Written By: kittencal on September 29, 2010 Leave a Comment

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Yield 7-1/2 teaspoons (amount may be doubled or tripled)

For best flavor make certain the the spices are fresh, you may want to grind your own cinnamon sticks


1 tablespoon ground cinnamon

2 teaspoons ground ginger

1 teaspoon ground cloves

1/2 teaspoon ground nutmeg


Mix all the spices together and store in airtight glass jar in refrigerator.

Written By: kittencal on May 22, 2010 Leave a Comment

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There is enough marinade for 2 pork tenderloins (the small long kind)  this also makes a wonderful pork tenderloin roast but you will need to double or even triple the ingredients for a roast (keeping the garlic and green onion amounts the same or increasing only slightly) …..

Fresh orange and lime juice only bottled will reduce the flavor, use this for grilling or oven cooking…plan ahead the pork needs to marinade for 24 hours or more


1/4 cup olive oil

1/2 cup fresh orange juice

1/4 cup fresh lime juice

1/4 cup dark rum

5 green onions, finely chopped

4 large garlic cloves, chopped

2 teaspoons dried oregano (rubbed between fingers to release the flavor)

3 teaspoons cumin

2 teaspoons salt

1 bay leaf

1-1/2 teaspoons fresh ground black pepper


In a bowl whisk together first 11 ingredients and transfer to a large heavy ziploc plastic bag, add in the pork; close bag tightly and turn to coat.

Place the bag in a large bowl and refrigerate for 24 hours (turning the bag frequently during chilling time).

Remove the pork from marinade.

Grill or oven roast (discarding the marinade).

Written By: kittencal on May 5, 2010 Leave a Comment

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Plan ahead the topping needs to cool slightly before using


12 large ripe red fresh strawberries (washed, green stems removed and quartered)

3/4 cup sugar (can increase for a sweeter taste)

1-3/4 tablespoons cornstarch (for a thicker topping use 2 tablespoons)

1/4 cup water

red food coloring


Place the strawberries in a processor; process until smooth but still a little chunky (if you want a smooth topping process the strawberries until smooth).

Combine the sugar and cornstarch in a small saucepan; mix in water and pureed strawberries until combined; bring to a boil over medium heat stirring or whisking constantly until thickened (this will take about 3-4 minutes to thicken).

Remove from heat then mix in the red food coloring until you have achieved the desired color.

Cool to room temperature before using.

Written By: kittencal on April 16, 2010 Leave a Comment

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No need for any BBQ sauce or steak sauce when you use this rub!..

This will give you enough rub for four 8-ounce steaks, plan ahead the steaks need to come down to almost room temperature before grilling which is about 1-1/2 to 2 hours this will relax the meat fibers and create a more juicier tender steak, NEVER cook beef or pork from a cold state!


12 garlic cloves, minced

1 teaspoon fresh coarsely ground black pepper (can use Montreal steak spice)

3 tablespoons olive oil or melted butter

1-1/2 tablespoon lemon juice

3 teaspoons Worcestershire sauce

1 teaspoon seasoned salt


In a bowl combine the garlic, black pepper,  olive oil or melted butter and lemon juice, Worcestershire sauce and salt until very well combined; set aside

Allow the steaks to come down to almost room temperature this will take about 1-1/2 to 2 hours.

Grill steaks covered over medium heat for 6-8 minutes on each side or until meat reaches desired doneness, brushing with the garlic mixture the last few minutes of grilling.

For medium-rare a meat thermometer should read 145 degrees/ medium 160 degrees (since steaks continue to cook after removing from the grill I pull them off a little before).

Posted on www.recipezazz.com

Written By: kittencal on March 25, 2010 Leave a Comment

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Plan ahead the prepared lemon curd needs to chill for at least 2 hours or more before using, the curd will keep in the refrigerator for up to 1 week, don’t even bother making this is your using bottled lemon juice the flavor will be reduced

Yield 1-1/2 cups


1/2 cup fresh lemon juice (do not use bottled)

2 teaspoons finely grated lemon zest

1/2 cup sugar

3 large eggs

6 tablespoons butter


  1. In a heavy-bottomed saucepan whisk together lemon juice, zest, sugar and eggs.
  2. Stir in butter and cook over medium-low heat whisking vigorously and continuously until the curd is thick enough to hold a ripple mark when the whisk is lifted from the curd and the first bubbles appear on the surface (this should take about 6-7 minutes).
  3. Transfer to a bowl then cover the curd using plastic wrap spread directly over the curd.
  4. Chill for a minimum of 2 hours before using or up to 1 week.
Written By: kittencal on January 12, 2010 Leave a Comment

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Drizzle this delicious topping over ice cream or cake, this will thicken up more when refrigerated

Yield 2-1/2 cups


1/4 cup butter cubed

1-1/4 cup brown sugar, packed

16 large marshmallows

2 tablespoons corn syrup (light or dark)

pinch salt

1 cup evaporated milk

1-1/2 teaspoons vanilla

1/2 cup toasted chopped pecans


In a saucepan melt butter.

Add in brown sugar, marshmallows, corn syrup and pinch salt; cook stirring over low heat until marshmallows are completely melted; bring to a boil and boil for 1 minute.

Remove from heat and cool 5-7 minutes.

Whisk in evaporated milk and vanilla until thoroughly combined.

Stir in chopped pecans.

Cool slightly then drizzle over ice cream or cake.

Written By: kittencal on January 10, 2010 Leave a Comment

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Store in the fridge or freezer in a ziploc bag, the recipe may be reduced to one loaf of bread if desired  since I use these on a regular basis I most always make two loaves, plan ahead you will need to dry the breadcrumbs which may take 2-3 days depending on how dry you want the crumbs to be
Yield about 3 cups

2 loaves unsliced Italian bread

2/3 cup freshly grated Parmesan cheese

1 tablespoon dried Italian seasoning (rubbed between fingers to release the flavors)

2 teaspoons garlic powder

2 tablespoons dried parsley flakes

1 teaspoon dried oregano (rubbed between fingers to release the flavors, do the same with the basil)

1 teaspoon dried basil

1/2 teaspoon fresh ground black pepper (optional)


Slice the loaves of bread into quarters and leave out on the counter for 1-2 days (or you may also oven-dry the bread slices).

Cut or break the bread in small cubes and place in a processor (you might have to do this in two batches) process until fine.

Place the breadcrumbs into a bowl and add in all the remaining ingredients; mix gently.

Pour the crumbs into a ziploc freezer bag and store in the freezer to use as needed.

You will also find this recipe on Recipezazz.com

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