Kopy Kat Recipes - K

Karl Ratzsch's Creamy Coleslaw

3/4 cup mayonnaise
1/3 cup white vinegar
1/3 cup sugar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 pound shredded green cabbage
1/4 green bell pepper, diced
1/4 red bell pepper, diced
3 green onions, diced
2 tablespoons freshly chopped parsley

Mix mayonnaise, vinegar, sugar, salt and black pepper. Add remaining ingredients and mix well. Refrigerate 1 hour. Makes 4 to 6 servings.

Kegel's Inn Carrot Cake

1 1/2 cups vegetable oil
2 cups sugar
3 eggs
2 cups flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
1 small package (7 ounces) coconut (about 2 1/2 cups)
1 can (8 3/4 ounces) crushed pineapple with juice
2 teaspoons vanilla extract
2 cups shredded carrots
1 cup chopped walnuts
Icing (see recipe)

Preheat oven to 350 degrees. In large bowl combine oil, sugar and eggs. Beat well with electric mixer or wire whip. Add combined flour, cinnamon, baking soda and salt. Mix well with a spoon. Fold in coconut, pineapple with juice, vanilla, carrots and nuts.

Coat a 13-by-9-inch pan with vegetable oil spray. Bake in preheated oven 45 to 50 minutes or until cake tests done with a toothpick. Cool in refrigerator. Top with icing and serve. Makes 15 servings.

Icing
12 ounces cream cheese, room temperature
3 cups powdered sugar
1/2 cup (1 stick) butter, room temperature
1/2 teaspoon vanilla extract

Combine ingredients and mix with an electric mixer, blend until smooth.

Kegel's Inn White Chicken Chili

1 tablespoon olive oil
2 pounds boneless chicken breasts, cut into small pieces
1 cup chopped onions
2 cloves garlic, minced
2 cans (4 ounces each) chopped green chiles
2 teaspoons ground cumin
1/2 teaspoon dried oregano
2 cups chicken stock
2 cans (15 ounces each) Great Northern beans (undrained)

In large, heavy pot, heat oil. Saute chicken over medium-low heat in batches until very lightly browned, stirring frequently. Chicken will not be cooked through. Remove chicken from pot and set aside.

Add onions and garlic to pot. Cook over low heat until onion is translucent, adding a bit more oil if needed. Return chicken to pot along with chiles and stir to combine. Sprinkle in cumin and oregano. Add stock and bring to a boil. Reduce heat, cover and simmer 30 minutes. Add beans with liquid, cover and simmer another 30 minutes. Adjust seasonings and serve. Makes 8 to 10 side-dish servings

Klemmer's Banquet Center's Chicken a la David

1 cup (2 sticks) butter, plus about 2 tablespoons butter to brown chicken
1 cup flour, plus flour to dredge chicken breasts (divided)
6 chicken breast halves (about 6 ounces each), boned, skin removed
Salt and pepper to taste
Whipping cream or milk
1 pound sliced mushrooms, sauteed in butter
12 medium-sized shrimp, peeled, deveined, cooked and chilled
12 asparagus spears, cooked and chilled

Prepare a roux by melting the 1 cup butter. When it sizzles, stir in flour and cook 2 to 3 minutes, stirring constantly until well-blended. Remove from heat and set aside. Preheat oven to 425 degrees. Season chicken breasts with salt and pepper, then flour lightly.

Brown chicken breasts in remaining 2 tablespoons butter, cooking them about 3 minutes per side or until browned. Transfer to covered baking pan. Add 1 inch water and bake in preheated oven 45 minutes.

After 30 minutes, remove pan from oven and drain juices into top of double boiler, measuring amount of juices you are draining. Add a small amount of water to pan so chicken breasts won't burn, then return chicken breasts to oven to complete cooking. Heat juices in top of double boiler, adding salt and pepper to taste. Add an amount of cream or milk that is equal to the amount of juice drained from the chicken.

Cook over medium heat until mixture is heated through. Add reserved roux, a little at a time, stirring regularly. Continue to add roux until sauce reaches a velvety consistency. Add mushrooms and heat through. Serve each chicken breast topped with the hot sauce, two chilled shrimp and two chilled spears of asparagus. Makes 6 servings.

