Kopy Kat Recipes - G

Gramercy Tavern Tomato and Garlic-Bread Soup

1/2 cup plus 2 tablespoons olive oil (preferably extra-virgin)
9 garlic cloves, minced
8 ounces crusty white sourdough bread, cut into 1-inch pieces
3 large onions, finely chopped
8 cups chicken stock or canned low-salt chicken broth
2 (28 ounce) cans peeled plum tomatoes, drained, crushed
1/2 cup freshly grated Parmesan cheese
1/4 cup thinly sliced fresh basil (for garnish)
1/4 cup Parmesan cheese shavings

Preheat oven to 300 degrees. Mix 1/2 cup olive oil and 3 minced garlic cloves in large bowl. Add sourdough bread pieces and toss to coat. Arrange bread in single layer on large baking sheet. Bake until golden, stirring once, about 20 minutes. Set garlic-bread croutons aside.

Heat remaining 2 tablespoons olive oil in heavy large pot over medium heat. Add onions and sauté until very tender, about 25 minutes. Add remaining minced garlic and cook 1 minute. Add chicken stock, crushed tomatoes and 1/2 cup Parmesan cheese. Simmer soup uncovered 30 minutes, stirring occasionally. Season to taste with salt and pepper.

Add garlic-bread croutons to soup and cook 1 minute. Ladle soup into bowls. Sprinkle with thinly sliced basil and Parmesan cheese shavings. Makes 6 servings.

Gramercy Tavern Guinness Stout Ginger Cake

1 cup Guinness Stout
1 cup molasses
1/2 teaspoon baking soda
3 large eggs
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
3/4 cup grapeseed or vegetable oil
2 cups all-purpose flour
2 tablespoons ground ginger
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom
1 tablespoon grated, peeled fresh gingerroot

Preheat the oven to 350 degrees. Butter a 9 x 5-inch loaf pan, line the bottom and sides with parchment, and grease the parchment. Alternatively, butter and flour a 6-cup Bundt pan.

In a large saucepan over high heat, combine the stout and molasses and bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates. Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil.

In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg and cardamom. Combine the stout mixture with the egg mixture, then whisk the liquid into the flour mixture, half at a time. Add the fresh ginger and stir to combine.

Pour the batter into the loaf pan and bake for 1 hour, or until the top springs back when gently pressed. Do not open the oven until the gingerbread is almost done or the center will fall slightly. Transfer to a wire rack to cool. Makes 8 servings

Grand Floridian Resort and Spa Strawberry Soup

2 pounds 8 ounces strawberries (frozen variety, thawed with juice)
16 ounces heavy cream
2 ounces sour cream
3 ounces yogurt
1/2 pound fresh strawberries

Mix strawberries, heavy cream, sour cream, and yogurt. Beat slowly until well mixed and a smooth consistency. Chill, shake well before serving. Add fresh strawberry halves as a garnish.

Grand Floridian Cafe Chocolate Crusted Key Lime Pie

Crust
1/2 cup granulated sugar
1/2 cup (1 stick) butter
1 egg
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
8 ounces raw rice for baking pie shell

Filling
14 ounces sweetened condensed milk
4 egg yolks
1/2 cup Key lime juice

Garnish
Fresh sweetened whipped cream

To make crust, mix sugar and butter until creamy. Add whole egg and mix. Sift cocoa powder, baking powder, baking soda, salt and flour. Add to mix. When all is combined, place between parchment paper. Flatten slightly and chill 1 hour.

Heat oven to 350 degrees. Roll dough to 1/8-inch thickness and place in pie pan or tart pan. Cut circle of parchment large enough to cover bottom and sides of dough. Place paper on dough. Place rice on paper. Bake 10 minutes. Remove parchment and rice. Bake for an additional 10 minutes. Let cool.

