Kopy Kat Recipes - C

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Re: Kopy Kat Recipes - C

Post  justmecookin on Fri Aug 15, 2008 8:34 am

County Clare Grandma Flanigan's Pot Roast

16 ounces Guinness Stout
3 to 4 pound chuck roast
2 tablespoons Spice House English Prime Rib Rub Seasoning (see note)
2 tablespoons vegetable oil
2 large onions, coarsely chopped
1 clove garlic, minced
2 cups beef stock
2 tablespoons Kitchen Bouquet browning liquid (optional)
Vegetables (see note)
3 tablespoons cold water
2 tablespoons cornstarch
Preheat oven to 450 degrees.

Pour Guinness into bowl and set aside so beer flattens. Rub roast with prime rib rub seasoning. In large non-stick pan over medium-high heat, add vegetable oil. Sear roast on each side until browned.

Immediately remove meat from pan and set in large roasting pan. Coarsely chop onions and add to pan along with garlic. Add stock and Kitchen Bouquet, if desired. Roast in preheated oven 1 hour.

Reduce heat to 350 degrees and add Guinness. Liquid level should be at least halfway up side of roast. Roast an additional 2 hours, checking liquid level periodically and adding water if needed. If adding vegetables while roast cooks, add during last 45 minutes. After 3 hours, roast should be fork-tender. Transfer from roasting pan onto warm platter.

Place roasting pan on stove top over high heat, stirring juices constantly. Make a slurry by combining water and cornstarch. Gradually add to juices until mixture thickens. Cook 3 to 4 minutes. Remove from heat and serve over meat and vegetables. Makes 4 to 6 servings.

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Re: Kopy Kat Recipes - C

Post  justmecookin on Fri Aug 15, 2008 8:36 am

County Clares Irish Root Soup

2 tablespoons olive oil
1 tablespoon butter
2 pounds carrots, peeled and sliced
2 leeks (white part only) sliced
6 cloves garlic, peeled and chopped
2 pounds sweet potatoes, peeled, halved, boiled and oven-roasted (see note)
4 cups chicken stock
2 cups whipping cream plus whipped cream for garnish
Pinch of salt
Pinch of white pepper
2 tablespoons sugar

Heat oil and butter in large, heavy saucepan over medium heat. Add carrots, leeks, garlic and sweet potatoes. Saute until leeks are translucent, about 8 minutes. Add stock and cream. Cover and simmer until carrots and potatoes are very soft, stirring occasionally, about 30 minutes.

Puree soup in batches in blender. Return soup to same saucepan. Add salt, pepper and sugar. Taste and adjust seasonings. Stir soup over medium heat until heated through. Ladle into bowls and top with whipped cream. Makes 6 servings.

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Re: Kopy Kat Recipes - C

Post  justmecookin on Fri Aug 15, 2008 8:37 am

Country Clare Steak with Murphy's Stout and Potatoes

1 1/2 pounds boneless beef steak or lean pot roast
1 tablespoon vegetable oil
2 tablespoons butter (divided)
8 ounces frozen or fresh pearl onions (see note)
3/4 cup stout
1 1/4 cups beef stock (defatted)
Salt and cracked black pepper to taste
1 bouquet garni (several sprigs of fresh parsley, thyme, and bay leaf, bundled in cheesecloth)
1 1/2 pounds potatoes, washed and cut into thick slices
8 ounces large white mushrooms, sliced
1 tablespoon flour
1 teaspoon brown mustard
Garnish: Fresh thyme sprigs

Trim beef of any excess fat and cut into 4 pieces. Heat oil and 1 tablespoon butter in large, heavy Dutch oven. Brown meat on both sides, and remove from pan and set aside. Add pearl onions to pan and brown 3 to 4 minutes. Return steak to pot, pour in stout and beef stock, and season to taste with salt and pepper.

Add bouquet garni and sliced potatoes. Cover and simmer over low heat 1 hour. Add sliced mushrooms, cover and simmer 30 minutes. Remove meat and vegetables with slotted spoon and place on warmed, deep-rimmed serving platter. Reserve liquid.Cover meat and vegetables with foil and keep in warm oven (200 degrees).

Melt remaining butter in 2-quart saucepan and add flour to make a roux. Cook until bubbly and golden, whisking roux constantly. Slowly stir in reserved cooking liquid, and cook until thickened. Whisk in mustard, taste and and adjust seasonings. Pour over meat and vegetables, garnish with thyme and serve. Makes 4 large servings.

