Kopy Kat Recipes - C

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Re: Kopy Kat Recipes - C

Post  justmecookin on Fri Aug 15, 2008 9:38 am

Cheesecake Factory Bruschetta

1-1/2 cups chopped roma tomatoes
2 tablespoon diced red onion
1 large clove garlic, minced
2 tablespoon chopped fresh basil
2 tablespoons olive oil
1/2 teaspoon red wine vinegar
1/4 teaspoon salt
Dash of ground black pepper
1/2 loaf french baguette or ctusty italian bread, sliced into 5-7 slices
1/4 teaspoon garlic salt
2-3 sprigs italian parsley

In a medium bowl, combine tomatoes, onion, garlic and basil. Add 1/2 tablespoon of oil, vinegar, salt and pepper and mix well. Cover bowl and refrigerate for at least an hour. Preheat broiler, slice the bread in 1" slices diagonally to make 5-7 slices. Combine remaining 1 1/2 tablespoon oil with the garlic salt.

Brush entire surface of each slice (both sides) with the olive oil mixture. Broil slices for 1 1/2-2 mins. on each side, until surface starts to brown. Arrange bread like spokes of a wheel on plate. Put the chilled tomato mixture in a pile in the middle of the slices. Garnish with italian parsley.

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Re: Kopy Kat Recipes - C

Post  justmecookin on Fri Aug 15, 2008 9:38 am

Cheesecake Factory Bleu Cheese Dressing

2 shallots, very finely minced
2 tablespoons vegetable oil
2 ounces crumbled bleu cheese
1 1/2 cups buttermilk
1/2 teaspoon salt
12 cup mixed baby greens (mesclun)

Combine all ingredients except greens and whisk until smooth or blend at low speed. Chill. When ready to serve, put 2 cups greens on each salad dish and top with dressing.

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Re: Kopy Kat Recipes - C

Post  justmecookin on Fri Aug 15, 2008 9:39 am

Cheesecake Factory Cajun Jambalaya Pasta

4 ounces butter
2 teaspoons Cajun spice mix
1 pound boneless, skinless chicken breasts, cut into small pieces
1 pound fresh linguini pasta
1/2 cup clam juice
2 ounces green bell peppers, cut into thin strips
2 ounces red bell peppers, cut into thin strips
2 ounces yellow bell peppers, cut into thin strips
4 ounces red onions, cut into thin strips
1/2 pound fresh medium shrimp, peeled, deveined, tails removed
1/2 cup diced tomatoes

Place the butter into a sauté pan. Allow the butter to melt slightly. Add the seasoning into the pan and stir together with the melted butter.Add the chicken into the pan and continue to cook until the chicken is about half done.

While the chicken is cooking, carefully place the pasta into boiling water and cook until al dente. Pour the clam juice into the pan. Add the peppers and onions.Cook for another minute, making sure the vegetables are heated through and the chicken is almost done.

Add the shrimp into the pan. Toss the ingredients together and continue to cook until the shrimp are almost done. Add the tomatoes into then pan. Continue to cook mixture until both the shrimp and chicken are thoroughly cook through.

Place some pasta into each bowl. Spoon equal portions of the jambalaya mixture into each bowl over the pasta. Serves 4.

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Central Market BLT Pasta Salad with Blue Cheese

Post  justmecookin on Fri Aug 15, 2008 9:40 am

Central Market BLT Pasta Salad with Blue Cheese

8 ozs. bow-tie pasta, cooked, rinsed and drained
1 pint cherry tomatoes, rinsed and halved
6 scallions, white and green parts, thinly sliced
1 cup packed arugula leaves, rinsed, thick stems removed
1/3 cup extra virgin olive oil
1 teaspoon Dijon mustard
2 teaspoon fresh lemon juice
3 tablespoon red wine vinegar
Salt and freshly ground black pepper to taste
8 thick cut slices of smoked bacon, cooked until crisp
4-6 ozs. of good quality blue cheese

In a bowl, combine the cooked pasta, tomatoes, scallions, and arugula. In a separate bowl, whisk together the olive oil, mustard, lemon juice and vinegar together until well combined and emulsified.

