Crust:
10 oz. package Lorna doone cookies, crushed
1/4 lb. melted butter
1/4 cup sugar
1 envelope Knox gelatin
Filling:
16 oz. cream cheese
8 oz. sour cream
2 eggs
2 tablespoons butter
2 tablespoons cornstarch
1 cup sugar
1 teaspoon vanilla
crushed cookie crumbs for garnish
Crust; mix crumbs with butter, sugar, and gelatin. Pat
out evenly over bottom of a greased 9" springform
pan. Bake at 350, for exactly 8 min.
Filling; beat with electric mixer: cream cheese, sour
cream, eggs, butter, cornstarch, sugar and vanilla.
When filling is perfectly smooth and creamy, pour into
crust. Return to 350 oven and bake 30−35 min. or until
knife inserted in the center comes out clean. Cool 20
min. before cutting. Sprinkle top with cookie crumbs.
Red Lobster's Cheesecake
Monday, May 25, 2009
Thursday, May 21, 2009
Cheesecake Factory Key Lime Cheesecake
1 3/4 cups graham cracker crumbs
5 Tbsp. butter, melted
1 cup plus 1 Tbsp. sugar
3− 8oz. pkgs cream cheese, softened
1 tsp. vanilla
1/2 cup fresh lime juice (about 5 limes) If using key limes or juice,
use half as much.
3 eggs
whipped cream
Preheat oven to 350*. Combine crumbs, butter and 1 Tbsp. sugar in a bowl.
Stir well to to coat all crumbs. Keep it crumbly. Press the crumbs onto the
bottom and half way up the sides of an 8" springform pan. Bake crust for 5
mins.and set aside. In large bowl combine cheese, 1 cup sugar and vanilla.
Mix with electric mixer till smooth. Add the lime juice and eggs and
continue to beat till smooth and creamy. Pour filling into crust.
Bake for 60 to 70 mins. If top is turning light brown it's done. Remove from oven and
allow to cool till room temperature. Put into fridge. When chilled, remove
the pan sides and cut. Serve with whipped cream.
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Cheesecake Factory Recipes
5 Tbsp. butter, melted
1 cup plus 1 Tbsp. sugar
3− 8oz. pkgs cream cheese, softened
1 tsp. vanilla
1/2 cup fresh lime juice (about 5 limes) If using key limes or juice,
use half as much.
3 eggs
whipped cream
Preheat oven to 350*. Combine crumbs, butter and 1 Tbsp. sugar in a bowl.
Stir well to to coat all crumbs. Keep it crumbly. Press the crumbs onto the
bottom and half way up the sides of an 8" springform pan. Bake crust for 5
mins.and set aside. In large bowl combine cheese, 1 cup sugar and vanilla.
Mix with electric mixer till smooth. Add the lime juice and eggs and
continue to beat till smooth and creamy. Pour filling into crust.
Bake for 60 to 70 mins. If top is turning light brown it's done. Remove from oven and
allow to cool till room temperature. Put into fridge. When chilled, remove
the pan sides and cut. Serve with whipped cream.
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Cheesecake Factory Recipes
Tuesday, February 10, 2009
21 Club Hamburger Recipe
Here is a classy version of an American classic, adapted from "The "21" Cookbook" by Michael Lomonoco:
1/4 cup finely chopped celery
1/4 cup chicken broth
2 pounds ground top sirloin
1/4 cup bread crumbs
1/2 teaspoon Worcestershire sauce
1/4 teaspoon nutmeg
Salt and freshly ground pepper to taste
3 tablespoons butter
Combine the celery and chicken broth in a small saucepan over very low heat and poach the celery for 20 minutes.
Drain the celery and cool.
Combine the celery with the remaining ingredients except the butter, mixing well with your hands. Gently shape into 4 large patties, being careful not to compact the meat any more than necessary.
Heat the butter in a large, heavy skillet over moderate heat until the butter is amber in color. Brown the burgers 6 minutes on each side, then place the skillet in a preheated 350 degree F oven for 6 to 8 minutes for medium rare, a few additional minutes for better done.
NOTE: Due to the possibility of E. coli contamination, the U.S. Department of Agriculture recommends cooking all meat well done.) Serves 4.
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Hamburger Recipe
1/4 cup finely chopped celery
1/4 cup chicken broth
2 pounds ground top sirloin
1/4 cup bread crumbs
1/2 teaspoon Worcestershire sauce
1/4 teaspoon nutmeg
Salt and freshly ground pepper to taste
3 tablespoons butter
Combine the celery and chicken broth in a small saucepan over very low heat and poach the celery for 20 minutes.
Drain the celery and cool.
