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Secret Restaurant Recipes

Make your favorite Secret Restaurant Recipes at home. The Secret Chef has collected The Olive Garden recipes, Red Lobster recipes, Wendys recipes and many more.

Updated: 2017-11-16T07:44:07.329-08:00


Red Lobster's Steamed Blue Crab


Red Lobster's Steamed Blue Crab

1 dozen large male blue crabs (cleaner and more meaty than the female)
1 can your favorite beer
1/4 cup sliced onion
1 tablespoon chopped garlic
2 bay leaves
1/2 cup white vinegar
8 tablespoons Old Bay Seasoning
Cocktail Sauce

Cooking Directions
Use a large stock pot with a steamer tray (if no steamer tray you can
elevate a large plate or platter on top of several cups or juice
Just be sure the plate, which will hold the crabs, is above the
Place beer, onion, garlic, bay leaves, vinegar and 2 tablespoons Old
Bay Seasoning in the stock pot. Bring to a boil. Remove from heat.
Place crabs, belly-side down, in the steamer tray (or on the plate).
Sprinkle with remaining Old Bay Seasoning. Cover and steam on high heat 15
minutes. Remove from pot and serve with extra Old Bay Seasoning and
Cocktail Sauce.

Red Lobster's Tartar Sauce


Red Lobster's Tartar Sauce Ingredients
1/2 cup Kraft's mayonnaise
1/4 cup sweet pickle relish
2 tablespoons
Miracle Whip salad dressing
1 tablespoon sugar
1/2 teaspoon dry minced parsley
1/4 teaspoon onion powder

Cooking Directions
Mix all and store in the fridge.

This recipe yields about 1 cup.

Zov's Vegetable Tagine With Couscous Recipe


Zov's Vegetable Tagine With Couscous
Serving Size: 12

1 bundle trimmed asparagus
1/2 pound haricots verts (small French green beans)
2 tablespoons olive oil
1 large yellow onion. peeled, and roughly chopped
5 celery stalks. trimmed, and cut on the diagonal into 1 1/2" chunks
2 large carrots -- peeled, and thinly sliced
4 large carrots -- peeled, and cut on the diagonal into 1" chunks
2 large leeks, white and light green part -- halved lengthwise, then thinly sliced
12 large mushrooms -- quartered
6 garlic cloves -- minced or chopped
4 ripe tomatoes -- diced
2 yellow bell peppers -- cored, seeded, and cut into 1" chunks
1 green bell pepper -- cored, seeded, and cut into 1" chunks
5 Japanese eggplants -- trimmed, and cut into 1 1/2" chunks
7 medium red new potatoes -- quartered
6 ounces tomato paste
1 cup water
Salt to taste
Freshly-ground black pepper to taste
4 tablespoons minced fresh Italian flat-leaf parsley
4 tablespoons minced fresh basil
2 boxes couscous - (12 oz ea)
1/2 cup hot water almost simmering, but not boiling

Cooking Directions

Bring a pot of water to a boil
Add asparagus and cook until just barely tender.
Drain and refresh with cold water.
Drain again; set aside.

Bring pot of water to a boil
add haricots verts and boil until cooked tender-crisp.
Drain and refresh with cold water.
Drain again; set aside.

In a large Dutch oven or pot, add oil.
Heat on high heat until very hot, but not smoking.
Add onion, celery, 2 thinly sliced carrots, and leeks.
Cook on medium-high heat, stirring frequently, until onions are translucent and celery is lightly browned, about 10 minutes.
Add mushrooms and garlic; cook 1 minute.
Stir in tomatoes, bell peppers, 4 carrots, eggplant and potatoes.
Add tomato paste, 1 cup water, salt and pepper.
Stir to combine.
Bring to boil; lower heat and simmer, covered, until all vegetables are very tender and sauce thickens, about 30 to 40 minutes.
Should have a stew-like consistency.
Stir in parsley and basil.
Taste and adjust seasonings if necessary.
Place couscous in a large bowl.
Pour 1/2 cup water over top.
Add salt and pepper to taste.

