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Written By: kittencal on April 29, 2012 No Comment

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This is a classic Greek combination of baked eggplant only enhanced by the addition of feta cheese. Serve this vegetarian dish as an appetizer, side dish, or meatless or main dish.

INGREDIENTS:

2 pounds of eggplants (long slender type)

olive oil for frying

4 to 5 tablespoons of fresh chopped basil

5 cloves of garlic, minced

1 pound red ripe tomatoes, diced

1/2 pound Greek feta cheese, crumbled

salt and freshly ground black pepper

INSTRUCTIONS:

Preheat the oven to 350 degrees F.

Wash the eggplants, then remove stems; slice lengthwise into about 3/4- inch slices.

 Fry lightly in olive oil until soft and only slightly browned.

Layer the eggplant slices in the bottom of a greased baking sheet..

In a bowl combine the chopped tomatoes, basil, garlic, and salt and pepper to taste;  spoon the mixture over the eggplant slices.

Top with feta cheese, and bake for about 40-45 minutes.

Serve hot, warm, or at room temperature.

Posted on recipezazz.com

Written By: kittencal on April 29, 2012 No Comment

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Three ingredients, quick easy prep and you have one delicious appetizer! bottled or homemade pesto works fine, see my pesto recipe posted here on my food blog

Servings 6-8

INGREDIENTS:

1/2 cup prepared pesto

1/4 pound mozzarella cheese,  preferably fresh (for packaged cut ito abut 1/2-inch cubes — if using fresh mozzarella cheese, slice it)

1/3 cup fresh grated Parmesan cheese

INSTRUCTIONS:————————————————–

Preheat oven to 375 degrees F.

Set rack to bottom position.

Grease a 9-inch pie plate.

Place the cheese squares or fresh slices in pie plate; bake for 4-6 minutes or until cheese begins to melt.

Remove from oven and drop the pesto by teaspoonfuls over hot cheese.

Top with Parmesan cheese.

Return to oven for 1 minute.

Written By: kittencal on December 9, 2011 No Comment

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Garlic lovers can add in 2 teaspoon garlic powder in with the dry dressing mix

INSTRUCTIONS:

24 chicken wings or drumsticks

1/2 cup melted butter

1/4 cup hot pepper sauce (less, if desired)

3 tablespoons white vinegar

2  to 3  packages dry Hidden Valley Ranch salad dressing mix (or as needed)

INSTRUCTIONS:————————————————

Preheat oven to 375 degrees F.
Grease a baking sheet.
In a bowl combine melted butter, vinegar and hot sauce.
Dip chicken in mixture first in butter mixture allowing any excess to drip off, then coat into the dry dressing mix.
Transfer coated wings or drumsticks to baking pan.
Bake for 35-45 minutes (for wings) 45 minutes for drumsticks or unti cooked.
Written By: kittencal on October 30, 2011 No Comment

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This is just as good if not better that the ones made in muffin tins and will also work using this using melted butter in place of the pan drippings of coarse  the pan drippings have better flavor,  the complete batter is baked in one pan then sliced into eight pieces

Plan ahead the batter needs to sit for 1 hour before using or you may refrigerate the batter overnight but you must allow it to come down to room temperature before using and for best result all ingredients should be room temperature

Servings 8

INGREDIENTS:

1 1/2 cups all-purpose flour

1/2 teaspoon salt

3 large eggs, room temperature

3/4 cup water, room temperature

1/2 cup beef pan drippings (or can use melted butter)

3/4 cup milk, room temperature

INSTRUCTIONS:——————————————-

Mix the flour and salt together in a medium bowl.

Make a well in the middle of the flour; add in milk and whisk until smooth.

Add in eggs and beat until blended.

Add in the water and continue beating until the mixture is light and frothy.

Set the mixture aside for about 1 hour (or you may cover and refrigerate overnight, if the batter has been refrigerated then it must come down to room temperature before using).

When your roast beef is ready to come out of the oven, get ready to use the prepared batter.

Preheat oven to 400 degrees F (allow to heat for 10 minutes, the oven must be hot).

Pour 1/2 cup roast beef drippings (or melted butter) into a 13 x 9-inch baking pan.

Place the pan in the oven until the drippings in the pan sizzle.

Pour the prepared batter over the hot drippings and bake for 30 minutes (or until the sides have risen and are golden brown (DO NOT OPEN THE OVEN DOOR WHILE BAKING!).

Slice into 8 equal pieces and serve immediately.

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

Written By: kittencal on October 13, 2011 No Comment

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One of my favorite pork roast recipes, and may also be made successfully cooked in the oven at 325 degrees F, if you like lots of gravy then double the  cranberry sauce and French dressing
Servings 6
INGREDIENTSS:

1 pork loin roast  (about 3 to  3-1/2 pounds)

5 tablespoons oil, divided (or use as much as needed)

1/2 (1 ounce) package dry onion soup mix

fresh ground black pepper

1-1/2 teaspoons garlic powder

garlic cloves (optional or use as many as desired, I use lots!)

1/3 cup French dressing

1 tablespoon cornstarch

1 (16 ounce) can whole berry cranberry sauce (Ocean Spray is the best to use

INSTRUCTIONS:—————————————

Using a strainer separate the dried onions from the dry powder; place the dry onions in a small bowl.

Heat about 3 tablespoons oil in a skillet over medium heat.

Rub the roast all over with 2 tablespoons oil or more if desired, then season the pork loin with the onion soup powder, black pepper and garlic powder.

Brown the roast on all sides in hot oil then allow to cool slightly or enough for easy handling if stuffing with the garlic cloves (if your cloves are very large I suggest to slice in half).

Make small slits all over in the roast, then stuff with garlic cloves (this is only optional).

Place the roast in the slow cooker.

In a bowl whisk the French dressing with the cornstarch until smooth then add in the cranberry sauce and dried onions; mix until combined.

Pour the mixture over and around the pork.

Cover and cook on HIGH for 4 hours or on LOW for about 7-8 hours or until the pork reaches internal temperature of 160 degrees F.

You will also find this recipe at Recipezazz.com

Written By: kittencal on October 10, 2011 No 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

INGREDIENTS:

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

INSTRUCTIONS:——————————————

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 23, 2011 No Comment

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This gravy may be made using canned chicken broth or defatted chicken or turkey pan drippings and also may be made using beef drippings or canned beef broth, if you are using chicken or turkey drippings from the pan defat in a fat separator firstly then if needed add in fat-free chicken broth or water to equal 2 cups there is no need to add in the bouillon powder and garlic powder with the drippings just heat on top of the stove in a saucepan and continue with the flour/milk mixture

Yield about 2-1/2 cups

INGREDIENTS:

2 cups fat-free chicken broth (or defatted pan drippings and if needed add in chicken broth to measure 2 cups)

1/2 teaspoon fresh ground black pepper, or to taste

1/8 teaspoon garlic powder (can omit)

3 teaspoons OXO chicken bouillon granules (or 1 small envelope, omit the granules if using pan drippings)

4 tablespoons all-purpose flour (for a thicker gravy uncrease 1 tablespoon)

1/2 cup fat-free milk (or for a creamier flavor use 1/2 cup fat-free evaporated milk)

INSTRUCTIONS:———————————————–

In a medium heavy-bottomed saucepan combine broth with black pepper, garlic powder and bouillon granules; cook stirring over medium-low heat until at a simmer.

In a small bowl whisk flour with milk until smooth; add into simmering broth and cook whisking constantly until smooth and thickened.

Season with more black pepper if needed.

You will also find this recipe and more of my favorites on Recipezazz.com

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