Want to know how to make your favorite restaurant recipes? Well we have some of the secrets the restaraunt business doesn't want you to know or have. Curious to know how your favorite recipes are made? You can make what the restaurants make and never have to leave home to pay those restaurant prices. We also offer some very healthy recipes for vegetarians.

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A&W Onion Rings

1 cup McCormick Golden Dipped Tempura batter mix
1/4 teaspoon onion powder
1/8 teaspoon ground black pepper
1/2 cup water
1/4 cup beer (regular or nonalcoholic)
1 extra large white onion, sliced 3/8-inch thick
6 cups vegetable oil (for deep fryer)

Preheat the deep fryer to 375 degrees F.

Combine tempura mix with the spices and liquid to make a batter, using a fork. There will be some small lumps which is okay.

Slice the onion, and separate all of the rings. Dip the individual rings into the batter, then drop into the preheated oil. Deep fry for 3 to 5 minutes until golden brown. Remove to a paper towel lined plate. Salt lightly, and serve hot!

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Pasta with Asparagus, Cannellini Beans, and Porcini Cream

1/2 ounce dried porcini mushrooms
1/2 cup boiling water
12 ounces pasta of choice (I used campagnelle but could use gluten-free)
1 pound asparagus, trimmed and cut into 1-inch lengths
1/2 cup light silken tofu (or firm silken)
1/2 cup plain soymilk
1 clove garlic
1 pinch nutmeg
salt and pepper, to taste
2 teaspoons lemon juice
1 teaspoon sherry
15 ounces cannellini beans (or great northern beans), drained and rinsed

Pour the boiling water over the mushrooms and soak until they are completely rehydrated, about 20 minutes. Strain them through a fine sieve or a coffee filter, catching and reserving the liquid; rinse them if gritty and chop. Set aside.

Meanwhile, cook the pasta in a large pot of boiling water until al dente. When it's done, drain it, reserving 1/2 cup of the cooking water, and put pasta into a serving bowl.

While the pasta's cooking, blend the silken tofu, soymilk, and garlic until smooth. Pour it into a saucepan, add a pinch of nutmeg and the reserved mushroom liquid and simmer for 5 minutes. Add the lemon juice, sherry, and the drained beans. Add salt and pepper to taste. Simmer until beans are warm.

And while that's cooking, steam the asparagus until tender but crisp, about 5 minutes.

Add the asparagus to the cooked pasta and toss in the sauce. If it seems dry, add a little of the pasta cooking water. Add more salt or pepper to taste and serve.

Serves 4. Per serving: 446 Calories (kcal); 3g Total Fat; (5% calories from fat); 19g Protein; 85g Carbohydrate; 0mg Cholesterol; 258mg Sodium; 8g Fiber. Weight Watchers: 8 Flex Points.

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