Kopy Kat Recipes - S

Sol Fire Restaurant Hanger Steak

10 large shallots, peeled and thinly sliced
15 cloves garlic, thinly sliced
4 bay leaves
2 cups homemade barbecue sauce (or your favorite purchased sauce)
2 cups red wine (divided)
2 pounds hanger steak, cleaned, trimmed (cut into 4 portions, see note)
2 tablespoons butter
1 teaspoon red wine vinegar

Combine shallots, garlic, bay leaves, barbecue sauce and 1 cup wine in large, zipper-lock plastic bag. Add meat to bag and marinate in refrigerator 12 hours or overnight. The next day, remove steaks from marinade, reserving both liquid and solids and scraping off any excess marinade. At this point steaks can be chilled until ready to grill.

Transfer solids to medium saucepan. Cook until shallots are slightly translucent, about 3 to 5 minutes. Add remaining 1 cup wine and reduce over medium-high heat until almost dry, about 20 minutes. Add reserved marinade liquid to pan and cook 10 minutes.

Strain mixture again and discard solids. Return broth to heat and bring to boil. Should any foam form, skim off and discard. Whisk in butter and wine vinegar and cook until butter is melted. Grill steaks to desired doneness. Serve topped with sauce. Makes 4 servings.

Note: Hanger steak is available, or can be special-ordered, at specialty meat markets such as Grasch's. If you cannot easily find this cut of meat, flank steak can be substituted.

Shelly's Deli Noodle Kugel

1 pound wide egg noodles, cooked until tender, drained, rinsed
5 to 6 eggs, beaten
1/2 stick margarine, cut in small pieces
1 cup raisins
2 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon salt
1 1/2 cups applesauce
1 cup non-dairy sour cream

While noodles are draining, combine remaining ingredients. Stir into noodles. Preheat oven to 350 degrees. Spoon into greased 9-by-13-inch pan and cover with aluminum foil.

Bake in preheated oven 45 minutes. Remove foil and bake another 15 minutes or until noodles are firm, crisp and lightly browned. Can be served hot, slightly cooled or cold. Makes 6 to 8 side dish servings.

Shelly's Deli Moroccan Meat Balls

1 pound ground beef
2 to 3 cloves garlic, chopped
Salt and pepper to taste
1/4 cup matzo meal or bread crumbs
1 egg
1 teaspoon cumin
Sauce (see recipe)

Combine all ingredients and mix well. Form into meatballs slightly larger than golf balls. Put meatballs in bottom of 1 1/2-quart casserole.

Make sauce. Preheat oven to 350 degrees. Spoon sauce over meatballs in pan and cook 1 hour or until meatballs are no longer pink inside.

To serve: Divide meatballs among 3 to 4 large-sized, soft hamburger or hot dog buns. Spoon a little of the liquid from the sauces over the meatballs. With slotted spoon remove some of the tomato/onion mixture and spoon over meatballs. Serve with additional sauce for dipping if desired. Makes 3 to 4 large sandwiches.

Sauce
1/4 cup vegetable oil
1 teaspoon cumin
1 teaspoon paprika
1/8 teaspoon crushed red pepper
1/2 cup water
Juice of 1 lemon
1 can (15 ounces) diced tomato
1 small onion, thinly sliced

To make sauce, combine all ingredients and mix well.

Silver Spring Country Club Honey Pecan Chicken

1 pound (4 sticks) lightly salted butter, room temperature
1 cup honey
1/4 cup packed brown sugar
1 cup toasted pecan pieces
1/4 teaspoon vanilla extract
2 tablespoons freshly chopped parsley plus parsley for garnish (divided)
1/4 cup vegetable oil
8 pre-breaded, frozen, chicken breasts (about 3 ounces each)

In mixing bowl, combine butter, honey, brown sugar, pecans, vanilla and the 2 tablespoons chopped parsley. Mix well with electric mixer 3 to 4 minutes. If desired, mixture can be refrigerated or frozen at this point and used later.

To prepare: In large skillet, heat oil to between 350 and 375 degrees. Place frozen, pre-breaded chicken breasts in hot oil and cook 3 to 4 minutes on each side or until cooked through.

