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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Red Lobster Cheese Biscuits

Ingredients:

Serves: 4-6,

Yield:

10 10

10

Servings Size

• large biscuits

large biscuits

• 2 cups buttermilk baking mix (small box equals 2 cups, Bisquick or Jiffy Mix )
• 2/3 cup milk
• 1/2 cup shredded cheddar cheese (extra sharp?)
• 1/4 cup butter
• 1/4-1/2 teaspoon garlic powder

Directions:

Prep Time: 5 mins

Total Time: 15 mins

1. Preheat oven to 450*.
2. Combine mix, milk and cheese with a wooden spoon until soft dough forms.
3. Beat vigorously 30 seconds.
4. Drop dough by heaping tablespoonfuls onto an ungreased cookie sheet.
5. Bake 8-10 minutes until golden brown.
6. Combine butter and garlic powder; brush over warm biscuits before removing from cookie sheet.
7. Serve warm.
8. Makes 10 large biscuits.

Olive Garden Alfredo Sauce

Ingredients:

Servings:

4 4

4-6

Servings Size

• 5 tablespoons sweet butter
• 2 garlic cloves, minced
• 2 cups heavy cream
• 1/4 teaspoon white pepper
• 1/2 cup grated parmesan cheese
• 3/4 cup mozzarella cheese
• 1 (12 ounce) box angel hair pasta

Directions:

Prep Time: 5 mins

Total Time: 25 mins

1. Melt butter in medium saucepan over medium/low heat.
2. Add the garlic, cream, white pepper and bring mixture to a simmer.
3. Stir often.
4. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
5. When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.
6. While the sauce cooks, boil noodles for 3-5 minutes.
7. Place pasta on serving plates and spoon sauce over pasta.

Easy Cheese Straws

Ingredients:

Servings:

6 6

6-10

Servings Size

• 2 cups all-purpose flour
• 1/4 lb butter
• 1/4 teaspoon cayenne pepper, to taste
• 1 lb cheddar cheese, grated
• coarse salt

Directions:

Prep Time: 5 mins

Total Time: 13 mins

1. 1 Combine the flour, butter, and cayenne with a fork or in a food processor until the mixture resembles coarse meal.
2. 2 Stir in the cheese and knead by hand until the mixture holds together, adding a few drops of cold water if necessary.
3. 3 This mixture may be wrapped in plastic wrap and frozen until ready to use.
4. 4 Roll the dough to a thickness of about 1/4 inch (5 mm) and cut into strips about 1/2 inch (1 cm wide) and 4 inches (10 cm) long.
5. 5 Sprinkle with coarse salt and place on a lightly greased baking sheet.
6. 6 Bake in a preheated 450F (230C) until golden brown, 5 to 8 minutes.
7. 7 Serve hot, warm, or at room temperature

Bow Ties With Chicken and Asiago Cheese Sauce

Ingredients:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 12 ounces evaporated milk (low fat or regular)
• 1/2 cup milk
• 1/4 cup chicken broth
• 1 cup shredded asiago cheese
• 1 tablespoon olive oil
• 1 lb boneless chicken breast, cut into cubes
• 2 tablespoons fresh parsley, chopped
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lb bow tie pasta

Directions:

Prep Time: 30 mins

Total Time: 30 mins

1. 1 In a medium saucepan, melt the butter over medium heat. Add the flour and stir just until mixed.
2. 2 Add the evaporated milk, regular milk and chicken broth and cook, stirring often, until the sauce thickens and begins to simmer.
3. 3 Remove from heat and add the Asiago cheese, stirring just until the cheese melts smoothly into the sauce. Set aside.
4. 4 Heat the olive oil in a large, preferably non-stick, skillet. Add the cubed chicken, parsley and garlic, and continue to cook, stirring frequently, until the chicken is opaque and cooked through ? 8 to 10 minutes. Add the Asiago sauce and season with salt and pepper. Stir to combine.
5. 5 Meanwhile, cook the bow tie pasta in a large pot of boiling salted water until tender but not mushy.
6. 6 Drain well in a colander, then return pasta to the pot and add the chicken and Asiago sauce. Toss to combine and serve immediately, with additional grated Asiago cheese sprinkled on top, if desired.
7. 7 If making ahead, transfer the sauce to a covered container and refrigerate. When you are ready to serve dinner, place sauce in a large saucepan and heat very gently over low heat, stirring often. Don?t let it boil

