Top Secret Recipes

[ITS A SCAM !]

McDonald's? Chicken Fajitas

McDonald's? Chicken Fajitas
Special Fajita seasoning:
1 tablespoon corn starch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bullion cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
(or if you're LAZY like me, try using McCormick? fajita seasoning----tastes great and is
close enough)
Ingredients:
2 large skinless chicken breasts
1/2 cup chopped green bell pepper
1/2 cup diced white onion
2 Tablespoons McDonald's fajita seasoning (see above)
2 Tablespoons water
1/2 teaspoon white vinegar
1/4 teaspoon lime juice, from concentate
2 slices real American cheese
4 8" flour tortillas
cooking oil
COOKING your FAJITAS:
1.Cut the chicken into small strips, none longer than two inches, about 1/4 inch thick.
2. Combine fajita seasoning with water, vinegar, and lime juice in a small bowl.
3. Marinate chicken in above mixture, covered and refrigerated, for a couple of hours.
4. Cook marinated chicken strips in a wok over meduim-hight heat until brown. (retain marinade)
Use cooking oil to prevent sticking.
5. Add green pepper and onion, and stir-fry for about 1 minute.
6. Add remaining marinade, stir-fry until liquid "escapes".
7. Spoon 1/4 of the mixture into the center of one flour tortilla and add 1/2 slice American cheese.
Sprinkle with a dash of your pre-mixed McDonald's fajita
seasoning. (do this for all four of 'em)
8. Fold like a burrito with one end open and wrap in a 12x12 sheet of wax paper. Let sit 5-7
minutes.
9. Microwave, still wrapped, 15 seconds each. (separately)
10. Drop on the floor for a more authentic taste.
11. Enjoy with Pace? picante sauce on the side.

[ITS A SCAM !]

Breakfast Burritos

Breakfast Burritos
4 ounces Jimmy Dean? breakfast sausage
1 Tablespoon re-hydrated dried chopped onion ( see regular hamburger recipe for
these)
1 Tablespoon minced mild green chilies (canned)
1 Tablespoon diced tomatoes (canned, drain liquid)
4 eggs, beaten to oblivion
salt, pepper
4 8-inch flour tortillas
4 slices REAL American cheese
On the side: Pace? Picante Sauce
COOKING your Breakfast Burrito:
1. Preheat a skillet over medium heat. Crumble the sausage into the pan, then add the onion. Saut? the
sausage and onion for 3 to 4 minutes or until the sausage is browned.
2. Add the mild green chilies and tomatoes. Continue to saut? for 1 minute.
3. Pour the beaten eggs into the pan and scramble the eggs with the sausage and vegetables.
Add a dash of salt and pepper.
4. Heat up the tortillas by steaming them in the microwave in moist paper towels or a tortilla
steamer for 20 to 30 seconds.
5. Break each slice of cheese in half and position two halves end-to-end in the middle of
each tortilla.
6. To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla. Fold one side of the tortilla
over the filling, then fold up about two inches of one end. Fold over the other
side of the tortilla to complete the burrito (one end should remain open). Serve hot with salsa on
the side, if desired. Makes 4 burritos.
7. Drop on the floor, and serve. (more authentic flavor)

[qualitybaza]

version of
Benihana Ginger Salad Dressing
As far as salad dressings go, this is one of the most requested, and tasty. At the Benihana
chain of hibachi grill restaurants, you are served a side salad before your meal that is doused
with this tangy, slightly sweet, fresh ginger dressing. This Top Secret Recipes version of that
dressing is a real cinch to make, once you've got the ingredients. Just dump everything into a
blender, whiz it, and you're set. Although this recipe is inspired by the many variations of the
clone recipe that are floating around (and that I have received by e-mail), you should know that
this is an original never-before-published creation that comes closer to the original product than
any other version I have seen. See what you think.
1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
3
1. Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of
the ginger is well-pureed. (Top Secret Recipes)
Makes 1 3/4 cups.

[gunjack]

Thanks to all for the recipes
Worth giving it a go to impress.
Cheers

[iswett]

Uncle Ben's Seasoned Long Grain & Wild Rice
1 tb chicken bouillon powder
1 ts dry chopped onion
1/2 ts dry minced parsley
1/4 ts garlic powder
1/4 ts onion powder
1 ts ground turmeric
1/2 ts ground cumin
1/4 ts ground ginger
1/2 ts black pepper
1 1/2 ts season salt -- to 2 ts
2 c water
2 tb butter or margarine
1 c Premium Minute Rice 1/3 c Dry wild rice Combine all of
the ingredients as listed in Dry Mix in medium saucepan. Add to this
water, butter, rice and dry wild rice. Bring to boil. Stir once or
twice just to combine. Cover pan with lid tightly.

