The Cheesecake Factory Bang-Bang Chicken & Shrimp

Description: A spicy Thai dish flavored with curry, peanut, chile
and coconut, sauteed with vegetables and served on a bed of rice.

Ingredients
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
Cooked rice

Directions
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
warm.

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.

Serves 4

tip: Tamarind paste is available in Indian and
specialty stores.

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Red Velvet Cupcakes

I found this recipe on Recipezaar, compliments of Lorraine of AZ.

SERVES 24 , 24 cupcakes

Change to: cupcakes US Metric

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Ingredients

2 1/2 cps. flour
1 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cps sugar
2 eggs
2 tablespoons cocoa powder
2 ounces water
2 ounces red food coloring
1 cup buttermilk
1 teaspoon vanilla
1 teaspoon white vinegar
1 teaspoon baking soda

cream cheese frosting

1(8 oz.) pkg. cream cheese, softened
1/2 cp. unsalted butter, softened
1 1/2 cps. powdered sugar
1 tsp. vanilla

Directions

1. Preheat the oven to 350 degrees. Grease 12 cupcake cups or line with paper liners.
2. Cream butter and sugar until fluffy.
3. Add eggs and blend well.
4. Make a paste of cocoa and food coloring and add to the butter mixture.
5. Sift flour and salt togethr into this mixture.
6. One at a time, add the following ingredients: buttermilk, vanilla, and water.
7. In a small bowl, combine the vinegar and the baking soda. Fold it into the cake batter. Make sure it's incorporated, but don't beat it.
8. Pour the batter into the cupcake cups. Bake for 15 to 20 minutes, until the cake springs back when touched.
9. Remove from oven and let cool for about 10 minutes, then turn out of pan and onto a rack to finish cooling completely.
10. Cream Cheese Frosting: Blend together the following: 1 (8-ounce) package cream cheese, softened, 1/2 cup unsalted butter, softened, 1-1/2 cups powdered sugar, and 1 teaspoon vanilla extract. Blend until smooth.

Baileys Chocolate Pots de Creme

Mmmmmm, mmmmmm, mmmmmm, yummmy!!!!!

Chocolate is my downfall! The only thing I would do different to this recipe is take out the Bailey's...I don't like Irish Cream (shhh, don't tell my mom!!! I'm 1/2 Irish!)


Pot de creme (pronounced poh duh KREHM) is a traditional French
dessert that consists of a rich, creamy custard cooked and served
in small pots. The classic flavoring is vanilla but here we will be
adding chocolate and Baileys for an Irish twist.

Prep Time: 20 minutes
Cook Time: 45 minutes

Ingredients:

1 1/2 Cups Heavy Cream
1/2 Cup Baileys Irish Cream
1/2 Teaspoon Vanilla
6 Ounces Bittersweet Chocolate, chopped into small pieces
6 Large Egg Yolks
1 Tablespoon Sugar
Pinch of Salt
Whipped Cream (optional), to garnish

Preparation:

Special equipment: 8 (4- to 5-ounce) Ramekins or Pots de Creme
Cups.

Preheat oven to 300 degrees.

Add chopped chocolate to a large bowl. Heat cream and a pinch of
salt in a small pot until it just comes to a boil. Pour the hot
cream over the chocolate and whisk until melted and smooth. Let
cool slightly, then stir in the Baileys Irish Cream and vanilla.

In another bowl, whisk together the egg yolks and sugar. Slowly
drizzle the warm chocolate into the egg mixture while stirring.
Strain the mixture through a sieve into another container and let
cool completely (15 - 20 minutes).

Pour the custard mixture evenly into custard pots, baking dishes,
or ramekins. Place the dishes into a deep pan and fill pan with hot
water until half way up the sides of the ramekins. Tightly cover
with pots de creme lids or aluminum foil poked with a few holes.

Bake until custard is set around edges but still slightly liquid in
center (about 35 - 45 minutes). Custard will become firmer as it
cools.

Remove pots de creme from water bath, remove lids or foil, and let
cool at room temperature for about an hour. Transfer to
refrigerator and cool completely (at least 3 hours). You can make
these up to two days ahead of time.

Serve cold with a dollop of whipped cream on top.

Source: Brett Moore, About.com

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Panda Express Orange Flavored Chicken

Ingredients

1 lb. chicken breast meat
1 egg white
1 teaspoon salt
1 teaspoon sugar
4 cups vegetable oil to be used for frying
1 cup cornstarch

Orange Sauce
1 cup water
1/2 cup ketchup
1/2 cup sugar
1/8 cup vinegar
1 tablespoon soy sauce
4 teaspoons cornstarch
2 teaspoons sesame oil
2 tablespoons vegetable oil
1 tablespoon grated orange peel
2 tablespoons chopped scallion

1. Cut chicken breast into 1/2-inch cubes, set aside.

2. To make marinade - combine egg white, salt and sugar in a bowl
and stir vigorously until ingredients are thoroughly mixed. Add
chicken cubes to marinade and stir to coat well.

