Kopy Kat Recipes - P

Porkie`s Diner Pork Chili Verde

3 3/4 pounds lean diced pork
3/4 (28-ounce) or 1 (21-ounce) can green enchilada sauce
1/3 bunch fresh cilantro, leaves chopped
1/3 large onion, chopped
1/3 bunch green onions, chopped
1 fresh jalapeno, seeded and chopped
1 1/2 ounces canned green diced chiles
Garlic powder, to taste
Freshly ground black pepper

Simmer diced pork in large pot of water until tender. Drain pork and return to pot. Add remaining ingredients and simmer until heated thoroughly. Makes 5 to 6 servings

Popeye's Fried Chicken

6 cups vegetable oil
1 teaspoon cayenne pepper
2/3 cup all-purpose flour
2 teaspoons paprika
1 tablespoon salt
3 eggs
2 tablespoons white pepper
1 frying chicken, with skin cut up

Heat the oil over medium heat in a deep fryer or in a wide, deep pan on stove. In a large bowl, combine flour, salt, peppers, and paprika. Break the eggs into a separate bowl and beat until blended.

Check the oil by dropping in a pinch of the flour mixture, If the oil bubbles rapidly around the flour, it's ready. Dip each piece of chicken into the eggs, then coat generously with the flour mixture.

Drop each piece into the hot oil and fry 15 to 25 minutes, or until it is a dark golden brown. Remove the chicken to paper towels or a rack to drain.

Popeye's Biscuits

4 cups Bisquick
4 ounces sour cream
1 cup club soda (at room temperature)
1/2 cup margarine

Preheat oven to 375 degrees. Mix Bisquick, sour cream and club soda together. Pour onto floured surface and knead very lightly. Roll out to about 1/2-inch thickness and cut with cutter.

Melt butter and pour half into a glass casserole dish. Place biscuits in dish and pour remaining butter over top of biscuits.

Popeye's Cajun Gravy

1 tablespoon vegetable oil
1 chicken gizzard
2 tablespoons minced green bell pepper
1/4 cup ground beef
1/4 cup ground pork
2 cups water
1 (14 ounce) can beef broth
2 tablespoons cornstarch
1 tablespoon all-purpose flour
2 teaspoons milk
2 teaspoons distilled white vinegar
1 teaspoon granulated sugar
1 teaspoon salt
1/2 teaspoon coarse ground black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Dash dried parsley flakes

Heat vegetable oil in a large saucepan over medium heat. Sauté hicken gizzard in the oil for 4 to 5 minutes until cooked. Remove gizzard from the pan and let cool. Finely mince the gizzard after it has cooled. Combine ground beef and ground pork. Mix with your hands until well mixed.

Add bell pepper to the saucepan and sauté it for 1 minute. Add ground beef and pork to the pan and cook brown. Mash meat into tiny pieces as it browns. Add water and beef broth to the saucepan, then immediately whisk in cornstarch and flour. Add remaining ingredients and bring to a boil. Reduce heat and simmer gravy until thick - about 30 to 35 minutes.

Popeye's Cajun Rice

1 pound lean ground beef
1/2 cup finely diced bell pepper
1/3 cup diced green onions
1/2 teaspoon garlic powder
1/2 teaspoon celery flakes
1 teaspoon Creole seasoning
1/4 teaspoon red pepper
4 cups long grain rice, cooked and drained
1/4 to 1/3 cup water
1/4 teaspoon black pepper

In fry pan stir ground beef and bell pepper. Cook over medium high heat until beef loses its pink color and bell pepper is soft. Remove excess grease. Turn temperature down to medium or medium low.

Add remaining ingredients; stir and cook together until ground beef is completely cooked and liquid is gone - about 25 to 35 minutes. More Creole seasoning and red pepper may be added for taste.

Popeye's Crispy Crawfish Remoulade Salad

1/2 tablespoon granulated sugar
1 tablespoon lemon juice
1/8 cup finely diced tomatoes
1/4 cup mayonnaise
1/8 cup Zatarain's Creole Mustard
1/2 tablespoon chopped parsley
2 teaspoons ground paprika
1/6 head of Iceberg lettuce
1 green onion, diced on an angle
1/2 tomato, cut into wedges

Sugared Lemon Juice: In a small cup, place 1 tablespoon of lemon juice and then pour in 1/2 tablespoon granulated sugar. Mix so the sugar dissolves in the lemon juice.

Remoulade: In a small bowl, combine 1/4 cup mayonnaise, 1/8 cup Zatarain's® Creole Mustard, 1/8 cup finely diced tomatoes, 2 teaspoon ground paprika and 1/2 tablespoon chopped parsley. Blend ingredients together until thoroughly mixed. (Place in refrigerator to keep cold.)

Crawfish: Spread out Popeye's Crispy Crawfish (or Popeye's Popcorn Shrimp) on a cookie sheet and bake in a 350 degree oven for 5 to 8 minutes or uncovered in a microwave for 1 to 1 1/2 minutes.

Assembly: Remove core from Iceberg lettuce. Then, remove the outside two layers of lettuce and any other brown sections. Cut lettuce in half perpendicularly and then cut the halves into three sections. Use one of the sections for your base.

Fan out the Iceberg on a plate. Drizzle the sugared lemon juice solution onto the lettuce. Place the Crispy Crawfish on top of lettuce, followed by the Remoulade Dressing. Garnish with tomato wedges, green onion and add a sprinkle of paprika for flare

Popeye's Red Beans and Rice

3 (16 ounce) cans red beans (2 cans with liquid, 1 can drained )
1/2 to 3/4 pound smoked ham hock
1 1/4 cups water
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon red pepper
1/2 teaspoon salt or to taste
1/4 cup plus 1 tablespoon lard
1/4 teaspoon freshly-ground black pepper
4 to 5 cups long grain rice, cooked and drained

Pour 2 cans of beans with their liquid into a 2-quart saucepan. Add smoked ham hock and water. Simmer over medium heat for 1 hour until the meat starts to loosen from the bone.

Remove from heat and cool until the hock is cool enough so the meat may be removed from the bone. Place the meat, beans and liquid in a food processor. To the mixture add onion powder, garlic salt, red pepper, salt, and lard. Process for only 4 seconds.

Beans should be chopped and liquid thick. Add the third can of beans that have been drained of their liquid. Process just for a second or two; you want these beans to remain almost whole. Pour bean mixture back into to pan and cook slowly on low heat stirring often until ready to serve. Serve over rice.

Ponderosa's Steak Sauce

1/3 cup Heinz 57 sauce
1/3 cup Worcestershire sauce
1/3 cup A-1 steak sauce
2 tablespoons light corn syrup

Combine as listed and funnel into bottle with tight fitting cap. Keep refrigerated to use in a few months. Shake well before using. Makes 1 cup

Planet Hollywood Asian Noodle Stir-Fry

1 tablespoon vegetable oil
3 ounces white onions
2 ounces red pepper
2 ounces green pepper
2 ounces shredded cabbage
8 ounces blanched noodles
2 ounces Yaki soba noodles
2 ounces Yaki soba sauce
1/4 teaspoon sesame oil
1 ounce julienne scallions
1/4 teaspoon sesame seeds
1 ounce julienne pickled ginger
7 ounces lemon grass chicken
3 ounces BBQ pork
5 inches portobello cap

Heat wok on high add vegetable oil, add pork, portobello mushroom or chicken (or choice) cook fully. Add vegetables to wok and sauté. Then add noodles, soba sauce, sesame oil, scallions, and ginger. Toss all ingredients thoroughly. Serve immediately.

