Kopy Kat Recipes - R

Page 4 of 4 Previous  1, 2, 3, 4

View previous topic View next topic Go down

Riazzi's Italian Gardens Chicken Parmesan

Post  justmecookin on Mon Oct 20, 2008 6:45 pm

Riazzi's Italian Gardens Chicken Parmesan

3 large, whole, boneless, skinless chicken breasts, split and trimmed
1/2 cup milk
1 cup all-purpose flour
2 large eggs, beaten
2 cups unseasoned dry bread crumbs
1/2 cup grated Parmesan cheese
1 pinch kosher salt
4 tablespoons unsalted butter
1/2 cup extra-virgin olive oil
2 cups Italian tomato sauce, warmed
1/2 pound fresh mozzarella cheese, thinly sliced

Pound chicken breasts between two sheets of plastic wrap until about 1/4 inch thick. Place the milk, flour, beaten eggs and bread crumbs in separate shallow dishes. Add the Parmesan cheese to the bread crumbs and mix well. Season the eggs with a pinch of kosher salt. Dip each breast in the following order: milk, flour, eggs, bread crumbs. Press down firmly while coating with bread crumbs.

In a large skillet, melt the butter with the olive oil over medium-high heat until sizzling. Arrange chicken breasts in the pan without crowding. Cook in batches if necessary. Reduce heat and cook chicken until golden brown and the juices run clear when pricked with a fork, approximately 3 to 5 minutes per side. Remove and pat off excess oil.

Place 1/2 cup of the warm tomato sauce in the bottom of a 9 x 13 x 2-inch baking dish. Add three of the cooked breasts to the baking dish; cover with 1/2 cup tomato sauce and half the mozzarella. Repeat with the remaining chicken breasts and sauce, and top with mozzarella.

Transfer to broiler and broil until the cheese is melted and golden brown, about 5 minutes. Remove and serve immediately over pasta al dente. Makes 6 servings

justmecookin

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

View user profile http://www.justmecookin.com

Back to top Go down

Routh Street Cafe Blue Corn Muffins

Post  justmecookin on Mon Oct 20, 2008 6:45 pm

Routh Street Cafe Blue Corn Muffins

1/2 cup diced sweet red pepper
1/2 cup diced sweet yellow pepper
1/4 cup diced onion
1 tablespoon vegetable oil
1/4 cup plus 2 tablespoons butter or margarine
1/2 cup shortening
1 1/2 cups blue cornmeal
1 cup all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
2 large eggs, lightly beaten
1 cup milk
1/2 cup half-and-half
1 cup diced cooked ham

Sauté peppers and onion in oil until tender; set aside. Combine butter and shortening in a small saucepan; melt over low heat. Set aside to cool. Combine cornmeal and next 4 ingredients; mix well, and set aside.

Combine eggs, milk half and half and ham. Stir in sautéed vegetables and melted butter mixture. Add to dry ingredients, stirring mixture just until moistened. Spoon into greased and floured muffin pans, filling three-fourths full. Bake at 350 degrees for 20 to 25 minutes. Makes 2 dozen

justmecookin

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

View user profile http://www.justmecookin.com

Back to top Go down

Rouge 98 Rosemary Chicken with Cheddar Grits

Post  justmecookin on Mon Oct 20, 2008 6:46 pm

Rouge 98 Rosemary Chicken with Cheddar Grits

1/4 pound unsalted butter
1 large sprigs fresh rosemary, divided
1 (2 1/2 pound) whole chicken
Salt, pepper to taste
3 tablespoons oil, divided
2 shallots, minced
2 cups chicken stock
1 cup coarse cornmeal
1/2 cup Cheddar cheese, grated
1/4 cup heavy cream, optional

Soften butter with hands; incorporate leaves from 1 sprig rosemary. Insert rosemary butter under skin of chicken, covering breasts and thighs. Truss bird; season with salt and pepper.

Heat 2 tablespoons oil in sauté pan. Place bird in pan and sear on all sides until golden brown. Add remaining rosemary butter to pan for basting. Place pan with bird backside down in 500 degrees oven. Baste every 10 minutes for 45 minutes or until juices from thigh run clear. Remove from oven. Let stand 15 minutes.