For filling, combine milk and egg yolks on slow speed. Slowly add Key lime juice while mixing on low until blended. Pour into crust. Bake at 350 degrees for 20 minutes. Chill until cold, preferably overnight. Garnish with sweetened whipped cream. Makes 10 servings

Germantown Cafe Banana Nut Bread French Toast

Bread
1/2 pound butter
1 pound confectioners' sugar
4 large eggs
1 pound all-purpose flour
1 tablespoon baking powder
6 ripe bananas
1 cup chopped walnuts

Beat butter until smooth. Add sugar and mix well. Continue mixing while adding eggs to mixture.

Combine flour and baking powder. Alternate adding flour mixture and bananas, starting and ending with flour. Add nuts last and mix well. Pour into a greased bread pan and bake at 300 degrees for 65 minutes.

French Toast Batter
2 cups half-and-half
6 eggs
1 1/2 teaspoons cinnamon
2 tablespoons vanilla extract

Blend all ingredients.

To prepare French Toast: Slice bread 1 inch thick. Coat with batter and cook on nonstick pan until golden brown. Top with fresh bananas, whipped cream and pure maple syrup.

Green Shutters Inn Vidalia Onion Casserole

3 cups coarsely chopped Vidalia onions
2 teaspoons butter
2 teaspoons all-purpose flour
1 cup chicken broth
1 (5 1/2 ounce) can evaporated milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup grated cheese (such as Swiss)
1 cup cracker crumbs
Butter (to dot on top of casserole)

Boil onion chunks for 15 to 20 minutes; drain and rinse.

Melt butter in a saucepan. Stir in flour, broth and milk, stirring constantly until thickened. Add onions, salt and pepper. Place onion mixture in a 1 1/2-quart casserole dish, top with cheese and cracker crumbs, then dot with butter. Bake at 375 degrees for 30 minutes. Serves 4 to 6.

Grand Hotel Shrimp a la Grand

3 teaspoons olive oil
20 medium shrimp, peeled and deveined
2 diced shallots
1 tablespoon diced pickled ginger
3 tablespoons green peppercorns packed in brine, drained
1 clove garlic, diced
Salt and pepper to taste
1/3 cup anise or any licorice-flavored liqueur
1 cup heavy cream
1/2 cup sour cream

In a large skillet, heat the olive oil. Add the shrimp and sauté for 1 1/2 to 2 minutes per side, or until they are just turning opaque. Remove the shrimp rom the pan and keep warm.

Into the same skillet, add the shallots, ginger and peppercorns. When the shallots are translucent, add the garlic, salt and pepper to taste. Quickly pour in the anise to deglaze the pan. Stir in the heavy cream and sour cream.

When it begins to heat, reduce the heat to low and allow the sauce to thicken. Once the sauce has thickened, add the shrimp to the skillet and stir to coat with the sauce. Serve over cooked wild rice that has been sautéed with dried cherries, basil and roasted pecans. Makes 4 servings.

Gallagher's Gingerbread

3 ounces butter
1/2 cup molasses
2 eggs, slightly beaten
1/3 pound brown sugar
1 tablespoon baking soda
1 1/4 cup hot tap water
2 1/3 cups flour
2 teaspoons ground ginger
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon nutmeg

Howard's Sauce
1 stick butter
1 tablespoon white rum
1/3 cup powdered sugar

Melt butter in saucepan and carefully mix in syrup, eggs and brown sugar. Place soda in 2-cup measure and pour hot water over it. Mix in butter-sugar mixture.

In large bowl, combine flour, ginger, cinnamon, cloves, allspice and nutmeg; stir into batter. Pour batter into greased 13-by-9-by-2-inch baking pan and bake at 350 degrees about 20 minutes or until firm. Top with sauce when cool.

