PHCP RECREATES THE CHEESECAKE FACTORY RECIPES (PART 2)
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Like binging episodes of your favorite TV Show, or munching on Chicken Taquitos, one is simply never enough! That’s exactly how we felt about trying to recreate The Cheesecake Factory’s recipes too! For part 2, a few PHCPers answered questions about their cooking experiences with a fresh batch of recipes.
The reviews coming up may leave you craving for more, so feel free to grab a snack before you keep reading. We’ll be happy to wait while you call your local Cheesecake Factory and place an order to-go. *wink-wink*
Do you consider yourself a Rookie or Veteran in the kitchen?
I definitely consider myself a Rookie in the kitchen!! I am usually that friend or family member that loves to eat everyone else’s cooking. I do cook occasionally of course, but not as often as most people probably do.
How many of the ingredients did you already have on hand? How many did you have to buy?
I had some of the basic ingredients that you usually use for cooking like Salt, Pepper, Baking Powder, Sugar as well as Ranch Dressing, Honey, and Apple Cider Vinegar. Everything else I had to purchase from the grocery store.
Did you have to substitute anything?
I went to my neighborhood Kroger and shockingly, they were out of cauliflower in both the produce as well as the frozen vegetable aisle due to the pandemic! I had to substitute the regular cauliflower with a frozen pack of ranch cauliflower instead. Even with the substitution however, the ranch cauliflower tasted GREAT with the rest of the ingredients added in!!
Did you use any different cooking methods than what was noted in the recipe?
Instead of using a deep or air fryer, I used the frying pan to cook the ranch cauliflower on top of the stove.
Were there any parts of the process that were more difficult than you expected? If so, what were your expectations and what happened?
I didn’t really have any difficulties making this dish! It was pretty simple; however, it did require a lot of ingredients that aren’t typically in my pantry.
On a scale of 1-10, how difficult was the recipe to make overall? (10 being the hardest)
I will give my attempt a 2 when it comes to difficulty only because I didn’t have a lot of the ingredients, beforehand. Other than that, it was super easy to understand and follow!
On a scale of 1-5 Cheesecakes, how did the recipe turn out? (5 being the most delicious)
The dish turned out AMAZING! I give my attempt a 4 only because I wish I had added a little less off the Korean Chile Sauce to the cauliflower, so that I could enjoy the cauliflower texture a bit more.
Would you make the recipe again? If so, would you change anything?
I would DEFINITELY make this dish again! Possibly for a gathering or event so I can show off my new cooking skills!! 😊
Any Final Thoughts you want to share?
I had a lot of fun making this appetizer for the first time! I am a fan of The Cheesecake Factory, and I thoroughly enjoyed making something on the menu that I had never tried before. It was pretty simple to make and didn’t take a lot of time out of my day to make it. The Korean Cauliflower is a perfect appetizer for any meal, especially if you’re looking to make something new and exciting!
Do you consider yourself a Rookie or a Veteran in the kitchen?
I would be comfortable saying I am almost a Veteran ... like 85%. In a past life I worked as a front-of-house manager for a larger, corporate restaurant chain of Italian concepts. During the manager-in-training process, we were trained as what I understand to be referred to as “hybrid managers,” indicating a strong training in both front- and back-of-house procedures. I spent over 3 months training in the kitchen alone, which has most definitely made me stronger and more confident in the kitchen!
How many of the ingredients did you already have on-hand? How many did you have to buy?
While I love them, Brussels Sprouts are not a staple in my household, considering not everyone here is a fan. So, I had to purchase the sprouts themselves, along with the bacon. I of course had salt on-hand, along with butter and frying oil. I did have to get creative on the Maple-Butter Glaze, since I was unable to locate it at my local grocery stores.
Did you have to substitute anything because of stock issues at grocery stores?
Yes, I did! I had to source a recipe online for the Maple-Butter Glaze. Considering what this recipe called for as it pertains to on-hand ingredients, I gave this recipe a good shot. The only ingredient I had to substitute was the “Maple Flavoring.” I substituted in Mrs. Butterworth’s breakfast syrup instead. I do not know exactly what the original Maple-Butter Glaze tastes like, but my version was surprisingly delicious!
Did you use any cooking methods different than what’s noted in the recipe?
No, although I wish I had an air fryer! I earned some minor battle wounds from the popping of the hot grease onto my hands. To think the stove-top burner was only on a 4 out of 10! Thankfully, I thought it best to err on the side of caution and landed on 4 as a starting point!
Were there any parts of the process that were more difficult than you expected? If so, what were your expectations and what happened?
When frying the Brussels sprouts and their leaves, I did not immediately think that this vegetable was loaded with water. It just did not cross my mind. It became difficult to oversee and not overcook the sprouts when the oil almost bubbled over and out of my chosen pot. I expected them to be “accepted by” the grease in a calmer fashion. Lesson learned!
