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Melting Pot Wisconsin Trio
8 ounces butterkase cheese, shredded
8 ounces fontina cheese, shredded
1/4 cup cornstarch (you can use flour)
1 cup Chablis or Chardonnay or other dry white wine
1/4 cup dy sherry
1 tablespoon chopped shallots
1 teaspoon freshly ground black pepper
4 tablespoons crumbled blue cheese
2 tablespoons chopped green onions
Items to dip:
sliced Granny Smith apples
raw broccoli florets
raw cauliflower pieces
baby-cut carrots
hearty bread cut into bite sized pieces
In a bowl, stir the butterkase and fontina cheeses and the cornstarch together so that he cheese is coated with the cornstarch; this is what will help the fondue thicken.
In either a double boiler over simmering water or a fondue pot, heat the wine, sherry, and shallots together for a minute or two.
Add approximately half the cheese mixture and whisk constantly until the cheese is melting.
Add the remaining cheese by handfuls, whisking until everything is incorporated.
Finally, stir in the blue cheese and pepper.
Just before serving, top the melted cheese with the green onions.
The green apple slices, broccoli, cauliflower, carrots, and bread are for dipping.
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Johnny Carino's Spicy Shrimp and Chicken Pasta
13-16oz penne pasta
2 (8oz) boneless skinless chicken breasts, sliced
3 Tbsp butter
20 medium raw shrimp, peeled, tail removed and cleaned
1 c. fresh button mushrooms, cleaned and sliced
1 c. sundried tomatoes, sliced
2 green onions, chopped
2 c. heavy cream
1/2 c. Romano cheese, grated (Italian blend cheese works great, too.)
1 tsp. cayenne pepper
salt and pepper, to taste
Add the sliced chicken to a saute pan on medium heat and cook through. Set aside when cooked.
Begin cooking pasta according to package directions.
When the pasta is close to being finished, add butter to the same saute pan used to cook the chicken and melt on medium heat.
Once the butter is melted, add shrimp, chicken, mushrooms, sundried tomatoes, onions, salt and pepper.
Saute the mixture until shrimp and mushrooms are cooked. Shrimp should be pink.
When the pasta is finished cooking, drain the excess water but don’t rinse it. Set aside.
In the empty pot used to cook the pasta, add the cream, Romano cheese, and cayenne pepper.
Let the cream reduce by half while stirring frequently.
Add the meat and veggie mixture to the sauce and stir together. Add the pasta and stir all together.
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Indonesian Recipes
Indonesian Recipes
A collection of easy-to-follow Indonesian Recipes.
Discount Cookbook Club Members Get This Cookbook Free (password required):
(The cookbook club is a paid subscription that is separate from our free recipe forums)
- Non Members Can Sign Up Here
A collection of easy-to-follow Indonesian Recipes.
Discount Cookbook Club Members Get This Cookbook Free (password required):
(The cookbook club is a paid subscription that is separate from our free recipe forums)
- Non Members Can Sign Up Here
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Taco Bell Spicy Chipotle Sauce
1/2 cup sour cream or plain Greek yogurt
1 tablespoon white vinegar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon paprika
1/2 teaspoon cumin
1 teaspoon chili powder
Combine all ingredients in a small bowl and mix together until combined.
Store in an airtight container in the refrigerator.
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Bacon Lattice Wrapped Turkey
1 turkey (12-15 pounds)
1 small red onion (peeled, quartered)
1 orange (quartered)
1/2 bunch thyme
3 sprigs sage
2 pounds thick cut bacon (about 25 slices)
1 and 1/2 cups organic chicken stock (plus more if needed)
MAPLE HERB BUTTER:
1 stick unsalted butter (softened)
2 tablespoons maple syrup
1 tablespoon thyme (leaves only, finely chopped)
4 sage leaves (finely chopped)
BACON INFUSED PAN GRAVY:
1/4 cup all-purpose flour
1/4 cup turkey drippings
3 cups organic chicken stock
1 tablespoon thyme (leaves only)
Kosher salt and freshly ground black pepper
The night before roasting your turkey, place the turkey on a baking sheet and allow to sit, uncovered in the refrigerator overnight.