Knick Portobello Mushroom Spread

2 tablespoons olive oil (about)
1 pound Portobello mushrooms, cleaned and diced
1 1/2 cups diced yellow onions
1 tablespoon finely chopped garlic (2 to 3 cloves)
2 packages (8 ounces each) cream cheese, room temperature
1/2 teaspoon onion powder
Salt and pepper to taste

Heat oil in large saute pan. Add mushrooms, onions and garlic and saute until all liquid is cooked out of mushrooms. Remove from heat and cool slightly, then puree in food processor until smooth. Add to cream cheese and onion powder in medium-sized bowl and mix with electric mixer until smooth. Add salt and pepper to taste. Makes 8 appetizer servings.

Note: Mushroom mixture can also be roasted on a cookie sheet in a 425-degree oven for 15 minutes. If roasting, eliminate oil.

Kurt's Steak House Crab-Stuffed Mushrooms

Mushroom butter
1 tablespoon mayonnaise
1/4 cup unseasoned white bread crumbs
1/2 large egg
1/2 teaspoon extra spicy Dijon-style mustard
1 1/2 teaspoons freshly chopped parsley
1 teaspoon salt
1/4 teaspoon Old Bay seasoning
Juice of one-fourth lemon
Dash of hot pepper sauce
1/2 pound crab meat (preferably pasteurized blue crab)
30 medium-sized mushrooms

Make mushroom butter and chill. Make crab mixture by combing mayonnaise, bread crumbs, egg, mustard, parsley, salt, Old Bay seasoning, lemon juice and hot pepper sauce. Mix well. Using hands, gently work crab meat into mixture until combined. Taste and adjust seasonings if needed. Preheat oven to 400 degrees.

Remove stems from mushrooms and keep for another use. Clean mushroom caps. Set caps in an ovenproof casserole with sides.

Fill each mushroom cap with about a level measuring tablespoon of the stuffing mixture. Top each mushroom with a slice of the chilled butter. You will use up most of the butter.

Bake in preheated oven until golden brown and heated through, 8 to 10 minutes. When done, immediately remove from oven and set 6 mushrooms on each serving plate. Makes 5 appetizers.

Mushroom Butter

1 cup (2 sticks) butter, room temperature
1 tablespoons Dijon-style mustard
1/8 cup dry white wine
1/4 cup unseasoned white bread crumbs

In a bowl, combine all ingredients. Mix with electric mixer on low speed until well incorporated. Beat another minute on high speed.

Transfer butter onto a length of plastic wrap and form into the shape of a long, thin sausage that is about the size of a quarter in diameter. Cover completely and refrigerate until firm, about an hour. Use chilled mixture to top mushrooms. Any leftover butter can be served over vegetables.

Kurtz's Pub & Deli Thousand Island Dressing

1 cup mayonnaise
2 teaspoons horseradish sauce
2 tablespoons vinegar
2 tablespoons sugar
2 teaspoons finely chopped green bell pepper (see note)
2 tablespoons finely chopped pickles (see note)
2 teaspoons finely chopped celery (see note)
2 teaspoons finely chopped onion (see note)
3 tablespoons ketchup
1/2 teaspoon paprika
1 hard cooked egg, chopped
Mix all ingredients until well combined. Cover and refrigerate. Makes about 1 1/4 cups.

Note: This recipe works best when vegetables are chopped in a food processor to make them very fine.

Key's White Chocolate Cookies

1/2 cup margarine or butter, softened
3/4 cup packed brown sugar
2 tablespoons granulated sugar
1 egg
1 1/2 teaspoons vanilla extract
2 1/3 cups Bisquick Original baking mix
6 drops green food color
1 (6 ounce) package white chocolate (white baking bars) ,cut into chunks
1 tablespoon grated Key lime peel

Heat oven to 350 degrees. Beat margarine, sugars, egg and vanilla extract in large bowl until well mixed. Stir in baking mix. Stir in food color, white chocolate chunks and lime peels.

Drop dough by rounded teaspoonfuls onto an ungreased cookie sheet. Bake 8 to 10 minutes or until set but not brown. Cool 1 minute before removing from cookie sheet. Cool on wire rack. Makes about 3 1/2 dozen cookies.

