All posts by CrazyCat

Popeye’s Red Beans and Rice

Popeye’s Red Beans and Rice
1 cup Uncle ben’s long grain rice, cooked

2 can Red chili beans in chili, gravy, 1 lb each

1 tablespoon Chili powder

1/4 tablespoon Cumin

1 Dash garlic salt

In saucepan heat beans without letting it boil and stir in chili powder, cumin and garlic salt. When piping hot, spoon chili mixture into 6 small dishes, adding a few tb of hot, cooked rice to each serving. Season  with  Chili  Seasoning Mix, if desired. 270 cal, 5.9 gr fat, 60% fat.

Red Lobster’s Bacon-Wrapped Stuffed Shrimp

Red Lobster’s Bacon-Wrapped Stuffed Shrimp


1/4 teaspoon salt

1/4 teaspoon paprika

dash ground black pepper

dash cayenne pepper

dash allspice

Dipping Sauce:

1/3 cup ranch dressing

1/4 teaspoon dried cilantro (or 1/2 teaspoon fresh minced cilantro)

5 pieces bacon

5 large shrimp

3 slices fresh jalapeno

1 ounce pepper jack cheese


Open the shrimp, put a jalapeno slice in there, a chunk of cheese on top, and wrap it all up with bacon.

1. Preheat oven to broil.

2. Make the seasoning blend by combining the ingredients in a small bowl. Set this aside.

3. Make the dipping sauce by combining the ranch dressing with cilantro in a medium bowl.

4. Cook the bacon in a frying pan over medium/high heat, but  don’t  cook  it  all  the  way  to  crispy.  You  want undercooked bacon that, when cool, will easily wrap around the shrimp. Cook the bacon about 3 minutes per side,  and don’t let it brown. When the bacon is done lay it on paper towels to drain and cool.

5. Shell the shrimp, leaving the last segment of the shell and the tail. Remove the dark vein from the back  of  the shrimp, and then cut down into the back of the shrimp, without cutting all the way through, so that  the  shrimp  is nearly butterflied open. This will make a pocket for the pepper and cheese.

6. Pour 1 cup of water into a small bowl. Add the shrimp and jalapeno peppers and microwave for 60  to  90  seconds. Shrimp should be starting to firm up and change color. Immediately pour the  water  out  of  the  bowl,  remove  the jalapeno slices and pour cold water over the shrimp. Place the the shrimp and  jalapeno  pepper  slices  onto  paper towels to drain off excess water.

7. Build the appetizer by cutting the jalapeno slices in half and removing the seeds. You should now have 6 jalapeno slices — you’ll need 5 of these. Place one slice into the slit on the back of a shrimp. Cut an inch-long  chunk  of cheese (about 1/4-inch thick), and place it on the jalapeno slice. Wrap a piece of bacon around the shrimp, starting where the cheese is. Start wrapping with the thinnest end of the bacon. Go 1 1/2 times around the  shrimp  and  then cut of the excess bacon and slide a skewer through the shrimp, starting  with  the  end  where  the  cheese  is  and piercing the cut end of the bacon on the other side. Repeat with the remaining shrimp and slide them onto the skewer with the tails facing the same direction.

8. Put the skewer onto a baking sheet or broiler pan and sprinkle a very light coating of the seasoning  blend  over the shrimp, then broil for 3 to 4 minutes or until the bacon begins to brown and the cheese begins  to  ooze.  Serve over a bed of rice if desired. Feed the left over bacon pieces to the dog while you scarf out on the shrimp.

Serves 2 as an appetizer.
Other Notes:
When skewering, be sure to face all the shrimp the right direction

Mrs Field’s Apple Oatmeal Cookies

Mrs Field’s Apple Oatmeal Cookies
2 1/2 cup  Flour1 cup  Quick oats (not instant)

1/2 teaspoon Salt

1 teaspoon Soda

1 teaspoon Cinnamon

1/4 teaspoon Cloves

2 teaspoon Grated lemon zest

1 cup  Dark brown sugar, packed

3/4 cup  Butter

1 large Egg

1/2 cup  Unsweetened applesauce

1/2 cup  Honey

1 cup  Fresh apple, peeled and Finely chopped (1 med apple)

1 cup Raisins (6 oz)


1/2 cup Quick oats

Preheat oven to 300*F. In a medium bowl combine flour, oats, salt, soda, cinnamon, cloves and lemon zest.  Mix  well and set aside. Cream sugar and butter together in a large bowl using an electric  mixer.  Add  egg,  applesauce  and honey and beat at medium speed until smooth. Add the flour mixture, fresh apple and raisins, and blend at low  speed until just combined. Dough will be quite soft. Drop by rounded tablespoons  onto  ungreased  baking  sheets,  1  1/2 inches apart. If you wish, sprinkle cookies with oats. Bake 23-25 minutes or until bottoms are golden.
48 servings