[iswett]

Planet Hollywood The Terminator
1/2 oz vodka
1/2 oz white rum
1/2 oz gin
1/2 oz Grand Marnier
1/2 oz Kahlua
2 oz sweet and sour mix
1 oz cranberry juice
splash of beer
1. Combine crushed ice with all ingredients, except beer, in a tumbler.
2. Shake.
3. Pour a splash of beer on top and serve with a straw.
Serves one.

[garybrian]

thanks guys, my waist line is not gonna love ya, but i will

[tonks]

top secret recipes

hi qualitybaza
just want to know wot's MSG on the kfc original recipe
thanks for your reply

[steppenwolf]

57 Cooking Ebooks

57 Cooking Ebooks

365 Foreign Dishes
A Little Cook Book for a Little Girl
Awesome Restaurant Recipes
Barbecue Recipes
Beef Recipes
Betty Crocker's Best Of Baking Recipes
Cajun Recipes
Chinese Recipes
Chocolate And Cocoa Recipes
Click To Cook
Comfort Foods
Cook It Juicy
Cooking By The Book
Creative Homemaking Guide To Casseroles
Crockpot Recipies
Dale Recipe Book
Desserts Of Vitality
E-Cookbooks Recipe Sampler
Every Step In Canning
Favorite Dishes
For Breakfast
Generations Of Recipes
Grill Recipes
Grillmaster- Barbecue Recipes
Hillbilly Hanks Roadkill Recipes
Homebrew Favorites
Hotdog Recipes
Indian Recipes
Italian Recipes
Jamie Oliver's Cookbook
Low-carb Recipe Secrets
Malaysian Recipes
Many Ways For Cooking Eggs
Meals For A Healthy Weight
Mexican Recipes
Native American Health Recipes
Now We're Cooking
One-Pot Meals
Pasta Recipes
Pizzeria Recipes
Prizewinning Recipes
Recipes To Spice Up Your Summer
Salads Recipes
Sauce Recipes
Secret Ingredients
Simple Italian Cookery
Soup Recipes
Starbucks Frappucino
Thanksgiving Recipes
The Belgian Cookbook
The Essential Seafood Cookbook
The Greek Kitchen
The Quilt Inn Country Cookbook
The Ultimate Grilling Guide
The World's Best Burger
Ultimate cheesecakes
Veggies

http://hotfile.com/dl/28504040/7a34dc6/57_Cooking_e-Books_by_dimple.rar.html

[sd69]

thanks m8 def going to try the soup

[canan.akerman]

Squid Ink Risotto with Capelin Roe

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

2 cups risotto rice, such as arborio or carnaroli
1 T. finely chopped lemongrass
2 T. finely chopped shallots
2 T. olive oil
1 quart fish or chicken stock
1 packet squid ink, or the ink from 5 squid
1 t. salt
Juice of a lemon
Salted flying fish, capelin, herring or whitefish roe for garnish
Preparation:

In a heavy pot, heat the olive oil over medium-high heat for a minute or two. Add the finely chopped lemongrass and shallots and cook until the shallots are translucent, about 3-5 minutes. Stir frequently.

Add the rice and stir to coat with the oil, lemongrass and shallots. Cook, stirring constantly, for a minute.

Start adding the fish stock a little at at time. Start with a cup. Pour it in, stir to combine, and adjust the heat so it is simmering, not boiling. While you do not have to stir constantly, you need to stir risotto every minute or two.

When the rice absorbs the first cup of stock, add another and repeat the process of stirring. Do not cover your rice. You want it to be sticky and just a little saucy, not thin and soupy.

After the full quart of stock is incorporated, taste some rice: Is it crunchy still? Add some water, only this time add just 1/2 cup. If the rice is pretty much done -- it should still be firm, al dente like good pasta -- add the squid ink now. If you've added extra water, mix the squid ink in after it is incorporated.

Make sure the ink, which is thick like syrup, is all mixed in, then add the lemon juice and stir that in, too. You are ready to serve.

I like to serve this risotto in a cylinder form, which you can easily do by loosely packing some risotto into a measuring cup -- 1/2 cup size is perfect for an appetizer -- and tapping it out over the plate. You don't have to do this, but it looks cool.

Top with a dollop of the salted roe. I used masago, or capelin roe, in the picture, but you could use tobiko, which is the flying fish roe you see at sushi restaurants. Any small roe is good for this, and the bright yellow whitefish roe looks neat, too.

Can you skip the caviar? Yep. But the black risotto needs something bright to top it. Try substituting finely chopped tomatoes or roasted peppers, or very finely shredded carrots -- something brightly colored is the key here.

To drink, I'd recommend a full-bodied white wine, such as a Chardonnay or a southern Italian Grillo.

[softguy09]

how do u find this shit ! were u pertending to be diabetic or something?