Kopy Kat Recipes - A

A&W Onion Rings

1 cup McCormick Golden DiptT Tempura batter mix
1/4 teaspoon onion powder
1/8 teaspoon ground black pepper
1/2 cup water
1/4 cup beer (regular, or non alcoholic
1 extra large white onion, sliced 3/8" thick
6 cups vegetable oil in your deep fryer

Preheat the deep fryer to 375°. Combine the tempura mix with the spices and liquid to make a batter, using a fork.

Slice the onion, and separate all of the rings. Dip the individual rings in the batter, and drop into the preheated oil. Deep fry 3-5 minutes until golden brown. Remove to a paper towel lined plate, salt lightly, and serve hot!

A&W Chili Dogs

1 Sabrett brand 2 ounce beef frankfurter (7 1/2" long)
1 regular hot dog roll
3 tablespoons A&W Coney Island Sauce (see recipe below)
1 tablespoon chopped white onion
1/2 tablespoon Kraft shredded mild cheddar cheese (optional)

A&W Coney Island Chili Dog Sauce
1 pound ground chuck
1 - 6 ounce can tomato paste
1 cup water
1 tablespoon sugar
1 tablespoon prepared yellow mustard
1 tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper

In a 2 qt. saucepan, brown the ground chuck, breaking into very small pieces. Salt and pepper lightly while cooking. Do not drain the fat. Add the remaining ingredients. Simmer, uncovered, 30-45 minutes until it thickens. Stir occasionally. Allow to cool, cover, and refrigerate until ready to use.

Bring a 2 qt. saucepan of water to a rolling boil. Remove the saucepan from the heat, and add the desired number of frankfurters to the water. Cover and let sit about 10 minutes. After the franks are done, microwave the desired amount of chili dog sauce until steaming. Then microwave each roll 10 seconds, just enough to warm.

Remove the cooked franks with tongs, and place on the microwaved hot dog roll. Add about 3 Tablespoons of your prepared sauce and the chopped onion. Grated cheddar cheese is optional.

Arby's Horsey Sauce

1 cup mayonnaise
3 tablespoons bottled horseradish cream
1 tablespoons sugar

Mix all ingredients and chill

Arby's Barbecue Sauce

1 cup ketchup
2 teaspoons water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon Tabasco pepper sauce

Combine all the ingredients in a small saucepan and cook over medium
heat, stirring constantly, until the sauce begins to boil,
5 to 10 minutes. Remove the sauce from the heat. Cover and allow to cool.

Pour into a covered container for storage in your refrigerator.
Keeps for a month or two. Makes 1 cup

Arby's Apple Turnovers

1 package puff pastry sheets
4 large cooking apples
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon

Peel, core and slice apples. In medium saucepan over low heat, cook apples with sugar, cornstarch, lemon juice and cinnamon, stirring frequently, until apples are tender. Refrigerate until cool.

Thaw pastry sheets at room temperature 20 minutes. Preheat oven to 400 degrees. Unfold pastry on lightly floured surface. Roll each sheet into a 12-inch square and cut into four 6-inch squares. Place 1/4 cup apple mixture in center of each square.

Brush edges with water. Fold to form triangles, seal edges firmly with a fork. Place on 2 baking sheets. Bake 25 minutes or until golden. Cool on wire rack.

Sugar drizzle: In small bowl, mix together 1/2 cup confectioners sugar and 1 tablespoon water. With spoon, drizzle on turnover, allow to set before serving. Makes 8

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.

Abuelo's Spinach Casserole

5 pounds fresh leaf spinach, cleaned, stemmed and chopped
1 cup (1/4-inch diced) smoked bacon
1 tablespoon butter
3 cups sliced fresh mushrooms
1 tablespoon chipotle purée with adobo sauce
2 cups fresh diced onion
3 tablespoons fresh minced garlic
1/3 cup fresh diced red bell pepper
1 1/2 tablespoon seasoning salt
8 ounces processed cheese, cut into 2-inch cubes
6 ounces cream cheese, cut into 2-inch cubes
2 cups frozen whole-kernel corn
1/2 cup grated Monterey jack and Cheddar cheese combined

Braise spinach in stock pot until limp but still bright green. Brown bacon in saucepan and drain, discarding drippings. Add butter to bacon in pan. Add mushrooms, chipotle puree, onions, garlic, red bell pepper and seasoning salt and sauté until onions and mushrooms are tender.