3. To make orange sauce - combine water, ketchup, sugar, vinegar,
soy sauce, 4 teaspoons cornstarch and sesame oil; stir and set
aside. Place a pot over high heat. When pot is hot, add the 2
tablespoons vegetable oil and heat. Add orange peel and scallion
and stir for about 20 seconds, taking care not to burn the orange
peel.

4. Pour combined sauce ingredients into the pot and cook, stirring
frequently, until sauce has thickened, about 12-15 minutes.

5. Preheat 4 cups oil to 350-375°F. Meanwhile, put marinated
chicken in the plastic baggie containing the cornstarch. Shake
chicken well for about 20 seconds or until chicken is covered with
cornstarch. Shake off all excess cornstarch and fry chicken in hot
oil until golden brown, approximately 2 1/2 minutes. Remove chicken
from oil with a slotted spoon, drain well and set aside. Add fried
chicken to pot with heated orange sauce, stir for about 30 seconds,
then serve immediately.

6. Serve with steamed rice.

Serves 4

For more great appetizer recipes, and meal recipes,
please visit >>>
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Copycat Hard Rock Cafe Shrimp Fajitas Appetizer Recipe

Mmmm, I love fajitas, almost as much as I love my husband! Then put shellfish into the mix, I am in love!!!

Ingredients

1 pound medium shrimp, shelled
1 cup chopped cilantro
2 cloves minced garlic
1/3 cup lime juice
4 (9-inch) flour tortillas
1 tablespoon olive oil
2 large bell peppers, thinly sliced
1 large onion, thinly sliced
1/2 cup sour cream

Directions

1. Stir together shrimp, cilantro, garlic, and lime juice. Let stand at room temperature for 20 minutes.
2. Meanwhile, wrap tortillas in foil and place in a 350 degrees F oven until hot (about 15 minutes).
3. Heat oil in a wide nonstick frying pan over medium-high heat.Add peppers and onion. Cook, stirring occasionally, until limp (about 10 minutes). Remove vegetables and keep warm.
4.Add shrimp mixture to pan, increase heat to high, and cook, stirring often, until shrimp are opaque in center; cut to test (about 3 minutes). Return vegetables to pan, stirring to mix with shrimp.
5. Spoon shrimp mixture into tortillas, top with sour cream, and roll up.

Serves 4

For more appetizer recipes like this one,

please visit>>> Secret Restaurant Recipes and 5 Star Restaurant Recipes!

Copycat Joe’s Crab Shack Popcorn Shrimp Appetizer Recipe

Here's another CopyCat appetizer recipe for you, I just love Joe's Crab Shack...This has got to be good!!!

Ingredients:

1 lb Small Fresh Shrimp (cleaned and shelled)
4 Tablespoons Corn Starch
2 Eggs Beaten
1/4 Cup Water
1 Cup Cracker Meal
1 teaspoon Garlic Powder
1 teaspoon Creole Seasoning
1 teaspoon Brown Sugar
1/3 Cup Plain Bread Crumbs
1/3 Cup Flour
1 1/2 teaspoon Tabasco Sauce
1/2 teaspoon Paprika

Place shrimp in a bowl. Add garlic powder, brown sugar and Tabasco Sauce and mix well. Marinate shrimp for 1/2 hour in refrigerator.
Beat egg and water together, set aside. Mix flour, cracker meal, bread crumbs paprika and creole seasoning together and blend well.
Set up one bowl for corn starch, one bowl for egg wash, and one bowl for cracker mixture. Heat oil for frying.
One piece at a time dust shrimp with corn starch, then place in egg wash, then roll in cracker crumb mixture. Fry until golden-brown. Shrimp will float to top when cooked through, remove and place on paper towels. Serve with tarter sauce.

For more great appetizer recipes please visit >> Secret Restaurant Recipes and 5 Star Restaurant Recipes

TGI Friday's Baked Potato Skins Appetizer Recipe

Especially with game day here, everyone is looking for appetizer recipes! Here is one from a popular restaurant!

5 baked potato skins, cut in half (empty of most of the potato)
1 tablespoon melted butter
seasoning salt
1 green onion, diced
1/2 cup crispy fried bacon, diced (about 5 strips)
3/4 cup cheddar cheese, shredded
1/3 cup sour cream
1 tablespoon snipped fresh chives

Heat oven to 375F.

Brush potato shells with melted butter and sprinkle seasoning salt
to taste.

Bake for 15-20 minutes until crisp but not dry and hard.

Remove and sprinkle with cheese, bacon and onion, place back in
oven until cheese is melted.

Serve with sour cream and chives.

For a bit of variety try Ranch dressing.

Servings: 2-4

If you want more delicious appetizer recipes,
please visit >> Secret Restaurant Recipes and 5 Star Restaurant Recipes!