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Calling all my Foodies

Calling all my Foodies

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by: bp2018 Active Indicator LED Icon 10 OP 
~ 9 years ago   May 18, '14 10:40pm  
The top 10 places to eat in Houston right now. So who wants to go with me and try them all?! Emoticon
 
green-label.com/plac es/10-best-places-to -eat-in-houston-righ t-now/?utm_sour 4951
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JW72 Active Indicator LED Icon 4
~ 9 years ago   May 18, '14 10:53pm  
All of them look really good.Yum. 4951
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ProblemAgain Active Indicator LED Icon 10
~ 9 years ago   May 18, '14 10:57pm  
just make your own stuff...8 Amazing Cheesecake Recipes That Truly Take the Cake
 
Colleen Casey
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May 18, 2014
 

Cheesecakes are rich, creamy, adaptable, and easy — really, what more
could you ask for from a dessert? The only problem comes when you have
to narrow down what kind you’ll be making: bake versus no bake, with or
without sour cream, topped with berries or drizzled in chocolate.
Clearly, the best solution is to try them all. Check out our sampling of
cheesecakes in these eight recipes.
 
Source: www.flickr.com/photo s/tzaranita/
 
1. Lindy’s cheesecake
As Saveur explains, Lindy’s cheesecake is
a classic recipe from Arnold Reuben’s pastry chef, who was hired by Leo
Lindemann to recreate the dessert at Lindemann’s restaurant. Reuben
claims to be the first person to serve cheesecake, so when you have a
hankering for the dessert, this is the recipe you need to have at the
ready.
Ingredients:
Crust
1 cup flour8 tablespoons unsalted butter, cubed¼ cup sugar1 teaspoon lemon zest¼ teaspoon salt1 egg yolk½ vanilla bean, seeds scraped and reserved
Filling
2½ pounds cream cheese, softened1¼ cups sugar3 tablespoons flour1½ teaspoons orange zest1½ teaspoons lemon zest½ teaspoon vanilla extract5 whole eggs, plus 2 yolks¼ cup heavy cream
Directions:  For the
crust, combine flour, butter, sugar, zest, salt, yolk, and vanilla
seeds in a bowl; rub with fingers until dough forms. Form dough into
two rounds; wrap each in plastic wrap. Chill for 1 hour. Press one dough
round onto bottom of a 9-inch springform pan; pull off pieces from
remaining dough and press around sides of pan. Set aside.
To make the the filling, preheat oven to 500 degrees Fahrenheit. Beat
cream cheese, sugar, flour, zests, and vanilla in a large bowl on
medium-high speed with a hand mixer until smooth. Add eggs and yolks,
one at a time, beating after each addition, until smooth; stir in cream.
Pour filling into pan and bake until top begins to brown, about 15
minutes. Reduce heat to 200 degrees Fahrenheit and bake until just set,
about 1 hour more. Transfer to a rack and let cool completely. Cover and
refrigerate at least 8 hours or overnight. Remove cake from pan and cut
into slices to serve.
 
Source: www.flickr.com/photo s/samdogs/
 
2. Turtle cheesecake
This turtle cheesecake from Very Best Baking
was a finalist in a “Share the Very Best” baking competition, and it is
easy to see why. A classic graham cracker crust is combined with cream
cheese and the dynamic duo of chocolate and caramel.
Ingredients:
Crust
1¾ cups chocolate graham cracker crumbs⅓ cup butter or margarine, melted
Filling
3 packages (8 ounces each) cream cheese, softened1 can (14 ounces) sweetened condensed milk½ cup granulated sugar3 large eggs3 tablespoons lime juice1 tablespoon vanilla extract1½ cups (9 ounces) semisweet chocolate morsels2 tablespoons chocolate flavor syrup2 tablespoons caramel syrup or ice cream topping½ cup coarsely chopped pecans¼ cup semisweet chocolate mini morsels
Directions: Preheat
oven to 300 degrees Fahrenheit and grease 9-inch springform pan. To make
the crust, combine crumbs and butter in medium bowl. Press onto bottom
and 1 inch up side of prepared pan.
For the filling, beat cream cheese and sweetened condensed milk in
large mixer bowl until smooth. Add sugar, eggs, lime juice, and vanilla
extract; beat until combined. Microwave 1½-cup morsels in medium,
uncovered, microwave-safe bowl on high (100 percent) power for 1 minute;
stir. The morsels may retain some of their shape. If necessary,
microwave at additional 10- to 15-second intervals, stirring just until
morsels are melted. Stir 2 cups of cheesecake batter into melted
morsels; mix well. Alternately spoon batters into crust, beginning and
ending with yellow batter.
Bake for 70-75 minutes or until edge is set and center moves
slightly. Cool in pan on wire rack for 10 minutes; run knife around edge
of cheesecake. Cool completely. Drizzle chocolate and caramel syrups
over cheesecake. Sprinkle with nuts and mini morsels. Refrigerate for
several hours or overnight. Remove side of pan.
 
