it is still warm. Spread the glaze and let it drip over the sides of the bread.

Chapter 12: Desserts CHOCOLATE PECAN PIE

This dish is sure to delight the whole family. It will warm you from the inside out and every bite. Preparation Time: 15 minutes Cooking Time: 50 minutes Serving: 4 Ingredients: 3 eggs ½ cup sugar 1 cup corn syrup ½ teaspoon salt 1 teaspoon vanilla extract ¼ cup melted butter 1 cup pecans 3 tablespoons semisweet chocolate chips 1 unbaked pie shell Directions: Preheat the oven to 350°F.

Beat together the eggs and sugar in a mixing bowl, then add the corn syrup, salt, vanilla and butter. Put the chocolate chips and pecans inside the pie shell and pour the egg mixture over the top. Bake for 50–60 minutes or until set. Serve with vanilla ice cream.

STARBUCKS® MOCHA FRAPPUCCINO

Preparation Time: 10 minutes Cooking Time: 10 minutes Servings: 8 Ingredients: ¾ cup chocolate syrup 4 cups milk ¾ cup sugar 3 cups espresso coffee For Topping: Chocolate syrup Whipped cream Directions: Prepare the coffee as per the directions provided by the manufacturer. Mix hot coffee & sugar in a mixer until the sugar is completely dissolved, for a minute or two, on high settings. Add chocolate syrup & milk; continue to mix for a minute more. For easy storage, pour the mixture into a sealable container. Store in a refrigerator until ready to use.

Now, combine mix & ice (in equal proportion) in a blender & blend until smooth, on high settings & prepare the drink. Pour the drink into separate glasses & top each glass first with the whipped cream & then drizzle chocolate syrup on the top. Serve & enjoy!

NEW YORK’S SERENDIPITY® FROZEN HOT CHOCOLATE

Everyone in your family will want to add this dish to your regular weekly meals. Preparation Time: 10 minutes Cooking Time: 30 minutes Servings: 2 Ingredients: 1 tablespoon cocoa powder 2 tablespoons cocoa powder 1/3 cup milk powder, dry, nonfat 1 tablespoon cocoa powder, Hershey's 1/3 cup granulated sugar 1 cup milk 3 cups ice Pinch of salt Toppings: Semisweet chocolate bar shavings (Shave the semisweet chocolate using a carrot peeler) Whipped cream Directions:

Combine milk powder together with cocoas, salt & sugar in a medium sized bowl; mix well. Add milk in a blender & then add dry mix & ice. Blend on high settings for a minute or two, until the drink is smooth & the ice is entirely crushed. Pour everything into large glasses & top it with whipped cream & semisweet chocolate shavings. Serve & enjoy.

STARBUCKS’ RASPBERRY SWIRL POUND CAKE

You will love how the flavors come together in this dish to create the perfect mouthwatering dessert for the whole family. Preparation Time: 20 minutes Cooking Time: 60 minutes Servings: 8 Ingredients: 1 box pound cake mix ¼ cup (½ stick) butter, at room temperature 2 eggs ⅔ cup milk 1 teaspoon lemon juice ⅓ cup raspberry spread 6 drops red food color (optional) Cream Cheese Frosting 1 (8-ounce) package cream cheese, at room temperature 1 cup powdered sugar 1 teaspoon lemon juice

Directions: Preheat oven to 350°F. Grease and flour a loaf pan. Mix cake mix, milk, butter and eggs with an electric mixer, at low speed, until blended (about 30 seconds). Switch speed to medium and mix 2 minutes more. Pour about ⅓ of the batter into a separate bowl, for the raspberry swirl. To the original bowl, mix in lemon juice. To the other bowl, mix in raspberry spread and food color (if using). Pour about ½ of the white batter into the loaf pan. Pour about ½ of the raspberry batter on top. Repeat layering red and white layers. Cut through the batter with a spatula, lengthwise, to create the swirl. Bake until just a few crumbs stick to a toothpick inserted at the center (about 55–60 minutes). Place on a wire rack to cool completely. Meanwhile, prepare the cream cheese frosting. Cream the cheese using a mixer until fluffy. Mix in powdered sugar to incorporate. Add lemon juice and mix at low speed until smooth. Frost cooled loaf and serve.

