Kopy Kat Recipes - P

P.F. Chang's China Bistro Shrimp Dumpling Mix

5 pounds marinated shrimp
6 ounces oyster sauce
2 ounces green onion, minced
1/2 ounce fresh ginger, minced
2 ounces julienne carrots, minced

Chop half of the shrimp into small dice with two cleavers. Buffalo chop the other half of the shrimp until made into paste. Combine all ingredients. Make sure mix is worked vigorously to bind mix properly. Maintaining temperatures is very important when assembling recipe and dumplings.

Patti's 1880 Restaurant Boo-Boo Pie

2 2/3 cups coconut (one 7 ounce bag)
1 (14 1/2 ounce) can sweetened condensed milk
1/2 cup butter
3 ounces unsweetened chocolate
3/4 cup granulated sugar
1/2 cup all-purpose flour
3 eggs
1 tablespoon vanilla extract

Preheat oven to 325 degrees. Lightly grease a 9-inch pie plate. Mix together coconut and milk; set aside.

Melt butter and chocolate together in a microwave set at medium heat (this should take about 3 minutes). Stir until smooth. Combine with sugar, flour, eggs and vanilla extract.

Spoon this chocolate batter into the pie pan and spread over the bottom of the pan. Spread coconut-milk mixture on top, leaving a 1/2-inch border between it and the edge so the chocolate layer can form a crust as the pie bakes. Bake 25 minutes. Serves 8.

Patti's 1880s Restaurant Coconut Cake

2 boxes yellow cake mix (using whatever eggs and/or oil are required for the mix)

Filling and Frosting
2 cups sour cream
1 1/2 cups granulated sugar
14 ounces coconut (about 4 cups)
1 (12 ounce) container Cool Whip

Prepare cake mixes according to package directions. Bake in 4 round, 9-inch cake pans (you may do this in 2 batches if you only have 2 pans); cool thoroughly on a wire rack.

Prepare filling: Fold together sour cream and sugar. Stir in half the coconut (7 ounces, or 2 cups) to thicken the mixture for filling. Reserve remaining coconut to sprinkle over cake.

Measure out 1 cup of the sour cream mixture and set aside, refrigerated, to make the frosting.

Spread remaining filling between layers. Cover cake with plastic wrap and refrigerate 3 days to allow moisture to soak through cake. To make frosting: Mix reserved filling with Cool Whip. Spread over cake. Sprinkle with coconut. Serves 12.

Patti's 1880s Restaurant Sawdust Pie

7 egg whites, unbeaten
1 1/2 cups granulated sugar
1 1/2 cups graham cracker crumbs
1 1/2 cups pecans
1 1/2 cups coconut
1 (9-inch) unbaked pie shell

Preheat oven to 325 degrees. Mix all ingredients together and stir by hand. Pour into unbaked pie shell. Bake until glossy and set (about 25 to 30 minutes). Do not overbake! Serve warm with sliced bananas and whipped cream. Serves 8.

Pickle Barrel Restaurant Tortilla Soup

1/2 cup olive oil
5 medium fire-roasted green chiles (see note)
1 medium onion, finely dice
1 large clove garlic, finely diced
2 medium carrots, finely diced
2 ribs celery, finely diced
1 cup diced, roasted red bell peppers, diced
2 medium zucchini, diced
2 tablespoons freshly chopped leaf oregano
1 tablespoon ground coriander
1/2 teaspoon ground cumin
6 cups chicken stock (about)
3 cups pureed sun-ripened tomatoes (may substitute 2 cups tomato juice)
1 cup diced smoked turkey
3 tablespoons freshly chopped cilantro
Tortilla chips for garnish
Sour cream and grated pepper jack cheese for garnish

Heat oil in large stockpot. Add chiles, onion, garlic, carrots, celery, bell peppers and zucchini. Cook until tender, about 20 minutes. Add oregano, coriander and cumin and saute another 8 minutes.

Add stock and tomatoes and simmer 1 hour, adding more stock if needed. Add turkey and simmer 20 minutes. Add cilantro and simmer 5 minutes. Serve garnished with tortilla chips, sour cream and grated cheese. Makes 8 to 10 servings.

Perini Ranch Texas Beef Brisket

1 (4 pound) beef brisket
2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
1 (10 ounce) can beef broth

Make a dry rub by combining chili powder, salt, garlic powder, onion powder, black pepper, sugar, dry mustard and crushed bay leaf.