Source: www.flickr.com/photo s/stuart_spivack/
 
3. Ricotta cheesecake with citrus-vanilla compote
Martha Stewart‘s ricotta cheesecake can be served with or without the citrus-vanilla compote – either
way, it promises to be a winning dessert. This quickly put-together
cheesecake spends most of its time baking, freeing you from spending
hours in the kitchen.
Ingredients:
Cheesecake
unsalted butter, room temperature, for pan¾ cup sugar, plus more for pan1½ pounds fresh whole-milk ricotta cheese, pureed in a food processor until smooth6 large eggs, separated¼ cup all-purpose flourfinely grated zest of 1 orange or 2 lemons¼ teaspoon salt
Compote
1 red or pink grapefruit (do not peel), preferably organic, washed well1 navel orange (do not peel), preferably organic, washed well¼ cup water, plus more for pan¼ cup sugar½ vanilla bean, split and scraped, pod reservedpinch of salt
Directions: For the
cheesecake, preheat oven to 375 degrees Fahrenheit. Generously butter
and sugar a 9-inch springform pan (3 inches deep). Whisk together
ricotta, egg yolks, flour, 6 tablespoons sugar, zest, and salt in a
large bowl.
Whisk egg whites with a mixer on low speed until foamy. Raise speed
to high and gradually add remaining 6 tablespoons sugar, whisking until
stiff, glossy peaks form, 3-4 minutes. Gently fold a third of the whites
into ricotta mixture using a rubber spatula until just combined. Gently
fold in remaining whites until just combined. Pour batter into pan and
bake until center is firm and top is deep golden brown, about 1 hour.
Let cool on a wire rack for 10 minutes. Run a knife around edge of cake;
release sides to remove from pan and let cool completely. Serve with
citrus-vanilla compote.
To make the compote, cut peels from grapefruit and orange. Cut pith
from peels and slice into very thin strips. Slice fruit along membranes
to release segments into a bowl. Squeeze juice from membranes into bowl;
discard membranes. Pour cup juice through a fine sieve into a small
bowl.
Bring a medium saucepan of water to a boil. Cook citrus peels for 1
minute; drain. Bring 1 cup water, sugar, and vanilla seeds and pod to a
boil in a clean medium saucepan over medium-high heat, stirring until
sugar dissolves. Reduce heat to low. Add reserved juice and peels and
the salt; cook for 2 minutes. Let cool completely. Discard vanilla pod.
Toss syrup with reserved fruit.
 
Source: Thinkstock
 
4. Berry berry berry cheesecake
The name says it all in this recipe from 125 Best Cheesecake Recipes via The Baking Pan: You’ll
pile berries on top of berries on top of berries for a dessert bursting
with flavor (and berries). If all of that fruit is too much to handle,
you can skip the garnish.
Ingredients:
Vanilla cookie crust
1½ cup vanilla cookie crumbs (like Nilla wafers)3 tablespoons unsalted butter, melted
Berry filling
1 cup fresh blackberries, crushed1 cup fresh raspberries, crushed1 cup fresh strawberries, chopped small2 envelopes unflavored gelatin¼ cup and 2 tablespoons milk (preferably whole milk)2 (8-ounce) packages cream cheese, room temperature1 cup granulated sugar1 tablespoon freshly squeezed lemon juice2 teaspoons pure vanilla extract1 cup whipping (heavy) cream
Garnish
1 or 2 cups of mixed berries, such as blackberries, raspberries, strawberries, and blueberriessweetened whipped cream
Directions: Prepare
one 9-inch round cheesecake pan or springform pan with 3-inch sides; use
a pastry brush to butter the sides and bottom of pan with 1 tablespoon
of melted butter. Make the vanilla cookie crust in a mixing bowl,
combining vanilla cookie crumbs and melted butter. Stir until thoroughly
mixed and mixture is crumbly. Pour the cookie crumb mixture into the
cheesecake pan. Using the back of a large spoon or the flat bottom of a
measuring cup or drinking glass, press the crumb mixture firmly and
evenly across the bottom of the pan. Place the pan in the freezer while
preparing filling.
For the filling, place the crushed and chopped berries in a bowl
together. Let the berry mixture sit at room temperature while preparing
the rest of the filling. As the berries sit, they develop a
juice. Sprinkle gelatin over milk in a small saucepan and let stand for 1
minute. Stir over low heat until gelatin is completely dissolved.
Remove from heat and set aside to cool slightly.
In a large bowl, add the cream cheese and sugar and beat on medium
speed with an electric mixer until smooth and fluffy, 3 minutes. Slowly
add the cooled gelatin mixture, continuing to beat the mixture, and then
beat in the lemon juice and vanilla. Scrape the mixture off the paddle
and scrape down the sides and bottom of the bowl with a rubber spatula
so the mixture blends evenly and there are no lumps. Set aside.
In a medium mixing bowl, using an electric mixer, beat the whipping
cream until thick and stiff. Tip: The cream will whip easier if the
mixing bowl and beaters are first chilled; place in the refrigerator to
chill until ready to whip the cream. Using a large rubber spatula or
balloon-type whisk, gently fold the whipped cream into the cream cheese
mixture and then fold in the berry mixture, including all the berry
juice. Pour the cheesecake filling into the chilled cookie crust. Cover
the pan and refrigerate until filling is firm, 6 to 8 hours or
overnight. Try to avoid having the covering touch the top of the
cheesecake, as this may mar the surface.
If using the garnish, when ready to serve, run a hot knife around the
edge of the pan to loosen. Place fresh mixed berries on top of
cheesecake. Serve extra berries with individual slices along with a
dollop of sweetened whipped cream if desired.
 