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Re: Kopy Kat Recipes - C

Post  justmecookin on Fri Aug 15, 2008 8:37 am

Cherry Hills Southwestern Chicken Salad

1 ounce sun-dried tomatoes
1/4 cup red wine vinegar
1 tablespoon packed brown sugar
1/3 cup vegetable oil
1/4 teaspoon ground cumin
1 to 2 cloves fresh garlic, minced
1/2 teaspoon freshly chopped thyme
1 tablespoon chopped cilantro
1/8 teaspoon ground black pepper
11/2 pounds cooked boneless chicken breasts, cut into strips
1/2 medium red onion, chopped
1/2 red bell pepper, cut into julienne strips
1/2 yellow bell pepper, cut into julienne strips
1/2 green bell pepper, cut into julienne strips
3 ribs celery, sliced

Reconstitute tomatoes in warm water; set aside. Combine vinegar and sugar in large bowl. Whisk until sugar dissolves. Slowly pour oil in while whisking. Add remaining herbs and spices. Toss chicken in dressing.

Drain and chop tomatoes; add to chicken and dressing. Add onion, bell peppers and celery to chicken mixture; toss well. Refrigerate salad overnight for best results. Makes 6 to 8 servings

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Re: Kopy Kat Recipes - C

Post  justmecookin on Fri Aug 15, 2008 8:38 am

Cracker Barrel's Bread Pudding

Sugared Pecans: In small skillet combine 2 tablespoons butter and 1 tablespoon oil, med-low heat, with 2-oz pecan pieces. Stir only till heated and barely bubbly. Sprinkle with 4 tablespoons sugar. Stir briskly only till sugar dissolves, on low heat as these burn quickly! Work fast. Turn them onto paper towel lined plate. Spread out to cool while you prepare the rest.

Plumped Raisins: In small saucepan combine 1/3 cup raisins and 1 cup boiling water. Cover pan with lid 20 minutes. Drain and discard water. Add 1/2 cup packaged shredded coconut to raisins. Set aside.

Dumplings: In dutch oven combine 6 cups water and 1/2 cup sugar. Bring to boil. While you wait for that to boil, combine in medium bowl, 3 cups Bisquick, 1 cup milk, 1 tablespoon sugar, stirring with fork to moisten thick dough.

When water come to boil, drop dough by rounded tablespoonful into boiling water, making about 14 dumplings. Cover pan with lid. Simmer dumplings very gently 20 minutes. Uncover and let cook another 10 minutes gently. Baste often in the liquid, which is now becoming thickened and creamy looking.

Remove pan from heat. With slotted spoon remove half of dumplings to greased 8" square baking dish. Sprinkle with pecans and raisins/coconut. Arrange rest of dumplings over that. Set aside. Make sauce next.

Caramel Sauce: Strain remaining liquid into heavy 2 1/2-quart saucepan. Bring to boil. Stir constantly. Add 1 cup packed light brown sugar, stirring vigorously, med-heat till it boils briskly 2 or 3 minutes or till sugar is completely dissolved and sauce drops from spoon in large drops rather than like water. It should be the consistancy of smooth gravy.

Spoon sauce over dumplings filling dish right to the rim. Cool 15 minutes. Cover; refrigerate to serve within few days. Micro warm servings or use cold with a scoop of ice cream on top of each. Serves 6 to 8.

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Re: Kopy Kat Recipes - C

Post  justmecookin on Fri Aug 15, 2008 8:39 am

Cracker Barrel's Hashbrown Casserole

2 lbs. frozen hashbrowns
1/2 cup melted butter
1 can cream of chicken soup
1 pint sour cream
1/2 cup chopped onion
2 cups grated cheddar
1 teaspoon salt
1/4 teasoon pepper
2 cups crushed cornflakes
1/4 cup melted butter

Defrost hashbrowns. Combine next 7 ingredients and mix with hashbrowns. Put all in a 3 quart casserole. Saute cornflakes in butter and sprinkle on top. Cover and bake at 350 degrees for about 40 minutes.

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Re: Kopy Kat Recipes - C

Post  justmecookin on Fri Aug 15, 2008 8:40 am

Cracker Barrel Old Country Store Coca-Cola Cake

2 cups all-purpose flour
2 cups granulated sugar
3 tablespoons cocoa
1 cup butter or margarine
1/2 cup buttermilk
1 cup Coca-Cola
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
Pinch of salt
1 1/2 cups miniature marshmallows

Preheat oven to 350 degrees. Grease and flour a 13 x 9-inch baking pan. Combine dry ingredients in a bowl. Heat butter, cocoa and Coca-Cola to boil and pour over the flour mixture. Mix well. Add eggs, buttermilk, vanilla extract and marshmallows and blend. The batter will be thin with marshmallows floating on top. Bake for 45 minutes.

