Kopy Kat Recipes - A

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Re: Kopy Kat Recipes - A

Post  justmecookin on Sat Jul 12, 2008 7:04 am

Anthony's Cajun Popcorn Shrimp with Cajun Tartar Sauce

Cajun Popcorn Shrimp
1 pound fresh shrimp (21-30 count), peeled and deveined
2 eggs
1 1/4 cup whole milk
3/4 cup fine corn meal
3/4 cup all-purpose flour
3 tablespoons commercial Cajun spice mix
1/2 teaspoon dry thyme
64 ounces frying oil (canola oil works well)

Cajun Tartar Sauce

8 ounces prepared tartar sauce
1/2 teaspoon Cajun spice

Shrimp: Mix the eggs and milk together. In a separate bowl, mix thoroughly the corn meal, all-purpose flour, Cajun spice, and thyme. Combine the egg and flour mixtures in one bowl, mix well, and refrigerate for one hour.

Tarter Sauce: In a separate bowl, mix the tartar sauce with Cajun spice. Set aside.

Preheat the frying oil in the fryer or saute pan to 360 F. Coat the shrimp with batter and drain slightly. Carefully spoon the coated shrimp into the fryer in small batches. Cook about 2 minutes, or until golden brown. Drain briefly on paper towels. Serve hot with Cajun tartar sauce. Makes 4

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Re: Kopy Kat Recipes - A

Post  justmecookin on Sat Jul 12, 2008 7:07 am

Anthony`s Key Lime Pie

3/4 pound graham cracker crumbs
1/2 cup packed brown sugar
1/4 cup butter
1 tablespoon butter, melted
3 (14 oz) cans sweetened condensed milk
5 egg yolks
2 cups key lime juice
Sweetened whipped cream
Lime slices and mint sprigs, for garnish

In a bowl, combine crumbs, brown sugar and melted butter. Press mixture 1/4 to 1/2 inch thick on bottom and sides of 10x2 inch deep fluted pie pan. In another bowl, mix condensed milk, egg yolks and lime juice on low speed of mixer until well-blended (it should be creamy color and slightly thickened) about 2 minutes.

Pour into prepared pie shell and bake in preheated 350 degree oven 18 to 24 minutes (pressing surface lightly with finger should leave a mark). Remove from oven and let cool. Refrigerate 6 to 8 hours before serving. Garnish with sweetened whipped cream, fresh lime slices and mint sprigs. Makes 6

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Re: Kopy Kat Recipes - A

Post  justmecookin on Sat Jul 12, 2008 7:09 am

Anthony's Chocolate Souffle Torte

8 ounces semisweet or bittersweet chocolate
4 ounces unsalted butter
1 teaspoon unsalted butter
5 eggs, separated
1 cup granulated sugar
Powdered sugar for garnish

Melt butter an chocolate together. Let cool. Preheat oven to 350 degrees and flour an 8-inch spring form pan or spray with Pam. Beat egg yolks with 1/2 cup granulates sugar using mixer with whisk attachment, beat until light and fluffy. Beat in melted chocolate mixture.

Transfer mixture to another bowl. Clean out mixer bowl and whisk egg whites until foaamy, then gradually add 1/2 cup sugar, beating to form soft peaks. in 2 or 3 additions, fold egg whites into chocolate mixture.

Pour mixture into prepared pan and bake 45 - 50 minutes with a shallow pan of water placed on the lowest rack in the oven.

When done, cake will be firm to touch and the top covered with cracks. Cool on rack 10 to 20 minutes. Cake will deflate. Invert onto serving in plate, sprinkle top with sifted powdered sugar. Serve warm or at room temperature. Makes 10 servings

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Re: Kopy Kat Recipes - A

Post  justmecookin on Sat Jul 12, 2008 8:05 am

A-1 Steak Sauce

2 cups ketchup
2 garlic cloves, minced
2/3 cup chopped onion
1/2 cup each lemon juice, water, Worcestershire sauce and vinegar
1/4 cup soy sauce
1/4 cup packed dark brown sugar
2 tablespoons prepared mustard

Combine all of the ingredients in a 3-quart saucepan; bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 30 minutes. Strain if desired. Cover and refrigerate. Makes about 3 cups

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Re: Kopy Kat Recipes - A

Post  justmecookin on Sat Jul 12, 2008 8:26 am

Anthony`s Linguine Calamari and Shrimp Pomodoro

4 ounces dry linguine pasta
3/4 tablespoon olive oil
4 ounces fresh calamari, cleaned, and bodies sliced into rings
1/2 cup small shrimp, cooked, peeled, and cut into 1/2 inch pieces
2 cloves garlic, minced
4 roma tomatoes, peeled, seeded, and diced
1 tablespoon chopped basil
Salt and pepper to taste

Cook Linguine pasta according to instructions on back or side of the box. Strain pasta reserving the hot water to reheat the pasta later. Cool pasta under cold running water. Toss cooked pasta with 1/4 Tbsp. olive oil, and reserve to the side.