Season the dressing to taste with salt and pepper, and toss the pasta and vegetables. Crumble the crisp bacon and the blue cheese over the salad and toss to combine thoroughly. Serves 4-6.


Last edited by justmecookin on Sat Oct 11, 2008 7:17 am; edited 1 time in total

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Cafe Continental Pumpkin Muffins

Post  justmecookin on Fri Aug 15, 2008 9:40 am

Cafe Continental Pumpkin Muffins

1 1/4 cups vegetable oil
3 2/3 cups sugar
5 eggs
4 1/4 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 1/3 cups water
3 1/4 cups canned pumpkin

Using an electric mixer, beat oil, sugar, and eggs until smooth. Combine dry ingredients. Combine water and pumpkin.

Alternately add dry ingredients and water/pumpkin mixture to egg mixture. Spray standard-sized muffin cups with vegetable spray coating or insert paper liners. Fill muffin cups three-fourths full.

Bake in 350 degree oven 20 to 25 minutes or until top of muffins spring back when pressed gently with finger. Makes 24 muffins.


Last edited by justmecookin on Sat Oct 11, 2008 7:16 am; edited 1 time in total

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Central City Cafe Granny Faye's Meatloaf

Post  justmecookin on Sun Oct 05, 2008 10:21 pm

Central City Cafe Granny Faye's Meatloaf

4 pounds ground beef
1 large green pepper, diced
1 large onion, diced
3 eggs
1 1/2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 cup cracker crumbs
Ketchup, as needed

Preheat oven to 350 degrees. In a large bowl, combine all ingredients except ketchup. Knead mixture and place into a loaf pan. In a large shallow pan, add 1-inch of water, place the meatloaf pan in the center and cover with foil.

Bake for approximately 1 hour. Drain water, remove foil, cover meatloaf with ketchup and bake for another 10 to 15 minutes. Makes 4 to 6 servings

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Crosse & Blackwell Date Nut Bread

Post  justmecookin on Sat Oct 11, 2008 7:16 am

Crosse & Blackwell Date Nut Bread

About 1 pound pitted, chopped dates
2 teaspoons baking soda
2 tablespoons butter
2 cups hot tap water
1 teaspoon salt
2 large eggs
2 cups granulated sugar
4 cups flour
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 cup chopped walnuts (or whatever other nuts you prefer)

Heat oven to 350 degrees and grease well 8 (15 ounce) cans with tops removed. Mix dates, baking soda, butter and water together in a large bowl; let cool a bit. Add remaining ingredients.

Fill cans halfway. Place on a large baking sheet and bake for one hour; check with a wooden pick at 50 minutes because ovens vary so much. Leave in cans at least ten minutes before "shaking" out. Finish cooling on racks.

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Chips Ahoy

Post  justmecookin on Sat Oct 11, 2008 7:26 am

Chips Ahoy

4 cups all-purpose flour
1 level teaspoon baking soda
2 level teaspoons salt
1 cup light brown sugar, firmly packed
1 cup granulated sugar
1 1/2 cups vegetable shortening (Crisco)
1 1/2 teaspoons vanilla extract
1 large egg white
2 to 4 tablespoons warm water
12 ounces mini semisweet chocolate chips

Bring all ingredients to room temperature. Heat oven to 325 degrees. Mix the flour and baking soda in a bowl and set aside.

Use an electric mixer to mix the two sugars and shortening. When creamy add the vanilla extract, salt and egg white. Add the flour 1/2 cup at a time, adding a tablespoon of warm water as necessary to mix the flour - don't exceed 4 tablespoons of water - this will make a firm dough.

Mix in chocolate chips. As the dough gets thicker you may want to mix by hand. Roll into 2-inch balls and press down with the palm of the hand to flatten. Bake for 12 to 15 minutes or until golden brown.

