Kopy Kat Recipes - K

Kentucky Fried Chicken

3 pounds chicken pieces
2 packages Italian salad dressing mix
3 tablespoons flour
2 teaspoons salt
1/4 cup lemon juice
1 1/2 cup pancake mix
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
Milk

Make a paste out of the Italian dressing mix, flour, salt and lemon juice. Coat chicken evenly. Stack chicken pieces in a bowl. Cover and refrigerate overnight or at least for several hours.

Mix pancake mix with paprika, salt and pepper. Dip chicken pieces in milk, then in pancake coating. Dust off excess. Lightly brown in large skillet containing 1/2" vegetable oil. Brown for 4 minutes on each side. Remove and place in a single layer on shallow baking pan. Seal with foil.

Bake for 1 hour at 350. Uncover and baste again with milk. Return, uncovered, to oven heated to 400, to crisp for 10 minutes.

KFC BBQ Baked Beans

1 (28 ounce) can Bush's Baked beans
3 1/2 cups BBQ sauce (depending on how tangy you like it)
1/4 cup brown sugar
1/4 cup finely diced onions
1/2 cup hickory smoked bacon

Fry bacon lightly (until heated through but still soggy). Then put everything in a casserole dish and bake for about 20 to 30 minutes at 350 degrees. It can be done in a saucepan but will not be quite as flavorful.

Kentucky Fried Chicken Spice

1 tablespoon rosemary
1 tablespoon oregano leaves
1 tablespoon powdered sage
1 teaspoon powdered ginger
1 teaspoon marjoram
1 1/2 teaspoons thyme
3 tablespoons packed brown sugar
3 tablespoons dry minced parsley
1 teaspoon pepper
1 tablespoon paprika
2 tablespoons garlic salt
2 tablespoons onion salt
2 tablespoons chicken bouillon powder (or 4 cubes, mashed)
1 package Lipton tomato Cup-a-Soup mix

Place all ingredients in blender and pulse for 3-4 minutes to pulverize, or rub through a fine strainer. Store in an airtight container so the spices will not lose their potency. Makes about 3/4 cup. Add 1 ounce mix to every one cup of flour for coating chicken.

KFC Cole Slaw

8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice). Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth.

Add the cabbage, carrots, and onion, and mix well. Cover and refrigerate for at least 2 hours before serving. Makes 12 servings

KFC Extra Crispy Chicken

1 (2- to 3-pound) cut-up chicken
1 quart water
3 tablespoons salt (for soaking)
1 cup milk
1 egg, beaten
2 cups flour
1 teaspoon Accent
1 tablespoon salt
1 teaspoon black pepper
Oil for frying

Allow chicken to soak in salted water for 30 minutes. Mix egg and milk in a bowl. Mix flour, Accent, salt and pepper in another bowl. Preheat deep fryer to 350 degrees, or place 3/4 inch oil in a skillet over medium heat.

Dry chicken with paper towels. Dredge in flour mixture. Dip into milk-egg mixture, then back into flour mixture. Do this one piece at a time making sure that there is total coverage over entire surface of chicken in each step.

KFC Kentucky Biscuits

1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 tablespoon granulated sugar
1 tablespoon baking powder
2/3 cup milk
1/3 cup vegetable shortening

Preheat oven to 425 degrees. Sift together flour, salt, sugar and baking powder into mixing bowl. Make a well in the flour mix and add the milk. Add shortening and begin kneading with hands (to cut in) the vegetable shortening and flour in the milk until thoroughly mixed.

Add milk, if needed to form, and mix. Turn onto floured board, and knead gently 6 to 8 times. Pat dough to 1/2-inch thickness. Cut into biscuits. Place on baking sheet and brown in oven 10 to 13 minutes.

KFC Honey Barbecue Wings

20 chicken wings, tips removed.
2 cups flour
2 eggs
2/3 cup milk
1 bottle KC Masterpiece Original Barbecue sauce
1/4 cup honey
Oil for deep frying

Wash chicken wings, remove the tips; cut the two pieces in half. shake off excess water. place eggs and milk in a bowl and mix well. set aside. Mix together Barbecue sauce and honey, set aside. Put flour in bag, shake wings to lightly coat. roll wings in egg wash and toss back in flour again. you want a fairly heavy coating of flour. Repeat 2-3 times.

