The Cheesecake Factory Bang-Bang Chicken & Shrimp Copycat Recipe
Cheesecake Factory Copycat Recipe Secrets
Description: A spicy Thai dish flavored with curry, peanut, chile
and coconut, sauteed with vegetables and served on a bed of rice.
2 tablespoons extra-virgin olive oil
1 pound chicken breast tenders
1 tablespoon chicken broth
1 medium onion, chopped
2 cloves garlic, minced
3/4 teaspoon dried cilantro
1 teaspoon grated fresh ginger
1 teaspoon finely grated lemon peel
1/8 teaspoon ground cumin
pinch of ground turmeric
1 cup coconut milk
2 tablespoons macadamia nuts, finely ground
1 teaspoon sugar
1/4 teaspoon ground red pepper
2 cups fully cooked shrimp
1 tablespoon tamarind paste
2 teaspoons water
Chopped scallion for garnish
1.Using a large skillet, heat oil and cook chicken - about 5 minutes
per side or until browned and no longer pink in the center. Remove
to platter and set aside.
2. Using same pan, heat broth; add onion, garlic, cilantro, ginger,
lemon peel, cumin and turmeric and cook for 5 minutes or until the
onion is tender but not browned; stir in coconut milk, nuts, sugar,
red pepper and shrimp.
3. Return the chicken to skillet, cover and simmer for 10 minutes
or until the chicken is heated through; remove to platter and keep
4. Using same pan (do not discard sauce) add tamarind paste and
water previously mixed in small bowl. Bring to a gentle boil until
thickened and mixture measure about 1 cup.
5. Cook and divide rice; evenly divide the chicken and shrimp among
4 plates. Top with sauce and garnish with scallion.
Source: America's Secret Recipes by Ron Douglas
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Cheesecake Factory Secret Recipes
Restaurant Copycat Recipes
The Cheesecake Factory Cajun Jambalaya Pasta
4 oz butter
2 tspn Cajun spice mix
1 lb boneless, skinless chicken breasts, cut into small pieces
1 lb fresh linguini pasta
½ cup clam juice
2 oz green bell peppers, cut into thin strips
2 oz red bell peppers, cut into thin strips
2 oz yellow bell peppers, cut into thin strips
4 oz red onions, cut into thin strips
½ lb fresh medium shrimp, peeled, de-veined, tails removed
½ cup diced tomatoes
Place the butter into a saute pan. Allow the butter to melt slightly. Add the seasoning into the pan and stir together with the melted butter. Add the chicken into the pan and continue to cook until the chicken is about half done.
While the chicken is cooking, carefully place the pasta into boiling water and cook until al dente.
Pour the clam juice into the pan. Add the peppers and onions. Cook for another minute, making sure the vegetables are heated through and the chicken is almost done.
Add the shrimp into the pan. Toss the ingredients together and continue to cook until the shrimp are almost done.
Add the tomatoes into then pan. Continue to cook mixture until both the shrimp and chicken are thoroughly cook through.
Place some pasta into each bowl. Spoon equal portions of the jambalaya mixture into each bowl over the pasta.
Provided: America's Secret Recipes. Last edited by Kitchen Witch; February 27th, 2009 at 01:12 PM. Reason: clean up
The Cheesecake Factory Pasta with Mushroom Bolognese
6 oz spaghettini, cooked al dente, drained and kept warm
2 oz olive oil
1 oz carrots, minced
1 oz yellow onion, diced to ¼" thickness
4 oz mushrooms, diced to ¼" thickness
½ tspn kosher salt
¼ tspn black pepper, freshly ground
1 tbsp garlic, minced
1 tspn fresh thyme, chopped
2 oz Madeira wine
10 oz marinara sauce
1 oz butter
1 oz Parmesan cheese, grated
2 tspn parsley, chopped
In a saute pan over medium-high heat, bring olive oil to a light sizzle.
Add carrots and onions; cook until heated through and halfway cooked, about 2 to 3 minutes.
Add mushrooms; toss to incorporate. Season with salt and pepper. Cook until vegetables are tender, about 2 to 3 minutes more. When finished cooking, liquids will be cooked off and mushroom texture will appear to be slightly dry.
Add garlic and thyme; toss to incorporate. Pour Madeira wine down sides of pan. Add marinara sauce; stir to incorporate. Cook until sauce is heated through. Add butter; quickly stir to incorporate. Add cooked pasta to pan; do not toss. Sprinkle ½ oz Parmesan cheese over pasta; toss to incorporate until ingredients are thoroughly combined and pasta is evenly coated with sauce. Sprinkle remaining Parmesan cheese and parsley evenly over pasta.
Makes 6 to 8 servings. Provided: America's Secret Recipes
Place the pie in the oven and bake for 60 to 70 minutes. If top is turning light brown, then the pie is done. Remove from the oven and allow to cool until room temperature. Then, put the pie into the refrigerator to chill.
Once chilled, remove the pan sides and cut. Serve with whipped cream.
Provided: America's Secrets
Louisana Chicken Pasta Copycat Recipe
-4 tablespoons vegetable oil
-6 skinless boneless chicken breast halves
-3/4 cup bread crumbs
-1/4 cup grated Parmesan cheese
-1 cup milk
-2 tablespoons flour
1 tablespoon butter
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
3/4 small red onion, chopped
3 whole garlic cloves, minced
1 teaspoon crushed red pepper
1 1/4 pints whipping cream
1 cup low-salt chicken broth
4 tablespoons fresh basil, thinly sliced
1 cup grated Parmesan cheese
1 package bow-tie pasta
1 cup mushrooms, sliced
salt and pepper
-Melt butter in heavy large skillet over medium-high heat. Add
yellow and red bell peppers, mushrooms, and onion to same skillet
and saute until crisp-tender, about 4 minutes.
-Add minced garlic and crushed red pepper to skillet and saute 2 or
-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, as thin or
thinner then 1/4-inch thick (the thinner the chicken breasts the
-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
-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.
Source: The Secret Recipe Forum