CHEESECAKE FACTORY LETTUCE WRAPS
One of the best appetizers you'll ever find. With all of the different ingredients and sauces, these lettuce wraps are perfect for sharing with a group. These make a great dish for bringing to a pot luck. However, since I can walk to a Cheesecake Factory, I think I will get it there. The best top secret restaurant recipes for each item and the sauces are all included but had to be entered separately as Food.com has a 50 ingredient limit. This and others can be found at http://restaurantrecipesbook.com/
Provided by Ambervim
Categories < 60 Mins
Time 1h
Yield 1 Platter
Number Of Ingredients 27
Steps:
- Chicken Satays:.
- Cut chicken into 3/4 inch strips.
- Place in a shallow glass dish.
- Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in a small bowl.
- Add water and mix thoroughly.
- Pour over chicken.
- Toss to coat all of the chicken pieces.
- Cover and marinade in the refrigerator for at least 30 minutes, up to 2 hours, stirring occasionally.
- Soak bamboo skewers 20 minutes in cold water to keep them from burning.
- Drain the chicken and reserve the marinade.
- Weave the chicken strips onto each skewers, alternation with green onion pieces. You may need to use several pieces to cover each skewer.
- Brush chicken and onions with reserved marinade.
- Grill the skewers on an uncovered grill over medium-high heat for 6 to 8 minutes, turning halfway through the grilling.
- Bean Sprouts:.
- Heat the oil in a frying pan.
- Add the bean sprouts along with the other ingredients.
- Cook over a medium-high heat until the bean sprouts are tender.
- Chill in the refrigerator until ready to serve.
- Thai Coconut Curry Noodles:.
- Place the noodles in hot water, separating with a fork.
- Let the noodles soak until tender or according to the directions on the package.
- Drain and keep warm.
- In a medium saucepan, heat the coconut milk on low heat and slowly stir in the curry paste.
- When it begins to simmer, add in the remaining ingredients.
- Continue to simmer for approximately 2 minutes.
- Stir in the noodles and serve.
- Thai Marinated Cucumbers:.
- Combine the vinegar, sugar, water and salt in a small pan.
- Cook over a medium heat, stirring until it boils and the sugar is dissolved.
- Remove from heat and let it cool to room temperature.
- Peel the cucumber and cut lengthwise into quarters and again crosswise into 1/8 inch slices.
- Place in a serving bowl and pour marinade over cucumbers, stirring to blend.
- Cover and refrigerate for up to 2 hours.
- Tamarind Cashew Dipping Sauce Recipe #453585.
- Peanut Sauce Recipe #453586.
- Sweet Chili Dipping Sauce Recipe #453589.
- Putting it All Together:.
- Remove the hard stems from the bottom of each leaf of lettuce.
- Wash and dry the leaves and arrange in a group on a larger platter.
- Remove 2 red cabbage leaves, wash and dry and slice in half vertically.
- Arrange on the serving platter and fill with each one of the fillings (chicken, bean sprouts, thai coconut curry noodles and marinated cucumbers).
- Let your friends or family create their own lettuce wraps by choosing a filling or fillings and placing it on a leaf along with a choice of sauce.
- Fold the leaf in half and enjoy!
TAMARIND CASHEW DIPPING SAUCE
http://restaurantrecipesbook.com/the-cheesecake-factory-lettuce-wraps-recipe/ My fav sauce this goes great with fish chicken red meats salads thai pastas you name it.
Provided by malinda sargent
Categories Dips
Number Of Ingredients 11
Steps:
- 1. Directions Combine cashews, hoisin sauce, garlic, green onion, cayenne pepper and black pepper in a blender or food processor and mix until smooth. In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp. Heat at medium for 1 minute. Stir until the tamarind pulp is completely dissolved. Add this to the cashew mixture and process until smooth Pour into a serving bowl and sprinkle with toasted sesame seeds. Refrigerate for at least 30 minutes
TAMARIND CASHEW DIPPING SAUCE
Make and share this Tamarind Cashew Dipping Sauce recipe from Food.com.
Provided by Ambervim
Categories Sauces
Time 13m
Yield 1 Cup
Number Of Ingredients 11
Steps:
- Combine cashews, hoisin sauce, garlic, green onion, cayenne pepper and black pepper in a blender or food processor and mix until smooth.
- In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp.
- Heat at medium for 1 minute.
- Stir until the tamarind pulp is completely dissolved.
- Add this to the cashew mixture and process until smooth.
- Pour into a serving bowl and sprinkle with toasted sesame seeds.
- Refrigerate for at least 30 minutes.
TAMARIND CASHEW SAUCE (DIP OR SAUCE...LOTS OF VARIATIONS)
I've made it as a sauce for everything from fresh veggies, fresh fruit (especially apples), to lettuce wraps. Also makes great sauce for main dish of meat, chicken or seafood. I've also made a great pita sandwich using the sauce with chicken and apples! Inspired by Cheesecake Factory's dipping sauce! Takes about 15-20 mins to prepare depending on kitchen efficiency, but allow a minimum of 30 mins to cool and set.
Provided by GoldsmithLissa
Categories Weeknight
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 1. Combine the first seven ingredients in food processor.
- 2. Blend with short bursts until the mixture is well blended, and the.
- 3. cashews and garlic have been chopped into pieces about.
- 4. half the size of a grain of rice.
- 5. Combine the vinegars, honey, tamarind, and saffron in a small bowl.
- 6. Heat the mixture for about 1 minute in microwave then stir until.
- 7. tamarind pulp dissolves completely.
- 8. Pour mixture into blender or food processor and mix with cashew mixture (approx 20 seconds).
- 9. Pour sauce into bowl. Add the oil and stir by hand.
- 10. Cover and refrigerate at least 30 minutes.
TAMARIND DIPPING SAUCE
This recipe originally accompanied Vidalia Onion Fritters with Tamarind Dipping Sauce. Tamarind water gives this very nicely balanced tart-yet-sweet dipping sauce its lovely deep orange color and unusual flavor. The sauce is delicious with Vidalia Onion Fritters and other fried foods.
Provided by David Waltuck
Categories Condiment/Spread Sauce Fruit Rosh Hashanah/Yom Kippur
Yield Makes about 2 cups
Number Of Ingredients 9
Steps:
- 1. Combine the tamarind and 2 cups of the water in a small saucepan and bring to a boil over high heat. Remove the pan from the heat and let stand until the tamarind has softened, about 15 minutes. Help it along by breaking up the pulp with a spoon.
- 2. Strain the tamarind through a sieve, pressing on the pulp to extract as much water as possible. Discard the pump and seeds and return the water to the pan. Add the ginger, garlic, 3 tablespoons sugar, the chili-garlic sauce, fish sauce, and soy sauce and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes, stirring frequently.
- 3. Whisk the cornstarch with the remaining 2 tablespoons water. When smooth, whisk the mixture into the tamarind sauce, continuing to whisk until the sauce thickens, about 1 minute. Remove the pan from the heat and let cool. Before serving, taste and adjust the seasoning, adding more sugar if necessary to balance the tartness of the tamarind. Store tamarind sauce in an airtight container in the refrigerator for up to a week.
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