Kopy Kat Recipes - S

Shoney's Beef Cabbage Soup

1 pound lean ground beef
1/2 head medium cabbage shredded/chopped
2 ribs celery sliced
1 small bell pepper (cut up into small pieces)
1 medium onion diced
1 (16 ounce) can kidney beans
1 (28 ounce) can tomatoes (chop the tomatoes if whole)
4 beef bouillon cubes
1/4 teaspoon garlic powder
1/4 teaspoon garlic salt
Salt and pepper to taste

Brown ground beef and drain. Add remaining ingredients to ground beef, adding 28 ounces of water using the 28 ounce tomato can. Bring to a boil and simmer for at least one hour or until veggies are tender.

Shoney's Chicken Stir Fry

6 ounces chicken, cut into pieces
1 1/2 ounces mushrooms, sliced
1 1/2 ounces onions, thin wedges
1 ounce broccoli florets
1 ounce carrots, shredded
1 ounce green peppers, thin wedges

Grill the chicken in 2 ounces teriyaki sauce until done then add the veggies with 1 ounce of teriyaki sauce. Stir fry a couple of minutes. Remove to a plate. The rice is a plain white rice with chicken base added to it.

Note: Shoney's teriyaki sauce is from Mike Rose Foods. It is a little thicker than what I've seen in grocery stores.

Shoney's Pot Roast

2 tablespoons butter or margarine
3 pounds rump roast, trimmed
2 stalks celery, chopped
1 large onion, chopped
3 cloves garlic, minced
1/2 teaspoon dried parsley
1/2 tablespoon dried thyme
2 cups beef broth
20 whole peppercorns
1 whole bay leaf
1/2 tablespoon salt
2 carrots, sliced
2 potatoes, peeled and cubed
1/2 teaspoon salt
1/3 cup flour

Brown roast in butter in Dutch oven, then remove meat from Dutch oven. Sauté celery, onion, garlic, parsley and thyme in Dutch oven for 5 minutes, then return meat to Dutch oven.

Add the beef broth, peppercorns, bay leaf, and salt to Dutch oven, then bake in 325 degree oven, covered, for 4 hours, basting every 1/2 hour. Remove roast from Dutch oven. Strain stock into bowl. Discard vegetables. Using 2 forks, shred roast into bite-size pieces.

Pour reserved stock over beef in Dutch oven. Add carrots, potatoes, and salt to Dutch oven and bake in 325 degrees oven for 45 minutes. Drain stock from Dutch oven and add enough beef broth to stock to make 3 cups. Whisk stock and flour together in saucepan and simmer until thick. Pour gravy over meat and vegetables. Makes 6 servings

Shoney's Country Fried Steak

3 cups water
2 cups flour
2 teaspoons salt
1/4 teaspoon black pepper
4 (4 ounce) cube steaks, trimmed, flattened
1 1/2 tablespoons ground beef, lean
1/4 cup flour
2 cups chicken broth
2 cups milk - low-fat okay
1/4 teaspoon black pepper
1/4 teaspoon salt

Put in water medium bowl. Sift flour, salt, and pepper together in medium bowl. Dip steaks in water, then in dry mixture. Repeat. Lay coated steaks on wax paper and freeze for 3 hours.

Deep fry steaks in 350 degrees oil for 8-10 minutes. Drain on paper towels. Brown ground beef in skillet. Stir in flour, then remaining ingredients. Bring to boil, then simmer until thick. Pour gravy over steaks. Makes 2 servings

Shoney's Broccoli Cauliflower Cheese Soup

4 cups chicken broth
1 cup water
1 cup half-and-half
4 slices Kraft Cheddar Singles
1/2 cup all-purpose flour
1/2 teaspoon dried minced onion
1/4 teaspoon ground black pepper
2 cups broccoli florets (bite-size)
2 cups cauliflower florets (bite-size)
1/2 cup shredded Cheddar cheese or Velveeta
2 teaspoons minced fresh parsley

Combine chicken broth, water, half-and-half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour, then turn heat to medium/high. Bring soup to a boil, then reduce heat to low.