Planet Hollywood Fajitas

1 ounce olive oil
8 ounces chicken or beef
4 ounces red onions
1 ounce red pepper
1 ounce green pepper
Pinch of cilantro
Pinch of green onion
1 1/2 ounces habañero butter

Start with a hot sauté pan. Add olive oil to pan. Add meat to the pan. Place red onions, red pepper, and green pepper on top. Cook for approximately 3 minutes, then toss the cilantro, green onions and habañero butter. Cook another 3 minutes until done.

Planet Hollywood Guacamole

3 avocados, fresh - not frozen or canned
1/4 cup red onions, diced
1/3 cup tomatoes, diced
1/4 teaspoon Tabasco sauce
Juice of 1/4 lemon
1/4 teaspoon granulated garlic
1/4 teaspoon salt
1/4 teaspoon cumin
Pinch of cayenne pepper
1/2 teaspoon chopped fresh cilantro

Prepare all ingredients before peeling and cutting avocados. Using a knife cut avocados in half and remove seed. Use a large spoon to remove avocado from skin and place in a bowl. Cut avocados down to 1-inch chunks while in bowl.

Measure all ingredients separately; do not combine any ingredients together. Add liquids, tomatoes and onions to avocados, mix well by hand. Mix all ingredients together in a separate container. Mix by hand, being careful not to overmix, causing the avocados to purée. Guacamole should have 1/2 to 1-inch chunks of avocado visible.

Planet Hollywood Mexican Rice

2 cups rice
1/4 cup tomato purée
1/4 cup carrots
1/4 cup yellow onions
3 1/2 cups chicken stock
1/4 cup red peppers
1/4 cup green peppers
1/4 cup butter
1 teaspoon cumin
1 teaspoon garlic, crushed
1 teaspoon salt

Preheat skillet to 350 degrees. Add oil, yellow onions, carrots and rice. Sauté 3 minutes until onions begin to turn translucent. Add tomato purée, garlic, green and red peppers, cumin. Stir until blended. Add chicken stock. Stir and level rice out.

Close lid, reduce temperature to 125 degrees and let simmer for 20 minutes. Fluff rice to ensure doneness. If more cooking time is required, close lid and check again in 5 minutes.

Planet Hollywood Pico de Gallo

2 cups Roma tomatoes, diced
1/2 cup red onion, diced
1 tablespoon cilantro, chopped fine
1 tablespoon fresh jalapeños, seeded, chopped fine
1/4 teaspoon granulated garlic
1/4 teaspoon salt

Dice and strain tomatoes. Place tomatoes and red onion in a bowl. Add remaining ingredients and mix well.

Planet Hollywood Penne Pasta with Rock Shrimp

Creole Tomato Sauce
3 ounces olive oil
1 pound yellow onion
1/3 cup chopped garlic
2 quarts tomato sauce
3 cups Zinfandel
1 1/2 cups clam broth
1/8 cup lemon juice
1/2 cup sun dried tomatoes
1/8 cup fresh basil
2 teaspoons chopped parsley
3 teaspoons crushed red peppers
2 teaspoons salt
1/8 cup Creole mustard
3 cups bouillabaisse

In a heated skillet (270 degrees) heat olive oil. Sauté onions for three minutes. Add garlic; sauté 1 minute. Add red pepper, Zinfandel, clam broth, tomato, lemon juice, Creole mustard and sun dried tomatoes. Simmer at 230 degrees for 15 minutes. Add parsley, basil and salt.

Penne Pasta with Rock Shrimp
10 ounces penne pasta
8 ounces Creole Tomato Sauce (above)
5 ounces rock shrimp
1 ounce Parmesan cheese
Pinch of chiffonade basil
1/2 fluid ounce olive oil

In a hot sauté pan, place 1 tablespoon olive oil and cook shrimp for 1 to 2 minutes. Add sauce and simmer for 1 minute. Add pasta and cook for another minute. Toss. Serve in a pasta bowl. Top with basil and Parmesan cheese.