Heat the remaining 3/4 Tbsp. of olive oil in pan over medium-high heat. When the oil is hot, add the calamari and shrimp and sauté for 1 minute or until the calamari is almost cooked. Add garlic, and sauté an additional 20 to 30 seconds. Add tomatoes and basil and season with salt and pepper. Cook until all ingredients are cooked through.

Reheat Pasta in reserved hot water. Strain pasta and water through a colander and replace the pasta into an empty pot. Pour 1 to 1 tbsp. of juice from the seafood over the pasta and toss. Spoon pasta into bowl and then top with seafood mix. Serve immediately. Makes 1

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Re: Kopy Kat Recipes - A

Post  justmecookin on Sat Jul 12, 2008 8:27 am

Another Point in Tyme Three Berry Napoleon

1 frozen puff pastry sheet
1 1/2 cup heavy cream (can substitute Cool Whip)
3 tablespoons powdered sugar, plus extra for sprinkling
1 teaspoon vanilla extract
2 pints strawberries, sliced
1 pint blackberries
1 pint raspberries
2/3 cup fruit preserves
1 tablespoon water

If using frozen dough, thaw for 20 minutes before using. Prepare dough according to directions on package and cut into equal portions. Prick dough with fork, place on sheet pan, then refrigerate for about 30 minutes.

Bake on center rack of oven for about 10 minutes at 400 degrees, then reduce oven to 350 degrees and bake about another 5 minutes or until golden brown. Cool pastry on a rack, then place on cutting board, cut in half and portion into pieces of 3 each for the serving size.

Whip cream with sugar or vanilla and place in a pastry bag with star tip. Heat preserves with water until melted, over low heat. Brush glaze made from preserves over bottom pastry layer. Arrange strawberries on top, then pipe a layer of whipped cream, but not quite to the edge.

Set second layer of pastry on top, brush with glaze, then layer blackberries on top. Pipe another layer of whipped cream on top of blackberries, then put final layer of pastry on top and dust with powdered sugar. Garnish with whipped cream rosettes and raspberries. Makes 8

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Re: Kopy Kat Recipes - A

Post  justmecookin on Sat Jul 12, 2008 8:29 am

Another Point in Tyme's Bourbon Butternut Squash Soup

3 tablespoons butter
1 medium onion, diced
6 cups butternut squash, diced, peeled and deseeded
2 tablespoons fresh ginger, minced
2 tablespoons fresh garlic, minced
1/4 cup bourbon
5 cups chicken stock or canned chicken broth
2 cups heavy cream
1/2 cup honey
2 teaspoons cinnamon
2 teaspoons nutmeg
Salt and pepper to taste

Place butter in 4-quart saucepan and sauté onions over medium heat until onions turn opaque. Add squash, ginger, garlic and sauté an additional 2 minutes. Add bourbon and ignite with a lighter until alcohol has burned off.

Add chicken stock and simmer for 20 minutes. Add all other ingredients and simmer for 5 or more minutes. Blend all ingredients in saucepan with a handheld burr mixer or blender until all of the soup has been pureed very fine, then add salt and pepper to taste. Makes 8 servings

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Re: Kopy Kat Recipes - A

Post  justmecookin on Sat Jul 12, 2008 8:30 am

Another Pointe in Tyme Purple Potato Salad

8 purple potatoes
1/2 cup garlic-flavored olive oil
1 tablespoon fresh rosemary, chopped
1/4 cup balsamic vinegar
1 tablespoon shallots, chopped
1/2 cup Parmesan

Boil potatoes for approximately 10-15 minutes or until a knife can easily cut through the potato without it falling apart. Cool potatoes in an ice bath and drain. In a bowl toss all of the above ingredients and serve with foccacia sandwich Makes 6

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Re: Kopy Kat Recipes - A

Post  justmecookin on Sat Jul 12, 2008 8:34 am

Another Pointe in Tyme's Glazed Smoked Pork Loin

1 Pork loin
1/2 cup cider vinegar
1/4 cup apple juice
1/2 cup small red onion, diced
1 teaspoon ginger root, minced
1 teaspoon garlic, minced
1/4 cup raisins
1/2 teaspoon red chilies, crushed
1 teaspoon anise seed
1/4 cup brown sugar
3/4 pound fresh mango, cut into 1/2-inch pieces
3/4 pound Granny Smith apples, peeled, cored and cut into 1/2-inch pieces

Preheat oven to 325 degrees. Place pork loin on a rack, uncovered, in a shallow pan. Roast for approximately 15 minutes per pound or until internal temperature reaches 160 degrees. Bring remaining ingredients, except for the fruit, to a boil; simmer until the sugar is dissolved, about 15 minutes.

