Step 1

Preheat the oven to 350 degrees F.

Step 2

Combine the graham cracker crumbs with 1 Tablespoon of sugar and then drizzle the melted butter over the top.

Step 3

Mix this together well enough to cover all of the crumbs with the butter. Do not let it turn into a paste.

Step 4

Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. It's ok if it doesn't go all the way up the sides. You want part of the cheesecake to extend above the crust.

Step 5

Bake for 5 minutes, then chill it in a refrigerator for up to 24 hours.

Step 6

Combine the cream cheese, 1 C sugar, and vanilla in a large mixing bowl.

Step 7

Mix until smooth using an electric mixer (remove the lumps but don't over-mix).

Step 8

Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.

Step 9

Pour the mixture into the graham cracker crust.

Step 10

Bake for 60-70 minutes. The cake will rise and turn a nice golden brown on top.

Step 11

Remove from the oven and allow to cool at room temperature.

Step 12

When the cheesecake has come to room temperature, put it into the refrigerator (The Cheesecake Factory™ will let it chill for 24 hours to help bring all of the flavors together. You may not be able to wait that long, but it IS worth it).

Step 13

When the cheesecake has chilled or you've lost all will-power, release the spring and remove the sides of the pan.

Step 14

Cut the cake into 12 equal pieces and garnish with generous amounts of whipped cream (you could even lightly dust with some of the spices).

Step 1

Make the simple syrup by dissolving the sugar in the water in a small pot over a medium to medium-high heat. You want it to get hot enough to dissolve, but be careful you don't burn the sugar. I bring it to a very easy rolling boil.

Step 2

In a larger container (about 3 quarts) combine the simple syrup along with the remaining ingredients (excluding the crushed ice). Then place it into the refrigerator for about 4 hours, preferably overnight.

Step 3

Pour mix, including fruit, into your serving glass and add the crushed ice.

Step 1

Preheat your grill as hot as possible. Lightly coat the chicken with the oil and place them on the grill, cooking for about 4-5 minutes on each side. Lightly sprinkle with salt and pepper on each side while cooking

Step 2

Set the chicken aside to cool at room temperature and then dice into very small cubes.

Step 3

Saute the green onion and bell pepper in a tablespoon of oil over medium heat. Make sure you preheat the pan and just saute until tender. Don't overcook them.

Step 4

Add the diced chicken, corn, beans, spinach, jalapeno's, parsley, chili powder, cumin, cayenne and salt. Stir and cook for 4-5 minutes.

Step 5

Reduce the heat to low (or completely remove the pan from the heat) and sprinkle the cheese over the mixture. Stir in until evenly distributed and melting.

Step 6

Place the tortillas in a plastic zip-lock bag and microwave on high for about 30 seconds. This is to steam and make them pliable.

Step 7

Place 1/5 of the chicken mixture onto the lower 1/3 of the the tortilla, centered from side-to-side.

Step 8

Fold in the sides of the tortilla and then roll up as tight as possible. Weave a toothpick through the loose flap and place seam-side down on a plate.

Step 9

Continue with the remaining tortillas and chicken mixture and cover the egg rolls with plastic wrap. Then place in the refrigerator for several hours. If you can, leave them overnight.

Step 10

Deep fry the egg rolls at 375° for 6-7 minutes or until golden brown.

Step 11

Drain on a wire rack or paper towel and cut at a slight diagonal angle before arranging on plate with the a small bowl of the avocado dipping sauce in the middle.

Step 1

Place the avocado in a bowl and mash with a fork until it's smooth. Some small lumps are ok and add to the desired texture.

Step 2

Add in the rest of the ingredients EXCEPT the chopped tomato and onion. Stir until everything is mixed well.

Step 3

Place in a small serving bowl and top with the chopped tomato and onion.

Step 1

Combine all of the ingredients in a blender and blend on high speed for approximately 30 seconds or until ice is completely crushed and the drink is smooth.. Every blender is different, so make sure you check.

Step 2

Pour into a 12-ounce glass and serve with a straw.

Step 1

In large saucepan heat 3 Tbsp oil over a medium to high heat.

Step 2

Add onion and saute slowly for 20 minutes until soft. Do not let them brown. In fact, turn down the heat if needed.

Step 3

Add water, beef broth, garlic powder, salt and pepper to the onions and bring to a boil and then reduce the heat to a simmer and cook for 45 minutes.

