Written By: kittencal on April 29, 2012 Leave a 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.


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


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.

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Written By: kittencal on September 18, 2011 Leave a Comment

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This may be completely prepared and refrigerated up to 48 hours until ready to bake, use only russet potatoes and do not slice the potatoes leave them whole while cooking

Do not use the bottled dressing for this only dry mix and prepared with sour cream and mayonnaise, and for best flavor I recommend Hidden Valley dry mix, if desired omit the paprika and sprinkle 1 to 1-1/2 cups cheddar cheese on top after baking then return to oven for 5-8 minutes to melt the cheese



12 medium russet potatoes, peeled, leave potatoes whole do not slice (medium potatoes measuring about 4-inches in length and 2 inches wide, does not have to be exact)

1/3 cup butter, cubed

1 cup prepared Hidden Valley dry Ranch salad dressing mix (mix must be prepared with half mayonnaise and sour cream, then measured to 1 cup, save any remaining dressing for to use another time)

2 cups shredded sharp cheddar cheese

1/4 pound sliced bacon, cooked and crumbled (can use more bacon)

salt and fresh ground black pepper, to taste



Preheat oven to 350 degrees F.

Grease a 13  x 9-inch baking dish (an 11 x 7-inch pan will work also but it will be very full)

Place whole potatoes in a large saucepan and cover with water; bring to a boil, reduce heat cover and simmer until fork-tender tender (because the potatoes are cooked whole cooking time may take about 25 minutes).

Transfer potatoes to a large bowl, add in butter then mash.

Stir in prepared ranch salad dressing, cheddar cheese and bacon (the mixture will be slightly orange in color).

Season with salt and pepper to taste

Spread into baking dish.

Sprinkle lightly with paprika.

*** At this point you may cover and refrigerate until ready to bake (up to 24 hours).

Bake uncovered for 20 minutes or until heated through.

Written By: kittencal on September 17, 2011 Leave a Comment

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Servings 6-8


6 medium potatoes, peeled and cut into about 1/2-inch cubes

 1-1/2 cups coarsely crushed potato chips, divided

1 small onion, finely chopped

1/4 cup butter, melted

1/2 – 1 teaspoon garlic powder

1 teaspoon seasoned salt

fresh ground black pepper, to taste


Preheat oven to 350 degrees F.

Grease a shallow 2-quart baking dish.

In a large bowl, combine the potatoes, 3/4 cup of crushed potato chips, onion, melted butter, garlic powder seasoned salt and black pepper; toss to combine.

Transfer to  baking dish.

Sprinkle with remaining 3/4 cup potato chips.

 Bake uncoveredfor 40-50 minutes or until potatoes are tender.

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

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I use my Kitchen Aid stand mixer for mixing, use only russet potatoes for this and do not slice the potatoes they will absorb too much water

Servings 4-6


8 medium russet potatoes, peeled (leave whole, do not slice)

12 garlic cloves, peeled

1/2 cup butter, softened

1/2 cup heavy (33-35%) whipping cream

1 (3-ounce) package cream cheese, softened

2 teaspoons salt, or to taste

Place the whole potatoes and garlic in a large saucepan; cover with cold water, then bring to a boil, reduce heat,  cover and cook for about 25 minutes or until potatoes are just fork tender.
Using a large slotted spoon remove the potatoes and the garlic to a large mixing bowl.
Add the butter, cream and cream cheese and 2 teaspoons salt.
Beat on low speed for 1 minute, then increase to medium speed, beating until potatoes are smooth.
Season with more salt if needed.
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Written By: kittencal on August 31, 2011 Leave a Comment

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For garlic mushrooms saute 2-3 cloves minced garlic in the butter before adding in the flour

Servings 6-8


3 pounds sliced fresh mushrooms

1/2 cup butter, cubed

1/2 cup all-purpose flour

2-1/2 cups milk

1 cup evaporated milk

1 teaspoon salt, or to taste

fresh ground black pepper, to taste


Place mushrooms in a large saucepan; cover with water, then bring to a  boil stirring.

Reduce heat, cover and simmer for 3 minutes or until  tender; drain very well

In a Dutch oven, melt butter.

Stir in flour until smooth, then gradually add milk and evaporated milk; bring to a boil stirring or whisking constantly until thickened (about 2 minutes).

Stir in salt and mushrooms; cook and stir over medium heat for 3-4 minutes or until heated through.

Season with black pepper and more salt if needed.

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

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Easy to make and very good, you can stuff the mushrooms in advance and refrigerate until ready to bake

Yield -  24 large mushrooms


1/2 pound bulk spicy pork sausage meat

24 large fresh mushrooms (with stems)

oil and 2 tablespoons butter

1 small onion, minced

4 large garlic cloves, minced

1 cup bread crumbs (seasoned or plain)

1/2 cup shredded pepper Jack cheese (more to sprinkle on top of mushrooms before baking)

1/4 cup freshly grated Parmesan cheese

seasoned salt and fresh ground black pepper, to taste


In a small skillet, cook sausage over medium-high heat until browned; remove to a bowl.

Remove stems from mushrooms and finely chop; set caps aside.

To the skillet add in chopped stems, onion and garlic; cook in oil and butter until softened (about 5 minutes, use as much oil as you need mixed with the butter or can use all butter).

Stir in the cooked sausage, bread crumbs and 1/2 cup shredded cheese and 1/4 cup Parmesan cheese.

Season with salt and pepper to taste.

Spoon about 2 tablespoons into each mushroom cap.

Grease a rack then fit the rack into a foil-lined large baking sheet.

Sprinkle with remaining shredded cheese.

Bake in a preheated 350 degrees F oven for 22-25 minutes or until mushrooms are tender.

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

Written By: kittencal on August 29, 2011 Leave a Comment

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Taken from my “Favorites” folder!

Servings 2-4


1 peeled eggplant, cut into 1/2-inch-thick slices (about 1 1/4 pounds)

1 large onion, chopped

1/2 teaspoon dried Italian seasoning

3 garlic cloves, minced (garlic lovers can use more)

1 teaspoon crushed chili flakes, or to taste

seasoned salt and fresh ground black pepper, to taste

1 (8-ounce) package sliced mushrooms

1 (8-ounce) can tomato sauce, divided

2 cups shredded mozzarella cheese, divided

1/4  cup fresh grated Parmesan cheese


Grease a 1-1/2 quart baking  dish.

Arrange the eggplant slices onto a rack fitted in a baking sheet then season lightly with salt on both sides then allow to sit for 30 minutes or a little longer.

Preheat oven broiler.

Broil 3 minutes on each side or until lightly browned.

Preheat oven to 375 degrees F.

Heat oil in a large skillet (use enough oil to coat the bottom of the skillet).

Add onion Italian seasoning, garlic, chili flakes and mushrooms; cook stirring mixture (about 7 minutes) until tender and all the liquid from mushrooms has evaporated, then season with seasoned salt and pepper to taste.

Spread half of mushroom mixture in bottom greased baking dish.

Arrange half of eggplant slices over mushroom mixture.

Top with 1/2 cup tomato sauce and 1 cup mozzarella.

Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices, then top with remaining tomato sauce.

Cover and bake in a preheated 375 degree F oven for 1 hour.

Sprinkle with remaining 1 cup mozzarella and Parmesan.

Bake uncovered, 5 minutes or until cheese melts.

Let stand 10 minutes before serving.

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