Remove the turkey from the refrigerator 2 hours before roasting and allow it to come to room temperature.
Preheat the oven to 450ºF.
For the Maple Herb Butter:
In a medium bowl, using a rubber spatula, combine the softened butter, maple syrup, thyme and sage, stirring to combine.
Rub the maple herb butter all over the outside of the turkey.
For the Bacon Lattice Wrapped Turkey: Stuff the cavity of the turkey with the onion, orange, thyme and sage sprigs.
For the Maple Herb Butter: In a medium bowl, using a rubber spatula, combine the softened butter, maple syrup, thyme and sage, stirring to combine.
Rub the maple herb butter all over the outside of the turkey.
Wrap both of the turkey legs and wings in bacon, using 2 slices per leg and 2 slices per wing to completely cover them.
On a piece of parchment paper, line up 7 pieces of bacon, vertically, as close to each other as possible.
Starting from the bottom, fold 1 inch of every other strip of bacon up.
Then lay one strip of bacon, horizontally, on top of the flat strips of bacon.
Unfold the folded pieces of bacon and repeat this process by folding down the pieces that were not previously folded.
Place a strip of bacon, horizontally, on top of the folded pieces, and unfold the bacon.
Continue this process until you have a tight square of woven bacon.
With the parchment paper, invert the bacon onto the breast of the turkey and tuck the ends of the squares into the legs and around the breasts.
Place the turkey on a roasting rack and inside a deep roasting pan.
Pour the chicken stock into the bottom of the roasting pan and place in the lower third of the oven to roast for 25 minutes.
Lower the temperature to 350ºF and continue to roast until the internal temperature of the turkey reaches 165ºF, about 2 - 2 1/2 hours.
Tent with foil if the bacon begins burn.
Remove from the oven and allow turkey to rest for at least 30 minutes.
For the Bacon Infused Pan Gravy:
Remove 1/4 cup of drippings that have accumulated in the bottom of the roasting pan to a medium sauce pan over medium heat.
Whisk in the flour and continue to whisk as the flour cooks, about 1-2 minutes.
Stir in the chicken stock and cook until gravy has thickened, about 3-4 minutes.
Stir in thyme leaves and season with salt and pepper to taste.
Carve the turkey, cutting through the bacon first, then the meat of the turkey, and serve warm with gravy.
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How can I gain visible muscle? (SliceAndDice_)
White Castle Stuffing
10-12 White Castle® Sliders, no pickles
1 1/2 cup celery, diced
1 1/4 teaspoon thyme, ground
1 1/2 teaspoon sage, ground
3/4 teaspoon black pepper, coarsely ground
1 cup chicken broth
In a large mixing bowl, tear the Sliders into pieces and add diced celery and seasonings.
Toss and add chicken broth. Toss well.
Add ingredients to Casserole Dish, add an additional 3/4 cup of chicken broth and bake at 350 degrees F for 35 minutes.
Or stuff the ingredients into the cavity of the turkey before roasting and cook as you normally would.
Golden Corral Bourbon Chicken
]img]http://ift.tt/2zRxiel cut2017/03/golden-corral-bourbon-street-chicken-copycat-1.jpg[/img]
2 pounds boneless, chicken thigh meat, cut into thin strips
3 teaspoons brown sugar bourbon seasoning
1 1/2 cup teriyaki sauce
1/4 cup honey
1 teaspoon cornstarch, dissolved in 2 tablespoons cold water
Rinse chicken, pat dry and place in a wide pan.
In a small bowl, combine 1 cup of the teriyaki sauce and 2 teaspoons of the bourbon seasoning.
Whisk together until bourbon seasoning is dissolved.
Pour over chicken and stir to evenly distribute marinade and fully coat chicken.
Cover pan with film and marinate the chicken in the refrigerator overnight.
Drain the chicken well.
On a hot stove top grill or wide thick bottomed skillet over medium heat, add chicken in a single layer.
