Cheesecake Factory Chicken Tortilla Soup Copycat Food

CHEESECAKE FACTORY CHICKEN TORTILLA SOUP - COPYCAT

Steps:

• Simmer chicken in water, 3 carrots, 3 celery, 1/2 onion, 2 tbsp garlic, salt and white and black peppers for 2 hours.
• Remove chicken and allow to cool. Meanwhile, remove all the excess fat and the vegetables used to simmer the chicken in and discard. Add a fresh batch of veggies to the pot.
• Add Rotel, cilantro, corn, and cumin to the pot. Stir well.
• Remove chicken from the bone and add to the pot.
• Add cream just to get color and thickness.
• Cut tortillas in strips and fry in peanut oil. Put tortillas in bottom of bowl, sprinkle with cheese and pour soup on top.

APPLEBEE'S CHICKEN CHEESE TORTILLA SOUP - COPYCAT

Steps:

• Sauté garlic and onions in oil in large pan or Dutch oven until soft.
• Add next 10 ingredients to pot, bring to a boil, reduce heat, and simmer 20 minutes.
• Whisk flour/w ater mixture into soup.
• Bring to a boil, reduce heat, and simmer for 5 minutes.
• Add chicken and simmer for 5 minutes.
• Add cream, sour cream, and cheese; stir until cheese is melted.
• Deep-fry tortilla strips in 350 degree oil OR spray with non-stick cooking spray and bake in a 400 degree oven until crisp.
• Sprinkle with salt if desired.
• Pour soup into bowls, pile tortilla strips into a "haystack" shape on top of the soup, garnish with cilantro.

PUMPKIN CHEESECAKE (A CHEESECAKE FACTORY COPYCAT)

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees.
• Brush a 10 inch springform pan with some of the butter;stir remaining butter into graham cracker crumbs with 1/4 cup sugar and pinch salt.
• Press mixture into bottom and up sides of pan , packing it tightly and evenly.
• Bake until golden brown, 15 to 20 minutes.
• Cool on rack, then wrap outside of springform pan with heavy duty foil and place in a roasting pan.
• Bring a medium pot of water to boil.
• Meanwhile beat cream cheese with a mixer until smooth; add remaining 2 1/2 cups sugar and beat until just light, scraping down sides of bowl and beaters as needed.
• Beat in the sour cream, then add pumpkin, eggs, vanilla, 1 teaspoon salt, cinnamon, ginger and cloves and beat until just combined; pour into cooled crust.
• Without pulling rack out, gently place roasting pan in oven and pour boiling water into roasting pan until it comes about halfway up side of springform pan.
• Bake until outside of cheesecake sets but center is still loose, about 1 hour and 45 minutes.
• Turn off oven and open door briefly to let out some heat.
• Leave cheesecake in oven for 1 more hour, then carefully remove from roasting pan and cool on a rack.
• Run a knife around edges of springform pan, cover and refrigerate for at least 8 hours or overnight.
• Bring cheesecake to room temperature 30 minutes before serving.
• Unlock and remove springform ring.
• To finish, place a dollop of whipped cream on each slice and sprinkile with toasted pecans.

DON PABLOS CHICKEN TORTILLA SOUP (COPYCAT)

Steps:

• Boil chicken, carrots, celery, onion, garlic, salt, and peppers in water for about 1-2 hours.
• Remove chicken and let cool. Add Rotel, cilantro, corn, and cumin to the pot. Stir well. Remove chicken from the bone and add to the pot. Add cream just to get color and thickness.
• Cut tortillas in strips and fry in peanut oil. Put tortillas in bottom of bowl, sprinkle with cheese and pour soup on top.
• Enjoy!

CRISPY CHICKEN COSTOLETTA

Steps:

• For the chicken:.
• Preheat oven to 200°F.
• Zest two lemons. Bake zest for about 5 minutes until dry.
• On one paper plate combine flour, pepper and salt. On another paper plate combine eggs and water, whisk until combined. On another paper plate combine dry lemon zest, bread crumbs and cheese.
• Place pounded chicken in the flour, coating well, followed by the egg mixture and the bread crumbs.
• Heat 2 Tablespoons olive oil and 1 Tablespoon butter in a large frying pan over medium heat.
• Place chicken in pan and cook on each side about 5 minutes until middle is no longer pink. You will need to work in batches, adding more oil and butter as needed.
• Keep chicken warm in oven at 250°F.
• For the lemon sauce:.
• Over medium heat in a fairly large saucepan heat canola oil. Add minced garlic and sauté about 3 minutes.
• Add whipping cream and boil until reduced by one-third.
• Add Dijon, lemon juice, chicken stock and salt and pepper to taste. Simmer about 5 minutes.
• Remove from heat and stir in butter until melted.
• Serve chicken with lemon sauce and mashed garlic potatoes.