Kopy Kat Recipes - V

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Kopy Kat Recipes - V

Post  justmecookin on Mon Oct 13, 2008 12:31 pm

Village Cafe Spicy Shrimp

12 fresh jumbo shrimp, shells on, cleaned and deveined
Seasoned salt to taste
Garlic powder
Red pepper flakes as desired
Green onion to taste, cut into 1-inch strips
Vegetable oil

Deep fry shrimp in vegetable oil for 4-5 minutes; drain oil. In a sauté pan, stir fry shrimp with green onion and seasoning for another 5 minutes. Serve hot.

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Velvet Turtle Restaurant Pepper Steak

Post  justmecookin on Mon Oct 13, 2008 12:32 pm

Velvet Turtle Restaurant Pepper Steak

2 tablespoons butter
3 tablespoons chopped mushrooms
1 tablespoon minced green onion
1 slice bacon, cooked, crumbled
Salt and pepper
6 to 8 ounces New York strip steak
1/4 cup beef consommé
2 tablespoons red wine

Melt 1 tablespoon butter in small skillet. Add mushrooms, green onion and bacon. Sauté until onion is tender. Season steak with salt and pepper. Melt 1 tablespoon butter in another skillet and add steak. Cook until browned on both sides. Remove steak from skillet and keep warm.

Pour consommé and wine into skillet in which steak was cooked and deglaze (cook until liquid is reduced to 2 tablespoons.) Spoon over steak. Cover with sautéed vegetables. Top with a dollop of Maitre d'Hotel Butter.

Maitre d'Hotel Butter
1 1/2 tablespoons butter
1/2 teaspoon minced parsley
Salt and pepper
1 dash lemon juice

Maitre d'Hotel Butter: Combine all until well blended.

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Velvet Turtle Restaurant Gazpacho

Post  justmecookin on Mon Oct 13, 2008 12:33 pm

Velvet Turtle Restaurant Gazpacho

1 (46 ounce) can tomato juice
1 medium green pepper, minced
1 small onion, minced
1 cucumber, peeled and minced
2 small cans green chiles, minced
1 tablespoon Worcestershire sauce
1 teaspoon seasoning blend
1/2 teaspoon minced garlic
1 tablespoon olive oil
1 tablespoon chopped chives
2 drops hot pepper sauce
MSG
Salt
White pepper
Lemon wedges

Combine first eleven ingredients. Season to taste with MSG, salt and white pepper. Chill thoroughly. Serve with lemon wedges.

For a smooth gazpacho, blend above mixture in blender until smooth. Serve with additional diced cucumber, green pepper, and croutons on the side.

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Vinny Testa's Restaurant Chicken Carciofi

Post  justmecookin on Mon Oct 13, 2008 12:34 pm

Vinny Testa's Restaurant Chicken Carciofi

1 ounce oil
9 ounces chicken
1 pinch kosher salt
1 pinch pepper
Dusting flour
1 tablespoon shallots
2 ounces white wine
4 ounces chicken stock
Lemon
2 ounces butter, unsalted
5 artichoke hearts
3 ounces mushrooms
3 ounces plum tomato
3 sage leaves
Roasted red bliss potatoes
Chef vegetables (premium vegetable mix)

Heat 12-inch sauté pan with oil. Season the chicken with salt and pepper, dredge chicken in flour and shake off excess. Sauté chicken until golden brown on one side, turn over and add shallots.

When shallots begin to turn translucent, add artichoke, tomatoes and mushrooms. Pour off excess oil and deglaze with white wine. Reduce until almost dry. Add chicken stock, one sage leaf, and mound in butter. Add lemon wedges, and season with salt and pepper. Reduce by half.

On a 13-inch platter, lay out the chicken to cover the platter. Pour sauce over chicken. Garnish with sage leaves. On an 11-inch oval platter, place potatoes on one end and vegetables on the other.

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Vinny Testa's Restaurant Zuppe pe di Pesce

Post  justmecookin on Mon Oct 13, 2008 12:34 pm

Vinny Testa's Restaurant Zuppe pe di Pesce

2 ounces saffron oil
5 lobsters
9 clams
2 teaspoons garlic
Pinch crushed red pepper
15 mussels
4 shrimp
12 ounces plum tomatoes
6 ounces Italian parsley
1 pinch salt
Linguine

Heat oil in sauté pan. Add lobster (shell side down,) and clams. Cook until lobster shell begins to turn red and meat in tail section begins to firm up. Turn lobster over and add garlic. When garlic becomes translucent, add muscles, shrimp and tomatoes. Toss gently together with salt and cover.

