Kat Food

Things we like to eat.

Random

  • Chocolate 4 Layer Dessert

    1 1/2 sticks butter, melted
    1 c. flour
    1 c. chopped pecans
    16 oz. cream cheese, softened
    1 1/2 c. powdered sugar
    1 small Cool Whip
    2 boxes instant chocolate pudding
    1 large Cool Whip
    Toasted pecans, optional

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  • Pasta with Scallops

    1 lb. sea scallops
    1 1/3 c. vegetable oil
    1 shallot, peeled, minced
    1 tsp. fresh ginger, minced
    1 c. soy sauce
    3/4 c. oyster sauce
    1 lemon, juiced
    1 package enoki mushrooms
    12 oz. fresh black pasta
    12 oz. fresh white pasta
    1 red pepper, minced
    1 yellow pepper, minced
    4 Tbs. minced chives
    2 oz. red caviar
    1 bunch red oak leaf lettuce
    1 cherry tomato for garnish

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  • Heavenly Hash Squares

    Cake:
    1 cup butter
    2 cups sugar
    4 eggs
    2 teaspoons vanilla
    1 1/2 cups self-rising flour
    4 Tablespoons cocoa
    1 1/2 cups chopped pecans
    Topping:
    4 Tablespoons cocoa
    1/2 cup butter, softened
    1 pound box confectioners’ sugar
    5 ounces mini marshmallows

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  • Mushroom-Goat Cheese Pan Sauce

    1/4 cup canned low-sodium chicken broth
    1/4 cup full-bodied red wine
    1/2 pound mushrooms, stems removed and discarded, caps sliced thin
    2 tablespoons fresh goat cheese
    2 tablespoons minced fresh parsley leaves

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  • Turner’s Brownies

    1 box Duncan Hines cake mix, yellow or chocolate
    1 stick butter, melted
    1 egg
    Icing:
    1 lb. powdered sugar
    2 eggs
    8 oz. cream cheese

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  • Cranberry Orange Scones

    2 cups all-purpose flour
    2 teaspoons baking powder
    1/4 teaspoon baking soda
    1/2 teaspoon salt
    6 tablespoons unsalted cold butter
    1/2 cup dried cranberries
    1/2 cup milk
    1 egg
    1 teaspoon orange extract

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  • Lemon Meringue Cake

    Cake:
    1 c. vegetable shortening
    2 c. sugar
    3 c. sifted cake flour
    1 Tb. baking powder
    3/4 c. milk
    1/2 tsp. lemon extract
    1/2 tsp. vanilla
    6 egg whites, stiffly beaten
    1 1/2 c. shredded coconut
    Lemon filling:
    1/2 c. butter
    1 c. sugar
    6 egg yolks, beaten
    3/4 c. fresh lemon juice
    1 Tb. cornstarch
    4 tsps. grated lemon peel
    1/8 tsp. salt
    Fluffy White Icing:
    2 egg whites
    1 1/2 c. sugar
    1/8 tsp. salt
    1/2 c. water
    1/2 tsp. vanilla
    1/2 tsp. lemon extract

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  • Papa John’s Cheese Sauce

    1/2 cup milk
    2 teaspoons cornstarch
    1/4 cup Cheez Whiz
    2 teaspoon juice from canned jalapenos (nacho slices)

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  • Apple-Cranberry Crisp

    4 cups sliced tart apples (about 4 medium apples)
    1 1/2 cups fresh or frozen cranberries
    1 cup granulated sugar
    3/4 cup firmly packed brown sugar
    1/2 cup whole wheat flour
    1/2 cup oatmeal
    1 teaspoon ground cinnamon
    1/2 cup (1 sitck) butter

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  • 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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