CALIFORNIA PIZZA KITCHEN’S PUMPKIN CHEESECAKE

This recipe is especially good around the holidays. Preparation time: 15 min Cooking time: 1 h Servings: 8 Ingredients: Crust 1½ cups graham cracker crumbs ¼ cup sugar 6 tablespoons unsalted butter, melted ½ teaspoon cinnamon ½ teaspoon ground ginger Cheesecake: ⅓ cup all-purpose flour 1½ teaspoons ground cinnamon ⅛ teaspoon each ground cardamom, ground cloves, ground ginger and ground nutmeg 3 (8-ounce) packages cream cheese 1½ cups dark brown sugar, packed 1⅛ cups sour cream 3 large eggs 2 teaspoons vanilla extract 1¼ cups canned pumpkin puree Whipped cream, for garnish

Directions: Prepare the crust by combining the ingredients until well-blended. You may use a blender or food processor for a finer crust. Press evenly and well into a lined springform pan. Preheat the oven to 350°F. For the cheesecake, combine the first 3 (dry) ingredients well and set aside. Using an electric mixer, beat the cream cheese until softened. Add sugar and continue beating, scraping sides when needed, until creamy and well-incorporated. Add the flour mixture and beat until well-blended. Beat in sour cream. Drop eggs in one at a time, beating well and scraping down after each addition. Lastly, add the vanilla and pumpkin puree and beat until well-blended. Pour mixture into pan with crust. Bake until center is firm (about 1 hour) or until internal temperature is 180°F. Place on a wire rack to cool. Refrigerate overnight to set. Remove from pan and serve with whipped cream.

PAPA JOHN’S CINNAPIE

Papa John’s Cinnapie is perfect with soups because they are tender and also delicious. Preparation time: 5 min Cooking time: 12 min Servings: 12 Ingredients: 1 whole pizza dough 1 tablespoon melted butter 2 tablespoons cinnamon, or to taste Topping ¾ cup flour ½ cup white sugar ⅓ cup brown sugar 2 tablespoons oil 2 tablespoons shortening Icing 1½ cups powdered sugar 3 tablespoons milk ¾ teaspoon vanilla Directions: Preheat oven to 460°F. Grease or spray a pizza pan or baking sheet. Brush the dough evenly with melted butter.

Sprinkle with cinnamon. Place the ingredients for the topping in a bowl and toss together with a fork. Sprinkle topping over dough. Bake until fragrant and lightly browned at the edges (about 10–12 minutes). Mix the icing ingredients together in a bowl. If too thick, gradually add in a little more milk. Drizzle icing over warm pizza.

PANERA BREAD® BUTTERSCOTCH BREAD PUDDING WITH BOURBON & PECANS

Panera Bread® Butterscotch Bread Pudding with Bourbon & Pecans is a delicious and hearty meal that is great for everyone in the family. Preparation Time: 15 minutes Cooking Time: 55 minutes Servings: 10 persons Ingredients for Pudding: 5 eggs, large 1 pound rustic white bread, day-old 1 ½ cups plus 2 tablespoons sugar 2 cups pecan pieces ½ vanilla bean, split lengthwise 1 ½ tablespoons poppy seeds 3 tablespoons bourbon ½ cup melted butter, unsalted (1 stick) 4 cups heavy cream Pinch of kosher salt For Butterscotch Sauce: 3 tablespoons butter, unsalted 1 tablespoon bourbon ½ cup light corn syrup 1 cup light brown sugar (packed) ½ cup heavy cream

