Written By: kittencal on December 9, 2011 Leave a Comment

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You may omit the potatoes and serve this over spaghetti topped with Parmesan cheese

Two cans whole drained mushrooms may be used in place of fresh, do not substitute  crushed tomatoes for the whole tomatoes and use a good brand of Italian tomatoes, no generic here please!

If you like more sauce then process a 14-ounce can tomatoes (well drained) in with the 28 ounce can, discard the juice from the 14 ounce can and increase the oregano and basil amount to 1 1/2 teaspoons

Servings 4


1 cup all purpose flour  mixed with — 2 teaspoons seasoned salt, 1-1/2 teaspoon fresh ground black pepper, 2 teaspoons garlic powder and 1/2 teaspoon paprika

2  pounds stewing beef

oil, as needed

2 medium onions, chopped

15 small whole white button mushrooms (or use as much as you like)

6 large garlic cloves, minced

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon crushed chili flakes or hot sauce (optional but good to add, can adjust to taste)

1 tablespoon brown sugar

2 bay leaves

1/3 cup dry red wine

1 (28 ounce) can whole tomatoes, drained  (save the juice to add in later)

4 potatoes, peeded and cubed

1 (10 ounce) package frozen peas

seasoned salt and fresh ground black pepper, to taste


In a processor process the drained tomatoes until smooth; set aside.

In a large heavy bag combine the flour with all the spices; add in beef cubes, shake the bag to coat the beef in the flour mixture.

Heat oil in a Dutch oven over medium-high heat (use enough oil to coat the bottom of the Dutch oven, or as needed) add in beef cubes in batches browning well on all sides. Remove to a plate.

Add in onions; saute scraping up all the browned bits in the bottom of the Dutch oven, cook for about 3 minutes or until onions are softened.  Add in whole mushrooms,  garlic, next 3 spices and brown sugar; cook stirring for 3 minutes.

Return the meat to the Dutch oven along with the bay leaves, wine, pureed tomatoes and the juice from the tomatoes.

Cover and cook in a preheated 325 degree F oven for about 2 hours or until beef is tender (removing about halfway through cooking and seasoning with more salt and pepper if needed).

After about 2 hours of cooking remove from oven and add in the cubed potatoes and peas; cook 25-30 minutes longer or until the potatoes are just fork tender.

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Written By: kittencal on October 10, 2011 Leave a Comment

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Before you think about making a prime rib roast invest in a good meat thermometor as the internal temperature not the time is your best guarantee for desired donensss, use nothing else but only fresh garlic a little salt and lots of fresh ground black pepper for this or you could use 1 teaspoon garlic salt using any other spices will take away the flavor nothing else is needed, cooking on very high heat then reducing the temperature will seal in all the meat juices to produce the most tender and flavorful prime rib, this actually is the method that a lot of the higher end restaurants use to make there prime rib and is the method I always use when I make prime rib roast at my home, the cooking time stated on the recipe is for a 3-4 pound prime rib, you can use this method for a larger prime rib and increase the cooking time please see bottom of directions, for a perfectly cooked prime rib roast a meat thermometer inserted in the roast should read about 140 degrees for medium-rare doneness, it is advised not to cook prime rib more that medium-rare… Important using more that the specified amount of salt will draw out the juices from the roast, you could add a little more but it is best to salt the meat after it is cooked, using a minimum amount of salt will insure a juicy tender prime rib roast, 1 teaspoon or less of salt will be fine and remember to remove your roast from the fridge about 2 hours before cooking

Servings 8-10


4 pounds center-cut prime rib roast (leave a layer of fat on the top for flavor

8 garlic cloves, sliced in half (or use as many as you like)

fresh ground black pepper (use lots!)

1/2 teaspoon white salt (can use up to 1 teaspoon or can use seasoned salt)