Add the fruit, simmer uncovered for about 30 minutes, or until chutney has thickened slightly. Lex mixture cool. Puree half of mixture to brush onto smoked pork loin during the last 30 minutes of roasting. Use the remaining chutney as a condiment for the pork. Makes 6

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Aunt Jemima Maple Syrup

Post  justmecookin on Sat Oct 11, 2008 7:07 am

Aunt Jemima Maple Syrup

2 cups water
1 cup granulated sugar
2 cups dark corn syrup
1/4 teaspoon salt
1 teaspoon maple flavoring

Combine the first four ingredients in a saucepan over medium heat. Stir occasionally, until the mixture comes to a full boil. Let it boil for 7 minutes.

Turn the heat off and let the syrup cool for 15 minutes. Add the maple flavoring and stir. When completely cool, transfer the syrup to a covered plastic or glass container. Makes 1 quart.

Note: For syrup with a butter flavor, add 3 tablespoons of butter to the mixture before heating. For a lighter syrup, use a sugar substitute instead of the granulated sugar. The absence of natural maple syrup in this recipe is not unusual. In fact, there is no real maple syrup in any Aunt Jemima syrups.

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Almond Joy Candy Bars

Post  justmecookin on Sat Oct 11, 2008 7:08 am

Almond Joy Candy Bars

5 Oz. Sweetened condensed milk
1 tsp. Vanilla extract
2 Cups Powdered sugar
14 Ounces Premium shredded coconut
- OR flaked coconut
24 Ounces Milk chocolate chips
1 Cup Whole dry roasted almonds

Blend the condensed milk and vanilla. Add the powdered sugar to the above mixture a little at a time, stirring until smooth. Stir in the coconut. The mixture should be firm. Pat the mixture firmly into a greased 9x13x2-inch pan. Chill in the refrigerator until firm.

In a double boiler over hot, not boiling water, melt the chocolate, stirring often. You may also use a microwave. Remove the coconut mixture from the refrigerator and cut it into 1x2-inch bars. Put 2 whole almonds atop each bar. Set each coconut bar onto a fork and dip it into the chocolate.

Tap the fork against the side of the pan or bowl to remove any excess chocolate. Air dry at room temperature on waxed paper for several hours. You may speed up the process by putting in the refrigerator for 30 minutes.

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Aunt Lena's Creamery Vanilla Cream for Gelato

Post  justmecookin on Sat Oct 18, 2008 9:18 am

Aunt Lena's Creamery Vanilla Cream for Gelato

5 large egg yolks
3/4 cup sugar
2 1/4 cups (18 ounces) whole milk
1 cup heavy cream
1 vanilla bean

In a large bowl whisk together the egg yolks and the sugar until pale yellow and thickens up. Combine the whole milk, heavy cream and 1 vanilla bean, sliced in half lengthwise in a saucepan. Heat the mixture just until it starts to bubble along the edges. Do not allow the mixture to boil. Remove from the heat.

Remove the vanilla bean and scrape out the seeds with the tip if a small knife and add the seeds back into the milk mixture. Discard the vanilla bean shell.

While whisking the egg mixture add in about a cup of the warm milk mixture and combine together. Then add in the rest of the egg mixture to the milk. Heat the mixture slowly to 175 to 180 degrees. The custard should be thickened and coat the back of a wooden spoon. Do not allow the custard to simmer.

Strain the custard through a fine mesh sieve, cover and refrigerate until well chilled. You can transfer this custard into the ice cream maker and follow manufacturer's instructions. This will make vanilla gelato, or you can make the following variations.

Espresso: add 1/2 cup of chilled espresso coffee into the custard.

Chocolate: add 3 ounces melted bittersweet chocolate into the warm custard before chilling.

Pistachio or hazelnuts: In a blender add 6 ounces shelled pistachios with the heavy cream and puree before adding into the saucepan.

