The prime rib roast, also called a standing rib roast (because with the ribs left in it will stand by itself) is my favorite cut of meat from the entire steer. A full prime rib roast consists of seven rib bones. Starting at the sixth rib at the shoulder of the steer, a full rib roast continues back to the last or twelfth rib at the loin making up the seven ribs. This piece of meat is where the rib-eye and rib steak are cut from.

Many butchers will name the rib steak a “bone-in rib-eye” but it is actually called a rib steak. Nevertheless, the rib-eye and rib steak are the same piece of meat, it’s just the rib-eye has had the bone removed.

You should never pay as much per pound for the rib steak as the rib-eye because with the rib steak you are also paying for the weight of the bone. As far as flavor, I personally cannot tell a difference, whether with the bone or without.

When I buy a prime rib I always buy it with the bones. I will usually ask the butcher to cut the rack from the meat though and tie it back on. That way it will be easier to carve after it is cooked. And when I cook it, I always put it in the pan with the ribs down and the fat side up. That way the fat will baste the meat as it cooks.

As far as seasonings, I have tried several different rubs with salt and I have liked them all. Some people say you should never use salt on a prime rib because the salt will draw out the moisture as it cooks but I have always had a nice juicy roast. The most important thing when cooking a prime rib is the internal temperature. That is what determines how done it is, whether you like it rare, medium rare, medium, medium well or well done.

There is some controversy as to what is rare and medium rare but no matter how you like it, when you know the temperature that you want it to get to you should take it out of the oven 10 degrees before the temp you want it at because during the resting period it will continue to rise in temperature about 10 degrees. And the resting period should be at least 15 to 20 minutes before carving. That will ensure a juicier roast. If you carve it too soon you will lose a lot of juices and it will not be as good.

I actually got them online at www.SecretRecipeWorld.com as part of an incredible secret restaurant recipe library. I’m talking about hundreds upon hundreds of great recipes!

I Received Amazing Secret “Copycat” Recipes For:

• Applebee’s
• Red Lobster
• California Pizza Kitchen
• Chili’s
• Tony Roma’s
• The Cheesecake Factory
• Macaroni Grill
• Outback Steakhouse
• Olive Garden
• T.G.I. Friday’s
• The List Goes On and On and On and On….

My family and I love to mix and match our secret restaurant recipes at each meal. We’ve decided that our favorite lunch so far is the Olive Garden Toscana Soup with Red Lobster Cheese Biscuits. Mmmm!

For dessert we’ve made both the Chili’s Chocolate Chip Paradise Pie and the Applebee’s Blondie. Have you ever tried the Blondie? It is absolutely sinful! I’ll give you the recipe in just a moment!

My secret restaurant recipe ebooks also include signature drinks, both alcoholic and non. In my Applebee’s Recipes, I’ve got recipes for the following drinks:

1. Applebee’s Bananaberry Freeze
2. Applebee’s Kahlua Mudslide
3. Applebee’s Lemonade
4. Applebee’s Perfect Margarita
5. Applebee’s Applebee-tini and Caramel Appletini

Of course, if you want to make the best margarita that money can buy, look no further than Chili’s famous Presidente Margarita… ooh, boy! And guess what… I got that recipe too! This recipe alone was almost worth the small price I paid for the ebooks!

Okay, so even as I’m typing this right now, my daughter Ashley is asking me to make the Applebee’s Blondie for after dinner tonight (we’re having Chili’s lettuce wraps and P.F. Chang’s Orange Peel Chicken).

These recipes, including your new Applebee’s Recipes are going to make you quite the hit. Even if only in your own home and/or neighborhood, you will make an impression. People will LOVE your cooking. I’m speaking from experience here.

Anyway, thank you for reading, and I hope you enjoy your Applebee’s Recipes!

I’ve given you both the Bourbon Street Steak and Blondie Brownie (daughter inspired) recipes. I know you’re going to love them.

Or if you’d like to go to my source and download your own massive library of secret restaurant recipes, visit www.SecretRecipeWorld.com and be amazed… and amazing! People won’t be able to tell the difference between the restaurants’ meals and yours! It’s awesome.

