Kopy Kat Recipes - J

Page 2 of 3 Previous  1, 2, 3  Next

View previous topic View next topic Go down

Re: Kopy Kat Recipes - J

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

Jefferson Hotel Mudslide Pie

Crust
Nonstick vegetable coating
40 Oreo cookies finely ground
6 tablespoons butter, melted

Filling
3 ounces coffee liqueur
1/2 cup whipping cream
1/2 cup butter
32 Oreo cookies, ground
1 pound milk chocolate, melted
2 (8 ounce) cartons frozen nondairy whipped topping, thawed

Icing
2 cups whipping cream
2 ounces Irish cream liqueur
2 tablespoons chocolate syrup

Crust: Preheat oven to 350 degrees. Lightly spray a 10-inch springform pan with nonstick vegetable coating.

In a medium bowl, mix cookie crumbs with melted butter. Pack over bottom of prepared pan. Bake in preheated oven 6 minutes. Set aside to cool.

Filling: In medium saucepan, bring liqueur, cream, and butter to a boil. Remove heat and mix in cookie crumbs. Fold in melted chocolate. When thoroughly incorporated, fold in whipped topping. Pour into cooled pie crust, filling pan to the top and spreading evenly. Freeze for 90 minutes.

Icing: Whip cream until very stiff; fold in liqueur and syrup. Remove rim from springform pan. Spread icing evenly over top and sides. Refrigerate at least 20 minutes before serving.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 11:56 am

Jimmy Buffett's Macaroni and Cheese

8 tablespoons butter, melted
1/2 pound cream cheese, melted
2 1/2 cups heavy cream
1 teaspoon salt
1/4 teaspoon Tony Chachere's Seasoning
1/2 pound Cheddar cheese
1/3 cup flour
1 cup sliced jalapeños
1/2 cup jalapeño juice (from jar)
2 tablespoons bread crumbs
1 pound Perciatel 10-inch macaroni noodles

In a saucepan melt butter. Add cream cheese and mix until blended. Add heavy cream and whisk. Add jalapeño juice and whisk. Mix in Cheddar, stirring until cheddar is completely melted. Mix in sliced jalapeños. Add salt, Tony C's and flour. Continue whisking until all ingredients are completely incorporated.

Spray loaf pan with pan coating. Layer bottom of pan with cooked macaroni. Spoon in mixture and cover with Cheddar. Add another layer of pasta, mixture and Cheddar. Dust top with bread crumbs. Cover and bake at 350 degrees for 30 minutes. Uncover and bake for 20 to 30 minutes until brown.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 11:56 am

Jimmy Buffett's Cheeseburger in Paradise

28 ounces fresh USDA choice beef chuck, diced
2 tablespoons kosher salt
1 tablespoon ground black pepper
1/2 tablespoon garlic salt
1/2 tablespoon onion salt
1 teaspoon celery salt
8 slices American cheese - 1 slice if any other kind of cheese
4 sesame hamburger buns, toasted
8 leaves iceberg lettuce
4 slices tomato, 1/4-inch thick
4 slices red onion, 1/4-inch thick
4 toothpicks
4 pickle spears
2 pounds Idaho potatoes, peeled, cut into fries and fried until golden brown

Using a meat grinder with a 3/8-inch plate, grind the meat. Change to a 1/8-inch plate, and grind a second time. Shape the ground meat into 4 (7-ounce) patties. In a mixing bowl, combine the kosher salt, pepper, garlic salt, onion salt and celery salt. Mix well. Place burger on a hot grill and season with the seasoning salt. Cook the burgers halfway to desired temperature and flip over and finish cooking.