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Cheez Whiz

Post  justmecookin on Sat Oct 11, 2008 7:27 am

Cheez Whiz

1 pound processed cheese, cut into small pieces
1 (13 ounce) can evaporated milk
4 tablespoons margarine
1 teaspoon salt
Dash of Tabasco sauce
1 teaspoon dry mustard

Melt all ingredients in heavy saucepan or double boiler over medium heat. Pour into containers; let cool. Use on crackers or in recipes calling for Cheez Whiz.

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Cracker Barrel Broccoli Casserole

Post  justmecookin on Sun Oct 12, 2008 3:10 pm

Cracker Barrel Broccoli Casserole

1 pkg. frozen chopped broccoli, cooked and drained
Salt and pepper to season
1 beaten egg
1/2 can mushroom soup
1/4 cup mayonnaise
Sm. amount of diced onion
1 1/2 tsp. lemon juice
1/2 cup grated cracker barrel cheese
Ritz crackers, crushed

Grease casserole. Add salt, pepper, and beaten egg to cooked, drained broccoli and stir. In a medium size bowl, mix soup, mayonnaise, onion, lemon juice, and cheese.

Add broccoli mixture and cheese mixture alternately to casserole, beginning with broccoli and ending with cheese. Top with crushed Ritz crackers, dot with butter. Bake at 400 degrees for 20 minutes.

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Cracker Barrel Cherry Chocolate Cobbler

Post  justmecookin on Sun Oct 12, 2008 3:10 pm

Cracker Barrel Cherry Chocolate Cobbler

1-1/2 cups flour
1/2 cups sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 cups butter
6 oz. pkg. chocolate chips
1/4 cup milk
1 egg
21 oz. can cherry pie filling
1/2 cup finely chopped nuts

Heat oven to 350. 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, the chocolate chips. 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 for 40-45 minutes. Serve warm with heavy cream.

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Cracker Barrel Chicken & Dumplings

Post  justmecookin on Tue Oct 14, 2008 9:28 am

Cracker Barrel Chicken & Dumplings

Chicken and Broth:
3 quarts water
3-4 lbs cut up chickens
1 1/2 teaspoons salt
1 small sliced onion
2 stalks celery, chopped
1 clove garlic, peeled and quartered
1 bay leaf
4-6 whole fresh parsley leaves
1 teaspoon ground black pepper
1 tablespoon lemon juice

Dumplings:
2 cups flour
1 tablespoon baking powder
1 1/4 teaspoons salt
1 1/8 cups milk

Boil 3 qts water in a large pot. Add chicken, 1 teaspoon salt, onion, celery, garlic, bay leaf and parsley and simmer for 2 hours. The liquid will reduce by 1/3. When chicken is cooked, remove it and set aside. Strain stock and throw away everything but the stock. Put 6 cups of the stock back into the pot. Add the pepper, 1/2 teaspoon salt and lemon juice and reheat while you mix dumplings.

For dumplings: Mix flour, baking powder, 1-1/4 teaspoon salt and milk in a medium bowl. Stir until smooth, then let dough rest for 5-10 minutes. Roll dough onto a floured surface to about 1/2 inch thickness. Cut the dough into 1/2 inch squares and drop each square into the simmering stock.

The dumplings will first swell and then slowly shrink as they partially disolve to thicken the stock into a white gravy. Simmer for 20 to 30 minutes until thick. Stir often. While the stock is thickening, the chicken will have cooled. Tear all the meat from the bones and remove the skin.

Cut chicken into bite sized pieces and drop them into the pot. Cook for another 5 to 10 minutes, but stir carefully so you don't break the chicken up. When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot. Makes 4 servings

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Cinnabon Cinnamon Rolls

Post  justmecookin on Tue Oct 14, 2008 6:16 pm

Cinnabon Cinnamon Rolls

Dough Ingredients:
1 cup warm milk (110 degrees)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
8 gram pack of dry active yeast

Cinnamon Mixture Ingredients:
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

Frosting Ingredients:
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Preheat the oven to 200 degrees. In a large mixing bowl, dissolve the yeast in the warm milk. Mix in sugar, margarine, salt and eggs. Add flour and mix well.

