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    You are in: Home / Cookbooks / Celebrity Chefs Cookbook for Iron Chef game
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    Celebrity Chefs Cookbook for Iron Chef game

    This cookbook is for the game-The Next Secret Ingredient(idea taken from the Iron Chef)! It includes TV chefs, cookbook chefs, recipes from famous restaurants, celebrity recipes, copycat recipes, etc.
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    Entered for safe-keeping, from Chef Gale Gand of Lake Forest, Illinois. This caramel topping is especially good on chocolate cake.

    Recipe #510205

    1 Reviews |  By KateL

    Entered for safe-keeping, from Chef Gale Gand of Lake Forest, Illinois. Use this to paint plates decoratively before placing dessert on top.

    Recipe #510209

    1 Reviews |  By KateL

    Entered for safe-keeping, from Chef Gale Gand of Lake Forest, Illinois. She uses this to paint plates for desserts, especially chocolate molten lava cakes.

    Recipe #510204

    This is Ina Garten's highly rated Greek Salad recipe, featured on Food Network. The dressing is to die for!

    Recipe #510011

    Entered for safe-keeping, from 11/27/13 Rachel Ray Show, by Bobby Flay. I cracked up when they said this was perfect for "Thanksgivingkah", because 11/28/13 marks the beginning of Hannukah as well as U.S. Thanksgiving. I use pears in my slightly tart cranberry applesauce (Recipe #508238), so this pear chutney would be sweeter. Topping the potato pancakes with the chutney looks very festive and would be a pleasant change of pace. Try grapeseed oil for a clean taste and a high smoke point. Pancakes may be made a day ahead.

    Recipe #510058

    Got this recipe from an Alton Brown episode. Thought it sounded delicious with pecans in the crust. Alos think prepping in a tart pan sounds like a good idea.

    Recipe #509928

    These are the easiest and tastiest apple dumplings EVER! I have subbed the Mountain Dew soda for Sprite and even cream soda for a more vanilla-y flavor.

    Recipe #509885

    Make a double batch and keep some in the freezer for busy cold nights. Make extra sauce for dipping! From Ree Drummond's episode Potluck Sunday, this has many excellent reviews!

    Recipe #509877

    Martha's words: Soaking a turkey overnight in a solution of salt and water ensures moist results. When you add aromatics to the brine, the resulting roast is also infused with a subtle character all its own. Follow Martha's instructions to prepare a perfect brined turkey for your next feast. Makes enough brine for one 18- to 20-pound turkey. Used roasting method from recipe#442389. The result was amazing!

    Recipe #509859

    Easy and tasty cranberry relish- a must have on Thanksgiving. So simple to make, no need to buy it in a can! Very simple, easy, quick and most importantly- TASTY!!

    Recipe #509802

    A Nigella Lawson recipe adaption for 12 lamb cutlets

    Recipe #509547

    Modified from a recipe on the Food Network, Ree Drummond.

    Recipe #509561

    Recipe courtesy Tyler Florence Show: Tyler's Ultimate Episode: Ultimate Jerk Chicken

    Recipe #509320

    Found this recipe and needed to spread the word about it. Perfect Thanksgiving bird!

    Recipe #509296

    Oh my goodness, this looks so good! Putting here for safekeeping! Recipe courtesy Amy Thielen, show: Heartland Table, Episode: Butter Show

    Recipe #508543

    I love this because it's fast and simple to make and tasty. Recipe courtesy of Rachael Ray.

    Recipe #509035

    Wow...We had this last night and it's a peanut butter lovers dream. The filling is like a peanut butter mousse.

    Recipe #508934

    This from the show Pioneer Woman with Ree Drummond. This recipe is different from the other one posted. You can use other berries and it turns out delicious! I'm trying to eat healthier but this is such a treat. Enjoy!

    Recipe #507851

    Found this recipe on the back of some Andouille sausage one time. We love it!

    Recipe #508505

    4 Reviews |  By KateL

    Entered for safekeeping, from NY Times Magazine food and drink issue, October 20, 2013. Mario Batali wrote that this is one of his favorite late night dishes; it came from his cookbook, "Molto Gusto".

    Recipe #508449

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