Cheesecake Factory Herb Mayonnaise Recipe?
Herb Mayonnaise and Herb Nage 1 egg* 2 teaspoons chopped garlic 1 tablespoon Creole mustard 1 lemon, juiced Salt Freshly ground black pepper 1 cup olive oil 2 teaspoons chopped tarragon 2 teaspoons chopped parsley 2 teaspoons chopped dill 2 teaspoons chopped basil In a food processor, fitted with a metal blade, combine the egg, garlic, mustard, lemon and lemon juice. Process until smooth. Season with salt and pepper. With the machine running, slowly add the oil in a steady stream, until an emulsion forms. Season with salt and pepper. Place the mayonnaise in a mixing bowl. Fold in the chopped herbs. Cover and refrigerate for 2 hours before serving. Serve the mayonnaise as a dipping sauce for fried seafood or a spread for sandwiches. *RAW EGG WARNING i suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
I'm Vegan, what can I eat at the Cheesecake Factory?
I'm going out to the Cheesecake Factory tomorrow, and I looked at their menu online, and I can't seem to find anything vegan on there. Maybe I missed something? Any ideas? Thanks in advance!
Macaroni Grill or Cheesecake Factory and why?
I love Macaroni Grill the food there tastes great I have yet to try the Cheescake factory but I will soon
What is the recipe for The Cheesecake Factory’s orange chicken?
Asian Orange Chicken "A delicious citrus chicken recipe reminiscent of the orange chicken from a popular restaurant in the mall." INGREDIENTS Sauce: 1 1/2 cups water 2 tablespoons orange juice 1/4 cup lemon juice 1/3 cup rice vinegar 2 1/2 tablespoons soy sauce 1 tablespoon grated orange zest 1 cup packed brown sugar 1/2 teaspoon minced fresh ginger root 1/2 teaspoon minced garlic 2 tablespoons chopped green onion 1/4 teaspoon red pepper flakes 3 tablespoons cornstarch 2 tablespoons water Chicken: 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces 1 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon pepper 3 tablespoons olive oil DIRECTIONS Pour into saucepan 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, and chopped onion. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes. Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours. In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat. Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to paper towels, and cover with aluminum foil. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.
Does anyone have the Cheesecake Factory shrimp scampi recipe?
Here is the recipe i hope it goes well for you. I am assuming you have had it before. There are some pictures online for what the finsihed product is supposed to look like, I hope you like it and it tastes great!!! Cheesecake Factory Shrimp Scampi: 1-2 lbs fresh shrimp, cleaned and devained Angel Hair Pasta 1 Diced Tomato 6-8 Whole Cloves of Garlic 1 Diced Shallot 1 Pint Heavy Cream 1 Cup Dry White Wine Olive Oil Fresh Basil Parsley For the shrimp: Milk Parmesan cheese 1/2 cup all-purpose flour 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper Pour enough olive oil in a large sauce pan 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 flavour and consistency to the sauce. Add more oil as necessary, between batches of shrimp. Dab the shrimp with a paper towel and put aside. 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. COOK ANGEL HAIR PASTA in a separate pot. 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. To plate pour some sauce on a arange 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 parsly. GOOD LUCK.
Why are the floors so slippery at The Cheesecake Factory restaurants?
I can't speak about The Cheesecake Factory's specific practices, but most restaurant floors that I have worked at are slippery. The slippery floors were due to having been washed, scrubbed or mopped every single night after close. On top of that, during the rush times water, soap, spilt food and dropped ingredients often hit the floor and won't get cleaned up until the last customer leaves. Remnants of slippery products like soap and oil won't get completely cleaned off the floor in one quick mop over and they build up to make it very slippery.
Does anyone have the recipe for spinach and cheese dip with artichoke hearts and shallots, garlic and cheeses?
The "Cheesecake Factory" does indeed have fabulous food, but you can make this easily at home as well. Here's a basic Spinach and Artichoke Dip, that you can easily turn into the one that you had before. Just add the Shallots (small dice, (same amount as the garlic), suggest to saute them with the garlic in a touch a butter first) and I personally like to hand crush my artichokes as apposed to pulsing them, it makes it chunkier that way, but you can put them into the Food Processor, if you like that consistency better. I make this basic recipe at work every week for our dip, but I love the Shallots in this. I also love baked tortilla chips, they are thicker and hold the weight of the dip better and are less expensive than buying the bagged kind, plus you can season them as you like when baking them. Anyways, I hope this recipe helps you out, if you can't find the Authentic "Cheesecake Factory" Dip. Hot Artichoke Spinach Dip INGREDIENTS 1 (14 ounce) can artichoke hearts, drained 1/3 cup grated Romano cheese 1/4 cup grated Parmesan cheese 1/2 teaspoon minced garlic 1 (10 ounce) package frozen chopped spinach, thawed and drained 1/3 cup heavy cream 1/2 cup sour cream 1 cup shredded mozzarella cheese DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside. In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish. Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.
What is your go-to bread product: white, rye, wheat, multigrain bread, English muffin, Naan, pita, or bagel?
None of the above. I live in México and where I live, our go-to bread product is tortillas. We eat more corn tortillas than wheat flour tortillas. I prefer tortillas de harina integral, tortillas made with whole-wheat flour over regular flour tortillas. We do have a variety of bread products; bolillos and baguettes are made as they are in Europe. Croissants are called cuernos daneses, Danish horns. They are not as flaky or buttery as French croissants but my son likes them for breakfast with coffee.