Add broccoli and cauliflower to soup and simmer for 15-20 minutes or until broccoli is tender but not soft. For each serving spoon one cup of soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley. Makes 6 servings.

Tip: A dash of Shoney's seasoned salt on top really "makes" this extra terrific!

Shoney's Clam Chowder

4 cups canned chopped clams
4 medium-size potatoes, peeled and cut
4 ounces salt pork or bacon, cut into 1/4 inch, diced
2 cups finely chopped onions
4 cups milk
1 cup heavy cream
Salt and freshly ground black pepper to taste
1 tablespoon Shoney's seasoning salt
8 teaspoons butter

If using fresh clams separate the soft part of the clams (stomach) from the hard part surrounding it. Finely chop the hard part and set aside, and slice each soft part in two and reserve separately. Strain the clam liquor through two layers of cheesecloth and set aside. If using canned clams, drain the clams in a fine sieve over a bowl and reserve the liquid.

In a large soup pot sauté the salt pork over low heat until crisp and they have rendered all their fat. Remove and reserve. Add the onions to the fat remaining in the pot and cook over moderate heat for about 5 minutes, until they are translucent but not brown. Stir in the reserved clam liquor, the finely chopped fresh clams (do not add canned clams at this point), the milk, and the potatoes. Cover and simmer 10 to 15 minutes, until the potatoes are tender.

Stir in the reserved soft parts of the clams (or the canned clams), the reserved salt pork or bacon, and the cream, and simmer for an additional 3 minutes. Add seasoning salt. Adjust the seasoning with salt and pepper. Allow to rest off heat for one to two hours, then reheat immediately before serving. Ladle into warm bowls, and place a teaspoon of butter on top of each serving. Makes 8 servings.

Shoney's Hot Fudge Sunday Cake

1 cup flour
3/4 cup granulated sugar
2 tablespoons plus 1/4 cup cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup chopped nuts
1 cup packed brown sugar
1 3/4 cups very hot water

Mix flour, granulated sugar, 2 tablespoons. cocoa, baking powder, and salt in 9-inch square pan. Mix in milk, oil and vanilla extract with fork until smooth. Stir in nuts. Spread batter in pan. Sprinkle with brown sugar and remaining 1/4 cup cocoa. Pour very hot water over batter.

Bake in preheated 350 degrees oven for 40 minutes. Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each square.

Shoney's Strawberry Cheesecake

1/2 cup graham cracker crumbs
1/2 cup granulated sugar
1/4 cup butter or margarine, melted
40 ounces cream cheese
5 eggs
2 egg yolks
1 3/4 cups granulated sugar
1/8 tablespoon all-purpose flour
1/4 cup heavy whipping cream
1 cup fresh strawberries
1 package strawberry glaze

Preheat oven to 400 degrees. Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan.

In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth.

Pour batter into prepared pan. Bake at 400 degrees for 10 minutes, then turn oven temperature down to 200 degrees and continue baking for 1 hour. Let cheesecake cool, then refrigerate. Mix strawberries and glaze gently. Top pie when ready to serve. Makes 1 nine-inch pie.

Shoney's Strawberry Pie

2 1/2 cups water
2 cups white sugar
5 tablespoons cornstarch
1 (3 ounce) package strawberry flavored gelatin mix
2 quarts strawberries, hulled
2 (9 inch) pie shells, baked

In a saucepan, combine water, sugar and cornstarch. Cook over medium high heat, stirring constantly, until mixture boils and thickens. Remove from heat and stir in the strawberry gelatin.

Allow to cool slightly. Arrange strawberries in the pie crusts with the tips pointing up. Pour gelatin mixture over, covering the berries. Makes 8 servings

Shoney's Walnut Brownie

1 (6 ounce) Keebler Ready Crust Shortbread Pie Crust
1/4 cup margarine or butter softened
1/2 cup packed light brown sugar
2 eggs
6 (1 ounce) squares semi-sweet chocolate, melted
2 teaspoons instant coffee granules
1 teaspoon rum extract
1 tablespoon flour
1 cup chopped Diamond Walnuts

Heat oven to 375 degrees. In large bowl, beat margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add chocolate, instant coffee and rum; mix well. Stir in flour and 1 cup chopped walnuts; pour into pie crust. Bake 25 minutes. Cool.

