Kopy Kat Recipes - A

Applebee's Tequila-Lime Chicken

1 (5 ounce) boneless skinless chicken breast
1/2 cup lime juice
1/4 cup tequila (non-alcoholic may be used)
12 cup tortilla chips
1/4 cup Mexi-ranch Dressing (recipe to follow)
1/4 cup shredded Cheddar jack cheese

Set oven to broil.

To prepare chicken, pour lime juice and tequila into a sealable plastic bag. Place chicken in bag and chill. Marinate chicken overnight.

To prepare Mexi-ranch Dressing, in a small bowl mix:

1 tablespoon salsa
3 tablespoons ranch dressing

Remove chicken from marinade and grill over medium heat 10 minutes or until thoroughly cooked.

To assemble: Scatter tortilla chips on an oven-safe plate. Place chicken on top of tortilla chips. Pour Mexi-ranch dressing over chicken. Cover with the shredded Cheddar jack cheese. Place chicken under the broiler until cheese is melted. Be careful, plate will be hot! Serve with pico de gallo and Spanish rice on the side.

Al's Oasis Restaurant Sausage Stuffing Casserole

1 pound bulk pork sausage (not links)
1/2 cup chopped onion
1 medium chopped green or red sweet pepper
2 tablespoons melted butter or margarine
2 1/2 cups herb seasoned stuffing mix
2 cans (15 oz size) cream style corn
1 teaspoon parsley flakes or snipped parsley

In a skillet, cook sausage, onion and green or red sweet pepper till vegetables are tender and meat no longer is pink. Drain off excess fat. Stir melted butter or margarine into 1/2 cup of the stuffing mix; set aside to use as a topper.

In a bowl, combine the cream-style corn with sausage, onion, pepper and parsley. Stir in remaining stuffing mix. Spoon into a 2-quart casserole. Spoon the 1/2 cup reserved stuffing mix over the corn. Bake the casserole, uncovered, at 375 degrees for about 35 minutes or till bubbly and browned. Makes 4 servings

Alfred's Cabbage Soup

1 small head cabbage
1 small beef soup bone
1/2 cup sugar
1 tablespoon salt
1 tablespoon Worcestershire sauce
2 1/2 cups each: tomato purée and tomato sauce
1 gallon water

Chop cabbage into bite-size pieces. Add soup bone, sugar, salt, Worcestershire, tomato purée, tomato sauce and water. Cook over low heat until cabbage is very tender. Makes 4 servings

Alekos Greek Taverna's Greek Spareribs

2 Racks of Danish baby back ribs
1 teaspoon seasoning salt
1 teaspoon pepper
1 teaspoon salt
1 teaspoon oregano
1/2 cup cup lemon juice

Combine all ingredients in a 13x9" baking pan. Preheat oven to 400 degrees, and cover pan with Tin Foil. Cook for 1 1/2 to 2 Hours. When completed, remove ribs and grill on barbecue. Baste with olive oil, lemon and oregano while on barbecue. It isn't necessary to barbecue, but it adds a nice flavor, and gives the ribs a nice colour. Makes 4 servings

Arman's Coyote Cafe Seafood Risotto

1 cup unsalted butter
Salt and pepper, to taste
4 cups Arborio rice
1 yellow onion, chopped
3 quarts chicken stock
1 pound large shrimp, peeled and chopped
1/2 pound large scallops, chopped
3 Roma tomatoes, diced
1 cup white wine
1 1/2 cup heavy cream
1 tablespoon garlic, minced
1/4 cup basil, chiffonade (thin strips or shreds)
1/2 cup Parmesan cheese, grated

In a large sauté pan, melt 1/2 the butter and season with salt and pepper. Then sauté rice and chopped onion 2 to 3 minutes. Add chicken stock one ladle at a time until risotto is cooked al dente (not soft or overdone), about 15 to 20 minutes. Set cooked risotto aside.