Planet Hollywood Spinach Dip

1 1/2 cups heavy cream
1/2 cup yellow onions
1 1/4 cups sliced mushrooms
1/4 cup butter
2 tablespoons all-purpose flour
1/2 cup shredded mozzarella
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon Italian seasoning
1/2 cup sour cream
1 pound spinach

Cook onions and mushrooms in saucepan, and slowly add in remaining ingredients, adding the spinach last. Once all the ingredients are mixed in together, top with cheese. Serve with nacho chips. Can also serve with tomato relish.

Planet Hollywood Thai Shrimp Pasta

1/2 cup Thai Sauce
1 teaspoon butter (about)
1 teaspoon chopped garlic
16 jumbo shrimp, peeled and deveined
1 cup julienne-cut vegetables (celery, carrots, bell pepper and/or onion)
1 tablespoon freshly chopped cilantro, divided
1 tablespoon chopped peanuts, divided
10 ounces uncooked linguine, cooked
2 tablespoons chopped green onion (to garnish)

Prepare Thai Sauce and set aside. Place butter and garlic in clean, heated sauté pan. Cook 1 minute. Add shrimp, cook 3 minutes, turning occasionally to cook evenly. Add additional butter if pan becomes too dry. Add cut vegetables, half of the cilantro and half of the peanuts. Add 1/2 cup Thai Sauce (or more to taste) and mix.

Add shrimp/vegetable mixture to pasta, tossing well to coat. Remove shrimp from mixture. Divide pasta with vegetables and sauce between 2 serving bowls. Place reserved shrimp, tails up, around rims of bowls, facing toward middle. Garnish center of each bowl with the onions, remaining peanuts and cilantro. Makes 2 servings.

Note: Additional Thai sauce can be added to this dish or remaining sauce can be refrigerated 4 to 5 days and used in another dish.

Planet Hollywood Thai Sauce
2 tablespoons catsup
3/4 teaspoon rice vinegar
1 1/2 teaspoons sesame oil
1/2 teaspoon hot and spicy oil (chili oil can be substituted)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 teaspoons hoisin sauce
1/2 teaspoon fresh chopped garlic
1/2 teaspoon freshly chopped ginger root
1/8 cup lemon juice
1/2 teaspoon Chinese mustard powder
2 tablespoons soy sauce
1 1/2 teaspoons water
1/2 teaspoon crushed red pepper
1/4 cup sweet chili sauce
1/2 teaspoon peanut butter

Place all ingredients except crushed red pepper in blender and blend well. Place in storage container. Mix in crushed pepper. Use 1/2 cup or more to make Thai Shrimp Pasta, and refrigerate remaining sauce. Sauce keeps 4 to 5 days.

Planet Hollywood Yaki Soba

1 large yellow onion, julienne
1 green pepper, julienne
1 red pepper, julienne
1/2 small head cabbage, shaved
2 pounds cooked Japanese noodles or capellini noodles
3/4 pound sliced pork, chicken or 3 large portobello mushrooms
8 ounces Yaki sauce or Stir-fry sauce

Yaki Sauce
2 cups soy sauce
1 cup Mirin
1/4 cup Worcestershire sauce
1/4 cup rice vinegar
3 tablespoons granulated sugar

Combine items for yaki sauce in bowl; set aside. Combine onion, peppers, cabbage, noodles, meat or mushrooms, and yaki sauce in large sauté pan or wok. Cook until desired crispness. Garnish with sesame oil, scallions, ginger and/or sesame seeds.

Planet Hollywood Pot Stickers

1/4 lb. ground turkey
1/2 teaspoon minced fresh ginger
1 teaspoon minced green onion
1 teaspoon minced water chestnuts
1/2 teaspoon soy sauce
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes (no seeds)
1/4 teaspoon salt
1/8 teaspoon garlic powder
1 egg, beaten
Vegetable oil for frying
12 wonton wrappers (3 x 3-inch size)
Hoisin sauce

In a small bowl, combine all the ingredients except the egg, wrappers and oil. Add 1 tablespoon of the beaten egg. Save the rest of the egg for later. Preheat oil in a deep fryer or a deep saucepan to 375 degrees. Use enough oil to cover the pot stickers -- 1 to 2 inches should be enough.

