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Carnegie Deli® Classic New York Cheesecake
serves 8

Cookie Crust:
1/2 cup butter, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
dash salt
1 egg
1 1/2 cups flour

5 (8-oz) packages cream cheese, softened
1 1/3 cups sugar
2 teas vanilla extract
2 teas lemon juice
1/3 cup sour cream
2 Tbs flour
3 eggs

1. Leave the butter & cream cheese out of the refrigerator for 30 to 60 minutes to soften. Make the crust by creaming together butter, 1/4-cup sugar, 1/2 teas vanilla & salt. Add 1 egg & mix well. Add 1-1/2 cups flour & stir well to combine.
2. Preheat oven to 375 F, then press half of the dough onto the bottom of a 9-inch spring form pan. Bake for 5 to 7 minutes or until edge of dough begins to turn light brown. Cool.
3. When the pan has cooled, take the remaining dough & press it around the inside edge of the pan. Don't go all the way up to the top though. Leave about a 1/2-inch margin from the top of the pan.
4. Crank oven up to 500 F. Combine cream cheese, 1-1/3 cups sugar, 2 teas vanilla & lemon juice with an electric mixer in a large bowl until smooth. Mix in sour cream & 2 Tbs flour. Add the eggs & mix on slow speed until combined.
5. Pour cream cheese filing into the pan and bake at 500 F for 10 minutes. Reduce heat to 350 F & bake for 30 to 35 minute more, or until the center is firm. Cover & cool in refrigerator for several hours or overnight before serving.

top secret recipes

Top Secret Recipe version of
Lone Star Steakhouse Lettuce Wedge Salad

Bleu Cheese Dressing
3/4 cup mayonnaise
1/2 cup buttermilk
1/4 cup crumbled bleu cheese
1/2 teaspoon sugar
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon salt
1 head iceberg lettuce
1 cup crumbled bleu cheese
1 cup diced tomato (1 large tomato)

1. Use an electric mixer to combine all ingredients for bleu cheese dressing in a medium bowl.
2. Slice a head of iceberg lettuce into quarters through the stem end. Cut the stem off of the wedges and arrange each one on a plate.
3. Spoon about 1/4 cup of bleu cheese dressing over each lettuce wedge.
4. Sprinkle 1/4 cup of crumbled bleu cheese over the dressing.
5. Sprinkle 1/4 cup of diced tomato over the top and serve.
Makes 4 servings.

top secret recipes

Top Secret Recipe version of Carl's Jr.® The Six Dollar Burger™

1/2 pound ground beef (Angus beef is best)
salt & pepper
1 large sesame seed bun
3 teaspoons mayonnaise
1 teaspoon mustard
2 teaspoons ketchup
2 slices American cheese
3 to 4 bread & butter pickle slices
iceberg lettuce
2 large tomato slices
4 to 5 red onion rings
1. Preheat barbecue or indoor grill to medium heat.
2. Form the ground beef into a patty with a slightly larger diameter than the sesame seed bun.
3. Grill the burger on the grill for 3 to 4 minutes per side or until done. Be sure to generously salt and pepper each side of the patty.
4. While the patty grills brown the faces of the bun in a hot skillet over medium heat.
5. After the buns have browned, spread about 1 1/2 teaspoons of mayonnaise on the face of the top bun, as well as on the bottom bun.
6. Spread 1 teaspoon of mustard on the face of the top bun, followed by 2 teaspoons of ketchup.
7. Arrange 3 or 4 bread & butter pickles slices on the bottom bun.
8. Arrange lettuce on pickles followed by the tomato slices and red onion.
9. When the beef is cooked arrange two slices of American cheese on the patty, let it melt a bit, then place the top bun on the cheese and scoop up the whole thing with a spatula and place it on the bottom half of the burger.
Makes 1 hamburger.

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