In another large sauté pan, melt remaining butter, add garlic and season with salt and pepper. Add chopped shrimp and scallops and sauté 2 to 3 minutes. Add diced tomatoes and sauté another 1 to 2 minutes. Slowly add white wine to the pan and let it reduce about 1 minute. Add cream and let the mixture come to a boil. Reduce heat to a simmer. Add cooked rice to pan. Stir about 5 to 6 minutes until risotto is cooked through. Makes 4 servings

Note: If there is not enough liquid in the pan to finish cooking the risotto, add more chicken stock.) Stir in basil and Parmesan.

Arnaud`s Filet Mignon au Poivre

6 filets (8 ounces each)
6 tablespoons cracked black pepper
Salt
3 tablespoons clarified butter oil
3/4 cup brandy
3/4 cup heavy cream
1/2 cup demi-glace, home made or purchased
(available in gourmet shops and groceries)
Watercress to garnish

Lightly season the filets with salt and pound cracked pepper into both sides. Heat the butter in a sauté pan over high heat. Add the filets and brown on both sides (rare 10 minutes; medium-rare 15 minutes, medium 18 minutes, medium well 20 minutes, well done 25 minutes.

Remove from pan and keep warm. Deglaze the pan with the brandy, add the cream and reduce to a semi-thick consistency over medium heat, approximately 1 1/2 minutes. Add the demi-glace and cook about 1 minute more. Taste for seasoning and adjust if necessary. Center each filet on a hot dinner plate, ladle sauce over. Garnish with watercress. Serve. Makes 6 servings

Arnaud`s Herren`s Hot Shrimp

2 tablespoons olive oil
1/4 large onion, finely chopped
1 stalk celery, finely chopped
1 clove garlic, finely chopped
2 cups Kraft French dressing
1/2 cup Creole mustard
1/4 cup sweet relish
1 teaspoon paprika
3 pounds shrimp, peeled and deveined

Preheat oven to 350 degrees. In a skillet, add olive oil. Saute' onion, celery and garlic. Combine with dressing, mustard, relish and paprika. In a casserole dish, combine shrimp and sauce. Bake until cooked through 20 to 25 minutes.

Arrivederci Restaurant Arugula Fantasia

8 ounces arugula
3/4 cup diced tomatoes
2 tablespoons fresh basil, diced
1 tablespoon virgin olive oil
8 artichoke hearts
3/4 cup Parmesan cheese (flakes)

Remove stems from arugula, clean and pat dry. Mix tomatoes, basil and oil together. Toss arugula with dressing of your choice (balsamic vinaigrette or creamy gorgonzola are good). Arrange arugula on plates topped with tomato and basil mixture. Lightly cover salads with Parmesan flakes. Cut artichokes in half and arrange around salad. Makes 4 servings

Angus Barn`s Spinach Salad

8 cups fresh spinach
1 medium purple onion
4 hard-boiled eggs, shelled and sliced
1 cup sliced fresh mushrooms
4 slices bacon, fried crisp and crumbled
1 cup croutons, any flavor
Poppyseed Dressing

Wash and tear spinach leaves into bite-sized pieces. Place the spinach in a large bowl. Slice purple onion into rings, adding to the salad as you slice. Add sliced eggs and mushrooms, bacon and croutons, layering each ingredient over the previous one.Serve immediately with Poppyseed Dressing on the side. Makes 4 servings

Arizona Cafe & Grill Barbecue Sauce

8 ounces unsalted butter
1/2 medium red onion, finely diced
3 cloves garlic, finely diced
20 tomatoes
1/2 can hoisin sauce
1 pound molasses
1/2 tablespoon cayenne
1/2 tablespoon ancho chile powder
1/2 tablespoon pasilla chile powder
1 ounce Worcestershire sauce

Heat the butter and sweat the onion and garlic until translucent. Add the tomatoes and simmer. Add the remaining ingredients and simmer for 1/2 hour. Puree in the food processor. Makes 1 1/2 quarts

