Kat Food

Things we like to eat.

Random

  • Shrimp Sushi

    1 lb. shrimp
    1 tsp. water, 1 tsp. rice wine vinegar per shrimp
    1 c. short grain rice
    1 c. vinegar
    1/4 c. salt
    3/4 c. sugar
    1 tsp. sake or dry sherry

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  • Triple Chocolate Bundt Cake

    1 chocolate butter cake mix
    6 oz. package chocolate chips
    3/4 c. chopped pecans
    4 eggs
    1/2 c. water
    1/2 c. oil
    1 t vanilla
    3 1/2 oz box instant vanilla pudding
    8 oz. sour cream

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  • Soup Nazi’s Cream of Sweet Potato Soup Clone

    4 sweet potatoes (about 1 pound each)
    8 cups water
    1/3 cup butter
    1/2 cup tomato sauce
    2 tablespoons half and half
    2 teaspoons salt
    1/8 teaspoon pepper
    dash thyme
    1 cup cashews (split in half)

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  • Pecan Butter Balls

    16 tablespoons (2 sticks) unsalted butter, softened
    1/3 cup granulated sugar
    1/2 teaspoon salt
    1 teaspoon vanilla extract
    1 tablespoon water (or dark rum, bourbon or brandy)
    2 cups all-purpose flour
    8 ounces (about 2 cups) pecan pieces, finely chopped, but not ground, in the food processor
    1 cup confectioners’ sugar, for finishing
    2 cookie sheets or jelly roll pans covered with parchment or foil

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  • Almond Poppy Seed Muffins

    1 egg, beaten
    3/4 c. milk
    1/2 c oil
    1 1/2 tsps. almond extract
    2 c. self-rising flour, unsifted
    1/3 c sugar
    1 Tb. poppy seeds

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  • Curried Chicken Salad

    3 c cubed, cooked chicken
    8 oz. can sliced water chestnuts, drained
    1 3/4 c red grapes, halved
    11 oz. can mandarin orange sections, drained
    1 c finely chopped celery
    3/4 c mayonnaise
    1 t curry powder
    2 t soy sauce
    2 t lemon juice

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  • Strawberry Pecan Cake

    Cake:
    3 oz box strawberry jello
    1 box white cake mix
    4 eggs
    1/2 c milk
    1 c strawberries, mashed
    1 c vegetable oil
    1 c coconut
    1 c pecans, chopped
    Frosting:
    1 stick butter
    1 lb. box powdered sugar
    1/2 c sliced strawberries
    1/2 c shredded coconut
    1/2 c chopped nuts
    4 Tbs cream or evaportated milk

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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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  • Hot Brown

    4 Tbs. butter
    6 Tbs. flour
    3 1/2 c. warm milk
    6 Tbs. grated Parmesan cheese
    1 egg
    Salt & pepper
    8 slices toast, crust removed
    12 oz roast turkey, thinly sliced
    8 strips fried bacon
    2 Tbs. grated Parmesan cheese

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  • Carrot Souffle Surprise

    2 c. cooked carrots
    4 Tbs. butter
    2 Tbs. flour
    1 tsp. baking powder
    1/2 tsp. salt
    1 scant tsp. cinnamon
    1/2 c. sugar
    1 c. milk
    3 eggs, beaten
    Topping:
    1 c. brown sugar
    1/3 c. flour
    1 c. broken pecans
    1/3 c. butter

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