Season the raw brisket on both sides with the rub. Place in roasting pan and roast, uncovered, for one hour at 350 degrees. Add the beef broth and enough water to make 1/2 inch liquid in roasting pan.

Lower oven to 300 degrees, cover pan tightly and continue cooking for 3 hours or until fork tender. Trim the fat and slice meat thinly across the grain.

Perini Ranch Steak Rub

2 teaspoons cornstarch or flour
2 teaspoons salt
5 tablespoons coarse-ground pepper
1/2 teaspoon oregano
4 teaspoons garlic powder
4 teaspoons onion powder
1 teaspoon paprika
1 teaspoon beef stock base (granulated)

Mix all ingredients together. Either sprinkle or rub into meat before cooking.

Perini Ranch Steakhouse Chili

4 lbs. chili meat, coarse grind or lean ground beef
1 large onion, diced
1 jar (16 oz.) chunky style picante sauce, medium heat
1 can (16 oz.) stewed tomatoes
1 teaspoon minced garlic
1 tablespoon cumin seed
3 tablespoons chili powder
1 teaspoon dried oregano
2 cups hot water
Salt and pepper, to taste
1 fresh jalapeno

In heavy skillet, over medium-high heat brown meat, onion and garlic. Add oregano, chili powder, cumin, tomatoes and hot water. Bring to a boil, lower heat and simmer about one hour. Add jalapeno, salt, pepper and picante sauce. Cook additional 15 minutes. Serves 6

Ponzu Sticky Hoisin Ribs

1 bunch scallions, divided use
2 cups soy sauce, divided use
3 quarts water
1/2 cup salt
1/2 cup whole star anise
1/4 pound ginger, chopped
1/2 cup sherry wine
5 pounds pork ribs, cut between the bones
1 cup hoisin sauce
3/4 cup granulated sugar
1/2 cup lemon juice
1/2 cup rice or sherry vinegar
1/4 cup ginger, cut in matchsticks
Zest of 1 lemon zest

Combine 4 scallions, 11/4 cups soy sauce, water, salt, star anise, ginger and sherry in pot; bring to boil. Add ribs; simmer until tender, about 90 minutes. Drain; discard liquid. Set ribs aside.

Combine remaining 3/4 cup soy sauce, hoisin, sugar, lemon juice and vinegar in mixing bowl; whisk until smooth.

Toss ribs with sauce and ginger matchsticks. Place on cooking sheet; bake at 450 degrees for 5 minutes. Stir; bake an additional 5 minutes. Thinly slice remaining scallions; combine with lemon zest as garnish. Makes 4 servings

Ponzu Restaurant Chicken Wings

12 chicken wings
1 to 2 quarts vegetable oil for deep frying
1/2 cup granulated sugar
1 tablespoon water
1/3 cup Asian fish sauce
1 tablespoon pepper

Cut the chicken wings into 2 pieces, cutting at the joint. Remove the wing tips and reserve for stock, if desired.

Heat the oil in a large pot to 375 degrees. Add the chicken wings and fry for about 10 to 15 minutes, until golden brown and crispy. Remove the wings to paper towels to drain.

Combine the sugar and water in a small saucepan; place over medium-high heat until the sugar turns a light caramel color, about 7 minutes.

Remove from heat and add the fish sauce. The sauce will boil vigorously. Return to medium heat and cook until slightly thickened, about 30 seconds to 1 minute. Stir in the pepper. Toss the chicken wings with the sauce and serve. Serves 2.

Papa John's Pizza Dipping Sauces

Special Garlic Sauce
1/2 cup margarine spread
1/4 teaspoon garlic powder

Combine ingredients in a small bowl. Microwave on 1/2 power for 20 seconds. Stir. Makes 1/2 cup.

Cheese Sauce
1/2 cup milk
2 teaspoons cornstarch
1/4 cup Cheez Whiz
2 teaspoon juice from canned jalapeños (nacho slices)

Combine cornstarch with milk in a small bowl and stir until cornstarch has dissolved. Add Cheez Whiz and stir to combine. Microwave on high for 1 minute, then stir until smooth. Add juice from jalapeño slices, and stir. Makes 1/2 cup.

Pizza Sauce
1 10 3/4-ounce can of tomato puree
1/4 cup water
1 tablespoon sugar
1 teaspoon olive oil
1/4 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon thyme
1/8 teaspoon garlic powder

Combine ingredients in a small saucepan over medium heat. Bring to a boil. Reduce heat and simmer for 15 to 20 minutes. Makes 1 cup.