Azalea Grill's Sweet and Sour Cabbage

1 large head of cabbage (Napa or savoy), chopped in 1/4-inch pieces
1/2 cup seasoned rice wine vinegar
1/4 cup granulated sugar
Pinch salt

In a saute pan over medium heat, bring cabbage and vinegar to a boil. Lower heat and cook, uncovered, until wilted, 3 to 5 minutes. If cabbage dries out, add a bit more vinegar. Add sugar and continue to saute to slightly caramelize; add salt, and serve. Makes 4 servings

Anchor Bar Buffalo Chicken Wings Recipe

4 pounds Chicken wings
Freshly ground black pepper
Salt (if desired)
4 cups Vegetable Oil
4 tablespoons butter or margarine
5 tablespoons Louisiana-brand hot sauce or Tabasco sauce
1 tablespoon white wine vinegar

Chop off the tip of each chicken wing, and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired.

Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees ). Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings.

Abby`s Fabulous Chocolate Cake

3 ounces unsweetened chocolate
1/2 cup butter
1 cup water
2 cups sifted cake flour
1 1/4 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup sour cream
2 cups sugar
1 1/2 teaspoon vanilla

Combine chocolate, butter and water in top of double boiler. Heat chocolate mixture over simmering water until chocolate and butter melt. Remove from heat. Cool. Sift flour, baking soda and salt into large bowl. Beat eggs with sour cream until blended in medium-size bowl. Beat in sugar and vanilla. Stir in cooled chocolate mixture. Beat into flour mixture, half at a time, just until smooth.

Batter will be thin. Pour evenly into 2 greased and floured 8" cake pans. Bake at 350 for 40 minutes or until center springs back when lightly pressed with finger tip. Cool in pans on wire racks. Loosen edges with knife and turn out onto racks. Stack cakes, frosting between layers, using 1/4 of frosting. Frost top and sides with remaining frosting, making deep swirls w/spatula.

If chocolate drizzle is desired, melt 1 square chocolate with 1 tablespoon butter in cup set in hot water. Stir until smooth. Drizzle over top of cake, letting mixture drip down sides.

Fluffy White Frosting

2 Egg whites
3/4 cup Sugar
1/2 teaspoon Cream of tartar
1 dash Salt
2 1/2 teaspoons Water
1 teaspoon Vanilla

Combine egg whites, sugar, cream of tartar, salt and water in top of large double boiler. Beat until blended. Place top over simmering water. Cook, beating constantly with electric or rotary beater, about 7 minutes or until mixture stands in firm peaks. Remove from water. Stir in vanilla.

Abby`s Famous Pecan Pie

1 (9-inch) unbaked pie crust
1 cup light corn syrup
1 cup firmly packed dark brown sugar
3 eggs, slightly beaten
1/3 cup butter, melted
1/2 teaspoon salt
1 teaspoon vanilla
1 heaping cup pecan halves

Heat oven to 350 degrees. In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour filling into unbaked pie crust; sprinkle with pecan halves.

Bake for 45 to 50 mins or until center is set. (Toothpick inserted in center will come out clean when pie is done.) If crust or pie appears to be getting brown, cover with foil for the remaining baking time. Remove from oven and cool. You can top it with a bit of whipped cream.

Alpine Village Salmon Pate

1 tablespoon ground Spanish onion (grind very fine in food processor)
4 ounces good-quality smoked trout or salmon, skinned and deboned
1 pound cream cheese, room temperature
Dash of garlic salt
Dash of hot pepper sauce
Dash of Worcestershire sauce
1 to 2 tablespoons ketchup for color

Combine onion and trout in food processor and pulse to combine. Add cream cheese and mix just to combine. Add all remaining ingredients except ketchup and mix well. Gradually add ketchup and mix, until color is similar to that of a salmon. Serve with your favorite crackers or spread into centers of celery sticks. Makes about 12 appetizer servings.

