CopyCat Recipes

https://lilluna.com/cheesecake-factory-luau-salad/

https://www.allfreecopycatrecipes.com/Other-Copycat-Recipes/10-Best-Cheesecake-Factory-Copycats#section26128089

CheeseCake Factory Chicken Tortilla Soup

                                                                                                          

               http://www.food.com/recipe/cheesecake-factory-chicken-tortilla-soup-copycat-295048

                                       

 

                   

                                                                                                                                                                               

• 1 whole chicken
  • 1 gallon water
  • 6 carrots (1/4 Sliced)
  • 6 celery ribs (1/4 Sliced)
  • 1 onion (Chopped)
  • 4 tablespoons garlic (Minced)
  • 4 teaspoons salt
  • 1 teaspoon white pepper
  • 1 teaspoon black pepper
  • ¹⁄₂ teaspoon cayenne pepper
  • ¹⁄₂ teaspoon cumin
  • ¹⁄₄ cup cilantro (Chopped)
  • 1 (12 ounce) can Rotel Tomatoes (Mild)
  • ¹⁄₂ pint heavy whipping cream
  • 0.5 (14 ounce) can corn (Or Fresh)
  • 20 corn tortillas, fresh
  • 12 ounces monterey jack cheese (Fancy)

coconut rice

2 cups jasmine rice

1 can coconut milk

1 and 1/2 cups of water

1 teaspoon salt, or to taste

1 teaspoon granulated sugar, or to taste

1 tablespoon fresh cilantro, chopped (optional for garnish)

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Instructions

2 cups jasmine rice

1 can coconut milk

1 and 1/2 cups of water

1 teaspoon salt, or to taste

1 teaspoon granulated sugar, or to taste

1 tablespoon fresh cilantro, chopped (optional for garnish)

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Instructions

1. In a medium sized pot, rinse the jasmine rice several times until the water runs clear. Drain any excess water and add the coconut milk, water, salt and sugar.
2. On high heat, allow the mixture to boil. Once it starts to boil, turn the heat down to low and cook covered for 20 minutes.
3. Uncover and continue to cook for 5 minutes. Fluff and serve. Garnish with some chopped cilantro.

1. In a medium sized pot, rinse the jasmine rice several times until the water runs clear. Drain any excess water and add the coconut milk, water, salt and sugar.
2. On high heat, allow the mixture to boil. Once it starts to boil, turn the heat down to low and cook covered for 20 minutes.
3. Uncover and continue to cook for 5 minutes. Fluff and serve. Garnish with some chopped cilantro.

Honey Soy Shripmp

Honey Soy Shrimp

 

Ingredients

• ⅓ cup honey
• ¼ cupTamari sauce
• 1 Tablespoon minced garlic
• 1 lb medium uncooked shrimp, peeled & deveined
• 2 teaspoons olive oil
• optional: chopped green onion for garnish and sesame seeds

Instructions

1. Whisk the honey, soy sauce and garlic in a medium bowl.
2. Place shrimp in a large zipped-top bag.
3. Pour ½ of the marinade on top.
4. Marinate 15 minutes.
5. Heat olive oil in a wok over medium-high heat.
6. Add shrimp and discard marinade.
7. Cook until no longer pink-- about 45 seconds-- then flip shrimp over.
8. Pour in rest of marinade and cook until shrimp cooked through.
9. Top with scallions and sesame seeds.

Mini Meatloaf Recipe

MINI Loaf Pan!
Preheat oven 350.  Bake in a round pyrex dish or in nonstick mini loaf pan.

Ingredients:
1 or 1 1/2 pound meatloaf mix (Meatloaf mix is sold in one package and is a combo of ground veal, pork and beef in equal parts.-You can also use all ground beef if you prefer.)
3/4c. diced onion
2 eggs
1/4 c. soy sauce (Or use Tamari to make it gluten free)
1/3c. ketchup
1T. dried oregano
1T. chopped parsley
2 tsp. garlic powder
sprinkle black pepper
1c. quick oats

Topping:
1/4c. light brown sugar
1/4c. ketchup
3 T. stone ground mustard
1/2 tsp. pepper

Mix all meatloaf ingredients together and place in pan.  Mix all topping ingredients together and brush on top.  Bake until it reaches 160 degrees.  (One loaf pan is about 75-85 mins.  Check mini loaves earlier)