Kat Food

Things we like to eat.

Random

  • Soup Nazi’s Indian Mulligatawny Soup Clone

    4 quarts water (16 cups)
    6 cups chicken stock
    2 potatoes, peeled & sliced
    2 carrots, peeled & sliced
    2 stalks celery, with tops
    2 cups peeled & diced eggplant (about 1/2 of an eggplant)
    1 medium onion, chopped
    1 cup frozen yellow corn
    2/3 cup canned roasted red pepper, diced
    1/2 cup tomato sauce
    1/2 cup shelled pistachios
    1/2 cup roasted cashews
    1/2 cup chopped fresh Italian parsley
    1/4 cup lemon juice
    1/4 cup butter
    3 tablespoons sugar
    1/2 teaspoon curry powder
    1/2 teaspoon pepper
    1/4 teaspoon thyme
    1 bay leaf
    dash marjoram
    dash nutmeg

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  • Apple Fritters

    1 1/2 cups sifted all-purpose flour, divided
    1 cup beer
    1 tablespoon vegetable oil
    1 tablespoon granulated sugar
    2 large eggs, separated
    5 large apples (Rome Beauty, Mutsu)
    2 to 4 cups oil for deep frying
    Confectioners’ sugar
    For the Apple-Maple Sauce:
    2 cups applesauce (tart, homemade is best)
    1/3 cup pure maple syrup
    1 teaspoon ground cinnamon

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  • Baked Potato Soup

    2 8-oz. potatoes, baked
    1 medium onion, chopped
    2 Tbs. chopped green onion
    2 Tbs. butter
    3 c. chicken stock
    Salt & pepper to taste .
    Pinch grated nutmeg
    1 c. half & half
    Sour cream, shredded sharp cheddar cheese & minced green onion or parsley for garnish

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  • Cinnamon Toffee Bars

    1/2 cup butter or margarine
    2 cups brown sugar
    2 eggs, beaten
    2 teaspoons vanilla extract
    2 cups all-purpose flour
    2 teaspoons baking powder
    1/4 teaspoon salt
    1 teaspoon ground cinnamon
    1 cup chopped pecans
    12 ounces semisweet chocolate chips

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  • White Bean Dip

    1 large clove garlic, chopped
    1 medium jalapeno, chopped
    2 15 oz. cans cannellini beans,
    drained, rinsed & drained again
    3/4 c. plain yogurt
    4 tsp. lime juice
    1/4 tsp. ground cumin
    1/4 tsp. salt
    1/8 tsp. cayenne
    1 medium tomato, seeded & finely
    chopped
    2 tsp. finely chopped parsley

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  • Jalapeno Chile-Cheese Crock

    1 pound sharp cheddar cheese, grated
    1 (3-ounce) package cream cheese
    1/2 cup (1 stick) butter
    1 tablespoon finely chopped onion
    2 to 3 tablespoons chopped jalapeno chile, or to taste
    1/2 teaspoon paprika
    1 to 2 tablespoons butter (optional)

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  • Cheese Pie Triangles (Mezze)

    1 lb. package egg roll wrappers
    1/2 lb. feta cheese
    Dried mint
    Red pepper
    Egg white to seal pastry
    Oil for frying

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  • Frozen Lemon Cream

    1 egg, well beaten
    1/4 c. lemon juice
    1/2 c. sugar
    1/8 tsp. salt
    1 tsp. shredded lemon peel
    1/2 tsp. vanilla
    2-3 drops yellow food coloring
    1/4 c. melted butter
    1/2 c. brown sugar, firmly packed
    Pinch of nutmeg
    1/2 c. chopped nuts
    3 c. Corn Chex cereal, crushed
    3/4 c. grated coconut
    1 c. heavy cream, whipped

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  • Swedish Angel Crisps

    1/2 cup white sugar
    1/2 cup brown sugar
    1/2 cup shortening
    1/2 cup butter or margarine
    1 egg
    1 teaspoon vanilla extract
    2 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon cream of tartar
    1/2 cup chopped nuts
    sugar for rolling cookie balls

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  • Pasta with Fresh Tomatoes & Broccoli

    1/2 lb. cut pasta
    2 c. broccoli, in bite-size pieces
    1 Tb. olive oil
    1 Tb. safflower oil
    2 clove garlic, minced
    Hot pepper flakes to taste
    2 c. fresh plum tomatoes, sliced in wedges
    4 Tbs. chopped fresh basil
    2 Tbs. finely chopped Italian parsley for garnish

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