cheesecake factory copycat

Delicious sliced warm and served with fresh butter, or used as sandwich bread the next day, this sweet molasses brown bread made with whole wheat, molasses and honey is one of our family favorites!

Sweet Molasses Brown Bread

water

Tablespoons instant yeast

molasses

cocoa powder

Tablespoons oil

honey

salt

whole wheat flour

bread flour

butter

Old-fashioned oats (for sprinkling on top)

In the bowl of a stand mixer fitted with a dough hook, combine the water, yeast, molasses, cocoa powder, oil, honey, salt, and 2 cups of the whole wheat flour. Mix until combined.

With the mixer running, gradually add the rest of the flour starting with the whole wheat, then adding the bread flour until the dough pulls away from the sides of the bowl (you may not need the last cup of flour). Knead for 5-7 minutes. The dough should be soft and slightly tacky.

Transfer the dough to a large, lightly greased bowl, then cover with a sheet of plastic wrap lightly sprayed with cooking spray, or cover with a light dish towel.  Let rise until doubled in size, 1-2 hours.

Punch down the dough and divide into two or three evenly-sized pieces (depending on how large you want your loaves).  Shape into tight oval loaves and place onto parchment-lined baking sheets, making sure they have space to rise without touching each other. Lightly cover with plastic wrap lightly sprayed with cooking spray or a light dish towel and let rise again until puffy and doubled in size (another 45-60 minutes).  Right before baking, you can use a very sharp razor, knife or bread-slashing lame to cut three slashes across the top of each loaf, if desired.  

Preheat the oven to 375 degrees F.  Bake the loaves for 25 minutes.  Remove from the oven and lightly brush with the melted butter, then sprinkle with the oats and bake for another 5-7 minutes, until browned and cooked through.  Cool before slicing.

Farfalle with chicken and roasted garlic is a copycat Cheesecake Factory pasta recipe that is unbelievably tasty. Made with crispy bacon, tender chicken, sweet roasted garlic, sun-dried tomatoes, mushrooms, peas, and a light creamy sauce. It&#39;s perfect for when you want to treat yourself to a delicious splurge!

Farfalle with Chicken and Roasted Garlic

garlic

farfalle (bow tie pasta)

olive oil

bacon (chopped)

chicken breasts (diced)

EACH: sea salt and pepper

onion

mushrooms (sliced)

dry white wine (can sub chicken stock)

sun-dried tomatoes

cornstarch

milk

parmesan

peas

roast garlic

Turn your oven to 400 degrees Fahrenheit. Line a piece of aluminum foil with parchment paper. Remove the papery skin from the head of garlic, making sure to keep the cloves intact. Cut ¼ inch off the top of each head of garlic so that all of the cloves are exposed. Place the head of garlic into the parchment paper and drizzle the top with a little oil. Wrap the aluminum foil package up tightly and place it into a baking dish. Roast the garlic for 45 minutes, or until it is soft and turns golden. 

cook pasta

While the garlic is roasting, begin cooking the rest of the meal. Put a large pot of well-salted pasta on to boil. Cook the farfalle for 8 minutes. Drain the pasta then add it back into the pot and toss it with 1 tablespoon of olive oil.

crisp bacon

Cook the bacon until crispy then remove it from the pan.

cook chicken

If there is less than 1 tablespoon of oil in the pan, add a splash of olive oil. Add the chicken, season it with salt and pepper, and cook it until it is starting to brown and cooked through. Remove the chicken from the pan and put it with the bacon.

cook veggies

Add the onion and mushrooms to the pan and cook until the onion begins to caramelize about 7-8 minutes. Transfer the veggies to the bowl with the chicken.

reduce wine

Add the wine and sundried tomatoes to the pan and bring them to a boil. Continue to boil the wine until it reduces by half, about 5 minutes. Add half of the roasted garlic and mash it into the sauce. (choose the larger cloves to mash.)

make sauce

Put the cornstarch into a measuring cup and mix in a little of the milk. Stir in the rest of the milk then pour it into the pan. Add the parmesan cheese and the remaining whole roasted garlic and stir until the sauce thickens, about 2 minutes.

finish pasta

Add the crispy bacon, chicken, and vegetables to the pan. Add the peas, stir well, and let the sauce reheat. Finally, add the cooked pasta to the pan and mix it into the sauce.

Fresh mushroom Madeira sauce, tender crisp asparagus, and melted cheese pair with tender, juicy sautéed chicken breasts to make this Chicken Madeira recipe that is one of our favorite family dinners that is special enough for weekend cooking or holidays, but easy enough for weeknights when we are craving something different from the norm.  It's touted as one of the most popular menu items at the Cheesecake Factory.  Once you've tasted a bite it's easy to see why!

Chicken Madeira

chicken breasts (about 1 pound, sliced thin horizontally)

asparagus (blanched)

Kosher salt (divided)

pepper (divided)

Tablespoons butter

mushrooms (thickly sliced)

garlic (minced)

Madeira wine (a sweet white dessert wine)

beef stock or beef broth

heavy cream

mozzarella cheese

Slice chicken breasts in half lengthwise.  Use a meat mallet to pound each piece of chicken to 1/4" thickness between two pieces of plastic wrap.  Season chicken on both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.

In a large skillet, melt 2 tablespoons of butter and 1 tablespoon of oil over medium-high heat.  Add the sliced mushrooms and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.  Cook for 5 minutes, stirring occasionally, until softened.  Add the garlic for the last minute, then transfer cooked mushrooms to a plate.

In the same skillet, melt 1 additional tablespoon each of butter and oil.  Saute the chicken breasts for 3-4 minutes on each side until nicely browned and cooked through. Transfer to the plate with the mushrooms.

In the same skillet, add the Madeira wine and bring to a boil. Boil vigorously for 5 minutes until reduced by half, using a wooden spoon to scrape up any browned bits left over from cooking the chicken from the bottom of the pan.

Once the Madeira has reduced by half, add the beef broth and bring to a boil.  Boil for about 10 minutes until only about 1 cup of liquid remains (about 1/4 of the original volume of liquid). Reduce heat to medium-low and stir in the cream. Let the sauce simmer for 2 minutes until slightly thickened. Taste and adjust salt and pepper as needed.

While the Madiera sauce is reducing, blanch the asparagus by adding it to a large pot of salted, boiling water and cooking for 2-3 minutes, just until tender-crisp and bright green.  Drain immediately and set aside.

Return the cooked chicken and mushrooms to the pan, tossing to coat in the Madeira sauce. Arrange the blanched asparagus around the chicken and sprinkle with mozzarella cheese. Place the skillet in the oven under the broiler for 3-4 minutes, just until the cheese is melted, then serve with mashed potatoes.

Top 3 cheesecake factory copycat recipes from across the web

The most viewed cheesecake factory copycat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sweet Molasses Brown Bread

Farfalle with Chicken and Roasted G...

Chicken Madeira

Top 3 cheesecake factory copycat recipes from across the web

The most viewed cheesecake factory copycat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet Molasses Brown Bread

Farfalle with Chicken and Roasted G...

Chicken Madeira

The most viewed cheesecake factory copycat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine