Kopy Kat Recipes - S

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Starbuck's Mocha Slush

Post  justmecookin on Wed Oct 15, 2008 12:30 pm

Starbuck's Mocha Slush

6 cups double-strength freshly-brewed dark roast coffee
2/3 cup unsweetened cocoa powder, plus additional for garnish
2 cups nonfat milk

Fill ice cube trays with half of the brewed coffee and place in the freezer. In a bowl, combine the remaining brewed coffee, cocoa powder and milk and stir to dissolve the cocoa. Cover and chill.

When the ice cubes have frozen, transfer them to a kitchen towel and, using a hammer or mallet, crush the cubes. Fill 4 glasses with the crushed ice and divide the coffee-cocoa mixture evenly among them. Dust the top with cocoa powder and serve.

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Starbuck's Orange Oatmeal Flat Scones

Post  justmecookin on Wed Oct 15, 2008 12:30 pm

Starbuck's Orange Oatmeal Flat Scones

2 1/2 cups all-purpose flour
2 cups oatmeal
1 cup granulated sugar
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup very cold unsalted butter, cut into small chunks
1 egg
1/2 cup orange juice
1/4 teaspoon Boyajian orange or tangerine oil or extract
1 cup raisins, plumped and dried

Glaze
Milk
Sugar
Orange zest

Line a large baking sheet with parchment paper. Preheat oven to 425 degrees. In a large bowl, place flour, oatmeal, sugar, salt, baking powder, baking soda and mix together. Cut or rub in butter to make a mealy mixture.

Stir in egg and orange juice. Add orange oil or extract. Mix to make a soft dough. Turn out onto a lightly floured board and knead for a few minutes.

Roll or pat out into a thickness of 1/2 inch. Using a serrated cookie cutter, cut into disks or rounds. Brush with milk and sprinkle with sugar and orange zest. Bake until nicely browned about 14 minutes.

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Starbuck's Spiced Holiday Coffee

Post  justmecookin on Wed Oct 15, 2008 12:31 pm

Starbuck's Spiced Holiday Coffee

2/3 cup ground Starbucks Christmas Blend or other dark roast coffee
4 cinnamon sticks, crushed or broken into small pieces
6 cups water
1/2 teaspoon ground cardamom
2/3 cup honey
Half-and-half or milk

Mix together the coffee and cinnamon sticks. Using the coffee-cinnamon mixture and the water, brew coffee by your customary brewing method.

Add the cardamom and honey to the hot coffee and stir until the honey dissolves. Serve warm. Pour about 2/3 cup coffee into each glass. Pass the half-and-half or milk.

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Starbucks Cranberry Bliss Bars

Post  justmecookin on Wed Oct 15, 2008 12:32 pm

Starbucks Cranberry Bliss Bars

For Cake Base:
2 sticks margarine (or butter if you want to indulge) -- softened
1 and 1/4 cups brown sugar-- packed
3 large eggs
1 teaspoon ground ginger
1 teaspoon vanilla
1/4 teaspoon salt
1 and 1/2 cups flour
1/4 cup minced dried cranberries
1/4 cup Lindt or Perugina or other quality white chocolate -- coarsely chopped
1/4 cup minced candied ginger

For Frosting:
4 ounce cream cheese -- softened
1 and 1/2 cups powdered sugar
2 Tablespoons butter -- softened
1 teaspoon vanilla

For Garnish:
2 tablespoons minced dried cranberries
1/3 cup white chocolate chips (e.g. Ghiradelli or Guittard) -- melted

Preheat oven to 350 and lightly grease a 9x13 pan. Beat butter and sugar together for the cake base, and add eggs/vanilla beating until fluffy.

Sift together flour, ginger, and salt and then add to the butter/sugar mixture beating well. Fold in the cranberries, chocolate and ginger. Spread thick batter in pan and bake for about 20 to 25 minutes or until light golden.