Place cheese on the burger when it is 3/4 of the way cooked and melt. Place bottom bun on plate. Place burger on bottom bun. Place lettuce, tomato and onion on top of the burger. Cover with top bun and secure with a wooden pick. Place pickle next to the burger. Place fries on the plate. Makes 4 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 11:57 am

Joe's Garage Fettuccini

8 ounces fresh fettuccini
2 tablespoons olive oil
1 tablespoon garlic, minced
1 cup shallots, minced
6 cherry tomatoes, cut in half
1 cup veggie stock
1/2 cup gorgonzola, crumbled
12 Gulf shrimp
1 cup fresh spinach (stems picked)
1/2 cup toasted walnuts (skins rubbed off)

Sauté the garlic, shallots and mushrooms in olive oil over high heat until the mushrooms are soft. Add tomato, veggie stock, gorgonzola and shrimp, cover and cook until shrimp is done. Toss with fettuccini, spinach and top with walnuts.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 11:57 am

Joe's Stone Crab Restaurant Key Lime Pie

Graham Cracker Crust
1 wax paper wrapped package graham crackers,1/3 of a 1 pound box, or 1 cup plus 2 1/2 tablespoons graham crackers crumbs
5 tablespoons melted unsalted butter
1/3 cup granulated sugar

Filling
3 egg yolks
Grated zest of 2 limes (about 1 1/2 teaspoons)
1 (14 ounce) can sweetened condensed milk
2/3 cup freshly squeezed lime juice

Topping
I cup heavy or whipping cream, chilled
3 tablespoons confectioners' sugar

For the crust: Preheat oven to 350 degrees. Butter a 9-inch pie pan. Break up into crumbs in food processor or place crackers in a large plastic bag and crush with a rolling pin. Add melted butter and sugar and stir. Press crumb mixture into pan forming a neat border around the edge. Bake until set and golden, about 8 minutes, and set aside. Keep oven on.

For the filling: In an electric mixer with a wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes, Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing until combined, no longer. Pour mixture into the crust. Bake for 10 minutes or until filling has just set. Cool on a wire rack, then refrigerate, Freeze for 15 to 20 minutes before serving.

For the topping: Whip the cream and confectioners sugar until nearly stiff. Cut the pie into wedges and serve very cold. Top each wedge with dollop of whipped cream.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 11:58 am

John Wills Bar-B-Que Bar Barbecue Sauce

1 (8 ounce) can tomato sauce
1/2 cup spicy honey mustard
1 cup catsup
1 cup red wine vinegar
1/2 cup Worcestershire sauce
1/4 cup butter or margarine
2 tablespoons hot sauce
1 tablespoon lemon juice
2 tablespoons brown sugar
1 tablespoon paprika
1 tablespoon seasoned salt
1 1/2 teaspoons garlic powder
1/8 teaspoon chili powder
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper

Combine all ingredients in a Dutch oven. Bring to a boil; reduce heat, and simmer 30 minutes, stirring occasionally. Makes 1 quart.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 11:58 am

Johnny Appleseed Apple Cream Pie

Crust
1 1/8 cups sifted flour
1/2 teaspoon salt
3/8 cup shortening
1/8 cup cold milk

Sift flour and salt together. Cut in shortening until pieces are the size of peas. Add cold milk. Mix together and roll out for 9-inch pie crust.

5 apples, quartered
1/2 cup water
1/2 cup granulated sugar
1/2 cup whipping cream
1 egg, beaten

Preheat oven to 350 degrees. Cook apples with sugar and water until tender. Place carefully in the crust (see recipe) without breaking the apples. Beat egg and cream until light, then add apple juice. Pour over apples and bake for about 45 minutes until crust is done.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 11:59 am

Johnny Mango's Guacamole

6 ripe avocados, peeled and pitted
1/4 cup minced onions
3 cups diced tomatoes
1 teaspoon garlic
1 tablespoon salt
1 tablespoon lime juice

Mash ingredients together with a potato masher. Serves 10 to 15 as a side dish. Serves at least six as a dip with chips and salsa.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 11:59 am

Johnny Rivers Smokehouse Greens

Rendered pork fat
1 pound bacon or other cut of pork, chopped
2 large onions, chopped
2 bunches collard greens, stems removed and greens chopped
1 teaspoon black pepper
Salt to taste
1 quart chicken stock

Add rendered fat to a large saucepan. Add pork and onions to pan. Add chopped greens and season with salt and pepper. Finish with chicken stock. Cover pan and let cook for 25 minutes over medium heat. Makes 20 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 12:00 pm

Johnny Rocket's Fried Onion Rings

1 medium yellow sweet onion, sliced 1/3-inch thick
2 eggs, beaten
1/4 cup water
1 cup cracker meal
1/4 teaspoon salt
Peanut oil

Mix egg with water; set aside. Mix cracker meal with salt and set aside.

