Kopy Kat Recipes - N

NewPort Shores Banana Cream Pie

1 baked 9-inch piecrust, cooled
1 1/3 cups sugar
1/2 cup cornstarch
1 teaspoon salt
1 cup evaporated milk
4 1/4 cups reduced-fat milk
8 egg yolks, slightly beaten
4 teaspoons butter or margarine
2 teaspoons vanilla extract
3 medium-sized ripe bananas (about 2 1/4 cups slices)
Whipped cream for garnish

Combine sugar, cornstarch and salt in large saucepan. Gradually stir in both types of milk. Cook over medium heat, stirring constantly, until mixture thickens enough to coat back of spoon, about 15 minutes (if milk is cold to start). Reduce heat and cook another 2 minutes. This mixture must be stirred fast and frequently so that it does not become lumpy. If mixture does become lumpy, strain to remove any lumps.

Add spoonful of hot mixture to egg yolks and quickly stir in. Add more of hot mixture, a spoonful at a time, until about half the hot mixture has been incorporated into eggs. Transfer egg yolk mixture to hot mixture in saucepan. Bring to gentle boil, then cook, stirring frequently, 2 minutes. Remove from heat and stir in butter and vanilla.

Cool mixture completely. Meanwhile, slice bananas into cooled crust. Pour custard over bananas in pie shell. Refrigerate until chilled and set. When ready to serve, topped with whipped cream. Makes about 8 servings.

Note: If cornstarch mixture is cooked too long, cornstarch loses its power to thicken and custard will not set properly.

NewPort Shores Chocolate Silk Pie

1 baked 9-inch pie crust
2 cups whipping cream
12 ounces semi-sweet chocolate pieces
2/3 cup (1 1/3 sticks) butter
2/3 cup sugar
4 egg yolks, beaten
3 tablespoons Creme de Cocoa or Godiva liqueur
Whipped cream for garnish
Chocolate curls or small bits of chocolate for garnish

In heavy 2-quart saucepan combine whipping cream, chocolate pieces, butter, sugar and egg yolks. Cook over low heat, stirring constantly, until mixture is thickened, about 5 minutes. Remove from heat.

Stir in liqueur then refrigerate mixture, stirring frequently, until it stiffens and becomes hard to stir.

Transfer chocolate mixture to medium mixing bowl and beat at medium to high speed 2 to 3 minutes or until light and fluffy. Spread into prepared crust. Cover and chill pie for at least 5 hours or until set.

Serve with whipped cream and sprinkle with chocolate curls or small chocolate pieces. Makes 8 to 10 servings.

NewPort Shores Blueberry Sour Cream Pie

1 cup sour cream 3/4 cup plus 2 tablespoons sugar (divided)
8 1/2 tablespoons flour (divided)
1 egg, slightly beaten
3/4 teaspoon almond extract
1/4 teaspoon salt
2 1/2 cups fresh blueberries
1 baked 9-inch piecrust
1/4 cup ( 1/2 stick) butter, room temperature
1/3 cup chopped pecans
2 tablespoons sugar

Preheat oven to 400 degrees. Combine sour cream, 3/4 cup sugar, 2 1/2 tablespoons flour, egg, almond extract and salt in small bowl. Fold in blueberries. Spoon into crust and baked until filling is set in center, about 45 minutes. If crust begins to darken while baking, cover entire pie with foil.

To make topping, in medium-size bowl, combine remaining 6 tablespoons flour with butter. Mix with fingertips until small clumps form. Add pecans, and remaining 2 tablespoons sugar, and spoon over filling. Bake until topping browns lightly, about 12 minutes. Cool to room temperature. Makes about 8 servings.