Key's Cafe Italian Hash

4 cups hash browns
3/4 cup chopped onions
3/4 cup chopped green bell pepper
3/4 cup chopped sliced mushrooms
3/4 cup chopped tomatoes
1 pound browned Italian sausage
1/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon garlic

Sauté vegetables in butter until soft. Brown hash browns on both sides. Add cooked sausage, seasonings and vegetables to the hash browns and cook for about 10 to 15 more minutes. Makes 4 to 6 servings

Key's Cafe Famous Caramel Rolls

2 (1 pound) loaves frozen bread dough, thawed
3 cups packed brown sugar
3/4 cup heavy cream
10 ounces melted butter

Blend brown sugar and butter in a 13 x 9-inch baking pan; add cream. Spread over bottom of pan. Flatten bread dough, sprinkle cinnamon-sugar mixture on top and roll up and cut each loaf into 4 pieces.

Place on top of caramel. Let rise in a warm place to double in size or overnight. Bake at 350 degrees for about 45 minutes or until brown on top.

Keo's Thai Restaurant Evil Jungle Prince

1/2 pound any combination of bell peppers, string beans, water chestnuts, bamboo shoots, mushrooms, miniature corn, asparagus and zucchini
2 to 6 dried chile peppers
Zest of 1/2 lemon
2 bay leaves
2 tablespoons oil
1/2 cup coconut milk
1/4 teaspoon salt
10 to 15 sweet basil leaves
1 cup chopped cabbage, slightly steamed

Cut vegetables into thin strips. Process (or grind) chiles, lemon zest and bay leaves together. Sauté in oil 3 or 4 minutes. Stir in coconut milk; stir for 2 minutes. Add vegetables and cook for 5 minutes. Stir in salt and basil leaves. Serve on a bed of shredded cabbage with sticky rice.

Kiva's Restaurant Pasta Jambalaya

1 link smoked sausage, sliced
2 ounces boneless breast of chicken, sliced
2 ounces sliced onion
2 ounces sliced bell pepper
1 tablespoon roasted garlic
1/2 cup heavy cream
1/4 cup chicken stock
Pinch cayenne pepper

Garnish
Provolone and mozzarella cheese

Combine garlic, cream, and chicken stock. Reduce to one-half cup. In separate skillet, sauté first four ingredients and cayenne pepper until chicken is done.

Add cream and stock reduction to skillet until the sauce thickens. Spoon over penne pasta and garnish with cheese. Servings: 1

Kiva's Restaurant Mango BBQ Shrimp

6 large shrimp, peeled and deveined
2 wood skewers
1/2 cup quinoa, precooked and chilled
1 teaspoon red onion, diced
1 teaspoon red bell pepper, diced
1 tablespoon mango, diced
2 tablespoons guava nectar
2 tablespoons tomato dice
Salt and pepper, to taste
1 teaspoon cilantro, chopped fine
1/4 cup mango barbecue sauce
2 tablespoons salted butter
1/2 medium red onion, diced
2 cloves garlic, minced
6 plum tomatoes, diced
2 tablespoons Dijon mustard
2 tablespoons brown sugar
2 tablespoons honey
1 teaspoon cayenne pepper
1 tablespoon ancho chile powder
1 tablespoon paprika
1 tablespoon Worcestershire sauce
1 mango, diced
Salt and pepper to taste

For shrimp: Place the quinoa, onion, red bell pepper, mango, and guava nectar in a bowl. Toss with salt, pepper, cilantro, and a splash of olive oil. Set aside.

Place the shrimp on the skewers, season and oil. Grill to a medium and remove from the grill. Place the quinoa on a plate, add the shrimp and drizzle the plate with the mango BBQ sauce. Garnish with tomato dice and serve.

For sauce: Place butter in a medium saucepan and melt over medium heat. Add onion and garlic. Cook for approximately 3 to 4 minutes until onions are transparent. Add tomato and mango and cook down for five minutes. Add remaining ingredients and simmer for 15 minutes. Add 1 to 2 cups of water if the mixture gets too dry. Pull from heat and let the mixture cool for thirty minutes. Puree the mix until smooth.

