Cheesecake Factory Tuscan Chicken : What's Cookin With Jen & Yogi | Jen Gerard
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Here is the Cheesecake Factory recipe :
This recipe is only enough to make 1-2 servings so if you want the recipe for more servings , just message me and I will send (including the recipe for toasted tomatoes and mustard vinaigrette)
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Basque Burnt Cheesecake
This Basque Burnt Cheesecake recipe is one of the easiest cheesecakes to make because there is no crust to make, you don't have to worry about it cracking or sinking (because that's what it's supposed to do!) no water baths, and oh did I mention it's utterly delicious?!
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BASQUE BURNT CHEESECAKE RECIPE
Serves 8-12 (depending upon how big you slice it!)
*PRINT RECIPE HERE:
INGREDIENTS:
2 lbs (907g) of softened, brick-style cream cheese
1 1/2 cups (301g) of sugar
4 eggs, room temperature
1 1/2 cups (355 ml) heavy cream
2 teaspoons (10ml) of vanilla extract
1 Tablespoon (15 ml) orange zest, grated
1/4 teaspoon (large pinch) Kosher salt
1/4 cup (34g) all-purpose flour, sifted
METHOD:
Preheat the oven to 400F (200C).
Line a 9 springform pan with 2 sheets of parchment paper going in opposite directions. Press in the paper to fit snugly and to allow for it to rise up the sides.
Beat together the cream cheese and the sugar until smooth and creamy.
Add the eggs one at a time, beating in between each addition and scraping down the bowl as needed.
Add the heavy cream and beat until combined. Add the vanilla, salt, and orange zest. Beat to combine.
Sift in the flour and beat until incorporated.
Pour the batter into the prepared pan and bake at 400F for 1 hour and 5 minutes.
Cake will be golden brown on top and still a bit giggly in the center.
Not to worry it will set up as it cools and as it is refrigerated. Refrigerate it overnight or a minimum of 6 hours before serving.
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Easy Tuscan Salmon Recipe - 30 Minute Salmon Dinner!
Learn how to make a quick and easy Tuscan salmon recipe in a creamy sun-dried tomato and garlic sauce—a delicious and effortless option for busy moms.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
TUSCAN SALMON INGREDIENTS:
4 salmon fillets, boneless and skinless (1 1/2 to 2 lbs)
1/2 tsp fine sea salt, plus more to taste
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
1 Tbsp olive oil
1 Tbsp unsalted butter
1/3 cup sun-dried tomatoes packed in oil, drained, and chopped
1/4 cup green onion, green parts, chopped
3 garlic cloves, minced
1 cup heavy whipping cream
1/4 cup parmesan cheese, finely shredded
2 cups fresh baby spinach leaves
???? PRINT RECIPE HERE:
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2:30 How to make Tuscan salmon sauce
3:17 Adding salmon to sauce
4:06 Taste test
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CHEESECAKE FACTORY'S Spicy Chipotle Chicken Pasta! Famous Recipe
Let's learn how to make a really popular dish at Cheesecake Factory - the Spicy Chipotle Chicken Pasta! It's creamy, spicy, a bit sweet, and packed with so many veggies.
12 ounces penne or pasta shape of choice
CHICKEN
1 pound chicken breast
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon paprika or chili powder
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon oregano
2 to 3 tablespoons honey
1 tablespoon lime juice
SAUCE
1 tablespoon unsalted butter
1/2 whole red bell pepper diced (use the whole pepper if you want more veggies)
1/2 whole yellow bell pepper diced (use the whole pepper if you want more veggies)
1/2 cup diced yellow onion
1 tablespoon minced garlic
2 cups heavy cream
1/4 cup adobo chipotle paste
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon salt, or to taste
2 tablespoons cream cheese
1 to 1 1/2 cup freshly grated parmesan
cayenne powder or red pepper flakes, to make it spicy (optional, to taste)
3/4 cup chopped asparagus
2/3 cup peas
2 tablespoons chopped cilantro
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Italian Lemon Ricotta Cake Recipe - NO FLOUR
Italian Lemon Ricotta Cake Recipe - NO FLOUR
This cake melts in your mouth. It's a mix between a cake and a cheesecake. It's fragrant and delicious. I hope you give it a try.
RECIPE:
300 g ricotta (1 cup + 1/2 cup or 10.6 oz)
100 g sugar (1/2 cup)
40 g butter (3 tbsp)
3 eggs
50 g cornstarch (1/3 cup)
1 tsp vanilla extract
30 g lemon juice (2 tbsp)
lemon zest
NOTES:
- Use the same size pan as mine. This is the pan I used: OR you can buy the complete set of springform pans set:
- If the Ricotta you use it's wetter than the one I used, I suggest draining for a bit to remove the excess liquid.
- Clean and dry well the whisks before whipping up the egg whites
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????????RICETTA:
300 g ricotta
100 g zucchero
40 g burro
3 uova
50 g amido di mais
1 tsp estratto di vaniglia o una bustina di vanillina
30 g succo di limone
scorza di limone
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Tuscan cheesecake
Everyone knows the recipe of the popular classic cheesecake New York well. Today I offer a recipe for how to make a Tuscan cheesecake. Every piece of this will take you to a cozy sunny Italy.
Ingredients:
Flour- 2 1/4 Cups,
Butter — 3 tablespoons,
Vegetable oil — 3 tablespoons,
Eggs— 3 Pieces,
Chicken yolk — 2 Pieces,
Chicken protein — 2 Pieces,
Vanilla - 0.5 teaspoons,
Ricotta— 430 Gram,
Sugar- 0.5 Cups,
Lemon - 1 Piece (zest and juice),
Pine nuts- 3/4 Cup,