1 ½ teaspoons kosher salt Directions: For Butterscotch Sauce: Over medium-high heat settings in a medium sized saucepan; bring butter, brown sugar, corn syrup & salt to a boil, whisk well until the sugar is completely dissolved. Boil for a couple of minutes, until the mixture is syrupy & measures approximately 1 and 1/3 cups. Remove the saucepan from heat & add in the bourbon and cream; stir until smooth, for couple of minutes. Let completely cool at room temperature. Cover & let chill but when ready to use, re-warm it again. For Pudding: Remove the crusts from the white bread & then cut it into ½” cubes. In a large sized bowl; toss bread together with 2 tablespoons of sugar & melted butter; set aside. Beat eggs & the leftover 1 and 1/2 cups of sugar in a separate large sized bowl using an electric mixer for couple of minutes, until turn pale yellow & fluffy. Add in the poppy seeds, cream & salt; beat several times to blend. Place the bourbon in a small sized bowl; scrape in the seeds from vanilla bean. Whisk well & then add it to the egg mixture; whisk well to blend. Pour the egg mixture on top of the bread mixture in the bowl. Add in the pecans & toss several times until evenly coated. Transfer everything to a 13x9x2" ceramic or glass baking dish & spread it out in an even layer. Using a plastic wrap cover & let chill for overnight. Remove the plastic wrap, preheat your oven to 325 F & bake for 1 & ¼ hours to 1 & 1/2 hours, until top is browned in spots. Serve the bread pudding with the butterscotch sauce.

CHOCOLATE CHIP PIZOOKIE

Chocolate Chip Pizookie is a delicious dessert that will keep your whole family satisfied. Preparation Time: 20 minutes Cooking Time: 35 minutes Servings: 4 Ingredients: 1 cup unsalted butter, softened ½ cup brown sugar, packed 1 tablespoon vanilla 2 large eggs ½ cup chocolate covered caramel candies 1 cup sugar 2 ¾ cup flour 1 teaspoon baking soda ½ cup milk chocolate chips 1 cup semisweet chocolate chips ½ teaspoon salt Directions: Preheat your oven to 350 F in advance & lightly coat a 10" cast iron skillet with the baking spray.

Cream the butter with sugar & brown sugar in your stand mixer for a minute or two, until pale & fluffy, on high. Add in the eggs and vanilla; continue to combine on medium speed until completely incorporated. Add in the baking soda, flour & salt until just combined then fold in the chocolates. Put half of the cookie dough into the cast iron skillet & sprinkle in the chocolate covered caramels; cover with the leftover cookie dough & bake in the preheated oven for 20 minutes, covered with foil. Uncover & bake for 10 more minutes.

STARBUCKS’ CHOCOLATE CINNAMON BREAD

It is easy and convenient to make and in addition provides one of the richest sources of calories that can last a person the whole day. Preparation Time: 15 minutes Cooking Time: 1 hour Servings: 16 Ingredients: Bread: 1½ cups unsalted butter 3 cups granulated sugar 5 large eggs 2 cups flour 1¼ cups processed cocoa 1 tablespoon ground cinnamon 1 teaspoon salt ½ teaspoon baking powder ½ teaspoon baking soda ¼ cup water

1 cup buttermilk 1 teaspoon vanilla extract Topping: ¼ cup granulated sugar ½ teaspoon cinnamon ½ teaspoon processed cocoa ⅛ teaspoon ginger, ground ⅛ teaspoon cloves, ground Directions: Before cooking: Preheat the oven to 350˚F; Grease two 9×5×3 loaf pans; and Line the bottoms of the pans with wax paper. Cream the sugar by beating it with the butter. Beat the eggs into the mixture one at a time. When the mixture starts becoming doughy, divide it in two and transfer it to the pans. Mix together all the topping ingredients and sprinkle evenly on top of the mixture in both pans. Bake for 50 to 60 minutes, or until the bread has set.

ROYAL DANSK BUTTER COOKIES

If you are looking for a new treat to try with the family, try Royal Dansk Butter Cookies. Preparation Time: 15 minutes Cooking Time: 25 minutes Servings: 10 Ingredients: 120g cake flour, sifted ½ teaspoon vanilla extract 25g powdered sugar 120g softened butter, at room temperature A pinch of sea salt, approximately ¼ teaspoon Directions: Using a hand mixer; beat the butter with sugar, vanilla & salt until almost doubled in mass & lightened to a yellowish-white in color, for 8 to 10 minutes, on low to middle speed. Scrape the mixture from the sides of your bowl using a rubber spatula. Sift the flour x 3 times & gently fold in until well incorporated. Transfer the mixture into a sheet of plastic wrap, roll into log & cut a hole on it; placing it into the piping bag attached with a nozzle flower tips 4.6cm/1.81" x 1.18".

