Olive Garden Caprese Flatbread

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Today I have a secret recipe that will be a great addition to your Super Bowl party spread.

This flatbread recipe comes from Olive Garden and combines the flavors of fresh tomatoes and basil on a crisp thin crust, topped with cheese.

Enjoy!

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New Secret Recipe
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Olive Garden Caprese Flatbread

8 Roma or plum tomatoes, diced
1 garlic clove
3 garlic cloves, chopped
1 1/2 cup mayonnaise
1 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
4 cups shredded mozzarella cheese
20 medium fresh basil leaves, stemmed and chopped (about 1/2 cup)
1/2 cup Parmesan cheese, grated
14 Tbsp extra virgin olive oil, divided
11 oz container of refrigerated thin crust pizza dough

Preheat oven to 350ºF.

Dice tomatoes into small pieces. Transfer to a mixing bowl.

Add chopped garlic, salt, pepper, 1/2 of chopped basil (about 1/4 cup), and 4 Tbsp olive oil.

Set aside and allow mixture to marinate for 10 minutes.

Flatten pizza dough into rectangle pan as indicated on package, reaching to pan edges.

Drizzle dough with olive oil and brush it over dough.

Bake dough at 350ºF for 10 minutes on center rack.

Remove from oven and allow to cool slightly, about 2 minutes.

Cut garlic clove in half and rub, cut side down, onto the surface  of the bread. The slight warmth of the bread will help extract the garlic flavor.

Allow bread to cool completely, about 10 more minutes.

Increase oven temperature to 450ºF.

Combine mayonnaise and garlic powder in a mixing bowl. Evenly spread onto the bread’s surface.

Top with shredded mozzarella to evenly cover surface.

Drain tomato mixture and spread evenly over the bread.

Sprinkle with grated Parmesan cheese.

Return flatbread to oven for 5-7 more minutes or until golden, crisp and bubbly.

Garnish with remaining chopped basil and serve.

Source: Olive Garden

Until Next Time… Be Well!

Kind Regards,
Ron

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The Melting Pot Traditional Swiss Fondue

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Hope you’re having a great week.

Today I have a secret recipe for a popular fondue recipe from The Melting Pot. Fondues are great for parties and always a nice touch for a romantic dinner.

This recipe calls for Kirschwasser, which is a German clear brandy distilled from cherry juice and pits.  If you can’t find Kirschwasser, then either omit or substitute your favorite brandy.

Enjoy!

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New Secret Recipe
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The Melting Pot Traditional Swiss Fondue

3 and 1/2 cups (14 oz.) shredded Swiss cheese
2 tbsp. all-purpose flour
1 cup white wine
2 tbsp. fresh lemon juice
2 tsp. finely chopped garlic
1 oz. cherry-flavored liqueur (Kirschwasser recommended)
1/2 tsp. freshly ground pepper
Dash of grated nutmeg

Toss the cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with two inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the wine into the bowl.

Stir in the lemon juice and garlic using a fork. Cook for 30 seconds stirring constantly.

Add half of the cheese, and stir constantly until the cheese is melted. Add the remaining cheese a small amount at a time stirring constantly. Pour the liqueur slowly around the edge of the bowl.

Pull the cheese mixture away from the edge of the bowl and cook for about one minute or until the alcohol cooks off. Stir the liqueur into the cheese. Stir the pepper in gently. Pour into a warm fondue pot and keep warm over low heat. Garnish with a dash of nutmeg.

Source: The Melting Pot

Until Next Time… Be Well!

Kind Regards,

Ron

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Panera Bread Grilled Banana Sandwiches

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Fired Travel Agent Reveals How To Get Dirt Cheap Airfare!
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Hope you’re having a great week.

Today I have a secret recipe for a unique breakfast idea.  This recipe from Panera Bread is for grilled banana sandwiches. The dish is easy to prepare and will quickly become a favorite in your home.

Enjoy this sweet and toasty way to start your day.

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New Secret Recipe
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Panera Bread Grilled Banana Sandwiches

1 large banana
1 1/2 tablespoons low-fat whipped cream cheese
1 1/2 tablespoons peanut butter
1 tablespoon honey
pinch of salt
4 (3/4″-thick) slices White Whole Grain bread

Cut off 1/4 of the banana and mash in a bowl with a fork; stir in the cream cheese, peanut butter, honey, and salt. Spread over 2 bread slices.

Coat a large skillet with cooking spray and place over medium-high heat. Slice the remaining banana in half lengthwise and then in half crosswise. Place the banana halves in the pan and cook until caramelized. Arrange the bananas over the cream cheese spread and top with the remaining slices of bread.

Wipe out the skillet, add a spritz more cooking spray, and place over medium heat. Add the sandwiches and cook until browned on each side.

Makes 2 servings.

Source: Panera Bread

Until Next Time… Be Well!

Kind Regards,

Ron

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Red Lobster Lobster Bisque

Hi,

Hope you are doing well.

I have a great secret recipe for you today from Red Lobster, but first I want to tell you about a special holiday charity firesale we are having.

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Today’s secret recipe is Red Lobster’s rich and delicious lobster bisque soup.  This bisque recipe comes out so creamy and flavorful.

Enjoy!

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New Secret Recipe
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Red Lobster  Lobster Bisque


6 cups Water
2 cups Dry white wine
2 cups Fish stock
2 each 1 1/4 to 1 1/2 lbs. live lobster
1/2 cup Melted butter, salted
1 cup Onions, finely diced
1/2 cup Carrots, finely diced
1/2 cup Celery, finely diced
1 tsp. Garlic, minced
1/2 cup All-purpose flour
1/4 cup Cognac (or Brandy)
1 1/2 cups Tomatoes, seeded and diced (fresh or canned)
1 tsp. Paprika
1/2 tsp. Thyme
1/4 tsp. Ground red pepper
1 cup Heavy cream

Place the water, the white wine and the fish stock into a wide, deep pot (or a Dutch oven), and bring to a boil on high heat.

Place lobsters, topside down, in the broth. Reduce heat to medium and cook covered for approximately 6 minutes. With a pair of tongs, turn lobsters and cook covered for another 6 minutes.

Remove lobsters from broth and put them to the side. When the lobsters are cool enough to handle, begin removing the meat from the shell, dicing the pieces into 1/2-inch cubes. Store the lobster meat in the refrigerator until later. Place the lobster shells back into the broth, reduce heat to a simmer and cook uncovered for 20 minutes.

Strain the broth through a sieve into a container and store in the refrigerator until later. Discard the lobster shells.

Put your pot (or Dutch oven) back on the stove under medium heat.

Pour in the melted butter.

Once the butter is heated up, add the onions, carrots, celery and garlic. Saute for 3 to 4 minutes.

Add the cognac (or brandy) and cook until the alcohol has evaporated.

Mix in the flour, stirring with a heavy gauge spatula or spoon until the mixture is blond in color and has a buttery aroma.

Mix the diced tomatoes, paprika, thyme and ground pepper with the cold broth from the refrigerator. Then, pour the broth slowly into the butter and vegetable mixture. Cook uncovered for 30 minutes under medium low heat, stirring frequently so not to burn.

Remove bisque from heat. Blend small amounts of bisque in blender and then puree. Puree all of the bisque and pour pureed bisque back into pot with remaining amount.

Add chopped lobster meat and heavy cream, heat and serve. If the soup is too thick, thin it by adding milk or water prior to serving.

Serves 4

Source: Red Lobster

Until Next Time… Be Well!

Kind Regards,

Ron

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