Frosting
1/2 cup butter
3 tablespoons cocoa
6 tablespoons Coca-Cola
1 box confectioners' sugar
1 teaspoon vanilla extract

Boil first three ingredients. Remove from the heat and blend in the sugar and vanilla extract. Spread on warm cake. Makes 4 servings.

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Re: Kopy Kat Recipes - C

Post  justmecookin on Fri Aug 15, 2008 8:41 am

Cracker Barrel Biscuits

2 cups Bisquick
2/3 cup real buttermilk

Work together Bisquick and buttermilk to smooth dough. Dip hand in just enough Bisquick to kneed dough in bowl until smooth and elastic. Shape dough into 16 thin patties, placing 1 atop another forming 8 biscuits in greased 9" round baking pan.

Bake at 450 degrees 16 to 18 minutes or until golden. Wipe tops at once in butter. They split easily because of the way you formed them with the 2 pieces.

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Re: Kopy Kat Recipes - C

Post  justmecookin on Fri Aug 15, 2008 8:42 am

China Gourmet Green Pepper Steak

2 pounds beef tenderloin (cut into 1/8-by-1-by-2-inch pieces against the grain)
1 tablespoon dry white wine
2 tablespoons plus 1/4 cup soy sauce (divided)
4 tablespoons cornstarch (divided)
1/2 teaspoon sugar
1/2 cup chicken broth
1/2 cup vegetable oil
1 teaspoon chopped green onion
1 teaspoon chopped garlic
1 tablespoon softened black beans (available at Asian markets, sold in bags)
1 cup chopped green bell pepper (cut into 1-by-2-inch pieces)
1/2 cup white onion (cut into 1-by-2-inch pieces
1/2 cup cubed tomato (cut into 1/2-by-1-by-2-inch pieces)

Place sliced beef into bowl. Add wine and 2 tablespoons soy sauce and mix well 1 minute. Add 2 tablespoons cornstarch and mix again. In another bowl, combine remaining 1/4 cup soy sauce, sugar and chicken broth. Mix in remaining 2 tablespoons cornstarch and set aside. Heat wok or large skillet with sloped sides. Add vegetable oil and heat over medium heat.

Remove beef from marinade and discard any liquid. Add beef to wok and stir-fry until cooked to desired doneness. Remove beef from pan and set in strainer. Drain all but about 1 teaspoon liquid from wok. Heat wok over medium heat. Add green onion, garlic and black beans.

Stir-fry from 5 to 10 seconds, then add green bell pepper, onion and tomato and stir-fry until bell peppers turn dark green, about 1 minute. Peppers should be crisp. Add reserved soy sauce / chicken broth mix to wok. Increase heat to medium-high and stir-fry until sauce thickens, 1 to 2 minutes. Return beef to pan and stir-fry until mixture boils. Makes 4 servings

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Re: Kopy Kat Recipes - C

Post  justmecookin on Fri Aug 15, 2008 8:56 am

China Dragon Egg Drop Soup

1 gallon chicken broth or stock
1 tablespoon salt
1/2 cup carrots, thinly sliced
1 teaspoon yellow food coloring
1 tablespoon cornstarch mixed with 2 tablespoons water
3 eggs, beaten
1 cup cooked and diced chicken
1 teaspoon sesame oil
Dash of white pepper

Using large pot or saucepan, bring broth to a rapid boil over high heat. Add salt, carrots and food coloring. Pour in cornstarch mixture slowly, stirring constantly until soup thickens slightly.

Very slowly pour beaten eggs into boiling mixture in steady stream while stirring rapidly. Eggs should form thin shreds. Add sesame oil, pepper and cooked chicken and boil 2 to 3 minutes or until heated through. Makes 12 to 16 servings

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Re: Kopy Kat Recipes - C

Post  justmecookin on Fri Aug 15, 2008 8:57 am

Colonial Inn Creamy Yam and Ham Soup

1 cup finely minced onion (preferably Spanish onion)
1 cup (2 sticks) butter
1 tablespoon paste-style chicken base (bouillon may be substituted)
Juices from ham (see note)
6 tablespoons packed dark brown sugar
Dash of liquid smoke
1 tablespoon freshly ground pepper (use a combination of black, white and red peppers)
Dash of hot pepper sauce
3 cans (15 ounces each) sweet potatoes in light syrup, chopped or mashed, juice reserved
2 quarts 1% milk
2 cups finely chopped lean smoked ham (about 1 1/4 pounds, from canned or smoked ham, reserve any liquids)
3 tablespoons cornstarch mixed with 6 tablespoons milk to thicken as needed
Freshly chopped parsley for garnish

Using 6-quart or larger non-stick pot, combine onions, butter, chicken base, ham juices, brown sugar, liquid smoke, pepper and pepper sauce. Bring just to boil, then immediately reduce heat to low, cover and simmer gently 30 minutes.