Norton's Marine Dining Room Shrimp Scampi

24 peeled and deveined shrimp (16 to 20 count)
2 cups (4 sticks) butter, melted
1/2 cup chopped green onion (white part only)
1 tablespoon chopped fresh parsley
1 1/2 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh garlic
1/4 cup dry white wine such as Chablis
1 1/2 cups plain dry bread crumbs
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon garlic salt
1 tablespoon garlic powder

Preheat oven to 450 degrees. Divide shrimp among four 6-inch oven-proof casserole dishes. Combine butter, onion, parsley, lemon juice, garlic and wine to make garlic butter. Ladle mixture equally over shrimp in each dish.

Combine bread crumbs, basil, oregano, garlic salt and garlic powder. Sprinkle evenly over shrimp in each dish. Bake 8 to 10 minutes or until shrimp are golden brown and butter is bubbling. Makes 4 servings.

Norton's Marine Dining Room Touton Sandwich

2 slices white bread, toasted
8 slices firm tomato (from medium-size tomatoes)
2 tablespoons finely chopped Spanish onion
8 slices cooked and drained bacon or 4 slices cooked ham (1.5 ounces each)
2 slices mild cheddar cheese

Preheat oven to 400 degrees. Place bread on cookie sheet. Lay 4 tomato slices on top of each pieceof toast. Divide onion between sandwiches, then top each sandwich with equal amounts of cooked bacon or ham. Top each sandwich with slice of cheese. Bake 3 to 5 minutes or until warmed through. Makes 2 sandwiches.

Nardo's Passport Inn Key Lime Pie

1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter
Juice of 3 Persian limes (about 5 to 6 tablespoons juice) (see note)
1 can (14 ounces) sweetened condensed milk
2 cups whipping cream
Additional graham cracker crumbs and/or lime slices for garnish (optional)

In bowl, mix graham cracker crumbs with melted butter until well combined. Press onto bottom and up side of 9-inch pie pan. Squeeze juice from limes and mix well with the sweetened condensed milk.

In separate bowl, beat cream until stiff peaks form. Fold lime juice mixture into cream until well combined. Transfer to pie shell. Garnish with additional cracker crumbs and/or lime slices if desired. Freeze 3 hours or until firm. Transfer to refrigerator about 1 hour before serving. Makes about 6 servings.

Note: Equivalent amount of Key lime juice can be substituted.

Napa Valley Grille Sour Pepper Slaw

2 red peppers
2 green bell peppers
2 poblano peppers
2 Anaheim peppers
1 red onion
2 ounces rice wine vinegar
2 ounces orange juice
1/2 cup granulated sugar
1/4 cup extra virgin olive oil
Salt, pepper and Tabasco, as needed

Julienne peppers and onions. Mix all ingredients together in a bowl and season to taste with salt, pepper and Tabasco.

Nascar Cafe Sizzlin and Swishin' Salmon

2 tablespoons Cajun spice
2 medium broccoli bunches
2 (6- to 8-ounce) salmon fillets
1 pound butter, at room temperature
1 tablespoon buttermilk
2 tablespoons chopped parsley
1 tablespoon chopped green onions
1/2 teaspoon seasoning salt
1 tablespoon lemon juice
1/2 teaspoon black pepper

Combine herb butter ingredients until fluffy. Place broccoli in boiling water and cook for 3 minutes or until tender. Drain and keep warm.

Season both sides of salmon with Cajun spices. Place salmon on heated grill for 3 minutes, then use move a quarter turn. Continue cooking for 2 minutes. This will give the fish nice grill markings when done. Turn salmon over. Cook for 2 minutes and repeat turning procedure. Cook for 2 minutes.

Remove from grill. Top salmon with a small amount of herb butter. Top broccoli with a small amount of herb butter. Serve. Makes 2 servings

Nascar Cafe Mexican Salad

4 cup shredded lettuce tortilla chips as needed, (12 15 tricolor)
8 oz chili
1/2 cup monterey jack and cheddar mixed shredded cheeses
1 tablespoon sliced black olives
1 tablespoon sliced green onions
1/4 cup diced tomatoes
1 oz sour cream
1 large jalapeno

Place 4 cups of shredded lettuce in a medium size salad bowl. Arrange 12-15 tricolor tortilla chips around rim of bowl. Place 8 ounces of chili directly on top of lettuce. Evenly distribute 1/2 cup of cheese mix over salad.

