Written By: kittencal on December 9, 2011 Leave a Comment

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You may omit the potatoes and serve this over spaghetti topped with Parmesan cheese

Two cans whole drained mushrooms may be used in place of fresh, do not substitute  crushed tomatoes for the whole tomatoes and use a good brand of Italian tomatoes, no generic here please!

If you like more sauce then process a 14-ounce can tomatoes (well drained) in with the 28 ounce can, discard the juice from the 14 ounce can and increase the oregano and basil amount to 1 1/2 teaspoons

Servings 4

INGREDIENTS:

1 cup all purpose flour  mixed with — 2 teaspoons seasoned salt, 1-1/2 teaspoon fresh ground black pepper, 2 teaspoons garlic powder and 1/2 teaspoon paprika

2  pounds stewing beef

oil, as needed

2 medium onions, chopped

15 small whole white button mushrooms (or use as much as you like)

6 large garlic cloves, minced

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon crushed chili flakes or hot sauce (optional but good to add, can adjust to taste)

1 tablespoon brown sugar

2 bay leaves

1/3 cup dry red wine

1 (28 ounce) can whole tomatoes, drained  (save the juice to add in later)

4 potatoes, peeded and cubed

1 (10 ounce) package frozen peas

seasoned salt and fresh ground black pepper, to taste

INSTRUCTIONS:—————————————–

In a processor process the drained tomatoes until smooth; set aside.

In a large heavy bag combine the flour with all the spices; add in beef cubes, shake the bag to coat the beef in the flour mixture.

Heat oil in a Dutch oven over medium-high heat (use enough oil to coat the bottom of the Dutch oven, or as needed) add in beef cubes in batches browning well on all sides. Remove to a plate.

Add in onions; saute scraping up all the browned bits in the bottom of the Dutch oven, cook for about 3 minutes or until onions are softened.  Add in whole mushrooms,  garlic, next 3 spices and brown sugar; cook stirring for 3 minutes.

Return the meat to the Dutch oven along with the bay leaves, wine, pureed tomatoes and the juice from the tomatoes.

Cover and cook in a preheated 325 degree F oven for about 2 hours or until beef is tender (removing about halfway through cooking and seasoning with more salt and pepper if needed).

After about 2 hours of cooking remove from oven and add in the cubed potatoes and peas; cook 25-30 minutes longer or until the potatoes are just fork tender.

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Written By: kittencal on December 9, 2011 Leave a 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 December 8, 2011 Leave a Comment

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A great way to use up 2 cups of cooked white rice!

INGREDIENTS:

1/2  to 3/4 cup sugar

1/4 teaspoon  salt

1 large egg, well beaten

1 teaspoon vanilla

2 tablespoons cornstarch

2 1/2 cups full-fat milk

2 tablespoons butter

2 cups cooked rice

INSTRUCTIONS:———————————————–

In 1 quart casserole, blend together sugar, cornstarch and salt; gradually stir in milk, mixing well.

Microwave on high 5 to 7 minutes, stir every 3 minutes until mixture is smooth, thickened and clear.

Stir a small amount of pudding into beaten egg. Return egg mixture to hot pudding. Mix well.

Microwave at medium high for 1 to 3 minutes, stirring after 1 minute until smooth and thick.

Add butter, vanilla and rice. Stir well.

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Written By: kittencal on October 30, 2011 Leave a 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 17, 2011 Leave a Comment

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I have some additions listed you have a choice to add in one or add in all of them

Servings 4-6

Ingredients

1 (10 3/4 ounce) can condensed cheddar cheese soup (undiluted and divided)

3 cups hot mashed potatoes

1 pound ground beef (can use half beef and pork sausage meat)

1 teaspoon dried oregano (rubbed between fingers to release the flavors)

1 medium onion, chopped

4 garlic cloves, minced

1 teaspoon crushed chili flakes, optional or adjust to heat level

2-3 teaspoons worcestershire sauce

1 (10 ounce) can mushrooms, drained (use whole or sliced)

