Kopy Kat Recipes - R

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Ruby Tuesday's Buffalo Chicken Wontons

Post  justmecookin on Mon Oct 20, 2008 4:38 pm

Ruby Tuesday's Buffalo Chicken Wontons

12 wonton wrappers, cut into quarters
2 tablespoons vegetable oil, to brush on wontons
6 cups water, to boil chicken
1 lb boneless skinless chicken breasts
6 tablespoons louisiana hot sauce
2 teaspoons liquid margarine
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
Salt
Blue cheese dressing
Celery (to garnish)

Preheat the oven to 325 degrees. Place the wonton wrappers on a work surface and brush lightly with the oil. Mold the wontons, oiled-side up, into the bottoms of miniature (1-inch) muffin tins. Bake until light brown, about 5 minutes. Remove from oven, let cool slightly and remove from the muffin tins. Cool on a wire rack.

Place on a baking sheet and cover tightly with plastic wrap until ready to assemble. Cook the chicken at a simmer until cooked through, about 12 minutes.

Cool the chicken slightly, then finely chop and shred with a fork. Season with a little salt. In a medium bowl mix together the Hot Sauce, liquid margarine, garlic powder, and cayenne pepper. Add the chicken and mix well. Refrigerate until slightly chilled.

To Assemble: Place 1 heaping teaspoon of the chicken mixture in each wonton cup and garnish with bleu cheese dressing and crunchy celery sticks for dipping. Serve at room temperature.

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Ruby Tuesday's Garlic Stuffed Mushrooms

Post  justmecookin on Mon Oct 20, 2008 4:39 pm

Ruby Tuesday's Garlic Stuffed Mushrooms

1 head garlic
3 tablespoons olive oil, plus
1 teaspoon olive oil
16 mushrooms (2 inch diameter)
1 teaspoon butter
3/4 cup fine fresh sourdough breadcrumbs
1 tablespoon chopped fresh parsley
1 1/2 teaspoons chopped fresh rosemary
Vegetable cooking spray (Pam)
Fresh rosemary (to garnish) (optional)

Preheat oven to 400 degrees. Peel outer papery skin from garlic head. Cut off top 1/3" to expose garlic cloves. Place garlic head, cut side up, in small ramekin.

Drizzle 1 1/2 tablespoons oil over garlic head. Wrap ramekin in double thickness of foil. Place in oven; roast garlic for 30 minutes. Open top of foil, exposing garlic, continue to roast garlic until golden (about 20 minutes). Remove from oven and cool.

Cut out mushroom stems; chop stems finely. Melt butter with 1 teaspoon oil in heavy medium skillet over medium-high heat. Add chopped stems; sauté until beginning to release juices (about 3 minutes). Add breadcrumbs; stir until crumbs are toasted (about 5 minutes). Remove skillet from heat. Mix in parsley and chopped rosemary.

Separate roasted garlic into cloves and peel; reserve oil. Using fork, finely mash enough garlic in bowl to measure 1 1/2 tablespoons. Mix in reserved oil. Stir garlic mixture into chopped mushroom mixture. Season with salt and pepper.

Line large baking sheet with foil, spray with oil spray. Brush mushroom caps with 1 1/2 tablespoons oil. Place rounded side down on prepared sheet. Lightly salt mushrooms. Spoon filling into mushrooms, mounding in center.

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Rock Bottom Brewery Beer Bread

Post  justmecookin on Mon Oct 20, 2008 4:40 pm

Rock Bottom Brewery Beer Bread

2 1/2 cups all-purpose flour
4 tablespoons granulated sugar
1/2 teaspoon baking powder
Pinch of salt
9 1/2 ounces pale ale beer
1/2 cup grated Cheddar cheese
2 green onions, finely sliced (green part only)
10 ounces jalapeños, finely chopped (optional)
1 tablespoon melted butter to coat bread

Sift together flour, sugar, baking powder and salt. Add beer and mix well. Add cheese, onion and jalapeños, if using. Batter will be stiff. Preheat oven to 300 degrees. Lightly coat 9 x 5 x 3-inch loaf pan with vegetable oil spray.

Transfer batter to pan, spreading evenly. Brush top of bread with melted butter. Bake in preheated oven about 45 minutes or until bread is light brown. Remove from oven and cool. When cool, cut bread into 1/4-inch thick slices. When ready to serve, put bread slices in broiler and heat until browned, about 1 minute. Makes 1 loaf.