Heat oil for deep frying. Dip individual onion rings in egg mixture, then coat with cracker crumbs. Place in egg mixture again, and coat a second time with cracker crumbs. Carefully place onion rings in hot oil and fry until light golden. Remove from oil and drain.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 12:00 pm

Jolly Bean Pot Soup

2 pounds dry pinto beans
4 ounces canola oil
8 ounces diced yellow onions
1 ounce granulated garlic
2 ounces bacon bits
1 tablespoon parsley flakes
1 tablespoon paprika
1 tablespoon chili powder
1/2 tablespoon ground cumin
1/2 tablespoon ground oregano
2 ounces Braggs nutritional beef flavoring liquid

Note: Braggs is found in health stores.

Boil beans in water until done. Drain and return to pot. Add 4 ounces of canola oil to beans and mash until smooth and thick. Add all other ingredients and simmer for 30-45 minutes. If using for soup, thin out to medium thickness with water. If using for dip, thicker is better. Serve with corn chips. Makes 15 to 20 6-ounce servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 12:01 pm

Junior's Creamy Coleslaw

Dressing
2 cups mayonnaise
2 tablespoons cider vinegar
2 tablespoons granulated sugar
1 teaspoon minced garlic
1 teaspoon ground white pepper
1 teaspoon salt

Cabbage Mix
5 large carrots (1 1/2 pounds), peeled and shredded
1 head green cabbage (about 2 pound), shredded (about 12 cups)

Make dressing first so it's ready to toss on vegetables as soon as they are shredded. In a small bowl, mix together the mayonnaise, vinegar, sugar, garlic, pepper and salt. Set aside.

In a large bowl, toss the carrots and cabbage. Immediately pour dressing over cabbage mix and toss until all vegetables are well-coated. Cover bowl and refrigerate until vegetables wilt just a little, about 15 minutes. (The flavors blend even better if slaw marinates in refrigerator for about 1 hour.)

Toss again before serving to redistribute any dressing that has settled in the bottom of the bowl. Makes 16 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 12:01 pm

Junior's Reuben Sandwich

2 tablespoons unsalted butter
2 slices rye bread
6 ounces lean corned beef
1/2 cup drained fresh sauerkraut
4 slices Swiss cheese

Melt the butter on a hot grill or in a large skillet. Grill both slices of bread on one side. At the same time, grill the corned beef in one stack and the sauerkraut in another. Cook until both are heated through. Turn over one slice of the bread on the grill.

Stack on the corned beef, top with the sauerkraut, then the cheese, and the second slice of bread, grill side down. Continue grill the Reuben until it's hot and melted, turning the sandwich over once. This usually takes place in 5 to 7 minutes. Serve immediately, hot off the grill.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 12:05 pm

Joseph's Storehouse Cafe Banana Split Pie

Graham Cracker Crust:
2 1/2 cups graham cracker crumbs
6 tablespoons sugar
2/3 cup melted butter or margarine

Filling:
2 eggs
2 sticks butter, softened to room temperature
2 cups powdered sugar
4 bananas, or as needed
16 oz. crushed pineapple, well drained
1 pint heavy cream, whipped
Chopped nuts (pecans work well)
Maraschino cherries

For Graham Cracker Crust: Preheat oven to 350 degrees. Mix graham cracker crumbs, sugar and butter together and press mixture into 9 x 13-inch Pyrex dish. Bake 5 minutes. Cool.

For Filling: In a bowl of an electric mixer, beat eggs, butter and powdered sugar for 10 minutes at high speed. Spread evenly over cooled crumb crust. Slice bananas and distribute evenly over butter/sugar mixture. Spread drained crushed pineapple over top. Garnish with whipped cream, then sprinkle with nuts and top with maraschino cherries. Cover and refrigerate to store.