Olive Garden Chicken With Lemon Sage Sauce

4 4

Servings Size

• servings

PICCATTA BATTER

• 6 eggs, whole
• 1/4 cup fresh parmesan cheese, grated
• 1/4 cup fresh romano cheese, grated
• 2 tablespoons fresh parsley, chopped or 2 teaspoons dried parsley
• 2 tablespoons fresh basil, chopped or 2 teaspoons dried basil

CHICKEN

• 4 (6 ounce) boneless skinless chicken breasts, split
• 2 cups flour, seasoned with
• salt and black pepper
• 1/2 cup olive oil (or as needed)

EMON SAGE SAUCE

• 1/4 cup shallot, finely chopped
• 1 tablespoon garlic, chopped
• 2 tablespoons fresh sage, finely chopped
• 2 tablespoons parsley, chopped or 2 teaspoons dried parsley
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 1/2 cup white wine
• 1 cup heavy cream
• 6 tablespoons unsalted butter, cold
• salt and pepper

• Pre-heat oven to 350ºF.

2 To make the PICCATTA BATTER, combine eggs, cheeses, parsley and basil together in a large mixing bowl. Set aside.

3 To prepare the CHICKEN, pound chicken breasts until ¼? thick.

4 Dredge chicken in the flour mixture and dip it in the Piccata batter; coat evenly on both sides.

5 Heat olive oil in a large skillet on medium heat. Place chicken in the skillet and fry until edges are golden brown on each side.

6 Transfer chicken from skillet into a baking pan.

7 BAKE in a 350ºF oven for 5-6 minutes, until juices run clear.

8 To make the SAUCE, drain 3/4 of the oil from skillet and add the shallots, garlic and herbs.

9 Saute over medium heat until shallots are transparent.

10 Add lemon juice, lemon zest, white wine and reduce liquid by 1/2.

11 Add heavy cream and simmer until the sauce has thickened slightly.

12 Remove pan from heat and whip in the cold butter.

13 Season to taste with salt and pepper.

14 To SERVE, pour ¼ cup of sauce on plate and place chicken on top. Serve immediately.

Texas Roadhouse Legendary Sirloin Beef Tips

Salt and pepper
Garlic powder
2 tablespoons all-purpose flour
1 tablespoon olive oil
4 to 6 ounces sirloin steak, cut into large dice
1 small onion, diced
2 tablespoons butter
4 large mushrooms, sliced
1/4 cup white wine
1/2 cup beef broth
1 tablespoon cornstarch
Seasoned rice or mashed potatoes, for serving


1. Mix the salt, pepper, and garlic powder together and combine
with the flour. Heat the oil in a skillet. Dredge the steak pieces
with the flour mixture then saute the meat until it is medium-rare.
Add the onions and cook until it is softened.

2. Add the butter to the pan and then add the mushrooms. Cook until
the mushrooms begin to color, then remove the meat, onions, and
mushrooms to a platter and keep warm.

3. Deglaze the skillet with the wine, making sure to loosen any
browned bits, and let it reduce a little. Add the beef broth and
bring to a boil, then return the reserved meat and vegetables back
to the pan and simmer, covered, for about 1 hour, or until the meat
is tender.

4. Mix the cornstarch with a little of the cooking liquid to make a
paste and add it to the simmering broth. When the sauce is
thickened, serve the tips with rice or mashed potatoes, and a
vegetable of your choice.

Tequila-Marinated Grilled Steak Fajitas

RECIPE INGREDIENTS

For the Marinade:

Juice and zest of 6 limes

Juice and zest of 4 oranges

1/2 cup tequila (preferably Herradura Silver or Sauza Hornitos)

1/2 cup unseasoned rice vinegar

1/3 cup plus 1 tablespoon olive oil

4 garlic cloves

2 teaspoons dried red pepper flakes

For the Beef:

3 top sirloin steak, prime or choice grade, about 8 ounces each and 1 inch to 1 1/4 inches thick

For the Vegetables:

3 large onions, cut crosswise into 3 or 4 slices

6 Roma tomatoes, cut in half lengthwise

2 red bell peppers, seeded and halved

2 zucchini, sliced lengthwise inot 4 strips

6 ounces cultivated mushrooms

For the Beans:

1 tablespoon olive oil

1 cup finely diced onion

1/4 cup finely diced red bell pepper

2 jalapeno chiles, seeded and minced

1 can pinto beans (15 ounces), drained

1 can black beans (15 ounces), drained

1 cup chicken stock or water

1/4 teaspoon salt

1/2 tablespoon minced marjoram

For the Serving:

8 flour tortillas

DIRECTIONS

FOR THE BEEF AND MARINADE: Combine the citrus juices and zests, tequila, vinegar, 1 tablespoon of the olive oil, the garlic, and red pepper flakes in a mixing bowl. Divide the marinade in half, transferring each half to a large shallow bowl or glass dish. Add the steak to one half, cover, and marinate for 2 to 3 hours in the refrigerator, turning the steaks occasionally. Remove the steaks from the refrigerator and let them sit at room temperature for 1 hour before grilling. To the other half of the marinade, add the remaining 1/3 cup olive oil. Add the onions, tomatoes, bell peppers, and zucchini, and gently toss to coat. Let marinate for at least 1 hour, tossing occasionally. About 15 minutes before grilling, add the mushrooms to the marinade.

