TastyDays

Todd Wilbur

Cheesecake Factory…Applebees…Chili’s…we all love eating at restaurants like these because of their tasty meals. Did you ever wonder how they make those simmering sensations? Would you be surprised to learn that you can make your own versions of these foods for a fraction of the cost?nnTodd Wilbur has made it his mission to frequent popular restaurants and decipher exactly what ingredients they use in your favorite out-to-eat dishes. It turns out that these entrees are not as complicated as you might thing.nnTodd Wilbur’s Websitenn nTop Secret Recipes Version of:nOUTBACKnSTEAKHOUSEnMASHED SWEET POTATOESn n n4 medium sweet potatoesn2⁄3 cup dark brown sugarn6 tablespoons salted buttern½ teaspoon saltn½ teaspoon ground cinnamonn¼ teaspoon ground nutmegn¼ teaspoon ground allspicen nTOPPINGn1 tablespoon salted buttern6 tablespoons chopped pecansn¼ cup rolled oats (not instant)n2 tablespoons crumbled cornnflakesn2 tablespoons dark brown sugarn½ teaspoon ground cinnamonn n1. Bake sweet potatoes on a baking sheet for 60 to 70 minutesnin a preheated 400 degrees F oven until soft. When the potatoesnare cool enough to handle, slice each one in half andnscoop out the good stuff. Toss the skins. Use an electric mixernon high to mash the potatoes in a large bowl until smooth.nYou should have 4 cups of mashed sweet potatoes. Mix innbrown sugar, butter, salt, cinnamon, nutmeg, and allspice.n n2. Make the topping by melting 1 tablespoon of butter overnmedium/low heat. Add the pecans, oats, and corn fl akesn(coarsely crumble the corn fl akes in a bowl or plastic bagnbefore measuring), and stir often over heat for 5 minutes, ornuntil the mixture is hot. Don’t let it get brown. Pour this mixtureninto a medium bowl. Combine brown sugar and cinnamonnin a small bowl, and then stir the sugar into the nuts andncereal.n n3. When you are ready to serve the mashed sweet potatoes,nreheat the potatoes in a saucepan or in a microwave ovennuntil hot. Spoon ¾ cup to 1 cup serving onto a plate andnsprinkle with 2 tablespoons of the topping.n• MAKES 4 TO 6 SIDE SERVINGS.n n nn nCHILI’SnWHITE CHOCOLATEnMOLTEN CAKEn nMENU DESCRIPTION: “Topped with vanilla ice cream under a whitenchocolate shell.”n nAfter the success of the Molten Chocolate Cake, Chili’s chefsnwent back into the development kitchen and emerged with this incrediblenwhite chocolate variation that has become the new go-tonmeal ender. Just as with my clone for the Molten Chocolate Cakenin Top Secret Restaurant Recipes 2, I found that an instant cake mixnis the perfect solution to quickly and easily knockoff this seriouslynawesome dessert. It just so happens that Duncan Hines MoistnDeluxe Butter Recipe Golden Cake Mix produces a butter cakenthat matches perfectly to the moist, buttery cake used in the Chili’snoriginal. For the molten white chocolate inside the cake, we mixnmelted white chocolate chips with a little cream and then spoonnthe mixture into a hole cut into each cake. Pop the fi lled cakes intonyour refrigerator, and when you’re ready to serve the dessert, nukeneach one in the microwave to heat up the molten fi lling, add icencream and a little white chocolate on top, and serve. This is a greatnmake-ahead dish, since the loaded cakes can be stored in yournrefrigerator for a couple days (even longer in your freezer), andnwhen you’re ready to plate the dessert, each serving takes onlyna minute or two to set up.n n none 18.25-ounce box DuncannHines Moist Deluxe ButternRecipe Golden Cake Mixn2⁄3 cup watern½ cup (1 stick) butter, softenedn3 eggsn18 ounces (3 cups) whitenchocolate chipsn¼ cup plus 2 teaspoons heavyncreamnone 16-ounce box frozennstrawberries in syrup (sugarnadded), thawedn8 scoops vanilla ice creamn n n n1. Preheat the oven to 350 degrees F.n2. Make the cake batter following directions on the box andnpour ½ cup of batter into the greased cups of a large (Texassize)nmuffi n pan. If your pan has six cups, bake the cakes inntwo batches of 4 cakes each. Bake for 25 to 30 minutes in thenpreheated oven, or until a toothpick stuck into the center ofnone cake comes out clean. Let the cakes cool for 15 minutes,nthen turn all of the cakes out of the pan.n3. While the cakes cool, measure 9 ounces or 1½ cups of whitenchocolate chips into a microwave-safe glass or ceramic bowl.nAdd the heavy cream and microwave on high temperaturenfor 30 seconds. Stir, then microwave for 30 seconds more. Letnthis cool for 15 to 20 minutes to thicken.n4. The cakes will be served upside down, so you may have tonslice a bit of the domed top off each cake to help it lay fl atnwhen inverted. A serrated knife works best for this. Afternyou’ve fl ipped over all of the cooled cakes, use a sharp paringnknife to cut out a 1½-inch diameter