Sprinkle with the remaining 1 teaspoon of bourbon seasoning.
Cook, stirring regularly until lightly browned and thermometer inserted into meat reads 165 F.
Meanwhile, combine the remaining 1/2 cup of teriyaki sauce and honey in a saucepan.
Stir until well-blended. Over medium heat, bring to a simmer.
Add cornstarch slurry, stirring well to prevent lumps.
Cook, stirring regularly, for about 1 to 2 minutes or until slightly thickened and heated through.
Transfer cooked chicken into a serving platter.
Top with hot teriyaki glaze just before serving.
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Carrabba's Pasta Rambo
12 tbsp cold unsalted butter
2 tbsp yellow onion, minced
2 garlic cloves, minced
1/3 cup dry white wine
3 tbsp lemon juice
1lb linguine
2 tbsp olive oil
10 oz sliced white mushrooms
1lb medium shrimp, peeled, deveined
1 cup spinach leaves, stemmed, washed, chopped
2 plum tomatoes, seeded and diced
2 tbsp chopped fresh basil
salt and pepper to taste
Parmesan Cheese
For lemon sauce, melt one tablespoon butter in a skillet on medium.
Stir in 2 tablespoons onion and 2 garlic cloves minced and let it cook for about 3 minutes.
Add 1/3 cup wine and 3 tablespoons lemon juice. Bring to a boil.
Cook until liquid reduces to two tablespoons, 3 minutes.
Reduce heat to low. Whisk in remaining 11 tablespoons of butter one piece at a time.
The butter should soften into an emulsified sauce in 3 minutes.
Season with salt and pepper. Remove from heat.
Sauce can be stored at room temperature for up to two hours.
Cook pasta in boiling salted water until al dente.
Heat one tablespoon oil in skillet on medium-high.
Stir in mushrooms, 5 minutes. Transfer to bowl.
Heat remaining oil in skillet. Stir shrimp until barely opaque around edges, 1-1/2 minutes.
Stir in chopped spinach, 1 minute. Stir in tomatoes, 1 minute. Return mushrooms to pan.
Stir in lemon sauce and basil. Reduce heat to low.
Stir sauce 30 seconds. Season with salt and pepper.
Drain pasta; return to pot. Stir in sauce.
Serve with parmesan and fresh basil.
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McDonald’s McCafe Caramel Cappuccino
2 servings of espresso or 6 ounces of strong coffee
1/2 cup milk (the lower the fat content the better, it will froth more)
2 tablespoons caramel ice cream topping(divided use)
whipped cream for garnish
In a large warm coffee mug, pour in the coffee. Add 1 tablespoon of caramel syrup Add in the warmed milk stir. Top with whipped cream if desired, and then drizzle over the remaining caramel syrup.
1/2 cup milk (the lower the fat content the better, it will froth more)
2 tablespoons caramel ice cream topping(divided use)
whipped cream for garnish
In a large warm coffee mug, pour in the coffee. Add 1 tablespoon of caramel syrup Add in the warmed milk stir. Top with whipped cream if desired, and then drizzle over the remaining caramel syrup.
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Chipotle Tomatillo Salsa
1/2 tomato cut in large chunks
16 medium-sized tomatillos, plus 2 more, husks removed, sliced in half horizontally
1 jalapenos seeds and stem removed
1/2 red onion cut large chunks
2 cloves garlic
1/2 cup cilantro leaves loosely packed
1 teaspoon cumin
1/2 teaspoon oregano
Salt and freshly ground black pepper
juice from one lemon
juice from one lime
Preheat oven to 500 degrees. Line a baking sheet with aluminum foil.
Place 32 of the halved tomatillos skin side down on the baking sheet, and place in the oven.
Bake until they begin to toast, about 20 minutes.
In a food processor, combine the tomatillos, jalapenos, red onion, garlic, cilantro, cumin and oregano.
Add the additional fresh tomatillos. Pulse until the mixture is slightly chunky.