Have a blast, and thanks again for reading.

Among the many valuable cultural contributions Thailand has made around the world, one of the most important and widespread is Thai food and Thai recipes. Thai restaurants with their delicious Thai recipes are all the rage and you don’t have to travel very far to experience the culinary extravaganza of Thailand. Thai cooking and Thai recipes are also growing in popularity. Many local colleges and night schools are offering more and more courses in Thai cooking teaching us how to prepare for ourselves some of the best Thai recipes. In this article, we will bring the Thai cooking to you with 2 very healthy and simple Thai recipes that are simple and easy to prepare. All you need are very basic ingredients and equipment to prepare these 2 Thai recipes.

Contrary to popular belief, not all Thai recipes are hot and spicy. Thai cooking and Thai recipes offer a wide range of dishes ranging from very mild to very hot. It all depends on what you own individual tastes are. This first Thai recipe is a very mild and simple noodle dish that is both tasty and healthy. Pad Thai noodles are a staple Thai Recipe. They are an excellent well balanced meal containing noodles, chicken, prawns and egg, all fried in a wok. For 2 servings you will need the following list of ingredients.

100g of wild rice noodles
100g of chicken breast, finely chopped
3 sliced shallots
2crushed garlic cloves
teaspoon crushed dried challis
2 tablespoons of Thai fish sauce
1 tablespoon of granulated sweetener
Juice of 1 lime
150g of bean sprouts, rinsed
60g of small prawns
1 beaten egg
2 spring onions chopped
2 inches of finely chopped cucumber
red chili sliced and de seeded
2 tablespoons of fresh coriander
15g of salted peanuts

To begin this Thai recipe, soak the rice noodles in boiling water for approximately 5 minutes unless otherwise indicated on the package. You need to stir, separately the strands and when finished drain and rinse in cold water.

Heat either your cooking spray or oil in your wok until it starts to smoke. Then add the chicken, shallots, garlic and crushed chilis. Fry and stir for 3 minutes.

The next part of this Thai recipe is to mix the fish sauce, sweetener and lime juice together and pour it into the pan. Soon after, add the bean sprouts and well drained noodles. Cook everything together for 1 minute and then add the prawns. Cook the prawns with everything else for a further 1 minute.

Next drizzle the egg over the noodles and leave it to set for about 1 minute. The garnish ingredients need then to be mixed. Once mixed, add half to the pan. Mix everything together one last time and then serve in warmed bowls. You may choose to top the remainder of dish with the remainder of the garnish.

This Thai recipe is both tasty and healthy. This Thai recipe serves 2 people with less than 450 calories per serving. This Thai recipe also allows for a vegetarian option. You can use Tofu in place of the chicken as well as substituting a light soy sauce for the Thai fish sauce.

The second Thai recipe that we will discuss is usually served in Thai restaurants as an appetizer. These are Thai fish cakes. This Thai recipe only takes about 20 minutes to make and have a mild 118 calories per serving. For the dipping sauce you will need the following:

2 tablespoons of soy sauce
1 tablespoon of granulated sweetener
1 inches of diced cucumber

For the main Thai recipe, you will need:

Grated Zest and juice of 1 lime
2 tablespoons of fresh coriander
1 red chili deseeded and finely diced
1 inch of ginger root, peeled and sliced
1 stalk of lemongrass, chopped roughly
1 tablespoon of Thai fish sauce
400g of skinless Haddock fillet and diced
1 egg white
60g of green beans, trimmed and sliced
Cooking oil

First mix the sweetener, soy sauce and cucumber with 1 tablespoon of lime juice and 1 tablespoon of coriander and half the diced chili. Mix the lime zest and juice in a food processor with the remaining coriander and chill, lemongrass and fish sauce.

Blend all of these together until finely chopped. Then add the fish and pulse together until well blended. Place the mixture in a bowl and stir in the egg white, corn flour and beans. Stir all of this tougher until finely combined.