When cake is cooled, mix all frosting ingredients together and spread a thin layer over the cake. Immediately sprinkle with the minced cranberries.

Then use a cake decorating bag of melted white chocolate with a tiny decorating tip (like the size used for writing on cakes) and drizzle the chocolate over the cake. Cut this into bars immediately because the white chocolate hardens pretty fast and makes cake cutting messy.

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Starbuck's Peppermint Mocha

Post  justmecookin on Wed Oct 15, 2008 12:33 pm

Starbuck's Peppermint Mocha

3 tablespoons Starbucks mocha powder
1 1/2 tablespoons Starbucks Peppermint Syrup
1 ounce Starbucks espresso or 1/4 cup of double strength darkly roasted coffee
12 ounces steamed or heated milk
Freshly whipped cream
Red sugar sprinkles

To indulge in an irresistible Starbucks Peppermint Mocha, combine equal parts Starbucks mocha powder and warm water to create wonderfully rich chocolate syrup.

Pour the mocha syrup into a twelve-ounce mug, add a shot of Starbucks espresso or double strength darkly roasted coffee, and Starbucks Peppermint syrup. Fill the remainder of the cup with steamed or heated milk. Garnish with freshly whipped cream and red sugar sprinkles.

This recipe can also make Starbucks Peppermint Hot Chocolate by excluding the Starbucks espresso or double strength darkly roasted coffee. Makes one 12-oz Mocha

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Starbuck's Frappuccino

Post  justmecookin on Wed Oct 15, 2008 12:34 pm

Starbuck's Frappuccino

1/2 cup fresh espresso
2 1/2 cups low-fat milk (2 percent)
1/4 cup granulated sugar
1 tablespoon dry pectin

Combine all ingredients in a covered container. Shake until sugar and pectin are dissolved.

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Starbuck's Streusel-Crumb Coffee Cake

Post  justmecookin on Wed Oct 15, 2008 12:42 pm

Starbuck's Streusel-Crumb Coffee Cake

Streusel:
1 1/2 cups graham cracker crumbs
3/4 cup finely chopped walnuts
3/4 cup brown sugar, firmly packed
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 cup unsalted butter, melted

Cake:
2 cups cake flour
1 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
2 eggs
1 1/2 teaspoons vanilla extract
1 cup milk

Preheat oven to 350 degrees. Butter and flour a 10-inch tube pan, a 9-inch springform pan or an 8-inch-square baking pan. To make the streusel, combine all the ingredients and blend well; set aside. To make the cake, sift the flour, sugar, baking powder and salt into a large bowl. Add the butter, eggs, vanilla and milk.

Beat vigorously until smooth and quite thick, about 1 minute. Spread half the batter in the prepared pan and sprinkle with half the streusel mixture. Spoon the remaining batter over the streusel; top with the remaining streusel.

Bake until a toothpick inserted in the middle comes out clean, about 50 minutes. Cool 20 minutes before removing from the pan. Serves 10 to 12.

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Steak and Ale's Spicy Chicken Pasta

Post  justmecookin on Wed Oct 15, 2008 12:42 pm

Steak and Ale's Spicy Chicken Pasta

Cajun Cream Sauce
2 tablespoons butter
1/4 cup all-purpose flour
1/2 cup milk
3 cups heavy cream
6 tablespoons freshly grated Parmesan cheese
3 tablespoons Cajun seasoning

For the pasta
4 (6 ounce) boneless chicken breasts
2 tablespoons Cajun seasoning
4 cups Cajun Cream Sauce
1 1/2 pounds linguini, cooked
1 cup diced tomatoes
1/4 cup sliced green onions
1/2 cup shredded Parmesan cheese
8 pieces garlic toast

To prepare the sauce, melt butter over medium heat. Add all-purpose flour, stirring until blended. Continue stirring for 3 minutes. Remove pan from the heat. Add milk and cream and whisk until well-blended.