Place couscous on large serving platter.
Top with vegetable tagine mixture.
Allow to sit 10 minutes before serving, so that the couscous can absorb some of the liquid.
If you have excess juices, serve them in a sauce boat on the side.
Garnish with reserved asparagus and haricots verts.

Cajun Cafe's Bourbon Chicken Recipe


Cajun Cafe's Bourbon Chicken Recipe

1 1/2 pounds thigh meat or dark meat -- cut bite size chunks
2 tablespoons teriyaki sauce
1/2 teaspoons worcestershire sauce
1/2 teaspoons garlic salt
1/2 teaspoons ginger powder
3 tablespoons brown sugar
1 tablespoons granulated sugar
1 cup white grape juice
1/2 cup bourbon
1/4 cup water

Cooking Directions:
Mix teriyaki sauce, worcestershire sauce, garlic salt, ginger, brown sugar, 1/2 cup white grape juice and bourbon.
Stir until thoroughly blended.
Pour 1/3 sauce on chicken pieces and mix.
Refrigerate for 3 hours or overnight.
Refrigerate leftover sauce.
Braise chicken with marinade on medium-low heat until cooked.
Remove from frying pan.
In a 2-quart sauce pan heat remainder of bourbon sauce and add 1/2 cup of white grape juice and 1 tablespoon of sugar with 1/4 cup water.
Bring to a simmer and stir until sugar is disolved.
Add chicken to sauce and stir until chicken is coated and ready to serve.

Zov's Spicy Marinated Salmon With Charmoula Sauce Recipe


Zov's Spicy Marinated Salmon With Charmoula Sauce Recipe

Serving Size: 4


4 skinless salmon fillets - (6 oz ea)
Zov's Warm Spice Mixture (see recipe)
3 diced, ripe tomatoes
2 tablespoons minced fresh cilantro or basil
1 tablespoon olive oil
3 minced garlic cloves
1/2 large peeled & finely diced red onion
Salt, to taste
Freshly-ground black pepper, to taste

Cooking Directions:
Rinse salmon in cold water and pat dry.
Rub with generous amount of Zov's Warm Spice Mixture on both sides and season with salt and pepper.
In a medium bowl, combine tomatoes and cilantro; set aside.
Heat nonstick grill pan on high heat until very hot.
Sear salmon, about 3 to 4 minutes per side.
If salmon needs additional cooking, place in a 350degree oven until just cooked through.
No oil is necessary when sauteing in a nonstick frying pan because of the natural oils in the salmon, but if you don't use a nonstick pan, saute salmon in 1 to 2 tablespoons of olive oil.
In a medium skillet, make Charmoula Sauce by heating 1 tablespoon ofolive
oil on medium-high heat.
Add garlic and onion and cook, shaking handle of skillet to toss ingredients, until onion softens, about 3 minutes.
Remove from heat and stir in tomato mixture.
Season to taste with salt and pepper.
Presentation: Place salmon on serving platter.

Top with the Charmoula Sauce and serve.

Abbey's Apples Schatz


Serving Size: 8

3 pounds cooking apples
1 tablespoon water
1/2 cup sugar
1/2 teaspoon cinnamon
1 pinch nutmeg
1/4 cup butter

Cooking Directions
Core, pare and chop apples into bite-size chunks.
Put some lemon juice on the slices to prevent discoloration.

Place in saucepan with water over medium heat.
Sprinkle with sugar, cinnamon and nutmeg.
Add butter
Cook, covered for about 15 minutes until hot and tender.

Zov's Warm Spice Mixture Recipe


Zov's Warm Spice Mixture Recipe

1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon granulated garlic

Cooking Directions:
Measure equal amounts of each of the dry spices into a container.
Stir to combine.

Spoon out 1/2 teaspoon of the spice blend per salmon fillet, chicken
breast or lamb chop, being careful not to contaminate leftover spice blend
by touching it with raw fish or meat.
Leftover spice blends can be used to season soups, fish, chicken and lamb.