Pandl's Whitefish Bay Inn German Potato Salad

3 pounds red potatoes, peeled, sliced, cooked until tender
3 cups water
1 1/2 cups sugar
3/4 cup vinegar
1/4 teaspoon salt
1 teaspoon chicken base (optional)
1/2 teaspoon white pepper
1/4 pound bacon (6 to 7 strips), chopped
1/2 cup chopped onion
1/2 cup flour
2 to 3 ribs celery, peeled and finely chopped
1/8 cup chopped pimento

Cook potatoes in water until tender. While potatoes are cooking, prepare dressing: In large pot, combine water, sugar, vinegar, salt, base and pepper. Bring to boil.

In small skillet, brown bacon. Remove bacon with slotted spoon and add to water/sugar mixture. Add onions to bacon grease in frying pan and cook until soft, but not brown.

To make roux, add flour to the bacon fat/onion mixture over medium heat, and let bubble up 2 to 3 minutes. Add roux to hot water mixture and stir until smooth. Simmer 5 minutes.

When potatoes are done, drain and cut into a large bowl. Add celery, pimento and hot dressing; stir gently to combine. Serve warm. If potatoes and/or dressing cool before serving, combine and reheat in microwave in flat serving dish. Makes 10 to 12 servings.

Pandl's Whitefish Bay Inn Beer-Cheese Soup

3 quarts water
2 tablespoons chicken base
1/2 teaspoon white pepper
2 dashes hot pepper sauce
1/2 teaspoon onion salt
1/2 teaspoon seasoned salt
1/2 teaspoon celery salt
1 tablespoon plus 1/2 cup (1 stick) butter (divided)
3/4 cup finely diced onion
1/2 cup flour
3 cups whipped process Swiss cheese spread, room temperature
10 ounces beer
1 1/2 pounds mild or spicy links of pork sausage, cut and cooked

In heavy-bottomed kettle, bring water, base and spices to boil. Reduce heat and simmer. In small skillet, melt 1 tablespoon butter and saute onions. Set aside.

In thick-bottomed pan over medium heat, melt remaining 1/2 cup butter. Add flour and whisk to make a roux. Cook, stirring frequently 3 to 5 minutes or until well blended but not browned. Add roux to simmering stock and blend until smooth. Add reserved onions, cheese, beer and sausage. Simmer 10 minutes and serve. Makes about 12 servings.

Pandl's Whitefish Bay Inn Pecan Pie

5 eggs
1/2 cup sugar
2 cups light corn syrup
1 teaspoon vanilla extract
1 3/4 cups chopped pecans
1 cup flour (divided)
3/4 cup lard
Water
Pinch of salt

To make filling, combine eggs, sugar, corn syrup and vanilla in bowl, mixing with large whisk. Stir in pecans.

To make crust, combine 3/4 cup flour with lard and salt, cutting lard into flour with 2 knives or pastry blender until pieces are pea-sized. Add water, 1 tablespoon at a time; and knead dough until texture is uniform. Do not overmix. Preheat oven to 350 degrees.

Use remaining 1/4 cup flour to coat work surface. Roll dough to fit 9-inch pie plate or pan. Butter, then lightly flour, pie plate. Fit dough into plate and crimp edges.

Pour filling into shell and bake in preheated oven 45 minutes or until pie is set and crust is rich brown color. When done, remove from oven and let cool completely before serving. Makes 8 servings.

Pandl's In Bayside Oatmeal Raspberry Bars

2 cups flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, room temperature
1 cup raspberry jam

Blend together flour, oats, brown sugar, baking soda and salt. Cut in butter until mixture is crumbly.

Preheat oven to 325 degrees. Press half of mixture into greased 15-by-10-inch pan. Bake in preheated oven 10 minutes or until set. Cool bars to room temperature.

Return oven temperature to 325 degrees. Spread jam over crust and top with remaining crumb mixture, pressing down gently. Return to oven and bake 15 to 20 minutes or until crust is golden brown. Makes 24 to 30 bars.

Pandl's In Bayside Cinnamon Croissant

12 frozen unbaked croissants (3 ounces each)
2 tablespoons sugar
1 teaspoon ground cinnamon

Set frozen croissants in large muffin cups with about a 3-inch-diameter opening on top. Let sit in a warm spot overnight or until doubled in size. When ready to bake, preheat oven to 350 degrees. Combine sugar and cinnamon, set aside.

