Cheesecake Factory Restaurant Recipes
Read my top five Cheesecake Factory restaurant recipes recommendations!
Warning! Do not click here unless you are serious about making restaurant recipes at home!
I absolutely love to eat at the Cheesecake Factory Restaurant. I get a special tingling feeling when I know we are going to eat at the Cheesecake Factory. Unfortunately, we don't dine out as much at the Cheesecake Factory since it can be expensive. Fortunately, you can make some of their restaurant recipes at home! Here are my Top 5 Cheesecake Factory Restaurant Recipes.
Cheesecake Factory Louisiana Chicken Pasta
5-7 servings 1Â¾ hours 45 min prep
4 tablespoons vegetable oil
6 boneless skinless chicken breast halves
3/4 cup breadcrumbs
1/4 cup parmesan cheese (grated)
1 cup milk
2 tablespoons flour
1 tablespoon butter
1 small yellow pepper (chopped)
1 small red bell pepper (chopped)
3/4 small red onion (chopped)
3 whole garlic cloves (minced)
1 teaspoon crushed red pepper flakes
1 1/4 pints whipping cream
1 cup low sodium chicken broth
4 tablespoons fresh basil (thinly sliced)
1 cup grated parmesan cheese
1 (12 ounce) package bow tie pasta
1 cup mushrooms (sliced)
Melt butter in large skillet over medium heat.
Add yellow and red bell peppers, mushrooms, and onion to same skillet,until crisp-tender, about 4 minute.
Add garlic and crushed red pepper to skillet and sauté 3 minutes.
Add whipping cream and chicken stock.
Simmer until sauce re-heats and thickens slightly, about 5 minutes.
Add basil and 1 cup grated Parmesan cheese to sauce, stirring to incorporate.
Season sauce to taste with salt and pepper. Reduce heat to low, simmer; sauce will reduce and thicken.
Wash and drain chicken breasts.
Pound until very thin (the thinner the chicken breasts the better).
Mix breadcrumbs, flour, and Parmesan cheese together.
Place milk in dish for dipping.
Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
Place in fry pan that the oil has been heated and fry at medium high temperature until golden crisp and cooked through.
Add more oil as needed.
Remove and drain chicken; keep warm.
Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite.
Drain and return to pot.
Add sauce and toss to coat.
Place pasta with sauce on plate, and top with chicken breast.
Serve, passing additional Parmesan separately.
Cheesecake Factory Shrimp Scampi
1-2 lb fresh shrimp, cleaned and deveined
angel hair pasta
1 diced tomato
6-8 whole garlic cloves
1 diced shallot
1 pint heavy cream
1 cup dry white wine
For the shrimp:
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
1. Pour enough olive oil in a large saucepan to cover the bottom, turn to medium high heat. This is the only pot you'll need for the sauce so it should be big. Soak the shrimp in milk and combine the dry ingredients (flour, cheese, salt, pepper). Coat the shrimp with the dry ingredients and let them fry in the olive oil, About 2 minutes per side until golden brown. The Flour that falls off the shrimp will add great flavor and consistency to the sauce. Add more oil as necessary, between batches of shrimp. Dab the shrimp with a paper towel and put aside.
2. Add the garlic to the oil, stir for a few minutes, then turn the heat to medium low. Taste the food and spice accordingly, you'll defiantly need some salt. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes.
3. COOK ANGEL HAIR PASTA in a separate pot.
4. Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. Now add the fried shrimp, Basil, diced tomato, and Parmesan cheese. The sauce will thicken as it cools.
5. To plate pour some sauce on a arrange the shrimp around the bottom (10 or so), then take a ball of the pasta ans plate that above the shrimp. garnish with a little parsley.
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
1. Cook pasta according to package directions. Place cooked and drained pasta in separate bowl.
2. Heat oil in skillet and sauté 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 Evelyn's Favorite Pasta
Just gather the ingredients cook your pasta and toss it all together. Other ingredients that I can guess on are salt and maybe they add some basil, oregano and/or parsley. Also be sure not to overcook the broccoli - lightly steam it and then give it an ice-bath to cool down and stop the cooking process.
Cheesecake Factory Orange Chicken
1 1/2 pound Chicken thighs -- skinless trimmed and cut in 1 1/2-inch pieces
3/4 cup low-sodium chicken broth
3/4 cup orange juice (fresh squeezed)
1 1/2 teaspoon grated orange zest
8 strips orange peel (each about 2 inches long by 1/2 inch wide)
6 tablespoons distilled white vinegar
1/4 cup soy sauce
1/2 cup dark brown sugar -- packed
3 cloves garlic -- minced or pressed
1 piece (1 inch size) ginger -- grated
1/4 teaspoon cayenne pepper
1 tablespoon cornstarch PLUS
2 teaspoons cornstarch
2 tablespoons water (cold)
8 small whole dried red chiles -- optional
***Coating and Frying***
3 large egg whites
1 cup cornstarch
1/4 teaspoon cayenne pepper
1/2 teaspoon baking soda
3 cups peanut oil
FOR THE MARINADE AND SAUCE: Place chicken in 1-gallon zipper-lock bag; set aside. Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in large saucepan (with at least 3-quart capacity); whisk until sugar is fully dissolved. Measure out 3/4 cup mixture and pour into bag with chicken; press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate 30 to 60 minutes, but no longer.
Bring remaining mixture in saucepan to boil over high heat. In small bowl, stir together cornstarch and cold water; whisk cornstarch mixture into sauce. Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute. Off heat, stir in orange peel and chiles (sauce should measure 1 1/2 cups); set sauce aside.
FOR THE COATING: Place egg whites in pie plate; using fork, beat until frothy. In second pie plate, whisk cornstarch, cayenne, and baking soda until combined. Drain chicken in colander or large mesh strainer; thoroughly pat chicken dry with paper towels. Place half of chicken pieces in egg whites and turn to coat; transfer pieces to cornstarch mixture and coat thoroughly. Place dredged chicken pieces on wire rack set over baking sheet; repeat with remaining chicken.
TO FRY THE CHICKEN: Heat oil in 11- to 12-inch Dutch oven or straight-sided sauté pan with at least 3-quart capacity over high heat until oil registers 350 degrees on instant-read or deep-fry thermometer. Carefully place half of chicken in oil one piece at a time; fry until golden brown, about 5 minutes, turning each piece with tongs halfway through cooking. Transfer chicken to large plate lined with paper towels. Return oil to 350 degrees and repeat with remaining chicken.
TO SERVE: Reheat sauce over medium heat until simmering, about 2 minutes. Add chicken and gently toss until evenly coated and heated through. Serve immediately
America's Most Wanted Recipes
You can save money by making these recipes at home!
America's Most Wanted Recipes include recipes from over 35 restaurant across the United States and the world! I absolutely love this cookbook! More Cheesecake Factory Recipes Here! With this comprehensive book, you will have the opportunity to eat fabulous restaurant food at a fraction of the cost! You'll save your family hundreds of dollars in eating out costs by cooking these delicious recipes at home. You can impress all of your friends with all of the new recipes you'll be cooking!
A little bit about me
Jake Kelly is an expert in professional restaurant recipes and recipes. Jake is well known for his reviews on the Cheesecake Factory, Cheddar's, Outback, Olive Garden, and many other chain restaurants. He has many years experience in reviewing the restaurant industry as well as making copycat recipes at home!
P.S. If you learn just one thing from this page...
You DON'T have to spend lots of money to eat out all the time!
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