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Rock Bottom Brewery Margarita Chicken

Post  justmecookin on Mon Oct 20, 2008 4:40 pm

Rock Bottom Brewery Margarita Chicken

4 (8 ounce) chicken breasts
1 quart of your favorite margarita mix

Pico de Gallo
1/2 cup red onion, diced
1 1/2 cups diced tomato
1 jalapeno diced
1/2 cup red pepper, diced
1/2 cup green pepper, diced
1/4 cup cilantro, chopped
1 teaspoon Champagne vinegar
2 tablespoons margarita mix
Pinch of salt and pepper

Chicken preparation: Place chicken in a bowl, add margarita mix and marinade for 24 hours. Place chicken on grill for two minutes, then turn a 1/4 turn and grill two more minutes. Turn over and repeat. Place on bun and top with Pico de Gallo.

Pico de Gallo: Place all of the Pico de Gallo ingredients in a bowl and toss gently.

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Rock Bottom Brewery Venison Stew

Post  justmecookin on Mon Oct 20, 2008 4:41 pm

Rock Bottom Brewery Venison Stew

2 pounds venison tenderloin
Kosher salt to coat venison
1 cup butter to sauté vegetables
4 cups diced yellow onions
4 cups diced celery
4 cups diced carrots
1 1/2 quarts mixed mushrooms, sautéed
1 quart lingonberries
3 quarts homemade beef broth)
8 large bay leaves
Salt and pepper, to taste
1 cup flour mixed with 1 cup water
6 cups cooked wild rice

Preheat oven to 350 degrees. Generously rub venison with salt to create a salt cast. Set in roasting pan and cook uncovered in preheated oven 45 minutes. Remove from oven, cool slightly, then remove salt cast and discard salt. Cut meat into bite-size pieces.

Melt butter in large stockpot. Add onions and sauté. Add celery and carrots; cook until tender. Add mushrooms and lingonberries. Add reserved venison, stock and bay leaves. Bring to boil, then reduce heat and simmer, covered, 1 hour.

Season to taste with salt and pepper. Thicken stew slightly by gradually adding flour and water mixture. The liquid should thicken to consistency of a medium gravy. Serve over wild rice. Makes about 8 large servings.

Lingonberries are available at specialty stores in jars or cans. If only available packed in syrup, drain and rinse off syrup before using. If available packed in natural juices, the juices can be added to the stew.

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Riverhouse Restaurant Coleslaw

Post  justmecookin on Mon Oct 20, 2008 5:08 pm

Riverhouse Restaurant Coleslaw

1 cup shredded green cabbage
1 cup shredded red cabbage
1/2 cup fresh spinach, julienne cut
1/4 cup finely chopped red onion
1/2 cup green onions (small rings, use green part only)
1/4 cup chopped parsley
1 cup sugar
2 teaspoons salt
1 teaspoon dry mustard
1/2 cup white vinegar
1 teaspoon celery seed
Scant half cup vegetable oil

Combine cabbage, spinach, onion and parsley. Mix well.

To make dressing: Place sugar, salt and dry mustard in mixing bowl. Add vinegar and whisk until all ingredients are well dissolved. Add celery seed and oil and mix well.

Gradually add dressing to coleslaw until coated as desired. There will be leftover dressing; refrigerate to use at another time. Keeps well.

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Riverhouse Restaurant Pecan-Encrusted Chicken

Post  justmecookin on Mon Oct 20, 2008 5:16 pm

Riverhouse Restaurant Pecan-Encrusted Chicken

4 boneless, skinless chicken breast halves (about 6 ounces each)
Flour to coat chicken
1 egg, beaten with 1/2 cup water
1 cup finely crushed pecans
1/3 cup unseasoned bread crumbs
1/2 teaspoon salt
1/2 teaspoon black pepper
Margarine
4 steak or hoagie rolls, 7 inches long, split
1/4 cup honey added to about 1 cup purchased honey mustard dressing

Place chicken breasts in flour. Dip in combined egg and water. Combine pecans, bread crumbs, salt and, pepper. Place chicken breasts in breading and press firmly into chicken to coat both sides.

Preheat oven to 400 degrees. Preheat saute pan over medium-high heat. Place small amount of margarine in saute pan and add 2 of breast halves. Saute both sides of until dark in color. Repeat with remaining chicken breasts.

