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Discover the signature recipes of your favorite restaurants and stop waiting on those long lines at restaurants to pay for dishes you can quickly make in your own kitchen!

Bernie's Grill Marinated Vegetables

Bernie's Grill Marinated Vegetables
Fresh vegetables such as cauliflower, broccoli,
asparagus, carrots, onions... whatever you like
1 gallon water with 2 tablespoons salt
2 cups olive oil
1 cup apple cider vinegar
2 tablespoons coarse ground mustard
1 teaspoon granulated garlic
1 teaspoon cracked black pepper
Ice
To make marinade, whisk together oil, vinegar, mustard, salt and pepper.
Bring salted water to boil, add veggies, cover and cook, 2-4 minutes, drain off water, cover w/ice, and "shock" the veggies back to being cold. Drain veggies, add to marinade, toss in marinade and cover, and refrigerate for up to 7 days.

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Krystal's Hamburgers Recipe

Krystal's Hamburgers Recipe

  • 2 pounds lean ground beef
  • 1/4 cup dry minced onion
  • 1/4 cup hot water
  • 1 (3 ounce) jar strained beef baby food
  • 2/3 cup clear beef broth
  • Hot dog buns
Soak onions in hot water until soft. Meanwhile, mix ground beef with baby food and beef broth. Using 1/4 cup of the meat mixture for each patty, flatten to 1/4-inch thickness and fry quickly in 1 tablespoon of oil per patty on a hot griddle. Make 3 or 4 holes in the patties while frying. Cut hot dog buns in half. Cut off rounded ends. Fry 1 teaspoon of onions under each patty as you turn to fry the second side. Slip each patty onto the cut bun with 2 dill pickle chips and mustard.

For the best restaurant's hamburger meat recipes, visit Hamburger Meat Recipes.com

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Harrah's Bar B Que Hamburgers

Harrah's Bar B Que Hamburgers

  • 3/4 cup Quakers Rolled Oats
  • 4 tablespoons granulated sugar
  • 1 1/2 pounds extra lean ground beef
  • 4 tablespoons Worcestershire sauce
  • 6 tablespoons apple cider vinegar
  • Sauce
  • Salt and pepper to taste
  • 1 cup milk
  • 1 cup water
  • 3 tablespoons chopped onion or dried minced onion
  • 2 cups Heinz ketchup

Mix well and pour over prepared patties. Bake uncovered at 325 degrees F for 1 to 1 1/2 hours. Serve on hamburger buns. (If you double meat ingredients you should have enough sauce to cover all). Can also shape meat into small meatballs and serve as an appetizer.

For the best hamburger meat recipes, visit Hamburger Meat Recipes.com

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Cheesecake Factory Pumpkin Cheesecake

Cheesecake Factory Pumpkin Cheesecake

Crust:
1−1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar

Filling:
3 − 8oz. pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Whipped Cream

Mix crust ingredients together, just till coated and crumbly. Press onto the
bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 mins. at
350. Set aside. Combine cheese, sugar and vanilla in large bowl, mix until
smooth with an electric mixer. add pumpkin eggs,and spices, beat till smooth
and creamy. Pour into the crust. Bake for 60−70 mins.or till the top turns a
bit darker. Remove from oven and allow to come to room temperature, then
refrigerate. After it has thoroughly chilled, remove the pan sides and cut.
Serve with whipped cream.

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Classic New York Cheesecake

Classic New York Cheesecake

Chocolate Pecan Crust
10 rectangular chocolate graham crackers
3/4 cup ground pecans
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
6 tablespoons unsalted butter (at room temperature)

Place graham crackers in large plastic food storage bag. Finely crush with rolling pin. Place in bowl. Add pecans, sugar and cinnamon; stir to mix well. Add butter; mix until well blended. Scatter crumb mixture over bottom of 9-inch springform pan. Cover with plastic wrap; press evenly over bottom and up sides of pan. Refrigerate pan until ready to use.

Filling3
2 ounces cream cheese (at room temperature)
1 1/4 cups granulated sugar
4 eggs
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
Whole strawberries (optional)
Fresh mint sprigs (optional)

Beat cream cheese in large bowl with electric mixer or in food processor, until well blended and smooth.

Gradually beat in sugar until well blended. Add eggs, one at a time, beating well after each addition. Add lemon juice and vanilla extract; beat until blended. Pour cheese filling evenly into crust-lined pan.

Bake cheesecake at 350 degrees F for 50 minutes or until the center is just set. Remove the pan to a wire rack to cool completely. Refrigerate for at least 12 hours or overnight.

To serve, remove side of pan. Cut into wedges. Garnish with whole strawberries and fresh mint sprigs if desired.

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