Evenly distribute black olives, green onion and tomatoes over salad. Place sour cream directly in the center of the salad. Place jalapeno directly in the center of the sour cream. Makes 1 serving

Nashville House Fried Biscuits

1 quart milk
1/4 cup granulated sugar
2 2/3 packages dry yeast or 1/6 cup yeast
1/2 cup shortening
6 teaspoons salt
7 to 9 cups flour

Add yeast to warm water. Add other ingredients and let dough rise. Work dough into biscuits and drop into hot fat. Serve with apple butter. Makes about 7 dozen biscuits.

Biscuits can be frozen individually and stored in plastic bags. When you work them up, don't let the biscuits rise too high.

The fat should be slightly hotter than 350 degrees. If fat is too hot, the biscuits will be soggy in the center.

Nature's Table Italian Wedding Soup

1 (10 ounce) package frozen spinach, thawed
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
1 tablespoon chopped garlic in 1/4 cup extra-virgin olive oil
4 cups chicken broth
1 tablespoon dried basil
1 teaspoon Spike All-Purpose Seasoning
1/4 pound uncooked orzo pasta
1 tablespoon cornstarch dissolved in 1/4 cup cold water
Grated Romano cheese to taste

Meatballs
1/2 pound ground beef
1/2 pound ground pork or veal
1/4 cup breadcrumbs
1 egg
Salt and pepper to taste
1 tablespoon chopped parsley
1 clove garlic, minced

Heat oven to 350 degrees. To make meatballs, combine ground meats, breadcrumbs, egg, salt and pepper to taste, parsley and 1 clove chopped garlic. Form into tiny meatballs. Place on a baking sheet and bake for about 25 minutes. Remove from sheet and set aside.

Microwave spinach according to package directions. When cool enough to handle, squeeze out all moisture and set aside. Sauté diced onion, celery and carrot, 1 tablespoon chopped garlic in 1/4 cup olive oil, 5 minutes or until onion is transparent. Add chicken broth, basil, Spike and let simmer 5 minutes.

Add orzo. Let cook 8 to 10 minutes. Add cornstarch mixture, stirring slowly until soup begins to thicken. Add spinach to soup, followed by meatballs. Top with grated Romano and serve. Makes about 12 cups

Navajo Grill Chipotle Pepper Chocolate Pie

1 pie crust
1/2 small can chipotle chile canned in adobo
7 tablespoons hoisin sauce
2 eggs
2 tablespoons chipotle - hoisin mixture
1/2 cup granulated sugar
1/2 cup flour
1/2 cup brown sugar
4 squares semisweet chocolate
1 cup butter
1 cup pecans
1/2 teaspoon vanilla ice cream
Jalapeno jelly, melted

First combine 1/2 small can of chipotle sauce and 7 tablespoons of hoisin sauce in a blender and blend. Put in refrigerator as this will be enough for several pies. Melt butter and chocolate in double boiler.

Combine 2 eggs, flour, sugar and brown sugar in small mixing bowl and whisk until thoroughly blended. Add melted butter and chocolate. Whisk. Stir in chipotle mixture, vanilla extract and pecans. Bake at 350 degrees for 25 to 30 minutes or until done tested with a wooden pick.

Navajo Grill Peach Bougainvillea Navajo Spice Cakes

Cakes
1/4 pound (1 stick) butter, softened
1 cup granulated sugar
3 eggs
1/4 cup milk
1 cup shredded coconut
1/2 cup pecan pieces
2 cups crushed vanilla wafer (crush, then measure)

Preheat convection oven to 325 degrees or standard oven to 350 degrees. Cream butter and sugar together. Add eggs, milk, coconut, pecans and vanilla wafers and mix well. Spray a standard 12-cup muffin pan with nonstick vegetable spray and fill with batter, dividing batter evenly.