Chill 1 to 2 hours before serving. Top with Shoney's Hot Fudge, or whipped cream, or ice cream if you prefer. Refrigerate leftovers. Makes 8 servings.

Shoney's Strawberry Fluff

4 cups fresh strawberries, washed, hulled and halved, divided
1 cup granulated sugar
1/4 cup cornstarch
1/4 cup Grand Marnier (or other orange-flavored liqueur)
1 (6 ounce) box strawberry Jell-O, unprepared
2 (8 ounce) containers Cool Whip Non Dairy Topping

Place 2 cups strawberries in a large mixing bowl, set aside. Mash 1 cup of the strawberries. Combine mashed and unmashed strawberries, sugar and cornstarch in a saucepan.

Cook over medium heat until thickened, stirring constantly. Stir in Grand Marnier; cover and chill. After thoroughly chilled, mix with strawberries (set aside), Jell-O, and Cool Whip. Refrigerate.

Shoney's Broccoli Casserole

6 cups broccoli florets, coarsely chopped
1 1/4 lbs. velveeta cheese
2 eggs
3 cups cooked rice
3 cups half and half
1/2 teaspoon salt
1/2 teaspoon black pepper
Cooking spray
1 cup Ritz crackers, crushed
1 cup shredded cheddar cheese

Place eggs in mixing bowl and lightly whip for approximately 20 seconds. Add broccoli florets, cooked rice, salt and pepper. Mix well to incorporate ingredients. Dice Velveeta into 1/4-inch pieces. Place diced cheese and half-and-half in microwave safe container. Cover and microwave for 2 minutes or until cheese is melted.

Add to ingredients in bowl. Blend well to mix all ingredients. Spray 9-inch pan with cooking spray. Pour casserole mixture into pan. Place in a 350 oven and bake for 30 minutes. Top casserole with Ritz crackers and cheddar cheese and cook for 5 minutes more, or until cheese melts and crackers brown.

Sonic Burger

1/4 lb ground beef
1 large plain white hamburger bun
Melted butter
Salt
Ground black pepper
2 teaspoons mayonnaise
3 dill pickle slices (hamburger slices)
1 tablespoon chopped white onions
1/3 cup chopped lettuce
2 slices tomatoes

Shape the ground beef into a thin circle the same diameter as the bun. Cover the patty with wax paper and freeze it. When you're ready to prepare the burger, preheat a large skillet over medium heat.

Spray butter spray or spread a thin layer of melted butter on the faces of the top and bottom bun. Lightly brown the faces of the bun in the skillet, then remove them and set them aside.

Grill the beef patty in the skillet, and lightly sprinkle it with salt and pepper. Cook the beef for 3 to 4 minutes per side until done. As the patty cooks, build the burger by first spreading the mayonnaise over the browned face of the bottom bun.

Arrange the pickle slices on the mayonnaise. Sprinkle the chopped onion over the pickles. Arrange the lettuce on the sandwich next. Stack the tomato slices on the lettuce.

When the beef is ready, stack it on top of the other condiments, and top off the sandwich with the top bun. If you'd like the sandwich hotter, microwave it on high for 10 to 15 seconds.

Sonic Onion Rings

2 vidalia onions
2 cups flour
2 cups white cornmeal
4 cups Crisco cooking oil (or enough for your personal fryer)
2 quarts ice water, divided

Slice onions 1/2 inch thick. Place rings into bowl of ice water. Take out rings one at a time and coat with flour. Gently dip ring into 2nd bowl of ice water, and then coat with corn meal. Drop into hot oil and fry until golden. Drain on paper towels.

Sonic Cherry Limeade

1 (12 ounce) can Sprite
3 lime wedges
1/4 cup cherry juice (Libby's Juicy Juice best)

Fill a 16 oz glass 2/3 full with ice Pour sprite over the ice. Add the juice of 3 lime wedges and drop them into the drink. Add the cherry juice and serve with straw. Makes 1 16 oz drink.