Add remaining oil to small saucepan. Over medium heat sauté shallots until soft but not brown. Add stock; bring to boil. Slowly whisk in cornmeal; cook, stirring for 10 minutes or until thickened. Stir in cheese. Add cream if desired. Slice chicken. Portion on plates. Add grits; garnish with rosemary leaves. Makes 2 servings

justmecookin

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

View user profile http://www.justmecookin.com

Back to top Go down

Rosebud Cafe Pasta

Post  justmecookin on Mon Oct 20, 2008 6:46 pm

Rosebud Cafe Pasta

1 (16 ounce) package cavatelli pasta
1/4 cup peanut oil
3/4 pound fresh mushrooms, sliced
10 garlic cloves, thinly sliced
1 (12 ounce) jar roasted red peppers, drained and
coarsely chopped
1 (10 ounce) package frozen French green beans, thawed
1/4 cup chopped fresh basil
1 teaspoon salt
1 teaspoon black pepper

Cook the pasta according to the package directions; drain. Meanwhile, in a large skillet, heat the oil over medium heat. Add the mushrooms and garlic, and sauté for 5 minutes or until tender, stirring frequently.

Add the roasted peppers and green beans and continue cooking for 5 minutes, stirring frequently. Add the cavatelli, basil, salt, and pepper, and cook for 3 to 5 minutes, or until heated through. Serve immediately.

Garnishing tip: If you want this to look like it does when they serve it at Chicago's Rosebud Cafe, garnish it with a sprinkle of fresh chopped parsley.

justmecookin

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

View user profile http://www.justmecookin.com

Back to top Go down

Rocky Mount Inn Dried Beef Chicken Wrap

Post  justmecookin on Mon Oct 20, 2008 6:47 pm

Rocky Mount Inn Dried Beef Chicken Wrap

Dried beef (in jar)
Boneless chicken breast
Bacon
1 can mushroom soup
8 ounces sour cream

Line casserole dish with dried beef. Wrap chicken with 1 slice of bacon. Place on beef. Mix soup and sour cream. Pour over chicken. Bake at 300 degrees for two hours. Good served over rice.

justmecookin

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

View user profile http://www.justmecookin.com

Back to top Go down

Rozanek's Bakery St. Louis Gooey Butter Cake

Post  justmecookin on Mon Oct 20, 2008 6:47 pm

Rozanek's Bakery St. Louis Gooey Butter Cake

1 cup all-purpose flour
3 tablespoons granulated sugar
1/3 cup butter or margarine
1 1/4 cups granulated sugar
3/4 cup butter or margarine
1/4 cup light corn syrup
1 egg
1 cup all-purpose flour
2/3 cup evaporated milk

In a mixing bowl, combine 1 cup flour and 3 tablespoons sugar. Cut in 1/3 cup butter until mixture resembles fine crumbs and starts to cling. Pat into the bottom of a 9-inch square baking pan.

For filling, in the mixing bowl, beat the 1 1/4 cups sugar and 3/4 cup butter or margarine until combined. Beat in the corn syrup and egg until just combined. Add the 1 cup flour and evaporated milk alternately to the mixing bowl, beating until just combined (batter will appear slightly curdled).

Pour into crust-lined baking pan. Bake at 350 degrees for about 35 minutes or until cake is nearly firm when you shake it. Let cool in pan on wire rack. Remove to serving plate. Sprinkle with confectioners' sugar.

justmecookin

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

View user profile http://www.justmecookin.com

Back to top Go down

River Bar and Grill Shrimp and Chicken Tortilla Soup

Post  justmecookin on Mon Oct 20, 2008 6:48 pm

River Bar and Grill Shrimp and Chicken Tortilla Soup

2 quarts water
1 large onion
1 (14 ounce) can green chiles
2 carrots, shredded
2 green onions
2 tablespoons chili powder
2 tablespoons cumin
1 whole red pepper, diced
1 whole green pepper, diced
3 chicken breasts, diced
1 pound popcorn shrimp
2 tablespoons Herbs de Provence
1 tablespoon Louisiana hot sauce
Salt/pepper to taste
Corn tortilla chips (raw) to thicken

In a heavy soup pot, sauté the onions, peppers and green chiles until tender. Add all of the seasonings; sauté for 2 more minutes.