Knead the dough into a large bowl with lightly floured hands. Place back into bowl and cover with a moist paper towel. Turn oven off. Place bowl into warm oven for 60 minutes until dough has doubled in size.

While dough is rising, mix brown sugar and cinnamon in a small bowl, and make sure your butter is softened.

Remove dough from mixing bowl and roll out with a rolling pin. Roll into a 16 X 21 inch rectangle. Preheat your oven to 350 degrees. Spread dough with 1/3 cup butter and sprinkle brown sugar and cinnamon mix evenly over the dough.

Roll dough lengthwise. Using dental floss, slide floss under the roll 1 3/4" and holding onto each end of the floss, cross them over until it slices through the dough. This method is much cleaner than using a knife, as a knife will squish the dough and stick to it. Continue to slice into 12 equal rolls.

Line a 9 X 13 inch pan with wax paper and lightly grease the paper. Place cinnamon buns into neat rows in the pan. Bake for 20 minutes.

While buns are baking, beat together ingredients for frosting. When the buns come out of the oven, remove them immediately from the pan, turning the pan over to let all drippings from the filling to fall back onto the buns. As they cool, drizzle frosting on top of each warm bun before serving.

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Cafe Metro's Jaegerschnitzel

Post  justmecookin on Thu Oct 16, 2008 12:14 pm

Cafe Metro's Jaegerschnitzel

1/2 tablespoon demi-glace base
2 cups water
3 tablespoons butter, divided
1/4 Vidalia onion, peeled and finely chopped
1 1/2 teaspoons chili powder
1 1/2 teaspoons paprika
1 1/2 teaspoons white pepper
1 1/2 teaspoons finely ground black pepper
1/4 teaspoon cayenne
2 cups heavy cream
1 cup sliced button mushrooms
1 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1 egg beaten with 1/2 cup water
1 cup panko breadcrumbs
6 6-ounce slices veal top round, pounded about ¼-inch thick to tenderize
Butter for cooking cutlets

Make demi-glace by combining the ½ tablespoon of base with water. Set aside. Melt 1 tablespoon butter in a saucepan over medium heat, add the onion and cook until softened and translucent. Add all the spices and the reserved demi-glace. Bring to a simmer, stirring occasionally. Add cream, and simmer to reduce, another 10 or so minutes.

In a skillet or sauté pan, melt the rest of the butter, add the sliced mushrooms and sauté until golden and the moisture is cooked away. Add the sautéed mushrooms to the sauce. Sauce can be made an hour or so ahead and reheated.

In a shallow bowl, mix together the flour, salt and pepper. In another bowl, prepare the egg wash by beating together the egg and the water. Put the panko breadcrumbs in a third bowl. Bread the veal cutlets by dredging first in the flour, then in the egg wash, and then in the breadcrumbs.

In a large skillet or sauté pan, melt 1 tablespoon butter over medium-high heat, and cook the breaded cutlets, in batches, adding more butter if necessary, 3 to 5 minutes per side until nicely browned and cooked through. Serve topped with the mushroom demi-glace. Serves 6.

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Casamento's Oyster Stew

Post  justmecookin on Fri Oct 17, 2008 9:48 am

Casamento's Oyster Stew

1 medium onion, finely chopped
1/2 cup freshly chopped parsley leaves, if desired
1/3 pound butter
4 to 6 dozen raw oysters
1 tablespoon salt
1/3 gallon milk

Mix everything except milk in a large pot and cook over medium heat, stirring every 30 seconds until the butter is completely melted and everything is simmered.

Finally, add 1/3 gallon of milk and allow cooking over medium heat until the milk starts to rise in the pot. Do not let it overflow. Makes 4 to 6 servings

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Casino El Camino Amarillo Burger

Post  justmecookin on Fri Oct 17, 2008 9:50 am

Casino El Camino Amarillo Burger

15 to 20 serrano peppers, stemmed
5 to 6 pounds ground angus beef
1/4 cup finely chopped fresh cilantro leaves
1 cup mayonnaise
4 to 6 slices jalapeno pepper jack cheese
4 to 6 hamburger buns

Preheat oven to 500 degrees. In foil lined baking pan, place serranos and spray lightly with oil. Heat for 30 to 45 minutes or until serranos are slightly browned. Allow to cool then chop and set aside. Form several 8 to 12-ounce patties with ground angus beef. Grill to taste or temperature.