Kitts Cafe Hot Tamales

Filling
14 pounds ground chuck
4 pounds sausage
4 cups Crisco solid shortening
6 tablespoons garlic salt
1/2 cup Mexene
2 cups chili powder
2 cups paprika
1/2 cup cayenne pepper
2 large onions, finely chopped

Batter
5 to 7 pounds cornmeal
2 cups Crisco solid shortening

Filling: Mix all ingredients for the filling together. Roll into egg-shape balls.

Batter: Add enough very hot water (approximately 6 cups) until mixture will hold together and be pliable. Put mixture around each ball of meat filling. Wrap in tamale paper or prepared corn husks, and steam for 45 minutes. Makes 15 to 20 dozen, depending on size.

Kirian Indian Restaurant Chicken Tikka Masala

8 tablespoons (1 stick) butter, divided
3 tablespoons garlic paste *
3 tablespoons ginger paste *
2 pounds fresh tomatoes, chopped
Salt, to taste
2 tablespoons shredded ginger
3 to 4 serrano chiles, or to taste, finely chopped
1/2 teaspoon paprika
8 cooked tandoori chicken breasts, shredded into bite-size pieces
2/3 cup heavy cream

To prepare the pastes, peel, chop coarsely and crush in a mortar to a fine paste. 1 tablespoon cilantro leaves, or to taste. Melt 4 tablespoons of the butter in a pot. Stir in the garlic and ginger pastes and cook, stirring, until the moisture has evaporated. Add the tomatoes and salt and cook until the tomatoes have dissolved. Add approximately 2 cups water and simmer for 15 minutes. Strain through a strainer.

Melt the remaining butter in a thick bottom pan. Add the shredded ginger and chiles and sauté for 1 minute. Add paprika and stir until the mixture turns bright red. Add the strained liquid or "gravy." Bring to a boil. Add the chicken and stir in the cream. Simmer for at least 10 minutes. Serve garnished with chopped cilantro. Makes 4 servings.

Knott's Berry Farm Meatloaf

1 pound ground beef
1 package (roll) Jimmy Dean Hot Sausage
1 small onion, chopped
1 large carrot, grated
3 eggs
1 long sleeve saltine crackers, crushed
1/4 cup ketchup
1/4 cup Worcestershire sauce

Sauce
1/2 cup ketchup
1/2 cup mustard
1/3 cup brown sugar, packed

Mix all the above ingredients by kneading them together with your hands (messy). Shape into two loaves and place 1 inch apart in a 9 x 13-inch baking dish.

Sauce: Mix and pour on top of both loaves. Bake at 350 degrees F for 1 hour 10 minutes. Makes 4 servings

Knott's Berry Farm Fried Chicken

1 (2- to 3-pound) frying chicken, cut in eighths
2 cups unbleached flour
1 quart oil (or enough to cover the chicken)

Cover chicken with salted water and soak for 45 minutes. (Very important) Drain chicken and pat dry. Coat each piece of chicken with flour and shake off any excess flour.

Bring oil to a boil in an 8 1/2-quart saucepan, electric skillet or iron skillet and drop in chicken pieces. Do not overcrowd chicken in the pot. Cover and fry for 45 minutes. Remove chicken with a slotted spoon and drain on paper towels. Makes 6 serving

Knott's Berry Farm Steak House Beef Stew

1/4 cup oil
2 medium onions, sliced
3 garlic cloves, minced
4 pounds stew meat
1 (28 ounce) can tomatoes with liquid
1 cup dry red wine
2 tablespoons Worcestershire sauce
1 bay leaf
1 teaspoon basil, crushed
1 tablespoon parsley, chopped
Salt and pepper to taste
2 potatoes, diced
3 pounds carrots, diced
3 stalks celery, diced
1 (16 ounce) can corn, drained
1 (15 ounce) can lima beans, drained

In a large Dutch oven, heat oil and sauté onions and garlic until soft. Add meat and brown on all sides. Add tomatoes, wine, Worcestershire sauce, bay leaf, basil, parsley, salt and pepper. Simmer, partially covered, for 1 hour.