Add lemon and lime juices, and season to taste with salt and freshly ground black pepper.
Notes
For additional heat, leave the seeds in the jalapeno.
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Logans Roadhouse Fried Mushrooms
vegetable oil for frying
1 pound fresh white button mushrooms
1 cups all-purpose flour
2 teaspoons salt
1 1/2 teaspoons ground black pepper
1 cup buttermilk
1/2 cup water
Pour oil into a large saucepan or deep fryer to a depth of 3 to 4 inches
Heat the oil to 350 degrees. Gently clean the mushrooms with a damp paper towel.
If these stems are very large (greater than 3/4 inch), trim off the stem, as they may be woody.
If the mushrooms are small, there is no need to trim off the stem.
Combine the flour with the salt and pepper in a bowl.
Stir to combine the flour mixture.
Combine buttermilk and water in another bowl.
Dredge the mushrooms in the seasoned flour, shaking off the excess, and then dip them in the buttermilk.
Dredge them in the flour again. Knock off the excess flour.
Lower the mushrooms gently into the hot oil, cook them until they are golden brown.
It will take about 2 to 3 minutes for the mushrooms to cook.
Drain on a wire rack.
Serve with your favorite sauce.
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Chili's Quesadillas
8 medium flour tortilla shells
3 chicken breasts boneless, skinless, cut into bite-sized pieces
salt and pepper to taste
1/2 cup green onions diced
8 strips of bacon cooked & crumbled
1 to 2 avocado diced
mild cheddar cheese shredded
2 tbsp butter
2 limes
First thing first, cook the bacon, drain it well and crumble it.
To reduce some of the fat, place it on paper towels.
Don't discard all of the bacon drippings,
keep about a tsp of it and add the diced green onions to it and cook about 3 minutes until softened.
Add the chicken, make sure it's cut into bite size pieces and keep sauteing for about 5 min until chicken is thoroughly cooked,
turning over the chicken pieces, to make sure all sides are cooked. Add the salt and pepper and stir.
Remove the chicken mixture from the pan into a plate.
In a clean skillet, add a bit of the butter and melt.
Add a tortilla and move it around until it's buttery.
Add a little bit of the chicken and onion mixture to half of the tortilla,
a bit of bacon, a bit of avocado and a bit or lots of cheese, depending on how you like it.
Now flip the other side of the tortilla over and pat it down.
Now flip it over and cook on the other side until the other side is nice and golden.
It looks amazing. Cut this into two pieces using a pizza cutter.
Repeat these steps with the remaining tortillas.
Serve this with some sour cream on the side and squeeze some limes over the quesadillas.
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Red Lobster Cajun Shrimp
1 pound shrimp, use at least medium size
1/2 cup butter
4 teaspoons cayenne pepper
3 teaspoons salt
2 teaspoons black pepper
2 teaspoons paprika
2 teaspoons cumin
2 1/4 teaspoons dry mustard
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons onion powder
2 teaspoons garlic powder
Preheat your oven to 400 degrees.
Place the butter in a 13 x 9 baking pan, and then place the pan in the oven.
While the pan is in the oven wash, peel and devien the shrimp.
By the time you have finished prepping the shrimp, the butter should be melted in the pan.
In a small bowl mix together the spices and blend well.
Place shrimp into the pan, and then sprinkle on the seasonings you have just blended together on the shrimp.
Mix the shrimp, butter, and spices until the shrimp is coated well with butter and shrimp.
Bake for approximately 15 minutes, remove shrimp, and check for doneness.
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Zupas Tomato Basil Soup
Pesto
2 c. (4 oz.) fresh basil
1 c. pine nuts
1 c. Parmesan cheese
5 cloves garlic
1 1/2 c. olive oil
2 tsp. salt
Soup
6-7 stalks celery, diced
1 large onion, diced
1/2 c. butter
2 tsp. dried oregano
6 (14.5 oz.) cans stewed tomatoes, unseasoned
1 quart half & half
For the pesto
Wash & dry your fresh basil.
