Wednesday, October 7, 2009

Cheesecake Factory Recipes

For those of you that did not know, I worked at the Cheesecake Factory for two years. In that two years, I made some friends that I will have for the rest of my life. One being my old roomate of three years Tiffany. Tiffany came over a for dinner and I thought of the idea of making something we both loved from Cheesecake Factory. Avacado eggrolls! They tasted just like the real thing. Everytime we go to Cheesecake Factory, Tiff gets the same thing, Spicy Cashew Chicken, so I thought I would try my hand at that. Pretty damn good if I must toot my own horn! Hope you guys try these. Both are super easy!

Copycat Cheesecake
Factory's Avocado Egg Rolls

SERVES 2 -4 , 3 eggrolls

dipping sauce
3-4 teaspoons
white vinegar

1 teaspoon balsamic vinegar
1/2 teaspoon
tamarind pulp

1/2 cup honey
1 pinch
powdered saffron
1/2 cup chopped cashews
2/3 cup
fresh cilantro

2 garlic cloves
green onions
1 tablespoon granulated sugar
1 teaspoon
ground black pepper
1 teaspoon ground cumin
1/4 cup
olive oil

egg rolls
1 large
, peeled, pitted, & diced
2 tablespoons
sun-dried tomatoes packed in oil
, chopped
1 tablespoon minced red onion
1/2 teaspoon
fresh cilantro, chopped
1 pinch

3 egg roll wraps
egg, beaten

  • Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.
  • Stir until tamarind is dissolved.
  • In a blender, Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.
  • Pour mixture into a bowl and stir in oil. Refrigerate until ready to use.
  • Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.
  • Distribute filling evenly onto center of each egg roll wrapper.
  • Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.
  • Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal.
  • Repeat with remaining wrappers.
  • Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.
  • Drain on brown paper bags.
  • Slice egg rolls diagonally across middle and serve with prepared dipping sauce!


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