Zov's Olive Salad With Tahini


Zov's Olive Salad With Tahini Recipie


4 cups halved and pitted green olives
2 halved, seeded, and chopped large tomatoes
1 cup coarsely-chopped toasted walnuts
1 bunch chopped cilantro
1 bunch chopped parsley
1 bunch chopped green onions
4 minced garlic cloves
1 finely minced jalapeo
1 juiced lemon

Tahini Dressing
1 cup tahini
1/2 coarsely chopped bunch parsley
1 chopped garlic clove
1/2 cup lemon juice
Salt to taste
Freshly-ground black pepper to taste

Cooking Directions
Combine all salad ingredients in a large bowl.
To make the dressing: Combine the tahini, parsley and garlic in a food processor
Process until the parsley is almost pureed.
With the motor running, add the lemon juice and enough water ( 1/2 cup or more) to
bring the mixture to the consistency of creamy salad dressing.
Season with salt and pepper.
Add the tahini dressing to the salad (you may not need all of it).
Toss well.
Taste and adjust seasoning.
Serve as an appetizer with pita bread.
The salad is best right after it's dressed, although you may assemble the salad components and the dressing ahead of time.

You can halve this recipe.

This recipe makes about 7 cups.

Zov's Marinated Olive Salad Recipie


Zov's Marinated Olive Salad Recipie

3 cups cracked green Greek olives
1 serrano chili -- seeds and veins removed, minced
1 bunch cilantro -- chopped
1 large ripe tomato -- diced
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
1/8 teaspoon Aleppo pepper (or 1/16 teaspoon ground cayenne and 1/16 teaspoon dried red chili flakes)
1 tablespoon pomegranate molasses
Toasted pita chips
Lemon slices cut in half -- for garnish

Cooking Directions:
Cut each piece of pita bread into 12 triangles to make pita chips.
Bake on a baking sheet in a single layer in a 350 degree oven until crisp.
Or fry in olive oil until crisp and drain thoroughly on paper towels.
Serve salad chilled or at room temperature.
Garnish with lemon slices and accompany with pita chips.

Makes 14 servings

Zov's Armenian Rice Pudding Recipie


(image) Zov's Armenian Rice Pudding Recipie


2 cups short-grain rice, such as
Cal Rose or Arborio rice
4 cups water
9 1/2 cups milk
3 cups cream
1 1/3 cups sugar
4 vanilla beans -- cut in half
lengthwise and seeds scraped from pod (use both pod and seeds)
Fresh berries such as blueberries,
blackberries, raspberries and strawberries, for garnish - (optional)
3/4 cup shelled pistachios -- for garnish, (optional)

Cooking Directions:

In a large pot, soak rice in water for 1/2 hour.
Simmer, uncovered, until water is absorbed.
Allow rice to sit off heat until the consistency of thick paste.
Add milk, cream, sugar and vanilla; stir to combine.
Cook on medium heat until the consistency of creme anglaise (medium-thick custard sauce).
Cover with plastic wrap while still warm to prevent a skin from forming on top.
Refrigerate overnight.
Presentation: Zov likes to serve this pudding in a large glass bowl garnished with fresh berries and pistachios.

This recipe yields 12 servings.

Nutritional data per serving: Calories, 534;
protein, 10 grams;
carbohydrates, 64 grams;
fat, 18 grams;
cholesterol, 108 milligrams;
sodium, 118 milligrams.

Hidden Valley's Ranch-Style Dressing Mix Recipie


Hidden Valley's Ranch-Style Dressing Mix Recipie


15 saltines
2 cups dried minced parsley flakes
1/2 cup dried minced onion
2 tablespoons dried dill weed
1/4 cup onion salt
1/4 cup garlic salt
1/4 cup onion powder
1/4 cup garlic powder
1 tablespoon Dressing Mix -- from the above
1 cup mayonnaise
1 cup buttermilk

Cooking Directions:

Put crackers through blender on high speed until powdered.
Add parsley, minced onions, and dill weed.
Blend again until powdered.
Dump into bowl.
Stir in onion salt, garlic salt, onion powder, and garlic powder.
Put into container with tight-fitting lid.
Store dry mix at room temperature for 1 year.
Makes 42 one-tablespoon servings.
To use mix -- Combine mix, mayonnaise, and buttermilk.