For Howard's sauce: In small saucepan over medium heat, melt butter; add rum. Blend in sugar and spread over cool gingerbread. Makes 1 loaf

Gallagher's Cheddar Cheese Soup

2 cups water
1/3 cup finely chopped carrots
1/3 cup finely chopped celery
1 cup finely chopped green onions
1/2 cup butter
1/4 cup flour
1 medium-size white onion, chopped
4 cups milk
4 cups chicken broth
1 jar Pasteurized process cheese spread (such as Cheez Whiz) (15-ounce)
Salt and ground black pepper to taste
1/4 teaspoon cayenne pepper
1 tablespoon prepared mustard

Place water in soup pot over high heat. Add carrots, celery and green onions; bring to boil and boil 5 minutes; set aside, but do not drain. Melt butter in a large stockpot over medium heat and add onion; sauté 1 minute, then add flour, blending well.

In a large saucepan, bring milk and broth to boil. Whisk broth mixture into flour mixture with a wire whisk. Stir in cheese, salt, pepper and cayenne. Stir in mustard and the cooked vegetables, including the water in which they were cooked. Bring to a boil and serve immediately. Makes 8 servings

Gallagher's Guiness Stout & Filet Mignon Chile

1 cup salted butter
5 pounds ground sirloin
1 pound filet mignon, 1/4 - inch dice
2 cups onion, 1/4 - inch dice
1 chile pepper, seeds and veins removed, 1/8 - inch dice
1/2 cup guinness stout
1/4 cup flour
2 cups crushed tomatoes
1/4 cup tomato paste
4 cups beef stock
1 cup cooked black beans
1 cup cooked kidney beans
1/2 cup chile powder
2 tablespoons dark brown sugar
1 tablespoon kosher salt
2 teaspoons ground white pepper
1 teaspoon ground cumin
2 cups shredded cheddar cheese

Heat up 1/2 cup of the butter in a large sauce pot over medium high heat until very hot. Add diced filet and cook until seared and browned around the edges.

Add ground beef and cook until all of the beef is browned thoroughly Remove the meat and set aside, draining off 3/4 of the fat (leave the rest of the fat in the pot). Add the diced onions and Chile pepper to the pot and cook until soft, about 3 minutes.

Add the meat back to the pot Add the Guinness and let boil for 1 minute Add the flour and stir constantly for 1 minute. Add the crushed tomatoes, tomato paste and the beef stock and stir thoroughly Reduce the heat to a low simmer and add both of the beans, the Chile powder, cumin, salt, white pepper and brown sugar.

Let the Chile simmer for 30 minutes, uncovered, stirring occasionally. Finish by stirring in 1/2 cup more of the butter and the shredded cheddar cheese. Garnish or Serve with Sour cream, diced red onions and pepper, shredded cheddar cheese, diced tomatoes, fresh chopped cilantro. Makes 12 servings

Gallagher's Steak House Potato Salad

5 lbs steamed red potatoes, cut into ½ inch pieces
1 lb steamed slim string beans, cut into 1 inch sections
1 cup chopped tomatoes
3/4 cup hard-boiled eggs
1/2 cup chopped cooked bacon
1/2 cup thin sliced red onions
1/2 cup dijon mustard
1/2 cup red wine vinegar
1 cup olive oil

Combine in a very large bowl: potatoes, eggs, bacon, onions, string beans, tomatoes, and eggs and toss. In a small bowl, whisk vinegar and mustard together, then slowly whisk in oil, drizzling in slowly.

Pour dressing over potato salad in the large bowl. Season with 2 teaspoons of salt and 1 teaspoon of ground pepper. Makes 28 servings

Gabrielle's BBQ Shrimp Pie

4 (4-to 5-in.) baked tart shells

Sweet potato filling:
2 lb. sweet potatoes (roasted and peeled), warm
Zest and juice from 2 oranges
1/2 cup light brown sugar
Pinch ground cloves
1 teaspoon vanilla extract
1 teaspoon cinnamon
Pinch salt

BBQ shrimp:
4 to 6 tablespoons butter, divided
1 teaspoon cracked black pepper
1 teaspoon finely chopped fresh rosemary, plus 4 sprigs for garnish
16 (about 2 lb. total) jumbo shrimp (peeled in center, head and tail intact)
2 teaspoons Magic Seasoning Blends seafood seasoning
1 tablespoon finely chopped garlic
1 tablespoon Worcestershire sauce
1/4 cup beer
1/2 cup seafood stock (or clam juice)

To make sweet potato filling: Mash together sweet potatoes, orange juice and zest, brown sugar, cloves, vanilla, cinnamon and salt. Adjust salt and sugar, if needed. Keep warm until ready to serve.