cylindrical chunk in thencenter of the bottom (now the top) of each cake. The holenshould be about 1½ inches deep. After cutting straight downninto the cake in a circle, scoop out the chunk of cake with anteaspoon and discard (or eat) the piece. This is where younwill hide the white chocolate fi lling.n5. Spoon 2 to 3 tablespoons of white chocolate fi lling into eachnof the holes you’ve made in the cakes, then store the cakesnin a sealed container in the refrigerator.n n n n nTOP SECRET RECIPES VERSION OF:nCHEESECAKEnFACTORYnFAMOUS FACTORY MEATLOAFn nFilled with carrots, onions, garlic, bell peppers, and herbs—this isndefinitely the most flavorful meatloaf I have cloned so far, and it’snone of Cheesecake Factory’s signature dishes. While most meatloafncreations are coated with a tomato-based sauce, such as ketchupnor barbecue sauce, this one is doused with rich mushroom gravy,nand then topped with a pile of caramelized onions (those secretnformulas are included here as well). This recipe will yield exactlynthree ginormous dinner-size portions—that’s three thick slices ofnmeatloaf at the restaurant. But you could easily fi ll the bellies ofnfour or more famished folks with more reasonable serving sizesnfrom the huge meatloaf you unveil.n n n1 tablespoon vegetable oiln2 tablespoons minced green bellnpeppern2 tablespoons minced red bellnpeppern½ cup minced red onionn1⁄3 cup shredded and mincedncarrotn5 teaspoons minced garlicn3 eggs, beatenn1½ pounds ground sirloinn1 pound ground porkn1 tablespoon minced Italiannparsleyn1 tablespoon granulated sugarn2 teaspoons saltn1½ teaspoons dried thymen1 teaspoon ground black peppern1 teaspoon dried oreganon1 teaspoon rubbed (ground) sagen½ teaspoon paprikan¾ cup whole milkn¾ cup bread crumbsnGRILLED ONIONSn1 medium onion, slicedn2 tablespoons buttern¼ teaspoon saltn¼ teaspoon ground black peppern nMUSHROOM GRAVYn2 tablespoons buttern1 teaspoon minced garlicn2 tablespoons all-pupose fl ournone 14-ounce can beef brothn(1¾ cups)n1½ cups sliced mushroomsn1 teaspoon minced Italian parsleyn¼ teaspoon saltn¼ teaspoon ground blacknpeppern¼ teaspoon dried thymen¼ teaspoon rubbed (ground)nsagen n1. Preheat oven to 350 degrees F.n n2. Heat up 1 tablespoon of oil in a medium sauté pan overnmedium/low heat. Sweat (slowly sauté) the minced greennand red bell pepper in the oil for 5 minutes. Add the mincednonion, carrot, and garlic and cook for an additional 5 minutes.nYou just want the veggies to soften, not to get browned.n n3. Beat the eggs in a large bowl. Add the ground beef, pork,nsautéed vegetables, and remaining ingredients except breadncrumbs. Mix well with your hands until everything is combined,nthen work in the bread crumbs a little bit at a time. Pressnmeatloaf into a 9 x 5-inch loaf pan and bake for 1 hour. Removenmeatloaf from the oven and cool for 30 minutes. If youncut the meatloaf now a lot the juices will run out, so give it anrest before diving in.n n4. As meatloaf rests, make grilled onions by melting butter in anmedium sauté pan over medium/low heat. Add onions, salt,nand pepper and cook for 20 to 25 minutes, stirring often, untilnonions are light brown.n n5. Make gravy by melting butter over medium/low heat. Addngarlic and sauté for 1 minute. Whisk in fl our and cook for 2n n nto 3 minutes, until mixture begins to turn light brown. Addnremaining ingredients and simmer for 10 to 15 minutes, untilnsauce is thick.n n6. To prepare meatloaf for serving, preheat broiler to high. Removenmeatloaf from the loaf pan and slice it into nine 1-inchthicknslices. Arrange slices to be served on a baking sheet andnplace under the broiler for 2 to 3 minutes, until hot. Placenslices of meatloaf on serving plate, spoon gravy over the meatloaf,nand then top with grilled onions.n• MAKES 3 OR MORE SERVINGS.
>>> have you ever wanted a recipe for a great dish from your favorite recipe. >> he clones the too and shares in a cook book. tiffanyecently met up with todd wilbur author of “top seet recipes.” >> i know one of the things we loveoing on “the morning blen is shang se of our favorite restaurant recipes. keep in mind some recipes are kept tight-lipped. for example the 11 spices and herbs offceld in a safe in louisville, kentucky. nobody can get to those. now you have a way you can actuly duplicate some of your favoriteecipes at home. todd wilbur author of top secret restauras and recipes and this is his third edition of 150 new recipes. welcom to “the morning blend,” todd. >> secrets are out. >> they are here. now you can dupcate signatu dishes from your favore restaurant changes. >> it is easy. >> i haveo know how youo it. >> do you go and eat at these restaurants nonstop all the time? >>

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