SHINY TOP RECIPES

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FAMOUS AMOS CHOCOLATE CHIP COOKIES RECIPE | TOP SECRET RE…



Famous Amos Chocolate Chip Cookies Recipe | Top Secret Re… image

Before Wally Amos shared his soon-to-be-famous homemade chocolate chip cookies with the world, he landed a job in the mailroom at the William Morris talent agency and soon became the agency's first African-American talent agent. Wally's unique approach of sending performers boxes of homemade chocolate chip cookies that he developed from his aunt's secret recipe eventually helped him get Diana Ross & The Supremes as clients. After perfecting his cookie recipe in 1975, Wally launched his own cookie company and, solely from word of mouth, his baking business boomed. Today there are several flavors of Famous Amos Cookies, including oatmeal chocolate chip, oatmeal raisin, and peanut butter, but it is the plain chocolate chip cookies that are the most popular. The clone here will give you 100 little chocolate chip cookies just like the originals that are crunchy and small enough to dunk into a cold glass of moo juice.  Source: Top Secret Recipes Unlocked by Todd Wilbur.

Provided by Todd Wilbur

Total Time 30 minutes0S

Prep Time 15 minutes0S

Cook Time 15 minutes0S

Number Of Ingredients 12

Nutrition Facts : Calories 150 calories

TOP SECRET RECIPES | BIG BOY DOUBLE-DECKER HAMBURGER CLA…



Top Secret Recipes | Big Boy Double-Decker Hamburger Cla… image

Menu Description: "1/4 pound of 100% pure beef in two patties with American cheese, crisp lettuce and our special sauce on a sesame seed bun." Bob Wian's little ten-stool diner, Bob's Pantry, was in business only a short time in Glendale, California, before establishing a following of regular customers—among them the band members from Chuck Fosters Orchestra. One February night in 1937, the band came by after a gig as they often did to order a round of burgers. In a playful mood, bass player Stewie Strange sat down on a stool and uttered, "How about something different for a change, Bob?" Bob thought it might be funny to play along and serve up Stewie a burger he could barely get his mouth around. So Bob cut a bun into three slices, rather than the usual two, and stacked on two hamburger patties along with lettuce, cheese, and his special sauce. When Stewie tasted the huge sandwich and loved it, every band member wanted his own! Just a few days later, a plump little six-year old named Richard Woodruff came into the diner and charmed Bob into letting him do odd jobs in exchange for a burger or two. He often wore baggie overalls and had an appetite that forced the affectionate nickname "Fat Boy". Bob thought it was the perfect name for his new burger, except the name was already being used as a trademark for another product. So the name of the new burger, along with Bob's booming chain of restaurants, was changed to "Big Boy." The company's tradename Big Boy character is from a cartoonists napkin sketch of "fat boy," little Richard Woodruff. The Big Boy hamburger was the first of the double-decker hamburgers. McDonald's Big Mac, the world's best-known burger that came more than 30 years later, was inspired by Bob Wian's original creation. See if you can get your mouth around it.  Check out my other Big Boy copycat recipes here.  Source: Top Secret Restaurant Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 22 minutes0S

Prep Time 11 minutes0S

Cook Time 11 minutes0S

Number Of Ingredients 9

Nutrition Facts : Calories 893 calories

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BEEF WELLINGTON FOR TWO | JAMIE OLIVER RECIPES
Less is definitely more when it comes to my romantic twist on a classic beef Wellington for two. A blushing and tender seared fillet of beef, smothered in rich mushroom duxelle, all wrapped up in a vibrant green pancake and golden puff pastry parcel – seriously impressive and truly memorable. You’re going to love it!
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    5. Preheat the oven to 220°C/425°F/gas 7. To assemble, place a large sheet of clingfilm on a clean surface and place your pancake on top. Spread with 1 heaped teaspoon of English mustard, then spread with the mushroom pâté in an even layer, leaving a 1cm border. Place the cooled beef fillet in the centre of the pancake, then gather up the clingfilm and twist into a parcel.
    6. On a flour-dusted surface, cut the pastry in half. Remove the clingfilm and place the pancake-wrapped beef on one piece of pastry. Beat the egg and brush over the pastry base and the pancake, then drape over the remaining piece of pastry to cover and press to seal, as though you’re making large ‘ravioli’. Trim the excess pastry (see tip), transfer to a large greased baking tray and eggwash all over. (If making in advance, pop in the fridge until needed, removing 1 hour before baking.)
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    9. Leave the Wellington to rest for 5 minutes before slicing and serving with the gravy. Delicious served with steamed greens.
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