Finish cooking chicken breasts in preheated oven, about 4 minutes or until no longer pink in center. Remove from oven, and cut each breast into two halves. Place both halves on each bun and serve with honey mustard on the side. Makes 4 large sandwiches.

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Rainforest Cafe Safari Soup

Post  justmecookin on Mon Oct 20, 2008 5:24 pm

Rainforest Cafe Safari Soup

1 tablespoon olive oil
2 tablespoons vegetable oil
1 pound Italian sausage - casing removed, lightly sautéed and drained
1 cup partly cooked pasta - any shape
4 medium garlic cloves, crushed
1/3 cup diced onions
1 cup sliced carrots
1/2 cup chopped celery
3 cups diced eggplant - skinned
16 cup water
1 (28 ounce) can crushed tomatoes
1/3 cup mixed dried beans (Romano, kidney, fava, pinto, cranberry, etc.)
1 1/2 tablespoon salt (to taste)
2 to 4 tablespoons granulated sugar (to taste)
1 teaspoon pepper
3/4 teaspoon garlic powder
1 bay leaf
1 teaspoon basil
1/4 teaspoon celery seed
2 tablespoons minced fresh parsley
2 tablespoons minced fresh coriander
1/4 teaspoon dry chile pepper
2 tablespoons balsamic vinegar

Lightly grease stock pot bottom to prevent beans from sticking. Sauté sausage and drain. Sauté or sweat vegetables (garlic, onions, carrots, celery, eggplant) in olive oil until softened.

Add water, sausage, tomatoes, salt, sugar, pepper, garlic powder, basil, celery seed, coriander, parsley, chile pepper, balsamic vinegar. Simmer 2 to 3 hours (until beans are soft). Adjust seasonings. Add pasta a few minutes before serving. Makes 4 servings

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Rainforest Cafe Rasta Pasta

Post  justmecookin on Mon Oct 20, 2008 5:24 pm

Rainforest Cafe Rasta Pasta

1 (8 ounce) box bow tie pasta
1 teaspoon chopped garlic
2 tablespoons olive oil
1 cup chopped fresh spinach
1 cup broccoli florets
1 medium red pepper, roasted
1 cup grilled chicken, sliced into 1/2-inch wide pieces
1 cup prepared Alfredo sauce
1/8 cup prepared basil pesto
1 teaspoon Italian seasoning
2 tablespoons shredded Parmesan cheese

Cook pasta according to package directions. Drain well and set aside. In a 10-inch sauté pan, sauté garlic in olive oil. Add spinach, broccoli, red pepper and grilled chicken; toss to combine.

Stir in Alfredo sauce and pesto; simmer an additional 5 minutes. Reheat pasta if necessary under hot running water in a strainer; pour into a pasta bowl. Pour Alfredo sauce mixture over bow ties. Sprinkle with Italian seasoning and Parmesan. Makes 2 servings.

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Rainforest Cafe Monkey Business

Post  justmecookin on Mon Oct 20, 2008 5:26 pm

Rainforest Cafe Monkey Business

1 pound firm white bread, cut into 1-inch cubes
1/3 cup dried apricots, thinly sliced
1/2 cup sweetened coconut, shredded
2 cups whole milk
2 1/2 cups canned cream of coconut, such as Coco Casa or Coco Lopez
1 tablespoon vanilla extract
1 1/2 cups granulated sugar
6 large eggs

Garnish
Vanilla ice cream
Whipped cream
Toasted coconut
Chocolate shavings
Powdered sugar

Preheat oven to 350 degrees. Line bottom of 9 x 13 x 2-inch pan with half of bread. Evenly sprinkle half of apricots and shredded coconut over bread. Top with remaining bread cubes, apricots and coconut. Distribute evenly.

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Ruth's Chris Steak House Barbecue Shrimp Orleans

Post  justmecookin on Mon Oct 20, 2008 5:34 pm

Ruth's Chris Steak House Barbecue Shrimp Orleans

Barbecue Butter
1 pound butter
Scant 2 teaspoons black pepper
Scant 1/4 teaspoon cayenne pepper
1 1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon whole dried rosemary leaves (measured, then finely chopped)
2 ounces (1/4 cup) garlic, finely chopped
2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce
1 1/2 teaspoons water

Shrimp
1 tablespoon plus 1 teaspoon olive oil
1 pound (16-20 count), cleaned, peeled and deveined shrimp
1/4 cup chopped green onions
1/2 cup dry white wine
Sourdough bread, for serving

For Barbecue Butter: Soften butter at room temperature to 70-80 degrees F. Place butter in mixing bowl; add pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water. Whip on high speed 3 minutes or until thoroughly blended. Refrigerate to 40 degrees. Makes about 2 1/2 cups.