Add to a blender or food processor with pine nuts, Parmesan cheese, garlic & olive oil. Blend until a smooth paste is formed.
For the soup
In a large stock pot, melt your butter.
Add celery & onions, cook just until translucent.
Add in dried oregano. Stir in pesto and tomatoes.
Transfer to your slow cooker and cook on low 8-10 hours or high 4-6. With an immersion blender, blend soup until creamy.
Just before serving add in your half and half, mix well to combine.
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In-N-Out Burger Animal Sauce
1/2 cup mayonnaise
3 tablespoons ketchup
2 tablespoons sweet pickle relish
1 1/2 teaspoons sugar
1 1/2 teaspoons distilled white vinegar
Combine all the ingredients into a bowl and stir.
Let cool in a refrigerator (covered) for an hour before serving for best flavor.
Shoulder injury (sl)
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Taco Bell's Blue Raspberry Freeze
2 cups Club Soda, Chilled
½ cup Sugar
½ tsp Blue Raspberry Lemonade Kool Aid Drink Mix or your favorite flavor
3 cups Crushed Ice
8 drops Neon Blue Food Coloring (Optional)
Open the club soda.
Dump out a few tablespoons so the bottle is not full.
Freeze for 15-20 minutes.
Blend club soda, sugar, food coloring,and Kool Aid in a blender.
Add the crushed ice and blend until it reaches your desired consistency.
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Zupas Roasted Red Pepper Hummus BLT
2 red bell peppers
1 jalapeno
canola oil
1/8 c lemon juice
3/4 T soy sauce
1 1/4 t salt
1 t cumin
1/4 t coriander
1 t smoked paprika
1/8 c tahini paste (this can be difficult to find, I get mine at Sprouts next to the peanut butter)
5 garlic cloves, pressed through a garlic press
2 cans cannellini or great northern beans, drained
ciabatta bread slices
turkey shavings
swiss cheese
bacon slices
tomato slices
lettuce
sprouts
avocado slices
artichoke hearts
feta cheese
freshly-cracked pepper
Preheat oven (or grill) to 450 degrees. Cover peppers and jalapeño with oil.
Roast (or grill) until skin is blackened.
Let rest.
Place all remaining ingredients in blender and blend until creamy.
Remove stems from peppers, slit open jalapeño and deseed. Add to blender and blend until creamy.
Slather hummus on ciabatta slices, build sandwich with fillings.
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Pork Tenderloin Chops with Apples and Onions
I got inspired by cooking methods from Chef Todd and this turned out spectacularly! I browned the chops in cast iron skillet, coconut oil, and remove. Saute sliced onions. I went for a combination of sweet and tart using 3 different kinds of apples, cored and sliced but left peeling. Added to onions, a sprinkle of brown sugar. slightly cooked apples on med. low heat. Added chops and baked 30 min. covered @ 350. MMMighty Tasty! I served with mixed greens on the side. Greens with bacon bits, garlic butter, chopped onion, and 2 cap fulls of white vinegar. Outstanding!
KFC Nashville Hot Chicken
2 pounds chicken breasts, sliced thin
3 eggs, whisked
2 cups flour
1 tablespoon kosher salt
1 tablespoon black pepper
1 quart neutral oil, for frying
Hot Chili Oil:
1/4 cup canola oil
2 tablespoons unsalted butter
2 tablespoons cayenne pepper
2 teaspoons brown sugar
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
Combine the ingredients in a small pot over low heat.
If you want it not as spicy cut back on the cayenne pepper to your taste.
Continue to use low heat or the spices and sugar will burn.
Stir it until it’s warm and the sugar is dissolved.
The spices won’t all dissolve, but it’ll smell ummm… fragrant!
Once it’s warm and combined, remove it from the heat just to keep it from burning.
Cut the chicken into long strips and then dip in the flour mixture, then eggs, then again in the flour to give them a nice crust.
If you’re a buttermilk fan, you could soak the chicken in buttermilk first for an extra flavor boost.
Once the chicken is coated, let it rest for a few minutes so the crust can form on the chicken.
