Applebee’s™ has one of the best tasting onion soup restaurant recipes around. The combination of the sweet onions, the piping hot broth and the crunchy bread with melted cheese on top is pretty close to cooking genius. If you can’t imagine a soup made up of onions, change your mindset and give this one a shot. A soft flavor combined with the strands of melted cheese are heaven on earth.
One of the secrets to making a good tasting onion soup is how you cook the onions themselves. Go slow and don’t rush it. An onion is a root vegetable, which means it’s sugar content is very high. Anytime you’re cooking something with sugar in it, you run the risk of making it bitter by burning the sugars. Same holds true for onions. Slowly cook these and don’t let them brown. You’ll want them soft and translucent.
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Applebee’s™ Baked French Onion Soup Recipe
I’ve been offering Ron Douglas’ digital book “America’s Secret Recipes” on my restaurant recipes website for a few months now. If you’ve visited other recipe websites, you’ve probably seen ads for the book and wondered if it’s of any value. I decided it’s time I gave my honest review of the book. The things I like, didn’t like and whether you should spend your hard earned money on it.
Many readers of this site have purchased the book and nobody has asked for a refund. In fact, based on emails, all are very happy with the results. Here’s just one of many email comments:
Greetings:
I would like to thank you very much for the “America’s Secret Recipes” that I received in the mail a few days ago. I’m looking forward to trying out some of these recipes, especially the ‘Chili’s Southwestern egg rolls and ‘Hooter’s Buffalo Wings’. These always go over great for football games, especially the Super Bowl.
Thanks again for putting together this wonderful cook book of yours.
Mary McLuckie
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Honest Review of America’s Secret Recipes
This is the sauce Outback Steakhouse™ serves with their Grilled Shrimp on the Barbie as well as their Pan Seared Lump Crab Cakes. But, don’t limit it to just those items. That’s the beauty of making your own restaurant recipes, you can mix and match to create your own specialties. This goes very well with just about any type of seafood.
A rich and creamy sauce with just enough zip from the horseradish. Make up plenty and store it in the refridgerator or share it with friends in the office. If you’re planning on having it for dinner tonight, make this first so it can sit in the refridgerator before it’s time to eat. This helps to really bring the flavors together nicely.
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Outback Steakhouse™ Remoulade Sauce Recipe
When you order Grilled Shrimp on the Barbie at The Outback Steakhouse™, they’ll bring you six good sized shrimp. Even though this is an appetizer, they’re so delicious, six is just enough to get you craving more. One of the beautiful things about restaurant recipes is the ability to make a bit more than they give you in the actual restaurant.
If you serve the shrimp with some rice and a grilled veggies, you’ve turned a great appetizer into an incredible meal. Maybe the next time you’re having an outdoor party, serve these up in a form that’s true to their name, straight off the barbie. There’s nothing better than standing around a grill pulling the meat off as soon as it’s done and enjoying it piping hot.
This is served with their outstanding remoulade sauce. You’ll also find that served with their salmon and the pan seared lump crab cakes as well. I listed the sauce separately to make it easier to find. Try with your seafood creation and you’ll be hooked.
Jennifer pointed out (comments below) this is also served with Outback Bushman’s Bread toasted with garlic butter. This IS a very important and tasty addition. Make a loaf of the Bushman’s Bread and slice it to your favorite thickness. Spread some garlic butter on one side and toast in the broiler until golden. Serve the shrimp on the toast.
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Outback Steakhouse™ Grilled Shrimp on the Barbie Recipe
The secret to this recipe is finding the right wine. Finding restaurant recipes is one thing, finding all of the right ingredients can be the biggest challenge.
When making this pasta from The Cheesecake Factory™, don’t just buy any Madeira wine you find. Make sure you’re using the deep red Madeira wine which has a nice sweet flavor to it. There are some pink and white Madeira wines with a completely different flavor. Don’t make the mistake of using those in this pasta dish. You’ll definitely be disappointed.
Many cooks have experimented with this recipe and I believe I’ve brought together the best of all of them to create a very close copycat of the restaurant recipe. Please comment below if you think this is missing something or could use some improvement.
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The Cheesecake Factory™ Pasta Da Vinci Recipe
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