Return pan to medium heat. Heat mixture, stirring frequently until temperature reaches 200 degrees. The mixture will just begin to bubble up the sides of the pot. When the mixture reaches 200 degrees, remove from the heat and add the 6 tablespoons of Parmesan and 3 tablespoons of Cajun seasoning.

Sprinkle chicken breasts with the Cajun seasoning. Grill for 6 to 8 minutes, or until an internal temperature of 165 degrees is reached. Pour 4 cups of Cajun Cream Sauce into a large sauté pan. Add linguini and toss with tongs until pasta is evenly coated with the sauce. Cook over medium heat for about 30 seconds.

Divide pasta among 4 large serving plates or bowls, mounding up pasta. Slice cooked chicken on the bias into 1/4-inch strips and place on top of pasta. Sprinkle tomatoes, green onions and Parmesan over each portion. Add garlic toast and serve. Makes 4 servings

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Stuckey's Pecan Log Rolls

Post  justmecookin on Wed Oct 15, 2008 12:44 pm

Stuckey's Pecan Log Rolls

1/4 cup corn syrup
1/4 cup water
1 1/4 cups granulated sugar
1 egg white
1/8 teaspoon cream of tartar
1 teaspoon vanilla extract
1 (14 ounce) package caramels
3 tablespoons water
2 cups coarsely chopped pecans

Line a 9 x 5-inch loaf pan with buttered wax paper; set aside. Combine corn syrup, water and sugar in small heavy saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil.

Wash down side of pan with pastry brush dipped in hot water frequently, to remove sugar crystals. Add candy thermometer. Continue to cook until mixture reaches the hard-ball stage.

Meanwhile, beat egg white and cream of tartar with heavy duty electric mixer, until stiff but not dry. Slowly pour hot syrup into egg white, beating constantly. Add vanilla extract.

Beat until candy forms soft peaks and starts to lose its gloss. Spoon fondant into prepared pan. Cut into three strips lengthwise, then crosswise in center. Freeze until firm.

Line a baking sheet with wax paper, set aside. Melt caramels with water in small heavy saucepan, over low heat, stirring occasionally. Arrange pecans on wax paper. Working quickly, drop 1 piece of the frozen fondant into melted caramels to coat.

Roll in pecans to completely coat. Place on prepared baking sheet to set. Repeat with remaining fondant pieces, reheating caramel mixture if it becomes too thick. Cut logs into 1/2-inch slices. Makes six 5-inch rolls.

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Sylvia's Restaurant Black-Eyed Pea Salad

Post  justmecookin on Wed Oct 15, 2008 12:45 pm

Sylvia's Restaurant Black-Eyed Pea Salad

1 1/2 cups cooked or canned black-eyed peas
3/4 cup chopped green bell pepper
1/2 cup chopped celery
1/2 cup chopped red onion
1/4 cup chopped onion
1/4 cup vegetable oil
1/4 cup sugar
2 tablespoons cider vinegar
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce

In a large bowl, combine the black-eyed peas, green pepper, celery, and both onions. In a small bowl, combine the oil, sugar, vinegar, garlic, salt, black pepper, and hot sauce. Pour the dressing over the peas. Toss. Let stand refrigerated overnight for the flavors to blend. Makes 4 to 5 servings

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Sylvia's Restaurant Cornbread

Post  justmecookin on Wed Oct 15, 2008 12:45 pm

Sylvia's Restaurant Cornbread

2 cups yellow cornmeal
2 cups all-purpose flour
1 cup granulated sugar
2 tablespoons baking powder
1 1/2 teaspoons salt
2 1/2 cups milk
1 cup vegetable oil
5 large eggs

Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan. In a large bowl, sift or stir together the cornmeal, flour, sugar, baking powder and salt. Set aside.

In a large bowl with an electric mixer, beat the milk, oil and eggs. Add the cornmeal mixture and stir until just combined. (Batter will be wet and a little lumpy.)