Note: The recipe can be halved and baked in a 9-inch pie pan. Makes 12 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 12:05 pm

Joe's American Bar and Grill's Corn Chowder

1/2 cup butter
1/2 cup flour
2 tablespoons bacon fat (can be rendered by sauteeing bacon slices)
1 onion, peeled and diced
1/4 cup diced red pepper
1/4 cup diced green pepper
1 teaspoon cumin
1 teaspoon white pepper
2 lbs. diced potatoes
1 lb. whole corn kernels, fresh or frozen
2 qt. chicken stock
2 cup light cream

In a saucepan, melt the butter. Stir in the flour and heat gently until a thick paste (roux) is formed. Do not burn. Set aside.

Heat the bacon fat in the bottom of a large stockpot. Add the onion and peppers. Saute for 4 minutes. Add the cumin and pepper; saute for another 3 minutes. Add the chicken stock.

Bring to a simmer. Add the potatoes and cook until the potatoes are tender. Add the corn kernels. Stir in the roux to thicken the mixture. Simmer for 15 minutes. Add the cream and mix well. Remove from the heat and serve. Serves 6-8.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 12:06 pm

Joe Huber Restaurant's Waldorf Salad

3 cup chopped red delicious apples
1 cup chopped yellow delicious apples
Fruit Fresh (or lemon juice)
1 cup mayonnaise
1 cup sugar
2 celery ribs, chopped
1 carrot, shredded
1/4 cup raisins
1 cup chopped English walnuts
1/2 cup red grapes
1/2 cup green grapes

Soak apples and a light sprinkle of Fruit Fresh in enough water to cover. Combine mayonnaise and sugar in a large bowl. Drain apples and add to bowl. Add remaining ingredients. Keep refrigerated. Serves 8.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 12:06 pm

Jasmine China Bistro Pot Stickers

Dough
1 cup high gluten flour (or all-purpose flour)
3/4 cup cold water

Filling
16 ounces lean pork, finely chopped
1 scallion, finely chopped
1/2 ounce ginger root, finely chopped
2 ounces vegetables (Napa cabbage), finely chopped
1 teaspoon rice wine
1 teaspoon hoisin sauce
2 teaspoons granulated sugar
1 dash white pepper
4 teaspoons soy sauce

Dumpling Sauce
4 teaspoons soy sauce
1 teaspoon vinegar
1 teaspoon granulated sugar

To make dumplings, mix together flour and water to form a soft dough. Knead the dough on a lightly floured surface, wrap in plastic wrap, and let it stand for 15 minutes. (Pot sticker skins can also be purchased at any Chinese market or major grocery store).

Divide the dough into 20 equal-size pieces and roll each piece into a 5-inch circle called a skin. Spoon a portion of the filling into the center of the skin. Fold the skin over the filling, wet the edges of the skin, and pinch together so the filling is sealed inside.

Steamed Dumplings: Put dumplings into boiling water and cook for 5 minutes at a full boil. Then, add 1 cup of cold water and boil for anther 5 minutes. Remove dumplings with a draining spoon and serve. Serve with Dumpling Sauce.

Pot Stickers: Pour 1 teaspoon of vegetable oil and 1/2 cup of cold water into a skillet. Place the steamed dumplings and fry for three minutes, or until one side of the dumpling is golden brown. Serve with dumpling sauce.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 12:07 pm

Jasper's Chicken Florentine

1 1/2 pounds pasta, combination of spirals, bow-tie and penne
2 tablespoons olive oil
2 pounds boneless, skinless chicken breast, cut into bite-size pieces
3 cups Alfredo Sauce (recipe follows)
2 (9 ounce) boxes frozen spinach, thawed and well-drained
1 pound shredded mozzarella cheese
8 ounces shredded Parmesan cheese
Chopped parsley, for garnish

Boil pasta until al dente (cooking time will probably be less than package directions, so test for doneness). Drain. Heat olive oil in a large pan over medium-high heat; add chicken and sauté 2 to 3 minutes until nearly done. Add Alfredo Sauce, spinach, mozzarella and Parmesan cheeses. Cook, stirring, until cheese is melted and sauce is heated through. Toss with pasta and garnish with chopped parsley. Makes 6 servings.