Invert a small bowl or glass with a 3-inch diameter on the center of a wonton wrapper and cut around it to make a circle. Repeat for the remaining wrappers.

Spoon 1/2 tablespoon of the turkey filling into the center of one wrapper. Brush a little beaten egg around half of the edge of the wrapper and fold the wrapper over the filling. Gather the wrapper as you seal it so that it is crinkled around the edge. Repeat with the remaining ingredients.

Deep-fry the pot stickers, six at a time in the hot oil for 3 to 5 minutes or until they are brown. Drain on a rack or paper towels. Serve with hoisin sauce for dipping. If you want some crushed red pepper or cayenne pepper to the sauce.

Pizza Hut A Pizza Inside A Pizza

2 cans refrigerated pizza dough
2 3/4 cups shredded mozzarella (divided use)
3/4 cup shredded Monterey jack
3/4 cup shredded Cheddar
3/4 cup shredded Provolone
2 tablespoons grated Parmesan
2 tablespoons grated Romano
Toppings of your choice (pepperoni, bell peppers, olives, etc.)
1 jar pizza sauce

Preheat oven to 475 degrees. On a lightly floured surface, unroll first pizza dough. Using a rolling pin dusted with flour, roll dough to 1/4-inch thickness. Place in a well-greased 12-inch perforated pizza pan.

Trim dough with a knife or pizza wheel to fit inside the diameter of the pan. Pierce dough with a fork every half-inch to prevent air bubbles. (This will ultimately be your top crust.) Pre-bake this crust for 5 minutes; remove crust from pan and place on a wire rack to cool.

Prepare the second crust for the pan in the same way, but remove the excess dough around the edges by rolling a rolling pin over the top of the pan to form a lip on the crust. Pierce with a fork. Combine 3/4 cup mozzarella and remaining cheeses and spread evenly over this crust. Put the partially baked crust on top of the cheese layer.

Spread 1/2 cup of pizza sauce over this top crust, then scatter the toppings of your choice, starting with meats, then vegetables. Finish with the final 2 cups of mozzarella. Bake for 12 to 15 minutes, or until the cheese is melted and golden brown. Makes 8 servings.

Pizza Hut Breadstick Seasoning

4 tablespoons dry Parmesan cheese
3 tablespoons garlic powder
1 tablespoon onion salt
1 tablespoon ground oregano

Combine spices and roll breadsticks in then bake. Can increase measurements using formula of 4 parts parm, 3 parts garic powder, 1 part onion salt and 1 part oregano. Amount needed will be determined by the quantity of breadstick dough.

Pizza Hut Cavatini

1 large green bell pepper, diced
1 large onion, diced
2 ounces (1/2 stick) margarine
1 teaspoon garlic powder
1 pound assorted pasta (wheels, shells, spirals, ziti)
1/2 pound pepperoni. sliced thin then cut in half
8 ounces mozzarella cheese, shredded
1/2 pound hamburger, browned
1/2 pound Italian sausage, browned
1 (16 ounce) jar meat flavored Prego sauce

Melt margarine over medium high heat in a skillet. Add onions, peppers, and garlic powder. Sauté for about 4 minutes. Meanwhile, cook pasta according to box directions. Heat sauce and combine with cooked hamburger and cooked sausage.

Use cooking spray to lightly grease a 13 x 11-inch casserole dish. Place 1/2 of the cooked pasta in the dish, followed by 1/2 the vegetables, 1/2 of the pepperoni and 1/2 sauce. Repeat another layer. Spread mozzarella cheese over top. Bake at 350 degrees for about 45 minutes or until cheese is melted.