Pour into prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean and the corn bread is pulling away at the edges. Cool in the pan, then cut into 15 squares.

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Sylvia's Restaurant Macaroni and Cheese

Post  justmecookin on Wed Oct 15, 2008 12:46 pm

Sylvia's Restaurant Macaroni and Cheese

12 ounces elbow macaroni (about 2 1/2 cups)
3 tablespoons butter or margarine
1 1/2 cups milk, divided
2 large eggs, lightly beaten
8 ounce sgrated Cheddar cheese (about 2 cups), divided
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon sugar
1/2 teaspoon yellow food coloring (optional)

Preheat oven to 375 degrees. Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8 minutes. Drain well and pour into a large mixing bowl.

Stir in butter, 1 1/4 cups milk, eggs, 1 3/4 cups grated cheese, salt, pepper, sugar and food coloring (if using). Mix well and transfer to a 1 1/2-quart oval baking dish.

Pour the remaining 1/4 cup milk over top and sprinkle with remaining 1/4 cup cheese. Bake until top crust is golden brown and casserole is bubbling, about 25 minutes. Serve hot. Makes 8 servings.

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Sylvia's Restaurant Signature Bread Pudding

Post  justmecookin on Wed Oct 15, 2008 12:48 pm

Sylvia's Restaurant Signature Bread Pudding

4 cups lactaid milk, divided
2 cups water
1/2 cup butter
1 1/2 cups granulated sugar
5 egg yolks
2 1/2 teaspoons vanilla flavor
1/2 cup cornstarch
1 box vanilla wafers
4 medium bananas, sliced

Pour 2 cups of water in a large saucepan. Add 3 cups of milk, butter, sugar and vanilla. Stir constantly while bringing mixture to a slow boil.

In a separate bowl, mix remaining cup of milk with cornstarch then add egg yolks. Add mixture to contents in saucepan, and cook until it thickens, stirring constantly. Remove from heat and cool.

Layer vanilla wafers in the bottom of a baking dish. Add bananas on top of wafers then add a layer of pudding. Repeat layers of wafers, bananas, and pudding. Bake for 8 minutes then set to cool. Serve with whipped cream/topping and garnish with banana slices. Servings 6 to 8

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Sylvia's Restaurant Smothered Pork Chops

Post  justmecookin on Wed Oct 15, 2008 12:49 pm

Sylvia's Restaurant Smothered Pork Chops

8 (3/4-inch thick) shoulder pork chops
1 teaspoon plus 1 tablespoon salt, divided
1 teaspoon plus 1 tablespoon ground black pepper, divided
2 cups plus 2 tablespoons all-purpose flour, divided
1/2 cup vegetable oil
2 large onions, coarsely chopped
2 green bell peppers, cored, seeded and coarsely chopped
2 stalks celery, coarsely chopped
2 cups water

Trim excess fat from the edges of the pork chops. Sprinkle each with some of the 1 teaspoon salt and pepper. Season 2 cups flour with the remaining 1 tablespoon salt and pepper. Dredge chops in the flour until coated on all sides, shaking off excess flour.

Pour the vegetable oil in a deep, heavy skillet, such as cast iron, over medium-high heat. When the oil begins to shake slightly, add as many pork chops as will fit without crowding. Fry, turning once, until well-browned on both sides, about 5 minutes. Remove chops to a plate and repeat with remaining chops.

Pour off all but 1/4 cup drippings from the skillet. Reduce the heat to medium and add onions, green peppers and celery. Cook until brown and soft, about 10 minutes. Sprinkle 2 tablespoons flour over the vegetables and bottom of the skillet. Cook, stirring, until flour is golden brown. Slowly pour in 2 cups water. Stir, then cook until thickened.