For Shrimp: Pour olive oil in a hot sauté pan. Add shrimp to the sauté pan and cook on one side for 1 to 2 minutes. Reduce heat to medium, turn shrimp, and add the chopped green onion. Cook for an additional 1 to 2 minutes.

Add white wine and cook until reduced to 1/4 cup. Stir in 1 cup cold Barbecue Butter (reserve the remainder for another use), reduce heat to low and cook and stir frequently until shrimp are just done, approximately 1 1/2 minutes. Take care not to overcook the shrimp. Serve immediately in a bowl preheated to 160 degrees.

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Ruth's Chris Steakhouse Crab Cakes

Post  justmecookin on Mon Oct 20, 2008 6:33 pm

Ruth's Chris Steakhouse Crab Cakes

1 pound lump crab meat
1 egg
2 tablespoons chopped fresh parsley
3 tablespoons cracker meal (5 or 6 saltines, crushed)
1/2 cup mayonnaise
2 tablespoons Creole mustard
1/2 teaspoon ground black pepper
1 1/2 tablespoons olive oil
1 tablespoon finely diced red bell pepper
1 tablespoon finely diced green bell pepper

Pick through crab meat, removing any shells. In a medium bowl, whisk together egg and parsley. Add cracker meal, mayonnaise, mustard and pepper; stir until thoroughly blended. Carefully fold in crab, trying not to break up crab pieces. (Mixture may be refrigerated up to 2 days before cooking.)

Preheat oven to 400 degrees. Place a heavy baking sheet with sides or a shallow ovenproof skillet in the oven to heat. When pan is hot, drizzle surface with olive oil. Using a 1/4 cup measure, scoop crab mixture onto hot pan and flatten slightly. Bake about 10 minutes, until golden brown and hot on the inside.

Arrange 2 crab cakes on a serving plate; garnish with diced bell peppers. Serve immediately with your favorite sauce. Makes 12 crab cakes.

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Ruth's Chris Steak House Tenderloin Steak Salad

Post  justmecookin on Mon Oct 20, 2008 6:33 pm

Ruth's Chris Steak House Tenderloin Steak Salad

Salad greens
Salad mix of your choice
1 small red bell pepper, julienne strips
1 small green bell pepper, julienne strips
1/2 red onion, julienne strips
4 medium size fresh mushrooms, thin sliced
3/4 to 1 pound tenderloin tails, cut into fingers and rolled in cracked black pepper
Tomato wedges
Asparagus
Greek olives
2 to 3 tablespoons butter
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons brandy or medium sherry wine

Place green leaf lettuce and salad greens on chilled plates; set aside. Over medium heat, sauté red, green peppers, red onions and mushrooms in butter for 2 or 3 minutes. Add peppered tender strips, sauté for 2 minutes.

Add soy sauce, Worcestershire and brandy or sherry. cook for 1 or more minutes until done to your liking. place cooked tender tails with other cooked ingredients on top of greens (add some of the warm sauce). garnish with asparagus, tomato wedges and Greek olives. Serves 3 to 4.

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Ruth's Chris Steakhouse Creamed Spinach

Post  justmecookin on Mon Oct 20, 2008 6:34 pm

Ruth's Chris Steakhouse Creamed Spinach

10 ounces spinach, cooked and moisture squeezed out
2 tablespoons butter
1 1/2 tablespoons flour
1/2 cup whipping cream
1/2 teaspoon salt
Dash pepper
Dash nutmeg
Dash cayenne

Cook spinach, butter, flour and whipping cream until thick. Add salt, pepper, nutmeg and cayenne.