Heat linguine in boiling water and drain well. Place in the center of a 15-inch platter. When clams and mussels open, sprinkle Italian parsley and toss gently. Place seafood attractively over pasta, making sure the shrimp are visible, and the lobster claw is cooked thoroughly and cracked open.

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Vortex Bar and Grill World Potato Salad

Post  justmecookin on Mon Oct 13, 2008 12:35 pm

Vortex Bar and Grill World Potato Salad

4 pounds red bliss potatoes
1/2 pound celery
1 small red onion
1 1/4 cups sour cream
1/2 cup mayonnaise
1/4 cup red wine
1 1/4 tablespoons Lawry's Seasoning Salt
1 heaping tablespoon ground black pepper
2 teaspoons salt

Cook potatoes with skins on at a slow boil for 1 hour. Cool potatoes with cold water, then cut into 1/8ths.

In a separate container, add together finely diced onions and celery, pepper, salt, seasoning salt, sour cream, mayonnaise and red wine vinegar. Mix well. Add contents of separate container to the potatoes and mix thoroughly. Chill before serving. Serves 8.

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Vanilla Bean Cafe Chicken Cheese Tortellini

Post  justmecookin on Mon Oct 13, 2008 12:36 pm

Vanilla Bean Cafe Chicken Cheese Tortellini

1 1/2 tablespoons extra virgin olive oil
3 cups chopped chicken breast
1 Spanish onion, cut into thin wedges
2 tablespoons minced garlic
2 tablespoons white wine
1 1/2 green bell peppers, cut into strips
1 1/2 red bell peppers, cut into strips
2 1/2 ribs celery, chopped
1 gallon chicken stock
Dried basil
Salt
Pepper
5 ounces fresh spinach, washed and picked over
1 1/2 pounds precooked, cheese-filled tortellini
Freshly grated Parmesan cheese

Heat a 3-gallon stockpot. Add olive oil. When oil just begins to smoke, add chicken and sear on all sides. Add onions and garlic and sauté 1 minute. Add white wine and reduce by half. Add peppers, celery and chicken stock. Cook, over medium-high heat, until vegetables are tender.

Season with basil, salt and pepper. Just before serving, add spinach and tortellini. Serve with freshly grated Parmesan. Serves 12 to 16

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Vargo's Blue Cheese House Dressing

Post  justmecookin on Mon Oct 13, 2008 12:37 pm

Vargo's Blue Cheese House Dressing

1/3 cup brown sugar
Dash each black pepper and salt
2 garlic cloves, chopped
1/3 cup each red wine vinegar, apple cider vinegar and fresh lemon juice
1 1/2 cups olive oil
3 cups vegetable oil (such as Wesson)
1/2 cup warm water
Salad greens
Crumbled blue cheese as desired

In medium size bowl, mix sugar, pepper, salt, garlic, vinegars and lemon juice. Combine oils with water then slowly add to sugar mixture, with a wire whisk. Store in refrigerator. Toss salad greens in a bowl, add crumbled blue cheese, then add as much dressing as needed, toss to coat leaves.

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Veranda Restaurant Honey Mustard Dressing

Post  justmecookin on Mon Oct 13, 2008 12:37 pm

Veranda Restaurant Honey Mustard Dressing

1/4 cup yellow onion, minced
2 tablespoons chopped parsley
3 cups mayonnaise
2 tablespoons Gulden's Spicy Brown Mustard
2 tablespoons cider vinegar
1/4 cup honey
Dash of salt

Mix all ingredients thoroughly and chill. Makes 3 cups dressing.

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Victor's 1959 Cafe Picadillo and Creole Sauce

Post  justmecookin on Fri Oct 17, 2008 9:45 am

Victor's 1959 Cafe Picadillo and Creole Sauce

Creole Sauce:
1 #10 can tomato sauce
1 #10 can, filled with water
5 garlic cloves, chopped
1 red pepper, chopped
1 green pepper, chopped
1 yellow onion, chopped
1/4 cup olive oil
1/4 cup chopped oregano leaves
1 teaspoon ground cumin
4 bay leaves
Salt and freshly ground black pepper

Picadillo:
1 pound ground beef
3 cups Creole Sauce
4 garlic cloves, chopped
1 teaspoon salt
1 teaspoon ground cumin
2 bay leaves
1 cup diced potatoes, skin on
3/4 cup green olives
2 tablespoons capers (include a little bit of the juice)
3/4 cup raisins

Note - #10 can is approximately equal to 5 (28-ounce) cans

Creole Sauce: In a large saucepan, start with tomato sauce and water. Add remaining ingredients and simmer for about 30 minutes or until all the flavors have blended to your liking. You'll have extra sauce to use for other recipes!