To make BBQ shrimp: Brown 2 tablespoons butter in skillet; add black pepper, rosemary, shrimp, Magic Seasoning and garlic. Saute over high heat until shrimp are pink. Add Worcestershire, beer and stock; bring to a boil and allow liquid to reduce. Finish sauce by melting 2 to 4 tablespoons butter into it.

To serve: Fill tart shells with warm sweet potato mixture; arrange shrimp on top and then pour the sauce over and around the pie. Garnish each with a sprig of fresh rosemary. Serves 4.

Gardenview Restaurant Beef Stroganoff Soup

1/2 cup butter (divided) (do not use unsalted butter)
1 lb. tenderloin tips, cubed
2 cloves fresh garlic, chopped
8 oz. mushrooms, sliced
1 large onion, diced
1 pint water
2 tablespoons beef base, or to taste
Salt and pepper to taste
Roux made of 1/2 cup flour and 1/2 cup melted butter
1 pint whipping cream
1/2 cup sour cream (more if desired)
1/4 cup chopped chives for garnish (optional)

In medium skillet, melt half (1/4 cup) of the butter. Add beef tips and garlic and cook until meat is cooked through, about 5 to 6 minutes. In another medium-size skillet, melt remaining 1/4 cup butter. Add mushrooms and onion and saute until onion is translucent.

Transfer meat and mushrooms to 5-quart kettle. Add water, base and seasonings. Bring to just near a boil.

Make roux by cooking the melted butter with the flour for 1 to 2 minutes, mixing until smooth. Gradually add to soup, stirring regularly until soup reaches consistency of medium gravy. Remove from heat and add cream and sour cream. Put in serving bowls and sprinkle with chives. Makes 6 to 8 servings.

Gasthaus Red Cabbage Salad

1 small head red cabbage, grated as for coleslaw
3/4 cup chopped, peeled apple
2 tablespoons salad oil
1/4 cup white vinegar or red wine vinegar
1/3 cup sugar
1/4 teaspoon salt

Mix all ingredients in bowl. Marinate salad at least 2 hours before serving, preferably overnight. Makes 6 servings

Gasthaus Carrot Salad

4 cups grated carrot (grated as for hash browns)
2 tablespoons salad oil
3 tablespoons white vinegar
3 tablespoons sugar
Pinch of salt

Mix all ingredients in bowl. Marinate at least 2 hours before serving, preferably overnight. Makes 6 servings.

Gasthaus Cucumber Salad

2 whole cucumbers
1/3 cup finely diced onion
1 clove garlic, chopped
1 teaspoon dried dillweed
2 tablespoons salad oil
3 tablespoons red wine vinegar
2 tablespoons sugar
1 teaspoon salt
Pepper to taste

Peel cucumbers, slice thin and drain off excess liquid. Combine with remaining ingredients in bowl; mix well. Marinate at least 2 hours, preferably overnight. Makes 6 servings.

Note: For creamy version, use 1/2 cup mayonnaise instead of vinegar and oil.

George Watts Tea Room Raspberry Batter Cake

2 cups fresh raspberries or blueberries, washed and dried
Juice of 1/2 lemon 13/4 cups sugar (divided)
3 tablespoons butter, room temperature
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt (divided)
1/2 cup milk
1 tablespoon cornstarch
1 cup boiling water

Pour berries into well-greased 8-inch square pan. Sprinkle berries with lemon juice. In bowl, combine 3/4 cup of the sugar and butter. In second bowl, combine flour, baking powder and 1/4 teaspoon of the salt and mix well. Alternately add flour mixture and milk to sugar/butter mixture. Spread batter over berries. Preheat oven to 375 degrees.

