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 October 8, 2010 Leave a Comment

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Servings 6-8



1 1/2 cups graham cracker crumbs

3 -4 tablespoons sugar

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/4 teaspoon cinnamon (optional)

1/3 cup melted butter or 1/3 cup margarine


1 (16 ounce) can vanilla frosting

1 (15 ounce) canspumpkin puree ( do not use pumpkin pie filling)

1-1/2 teaspoons vanilla

1 cup sour cream

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

1 (8 ounce) container Cool Whip frozen whipped topping, thawed and divided

Preheat oven to 350 degrees F.
Prepare a 9-inch pie plate.
For crust; in a bowl mix together the crumbs with sugar, nutmeg, cloves and cinnamon, if using.
Add in melted butter and stir with a spoon until well combined.
Press the mixture on the bottom and up sides of the prepared pie plate.
Bake for 7-9 minutes or until just lightly browned.
Cool completely.
For the filling; in a mixing bowl combine the can of frosting with pumpkin puree, sour cream, cinnamon, ginger and cloves; mix until well combined.
Fold in 1 cup thawed Cool Whip topping until combined.
Transfer and spread into the prepared cooled crust.
Refrigerate for a minimum of 5 hours before serving.
After the 5 hours chilling time spread the remaining Cool Whip topping on top.
Store any leftovers in the refrigerator.
Written By: kittencal on August 28, 2010 Leave a Comment

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Test Kitchen Notes; the sweet potatoes must be oven baked not boiled

Servings 6


1 unbaked pie pastry (to fit bottom of a 9-inch pie plate)

1 pound sweet potatoes ( about 1 large)

1/2 cup butter, very soft ( no subsitutes)

1/3 cup white sugar ( for a sweeter taste use 1/2 cup sugar)

1/2 cup brown sugar, packed

1/2 cup half-and-half cream ( or use 18% table cream)

2 large eggs

1/2 teaspoon fresh grated nutmeg

1/2 to 1 teaspoon ground cinnamon

2 tablespoons all-purpose flour

1 tablespoon vanilla

whipped cream or vanilla ice cream


Preheat oven to 350 degrees F.

Set oven rack to lowest position.

Using a fork prick a few holes into the skin of the sweet potato, then wrap in foil.

Place on a small baking sheet and bake until soft and fork tender (about 1 to 1-1/2 hours).

Cool slightly then remove all the pulp and place in a large bowl; cool the pulp to room temperature.

Add in the butter, both sugars, cream, eggs, nutmeg, cinnamon, flour and vanilla; beat on medium speed of an electric mixer until smooth and combined.

Pour the filling onto the pie crust.

Place the pie plate on a baking sheet.

Bake for about 55-60 minutes or until a knife inserted in the middle comes out clean (the pie will come out of the oven puffed up and then sink after it cools slightly).

Serve with whipped cream or vanilla ice cream.

You will also find this recipe on www.recipezazz.com

Written By: kittencal on October 29, 2009 Leave a Comment

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If using frozen blueberries partially thaw in microwave for about 1 minute just to slightly soften, I prefer a sweet taste you may reduce the sugar amount in the bottom batter to 3/4 cup

Serve warm topped with vanilla ice cream :)

Servings 9-12



1-1/2 cups all-purpose flour

1 cup sugar (can reduce to 3/4 cup)

2 teaspoons baking powder

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1 large egg

2/3 cup milk

1-1/2 teaspoons vanilla

1 teaspoon almond extract

1/3 cup melted butter

3 cups fresh or frozen blueberries (can use more)


3/4 cup sugar (can reduce a few tablespoons)

1/2 cup flour

1/2 teaspoon ground cinnamon (can omit)

1/3 cup melted butter


Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease a 13 x 9-inch-inch baking pan.

For the bottom layer; in a medium bowl combine 1-1/2 cups all-purpose flour with 1 cup sugar, baking powder, nutmeg and salt.

In a small bowl whisk egg then add in milk,  vanilla and almond extact; add to the flour mixture along with 1/3 cup melted butter.

Using an electric mixer on medium speed beat until smooth and well blended (about 1-1/2 minutes scraping down the bowl a few times while beating).

Spread the batter into prepared baking pan.

Sprinkle the blueberries over the batter.

For the topping; in a small bowl combine the sugar, flour and cinnamon; add in the melted butter; using cleans mix until combined (mixture will be crumbly).

Sprinkle evenly over the blueberries.

Bake in a preheated oven for about 40-45 minutes or until lightly browned.

posted on Recipezazz.com

Written By: kittencal on October 2, 2009 Leave a Comment

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Cooking the turkey breast-side down will create a tender juicy turkey without brining or using other methods,  if you are stuffing the turkey you will need approximately 8 cups of prepared stuffing for an 18-pound turkey, the cooking time for this recipe is for an 18-pound stuffed turkey cooked at 325 degrees F if you are cooking the turkey unstuffed then cooking times will be slightly shorter,  you have the option of stuffing or not, and my best advise for a beginner is to use a meat thermometer inserted in the breast area away from any large bone this way you will be assured that your turkey is cooked to the proper temperature, you can cover the uncooked stuffed turkey with plastic wrap and refrigerate overnight and just pop it in the oven the following mid-morning or whenever you are ready to cook the turkey, make certain that you have lots of chicken broth handy for this recipe as you will most likely need to keep adding more into the pan while cooking, see cooking times on the bottom for whole turkeys
Also see my easy no-fail gravy

Servings 12-15


1 (18 lb)  whole turkey

1/3 cup melted butter

1/3 cup vegetable oil

1 tablespoon white salt (or use as much salt as desired)

fresh ground black pepper, use lots!