Alpine Village Creamy Italian Salad Dressing

Creamy Italian salad dressing next to a dinner salad.
2 cups mayonnaise
1 cup sour cream
1 cup buttermilk
1/3 cup red wine vinegar
1/8 teaspoon garlic powder
2 tablespoons onions, very finely minced
2 tablespoons sugar
1 tablespoon salt
1 teaspoon dried dillweed
Dash of hot pepper sauce
Dash of Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon dried sweet basil

Combine mayonnaise, sour cream and buttermilk in large bowl and mix with wire whip. Add remaining ingredients and refrigerate a few hours before serving.

Serve over your favorite green salad, or use as a dip for vegetables. Makes about 4 1/2 cups, about 12 servings.

Variation: To use as a dip for chips, add additional dillweed.

Amy's Cafe Vegetarian Chili

1/4 cup olive oil
2 small onions
1 tablespoon minced garlic
2 tablespoons chopped parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 cup roasted red pepper
1 tablespoon ground cumin
1 tablespoon chili powder
Pinch of cayenne pepper
4 cups chili sauce
3 cups canned chili beans
1 cup canned kidney beans
3 cups fresh mixed vegetables (french-cut beans, onions, broccoli, sliced mushrooms, bell peppers, corn)

In large, heavy-bottomed pot, heat oil. Add onions and saute with garlic, parsley, oregano, basil, red pepper. Saute until tender 5 to 10 minutes. Add cumin, chili powder, cayenne pepper, chili sauce and beans. Heat through.

While bean mixture cooks, put mixed vegetables in medium size pot. Add enough water to cover vegetables. Bring to simmer over medium heat until vegetables are almost tender, 10 to 15 minutes, adding vegetables with longest cooking times first.

Add the vegetable mixture to the bean mixture and bring to boil. Reduce heat and simmer 15 minutes. Makes 6 to 8 servings.

Allenton Inn Cream of Mushroom Soup

6 tablespoons (3/4 stick) butter
1 pound sliced mushrooms
3 tablespoons flour
3 cups homemade duck stock (chicken stock may be substituted)
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon packed brown sugar
1 cup whipping cream

Melt butter in large, heavy pan. Add mushrooms and cook over medium heat about 4 minutes. Remove mixture from heat and blend in flour. Return pan to heat and add stock slowly, stirring constantly. Add salt, pepper, garlic powder and brown sugar. Bring mixture to a boil, reduce heat and simmer about 5 minutes. Remove from heat and stir

Aliota's on Blue Mound Rice Pudding

1 cup uncooked white rice
6 cups milk
3/4 teaspoon salt
1/2 cup (1 stick) butter
1 cup sugar
1/2 teaspoon vanilla extract 2 drops yellow food coloring
Ground cinnamon for garnish

Put rice, milk and salt in large saucepan and simmer over low heat until rice is completely cooked, 15 to 20 minutes, stirring frequently with a wooden spoon. Add butter, sugar, vanilla and food coloring and simmer 30 to 40 minutes, stirring constantly, or until thickened. Sprinkle with cinnamon. Makes 10 to 12 servings.

Aliota's on Bluemound Swiss Cream Soup

1 medium onion, finely chopped
1 cup dry white wine
1/2 gallon chicken stock
3/4 cup (1 1/2 sticks) butter, melted
3/4 cup flour
2 cups whipping cream
1 cup purchased Swiss almond cheese spread
1/2 pound Swiss cheese, cut into small cubes
Salt to taste
White pepper to taste
Whipped cream for garnish
Toasted almonds for garnish

In large saucepan, saute diced onions in wine until translucent.

Add stock and bring to boil. Turn off heat.

Blend butter with flour until smooth to make a roux. Add cream and roux to stock, stirring until roux is completely dissolved.

Return to heat and simmer mixture 10 to 15 minutes to cook roux and thicken, stirring often to keep from scorching.

Turn off heat. Add cheese spread and cheese cubes; mix until cheese is melted, but do not boil or cheese will become grainy. Season to taste with salt and pepper. Garnish with whipped cream and toasted almonds. Serve hot. Makes about 16 servings, 1 cup each.