Alfredo Sauce
2 cups water
1/4 cup half-and-half
1/2 cup heavy cream
1 teaspoon garlic powder
5 tablespoons flour
2 1/2 tablespoons vegetable oil
Salt and pepper, to taste

In a pot over medium heat, place water, half-and-half, cream and garlic and bring almost to a boil. In a separate bowl, combine flour and oil to make a paste. Add 1/4 cup of hot cream mixture to the paste, and stir until smooth. Add paste to cream sauce in pot, whisking, until sauce thickens. If necessary to smooth out sauce, purée in a blender or food processor. Season to taste with salt and pepper. Makes 3 cups.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 12:08 pm

Jose Muldoon's Black Beans

4 cups dry black beans
Water (can use chicken or beef broth)
1 small onion, diced
1 fresh jalapeno, cleaned, de-seeded, diced
1 1/2 cups diced tomatoes
1 teaspoon cayenne pepper
1 tablespoon salt

Spread the beans out on a counter and clean out any rocks. Rinse with cold water. Don't worry about soaking them, or any of that jazz. Place in a saucepan, cover with water and bring to a boil. The beans will expand as they cook so make sure the pot is only 1/3 full with beans. Add remaining ingredients. Keep adding water as the bean cook for about 3 1/2 hours. Then, let the beans boil down to thicken the broth. Serve warm.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 12:08 pm

Justin's Restaurant Puffy Shrimp

16 to 20 large shrimp
1 cup whole milk
1 cup all-purpose flour
5 eggs
5 tablespoons Old Bay seasoning
1/2 cup hot pepper sauce
2 cups Japanese bread crumbs
Vegetable oil for deep frying

Shell, devein, wash, and butterfly shrimp. Prepare four bowls: one for milk, one for flour, one including: eggs, old bay, and hot pepper sauce, the fourth for bread crumbs.

Dip each shrimp consecutively in milk, flour, egg mixture, and bread crumbs. Drop in oil and fry until golden brown. Makes 4 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 12:18 pm

Junior's Toasted Coconut Custard Pie

Pastry for single-crust pie:
4 extra-large eggs
2/3 cup granulated sugar
1 teaspoon cornstarch
1/4 teaspoon salt
1 1/3 cups heavy cream
1 cup milk
1 tablespoon pure vanilla extract
1 1/2 cups flaked coconut
2 tablespoons unsalted butter, cut into small pieces
1/4 teaspoon ground nutmeg

Heat the oven to 425 degrees F and butter a 9-inch deep-dish pie plate.

Mix and chill the pastry. Roll it out 1/8-inch thick on a lightly floured surface and trim to a 15-inch circle. Transfer the pastry to the pie plate, leaving a 1 1/2-inch overhang. Fold under the edge to stand up 1 inch high and flute. Prick it all over with the tines of a fork. Place the unbaked shell in the freezer for 15 minutes.

To partially bake the shell before filling it, place a piece of foil in the center and weigh it down with pie weights, uncooked beans, or rice. Blind-bake the crust just until it begins to set, about 8 minutes; remove the foil and pie weights and return the shell to the oven until it starts to brown, about 4 minutes more. Transfer the crust from the oven to a cooling rack, then reduce the oven temperature to 325 degrees F.

While the crust is baking, make the coconut custard filling. Using an electric mixer set on high, beat the eggs in a large bowl until thick and light yellow, about 5 minutes. Mix the sugar, cornstarch, and salt together in a small bowl and beat this mixture into the eggs until thoroughly mixed. Reduce the speed of the mixer to medium. Add the cream, milk, and vanilla and beat the filling until light and frothy, about 3 minutes more. Stir in 1 1/4 cups of the coconut. Pour the filling into the partially baked crust, dot with the butter, and sprinkle with the nutmeg.