Heat oil to 350 degrees. Fry wings until golden brown. Remove and drain on paper towels. preheat oven to 325 degrees. Dip each wing in BBC sauce and place on greased cookie sheet( pieces should not touch each other). Bake 15-20 minutes. Makes 4-6 servings

KFC Rotisserie Style Chicken

1/3 cup vegetable oil
3 tablespoons honey
2 tablespoons lime juice
1 tablespoon paprika
1 tablespoon seasoned salt
1 roaster/roasting chicken (rinsed well and dried)

In a saucepan, mix first five ingredients well and heat warm enough to melt honey. Set aside.
Place chicken in baking dish, tucking wings and legs under and/or tie chicken with kitchen twine. Cover chicken with basting liquid entirely on all sides.

Bake chicken uncovered in a 400 degree oven 40-45 minutes, basting chicken with liquid throughout the cooking time, or until nicely browned. Remove from oven, cover baking dish with foil and let stand 15-20 minutes to rest prior to carving.

KFC Potato Wedges

3 small potatoes
1/2 tablespoon Accent
1/2 tablespoon onion powder
1 cup all-purpose flour
1/2 tablespoon salt
1/2 tablespoon cayenne pepper
1/2 teaspoon black pepper
1/2 tablespoon oregano flakes
2 chicken bouillon cubes, crushed
1 large egg
2 tablespoons milk

Combine all dry ingredients in mixing bowl. Mix well in separate bowl mix milk and egg. heat oil to 400 degrees, dip potato wedges in milk/egg mixture and coat well, then place potato wedges in dry ingredient mix and coat well. fry until golden brown. Serves 1

KFC Gravy

1 tablespoon vegetable oil
5 tablespoons all-purpose flour
1 can Campbell's chicken broth (plus 1 can of water)
1/4 teaspoon salt
1/8 teaspoon Accent Flavor Enhancer
1/8 teaspoon ground black pepper

First make a roux by combining the oil with 1 1/2 tablespoons of flour in a medium saucepan over low heat. Heat the mixture for 20-30 minutes, stirring often, until it is a dark chocolate color.

Remove the roux from the heat, stir in the rest of the flour, abd add the remaining ingredients to the saucepan; mix well. Put the saucepan back over the heat, turn it up to medium and bring the gravy to a boil. Reduce heat and simmer for 15 minutes, or until thick.

KFC Macaroni Salad

7 ounces Box elbow macaroni, cooked
2 Ribs celery minced fine
1 tablespoon Dry minced onion
1/3 cup Diced sweet pickles
1 1/2 cups Miracle whip
1/2 cup Kraft mayonaise
1/4 teaspoon Black pepper
1/4 teaspoon Dry mustard
1 teaspoon Sugar
Salt to taste

Combine everything just as listed. Refrigerate salad tightly covered several hours before serving.

Kenny Rogers Country Chicken Salad

2 cups cooked chicken, chopped
1 cup apples, chopped
4 hard cooked eggs, chopped
1/2 cup mayonnaise
1/4 cup sweet pickle relish, drain
Slivered almonds, toasted (optional)

Combine all ingredients except almonds and mix lightly. Chill. When serving, garnish with almonds, if desired.

Kenny Rogers Roasters Corn Muffins

1/2 cup butter
2/3 cup sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen yellow corn

Preheat oven to 400 degrees. Cream together butter, sugar, honey, eggs and salt in a large bowl. Add flour, cornmeal and baking powder and blend thoroughly. Add milk while mixing.

Add corn to mixture and combine by hand until corn is worked in. Grease a 12-cup muffin pan and fill each cup with batter. Bake for 20-25 minutes or until muffins begin to turn brown on top.