Amaretto: Stir in 1/2 cup of crushed amaretto cookies into the milk before heating and add 1-ounce amaretto liqueur into the finished chilled custard before freezing. Makes 4 to 6 servings

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Angel Arbor Chicken Dijon

Post  justmecookin on Mon Feb 16, 2009 11:18 am

Angel Arbor Chicken Dijon

1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground pepper
8 large boneless, skinless chicken breast halves
2 tablespoons butter
2 tablespoons oil
3 tablespoons butter
3 tablespoons all-purpose flour
3 tablespoons dijon-style mustard
1-1/2 cups milk
3/4 cup dry white wine
1/2 teaspoon dried tarragon leaves
1 teaspoon salt

Heat oven to 350 degrees. Mix 1/2 cup flour, 1 teaspoon salt, and the pepper in a plastic bag or bowl and dredge or shake the chicken in the mixture to coat each piece. Sauté chicken in large skillet containing 2 tablespoons each of butter and oil until golden.

Melt 3 tablespoons butter in a medium saucepan. Whisk in 3 tablespoons flour and the mustard. Stir in the milk and wine quickly. Add salt and tarragon leaves and cook, whisking constantly until mixture bubbles and thickens.

Pour sauce over the chicken in a 9 x 13-inch baking dish. Bake covered (tightly sealed with foil) for 30 minutes. Arrange chicken on a serving platter and spoon sauce over the top of each chicken breasts. Serves 8

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Avonlea Cottage Tiramisu

Post  justmecookin on Mon Feb 16, 2009 1:44 pm

Avonlea Cottage Tiramisu

1 package ladyfinger cookies
1-1/2 cups black espresso coffee
1/4 cup rum or brandy
2/3 cup sugar
1 pound Mascarpone cheese
3 egg whites
3 ounces grated chocolate or cocoa

In a bowl, combine and blend cheese and sugar. Separate eggs and blend whites until fluffy Blend egg white mixture into cheese mixture. In a separate bowl, add rum to espresso coffee and mix well.

In a 9 x 9-inch glass casserole dish, place layer of ladyfingers dipped in espresso coffee, then spread a layer of cheese mixture. Do the same 2 more times, ending with cheese mixture. Sprinkle top with grated chocolate and refrigerate 2 hours before serving.

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Alexander's Inn Chewy Coconut Bars

Post  justmecookin on Mon Feb 16, 2009 6:29 pm

Alexander's Inn Chewy Coconut Bars

1/2 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup light brown sugar
1 large egg
1-1/2 cups sweetened shredded coconut
1/2 cup dried cranberries

Preheat oven to 350 degrees. Combine flour, cinnamon, baking soda, and salt in a bowl. Mix and set aside. In a separate bowl, cream butter and sugar until smooth. Add egg and blend. Add flour mixture and blend.

Stir in coconut and dried fruit until thoroughly mixed. Spread evenly into an ungreased 8-inch square baking pan. Bake until cookies are firm to the touch, about 20 minutes. Place onto a rack to cool, then cut when cooled down. Makes 15 bars

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Arlington's West Mountain Inn Maple Pecan Pie

Post  justmecookin on Sun Mar 22, 2009 1:34 pm

Arlington's West Mountain Inn Maple Pecan Pie

Pastry for 9 inch pie
3 eggs
2/3 cup sugar
1/2 tsp salt
1/3 cup butter, melted
2/3 cup light corn syrup
1/3 cup maple syrup
1 cup pecan halves or broken pieces

Place pecan pieces in bottom of unbaked pastry shell. Combine all other ingredients in blender and mix. Pour mixture over nuts. Bake at 425 degrees for 10 minutes. Reduce the heat to 325 degrees and bake until filling appears almost firm in the center, approximately 25 minutes. Let cool and serve.

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Arcadian Inn Smokey Cheddar Potato Soup

Post  justmecookin on Mon Mar 23, 2009 11:44 am

Arcadian Inn Smokey Cheddar Potato Soup

1/4 cup butter
1 onion diced
3 stalks of celery diced
2 cans of chicken stock
4 cups of potato, peeled and diced
1 can of milk, 12 oz
1 cup of Smoked Cheddar Cheese, grated
4-5 dashes of Tabasco

Brown onion and celery in butter in large dutch oven pan. Add chicken stock and water to level half-way up the pan. Bring to boil and add potatoes. Boil til potatoes are tender. Stir in milk, cheese and Tabasco.