Bake the pie for 30 minutes, sprinkle with the remaining 1/4 cup of coconut, and continue baking the pie until the filling is golden, the coconut is toasty, and the filling jiggles only slightly in the center, about 20 to 30 minutes more. The pie is ready to come out of the oven when a knife inserted in the center comes out clean. Cool the pie on a wire rack for 1 hour. Serve the pie at room temperature or refrigerate until it's cold. Store any leftover pie in the refrigerator. Makes one 9-inch deep-dish pie.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 12:22 pm

Junior's Onion Rye Rolls

3 3/4 cups unbleached all-purpose flour
1/3 cup rye flour
4 tablespoons granulated sugar
2 tablespoons malted milk powder
1 tablespoon salt
2 teaspoons caraway seeds
1 cup water (105 to 115 degrees F)
2 (1/4 ounce) packages active dry yeast
1 extra-large egg
1/3 cup vegetable oil
1 1/2 cups coarsely chopped yellow onions

For glazing the rolls:
1 extra-large egg
1/2 teaspoon vegetable oil

Mix together both flours, 3 tablespoons of the sugar, the malted milk powder, salt, and caraway seeds in a medium-size bowl. Set aside.

Make the yeast sponge: Stir the water, yeast, and the remaining tablespoon of sugar in a small bowl until dissolved. Let the mixture stand until it is foamy and light, about 5 minutes.

Meanwhile, using an electric mixer equipped with a dough hook or a paddle, beat the egg and 1/3 cup oil in a large bowl on high until light yellow. Reduce the speed to low and beat in the yeast mixture, then the flour mixture, then 1 cup of the onions.

Knead the flour mixture by beating the dough on high for 15 minutes (the dough will be smooth and elastic).

Transfer the dough to a well-buttered bowl and turn over the dough once to coat it well with the butter (the dough will be sticky). Cover the dough and let it stand at room temperature until it's double its size (this will probably take about 1 hour).

Heat the oven to 400 degrees F and butter 2 baking sheets. Punch the dough down with your fist to deflate it. Turn out the dough onto a lightly floured surface. Flour your hands and lightly knead the dough until it's no longer sticky, about 2 minutes.

To make dinner-size 4-inch rolls: Cut the dough into 4 equal pieces, then each piece into 3 more equal pieces, using kitchen shears. You will have 12 little mounds of dough. (For small twin rolls, divide the dough into 24 equal pieces.) Flour your hands well. Pick up each piece of dough in the palm of your hand and shape it into a rounded roll with a smooth top. Place the rolls about 2 inches apart on the baking sheets.

Whisk the egg with the 1/2 teaspoon oil and brush this glaze on top of each roll. Sprinkle with the remaining 1/2 cup onions. Cover the rolls and let them rise until light and doubled in size, about 30 minutes more.

Bake the rolls until they are golden and set, about 10 to 12 minutes for the twin rolls, 13 to 15 minutes for the buns.

Serve them warm or at room temperature or use for overstuffed sandwiches. These are outstanding when filled with layers of freshly sliced warm corned beef on the bottom and sliced pastrami on top.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 12:24 pm

Junior's Hot Fudge Sauce

1/2 cup unsalted butter
3/4 cup unsweetened cocoa powder
2 ounces bittersweet chocolate, chopped
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
1/2 cup heavy cream
1 tablespoon pure vanilla extract

Melt butter in a small saucepan over medium heat. Stir in the cocoa, chocolate and salt, and cook until the chocolate melts. Slowly stir in the milk and cream and heat until the sauce is smooth and warm.

Stir the sauce constantly and watch it carefully so it does not boil or stick to the bottom of the pan. Remove the sauce from the heat and whisk in the vanilla extract. Store any leftover sauce in a covered jar in the refrigerator. To reheat add an extra tablespoon or two of cream and stir constantly over medium heat until hot.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 12:25 pm

Junior's Homemade Cheese Blintzes

Crepes:
1 cup all-purpose flour
3 tablespoons granulated sugar
1 tablespoon cornstarch
4 extra-large eggs
1 cup water
2 tablespoons unsalted butter, melted, plus 2 to 3 tablespoons
for baking the crepes and filled blintzes
1 tablespoon vegetable oil

Cheese Filling:
1 pound cream cheese
1 cup large-curd cottage cheese (pot style)
2/3 cup granulated sugar
1 teaspoon vanilla extract
Applesauce, optional
Sour cream, optional

Mix the flour, sugar and cornstarch together in a small bowl and set aside.