Source: www.flickr.com/photo s/latteda/
 
5. Mini cheesecakes
We can’t promise that making your cheesecake into smaller portions will help you eat less of it in one sitting, because these miniature portions from AllRecipes.com are so good that you run into a willpower battle when you try to contain yourself to just one. Garnish as desired.
Ingredients:
⅓ cup graham cracker crumbs1 tablespoon white sugar1 tablespoon margarine, melted1 (8-ounce) package cream cheese, softened¼ cup white sugar1½ teaspoons lemon juice½ teaspoon grated lemon zest¼ teaspoon vanilla extract1 egg
Directions: Preheat
oven to 325 degrees Fahrenheit. Grease a 6-cup muffin pan. In a medium
bowl, mix together the graham cracker crumbs, sugar, and margarine with a
fork until combined. Measure a rounded tablespoon of the mixture into
the bottom of each muffin cup, pressing firmly. Bake in the preheated
oven for 5 minutes, then remove to cool. Keep the oven on.
Beat together the cream cheese, sugar, lemon juice, lemon zest, and
vanilla until fluffy. Mix in the egg. Pour the cream cheese mixture into
the muffin cups, filling each until ¾ full. Bake for 25 minutes. Cool
completely in pan before removing. Refrigerate until ready to serve.
 
Source: www.flickr.com/photo s/thrivingveg/
 
6. Ultimate cheesecake
Tyler Florence’s Food Network cheesecake
promises to be the “ultimate” variation, and judging by its reception,
that moniker isn’t too far off from reality. Heaps of praise have been
piled onto this cheesecake made with cream cheese and sour cream before
being garnished with a blueberry-lemon topping.
Ingredients:
Crust
2 cups finely ground graham crackers (about 30 squares)½ teaspoon ground cinnamon1 stick unsalted butter, melted
Filling
1 pound cream cheese, 2 (8-ounce) blocks, softened3 eggs1 cup sugar1 pint sour cream1 lemon, zested1 dash vanilla extract
Warm lemon blueberries
1 pint blueberries1 lemon, zested and juiced2 tablespoons sugar
Directions: Preheat
oven to 325 degrees Fahrenheit. In a mixing bowl, combine the crust
ingredients with a fork until evenly moistened. Lightly coat the bottom
and sides of an 8-inch springform pan with nonstick cooking spray. Pour
the crumbs into the pan and, using the bottom of a measuring cup or the
smooth bottom of a glass, press the crumbs down into the base and 1 inch
up the sides. Refrigerate for 5 minutes.
For the filling, in the bowl of an electric mixer, beat the cream
cheese on low speed for 1 minute until smooth and free of any lumps. Add
the eggs, 1 at a time, and continue to beat slowly until combined.
Gradually add sugar and beat until creamy for 1 to 2 minutes. Add sour
cream, lemon zest, and vanilla. Periodically scrape down the sides of
the bowl and the beaters. The batter should be well mixed but not
over-beaten. Pour the filling into the crust-lined pan and smooth the
top with a spatula.
Set the cheesecake pan on a large piece of aluminum foil and fold up
the sides around it. Place the cake pan in a large roasting pan. Pour
boiling water into the roasting pan until the water is about halfway up
the sides of the cheesecake pan; the foil will keep the water from
seeping into the cheesecake. Bake for 45 minutes. The cheesecake should
still jiggle (it will firm up after chilling), so be careful not to
overcook. Let cool in pan for 30 minutes. Chill in the refrigerator,
loosely covered, for at least 4 hours. Loosen the cheesecake from the
sides of the pan by running a thin metal spatula around the inside rim.
Unmold and transfer to a cake plate. Using a spatula, spread a layer of
the lemon-blueberry topping (see directions below) over the surface.
Slice the cheesecake with a thin, non-serrated knife that has been
dipped in hot water. Wipe dry after each cut.
Make the warm lemon-blueberry topping by adding those ingredients to a
small saucepan. Simmer over medium heat for 5 minutes or so until the
fruit begins to break down slightly. Leave to cool before spreading on
cheesecake.
 