Dampen your hands and shape into fishcakes. This Thai recipe should make about 12 fishcakes. Heat your frying pan and oil of your choice.

Cook the fishcakes in 2 separate batches for about 2 minutes on each side. When finished serve with the cucumber dipping sauce from the first part of the Thai recipe.

This Thai recipe makes a delicious and healthy snack or meal. Thai recipes are all the rage in the art of cooking these days. Thai recipes are tasty, flavorful and healthy. Thai recipes are also easy to vary for lovers of other meats or for vegetarians. Try a Thai recipe today, you won’t be sorry.

To read more please visit http://www.thairecipe-sushirecipe.info

It is the use of spices and herbs during the preparation of food snacks that add to the great taste. Common spices and herbs used include coriander, cardamoms, cloves, aniseed, ginger, garlic, cinnamon, asafetida and more. Used in different combinations, they enhance the taste of every snack item and meal. Most food snacks are purely vegetarian; items worth mentioning are cheese corn balls, aloo pudina chaat, kasoori mathari, samosa roll, soya tikki, pakoda, soya masala wada, samosa, gobhi pakoda, silky bean dumplings, and more.

Amongst the light food snacks, Indians love relishing the pani puri and Chaat. Whether it is at the counted few restaurants and sweets shops that sell the pani puri and chaat or the road side stalls, you will always find people crowded to have bites of their delicious platter.

The mouth watering pani puri is nomenclatured under different names in different regions in the country – phuchka in Bengali, gol gappa in North India, gup chup in Orissa, South Jharkhand, Bihar and Chhatisgarh. Pani means water and puri is bread made by frying dough in oil until it becomes crisp. The puri is small enough to get accommodated in a mouth to be eaten at one time. When served, it is filled with a blend of water, potato, chickpeas, tamarind, onion, chili, and chaat masala.

All Indians must have certainly relished the tangy aloo tikkis, the tiny dough of smashed boiled potatoes that are fried in butter and accommodated in a plate with a mix of ingredients like onion, spices, coriander, and yogurt. You must have also tasted the various chaat specialities like dahi vada, papdi chaat, bhel puri, dahi puri, panipuri, and sev puri. Once you come across these mouth watering menu, you can’t stop yourself from satisfying your taste buds!

Sweets are an integral part of the Indian menu. Most Indians are born with the sweet tooth; so there is no denying the fact that they don’t like sweets. There are hundreds of varieties of Indian sweets to choose from. When you see the array of sweets in front of your eyes, you will actually fall in a dilemma which one to take home because each item is the best in terms of taste. Few Indian sweets worth mentioning are badam phirini, basundi, besan burfi, besan laddoo, boondi ka laddoo, coconut burfi, gajjar ka halwa, gulab jamun, jalebi, karanji, kesar burfi, kulfi, makhana kheer, peda, rabri, rasmalai, and the list goes on.

Bikanervala provides latest information on food in india, Sweets, chaat, pani puri, namkeen, south indian food, sweets shop, vegetarian snacks, bengali sweets, sweets online and about all Bikanervala, Bikano, Bikano Chat Cafe products.

Two years later Schultz bought Starbucks from its founders for $3.8 million, and began to realize his dream of spreading that coffee culture across the world. Today Starbucks has the clout the compete with, and if necessary collaborate with, the biggest names in the business - only a couple of months ago, it was announced that Starbucks would begin providing coffee for Burger King restaurants. Despite this, Schultz has never forgotten those roadside cafes in Milan, and has kept them central to his vision.

However, by 2007 sales were slowing, and the company's stock price was cut in half.

"We got swept up," Schultz has said. "We stopped asking: How can we do better? We had a sense of entitlement."

Deciding drastic action was needed Schultz reinstated himself as CEO of the company after an eight year hiatus, and brought in a series of wide-reaching changes that turned around the fate of the company - changes that other businesses could stand to learn from.

KNOW THYSELF
When Schultz returned to the helm of his company in 2008, he could see clearly where the problems lay. For many customers Starbucks had lost the ambience that had made it a success, making it as faceless as a McDonalds or Wal-Mart.