Pipe each cookie into 5cm wide swirls on a parchment paper lined baking tray. Cover & place them in a freezer until firm up, for 30 minutes. Preheat your oven to 300 F in advance. Once done; bake until the edges start to turn golden, for 20 minutes. Let completely cool on the cooling rack before serving. Store them in an airtight container.

TGI FRIDAY’S OREO MADNESS

Vanilla ice cream sandwiched between Oreo crumb cookies and smothered in caramel and chocolate fudge. Keep them in your freezer and have them anytime you want! Preparation Time: 15 minutes Cooking Time: 30 minutes Serving: 4 Ingredients: 1 (14-ounce) package Oreo cookies ½ cup (1 stick) butter, melted 5 cups vanilla ice cream For drizzling: hot fudge and caramel toppings Directions: Line muffin pans with cupcake liners. If needed, let ice cream stand at room temperature to soften a little, for easier spreading. Place Oreos in a blender or food processor and pulse to break into crumbs. Transfer to a bowl and stir in melted butter. Mix well. Press about 2 tablespoons each of crumb mixture into muffin tins. Top each with about ¼ cup ice cream, smoothening down with a spatula.

Cover with another 2 tablespoons of crumbs. Cover and freeze until set (about 2 hours). Remove from muffin tins. Drizzle with toppings and serve.

CRACKER BARREL BANANA PUDDING

Banana pudding is a classic southern dish, and no one does it better than Cracker Barrel. With this recipe you will need a food thermometer. Preparation Time: 15 minutes Cooking Time: 30 minutes Serving: 4 Ingredients: 1½ quarts milk 11/8 cups flour 1¼ cups liquid egg substitute ¼ cup vanilla extract 12 ounces vanilla wafers 1 (8-ounce) container 1¼ cups sugar 1¾ peeled bananas Cool Whip Directions: 1. Warm up the milk in a 170 ° F saucepan. 2. Blend the eggs, flour, vanilla, and sugar in a cup. 3. In the saucepan add the sugar mixture to the milk. 4. Cook, stirring continuously, for 10–12 minutes until it is custard like. 5. Spread the wafers down the baking pan. 6. Cut the bananas and put on the wafers.

7. Pour the custard over the bananas and the wafers. 8. Let it cool, then add Cool Whip to the top.

CINNAMON APPLE TURNOVER

Now you can enjoy them all together in a dish that is just as delicious as each individual food. Preparation Time: 10 minutes Cooking time 25 minutes Servings: 4-6 Ingredients: 1 large Granny Smith apple, peeled, cored, and diced ½ teaspoon cornstarch ¼ teaspoon cinnamon Dash ground nutmeg ¼ cup brown sugar ¼ cup applesauce ¼ teaspoon vanilla extract 1 tablespoon butter, melted 1 sheet of puff pastry, thawed Whipped cream or vanilla ice cream, to serve Directions: Preheat the oven to 400°F. Prepare a baking sheet by spraying it with nonstick cooking spray or using a bit of oil on a paper towel.

In a mixing bowl, mix together the apples, cornstarch, cinnamon, nutmeg, and brown sugar. Stir to make sure the apples are well covered with the spices. Then stir in the applesauce and the vanilla. Lay out your puff pastry and cut it into squares. You should be able to make 4 or 6 depending on how big you want your turnovers to be and how big your pastry is. Place some of the apple mixture in the center of each square and fold the corners of the pastry up to make a pocket. Pinch the edges together to seal. Then brush a bit of the melted butter over the top to give the turnovers that nice brown color. Place the filled pastry onto the prepared baking pan and transfer to the preheated oven. Bake 20–25 minutes, or until they become a golden brown in color. Serve with whipped cream or vanilla ice cream.