Add sweet potatoes and their syrup. Add milk and ham. Cook very slowly over low heat, stirring frequently to prevent sticking, about 1 hour.

As soon as mixture comes to boil (within the hour), begin to gradually add the cornstarch mixture until soup thickens enough to coat back of spoon thickly. Do not add too much of mixture as yams are starchy and will help thicken soup. Stir in parsley and serve. Makes about 5 quarts, or 20 (1-cup) servings.

Notes: After milk is added, if mixture is allowed to boil, the soup will curdle.

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Re: Kopy Kat Recipes - C

Post  justmecookin on Fri Aug 15, 2008 8:58 am

Colonial Inn Cheezy Broccoli Soup

1 pound fresh broccoli, diced into medium to fine pieces
1 tablespoon chicken base
1 cup (2 sticks) butter
Dash of hot pepper sauce
Salt to taste
2 quarts 1% milk
3 tablespoon cornstarch mixed with 6 tablespoons 1% milk to thicken soup, as needed
1 pound process American cheese, cut in small pieces or grated

Using 5-quart pot, combine broccoli, chicken base, butter, hot pepper sauce and salt. Saute lightly until butter coats broccoli. Add milk, cook over very low heat, stirring constantly, until mixture comes just to boil.

Immediately begin adding cornstarch mixture to soup gradually, until mixture thickly coats back of spoon. When desired consistency is reached, remove from heat. Add cheese and stir until melted. Serve immediately. Makes 3 1/2 quarts, or 12 to 14 servings.

Note: After milk is added, if mixture is allowed to boil the soup will curdle.

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Re: Kopy Kat Recipes - C

Post  justmecookin on Fri Aug 15, 2008 8:59 am

Cookery Chunky Chicken Salad

3/4 cup mayonnaise
1 ounce cherry chutney
1/2 teaspoon curry powder
1/4 teaspoon salt
1 can (8 ounces) crushed pineapple, well-drained, squeezed dry
1/4 teaspoon lemon juice
2 cups finely chopped, cooked chicken breast
1 cup medium-diced celery
1/2 cup finely sliced green onions
1/2 tablespoon finely chopped capers (use wild capers)

Combine mayonnaise, chutney, curry powder and salt and mix. Add pineapple, lemon juice, chicken, celery, green onions and capers. Serve plain, over croissants or on multi-grain bun. Makes 6 servings.

Note: Mango chutney can be substituted for cherry chutney.

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Re: Kopy Kat Recipes - C

Post  justmecookin on Fri Aug 15, 2008 9:00 am

Chili's Enchilada Casserole

2 pounds ground beef
1 package taco mix
1 28 ounce can tomatoes
2 boil in bag packages of minute rice
1 can cheddar soup
1/2 cup milk

Brown beef, add taco mix and tomatoes. Cook rice. In 13 X 9 inch casserole dish, layer meat mixture then rice. Mix milk and soup and pour over that. Bake at 350 degrees for 30 minutes.

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Re: Kopy Kat Recipes - C

Post  justmecookin on Fri Aug 15, 2008 9:01 am

Church's Fried Chicken

1 tablespoon sugar
1 1/2 cups self-rising flour
1/2 cup cornstarch
3 teaspoons seasoned salt
2 teaspoons paprika
1/2 teaspoon baking soda
1/2 cup biscuit mix
1 envelope Italian dressing mix
1 envelope onion soup mix
2 eggs mixed with 1/4 cup cold water
1 cup oil

Combine dry ingredients in a 4-cup container. Mix to blend the ingredients thoroughly. Store tightly covered at room temperature up to 3 months.

To use, dip the chicken pieces in egg mixture and then into dry coating mix and back into egg to coat the pieces evenly but lightly and finally back into dry mix. Have oil piping hot in heavy skillet. Brown pieces skin-side down for 4 to 6 minutes. Use medium high heat.