Place pork chops in a Dutch oven or divide between two skillets. Top with the gravy and vegetables. Cover tightly and cook over low heat until pork chops are cooked through, about 15 minutes. Makes 8 servings

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Sylvia's Restaurant Spareribs

Post  justmecookin on Wed Oct 15, 2008 12:55 pm

Sylvia's Restaurant Spareribs

2 slabs pork spareribs (about 3 1/2 pounds)
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1 to 3 cups white wine vinegar
Sylvia's Original Sauce

Rub salt, black pepper, and red pepper into ribs. Place in deep baking dish, cover, and refrigerate overnight.

Preheat oven to 375 degrees. Pour vinegar over the ribs and bake 1 1/2 hours. Rotate ribs 2 or 3 times during cooking. Remove ribs from baking dish and place in a single layer on baking sheets. Bake at 350 degrees for 1 hour.

Cut slabs between bones into individual ribs and place in a baking dish. Spoon sauce over them to coat lightly. Cover pan with aluminum foil and bake until heated through - about 20 minutes. Serve with original sauce on the side. Makes 8 servings

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Soup Nazi's Mexican Chicken Chili

Post  justmecookin on Wed Oct 15, 2008 12:55 pm

Soup Nazi's Mexican Chicken Chili

1 lb chicken breast fillets (4 fillets)
1 tablespoon olive oil
10 cups water
2 cups chicken stock
1/2 cup tomato sauce
1 potato, peeled & chopped
1 small onion, diced
1 cup frozen corn
1/2 cup carrots, sliced
1 stalk celery, diced
1 cup canned diced tomatoes
1 (15 ounce) can red kidney beans, plus liquid
1/4 cup diced pimento pepper
1 jalapeno, diced
1/4 cup chopped Italian parsley
1 clove garlic, minced
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
1 dash cayenne pepper
1 dash basil
1 dash oregano

Sauté the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side until done-- about 7-10 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.

Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer, uncovered, for 4-5 hours.

Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired. Makes 8 servings.

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Soup Nazi's Cream of Sweet Potato Soup

Post  justmecookin on Wed Oct 15, 2008 12:56 pm

Soup Nazi's Cream of Sweet Potato Soup

4 lbs sweet potatoes (4)
8 cups vegetable broth
1/3 cup butter
1/2 cup tomato sauce
2 tablespoons half-and-half
2 teaspoons salt
1/8 teaspoon pepper
1 dash thyme
Chopped cashews, for garnish

Preheat oven to 375 degrees. Bake sweet potatoes 45 minutes or until soft; cool. Peel away skin and place in a large bowl. Mash potatoes slightly, you don't need to mash them until they're entirely smooth.

Spoon mashed sweet potato into a large saucepan over medium/high heat. Add remaining ingredients and stir to combine. When the soup begins to boil, reduce heat and simmer 1 hour. Serve topped with chopped cashews. Makes 6 sevings

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Soup Nazi's Seafood Bisque

Post  justmecookin on Wed Oct 15, 2008 12:57 pm

Soup Nazi's Seafood Bisque

2 cups dry white wine
1 bay leaf
1 onion, roughly chopped
1 clove garlic
2 ribs celery
1 lobster (1 to 1 1/2 lbs.)
12 medium shrimp, in the shell
24 mussels, well scrubbed
12 sea scallops
4 cups heavy whipping cream
1 cup milk
1 teaspoon dried thyme
1 tablespoon minced fresh parsley
1/4 teaspoon dried rosemary
1 cup fresh spinach, well rinsed and washed
1/2 cup grated carrot
1/2 teaspoon fresh lemon juice

Combine white wine, bay leaf, onion, garlic, and celery in a noncreative large stockpot over medium heat. Bring to a boil. Add the lobster; cover the pot, and steak for 10 minutes. Remove the lobster. Add the Shrimp, cover the pot, and steam for 5 minutes.

Remove the shrimp with tongs. Add the mussels, cover the pot, and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat and discard the shells. Discard any (mussels sic) that do not open. Add 2 cups water to the liquid in the pot, bring to a boil and then add the scallops.