Sonic Strawberry Cheesecake Shake

1 cup milk
3 cups vanilla ice cream
1/2 cup strawberries, and syrup from Jell-O No Bake Strawberry Cheesecake kit
3 tablespoons cheesecake mix, powder (from cheesecake kit)

Garnish
1 tablespoon whipped cream
2 teaspoons graham cracker crumbs (from cheesecake kit)

Combine milk, ice cream, strawberries and cheesecake mix in a blender and mix on high speed until smooth. Pour into two 12-ounce glasses. Garnish the top with a squirt of whipped cream from a can and about a teaspoon of graham cracker crumbs from the cheesecake kit. Serve each shake with a straw.

Sonic Jalapeno Burger

1/4 lb ground beef
1 large plain white hamburger bun
Melted butter
Salt
Ground black pepper
1 1/2 teaspoons yellow mustard
6-10 canned jalapeno slices (nacho slices)
1/3 cup chopped lettuce

Shape the ground beef into a thin circle the same diameter as the bun. Cover the patty with wax paper and freeze it. When you're ready to prepare the burger, preheat a large skillet over medium heat. Spray some butter spray or spread a thin layer of melted butter on the faces of the top and bottom bun. Lightly brown the faces of the bun in the skillet, then remove them and set them aside.

Grill the beef patty in the skillet, and lightly sprinkle it with salt and pepper. Cook the beef for 3 to 4 minutes per side until done. As the patty cooks, build the burger by first spreading the mustard over the face of the bottom bun.

Arrange the jalapeno slices on the mustard. Arrange the lettuce on the sandwich next. When the beef is ready, stack it on top of the other condiments, and top off the sandwich with the top bun. If you'd like the sandwich hotter, microwave it on high for 10 to 15 seconds.

Sizzler Onion Stack Steak

1 (8 ounce) your favorite steak
1 1/2 teaspoons steak house seasoning
1 ounce Tumbleweed Onion Straws
3 ounces caramelized onions
1 serving baked potato
1 slice cheese toast, halved
2 sprigs parsley
Au jus

Prepare steak to your liking using your favorite steak house seasoning. Place 3 ounces of caramelized onions on plate. Once steak is ready, place steak on caramelized onions.

Top steak with Tumbleweed Onion Straws. Sprinkle chopped parsley on top of Tumbleweed Onion Straws. Serve with baked potato or vegetable of your choice.

Sizzler Steak and Shrimp Scampi

5 (8 ounce) steaks
31-35 shrimp, peeled and deveined
2 ounces minced shallots, (approximately 3 medium shallots)
5 garlic cloves, minced
4 ounces butter (if using unsalted adjust salt below to desired taste)
3 ounces white wine (Chardonnay)
Juice of 1 lemon
2 tablespoons parsley, chopped
25 ounces rice pilaf, cooked (or your favorite rice)
1 lemon wedge
10 parsley sprigs

Season your steaks with your favorite steak seasoning. Cook on char grill till desired doneness. In a large sauté pan, melt butter, just until it bubbles. Add shallots and garlic.

Cook, stirring for about 20 seconds, just till aromas start to float. Add shrimp, toss with spoon coating well. Cook about 4 minutes. Add wine and reduce for 2 to 3 minutes. Add lemon juice, salt and chopped parsley.

Serve with steak and rice, make sure to spoon some of the garlic butter on the rice and shrimp. Garnish plate with lemon wedge and parsley sprig.

Starbuck's Caramel Apple Cider

Couple squirts cinnamon syrup
Treetop premium apple juice
Whipped cream
Caramel syrup drizzled on top

Blend cinnamon syrup and apple juice. Top with whipped cream, and drizzle with caramel syrup.

Starbuck's Caramel Scones

3 cups unbleached all-purpose flour
1/2 cup unsalted butter
3/4 cup light or heavy cream
1/3 cup granulated sugar
1/2 teaspoon salt
1 tablespoon baking powder
Modest pinch of nutmeg or cloves
1 cup milk or heavy cream
1 egg
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon butterscotch extract (optional)
1 cup butterscotch chips
1/2 cup grated walnuts (optional)

Topping
1/3 cup butterscotch chips, finely chopped in food processor
1 egg white, whisked
Confectioners' sugar (optional)

Preheat oven to 425 degrees. Line top sheet of doubled up baking sheets with parchment paper or line 8 tuna tins with muffin liners and spray inner sides with nonstick cooking spray.