MCDONALD’S APPLE PIE

Your family will enjoy this and it will become your new family favorite. Preparation time: 30 min Cooking time: 15 min Servings: 6 Ingredients: Oil, for frying Powdered sugar, for dusting (optional) Crust 1 cup unbleached all-purpose flour ½ teaspoon salt 1 teaspoon sugar 6 tablespoons butter, cold and cut into cubes ¼ cup ice water Filling: 2 medium apples, peeled, cored and diced ½ cup apple cider ¼ cup sugar 1 teaspoon cinnamon 1½ tablespoons lemon juice ⅛ teaspoon salt 2 tablespoons flour

Directions: Prepare the crust. Place flour, sugar and salt into a food processor and pulse a few times to mix. Add butter and pulse to get a coarse mixture. Add water and pulse just until mixture begins to adhere and form a dough. Place on a floured surface and divide into 3 equal parts. Form each into a thick disc, wrap in plastic wrap and refrigerate until firm (about 30 minutes to 1 hour). Prepare the filling. Place ingredients, except flour, in a saucepan and bring to a boil. Reduce heat and simmer until apples are tender (about 10–15 minutes). Stir in flour and cook until slightly thickened (about 1½ minutes). Remove from heat and let cool. Roll out each third of the chilled dough over a floured surface to make 10inch rectangles or ovals. Divide each into 2 to make 6 pieces. Divide the filling into 6 and spoon into the center of each piece of dough. Wet edges of the dough and fold over. Press down edges with a fork to seal. Deep fry in oil at 350°F, by batches, until golden brown (about 3 minutes on each side). Drain on paper towels. Dust with powdered sugar (if using) and serve.

MCDONALD’S® MCFLURRY®

This is the perfect recipe for anyone who is looking to please their family or a crowd. Preparation time: 15 minutes Cooking Time: 15 minutes Servings: 4 Ingredients: Vanilla Ice Cream, Skim Milk Butterfingers, M&M's, Oreos, Reese's, fudge brownies Ice Cubes Directions: Mix 2 cups vanilla ice cream with ¼ cup of skim milk; mix well but ensure you don’t over mix Now, get a cup & put 2 cups of vanilla ice cream, add Butterfingers, M&M's, Oreos, Reese's, fudge brownies & ¼ cup of milk; mix well. Add couple of ice cubes. Serve & enjoy!

APPLEBEE’S KEY LIME PIE DESSERT SHOOTER

How nice is it to prepare your dessert without even baking it? Applebee’s Key Lime Pie Dessert Shooter is the kind of sweet treat you can prepare in no time. Preparation Time: 15 minutes Cooking Time: 30 minutes Serving: 4 Key Lime Filling Ingredients: ½ cup of key lime juice 14 ounces of condensed milk 4 egg yolks Key Lime Topping Ingredients: Canned whipped cream ½ cup plus 2 teaspoons of graham cracker crumbs 3 tablespoons of powdered sugar 2 teaspoons of key lime juice ½ cup of sour cream Directions:

1) Use a medium bowl and an electric mixer to beat the egg yolks on high speed for about 2 to 3 minutes, or until they are light yellow. Add the condensed milk and mix for 30 more seconds. Pour the mixture into a medium pan that was placed over medium-low heat, and stir in ½ cup of key lime juice. Cook for 8 to 10 minutes and stir very often, until you notice the mixture starting to bubble. Take it off the heat and let it cool for about 3 to 4 hours. 2) Prepare the key lime topping by mixing key lime juice, powdered sugar, and sour cream. Cover the topping and let it cool. 3) For each serving, prepare a 6-ounce rock glass, spoon 2 tablespoons of graham cracker crumbs into it, add ½ cup of key lime filling, and add 2 tablespoons of topping on top. 4) Add whipped cream on top, sprinkle about ½ teaspoon of crumbs on it, and enjoy. Tip: If you choose to use fresh key limes, one lime provides about 2 tablespoons of juice.

APPLEBEE’S STRAWBERRY CHEESECAKE DESSERT SHOOTER

Cheesecake comes in a variety of different flavors, and Applebee’s has a different and interesting approach when it comes to this dessert. Preparation Time: 15 minutes Cooking Time: 40 minutes Serving: 4 Cheesecake Filling Ingredients: ½ teaspoon of vanilla extract 2 tablespoons of sour cream ⅓ cup of granulated brown sugar 2 eggs, beaten 12 ounces of cream cheese Garnish: Canned whipped cream ½ cup of frozen sliced strawberries in syrup, thawed ½ cup of graham cracker crumbs Directions: 1) Use a large bowl to prepare the cheesecake filling by mixing the sugar, cream cheese, eggs, sour cream, and vanilla extract. Use a mixer on high speed for this job, and blend until smooth. Place a large saucepan over

medium-high heat, and pour the mixture in it. Cook the mixture for about 8 to 10 minutes by stirring constantly until the mixture thickens. When ready, the mixture should stick to the spoon. Simply pour the mixture into a container, cover it, and let it cool for several hours. 2) For each serving, use a 6-ounce rock glass. Place 2 tablespoons of graham cracker crumbs in the bottom, and on top, add ⅓ cup of cheesecake filling. Finish each serving by adding syrup and 2 tablespoons of strawberries. Serve with whipped cream on top of the dessert. Tip: An electric mixer works best, but you can also mix it by hand.

