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Recipes
Bacon Spaghetti
By natcat
Cook bacon in dutch oven. Remove bacon from pan and drain all but 2 Tbsp of bacon grease
- 8 oz spaghetti, cooked to al dente
- 1 lb bacon, cut into 1" pieces
- 1 whole egg
- 3/4 cup half & half
- 1/2 stick butter
- 1 egg yolk
- 3/4 cup grated parmesan
- Dash red pepper
Deluxe, Divine Chicken Divan
By natcat
Toast almonds in a small skillet until golden
- Rice:
- 1/3 cup sliced almonds
- 1 large bunch asparagus, trimmed and steamed
- 2 3/4 cups chicken stock (divided, 1qt total)
- 1 lemon, zested
- 2-3 sprigs fresh thyme
- 1 Tbsp butter (divided, 4 Tbsp total)
- 1 1/2 cups white rice
- Chicken:
- 1 1/2 lbs chicken breast (BLSL breasts or tenders)
- Salt & pepper
- 1 tsp poultry seasoning
- 1/2 cup flour (more below)
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp butter
- Sauce:
- 2 Tbsp butter
- 6-7 large mushrooms, sliced
- 2 Tbsp flour
- 1/3 cup white wine
- 1 1/4 cups chicken stock
- 1/3 cup half & half
- 1 Tbsp Dijon mustard
- 2 tsp fresh tarragon leaves, chopped
Crawfish & Corn Soup
By natcat
Sautee onions, bell pepper, celery, Essence & salt in butter
- 2 tablespoons butter
- 1 onion, chopped
- 1 bell pepper, chopped
- 3 stalks celery, chopped
- 1 can Rotel
- Emeril’s Essence
- Salt & pepper
- 2 cans whole kernel corn
- 1 can cream corn
- 1 lb crawfish
- 1 can evaporated milk
Pumpkin Cake Roll
By natcat
Cake: Preheat oven to 375 degrees
- Cake:
- 3/4 cup cake flour
- 1 1/2 tsp cinnamon
- 1 1/4 tsp ground ginger
- 3/4 tsp allspice
- 6 eggs, separated
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 2/3 cup canned pumpkin
- 1/8 teaspoon salt
- Powdered sugar
- Filling:
- 1 tsp unflavored gelatin
- 2 Tbsp dark rum
- 1 cup whipping cream, chilled
- 3 Tbsp powdered sugar
- 1 cup English toffee pieces, divided
- Powdered sugar
- 1 1/2 cups caramel topping, warmed
Piña Colada Poke Cake
By natcat
Prepare and bake cake in a 9x13 pan according to package directions
- For the Cake:
- 1 box butter cake mix, plus ingredients to make cake
- 1 14oz can sweetened condensed milk
- 1 15oz can cream of coconut
- 1 15.25oz can crushed pineapple, drained and juice reserved
- For the Topping:
- 2 cups heavy whipping cream
- 2 to 4 Tbsp powdered sugar
- 1 tsp coconut extract
- Shredded coconut and maraschino cherries, to garnish if desired
Oven Fried Chicken (WW)
By natcat
Combine first 6 ingredients in a shallow dish
- 1/4 cup plain breadcrumbs
- 1 Tbsp grated parmesan
- 1 tsp paprika
- 1 tsp dried thyme
- 1/2 tsp garlic salt
- 1/4 tsp ground red pepper
- 1/3 cup buttermilk
- 20 oz boneless skinless chicken breasts
- Oleo spray
- Cooking spray
Spinach and Goat Cheese Tartlets
By natcat
LOTS of trouble but yummy
- Phyllo cups:
- 1 Tbsp butter
- 3 sheets frozen phyllo dough, thawed
- 1 Tbsp grated parmesan
- Vegetable oil
- OR substitute above with frozen phylo cups!!---
- Filling:
- 3 Tbsp butter
- 1 large shallot, minced
- 1 clove garlic, minced
- 1 tsp flour
- 1/4 cup milk
- Pinch nutmeg
- 1/2 tsp kosher salt
- Freshly ground pepper
- 3 1/2 oz goat cheese, softened
- 2 tsp lemon zest
- 1 Tbsp white wine vinegar
- 2 eggs, separated
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 1 Tbsp grated parmesan
Hot Ham & Cheese Rolls
By natcat
Preheat oven to 350 degrees
- 1 stick butter
- 1 Tbsp brown sugar
- 1 Tbsp Worcestershire
- 2 Tbsp mustard
- 1 Tbsp poppy seeds
- 1 crescent sheet
- 12 slices ham, thin sliced
- 12 slices Swiss cheese
Squash Casserole
By natcat
Boil squash in salted water until tender and drain
- 2 lbs yellow squash, sliced
- 1 cup sour cream
- 2 Tbsp flour
- 2 egg yolks, beaten
- 2 egg whites, stiffly beaten
- 1 1/2 cups cheddar, shredded
- 8 slices bacon, cooked crisp and crumbled
- 1/3 cup fine dried bread crumbs
- 1 Tbsp butter
Crawfish Etouffee
By natcat
Cooked by Aunt Cluadia every Christmas Day since 1988
- Seasoning mix:
- 2 Tbsp salt
- 2 Tbsp cayenne pepper
- 1 Tbsp white pepper
- 1 Tbsp black pepper
- 1 Tbsp basil
- 1 1/2 tsp thyme
- Roux:
- 1 cup vegetable oil
- 2 cups flour
- Vegetables:
- 3/4 cup onion, chopped
- 3/4 cup celery, chopped
- 3/4 cup green pepper, chopped
- Etouffee:
- 1 1/2 qts seafood stock (more for reheating later)
- 4-6 sticks butter
- 6 lbs crawfish tails, thawed
- 3 cups green onions, finely chopped
- Serve with:
- 12 cups cooked white rice (4 cups uncooked rice)
- Hard french bread, warmed