Cover the pot and steam for 3 minutes. Remove the scallops with the tongs. Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meat into bite-size pieces, cover and set aside.

Return the seafood shells to the pot of broth and add 2 cups water. Bring to a boil, then reduce the heat and simmer for 30 minutes. Strain the broth, and return it to the pan. Bring the broth to a simmer over low heat. Add the cream, milk, thyme, parsley, and rosemary and simmer until the mixture thickens slightly, about 5 minutes.

Add the lobster, shrimp, mussels, and scallops, and simmer for about 2 minutes. Stir in the spinach, carrots, and simmer for another 2 minutes to just wilt the spinach. Season with salt, pepper, and stir in the lemon juice. Makes 6 servings

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Soup Nazi's Indian Mulligatawny Soup

Post  justmecookin on Wed Oct 15, 2008 12:58 pm

Soup Nazi's Indian Mulligatawny Soup

4 quarts water (16 cups)
6 cups chicken stock
2 potatoes, peeled & sliced
2 carrots, peeled & sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 of an eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon black pepper
1/4 teaspoon thyme
1 bay leaf
Dash marjoram
Dash nutmeg

Combine all ingredients in a large pot over high heat. Bring to a boil, then reduce heat and simmer for 4-5 hours or until soup has reduced by more than half, and is thick and brownish in color. It should have the consistency of chili.

Stir occasionally for the first few hours, but stir often in the last hour. The edges of the potatoes should become more rounded, and the nuts will soften. Serve hot. Makes 4-6 servings.

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Soup Nazi's Crab Bisque

Post  justmecookin on Wed Oct 15, 2008 12:59 pm

Soup Nazi's Crab Bisque

4 pounds snow crab clusters (legs)
4 quarts water (16 cups)
1 small onion, chopped
1 1/2 stalks celery, chopped
2 cloves garlic, quartered
2 potatoes, peeled and chopped
1/4 cup fresh chopped Italian parsley
2 teaspoons mustard seed
1 tablespoon chopped pimento
1/2 teaspoon coarse ground black pepper
2 bay leaves
1/3 cup tomato sauce
2 tablespoons half and half
1/4 cup unsalted butter
1/4 teaspoon thyme
1/8 teaspoon basil
1/8 teaspoon marjoram

Remove all the crab meat from the shells and set it aside. Put half of the shells into a large pot with 4 quarts of water over high heat. Add onion 1 stalk of chopped celery, and garlic, then bring mixture to a boil.

Continue to boil for 1 hour, stirring occasionally (The white part of the shells will start to become transparent), then strain stock. Discard the shells, onion, celery and garlic, keeping only the stock.

Measure 3 quarts (12 cups) of the stock into a large sauce pan or cooking pot. If you don't have enough stock, add enough water to make 3 quarts. Add potatoes, bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring it back to boiling.

Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken. Add the remaining crab and simmer for another hour until the soup is very thick. Makes 4-6 servings.

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Sally O'Brien's Irish Pub Lamb Stew

Post  justmecookin on Wed Oct 15, 2008 1:00 pm

Sally O'Brien's Irish Pub Lamb Stew

1/4 cup vegetable oil
1 cup flour
1 tablespoon salt
1 teaspoon white pepper
1 pound lamb stew meat (cubed)
2 cups chicken stock
1 quart water
3 carrots, sliced
2 turnips, peeled and sliced
2 potatoes, peeled and sliced
1/2 onion, diced
1 tablespoon dried thyme
1 teaspoon celery salt

Preheat oil in a 1-gallon pot. In shallow bowl, mix flour, salt, white pepper. Dredge meat in flour mixture, then transfer to pot with oil, being careful not to let oil splash when meat is added. Sear, stirring frequently, until meat has browned.

Add stock and water, stirring constantly to incorporate flour and liquids. Add all remaining ingredients and bring to a boil. Reduce heat and simmer 1 hour. Serve with Irish soda bread. Makes 4 to 6 servings.