In a food processor, place the flour and butter and pulse to break up butter. Add sugar, baking powder, salt and nutmeg or cloves and pulse to combine. Turn out dough into a large bowl.

Make a well in the center and stir in cream, vanilla extract, butterscotch extract (if using) and egg. Stir to make a soft dough. Fold in butterscotch chips.

Scoop onto baking sheet or into prepared tins. Brush tops with egg white and add ground butterscotch chips. Bake until browned 16-18 minutes. Dust with confectioners' sugar when cool.

Starbuck's Chocolate Fudge Squares with Mocha Glaze

1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
1 egg
1 cup all-purpose flour
1/4 teaspoon baking powder
2 ounces unsweetened chocolate, melted
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Glaze
1 generous cup powdered sugar
1 tablespoon unsalted butter, at room temperature
1 ounce unsweetened chocolate, melted
1 teaspoon vanilla extract
1/4 cup brewed double-strength coffee, preferably made from dark-roasted beans

Preheat oven to 350 degrees. Butter an 8-inch square baking pan.

To make fudge squares: In a large bowl, cream the butter with the sugar and egg. In a small bowl, sift together the flour and baking powder. Add to the butter mixture. Then add the melted chocolate, being careful not to over-beat. Add the milk, vanilla and walnuts, stirring just to blend.

Pour the batter into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and the top springs back when pressed lightly, about 30 minutes. Allow the cake to cool completely. Meanwhile, make glaze.

To make glaze: In a medium bowl, combine the powdered sugar, butter, chocolate and vanilla extract. Stir in the coffee and whisk until smooth. Refrigerate the glaze until cool, then pour over the top of the cake and cut the cake into squares.

Starbuck's Date Scones

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup bran
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/4 cup brown sugar
1/2 cup unsalted butter, chilled
1 egg
2/3 cup buttermilk
2/3 cup chopped dates

Combine the all-purpose and whole wheat flours, the bran, baking powder, soda, salt, cinnamon and brown sugar. Cut in the butter. (Or combine in a food processor, just until crumbly.) Add the egg, buttermilk and dates; do not overmix. (If the dough seems too sticky to work with add a couple more tablespoons flour.)

Shape the dough into a rectangle about 1 inch thick on a floured surface. Cut into 12 triangles. Bake on an ungreased baking sheet in a preheated 350 degree oven about 25 minutes. Cool on a rack.

Starbuck's Espresso Coffee Popsicles

Brew espresso or strong coffee and prepare it with milk and sugar as you prefer. Put mixture into plastic freezer pop containers or, if you can?t find these, pour into paper cups and put a stick in the middle. When it freezes, pop out the treat and enjoy a thirst-quenching Popsicle!

Starbuck's Italian Date Thumbprints

1 cup plus 1 tablespoon all-purpose flour
3 1/2 tablespoons potato flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup chopped dates
1/2 cup hot double-strength Starbucks Christmas
Blend or other dark roast coffee
1/2 cup unsalted butter, room temperature
1/4 cup plus 2 tablespoons granulated sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup orange marmalade

Preheat oven to 375 degrees. Line baking sheets with parchment paper or lightly grease. Sift together flour, potato flour, baking powder and salt; set aside. Soak the dates in the hot coffee for at least 30 minutes. Drain coffee but reserve 1 teaspoon of the liquid.

Cream butter and sugar in a mixture bowl until light and fluffy. Add the egg, milk, reserved coffee and vanilla and mix until blended. Add soaked dates into the flour mixture and toss just to coat lightly. Add flour into the creamed mixture and mix until smooth.

Form approximately 2 tablespoons of dough into a ball by rolling between palms. Make an indentation in the center of each ball and place on prepared baking sheet at least 3" apart. Fill each indentation with 1/2 teaspoon of orange marmalade.

Bake cookies in preheated oven for 12 to 15 minutes or until lightly golden. Cool thoroughly on racks before serving. Makes approximately 36 cookies. Garnish with orange peel or a stick of cinnamon.