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Ruth's Chris Steakhouse Dutch Apple Pie

Post  justmecookin on Mon Oct 20, 2008 6:34 pm

Ruth's Chris Steakhouse Dutch Apple Pie

1 3/4 cups water, divided
6 tablespoons granulated sugar
2 tablespoons brown sugar, packed
Dash of nutmeg
1/4 teaspoon ground cinnamon
1/4 ounce orange liqueur
4 medium apples
3 tablespoons raisins
2 1/2 tablespoons cornstarch
1 (9 to 10-inch) partially baked pie shell

Crumb Topping
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 3/4 cups self-rising flour
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/2 cup plus 2 tablespoons butter, softened

Peel, core, and slice the apples into wheels. Combine 1 1/2 cups of the water, sugars, nutmeg, cinnamon and liqueur in large saucepan. Bring almost to a boil; add apple and cook 4 minutes. Add raisins. Cook 2 minutes more or until apples are no longer crisp, but not mushy.

Mix cornstarch into remaining 1/4 cup water, and add to apple mixture. Continue cooking, stirring until slightly thickened and clear. Pour into pie shell making a slight mound.

Crumb Topping: Combine sugars, flour, nutmeg and cinnamon, mixing thoroughly. In another bowl, combine vanilla extract and butter, then add to first mixture. Consistency should be moist but not wet, and dry but not powdery. Crumble on top of pie. Bake at 350 degrees for 45 to 50 minutes or until browned. Makes 8 servings

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Ruth's Chris Grand Isle Sauteed Shrimp Pasta

Post  justmecookin on Mon Oct 20, 2008 6:35 pm

Ruth's Chris Grand Isle Sauteed Shrimp Pasta

1 pound peeled shrimp
3/4 cup (1 1/2 sticks) butter
2 tablespoon Worcestershire sauce
1/2 cup chicken stock (broth)
1/2 cup beer (your choice)
2 tablespoons seasoning
5 mushrooms, sliced and lightly dusted with flour
3 green onions, minced
1 package angel hair pasta

Seasoning
1/2 tablespoon crushed red pepper
1 dried thyme leaf (1 tablespoon)
3/4 tablespoon dried rosemary leaves
1/2 tablespoon dried oregano leaves
2 1/2 tablespoons granulated garlic

In a large skillet, add butter, Worcestershire, chicken stock, beer and seasoning. Bring to a light boil 1 minute. Add shrimp cook and stir 2 minutes. Add mushrooms and green onions. Cook 2-3 minutes. Divide angel hair, sprinkle with grated parmesan, and spoon shrimp/mushroom sauce over pasta. Serve with crusty French bread and mix greens

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River Road Brewery Drunken Beans

Post  justmecookin on Mon Oct 20, 2008 6:36 pm

River Road Brewery Drunken Beans

1 pound pinto beans, soaked overnight and drained
1 medium onion, diced
2 large poblano peppers, roasted and peeled
4 serrano peppers, thinly sliced with seeds
2 ripe tomatoes, cored, med. dice
Salt and pepper
2 to 3 tablespoons olive oil
1/2 teaspoon minced garlic
1 to 2 quarts chicken stock or water
2 cups dark beer

In a large stock pot, sauté onions and garlic in oil. Cook until onion is translucent. Add beans, chiles, tomatoes, stock and beer. Bring to a boil, cook about 1 hour.

Add water or broth as needed to keep beans covered. When tender, season to taste with salt and pepper.

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Radisson Inn Roasted Sicilian Pork Shoulder

Post  justmecookin on Mon Oct 20, 2008 6:36 pm

Radisson Inn Roasted Sicilian Pork Shoulder

3 tablespoons shallots, chopped
2 tablespoons garlic, minced
5 tablespoons olive oil, divided
1/2 cup pine nuts
1 cup fresh basil, chiffonade
1 cup hot Italian sausage
1 (2 to 3 pound) pork shoulder
3 cups fresh spinach, blanched
1 cup fontina cheese, shredded
2 tablespoons cracked black pepper
2 tablespoons kosher salt
2 tablespoons dried basil
2 tablespoons garlic, minced
1/2 tablespoon red pepper flakes

For stuffing, sauté shallots and garlic in 2 tablespoons olive oil until light brown; transfer to large bowl. Add pine nuts, basil and sausage; mix well. Butterfly pork shoulder. Place spinach down center, top with stuffing, then cheese. Roll up and tie.