Combine cilantro and mayonnaise. When burgers are almost done, top with chopped roasted serranos then the cheese. Remove from grill when cheese is melted. Place burger on bottom bun and cilantro mayonnaise on top bun. Makes 8 to 10 servings depending on the size of the burgers

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Crystal`s Cafe Kibbe

Post  justmecookin on Fri Oct 17, 2008 10:19 am

Crystal`s Kibbe

1 pound ground round
1 medium green pepper, pureed in blender
1 medium onion, pureed in blender
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 tablespoon ground cumin
1 cup Number 1 cracked wheat, rinsed in cold water

In large bowl combine all ingredients using only half of the green pepper and onion. Set aside the remainder of green pepper and onion mix for the stuffing.

1/2 pound ground round
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
2 tablespoons pine nuts, browned
Oil, for frying

After thoroughly cooking the ground round on stovetop add all ingredients including the remaining green pepper and onion mix, cover and simmer another 10 minutes.

Using the raw kibbe meat, make football shapes the size of your hands, once formed using your finger make a hole at the end of the football deep enough to add approximately a tablespoonful of stuffing into the football. Close the end after stuffing.

Heat a pan of oil to 350 degrees, fill pan with enough oil to completely cover the kibbe ball. Moisten hands and pat your kibbe ball making sure it is sealed on both ends. Deep-fry until a deep golden brown. Makes 4 to 6 servings, about 10 kibbe

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Colonnade Restaurant Redneck Sushi

Post  justmecookin on Fri Oct 17, 2008 10:29 am

Colonnade Restaurant Redneck Sushi

1 tablespoon vegetable oil
1 tablespoon apple cider vinegar
1/2 cup garlic powder
1/2 cup onion powder
1/2 cup paprika
Salt and freshly ground black pepper
1 small (2-pound) pork Boston butt
1 cup mustard-based BBQ sauce
1 cup Japanese sushi rice
1 3/4 cups water
1 teaspoon sugar
1 tablespoon rice wine vinegar
4 sheets seaweed (sushi paper)
4 scallions
1 egg yolk
1 cup all-purpose flour
1 cup soda water
Ice cubes, for batter
1 cup cornstarch
1 tablespoon pickled ginger
3 pieces pickled okra (homemade preferred)
Chipotle aioli, recipe follows

Preheat oven to 250 degrees, preheat grill to low heat (less than 250 degrees), and preheat fryer to 350 degrees. In a small bowl, combine oil, apple cider vinegar, garlic powder, onion powder, paprika, salt, and pepper until a thick paste has formed. Rub this paste onto the pork.

Using mesquite wood chips, smoke the pork for 45 minutes at a low temperature-less than 250 degrees. To set up a smoker, turn on grill and once the coals are covered in white ash, place in wood chips that have been soaking in water for 30 minutes. Do not spread the fire out as you would normally do when grilling. Leave the coals piled up on 1 side and put meat on the other side of fire, on top of grate.

Remove the pork and wrap it several times very tightly with plastic wrap, then wrap several times with aluminum foil, making sure that there is no plastic wrap showing. Place the wrapped pork in the oven and cook for 5 hours.

Remove from the oven and let rest for 45 minutes. Unwrap the pork and pull it apart with your hands, being careful as the meat will be hot. Place the shredded meat into a stainless steel bowl. Add BBQ sauce, stir, and set aside.

In a medium saucepan, combine the rice and water and cook over low heat until all of the water is absorbed, but the rice is still a little moist. Place rice into a stainless steel bowl and allow to cool for 15 minutes. Once cooled, with a rubber spatula, fold in the sugar and rice wine vinegar. Allow to sit for 10 more minutes.

