The Cheesecake Factory Sweet Corn Tamale Cakes

The Cheesecake Factory Sweet Corn Tamale Cakes

Salsa Verde
2 tomatillos, chopped (remove papery thin)
1 4-ounce can mild green chilies
1 green onion
2 tablespoons fresh cilantro
1 1/4 teaspoons granulated sugar
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Southwestern Sauce
1/2 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon water
3/4 teaspoon granulated sugar
1/2 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon onion powder
dash salt
dash garlic powder

Tomato Salsa
1 medium tomato
1 tablespoon minced Spanish onion
1 tablespoon fresh cilantro, minced
1/4 teaspoon lime juice
1/2 small fresh jalapeno, minced
dash salt
dash ground black pepper

Cakes
1 1/2 cups frozen sweet corn
1/2 cup (1 stick) butter, softened
3 tablespoons granulated sugar
1/8 teaspoon salt
1/2 cup corn masa (corn flour)
2 tablespoons all-purpose flour

Garnish
1/4 cup sour cream
1/2 avocado, chopped
2 tablespoons fresh cilantro, coarsely chopped

Prepare salsa verde by combining all ingredients (tomatillos,
green chilies, green onion, cilantro, sugar, cumin, salt, and pepper)
in a food processor on high speed. Cover and chill.

Prepare tomato salsa by combining all ingredients (diced tomato,
onion, cilantro, lime juice, jalapeno, salt, and pepper) in a small
bowl. Cover and chill.

Prepare southwestern sauce by combining all ingredients
(mayonnaise, vinegar, water, sugar, chili powder, paprika, cayenne,
onion powder, salt, and garlic powder) in a small bowl. Cover and
chill.

Preheat oven to 400 degrees.

Prepare the tamale cakes by chopping 1 cup of the frozen corn in a
food processor until it's coarsely pureed. Combine pureed corn with
softened butter, sugar, and salt. Blend well with electric mixer
until smooth.

Add masa and flour and blend well. Mix in the remaining 1/2 cup of
frozen corn kernels by hand.

Measure 1/2 cup portions of the mixture and form it into 3-inch
wide patties with your hands. arrange the patties on a baking sheet
and bake for 25 to 30 minutes or until the cakes are browned on the
bottom. Carefully flip all cakes with a spatula and bake for an
additional 5 to 7 minutes or until other side is browned.

While the cakes are baking, spoon a portion of the salsa verde
onto a plate or platter (you may want to heat up your plate in the
oven for a bit to help warm the sauce). You'll need to use enough
salsa verde to coat the entire plate -- it should be about 1/4-inch
deep. Arrange the tamale cakes side-by-side on the salsa verde. Spoon a dollop of sour cream onto each tamale cake. Drizzle the
southwestern sauce over the cakes in a criss-cross patter (use a
squirt bottle if you've got one -- see "Tidbits"). Spoon some tomato
salsa over the cakes, followed by the chopped avocado. Finish off the
plate by sprinkling the coarsely chopped cilantro leaves over the
top.

Serves 4

Cheesecake Factory Louisiana Chicken Pasta

Cheesecake Factory Louisiana Chicken Pasta

Chicken:
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
Cajun Sauce:
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 mushroom (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 saute 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.

Serves 5 to 7

Moist Deluxe Dark Chocolate Cake Mix

Moist Deluxe Dark Chocolate Cake Mix(Copycat-Duncan Hines)

Oh Yeah! Now I can make my own cake mixes just like the big boys! This would make a nice gift, along with a cake pan, large mixing spoon, some cocoa, maybe a pot holder, etc. Enjoy! Chocolate cake is popular all over the USA! New England, Southern, Mid West, Mid Atlantic, West and Southwest.

40 min | 10 min prep

1 cake

2 cups all-purpose flour
1 3/4 cups sugar
3/4-1 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons vegetable shortening
To make cake:
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs

Combine flour, sugar,cocoa, baking powder, baking soda, and salt. Now stir to combine. Add shortening, using electric mixer on medium speed to blend the shortening into the dry ingredients.

Completely mix shortening until you can't see any chunks. This is the mix which may be kept in a sealed container for several months.

To make the cake:.
Preheat the oven to 350*F. Grease sides and bottoms of two 9" baking pans, or one 9x13" pan. Lightly flour the greased pans. Blend the dry cake mix(above) with water, oil, and eggs in a large bowl with the mixer at low speed until just moistened. Kick up the speed to medium and mix about 2 more minutes.

Pour batter into pans and bake 30-33 minutes for the 9" pans and 35-38 minutes for the 9x13" pan.If you wish to make cupcakes, bake for 19-22 minutes.

Rain Forest Cafe Pasta Rasta

Rain Forest Café Pasta Rasta
1 (8 ounce) box bow tie pasta
1 teaspoon chopped garlic
2 tablespoons olive oil
1 cup chopped fresh spinach
1 cup broccoli florets
1 medium red pepper, roasted
1 cup grilled chicken, sliced into 1/2" wide pieces
1 cup prepared Alfredo sauce
1/8 cup prepared basil pesto
1 teaspoon Italian seasoning
2 tablespoons shredded Parmesan cheese

Cook pasta according to package directions. Drain well and set aside.

In a 10" saute pan, saute garlic in olive oil. Add spinach, broccoli,
red pepper and grilled chicken; toss to combine. Stir in Alfredo
sauce and pesto; simmer an additional 5 minutes.

Reheat pasta if necessary under hot running water in a strainer; pour into a pasta bowl. Pour Alfredo sauce mixture over bow ties.

Sprinkle with Italian seasoning and Parmesan.

Yields 2 servings

Olive Garden Toscana Soup

Olive Garden Toscana Soup

Serves 4 as an appetizer, 2 as an entree

Menu description: "Spicy sausage, russet potatoes, and cavolo greens in a light, creamy broth."

2 3/4 cups chicken stock or broth

1/4 cup heavy cream

1 medium russet potato

2 cups chopped kale

1/2 pound spicy Italian sausage

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1. Combine the stock and cream in a saucepan over medium heat.

2. Slice the unpeeled potato into 1/4-inch slices, then quarter the slices and add them to the soup.

3. Add the kale.

4. Grill or saute the sausage.  When cooked and cooled, cut the sausage at an angle into slices about 1/2 inch thick.  Add the sausage to the soup. 

5. Add the spices and let the soup simmer for about 1 hour.  Stir occasionally.

Note: This was hijacked out of a cookbook, but I don't know which one.