This is a versatile sauce that can be used for use with rice and pasta dishes, eggs, meats, fish, or even as a dipping sauce.

Picadillo: In a large pan, brown the beef first, drain, then put back into the pan. Add the creole sauce, and stir on medium to low heat until it simmers. Add remaining ingredients and simmer on low heat, stirring regularly, for about half an hour to 45 minutes. Serve with rice and black beans. Makes 4 to 6 servings

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Voula's Offshore Cafe Hobo

Post  justmecookin on Sat Oct 18, 2008 9:26 am

Voula's Offshore Cafe Hobo

12 ounces country style bulk sausage
1/2 cup chopped yellow onions
1/2 cup sliced fresh mushrooms
4 tablespoons vegetable oil
3 cups fresh hash browns
6 scrambled eggs
1 cup shredded Cheddar

In a large skillet over medium-high heat, brown the sausage. If desired, drain fat. Add onions and mushrooms and cook until tender, set aside in a separate bowl.

In the same skillet, add the oil and hash browns over medium-high heat and cook until golden brown on 1 side. Once golden brown add eggs, add the sausage and mushroom mixture. Scramble together until desired consistency and top with cheese. Cover with a lid until cheese melts and serve. Makes 4 servings

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Voula's Offshore Cafe Smoked Salmon Scramble

Post  justmecookin on Sat Oct 18, 2008 9:27 am

Voula's Offshore Cafe Smoked Salmon Scramble

2 teaspoons vegetable oil
8 eggs
1/2 cup crumbled smoked salmon
2 tablespoons cream cheese, softened
1/2 cup chopped green onions, divided

Heat oil in a large skillet over medium heat. Combine eggs and salmon and cook until soft. Add cream cheese and mix until a smooth texture, add 1/4 cup green onions and scramble. Serve on a plate and garnish with the remaining 1/4 cup green onions. Makes 4 servings

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Vermont Inn Steak Au Poivre

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

Vermont Inn Steak Au Poivre

4 10-ounce Delmonico center-cut steaks
1 cup freshly cracked pepper
1/4 cup brandy
2 tablespoons red wine vinegar
2 tablespoons dijon mustard
2 tablespoons red currant jelly
2 dashes Tabasco pepper sauce
2 cups brown sauce (your favorite recipe)

Lightly coat the outside of the steaks with cracked pepper. Brown the steaks on both sides in a large, lightly salted preheated sauté pan (the timing depends on how rare you wish the steaks to be).

Remove the steaks from the pan and deglaze the pan with the brandy. Add the vinegar, mustard, jelly, Tabasco, and brown sauce. Heat, stirring, until the jelly is dissolved; pour over the steaks. Serves 4

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Victorian Villa Inn Gooseberry Cakes

Post  justmecookin on Fri Jun 19, 2009 8:41 am

Victorian Villa Inn Gooseberry Cakes

1/2 cup margarine or butter
3/4 cup sugar
2 eggs
1 1/2 cups flour
2 1/2 teaspoons baking powder
1/2 cup milk or light cream
1 cup fresh or drained canned gooseberries
1 cup powdered sugar
Milk

Generously grease fluted muffin pans or grease and flour regular muffin pans. In a large mixer bowl beat margarine with electric mixer on medium speed for 30 seconds. Add sugar and beat until fluffy. Add eggs, one at a time, beating well after each.

Combine flour and baking powder; add flour to mixture and milk alternately to margarine mixture, beating on low speed after each addition until combined. Stir in gooseberries. Fill each muffin cup 2/3 full. Bake in 375 oven about 15 minutes or until golden brown.

Let stand 5 minutes; carefully remove from pan. In a small bowl combine powdered sugar and enough milk (about 4 teaspoons) to make of drizzling consistency. Drizzle over cakes. Makes 2 dozen

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Re: Kopy Kat Recipes - V

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