Secret Restaurant Recipes

Enjoy These Secret Restaurant Recipes From Some Of Your Favorite Restaurants.


1 pound (3/8-inch) regular cut fries with skin on
2 ounces shredded Cheddar cheese
2 strips cooked diced bacon
3 ounces sour cream
Finely chopped green onions, for garnish
Jalapeno peppers, for garnish


Deep-fry regular cut fries (350-360 degrees F) for 3 to 3 1/2 minutes or until golden brown and crisp.

In fry serving basket, arrange hot fries. Top with cheese and bacon. Garnish with sour cream and green onions. If desired, garnish with jalapenos. Serve immediately.

1 1/2 cups seasoned breadcrumbs
1/4 cup melted butter
1/2 tsp garlic powder
1/4 cup parsley, chopped
1 small potato, peeled and grated
1/4 cup parmesan cheese, grated
salt and pepper to taste
2 cups + 1 Tbsp flour, divided use
1 tbsp pepper
1 tbsp Italian seasoning
6 boneless, skinless chicken breasts
5 tbsp extra virgin olive oil, divided use
1 lb linguine
1 tbsp roasted garlic, minced
1 cup white wine
1 1/2 cup heavy (whipping) cream
1 cup parmesan cheese
1 cup Roma tomatoes cored and diced
2 tbsp parsley, chopped, divided use

Mix all ingredients for Potato Crust in a bowl and set aside.

Mix 1 1/2 cup flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.

Heat 3 tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp, or until internal temperature reaches 165 degrees F. Add more oil for each batch as necessary.

Place cooked chicken breasts on a baking sheet or dish and top with the potato crust mixture.

Transfer baking sheet to pre-heated broiler until golden brown (1-2 minutes).

Cook pasta according to package directions. Drain and set aside.

Heat 2 tbsp oil in a sauce pan. Add roasted garlic, cook for 1 minute.

Stir in 1 tbsp flour and wine and bring to a boil. Add cream, parmesan cheese, tomatoes, and 1 tbsp parsley. Sauce is done when it is bubbling throughout and has started to thicken.

Coat pasta with sauce, then top with chicken and remaining sauce. Garnish with remaining chopped parsley.

Serves 6

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