Top Secret Recipe Blog

Archive for the ‘Top Secret Recipes’ Category

One of the Cheesecake Factory’s all time favorite dishes. Sautéed chicken breasts topped with fresh asparagus and melted mozzarella cheese, covered with fresh mushroom Madeira sauce and served with mashed potatoes. Dine out at home tonight!

• 1 tablespoon olive oil
• 4 boneless, skinless, chicken breast fillets
• 8 asparagus spears
• 4 mozzarella cheese slice
• Madeira Sauce:
  2 tablespoons olive oil
  2 cups sliced fresh mushrooms
  3 cups Madeira wine
  2 cups beef stock
  1 tablespoon butter
  1/4 teaspoon ground black pepper

1. Place chicken breasts between plastic wrap and pound to 1/4-inch
thickness; season with salt and pepper.

2. Heat oil in sauté pan; add chicken and sauté 4 to 6 minutes per
side, until lightly browned; remove from pan and wrap in foil to
keep warm.

3. Prepare Madeira sauce: Using the same pan, over medium heat, add
2 tablespoons oil and heat; add mushrooms and sauté for 2 minutes.
Add Madeira wine, stock, butter and pepper; bring to boil, reduce
heat; simmer about 20 minutes or until sauce has reduced to 1/4 of
its original volume and is a dark brown color.

4. Meanwhile, bring a half saucepan of water to a boil; add salt;
return to boil; add asparagus and boil 3 to 5 minutes. Immediately
transfer to a bowl of ice water to stop the cooking process. The
asparagus should be cooked crisp-tender.

5. Transfer cooked chicken to baking pan; top with mozzarella
cheese and broil 3 to 4 minutes or until light brown spots begin to
appear on the cheese.

6. To serve, arrange 2 breasts on each plate, top each with 4
asparagus spears and spoon 3 to 4 tablespoons of Madeira sauce over
each.

Serves 4

Applebee’s is probably the most popular restaurant in the United States with the majority of people over 55 calling it their favorite for dining out.  Here, their famous salmon dish uses filets broiled just right with melted butter and a hint of garlic.

Ingredients

• 4 (5 oz.) salmon filets
• melted butter, as needed
• salt & pepper, to taste
• garlic powder, to taste
• garlic butter, as needed

1. Preheat grill or heavy skillet to 550
degrees F.

2. In small pan, melt butter. Brush
raw salmon filets with melted butter;
sprinkle with salt, pepper and
garlic powder. Do this to both sides.
Discard any remaining melted butter
- it cannot be used for anything.
Place brush in hot soapy water and
clean thoroughly. Rinse well.

3. Place salmon in hot skillet or on grill
and cook approximately 2 minutes;
turn carefully and continue to cook
an additional 2 to 3 minutes or until
cooked through.

4. Remove from heat; with clean brush
(after it has been thoroughly
washed and rinsed) lightly brush
filets with garlic butter made from
softened butter and fresh minced
garlic (or garlic powder, if preferred).

Serve hot.

Serves 4

.

• 2 C. Bisquick
• 1/2 C. cold water
• 3/4 C. grated, sharp cheddar cheese
• 1/4 C. butter
• 1 tsp. parsley flakes
• 1/2 tsp. garlic powder
• 1/2 tsp. Italian seasoning

 Directions:

1. Preheat oven to 450 degrees.

2. Mix together baking mix, cold water, and grated cheese.

3. Roll out biscuits in a floured surface. Biscuits should be approximately one inch thick.

4. Cut biscuits with a cutter, and place onto an ungreased baking dish.

5. Melt butter and seasonings together.

6. Brush with the butter and spices and bake for 8 to 10 minutes.

My comments: I haven’t tried these yet but I will.  However I note on Red Lobster’s website that although they won’t reveal the secret of their recipe, if you’re not using baking soda, you haven’t got it.  Note that there isn’t baking soda in this recipe so I will continue to research this and get back to you on it.  Meanwhile, it looks like a really good biscuit and I’m still going to try it.

Description: Lightly coated chicken breasts skillet fried with sautéed mushrooms in a Marsala sauce.

Ingredients

1/4 cup cake flour (Wondra)

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon oregano

4 tablespoons oil

4 tablespoons butter

4 chicken half breasts -

boneless, skinless

1 cup fresh mushrooms, sliced

1/2 cup Marsala wine

Directions

1. In shallow dish, combine flour, salt, pepper and oregano; stir to blend.

2. In heavy skillet, heat oil and butter until butter melts and mixture bubbles lightly.

3. Dredge chicken in seasoned flour; shake off excess; sauté in pan 2 minutes for the first side or until lightly browned; as you turn chicken, add mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side; stir mushrooms. Once the second side is lightly browned, add wine around the pieces; cover and simmer for 10 minutes.

4. Transfer to plates and serve.

Serves 4