Bake in preheated oven for 18 to 20 minutes, or until done. The center of the cakes should be soft (but cooked through) and the tops golden brown. Allow cakes to cool to room temperature, then refrigerate before frosting.

Frosting
6 ounces cream cheese, softened
1/2 stick (2 ounces) butter, softened
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 cup shredded coconut
1/2 cup pecan pieces

Beat cream cheese and butter together until fluffy. Add sugar and vanilla extract and beat well. Stir in coconut and pecans. Frost chilled muffins.

Navajo Grill Peach Sauce
1 (6-inch) sprig fresh rosemary
1/2 cup white port (a fortified wine made with white grapes)
2 cups fresh peaches with juice (or 4 cups frozen)
1/8 teaspoon cinnamon
2 tablespoons honey, divided
2 tablespoons peach preserves
1 tablespoon plus 1 teaspoon Zatarain's Creole mustard
1 tablespoon cream

Simmer rosemary in the port for 1 minute; remove the rosemary and discard. Add peaches, cinnamon, 1 tablespoon of the honey and the peach preserves. Cook until peaches are soft, then add Creole mustard and cream. Place in food processor and lightly pulse, retaining some texture. Adjust sweetness with additional honey, to taste.

Garnish
Fresh raspberries
Rosemary sprigs

To serve, place sauce in center of a 10-inch plate Place a frosted cake in the center. Garnish with fresh raspberry on top and a rosemary sprig. Makes 12 servings.

NBA City Pecan Chicken Tenders

5 pounds chicken tenders

Bayou Flour
4 cups all-purpose flour
1 1/2 tablespoons paprika
3 tablespoons seasoned salt
3 tablespoons granulated garlic
3 tablespoons cornstarch
Pinch cayenne pepper

Buttermilk Batter
2 cups tempura flour
8 cups buttermilk
2 beaten eggs

Pecan Breading
8 cups Japanese breadcrumbs
2 cups chopped pecans
4 tablespoons crushed red pepper
1 1/2 tablespoons white pepper
1 tablespoon Kosher salt

Oriental mustard
3 ounces ground dry mustard
3 ounces apple cider vinegar
2 eggs, beaten
3 ounces granulated sugar

Toss chicken in flour. Dip tenders into buttermilk wash, allowing excess to drip off. Place tenders in pecan breading, scooping mixture on top and pressing coating lightly on tenders. Deep fry until golden.

For sauce, mix dry mustard with cider vinegar. Let rest, covered, at room temperature overnight. Combine mustard mixture with 2 beaten eggs and sugar. Using a double boiler, cook until sauce thickens. Cool before serving with chicken tenders. Makes 20 servings

Neely's Bar-B-Que Restaurant Wet BBQ Ribs

32 ounces ketchup
16 ounces water
6 ounces brown sugar
6 ounces granulated sugar
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon ground mustard
2 ounces Neely's Seasoning
2 ounces lemon juice
2 ounces Worcestershire sauce
8 ounces apple cider vinegar
2 ounces corn syrup
3 to 4 pounds spare ribs

Neely's Seasoning
4 ounces paprika
2 ounces granulated sugar
1 teaspoon onion powder

Combine sauce ingredients in a stockpot. Cook at a high temperature and bring to a boil and stir to prevent sticking. Lower temperature and simmer without cover for at lease 30 minutes.

Trim a 3- to 4-pound spare rib (remove the upper brisket bone and any other excess; this will produce a St. Louis style rib). Rinse and season rib with Neely's Seasoning, then refrigerate for 4 to 12 hours.

We recommend that ribs are cooked on an indirect barbecue pit to prevent burning. The ideal temperature is 250 degrees for the first three hours, and 300 degrees for the final three hours.

