Written By: kittencal on October 13, 2011 Leave a 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

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


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 August 25, 2011 Leave a Comment

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Plan ahead there is a 24 hour chilling time

Servings 6


1 pound ground beef

1 pound ground pork

3 slices white bread, coarsely crumbled

6 tablespoons milk

3 large egg, lightly beaten

8 large garlic cloves, minced

1/4 cup chopped fresh parsley

1 teaspoon dried Italian seasoning (rubbed between fingers to release the flavor)

1/2 cup freshly grated Parmesan cheese

2 teaspoons seasoned salt

2-3 teaspoons fresh ground black pepper


Place all ingredients in a bowl.

Using clean hands mix until well combined.

Cover and refrigerate for 24 hours.

Shape into desired size meatballs.

At this point you can freeze the meatballs or use right away.

Drop into simmering sauce or bake on a greased baking sheet in a preheated 350 degree F oven until cooked though.

You will also find the recipe on Recipezazz.com

Written By: kittencal on August 23, 2011 1 Comment

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These freeze wonderful, just drop into simmering soup from frozen state, I make these in “nurses hat” shapes but you can make them in any shape you like, these are just as good if not better than any Asian restaurant, once you make them you will always make them!

Plan ahead the filling mixture needs to chill for at least 6 hours the longer the better!

Yield about 35-40 dumplings


1/2 pound ground pork (uncooked)

1 large green onion finely chopped

1/4 teaspoon ground ginger powder (or use 1 tablespoon fresh minced ginger)

1 tablespoon plus 1 teaspoon low sodium soy sauce

1 teaspoon rice vinegar

1/4 teaspoon sesame oil

1 large garlic clove, minced

1/2 teaspoon salt (reduce to 1/4 teaspoon is using regular soy sauce)

1/2 teaspoon fresh ground black pepper

1/4 teaspoon cayenne pepper (optional)

1 teaspoon cornstarch

35-40 wonton wrappers


In a bowl using clean hands mix together all ingredients (except the wrappers).

Cover and refrigerate for at least 6 hours or up to 48 hours

Place 1 wonton wrapper flour-side up with one point of the wrapper facing you.

Place a semi-heaping 1 teaspoon of pork filling in the center.

Moisten all the edges of the wrapper with a wet finger tip, then fold the wrapper sealing all sides together over the filling into a triangle shape, making certain that all edges are sealed tightly.

Take the two long points (wetting the outside edge of 1 point then connect and seal the two points together (this will look similar to a nurse’s cap).

Repeat with remaining pork mixture.

Place on a jelly-roll sheet or large plate/plates.

Cover with plastic wrap until ready to use (at this point you may freeze until firm then place into freezer bags until ready to use, no need to that just drop into simmering soup from frozen state)

Drop into lightly simmering broth for about 7 minutes then remove to a bowl using a slotted spoon then add in the broth.

You will also find this recipe on Recipezazz.com

Written By: kittencal on August 13, 2011 Leave a Comment

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Plan ahead there is an 8 hour soaking time for the dried beans

Servings 6


1 (12-ounce) package dried seven-bean mix

1 medium onion, chopped

6 garlic cloves, minced (can use more — the more the better!)

2 teaspoons crushed chili flakes, or to taste

1 teaspoon dried thyme

2 teaspoons dried oregano

6 cups low-sodium chicken broth (can use more if desired)

2 medium carrots, diced

2 celery ribs, chopped

2 smoked ham hocks

1 (14-ounce) can crushed tomatoes, undrained

1 bay leaf

1 tablespoon fresh lemon juice


Sort and wash beans; place in a large Dutch oven.

Cover with water to 2 inches above beans; cover and let stand 8 hours; drain beans.

Heat a large Dutch oven over medium-high heat.

Heat oil in a Dutch oven over medium-high heat (use enough oil to coat the bottom of the pot).

Add onion and cook for about 3 minutes or until almost softened.

Add in garlic, chili flakes, thyme and oregano; cook 2 minutes.

Add beans, broth, and next 5 ingredients; bring to a boil partially covered, reduce heat to medium-low and simmer 2 1/2 hours seasoning with salt and more black pepper about halfway through.

Remove ham hock from pan; cool slightly.

Remove ham from bone; finely chop and return meat to pan.

Discard bones, skin and fat, then discard bay leaf.