Remove pieces of chicken from oil and place in serving dish. Scoop pecan butter on top of each piece of meat. Let chicken sit 2 minutes before serving so some of the sauce is absorbed into meat. Garnish with additional parsley. Serve with fresh asparagus, and garlic and rosemary oven-roasted red skin potatoes. Makes 4 servings.

Shady Lane Restaurant Cherry-Berry-Peach Pie

4 cups sliced peaches (about 6 large peaches)
1 cup fresh blueberries
1 cup pitted sweet cherries
1 tablespoon lemon juice
3/4 cup granulated sugar (divided)
1/2 cup packed brown sugar (divided)
1 1/4 cups flour (divided)
Pinch of salt
1/8 teaspoon ground cinnamon
1 unbaked 9 1/2- to 10-inch pie shell
1/4 cup ( 1/2 stick) butter, room temperature

Preheat oven to 450 degrees. Combine fruits in bowl. Sprinkle with lemon juice. Add 1/2 cup granulated sugar, 1/4 cup brown sugar, 1/4 cup flour, salt and cinnamon. Stir gently. Pour into prepared piecrust.

To make topping, combine remaining 1 cup flour, remaining 1/4 cup granulated sugar and remaining 1/4 cup brown sugar. Add butter and cut in with 2 knives or pastry blender until mixture is crumbly. Sprinkle mixture over pie.

Bake in preheated oven 10 minutes. Reduce oven temperature to 350 degrees and bake 45 to 50 minutes. Makes 8 servings.

Schwefel's Restaurant Stroganoff Soup

2 pounds leftover prime rib, diced, or ground chuck
1 pound fresh mushrooms, sliced
1 small onion, diced
2 quarts chicken broth
2 pinches black pepper
1/4 cup red wine
1/4 cup red wine vinegar
1 tablespoon brown mustard
2 pinches garlic powder
2 tablespoons Maggi seasoning
1 tablespoon Worcestershire sauce
1/2 cup (1 stick) butter
1 cup flour
1/2 pint sour cream
1/2 pint half-and-half cream
2 cups cooked egg noodles

If using ground chuck, brown, then drain. Put meat into large pot with mushrooms, onion, broth, pepper, wine, wine vinegar, mustard, garlic powder, Maggi seasoning and Worcestershire sauce.

Bring to boil, then reduce heat and simmer 15 minutes. Melt butter, then add flour and cook 1 to 2 minutes, stirring, regularly, until smooth. Gradually add to soup and simmer 15 minutes. Reduce heat to low. Add sour cream, cream and noodles; heat through. Makes 12 servings.

Speakeasy Bar & Grill Bob's Tenderloin Chili

1 1/2 pounds ground tenderloin
2 tablespoons canola oil
2 large Spanish onions, cut into medium dice
1 1/2 teaspoons flour
1 cup burgundy wine
2 large green bell peppers, cut into medium dice
1 can (151/2 ounces) kidney beans
1 can (151/2 ounces) hot chili beans
1 can (15 ounces) black beans
1 can (28 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
2 tablespoons crushed garlic
1 1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 1/4 teaspoon ground cumin
1 1/4 teaspoon ground coriander
1 1/4 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1 teaspoon sugar
1 teaspoon salt

Put tenderloin, oil and onions in large stockpot. Cook over medium heat until onions are soft and beef is cooked through, 10 to 15 minutes. Add flour and stir to coat. Increase heat. Add burgundy, bell peppers, beans, crushed tomatoes, tomato paste and garlic.

Add remaining seasonings and cook over medium heat, stirring frequently to avoid sticking, 10 to 15 minutes or until heated through. Makes about 10 large servings.

SueShar's Restaurant Chicken Stir-Fry Salad

2 tablespoons butter or margarine
6 ounces boneless, skinless chicken breast
3 tablespoons soy sauce
1 tablespoon dry white wine
1/4 teaspoon ground ginger
1 tablespoon cornstarch
8 ounces frozen stir-fry vegetables, thawed
Salad greens to line 2 serving plates
1/4 cup chow mein noodles

Cut chicken breast into strips. Melt butter or margarine in large saute pan over medium heat, add chicken and cook until chicken is no longer pink. In bowl, combine soy sauce, wine, ginger and cornstarch; mix well until smooth.