Kenny Rogers BBQ Sauce

1 cup Applesauce
1/2 cup Heinz ketchup
1 1/4 cups Light brown sugar, packed
6 tablespoons Lemon juice
Salt and pepper
1/2 teaspoon Paprika
1/2 teaspoon Garlic salt
1/2 teaspoon Cinnamon

In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5 minutes. Turn heat to low and continue to stir (about 3 to 5 minutes) making sure sugar is completely dissolved. Allow to cook without stirring for 15 minutes on lowest possible heat, uncovered.

Transfer to top of double boiler over simmering watr if to be used as a basting sauce for ribs or chicken during baking; or cool sauce and refrigerate covered to use in 30 days. Sauce freezes well.

Kenny Rogers Fire-And-Ice Chili

1 20-ounce can pineapple chunks in syrup
2 pounds lean boneless pork roast cut into 1-inch cubes
2 tablespoons olive oil
1 medium yellow onion chopped (1/2 cup)
1 clove garlic minced
1 28-ounce can tomatoes cut up
1 6-ounce can tomato paste
1 4-ounce can diced green chili peppers drained
1 green pepper chopped 3/4 cup)
1 medium yellow onion chopped (1/2 cup)
2 cloves garlic minced
1/4 cup chili powder
4 teaspoons ground cumin
1 to 3 tablespoons seeded and finely chopped jalapeno pepper
1/2 teaspoon salt
Chili toppers: sliced onions, sour cream, shredded cheddar cheese

Drain pineapple, reserving syrup. In a Dutch oven, cook pork, half at a time, in hot olive oil till brown. Return all the meat to the pot. Add the first chopped onion and 1 clove garlic. Cook over medium heat till onion is tender, stirring occasionally. Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chili peppers, the green pepper, 1 onion, 2 cloves garlic, chili powder, cumin, jalapeno pepper and salt.

Bring to boiling. Reduce heat. Cover and simmer the chili for 1 1/2 hours, stirring occasionally. Add the pineapple chunks. Cover and simmer for 30 minutes more. Let diners add their own toppers. Makes 8 to 10 servings.

Note: To increase the spiciness of the chili, add 2 more tablespoons of the jalapeno pepper.

Kahunaville Cajun Chicken Fettuccini

2 ounces olive oil
12 ounces boneless chicken breast
1 tablespoon Cajun seasoning
1 teaspoon minced garlic
1/2 cup sun-dried tomatoes, steeped in water
1/4 cup red bell peppers, cut into strips
1/4 cup green bell peppers, cut into strips
1/4 cup yellow bell peppers, cut into strips
1/2 cup Spanish onions, cut into thin strips
1 cup mushrooms, washed and quartered
1/4 cup white wine
1/2 cup heavy cream
1 cup chicken broth
1 tablespoon fresh basil leaf, chopped
1 tablespoon fresh parsley, chopped
Salt and white pepper
2 tablespoons grated Parmesan cheese
16 ounces cooked linguini
4 bread sticks

Heat medium sauté pan; add olive oil, and lightly brown chicken strips and season with Cajun spice. Add minced garlic, cut peppers, mushrooms, sun-dried tomatoes and onions and cook until vegetables are soft and onions translucent. Add white wine, heavy cream and chicken stock and simmer for 2 to 3 minutes or until sauce thickens slightly.

Season with salt and pepper and add fresh herbs. Add cooked and heated pasta and toss with Parmesan cheese and serve in large pasta bowls garnished with bread sticks and fresh grated Parmesan cheese.

Kaila Cakery Macadamia Cream Pie

3 eggs
3/4 cup granulated sugar
1 cup corn syrup
2 cups chopped nuts
2 tablespoons melted butter
1 teaspoon vanilla extract

Beat eggs, sugar and corn syrup until well mixed. Stir in chopped nuts. Add and blend the melted butter and vanilla extract.

Pour mixture into 9-inch pie shell. Bake at 325 degrees F for 45 to 50 minutes or until crust is golden brown. Cool for half hour and chill one hour or until cold and well set.

Top with whipped cream and sprinkle with macadamia nuts.