Mrs Field’s Malted Milk Cookies

Mrs Field’s Malted Milk Cookies
1/8 cup  All purpose flour

3/4 cup  Plain malted milk powder

1/2 teaspoon Baking soda

1/4 teaspoon Salt

1 cup  White sugar

1/2 cup  Light brown sugar; firmly

1 cup  Salted butter; softened

2 lg Eggs

2 teaspoon Pure vanilla extract

2 tablespoon Sweetened condensed milk

12 oz Milk choc. chips

Preheat oven to 300. In medium bowl combine flour, malted milk powder, soda and salt. Mix well with  a  wire  whisk.

Set aside Blend sugars in a large bowl using an electric mixer set at medium speed. Add butter and mix, occasionally scraping down the sides of the bowl. Add the eggs, vanilla and condensed milk, and beat at medium speed until  light and fluffy. Add the flour mixture and choc. chips, and blend at low speed until just combined. Do not overmix.  Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake 24-25 minutes until cookies  are  slightly brown along the edges. Transfer cookies immediately to a cool surface with a spatula.

42 servings

KFC’s Original Chicken

KFC’s Original Chicken
2  fryer chicken, cut up into 8 pieces and marinated

6  cups Crisco shortening

1  egg, well beaten

2  cups milk

2  cups flour

2  teaspoons ground pepper

3  tablespoons salt

1  teaspoon msg

1/8  teaspoon garlic powder

1  dash paprika

The Original Recipe is not packaged in three different places. The way it is cooked and the process makes it taste like it has eleven herbs and spices when in reality there is not. The way it is done in the restaurant is using dried eggs and milk in the flour along with a box of breading salt and the seasoning bag and a bag of breading flour.
4-6 servings

Hard Rock Cafe Watermelon BBQ Sauce and Ribs

Hard Rock Cafe Watermelon BBQ Sauce and Ribs
Watermelon rind from about 1/2 of a small watermelon1 C. dark corn syrup

1/2 C. water

1/4 C. tomato catsup

1/4 C. distilled white vinegar

3/4tsp. crushed red pepper flakes

1/2 tsp. liquid smoke

1/4 tsp. black pepper


1. To prepare the watermelon rind: cut off the green skin and about 1/2-inch ofthe hard white part of the rind, keeping the part that is lighter red to white. 2. This is the tender part of the rind. (Avoid using the harder, whiterind that is just inside the green skin.) 3. Cut the trimmed rind into chunks or pieces, and puree in a blender or food processor for about 10 seconds only. 4. Strain the liquid from the pulp, and measure 1 cup of strained pulp. 5. In a saucepan, combine the 1 cup of strained pulp with all of the remaining ingredients, and bring this mixture to a boil over high heat. Immediately reduce heat and simmer, covered, for about 1 hour or until the sauce has reached desired thickness.TO MAKE THE FAMOUS “BABY ROCK WATERMELON RIBS 1. Marinate 4 pounds of baby back ribs for two hours minimum – or overnight – in 1 recipe for watermelon barbeque sauce, reserving some sauce (marinade) for basting at grilling time. 2. Bake the marinated ribs, wrapped in foil (seam side up so the package won’t leak in the oven), at 300 degrees for 2 to 2 1/2 hours or until ribs are very tender and the rib meat begins to pull back (about 1/2-inch) from the cut ends of the bone. 3. Remove ribs from foil and place on grill, brushing with reserved marinade – about 2 to 4 minutes per side. 4. Finished ribs should be slightly charred, but not burned.
Other Notes:
Serve with leftover sauce on the side.

D’Amico Pio Tosini Prosciutto w/Piadina, Gorgonzola Naturale & Italian Pine Honey

4 1/2 cups (17 ounces) all purpose unbleached flour (organic stone ground preferred
1 1/2 teaspoons salt
1/2 teaspoons baking soda
6 tablespoons (3 ox) high quality lard, chilled
1 cup warm water
Additional lard or a little oil for the baking stone or pan
To make the dough by hand: Blend together all the dry ingredients in a large bowl. With your fingers, rub in the lard until the mixture resembles fine meal. Sprinkle the water over the mixture. Still using your hands, blend and knead 3-5 minutes, or until the dough is smooth, semi-soft, elastic, and not sticky. You can roll out the Piadina immediately, or cover the bowl with a towel and let the dough relax at room temperature about 30 minutes.To make the dough in a food processor: Combine the dry ingredients in a processor fitted with the steel blade. Run the machine about 5 seconds to thoroughly blend them. Add the lard, and process about 30 seconds to completely blend the lard with the flour. It should resemble fine meal. Sprinkle the water over the dough. Use the on/off pulse to blend in the water until the dough looks like large crumbs or clumps. Do not blend until it forms a ball. Turn the dough out on a work surface and knead three or four times to gather it into a ball. The dough will be smooth, elastic, semi-soft, and not at all sticky. Roll out the Piadina immediately or wrap the dough in a kitchen towel and let it rest about 30 minutes at room temperature.