Before you use the oil give the mixture a good stir.
There are so many spices in the oil that they will settle on the bottom of the pan so be sure to stir them before drizzling later.
You can fry these chicken strips in any way you want.
You could use a deep fryer or just a large pot filled with oil.
I just added a few cups of oil to my large cast iron skillet and used that.
If you do that method, you have to kind of flip the chicken strips so they cook evenly but it works great.
After frying for 6-7 minutes, test a strip to make sure they are cooked through.
Then let them drain on a few paper towels.
While the chicken strips are still very hot, place them in a bowl and drizzle in the chili oil.
I would start with a small amount. You can always add more.
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Starbucks Copycat S'mores Frappuccino
3 cups Ice cubes
1 cup Milk, any but whole works best
3 tablespoons Marshmallow topping
1 Shot espresso
1 tablespoon Cocoa powder
1 tablespoon White sugar
1 cup Whipped cream
1 tablespoon Graham cracker crumbs
Blend ice, milk, marshmallow topping, espresso, cocoa powder, and sugar together until smooth.
Garnish with whipped cream and graham cracker crumbs.
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Dashcams (kitty)
Olive Garden Berry Crostata
For the Crust
2 cups all-purpose flour
¼ cup granulated sugar
¾ teaspoon salt
8 oz unsalted butter, chilled and cut into approximately 16-20 cubes
6 tablespoons iced-cold water (yes - there should be ice in the water - but don't use the ice - only the water)
For the Filling
2 cups mixed berries (blackberries, raspberries and blueberries) - 1 cup for each crostata if you're making 2 crostatas
1 tablespoon granulated sugar
For the Egg Wash
2 eggs
For the Crust
Preheat the oven to 350 degrees.
Line a cookie sheet with parchment paper and set aside.
In a food processor, combine flour, sugar and salt.
Cut in butter until mixture resembles coarse crumbs.
Add the water and stir until mixture forms a ball.
Turn the dough out onto a lightly floured board and form into 2 disks.
Wrap in plastic and refrigerate for 1-2 hours (or overnight).
Do not over work the dough.
And remember, you want to be able to see flecks of the butter the size of peas.
Roll dough rounds out to an 11-inch diameter.
Trim out 11” circle and discard leftover dough.
Place dough on cookie sheet.
Fan out 1 cup of berries to 9” diameter.
Brush egg wash on 2” remaining dough.
Fold exposed dough over berries.
It should leave an open center to the crostata of about 6 to 7 inches.
Egg wash the exterior dough.
Add a few small chunks of butter to center of crostata.
Bake at 350 degrees for approximately 20 minutes or until the crust is a flaky golden brown.
For the Filling
Add the berries and sugar to a large bow and gently toss.
For the Egg Wash
Whip 1 whole egg and 1 egg white together in a bowl.
PB&J Empanadas
1 large egg
Flour, for dusting
1 package refrigerated pie crusts (about 14 ounces)
1 cup peanut butter
1 cup strawberry jam
Turbinado sugar, for garnish
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a small bowl, whisk one egg with 1 tablespoon of water. Set aside.
3. Remove pie crust from pouch and unroll on a floured cutting board.
Use a rolling pin to roll out the dough to about 18 inches in diameter.
Cut out rounds using a 4-inch round cookie cutter, re-rolling out scraps as needed. Repeat with other half of dough.
4. Working with 1 dough round at a time, moisten the edges of the dough with the egg wash, then put about 1½ teaspoons each of jam and peanut butter in the center. Fold the dough over to close, and use a fork to crimp.
5. Place on prepared baking sheet, and repeat with the rest of the dough and filling.
6. Brush the top of the empanadas with egg wash and sprinkle with turbinado sugar.
7. Bake about 15 minutes, or until golden brown and heated through. Serve warm or room temperature.
Grizzly's Wild Rice Soup
1 tablespoon olive oil
1 onion , chopped
2 cloves garlic , minced
1 teaspoon poultry seasoning
1 cup celery , sliced
1 cup carrots
2 tablespoons flour
1 cup finely diced cabbage
8 cups chicken broth
2 cups cooked chicken
1/2 large red pepper , diced
1/2 cup wild rice
1 1 /2 cups mushrooms
salt and pepper to taste
Heat olive oil in a large pot over medium high.
