Evil Jungle Salad

Evil Jungle Salad
Brought by Jenn

This salad is a mix between the Pioneer Woman Asian Noodle Salad and Houston's Thai Noodle Salad.  You can really add whatever vegetables you happen to have on hand.  As long as you have the mango, avocado, noodles, and dressing, it will be delicious.  The flavors and texture get stuck in your head, and you'll just want more and more.  Beware - this is a huge batch.  If you don't dress the whole thing, it keeps pretty well for a couple of days, especially if you skip the cucumbers.

Salad:

1 package udon, soba or linguine noodles (I prefer them in that order), cooked, rinsed, and cooled

½ head Napa cabbage, thinly sliced

½ head purple cabbage, thinly sliced

1 bag baby spinach, chopped

3 bell peppers (red, orange, yellow), thinly sliced

3 whole scallions

Chopped cilantro, up to one bunch (I used a whole bunch)

3 whole cucumbers, peeled and sliced (I omit if I plan to have leftovers b/c they get slimy)

3 mangos, diced

2 avocados, diced

1 can peanuts or cashews (toasted?), chopped slightly

Can also add halved cherry tomatoes, matchstick carrots, other mixed greens, fresh mint, and/or Thai basil

Dressing:

1/3 cup fresh lime juice

2 Tbsp. fish sauce

2 Tbsp water

2-3 Tbsp. Sriracha chile paste (I use 2 because I’m wimpy)

2 garlic cloves, minced

¼ cup canola oil

1 tsp. sesame oil (I omitted)

2 Tbsp. brown sugar

2 Tbsp. fresh ginger, minced

Blend dressing ingredients together.  Mix salad ingredients together.  Top with dressing and serve immediately.  Also excellent topped with grilled steak or chicken.

Crazy Craig's Carrot Cake Cheesecake

Cheesecake Factory Carrot Cake Cheesecake recipe

Brought by Jenn

Cheesecake:
16 ounces cream cheese, room temperature
3/4 cup granulated sugar
3 tablespoon flour
3 eggs
2 teaspoons vanilla extract
In large bowl of electric mixer, beat together cream cheese and sugar until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside. Meanwhile prepare Carrot Cake.


Carrot Cake:
3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ tsp. salt
1 (8 1/2 ounce) can crushed pineapple
    packed in juice, well-drained and
    juice reserved
1 cup grated carrots
1/2 cup chopped walnuts, plus more for edge of frosted cake.


In large bowl, combine oil, sugar, eggs and vanilla extract, blending thoroughly. Stir in flour, baking soda, cinnamon and dash of salt, mixing well. Stir in drained pineapple, carrots, and walnuts.
Spread half of carrot cake batter over bottom of greased & floured 9- or 9 1/2-inch springform pan. Pour cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter. Do not marble with a knife. Bake in preheated 350 degrees F oven for 50 to 65 minutes or until cake is set – slightly jiggly in the middle, but set everywhere else. Cool to room temperature, then invert and refrigerate.


When cake is cold, prepare Pineapple Cream Cheese Frosting.
Pineapple Cream Cheese Frosting:
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 tablespoon reserved pineapple juice
Dash of salt
In a bowl of electric mixer, combine cream cheese, butter, confectioners' sugar, vanilla extract, reserved pineapple juice and dash of salt. Beat until smooth and of spreading consistency. Frost top and sides of cheesecake. Press chopped walnuts (1/2 cup?) into edges.  Refrigerate 3 to 4 hours before serving (it’s actually best the next day or later).

Chicken Bryan (Carrabba's)

Chicken Bryan (Carrabba's Italian Grill)
Brought by Jenn 

UPDATE: I posted the recipe I used, but then I found this recipe for Chicken Bryan, which is MUCH better.  Try this version.  It was delicious.