Add mixture to chicken strips and saute over high heat until mixture is heated through. Add vegetables and cook 5 minutes, stirring frequently. Spoon mixture over salad greens and top with chow mein noodles. Makes 2 servings.

St. Louis Bread Company Stuffed Chicken

Mock Boursin Cheese
1/4 cup butter or margarine
8 ounces cream cheese, softened
1/2 (.7 ounce) package dry garlic cheese salad dressing mix

Blend all ingredients and chill.

Chicken Breasts
4 boneless skinless chicken breasts, pounded to 1/4 inch thickness salt and pepper to taste
3/4 cup Mock Boursin cheese
2 eggs
1/4 to 1/2 cup whipping cream or evaporated skimmed milk
1/2 cup freshly grated Parmesan cheese
1/2 cup breadcrumbs made from Saint Louis Bread sourdough
1/3 cup butter or margarine

Season chicken breasts with salt and pepper to taste. Spread 1/4 of cheese on each flattened chicken breast. Roll up and secure with toothpicks.

Lightly beat eggs and cream in a small bowl. Mix Parmesan cheese and breadcrumbs in another small bowl. Dip rolled breasts first in egg/cream mixture and then in breadcrumbs.

Spray an 8-inch square baking pan with non-stick vegetable spray. Place chicken rolls in pan, seam side down. Put butter or margarine pats on top. Recipe can be refrigerated at this point.

To bake, preheat oven to 350 degrees. Bake chicken 30 to 45 minutes until tender. Serves 4.

St. Louis Bread Company Brown Betty

1 cup bread crumbs
1/2 cup (1 stick) butter
1 cup granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
6 apples (mix Gala, Jonathan or Jonagold, Granny Smith)
1/2 cup dark brown sugar
2 beaten eggs
1 teaspoon vanilla extract

Generously butter a baking dish. Mix spices with fruit and brown sugar. Place in the baking dish. In a small bowl, whip the eggs with the vanilla extract.

In a separate bowl using a fork, mix the breadcrumbs with the white sugar. Top fruit with a crumb mixture and pour melted butter over breadcrumbs, covering thoroughly. Bake at 350 degrees for 30 to 40 minutes.

Whipped cream topping: Whip 1 cup heavy cream. Add 2 tablespoons light brown sugar and 2 teaspoons vanilla extract. Or whip 1 cup heavy cream; add 2 tablespoons sugar and 2 tablespoons dark rum.

St. Louis Bread Company Grilled Steak Salad

1 tablespoon vegetable oil
1 1/2 pounds 1-inch thick beef tenderloin ( about 6 steaks)
1 sourdough baguette
Olive oil
Blue Cheese Sprinkles (optional)
1 (10 ounce) bag baby spinach leaves
1 head red leaf lettuce
1 (16 ounce) can mandarin oranges
1 cup crumbled blue cheese (about 4 ounce)
3/4 cup sliced almonds (about 3 ounce)
1/2 medium red onion, thinly sliced
Saint Louis Bread Poppyseed dressing

Grilled steak: Rub both sides of steak lightly with vegetable oil, and season with salt and pepper. Grill steaks on one side, turn and finish grilling to desired doneness. (About 5 minutes per side for medium rare). Transfer steaks to platter and let stand until cool, about 15 minutes. Cover and refrigerate until well chilled.

Just before serving slice diagonally into thin strips. If you prefer, coat the bottom of a large, heavy skillet with 1 tablespoon of vegetable oil and place over medium high heat. When the oil is hot but not smoking, add steaks and cook on both sides to desired doneness. Prepare the steaks for serving as directed above. Serves 6.

St. Louis Bread Company Peppery Pork Tenderloin

For the Sandwich
1 pork tenderloin
2 tablespoons Dijon mustard
1 tablespoon freshly ground black pepper
1 St. Louis Bread Company French baguette, sliced thin

For the Sauce
1 cup mayonnaise
2 tablespoons prepared horseradish
1 Granny Smith apple, peeled, cored and coarsely grated
1/2 teaspoon dill weed

For the Sandwich: Preheat oven to 350 degrees. Trim excess fat from pork tenderloin. Rub the tenderloin with Dijon mustard and then roll it in black pepper.