Cook onion and garlic until slightly softened.
Add carrots, celery, poultry seasoning and flour.
Cook an additional 2-3 minutes.
Add remaining ingredients except wild rice.
Let simmer 15 minutes.
Add rice and continue cooking uncovered for about 35-40 minutes or until rice is tender.
Season with salt and pepper and serve.
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Panda Express Sticky Sesame Cauliflower
1 small head cauliflower, chopped
1/3 cup low-sodium soy sauce
1/4 cup pure maple syrup, honey, or agave
1/4 cup rice vinegar
1 tbsp minced garlic
1 ½ tsp toasted sesame oil
½ tsp powdered ginger
1 1/2 tbsp cornstarch or arrowroot
1/4 cup water
sesame seeds and scallions, for garnish
Preheat your oven to 450 F.
Grease a baking pan or line with parchment.
Cut cauliflower into florets, then slice so one side of each floret is flat.
Arrange in a single layer in the greased pan.
Bake 10 minutes on the center rack.
Meanwhile, whisk together the soy sauce, sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan.
Bring to a boil.
While waiting, stir together the cornstarch and water until cornstarch dissolves fully,
then slowly whisk this into the saucepan as soon as it boils.
Turn heat to medium and cook 2 minutes, stirring more frequently once it returns to a boil.
Cook until thick.
You can also make the sauce ahead of time if desired, and it thickens more as it sits in the fridge.
Flip cauliflower florets and bake 10 additional minutes.
If desired, you can now move the pan to the top rack and broil 1-2 minutes.
Pour sauce over florets.
Sprinkle sesame seeds and optional scallions on top, and serve.
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Cheesecake Factory Cashew Chicken
1/3 cup canola or vegetable oil
1 1/2 pounds chicken breast cut into bite size chunks
Seasoned Rice Flour (ingredients below)
Rice Flour Batter (ingredients below)
Spicy Soy-Sherry Sauce (ingredients below)
8 ounces Cashews
6 green onions cut into 1/4? pieces
SEASONED RICE FLOUR
3/4 cup Rice Flour
1/4 teaspoon Kosher Salt
1/8 teaspoon Ground Black Pepper
1/8 teaspoon Paprika
1/8 teaspoon Baking Powder
RICE FLOUR BATTER
1 1/2 cups Rice Flour
1/4 cup All-Purpose Flour
1/4 teaspoon Kosher Salt
1/4 teaspoon Ground Black Pepper
1 1/2 cups Ice Water
SPICY SOY-SHERRY SAUCE
1 cup Hoisin Sauce*
1/4 cup Soy Sauce*
1/4 cup Sherry Wine
2 tablespoons Red Wine Vinegar
1 tablespoon Sriracha sauce
1/4 cup Granulated Sugar
2 ounces Fresh Garlic minced
1/4 teaspoon Crushed Red Chili Flakes
TO MAKE SEASONED RICE FLOUR
Mix the ingredients into a bowl together.
TO MAKE THE BATTER
Combine all the ingredients together, in a bowl over ice. Keep COLD.
TO MAKE THE SAUCE
Combine the sauce ingredients together and mix well.
TO COOK THE DISH
Toss the chicken with the seasoned flour.
Put the batter into a large bowl with the chicken.
Carefully combine the two until well coated.
Heat the canola oil in a large pan or wok on medium high.
Add the chicken pieces to the pan, and cook 3 minutes on each side until browned and crispy.
Break apart any pieces that stay stuck together.
Add the sauce and cashews into the pan. Add in the chicken and green onions.
Toss all the ingredients together until well coated.
Let cook for 30 seconds to a minute for the sauce to thicken.
Garnish with sesame seeds, parsley and crushed cashews.
Service immediately.
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