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Sawmill Inn Restaurant and Pub Sawdust Pie

Post  justmecookin on Wed Oct 15, 2008 1:01 pm

Sawmill Inn Restaurant and Pub Sawdust Pie

1 1/2 cups sugar
1 1/2 cup flaked coconut
1 1/2 chopped pecans
1 1/2 cup graham cracker crumbs
7 egg whites
1 9-inch deep dish pie shell, unbaked
Whipped topping for garnish

Preheat oven to 350 degrees. In large bowl, combine sugar, coconut, pecans and graham crackers. Mix well to combine. Lightly whisk egg whites and add to dry mixture. Pour into unbaked crust.

Bake in preheated oven 45 minutes or until very firm in center. Remove from oven cool completely. Pie will set as it cools. Serve with whipped topping. Makes 8 servings.

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Sauk-Prairie Eagle Inn Easy Sour Cream Raisin Pie

Post  justmecookin on Wed Oct 15, 2008 1:01 pm

Sauk-Prairie Eagle Inn Easy Sour Cream Raisin Pie

1 prepared 8- or 9-inch pie shell
1 cup raisins
2 1/4 cup water
1 cup sugar
1 cup sour cream
2 egg yolks
2 rounded tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract

Bake pie shell according to recipe or package directions, then set aside to cool completely. Combine raisins and water in large microwave-safe bowl. Microwave on high power 8 minutes.

While raisins and water are cooking, combine all remaining ingredients except vanilla in medium bowl. Add to raisin-water mixture, then return to microwave oven and cook on high power 6 minutes.

Add vanilla; pour into cooled pie shell. Let cool slightly, then refrigerate to allow filling to set. Makes 6 to 8 servings.

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Salvatore's Restauran Chicken a la Salvatore

Post  justmecookin on Wed Oct 15, 2008 1:02 pm

Salvatore's Restauran Chicken a la Salvatore

2 boneless and skinless chicken breast halves (5 to 6 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon granulated garlic
1 egg
1/2 cup milk
1 cup flour
1 tablespoon vegetable oil
1 tablespoon butter
1 cup shredded mozzarella cheese
Mushroom sauce (see recipe)

Flatten chicken breasts to desired thickness, about 1/8- to 1/4-inch. In bowl, combine seasonings with egg and milk. Dip chicken into egg mixture, coat with flour. Saute in skillet in combined oil and butter 4 to 5 minutes over medium heat or until golden brown and no longer pink in center, turning to brown both sides. Meanwhile, preheat broiler.

Top chicken with cheese and broil until cheese melts, 30 seconds to 1 minute. Remove from heat and keep warm while preparing mushroom sauce. To serve, top chicken with mushroom sauce. Serve immediately. Makes 2 servings.

Sauce
1 tablespoon vegetable oil
1 tablespoon butter
1 cup fresh or canned and drained mushrooms, sliced
1 cup chopped onions
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon granulated garlic
1/8 cup Marsala wine

Combine oil and butter in saucepan over medium heat. Add mushrooms and onions and saute about 2 minutes. Add seasonings, then wine. Simmer about 1 minute. Spoon over chicken to serve.

justmecookin

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

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Sol Fire Restaurant Frittes Spice Mix

Post  justmecookin on Wed Oct 15, 2008 1:03 pm

Sol Fire Restaurant Frittes Spice Mix

1 tablespoon ground cumin
1 1/2 tablespoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon sugar
1 tablespoon paprika
Salt and pepper to taste
Freshly made french fries (frittes)

Combine all ingredients but salt and pepper and french fries. Mix well and add salt and pepper as needed. Lightly sprinkle over frittes and serve. Makes 4 1/2 tablespoons.

justmecookin

Number of posts : 14443
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Location : Germany/USA

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Re: Kopy Kat Recipes - S

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