Add water, carrots, chicken and shrimp, cook until chicken and shrimp are completely cooked, then slowly and separately add raw tortilla chips to the soup. Let tortilla chips dissolve before adding more. The more tortilla chips you add, the thicker the soup will get.

justmecookin

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

View user profile http://www.justmecookin.com

Back to top Go down

Ric's Cafe Cornish Game Hens Chaparral

Post  justmecookin on Mon Oct 20, 2008 6:49 pm

Ric's Cafe Cornish Game Hens Chaparral

4 hens

Marinade
1 cup salad oil
1 teaspoon Worcestershire
1 tablespoon paprika
1 tablespoon lemon juice
1 teaspoon salt
1 clove garlic

Glaze
1 (8 ounce) jar prickly pear jelly

Marinate hens for 1 hour. Roast at 325 degrees for 45 minutes. Cool, split, and de-bone. Deglaze hen pan with water, put into a saucepan and reduce to 1 cup. Add jar of jelly. Place hens on sheet pan and add glaze. Brown until crisp under broiler. Then top with fresh rosemary.

justmecookin

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

View user profile http://www.justmecookin.com

Back to top Go down

Red Lion Inn Lemon Bread

Post  justmecookin on Mon Oct 20, 2008 6:49 pm

Red Lion Inn Lemon Bread

3/4 cup margarine
2 cups granulated sugar
3 eggs
1 egg yolk
3 1/2 cups flour
1 tablespoon plus 1/2 teaspoon baking powder
1 1/2 teaspoons salt
2 cups lemon pudding - from mix or can
3 tablespoons milk

Preheat oven to 350 degrees. Grease two loaf pans. In a large bowl, cream the margarine and sugar together thoroughly. Add the eggs, one at a time, mixing well after each.

Sift the dry ingredients together and add them to the eggs. Add the lemon pudding and milk, and mix until very well blended.

Pour the batter into the prepared loaf pans. Bake at 350 degrees for 40 to 50 minutes, or until a wooden pick inserted in the center comes out clean.

justmecookin

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

View user profile http://www.justmecookin.com

Back to top Go down

Rambling Rose Inn Peanut Butter Fingers

Post  justmecookin on Thu Mar 19, 2009 6:51 pm

Rambling Rose Inn Peanut Butter Fingers

1/2 cup oleo
1/2 cup sugar
1/2 cup brown sugar
1 egg, unbeaten
1/3 cup peanut butter
1 cup flour
1 cup quick oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla
6 ounces chocolate chips

Topping:
1/4 cup peanut butter
1/2 cup powdered sugar
2 to 4 tablespoons milk

Cream sugars and oleo. Blend in egg, peanut butter, soda, salt and vanilla. Stir in flour and oats. Spread in greased 13 x 9-inch pan. Bake at 350 degrees for 20 to 25 minutes. Sprinkle with chocolate chips (add chips after baking). Heat will melt chips. Combine topping ingredients; drizzle over bars. Cool, then cut.

justmecookin

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

View user profile http://www.justmecookin.com

Back to top Go down

Rock Eddy Bluff Farm Salmon Chowder

Post  justmecookin on Mon Mar 23, 2009 11:46 am

Rock Eddy Bluff Farm Salmon Chowder

1 small onion, finely chopped
1/2 cup diced celery
1/4 cup diced green pepper
Cooking oil
1 cup water
1 regular can of salmon (red or pink) - do not drain
2 to 3 small potatoes, chopped
1 cup milk
1 cup cream
2 tablespoons butter
Garlic, optional

Saute celery, onion, and pepper in oil until onion is transparent. Add to potatoes and 1 cup water and cook until potatoes are tender. Shred salmon with a fork as it is added to the pot along with milk and cream. Let simmer (do not boil) for 1 hour and add 2 Tablespoons of butter. Sprinkle with paprika for added color.

justmecookin

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

View user profile http://www.justmecookin.com

Back to top Go down

Ranch House Inn Bunkhouse Meatloaf

Post  justmecookin on Tue Mar 24, 2009 9:26 am

Ranch House Inn Bunkhouse Meatloaf

1lb. lean ground beef
1/4 lb.pork sausage
1 egg, beaten
3 slices bread, crumbled
1 onion, finely chopped
1 tsp. salt
1/8 tsp. black pepper
1/4 tsp. ground sage
1 beef bouillon cube
4 strips raw bacon
4 tablespoons chili sauce

Combine all ingredients except last 4. Dissolve bouillon in the boiling water and add mixture. Shape into a loaf and place in greased baking pan. Top with bacon strips. After meat has baked approximately 25 minutes drain some grease, return to oven for remaining time. Bake in moderate 350 degree oven 45-50 minutes.

justmecookin

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

View user profile http://www.justmecookin.com

Back to top Go down

Rosewood Country Inn Noodle Casserole

Post  justmecookin on Sat Jun 13, 2009 7:36 am

Rosewood Country Inn Noodle Casserole

8 oz package medium egg noodles
1/2 cup butter or margarine
1/4 cup packaged seasoned bread crumbs
1 medium onion, chopped
1/2 lb mushrooms, sliced
1/3 cup flour
1 tsp salt
1/4 tsp pepper
1/4 tsp thyme
1/2 tsp onion powder
2 cups chicken broth
1 cup milk or half-and-half
2 cups cubed, cooked chicken

Prepare noodles according to package directions; drain and set aside. In a large saucepan over medium heat, melt butter and toss with bread crumbs in a small bowl; set aside. Add onions to butter remaining in pan. Cook until tender.