Turn and brown underside of pieces a few minutes. Transfer to an oiled or Pam-sprayed 9x12x2 pan. Cover pan in foil, sealing it on only 3 sides of pan. Bake at 350 degrees for about 45 to 50 minutes. Remove foil. Bake another 5 minutes just to crisp the coating.

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Re: Kopy Kat Recipes - C

Post  justmecookin on Fri Aug 15, 2008 9:01 am

Coney Island Dogs

1 pound ground beef, lean
1 small onion, chopped
2 tablespoon prepared yellow mustard
2 tablespoon vinegar
2 tablespoon sugar
1 tablespoon water
1 teaspoon worcestershire sauce
1/4 teaspoon celery seed
1/4 teaspoon tabasco sauce
1/4 cup catsup, approximate (use enough to keep mixture loose)

In salted skillet, over medium heat, brown ground beef with onion, breaking up meat with fork to crumble fine. Drain off fat. Add mustard, vinegar, sugar, water, Worcestershire sauce, celery seed, and Tabasco sauce. Mix well. Add enough catsup to keep mixture loose.

Reduce heat to low, and simmer (uncovered), for 35 to 40 minutes. Makes enough sauce for six to eight medium weiners.

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Re: Kopy Kat Recipes - C

Post  justmecookin on Fri Aug 15, 2008 9:02 am

County Line BBQ's Chuck Wagon Beans

1 lb. dry pinto beans
1/2 cup finely diced onions
1 tablespoon of salt
1 teaspoon pepper
1 tablespoon brown sugar
2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon celery salt
1/2 cup chopped bacon

Cover beans with water. Bring to a boil and then turn off heat. Soak for one hour aand then drain. Add more water to cover beans and add all remaining ingredients. Cook on low to medium heat (you'll want a low boil) for 2 to 3 hours or until beans are done to desired tenderness.

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Re: Kopy Kat Recipes - C

Post  justmecookin on Fri Aug 15, 2008 9:04 am

Cracker Barrel Grilled Chicken Tenderloin

2 pounds chicken breast tenders
1 cup Italian Dressing (drain and discard spices)
2 teaspoons fresh lime juice
3 teaspoons honey

Mix dressing, lime juice and honey together. Pour over chicken tenders, making sure all tenders are covered, marinate for 1 hour. Braise tenders in a non stick pan or grill to lightly golden in color but not dry. Makes 4 servings

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Re: Kopy Kat Recipes - C

Post  justmecookin on Fri Aug 15, 2008 9:05 am

Cracker Barrel Ham and Egg Casserole

1/3 cup diced cooked ham (smoked or country cured)
Sourdough bread
5 eggs, beaten
1/4 cup evaporated milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded mild Cheddar cheese

Spray casserole dish with a non-stick cooking spray. Trim crusts from bread, cut slices and place bread on the bottom of casserole dish. Beat eggs, add salt, pepper, evaporated milkand mix until completely.

Pour egg mixture over bread. Sprinkle diced ham over egg mixture and cover. Place casserole in refrigerator overnight or in refrigerator for at least five hours.

Remove casserole from the refrigerator, sprinkle cheese on to the top of eggs. Carefully spread the cheese on top of egg mixture. Place casserole in a preheated 375 degree oven for 20 - 22 minutes depending on the depth of the casserole dish. Makes 4 servings

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Re: Kopy Kat Recipes - C

Post  justmecookin on Fri Aug 15, 2008 9:06 am

Cracker Barrel Country Green Beans

1/4 pound sliced bacon
3 (14 1/2 ounce) cans whole green beans, with liquid
1/4 yellow onion
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper

In a 2-quart saucepan over medium heat, cook bacon until lightly brown but not crisp. When bacon has browned, add green beans. Add salt, sugar and pepper and mix well.

Place onion on top of green beans. Cover saucepan with a lid and bring to a light boil. Turn heat down to low and simmer beans for 45 minutes.

