Kat Food

Things we like to eat.

Random

  • Coconut Crust

    1 1/2 c. vanilla wafer crumbs
    1 c. flaked coconut
    1/3 c. melted butter

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  • Copycat Houston’s Wild Rice and Mushroom Soup

    2 cups wild rice
    4 tablespoons ( 1/2 stick) butter
    1/2 pound carrots, diced fine
    1/4 pound leeks, diced fine
    1 pound sliced mushrooms
    1/2 cup all-purpose flour
    1/2 cup sherry
    3 quarts vegetable stock
    1 quart heavy cream
    2 tablespoons chopped fresh thyme
    3 tablespoons chopped fresh parsley
    Salt and pepper to taste

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  • Smoked Salmon Lavash Rolls

    1 round lavash, softened*
    4 oz. cream cheese
    3 Tbs. minced red onion
    2 Tbs. capers
    4 oz. (6 slices) smoked salmon
    *Found at the farmer’s market

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  • Key Lime Pie

    1 c sugar
    3 T flour
    3 T cornstarch
    1/4 t salt
    2 c boiling water
    3 egg yolks
    1/4 c Key lime juice
    1/2 t grated lime peel
    1 T butter
    4 egg whites (extra yolk may be added)
    3 T sugar
    1/8 t cream of tartar
    9″ deep-dish pastry shell, baked

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  • Waffle House Waffles Clone

    1 1/2 cups all-purpose flour
    1 teaspoon salt
    1/2 teaspoon baking soda
    1 egg
    1/2 cup plus 1 tablespoon granulated sugar
    2 tablespoons butter, softened
    2 tablespoons shortening
    1/2 cup half & half
    1/2 cup milk
    1/4 cup buttermilk
    1/4 teaspoon vanilla

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  • Basic Sweet Dough — Sponge Method

    For the bread:
    3 to 3 1/2 cups unbleached flour, divided, plus additional for kneading
    1/4 cup granulated sugar
    1 scant tablespoon or 1 ( 1/4-ounce) package active dry yeast
    1 teaspoon salt
    1 cup milk
    1/4 cup ( 1/2 stick) soft butter
    1 large egg, beaten
    1 teaspoon vanilla extract
    For Cut Wreath or Cinnamon Rolls:
    2 tablespoons melted butter
    1/2 cup firmly packed dark brown sugar
    2 teaspoons ground cinnamon
    1/2 cup coarsely chopped nuts (optional)
    1/3 cup raisins (optional)
    For the glaze:
    1 cup sifted confectioner’s sugar
    3 to 4 tablespoons heavy cream

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  • Triple Chocolate Bundt Cake

    1 chocolate butter cake mix
    6 oz. package chocolate chips
    3/4 c. chopped pecans
    4 eggs
    1/2 c. water
    1/2 c. oil
    1 t vanilla
    3 1/2 oz box instant vanilla pudding
    8 oz. sour cream

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  • Soup Nazi’s Cream of Sweet Potato Soup Clone

    4 sweet potatoes (about 1 pound each)
    8 cups water
    1/3 cup butter
    1/2 cup tomato sauce
    2 tablespoons half and half
    2 teaspoons salt
    1/8 teaspoon pepper
    dash thyme
    1 cup cashews (split in half)

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  • Blue Willow Squares

    1 box yellow cake mix
    1/4 pound butter
    1 cup chopped pecans
    1 egg
    8 ounces cream cheese, softened
    2 eggs, slightly beaten
    1 pound package confectioners’ sugar

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  • White-Trash Truffles

    12 miniature Mounds bars
    1/2 cup all-purpose flour
    2 eggs, beaten with 1 teaspoon water
    2 cups panko (Japanese bread crumbs)
    About 1 1/2 cups vegetable oil for for frying
    Confectioners’sugar for dusting

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