Copy Cat Cookbook: The Best of the Best Restaurant Recipes!

"My husband and I went to Red Lobster mainly for the cheddar biscuits and clam chowder. Since I bought your book, we've been able to cook both of these at home, whenever we want." That's what Jessica had to say from Clearwater Beach, Florida. The Secrets behind the recipes of Red Lobster and many other great restaurants are the subject of the instantly downloadable ebook entitled Copy Cat Cookbook. Here is a list of the Red Lobster recipes:

Red Lobster Bisquick Rolls (Cut Down)
Red Lobster Cheddar Bay Biscuits
Red Lobster Brushetta
Red lobsters' Bahama Mama drink
Red Lobster Boston Tea
Red Lobster Deep-Fried Catfish with Hush Puppies
Red Lobster Eggs Benedict with Smoked Salmon
Red Lobster Fried Shrimp
Red Lobster Grouper Siciliano
Red Lobster Grouper Summer Seviche
Red Lobster Oriental Scallop Salad
Red Lobster Rock Shrimp Creole
Red Lobster Seafood Chili
Red Lobster Shrimp Quiche
Red Lobster Shrimp Salad
Red Lobster Shrimp Scampi
Red Lobster`s Crab Au Gratin
Red Lobster`s Lobster Chops
Red Lobster`s Roasted Maine Lobster with Crabmeat Stuffing
Red Lobster`s Sesame Ginger Seared Salmon with Asian Vegetables and Noodles
Red Lobster Parrot Bay Coconut Shrimp with Piña Colada Sauce
Red Lobster Shrimp Diablo
Red Lobster Mussels Marinara
Red Lobster Broiled Dill Salmon
Red Lobster Citrus Couscous
Red Lobster Country Fried Flounder
Red Lobster Crab Alfredo
Red Lobster's Perfect Potato
Red Lobster Pina Colada Dipping Sauce
Red Lobster Sauce
Red Lobster Caesar Dressing w/Variations
Red Lobster Caesar Salad Dressing
Red Lobster Cajun Seasoning
Red Lobster Barbecue Sauce
Red Lobster Creamy Caesar Dressing
Red Lobster's Easy Cheesecake

Then there are recipes from Applebee's, Chili's , T.G.I. Friday's, Olive Garden, Outback Steakhouse and Starbucks: 332 in all! But then you get, as a bonus, Copy Cat Cookbook #2, with 424 recipes featuring many restaurants, including Ruby Tuesday's, Popeye's, Bob Evan's, Cracker Barrel, Cheesecake Factory, and the list goes on and on. Plus 3 additional bonuses: All for only $32.95! For all the details:
Click Here!

Cheez Whiz, Senator Kerry! Griff's Philly Cheesesteak

Should you ever visit Philadelphia and go to Pat's or Geno's for an authentic Philly cheesesteak, please don't repeat the horrific blunder that Senator John Kerry did on August 11, 2003, while campaigning for the 2004 presidential race: Do Not ask for Swiss cheese!

3 days after Kerry's faux pas, Don Russell wrote in a post on PhillyNews.com: "Now I suppose in some corners of the world, Swiss is a perfectly acceptable sandwich ingredient. Switzerland, maybe. But in Philadelphia, ordering Swiss on a cheesesteak is like rooting for Dallas at an Eagles game. It isn't just politically incorrect; it could get you a poke in the nose."

This brings me to my recipe for this week's post: My version of the Philly cheesesteak. And while I'm sure that there are Philadelphians who will find fault with my methods, I do know this: My version of the Philly cheesteak tastes great!

Ingredients:

1 lb. breakfast/sandwich steak, sliced thin
2 large or 4 small submarine sandwich rolls
2 tbsp. butter
1 cup onion, cut into strips
1/2 cup green bell pepper, cut into strips
1/2 cup red bell pepper, cut into strips
1/2 cup yellow bell pepper, cut into strips
1 clove minced garlic
2 tbs. olive oil
1/2 tsp. kosher salt
1/2 tsp. Lawry's® seasoned pepper (or black pepper)
1/8 tsp. garlic powder
1/2 cup Cheese Whiz 

Instructions:

In a skillet, heat butter over low-medium heat. Add the onions, peppers and minced garlic and saute until tender. In another skillet, heat the olive oil over medium heat. Add the meat and sprinkle on the salt, seasoned pepper and garlic powder. Turn meat often until thoroughly cooked. Spread Cheez Whiz on both halves of each roll, add meat and top with the veggies.

Now, at the risk of being a bit like the Senator and offending the Philly cheesesteak purist, I'm going to suggest how you can give this Philadelphia treat an Arizona kick: Add a chopped jalapeno pepper to the mixture of bell peppers and onions that you saute. Awesome!

5-Star Secret Recipes

Ron Douglas, author of America's Most Wanted Recipes, now has another offering--only this ebook does not provide the recipes of the most popular restaurant chains and franchises, but is sometheing completely different. 5-Star Secret Recipes reveals the secrets behind the dishes of the very best chefs of the 5-Star rated restaurants of the world! And the really great thing about this book is that you don't need to be an experienced cook to prepare these recipes and you can do it all right in your own home on a frugal budget!

Ron explains: "How would you like to experience the finest food this world has to offer? What if you could step inside the shoes of the ultra wealthy and enjoy the amazing dining experiences which they take for granted? Wouldn't it be great to get a taste of 'the good life'--the elusive 'American Dream'--and do it all at home, for a fraction of the cost? What a novel idea I thought to myself. If only I could enable the average person on Main Street to experience the world’s finest cuisine without financial strain. If only I could provide a step-by-step blueprint for the home cook to prepare meals like the top chefs from 5-Star rated restaurants around the world. Well, that's exactly what we did with 5-Star Secret Recipes." 5-Star Secret Recipes is an instantly downloadable ebook. The cost is only $29.97 and it comes with 4 great bonuses! For more details:
Click Here!

Griff's Chuck Steak Dijon

Beef chuck 7-bone steak was on sale for 99 cents last week! ("7-bone steak" does not contain 7 bones, but refers to the shape of the bone, which resembles the number "7.") Chuck steak is tougher than the higher priced cuts and it has a stronger flavor--therefore it is a great candidate for some types of marinade you might never use on a T-bone or ribeye. Here's what I did...

Ingredients:

4 to 5 lb. beef chuck 7-bone steak
3/4 cup dry, white wine
1/4 cup olive oil
1/4 cup white vinegar
1/4 cup Dijon mustard
2 tbsp. brown sugar
1 tbsp. dried parsley flakes
2 tsp. Lawry's® seasoned pepper (or black pepper)
1 tsp. kosher salt
1/2 tsp. garlic powder
1/2 tsp. onion powder

Instructions:

Cut the steaks into pieces no wider than about 6" and tenderize by piercing them with a fork or tenderizing instrument. Place the steaks in a re-sealable plastic bag set in a large bowl. In medium size bowl, combine all of the other ingredients to make your marinade. Pour the marinade into the bag that the steaks are in and refrigerate the bowl containing the bag of steaks for two to four hours, turning the bag over occassionally. Drain the steaks and discard the marinade. Grill the steaks (preferably on a charcoal grill), covered, until meat is thoroughly cooked. Serves 6 to 8.