Combine the celery with the remaining ingredients except the butter, mixing well with your hands. Gently shape into 4 large patties, being careful not to compact the meat any more than necessary.
Heat the butter in a large, heavy skillet over moderate heat until the butter is amber in color. Brown the burgers 6 minutes on each side, then place the skillet in a preheated 350 degree F oven for 6 to 8 minutes for medium rare, a few additional minutes for better done.
NOTE: Due to the possibility of E. coli contamination, the U.S. Department of Agriculture recommends cooking all meat well done.) Serves 4.
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Hamburger Recipe
Saturday, February 7, 2009
Copycat Recipe for Arby's Horsey Sauce
1 cup mayonnaise
3 tablespoons bottled horseradish cream sauce
1 tablespoon granulated sugar
Mix all well. Keep refrigerated, tightly covered. Will keep up to 2 weeks. DO NOT FREEZE!
For coupons, rebates and discounts on food and wine, visit The Deals Garden.com.
Copycat Recipe
3 tablespoons bottled horseradish cream sauce
1 tablespoon granulated sugar
Mix all well. Keep refrigerated, tightly covered. Will keep up to 2 weeks. DO NOT FREEZE!
For coupons, rebates and discounts on food and wine, visit The Deals Garden.com.
Copycat Recipe
Monday, February 2, 2009
Cheesecake Factory German Chocolate Cheesecake
24 ounces cream cheese, softened and cut into chunks
1/2 cup granulated sugar
2 eggs
1/4 cup dairy sour cream
1 teaspoon vanilla extract
On bowl of electric mixer or in food processor fitted with metal blade, blend together cream cheese, sugar, eggs, sour cream and vanilla extract until smooth. Set aside.
Chocolate Cake
4 ounces unsweetened chocolate
1/2 cup (1 stick) butter
2 cup granulated sugar
4 eggs2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
Chocolate Glaze for sides (see below)German Chocolate Topping (see below)Whipped cream for garnish (optional)
In large microwave safe bowl, combine chocolate and butter. Microwave on HIGH (100%) power for 2 to 3 minutes, or until just melted. Cool slightly.With fork, beat in sugar, eggs and vanilla extract until smooth.
Add flour and mix until blended. Spoon into well-greased 9 1/2-inch springform pan, spreading evenly. Carefully, spread cheese mixture evenly over top of chocolate batter.
Bake in preheated 425 degrees F oven for 15 minutes.Reduce oven temperature to 350 degrees F and continue baking 55 to 60 minutes. Turn oven off, open oven door and let cake cool completely to room temperature in oven.
Refrigerate until well chilled.Remove sides from springform. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top. Spread sides with Chocolate Glaze. Spread top evenly with German Chocolate Topping. Refrigerate until serving time.
Garnish with whipped cream, if desired.Chocolate Glaze1/2 cup semisweet chocolate chips2 tablespoon whipping creamIn small microwave-safe bowl combine chocolate chips with whipping cream. Microwave on HIGH power for 45 to 60 seconds. Beat until smooth. Spread on sides of cheesecake.
German Chocolate Topping
2 egg yolks
2/3 cup granulated sugar
1/3 cup butter, cut into small pieces
2/3 cup whipping cream1 teaspoon vanilla extract
1 cup flaked coconut
1 cup chopped pecans
In small microwave-safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream. Microwave on HIGH power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extract. Stir in coconut and pecans until well blended. Refrigerate until mixture is of spreading consistency. Spread on top of the cheesecake.
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Cheesecake Factory Recipes
1/2 cup granulated sugar
2 eggs
1/4 cup dairy sour cream
1 teaspoon vanilla extract
On bowl of electric mixer or in food processor fitted with metal blade, blend together cream cheese, sugar, eggs, sour cream and vanilla extract until smooth. Set aside.
Chocolate Cake
4 ounces unsweetened chocolate
1/2 cup (1 stick) butter
2 cup granulated sugar
4 eggs2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
Chocolate Glaze for sides (see below)German Chocolate Topping (see below)Whipped cream for garnish (optional)
In large microwave safe bowl, combine chocolate and butter. Microwave on HIGH (100%) power for 2 to 3 minutes, or until just melted. Cool slightly.With fork, beat in sugar, eggs and vanilla extract until smooth.
Add flour and mix until blended. Spoon into well-greased 9 1/2-inch springform pan, spreading evenly. Carefully, spread cheese mixture evenly over top of chocolate batter.
Bake in preheated 425 degrees F oven for 15 minutes.Reduce oven temperature to 350 degrees F and continue baking 55 to 60 minutes. Turn oven off, open oven door and let cake cool completely to room temperature in oven.