Shaping and baking: Heat the oven to 200 degrees. Divide the dough into twelve balls. Using a rolling pin to roll each one out into a 7 to 7 1/2 inch round. Make sure they are no bigger. Cook in a heavy cast-iron skillet or griddle, or in a stainless steel lined skillet with good, even heat

Cracker Barrels Hashbrown Casserole

Cracker Barrels Hashbrown Casserole
2 lbs. frozenhashbrowns (thawed)

1/2 cup melted butter

1 can cream of chicken soup

1/2 cup chopped onion

2 cups shredded cheddar cheese

1 tsp. salt

1/4 tsp pepper

Preheat Oven to 350 degrees Defrost hashbrowns. Combine next 6 ingreedients, and mix (gently) Spray a 3 quart baking dish with butter flavored Pam. Put mixture into baking dish, cover with foil and bake for 35 minutes. Remove foil and bake 10 minutes, or, until done.

Chez L.A. Chicken & Asparagus Lasagna

Chez L.A. Chicken & Asparagus Lasagna

4 lbs. Fresh asparagus

1 lb. Butter

2 C. Flour

2 C. Chablis

4 tsp. Lemon Zest

2 C. Half and Half

2 C. Milk 16 oz. Ricotta Cheese 8 whole Eggs

1 box Lasagna Noodles

9 boneless skinless Chicken Breasts, cooked

1 lb. Mozzarella Cheese

1 lb. Parmesan Cheese

Roast asparagus in a small amount of olive oil in oven at 400 degrees for 15 minutes. Make the white sauce with the next six ingredients. Mix eggs, and Ricotta cheese together, and add this to the white sauce. Cook lasagna noodles as directed on package, and coat the noodles with sauce, and lay in a 9 by 13 inch casserole that has been coated with Pam. Chop chicken and asparagus, spread over the noodles, sprinkle with Parmesan cheese. One layer of noodles and repeat. Top with noodles, sauce and mozzarella cheese. Cook at 400 degrees for 30 minutes. Serve after casserole has sat for 15 minutes. Toping of red sauce and sprinkle with Parmesan cheese. Marinara Sauce Ingredients: 1 large onion, chopped fine 1 carrot, grated 1/2 C. Butter 5 ripe Roma Tomatoes, quartered 1/4 C. chopped Fresh Basil Leaves 1 tsp. Salt 1 tsp. Black Pepper 1 to 1 tsp. Sugar 2 C. Chicken Stock Preparation Instructions: In a quart sauce pan sauté onions and carrots in butter. Stir in tomatoes, basil, salt, pepper, and sugar. Cover and simmer for 15 minutes. Puree in blender until smooth. Return to saucepan, and chicken stock and rehe


Benihana Japanese Fried Rice

4 cups cooked rice

1 cup frozen peas – thawed

2 tbsp finely grated carrot

2 eggs – beaten

1/2 cup diced onion

1 1/2 tbsp butter

2 tbsp soy sauce



Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator. Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking. When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. Carefully toss all of the ingredients together. Melt 1 1/2 tbsp of butter in a large frying pan over medium high heat. When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often.
4 servings.

Applebee’s Chicken Fried Chicken

2  lbs boneless skinless chicken breasts, pounded thin

For the Egg Wash

2 cups milk

2 eggs

For the Dusting

1 cup whole-wheat flour

1 cup all-purpose flour

1 teaspoon garlic granules

1 teaspoon onion powder

1/2 teaspoon salt

1 1/2  teaspoons baking powder

1  teaspoon paprika

1  teaspoon black pepper

For the Batter

3/4  cup all-purpose flour

1  cup whole-wheat flour

1  teaspoon garlic granules

1  teaspoon onion powder

1 1/2  teaspoons salt

1 1/2  teaspoons baking powder

2  teaspoons paprika

1  teaspoon black pepper

1 1/2  tablespoons vegetable oil

1  cup milk

2  eggs

1 1/2  cups water

For the Coating

1  cup whole-wheat flour

1  cup all-purpose flour

1  teaspoon garlic granules

1  teaspoon onion powder

1/2  teaspoon salt

1 1/2  teaspoons baking powder

1 teaspoon paprika

1 teaspoon black pepper

For the Country Gravy

3  cups milk

1  cup chicken broth

1/2 teaspoon garlic granules

1/2 teaspoon onion powder

1 1/2 teaspoons black pepper

salt(to taste)

1/4 cup cornstarch

1/3 cup cold water

Mix ingredients, Fry your chicken, then make the gravy!
6 servings
Other Notes:
Serve with garlic mashed potatoes and steamed veggies.