Kebab House Kebab Salad

1 medium eggplant, leaves removed, sliced in half lengthwise or crosswise in a couple of pieces
1 Anaheim pepper (also called New Mexican or sweet green pepper)
1 medium tomato
1/4 onion, medium chop
3 tablespoons olive oil
3 tablespoons lemon juice
1/2 tablespoon paprika
Salt and black pepper, to taste

Heat grill. When grill is hot, place eggplant, pepper and tomato on it and cook 4 to 5 minutes each side. Cool grilled vegetables until safe to handle and remove skins (grilling helps loosen skins).

Cut skinned vegetables into bite-size pieces and transfer to bowl. Add onion, olive oil, lemon juice, paprika and salt and pepper. Mix well and serve with kebabs. Makes 6 servings.

Kimo's Hula Pie

1 (9-inch) chocolate cookie crumb crust
1 quart macadamia nut ice cream, softened
1 (12 ounce) jar hot fudge ice cream topping
1 (8 ounce) container Cool Whip
1 (3 ounce) jar macadamia nuts, chopped

Fill pie crust with ice cream and re-freeze until firm. To serve, top with fudge, cool whip and sprinkle with nuts.

Kincade's Restaurant Crisp Potatoes with Gorgonzola

16 pounds Idaho French fries, cross cut
Gorgonzola sauce (see below)
3/4 ounce Gorgonzola cheese, crumbled
1/2 cup chopped chives
1 teaspoon cracked pepper

Gorgonzola Sauce
6 pounds whole butter
1 1/2 pounds flour
2 gallons whipping cream
12 ounces Gorgonzola cheese, crumbled

Potatoes: Deep fry French fries at 350 degrees to 360 degrees until very crisp. Place 10 ounces of cooked and drained fries (approximately 16 ounces uncooked) on a serving plate and drizzle with 3 ounces of Gorgonzola sauce. Garnish with 3/4 ounce of crumbled Gorgonzola cheese, 1 teaspoon of cracked pepper and chives. Serve immediately. (Sauce can be served on the side.)

Gorgonzola Sauce: Melt butter slowly in a large saucepan. Gradually whisk in flour to make a roux. Cook for 4 to 5 minutes over low heat. Whisk in cream, blending until roux is incorporated into the cream. Heat to 170 degrees.

Combine 1 quart of sauce with 12 ounces of Gorgonzola cheese, reserving remaining sauce. (Remaining sauce should be chilled in ice bath, then refrigerated for later use.) Blend together and heat to 170 degrees F. Keep sauce warm until ready for use.

Kingfish Hall New England Clambake

2 pounds red bliss potatoes
8 chicken thighs
8 ears corn
4 (2-pound) lobsters
2 pounds linguica sausage or chorizo
3 pounds soft shell clams or steamers

Put the potatoes and the chicken thighs in a large pot. Cover with salted water and boil, skimming and discarding any scum that rises, for about 25 minutes or until the potatoes are soft and the chicken thighs are cooked through. Drain and set aside.

In the meantime, light the fire using hardwood charcoal. Place the corn in a large bowl of water and soak thoroughly, about 20 to 30 minutes.

When the coals are red in the center with ash around them, the fire is ready. Put the lobsters and corn on the rotisserie grill. Arrange the potatoes, chicken, and sausage on top of the grill and top with the clams. Cook for 45 minutes. Serve with melted butter. Makes 8 servings

Kingfisher Banana Bread Pudding

1 1/2 pounds banana puree
10 eggs
1/2 tablespoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
1 1/4 quarts milk
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 pound raisins
Pinch of salt
2 ounces rum
6 ounces cold butter, cut in small pieces
1/2 ounce vanilla extract
1 1/2 pounds stale bread, cut into 1-inch cubes

Mix all ingredients and pour over bread. Soak overnight. Bake 100 minutes at 350 degrees, covered, in bain marie (water bath).