Bake 20 minutes or until rolls are evenly browned. Remove rolls from muffin tin and cool slightly. Lightly roll in combined sugar and cinnamon. Makes 12 rolls.

Pandl's in Bayside Roasted Garlic

2 large, whole bulbs of garlic
Olive oil
1 cup water (about)

Preheat oven to 400 degrees. Cut a thin, even slice off tops of garlic bulbs to make them level. Do not peel. Dip into olive oil. Set bulbs upside down (cut side down) in a pie tin or baking dish. Add about 1 cup water. Bake 35 to 40 minutes or until garlic is very soft and spreadable. If water evaporates while cooking, add more.

When garlic is soft, remove and set upright on a serving plate. Drizzle additional olive oil over the bulbs. To serve, remove one clove of garlic and squeeze soft center out of peel onto freshly baked bread. Makes about 6 servings

Pandl's in Bayside Chocolate Amaretto Cheesecake

2 tablespoons flour
1 1/3 cups plus 1 tablespoon sugar (divided)
1 1/2 pounds cream cheese, room temperature (3 packages, 8 ounces each)
6 eggs
1/4 cup amaretto (almond-flavored) liqueur
2 teaspoons plus 1 tablespoon vanilla extract (divided)
1 cup chopped almonds, lightly toasted, plus almonds for garnish
1 3/4 cups crushed chocolate wafers
1/2 cup (1 stick) butter, room temperature
2 cups sour cream
Toasted almonds or additional amaretto for garnish (optional)

To make filling: Mix flour and 1 cup sugar. Cream together with cream cheese, mixing until smooth. Add eggs, one at a time. Stir in amaretto and 2 teaspoons vanilla. Make filling first and allow to stand several hours to enhance amaretto flavor.

To make crust: Combine almonds, chocolate wafers, 1/3 cup of remaining sugar and the butter. Pat evenly onto bottom and up sides of 10-by-3-inch springform pan.

Preheat oven to 325 degrees. Pour filling into shell and bake 1 hour and 15 minutes or until firm in the center. Remove from oven but maintain oven temperature. Let cheesecake stand 5 minutes.

While cheesecake cools, make topping: Combine sour cream, remaining 1 tablespoon sugar and remaining 1 tablespoon vanilla. Spread topping evenly over cake and return it to the oven. Bake 10 minutes. Remove from oven and cool completely before removing from pan. Garnish with toasted almonds. Makes about 20 servings.

Pandl's In Bayside Chicken

1 quart chicken stock
4 tablespoons chopped fresh basil
1/2 teaspoon white pepper
2 cups whipping cream
1 cup (2 sticks) melted butter
1 cup flour
2 tablespoons vegetable oil
24 ounces boneless, skinless diced chicken breasts
1 cup finely sliced green onions (use some white, but mostly green section)
1 pound sliced fresh mushrooms
1 red bell pepper, seeded and cored, julienne cut
2 pounds cooked penne pasta

Make sauce by mixing stock, basil, pepper and cream in medium saucepan. Bring to boil. In another saucepan over low to medium heat, combine butter and flour and cook until smooth. Add to stock mixture and stir to combine.

To make chicken: Preheat oil in saute pan over medium to high heat. Add chicken, onions, mushrooms and peppers; saute 6 to 8 minutes or until chicken is cooked through. Add pasta and basil cream sauce and serve. Makes about 6 servings.

Pandl's in Bayside Hot Bacon Dressing

1/4 pound bacon, cut into pieces
1/4 large onion, chopped
2 cups water
1/2 cup vinegar
1/2 cup sugar
1 chicken bouillon cube
2 tablespoons cornstarch mixed with 1/4 cup water
1 teaspoon black pepper
Dash of dill seed
Dash of garlic powder

Brown bacon in saucepan until crisp. Drain off excess grease and add onions. Cook onions until translucent. Add water, vinegar, sugar and bouillon cube. Bring to full boil and cook 5 to 10 minutes.

Thicken with cornstarch mixture and boil 10 minutes. Add remaining seasoning and cook 10 minutes. Serve warm over fresh spinach leaves. Makes 1 quart.

Note: Unused dressing can be refrigerated and rewarmed.

Pandl's in Bayside Tuna Salad

2 cans (12 ounces each) tuna, drained
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup sweet pickle relish
3 hard-cooked eggs, chopped
1 small plum tomato, finely chopped
1/2 cup mayonnaise-style salad dressing such as Miracle Whip

Combine all ingredients and mix well. Use immediately or refrigerate. Makes 6 servings.

