Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake

1/4 cup water

1 1/2 cups chocolate cookie crumbs or 20 crumbled Oreos (filling removed)

1/3 cup margarine, melted

4 (8-ounce) packages cream cheese

1 1/4 cups granulated sugar

1/2 cup sour cream

2 teaspoons vanilla extract

5 eggs

4 ounces white chocolate, chopped into chunks

2 ounces shaved white chocolate for garnish (optional)

Canned whipped cream (optional)

Preheat oven to 475 degrees. Place a large pan or oven-safe skillet filled withabout 1/2 inch water in the oven while it preheats. Combine raspberrypreserves with 1/4 cup water in a medium microwave-safe bowl; microwave1 1/2 minutes on high. Stir until smooth. Strain to remove the raspberryseeds. Cool and then refrigerate strained preserves.

In a medium bowl, mix chocolate cookie crumbs and melted margarine. Usethe bottom of a drinking glass to press the crumbs into the bottom and 2/3up the side of a 9-inch springform pan that has been lined on the bottomand sides with parchment paper. Wrap a large piece of foil around thebottom of the pan to keep the cheesecake dry when it is placed in thewater bath. Freeze crust until the filling is done.

Use an electric mixer to combine cream cheese, sugar, sour cream andvanilla. Mix on medium speed for a couple of minutes, or until the ingredientsare smooth and creamy. Whisk eggs in a medium bowl and then add them tothe cream cheese mixture. Blend the mixture to integrate the eggs.

Remove crust from the freezer and sprinkle white chocolate chunks on thebottom of the crust. Pour half the cream cheese filling into the crust. Drizzleraspberry preserves over the entire surface of the filling. Use a butter knifeto swirl the raspberry into the cream cheese. Pour the other half of thefilling into the crust.

Place the cheesecake into the water bath in the oven. Bake 12 minutes at475 degrees, then turn down the oven to 350 degrees and bake 50 to 60minutes, or until the top of the cheesecake turns a light brown or tan.Remove from the oven and cool. Cover and chill at least 4 hours.

Before serving, sprinkle the top of the cheesecake with shaved whitechocolate and apply a pile of canned whipped cream, if desired.

Per serving: 486 calories (73 percent from fat), 40 grams total fat (22 gramssaturated), 165 milligrams cholesterol, 24 grams carbohydrates, 9 gramsprotein, 348 milligrams sodium, 1 gram dietary fiber.Source: The Olympian, WA newspaper, March 7, 2007

Olive Garden Chicken Scampi

• Ingredients:
  Servings: 2 2
  2-4
  
  Servings Size
  Update
  WHITE SAUCE
  1 tablespoon butter
  2 tablespoons flour
  3/4 cup milk, hot
  SCAMPI SAUCE
  3 tablespoons butter
  2 tablespoons garlic, crushed
  1/2 teaspoon crushed red pepper flakes
  1 tablespoon dried cilantro (optional)
  2 teaspoons italian seasoning
  black pepper
  3/4 cup white wine
  1 cup chicken broth

• REMAINING INGREDIENTS
  1/2 lb angel hair pasta, cooked and drained
  2 bell peppers, thinly sliced
  1 red onion, thinly sliced
  10 garlic cloves, roasted
  2 chicken breasts, sliced
  olive oil

• For white sauce: Heat 1 tablespoons butter in sauce pan, add 2 tablespoons flour and cook for 2 minutes on med. heat. heat stirring constantly. slowly add 3/4 cup hot milk (hot so it won't get lumpy). Set aside. (Make sure that the white sauce is hot when adding to the scampi sauce).
  2 For scampi sauce: Heat butter over low heat. add the garlic, Italian seasoning, crushed red pepper and black pepper. cook for about 2 minutes on low heat. add the wine and chicken broth. stir until combined. (I usually cook mine for about 30-40 minutes). add 1/4 cup white sauce and cook till slightly thickened.
  3 In a large skillet, saute chicken in a little olive till nearly done. add the peppers and onions, saute till chicken is done. add the sauce. saute until everything is warmed. add roasted garlic cloves. serve over pasta.
  4 ROASTED GARLIC: Separate head of garlic into individual cloves still in 'paper'. toss in olive oil and wrap tightly in aluminum foil or a small pint sized dish with a lid. bake in 350* oven for 45 minutes. when the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.

Olive Garden Chicken and Shrimp Carbonara

Ingredients:
Servings: 8 8
8

Servings Size
Update
1 cup extra virgin olive oil
1 cup hot water
1 tablespoon italian seasoning
1 tablespoon garlic, chopped
3 lbs chicken strips or 1 large shrimp
1 cup butter
1 1/2 teaspoons garlic, chopped
3 tablespoons bacon bits
3 tablespoons all-purpose flour
1 cup parmesan cheese, grated
4 cups heavy cream
4 cups milk
1/4 cup bacon, mixture
cooked pasta
1/2 teaspoon black pepper
2 (14 ounce) boxes pasta (spaghetti, linguine, etc.)
1/4 teaspoon salt
3 tablespoons romano cheese, grated
3 tablespoons parmesan cheese, grated
1 3/4 cups mozzarella cheese, shredded
1/2 cup panko
1 1/2 teaspoons garlic, chopped
1 1/2 tablespoons butter, melted
2 tablespoons parsley, chopped
1 1/2 cups roasted red peppers, cut into small strips
1/4 cup bacon bit

• 1 Preheat oven to 350ºF.
  2 Whisk extra virgin olive oil together with hot water, seasoning and chopped garlic. Add the chicken strips (or shrimp). Cover and refrigerate for at least 30 minutes.
  3 Melt butter in a large saucepan over medium heat. Add garlic and bacon bits. Sauté for 5 minutes, stirring frequently.
  4 Add flour, Parmesan cheese, heavy cream, milk bacon base pepper and salt. Use a wire whisk to whip all ingredients together. Bring to a boil. Reduce heat and allow to simmer.
  5 Combine Romano, Parmesan, mozzarella, panko, chopped garlic, melted butter and chopped parsley in a mixing bowl. Stir until well blended. Set aside.
  6 Preheat large skillet. Add chicken (or shrimp) to pan. Add red peppers and bacon bits. Cook for 3 more minutes or until cooked on both sides and internal temperatures reach 165ºF for chicken and 155ºF for shrimp.
  7 Add sauce. Stir until well blended.
  8 Place hot, precooked pasta on a lager serving platter. Top with chicken (or shrimp) and sauce. Evenly distribute topping over top of chicken (or shrimp). Place in broiler until top is golden brown.
  9 Serve immediately and enjoy

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