1/2 cup dry white wine

2 cups beef stock


Step 1 Using a knife, poke small holes all over uncooked roast, and insert a half of a clove of fresh garlic in the hole (as many holes and as much garlic as desired
Step 2 Cover roast, and refrigerate overnight.
Step 3 The next day, remove the roast from fridge and uncover; let sit out at room temperature for about 2 to 2-1/2 hours (this is an important step to relax the meat fibers, it will make for a more tender juicy roast, the length of counter-time will depend on the size of your roast).
Step 4 Set oven to 450°F and allow the oven to preheat for a minimum of 15 minutes.
Step 5 Season the roast with only a small amount of salt but lots of fresh ground black pepper pepper (that’s all nothing else but a little salt and fresh ground black pepper, using any other spices will take away the flavor from the prime rib!).
Step 6 Place the roast fat-side up on a rack in a shallow-sided pan, then insert a meat thermometer in the middle of the roast but not touching any rib bones.
Step 7 Roast uncovered at 450°F for 20 minutes (a few more minutes won’t hurt)
Step 8 After 20 minutes of high heat cooking reduce heat to 350°F and continue to roast for 1 hour to 1 hour and 15 minutes OR until the meat thermometer reads 130°F for rare doneness OR 140°F for medium-rare doneness, that is the way a prime rib really should be served, check your roast after 1 hour cooking time.
Step 9 *NOTE* It is strongly advised to remove the roast slightly before desired degree of doneness is achieved as the roast will continue to rise in temperature several degrees after removing from the oven.
Step 10 Remove meat to a carving board.
Step 11 Cover loosely with foil and allow let rest (DO NOT CUT INTO ROAST for at least 20 or more minutes or all juices in the meat will flow out).
Step 12 While the roast is resting prepare the au jus; place the roasting pan on top of the stove over high heat.
Step 13 Add in the wine; cook for 8-10 minutes, stirring and scraping any brown bits.
Step 14 Add in the beef stock; cook and reduce the juice by half (this might take about 20 minutes).
Step 15 Add salt and pepper to taste.
Step 16 Slice roast (just before serving!) and drizzle with some of the juice.
Step 17 *NOTE* if desired you can cover the roast loosely with foil the first hour and then uncover and cook for the remaining time.
Step 18 APPROXIMATE COOKING TIMES for the prime rib cooked at 350°F after the 20 minute cooking time at 450°F. ——- Rare; cook 12-13 minutes per pound or to 130°F. Medium-rare; cook 14-16 minutes per pound or to 140°F (I would not recommend cooking a prime rib any more than medium-rare). Since every oven cooks differently cooking times are only approximate.
Step 19 SUGGESTED SERVING PORTIONS PER PERSON —-for a generous serving of prime rib roast you should figure on 2 people per rib, that means if you plan to serve 6 people you should be able to do so with 3 ribs/ eight people with 4 ribs/ do not bother with less than 3 ribs anything less than that is not a roast but rather a steak and would be better treated as such.You will also find this recip on Recipezazz.com
Written By: kittencal on September 29, 2011 Leave a Comment

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Slow oven roasting makes these ribs tender and delicious, if you like lots of sauce then double the sauce amounts, meaty prime rib bones or beef short ribs both work well, this will also work well using a beef chuck roast or a pork roast

Plan ahead there is a 24-48 hour refrigeration time

Servings 4-6


1 (14 ounce) bottles ketchup

1/2 cup maple syrup or 1/2 cup honey

3 tablespoons balsamic vinegar

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

4-6 large garlic cloves, minced

1 small onion, finely chopped

1/2 teaspoon ground cinnamon

1/2 teaspoon allspice

1/2 teaspoon fresh ground black pepper (or to taste)

hot sauce or cayenne pepper, to taste

4 pounds meaty beef ribs


In a medium bowl, combine all ingredients, except the beef, and adjust seasonings to taste (the sauce should have a good balance of sweet and savory flavors).

Place the ribs in a large bowl, and coat with the sauce.

Cover, and refrigerate for 24 to 48 hours, turning the ribs every so often.

Preheat the oven to 325 degrees F.

Drain the ribs (reserving the sauce).

Place ribs in a large roasting pan bone-side down; brush with sauce

Bake for 30 minutes; remove from oven and turn the ribs over, brush with additional sauce then bake for another 30 minutes.

Turn one more time, brush with the remaining sauce, and bake for another 35-40 minutes, or until ribs are tender (basting often with sauce).

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Written By: kittencal on September 1, 2011 Leave a Comment

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Taken from my “Favorites” folder!

This is not a marinade it’s to be rubbed on grilled or skillet steaks the last few minutes of cooking time, amounts listed is enough for four steaks


10 medium garlic cloves, finely minced

1-1/2 teaspoons seasoned salt

1/2 teaspoon fresh ground black pepper

3 tablespoons olive oil

1 tablespoon lemon juice (preferably fresh but bottled will work okay)

2 teaspoons Worcestershire sauce

small pinch cayenne pepper


In a processor, process all  ingredients pulsing a few times until combined.

Brush steaks with garlic mixture during the last few minutes of cooking.