In the meantime, combine potatoes, carrots and celery in a saucepan with 1 cup water and cook until a little tender but still firm. After meat has simmered for an hour, add these vegetables and the remaining ingredients. Continue cooking until meat is tender. Servings 8

Knott's Berry Farm Boysenberry Pie

7 1/2 ounces water
6 1/2 ounces granulated sugar
Dash of salt
1 tablespoon corn syrup
1 teaspoon lemon juice
3 tablespoons cornstarch
2 ounces water
1 (16 ounce) bag frozen boysenberries
2-crust pie shell

In a saucepan, combine water, sugar, salt, corn syrup and lemon juice. Bring to a boil. Combine cornstarch and water. Blend thoroughly. Add frozen boysenberries.

Pour into unbaked 9-inch pie crust. Cover with second top crust and seal well around the edges. Make several slashes in the top to release steam.

Bake in a preheated 400 degree oven for 40 minutes or until top is golden brown. Cool on a rack. Servings 4

Kroger's Sicilian Pasta

2 pounds angel-hair pasta
1 1/2 pounds Roma tomatoes, cored and quartered lengthwise
2 medium zucchini, diced
2 medium yellow squash, diced
1 red onion, sliced
1 bunch parsley, chopped
6 cups Italian dressing of your choice
1 cup grated Parmesan cheese
1 (2.8 ounce) jar Salad Supreme seasoning
1 tablespoon dried basil
1 tablespoon dried oregano

Cook pasta in salted water, according to package directions. Drain and combine with remaining ingredients in a large bowl. Serve warm or chilled. Serves 16.

Karl Ratzsch's Beef Vegetable Soup

1/2 cup quick-cooking barley (uncooked)
5 cups water
2 tablespoons butter
1/2 cup chopped celery
1/2 cup chopped Spanish onion
1/2 cup chopped carrot
1/2 cup peeled and chopped parsnip
1 cup chopped cabbage
1/2 cup fresh or frozen corn
1/2 cup peeled and chopped rutabaga
1/4 cup peeled and chopped turnip
1/2 cup chopped green beans
1 small clove garlic, minced
7 cups hot, homemade beef stock
1 bay leaf
1/4 teaspoon Worcestershire sauce
1 can (10 3/4 oz.) whole peeled tomatoes, seeded, chopped and drained
1/2 cup, about, cubed, cooked steak (prime rib or sirloin work well)
1 teaspoon freshly chopped parsley
Salt and black pepper to taste

Boil barley and water in 2-quart saucepan 25 minutes or until tender. Drain; set aside. Heat butter in 4-quart saucepan. Add celery, onion, carrot, parsnip, cabbage, corn, rutabaga, turnip, green beans and garlic and saute slowly 5 minutes.

Add hot stock, bay leaf and Worcestershire sauce. Simmer slowly 30 minutes, then add drained barley, chopped tomatoes and cooked steak. Simmer 15 minutes. Add parsley and salt and pepper. Remove bay leaf and serve. Makes 6 to 8 servings.

Karl Ratzsch's Sauerbraten

4 lbs. beef (rump, chuck or sirloin)
2 tablespoons salt (divided)
1 cup red wine vinegar
1 cup white wine vinegar
2 cup cold water
1 onion, sliced
1 rib celery, cut coarsely
1/4 cup mixed pickling spice
1 clove garlic, crushed
2 Ttablespoons drippings or lard
6 to 8 gingersnap cookies, softened in a little water
2 tablespoons sugar
Equal parts of flour and water to thicken

Rub meat with 1 tablespoon salt and place it in crockpot or deep container (not aluminum). Combine vinegars, water, onion, celery, pickling spice and garlic. Pour over meat and marinate in cool place for 48 hours, turning twice daily.

Preheat oven to 400°F. To roast, remove meat from crock. Heat drippings in roasting pan and sear meat on all sides. Pour marinade over meat and cover. Roast, covered, in preheated oven 20 to 30 minutes per pound, basting occasionally. Remove cover during last 20 minutes of roasting time and baste again.

Remove meat to warm platter and strain marinade into heavy kettle. Bring to boil and simmer. Add softened gingersnaps, 2 tablespoons sugar and remaining 1 tablespoon salt. Thicken to desired consistency with roux. Adjust seasonings and sugar. Slice across the grain and serve with gravy. Good with potato dumplings, buttered noodles or stewed prunes. Makes 8 to 10 servings.