Add mushrooms and cook until just tender. Stir in flour, salt, thyme, onion powder, and pepper. Mix well. Stir in chicken broth and cook until mixture thickens and boils. Remove from heat.

Heat oven to 350 degrees. Butter a 2-quart shallow baking dish. In a large bowl, add cooked noodles, milk and cooked chicken. Add mushroom sauce and toss gently. Pour into baking dish and sprinkle with buttered crumbs around edge. Bake for 25 to 30 minutes, or until bubbly. Serve immediately. Makes 8 servings

justmecookin

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

View user profile http://www.justmecookin.com

Back to top Go down

Rocky Mountain Lodge Red Pepper Pasta Primavera

Post  justmecookin on Wed Jun 17, 2009 10:11 am

Rocky Mountain Lodge Red Pepper Pasta Primavera

1/2 tbsp. basil
1/2 tbsp. parsley
1 medium-large red pepper (can use green, flavor varies)
1/2 cup mayonnaise
2 tbsp. grated parmesan cheese
1 tbsp. lemon juice
1/2 tsp. salt
1/8 tsp. tabasco sauce
1/8 tsp. black pepper
16 oz. fettuccine or linguine
2 tbsp. olive oil
2 large carrots, julienned
1 medium onion, cut into wedges
1 medium zucchini, julienned
10 oz. cooked chicken or turkey breast, cut into strips

For Pesto: In a blender or food processor, place basil, parsley, red pepper, mayonnaise, parmesan cheese, lemon juice, salt, Tabasco sauce, and black pepper. Cover, blend or process until pureed. Set aside.

For Pasta: In a large pot bring water and oil to boil and cook pasta for 6 minutes. Add carrots and onion. Bring to boil again and cook for 2 more minutes. Add zucchini, return to boiling and cook 2 more minutes (or until pasta is done, but not mushy – al dente).

Drain pasta and vegetables; return to saucepan. Stir in pesto; add chicken or turkey. Toss well to combine. Cook over very low heat until heated through, tossing occasionally. Serve immediately. Makes 6 servings

justmecookin

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

View user profile http://www.justmecookin.com

Back to top Go down

Richards House Sour Cream Cinnamon Swirl Cake

Post  justmecookin on Fri Jun 19, 2009 8:39 am

Richards House Sour Cream Cinnamon Swirl Cake

4 eggs
1/2 cup sugar
3/4 cup oil
1 yellow cake mix
1 cup sour cream
3/4 cup chopped nuts (optional)
1/2 cup brown sugar
1 tbs cinnamon

Beat eggs until thick and fluffy. Add sugar and oil and beat again. Blend I yellow cake mix, sour cream and nuts. Pour half the batter into a well greased bundt or tube pan. Mix together brown sugar and cinnamon.

Sprinkle over the batter in pan and mix in with knife blade to form swirl. Pour remaining batter on top. Bake in preheated oven at 350 degrees for about one hour. Makes 12 servings

Note: 1 cup milk and 1 teaspoon vinegar mixed can be substituted for the sour cream.

justmecookin

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

View user profile http://www.justmecookin.com

Back to top Go down

Red Creek Inn Bayou Chicken Surprise

Post  justmecookin on Sat Jun 20, 2009 8:40 am

Red Creek Inn Bayou Chicken Surprise

4 medium chicken breasts
1/2 medium bell pepper, chopped
1 onion, chopped
1 16-oz package mild pork sausage
1/4 tsp salt
Oil
2 cups chicken broth
1 cup Uncle Ben's rice

Cut the chicken breasts into bite-sized pieces. In a frying pan combine the chicken with the bell pepper and onion. Add the cooked sausage and salt and saute until golden brown in enough oil to keep from sticking. Add the chicken broth and rice. Cover the pan and cook slowly for 45 minutes. Makes 8 servings

justmecookin

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

View user profile http://www.justmecookin.com

Back to top Go down

Re: Kopy Kat Recipes - R

Post  Sponsored content Today at 12:46 pm


Sponsored content


Back to top Go down

Page 4 of 4 Previous  1, 2, 3, 4

View previous topic View next topic Back to top

- Similar topics

 
Permissions in this forum:
You cannot reply to topics in this forum