Stir in juice.

You will also find this recipe on Recipezazz.com

Written By: kittencal on July 15, 2011 Leave a Comment

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The tenderloins may also be cooked on the outdoor grill

This is wonderful using pork, however I am planning to also  give this a try soon using three thick cut butterflied beef tenderloin steaks rolled and tied with string

Servings 6


1/3  cup packed brown sugar

2 tablespoons honey

1/2 cup reduced-sodium soy sauce

3 tablespoons lemon juice

2 tablespoons sesame oil

3 tablespoons Worcestershire sauce

4 large garlic cloves, minced

1 teaspoon hot Asian chili sauce (or adjust to taste)

1 semi-heaping tablespoon ground mustard powder

1 teaspoon fresh ground black pepper

1 large green onion coarsely chopped

2 pork tenderloins (about 3/4 pound each )


In a small bowl, combine the first 11 ingredients Remove and reserve about 1/3  cup of marinade, cover and refrigerate).

Place the remaining marinade into a large resealable plastic bag.

Add the pork; seal bag and turn to coat.

Refrigerate for 8 hours or overnight (turning the bag several times during refrigeration time).

When ready to cook, remove the pork, drain and discard marinade.

Place pork on a rack in a shallow roasting pan.

Bake in a preheated 400 degree F oven  for 25 minutes or until a meat thermometer reads 155 degrees F (the temperature will keep rising for a short time after you remove the pork from the oven) basting occasionally with reserved marinade.

Let stand for 5 minutes before slicing.

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Written By: kittencal on July 13, 2011 1 Comment

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Plan ahead the roast must sit for 1-1/2 hours before cooking, cooking time is for a 3-pound roast or until a meat thermometer registers 155 degrees, the roast will continue to cook for a while when removed from the oven

This also works well using jalapeno jelly or marmalade, the seasoning amounts are really just a guideline you can adjust to taste

Servings 6-8


3/4 cup apricot preserves

1/2 teaspoon dried thyme or dried oregano (rubbed between fingers to release the flavors)

1 tablespoon garlic powder (can use more)

2 teaspoons onion powder

1 teaspoon freshly ground black pepper

1/2 teaspoon cayenne pepper, optional

seasoned salt (use as much as you like)

1 (3-pound) boneless pork loin


Place the preserves in a small saucepan over medium-low heat, and cook 10 minutes or until melted (keep warm over low heat).

In a small bowl combine thyme with  garlic powder, onion powder, black pepper and (if using) the cayenne; rub evenly over pork.

Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan.

Allow the pork to sit at room temperature for 1-1/2 hours.

Just before roasting sprinkle with seasoned salt.

Bake in a preheated 425 degree F oven for 30 minutes; remove then brush 1/3 cup preserves evenly over pork.

Return to oven and bake an additional 10 minutes.

After 10 minutes, remove and brush remaining preserves evenly over pork, return and bake an additional 10 minutes or until thermometer registers 155° (slightly pink).

Let stand 10 minutes before slicing.

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

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Brown the roast first in a skillet on all sides, then transfer to a baking dish, baste with sauce, roast basting a few times during oven cooking time until a meat thermometer registers 155 degrees F, allow to rest 20 minutes before slicing

Plan ahead the sauce must chill for 24 hours or more to blend the flavors before using

The sauce may be pureed before using


canola oil or vegetable oil, as needed

1 small onion, finely chopped

3 garlic cloves, minced

1/2 cup packed brown sugar

1/2 cup rice wine vinegar

1/2 cup ketchup

1/4 cup low-sodium soy sauce

1 tablespoon dry mustard powder

2 teaspoons ground ginger

1/2 teaspoon black pepper

1/4 teaspoon cayenne, or adjust to taste

3 whole cloves

3 pounds black plums, quartered and pitted

1 star anise


Heat oil a large saucepan over medium-high heat using enough oil to coat the bottom of your saucepan.

Add onion and saute for 5 minutes, stirring constantly.

Add in garlic; cook stirring 2 minutes.

Add  in brown sugar sugar and all remaining ingredients; bring to a boil, then reduce heat and simmer,partially covered for about 50 minutes to 1 hour or until plums break down and sauce thickens stirring frequently

Discard cloves and anise.

Cool and refrigerate 24 hours or mone before using.

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