FOR THE VEGETABLES: Prepare the grill. About 40 minutes before you are ready to serve, drain the marinated vegetables and reserve the marinade. Thread the mushrooms (and tomatoes, if desired) on skewers. Grill the vegetables until they become tender and begin to blacken, 15 to 20 minutes; brush them with some of the marinade as they grill. Remove and slice the bell pepper and zucchini into strips and cut the onions in half. Remove the mushrooms and tomatoes from the skewers and slice the mushrooms and tomatoes in half lengthwise. Set aside and keep warm.

FOR THE BEANS: Heat the olive oil in a large pan and saute the onion, bell pepper, and jalapenos over medium heat for about 4 minutes, until softened. Stir in the beans, add the stock, and cook for 10 minutes or until the liquid is somewhat reduced and thicker. Season with salt to taste, and add the marjoram.

FOR SERVING: About 15 minutes before serving, remove the meat from the marinade. Grill the steaks for about 4 minutes on each side for medium-rare, 5 minutes for medium, or to the desired doneness, depending on how thick the cut is and how hot the grill is. Remove the steaks from the grill and slice across the grain. Just before serving, heat the flour tortillas on the grill, about 30 seconds on each side, until warm but not browned. (Alternatively, warm them in a dry skillet on the stove top.)

Arrange the sliced steak and vegetables on a warm platter or in a heated iron skillet. Arrange the tortillas in a covered basket or wrapped in a cloth. Serve the salsa, beans, sour cream, and cheese in festive bowls on the side. Guests should serve themselves by filling a warm tortilla with a mix of steak and vegetables of their choosing, topped with salsa, sour cream, and grated cheese.

Maple-Glazed Stuffed Roast Pork

What You Need

2 Tbsp. butter

1 apple, chopped

1-1/2 cups hot water

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1 pork loin (2 lb.), butterflied

2 Tbsp. maple-flavored or pancake syrup

2 Tbsp. GREY POUPON Hearty Spicy Brown Mustard

1 tsp. chopped fresh rosemary

Make It

HEAT oven to 350ºF.

MELT butter in large skillet on medium heat. Add apples; cook and stir 3 min. or until crisp-tender. Add water and stuffing mix; cover. Let stand 5 min.; mix lightly.

SPOON stuffing mixture onto cut-side of meat to within 1/2 inch of edge. Roll up, jelly-roll fashion, starting at one short end. Place seam-side down, in roasting pan sprayed with cooking spray.

BAKE 1 hour. Mix syrup, mustard and rosemary; spread over meat. Bake 20 min. or until meat is done (160°F). Let stand 15 min. before slicing to serve.

Chicken Crispers Copycat Recipe

NGREDIENTS

Honey Mustard Dressing:

2/3 cup mayonnaise
1/4 cup honey
2 tablespoons Dijon mustard
pinch paprika
pinch salt


Batter:

1 egg, beaten
1/4 cup whole milk
3/4 cup chicken broth
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 cup self-rising flour

6 to 10 cups shortening or vegetable oil (amount required by fryer)

10 chicken tenderloins
1/2 cup flour

INSTRUCTIONS

1. Make honey mustard sauce by combining ingredients in a small
bowl. Cover and chill until needed.

2. Heat shortening or oil in fryer to 350 degrees F.

3. Combine beaten egg, milk, chicken broth, salt and pepper in a
medium bowl. Whisk for about 30 seconds to dissolve salt. Whisk in
1 cup self-rising flour. Let batter sit for 5 minutes.

4. When you are ready to fry the chicken, coat each piece with dry
flour (1/2 cup in a medium bowl), then dunk the chicken into the
batter. Let a little batter drip off the chicken and lower it into
the hot oil and fry for 7 to 9 minutes or until it's golden brown.

Depending on the size of your fryer, you should be able to fry 3 or
4 tenderloins at a time.

Drain fried chicken strips on a rack or paper towels for a minute
or so, and serve with the honey mustard dressing on the side for
dipping.

Serves 4 as an appetizer or 2 as an entree.