Kopy Kat Recipes - F

Fudpuckers Squashed Crab Soup

1/2 pint half and half
1/2 pint milk
1/2 cup flour
1/4 lb. butter
1 lb. lump crabmeat, or claw meat
1 lb. onions, chopped
2 lbs. squash, thinly sliced
1/4 cup crab base, or shrimp base
1 quart water
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 cup carrots, grated
1/4 cup chives, cut
2 teaspoons salt

Thickener for soup: In a medium sized mixing bowl, combine flour and small portions of milk until a smooth paste is formed. Add the remainder of the milk and the half and half and mix thoroughly. Set aside.

Soup: Melt butter in a large stockpot. Add carrots, onions, and squash and cook until the squash begins to fall apart. Add garlic powder, cayenne pepper, salt, and crab base and mix thoroughly while simmering.

Add the chives, crabmeat, and water and bring to a boil. Add the thickener for soup in small quantities. Continue stirring until the soup thickens. Reduce heat and simmer for 10 minutes, stirring occasionally.

Furr's Fruit Punch Jello Salad

3 pkg. Mix Fruit Jello (3 oz Pkg)
3 cup boiling water
2 1/2 cup cold water
1 can fruit cocktail (14.5 oz drained)
1 cup flaked coconut
1 cup miniature marshmallows

Place jello in a mixing bowl add 3 cups of boiling water, stir to dissolve jello. Place the two and one half cups of cold water in jello and blend thoroughly. Pour one cup of gelatin in small bowl and set aside and do not chill. Place jello in a serving dish or 13" x 9" pan. Chill jello until soft set.

When jello is soft set remove from refrigerator. Place fruit cocktail that has been drained, on top of jello. Sprinkle coconut on top of fruit cocktail place marshmallows on top of all and arrange evenly. Press all very lightly with a spoon. Finally pour the reserved liquid jello mixture on top of marshmallows. Place jello back into the refrigerator until the salad is completely set.

Frontera`s Grill Open-Face Quesadillas

Vegetable oil
4 flour tortillas (8" in diameter)
1/2 cup thinly sliced mushroom caps
1/3 cup coarsely crumbled fresh chevre (goat) cheese
1/4 cup sliced pitted Kalamata olives
1/2 cup salsa
2 cups frisee leaves
1 tablespoon fresh lime juice or white vinegar
1/4 teaspoon salt
1/4 cup fresh cilantro
Additional salsa, if desired

Heat oven to 500 degrees. Brush 2 cookie sheets with vegetable oil. Place 2 tortillas on each sheet. Sprinkle mushrooms, cheeses and olives on tortillas almost to edges. Drizzle 2 tbsp of the salsa over each quesadilla.

Bake each cooke sheet about 5 min or until tortillas are crispy underneath and cheese is melted.

While quesadillas are baking, toss frisee, lime juice, salt and cilantro in medium bowl. Place each quesadilla on a warmed plate; top with frisee mixture. Serve immediately with additional salsa.

Fanara`s Italian Restaurant Crab Seafood Pasta Salad

12 ounces medium pasta shells
Salt
1/2 pound imitation crab meat, broken into pieces
1 cup mayonnaise
1/2 cup buttermilk
4 green onions, thinly sliced
1 lemon, juiced
1 teaspoon onion powder
1/2 teaspoon chopped garlic
1/2 teaspoon seasoned salt
2 tablespoons chopped parsley
Pepper

Cook the pasta in a large pot of boiling, salted water until al dente, 10 to 12 minutes. Rinse, drain and set aside.

Meanwhile, in a large bowl, combine the crab, mayonnaise, buttermilk, onions, lemon juice, onion powder, garlic, seasoned salt, parsley and pepper to taste. Add the pasta shells and mix again. Cover and chill overnight.

Four Peaks Brewing Company Chicken Rolls

5 pounds grilled chicken breast, chopped
10 Anaheim chiles, julienned
1/4 pound cream cheese
1 1/2 pounds pepper jack cheese

Mix together well. Roll in Menlo egg roll wrappers. Deep-fry until crispy.

Fidel Murphy's Irish Pub Irish Beef Stew

1/4 cup vegetable oil
1 1/4 pounds stew beef, cut into 1-inch pieces
6 large garlic cloves, minced
8 cups beef stock or canned beef broth
2 tablespoons tomato paste
1 tablespoon granulated sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
2 tablespoons chopped fresh parsley

Heat oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Saute vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves.

