Top Secret Restaurant Recipes 2 (4 page)

3 tablespoons vegetable oil
6 medium white onions, sliced
8 cups beef broth (Swanson is
best)
1 cup water
2½ teaspoons salt
½ teaspoon garlic powder
¼ teaspoon ground black pepper
5 plain hamburger buns
10 slices provolone cheese
10 teaspoons shredded Parmesan
cheese

1. Add 3 tablespoons oil to a large soup pot or saucepan over medium/high heat. Add the sliced onions and saute for 20 minutes until the onions begin to soften and start to become translucent. You don’t want them to brown.

2. Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring mixture to a boil. When soup begins to boil, reduce heat and simmer for 45 minutes.

3. To make the croutons cut off the top half of each top of the hamburger bun so that the bread is the same thickness as the bottom half of each bun. Throw the top crusts away. Now you should have 10 round pieces of bread—5 bottom buns, and 5 top buns with the tops cut off. Preheat oven to 325 degrees. Place the bread in the oven directly on the rack and bake for 15 to 20 minutes or until each piece is golden brown and crispy Set these croutons aside until you need them.

4. When the soup is done, spoon about I cup into an oven-safe bowl. Float a crouton on top of the soup, then place a slice of provolone cheese on top of the crouton. Sprinkle ½ teaspoon of shredded parmesan cheese over the provolone.

5. Place the bowl into your oven set to high broil. Broil the soup for 5 to 6 minutes or until the cheese is melted and starting to brown (you may need to broil longer if you are making more than one bowl at a time). Sprinkle an additional ½ teaspoon of shredded parmesan cheese over the top of the soup and serve. Repeat process to prepare remaining servings.

MARINADE

2 cups water
⅓ cup soy sauce
3 tablespoons granulated sugar
2 tablespoons salt
2 tablespoons apple cider vinegar
1 tablespoon ground chipotle
pepper (or 1 ½ teaspoons
ground cayenne pepper)
2 teaspoons hickory smoke
flavoring
2 teaspoons paprika
2 teaspoon garlic powder
1 teaspoon onion powder
I teaspoon ground black pepper

 

4 skinless chicken breast fillets

MEXI-RANCH DRESSING

½ cup mayonnaise
2
tablespoons minced onion
2 tablespoons diced tomato
1 tablespoon buttermilk
1 tablespoon white vinegar
2 teaspoons minced fresh cilantro
I teaspoon canned chopped mild
green chiles
¾ teaspoon paprika
½ teaspoon granulated sugar
¼ teaspoon salt
pinch dried dill weed
pinch ground cumin
pinch cayenne pepper

PICO DE GALLO

2 medium tomatoes, diced
⅓ cup diced red onion
1 jalapeno, seeded and diced
2 teaspoons lime juice

 

8 cups chopped iceberg lettuce
8 cups chopped romaine lettuce
1 cup chopped red cabbage
1 cup fancy shredded Cheddar
cheese

2 teaspoons minced fresh Cilantro
¼ teaspoon salt
¼ teaspoon ground black
pepper

 

1 cup fancy shredded Monterey
Jack cheese
4 handfuls tortilla stnps or chips
½ cup sour cream
½ cup guacamole

1. You want to mannate the chicken for 2 hours in advance, so make the marinade first by combing all the ingredients for the marinade in a medium bowl. Stir well until the sugar has dissolved. Drop the chicken breasts into the marinade, then cover and chill for 2 hours. You don’t want to marinate for much more than 2 hours or the chicken could get tough.

2. While the chicken marinates, make the Mexi-ranch dressing by combining the ingredients in a medium bowl. Cover and chill so the flavors will develop as the chicken marinates.

3. You’ll also make the pico de gallo in advance so that it can rest a bit in the fridge. Combine all the ingredients in a medium bowl, then cover and chill this as well.

4. When the chicken has marinated for 2 hours, fire up the grill to medium/high heat. Grill the chicken breasts for 4 to 7 minutes per side or until chicken is done. Take the chicken off the grill then let it rest for a bit while you prepare the salads.

5. Build each salad in a large bowl by first tossing 2 cups chopped iceberg lettuce and 2 cups chopped romaine lettuce with ¼ cup chopped red cabbage and about ¼ cup of the dressing.

6. Combine the shredded cheeses then add, about ½ cup to each salad on the lettuce. Sprinkle a handful of tortilla strips or crumbled chips on next.

7. Slice each chicken breast into strips and arrange each one on each of the salads. Sprinkle about ¼ cup of pico de gallo over the top.

8. Finish off each salad by adding a 2-tablespoon scoop of sour cream on one side of each salad, then a 2-tablespoon scoop of guacamole on the other side of the salad.

3 tablespoons butter
1 cup uncooked converted rice
2¼ cups chicken broth
⅛ teaspoon salt
cup sliced or slivered almonds
¼ cup diced celery
¼ cup diced onion
1 teaspoon dried parsley

1. Melt 2 tablespoons butter over medium heat in a medium saucepan. Be sure to use a saucepan with a lid. Add I cup uncooked converted rice and saute rice for 2 to 4 minutes in the butter or until some of the rice begins to turn light brown. As the rice is cooking heat chicken broth on high in microwave for 3 to 4 minutes or until the broth begins to bubble. When the rice begins to brown, quickly add the hot stock and salt to the pan. Cover the pan, reduce heat to low and simmer rice for 20 minutes.

2. As rice cooks, melt remaining I tablespoon butter in a medium skillet over medium heat. Add almonds and saute for I to 2 minutes or until the almonds begin to brown. Add celery and onion and saute for another couple of minutes or until the onion begins to turn translucent.

3. When the rice has cooked for 20 minutes, remove it from the heat. Add almonds, celery, onion and parsley to the rice, then let it sit, covered, for 5 minutes or until the remaining liquid is absorbed.