Best 3 Cats Eye Recipes

Cats eye is a unique and flavorful dish that is sure to impress your dinner guests. The dish is made with a combination of vegetables, spices, and herbs that are cooked together in a creamy sauce. The result is a dish that is both delicious and visually appealing. Cats eye can be served as a main course or as a side dish, and it is sure to be a hit with everyone who tries it. If you are looking for a new and exciting dish to try, cats eye is definitely worth considering.

Here are our top 3 tried and tested recipes!

EASY HOMEMADE CAT FOOD WITH CHICKEN AND RICE

Easy Homemade Cat Food with Chicken and Rice image

Here's our easy-to-cook recipe of homemade cat food with chicken and rice! This recipe produces cat food that your kitty will love.

Provided by Nicole Cosgrove

Categories Main Course

Time 10m

Number Of Ingredients 5

Ingredients

3 oz baked dark chicken meat
1/4 cup boiled white rice
1/4 cup boiled potato
1 teaspoon olive oil
⅛ teaspoon Rx Vitamins Nutritional Support

Steps:

Mix all these ingredients together and the meal is ready.
Store the leftovers in your airtight container in the refrigerator.

Nutrition Facts : Calories 100 kcal, ServingSize 1 serving

FLUFFY CATHEAD BISCUITS WITH HONEY BUTTER

Fluffy Cathead Biscuits with Honey Butter image

Cat head (or cathead) biscuits are a Southern staple whose name refers to their large size (about as big as a cat's head). The dough for this hand-rolled biscuit recipe is made by incorporating flour into the wet ingredients, instead of the reverse. The result is a fluffy (rather than flaky) biscuit, ready to be split and spread with flavorful honey butter.

Provided by Joe Sevier

Categories Biscuit Bake Breakfast New Year's Day Peanut Free Tree Nut Free Soy Free

Yield Makes 12 biscuits

Number Of Ingredients 12

Ingredients

For the biscuits:
1/2 cup buttermilk powder
3 tablespoons baking powder
1 1/2 teaspoons kosher salt
Pinch of sugar
6 tablespoons lard or bacon fat, cut into pieces and slightly softened
6 tablespoons unsalted butter, cut into pieces and slightly softened, plus more, melted, if desired
3 1/2-4 cups all-purpose flour, divided, plus more
For the honey butter:
1/2 cup flavorful honey (such as buckwheat)
1/4 cup unsalted butter, slightly softened
1/2 teaspoon sea salt or kosher salt

Steps:

For the biscuits:
Arrange rack in middle of oven; preheat to 400°F. Whisk buttermilk powder, baking powder, salt, and sugar in a large bowl until evenly distributed and no lumps remain. Add 2 cups water and whisk to combine. Add lard and butter.
Add 2 cups flour and mix with a fork until mixture resembles porridge. Using fork, press fats against side of bowl to cut into smaller, irregular, flattened pieces.
Fold in remaining 1 1/2-2 cups flour by the half cup with fork until a wet dough forms. Turn out dough onto a well-floured surface. Dust top of dough with more flour. Gently fold dough into itself until it feels like a pillow and is no longer sticky. Using a floured bench scraper or butter knife, divide dough into 12 equal pieces.
Working with 1 piece at a time, dip cut sides in flour and gently roll into a ball with your hands. Nestle each ball side by side in a large cast-iron skillet or on a rimmed baking sheet. Bake biscuits until lightly browned, 25-30 minutes. Brush with melted butter, if desired. Serve with honey butter.
For the honey butter:
Combine honey, butter, and salt in a medium bowl. Mash with fork until just combined but not emulsified.

CATHEAD BISCUITS

Cathead Biscuits image

Don't worry, there aren't any actual cat's heads involved. The origins of the name are lost to time, but the conventional wisdom seems to be that they're called that because they're about the size of a cat's head. An old Appalachian favorite. Less fuss than rolled and cut biscuits. White Lily flour is preferred.

Provided by xtine

Categories Breads

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 1/4 cups flour
1/3 teaspoon baking soda
1 teaspoon salt
2 teaspoons baking powder
5 tablespoons shortening (lard, butter or crisco)
1 cup buttermilk
1/8 cup melted butter, for tops of biscuits (optional)

Steps:

Mix dry ingredients and sift into mixing bowl, then cut in lard or crisco until the mixture resembles a coarse meal.
Stir in buttermilk until it is incorporated with the flour mixture. The dough will be kind of wet and very sticky.
Flour your hands and turn the dough out onto a lightly floured surface. Roll the dough in the flour just enough to make it handleable - you don't want it to stick to your hands too much, but don't work in too much extra flour either or the biscuits will be heavy and taste of raw flour.
For each biscuit, pinch off a piece of dough about the size of a large egg or a small lemon and pat out in the ungreased pan with your hands. You don't want it to be really flat, just pat it down a bit so it's relatively biscuit-shaped and about 1 inch high.
Bake at 475 degrees for 10 to 12 minutes until the tops are golden brown. Keep your eye on them while they're in the oven so they don't burn.
Brush tops of biscuits with melted butter, if desired.

Tips:

To make a classic Cats Eye, use a mixture of corn syrup, sugar, water, and food coloring.
For a more modern twist, try using different colors of food coloring or adding flavorings like vanilla extract or peppermint extract.
You can also make Cats Eyes with different shapes and sizes by using different molds or cookie cutters.
To make sure your Cats Eyes are firm, let them cool completely before serving.
Store Cats Eyes in an airtight container at room temperature for up to 2 weeks.

Conclusion:

Cats Eyes are a fun and easy candy to make at home. They're perfect for parties, holidays, or just a sweet treat. With a few simple ingredients and a little bit of time, you can make your own delicious Cats Eyes that everyone will love. So next time you're looking for a sweet and simple treat, give Cats Eyes a try!