Place a Bamboo sushi mat flat onto a cutting board. Place 1 piece of seaweed paper on top of the mat. Wet your hands with water so the rice will not stick. Using 1/4 of the rice, spread an even layer of rice covering the bottom half of the sushi paper entirely.

On top of the rice, place 2 ounces of the pulled pork in a horizontal line, shaping the line into a tube-like cylindrical shape. Cut 1 scallion to the same width of the sushi paper and place it next to the pork.

To roll the sushi, take the bottom of the mat (side closest to you), and gently lift it and start to fold it towards the top of the mat (side furthest away from your body). The mat should serve as a guide to roll the sushi into a cigar-like shape. As you fold the mat, the paper will fold over and start to form a tube about 1 to 1 1/2 inches in diameter.

Make sure that you apply enough pressure so that this tube keeps its shape as you continue to move the bottom of the mat towards the top of the mat. The end result should be a nice cylindrical roll with the seaweed paper around the outside, and the rice, pork, and scallion in the center. Repeat 3 more times and set aside.

In a large mixing bowl, whisk together the egg yolk and flour. Add soda water until a pancake consistency batter forms. Add 2 or 3 ice cubes and whisk again. Roll the entire sushi roll in the cornstarch, and then dip it into the batter, coating evenly.

Place the roll in 350 degree oil and fry for 2 minutes or until golden brown. Remove from the oil, drain, and cut into evenly-sized pieces. Arrange neatly on a plate and garnish with pickled ginger, and pickled okra. Drizzle with Chipotle Aioli.

Chipotle Aioli:
4 egg yolks
4 cups salad oil
Freshly squeezed lemon Juice
Salt and freshly ground black pepper
1 clove garlic
1 to 2 chipotle peppers
Freshly squeezed lime juice

In an electric mixer with a whip attachment, make mayonnaise base for aioli. Whip egg yolks until they have doubled in volume and turn pale yellow. Very slowly, add oil until an emulsion has formed.

Continue adding oil at a slightly faster pace until all the oil has been incorporated. Add a dash of lemon juice and season with salt and pepper. In a blender, place mayonnaise, garlic, chipotle peppers, and a dash of lime juice and puree until smooth. Drizzle over sushi and serve. Makes 4 servings

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Cabbagetown Market Banh Mi Sandwich

Post  justmecookin on Sat Oct 18, 2008 9:14 am

Cabbagetown Market Banh Mi Sandwich

1 pound ground pork
1 shallot, minced
1 stalk lemongrass (outer husk removed), sliced paper thin
1 tablespoon fish sauce
A dash Asian five-spice powder
Salt and freshly ground black pepper
French bread, for serving
Lettuce, for serving
Pickled vegetables, for serving, recipe follows
Cilantro mayonnaise, for serving, recipe follows

Add all ingredients into a large bowl and mix to thoroughly combine. Form 4 ounce patties and grill until well done. Place 2 patties into lightly toasted soft French bread cut with a hinge along with lettuce, a generous helping of pickled vegetables, and cilantro mayonnaise. Makes 4 to 6 servings

Pickled carrots and radishes:
10 radishes, thinly slices
5 to 7 carrots, julienned
1 cup rice wine vinegar
1 tablespoon hot sauce (recommended: Sriracha)
Dash sugar
Salt

Place the sliced vegetables into 1 cup rice wine vinegar mixed with hot sauce, a dash of sugar, and a dash of salt. 15 minutes in the vinegar should leave the vegetables with a nice crunch. They can be left in the vinegar for an indefinite amount of time, however. The vinegar can be saved and used again later.

Cilantro mayonnaise:
1 bunch cilantro leaves, roughly chopped
1 cup mayonnaise

Simply mix the chopped cilantro with the mayonnaise.