Tilt pan and spoon off fat. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve.

Finale's Cafe Prime Rib Sandwich

6 ounces prime rib
Baguette
Au jus
2 slices Swiss cheese
4 ounces lettuce
1 tomato slice
Onion
Pickle spears

Toast baguettes or bun by lightly buttering; warm in oven or pan. Slice prime rib. Dip rib in au jus and place on baguette. Top with Swiss cheese and melt in 350 degree oven. Remove from oven and garnish with lettuce, tomato, olive, and pickles on the side.

Frank's Sandbar and Grill Key Lime Pie

1 1/4 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
1/3 cup granulated sugar
3 egg yolks
1 teaspoon grated lime zest
1 (14 ounce) can sweetened condensed milk
2/3 cup fresh Key lime juice
1 cup heavy cream
3 tablespoons powdered sugar

Preheat oven to 350 degrees. In mixing bowl mix together crumbs, sugar and melted butter. Press into bottom and sides of a 9-inch buttered pie pan. Bake five to eight minutes until lightly browned and set. Cool on rack while you prepare filling.

For filling : whisk together in large bowl the egg yolks, condensed milk, lime juice and zest. Pour into pie shell and bake 10 minutes until filling is just set. Cool to room temperature and refrigerate until cold.

For topping: In electric mixer beat cream with powdered sugar until almost stiff. To serve cut pie in wedges. Garnish with a dollop of cream and a slice of key lime. Serves 8.

Fiddle Faddle

2 cups brown sugar
2 sticks (1 cup) margarine
1/2 cup corn syrup
1 teaspoon salt
1 teaspoon butter flavoring
1 teaspoon maple flavoring
1/4 teaspoon cream of tartar
1 teaspoon baking soda
7 quarts popped corn
2 cups peanuts or nuts of your choice

in a saucepan, combine brown sugar, butter or margarine, corn syrup and salt. Boil for 5 to 6 minutes, stirring constantly with a wire whisk, add flavorings, cream of tartar and baking soda. Pour over popped corn and nuts, mixing thoroughly until well coated. Bake in a preheated 200 degree oven for 1 hour.

Fig Newtons

1 cup figs, finely chopped
3/4 cup water
1/2 cup sugar
1/2 cup margarine
3/4 cup sugar
1/4 cup honey
1 egg, well beaten
1/2 teaspoon salt
3 cups flour
1 tablespoon baking powder
1/4 cup milk
1 teaspoon vanilla extract

Boil chopped figs in the 1/2 cup sugar and water for 10 minutes. Let cool. Cream margarine, 3/4 cup sugar and honey together. Add egg and beat until light. Sift dry ingredients together. Add alternately with milk to moist mixture. Add vanilla extract and blend well. Divide dough in half and roll out 1/8-inch thick.

Place half of the dough on a baking sheet. Spread with cooled fig mixture. Cover with other half of dough. Press down and seal edges. Cut into 1 x 2-inch rectangular pieces. Bake at 400 degrees for 12 minutes, or until tops are golden brown.

Fannie Mae Caramels

4 cups granulated sugar
2 cups light corn syrup
1(14 ounce) can sweetened condensed milk
1 1/2 cups milk
1 cup whipping cream
1 cup butter
2 teaspoons vanilla extract
2 cups walnuts
Tempered dipping chocolate or wax paper cut into rectangles

Butter a 13 x 9-inch baking pan. In a heavy 6-quart Dutch oven, combine sugar, corn syrup, sweetened condensed milk, milk, whipping cream and butter. Place over medium heat and stir occasionally with wooden spoon until comes to boil. Clip on candy thermometer.

Cook, stirring constantly, until candy reaches 240 degrees or soft ball stage. Remove from heat. Stir in vanilla extract and nuts. Pour without scraping into pan. Allow to stand overnight. Cut into 1-inch squares. Wrap in wax paper or dip in chocolate. Makes about 110 pieces

Fannie Farmer's Chocolate Fudge

2 tablespoons butter
4 cups granulated sugar
2 teaspoons vanilla extract
1 1/2 cups light cream
4 squares chocolate
1/4 teaspoon cinnamon

Melt butter in a pan, add sugar, cream and chocolate, stir gently until chocolate melts. Boil without stirring to 238 degrees or until mixture forms a soft ball when dropped into cold water. Remove from heat, let stand until cool and add flavoring. Beat with a wooden spoon. Pour 3/4-inch thick into a buttered pan and mark in squares.