Kung Pao King Chinese Cuisine Tsing Tao Duck

1 cup Tsing Tao beer, or other lager-style beer of your choice
1 cup soy sauce
1 cup granulated sugar
5 garlic cloves, sliced
1 (1 inch-square) piece peeled fresh ginger, sliced
2 tablespoons oyster sauce (the restaurant uses MSG-free sauce)
3 star anise pieces
6 green onions, minced, white and light green parts only (discard tops)
1/2 cup chicken broth, plus more if necessary
1 medium duck, cleaned and trimmed of fat
1 1/2 tablespoons cornstarch

In a medium bowl, combine beer, soy sauce, sugar, garlic, ginger, oyster sauce, star anise, green onion and chicken broth.

Place duck in an oven-proof pan, roaster or casserole dish. Spoon mixture over duck and rub some inside duck. Refrigerate overnight, turning the duck in the marinade 4 times.

Heat oven to 375 degrees F. Place duck, breast side up, on a wire rack that will fit inside pan used for marinade. Return duck, on wire rack, to pan; place in oven. Roast 45 minutes, turn over and roast 45 minutes again. (For looks, if you wish, flip duck after 30 minutes and let roast final 15 minutes breast side up.) Remove from oven and place duck on a platter. Carve duck into slices.

Pour sauce and pan juices into a saucepan — scrape off anything that sticks to the pan. (If necessary, add enough chicken stock to make about 2 cups liquid.) Dissolve cornstarch in 3 tablespoons cold water; add to sauce pan and bring to a boil, whisking if necessary to prevent lumps. Cook 1 minute, until somewhat thickened. Spoon over duck slices and serve immediately. Serves 6 to 8.

Kung Pao King Chinese Cuisine Honeyed Walnut Prawns

12 freshwater prawns, shelled
1 tablespoon vodka
1/4 teaspoon salt

Batter
1 beaten egg
3 tablespoons cornstarch
Vegetable oil as needed for frying

Sauce
2 tablespoons mayonnaise
1 tablespoon sweetened condensed milk
1 tablespoon milk

Glazed Walnuts
3/4 cup granulated sugar
3/4 cup water
1 (6 to 8 ounce) bag shelled walnut halves

To deep-fry prawns: Rinse prawns with cold water. Pat dry and toss with vodka and salt in a bowl. Marinate 30 minutes. Drain and set aside.

Toss prawns first in egg, then in cornstarch. Allow to dry 5 minutes on a wire rack.

Heat about 2 inches of vegetable oil in a high-sided pan to about 325 degrees. Add prawns and cook until golden, about 2 minutes. Set aside cooked prawns on paper towels to dry.

To make sauce: Combine mayonnaise, sweetened condensed milk and milk. Set aside.

To glaze the walnuts: Place sugar and water into a pot over medium-high heat. Stir until sugar no longer feels grainy and mixture forms a syrup. Add walnuts; reduce heat to low and stir. Cook, stirring often, about 15 minutes. Cool nuts on wax paper.

To assemble dish: Toss prawns with sauce. Place on a platter and sprinkle with glazed walnuts to taste. If you have leftover walnuts, they may be frozen, or eaten as a sweet snack. Serve with rice to make an entrée for 2.

K&W Cafeteria Baked Spaghetti

6 ounces uncooked spaghetti
1 pound ground chuck
1 cup chopped onions
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon chili powder
3/4 cup shredded cheddar cheese, divided use
1 tablespoon Worcestershire sauce
1 1/4 cup ketchup
1 tablespoon prepared mustard
3/4 cup beef stock
1/2 cup shredded mozzarella cheese

Cook spaghetti according to package directions; drain and set aside. Preheat oven to 350 degrees. Cook ground chuck and onions in a large skillet, stirring until meat browns and crumbles; drain well.

Stir the salt, pepper, chili powder, 1/3 of the shredded cheddar, the Worcestershire sauce, ketchup, and mustard into the meat mixture. Simmer 5 minutes. Stir in spaghetti and beef stock.

Spoon mixture into a baking dish. Top spaghetti with remaining cheddar and the shredded mozzarella. Bake 20 to 30 minutes, or until cheese begins to brown. Serves 4