Kat Food

Things we like to eat.

Random

  • Honey Dijon Sauced Pork Tenderloin

    Marinade:
    1/4 c olive oil
    1/4 c white wine
    1 T balsamic vinegar
    1 T honey
    1 T Worcestershire sauce
    1/4 t salt
    1/8 t black pepper
    1/4 t granulated garlic
    1 t Italian seasoning
    1 1/2 lbs pork tenderloin
    Sauce:
    3/4 white wine
    1 T chopped onions
    1 c whipping cream
    3 T Dijon mustard
    1 T honey
    1/8 t white pepper

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  • Pan-Roasted Chicken With Blackberry-Ancho Sauce

    For the ancho puree:
    2 ancho chiles
    3 cups boiling water
    1 teaspoon minced garlic
    1 tablespoon chopped fresh cilantro
    For the blackberry-ancho sauce:
    3 tablespoons unsalted butter
    2 ribs celery, diced
    1 yellow onion, diced
    1 carrot, diced
    2 tablespoons whole black peppercorns
    1 cup port wine
    1 cup red wine
    1 cup cranberry juice
    1/2 cup ancho puree
    1/4 cup brown sugar
    4 cups chicken stock or broth
    1 cup fresh blackberries, or 1 cup frozen blackberries or raspberries
    Salt and pepper to taste
    For the chicken:
    1/2 cup all-purpose flour
    3 tablespoons chili powder
    Salt and pepper to taste
    5 tablespoons olive oil, divided
    2 cloves garlic
    1/2 pound (1 bunch) fresh spinach
    2 butterflied chicken breasts

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  • Fresh Bread Bowls for Soup

    5 1/2 to 6 cups all-purpose flour, divided
    2 tablespoons granulated sugar
    2 envelopes RapidRise yeast
    1 teaspoon salt
    1 cup water
    1 cup milk
    2 tablespoons butter or margarine

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  • Budin’ (Coconut Bread Pudding)

    1 1/2 pounds French bread
    crust trimmed (about 1 1/2 large loaves)

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  • White Chocolate Orange Cookies

    2 1/4 cups all-purpose flour
    3/4 teaspoon baking soda
    1/2 teaspoon salt
    1 cup butter or margarine, softened
    1/2 cup white sugar
    1/2 cup brown sugar
    1 egg
    2 to 3 teaspoons grated orange peel
    1 (12 ounce) package white chocolate chips
    1 cup chopped walnuts

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  • Turkey Tettrazzini

    1 1/2 Tbs. salt
    5 quarts water
    12 oz. box spaghetti
    1 medium onion, chopped
    1/4 c. butter or margarine
    1/4 c. all purpose flour
    1 1/2 c. chicken stock
    1 1/2 c. milk
    1 tsp. salt
    1/8 tsp. pepper
    3/4 c. grated Parmesan cheese
    1/2 lb. mushrooms, sliced
    3-4 c. cooked turkey, diced small

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  • Asparagus Cheese Sauce

    10 oz fresh asparagus, trimmed and cut into 2 inch pieces
    8 oz pkg light cream cheese
    1/2 c milk
    1/8 t white or black pepper
    2 T grated Parmasan cheese
    2 t snipped fresh thyme, tarragon, basil, or chives
    Hot cooked pasta
    Fresh snipped thyme, tarragon, basil, or chives
    Cracked pink peppercorns or toasted sliced almonds, optional

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  • Almond Tartlets

    For the sweet pastry:
    1 cup granulated sugar
    1 cup (2 sticks) cold butter, cut into small cubes
    1 egg
    3 cups all-purpose flour
    For the filling:
    1/2 cup granulated sugar
    1/2 cup (1 stick) unsalted butter, at room temperature
    2 eggs, lightly whisked
    3/4 cup finely ground almonds
    1/4 cup all-purpose flour
    4 drops almond extract
    1/4 cup red plum jam
    12 almonds
    1/4 cup clear apricot jam

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  • Crab Cakes a la 103 West

    6 ounces grouper, diced
    2 tablespoons butter
    1/2 bunch green onion, sliced thinly
    1 large egg
    1 teaspoon salt, or more to taste
    1 tablespoon Dijon mustard
    5 dashes Tabasco sauce
    5 dashes Worcestershire sauce
    1 cup heavy cream
    1 pound jumbo lump crab meat, cleaned of all shell and cartilage

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  • Almond Poppy Seed Muffins

    1 egg, beaten
    3/4 c. milk
    1/2 c oil
    1 1/2 tsps. almond extract
    2 c. self-rising flour, unsifted
    1/3 c sugar
    1 Tb. poppy seeds

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