Stir in processed cheese and cream cheese cubes and cook until cheese has melted, stirring continuously. Place spinach in strainer and press to remove all water. Place spinach in cheese mixture and stir well. Add corn and stir well. Cook for an additional three minutes and stir continually. Place in casserole and top with grated cheese. Heat in oven until cheese is melted.

American Club Three Nut Torte

2 1/2 cups granulated sugar, divided
1 cup whipping cream
1 cup coarsely chopped pecans
3/4 cup slivered almonds
1/2 cup coarsely chopped walnuts
1 cup unsalted butter
1 egg
1/2 teaspoon vanilla extract
2 3/4 cups flour
1 egg white
1 teaspoon water
Powdered sugar

Melt 2 cups sugar in 2-quart heavy saucepan over medium heat, stirring constantly. Add cream, stirring briskly until well combined with sugar. Stir in nuts; cool, set aside. Cream butter and 1/2 cup sugar until light and fluffy. Blend in eggs and vanilla extract. Add flour; mix well. Spread 2 cups dough onto bottom and 1 1/2 inches high around sides of 10-inch spring form pan.

Spread nut mixture evenly over dough in pan. Roll remaining dough to 10-inch circle between wax paper. Place over nut mixture; pinch edges to seal. Brush with combined egg white and water.
Bake at 350 degrees for one hour. Cool. Dust with powdered sugar, if desired. Makes 16 servings

Arizona Biltmore Cheesecake

1 cup granulated sugar
32 ounces cream cheese
1 teaspoon lemon zest
6 eggs
1 teaspoon vanilla extract
1/2 cup heavy cream
1 (10-inch) graham cracker crust,
patted into a springform pan

In a large mixing bowl, cream sugar and cream cheese together with lemon zest. Add eggs and vanilla extract gradually. Mix in cream. Pour into crust and bake in a water bath at 325 degrees for 2 hours. Let cool completely before removing from pan. Serve plain or with strawberry sauce.

Asian Moon Stir Fried Pork with Rice

1 lb. thinly sliced strips of boneless pork tenderloin
1/4 cup lightly soy sauce
1/2 teaspoon Five Spice Oriental Seasoning
1/4 cup chicken broth
2 teaspoons cornstarch
1 tablespoon vegetable oil
1/2 teaspoon minced garlic
1 teaspoon grated ginger root
2 cups chopped Chinese cabbage or bok choy
4 green onions, sliced thin
2 cups sliced fresh asparagus
4 cups prepared white rice

Mix thin strips of thinly sliced pork tenderloin with soy sauce and Five Spice Oriental Seasoning in a shallow bowl, and refrigerate while preparing the vegetables. In a small bowl, combine chicken broth with cornstarch and set aside.

Preheat a wok or large skillet over high heat. Add oil, then stirfry garlic and ginger root for 30 seconds. Add Chinese cabbage, stirfry 2 minutes, then add onions and asparagus, stir frying for 1 minute. Remove vegetables.

Add pork to the skillet and heat for 3 - 5 minutes or until browned. Add chicken broth mixture and heat over high flame for 3 - 4 minutes until thick. Add vegetables and cook for 2 minutes, then serve over rice.

Another Pointe in Tyme Country Mashed Potatoes

6 small red potatoes
1/2 red onion, diced
2 tablespoons garlic, minced
1 tablespoon parsley, chopped
1/2 bunch green onion, chopped
1/2 cup Parmesan cheese, grated
1/2 cup sour cream
1 pint heavy cream

Boil potatoes until completely cooked (when you can put knife through them and they fall apart). Heat up 1 pint heavy cream and set aside. In a mixer, gradually add remaining ingredients and mix well. Slowly pour heavy cream in until you reach the desired thickness. Makes 4 servings

Antoine`s Shrimp Creole

2 pounds shrimp
1 cup chopped green bell pepper
1 cup chopped onion
2 (14 1/2 oz.) cans tomatoes with juice
1/4 teaspoon thyme
4 cloves garlic, chopped
2 teaspoons parsley, chopped
1 teaspoon paprika
2 bay leaves
Salt and cayenne pepper, to taste
1 tablespoon cornstarch

Sauté in 2 tablespoons butter the green pepper and onion. Add the tomatoes and juice and other seasonings. Blend in the cornstarch using a wire whip. Simmer covered 1 hour.