Makes 1 pint of dressing

Denny's Chicken Fajita Breakfast Skillet Recipe


Denny's Chicken Fajita Breakfast Skillet Recipe
Serving Size: 2


2 boneless skinless chicken breasts
2 cups home fries or hashbrowns
1 teaspoon fajita seasoning
1 small bell pepper
1 small onion
4 eggs
1/4 cup half-and-half
1/2 cup shredded cheese
1/2 cup sour cream (optional)
1/2 cup guacamole (optional)
Salt -- to taste
Freshly-ground black pepper to taste
Salsa (optional)

Cooking Directions:

Rub chicken breast with fajita seasoning .
Marinate chicken breast for 1/2 hour.
Slice marinated chicken into strips.
Use cooking spray and braise chicken in a hot skillet until done.
Add onion and bell pepper to skillet, fry and stir on high so as to cook quickly.
Remove all from heat and set aside.
Brown left over cooked potatoes or use frozen hashbrowns, cooked until desired crispiness.
Salt and pepper to taste.
Divide in half and place on serving platters.
Mix egg with half-and-half, salt and pepper to taste.
Cook egg mixture into two separate omelets.
Place on top of browned potatoes.
Place one half of cooked fajita meat and cooked onions and peppers on top of omelet.
Sprinkle with 1/4 cup cheese on each fajita platter.
Serve with sour cream, guacamole, and salsa if you like.

Denny's Cheese Soup Recipie


Denny's Cheese Soup Recipie
Serving Size: 4


4 tablespoons butter or margarine
10 ounces cream of chicken soup
10 ounces cream of celery soup
1/2 soup can mayonnaise
8 ounces / 1 jar Cheese Whiz
14 ounces / 1 can chicken broth
Add salt to taste
Add black pepper to taste

Cooking Directions:

Put butter, soups, mayonnaise and Cheez Whiz in 1 1/2-quart saucepan
Stir constantly over medium heat until smooth.
Stir in broth
Season to taste with salt and pepper.
Stir occasionally until very hot without boiling

Note: this cannot be frozen.
This recipe yields 4 servings.

Popeye's Fried Chicken Recipies


Popeye's Fried Chicken Recipies

3 cups self-rising flour
1 cup cornstarch
3 tablespoons seasoned salt
2 tablespoons paprika
1 teaspoon baking soda
1 package dry Italian salad dressing mix
1 package onion soup mix - (1 1/2 oz)
1 package spaghetti sauce mix - (1/2 oz)
3 tablespoons sugar
3 cups corn flakes -- crush slightly
2 eggs -- well beaten
1/4 cup cold water
4 pounds chicken -- cut up

Cooking Directions:
Combine first 9 ingredients in large bowl.
Put the cornflakes into another bowl.
Put eggs and water in a third bowl.
Put enough corn oil into a heavy roomy skillet to fill it 1-inch deep.
Get it HOT!
Grease a 9- by 12- by 2-inch baking pan.
Set it aside.
Preheat oven to 350 degrees.
Dip chicken pieces 1 piece at a time as follows:
Into dry coating mix.
Into egg and water mix.
Into corn flakes.
Briskly but briefly back into dry mix.
Drop into hot oil, skin-side-down and brown 3 to 4 minutes on medium-high.
Turn and brown other side of each piece.
Don't crowd pieces during frying.
Place in prepared pan in single layer, skin-side up.
Seal with foil, on 3 sides only, leaving 1 side loose for steam to escape.
Bake at 350 degrees for 35 to 40 minutes removing foil then to test tenderness of chicken.
Allow to bake uncovered 5 minutes longer to crisp the coating.
Leftovers refrigerate well up to 4 days.
Do not freeze these leftovers.
Leftover coating mix (1st 9 ingredients) can be stored at room temperature in covered container up to 2 months.
This recipe yields 4 servings.

Popeye's Dirty Rice Recipies


(image) Popeye's Dirty Rice Recipies

1 pound spicy bulk breakfast sausage
1 can clear chicken broth - (14 oz)
1/2 cup long-grain rice
1 teaspoon dried minced onion

Cooking Directions:
Brown sausage in skillet until pink color disappears, crumbling with fork.
Stir in broth, rice and minced onion.
Simmer gently, covered, 18 to 20 minutes or until rice is tender and most of broth is absorbed.

