Kat Food

Things we like to eat.

Random

  • Lemon Baked Chicken

    1/3 c olive oil
    1/2 c lemon juice
    1 T herbes de Provence
    1 lg clove garlic, minced
    1/2 t salt
    Pepper to taste
    2 1/2 – 3 lbs chicken

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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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  • 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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  • 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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  • All Day Macaroni and Cheese

    1/2 lb. elbow macaroni, cooked
    12 oz. can evaporated milk
    1 1/2 c. milk
    2 eggs, beaten
    1 tsp. salt
    1/2 tsp. black pepper
    16 oz. shredded Cheddar cheese, divided

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  • Walnut Pie

    1/2 c packed brown sugar
    2 T flour
    1 1/4 c light corn syrup
    3 T butter
    3 eggs
    1 t vanilla
    1 c broken walnuts, toasted
    1 unbaked 9″ pastry shell

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  • Sweet Potato Casserole

    3 c. mashed sweet potatoes
    1 c. sugar
    1/2 c. melted butter
    2 eggs beaten
    1/2 c. milk
    1 tsp. vanilla
    1/2 tsp. salt
    Topping:
    1 c. brown sugar
    1/3 c. flour
    1 c. whole or chopped nuts
    1/3 c. melted butter

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  • Double-Lemon Souffle

    Cooking spray
    2 tablespoons granulated sugar
    1/4 cup all-purpose flour
    1 1/2 cups 2 percent reduced-fat milk
    1 1/2 teaspoons grated lemon rind
    1/3 cup fresh lemon juice
    1/4 cup granulated sugar
    3 large egg yolks
    5 large egg whites
    1/4 teaspoon cream of tartar
    Dash of salt
    1/3 cup granulated sugar
    1/2 cup Lemon Curd (see recipe)
    1/3 cup confectioners’ sugar

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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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  • Rum Sauce

    2 c. water
    1 c. sugar
    1 cinnamon stick or dash of cinnamon
    1 Tb. butter
    1/2 tsp. cornstarch
    Additional water
    1/2 oz. rum

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