Sauté the shrimp in 3 tablespoons butter that has been seasoned with salt and pepper. Add to the sauce. This is better if made a day ahead of time. Can be frozen. Serve with white rice. Makes 4 servings

Arthur Treacher's Fish Batter

3 pounds fish fillets
2 cups all-purpose flour
3 cups pancake mix
3 cups club soda
1 tablespoon onion powder
1 tablespoon seasoned salt

Dip moistened fish pieces evenly but lightly in the flour. Dust off any excess flour and allow pieces to air dry on eaxed paper, about 5 minutes. Whip the pancake mix with the club soda to the consistency of buttermilk- pourable, but not too thin and not too thick. beat in the onion powder and seasoned salt.

Dip floured fillets into batter and drop into 425 oil in heavy saucepan using meat thermometer. Brown about 4 minutes per side. Arrange on cookie sheet in 325 oven until all pieces have been fired.

American Grill Grilled Salmon

4 cuts salmon
2 cups peaches
1/2 cup honey
1 tablespoon canned chipotle peppers
4 cups white wine
1/4 cup brown sugar
1/4 cup ginger
3 tablespoons garlic

Combine peaches, honey, peppers and white wine until peaches begin to break apart. Blend until smooth in blender. In a food processor, puree ginger. In mixing bowl, combine garlic and brown sugar. Rub on salmon. Bake salmon on a well-greased pan for 6 to 10 minutes, depending on your taste. Makes 4 servings

American Grill N'Awlins BBQ Shrimp

Shrimp

2 dozen large shrimp
1/4 pound unsalted butter
5 tablespoons unsalted butter
1 1/2 teaspoon garlic, minced
1 teaspoon Worcestershire sauce
1/4 cup beer at room temperature

Seasoning Mix

1 teaspoon ground red pepper (preferably cayenne)
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves, crushed
1/8 teaspoon dried oregano leaves

Rinse the shrimp in cold water and drain well. Peel and devein shrimp. Set aside.

In a small bowl, combine seasoning mix ingredients. Combine 1 stick butter, garlic, Worcestershire sauce and seasoning mix in a large skillet over high heat. When the butter is melted, add the shrimp. Cook for 2 minutes, shaking the pan (Don't stir.) in a back-and-forth motion. Add remaining 5 Tbsp. butter, cook and shake pan for 2 minutes. Add beer and cook and shake the pan 1 minute longer. Remove from heat.

Serve immediately in bowls with lots of French bread on the side or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it. Makes 2 servings

Aunt Chilada's Mexican Fry Bread

2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 tablespoons baking powder
4 tablespoons vegetable shortening
2/3 cup water or milk
Oil for frying
Filling, as desired

Combine flour, salt, baking powder and shortening; mix until shortening is blended. Add water; mix well. Turn dough out onto a lightly floured board; knead until smooth, about 2 minutes. Roll dough into a ball; place into a plastic bag. Separate and roll out enough dough to make six 4- to 6-inch thin, flat rounds.

In a cast iron skillet, heat oil to 375 degrees. Place rounds in oil; cook each side 20 to 30 seconds or until light golden brown. Use a slotted spoon to remove rounds from skillet; drain on paper towel. Fill with prepared fillings as desired. Makes 6 servings.

Aunt Chilada's Margarita Shrimp

2 cups yellow onions, finely diced
1/2 cup garlic, chopped
1 1/4 cups lime juice
3 ounces triple sec
5 ounces tequila
4 ounces butter
1/2 tablespoon coriander, ground
3 tablespoons fresh cilantro, medium diced
1/2 cup poblano peppers, medium diced
1 1/2 tablespoons cornstarch
1 ounce water
36 medium shrimp, sautéed in butter

Sauté onions and garlic until tender. In saucepan, add lime juice, triple sec and tequila and simmer for about 5 minutes. Melt butter slowly and stir in ground coriander. Combine all ingredients in saucepan and thicken with cornstarch and water. Top cooked shrimp with the mixture.