1 1/3 cups shredded cheddar cheese, divided

1/3 cup freshly grated parmesan cheese

2 cups frozen mixed vegetables (your choice of veggies)

salt and fresh ground black pepper, to taste

Additions:

3/4 cup beef broth (combined with 2 tablespoons all-purpose flour to thicken the beef mixture)

1 cup corn kernels

2 teaspoons Dijon mustard

1/3 cup Heinz chili sauce or ketchup

1/2 package dry onion soup mix or 2 tablespoons Kitchen Bouquet Browning sauce

INSTRUCTIONS:——————————————-

Step 1
Preheat oven to 400 degrees F.
Step 2
Grease a 9 x 9-inch or an 11 x 7-inch square baking dish.
Step 3
For potato topping; combine half of the can of cheddar cheese soup with hot mashed potatoes; set aside.
Step 4
In a skillet brown ground beef with oregano, chopped onion, garlic and crushed chili flakes; drain off fat, then stir in Worcestershire sauce, mushrooms, 1 cup shredded cheddar cheese and Parmesan cheese (can use more than 1 cup shredded cheese).
Step 5
In a skillet brown ground beef with oregano, chopped onion, garlic and crushed chili flakes; drain off fat, then stir in Worcestershire sauce, mushrooms, 1 cup shredded cheddar cheese and Parmesan cheese (can use more than 1 cup shredded cheese).
Step 6
Meanwhile cook mixed veggies according to package directions; drain well then add to beef mixture along with the remaining half of the condensed cheese soup.
Step 7
Add in your choice of one or all of the additions then season with salt and pepper to taste; mix to combine and simmer uncovered for about 20-30 minutes over medium-low heat stirring occasionally.
Step 8
Spoon meat mixture into prepared baking dish; spread the hot mashed potato mixture evenly over top.
Step 9
Bake for 25-30 minutes or until topping is light golden brown.
Step 10
Sprinkle 1/3 cup shredded cheddar cheese on top then allow to melt (can use more cheese if desired).
   

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Written By: kittencal on October 16, 2011 Leave a Comment

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These are no-fail if you follow the instructions making sure that the buttermilk is very cold when adding in the melted butter this will form small clumps of semi hardened butter that is needed for the success of these biscuits I have suggested in the instructions to put the buttermilk in the freeze. If you don’t have any buttermilk just mix 1-1/2 tablespoons white vinegar with milk to equal 1 cup then allow to sit for 10 minutes mixing often, for garlic lovers add in 1/2 teaspoon garlic powder adding in some dried herbs is a great addition… these are best served still warm

 

Yield 12 biscuits

INGREDIENTS:

2 cups all-purpose flour

3 teaspoons baking powder

2 teaspoons white sugar

1/2 teaspoon baking soda

3/4 teaspoon salt

3/4 cup shredded cheddar cheese

1 cup buttermilk

1/2 cup cold butter (no substitutes!)

2 tablespoons melted melted (for brushing on biscuits after baking)

INSTRUCTIONS:—————————————-

Step 1
Preheat oven to 425 degrees F (400 degrees F for air-convection oven).
Step 2
Generously grease a medium baking sheet or line with parchment paper.
Step 3
In a large bowl combine the flour with the next 4 dry ingredients, then mix in the cheese.
Step 4
Melt 1/2 cup butter in the microwave or on top of the stove, allow to cool at room temperature for 5 minutes while chilling the buttermilk.
Step 5
Place the buttermilk in the the freezer for 5-7 minutes or until very cold but not frozen (the buttermilk needs to be very cold before adding in the melted butter).
Step 6
Mix in the 1/2 cup melted butter to cold buttermilk; stir until butter forms small clumps (stir for about 1 to 1-1/2 minutes).
Step 7
Add the milk mixture to the dry ingredients; stir gently using a spatula until the mixture pulls away from the sides of the bowl.
Step 8
Scoop 1/4-cup batter onto prepared baking sheet spacing the dough about 1-1/2 inches apart.
Step 9
Bake for about 12-14 minutes or until golden brown.
Step 10
Brush the hot biscuits with the remaining 2 tablespoons melted butter.

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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
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.

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