Step 4

While the soup is cooking, prepare your toast or croutons. A good suggestion was to use the bottom half of some onion rolls.

Step 5

Start by preheating the oven to 325 degrees.

Step 6

Bake the bread in the oven for 15 minutes or until golden brown and crispy. These should be cooked directly on the racks.

Step 7

Ladle about 1 to 1 1/2 cups of soup into an "oven safe" bowl and add a slice of the baked bread.

Step 8

Top this off with a slice of the provolone cheese with 1/2 tsp. of parmesan cheese sprinkled on top.

Step 9

Set your oven to broil and place the bowl of soup on the middle rack. Broil the soup until the cheese melts and starts to brown in spots (approx 5 minutes).

Step 10

Sprinkle 1/2 tsp shredded parmesan cheese on top and serve very hot.

Step 1

Chop the onions, celery and bell pepper and mince the garlic.

Step 2

Add the oil to a large pot over a medium high heat and then add the vegetables. Saute until your onions are translucent.

Step 3

Add the chicken broth and raise the heat to high.

Step 4

Add your black beans along with the salt and ground cumin and bring to a boil.

Step 5

Reduce heat to a slow rolling boil and let cook for about 30 minutes, stirring occasionally.

Step 6

Using a potato masher, work the beans until you’ve reached the desired consistency. I like there to be a good number of whole beans still in the soup, which is just how Panera does it.

Step 7

Add the lemon juice and let simmer for about 5 minutes.

Step 8

Serve in individual bowls with your favorite garnish (sour cream, chopped green onions, etc.)

Step 1

Combine the water, rice, salt and butter and bring the water and rice to a boil and then cover.

Step 2

Reduce the heat to low and simmer for 20 minutes.

Step 3

Remove the cover and stir in the lime juice and cilantro. Cover and let sit until you're ready use.

Step 1

Combine the lime juice, vinegar, chipotle peppers, garlic, cumin, oregano, black pepper, salt and clove in a blender (you can also use a food processor) and blend at the highest speed until it's smooth and creamy.

Step 2

Cut the roast up into approximately 2" pieces and remove any excess fat.

Step 3

In a large dutch oven, heat approximately 2 tbsp of oil and cook each side of the pieces of meat until lightly browned.

Step 4

Pour the adobo sauce sauce over the meat and ad in the chicken broth and bay leaves. Cover and let simmer for about 4 hours, turning every 30 to 40 minutes.

Step 5

Uncover and cook an additional 1 to 2 hours until the meat is easily pulled apart.

Step 6

Serve with a side of rice and beans or use to make Chipotle Barbacoa Burritos.

Step 1

Combine the tomatoes, onions, cilantro, and jalapeno in a medium glass bowl. Add the salt and squeeze the lime over it all. Toss and place in the refrigerator until it's ready to serve.

Step 2

In a medium pan heat the bacon fat over a medium to medium low heat and add in the pinto beans and oregano. Then simmer for 45 minutes stirring periodically. Cover and let sit until you're ready to assemble the burritos.

Step 3

To make your burrito, start with a warmed flour tortilla. This is best done on a dry skillet or in a ziplock bag in the microwave. It shouldn't take more than about 30 seconds, but keep an eye it so you don't overheat them.

Step 4

Place a good pile of the barbacoa in the middle of the burrito. Next put a few spoons of the rice, beans and then the pico de gallo. If you'd like cheese, guacamole, sour cream and lettuce, place that on top.

Step 5

Fold in both sides of the tortilla and then roll up as tight as possible from bottom to top, keeping the sides closed in as you go. There's a bit of an art to it, so you may have to practice some. If you mess up, start over. Or enjoy it in bowl.

Step 1

Preheat your oven to 350 degrees

Step 2

Rinse and scrub the skins of the potatoes and dry with a towel and then pierce each potato several times with a fork.

Step 3

Place a small amount of oil in your hands and coat each potato and then sprinkle each one with Kosher salt.

Step 4

Place in the oven, directly on the rack (no cookie sheet and NO foil!)

Step 5

Bake at 350 for approximately 60 minutes

Step 6

In a large pot, cook your bacon, turning it frequently until just crispy. Leave the grease from the bacon for the next step (yes, it's unhealthy, I know).

Step 7

In the same pot, melt the butter with the bacon grease, over a low to medium heat, being careful not to burn it.