Avanti Restaurant Eggplant Lasagna

1 large eggplant
1/4 cup extra-virgin olive oil
8 ounces lasagna noodles, cooked
6 ounces grated Parmesan cheese (1 cup)
Salt and pepper, to taste

Prepare grill. Peel and slice eggplant lengthwise into long, thin strips. Brush each side with olive oil and season with salt and pepper to taste. Grill over hot coals, about 3 to 4 minutes on each side. Set aside.

Pesto
1/2 cup extra-virgin olive oil
2 bunches fresh basil
3 cloves garlic
2 ounces pine nuts (about 1/2 cup)
2 ounces grated Parmesan cheese (6 tablespoons)
Salt and pepper, to taste

In the bowl of a food processor, combine olive oil, basil, garlic, pine nuts, Parmesan cheese and salt and pepper. Process for 1 minute or until finely chopped. Set aside. Makes about 1/2 cup.

Tomato Sauce
2 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
1 large ripe tomatoes
Salt and pepper, to taste
Chopped fresh basil, to taste

In a medium saucepan, heat olive oil over medium heat. Sauté the garlic for about 1 minute. Core the tomatoes and purée in a food processor. Add puréed tomatoes to the saucepan and cook over medium heat for 30 to 40 minutes. Add salt and pepper and fresh basil to taste.

Preheat oven to 375 degrees. Lightly grease a 13 x 9-inch pan. Place 1 layer of lasagna noodles in the bottom of the prepared pan. Top with 1 layer of grilled eggplant. Spread a thin layer of tomato sauce over the eggplant slices, then top with a thin layer of pesto. Repeat this process 3 or 4 times or until no noodles or eggplant remain. Top with grated Parmesan and any remaining tomato sauce. Salt and pepper to taste. Cover tightly with aluminum foil. Bake for about 40 minutes. Makes 4 large servings

Avanti Grilled Chicken Caesar Salad

2 boneless chicken breasts
2 heads romaine lettuce
3 cloves garlic
2 filets of anchovies
1 egg yolk, hardboiled
1 teaspoon Worcestershire sauce
4 tablespoons virgin olive oil
4 tablespoons Dijon mustard
1 medium lemon (juice only)
1/2 cup cheese croutons
1 ounce Parmesan cheese
Salt and pepper, to taste

Grill chicken. Either chop or slice. Set aside. Wash lettuce well and tear the leaves into bite-size pieces.

In a large bowl, mash garlic and anchovies until paste-like. Add salt, egg yolk, Worcestershire sauce, olive oil, Dijon and lemon juice. Mix well. Top with chicken, croutons, cheese and pepper.

Amy Ruth's Home-Style Southern Cuisine Special Chicken

1 (2 1/2 pound) fryer
1/2 cup flour
Salt and freshly ground pepper, to taste
1/2 green bell pepper, sliced
1/2 large onion, sliced
1/4 teaspoon sage
2 or 3 chopped chives
1 large tomato, sliced
1 bay leaf, crushed (optional)
1 tablespoon oil
1/2 cup chicken broth

Cut the chicken into serving pieces, and sprinkle with salt and pepper. Mix together the green pepper, onion, sage, thyme, chives, tomato, and bay leaf and let stand for 30 minutes ( or longer if desired).

Shake the chicken in a paper bag with flour until all pieces are evenly coated.

In a large skillet, brown the chicken in the oil. Cover, and simmer over low heat for 10 minutes. Sprinkle the vegetable-herb mixture over the chicken, cover, and cook over low heat for 45 minutes. Add the broth a little at a time, if necessary to prevent the chicken from drying out. Remove the chicken pieces to a hot platter. Thicken the pan juices with a little of the flour mixed with water and serve the chicken over rice.

Amy Ruth's Home-Style Southern Cuisine Potato Souffle

4 cups mashed sweet potatoes
4 tablespoons butter (1/2 stick)
2 eggs, lightly beaten
1/2 cup brown sugar
1/4 teaspoon nutmeg
1/2 teaspoon salt
3/4 cup milk

Topping
1/3 stick margarine
1 cup brown sugar
1 cup flaked coconut
1 cup chopped walnuts
1/3 cup all-purpose flour

Preheat oven to 350 degrees. Mix all ingredients in a mixing bowl. Beat the mixture until fluffy. Pour into buttered baking dish. Sprinkle with topping.

