Kopy Kat Recipes - J

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Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 11:22 am

Joe's Crab Shack Stuffed Shrimp Embrochette

20 medium raw shrimp, peeled, deveined, tails removed
Seafood Stuffing
20 jalapeno slices
2 slices Monterey jack cheese, cut in 1/2-inch pieces
20 slices uncooked bacon

Slice down middle the opposite site you deveined. Lay shrimp cut side up and press 1 tablespoon Joe's Crab Shack Seafood Stuffing into each shrimp cut. Lay a slice of jalapeno and a piece of cheese over the stuffing.

Wrap each stuffed shrimp in a slice of bacon. Thread 5 shrimp on a bamboo skewer; repeat 3 times. Grill shrimp over a medium flame for 5-7 minutes on both. Serves 4

Seafood Stuffing

1/4 cup margarine
1/2 bunch celery, trimmed and diced
3 large onions, diced
1 1/2 tablespoons minced garlic
1/2 pound pollock fillets
1/2 pound salad shrimp, chopped
1 ounce shrimp base
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
2 cups croutons
1/4 cup seasoned bread crumbs
1/2 pound crab claw meat

Sauté celery, onion, and garlic in margarine until translucent. Add pollock and cook for 5-7 minutes. Add shrimp and cook for 2 minutes. Drain most (but not all) of liquid from pan. Stir in shrimp base and peppers. Fold in croutons and breadcrumbs. Fold in crab meat.

Note: Joe's Crab Shack uses this stuffing to make their Crab Balls (roll stuffing into 1-inch balls, roll in flour, and deep-fry until brown), their Crab Stuffed Shrimp (peel and devein uncooked shrimp, slice down middle the opposite site you deveined, lay shrimp cut side up in a small oven-proof dish, press 1 tablespoon stuffing into each shrimp cut, brush with melted butter, and bake in 375 degree oven for 15 to 20 minutes or until browned), and their Crab Stuffed Shrimp Embrochette. Serves 6


Last edited by justmecookin on Sat Jul 12, 2008 8:01 am; edited 1 time in total

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Joe's Crab Shack Seafood Stuffing

Post  justmecookin on Fri Jul 11, 2008 11:22 am

Joe's Crab Shack Seafood Stuffing

1/4 cup margarine
1/2 bunch celery, trimmed and diced
3 large onions, diced
1 1/2 tablespoons minced garlic
1/2 pound pollock fillets
1/2 pound salad shrimp, chopped
1 ounce shrimp base
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
2 cups croutons
1/4 cup seasoned bread crumbs
1/2 pound crab claw meat

Sauté celery, onion, and garlic in margarine until translucent. Add pollock and cook for 5-7 minutes. Add shrimp and cook for 2 minutes. Drain most (but not all) of liquid from pan. Stir in shrimp base and peppers. Fold in croutons and breadcrumbs. Fold in crab meat.

Note: Joe's Crab Shack uses this stuffing to make their Crab Balls (roll stuffing into 1-inch balls, roll in flour, and deep-fry until brown), their Crab Stuffed Shrimp (peel and devein uncooked shrimp, slice down middle the opposite site you deveined, lay shrimp cut side up in a small oven-proof dish, press 1 tablespoon stuffing into each shrimp cut, brush with melted butter, and bake in 375 degree oven for 15 to 20 minutes or until browned), and their Crab Stuffed Shrimp Embrochette. Serves 6


Last edited by justmecookin on Sat Aug 23, 2008 8:44 am; edited 1 time in total

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Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 11:29 am

Joe's Crab Shack Rice Pilaf

1 2/3 cups water
1 tablespoon butter
1 bay leaf
1/4 teaspoon white pepper
1 1/3 cups rice
1 teaspoon butter
1/4 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1/2 teaspoon minced garlic

Bring first 4 ingredients to a boil in a saucepan. Add rice, cover and cook until rice is tender and water is absorbed, about 20 minutes. Sauté celery, onion, peppers, and garlic in butter until tender. Stir sautéed vegetables into rice. Remove bay leaf before serving. Serves 6

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Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 11:36 am

Joes Crab Shack Mustard Sauce

1 tablespoon Colman's dry mustard, or more to taste
1 cup mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon A-1 sauce
2 tablespoons each heavy cream and milk
Salt

Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayonnaise and beat for 1 minute. Add the Worcestershire, A-1, cream, and a pinch of salt and beat until the mixture is well blended and creamy. If you'd like a little more mustardy bite, whisk in about 1/2 teaspoon more dry mustard until well blended. Chill the sauce, covered, until serving. Makes about 1 cup