MRS. FIELD’S CINNAMON SUGAR COOKIES

You can easily make these classic cookies and fill your home with the sweet scent of cinnamon. Preparation Time: 15 minutes Cooking Time: 50 minutes Serving: 4 Ingredients: Cookies 1½ tablespoons milk 1 teaspoon vanilla 1 egg, beaten 1 ⅔ cups cake flour ¼ teaspoon salt ¾ teaspoon baking powder ¼ cup shortening ½ cup sugar Cinnamon Sugar 3 tablespoons sugar 1 tablespoon ground cinnamon

Directions: Preheat oven to 375°F. In a small bowl or measuring cup, mix milk, vanilla and egg together. Set aside. In another bowl, combine flour, salt, and baking powder. Set aside. In a mixer, cream the shortening and sugar together. Gradually add milk mixture, alternately with flour mixture, until wellblended. Chill the dough until firm but easy to handle (at least 1 hour). While chilling, prepare the cinnamon sugar by combining sugar and cinnamon. Roll out the dough to ½-inch thickness and use a cookie cutter to shape. Another option: Shape the unchilled dough into a rod, about 1½ inches in diameter. After chilling, cut into ¼-inch discs. Arrange on an ungreased cookie sheet. Sprinkle with cinnamon sugar. Bake for 15 minutes. Remove from cookie sheet and let cool on a wire rack.

PUMPKIN CUSTARD WITH GINGERSNAPS

You will love this recipe and it will remind you of meals your grandma used to make. Preparation Time: 15 minutes Cooking Time: 30 minutes Serving: 4 Ingredients: Custard 8 egg yolks 1¾ cups (1 15-ounce can) pure pumpkin puree 1¾ cups heavy whipping cream ½ cup sugar 1½ teaspoons pumpkin pie spice 1 teaspoon vanilla Topping: 1 cup crushed gingersnap cookies 1 tablespoon melted butter Whipped Cream 1 cup heavy whipping cream 1 tablespoon superfine sugar (or regular sugar if you have no caster sugar) ½ teaspoon pumpkin pie spice Garnish 8 whole gingersnap cookies

Directions: Preheat the oven to 350°F. Separate the yolks from 8 eggs and whisk them together in a large mixing bowl until they are well blended and creamy. Add the pumpkin, sugar, vanilla, heavy cream and pumpkin pie spice and whisk to combine. Cook the custard mixture in a double boiler, stirring until it has thickened enough that it coats a spoon. Pour the mixture into individual custard cups or an 8×8-inch baking pan and bake for about 20 minutes if using individual cups or 30–35 minutes for the baking pan, until it is set, and a knife inserted comes out clean. While the custard is baking, make the topping by combining the crushed gingersnaps and melted butter. After the custard has been in the oven for 15 minutes, sprinkle the gingersnap mixture over the top. When the custard has passed the clean knife test, remove from the oven and let cool to room temperature. Whisk the heavy cream and pumpkin pie spice together with the caster sugar and beat just until it thickens. Serve the custard with the whipped cream and garnish each serving with a gingersnap.

BJ'S PEANUT BUTTER S’MORES PIZOOKIE

This dish will certainly please your sweet tooth. Preparation Time: 20 minutes Cooking Time: 20 minutes Servings: 8 Ingredients: ⅓ cup light brown sugar, lightly packed 1 stick unsalted butter, melted ½ teaspoon vanilla 1 large egg plus 1 egg yolk ⅓ cup granulated sugar 1 ¼ cups all-purpose flour 2 Graham crackers, broken into large pieces ½ teaspoon baking soda 1 Hershey’s bar, broken into large pieces ¾ cup semisweet chocolate chips 4 marshmallows, cut in half ½ teaspoon salt Directions: Preheat your oven to 400 F. Spray 2 cast iron baking dishes or pie plates, 6” each with the nonstick cooking spray.