Famous Amos Cookies

2 sticks (1 cup) margarine
3/4 cup brown sugar
1 level teaspoon baking soda
1 teaspoon vanilla extract
3/4 cup chopped pecans
3/4 cup white granulated sugar
18 ounces chocolate chips
2 medium size eggs
2 1/4 cups flour
1/2 teaspoon salt

Heat oven to 350 degrees. Mix all ingredients in large mixing bowl, thoroughly adding pecans and chocolate chips last. Drop spoonsful of cookie dough onto a baking sheet making sure dough is not too close together. Bake cookies between 10 to 20 minutes depending on size of cookies. Makes 12 servings

Famous Amos Raisin-Filled Chocolate Chip Cookies

2 cups softened margarine
3/4 cup firmly packed light brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon water
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups raisins
1 (12 ounce) package chocolate chips

Heat oven to 375 degrees. Beat softened margarine, brown and white sugars, vanilla extract, water and eggs in a large bowl with electric mixer until creamy and thoroughly blended. By hand, stir in flour, baking soda and salt until well mixed.

Stir in raisins and chocolate chips. Using teaspoon from measuring set, spoon dough by teaspoonsful onto cookie sheets. Allow 1 to 1 1/2 inches between cookies for spreading. Bake for 8 minutes, or until cookies are nicely browned, depending on how crisp or well done you like them.

Franks Place Twisted Diner Bread

1 egg
4 1/2 cups baker's flour
1/3 cup powdered milk
1 teaspoon salt
4 ounces wheat bran
1 package dry yeast
4 ounces yogurt
1-ounce honey
1-ounce butter, melted
2 1/2 cups warm water

Preheat oven to 350 degrees. Beat egg thoroughly and set aside. Mix flour, powdered milk, salt, wheat bran and yeast in a large bowl. Mix yogurt, honey, butter and water in a separate bowl. Add wet ingredients to dry. Knead mixture for approximately 7 minutes until dough is no longer wet but smooth.

Let rise until doubled in size. Remove dough from bowl and invert it onto a lightly floured surface. Divide dough into 3 equal parts. Pat dough to make 3 equal strips approximately 10 to 12 inches long and about 1 to 1 1/2-inches thick.

Join the ends of each bread strip and pinch all 3 together. Begin braiding, lapping each strip 1 at a time over the other. Pinch the ends together. Tuck the pinched ends underneath the braided bread.

Line a baking sheet with parchment or waxed paper. Place the bread on baking sheet. With pastry brush, brush loaf evenly with beaten egg. Allow dough to rise until doubled in size. Bake until lightly brown, 15 to 20 minutes. Remove from the oven and cool on a rack. Makes 1 big loaf, approximately 14 slices

Franks Diner Chorizo Garbage Plate

2 to 3 tablespoons vegetable oil
2 cups shredded potatoes, or store-bought hash browns
1/2 cup diced onion
1/2 cup diced green pepper
1 tablespoon diced jalapeno peppers, optional
1 cup ground chorizo, browned
1/2 cup diced tomato
5 eggs
1/2 cup shredded Cheddar
Toast or tortillas, for serving

Preheat flat grill or a nonstick skillet over medium-high heat. Add the vegetable oil, potatoes, diced onion, green pepper, jalapeno pepper, if using, and chorizo. Mix together slightly. Cook for 4 to 8 minutes, flipping once.

Add the tomato and eggs. Mix together and cook for another 2 to 3 minutes, flipping over once. Add cheese and cook until slightly melted. Mix hash together to distribute cheese and tomatoes throughout. Serve with toast or tortillas. Makes 3 servings

Fly Trap Pho Soup

Base:
1 pound cremini mushrooms, roughly chopped
1 whole carrot, peeled and diced
1 yellow onion, peeled and diced
2 stalks celery, diced
2 thumb-sized pieces fresh ginger, diced
1 stalk lemongrass, pounded with the back of knife, then roughly chopped
4 tablespoons canola oil
1/2 bunch fresh cilantro, leaves roughly chopped
1 bunch sweet basil, leaves roughly chopped
3 jalapenos, roughly chopped

2 heaping tablespoons sambal oelek
1/2 cup soy sauce
1 tablespoons sesame oil
Salt, to taste

Spicy vinaigrette:
1/4 cup sambal oelek
1/4 cup soy sauce
1/4 cup apple cider vinegar
1 teaspoon sesame oil
2 tablespoons dark brown sugar

Suggested medley of roasted vegetables for soup:
Eggplant
Carrot
Red pepper
Shiitake mushrooms
Fresh spinach
Snow peas
Dragon noodles, fresh ramen, lo mein, or buckwheat
Lime wedges, for garnish

Preheat oven to 350 degrees. In a roasting pan place all the ingredients in the oil and bake for 25 minutes.