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Cafe on the Route Aztec Chicken

Post  justmecookin on Mon Oct 20, 2008 9:53 am

Cafe on the Route Aztec Chicken

6 (3-ounce) chicken breasts, boneless and skinless
1 cup seasoned flour
1 egg
1 cup heavy cream
1 cup olive oil or canola oil
12 large raw shrimp, peeled and deveined
3 cloves garlic (3 teaspoons), minced
6 pepperoncini, chopped small
3/4 cup chopped bacon
3/4 cup rum
3/4 quart chicken stock
Pinch salt
Pinch pepper
1 avocado, sliced

Heat a large skillet over medium heat until hot, about 2 minutes. Dredge the chicken breasts in seasoned flour. In a medium bowl, combine the eggs and cream and mix well. Place the floured chicken breasts in the egg-cream mixture to coat completely.

Add the oil to the skillet and allow to heat up. Allow the excess coating to drain off the chicken breasts and slowly place in the skillet. Cook for 3 to 5 minutes or until the chicken turns deep golden brown.

Turn the chicken breasts over and cook for another 2 to 4 minutes. Place the shrimp in the skillet, allowing them to have touch the bottom of the skillet. When the shrimp is cooked halfway add the garlic, pepperoncini, and bacon, and stir together.

Remove skillet from the heat and add the rum. Ignite with a long kitchen match until flames subside. Return the skillet to the heat, pour in the chicken stock and season with salt and pepper. Reduce by 1/3 and then add the avocado. Reduce a little further until it has the consistency of a glaze.

To serve place the shrimp over the chicken breasts and drizzle the glaze on top. Makes 4 to 6 servings

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Coletta's Italian Restaurant Barbecue Pizza

Post  justmecookin on Mon Oct 20, 2008 10:29 am

Coletta's Italian Restaurant Barbecue Pizza

Dough:
1 (1/4-ounce) package active dry yeast
1/4 cup warm water (110 degrees F)
3 1/2 cups all-purpose flour
1 teaspoon salt
1/4 cup olive oil
3/4 cup warm water

Coletta's Barbecue Sauce:
1 cup ketchup
1/3 cup tomato puree
1/2 cup tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon white vinegar
3 whole cloves
1/3 cup sliced onions
1/6 teaspoon granulated garlic
2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon black pepper
6 ounces water

Toppings:
2 cups barbecue sauce
12 ounces low-moisture, part skim shredded mozzarella (recommended: Wisconsin)
2 ounces pasteurized process shredded Cheddar (recommended: Wisconsin)
1 1/4 pounds barbecue meat (cooked and chopped pork shoulder), heated

To Make Dough: Dissolve yeast in warm water and set aside. Combine flour and salt in mixing bowl. Make a well in the center of flour. Add the yeast mixture, oil and 3/4 cup of water. Stir and mix with a wooden spoon until a rough ball of dough is formed and dough cleans the sides of bowl.

Turn dough out of bowl onto a lightly floured work surface. Knead dough for 7 to 8 minutes until it is smooth and satiny (dust dough with flour if it feels sticky). Dust a large mixing bowl lightly with flour. Place dough in bowl; cover with plastic wrap and a kitchen towel. Put dough in a warm place to rise for 1 1/2 hours, until double in bulk.

After dough has doubled in bulk, punch down and turn out of bowl onto work surface. Knead lightly for about 2 minutes. Roll or stretch dough into a circle that is 16 inches in diameter and about 1/4-inch thick. Place dough in a 16-inch flat pizza pan. Cover dough with a clean towel and let rise a second time for about 45 minutes before adding toppings.

To Make Barbecue Sauce: Combine all barbecue sauce ingredients in a 2-quart saucepan. Bring to a boil. Turn heat down and simmer for 20 minutes, stirring frequently. Remove pan from heat. Strain out cloves and onions. Let cool to room temperature. Refrigerate until ready to use. Sauce can be made 1 or 2 days ahead. Makes 2 cups of sauce.