Stir the butter with granulated sugar & brown sugar using a rubber spatula in a large bowl until combined well. Let stand for a couple of minutes. Stir in the vanilla and egg. Add the baking soda, flour & salt; continue to stir the ingredients until incorporated well. Fold in the chocolate chips. Evenly divide the dough into 4 pieces. Press two pieces of dough into the bottom of the prepared pans. Divide the Hershey’s bar, graham cracker & marshmallows between the dough. Flatten out the leftover two pieces of dough; pressing on top of the marshmallows. Bake in the preheated oven until edges are slightly browned but the inside is still gooey, for 12 to 15 minutes. Let cool for a couple of minutes then serve.

STARBUCKS’ ICED LEMON POUND CAKE

Your whole family will love it and will ask you to make it more often. Preparation Time: 20 minutes Cooking Time: 20 minutes Servings: 8 Ingredients: Loaf 1½ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt 3 large eggs 1 cup granulated sugar 1 cup sour cream ½ cup vegetable oil 2 tablespoons lemon zest 1 tablespoon lemon extract, or to taste Lemon Glaze 1 cup powdered sugar 3 tablespoons lemon juice Directions:

Preheat oven to 350°F. Grease and flour a loaf pan. In a bowl, combine flour, baking powder and salt. Set aside. In a mixer bowl, beat the eggs, sugar, and sour cream until well-blended. Continue beating while adding oil in a stream. Add lemon zest and extract and mix. Add the flour mixture and mix just to incorporate. The batter will be lumpy. Pour batter into prepared loaf pan and spread evenly with a spatula. Bake for 40 minutes and then tent with foil. Let bake until toothpick inserted at the center comes out with just a few crumbs (about 10–12 minutes). Place pan on a wire rack for loaf to cool completely. Meanwhile, prepare the glaze. Whisk powdered sugar while adding lemon juice gradually until the right consistency is achieved. Remove loaf from pan and drizzle with glaze.

CHILI’S MOLTEN LAVA CAKE

This is a great dessert recipe that will please the kids and the rest of the family. Preparation Time: 1 hour 25 minutes Cooking Time: 30 minutes Servings: 16 Ingredients: 1 14-ounce can sweetened condensed milk 1 12-ounce bag plus 1 cup semi-sweet chocolate chips, divided 4 tablespoons unsalted butter 1 teaspoon pure vanilla extract 1 pinch salt 1 package fudge cake mix 3 large eggs ½ cup sour cream 1 cup milk ½ cup canola oil Non-stick cooking spray 1 cup milk chocolate chips ¼ cup coconut oil Vanilla ice cream Caramel syrup

Directions: Make hot fudge by adding condensed milk, 1 bag chocolate chips, butter, vanilla extract, and salt to a saucepan over medium heat, stirring frequently. Once boiling, continue for about 2 minutes. Turn off heat but keep stirring mixture for 1 minute more. Set aside to cool. Combine cake mix, eggs, sour cream, milk, and oil in a bowl. Set aside. Coat a molten cake pan or a cupcake pan with non-stick cooking spray, then pour batter into each mold. Leave about ¼ mold without batter. Bake based on package instructions. Then, invert cakes to form volcano shape then let cool. Carefully cut some cake out off center of each, in a cone shape, but not all the way through. Pour cooled hot fudge into hole. Taking the cut off cake layer, cut a thin slice on largest part then position above hot fudge like a cap. As cake cools, prepare magic shells by microwaving a bowl of coconut oil and remaining chocolate chips in 30-second intervals, stirring after every interval, until melted. Wait to cool. Serve cakes on a plate and top with ice cream followed by caramel, then magic shell.

