Garlic Noodles With Vegetables Cheesecake Factory Stylecopycat Recipes

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VEGGIE GARLIC NOODLES RECIPE BY TASTY



Veggie Garlic Noodles Recipe by Tasty image

Here's what you need: vegetable oil, garlic, spring onions, carrots, snap pea, brown sugar, soy sauce, dried rice noodles

Provided by Ellie Holland

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8

2 tablespoons vegetable oil
5 cloves garlic, minced
4 spring onions, divided
2 carrots, cut into matchsticks
1 cup snap pea
2 tablespoons brown sugar
3 tablespoons soy sauce
9 oz dried rice noodles, cooked

Steps:

  • Heat the oil in a skillet over medium heat. Add the garlic and 3 spring onions and cook for 2-3 minutes.
  • Add the carrots and peas, before stirring in the brown sugar and soy sauce.
  • Add the noodles and mix together for another couple of minutes.
  • Season with salt and pepper, then slice remaining spring onion and top to serve.
  • Enjoy!

Nutrition Facts : Calories 336 calories, Carbohydrate 60 grams, Fat 7 grams, Fiber 2 grams, Protein 5 grams, Sugar 6 grams

GARLIC NOODLES WITH VEGETABLE ( CHEESECAKE FACTORY STYLE)



Garlic Noodles With Vegetable ( Cheesecake Factory Style) image

Asparagus, Mushrooms, Steamed brocolli and tomatoes sauteed with garlic and butter and tossed with boled spaghettini! Can't ask for an easier yet uber flavorful dinner or lunch!

Provided by Chic Chef C.

Categories     Lunch/Snacks

Time 25m

Yield 5 serving(s)

Number Of Ingredients 11

300 g spaghettini
15 stalks asparagus, cut into 1-inch pieces
1/2 head broccoli, cut into bite sized florets
7 -8 shiitake mushrooms, cleaned and sliced
2 tvsp evoo extra virgin olive oil
2 tablespoons butter
6 -7 fresh garlic cloves, finely minced
2 tablespoons grated parmesan cheese
1/2 medium tomatoes, deseeded and chopped
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper

Steps:

  • Prep the vegetables as described in the ingredients section.
  • Heat a pot of water, add salt and a couple of drops of EVOO and boil the spaghettini till aldente! About 7-8 mins (Do not overcook! ).
  • At about 6 minutes add the broccoli florets to the pasta and let it cook.
  • In the meanwhile when the noodles are cooking, heat the oil and butter in a large pan, add minced garlic and saute. Add the asparagus and mushrooms and saute for 3-5 mins.
  • Drain pasta and broccoli into a colander.
  • Add the pasta and broccoli to the pan, toss in the chopped fresh tomatoes, add salt and pepper and mix well.
  • Transfer to a serving dish and sprinkle grated parmesan.
  • Enjoy delicious hot garlic noodles!

GARLIC NOODLES WITH VEGETABLES (CHEESECAKE FACTORY STYLE/COPYCAT



Garlic Noodles With Vegetables (Cheesecake Factory Style/Copycat image

Asparagus, Mushrooms, broccoli and tomatoes (sundried or fresh sauteed with garlic and butter and tossed with boiled spaghettini. Dinner can't get easier or more flavorful!

Provided by Chic Chef C.

Categories     Lunch/Snacks

Time 25m

Yield 5 serving(s)

Number Of Ingredients 11

300 g spaghettini
15 stalks asparagus, cut into 1-inch pieces
1/2 head broccoli, cut into bite sized florets
7 -8 shiitake mushrooms, cleaned and sliced
2 tvsp evoo extra virgin olive oil
2 tablespoons butter
6 -7 fresh garlic cloves, finely minced
2 tablespoons grated parmesan cheese
1/2 medium tomatoes, deseeded and chopped
1 teaspoon salt
1 teaspoon black pepper

Steps:

  • Prep the vegetables as described in the ingredients section.
  • Heat a pot of water, add salt and a couple of drops of EVOO and boil the spaghettini till aldente! About 7-8 mins (Do not overcook! ).
  • At about 6 minutes add the broccoli florets to the pasta and let it cook.
  • In the meanwhile when the noodles are cooking, heat the oil and butter in a large pan, add minced garlic and saute. Add the asparagus and mushrooms and saute for 3-5 mins.
  • Drain pasta and broccoli into a colander.
  • Add the pasta and broccoli to the pan, toss in the chopped fresh tomatoes, add salt and pepper and mix well.
  • Transfer to a serving dish and sprinkle grated parmesan.

Nutrition Facts : Calories 350, Fat 6.9, SaturatedFat 3.5, Cholesterol 14, Sodium 588.8, Carbohydrate 60.1, Fiber 8.1, Sugar 6, Protein 15.7

CHEESECAKE FACTORY OREO CHEESECAKE (COPYCAT)



Cheesecake Factory Oreo Cheesecake (Copycat) image

Who can turn down cheesecake with oreo cookies? I get nothing but raves when I make this cheesecake. This is the exact recipe from the Cheesecake Factory, as I got it from a copycat recipe website.

Provided by LizCl

Categories     Cheesecake

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 11

1 1/2 cups Oreo cookie crumbs (about 18 to 23 cookies finely chopped)
2 tablespoons melted butter
1 1/2 lbs cream, cheese-24 ounces (3 blocks of cream cheese)
1 cup sugar
5 large eggs
1/4 teaspoon salt
2 teaspoons vanilla
1/4 cup all-purpose flour
8 ounces sour cream
5 Oreo cookies (coarsely chopped for the batter)
7 -9 coarsely chopped Oreo cookies, for the top of cheese cake

Steps:

  • Mix melted butter with Oreo crumbs and press in the bottom of a greased 9 inch springform pan. Cover bottom and 1/2-1 inch up the sides with crumbs. Refrigerate for 15 minutes.
  • All ingredients need to be at room temperature before beginning.
  • Beat cream cheese until light and fluffy.
  • Keep mixer on a low setting during the mixing and beating process.
  • Add sugar gradually and continue beating cream cheese until mixed through.
  • Add eggs one at a time and continue to beat until blended.
  • Stir vanilla, salt and flour into cream cheese and egg mixture.
  • Add the sour cream.
  • Turn off the mixer and gently stir in the 5 coarsely chopped Oreo cookies with a spoon.
  • Pour mixture into springform pan; top with the 7-9 remaining coarsely chopped cookies.
  • Place pan on top rack and in the middle of a preheated oven at 325 degrees and bake for 60- 75 minutes or until it jiggles slightly in the middle when the pan is gently shaken.
  • Turn off the oven, prop the door open several inches and let the cheese cake stay in the oven for one hour.
  • Cool on wire rack.
  • When cool, refrigerate for 24 hours.

Nutrition Facts : Calories 285.6, Fat 20.8, SaturatedFat 11.9, Cholesterol 117, Sodium 141.2, Carbohydrate 21.9, Fiber 0.3, Sugar 16.7, Protein 3.9

"FAMOUS" GARLIC NOODLES



A one in a million dish craved by thousands of attendees of the Maui Swap Meet. It is still sought after it was discontinued when the swap meet moved to a new location. Popular toppings for this dish are grilled teri-chicken, teri-beef, shrimp curry or just with chopped green onions.

