RECIPE FOR ME RECIPES

OLIVE GARDEN PASTA E FAGIOLI RECIPE | TOP SECRET RECIPES

Olive Garden Pasta e Fagioli Recipe | Top Secret Recipes image

Menu Description: "White and red beans, ground beef, tomatoes and pasta in a savory broth." It's amazing how many lousy clone recipes for this delicious chili-like soup are floating around. Cooking message boards, and questionable sites that claim to have "actual restaurant recipes" have for years passed off numerous versions that disappoint home chefs. Other formulas leave out major ingredients that you can clearly see in the real thing, like the carrots, or ground beef, or two kinds of beans. Others don't even get the pasta right—it's clearly ditalini pasta, which are short little tubes. If you want the taste of Olive Garden's famous Pasta e Fagioli at home, this may be the only recipe that will live up to a side-by-side taste test. Beware of imitation imitations! Find more of my Olive Garden copycat recipes here. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 1 hours 25 minutes0S

Prep Time 42 minutes30S

Cook Time 42 minutes30S

Number Of Ingredients 17

Ingredients

Nutrition Facts : Calories 400 calories

HUEVOS RANCHEROS RECIPE | JAMIE OLIVER EGG RECIPES

Huevos rancheros recipe | Jamie Oliver egg recipes image

The Mexican name for this dish is ‘huevos rancheros’ – eggs with chillies, tomatoes and peppers in burritos. It’s absolutely great if you've got a few mates round, and even better if you've got a hangover you’re trying to shake off!

Total Time 40 minutes

Yield 6

Number Of Ingredients 12

Ingredients

1 onion
2 cloves of garlic
2 red peppers
2 fresh red or orange chillies
olive oil
1 large dried chilli
3 fresh bay leaves
2 x 400 g tins of quality plum tomatoes
2 large ripe tomatoes
6 large free-range eggs
6 tortillas
Cheddar cheese to serve

Steps:

1. Peel and finely slice the onions and garlic. Deseed and finely slice the peppers and chillies.
2. Get a large frying pan (make sure you’ve got a lid to go with it) on a high heat and add several good lugs of olive oil.
3. Add the onion, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of sea salt and black pepper, and cook for 15 minutes, or until to softened and caramelised, stirring regularly.
4. Pour in the tomatoes, using a spoon or potato masher to break them up. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes to reduce the sauce.
5. When you’ve got a nice thick tomato stew consistency, have a taste and adjust the seasoning, if needed.
6. Slice the fresh tomatoes and lay them over the top of the mixture.
7. Use a spoon to make small wells in the tomato stew, then crack in the eggs so they poach in the thick, delicious juices – try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time.
8. Season from a height, put the lid on and let the eggs cook for around 3 to 4 minutes, or until cooked to your liking.
9. Warm the tortillas while this is happening. You can pop them into the oven at 180°C/350°F/gas 4 for a few minutes, microwave them for a few seconds or even lay them over the lid of the pan so they heat up as the eggs cook.
10. Take the lid off and check your eggs by giving them a poke with your finger. When they’re done to your liking, turn the heat off and take the pan to the table with the warmed tortillas, the Cheddar and a grater so everyone can get involved and make their own. Personally, I like to grate a bit of cheese right on to a warm tortilla, spoon an egg and some of the wonderful tomato stew on top, wrap it up, and eat it right away. What a beautiful way to wake up!

Nutrition Facts : Calories 218 calories, FatContent 11.1 g fat, SaturatedFatContent 2.2 g saturated fat, ProteinContent 10.1 g protein, CarbohydrateContent 19.5 g carbohydrate, SugarContent 7.7 g sugar, SodiumContent 0.6 g salt, FiberContent 1 g fibre

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APPLEBEE'S ORIENTAL CHICKEN SALAD COPYCAT RECIPE | TOP ...

Menu Description: "Crisp Oriental greens topped with chunks of crunchy Chicken Fingers, toasted almonds and crispy rice noodles tossed in a light Oriental vinaigrette." Applebee's 60-item menu is revised twice a year. That means about 40 percent of the entire menu changes on a regular basis. The other 60 percent are items that are found on menus in all of the Applebee's restaurants, and seldom ever change. One item that has been on the menu for some time now is this Oriental Chicken salad, which is considered one of the restaurant's signature items. The recipe makes one dinner-size salad and can be easily doubled or quadrupled for additional servings. This recipe comes from the third book, Top Secret Restaurant Recipes, but the dressing has been improved to more closely match the current dressing served at the restaurant. Want more Applebee's? See if I hacked your favorites here.
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Calories 587 calories per serving

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THE BEST MEATLOAF RECIPE | JAMIE OLIVER MINCE RECIPES

A good meatloaf with freshly made tomato sauce is great comfort food. It’s made along similar lines to meatballs and burgers, and trust me – anyone who tries it will love this just as much.
From jamieoliver.com
Total Time 1 hours 10 minutes
Calories 837 calories per serving

1. Preheat the oven to full whack.
2. Peel, finely chop and place the onion in a large frying pan over a medium-high heat with 2 tablespoons of oil.
3. Season, add the cumin and coriander and fry for around 7 minutes, or until softened and lightly golden, stirring every 30 seconds. Remove to a large bowl to cool.
4. Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands.
5. Add to the bowl of onion with the oregano, mustard and minced beef. Crack in the egg and add a really good pinch of sea salt and black pepper. With clean hands, scrunch and mix it up well.
6. Move the meat mixture to a board, then pat and mould it into a large, rugby-ball shape and rub over a little oil.
7. You can either cook it now or put it on a plate, cover, and pop in the fridge until needed. If you're cooking it now, place the meatloaf in a casserole-type pan or baking dish, then pop in the hot oven.
8. Immediately reduce the temperature to 200ºC/400ºF/gas 6 and cook for 30 minutes.
9. Meanwhile, for the sauce, peel and chop the onion into 1cm dice, then peel and finely slice the garlic along with the chilli.
10. Place in a large frying pan on a medium-high heat with 2 tablespoons of oil, the paprika and a pinch of sea salt and black pepper.
11. Cook for around 7 minutes, or until softened and lightly golden, stirring every 30 seconds or so.
12. Drain and add the chickpeas, along with the Worcestershire sauce, tomatoes and balsamic vinegar.
13. Bring to the boil, breaking up the tomatoes with the back of a spoon, then reduce the heat and simmer for 10 minutes. Taste the sauce and season if needed.
14. To finish, pick the rosemary leaves into a bowl. Remove the meatloaf from the oven and pour all the fat from the pan over the rosemary, mixing well.
15. Spoon your sauce around the meatloaf, lay the slices of bacon or pancetta over the top and scatter over the rosemary leaves. Put the pan back in the oven for 10 to 15 minutes, or until the bacon turns golden and the sauce is bubbling and delicious.
16. Delicious served with a mixed-leaf salad and lemon wedges for squeezing over.

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