Step 8

Add the onion and cook until softened.

Step 9

Add the flour and stir while it cooks for about 3 minutes, using a rubber spatula to loosen any bits of bacon stuck to the bottom (yum!)

Step 10

Slowly add the chicken broth, water, salt, pepper, basil and sugar, bringing to a boil and stirring often with a whisk.

Step 11

Gradually add the heavy cream until you've reached the proper consistency.

Step 12

Chop the potatoes into bite sized cubes and add to the soup and simmer for approximately 5 minutes to bring the potatoes to temperature (remember, they're already cooked.. so don't overdo it).

Step 13

Ladle the soup into individual bowls and garnish with chopped bacon, chives and the cheese blend.

Step 1

In the preparation, make sure you take the time to mince the onion, bell pepper and parsley as fine as possible. You don't want chunks of these to be in your sauce.

Step 2

Combine all of the ingredients in a small bowl and mix thoroughly.

Step 3

Cover and store in the refrigerator until ready to serve.

Step 1

Bring about 3 cups of water to a boil for cooking the pasta (continue with the recipe while the water comes to a boil). Add the pasta and cook for approximately 10 minutes or until "al dente" (still just ever so slightly firm).

Step 2

Heat a medium size pan over a medium heat. Once at temperature, add 1 Tbsp of butter and saute the onions or shallots, mushrooms and garlic until tender.

Step 3

Remove the onions, mushrooms and garlic and set them aside until later.

Step 4

In the same pan, increase to a medium-high heat and add the chicken, stirring frequently until the chicken is cooked through (no pink). Do not overcook the chicken as you will be adding it back in at the end and you don't want it to get tough.

Step 5

Remove the chicken and it aside until later.

Step 6

In the same pan, reduce to a medium-low heat and add 2 Tbsp butter. Once melted, sprinkle the flour over the butter and stir to make a roux. Make sure you use a rubber spatula to scrape the bottom of the pan a bit as well.

Step 7

Add the wine and increase the heat to medium to high high and cook for 10 minutes to reduce it a bit and cook off the alcohol. Your pasta should be done by now... don't forget it.

Step 8

Slowly stir in the heavy cream and bring to a low boil, still over a medium to high heat. Make sure you stir it frequently to keep it from sticking to the bottom of the pan.

Step 9

Add the parsley, chicken, mushrooms, garlic and onions back in and simmer for 3-4 minutes.

Step 10

With a large spoon, pour over the pasta and serve with Parmesan cheese.

Step 1

Preheat oven to 375 degrees F.

Step 2

Slice each pecan half into at least three lengthwise pieces.

Step 3

Combine the cinnamon and brown sugar.

Step 4

Toss the pecans with the melted butter, then with the cinnamon/sugar mixture, making sure to coat them all evenly.

Step 5

Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized.

Step 6

Remove the baking sheet from the oven and slide the pecans off of the parchment to cool.

Step 7

Chop all of the lettuce and cabbage into small bite-sized pieces; and rinse them with cool water.

Step 8

Slice the green onion and shred the carrots if you didn't purchase them already shredded.

Step 9

In a large bowl, combine the olive oil, white wine vinegar, balsamic vinegar, dijon mustard, sour cream, honey and chopped basil. Whisk vigorously until very well blended.

Step 10

Place the chopped lettuce, cabbage and shredded carrots into a serving bowl large enough to allow you to toss the salad.

Step 11

Add the vinaigrette and toss thoroughly.

Step 12

Sprinkle with the chopped onion, fried noodles and crumbled blue cheese and then top with the caramelized pecans.

Step 1

Combine cashews, hoisin sauce, garlic, green onion, cayenne pepper and black pepper in a blender or food processor and mix until smooth.

Step 2

In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp. Then heat on medium for 1 minute, stirring until the tamarind pulp is completely dissolved.

Step 3

Add the sauce to the cashew mixture and process further until smooth.

Step 4

Pour into a serving bowl and sprinkle with toasted sesame seeds. Then refrigerate for at least 30 minutes.

Step 1

Combine the vinegar, sugar, water and salt in a small pan and cook over a medium heat, stirring until it boils and the sugar is dissolved. Then remove from the heat and let cool to room temperature.

Step 2

Peel the cucumber and cut lengthwise into quarters. Scoop out the seeds and cut crosswise into 1/8" slices.

