SteveFrett

My blog is called secret restaurant recipes, located in blog section of website. If your still having trouble locating it p.m. me I'll send it to you

Hi fellow bandsters, Wanted to give you all a good tip, with the recent craze in phone apps, so many great recipe apps available for Free. food network, happy oven, big oven, just to name a few, really worth downloading. Most have diet recipes, gluten free, vegan. Hope some of you take advantage of the countless apps available, as matter of fact thus forum is available in app store for free. Good luck to all

Restaurant secret recipes is blog name

Hey all Just wanted to let you know i posrted a new secret recipe, this time i went for a delicious Side from Cracker Barrel, Have made this time and time again, keeps getting better. Can be done in low-fat, Oh , The recipe is Hash Browns Casserole, Hope you all enjoy it, for those who are looking for it it's under the same tile as post. Enjoy! Steve

Cracker Barrel's Secret Recipe: Hash Brown Casserole (serves 4 to 6 as side dish) Menu Description: "made from scratch in our kitchens using grade A fancy Russet potatoes, fresh chopped onion,natural colby cheeseand spices, baked fresh all day long." 1 26-oz. bag of frozen country-style hash browns 2 cups shredded colby cheese 1/4 cup minced onions 1 cup of milk 1/2 cup of beef stock or beef broth 2 tablespoons butter, melted dash of garlic powder 1 teaspoon of salt 1/4 teaspoon black pepper 1. preheat oven to 425 degrees 2. combine the frozen hasgh browns, cheese,and onions into large bowl. 3. combine milk,beef stock, half the melted butter, garlic powder,salt & pepperin another bowl. mix until well blended, then pour mixture over hash browns and mix well. 4. heat remaining butter in large oven proof skillet over high heat. 5. when skillet is hot, spoon in hash brown mixture. cook the hash browns stirring occasionally, until hot and all cheese has melted (about 7 minuets). 6. put the skillet into oven and bake for 45 to 60 minuets, or until surface of hash browns are dark brown. Tidbits: If your skillet isn't ovenproof( because it has plastic handle< for example) you can also spoon potatoes into a 9x9 baking dish and microwave potatoes until hot and cheese melts. then put pan into oven and bake as accordingly. If you can't find Colby Cheese , Chedder can be used in replacement but Colby is prefered.

Hi Julie, Sorry to hear about mishap. I sure can help you out with a contact, My Dr. Marina Kurian, She's @ NYU medical center, Manhattan. She's not only a excellent Dr, but great lady. If you want I can give you office # ,talk to them see what they can do to help you out. Let me know. And again sorry about problem. But good that your not giving up! Proud of you.

Yeah but hurts like hell not being there all time. I can only hope for that. Lmao, mental health, you got your 1st customer here. Good for you. Your young, looking good I bet, they'll be swarming around you soon like bees to honey. Hey worth a shot, worst they can say is no right? Sure if your Heath plan is a good one, shouldn't have problem finding someone in Milford. Your smart, get your career established first. Folks are most certainly proud of you for,school & health. Do anything, I can do for ya just let me know. Hope move goes smooth for you. If you need help moving furniture, I can help out too. Ttyl...

Lots to choose from pbk, shy. .. I only bite on request! :-P

Good luck to you both,keep in touch.

Your one of the few fortune who don't have stuck issues, good for you! May happen later but if okay it safe & smart like you have been shouldn't happen to you. Lucky dog. Lol keep up great progress! !

Doodle, blogs are called restaurant secret recipes, have few posted. Let me know if still unable to locate them. Talk to you later, Steve

Well LB you are in luck, just stumbled across recipe you asked for... sent it to you in a P.M. only thing I'm uncertain of is what longhorn cheese is... not sure if it's their blends of cheese or a type of cheese not sold in NY. But if you want best cheese for French onion soup, to me Swiss is best

If you go to my profile you'll find them there, or check the blog list But it's called Restaurant secret recipes.

Sorry LB about Longhorns.. i'll keep working on that one for you. But As a Option I did add Outback's Steakhouse Walkabout Soup. a great altenative French Onion Soup. hope you all enjoy it and give me feedback! FFK Steve

Menu Description: " A unique presentastion of an Australian favorite. Rekon!." Serves 4 as Appetizer Outback Steakhouse Walkabout Soup 8 cups water 8 beef bouillon cubes 3 medium white onions 1 teaspoon of salt 1 teaspoon black pepper 3/4 cup all-purpose-flour 1 cup heavy cream 1 1/4 cups shredded chedder cheese 1/4 cup shredded Montery Jack Cheese 1. heat water to boil in large pan. add the bouillon cubes and disolve. 2. cut the onions into thin slices, then quarter theslices. add to broth. 3. add salt & pepper 4. bring mixture back to boiling, then turn heat down and simmer, uncovered, for 1 hour. 5. while stirring, sift the flour into the soup. continue to stir if any large lumps of flour develop. Be careful when stirringagressive agitation or usung a wisk may tear onions apart. as soup continues to cook , any lumps should disolve. 6. after 30 minutes of additional simmering, add the cream and 1 cup chedder cheese. continue to simmer the sopu for another 5 to 10 minutes. 7. Serve soup hot after sprinking a tablesppon each of shredded Montery JAck & Chedder on top. ENJOY!