"The battle within the company is making sure growth doesn't dilute our culture," Schultz has been quoted as saying.

Unlike the cheaper, more anonymous fast-food chains, Starbucks has always stayed clear of focus groups. It also rarely franchises its stores out, meaning control of the company's image and identity stays with the company. Starbucks sells the New York Times, but not USA Today, because Schultz thought it "felt right". If Schultz doesn't like a new drink, you won't see
it in stores.

So when it came to combating competition from the likes of McDonalds and Dunkin' Donuts, Schultz decided to do it on his own terms. Rather than compete on price, he chose to compete on identity. One of his first acts on returning to a CEO position was to tell shareholders Starbucks would stop using prepared bags of coffee and start grinding beans on site to bring "aroma, romance and theater" to its stores.

That same year, Starbucks opened its website My Starbucks Idea, a sort of giant Internet suggestion box and discussion forum. If you browse My Starbucks Idea, you'll find people discussing a range of topics, from the lids on the coffee cups, to the performance of individual Starbucks locations, even whether or not guns should be allowed in the store. However, one thing that's clear is that the forum-goers are passionate about the subject. The key part of the website's name isn't "Idea"- it's "My Starbucks".

And yet, despite sweeping changes across the Starbucks line, the key knowledge Schultz has shown in his steering of the Starbucks company is that having a strong identity is not the same as becoming homogenized. At the same time he was instigating these across the board changes, Schultz took a select group of employees to one side and asked them: "If you were going to open a store to compete with Starbucks, how would you do it?"

The end result was 15th Ave. Coffee & Tea.

On the door it says "Inspired by Starbucks" and although you'll find Starbucks' blends in the coffee cups, you won't find a Starbucks logo anywhere else in the store. Yet, if you ask Schultz, he'll tell you this coffee shop is central to what Starbucks is all about.

"It reminds me of the early days, when we were fighting for survival, for respect," Schultz says. "To me this harkens back to when we were at our best."

For more food and drink news and information, check out Food and Drink Digital.

And here is how the humble origin of Starbucks began…

Nowadays, Seattle is seen as the coffee mecca of the United States, and many other popular gourmet coffee brands have come from this city. Starbucks began in 1971 where the first Starbucks was opened at the oldest farmers market in the United States, the Pike Place Market in Seattle. The name Starbucks came from a character in Moby Dick, and we are all more than familiar with their mermaid logo, which they say hails from a Norse woodcut.

At first, Starbucks served as a local coffee roaster until Howard Schultz joined the crew in 1982 and began to develop their marketing strategy. Schultz then took a trip to Italy where he was inspired by the Italian coffee culture, and he pitched his new ideas to the founders of Starbucks. Starbucks then opened their first coffee bar in 1985, which was called Il Giornale, due to their Italian influence. Needless to say, it was a definite success from the get-go.

By the time that 1987 rolled around, Schultz joined with new investors to purchase Starbucks and open franchises in Chicago and Vancouver. 17 more stores opened within that year alone. Starbucks had 165 cafs by 1992, and the company became public so that stocks were available through NASDAQ. Starbucks opened their first European caf in March 2001 in Zrich, Switzerland. Starbucks is now located in 30 countries worldwide, and they number at over 9000 cafs.

Starbucks hopes to create a positive outcome in the coffee world by donating to charities, yet many people have criticized them because of the amount of waste they create each year with the millions of paper coffee cups they serve. The Starbucks Foundation was introduced in 1997 to fund programs for literacy in Canada and the United States, and they continue to provide support by giving to coffee communities, nurturing young leaders, offering access to clean water, and promoting better education in China. They have also taken the opportunity to set up the C.O.A.S.T. fund that offers assistance to rebuild the Gulf Coast after all of the damage caused by hurricanes Rita and Katrina.

