Kat Food

Things we like to eat.

Random

  • Beef Stifado

    2 1/2 lbs. stew beef, cut into 1-inch pieces
    3 cloves garlic, minced
    3 Tbs. olive oil
    2 c. water
    1 c. dry red wine
    1/3 c. tomato paste
    1 Tb. packed brown sugar
    1 tsp. ground cumin & sugar
    3 cinnamon sticks
    2 bay leaves
    1 1/2 lbs. white boiling onions, peeled
    1/4 c. golden raisins
    4 c. cooked orzo

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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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  • Provolone Calzone

    4 Tb olive oil
    5-6 cloves crushed garlic
    1 1/2 lbs. provolone cheese, grated
    1 large tomato, in 6 slices

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  • Shettle’s Pasta Salad

    1 pound angel hair pasta, broken into thirds and cooked according to package directions
    2 (14-ounce) cans artichoke hearts, drained and quartered
    1/4 cup roasted red pepper strips
    1 green bell pepper, cored, seeded and diced
    1 sweet onion, or several green onions, chopped
    1/2 cup grated Parmesan cheese
    3 tablespoons capers, drained
    6 to 8 sun-dried tomatoes, or fresh Roma tomatoes, chopped
    1 cup sliced black olives
    1/2 cup chopped fresh Italian parsley
    3 cloves garlic
    3/4 cup olive oil
    1/4 cup wine or rice vinegar
    1/4 cup fresh lemon juice
    1 teaspoon dry mustard
    1 teaspoon dried basil
    Salt and pepper to taste
    1/4 teaspoon hot sauce
    1/2 cup toasted pine nuts, optional

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  • Mocha Bars

    4 T butter
    1 c brown sugar, firmly packed
    1 egg, room temp
    1 c unbleached white flour, sifted
    1/2 t salt
    1 t baking powder
    1/4 c extra strong, cold black coffee
    1 1/2 t vanilla
    1/2 c semisweet chocolate chips
    1/2 c finely chopped nuts

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  • Lemon Gumdrops

    Butter for the pan
    2 cups granulated sugar
    1 cup water, divided
    1 box plain gelatin
    Juice of 1 lemon
    Zest of 1 orange
    2 to 4 drops yellow food coloring
    1/2 cup superfine sugar (for rolling gumdrops)

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  • Sugo al Burro e Pomodoro (Butter & Tomato Sauce)

    2 lbs fresh ripe plum tomatoes, seeded, peeled & coarsely chopped
    or 3 c. canned whole peeled tomatoes with their juice, coarsely chopped
    6 Tb. butter
    1 medium sized onion, peeled and cut in half
    salt
    4 Tb. freshly grated parmigiano-reggiano cheese

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  • Lemon Yogurt Grilled Chicken

    1 broiler-fryer cut into parts
    1 c. plain yogurt
    1 Tb. lemon juice
    2 Tbs. vegetable oil
    2 Tbs. grated onion
    1 Tb. honey
    3 garlic cloves, minced
    1/4 c. minced fresh parsley
    1 tsp. salt

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  • Wise’s Cheese Soup

    3 tablespoons butter
    1 medium onion, chopped
    2 ribs celery, sliced
    2 medium carrots, shredded
    1 bottle (12 ounces) flat dark beer
    1 3/4 cups chicken stock or 1 (14.5-ounce) can chicken broth
    1 cup half-and-half
    1/8 teaspoon ground nutmeg
    3/4 pound sharp cheddar cheese, shredded (3 cups)
    Salt and cayenne pepper to taste

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  • Shrimp Dip

    8 oz. cream cheese, softened
    1/4 c. fresh lemon juice
    1 lb. shrimp meat, boiled, &
    chopped
    2 c. finely chopped green onions
    1 c. mayonnaise
    Louisiana hot sauce or cayenne
    pepper to taste
    1 Tb. Worcestershire sauce
    Salt, to taste

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