LB, Searched my data base, unfortunatly Longhorns French onion soup is not one i have, But can give you Aplplebee's Baked French Onion Soup or OutBack Steakhouse Walkabout Soup if you like? I do however have Longhorn's Prairie Dust Recipe Seasoned salt for everything. Let me know. Steve

I'll see what i can do LB

Resturant Secret Recipes

Interesting, I shall thanks for that info!

Resturant Secret Recipes

Hey Peepz, Sorry I haven't made my way to this Forum yet. Spend my time in Mentors/Buddies.. anyway.. I have a large amount of Top Secret recipes from many of the Famous Resturants such as T.G.I. Friday's Applebee's Olive Garden, Chili's to name a few. What I have done is started a Blog in which I will share the recipies i have each week i will post a few. What I tell everyone is this , There are Obviously some things you won't be able to eat, but if you think there is always an alternative source of that item. shredded beef, deli sliced chicken, ground beef .. the options are endless. just need to think outside the box. So I thought I would just drop a posting and let everyone know their there for the takings! Enjoy, & Good Luck to Everyone on your new chapter in LIFE! Steve aka Former fat kid.

Hey peepz, Thought I'd stray from the Restaurant Recipe this time, instead I chose My personal recipes for Corn on Cob, Figured, summer time, everyone is either having or is going to attend a BBQ, and who don't love C.o.c.?? So I blogged two different ways of preparing the most delicious c.o.c. I have ever eaten. E Hope you think so too after trying them out. Steve

Duh, .. Sorry folks should have put this with other recipe, oh well...better late then never... Same tips to selecting the best corn applies to this recipe too.. more white kernels and straighter the rows, the sweeter the corn. So if you can't grill or roast, or just don't like your corn cooked like than, the traditional way is boiling in pot. Fill large pot with water, add I cup of milk, a 1/2 cup of granulated sugar, or sugar substitute, 1 stick of butter or butter substitute. Cover with lid and let boil, stir occasionally, to make sure,butter,sugar have dissolved, cook corn for 20-30 minutes over medium /low flame, again apply butter, salt if desired.... I used to work in Local spot called Leno's Clam bar as kid,place is well known always packed in summer time, menu consisted of hot dogs,burgers, steamers, corn on cob. ..that's it. . Best corn on cob ever had, obviously we used alot more butter, the corn would sit in a pot full of the milk,butter, water mixture and more than one stick of butter was used.... do hope you try and enjoy it. Steve aka former fat kid

Sorry I know it's suppose to be restaurant recipes, but this is my own personal secret I am sharing this time. Tip on best corn on cob selecting : If possible rather than purchasing the pre- cleaned corn packed by stores, select the ears yourself, one they are cheaper and second you have better pieces to choose from. Best way to see if corn is sweet, pull husk down on one side if ear, look to see the rows of kernels are in a straight line. The straighter the row better the taste, 2nd trick to best selection is if corn is Sweet corn, look for more white kernels again the straighter the row,the sweeter the corn. DO NOT REMOVE HUSKS FROM CORN!!!!!! They play critical part in cooking corn. When your ready to prepare corn, pull husks down, again do not remove them. Pull as far down on cob as possible to expose as much as cob as possible, some husks will fall off that's ok. Next is to remove the silk. Trick is to pull the exposed silk at top of corn off before you pull husks down. This gets a good portion of the silk. Run corn cob under cool water and gently rub excess silk of corn, at same time soak the husks under running water or let sit and soak for 10 minutes in cold water. Once silk and corn has been cleaned, pat the corn cob dry with paper towel, next take butter or butter substitute, and rub entire corn cob with it get even coating all over, next sprinkle granulated sugar, or sugar substitute over corn cob and rub to cover corn cob completely. Next pull husks back to cover corn cob try to keep corn covered as much as possible with wet husks. Next wrap each individual corn into aluminum foil tightly, here's where it gets good. .. for those fortune enough to have the use of a grill get to enjoy some kick ass corn on cob, not to say those who aren't, are not.. same can be done in oven too. Just prefer to grill them. So what your going to do next is fire up your grill or oven to highest temperature. Place each individual ears on grill or oven rack, and rotate occasionally, cook corn for 20-30 minutes. Once corn is done let sit in foil wrap for 2 minutes before unwrapping,once foil is removed pull husks down, you can use the husks and stem of husk as a easy to use handle to eat your corn. What this does is helps cook the corn with steam,the sugar acts as a caramelize and enhances the corns sweetness, apply more butter and salt if desired and enjoy. I have been told time after time this is the hands down best corn on cob ever eaten. Corn is tricky may say sweet corn, key to corn, the lighter the kernel color, the sweeter and more tender the corn as well as the rows being as straight as possible. .. good luck & enjoy!

Hi Ladies, Came across your Post, I have been banded sice 2006 and have lost 160 lbs. I am more than happy to assist anyone in need of help and guidance. Tell me the best way for me to contact you if you are interested in getting help me. If Not I understand completly and wish you all the best of luck. Steve