Step 3

Place in a serving bowl and pour marinade over cucumbers, stirring to blend. Cover and refrigerate for up to 2 hours.

Step 1

Place the noodles in hot water, separating with a fork. Then let the noodles soak until they're tender or according to the directions on the package. Once done, drain and keep warm.

Step 2

In a medium saucepan, heat the coconut milk on low heat and slowly stir in the curry paste. Stirring vigorously until completely mixed in.

Step 3

When it begins to simmer, add in the remaining ingredients and continue to simmer for approximately 2 minutes.

Step 4

Stir in the noodles and serve.

Step 1

Into a hot medium sized frying pan, add the sesame oil along with the bean sprouts.

Step 2

Saute the sprouts for about a minute and add in the soy sauce along with the sesame seeds.

Step 3

Cook over a medium-high heat until the bean sprouts are tender.

Step 4

Chill in the refrigerator until ready to serve.

Step 1

Cut chicken into 3/4" strips and place in a shallow glass dish.

Step 2

Combine water, soy sauce, lime juice, garlic, ginger and red pepper flakes in a small bowl stir thoroughly. Pour over the chicken and toss until completely coated.

Step 3

Cover and marinate in the refrigerator for at least 30 minutes, but preferably up to 2 hours, stirring periodically.

Step 4

Soak bamboo skewers 20 minutes in cold water to keep them from burning.

Step 5

Drain the chicken and reserve the marinade. Then weave the chicken strips onto each skewers, alternating with green onion pieces. You may need to use several pieces to cover each skewer. Brush chicken and onions with reserved marinade.

Step 6

Grill the skewers on an uncovered grill over medium-high heat for 6 to 8 minutes, turning halfway through the grilling.

Step 1

Remove the hard stems from the bottom of each leaf of lettuce and cut the red cabbage leaves in half vertically.

Step 2

Wash and dry the leaves and arrange in a group on a large platter.

Step 3

You can either fill each leaf with the filling or serve it all separate for your guests to build on their own.

Step 4

Once the leaf is filled, fold it in half and enjoy.

Step 1

Combine the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and chili paste in a blender and puree until smooth.

Step 2

Pour into bowls and store in the refrigerator. Bring to room temperature before serving.

Step 1

Combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan.

Step 2

Stir mixture over a medium heat until it begins to bubble then cover the pan and remove from the heat.

Step 3

Store in the refrigerator and return to room temperature before serving.

Step 1

Get the grill very hot with the highest heat setting possible. If you're using a charcoal grill, they're ready as soon as the coals are covered in white ash.

Step 2

Mix together the salt, garlic powder, onion powder, black pepper, chili powder, sugar, cayenne pepper and allspice in a small bowl.

Step 3

If the shrimp still have their shells on, remove them, leaving a small bit at the tail. Also be sure to remove the black vein running down the back of the shrimp.

Step 4

Run a skewer through the middle of the shrimp (not lengthwise). Continuing to do this with each shrimp until you have 6 on each skewer. The shrimp should be nestled together with each other.

Step 5

Lay the shrimp on a plate and squeeze fresh lemon juice onto them followed by liberally brushing the shrimp with melted butter. Lightly sprinkle the seasoning over the shrimp, being careful to not use too much.

Step 6

Place the shrimp on the grill with the seasoning side down and then brush more melted butter and sprinkle with additional seasoning as it cooks on the grill.

Step 7

Cook for approximately 3 minutes, then flip and cook for an additional 2 to 3 minutes or until nicely browned.

Step 8

Remove the shrimp from the grill, sprinkle lightly with fresh parsley and serve with remoulade sauce.

Step 1

Measure olive oil into a large stock pot and heat on medium.

Step 2

Put the onion, celery, garlic, green beans, and zucchini into the pot and saute for about 5 minutes or until the onions become translucent.

Step 3

Add the vegetable broth, drained tomatoes, beans, carrots, hot water and spices to the pot.

Step 4

Bring to a boil and then reduce to a simmer for 20 minutes.

Step 5

Add the spinach leaves and the pasta and cook for an additional 20 minutes.

Step 1

Fill a medium saucepan halfway with water and bring it to a boil over medium/high heat, then reduce heat so that the water is simmering.

Step 2

Whisk egg yolks, milk and sugar together in a medium metal bowl, then place the bowl on top of the saucepan (you can also use a double boiler for this step).

