GLUTEN FREE CRABCAKES RECIPES

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IHOP COUNTRY OMELETTE COPYCAT RECIPE | TOP SECRET RECIPES



IHOP Country Omelette Copycat Recipe | Top Secret Recipes image

Sure, IHOP is famous for pancakes, but the joint makes a pretty killer omelette when put to the task. What makes this three-egg creation so cool is the top secret folding method. For all of IHOP's omelettes, the beaten eggs are mixed with the appropriate chunky ingredients, and the whole thing is poured out thin on a giant griddle. When the eggs have firmed up, two sides are folded over, the filling is positioned, and the omelette is rolled over once, twice, three times, so it ends up looking like a burrito, sort of. Now with this IHOP Country Omelette copycat recipe, we can execute the same egg origami at home with a 12-inch electric skillet, or a 12-inch stovetop griddle pan. You can find easy-to-cook hash brown potatoes in bags in the freezer section. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 30 minutes0S

Prep Time 15 minutes0S

Cook Time 15 minutes0S

Number Of Ingredients 8

Nutrition Facts : Calories 1343 calories

CELERY ROOT REMOULADE RECIPE | INA GARTEN - FOOD NETWORK



Celery Root Remoulade Recipe | Ina Garten - Food Network image

Provided by Ina Garten

Categories     condiment

Total Time 45 minutes

Prep Time 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 8

2 pounds celery root
1 3/4 teaspoons kosher salt
3 tablespoons freshly squeezed lemon juice
1 cup good mayonnaise
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 teaspoons Champagne vinegar or white wine vinegar
Pinch freshly ground black pepper

Steps:

  • Use a serrated knife to peel the celery root of all the brown outer portions, like peeling a pineapple. Cut the celery root into thin matchsticks with a mandoline, or grate them in a food processor fitted with the coarsest grating blade. With the food processor, press a little as you feed the chunks through and you will have larger shreds. Place the celery root in a large bowl, sprinkle with 1 1/2 teaspoons of the salt and 2 tablespoons of lemon juice, and allow to stand at room temperature for about 30 minutes.
  • Meanwhile, in a small bowl whisk together the mayonnaise, the 2 mustards, the remaining tablespoon of lemon juice, the vinegar, the remaining 1/4 teaspoon of salt, and the pepper. Add enough sauce to lightly moisten the salad. (You may have some sauce left over.) Serve cold or at room temperature.

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MCDONALD'S BREAKFAST BURRITO - TOP SECRET RECIPES
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