Kat Food

Things we like to eat.

Random

  • Stained-Glass Cookies

    About 10 ounces sour ball candies
    3 cups all-purpose flour
    1/2 teaspoon baking powder
    1/2 teaspoon grated nutmeg
    1/2 teaspoon salt
    1 cup (2 sticks) unsalted butter, at room temperature
    2/3 cup packed light brown sugar
    1/2 cup light corn syrup
    2 teaspoons vanilla extract

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  • Lahvash Pinwheels

    1 sheet lahvash, or similar soft Middle Eastern bread, from 14-ounce package
    1/4 cup horseradish mustard or Dijonnaise
    1/2 cup oil-packed, sun-dried tomatoes, well-drained and chopped
    2 1/2 cups bite-size pieces arugula lettuce or watercress sprigs
    4 ounces thinly sliced rare roast beef
    Salt and freshly ground black pepper, to taste

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  • Snickers Cheesecake

    2 cups graham cracker crumbs
    2 cups granulated sugar, divided
    1/2 cup (1 stick) butter, melted
    4 (8-ounce) packages cream cheese, softened
    1 tablespoon vanilla extract
    Pinch salt
    4 large eggs, at room temperature
    16 Snickers “fun-size” bars, divided, plus more for garnish
    4 tablespoons milk, divided
    2 cups sour cream
    Whipped cream for garnish

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  • New England Boiled Dinner

    2-2 1/2 lb. corned beef brisket
    1 tsp. whole black peppercorns
    2 bay leaves
    2 medium potatoes, peeled & quartered
    2 medium carrots, quartered
    2 medium parsnips or 1 medium rutabaga, peeled & cut into chunks
    1 medium onion, cut into wedges
    1 small cabbage, cut into 6 wedges
    Prepared horseradish, opt
    Prepared mustard, opt

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  • Tuscan Pantry Soup

    2 Tbs. olive or vegetable oil
    1 medium onion, chopped
    2 cloves garlic, minced
    30 oz. low sodium chicken broth
    1/4 c. prepared pasta or tomato sauce
    1 tsp. dried basil
    1/2 tsp. dried oregano
    1/2 c. macaroni
    15 oz. can white cannellini or
    Great Northern beans, drained
    Salt & pepper
    4 Tbs. grated Parmesan cheese
    1 c. croutons

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  • Almond Tartlets

    For the sweet pastry:
    1 cup granulated sugar
    1 cup (2 sticks) cold butter, cut into small cubes
    1 egg
    3 cups all-purpose flour
    For the filling:
    1/2 cup granulated sugar
    1/2 cup (1 stick) unsalted butter, at room temperature
    2 eggs, lightly whisked
    3/4 cup finely ground almonds
    1/4 cup all-purpose flour
    4 drops almond extract
    1/4 cup red plum jam
    12 almonds
    1/4 cup clear apricot jam

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  • Caramelized Onions

    2 T butter
    2 large white or red onions, cut into 3/4 inch chunks (2 c)
    4 t brown sugar

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  • Stuffed Redskins

    24 small red-skin potatoes
    1/4 tsp. salt
    2 Tbs. oil
    1/2 c. sour cream
    Salt & pepper
    1/2 c. minced yellow pepper

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  • Crusty Herb-Coated Chicken

    4 boneless, skinless chicken breast halves
    Olive oil cooking spray
    2 Tbs cornmeal
    1/4 c. crushed cornflakes
    1 tsp. dried basil
    1/2 tsp. dried tarragon
    1/4 tsp. black pepper
    1/2 c. buttermilk
    Mustard Cream Sauce:
    1/2 c nonfat, reduced-sodium chicken broth
    2 Tbs. Dijon mustard
    2 Tbs. sour cream
    1 tsp. cornstarch

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  • Spiced Apple Pudding

    2 c. apple juice
    1 Tb. cornstarch
    1/2 c. milk
    1 whole large egg
    1 large egg yolk
    1 Tb. plus 1 1/2 tsps. sugar
    1/8 tsp. allspice
    1/2 c. heavy cream
    1/4 tsp. cinnamon

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