Source: www.flickr.com/photo s/evmaroon/
 
7. Espresso chocolate swirl cheesecake
Chocolate and coffee lovers, rejoice, because Bon Appétit, via Epicurious, has the cheesecake recipe
you’ve been looking for. It can even be prepared three days before
serving and stored in the fridge — assuming it will last that long
without being devoured.
Ingredients:
Crust
1 (9-ounce) package chocolate wafer cookies6 tablespoons (¾ stick) unsalted butter, melted, cooled
Filling
2 tablespoons instant espresso powder1 tablespoon water3 (8-ounce) packages cream cheese, room temperature1 cup sugar3 large eggs¼ cup (½ stick) unsalted butter, melted, cooled1 tablespoon finely ground coffee6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped¼ cup whipping cream
Directions: For
crust, position rack in center of oven and preheat oven to 400 degrees
Fahrenheit. Grind cookies in processor. Add butter and process using
on/off turns until crumbs are moist. Press crumbs on bottom and 1½
inches up sides of 9-inch-diameter springform pan with 2¾-inch-high
sides. Wrap outside of pan with aluminum foil.
To make the filling, in small bowl, dissolve instant espresso in 1
tablespoon water. Using an electric mixer, beat cream cheese in large
bowl until smooth. Add sugar and continue beating until mixture is light
and fluffy. Add eggs one at a time, beating well after each addition.
Mix in espresso mixture, butter, and ground coffee beans.
Combine chocolate and cream in heavy small saucepan. Stir over low
heat until chocolate melts. Pour half of cheese filling (about 2½ cups)
into prepared crust. Drop 5 tablespoons melted chocolate mixture by
tablespoons around edge of filling, spacing evenly. Use small sharp
knife to swirl chocolate into filling. Carefully pour remaining cheese
filling over. Drop remaining chocolate mixture by tablespoons into
center 6 inches of filling, spacing evenly. Swirl mixtures together
using tip of knife.
Bake cheesecake until edges are puffed and beginning to crack and top
is golden brown, about 40 minutes; the center will not be set. Cool on
rack. Chill overnight. Run small, sharp knife around edge of pan to
loosen cheesecake. Release pan sides. Let stand at room temperature for
30 minutes. Transfer to platter and serve.
 
Source: www.flickr.com/photo s/mrvjtod/
 
8. Fluffy two-step cheesecake
A no-bake, light and fluffy cheesecake? Sign us up. Thanks to AllRecipes.com you’ll have cheesecake that is airy and requires the absolute minimum amount of kitchen prep possible.
Ingredients:
1 (8-ounce) package cream cheese1/3 cup white sugar1 (8-ounce) container frozen whipped topping, thawed1 (9-inch) prepared graham cracker crust
Directions: In a
large bowl beat together the cream cheese and sugar until smooth. Gently
fold in the whipped topping. Spoon into the prepared crust. Refrigerate
3 hours, or until set. 4951
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JW72 Active Indicator LED Icon 4
~ 9 years ago   May 18, '14 11:06pm  
I love cooking, baking,  and it usually tastes good, but for some reason, it always tastes better if someone else makes it for you.  Even if that someone else is a stranger.  4951
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bp2018 Active Indicator LED Icon 10 OP 
~ 9 years ago   May 18, '14 11:07pm  
I love cooking, baking,  and it usually tastes good, but for some reason, it always tastes better if someone else makes it for you.  Even if that someone else is a stranger. 
 