Line a shallow roasting pan with foil. Place the tenderloin in the pan and bake for 40 to 45 minutes or until meat thermometer registers 155 degrees. Let the meat stand for 15 minutes before thinly slicing.

To serve, place meat in center of platter; surround with baguette slices and accompany dish with Horseradish Sauce.

For the Horseradish Sauce: Mix ingredients together in a medium-size bowl. Cover and chill for several hours. Sauce will keep for several days in the refrigerator.

Note: Meat may be prepared up to 24 hours ahead of serving and refrigerated. Bring to room temperature for serving. Makes 18 servings

St. Louis Bread Company Chocolate Bread Pudding

4 to 5 cups day-old Saint Louis French Bread, cut or torn into 1 inch pieces.
3 1/2 cups chocolate milk
2/3 cup dried cherries
5 eggs
1/2 cup granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
2 tablespoons butter
1/2 cup chocolate chips

Place the bread pieces in a large shallow bowl and pour and milk over them, making sure that all the bread is moistened. Allow this to sit for up to 1 hour (the longer you soak the bread, the more moist the pudding will be).

Preheat the oven to 325 degrees and butter a 2-quart baking dish. In another bowl, beat the eggs well; then add the sugar and beat again until well mixed. Add cinnamon and vanilla and mix again.

Pour this mixture over the bread and milk mixture. then add the chopped, dried cherries and the chocolate chips. Toss well. Pour the pudding into the baking dish, dot with butter and bake for 45 to 60 minutes, or until it is set in the middle and browned the top.

Serve warm with a dollop of whipped cream and sprinkle with cocoa powder or chocolate sprinkles. If pudding starts to brown too much cover with foil. If you are a real chocoholic, add a few spoonfuls of a good chocolate sauce on top.

St. Louis Bread Company Appetizer Roll Ups

12 slices Saint Louis Bread slices (tomato-basil, sourdough, or French loaves), sliced thin
8 ounces cream cheese softened
4 ounces blue cheese, crumbled
3 tablespoons minced green onion or
1 tablespoon chopped fresh chives
1/3 cup melted butter or margarine

Optional: Before rolling bread, add a thin layer of shaved ham.

Mix together the cream cheese, blue cheese, green onion or chives. Trim crusts from bread. Roll each bread slice with a rolling pin to flatten. Spread one side of each piece of bread with 2 tablespoons cream cheese mixture.

Roll up tightly. Brush with the melted butter. At this point you may freeze unbaked rollups 3-4 weeks in an airtight container. Thaw in refrigerator before baking. Bake rollups at 400 degrees F for 10 to 12 minutes. Serves 12.

St. Louis Bread Company Herbed Omelet Sandwich

1 Asiago Cheese focaccia from St. Louis Bread
2 tablespoons olive oil
1/2 pound mushrooms
1 clove garlic, minced
5 large eggs, room temperature
Salt and pepper
1 tablespoon chopped fresh basil
8 pieces crisp bacon
2 large artichoke hearts, drained and quartered

Heat 1 tablespoon olive oil in an ovenproof 10-inch skillet. Cook mushrooms and garlic at medium high heat until liquid releases and nearly evaporates. Remove from pan and set aside.

Beat eggs, adding salt and pepper to taste and stir in mushroom mixture and fresh basil. Add second tablespoon of olive oil to skillet and pour in egg mixture. Cook over medium heat for about 5 minutes until eggs are done around the edges.

Place skillet under the broiler for an additional 3 minutes to brown top and finish cooking the eggs. Slice focaccia lengthwise. Place omelet onto bread top with bacon and artichoke hearts. Slice into wedges and serve immediately. Serves 4.