Red Lobster's Spicey Spring Shrimp Stir-Fry Recipe


Red Lobster's Spicey Spring Shrimp Stir-Fry Recipe

1 pound medium or large shrimp -- cooked, peeled, tail left on 1/2 pound rice noodles
(or 2 packs of ramen type noodles)
2 tablespoons vegetable oil
2 carrots -- cut into matchsticks
1/2 pound snow peas -- trimmed
1 small green chili -- cored, seeded,
and cut into julienne strips
1 small red chili -- cored, seeded,
and cut into julienne strips
1 tablespoon very-thinly-sliced ginger
1 garlic clove -- minced
1 bunch scallions - (8 to 10 ea) -- sliced thin
1 tablespoon rice wine vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
3 tablespoons orange juice

Cooking Directions:

If you are cooking your own shrimp be sure not to over cook them.
Prepare the rice noodles or ramen noodles according to their directions (for ramen noodles do not add seasoning packet).
Drain well and hold warm.
In a large skillet, heat oil over medium-high heat.
Add carrots, snow peas, peppers, ginger, garlic, scallions, and stir-fry for 2 to 3 minutes.
Add shrimp and cook for 1 to 2 minutes.
Add vinegar, soysauce, sesame oil, and orange juice.
Stir-fry for 1 minute.

Denny's Bacon Caesar Burger Recipe


Denny's Bacon Caesar Burger Recipe
Serving Size: 1


1 hamburger bun
1 hamburger pattie
1 slice lettuce
2 hamburger slices of dill pickles
1 slice red onion
2 slices tomato
2 slices Monterey Jack cheese
2 slices cooked bacon
1/4 cup Caesar dressing -- served on the side

Cooking Directions:

Cook hamburger pattie
Season pattie with salt and pepper
Put a little butter on each side of the bun
Toast slightly in a skillet or in the oven using the broiler
Assemble the burger in this order from bottom to top
1. Bottom bun
2. Slice of lettuce
3. 2 slices of tomato
4. 2 slices of pickle
5. Onion slice
6. Hamburger pattie
7. 2 slices of Monterey Jack cheese
8. 2 slices of bacon placed crossways
8. Top bun

Red Lobster's Sparkling Fruit Recipe


Red Lobster's Sparkling Fruit Recipe

Serving Size: 2

2 fresh fruit
1/2 cup sugar
1 cup champagne or white wine
1/2 teaspoon chopped fresh mint

Cooking Directions:

Recommended fruits are: strawberries hulled and sliced lengthwise,
melon balls, plums, peachs, pears, nectarines peeled quartered and

Mix fruit gently in a shallow serving bowl, take care not to crush fruit.
Sprinkle sugar evenly over bowl
Mix gently again
Pour cold champagne or wine over fruit, enough to almost cover fruit.
Let stand refrigerated for 1 to 2 hours.
Serve in chilled champagne glasses
This recipe yields 2 servings.

Rice Krispie Easter Eggs Recipe


Rice Krispie Easter Eggs Recipe

1 cup sugar
1 cup Crunchy peanut butter
2 cups Rice Krispies
2 tbsp Vegetable Oil
1/4 teas Vanilla

Cooking Directions:
Mix together and mold into eggs.
Place on cookie sheet and freeze about 2 hours.
Dip in chocolate coating and cool on waxed paper.

Steak & Ale's Marinades Recipe


(image) Steak & Ale's Marinades Recipe

1/2 cup ketchup
2/3 cup tomato juice
1/4 cup red wine or purple grape juice
1 dash Worcestershire sauce
1/2 cup soy sauce
1/2 cup pineapple juice
1/4 cup white wine or white grape juice
Cooking Directions:
Mix ingredients for each marinade.
Use mixture to marinate steaks, chicken or pork for up to 24 hours in the refrigerator.

