Free Cheesecake Factory Restaurant Recipes

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

 

One of my favorite restaurants is the Cheesecake Factory. Cheesecake Factory restaurant recipes are delicious! I have been scouring the internet recently for the best Cheesecake Factory Restaurant recipes. After doing some extensive research, here are several amazing Cheesecake Factory Restaurant recipes.

Cheesecake Factory Restaurant Recipes are some of the most searched for recipes on the Web. This particular lens will be devoted to this scrumptious recipe. This recipe is an accurate copy of the famous recipe for their scrumptious Oreo Cheesecake. We will also include some other oreo cheesecake cookies for your eating pleasure.

Cheesecake Factory Oreo Cheesecake
Filling:

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

Crust:

1 1/2 cup Oreo cookie crumbs (about 25 Oreo cookies finely chopped)
2 tablespoon melted butter
93 spring form pan (buttered on bottom and sides)

1. Mix melted butter with Oreo crumbs and press in the bottom of the spring pan and 1 1/23 up the sides, set aside.
2.All Ingredients must be at room temperature before beginning. Beat cream cheese with a mixer on low until fluffy.
3. Slowly add sugar and continue beating cream cheese until mixed well.
4. Add eggs one at a time and continue to beat until blended.
5. Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat.
6. Stir in the coarsely chopped oreo cookies with a spoon.
7. Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture.
8. Place pan on the top rack and in the middle of a preheated oven at 325 degrees F and bake for one hour and 15 minutes.
9. After that time, keep oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours.

                                                             

                                         
Cheesecake Factory Pasta Da Vinci:

1(1lb)box penne pasta
2 tablespoons olive oil
3 large boneless skinless chicken breasts, diced
1 large red onion, finely chopped
1(4ounce)can sliced mushrooms, drainedor
1/2 cup rehydratedshiitake mushrooms
2 tablespoons mincedgarlic
1 cup madeira wine
1 cup heavy cream
1/2 cup sour cream
1-2 tablespoon butter

Directions :

1. Cook pasta according to package directions. Place cooked and drained pasta in separate bowl.
2. Heat oil in skillet and saute chicken, onion, mushrooms, and garlic.Remove from skillet;set aside. Add wine to same skillet and simmer over medium heat until liquid is reduced by two-thirds. Add heavy cream and sour cream and heat through.
3. Remove from heat and swirl in butter. Toss with pasta.

                                          

Cheesecake Factory Vanilla Bean Cheesecake

1 envelope plus 1 1/2 teaspoons unflavored gelatin
1/4 teaspoon salt
1/3 cup cold water
1 1/2 cups milk
6 egg yolks
1 1/2 teaspoons vanilla extract
3/4 cup sugar
1 1/2 cups heavy cream, whipped

1. Soften the gelatin in cold water and set aside for later use.
2. Beat the egg yolks in the top of a double boiler until light and lemon colored. Gradually beat in the sugar. Add the salt.
3. Scald the milk and gradually stir it into the egg mixture. Cook over hot, not boiling, water until thickened, stirring constantly.
4. Blend in the softened gelatin and vanilla. Chill until the mixture begins to thicken, stirring occasionally to prevent a crust from forming on the surface.
5. Fold in the whipped cream and spread cream mixture onto cheesecake.
Chill until firm.
6. Garnish with lightly sweetened whipped cream.

Cheesecake Factory Avocado Egg Rolls:
2-4 servings
30 mins prep time
Egg Rolls
1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes, chopped
1 tablespoon finely chopped red onions
1/2 teaspoon fresh cilantro, chopped
1 dash salt
4 egg roll wraps (can also use won ton wraps)
1 egg, beaten
Oil for deep-frying
Dipping Sauce
1/4 cup olive oil
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey (I use slightly less)
1 pinch turmeric
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions

1tablespoon sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin

Dipping Sauce:

1. Combine vinegars, honey, tamarind, and saffron in a microwave safe bowl. Stir until tamarind is dissolved completely.
2. Microwave for 1 minute.
3. Using a blender, Puree tamarind mixture, cashews, cilantro, garlic, onions, sugar, pepper, and cumin.
4. Pour mixture into a bowl and stir in oil.
5. Cover and refrigerate until ready to use.

 Egg Rolls
1. Stir together avocado, tomatoes, onion, cilantro, and salt.
2. Distribute filling evenly on the center of each egg roll wrapper.
3. Fold one corner up, 1/4 of the way over the filling.
4. Brush the remaining corners and edges with beaten egg, roll up the left and right side, then fold top corner over all and press to seal.
5. Repeat with the remaining wrappers.
6. Deep-fry the egg rolls in 375 degree oil for 3-4 minutes, or until browned.
7. Drain on paper towels.
8. Slice egg rolls diagonally in half and serve with the prepared dipping sauce.

                                            

Let’s face it the cheese cake factory isn’t just about cheesecake. Enjoy!

                        " CLICK HERETO GET YOUR SPECIAL OFFER"

Author: Jake R Kelly

Chili’s Chicken Enchilada Soup Recipe!

Today is your lucky day, my friend! You are about to learn to make Chili’s famous Chicken Enchilada Soup in your own home. I stumbled upon this recipe two days ago, made it last night, and the response I got totally inspired me to write this article!