Load ribs curl side up, so the juices will maintain their moisture. After three hours, turn ribs and increase temperature. Baste ribs with Neely's barbecue sauce during the last 30 minutes of cooking so sauce will not burn.

Nut Tree Pumpkin Muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 1/2 cups granulated sugar
1/2 cup vegetable oil
2 eggs
1 cup canned pumpkin
1/3 cup water
12 California walnut halves

Preheat oven to 350 degrees. Combine dry ingredients in mixing bowl. Mix in oil, eggs and pumpkin. On low speed, gradually mix in water until well blended. Pour batter into greased muffin pans. If desired, top each muffin with a walnut half. Bake for 20 to 25 minutes. Makes 12.

Nut Tree Marshmallow Sauce

1 cup granulated sugar
1/2 cup hot water
2/3 cup light corn syrup
2 egg whites
1/4 teaspoon vanilla extract
Dash of salt
1/4 cup mayonnaise
1 tablespoon grated orange rind

Combine sugar, corn syrup and hot water. Heat, stirring until sugar dissolves. Boil without stirring to firm ball stage (244 to 248 degrees on a candy thermometer; in humid weather cook to 248 degrees).

Beat egg whites stiff. Slowly add hot syrup, beating at high speed until thick and fluffy. Add salt and vanilla extract. Gently fold in mayonnaise and orange rind. If thicker then desired, fold in 1 or 2 tablespoons more mayonnaise, or 1 or 2 teaspoons water. Makes about 3 cups.

Nutfield Ale & Steakhouse Shrimp Carbonara

5 shrimp
1 ounce diced pancetta
6 snap peas
1/2 teaspoon minced garlic
1 teaspoon diced onion
1 tablespoon butter
8 ounces cream
2 ounces grated parmesan
Dash salt and pepper
6 ounces cooked fettuccini

Lightly sauté shrimp, pancetta, snap peas, garlic and diced onion in butter. Add cream, grated parmesan, salt and pepper. Reduce by 50%. Add fettuccini. Sauté until warm; toss. Makes 1 serving

Not Your Average Joe's Spinach-Garlic Mashed Potatoes

For the potatoes
2 pounds potatoes
2 teaspoons pureed garlic
2 tablespoons butter
1 cup half-and-half
2 teaspoons kosher salt
1 teaspoon white pepper

For the spinach
2 tablespoons olive oil
1 cup (packed) spinach, coarsely chopped
1 teaspoon chopped garlic
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper

To make the potatoes: Place the potatoes in a pot, with cold water to cover. Bring to a boil. Cook until tender, about 25 minutes. Remove from the heat and drain well. Meanwhile, heat the garlic, butter and half-and-half in a saucepan. Warm over low heat, but do not let boil.

Place the drained potatoes in a bowl. With an electric mixer, whip the potatoes on low speed, gradually adding the heated half-and-half mixture. Whip until well incorporated. Add salt and pepper to taste.

To add the spinach: Heat a sauté pan. When very hot, add the olive oil. Immediately add the spinach and garlic. Remove the pan from the stove, stir the spinach and garlic quickly and well. Season with salt and pepper. Stir this mixture into the mashed potatoes.

Not Your Average Joe's Apple Soufflé Pancake

3 tablespoons butter
2 Granny Smith apples, peeled, cored, and thinly sliced
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
3 egg yolks
1/4 cup warm milk
1/4 cup warm water
2 tablespoons granulated sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup all-purpose flour
3 egg whites, at room temperature
Maple syrup, warmed

Preheat the oven to 425 degrees. Heat 1 tablespoon of butter in a 10-inch ovenproof skillet over medium heat. Add the apples, brown sugar, and cinnamon. Cook, mixing occasionally, until the apples are tender, about 6 minutes. Transfer to a plate and set aside.

Whisk the egg yolks, milk, and water in a large bowl until blended. Add the sugar, salt, nutmeg, and flour, and whisk to combine the batter.