To Assemble Pizza: Preheat the oven to 500 degrees. Spread 1/3 of barbecue sauce evenly over dough to within 1/2 inch of edge. Mix the mozzarella and cheddar cheese and sprinkle them over the sauce. Bake pizza for about 10 minutes until crust is golden brown and cheese is bubbly. Remove pizza from oven and spread barbecue meat over the cheese. Add remaining barbecue sauce evenly over meat. Serve at once. Makes 4 to 6 servings

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Crown Restaurant Apricot-Mustard Crusted Catfish

Post  justmecookin on Mon Oct 20, 2008 6:56 pm

Crown Restaurant Apricot-Mustard Crusted Catfish

4 catfish fillets
2 tablespoons apricot jam
1 tablespoon dijon mustard
1/4 cup grated parmesan cheese
1 cup fine fresh bread crumbs

Combine the jam, mustard, and cheese in a small bowl. Wash and pat dry the catfish fillets. Spread the mustard mixture on both sides of the fillets. Cover each fillet with fine bread crumbs.

Place in a lightly buttered baking dish. Recipe may be prepared to this point and held refrigerated until needed. When ready to served, place the baking dish in a preheated 350-degree oven for about 20 minutes. Serve immediately. Serves 4

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Chalet Suzanne Beef Bourguignon

Post  justmecookin on Mon Feb 16, 2009 11:04 am

Chalet Suzanne Beef Bourguignon

5 medium onions, peeled, halved lengthwise and sliced
2 tablespoons bacon drippings
2 pounds lean beef, cut into 1" cubes
1-1/2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon marjoram
1/2 teaspoon thyme
1 cup Beef Consomme
1 cup California burgundy
3/4 pound sliced fresh mushrooms
Cooked wild brown rice

Saute onions in heavy skillet in bacon drippings. Remove and set aside. Saute beef in drippings, adding a bit more if necessary. When browned well on all sides, sprinkle flour, majoram, thyme, salt, and pepper over beef. Then add Beef Consomme and burgundy, and blend together.

Allow to simmer very, very slowly for about 3-1/4 hours. Allow to cook way down, for intense flavor. Later add more Consomme and wine, if desired. After cooking, return onions to skillet and add mushrooms. Stir well, and cook another 45 minutes or longer. The sauce will be thick and dark brown. Serve with a combination of wild and brown rice. Makes 6 to 8 servings

justmecookin

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Chalet Suzanne Veal Parmesan

Post  justmecookin on Mon Feb 16, 2009 12:34 pm

Chalet Suzanne Veal Parmesan

1 pound thin veal cutlets, pounded if needed
1 egg, beaten
1/2 cup bread crumbs
5 tablespoons butter
Salt
Pepper
1 can Gazpacho soup
4 ounces mozzarella cheese, thinly sliced
Grated Parmesan cheese

Dip veal cutlets in egg, then in bread crumbs. Salt and pepper. Brown in butter on both sides in oven-proof skillet. Add soup. Cook, covered, over low heat for 15 minutes.

Uncover, then cook for 10 minutes longer. Top with mozzarella cheese, then sprinkle with grated Parmesan cheese. Broil until cheese melts. Serve immediately. Serves 4

justmecookin

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Cannonboro Inn Sausage Pie

Post  justmecookin on Mon Feb 16, 2009 1:14 pm

Cannonboro Inn Sausage Pie

Filling:
Two 1-pound packages bulk sausage (i.e., Jimmy Dean)
3 cups shredded cheddar or Monterey Jack cheese
8 ounces cream cheese
1-1/2 cups cottage cheese
4 eggs, beaten

Crust:
2 cups Bisquick baking mix
2 tablespoons chopped parsley (reserve 1 tablespoon for topping)
4 eggs, beaten
1/2 cup milk

Preheat oven to 375 degrees. Brown sausage in frying pan ; drain well. Mix with cheeses and eggs.

For crust: Combine baking mix with 1 tablespoon of parsley. Mix eggs with milk and add to mixture. Stir only until blended. Grease two deep-dish pie dishes.

Spread 1/4 crust mixture in each of the pie pans (mixture will barely cover pan). Add sausage/cheese mixture. Mound remaining dough on top of pies. Sprinkle with reserved parsley. Bake for 45 to 50 minutes or until golden brown. Serves 16

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Re: Kopy Kat Recipes - C

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