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Applewood Inn Corn Souffle

Post  justmecookin on Tue Mar 24, 2009 9:32 am

Applewood Inn Corn Souffle

4 eggs, separated
2 cups fresh corn, cut from cob
1 cup milk
1 tablspoon flour
1/2 tablespoon honey or maple syrup
1 teaspoon salt (or less)
1/2 teaspoon pepper
1/3 cup grated sharp cheese

Separate eggs. Combine egg yolks, corn, milk, flour, maple syrup, and salt and pepper in blender. Beat egg whites until stiff. In bowl fold together corn mixture, egg whites and cheese. Pour into lightly oiled 8" - 9" soufflé dish. Bake in preheated 350 oven for 35-40 minutes until golden in color. Serves 6-8.

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Arlington''s West Mountain Inn Beef Tenderloin

Post  justmecookin on Tue Mar 24, 2009 9:54 am

Arlington''s West Mountain Inn Beef Tenderloin

2 tablespoons shallots
1 1/4 cups currants
3/4 cup port wine
2 cups beef stock
2 tablespoons green peppercorns
Beef tenderloin

Sauce: Saute shallots until clear. Soak currants in port (1/2 hour), drain and set aside. Pour remaining liquid into shallots and cook until reduced by half. Add beef stock and simmer until reduced by one-third. Add slurry of equal parts cornstarch and water to boiling liquid. Add currants and peppercorns.

Meat: Broil or grill tenderloin until desired doneness, and top with sauce.

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Asa Ransom House Cream Puffs with Rum Cream

Post  justmecookin on Sat Jun 13, 2009 7:31 am

Asa Ransom House Cream Puffs with Rum Cream

Cream Puffs:
1 cup water
1/2 cup butter
Bring to a boil and add:
1 cup flour

Custard Cream Filling:
2 cups milk
1/4 cup rum or rum flavoring
1/2 cup sugar
Heat until hot and add:
1/2 cup milk
3 tablespoons cornstarch
2 beaten eggs
2 tablespoons butter

Cream Puffs: Cook stirring constantly until a ball forms in the center of the pot. Remove from heat and add one egg at a time (4 eggs) and beat well. Drop by tablespoons on a greased sheet 4 inches apart. Bake 45-50 minutes at 375. Then turn off oven and crack door open to cool slowly.

Custard Cream Filling: Cook until thickened, cool completely. Slit top of puffs and fill with custard.

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Asa Ransom House Peppermint Mouse

Post  justmecookin on Sat Jun 13, 2009 7:33 am

Asa Ransom House Peppermint Mouse

2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon unflavored gelatin
2 tablespoons water
1 teaspoon green mint flavoring OR 1/4 cup green creme de menthe
8 chocolate cups

Beat heavy cream and powdered sugar until stiff. Dissolve gelatin in water. Add dissolved gelatin slowly and stir well. Add mint flavoring or creme de menthe and stir thoroughly. Place in chocolate cups and garnish as desired. Chill until ready to serve. Makes 8 servings

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Abbey Lynn Inn Pot du Creme au Chocolate

Post  justmecookin on Sat Jun 13, 2009 7:34 am

Abbey Lynn Inn Pot du Creme au Chocolate

2 cups heavy cream
6 oz. dark sweet chocolate, cut into small pieces
1/3 cup sugar
4 egg yolks
1 teaspoon vanilla
Chocolate curls

Preheat oven to 350. In a heavy saucepan combine cream and chocolate and cook over medium heat stirring until chocolate is melted and mixture is smooth.

Whisk in sugar, yolks (one at a time), and vanilla. Strain the custard into 6 one-half cup ramekins and place in a baking pan. Add hot water to the pan to reach halfway up the side to create a water bath. Bake 25 minutes or until top is set. Remove from pan and let cool. Garnish with chocolate curls. Makes 6 servings

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Angel of the Sea Inn Cherry Crisp

Post  justmecookin on Tue Jun 16, 2009 10:15 am

Angel of the Sea Inn Cherry Crisp

1/2 cup flour
1/2 cup brown sugar, packed
1 16 oz can cherry pie filling
1/3 cup pecans, chopped
1/2 cup cooking oats
1/4 cup butter, softened
1/2 teaspoon almond extract

Preheat oven to 375°. Combine the flour, oats and brown sugar. Blend in the softened butter. Pat half of the mixture into the bottom of a 9" square pan. Combine the cherry pie filling and the almond extract.

Spread the cherry mixture over the crust. Add the pecans to the remaining flour oatmeal mixture and spread it over the top of the pie. Bake approximately 30 minutes. Let cool before serving. Makes 5 servings

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Re: Kopy Kat Recipes - A

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