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Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 11:37 am

Joe's Crab Shack Light Chocolate Mousse

2 cups heavy or whipping cream, well chilled
3 tablespoons unsweetened cocoa powder
3 tablespoons confectioners' sugar
2 teaspoons pure vanilla extract

With an electric mixer or wire whisk, whip the cream until it starts to become fluffy. Add the cocoa, confectioners' sugar, and vanilla and whip until the cream forms soft peaks, Do not over-whip. If not serving immediately, chill. Makes 3 cups

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Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 11:37 am

Joe's Crab Shack Harvest Bay Mahi Mahi

4 mahi mahi fillets
1/2 cup garlic butter
1/2 cup salad shrimp
1/2 cup sliced mushrooms
1 cup Alfredo sauce
1/2 teaspoon dill weed

Grill mahi mahi until cooked through and browned. Saute shrimp and mushrooms in garlic butter for 2 to3 minutes. Stir in Alfredo sauce and dill weed. Pour sauce over mahi. Serves 4

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Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 11:38 am

Joe's Crab Shack Etouffee

1 teaspoon chopped garlic
3/4 cup diced onion
1/4 cup diced celery
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
12 ounce cream of mushroom soup, condensed
1/2 cup cream of celery soup, condensed
1 cup water
1/2 pound crawfish meat or 1/2 pound cubed chicken breast or 1/2 pound uncooked shrimp - peeled, tails removed
3 tablespoons sliced green onions
1 tablespoon chopped parsley
3 cups rice pilaf

Sauté garlic, onion, celery, and green pepper in butter until soft. Stir in spices, soups, water, and meat of your choice. Bring to simmer and continue cooking until meat is cooked through.

Stir in green onion and parsley. Scoop 1/2 cup rice pilaf into center of 6 bowls or soup plates. Pour etouffee over rice. Serves 6

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Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 11:41 am

Joe's Crab Shack Crab Cakes

2 1/2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
1 egg yolk
1 teaspoon dry mustard
1 teaspoon black pepper
1 dash crushed red pepper
1 dash Old Bay seasoning
1 dash salt
1/3 cup mayonnaise
1 1/4 cups fresh breadcrumbs
3 tablespoons chopped parsley
1 pound crab meat
1 tablespoon butter or margarine

Combine first 9 ingredients. Fold in breadcrumbs and parsley. Fold in crab meat. Form into 4 to 6 patties. Melt butter in skillet. Fry crab cakes in butter for 4 to 5 minutes on each side. Serves 4 to 6

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Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 11:42 am

Joe's Crab Shack Blue Crab Dip

8 ounces cream cheese, softened
2 dashes dry mustard
2 splashes Tabasco sauce
3 tablespoons heavy whipping cream
1/2 teaspoon Old Bay Seasoning
2 teaspoons white wine
1 tablespoon grated Parmesan cheese
2 teaspoons shrimp base
2 teaspoons diced onion
2 teaspoons diced red bell pepper
2 teaspoons diced green bell pepper
2 teaspoons diced Roma tomatoes
2 teaspoons diced green onion
5 1/3 ounces canned crab meat, drained
1 tablespoon grated Parmesan cheese
Tortilla chips (for garnish)

Fold together all ingredients, except Parmesan for garnish and tortilla chips. Spread evenly into oven-proof baking dish. Microwave on medium power for 4 minutes. Transfer to oven and broil until top is slightly browned. Garnish with Parmesan and serve with tortilla chips for dipping. Serves 4

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Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 11:44 am

Joe's Crab Shack Barbecued Alaskan King Crab

1 onion, quartered
1 1/2 cups white wine vinegar
1 cup catsup
1/4 cup apple juice
1/4 cup packed brown sugar
1/4 cup vegetable oil
2 tablespoons Dijon mustard
1 tablespoon celery seed
2 tablespoons Worcestershire sauce
2 teaspoons hot pepper sauce
2 garlic cloves, chopped
1/2 teaspoon cayenne, or to taste
1/2 teaspoon turmeric
3 1/2 pounds Alaskan king crab

In a blender or food processor, purée onion with vinegar until smooth. Add catsup, apple juice, brown sugar, oil, mustard, celery seed, Worcestershire sauce, hot sauce, garlic, cayenne and turmeric and blend well. Transfer mixture to a medium non-reactive saucepan and bring to a boil. Reduce heat to medium and simmer, stirring frequently for 20 minutes until sauce is slightly thickened. Let cool.