Pandl's in Bayside Creamy Chive Ranch Dressing

2 cups sour cream
1 cup mayonnaise
1/2 cup buttermilk
2 teaspoons salt
2 tablespoons black pepper
2 tablespoons apple cider
1 1/3 tablespoons freshly squeezed lemon juice
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon sugar
3/4 cup freshly chopped chives
Dash of cayenne pepper

Combine all ingredients except chives and cayenne pepper and mix well. Add chives and cayenne pepper and mix in. Taste and adjust seasonings. Makes about 1 quart.

Pandl's in Bayside Sauteed Chicken Breasts

6 skinless, boneless chicken breast halves
Seasoned salt to taste
Flour to coat chicken breasts plus 4 tablespoons flour (divided)
6 tablespoons (3/4 stick) butter or chicken fat (divided)
2 ounces sliced button mushrooms
2 ounces any kind of wild mushroom, such as shiitake or oyster mushrooms
1 1/2 cups chicken stock
1/2 cup chablis
1 bay leaf
Pinch of white pepper
Pinch of ground nutmeg
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1/4 cup whipping cream

To prepare chicken, sprinkle with seasoned salt, then dust with flour. Pan-fry in about 4 tablespoons butter until cooked through. Remove chicken from pan and set aside to keep warm.

Add remaining 2 tablespoons butter to butter left in pan. Add mushrooms and saute until tender. Remove mushrooms from pan, leaving liquid. Set mushrooms aside to use later.

To pan, add the 4 tablespoons flour and stir over low heat until all lumps are removed. If not enough butter is left in pan after cooking mushrooms, add another 1 to 2 tablespoons butter.

Add stock, chablis, seasonings, Worcestershire sauce and lemon juice. Simmer about 20 minutes to reduce slightly. When done cooking, add reserved mushrooms and remove from heat. Whip cream into sauce and set aside. Set chicken breasts on serving dishes and serve with sauce. Makes 6 servings.

Pandl's in Bayside Banana Cream Pie

4 cups whipping cream
6 ounces (about two 4-serving size boxes) vanilla instant pudding and pie filling
1 teaspoon vanilla extract
1 1/2 tablespoons sugar
Milk (optional)
1 1/2 cups ground vanilla wafers (see note)
2 tablespoons melted butter
About 15 whole vanilla wafers (see note)
3 medium bananas, cut in medium-size slices

Place cream, pudding mix, vanilla and sugar in large bowl or blender container. Mix or blend on medium speed until filling forms stiff peaks. This will take 2 to 3 minutes. If mixture becomes too stiff, add a little milk to thin it.

Remove 2 tablespoons crushed wafers and set aside. Mix remaining crushed wafers with butter and press onto bottom of 9-inch pie tin. Arrange whole vanilla wafers around side of pan.

Fold banana slices into pudding mixture. Mound mixture into prepared pan, taking care to cover bananas. Top with reserved crushed vanilla wafers. Refrigerate about 1 hour before serving. Makes about 8 large servings.

Note: This is a very tall and rich pie. You will need to use most of a 12-ounce box of vanilla wafers for this pie.

Pandl's in Bayside Cream of Spinach Soup

1/2 cup (1 stick) butter or margarine
7 tablespoons flour
4 cups whipping cream
3 cups chicken stock (or use water and 3 bouillon cubes)
1/8 teaspoon ground nutmeg
1 pinch ground cloves
1/2 teaspoon dried minced onion
1 clove garlic, minced
Salt and white pepper to taste
1 package (10 ounces) frozen chopped spinach, thawed
4 ounces finely diced cooked ham
1 cup grated mild cheddar cheese
2/3 cup grated mozzarella cheese
Freshly chopped parsley for garnish

Start by making a roux. Melt butter in small heavy bottomed pan. Add flour and cook over medium heat, whisking constantly for 2 to 3 minutes. Be careful not to let roux burn. Set aside.

In large, heavy bottomed pan, combine cream, stock, nutmeg, cloves, onion, garlic, salt and pepper. Bring to boil. Add spinach and ham; simmer until heated through, about 5 minutes. Gradually add reserved roux to thicken. Add cheese, stirring frequently. Soup should be thick enough to coat a spoon. Garnish with parsley. Makes 8 to 10 servings.