Pizza Hut Creamy Italian Dressing

2 teaspoons dried oregano
2 teaspoons dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 cup red wine vinegar
1 tablespoon fresh lemon juice
1/4 cup mayonnaise
3/4 cup extra-virgin olive oil
1/3 cup freshly grated Parmesan cheese

Crumble the oregano, basil, thyme and rosemary into a medium bowl. Stir in the salt, pepper, vinegar and lemon juice. Whisk in the mayonnaise and then the gradually whisk in the olive oil. Stir in the Parmesan cheese. Transfer to a jar with a tight-fitting lid and store in the refrigerator. Shake well before using.

Pizza Hut Dessert Pizza

Thin Crust
1 cup water
2 cups all-purpose flour
1 1/2 tablespoons vegetable oil
3/4 cup cake flour
1 teaspoon salt
1/4 teaspoon active dry yeast

Crumb Topping
1/2 cup flour
1/2 cup brown sugar
1/2 cup quick oats
1/2 cup firm butter or margarine
1 teaspoon cinnamon

Vanilla Glaze
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted margarine or butter
1 teaspoon vanilla extract

Combine all crust ingredients in a mixer and knead for 10 minutes. Place in a large bowl, cover the bowl with plastic wrap and allow to ferment as long as possible (12 to 24 hours).

Punch down dough now and then when you get a chance. Preheat oven to 550 degrees. Roll the dough as thin as desired. Roll, flour, flip and repeat until you end up with a shape equal to 90% the size of your pan, as it will stretch when you transfer the dough. Place dough on pizza stone or in pan. Brush with vegetable oil and prick with fork. Pre-bake for 3 minutes.

Remove from the oven and spread with cherry, blueberry or apple pie filling. If you want whole pieces of fruit with a thick topping, you will need 1 whole large can, otherwise you will need to purée half the filling if you want a thinner topping. After you have spread on the filling, you put on the crumb topping.

Mix well with a fork or pastry blender. Spoon over pie filling. Use as much as you want of the topping. Put the rest in a zip-type bag in the refrigerator to save. Return pizza to the oven and continue to bake for 10 to 15 minutes or until crust is light golden brown. Remove and drizzle with Vanilla Glaze. Makes one 16-inch dessert pizza.

Pizza Hut Original Pan Pizza

Sauce
1 (8 ounce) can tomato sauce
1 teaspoon dry oregano
1/2 teaspoon marjoram
1/2 teaspoon dry basil
1/2 teaspoon garlic salt

Combine and let sit for 1 hour.

Put 3 ounces of oil in each of three 9-inch cake pans, making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9-inch circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

For each 9-inch pizza Preheat oven to 475 degrees. Spoon 1/3 cup sauce on dough and spread to within 1 inch of edge. Distribute 1 1/2 ounces shredded mozzarella cheese on sauce. Place toppings of your choice in this order: Pepperoni or ham, vegetables, meats (cooked ground sausage or beef)

Top with 3 ounces mozzarella cheese. Cook until cheese is bubbling and outer crust is brown. Cut into six slices. Makes 2 servings

Pizza Hut Original Pan Pizza Dough

1 1/3 cups warm water
1/4 cup nonfat dry milk
1/2 teaspoon salt
4 cups flour
1 tablespoon granulated sugar
1 package dry yeast
2 tablespoons vegetable oil (for dough)
9 ounces vegetable oil (3 ounces per pan)
Butter flavored Pam

Put yeast, sugar, salt, and dry milk in a large (2 quart.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes.

Divide dough into three balls. In three 9-inch cake pans, put 3 ounces of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9-inch circle. Place in cake pans.

Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

Pizza Hut Original Pan Pizza Dough

1 1/3 cups warm water
1/4 cup nonfat dry milk
1/2 teaspoon salt
4 cups flour
1 tablespoon granulated sugar
1 package dry yeast
2 tablespoons vegetable oil (for dough)
9 ounces vegetable oil (3 ounces per pan)
Butter flavored Pam

Put yeast, sugar, salt, and dry milk in a large (2 quart.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes.

Divide dough into three balls. In three 9-inch cake pans, put 3 ounces of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9-inch circle. Place in cake pans.

Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.