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Written By: kittencal on August 31, 2011 Leave a Comment

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Make this as spicy as you like by adjusting the jalapeno and/or hot sauce

Servings 8


1-1/2 to 2  pounds spicy bulk sausage meat (or can use ground beef or 1 pound each)

1 large onion, chopped

1 medium green pepper, seeded and chopped

1 jalapeno pepper, seeded and finely chopped (optional)

6 garlic cloves, minced

1 (10 ounce) can diced tomatoes, undrained

1 (4 ounce) can chopped green chilies

1 cup beef broth

1 tablespoon Worcestershire sauce

1 to 2 tablespoons chili powder

salt and fresh ground black pepper, to taste

hot sauce, to taste

4 cups cooked long grain rice

2 cups sour cream

2 cups shredded Mexi-blend  cheese


In a large skillet, cook the sausage meat with onion, green pepper and jalapeno pepper, if using, over medium-high heat until browned; drain.

Add in garlic; cook 2 minutes.

Add the next 5  ingredients; simmer stirring frequently uncovered, for about 25-30 minutes.

Add rice, sour cream and cheese; cook over low heat until cheese is melted, about 6-8 minutes, stirring occasionally (do not boil).

Season with salt, pepper and hot sauce to taste.

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Written By: kittencal on August 31, 2011 Leave a Comment

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I strongly suggest to make this 1-3 days ahead the he flavor will intesify, if you are planning to freeze make sure to leave in the refrigerator at least 1 day before freezing

Serve this with a crusty loaf of bread

Servings 8-10


1/2 cup all-purpose flour

1 tablespoon paprika

2 teaspoons chili powder, divided

2 teaspoons seasoned salt

2 teaspoon garlic powder

1 teaspoon fresh ground black pepper

1 boneless beef chuck roast (about 3 pounds) cut into 1-inch pieces

oil, as needed

2 medium onions, chopped

6 large garlic cloves, minced

2 teaspoons crushed chili flakes, or adjust to taste

1 (28 ounces) can stewed tomatoes, undrained

1 (10-1/2 ounces) can beef broth

1-2 tablespoons beef bouillon  granules (optional)

1 tablespoon Worcestershire sauce

1 large bay leaf (or use 2 small)

seasoned salt and fresh ground black pepper, to taste

hot sauce, to taste

1 (11 ounce) can corn kernels, drained OR frozen peas

5 medium red potatoes, cubed

4 medium carrots, sliced


In a large resealable plastic bag, combine the flour, with next 5 spices (using only 1 teaspoon chili powder).

Add beef, a few pieces at a time, and shake to coat.

In a Dutch oven brown beef in hot oil in batches (use enough oil to coat the bottom of your pot) remove the browned beef to a plate or bowl.

Add in onions; cook until softened (about 8 minutes).

Add in garlic chili flakes and remaining 1 teaspoon chili powder; cook stirring for about 2 minutes.

Add in the brown beef back to the pot with the stewed tomatoes with juice, Worcestershire sauce, broth, bouillon granules, bay leaf/s and corn; bring to a boil stirring, reduce heat, partially cover and simmer for 1-1/2 hours stirring occasionally (season with salt, pepper and hot sauce halfway through cooking).

*** At this point if desired you may cool then freeze in batches, thaw in refrigerator overnight, heat on top of the stove then add in potatoes and carrots; cook until veggies are fork-tender.

Add potatoes and carrots; cook partially covered 35-40 minutes longer or until tender.

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Written By: kittencal on August 30, 2011 Leave a Comment

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Taken from my “Favorites” folder!

Use only low-sodium beef broth and dry onion soup for this

Servings 4


oil, as needed

1-1/2 pounds boneless beef chuck, cubed

1 medium onion, chopped

1 (8 ounce) package small white button mushrooms (do not slice, leave whole)

6 garlic cloves, finely chopped

1 teaspoon crushed chili flakes, or to taste

1/2 teaspoon dryed thyme

1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted

1 cup low-sodium beef broth

2 tablespoons Worcestershire sauce

1/3 cup dry red wine

1 (1 ounce) envelope low-sodium dry onion soup mix

salt and fresh ground black pepper, to taste

1(16 ounce) package dry extra-wide egg noodles (or use as much as you like)


In a large skillet (with high sides) or a Dutch oven heat oil over medium heat (use enough oil to coat the bottom of the skillet).

Add in beef cubes in batches then brown on all sides; remove to a plate (for best flavor brown beef well on all sides)

Add in onion and mushrooms; cook until softened (about 10 minutes).

Add in garlic, chili flakes and thyme; cook for 2-3 minutes.

Return beef to skillet or pot.

Add in condensed soup. broth, Worcestershire sauce, wine and onion soup mix; bring to a boil stirring.

Reduce heat and simmer for about 1-1/2 hours or until the beef is tender (seasoning with salt and pepper during cooking).

Meanwhile cook egg noodles according to package directions; drain and divide into bowls.

Spoon beef mixture on top of noodles.

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