This is THE perfect soup. It’s perfectly balanced in every way a soup can be balanced. Not too mild, not too spicy. Not too creamy, not too watery. Not too chunky, not too plain.

The finishing touches of shredded mixed cheese (monterey jack and cheddar), pico de gallo, and crunchy tortilla strips make it not only balanced, but fun to eat.

                                     

These are the ingredients:

• 1/2 cup vegetable oil
• 1/4 cup chicken base
• 3 cups diced yellow onions
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 2 teaspoons garlic powder
• 1/2 teaspoon cayenne pepper
• 1/2-2 cup masa harina (Note — Depending on how you like your soup, 1/2 c makes a thinner soup while 2 c makes a thicker so)
• 4 quarts water (divided)
• 2 cups crushed tomatoes
• 1/2 lb processed American cheese, cut in small cubes
• 3 lbs cubed cooked chicken

All of these ingredients are fairly common and available in any grocery store. If your store has a "Hispanic Foods" aisle, you will find Masa Harina there. Fresh pico is recommended over canned or jarred. Tortilla chips will work when home-fried strips are not practical.

To make your Chili’s Chicken Enchilada Soup:

 1.  In large pot, place oil, chicken base, onion and spices.

 2.  Sauté until onions are soft and clear, about 5 minutes.

 3.  In another container, combine Masa Harina with 1 quart water.

 4.  Stir until all lumps dissolve.

 5.  Add to sautéed onions and bring to boil.

 6.  Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly.

 7.  This will eliminate any raw taste from Masa Harina.

 8.  Add remaining 3 quarts water to pot.

 9. Add tomatoes; let mixture return to boil stirring occasionally.

10.  Shred the chicken into small, bite-size pieces and add it to the pot,add cheese to soup.

11. Reduce heat and simmer soup for 30-40 minutes or until thick. Cook stirring occasionally, until cheese melts.

12. Add chicken; heat through.

Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

Makes 12 servings.

 Enjoy!

   " CLICK HERETO GET YOUR SPECIAL OFFER"

Author: Lee Murray

Article Source: http://EzineArticles.com/?expert=Lee_Murray

Pasta Milano – A Delicious Macaroni Grill Favorite

I love to go to Romano’s Macaroni Grill. From smell of the open fire grill as I open the front door to the sound of the singing waiters as I set down at my table, I love it all.

Fortunately for me, on my very first visit I tried the Pasta Milano and fell so deeply in love with it that I have not been able to order anything else. I try. I really do. It all looks so good. From the brick-oven-cooked BBQ Chicken Pizza and the Penne Rustica to the Seafood Linguine, from the Chicken Portobello to the Honey Balsamic Chicken — I am dying to try it all.

And I have every good intention to do so. I study the menu from top to bottom — finally picking out Grilled Salmon or Chicken Marsala. I can already taste it.

But as soon as the waiter approaches I point to the Pasta Milano.

                              

But recently I found something that should make my next trip a surprise to my friends. Copycat restaurant recipes are appearing all over the web and some of them are very good. One of the first ones I looked for was, of course, Pasta Milano. I found a recipe and started making the dish at home for myself. It is just as good at home as it is at Romano’s.

Thanks to this copycat restaurant recipe my next trip to Romano’s Macaroni Grill ought to follow a different script. I am now free to look over the wonderful menu and order one of the other dishes I have so often craved. I can hardly wait!

Should I get Chicken & Shrimp Scaloppine or Honey Balsamic Chicken or Sicilian Pizza…or…

Macaroni Grill’s Pasta Milano

Ingredients:

• 6 ounces Butter
• 18 ounces grilled Chicken, sliced
• 12 ounces Sun-dried Tomatoes
• 12 ounces Mushrooms, sliced
• 6 tablespoons finely grated Parmesan Cheese
• 36 ounces roasted Garlic Cream Sauce (Recipe Follows)
• 36 ounces Bow Tie Pasta

Directions:

1. Cook the pasta as directed on package.
2. Saut butter and mushrooms about 30 seconds.
3. Add the roasted garlic cream sauce and Parmesan; heat thoroughly.
4. Drain pasta.
5. Add pasta to the saut pan and mix well.
6. Garnish with Parmesan cheese
7. Serve and Enjoy.

 Roasted Garlic Cream Sauce

Ingredients:                           

• 1 quart heavy cream
• 1 head roasted garlic
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons fresh parsley – coarsely chopped
• 2 teaspoons salt
• 1 cup Parmesan cheese – grated

Directions:

1. In a blender process the cream and roasted garlic until smooth.
2. In a large saucepan, combine garlic cream, pepper, and 2 tablespoons of the parsley.
3. Bring to a boil, reduce heat and simmer for 15 minutes.
4. Add salt and Parmesan to mixture, stir until sauce has thickened.

 Secret Restaurant recipes can allow you to enjoy your favorite dishes at home or even make your next trip out more enjoyable.

Get all your favorites to make at home and impress your family and friends. Or take them to parties and cookouts for many compliments. You can even do what I do and "adapt" your "guilty pleasures" to make them healthier — for guilt-free enjoyment. This is a great way to have your cake (or Big Mac) and eat it too!

  " CLICK HERETO GET YOUR SPECIAL OFFER"

Mark Hester

Article Source: http://EzineArticles.com/?expert=Mark_Hester