In response to the criticism against Starbucks in the waste that they create, Starbucks has made moves to reduce the amount of waste that their cafs generate by recycling. This is something that is important to Starbucks and their customers, and they have taken to heart the feedback that they have received about recycling their paper cups. They have made the goal by 2015 to have recycling available in all store locations to collect waste and also serve espresso drinks in reusable cups for 25% of their beverages sold. This is quite a lofty goal, and we can only wish Starbucks the best in their future endeavors…

Turns out, youd have to search back pretty far to find a time when the Earth was cheesecake free. In fact, way back in 776 BC, long before the first Cheesecake Factory opened, the Greeks are said to have served cheesecake to the athletes at the first Olympic games. The Romans soon caught on and spread the divine taste of cheesecake throughout Europe. From there it was only a matter of time before European immigrants brought their cherished cheesecake recipes to America.

It seems that every region of the globe has embraced cheesecake in one form or another, adapting the recipe to local tastes and adding local flavors. In America, cheesecakes are typically made with a cream cheese base, but even here we vary the recipe by region. New York cheesecake is famous for its ultra-smooth texture and decadently rich flavor achieved by adding extra egg yolks and a hint of lemon and youll find other regional variations from Chicago-style to Pennsylvania Dutch. Many American bakers add sour cream for a creamy cheesecake that can be frozen without compromising taste or texture.

Italian cheesecakes generally use ricotta cheese, which makes them drier than their American cousins. The French prefer Neufchatel cheese and often add gelatin for a light and airy consistency. The Greeks might use ricotta, mizithra, farmers, feta, Swiss, or a combination of cheeses, while the Germans typically rely on cottage cheese or quark. The Japanese incorporate cornstarch and whipped egg whites into their cheesecakes for a more custard-like effect, and Ive even heard you can find cheesecake in vending machines in Japan. Now why didnt I think of that?

Youd be hard pressed to find a culture that doesnt or didnt enjoy a good cheesecake. Culinary historians cite cheesecake recipes dating back to the first century AD, with additional recipes floating around from the centuries that followed. Youll find every imaginable flavor and topping in todays cheesecake recipes, but the basic premise, baking creamy cheese with wheat and sweetener, has stood the test of time.

And lets not forget savory cheesecakes featuring blue cheese, garlic, seafood, chiles, and other tasty cheese-friendly flavors, or vegan versions of cheesecake-like desserts made with tofu. With so many varieties, youd need a lot more than a Cheesecake of the Month club to sample them all!

Clearly, cheesecake has lived long and continues to prosper. Whether its a birthday cake, anniversary treat, or just a Make-Everyday-Special indulgence, cheesecake is an ancient delight that will never go out of style!

One of the most famous recipes is the Oreo Cheesecake which is delicious and voted one of best restaurant deserts in America. For obvious reasons, Cheesecake Factory recipes are closely guarded, but one Master Chef, Ron Douglas has got his hands on not only the secret recipes from the Cheesecake Factory, but top secret restaurant recipes from loads of the top chains.  I’ve personally got Volume 1 AND Volume 2 but there IS a way to get Volume 2 for free by clicking right here.

But for now, if you want to make Oreo Cheesecake you will need the following:

For the filling

10 coarsely chopped Oreo cookies (topping)
5 coarsely chopped Oreo cookies (batter)
1/4 cup flour
8 ounces sour cream
5 big eggs
1 cup sugar
1 1/2 pound cream cheese
8 ounces sour cream
2 teaspoons of vanilla
1/4 teaspoon of salt

For the base

93 spring form pan (greased on bottom and sides)

1 1/2 cup Oreo cookie crumbs (finely chop about 25 cookies)
2 tablespoons of melted butter

Note: Ingredients must be at room temperature

1. Mix the butter with the cookie crumbs and press into the bottom and side of the spring pan.
2. Add sugar and continue to beat in until blended
3. Mix cream cheese with a mixer until fluffy
4. Add eggs and mix until blended in
5. Stir in the coarsely chopped cookies
6. Pour the cream cheese mixture into the pan and put the coarsely chopped cookies on top of the mix.
7. Place in oven at 325 degrees F for one hour 15 minutes
8. Open oven door but leave the cheesecake in the oven for a further one hour. Remove, leave to cool and then refrigerate for 24 hours

To get more Cheesecake Factory Recipes go here