Oyster Mushroom Soup

Oyster Mushroom Soup 1 - large clove Garlic, minced 3 Tbs - Melted Butter 3 Tbs - Olive Oil 1 - medium Onion, diced 1 lb - Oyster Mushrooms, sliced 3 cups - Chicken Stock 2 Tbs - Tomato Paste 2 jiggers - White Port 3 - large Egg Yolks 2 Tbs - Parmesan Cheese, grated 1/2 cup - Parsley, minced Saute garlic and onion in butter and oil. Add mushrooms. Cover and cook on medium heat until mushrooms are tender. Add chicken stock, tomato paste and wine. Salt and pepper to taste. Simmer 10 minutes. Mix 3 beaten egg yolks, parmesan cheese and parsley. Simmer for 5 minutes. Servings: 2 Nutrition Facts: Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Amount Per Serving: Calories 649.73 Calories From Fat (68%) 440.56 % Daily Value: Total Fat - 49.80g - 77% Saturated Fat - 17.45g - 87% Cholesterol - 369.53mg - 123% Sodium - 1434.73mg - 60% Potassium - 1443.42mg - 41% Carbohydrates - 25.60g - 9% Dietary Fiber - 5.91g - 24% Net Carbohydrates - 19.69g Protein - 21.44g - 43% Recipe Type: Appetizer, Soup Recipe Source The Mushroom Council and The Daily Dish - Sign Up Here: Free Secret Recipes *More great recipes are available in the "America's Most Wanted Recipes" cookbook. on sale now - CookBook

Stuffed Shells with Broccoli

Stuffed Shells with Broccoli 24 Jumbo Shells, uncooked 1 10-oz. package frozen chopped broccoli, thawed 1 cup part-skim ricotta cheese 1/2 cup shredded Swiss cheese 1 Tbs shredded onion 2 14 1/2-oz. cans crushed tomatoes 1/2 tsp dried basil 1/2 tsp dried oregano Salt to taste Freshly ground black pepper to taste 1. Prepare pasta according to package directions; drain. 2. Combine broccoli, ricotta cheese, Swiss cheese, onion, oregano,basil, salt and pepper. Stir together until well blended. 3. Pour about 1 cup tomatoes over bottom of 13 x 9 x 2-inch bakingpan, breaking up tomatoes with a fork. Spoon 1 round tablespoon of cheese mixture into each shell and place open-side up in an evenlayer in the pan. Pour remaining tomatoes over and around shells. 4. Cover pan with foil. Bake at 375°F for about 25 minutes untilheated through, and serve. Servings: 6 Nutrition Facts: Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information provided by the recipe author. Amount Per Serving Calories - 268.00 % Daily Value Total Fat 6.00g - 9% Cholesterol 0.00mg - 0% Sodium 107.00mg - 4% Carbohydrates 39.00g - 13% Net Carbohydrates 39.00g Protein 14.00g - 28% Recipe Type Main Dish, Pasta, Vegetarian Recipe Source: National Pasta Association And The Daily Dish - Sign Up Here: Secret Free Recipes More great recipes just like this one are available in the "America's Most Wanted Recipes" cookbook. on sale now - CookBook

Chicken and Mashed Potato Bake

3 (1-oz.) packages chicken gravy mix 3 cups cubed, cooked chicken breast 3 cups frozen mixed vegetables 4 cups frozen or packaged mashed potatoes, prepared according topackage directions. Prepare gravy mix according package directions in skillet. Addchicken and frozen vegetables and return to boil. Reduce heat,cover and simmer 10 minutes. Pour hot stew into 4-quart baking dish. Spoon or pipe potatoes ontohot mixture using pastry bag and large tip. Bake at 375°F for 12 to15 minutes or until potato topping is lightly browned. Servings: 6 Preparation time: 5 minutes Cooking time: 22 minutes Nutrition Facts Serving size: 1/6 of a recipe Percent daily values based on a 2000 calorie diet. Nutrition information provided by the recipe author. Amount Per Serving Calories - 360.00 Calories From Fat (36%) - 130.00 % Daily Value Total Fat 14.00g - 22% Saturated Fat 7.00g - 35% Cholesterol 0.00mg - 0% Sodium 1130.00mg - 47% Carbohydrates 36.00g - 12% Dietary Fiber 6.00g - 24% Net Carbohydrates 30.00g Protein 23.00g - 46% Recipe Type Main Dish, Poultry Recipe Source Source: Nestlé Recipe provided by the Washington Fryer Commission and The Daily Dish - Sign Up Here: Free Secret Recipes More great recipes just like this one are available in the "America's Most Wanted Recipes" cookbook. on sale now - CookBook

Is It Legal to Copycat Restaurant Recipes?

By: Sarah Sandori There's a proliferation of books, both printed and electronic (downloadable from the Web), that purport to tell you how to copy your favorite dishes from your favorite restaurants. Some of these are better than others, but they all raise the question: Is it legal to "copycat" recipes in this way? These days, with the music industry going after people who use file-sharing services to illegally post songs for others to copy, and with prominent anti-copying warnings from the FBI stuck on every movie DVD we rent or purchase, it's a natural question. People wonder if they are breaking some law by cloning a restaurant's most famous recipe-whether it's by passing around the instructions or by actually cooking and serving it to friends. Mind you, I'm no lawyer. But I've talked to a couple of lawyer friends as well as to a number of restaurant managers. The bottom line is this: If you cook up your favorite steak or lobster dish (or whatever) copied from Big Name Restaurant-even if it's an exact duplicate-you need not worry that a SWAT team is going to break down your door and haul you away. Nor will an army of lawyers be descending on your kitchen. Now, if you decide to open your own restaurant with dishes copied from well-known chain restaurants, and if you are so un-subtle as to give them the same names as the originals, you might have trouble on your hands! Short of this unlikely scenario, you're probably safe. But we're not talking here about going into business with other people's recipes, are we? (If you're contemplating anything along that line, then you really must consult an attorney.) Cooking for friends can be fun. It can be more fun if you serve them dishes that are exactly like ones from their favorite restaurant. If that's your intention, and you're doing it in a private setting, you can set your mind at ease about the law. The only question then becomes, what dish do I want to clone, and where can I get a genuine recipe? Secret Recipes Here

Secret Restaurant Recipe- Roasted Corn and Tomato Salad

Roasted Corn and Tomato Salad Serving: four prep-time: 30 mins Ingredients: 1 1/2 cup(s) Roasted corn kernels 1 Small red onion, 1/4" diced 6 Medium vine-ripen tomatoes, 1/2" cubes 6 Tbsp Virgin olive oil 3 Tbsp Balsamic vinegar 1/2 tsp Kosher salt 1/4 cup(s) Fresh basil leaves, julienne 1 cup(s) Large toasted croutons (homemade, if possible) Freshly ground pepper to taste Procedures: Core the tomatoes and cut into 1/2" cubes. Place the tomatoes, corn, diced onions, oil, vinegar, salt, basil and freshly ground pepper into a large bowl and toss gently. Let sit for a few minutes. Add the croutons and toss just before serving.