Find a Recipe

Famous Restaurant Recipes

Famous Restaurant Recipes

Article by Gail Mercedes









I have a confession to make. I miss the good old days. Three years ago we were not in a recession. The worst recession since the Great Depression. You could shop until you dropped. Dine at your favorite restaurant. A friend would tell you about the newest restaurant rage. You would go just to tell people you ate there. Even if the food was not that good. But not all is lost. Now you can cook famous recipes and famous restaurant recipes at home. The 2009 Inaugural Luncheon is provided by America’s Secret Recipes.Secret recipes revealed!

Famous Restaurant Recipes2009 Inaugural Luncheon RecipeCopycat RecipeMenuHerb Roasted Pheasant with Wild Rice Stuffing

Herb Roasted Pheasant with Wild Rice StuffingCopycat RecipeYield: 10 portions

Ingredients

10 Pheasant breast, boneless, remove tenders and reserve for stuffing, cut small pocket in side of breast for stuffing? cup Olive oil with chopped rosemary, thyme and sage1 lb. Wild rice, long grain2 quarts Chicken stock or canned chicken broth2 Carrots, diced½ Onion, diced½ cup Dried apricot, small diced1 Tablespoon Salt and pepper mix2 Tablespoons Garlic, roasted

Directions

1. Boil the rice with the chicken stock, cook until soft and most of the liquid is gone.2. Add the onion, carrot, garlic and apricot. Cook until the vegetables are soft and all liquid has been absorbed. Refrigerate rice mixture until cold. 3. In a food processor, puree pheasant tenders to a paste consistency to use as a binder for rice mix. 4. When rice is cool, add the pheasant puree to the rice until well mixed. Adjust seasoning with salt and pepper and return to refrigerator until ready to stuff.5. Preheat oven to 400 degrees F.6. Make 10 small football shaped patties of the rice mix, stuff inside the pheasant, being careful not to overstuff the pheasant. Rub herb/oil mixture on top and bottom of the pheasant, season with salt and pepper. Place the pheasant on a heavy gauge roasting pan and then in a preheated oven for approximately 8-10 minutes. Remove from oven and cover with lid or foil and allow to rest for 10 minutes. Serve over sauté of spinach.

*Pheasant can be substituted with chicken.

Source: Buffalo News, Jan 13th, 2009Provided by: America’s Secret Recipes (newsletter) copycat recipe

You can now duplicate the most famous meals that have made your favorite famous restaurant so profitable. America’s Secret Recipes not only provides restaurant secret recipes but famous recipes. The Inaugural Luncheon Menu and Recipes are provided by America’s Secret Recipes (newsletter). Order America’s Secret Recipes http://www.FavoriteRecipes.biz/america.html. For a collection of recipes Visit: http://www.FavoriteRecipes.biz



About the Author

Like most people I am a multi-tasker. I am a wife, mom and businesswoman. Recently, I have been researching foods, ingredients and recipes. Different cultures have influenced our daily menus. I have a collection of favorite cookbooks. The cookbooks vary from copycat restaurant recipes, pizza secrets, authentic Chinese cooking, the Mediterranean Diet to specialty diets. We all have to eat. Why not learn to cook varied healthy meals. Hope you enjoy my article. I really enjoy writing them.










Leave a Reply