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Re: Kopy Kat Recipes - C

Post  justmecookin on Fri Aug 15, 2008 9:07 am

Cracker Barrel Chicken Casserole

Cornbread
1 cup yellow cornmeal
1/3 cup all-purpose flour
1 1/2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons vegetable oil
3/4 cup buttermilk
1 egg
1/2 cup melted butter

Mix all except melted butter together in mixing bowl until smooth. Pour into greased 8-inch square baking pan and bake at 375 degrees for 20 - 25 minutes until done. Remove from oven and let cool completely. When cool, crumble cornbread and place 3 cups of cornbread crumbs in mixing bowl. Add 1/2 cup melted butter to crumbs and mix well, set aside

Chicken Filling
2 tablespoons butter
1/4 cup chopped yellow onion
1/2 cup celery, sliced thin
1 3/4 cups chicken broth
1 can cream of chicken soup
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 cups cooked chicken breasts, cut into bite-size pieces

In saucepan on medium low heat, place butter and sauté onion and celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt and pepper. Stir until well blended and soup is dissolved completely. Add chicken; stir and blend until mixture reaches a low simmer. Cook for 5 minutes, then remove from heat.

Place chicken mixture in buttered 2 1/2-quart casserole dish or individual casserole dishes (about four ). Spoon cornbread crumb topping on top of chicken mixture; do not stir into chicken filling. Place baking dish in preheated oven at 350 degrees F for 35 - 40 minutes. The crumbs will turn a golden yellow.

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Re: Kopy Kat Recipes - C

Post  justmecookin on Fri Aug 15, 2008 9:08 am

Cracker Barrel Cherry Chocolate Cobbler

1-1/2 cups flour
1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cups butter
1 (6 oz.) pkg. Nestle's semi-sweet chocolate morsels
1/4 cups milk
1 egg
1 (21 oz.) can cherry pie filling
1/2 cups nuts, finely chopped

Preheat oven to 350 degrees. In large bowl, combine flour, sugar, baking powder, salt and butter; cut with pastry blender until crumbs are size of large peas. Melt over hot (not boiling) water, Nestle's semi-sweet chocolate morsels. Remove from heat and cool slightly at room temperature (about 5 minutes).

Add milk and egg to melted chocolate and mix well. Blend chocolate into flour mixture. Spread cherry pie filling in bottom of 2 quart casserole. Drop chocolate batter randomly over cherries. Sprinkle with chopped nuts. Bake at 350 degrees for 40 - 45 minutes. Serve warm with heavy cream.

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Re: Kopy Kat Recipes - C

Post  justmecookin on Fri Aug 15, 2008 9:09 am

Chick-Fil-A Coleslaw

6 cups shredded cabbage
1/4 cup sugar
1 cup shredded carrots
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 - 1/2 cup milk

Mix & Chill 15 minutes.

Meanwhile combine:
1/2 cup mayonnaise
1/2 teaspoon celery seed
2-3 drops hot sauce
3 tablespoons dry minced onion
1/4 - 1/2 cup buttermilk

Mix well with cabbage. Chill. Allow flavors to blend for several hours before serving.

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Re: Kopy Kat Recipes - C

Post  justmecookin on Fri Aug 15, 2008 9:09 am

Chick-Fil-A Carrot Raisin Salad

4 cups finely shredded carrots
1 can (20 oz.) crushed pineapple, with juice
1 cup raisins
3/4 cup mayonnaise
1 tablespoon sugar
1/2 tablespoon fresh lemon juice

Chill all ingredients except sugar at least 30 minutes. Dissolve the sugar in the pineapple, then combine everything gently in a large bowl. May be refrigerated up to 72 hours. Serves 8.

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Re: Kopy Kat Recipes - C

Post  justmecookin on Fri Aug 15, 2008 9:10 am

Chick-Fil-A Chicken Sandwich

3 cups peanut oil
1 egg
1 cup milk
1 cup flour
2 1/2 tablespoons powdered sugar
1/2 teaspoon pepper
2 teaspoons salt
2 skinless, boneless chicken breasts, halved
4 plain hamburger buns
2 tablespoons melted butter
8 dill pickle slices

Heat the peanut oil in a pressure cooker over med. heat to about 400 degrees. In a small bowl, beat the egg and stir in the milk. In a separate bowl, combine the flour, sugar, pepper, and salt. dip each piece of chicken in milk until it is fully moistened.

Roll the moistened chicken in the flour mixture until completely coated. Drop all four chicken pieces into the hot oil and close the pressure cooker. When steam starts shooting through the pressure release, set the timer for 3-1/2 minutes. Do not close steam release. It is very dangerous!

While the chicken is cooking, spread a coating of melted butter on the face of each bun. When the chicken is done, remove it from the oil and drain or blot on paper towels.

Place two pickles on each bottom bun; add a chicken breast, then the top bun. To make a deluxe chicken sandwich, simply add two tomato slices and a leaf of lettuce. Mayonnaise also goes well on this
sandwich--it is a side order at the restaurant.

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Re: Kopy Kat Recipes - C

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