Remove from oven, transfer into a large pot, and add 1 gallon of cool water. Bring to a simmer. Once at a simmer, add the cilantro, basil, and jalapenos and simmer for 20 minutes. Remove from heat and strain. Stir in the sambal, soy sauce, sesame oil and salt, to taste.

For the spicy vinaigrette: Whisk together all ingredients. Toss desired medley of vegetables with spicy vinaigrette and serve on top of each soup bowl. Garnish with a fresh piece of lime. Makes 8 servings

Franks Place Twisted Diner Bread

1 egg
4 1/2 cups baker's flour
1/3 cup powdered milk
1 teaspoon salt
4 ounces wheat bran
1 package dry yeast
4 ounces yogurt
1-ounce honey
1-ounce butter, melted
2 1/2 cups warm water

Preheat oven to 350 degrees. Beat egg thoroughly and set aside. Mix flour, powdered milk, salt, wheat bran and yeast in a large bowl. Mix yogurt, honey, butter and water in a separate bowl. Add wet ingredients to dry. Knead mixture for approximately 7 minutes until dough is no longer wet but smooth.

Let rise until doubled in size. Remove dough from bowl and invert it onto a lightly floured surface. Divide dough into 3 equal parts. Pat dough to make 3 equal strips approximately 10 to 12 inches long and about 1 to 1 1/2-inches thick.

Join the ends of each bread strip and pinch all 3 together. Begin braiding, lapping each strip 1 at a time over the other. Pinch the ends together. Tuck the pinched ends underneath the braided bread.

Line a baking sheet with parchment or waxed paper. Place the bread on baking sheet. With pastry brush, brush loaf evenly with beaten egg. Allow dough to rise until doubled in size. Bake until lightly brown, 15 to 20 minutes. Remove from the oven and cool on a rack. Makes 1 big loaf, approximately 14 slices

Frontier's Rest Prairie Beef Logs

2-1/2 pounds ground beef
1/2 teaspoon celery salt
2 tablespoons minced onions
1 cup dry bread crumbs
2/3 cup grated carrots
2/3 cup grated Parmesan cheese
3 tablespoons butter
2 tablespoons Worcestershire sauce
10 to 12 slices bacon

Combine beef, onion, and celery salt. Pat out the 10 to 12 squares, approximately 2-1/2 x 2-1/2 inches. Combine remaining ingredients except bacon. Spread mixture on each square.

Roll up and wrap 1 piece of bacon around each roll. Fasten with toothpick. Place in rectangular roasting pan. Bake uncovered at 350 degrees for 1 hour. Drain on paper towels before serving on plate. Serves 8 to 12

Fairhaven Inn Blueberry Pig

2 cups flour
1 cup coarse cornmeal
1 cup sugar
1-1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon dried rosemary
1 cup sour cream
1/2 cup buttermilk
1/2 cup melted butter
3 large eggs
24 Jones brand sausage links, cooked to package directions
1 cup Maine blueberries

Preheat oven to 350 degrees. Spray a 10-inch springform tube pan with pan release. Mark the edge of the pan into 12 parts. Stir together flour, cornmeal, sugar, baking powder, baking soda, and salt. Crush the dried rosemary between your fingers into the dry ingredients.

Mix together the yogurt, buttermilk, melted butter, and the eggs. Add to the dry ingredients and mix until just moistened. Do not over mix. Spread 1/3 of the mixture into the bottom of the pan. Place 12 sausages, lining up with the 12 marks on the pan. Spoon 1/3 mixture and spread, taking care not to move the sausages.