In a separate bowl, beat the egg whites until they hold soft peaks. Fold into the batter. Heat the remaining 2 tablespoons of butter in the skillet over medium heat until bubbly. Tip the pan to coat the bottom.

Pour the batter into the pan and cook for 30 seconds. Remove from the heat and spoon the apples on top. Transfer the skillet to the oven and bake for 15 minutes or until golden brown. Serve immediately with warm maple syrup. Serves 3 to 4.

Not Your Average Joe's Grilled Meatloaf

1/2 tbsp chipotle peppers
1 tbsp coriander
2 cups low sodium beef broth
2 eggs
1/2 tsp salt
1 tsp black pepper
1 oz soy sauce
3 lbs hamburger
4 oz plain bread crumbs
5 oz shredded mozzarella cheese
5 oz corn
3 oz roasted red peppers
1 tsp chopped scallions

Pre heat oven to 250 degrees. Using a mixer, mix together chipotle peppers, coriander, beef broth, soy sauce, eggs, salt and pepper. Mix well and add remaining ingredients. Make sure everything is mixed evenly but not over mixed.

Place mixture into meatloaf pan. Pack down tightly and make a small indent in center. Cover with aluminum foil and place in oven. Cook for approximately 2 hours. Makes 12 slices.

Noshville Deli Sweet and Sour Cabbage Soup

2 tablespoons corn oil
3/4 cup sliced onions
1/2 teaspoon black pepper
1/2 teaspoon salt
1 bay leaf
1 pound sliced cabbage
3/4 cup crushed tomatoes
5 tablespoons brown sugar
1 pound cooked beef brisket
1 1/2 cups beef broth
11 cups water

Sauté onions with black pepper and salt in corn oil. Add cabbage and bay leaf with 1 cup water. Put lid on and cook about 5 minutes, until cabbage is wilted. Add crushed tomatoes and 2 cups of water. Cook for 30 minutes.

Add brown sugar, beef broth and beef brisket with 9 cups of water. Simmer for 2 hours. Serve hot.

North Shore Bistro Chocolate Godiva

2 pints or 32 ounces vanilla ice cream
1 1/2 ounces Godiva liqueur
1 1/2 ounces Chambord liqueur

In a 2-quart mixer, add 2 pints or 32 ounces of vanilla ice cream. Add 1 1/2 ounces each of Godiva liqueur and Chambord liqueur. Mix on low speed for about 45 seconds. Serve in large Martini glass. Makes 2 servings

Norton's Cafe Jambalaya

1 medium onion, chopped
2 green bell peppers, chopped
3 ribs celery, chopped
1/3 cup plus 2 tablespoons granulated sugar
4 ounces Norton's Cajun Seasoning (about 1 cup)
2 cups (4 sticks) margarine
1 pound raw chicken, cut into bite-size pieces (about 2 cups)
3 cups hot water
3 cups tomato sauce or canned diced tomatoes
10 ounces andouille sausage, cut into bite-size pieces (2 cups)
10 ounces ham, cut into bite-size pieces (2 cups)
1 1/2 tablespoons beef base
2 1/2 cups uncooked white rice

In a large pot, combine onion, peppers, celery, sugar, seasoning and margarine. Cook over low heat until margarine is melted. Add chicken; cook for about 3 minutes.

Add hot water, tomato sauce, sausage, ham, beef base and rice. Stir well, cover with tight-fitting lid and simmer for about 30 minutes or until rice is cooked, stirring4 or 5 times to prevent sticking. Add water near end of cooking if extra liquid is needed. Makes 15 cups

Norman's Mango-Habanero Mojo

2 ripe mangos, peeled pitted, chopped
1/2 cup dry white wine
2 tablespoons fresh orange juice
1/2 habanero or Scotch bonnet chile, seeded, finely minced

In blender, purée mangos with wine and orange juice until smooth. Push through fine mesh strainer; stir in habanero. Serve with seasoned pan seared or grilled fish. Makes 2 cups