St. Louis Bread Company Pumpernickel Salad

2 Yukon Gold potatoes, sliced, baked
2 cups field greens
1/4 cup red onion, shaved
12 stalks asparagus, 5 inches long
10 whole cherry tomatoes
1/2 cup jicama, julienned
5 slices pumpernickel bread, toasted
Salt and pepper, to taste
2 tablespoons Roasted Garlic Herb Dressing
1/2 cup pumpernickel crust croutons

Bake Yukon slices on lightly-oiled baking sheet for 20 minutes at 350 degrees and 2 minutes under broiler. Sprinkle with salt and pepper. Broil lightly-oiled asparagus for 2 minutes. Sprinkle with salt and pepper. Cut pumpernickel bread into stars and toast in oven at 350 degrees for 5 minutes.

In a medium mixing bowl, combine field greens, red onions, jicama, and croutons and toss with 2 tablespoons Roasted Garlic Herb Dressing. Place salad on large plate and garnish with cherry tomatoes, bread and potato. Serve immediately. Salad is best when ingredients are used at room temperature.

Sacramento Brewing Company Baby Back Ribs

Barbecue Sauce
4 tablespoons butter
1/2 yellow onion, diced
1 cup ketchup
1/2 cup brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 teaspoon liquid smoke
1 teaspoon salt
1 teaspoon McCormick cayenne pepper

Ribs and Marinade
3 cups Sacramento Brewing Company's Red Horse Ale
1/3 cup liquid smoke
2 pounds baby back ribs or beef ribs
1 yellow onion, sliced
4 cloves Christopher Ranch garlic, halved
Meat rub

To prepare barbecue sauce, sauté onion in butter until soft, about 3 to 5 minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer for about 30 minutes. To prepare ribs, combine beer and liquid smoke. Pour over meat and let stand 10 to 30 minutes.

Drain meat and place 2 cups marinade in the bottom of a roasting pan. Place meat on a rack in roasting pan. Place onion slices and garlic cloves on top of meat. Cover pan with foil and bake at 300 degrees for 1 1/2 to 2 hours or until tender. When cool enough to handle, rub ribs with meat rub. Serve with barbecue sauce. Makes 4 servings.

Sacramento Brewing Company Seafood Pasta

2 ounces olive oil
3 ounces salmon pieces
3 ounces calamari (tubes)
3 ounces cod pieces
8 medium shrimp
3 ounces mussels (clams)
1 tablespoon crushed garlic
1/2 teaspoon fresh dill
1/2 teaspoon salt and pepper
1/2 lemon (squeezed)
3 ounces white wine
4 ounces fresh linguini
4 ounces marinara sauce

In hot sauté pan, heat oil then add seafood (including Mussels). Add all seasonings, lemon and wine. Sauté until seafood is cooked through and mussels are open, about 5 minutes. Place linguini in boiling water while seafood is cooking. Heat marinara sauce at the same time.

Strain pasta (after boiling 4 to 5 minutes) and place on plate. Place mussels around pasta on plate. Cover with sauce. Top with sautéed seafood. Garnish with lemon, dill and parsley.

Skipjack's Key Lime Pie

1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
4 egg yolks
1 (14 ounce) can sweetened condensed milk
1/3 cup Key lime juice
1/3 cup sour cream

Whipped cream, toasted coconut, or raspberry sauce (optional garnishes)

In a large bowl combine the graham cracker crumbs and butter. Press evenly on the bottom and sides of an 8-inch pie plate. Chill while preparing the filling. Preheat oven to 325 degrees.

In a mixing bowl beat the egg yolks until thick and pale yellow, 7 to 10 minutes. Add the milk, lime juice and sour cream and beat until blended and smooth. Pour into the crust and bake for 17 minutes or until the center feels set when lightly touched. Cool on rack. Chill. Garnish as desired. Serves 6 to 8.

Skyline Lodge Apple Cake

1 cup oil
3 eggs
2 cups thinly sliced apples
1 cup walnuts, chopped
1 3/4 cups granulated sugar
2 cups sifted self-rising flour

Mix all the ingredients and bake in a prepared 10-inch springform pan at 350 degrees F for 45 minutes.

Caramel Topping
1 cup brown sugar
1 tablespoon sugar
1/2 cup buttermilk
1/2 cup butter
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda

Mix and bring to a boil for about 5 minutes. Drizzle over warm cake, one piece at a time.