The sauce can be prepared up to a week in advance and kept in a covered jar in the refrigerator.

Remove crab from shells. Wash and pat dry. Over hot coals, cook on an oiled grill set four to six inches from the coals. Brush crabmeat often with sauce, and turn once. Cook for four to six minutes on each side, until tender.

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Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 11:45 am

Jack Stack Barbecue Barbequed Vidalia Onions

1 to 2 teaspoons olive oil
4 Vidalia onions, cut into quarters
1 (12-ounce) can beer
Salt and ground pepper to taste
1/2 cup butter
Cayenne pepper to taste

Grease bottom of round aluminum pan with olive oil. Arrange onions in pan. Add enough beer to cover onions by 1/2 inch. sprinkle onions with salt and pepper. Top each onion quarter with pat of butter; sprinkle with cayenne pepper. Place pan on grill rack. Grill, covered with foil, over medium-hot coals for 45 minutes or until onions are tender. Makes 8 servings.

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Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 11:46 am

Jack Stack Barbecue Cheesy Corn Bake

2 tablespoons butter or margarine
4 teaspoons all-purpose flour
1/8 teaspoon garlic powder
3/4 cup milk
6 ounces sharp Cheddar cheese
3 ounces cream cheese, cubed
3 (10 ounce) packages frozen whole kernel corn, thawed
3 ounces ham, diced

In a large saucepan, melt butter or margarine. Stir in flour and garlic powder. Add milk all at once. Cook, stirring constantly, over low heat until melted. Stir in corn and ham, Transfer mixture to a 2-quart casserole dish. Bake at 350 degrees for 45 minutes. Makes 10-12 servings

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Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 11:46 am

Jack Stack Barbecue Mushroom Casserole

8 slices white bread
1/2 cup butter
1 pound fresh mushrooms, sliced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup mayonnaise
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
2 eggs, slightly beaten
1 (10 ounce) can cream of mushroom soup
1/2 cup shredded Cheddar cheese

Spread bread on both sides with 4 tablespoons of the butter. Cut 3 slices of the bread into 1-inch cubes, reserving remaining bread. Arrange bread cubes in buttered baking dish; set aside.

Sauté mushrooms in 2 tablespoons of the butter in a skillet until most of the liquid has evaporated. Spread mushrooms over bread cubes.

Sauté onions, celery and green pepper in remaining 2 tablespoons of butter in skillet until vegetables are tender. Stir in mayonnaise, salt and pepper. Spread over prepared layers. Cut 3 slices of the reserved bread into 1 -inch cubes; spread over vegetable mixture. Pour mixture of milk and eggs over prepared layers. Chill for 1 hour or longer.

Spread with soup. Cut remaining 2 slices of reserved bread into 1-inch cubes; sprinkle over the top. Bake at 350 degrees for 40 to 50 minutes or until brown and bubbly. Sprinkle with cheese. Bake for 10 minutes longer. Makes 8 servings

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Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 11:47 am

Jack Stack Barbecue Raspberry Mint Cooler

1 to 2 cups fresh mint leaves
5 cups pineapple juice, chilled
2 cups fresh or frozen raspberries
1 (6 ounce) can frozen limeade, thawed
1 (32 ounce) bottle lemon-lime soda, chilled
1 lime, thinly sliced for garnish (optional)

Rub mint leaves around side of punch bowl. Drop the bruised leaves in bottom of bowl. Combine remaining ingredients in punch bowl. Makes 15 servings

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Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 11:47 am

Jack in the Box Oreo Cookie Shake

3 cups vanilla ice cream
1 1/2 cups milk
8 Oreo cookies

Combine the ice cream and milk in a blender and mix on low speed until smooth. Stir the shake with a spoon to mix, if necessary.

Break Oreo cookies while adding them to the blender. Mix on low speed for 5 to 10 seconds or until cookies are mostly pureed into the shake, but a few larger pieces remain. Stir with a spoon if necessary to help combine cookies. Pour shake into two 12-ounce glasses.

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Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 11:49 am

Jack in the Box Eggnog Milkshake

1 cup premium vanilla ice cream
1/3 cup premium eggnog

Combine both ingredients in a blender, and mix until blended. Top with a dash of nutmeg, if desired.

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Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 11:49 am

Jack-In-The-Box Tacos

1 Pound ground beef
1/3 cup refried beans
1/4 teaspoon salt
2 tablespoons chili powder
1/4 cup ortega mild taco sauce
12 soft corn tortillas
3 cups cooking oil
6 slices american cheese (each cut in half)
1 head lettuce, chopped fine

Slowly brown the beef over low heat, using a wooden spoon to chop and stir the meat, keeping it very fine and smooth. When the beef is brown drain the fat. Add the refried beans and use the wooden spoon to smash the whole beans into the mixture creating a smooth texture.

