Thursday, September 8, 2011

Copycat Tony Roma's Onion Loaf

6 white onions, sliced and separated into rings
1 cup milk
3 eggs, beaten
salt, to taste
2 cups pancake mix

Combine milk, eggs, and salt in a mixing bowl. Soak the onions in
this mixture for about 30 minutes. Place pancake mix in a shallow
bowl. Heat oil for frying in a heavy skillet to 375 degrees F.

Remove the onion rings from milk mixture, dip in pancake mix and
place in hot oil. Fry rings until golden brown. Transfer to a plate
lined with paper towels to drain.

Pack fried onion rings solidly, but loosely, without pressing too
hard, into an 8-by 4-inch loaf pan. Bake at 400 degrees F for 10 to
15 minutes. Turn out onto serving plate.

Serve with your favorite dipping sauce.

FAQ: Do you fill the loaf pan with the rest of the pancake
mix/milk mixture?

Answer: No, you do not add the rest of the mixture. You just press
the breaded/fried onion rings into the loaf pan gently. Then bake
it. But do not press the onions in the loaf pan too tightly, keep
them loosely packed.

For more America's Most Wanted Recipes - Click Here
by Author Ron Douglas.

Wednesday, July 13, 2011


Lemon Butter Sauce:
4 ounces lemon juice
2 ounces white wine
4 ounces heavy cream
1 pound (4 sticks) butter
6 to 8 (3-ounce) chicken breasts, pounded thin
Oil and butter for sauteing chicken
1/2 to 3/4 cup flour, seasoned with salt and pepper, for dredging
6 ounces pancetta, cooked
12 ounces mushrooms, sliced
12 ounces artichoke hearts, sliced
1 tablespoon capers
1 pound cappellini pasta, cooked
Chopped parsley, for garnish

To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens (3 to 4 minutes).
Slowly add butter until completely incorporated. Season with salt and pepper. Remove from heat and keep warm.

To make chicken and pasta: Cook pasta and drain. Heat a small amount of oil and two tablespoons butter in a large skillet. Dredge
chicken in flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan and add to pan remaining ingredients. Heat until mushrooms soften and are cooked; add
chicken back to pan.

To serve: Place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Taste and adjust, adding more sauce if needed. Place chicken mixture over pasta. Garnish with parsley. Alternately, mix pasta and chicken mixture together. Toss with butter sauce.

For more America's Most Wanted Recipes - Click Here
by Author Ron Douglas.

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Monday, June 27, 2011

Red Lobster Basil Shrimp Stuffed Zucchini

4 zucchini (2- to 3-inch diameter)
2 tablespoons butter or margarine
1 tablespoon minced onion
1/2 pound tomatoes, peeled, seeded and chopped
1 pound small shrimp, peeled, deveined
(cut shrimp if they are larger than a quarter)
1 tablespoon minced fresh basil
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 cup breadcrumbs
2 tablespoons melted butter

Preheat oven to 350 degrees F.

Wash the zucchini and trim off the ends. Cut zucchini in half
lengthwise and scoop out the seeds. Be sure to leave some by the
ends to create a boat-like shape.

Saute onions in butter until clear, add tomatoes and simmer until

In a mixing bowl combine tomato and onion mixture, shrimp, basil,
salt and pepper and half of the bread crumbs. Fill the zucchini
boats with the mixture. Place boats in a greased baking dish.
Sprinkle with remaining breadcrumbs and drizzle with butter. Bake
for 15 minutes or until shrimp are pink and clear.

Yields 8 servings.

Find many copycat restaurant recipes at America's Secret Recipes. Some great gift ideas with shrimp and zucchini. Click on the images for more information and to purchase.
Don’t Hate My “Double Z” Zucchinis! shirtNational Zucchini Day! mousepadZucchini Flower mug Someone Say Shrimp apronGrilled Shrimp postcardBarbecue Shrimp Party Invitation invitation

Tuesday, June 14, 2011

Cheesecake Factory's Carrot Cake Cheesecake

Personally, cheesecake and carrot cake are one of my favorites. Combining the two with cream cheese frosting is the top of the line.

