Kat Food

Things we like to eat.

Random

  • Copy Cat Cracker Barrel Hash Brown Casserole

    1 (26-ounce) bag frozen country-style hash browns
    2 cups shredded Colby cheese
    1/4 cup minced onion
    1 cup milk
    1/2 cup beef stock or canned broth
    2 tablespoons melted butter, divided
    Dash garlic powder
    1 teaspoon salt
    1/4 teaspoon ground black pepper

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  • Black Forest Cheesecake

    1 graham cracker crust
    16 oz. cream cheese, softened
    2/3 c. granulated sugar
    1 tsp. vanilla
    2 eggs
    1 c. semi-sweet chocolate chips
    1/4 c. whipping cream
    21 oz. cherry pie filling

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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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  • Fried Hor Fun With Beef

    1 pound fresh rice sheet noodles
    Boiling water
    1/4 cup plus 1 teaspoon peanut oil, divided
    7 ounces lean beef, thinly sliced
    2 tablespoons plus 1
    teaspoon light soy sauce, divided
    1 teaspoon cornstarch, mixed with 1 tablespoon cold water
    2 tablespoons dark soy sauce
    1 teaspoon granulated sugar
    2 slices ginger, cut into thin matchsticks
    2 green onions, finely chopped
    1 cup bean sprouts, rinsed

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  • Ganache (frosting/filling/topping)

    8 oz. fine-quality semisweet or bittersweet chocolate, very finely chopped
    3/4 c. whipping cream

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  • Apple-Cranberry Crisp

    4 cups sliced tart apples (about 4 medium apples)
    1 1/2 cups fresh or frozen cranberries
    1 cup granulated sugar
    3/4 cup firmly packed brown sugar
    1/2 cup whole wheat flour
    1/2 cup oatmeal
    1 teaspoon ground cinnamon
    1/2 cup (1 sitck) butter

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  • Pentimento’s Blueberry Soup

    4 c. heavy cream, divided
    14 oz. blueberries
    1/3 c. honey
    1/3 c. raspberry vinegar

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  • Egg Drop Soup

    46 oz. can chicken broth
    1/3 c. water
    3 Tbs. cornstarch
    2 tsps. soy sauce
    1 green onion, thinly sliced
    1 egg, lightly beaten

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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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  • Pasta Bolognese

    1 lb. ground beef
    1/2 tsp. salt
    1 c. chopped red onion
    1/4 tsp. pepper
    2 medium green peppers, in strips 16 oz. pasta
    2 medium red peppers, in strips
    2 garlic cloves, minced
    2/3 c. finely chopped basil
    1/2 c. finely chopped parsley
    28 oz. whole peeled tomatoes
    16 oz. tomato sauce

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