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Our Cats' Favorite Recipes
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Both of our cats are experts in the field of the culinary arts. ( at least in the eating part of it ) We will try to post three of their favorite recipes here when we can, ( work schedule allowed of course ) and encourage visitors to share any of their favorites as well.( if the cats like them, we will post them here with the appropriate credits ) Don't forget to come back and look for any new recipes!! Bon Appetit!
Here is yet another great resource for the chef......... Just copy and paste to your browser http://www.freeality.com/foodt.htm
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Neopolitan Style Pizza
Ingredients:
For the dough:
2/3 cup medium hot water ( 90 – 100 degrees )
1 Tsp. Yeast
1 Tsp. Salt
2 Tbl. Extra Virgin Olive Oil
2 cups flour
Combine water, yeast, and salt in large non-metalic bowl.
When yeast begins to bubble to the surface, add the olive oil and stir to mix.
Add all of the flour at once, and mix until the dough pulls away from the sides of the bowl.
Turn out unto a floured board and knead for 2 minutes.
Place in large well oiled bowl and place a hot damp towel over the top.
Let rise until double, then punch down and spread evenly on a large cookie sheet pan.
Toppings:
1 cup fresh Romano cheese, divided into 2- ½ cup portions
1 Lb Italian sausage, browned, drained, and diced
2 large roma tomatoes cut into thin slices
3 Tbl. Fresh Basil, chopped
6 large mushrooms, sliced
1 can collosal Black olives, sliced
1 medium large yellow onion, sliced into thin rings
1 cup 6 cheese italian cheese mix
After spreading the dough, start by using ½ cup of the Romano on the bottom.
Add the Sausage next, followed by the tomatoes in a single layer over the top.
Sprinkle the Basil over the Tomatoes, and salt and pepper to taste.
Add the mushrooms, again in a single layer, followed by the Olives, Onion, and the 6 cheese Italian mix.
Bake in a pre-heated 375 degree oven for 35 minutes, or until top is well browned.
Let rest about 5 minutes before cutting.
Cut into 10 pieces, and sprinkle on the remaining ½ cup Romano before serving.
Hiccupping Rabbit Kitchens ……..
A division of JohnBeth kitchen creations
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Greek Burgers
2 Lbs. Ground Beef
1 Lb. Ground Mild Sausage
4 Oz. Feta Cheese
1 Cup Shredded Spinach ( a food processor works best )
1 cup fine dice onion
2 Tbl. Cavender’s all-purpose Greek seasoning
¾ cup Italian Bread Crumbs
1 cup greek sauce ( recipe follows )
Combine all ingredients well
Form into large, thick patties and grill over medium slow coals until done.
Add a dollop of sauce to your favorite hamburger roll and serve.
Sauce
½ cup plain yogurt
¼ cup sour cream
¼ cup julienned cucumber
1 tsp. Cavender’s all-purpose Greek seasoning
Combine all ingredients and chill at least 2 hours
Hiccupping Rabitt Kitchens ……..
A division of JohnBeth kitchen creations
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Steamed Mussels
2 Lbs fresh Mussels, de-bearded and scrubbed
2 Tbl. Cornmeal
Dash of Sea Salt or Kosher Salt
5 whole Black Peppercorns
4 cloves Garlic, diced
4 green onions, rough diced
1 Lemon, quartered
1 cup White Wine
about a dozen small ice cubes
Place Mussels in a large bowl. Add enough water to cover to about 2 inches above Mussels. Add a dash of Sea Salt or Kosher Salt to water, stirring to distribute. Add cornmeal,and Ice cubes, Let sit for 1 hour to let the Mussels eject any grit. Rinse and drain Mussels well.
In a large fry pan with tight fitting lid, add the Peppercorns,Garlic, Onions,and Wine. Squeeze juice from Lemons into pan, and add the rind as well.
Bring to a boil and add the Mussels.
Cook for about 5 to 8 minutes.
Discard any unopened Mussels
Serve with melted Lemon or Garlic Butter for dipping.
Makes a nice appetizer for 4, or serve over Linguini with red sauce for 2
Hiccupping Rabitt Kitchens ……..
A division of JohnBeth kitchen creations
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