Provided by mauiradise

Categories     One Dish Meal

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 8

1 (3 lb) bag sun noodle brand fresh yakisoba noodles
2 tablespoons cooking oil
2 tablespoons minced fresh garlic
2 tablespoons granulated garlic powder
1 cup chicken broth
2 tablespoons soy sauce
1 teaspoon fish sauce
3 tablespoons oyster sauce

Steps:

  • Loosen the yakisoba noodles in a large pan.
  • In a large sauté pan (non-stick preferably), add the cooking oil, cook in medium heat.
  • Add the fresh garlic, about 10 seconds, add the granulated garlic.
  • Add the noodles right away, then, add the chicken broth.
  • Stir the noodles around to blend with the garlic mix.
  • Add the soy sauce, and then the fish sauce.
  • Stir constantly but be careful not to break the noodles apart.
  • Cook until noodles are smooth and coated (about 10 minutes).
  • Add the oyster sauce and stir about 5 more minutes.
  • Serve plain or with any of the toppings mentioned above.

Nutrition Facts : Calories 41.3, Fat 2.9, SaturatedFat 0.4, Sodium 472, Carbohydrate 2.7, Fiber 0.2, Sugar 0.6, Protein 1.4

CRUSTACEAN-INSPIRED GARLIC NOODLES RECIPE



Crustacean-Inspired Garlic Noodles Recipe image

Make and share this Crustacean-Inspired Garlic Noodles Recipe recipe from Food.com.

Provided by afaivre

Categories     Spaghetti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb fresh noodles
4 tablespoons olive oil
3 garlic cloves (pounded)
4 tablespoons unsalted butter
2 tablespoons garlic powder
2 1/2 teaspoons chicken bouillon powder
2 1/2 teaspoons oyster sauce
5 teaspoons grated parmesan cheese

Steps:

  • Rinse the noodles with cold water and set aside.
  • Heat up a pot of water and let it boil.
  • Boil the noodles in the hot water until they are done, drain the water, and set aside to cool down the noodles.
  • In a pan, saute the garlic with the olive oil in medium heat. The purpose is to infuse the olive oil with garlicky flavor.
  • Discard the garlic and then add in 4 tablespoons of butter and turn the heat to low.
  • Add in the chicken bouillon powder, garlic powder, oyster sauce and blend well. Set aside to let it cool.
  • Once the garlic mixture is cool and the noodles are cool at room temperature, pour the garlic mixture over the noodles and toss them together to blend well. Add in the grated Parmesan cheese, toss well, and serve immediately.

HOT BUTTERED GARLIC NOODLES



Hot Buttered Garlic Noodles image

This is a twist on classic hot buttered noodles. These are perfect for any occassion and are super simple to make!

Provided by Meldar12

Categories     Brunch

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 cup butter
salt or pepper
8 ounces egg noodles, cooked according to directions
3 garlic cloves, crushed
2 tablespoons olive oil

Steps:

  • Heat Olive oil in medium skillet over medium heat.
  • Add garlic, cook 2-3 minutes.
  • Add 1/2 stick of butter, melt completely.
  • Add noodles and toss with salt and pepper to taste.
  • (You may want to add more butter according to your preferences!

Nutrition Facts : Calories 485.4, Fat 32.3, SaturatedFat 16.2, Cholesterol 108.9, Sodium 215.1, Carbohydrate 41.4, Fiber 1.9, Sugar 1.1, Protein 8.5

PUMPKIN CHEESECAKE (A CHEESECAKE FACTORY COPYCAT)



Pumpkin Cheesecake (A Cheesecake Factory Copycat) image

This was in the October 29,2008 Food section of the Houston Chronicle and was proclaimed "holiday worthy"! Preparation time does not include chill time.

Provided by Leslie in Texas

Categories     Cheesecake

Time 3h25m

Yield 10-12 serving(s)

Number Of Ingredients 15

3/4 cup unsalted butter, melted (divided use)
2 1/2 cups graham cracker crumbs
2 3/4 cups sugar (divided use)
1 teaspoon salt, plus
1 pinch salt (divided use)
2 lbs cream cheese, room temperature
1/4 cup sour cream
1 (15 ounce) can pumpkin puree
6 large eggs, room temperature, lightly beaten
1 tablespoon vanilla extract
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups sweetened whipped cream
1/3 cup pecans, toasted and roughly chopped

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.

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