Friday, October 26, 2012

Panera Bread's Copycat Broccoli Cheese Soup

Image by Joelk75


Panera Bread's Copycat Broccoli Cheese Soup is a hearty fall soup. You can use two small sourdough bread for serving bowls. This soup is quick and easy to make.

Ingredients:
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar
Salt and pepper to taste
 

Directions:
Step 1: Sauté onion in melted butter; set aside.
Step 2: Cook butter and onion mixture and flour whisking over medium heat for 3-5 minutes. Stirring constantly and slowly add the half-and-half.
Step 3: Add the chicken stock whisking all the time.
Step 4: Simmer for 20 minutes.
Step 5: Add the broccoli, carrots and onions. Cook over low heat until the vegetables are tender for 20-25 minutes.
Step 6: Add salt and pepper.
Step 7: After the soup has thickened; pour in batches into blender and puree.
Step 8: Place back into the pot over low heat; cheese; stir until well blended.
Step 9: Stir in the nutmeg and serve.



Tuesday, October 16, 2012

The Cheesecake Factory Copycat Chocolate Coconut Cream Cheesecake

       Image by Marit& Toomas Hinnosaar




What sounds better than a Chocolate Coconut Cream Cheesecake? I love chocolate, coconut and cheesecake. This recipe may be a little trouble but worth it. This homemade copycat version tastes much like the one at The Cheesecake Factory. We are definitely not talking calorie!



Ingredients:
2 1/2 cups fresh coconut, grated
1 cup whipping cream, scalded
2 1/2 cups all-purpose flour
1/3 cup cold butter, sliced
4 teaspoons granulated sugar
20 ounces cream cheese, softened
1 1/2 cups granulated sugar
4 whole eggs
2 egg yolks
2 1/2 tablespoons coconut liqueur
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sour cream
1/4 cup cream of coconut
1/2 teaspoon coconut liqueur
Toasted coconut flakes (for garnish)


Directions:
Step 1: Puree coconut and whipping cream in a blender for 4 minutes; set aside to cool.
Step 2: Cut butter into flour and 4 teaspoons sugar until mixture resembles small crumbs.
Step 3: Press evenly into bottom of a buttered 10-inch springform pan.
Step 4: Bake at 325 degrees for 25 minutes, or until golden brown.
Step 5: In a large bowl cream together cream cheese and 1 1/2 cups sugar.
Step 6: Stir in cooled coconut puree and whipping cream.
Step 7: Slowly stir in eggs and yolks.
Step 8: Stir in 2 1/2 tablespoons coconut liqueur, lemon juice and extracts. 
Step 9: Pour into prepared crust.
Step 10: Bake in a 325 degree oven until sides of cake are dry and center is set, about 1 hour.
Step 11: Allow cheesecake to cool for 30 minutes.
Step 12: Beat together sour cream, cream of coconut and 1/2 teaspoon liqueur; spread over cheesecake.
Step 13: Bake at 325 degrees for 10 minutes.
Step 14: Allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours.
Step 15: Sprinkle coconut flakes over top before serving.

Monday, September 10, 2012

Copycat Popeye's Fried Chicken Strips


 This Copycat Popeye's Fried Chicken recipe is a spicier fried chicken so get ready for your taste buds to wake up. If you like milder or hotter adjust the cayenne pepper for your desired taste. This recipe is much like the chicken they serve at Popeye's, enjoy.

Ingredients needed for Popeye's Fried Chicken Strips:

3-4 pounds of chicken strips with skin or one chicken cut into pieces
6 cups canola oil
2 tablespoons white pepper
1 teaspoon cayenne pepper
2/3 cup all-purpose flour
2 teaspoons paprika
1 tablespoon salt
3 eggs

Directions for making Popeye”s Fried Chicken Strips:
Step 1: Combine in a large bowl; flour, salt, peppers, and paprika.

Step 2: Break the eggs into a small bowl and beat until well blended.

Step 3: Dip each piece of chicken into the blended egg, then coat well with the flour mixture.

Step 4: After coating the chicken; place on a rack to allow the pieces to dry, about 20 to 30 minutes. You will get even browning on the chicken by letting it dry.

Step 5: Heat the Canola oil over medium heat in an deep fryer or in a large, deep pan on stove.

Step 6: To fry chicken strips, heat oil in a heavy skillet over a medium-high burner until the oil is very hot or in a electric deep fryer.

Step 7: Place the chicken pieces in the hot oil, skin side down, one piece at a time. Leave enough space among pieces so that they are not crowded.

Step 8: Cook over a medium heat, turning until all sides are golden brown and the meat is cooked thoroughly.

Step 9: Place on a paper towel to allow grease to drain.