Add the salt, Chili powder, and Taco Sauce to the mixture. Remove from the heat. In another skillet heat 1/4 inch of oil until hot. Test with a small piece of tortilla - it should bubble when dropped into the oil. Spread 1/2 of the beef mixture on the center of each corn tortilla.

Fold the tortillas over and press so that the beef fillng acts as an adhesive and holds the sides together. Drop each taco into the pan of hot oil and fry on both sides until crispy. When cooked, remove the tacos from the oil and place them on a rack or some paper towels until they are a little cooler. Pry open slightly and add 1/2 slice American cheese and some lettuce. Top with additional Taco Sauce to taste.

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Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 11:50 am

Jane's Take Away Molasses Cookies

4 1/3 cups flour
1/2 teaspoon salt
1 1/2 tablespoons baking soda
1 tablespoon ground cinnamon
1 1/3 teaspoons ground cloves
1 1/2 cups (3 sticks) butter, room temperature
2 cups sugar
2 eggs
1/2 cup dark molasses
Additional granulated sugar to coat cookies

In bowl, combine flour, salt, baking soda, cinnamon and cloves. Mix and set aside.

In large bowl, cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Add molasses and mix well. Preheat oven to 350 degrees. Add dry ingredients, a little at a time, mixing until well blended.

Shape rounded measuring tablespoonfuls of dough into balls. They should be about size of a walnut. Roll balls in granulated sugar and place 3 inches apart on greased baking sheets. It is not necessary to flatten these cookies. Bake in preheated oven 8 to 10 minutes or until browned around the edges. Makes 4 to 4 1/2 dozen cookies.

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Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 11:53 am

Jim Dandy's Baked Garlic Shrimp

1/2 cup peeled whole garlic cloves
2 tablespoons olive oil, plus oil to coat baking sheet
1/4 cup clam juice
1/4 cup water
1/2 teaspoon freshly squeezed lemon juice
12 large shrimp, with tail and shell on, butterflied in shell (see note)
Paprika to taste
Melted butter

Make garlic puree by combining garlic cloves with 2 tablespoons oil in blender and blending until smooth paste forms. Set aside. Make baking stock by combining clam juice, water and lemon juice. Grease 8-inch square pan with remaining olive oil. Preheat oven to 450 degrees.

Gently lift shrimp from shell but do not detach. Place butterflied shrimp, shell side down, in pan. Baste shrimp with reserved garlic puree, then sprinkle with paprika. (There may be garlic puree left over.) Pour baking stock into pan, but do pour it over the shrimp. Bake in preheated oven 7 to 10 minutes or until cooked through. Serve with melted butter. Makes 2 servings.

Note: To butterfly shrimp, cut slit down center of shrimp, but not all the way through.

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Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 11:53 am

Joe Pano's Beer Cheese Vegetable Soup

2 1/2 quarts water
1 cup diced potato
1 cup diced celery
1 cup diced onion
1 cup diced carrot
1/2 cup diced leek
2 cups broccoli and cauliflower florets
1 tablespoon chicken base
2 cups whipping cream
1/4 teaspoon finely chopped garlic
1/8 teaspoon white pepper
1/8 teaspoon thyme
1 teaspoon dried parsley
1/4 cup (1/2 stick) butter
1/4 cup flour
1/4 cup shredded Monterey jack cheese
1/4 cup shredded cheddar cheese
2 cups beer
Using at least a 3-quart pot, bring water to a boil. Add all vegetables and boil 30 minutes. Add chicken base, cream and seasonings and return to a boil.

While soup boils make roux: In small saucepan melt butter. Slowly whisk in flour and cook over low heat, whisking constantly about 2 minutes. Mixture should be smooth. Set aside.

Add cheese and beer to boiling mixture then slowly add roux, stirring regular. If desired, a thicker soup can be made by adding additional roux. Return to a boil and cook 3 minutes. Makes about 10 servings

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Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 11:53 am

Joey's Italian Nachos

Vegetable oil to fry won ton skins
1 package (12 ounces) won ton skins, cut pack of skins into three sections to make strips
1 cup of your favorite Alfredo sauce
1 cup shredded mozzarella cheese
1/2 cup cooked bulk Italian sausage (you will need about 1 cup uncooked sausage)
1/4 cup chopped kalamata olives
1/4 cup diced Roma tomatoes
1/4 cup pepperoncini, chopped

Put oil in large sauté pan and heat until it sizzles. You should have enough oil to cover the won ton strips. Add strips in batches, separating strips as you add them, and fry until just crisp. Watch carefully as strips brown quickly. Remove from oil and drain on paper toweling. When strips are done, set aside to cool. Preheat oven to 375 degrees.