On a scale of 1-10, how difficult was the recipe to make overall? (10 being the highest)
In my opinion, I would honestly give this recipe a score of 4-5 in difficulty due to the “frying” step. I do not make Brussels sprouts on a regular (or even a semi-regular) basis, and that was the step I had the most difficulty with. Other than that, I did not find the recipe to be too hard to execute at all.
On a scale of 1-5 Cheesecakes, how did the recipe turn out? (5 being the most delicious)
I would rate my personal attempt at a 3.5 Cheesecakes. My attempt was mighty tasty, in my opinion. I am just not 100% certain that my version of the Maple-Butter Glaze would appeal to a Cheesecake Factory veteran or chef!
Would you make it again? If so, would you change anything?
Yes, I would make it again! I would try harder to source the Maple-Butter Glaze and I might consider not including the Brussels sprout leaves.
Any Final Thoughts you want to share?
As I mentioned, when I attempt to execute this recipe again, I might skip the fried Brussels sprout leaves. Per the recipe, the other ingredients are to be mixed well, then topped with the fried leaves before serving. While thoroughly enjoying the final product, I did find myself going for the Brussels sprouts themselves and avoiding the fried leaves … which could have been simply out of spite since this was the only ingredient that launched an assault on my hand.
DEGREE OF DELICIOUSNESS FINAL RATING
3.5 out of 5 Cheesecakes
CALIFORNIA GUACAMOLE SALAD
Q&A with Cheryl Stanko, Director of Special Events
Do you consider yourself a Rookie or Veteran in the kitchen?
I love to cook but unfortunately, I don’t usually have the time! I would say, however, I am great at following recipes and learning how to make them to my family’s liking.
How many of the ingredients did you already have on-hand? How many did you have to buy?
I had most of the ingredients already in my house, so I only had a handful of items to get at the store.
Did you have to substitute anything?
The recipe did call for Butter Lettuce, Spring Lettuce Mix and Romaine Hearts, however the grocery store was a little low on salad mix, so I what I ended up with was Romaine Hearts and Baby Spinach! My husband and I love feta cheese, so I definitely used a little more than the recipe called for here. 😉
Did you use any different cooking methods than what’s noted in the recipe?
Salads are super easy. The only ingredient I needed to cook were the black beans. It was really just a matter of cutting everything up and mixing all of the items together in a big bowl before serving.
Were there any parts of the process that were more difficult than you expected? If so, what were your expectations and what happened?
The hardest part of the process was cutting up some of the ingredients, which is expected for a fresh salad.
On a scale of 1-10, how difficult was the recipe to make overall? (10 being the hardest)
I would personally give it a 2, as there was not much to prepping this salad – really just cutting up and mixing all the ingredients together. I also did not feel the need to use any measuring cups, since I estimated the amounts of ingredients I wanted in my salad. This cut down on the dishes needed to clean afterward!
On a scale of 1-5 Cheesecakes, how did the recipe turn out? (5 being the most delicious)
5 cheesecakes! It was so good, and my family loved it!
Would you make the recipe again? If so, would you change anything?
I would definitely make this salad again! It is easy for a quick lunch, and tasty enough to bring to a group gathering.
Do you consider yourself a Rookie or Veteran in the kitchen?
Somewhere in the middle, I think! I’ve been cooking for a while, but nowhere near my Grandma’s level of cooking. She’s the best!
How many of the ingredients did you already have on-hand? How many did you have to buy?
I surprisingly had most things on-hand. I [luckily] found linguini this past weekend when I went to the grocery store. I guess I could’ve just used the spaghetti pasta I have at home, but we all know each pasta has their own purpose!
Did you have to substitute anything?
I only used red & green bell peppers – I decided to skip the yellow.
I also added some chopped celery to with the base of onions and peppers as well.
I didn’t have any Spicy Chicken-Seafood broth, so I just added fish sauce to regular chicken broth … and added some cayenne pepper for the ‘spicy’ portion. I also used canned diced tomatoes (instead of fresh) since I had it on hand.
I cooked the shrimp shell-on & tail-on, contrary to the recipe instructions. Just my personal preference 😊
I used boneless chicken thighs because that’s what I had on hand as well.
Were there any parts of the process that were more difficult than you expected?
No! The recipe was very easy to follow! I did forget to chop the chicken thighs before cooking, so at some point I had to pull it out, chop it, then add it back into the mixture.
On a scale of 1-10 [10 being the most difficult], how difficult was the recipe to make overall?
3. The recipe was super straight forward and simple to make!
On a scale of 1-5 Cheesecakes [5 being the most delicious], how did the recipe turn out?
5 cheesecakes!! It was so good!!
Would you make the recipe again? Would you make any changes?
Yes! I will certainly make again. I went a little overboard on the Cajun seasoning, so it was a bit spicier than what I normally go for, so next time I’ll reduce the amount. Other than that I do suggest adding the celery as it adds to the flavor.
Any final Takeaways?
Overall, it turned out really good, and I’m very happy with the results! Since this was my first time trying the Cajun Jambalaya Pasta, I don’t really have anything to compare it to, but now I definitely want to order it the next time I visit The Cheesecake Factory to see what the original tastes like!!
