Kat Food

Things we like to eat.

Random

  • California Pizza Kitchen Oriental Chicken Salad

    For the fried angel hair:
    Vegetable oil for deep-frying
    8 ounces fresh angel hair pasta
    For the grilled chicken:
    1/4 cup good-quality bottled teriyaki sauce
    1 1/2 teaspoons olive oil
    1 teaspoon minced garlic
    1 teaspoon minced fresh ginger
    4 (5-ounce) boneless, skinless chicken breasts
    For the dressing:
    1 1/2 cups bottled hoisin sauce
    3 ounces red wine vinegar
    2 tablespoons Dijon mustard
    1 1/2 teaspoons bottled Vietnamese chili sauce (sriracha, see note)
    1/2 cup olive oil
    2 tablespoons Asian toasted sesame oil
    For the salad:
    3/4 head iceberg lettuce, cored, rinsed, dried and cut into 1/4-inch-wide strips
    3/4 head Romaine lettuce leaves, separated and trimmed, rinsed, dried and cut into 1/8-inch-wide strips
    1 cup shredded carrots
    1/3 cup sesame seeds, toasted in a dry frying pan over low heat until golden brown, about 30 seconds
    1/3 cup minced fresh cilantro
    12 large fresh basil leaves, cut crosswise into thin strips
    1 1/3 cups thinly sliced green onions (green and white parts), divided

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  • Apricot, Cranberry and Walnut Pie

    2 eggs
    1 cup packed light brown sugar
    1 teaspoon vanilla
    1/4 cup heavy cream
    3 tablespoons butter, melted
    3/4 teaspoon ground cinnamon
    1/4 teaspoon salt
    1 1/2 cups walnuts, lightly toasted and coarsely chopped
    1 1/2 cups dried apricots (about 8 ounces), cut into 1/2-inch pieces
    1 cup dried cranberries
    1 (9-inch) pie crust in pie pan, unbaked and chilled

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  • Salmon Mousse

    2 packages gelatin
    2/3 c. bottled clam juice
    15 oz. canned sockeye red salmon
    1 1/2 Tb. anchovy paste
    3 oz. jar capers
    1 bunch green onions
    Juice of 2 lemons
    3 tsps. dill
    8 drops Tabasco
    1 pint heavy whipping cream
    1/2 pint sour cream

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  • Fruit Fondue

    2 c. assorted furit
    2 c. frozen raspberries
    1 c. vanilla low-fat yogurt
    4 tsp. sugar, opt

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  • Smoked Salmon Pinwheels With Spinach and Montrachet

    1 (3-ounce) package cream cheese, room temperature
    8 ounces Montrachet or other mild goat cheese crumbled
    2 tablespoons heavy cream
    1 tablespoons capers, drained
    1 tablespoon chopped fresh dill
    1 1/2 tablespoons finely chopped green onions
    1 clove garlic, minced
    1 teaspoon grated lemon zest
    Salt and freshly ground pepper
    3 large flour tortillas, 9 inch or larger
    4 ounces thinly sliced smoked salmon
    1/2 red bell pepper, seeded, cut into matchstick-size strips
    1/4 European cucumber (seedless, hothouse), peeled, cut into matchstick-size strips
    1/2 (10-ounce) package frozen chopped spinach, thawed, squeezed of excess moisture (about 1 cup)
    Dill sprigs for garnish

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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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  • Squash Kebabs

    3 med yellow squash cut into 1″ pieces
    8 green Vidalia onions, white part only
    4 T no-fat Italian salad dressing
    4 T grated Parmesan cheese
    Salt & pepper

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  • Cream Cheese Mints

    8 ounces cream cheese
    1 to 2 teaspoons peppermint extract
    Powdered colors (see Note)
    2 pounds confectioners’ sugar
    Granulated sugar

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  • Bridal Punch

    1 1/2 c. sugar
    1 1/2 c. fresh mint leaves, crushed
    2 c. water
    6 oz. frozen lemonade, limeade, & orange juice concentrate, thawed
    12 oz. apricot nectar
    1 1/2 c. unsweetened pineapple juice
    2 liters club soda, chilled
    1 quart lemon or lime sherbert

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  • Oatmeal Applesauce Cookies

    1 c. brown sugar
    3/4 c. vegetable oil
    1 c. thick applesauce
    1/2 tsp. salt
    1 tsp. vanilla
    4 c. rolled oats

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