Distribute the blueberries. Top with the remaining 1/3 of the mixture. Very lightly press the remaining 12 sausages into the top, lining up with the 12 marks. Bake for 50 to 60 minutes. Check with a toothpick or spaghetti at 45 minutes. This can be made also in three loaf pans. Simply layer as above. Serves 12

Fáilte Inn Zucchini Bars

6 to 8 cups peeled and sliced zucchini, seeds removed
2/3 cup lemon juice
1 cup sugar
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
4 cups flour
2 cups sugar
1/2 teaspoon salt
3 sticks oleo
1 teaspoon cinnamon

Cook zucchini in lemon juice until tender. Add 1 cup sugar, nutmeg, and 1/2 teaspoon cinnamon. Let simmer for two minutes. While zucchini cooks, combine the flour, 2 cups sugar, salt, and oleo. Add 1/2 cup of that crumb mixture to the zucchini to thicken.

Pat 1/2 of the remaining crumb mixture into a greased 9 x 13-inch pan. Bake at 375 degrees Fahrenheit for 10 minutes. Spread zucchini evenly over crust. Add 1 teaspoon cinnamon to the remaining crumb mixture and spread over the top of the zucchini. Bake at 375 degrees for 30 to 40 minutes.

Forest Manor Chocolate Macaroons

2 egg whites
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1-1/2 squares unsweetened chocolate
1-1/2 cups dry shredded coconut

Beat egg whites until foamy. Add sugar 2 teaspoons at a time until blended and then continue beating until mixture stands in peaks. Add salt with vanilla; fold in chocolate, then coconut.

Drop by teaspoons on sheets of heavy brown paper. Bake in slow 325-degree oven for 15 minutes or until done. Tops dry but slightly, but are moist between cracks. Cool 15 minutes and remove from paper with spatula. Do not overcook or they will be hard.

Fox Hill Inn Cherry Cobbler

4 cups sour (tart) red pitted cherries with juice (2 cans)
1 18-ounce box white, yellow or chocolate cake mix
1 cup butter, melted
1 cup chopped pecans

Grease a 9x13-inch cake pan. Layer each ingredient in order in the prepared pan, but do not mix together. Bake in a 350 oven 40 - 50 minutes. (it should seem almost solid when done, but sill still move around a bit when you shake it). Serve with cinnamon-maple whipped cream (whip cream, adding maple syrup and cinnamon to taste). Serves 10 to 12.

Farmhouse Inn Italian Vegetable Soup

1 lb ground beef
1 cup diced onion
1 cup sliced celery
1 cup sliced carrots
2 cloves garlic, minced
1 16 oz. can tomatoes
1 15 oz. can tomato sauce
1 15 oz. can red kidney beans, drained
2 cups shredded cabbage
1/2 cup small elbow macaroni
2 cups water
5 tsp. beef boullion
1 tbsp. dried parsley flakes
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. sweet basil
1/4 tsp. black pepper
1 cup frozen or fresh green beans (cut in 1 inch pieces-optional)
Parmesan Cheese

Brown beef in large heavy kettle; drain. Add all ingredients except cabbage, green beans and macaroni. Bring to a boil. Lower heat; cover and simmer 20 minutes.

Add cabbage, green beans and macaroni; bring to a boil and simmer until vegetables are tender. If you prefer a thinner soup, add additional water or broth. Sprinkle with Parmesan cheese before serving.

Forsyth Inn Coffee Ring

1/4 cup milk, scalded
2 tbs sugar
2 tbs shortening
1/2 tsp salt
1/2 package dry yeast
1/4 cup lukewarm water
1 egg beaten
2 cups all purpose flour
1 tbs melted butter
1/4 cup brown sugar, packed
3/4 tsp cinnamon
1/4 cup raisins
1/2 cup pecan bits
3 tbs confections sugar
1 tsp water
1/4 cup pecan halves

Combine first four ingredients in large bowl, stir. Cool to lukewarm. Sprinkle yeast in lukewarm water, let stand 10 minutes until dissolved. Stir egg in milk mixture. Stir yeast and add. Stir in 1 cup flour, beat smooth. Stir in rest of lour and beat until well blended.

Brush lightly or spray with oil. Cover and let rise in warm place (80-85 degrees) until double. Punch down, roll on floured board into rectangle about 13x7. Brush with melted butter. Sprinkle with next 4 ingredients. Roll up like jelly roll from long side, pinch ends together, place seam side down on greased cookie sheet or pie pan.

With scissors cut thru ring almost to center, 1 inch apart. Turn each slice sideways until cut side lies almost flat with pan. Brush with melted butter, cover and let rise in warm place until double in size. Bake 400 degrees 15-25 minutes until done. Can be lightly frosted with powdered sugar mixed with water and top with pecan halves.