Mound cooked won ton skins on large ovenproof platter or cookie sheet. Drizzle Alfredo sauce over the mound, then evenly sprinkle with mozzarella cheese and sausage. Cook in preheated oven 3 to 4 minutes or until cheese melts. Remove from oven and top with olives, tomatoes and pepperoncini. Makes 4 appetizer servings.

Notes: A fry basket works best when frying the won ton strips. Do not heat in microwave or chips will become soggy.

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Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 11:54 am

Joey's Restaurant Pasta con Broccoli

1 pound uncooked mostaccioli
1 pound broccoli, cut into florets
1/2 pound cauliflower, cut into florets
1/2 cup finely chopped onion
2 tablespoons olive oil
2 tablespoons butter
Salt and pepper to taste
1/2 teaspoon fresh minced garlic
2 tablespoons dry white wine
1/4 to 1/2 cup Romano cheese

Boil pasta, drain but reserve 2 tablespoons of the pasta water to use later. Set pasta and pasta water aside and keep hot.

Boil broccoli and cauliflower until tender, about 6 to 7 minutes. Drain and keep warm.

In large saute pan, saute onion with oil and butter until golden; adding salt and pepper to taste.

Add broccoli and cauliflower to sauteed onions. Add garlic, wine, reserved pasta water and cheese. Add pasta and toss to combine. Makes 6 servings.

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Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 11:54 am

Johnson's Green 7 Chili

2 pounds ground chuck
2 ribs celery, chopped
1 onion, chopped
1 can (8 ounces) diced tomatoes
6 tablespoons dark chili powder
1 can (15 to 16 ounces) kidney beans
1/4 cup packed brown sugar
8 ounces tomato juice

In large saute pan, brown meat with celery and onion. Cook until meat is no longer pink, then drain off excess liquid. Add remaining ingredients and stir to blend. Bring to boil. Reduce heat to low and simmer, partially covered and stirring occasionally, 20 to 30 minutes. Chili should thicken slightly. Makes 6 servings.

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Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 11:55 am

Jose's Cantina Shrimp Soup

3 1/4 cups water
3/4 cup tomato sauce
Salt to taste
2 pounds uncooked medium shrimp, heads removed, shells on (51 to 60 count)
14 ounces (about 1 large) fresh tomato, diced
4 ounces (about 1/2 medium) diced white onion
2 ounces jalapeno, seeds removed, finely diced
16 sprigs fresh cilantro, chopped
1 avocado, peeled, seed removed, diced
4 lime wheels
4 lime wedges
Crackers

In 4-quart saucepan, make stock by combining water with tomato sauce. Add salt to taste. Bring to boil. Add shrimp and cook 3 minutes. Strain shrimp from stock. Keep stock for soup broth in saucepan on stove over low heat. Cool shrimp in ice bath.

Peel shrimp and set aside. Discard shells.

Between 4 large soup bowls, divide tomato, onion, jalapeno, cilantro and avocado. Put shrimp in pan of broth on stove for about 1 minute to reheat. Add shrimp and broth to bowls. Garnish each bowl with lime wheel. Serve with lime wedge and crackers on the side. Makes 4 servings.

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Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 11:55 am

Julia's Cafe Rhubarb Custard Pie

1 recipe for a 9-inch double crust pie with lattice top
1 1/2 cups sugar
1/4 cup flour
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3 eggs, beaten
4 cups sliced rhubarb (cut in 1-inch pieces), fresh or frozen and slightly thawed 1 tablespoon sugar mixed with 1/4 teaspoon ground cinnamon for garnish

Roll out one crust to line bottom of pan. With second crust, make lattice strips for top of pie. Set aside. Preheat oven to 400 degrees.

In medium bowl, combine sugar, flour, nutmeg and salt. Add eggs and mix well by hand until smooth. Stir in rhubarb. Pour into unbaked crust. Top with lattice strips and crimp edges. Sprinkle top of crust with cinnamon/sugar mixture.

Put thin strips of foil around edges of pie. Bake in preheated oven 25 minutes. Remove strips of foil, then bake another 25 minutes. Makes 6 to 8 servings.

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