Rub shoulder with 3 tablespoons olive oil and spices. Roast at 350 degrees until meat reaches internal temperature of 160 degrees. Serve with caponata sauce of eggplant, peppers, tomatoes and olives. Makes 8 servings

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Radisson South Seafood Spaghettini

Post  justmecookin on Mon Oct 20, 2008 6:37 pm

Radisson South Seafood Spaghettini

1 dozen cleaned mussels
6 ounces sliced calamari
6 ounces Bay shrimp
1 1/2 cups diced Roma tomatoes
1/2 cup diced onion
5 medium cloves garlic, chopped
1/2 cup chopped basil
1 teaspoon chopped thyme
1/2 cup tomato sauce
1 cup red wine (Merlot)
8 sliced crimini mushrooms
Seasoning salt, to taste
6 ounces spaghetti, cooked al dente
Fresh chives (garnish)

Sauté all ingredients beginning with the onion and garlic, then add mussels, calamari, shrimp etc. until all ingredients sautéed. Add cooked spaghetti.

Before serving, prepare an 8-inch round of ciapata or focaccia by cutting off the top and hollowing it out, and warm in oven. Makes 2 servings.

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Red Mill Supper Club Snappy Pumpkin Dessert

Post  justmecookin on Mon Oct 20, 2008 6:38 pm

Red Mill Supper Club Snappy Pumpkin Dessert

2 1/2 cups finely crushed ginger snaps (about 50 cookies)
1/2 cup (1 stick) melted butter
1 package (8 ounces) cream cheese, room temperature
1/2 cup powdered sugar
2 tablespoons, plus 3 cups cold whole milk (divided)
2 packages (3.4 ounces each) instant vanilla pudding mix
1 can (15 ounces) pumpkin
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 cups whipped topping
Whipped topping and gingersnap cookie for garnish (optional)

To make crust: Preheat oven to 325 degrees. Combine gingersnap crumbs and butter and press into ungreased 13-by-9-inch pan. Bake in preheated oven 10 minutes.

Remove from oven and cool. For cheese layer: In medium bowl, beat cream cheese, powdered sugar and 2 tablespoons milk until fluffy. Spread over crust. This layer will be very thin.

For topping: In another bowl, beat remaining 3 cups cold milk and pudding and mix 1 minute. Add pumpkin and spices. Beat until well blended. Fold in whipped topping.

Spread over cream cheese layer. Refrigerate 3 hours. Cut into squares and garnish each serving with whipped topping and a gingersnap cookie if desired. Makes 12 large servings.

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Riversite Roasted Rack of Lamb

Post  justmecookin on Mon Oct 20, 2008 6:42 pm

Riversite Roasted Rack of Lamb

6 whole bulbs garlic, tops removed (unpeeled)
Olive oil to cover garlic plus 1/2 heaping cup oil (divided)
3 tablespoons course-grain mustard
3 tablespoons high-quality Dijon-style mustard
3 tablespoons honey
3 tablespoons brandy
3/4 cups loosely packed fresh herbs (use a mix of chives, basil, mint and parsley)
3/4 cup fresh bread crumbs
Salt and black pepper to taste
3 racks of lamb, roast ready, frenched (ask your butcher to do this)
Fresh rosemary for garnish

Preheat oven to 350 degrees. In medium casserole, place garlic, cut side up. Top with oil to cover and bake in preheated oven 50 to 60 minutes or until tender. Remove garlic from oil and set aside and keep warm. Save oil flavored from garlic for another use, refrigerated.

Increase oven temperature to 375 degrees. Make mustard mixture by combining the two mustards with the honey and brandy. Set aside.

For herb mixture: Chop herbs in food processor. Add bread crumbs and pulse until well blended. Season with salt and pepper. Set aside.

Heat remaining 1/2 cup oil in saute pan. When oil is hot, add meat and sear well on both sides to seal in juices. Meat should be a golden brown. Place meat in 13-by-9-inch pan or large roasting pan pointing downward. Brush tops of ribs generously with some of mustard mixture. Sprinkle herb mixture over meat and press down.

Roast lamb in preheated 375-degree oven 15 to 20 minutes for rare to medium-rare or until internal temperature reaches 145 degrees. Remove from oven and let rest 5 minutes. Makes 6 servings.