Step 3

Stir the mixture often for ten minutes. After the sugar dissolves the mixture should begin to thicken and turn light yellow. Remove it from the heat to cool.

Step 4

Use an electric mixer to combine mascarpone, cream cheese and vanilla in a large bowl. Mix until mostly creamy, with a few small chunks remaining.

Step 5

Add egg yolk mixture to the cheese mixture and combine well.

Step 6

Combine espresso and Kahlua in a small bowl pour this mixture onto a dinner plate. One-by-one touch the bottom of each lady finger in the espresso. The lady finger will quickly soak up the espresso/Kahlua mixture, but you don't want the lady finger soaked -- just a dab will do ya. The top half of each lady finger should still be dry.

Step 7

Arrange the soaked lady fingers side-by-side on the bottom of an 8x8-inch serving dish or baking pan.

Step 8

Spoon about half of the cheese mixture over the lady fingers, then add another layer of soaked lady fingers on top of the cheese mixture. spoon the remaining cheese mixture over the second layer of lady fingers spreading it evenly.

Step 9

Put two teaspoons of cocoa powder in a tight-mesh strainer and gently tap the side of the strainer to add an even dusting of cocoa powder over the top of the dessert.

Step 10

Cover and chill for several hours.

Step 11

To serve, slice the dessert twice across and twice down, creating 9 even portions (the first serving is always the hardest to get out).

Step 1

Combine the flour, garlic powder and black pepper. Mix with the beer and let it sit for at least an hour.

Step 2

Wash the fish in water with a bit of salt or some lime juice then dry it completely.

Step 3

Heat the vegetable oil to 375 degrees. If you don't have a thermometer, you can check the oil temperature by dropping a 1" cube of bread and watching for it to float. If it takes a while to float it's not hot enough. But don't overheat the oil or your batter will burn before the fish has a chance to thoroughly cook.

Step 4

Vigorously whisk the batter before dipping the fish. This will help make the batter lighter and crispier.

Step 5

Dip the fish into the batter and immediately into the hot oil. Cook until golden brown, turning as necessary.

Step 6

While you're frying the fish, begin warming your tortillas. The best way to do this is to heat them on a dry hot skillet until hot. Place the hot tortillas in a tortilla warmer and keep covered.

Step 7

Make up the "Pico de Gallo" in a separate bowl. Combine the tomato, onion and cilantro. Set this aside in the refrigerator. This is pronounced "pee-ko dah guy-oh"

Step 8

To assemble your fish tacos: Place a warm tortilla on your plate and place a piece of the fish on the center of the tortilla.

Step 9

Spoon a small amount of the white sauce over the fish. Be liberal with it, but you don't want it to drip out while you're eating. You can also put on a small bit of finely shredded cheese if you'd like, but it's not always used at Rubio's.

Step 10

Spoon some of the "pico de gallo" over the fish, put a small handful of the cabbage on top and squeeze a bit of lime over the top.

Step 11

If you like your food spicy, put one some of the very unique Rubio's Hot Sauce. You'll love it!

Step 12

Fold up the tortilla and enjoy one of the greatest tastes you'll ever experience.

Step 1

Mix the mayonnaise and yogurt together in a small bowl and chill for at least 20 minutes.

Step 2

Spoon liberally over the fish before you add the pico de gallo and shredded cabbage.

Step 1

Before you begin, place your salad serving bowl into the freezer to get it well-chilled.

Step 2

Place all of the dressing ingredients (mayonnaise, vinegar, olive oil, corn syrup, Romano cheese, garlic, Italian seasoning, parsley flakes, and lemon juice) into a blender or food processor. Mix these until they're well blended, about 10-15 seconds should be enough

Step 3

Taste the dressing and determine if it's a bit too tart for you. If so, add a bit of sugar, one dash at a time and blend again. I don't use any sugar, but some had said they prefer it.

Step 4

Pour the dressing into a carafe or other container and place into the refrigerator until it's chilled, about 30 minutes, at least.

Step 5

Remove your serving bowl from the freezer and put the entire bag of salad blend into it.

Step 6

On top of the salad blend, arrange the red onion slices, black olives, pepperoncini's, tomato slices and croutons.

Step 7

Serve this right away with the dressing on the side or toss it in at the table. Offer the fresh parmesan cheese for those who prefer it.