For Cheesecake:
16 ounces cream cheese, room temperature
3/4 cup sugar
2 1/2 teaspoons vanilla extract
1 tablespoon flour
3 eggs

For Carrot Cake:
3/4 cup vegetable oil
1 cup sugar
2 eggs
1 1/2 teaspoon vanilla extract
1 cup flour
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
8 1/2 ounces can crushed pineapple, packed in juice, drained well,
reserve juice
1 cup grated carrots
1/2 cup coconut
1/2 cup chopped walnuts

For Pineapple Cream Cheese Frosting:
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon reserved pineapple juice

In large bowl of electric mixer, beat cream cheese, sugar and
vanilla until smooth. Beat in flour, eggs and vanilla extract until
smooth. Set aside. Meanwhile prepare Carrot Cake.

Carrot Cake:
In large bowl, combine oil, sugar, eggs and vanilla extract; mix
well. Stir in dry ingredients; mixing well. Stir in drained
pineapple, carrots, coconut and walnuts.

Spread 1 1/2 c. carrot cake batter over bottom of greased 9- or 9
1/2" springform pan. Drop cream cheese batter over carrot cake
batter by spoonfuls; top with large spoonfuls of remaining carrot
cake batter. Repeat with remaining cream cheese batter, spreading
evenly with a knife. Do not marble with a knife. Bake in preheated
350F oven for 50 to 65 minutes or until cake is set and cooked
through. Cool to room temperature, then refrigerate. When cake is
cold, prepare Pineapple Cream Cheese Frosting.

Pineapple Cream Cheese Frosting:
In a bowl of electric mixer, combine cream cheese, butter,
confectioners' sugar, vanilla extract and reserved pineapple juice.
Beat until smooth and of spreading consistency. Frost top of
cheesecake. Refrigerate 3 to 4 hours before serving.

Serves 12

For more America's Most Wanted Recipes - Click Here
by Author Ron Douglas.

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Friday, May 20, 2011

Award Winning Guacamole Open Club Sandwich

The National Sandwich Idea contest was held between 1956 and 1981. It was sponsored by the Wheat Flour Institute. Each year 20 sandwich recipes, created by Food Service professionals, were chosen as the top sandwich recipes from hundreds of entries.

The Guacamole Open Club Sandwich was the number #1 recipe chosen in 1964. It was created by Viola English of Dayton, OH.

The Guacamole Open Club Sandwich is a delicious concoction in which the avocado mixture (Guacamole) is served over the bacon and lettuce sandwich, open face, on Russian rye bread.

Guacamole Open Club Sandwich - 1964 #1 winner

6 slices Russian rye bread
Softened butter
3 cups finely shredded lettuce
3 tomatoes, thinly sliced
*Sandwich Mix
1 cup creamy, thick Blue cheese salad dressing
12 slices crisply cooked bacon
12 pitted ripe olives
Water cress sprigs, if desired

- Spread butter on bread and place on serving plates.
- Cover each bread slice with 1/2 cup shredded lettuce.
- Place 3 or 4 tomato slices on lettuce.
- Cover each sandwich with 1/3 cup Sandwich Mix, spreading lightly.
- Pour dressing diagonally across sandwich in both directions.
- Place 2 olives in center of each sandwich.
- Place 2 bacon strips diagonally alongside olives, one on either
- Serve, open face, with watercress sprigs, if desired.

*Sandwich Mix
2 cups (2 medium) finely diced ripe avocado
1/4 cup finely chopped green onion with tops
2 tbsp lemon juice
1 1/2 tsp salt
1 tsp pepper
1/2 tsp garlic salt

- Mix together, avocados, green onions, lemon juice, salt, pepper and garlic salt. Let stand at room temperature for 15-minutes. Makes about 2 cups.