Steak & Ale's Hawaiian Chicken Recipe


(image) Steak & Ale's Hawaiian Chicken Recipe

Serving Size: 4


6 boneless chicken breasts
2 cups pineapple juice
2 tablespoons Worcestershire Sauce
1/4 cup soy Sauce
2 tablespoons sugar

Cooking Directions:
In a bowl combine all ingredients except for chicken.
Using a fork, poke about 5 to 8 sets of holes in each chicken breast.
Put chicken in marinade, making sure it is covered in the mixture.
Add more pineapple juice if necessary.
Cover and refrigerate for 24 hours.

Legal Sea Foods' Clam Chowder Recipe


4 quarts littleneck clams (about 1 2/3 cups cooked and chopped)
1 garlic clove -- chopped
1 cup water
2 ounces salt pork -- finely chopped
2 cups chopped onions
3 tablespoons flour
3 cups fish stock
1 1/2 pounds potatoes -- peeled, and
diced into 1/2" cubes
2 cups light cream
Oyster crackers -- (optional)
Cooking Directions:
Clean the clams and place them in a large pot along with the garlic and water.
Steam the clams just until opened, about 6 to 10 minutes, depending upon their size.
Drain and shell the clams, reserving the broth.
Mince the clam flesh, and set aside.
Filter the clam broth either through coffee filters or cheesecloth and set aside.
In a large, heavy pot slowly render the salt pork.
Remove the cracklings and set them aside.
Slowly cook the onions in the fat for about 6 minutes, stirring frequently, or until cooked through but not browned.
Stir in the flour and cook, stirring, for 3 minutes.
Add the reserved clam broth and the fish stock, and whisk to remove any flour lumps.
Bring the liquid to a boil, add the potatoes, lower the heat, and simmer until
the potatoes are cooked through, about 15 minutes.
Stir in the reserved clams, salt-pork cracklings and light cream.
Heat the chowder until it is the temperature you like.
Serve in large soup bowls with oyster crackers on the side.

Campbell's Vegetable Beef Soup Recipe


Campbell's Vegetable Beef Soup Recipe

2-3 pounds cubed beef
1/4 cup butter
3 quarts water
1 teaspoon freshly-ground black pepper
1 tablespoon salt
1 1/2 cups chopped carrots
3 medium potatoes
1 cup chopped celery
1/4 cup dried onions
1/2 cup barley
6 cubes beef stock

Cooking Directions:
Peel then cube the potatoes.
Brown meat in butter.
Add all other ingredients.

Option 1:
Cook in a pressure cooker for 20 minutes.

Option 2:
Simmer in a crockpot on low for several hours

Option 3:
Cook in a large pot on the stove over low heat for 2 to 3 hours.

Hooter's Buffalo Chicken Wings Recipe


Hooter's Buffalo Chicken Wings Recipe


Vegetable oil -- for frying
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
1 dash ground pepper
1 dash garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wing pieces

Blue cheese dressing
Celery sticks

Cooking Directions:
Heat oil in a deep fryer to 375 degrees.
You want just enough oil to cover the wings entirely -- an inch or so deep at least.
Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat.
Heat until the butter is melted and the ingredients are well-blended.
Combine the flour, paprika, cayenne powder, and salt in a small bowl.
If the wings are frozen, be sure to defrost and dry them.
Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly.
Put the wings in the refrigerator 60 to 90 minutes.
This will help the breading to stick to the wings when fried.
Put all the wings in the hot oil and fry 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
Remove from the oil to a paper towel to drain.
Don't let them sit too long, because you want to serve them hot.
Quickly put the wings in a large bowl.
Add the hot sauce and stir, coating all of the wings evenly.
Serve with blue cheese dressing and celery sticks on the side.

Dairy Queen's Onion Rings Recipe


Dairy Queen Onion Rings Recipe

2 Vidalia onions
2 cups flour
2 cups fine cracker crumbs
2 cups white corn meal
2 cups buttermilk
1 cups water
4 cups Crisco oil -- (or enough for your personal fryer)
Cooking Directions:
Slice onions 1/2-inch thick
Do not use the very small rings, save those for chopped onions.
Add buttermilk and water in a large bowl.
Coat rings one at a time with buttermilk
Add flour to bowl
Now gently dip the same ring into buttermilk again, and then coat with corn meal.
Fry in hot oil until golden
Drain using paper towels.