Kabul Mediterranean Restaurant Mashawa Soup

Water
1 cup dry light kidney beans
1 cup dry garbanzo beans
4 tablespoons vegetable oil
1 large onion, diced
8 ounces chopped lamb (from leg of lamb, fat removed)
8 ounces chopped chicken breast
1 can (15 or 16 ounces) crushed tomatoes
1 tablespoon salt
2 tablespoons dried dillweed
3/4 tablespoon cayenne pepper
1/2 tablespoon black pepper
1/2 tablespoon dried cilantro
1 cup chicken stock
1/2 cup dried yellow split peas
1/2 cup dried green split peas
Yogurt sauce (see recipe)

In large kettle, bring 1 gallon water to a boil. Add kidney beans and garbanzo beans and boil, uncovered, 1 to 1 1/2 hours or until beans are tender. Remove from heat and drain. Do not rinse. Set beans aside.

In large kettle, heat oil. Add onion and cook until translucent, about 3 minutes. Add lamb and chicken and sauté, turning, until evenly browned.

To the lamb/chicken mixture, add tomatoes, spices and stock and split peas. Add water to cover by 1 inch. Bring to a boil, then simmer uncovered over low heat 2 hours.

Combine meat mixture with reserved beans and heat through if needed. Pour into individual bowls and top each serving with about a tablespoon of the yogurt sauce. Serve with Afghan flatbread. Makes 8 to 10 side-dish servings.

Karl Ratzsch's Chocolate Eclair Sundae

3/4 cup milk
1/4 cup water
1/4 cup melted butter
1 cup flour
4 eggs
Vanilla ice cream (use 2 3-ounce scoops per serving)
Hot fudge, warmed
Freshly whipped cream
12 maraschino cherries for garnish

Preheat oven to 350 degrees. In large pan combine milk, water and butter. Bring to boil over medium heat. Reduce heat to low, add flour all at once and stir with wooden spoon until mixture is dry, leaves sides of pan, and is not sticky. Remove pan from heat and cool about 5 minutes. Add eggs, one at a time, and mix with wooden spoon until smooth.

Using pastry bag with star tip, pipe batter onto baking sheets that have been lined with parchment paper making six eclair shapes. Bake in preheated oven 25 to 35 minutes or until golden brown and cooked through. Pastries should raise about three times in volume. Let cool to room temperature.

To serve: Slice eclairs in half lengthwise. Set bottoms of eclairs on serving plates; setting them toward back of plates. On each bottom half spoon 2 scoops of ice cream. Set pastry top over ice cream then pour a thick layer of warmed fudge over pastry. Using pastry bag make two large cream

Karl Ratzsch's Braised Pork Back Ribs

12 pounds skinless pork back ribs, cut into about 8 serving portions
Salt and pepper to taste
2 large Spanish onions, sliced
1 large Golden Delicious apple, cored, chopped
1 bay leaf
1 quart chicken broth
1/4 cup minced garlic
2 tablespoons beef base
1 tablespoon Worcestershire sauce
1/2 to 3/4 cup cornstarch mixed until smooth with an equal amount of water
Kitchen Bouquet to taste
4 pounds sauerkraut
1/2 cup packed brown sugar

Preheat oven to 450 degrees. Sprinkle ribs with salt and pepper. Set in large, heavy roasting pan and roast until brown, 15 to 20 minutes. Turn halfway through cooking if needed.

Reduce oven temperature to 350 degrees. Add onions, apple, bay leaf, broth, garlic, beef base and Worcestershire sauce to meat. Cover and braise, turning a few times until meat is tender, about 13/4 hours. Remove pan from oven and set on stove top. Maintain oven temperature.

Remove meat from pan and set meat aside. With slotted spoon remove solids from gravy. Discard solids. Skim any fat from gravy. Set gravy over medium-low heat and gradually add cornstarch mixture, stirring regularly, until gravy thickly coats back of spoon. This will take 5 to 10 minutes. Add Kitchen Bouquet for color.

Rinse and drain sauerkraut. Remove half the gravy from pan and set aside. To gravy in pan add the brown sugar and mix well. Place sauerkraut in pan and mix with gravy. Bake, uncovered, until surface of sauerkraut starts to brown, 15 to 20 minutes.

Return ribs to pan, setting them bone side down over sauerkraut. Top with reserved gravy and bake, uncovered, until ribs are a rich brown color, 5 to 10 minutes. Makes 8 servings.