Aud-Mar Supper Club Lemon-Lime High Pie

1 1/2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup (1 stick) butter, melted
2 packages (8 ounces each) cream cheese, room temperature (divided)
2 cans (14 ounces each) sweetened condensed milk (divided)
1/3 cup bottled lemon juice
Few drops yellow food coloring
1 tub (8 ounces) whipped topping, thawed (divided)
1/3 cup bottled lime juice
Few drops green food coloring
Additional whipped topping for garnish
Lemon and lime slices for garnish

Preheat Line is overdrawn oven to 350 degrees. To make crust, combine cracker crumbs, sugar and butter. Press into 9-inch pie pan. Bake in preheated oven 5 minutes. Cool.

To make lemon layer: With electric mixer at high speed, beat 1 package cream cheese in bowl. While beating add 1 can of sweetened condensed milk, lemon juice, then food coloring. Fold in 4 ounces whipped topping. Spoon into cooled shell.

To make lime layer: Beat remaining package of cream cheese with milk, lime juice, green food coloring and remaining whipped topping as above.

Spread Line is overdrawn over lemon layer; filling will be mounded well over top of pie pan. Chill about 2 hours. Garnish with additional whipped topping and lemon and lime slices. Makes 10 servings

Aud-Mar Supper Club Chocolate Peanut Pie

1 package (8 ounces) cream cheese, room temperature
1 cup creamy peanut butter
1 cup powdered sugar
3/4 of 8-ounce container frozen whipped topping, thawed
1/2 cup granulated sugar
1 cup (2 sticks) butter, room temperature
1 teaspoon vanilla extract
1 1/2 cup chocolate chips, melted
1 baked 9-inch piecrust
1 cup chopped peanuts

To make filling, beat cream cheese and peanut butter until creamy. Gradually add powdered sugar and mix well. Fold in whipped topping and set aside in cool place.

To make chocolate topping, beat granulated sugar and butter in bowl until creamy. Add vanilla and melted chocolate chips. Beat until smooth. Spread thin layer of chocolate topping in bottom of prepared crust.

Sprinkle with a few chopped peanuts. Fill rest of crust with filling. Spread remaining chocolate mixture over filling and sprinkle with rest of peanuts. Chill about 3 hours. When ready to serve, cut with hot knife. Makes about 12 servings.

Alida's Alpine Inn Coleslaw

1 pound cabbage, shredded
1 small carrot, shredded
1 tablespoon minced onion
1/2 teaspoon salt
1 1/2 teaspoons sugar
1/2 teaspoon black pepper
1/2 teaspoon prepared horseradish
1/2 teaspoon celery salt
1 1/4 cups mayonnaise-style salad dressing

Combine ingredients in bowl in order given. Mix until well blended. Makes 4 servings.

American Grill Smoked Lemon Honey-Marinated Mahi Mahi

4 (8-oz.) pieces mahi mahi
2 cups olive oil
1/2 cup honey
1/4 cup fresh lemon juice
1 teaspoon liquid smoke

Combine all ingredients, except mahi mahi, in large bowl, stir with wire whip until well-mixed. Place fish in a shallow pan and pour marinade mixture over the top. Let stand for 2 to 3 hours in the refrigerator.

Mahi mahi can be grilled or sautéed. Grilling is preferable, as it brings out more flavor. If grilling, remove fish from marinade and place on grill, cook until desired temperature is reached. If sautéing, remove from marinade and place in sauté pan with a touch of oil. Cook until fish is golden brown.

Place apple potato salad in center of plate, about 1 to 2 inches wide and tall. Place mahi mahi on top and garnish with rosemary or parsley. Makes 4 servings

American Cafe`s House Dressing

1 1/4 cup real mayonnaise
1/4 cup buttermilk
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon garlic salt
1/4 teaspoon salt
1 cup minced carrots (chopped to size of grain of rice)
1/2 cup minced parsley

Mix everything together and chill until serving time. Makes about 2 cups