Sonic’s Ocean Water

Sonic’s Ocean Water

  • 3 tablespoons water
  • 2 tablespoons sugar
  • 1 teaspoon imitation coconut extract
  • 2 drops blue food coloring
  • 2 12-ounce cans cold Sprite
  • ice


1. Combine the water and the sugar in a small bowl. Microwave for 30-45 seconds, then stir to dissolve all of the sugar. Allow this syrup to cool.
2. Add coconut extract and food coloring to the cooled syrup. Stir well.
3. Combine the syrup with two 12-ounce cans of cold Sprite. Divide and pour over ice. Add straws and serve.

Servings: Makes two 12-ounce servings.

The Soup Nazi’s Crab Bisque

The Soup Nazi’s Crab Bisque

  • 4 pounds snow crab clusters (legs)
  • 4 quarts water (16 cups)
  • 1 small onion, chopped
  • 1 1/2 stalks celery, chopped
  • 2 cloves garlic, quartered
  • 2 potatoes, peeled and chopped
  • 1/4 cup fresh chopped Italian parsley
  • 2 teaspoons mustard seed
  • 1 tablespoon chopped pimento
  • 1/2 teaspoon coarse ground pepper
  • 2 bay leaves
  • 1/3 cup tomato sauce
  • 2 tablespoons half and half
  • 1/4 cup unsalted butter
  • 1/4 teaspoon thyme
  • 1/8 teaspoon basil
  • 1/8 teaspoon marjoram


1. Remove all the crab meat from the shells and set it aside.

2. Put half of the shells into a large pot with 4 quarts of water over high heat. Add onion 1 stalk of chopped celery, and garlic, then bring mixture to a boil. Continue to boil for 1 hour, stirring occasionally (The white part of the shells will start to become transparent), then strain stock. Discard the shells, onion, celery and garlic, keeping only the stock.

3. Measure 3 quarts (12 cups) of the stock into a large sauce pan or cooking pot. If you don’t have enough stock, add enough water to make 3 quarts.

4. Add potatoes, bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring it back to boiling. Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken. Add the remaining crab and simmer for another hour until the soup is very thick.
Servings:  Makes 4-6 servings.

A & W Onion Rings

A & W Onion Rings

  • 1 cup McCormick Golden DiptT Tempura batter mix
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon ground black pepper
  • 1/2 cup water
  • 1/4 cup beer (regular, or unleaded*) *non alcoholic
  • 1 extra large white onion, sliced 3/8″ thick
  • 6 cups vegetable oil in your deep fryer

1. Preheat the deep fryer to 375°.
2. In a medium bowl, combine the first 5 ingredients to make a batter. Use a fork to crush and mix the ingredients together. The mixture will be lumpy. This is okay.
3. Rinse the onion in very cold water. Then slice it, carefully separating all of the rings.
4. One by one, dip the individual rings in the batter. Spoon batter over the onion to cover; if necessary. Coat the rings well and then drop into the preheated oil.
5. Deep fry 3-5 minutes until golden brown. Remove to a paper towel lined plate, salt lightly, and serve hot!

Servings:  Serves about 2-3, depending on the size of the onion used.

Almond Roca Gourmet Popcorn

Almond Roca Gourmet Popcorn


  • 3 quarts Popped Popcorn (plain)
  • 1/2 C. Butter
  • 1/2 C. Brown Sugar
  • 1/2 C. Sugar 1/2 tsp. Salt
  • 1/2 C. Light Corn Syrup
  • 5 oz Bag Sliced Natural Almonds
  • 1/4 tsp. Baking Soda
  • 1 1/2 Tbsp. Butter Flavoring

Place popped popcorn in a large roasting pan that has been sprayed with a none stick spray and set aside. In saucepan on low heat mix sugars, butter, salt, and corn syrup. Let mixture come to a soft boil and place lid on pan for 30 seconds. Remove lid and stir with clean spoon. This is done so all sugar and salt crystals are dissolved and none get back in the mixture. Turn heat down and let boil gently with out a lid for 5 minutes stirring constantly. When 5 minutes are up remove from heat and stir in baking soda. Syrup will foam but this is normal. Stir until baking soda is completely dissolved. Add butter flavoring and stir. Pour over pop corn slowly stirring popcorn constantly, coating all the popcorn gently. When popcorn is coated, pour almonds in and stir well. Place in a preheated oven at 225 degrees for 1 hour. Popcorn needs to be stirred and mixed through every 15 minutes. When popcorn is finished baking pour onto a none stick service and let cool.

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