Topping: Mix all ingredients. Bake in 350 degree oven for 35 to 40 minutes. Serves 6

Amy Ruth's Home-Style Southern Cuisine Corn Pudding

2 cups corn kernels (fresh, canned or thawed frozen)
2 eggs
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
1 cup milk
1/2 teaspoon nutmeg
4 teaspoons melted butter (1/2 stick)
Dash cayenne

Preheat oven to 350 degrees. Lightly grease a 1-quart baking dish. In a mixing bowl, beat the eggs. Add the melted butter, milk and sugar. Combine well.

Add the remaining ingredients and mix well. Pour pudding into the the greased baking dish. Bake for 45 minutes or until a knife inserted in the center comes out clean.

If using canned corn, make sure all liquid is drained.

Acapulco's Mexican Rice

1 large onion
2 cups long grain rice
2 ounces lard or chicken fat
2 cups chicken broth
1 cup tomato juice
1 cup diced tomatoes
1 tablespoon chopped parsley
1 teaspoon minced garlic
1 dash ground cumin
1 teaspoon salt
1 dash white pepper

Sauté onion and rice in lard until browned, 6 to 10 minutes, stirring constantly. Turn into baking dish.

In large saucepan, combine broth, tomato juice, tomatoes, parsley, garlic, cumin and salt and pepper. Bring to boil. Add broth to rice. Cover and bake at 350 degrees for 20 to 30 minutes or until rice is fluffy. Use fork to fluff rice. Serve. Serves 6

Acapulco Princess Black Forest Cake

1/4 cup butter or margarine
1/3 cup sugar
2 eggs
10 tablespoons milk
1 cup cake flour
1/2 teaspoon salt
2 tablespoons cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon water
2 tablespoons kirsch
1/2 cup raspberry preserves
2 17 ounce cans dark sweet cherries, drained
3 1/2 cups whipped cream (3 1/2-4 cups) chocolate

Cream butter and 1/3 cup sugar until light and fluffy. Beat in eggs, then milk. Beat until smooth.

Sift together flour, salt, cocoa, baking powder and baking soda. Fold dry ingredients into egg mixture until blended. Pour into greased and floured 8-inch round cake pan. Bake at 350 degrees for 30 minutes. Cool 10 minutes then remove from pan. Cool thoroughly on wire rack.

Slice cake crosswise twice to make 3 layers. Layers will be thin. Mix together 1 tablespoon sugar, water, and kirsch, then sprinkle top 2 layers (not bottom) with mixture. Spread all 3 layers with raspberry preserves. Cover each layer with cherries, then spread with whipped cream. Place second and third layers atop bottom layer. Sprinkle top with chocolate shavings. Chill until ready to serve.

American Bounty Restaurant's Green Apple Cobblers

1 teaspoon butter
3/4 teaspoon granulated sugar
1 cup granulated sugar, divided
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 cup milk
2 eggs, lightly beaten
1 1/2 cup peeled, cored and thinly sliced Granny Smith apples

Missouri River Valley Sauce

1 cup semi-dry wine
1 cup heavy (40 percent) cream
2/3 cup granulated sugar
1 egg, beaten
2 egg yolks, beaten

Prepare sauce; cover and chill. Preheat oven to 350 degrees. Butter 6 (6-ounce) ramekins or custard cups; dust with 3/4 teaspoon sugar. Set aside.

In a medium bowl, combine flour, remaining 1 cup sugar and baking powder. Add milk and eggs; beat just until smooth. Do not overbeat.

Divide apple slices among ramekins; spoon batter over apples. (Ramekins should be about 3/4 full.) Bake 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Serve hot cobblers with cold sauce.

Missouri River Valley Sauce - In a small pan over medium heat, simmer wine until reduced to slightly less than 1/4 cup; set aside.

Combine cream, sugar, egg and yolks in the top of a double boiler; cook over simmering water, stirring constantly, until mixture thickens and coats the back of a spoon. Stir in reduced wine. Cover and chill. Serve cold sauce with hot cobblers. Makes 6