Refrigerate until well chilled.Remove sides from springform. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top. Spread sides with Chocolate Glaze. Spread top evenly with German Chocolate Topping. Refrigerate until serving time.
Garnish with whipped cream, if desired.Chocolate Glaze1/2 cup semisweet chocolate chips2 tablespoon whipping creamIn small microwave-safe bowl combine chocolate chips with whipping cream. Microwave on HIGH power for 45 to 60 seconds. Beat until smooth. Spread on sides of cheesecake.
German Chocolate Topping
2 egg yolks
2/3 cup granulated sugar
1/3 cup butter, cut into small pieces
2/3 cup whipping cream1 teaspoon vanilla extract
1 cup flaked coconut
1 cup chopped pecans
In small microwave-safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream. Microwave on HIGH power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extract. Stir in coconut and pecans until well blended. Refrigerate until mixture is of spreading consistency. Spread on top of the cheesecake.
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Cheesecake Factory Recipes
Thursday, January 29, 2009
Restaurant Recipe for 1870 Wedgewood Inn Kahlua Flourless Fudge Cake
Restaurant Recipe Source: 1870 Wedgwood Inn of New Hope Bed and Breakfast, New Hope Boro, Pennsylvania
7 extra large egg whites
1 cup granulated sugar
1/2 pound unsalted butter, cut into small pieces
1/2 pound European bittersweet chocolate, broken into small pieces
1 tablespoon pure vanilla extract
1 tablespoon espresso
3 tablespoons Kahlua
Preheat oven to 300 degrees F. Grease and flour a 10-inch springform pan.
Place egg whites and sugar in a mixer and whip into firm peaks.
Meanwhile, melt butter over medium heat. When melted, add chocolate, stirring occasionally until smooth. Quickly add vanilla extract, espresso, Kahlua, and chocolate butter mixture to the egg white mixture, gently folding until smooth. Pour into prepared cake pan and bake on center rack for 40 minutes.
Remove from oven. Wait 5 minutes and press sides down so the top of the cake is even. Cool and refrigerate for 4 hours or until set. Remove cake from pan and cut with a hot knife into 8 pieces. Serve with fresh berries and vanilla ice cream if desired.
Serve: 8
For superb ready made dishes and gourmet sauces visit shop4deals24x7.com
Restaurant Recipe
7 extra large egg whites
1 cup granulated sugar
1/2 pound unsalted butter, cut into small pieces
1/2 pound European bittersweet chocolate, broken into small pieces
1 tablespoon pure vanilla extract
1 tablespoon espresso
3 tablespoons Kahlua
Preheat oven to 300 degrees F. Grease and flour a 10-inch springform pan.
Place egg whites and sugar in a mixer and whip into firm peaks.
Meanwhile, melt butter over medium heat. When melted, add chocolate, stirring occasionally until smooth. Quickly add vanilla extract, espresso, Kahlua, and chocolate butter mixture to the egg white mixture, gently folding until smooth. Pour into prepared cake pan and bake on center rack for 40 minutes.
Remove from oven. Wait 5 minutes and press sides down so the top of the cake is even. Cool and refrigerate for 4 hours or until set. Remove cake from pan and cut with a hot knife into 8 pieces. Serve with fresh berries and vanilla ice cream if desired.
Serve: 8
For superb ready made dishes and gourmet sauces visit shop4deals24x7.com
Restaurant Recipe
Tuesday, January 27, 2009
Aunt Chilada's Sonoran Enchiladas' Secret Restaurant Recipe
Secret Restaurant Recipe Source: Chef Jessie Gonzales, Aunt Chilada's - Phoenix, Arizona
2 1/2 pounds masa
3 ounces cheese, shredded
1/4 cup yellow onions
1/2 tablespoon salt
3/4 cup water
Flour (for work surface)
Enchilada sauce for topping
In a large mixing bowl, add masa, cheese, onions, salt and water. Mix until all ingredients are well incorporated.
On a floured cutting board, form mixture into round masa balls, top with a little flour and press down evenly to form flat patties. Deep fry in vegetable oil on both sides until golden brown. Top with enchilada sauce and cheese.
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Secret Restaurant Recipe
2 1/2 pounds masa
3 ounces cheese, shredded
1/4 cup yellow onions
1/2 tablespoon salt
3/4 cup water
Flour (for work surface)
Enchilada sauce for topping
In a large mixing bowl, add masa, cheese, onions, salt and water. Mix until all ingredients are well incorporated.
On a floured cutting board, form mixture into round masa balls, top with a little flour and press down evenly to form flat patties. Deep fry in vegetable oil on both sides until golden brown. Top with enchilada sauce and cheese.
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Secret Restaurant Recipe
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