2 quarts chicken stock (might use less)

8 cups favorite prepared stuffing (optional)


Preheat oven to 325 degree F.

Set oven rack to lowest position.

Remove the giblets and neck from the cavity.

Rinse the turkey well with cold water inside and out then pat dry with a paper towel.

Place the turkey on a rack on a roasting pan.

In a small bowl mix together the melted butter with oil (I also like to add in 1 teaspoon garlic powder with the oil/butter mixture if you are a garlic-lover then use it).

Fill the inside cavity loosely with prepared stuffing (if you are not using stuffing then tie the legs together with cotton butchers twine).

Using clean hands rub the outside of the turkey with the oil/butter/garlic mixture.

Season the turkey all over with salt and lots fresh ground black pepper.

If you are NOT stuffing the bird place breast-side down on the rack, if stuffing leave breast-side up.

Place/tent a large piece of heavy foil over the turkey.

Place the pan in the oven, then pour about 4-5 cups chicken broth in the pan.

Keep basting the turkey about every 30-40 minutes with the pan juices on the bottom of the pan (removing the foil and re-tenting every time you baste).

If you see the juices starting to evaporate then add in more broth to the pan about 2 cups at a time.

After about 2-1/2 hours of cooking time remove the foil, then continue roasting (325 degrees F) until the internal thermometer reads 180 degrees F (80 degrees C).

The total cooking time for this 18-pound stuffed bird should be about 4 hours.

Transfer the cooked turkey to a large serving platter, cover loosely with foil and let rest 30 minutes before carving (do not slice the turkey before 30 minutes or all juices will flow out of the bird!)


Cooking times for whole turkeys cooked at 325 degrees F as follows:

For an 8-12 pound turkey, roast for 2-3/4 to 3 hours.

For a 12-14 pound turkey, roast for 3 to 3-3/4 hours.

For a 14-18 pound turkey, roast for 3-3/4 to 4-1/4 hours.

For an 18-20 pound turkey, roast for 4-1/2 to 4-3/4 hours.

You will also find this recipe on Recipezazz.com

Written By: kittencal on October 2, 2009 2 Comments

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You don’t have to have 4 cups of pan drippings to make this gravy just mix chicken broth with drippings to make the 4 cups or it may be made with only chicken broth, take a look at note on the bottom of the recipe, this may be made slightly ahead and kept uncovered on top of the stove until ready to serve just heat over low heat and whisk before using, and any leftovers freeze very well and amounts may be reduced to half or doubled

Yield about 5 cups


1/2 cup butter (can use hard margarine)

1/2 cup plus 3 tablespoons all-purpose flour

1/2 teaspoon fresh ground black pepper (the more the better!)

4 cups pan drippings (or see options below the recipe)


Drain the pan drippings for the roasted turkey through a fine strainer.

Allow to sit for about 5 minutes then spoon off any fat from the top.

Add in chicken broth or water to make 4 cups if necessary.

In a medium saucepan melt butter or margarine.

Add in 1/2 cup flour plus 3 tablespoons and black pepper; whisk for 1 minute.

Slowly add in the 4 cups turkey broth/drippings; whisk constantly over medium-low heat until bubbly and thickened (about 3 minutes).

NOTE; to make this gravy using all chicken broth prepare as directed using 4 cups low sodium chicken broth and 1 tablespoon chicken bouillon powder or or you may add in low sodium chicken broth omitting bouillon powder to pan drippings to make up 4 cups.

You will also find this recipe on Recipezazz.com

Written By: kittencal on June 4, 2009 Leave a Comment

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Taken from my “Favorites” folder!

Notes from out test kitchen; this will also work well using apricot preserves, make certain to use only the wide egg noodles, this is a fairly sweet kugel

Servings 12


1 pound uncooked wide egg noodles

1/2 cup butter, cut into cubes

1 (8-ounce) package cream cheese, softened, softened

3/4 cup sugar

2 cups sour cream

5 large eggs

1 cup orange marmalade (can use a little more)


1/2 cup cornflake crumbs

1 teaspoon cinnamon

3 tablespoons sugar


Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

Cook the noodles according to package directions; drain and transfer to a large bowl.

Immediately mix in 1/2 cup cubed butter and toss until all the butter has melted.

In a bowl beat cream cheese with 3/4 cup sugar until smooth and combined.

Add in eggs and beat until well blended.

Mix in sour cream until blended.

Mix in the buttered egg noodles and toss gently.

Spoon half the noodles into the bottom of the baking dish.

Dot all over with the marmalade.

Spread the remaining noodles over the top of the marmalade.

Sprinkle the cornflake crumbs over the top.

In a small bowl combine cinnamon with 3 tablespoons sugar, then sprinkle over the top.

 Cover with foil.

Bake 30 minutes. Remove foil and continue baking another 15-20 minutes or until completely set.

Cool slightly before slicing.

posted on recipezazz.com

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