Spaghetti Warehouse Meatballs

12 ounces ground beef and 4 ounces ground pork or 1 pound ground beef
4 ounces Parmesan cheese
1 egg (lightly beaten)
1 cup bread crumbs
1 salt
1 teaspoon black pepper
1 teaspoon granulated garlic
1 cup minced onion
1/8 cup chopped fresh parsley

Mix ingredients thoroughly by hand or with kitchen aid with paddle attachment. Roll into balls, 2-3 ounces each. Bake at 250 degrees until internal temperature is 165 degrees (about 45 minutes). Another option is to pan fry in olive oil for a crispier, more browned exterior.

Spaghetti Warehouse Wedding Soup

1 gallon water
1 ounce chicken base or bouillon
1 cup celery, diced
1 cup carrot, shredded
1 cup yellow onion, diced
1 cup spinach, chopped, frozen
1 teaspoon basil (sweet)
1 teaspoon garlic, chopped
1 teaspoon black pepper
1 pound chicken breast meat, cooked and diced
1 pound tiny meatballs
1 cup spaghetti, cooked, broken long

Bring water to a boil. Add chicken base. Stir to dissolve. Add celery, carrots, onions, spinach and basil. Simmer 10 minutes. Add meatballs, chicken and cooked spaghetti. Makes 1 gallon.

Note: If you can't find tiny meatballs at the grocery store, you can use larger meatballs cut into quarters. If you make your own meatball mix, bake in oven and drain ahead of time.

Snake Creek Grill Rustic Apple Tart

1 1/2 cups flour
1/4 teaspoon granulated sugar
Dash of salt
7 1/2 tablespoons butter
1/4 cup ice water
2 pounds tart cooking apples (Granny Smith or Pippin)
3 tablespoons granulated sugar
2 tablespoons butter
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves

Combine first three ingredients in a mixing bowl. Cut the butter into the flour until it resembles coarse cornmeal. Stir in the ice water until mixture holds together. Press into a ball and let rest 30 minutes. Flatten with hands and roll on a well-floured surface to a 15-inch circle. Lay on a baking sheet. Peel, core and slice the apples into 1/4-inch slices.

Coarsely chop one of the apples. Spread chopped apples in a layer over pastry, leaving a 2 1/2-inch border. Sprinkle with 1 tablespoon sugar and half of spices. Cover chopped apples with sliced apples, sprinkle with 2 tablespoons sugar and remaining spices. Dot with the butter. Fold uncovered edge of pastry over apples, pleating it to make fit.

You'll have about a 5-inch diameter area in the center that remains uncovered. Sprinkle edges of pastry lightly with sugar. Bake at 400 degrees F in the upper part of a preheated oven 45 minutes or until apples are tender and partially caramelized. Slide off pan onto a rack to cool. Serve warm or cold with either ice cream or whipped cream.

Snake Creek Grill Chocolate Chip Zucchini Bread

1 cup canola oil
3 eggs
3 cups grated zucchini
2 cups granulated sugar
2 teaspoons vanilla extract
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
3 teaspoons cinnamon
1 cup chopped walnuts
1 cup semisweet chocolate chips

Combine oil, eggs, zucchini, sugar and vanilla extract in mixing bowl. Beat 3 minutes at medium speed. Sift flour, baking soda, salt and baking powder. Add cinnamon. Fold dry ingredients lightly by hand into egg mixture. Add chopped walnuts and chocolate chips.

Place mixture into two greased and floured loaf pans. Bake 1 hour at 350 degrees or until a wooden pick comes out dry. Cool and remove from pans. Slice and serve. Can be frozen.

Slickrock Cafe Famous Canyonlands Burrito

2 large eggs, scrambled
2 ounces black beans
2 ounces Cheddar or jack cheese mixture
1 ounce green chile
2 ounces salsa
1 sun-dried tomato
Flour tortilla

Place tortilla on hot grill and add cheese mix and scrambled eggs, black beans and green chile. Let tortilla crisp up just a little. Roll tortilla into burrito and spoon salsa on top. Serve with hash browns or home fries.