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Ritter's Inn Baked Ribs and Kraut

Post  justmecookin on Mon Oct 20, 2008 6:43 pm

Ritter's Inn Baked Ribs and Kraut

4 racks of baby back pork ribs (about 1 pound each)
Seasoned salt to taste
Pepper to taste
1/2 pound bacon, chopped
2 small onions, chopped
1/2 teaspoon caraway seeds
2 can (14 ounces each) sauerkraut (undrained)

Preheat oven to 350 degrees. Place ribs in high-sided pan that measures about 15 by 11 inches or large, oven-proof casserole. Add 1/2 inch of water to pan. Season meat with salt and pepper. Cover with foil or casserole lid and bake in preheated oven 2 to 2 1/2 hours or until tender.

While ribs cook, brown bacon in skillet. When done, add onion and caraway seeds to bacon and cook 2 to 3 minutes or until onions are soft. In large bowl, add bacon mixture to sauerkraut and mix well. During last 30 minutes of cooking, spread kraut over ribs. Cook uncovered the last 30 minutes. Makes 4 servings.

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Restaurant Tokyo Beef Teriyaki

Post  justmecookin on Mon Oct 20, 2008 6:43 pm

Restaurant Tokyo Beef Teriyaki

2 1/2 cups warm water
3 tablespoons granulated sugar
2 tablespoons packed brown sugar
4 tablespoons soy sauce
1 teaspoon white wine
1 teaspoon garlic powder
1 teaspoon Hon-dashi (Japanese fish soup stock, available at Asian food stores)
1/2 cup hot water mixed with 1 tablespoon cornstarch
2 to 3 tablespoons vegetable oil to stir-fry
8 cups thinly sliced fresh napa cabbage
1/2 cup thinly sliced carrots
1/2 cup thinly sliced onions
1/2 cup thinly sliced green bell pepper
1/2 cup thinly sliced zucchini, unpeeled
1 to 2 pounds grilled beef such as sirloin, cut in cubes
Cooked rice

To make sauce, combine warm water, sugars, soy sauce, wine, garlic powder and Hon-dashi. Mix well. Bring to boil and boil 30 seconds. Add 1/2 cup hot water that has been mixed with cornstarch. Return to boil, then boil another 30 seconds. Set aside but keep warm.

Heat oil in wok or large skillet. Combine vegetables and add to wok. Stir-fry over high heat until just tender, 5 to 10 minutes. When done, drain off any excess liquid.

Immediately add cooked beef and heat through, stirring frequently. Add reserved sauce and heat through, if needed. Serve immediately with rice. Makes 4 to 5 servings.

justmecookin

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Location : Germany/USA

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Restaurant Tokyo Miso Soup

Post  justmecookin on Mon Oct 20, 2008 6:44 pm

Restaurant Tokyo Miso Soup

3 cups warm water
2 1/2 tablespoons shiro miso (mild bean paste available at Asian food stores)
1 tablespoon Hon-dashi (Japanese fish soup stock, available at Asian food stores)
1/4 of a 12.3-ounce box of tofu, sliced in thin squares
Sliced green onions for garnish

In medium saucepan, combine water and miso. Add Hon-dashi and tofu. Cook over low heat. Remove from heat just before soup is about to boil. Do not let soup boil. Divide soup between 4 or 5 bowls. Top each serving with green onions. Makes 4 to 5 servings.

justmecookin

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Rachel McLeod's Herb Farm Swamp Soup

Post  justmecookin on Mon Oct 20, 2008 6:44 pm

Rachel McLeod's Herb Farm Swamp Soup

1 cup fresh or canned tomatoes, chopped
3 tablespoons onion, chopped
3 tablespoons butter
1/2 cup fresh mushrooms, chopped
1 tablespoon flour
1/2 tablespoon honey
1 clove garlic, crushed
4 cups beef and vegetable stock or beef bouillon
1 teaspoon fresh basil or (1/2 teaspoon dried)
1 teaspoon fresh thyme (1/2 teaspoon dried)
1/2 teaspoon fresh rosemary (1/4 teaspoon dried)
Salt and pepper to taste
2 tablespoons cream cheese, grated
Fresh parsley
Fresh mint

Sauté onions and mushrooms in butter until limp. Sprinkle flour on top. Add garlic and honey, Stir in stock and herbs. Bring to a boil and taste for seasonings. Add tomato and simmer for 30 minutes. Just before serving, grate cream cheese into soup. Garnish with chopped parsley and chopped fresh mint. Serves 6.

justmecookin

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Re: Kopy Kat Recipes - R

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