CHERRY CHOCOLATE COBBLER

Cherries and chocolate are a match made in heaven. Preparation Time: 10 minutes Cooking time: 45 minutes Servings: 8 Ingredients: 1½ cups all-purpose flour ½ cup sugar 2 teaspoons baking powder ½ teaspoon salt ¼ cup butter 6 ounces semisweet chocolate morsels ¼ cup milk 1 egg, beaten 21 ounces cherry pie filling ½ cup finely chopped nuts Directions: Preheat the oven to 350°F. Combine the flour, sugar, baking powder, salt and butter in a large mixing bowl. Use a pastry blender to cut the mixture until there are lumps the size of small peas. Melt the chocolate morsels. Let cool for approximately 5 minutes, then add the milk and egg and mix well. Beat into the flour mixture, mixing

completely. Spread the pie filling in a 2-quart casserole dish. Randomly drop the chocolate batter over the filling, then sprinkle with nuts. Bake for 40–45 minutes. Serve with a scoop of vanilla ice cream if desired.

Conclusion Copycat restaurant recipes have become very popular with the ever-high cost of eating out. This book has shared with you secret recipes from all your favorite restaurants in America so you can prepare them in the comfort of your home. Hanging out with family and friends at restaurants has become a trend nowadays. It may be the delicious and unforgettable taste of their dishes. It may be that we just want to socialize. Whatever the reason is, eating homemade food has its importance. You’ll be able to control your food portions and maintain a balanced diet. It will help you save both time and money, along with establishing a healthier food pattern. If you have always wanted to cook your favorite restaurant dishes at home without spending a fortune, it's now possible. Through making these dishes yourself rather than eating out, you’ll just see how much you actually saved for each dish and you’ll understand what I am talking about. Remember, don’t limit yourself and experiment, be creative and have fun! You might find yourself in the situation of not being able or willing to go to your favorite restaurant to enjoy some of the delicious meals they serve there. You might lack transportation, have a medical condition, or simply not like having meals in public spaces, not to mention that perhaps you are looking to save some money or time. You are most likely looking to either order takeout food or cook those same delicious meals on your own. Cooking them on your own is the better option since it’s cheaper and really not too time-consuming. If you find yourself in this category, then this book is dedicated to you, although anyone interested in learning the secrets behind these restaurantfamous dishes is welcome to read. Imagine how great it will be to be responsible for the quality of the food you eat, how impressed your loved ones will be, and how much money you will save by choosing to cook your own food at home. You have the option to do your weekly shopping, buy all the ingredients you need, and cook the meals you love at your own pace and in the comfort of your own home. It only takes a bit of creativity, curiosity, and ingenuity to become a better cook, as there are thousands of recipes worldwide that will make you drool.

I like to think that this book is the perfect push forward to make you love home-cooked meals and to become addicted to that way of life. If you are a food-driven soul, having a really good meal is one of the great pleasures of life. Such a reward may be even better considering the labor of dining out— making a reservation, getting ready and, of course, settling down to order. But the most magical moment of all is when the longawaited food arrives–gliding through a crowed dining room and ready to be enjoyed before being put on the table. Including beautifully designed salads and incredibly well crispy, delicious fried all things to silky spaghetti and perfectly cooked steaks— good food for the restaurants always seems to have a little extra to make it show. Spending time with family and friends is important for the good of all. It can prevent loneliness associated with depression, heart disease, and dangerous illnesses. With a little effort, cooking can help you become more social. Have your children go to the kitchen with you - give them simple tasks when they are young - or cook with friends. If you want to make new friends, consider cooking classes where you can interact with classmates as you learn new skills. And do not forget the social benefits that you get when your meal is ready. Many women are happy to be able to offer homemade food to friends and family at various events. Food is usually met with a smiling face and a desire to return the favor. The biggest advantage of using copycat restaurant recipes is that not only can you save money, but, if needed, you can customize the recipes. For example, if you want to reduce the salt or butter in one of the plates, you can. Now you've saved money, and at the same time provided a nutritious meal for your family. You have little control over the ingredients in the meal when you eat out. You can't, of course, adjust the dish that you order because sauces, etc. are made in advance. It is not really that difficult to learn how to cook top secret restaurant recipes. Some think you need a degree in culinary arts or cooking education so you can cook those secret recipes. Anyone can collect the ingredients themselves and cook a fancy meal that tastes like the real thing. Cooking top secret recipes from restaurants will also make your friends and family wonder where you've learned to cook so well. Imagine cooking a

whole meal that looks like it was the restaurant's take-out food. I bet some friends of yours won't even believe you've cooked it!