Using an electric mixer set on high, beat the eggs, water, butter and oil together until light yellow. Reduce the speed to low and blend in the flour mixture all at once, just until the white disappears. Do not overbeat as this can make the crepes tough.

Pre-heat a crepe pan over medium-high until a droplet of water sprinkled on the pan sizzles. Brush the hot pan with butter, coating it well.

For each crepe, pour about 1/4 cup of batter into the pan and immediately tilt the pan so the batter, completely but lightly, coats the bottom (some batter may move up the pan sides a little). Cook about 30 seconds until the bottom of the crepe is golden brown (lift an edge to check). Shake pan to loosen crepe, then gently turn it over with a spatula, being careful not to tear it. Cook crepe on the underside about 15 seconds, just until it's set. Turn the crepes, light underside-up, onto a cooling rack. Refrigerate crepes for up to 2 days or freeze up to 1 month.

Make the filling: Stir filling ingredients in a bowl until blended. To fill each crepe, spoon 3 tablespoons of filling in the center on the underside of the crepe, then fold the edges over like an envelope: first the top edge, then the left side, the right side and finally the bottom edge. Be sure the filling is tightly enclosed.

To fry the blintzes, melt butter in a large skillet over medium heat. Place the filled blintzes in the skillet, folded ends down. Fry blintzes until golden on both sides, turning once, about 5 minutes total. Serve hot with applesauce or sour cream. Servings: 12

Note: At Junior's, they use a French crepe pan to make the thin pancake that encloses the cheese filling. If you don't have a 6-inch crepe pan, a slope-sided small skillet will work.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Kopy Kat Recipes - J

Post  justmecookin on Fri Jul 11, 2008 12:27 pm

Junior's Fresh Brisket of Beef with Delicious Gravy

1 fresh brisket of beef, first cut (about 5 pounds)
2 tablespoons salt
1 teaspoon ground white pepper
2 cups chopped carrots
6 large garlic cloves, minced

For the Delicious Gravy:
3 tablespoons fat skimmed from the drippings or 3 tablespoons unsalted butter
6 cups strained pan drippings (save the vegetables, if you wish)
3 large garlic cloves, minced
3 tablespoons all-purpose flour

Heat the oven to 350 degrees. Rub the brisket with the salt and pepper and place it, fat-side-up, in a roasting pan. Pour in enough water to come about two-thirds up the sides of the brisket. Sprinkle the carrots and garlic into the water around the roast.

Roast the brisket, without covering it, until it is browned and tender, about 3 hours, spooning the pan drippings frequently over the meat. If necessary, add a little extra water during the cooking to keep the liquid at
least halfway up the sides of the brisket. Transfer the brisket to a serving platter.

To make the delicious gravy: Skim off any fat from the drippings into large skillet. You need 3 tablespoons of fat; if necessary, just add a little butter to equal this amount. Strain the drippings into a large heatproof measuring cup, reserving the vegetables for the gravy, if you wish.

Heat the fat in the skillet over medium-high heat. Add the garlic and cook until it begins to soften. Whisk in the flour and cook, stirring constantly, until the flour mixture bubbles all over, about 2 minutes. Gradually pour in the straining drippings and continue cooking and whisking until the gravy thickens. Remove the gravy from the heat and stir in the reserved vegetables, if you wish.

To serve: Slice the brisket on the diagonal, about 1/2-inch thick. Serve it up hot with a generous helping of gravy ladled over the top. This goes great with mashed potatoes. Servings: 6

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Kopy Kat Recipes - J

Post  Sponsored content Today at 3:12 am


Sponsored content


Back to top Go down

Page 2 of 3 Previous  1, 2, 3  Next

View previous topic View next topic Back to top

- Similar topics

 
Permissions in this forum:
You cannot reply to topics in this forum