@JW72:
Exactly!
4951
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Drekonix Active Indicator LED Icon 5
~ 9 years ago   May 18, '14 11:19pm  
The top 10 places to eat in Houston right now. So who wants to go with me and try them all?! Emoticon
 
green-label.com/plac es/10-best-places-to -eat-in-houston-righ t-now/?utm_sour
 
@bp2018: Most of those places have 30-50 dollar entrees, too rich for my blood.
4951
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bp2018 Active Indicator LED Icon 10 OP 
~ 9 years ago   May 18, '14 11:25pm  

- - - - - - - -
>> The top 10 places to eat in Houston right now. So who wants to go with me and try them all?! Emoticon
 
green-label.com/plac es/10-best-places-to -eat-in-houston-righ t-now/?utm_sour
 
@bp2018: Most of those places have 30-50 dollar entrees, too rich for my blood.
 
@Drekonix:
That's why you split it with someone or a group of people Emoticon It's all about the adventure! Then again I'm also one of those people who don't mind traveling for good food from time to time.
4951
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Annie Active Indicator LED Icon 18
~ 9 years ago   May 19, '14 5:59am  
I have been to Hugo's and Little Big's.
 
Hugo's serves an awesome Sunday brunch for about $30/pp. It is one of my favorite Houston restaurants.
 
Little Big is very casual and does not come with a hefty price tag.
 
I am anxious to hear how others like Gaitlin's. It was recently recommended to me. 4951
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Jpgurl Active Indicator LED Icon 18
~ 9 years ago   May 19, '14 7:02am  
All my friends just raved about Hugo's . All I have heard is Hugo's this and Hugo's that. So we went for dinner. The wait staff was excellent, the food was good but certainly not worth the $100.00 tab. Our friends ohhed and ahhhed over every bite. I guess my tastes are just not that sophisticated.
Give me a steak that my dh has grilled, salad and a baked potato and color me happy 4951
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jax Active Indicator LED Icon 16
~ 9 years ago   May 19, '14 7:13am  
Would rather go to Titas or Luling for their city market.
 
4951
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Okiedokie Active Indicator LED Icon 11
~ 9 years ago   May 19, '14 7:32am  
@bp2018: Most of those places have 30-50 dollar entrees, too rich for my blood.
 
@Drekonix:
That's why you split it with someone or a group of people It's all about the adventure! Then again I'm also one of those people who don't mind traveling for good food from time to time.
 
@bp2018: I don't mind traveling for good food.  I do mind traveling for good, overpriced food when I know my DH could make it just as good, if not better 90% of the time. I am more of a dive girl I think-unless I can find a groupon Emoticon
4951
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bp2018 Active Indicator LED Icon 10 OP 
~ 9 years ago   May 19, '14 10:47am  

- - - - - - - -
>> @bp2018: Most of those places have 30-50 dollar entrees, too rich for my blood.
 
@Drekonix:
That's why you split it with someone or a group of people It's all about the adventure! Then again I'm also one of those people who don't mind traveling for good food from time to time.
 
@bp2018: I don't mind traveling for good food.  I do mind traveling for good, overpriced food when I know my DH could make it just as good, if not better 90% of the time. I am more of a dive girl I think-unless I can find a groupon Emoticon
 
@Okiedokie:
Groupons are awesome! I'm more of a mom and pop type place myself, but I do like to try out the fancy places from time to time if it's something everybody raves about just because I like to try new things. I'll go during their specials or use a groupon or just split an entree with somebody though.
4951
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calliecat Active Indicator LED Icon 10
~ 9 years ago   May 19, '14 10:49am  
I loved Vic & Anthony's!  It was very good but very expensive.   I would love to try some of the others.   4951
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MAHM Active Indicator LED Icon 9
~ 9 years ago   May 19, '14 11:47am  
The top 10 places to eat in Houston right now. So who wants to go with me and try them all?! Emoticon
 
green-label.com/plac es/10-best-places-to -eat-in-houston-righ t-now/?utm_sour
 
@bp2018: I wish! I saw Underbelly featured on Bizarre Foods America. My DS was drooling over the Korean skirt steak with noodles and soft boiled egg. I think at least one of my kids will grow up to become a chef. DH doesn't like "interesting" food though, and certainly wouldn't pay an arm and a leg for it. He sticks with the basics, although our one visit to Ruth's Chris seemed worth it to him. That will probably be where we go every year for his birthday.
4951
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MAHM Active Indicator LED Icon 9
~ 9 years ago   May 19, '14 11:51am  
just make your own stuff...
 
@ProblemAgain: That turtle cheesecake looks amazing!
4951
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bp2018 Active Indicator LED Icon 10 OP 
~ 9 years ago   May 19, '14 11:56am  
This thread is making me hungry and not at all good for my diet lol. Well, the cheesecakes aren't Emoticon 4951
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