Make topping: Combine remaining 1 cup sugar, cornstarch and remaining 1/4 teaspoon salt. Mix well, then sprinkle mixture evenly over batter in pan. Pour boiling water over all.

Bake in preheated oven 1 hour or until toothpick inserted into top part of cake near center comes out clean, or when center springs back when pressed lightly with finger. Top of cake will be light brown. Serve with whipped cream or vanilla ice cream. Makes about 9 servings.

Gilchrist's Almond Macaroons

1/2 lb. (1 cup) almond paste
1 cup confectioner's sugar
3 egg whites
Pinch salt
1/2 teaspoon vanilla
Granulated sugar, as needed

Preheat the oven to 300 degrees. In a mixing bowl, chop the almond paste. Add the confectioner's sugar. Mix with your fingers until blended well. Add the egg whites, one at a time, blending well after each addition. Add the salt and vanilla. The dough will be soft but will hold its shape when dropped from a spoon.

Put the dough in a pastry bag with a plain, round decorating tip. Line ungreased baking sheets with parchment paper. Pipe the dough into rounds about an inch apart on the cookie sheets. Sprinkle the cookies with granulated sugar. Bake for 20 minutes.

To remove the cookies, slide the parchment paper onto a damp cloth, then gently loosen the cookies with a spatula. Place the cookies on a wire rack to cool completely. Makes about 3 dozen cookies.

Guenther House Cinnamon Streusel Coffee Cake

1 cup brown sugar, packed
1/2 cup chopped pecans
3/4 teaspoon cinnamon
3/4 cup butter, softened
1 cup sugar
3 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups Pioneer Biscuit & Baking Mix
1/4 cup butter, melted

Preheat oven to 325 degrees. Oil and flour a 9 x 13-inch baking pan. Prepare streusel by combining brown sugar, pecans and cinnamon, set aside. Cream 3/4 cup butter and sugar. Add eggs one at a time, beating well after each. Stir in sour cream and vanilla. Add Biscuit & Baking Mix, blend well.

Pour batter into prepared pan. Sprinkle half of streusel over batter. Swirl streusel into batter with a rubber spatula. Bake 22-25 minutes. sprinkle remaining streusel over cake; drizzle melted butter on top. Return to oven for 3-5 minutes more. Remove from oven. Makes 12 servings

Guenther House Quiche Muffins

4 eggs
1 cup milk
2/3 cup unsalted butter, at room temperature
3 cups Biscuit Mix
2 1/4 cups diced ham
2 cup shredded zucchini
3/4 cup chopped green onion (with green tops)
3/4 cup grated Cheddar cheese
3/4 cup grated Swiss cheese
3/4 cup grated provolone cheese

Preheat oven to 350 degrees. Oil muffin cups or spray with nonstick vegetable spray. Stir eggs, milk, butter and biscuit mix in a bowl. Stir in ham, zucchini, green onion and cheeses, blending thoroughly. (At this point, batter may be refrigerated overnight in an air-tight container.)

Scoop batter into prepared muffin cups. (Use jumbo cups to make luncheon-size muffins, or standard size, or mini cups for appetizers.) For jumbo cups, use about 1 cup batter. For mini cups, use about 1 tablespoon batter.

Bake jumbo or large cups for 25 to 30 minutes; mini cups should bake about 15 to 18 minutes. Remove from oven when golden brown; allow to cool slightly before removing from pan. Makes 8 jumbo muffins, 16 standard muffins, or 96 mini muffins.