Makes 6 open face sandwiches.

Posted by: Antilope and shared by Ron Douglas. Writer of Americas Secret Recipes.
Re-create your favorite restaurant dishes at home for a fraction of the cost by following these easy step-by-step instructions. Read more about it here along with Recipes From Around The World book: America's Secret Recipes

More avocado recipes, gift basket and poster.

Tuesday, March 22, 2011

Sunshine Cheesecake

Cheese puts me in pure ecstasy. The days of the plain old cheesecake are gone. My favorite is cherry cheesecake. However, I like to try different recipes. Cheesecake comes in a variety of favors and styles. The Sunshine Cheesecake is made with whole cranberry sauce in other recipes. Of course it is a personal preference. Often my recipes will come from my head and only written down when someone will ask me how to make it. There are many handed down family recipes. I have made this cheesecake recipe a few times with my own twist of cherries. Taste great with dollops of whipped cream. My family loves it.

Warning: Will make you FAT!

See this recipe on Sunshine Cheesecake at Seekyt.

Sunday, March 20, 2011

Applebee's Orange Chicken

4 breaded chicken breast fillets, cut into pieces and fried
2 tbsp oil
1 tsp minced garlic
1 1/2 tsp grated orange rind
1 cup orange juice
1/2 cup hoisin sauce
dash cayenne pepper
1/4 cup sugar
salt and pepper

Saute garlic in oil for 1 minute. Add rest of ingredients and bring
to boil; cook, stirring for 3 minutes. Reduce heat and simmer till
sauce thickens nicely.

Pour on chicken and serve!

Compliments of Ron Douglas from Recipe Secrets

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Thursday, February 17, 2011

Red Lobster Parmesan Crusted Tilapia

This Italian inspired dish features fresh Tilapia baked with a
delicious coating of fresh Parmesan cheese, butter and Parmesan

Serves 4

* 4 ea 5-6 oz Tilapia Fillets
* Non-stick Cooking Spray
* 1/2 lb. Linguini, cooked

Parmesan Crust:
* 1/2 cup Panko Bread Crumbs (Japanese style breadcrumbs that
are usually found in the ethnic items section of your supermarket)
* 1/2 cup Parmesan Cheese, pre-shredded

Parmesan Base:
* 1/2 cup Parmesan Cheese, pre-shredded
* 1 Tbsp. Parsley, dried
* 10 oz Prepared Refrigerated Alfredo Sauce

Parmesan Cream Sauce:
1. 2 Tbsp. Fresh Basil, Chopped
2. 1/4 cup Chablis or Chardonnay Wine, optional
3. 1/4 cup Half and Half


1. Preheat oven to 425 degrees.

2. Spray a 9X13 baking dish with Non-stick Cooking Spray. Place
the 4 Tilapia fillets in the dish and set aside.

3. In a small bowl, mix the Panko bread crumbs and 1/2 cup
Parmesan cheese to make the crust for the topping. Set aside.

4. To assemble the Parmesan Base, place 1/2 cup Parmesan cheese, 1
Tbsp. parsley and the prepared Alfredo sauce in a medium bowl and
stir well. Remove 1/2 cup of the mixture (reserving the rest to
make the Parmesan Cream Sauce) and brush onto the 4 pieces of
Tilapia, making a thick, even covering on the fish. Evenly sprinkle
the Parmesan Crust on top of the fish. Bake on the top shelf of the
oven for 15-20 minutes or until fish reaches 140-150 degrees and
the crust is golden brown.

5. Meanwhile while the fish is baking, make the Parmesan Cream
sauce. Place the remaining Parmesan Base in a medium sauce pan, add
the fresh Basil, Wine, and Half and Half and heat over medium heat
until the sauce is simmering, stirring often.

6. Toss the Parmesan Cream Sauce and the Linguini together and
serve with the Parmesan Crusted Tilapia. Sprinkle with additional
Parmesan cheese if desired.

Source: Red Lobster

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