A Great Copycat Recipe For Cheesecake Factory Shrimp Scampi
1 -2 lb fresh shrimp, cleaned and deveined, and butterflied
1 lb angel hair pasta
1 diced tomato
6 -8 whole garlic cloves
1 shallot, diced
1 pint heavy cream
1 cup dry white wine
A great copycat recipe for Joe’s Crab Shack Crab Cakes that everyone will love.
2/3 cup mayonnaise
5 egg yolks
2 teaspoons lemon juice
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
2 teaspoons black pepper
1/4 teaspoon salt
1/4 teaspoon blackening seasoning
1/4 teaspoon crushed red pepper flakes
1/2 cup crushed, chopped parsley
2 1/2 cups breadcrumbs
2 lbs crabmeat Continue reading
3 cups flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. salt
1 1/4 cups vegetable oil
1 1/2 cups sugar
1/2 cup brown sugar
2 tsp. vanilla
2 cups finely shredded carrots
1 cup crushed pineapple (one 8 oz can with juice)
3/4 cup finely chopped English walnuts
1/2 cup finely shredded coconut
1/2 cup raisins (soaked in water until plump and drained)
Cream Cheese Frosting (recipe follows)
1/2 cup chopped pecans (for garnish)
Preheat oven to 350 degrees F. Grease and flour a 13×9-inch baking pan.
Mix together dry ingredients and set aside.
In large bowl mix with beater mix oil, sugars, eggs and vanilla until smooth and fluffy. Stir in carrots, pineapple, walnuts, coconut and raisins and combine well. Gradually add dry ingredients half at a time until blended through. Pour batter into prepared pan.
Bake at 350 degrees F for about 40-50 minutes (do the toothpick test). Set cake in pan on wire rack to cool.
When cool, frost with Cream Cheese Frosting and sprinkle with pecans.