Goo Goo Clusters

1 large bag miniature marshmallows
1 bag chocolate chips
2 cups dry roasted peanuts
1 can Eagle Brand sweetened condensed milk
2 teaspoons butter

Melt chocolate chips in pan with sweetened condensed milk. While this is heating, mix marshmallows and peanuts in a large bowl. Pour melted mixture over nuts and marshmallows. Mix together. Pour into buttered pan. Chill for 2 hours, then cut.

Guy's Gumbo Shack Red Beans and Rice

2 tablespoons butter
2 cups diced green pepper
2 cups chopped onion
1 tablespoon chopped garlic
1 tablespoon salt
2 tablespoons oregano
2 tablespoons black pepper
2 tablespoons sugar
2 tablespoons dried basil
1 tablespoon dried thyme
2 bay leaves
1/4 cup red wine vinegar
1 to 2 pounds smoked sausage (we use Conecuh Sausage)
6 (14-ounce) cans dark red kidney beans
Cooked white rice, for serving

In a large saucepan, melt butter. Add all ingredients except beans and rice and saute until vegetables are soft. Add beans and cook for 30 minutes over medium heat. Use hand blender or potato masher to mash beans until approximately 50 percent of the beans remain intact. Serve over cooked white rice. Makes 6 to 8 servings

Gingerbread House Inn Cake Bars

4 eggs
2 cups sugar
1 cup milk
1 teaspoon vanilla
2 teaspoons baking powder
2 cups flour
1 cup peanut butter
8 ounces semi-sweet chocolate chips

Beat eggs until thick; gradually add sugar, milk, and vanilla. Blend flour and baking powder slowly into egg mixture. Mix well. Pour into greased 13 x 15-inch baking pan. Bake at 350 degrees for 15 to 20 minutes. Spread peanut butter over hot cake; cool. Melt chocolate chips and spread over cooled cake.

Glen-Ella Springs Inn Greek Tomato Pie

Crust and Custard Filling:
1 (9 inch) unbaked pie crust
5 red onions, cut in eighths. Leave roots on but carefully trim them
2 tablespoons olive oil
3 egg yolks
5/8 cup heavy whipping cream
6 oz. crumbled goat cheese
Salt to taste

Tomato Relish:
2 yellow tomatoes, finely chopped
2 red tomatoes, finely chopped
6 basil leaves, finely chopped
1 clove garlic, minced
12 Kalamata olives, pitted and sliced in halves
1 pinch good Maldon salt if available
1 tablespoon olive oil

Preheat oven to 400 degrees. Line a deep dish pie pan with pastry. Chill for 15 minutes. Cover with foil and fill with pie weights. Bake for 10 minutes. Remove foil and weights, and bake for another 5 minutes.

Put onions on a baking sheet and drizzle over the 2 tablespoons of olive oil. Season with salt. Roast covered with foil for 10 minutes. Roast uncovered for another 20- 30 minutes. Set aside to cool. Reduce oven temperature to 375 degrees.

Beat together egg yolks and cream. Season with salt. Arrange the red onions over baked pie crust. Pour cream mixture over onions. Sprinkle the goat cheese over the top.

Bake for 400 minutes, or until custard has just set. Mix all relish ingredients together and strain through cheesecloth to eliminate excess liquid. Spread on baked and cooled pie just before serving.

Grey Swan Inn Harvest Apple Cake

2 cups apples
2 cups sugar
2 eggs, beaten
1 cup vegetable oil
1 teaspoon vanilla
2 cups flour, plain
2 tablespoons cinnamon
2 teaspoons baking soda
1 tablespoon salt
1 cup nuts, chopped

Combine apples and sugar; let stand for 1 hour. Add beaten eggs, oil, and vanilla. Combine remaining ingredients and blend into apple mixture. Pour into 9x13 inch pan and back 45-55 minutes in a 325 degree oven.

May required a bit longer backing depending on your own oven. It should be pulling away from the sides of the pan. Eat when cooled as it is or top with a cream cheese icing.