Home » Archive

October 2009

Crock Pot Ham
Written By: kittencal on October 4, 2009 One Comment
Print This Post Print This Post

You will probably never bake another ham in the oven once you try this recipe, you need a large crock pot for this and choose a size of ham that will fit into you crock pot anywhere from 7-8 pounds you may need to trim the ham slightly to fit, a spiral ham is not recommended for this
INGREDIENTS:

1/2 to 1 cup unsweetened pineapple juice or use enough to cover the bottom of your crock pot

2 cups brown sugar, divided

1 cured picnic ham (bone-in about 7-8 pounds)

INSTRUCTIONS:———————————————-

  1. Spray the inside of your crock pot with cooking spray.
  2. Pour the pineapple juice into the bottom of the crock pot.
  3. Sprinkle about 1-1/2 cups brown sugar onto the juice.
  4. Rub the remaining 1/2 cup brown sugar onto the ham.
  5. Place the ham fat-side down into the crockpot.
  6. Cover and cook on LOW for 8-9 hours (you may baste the ham about halfway through cooking time, do this quickly to prevent a lot of heat to escape from the crock pot).
Send to Facebook

Kitten’s Roasted Brussels Sprouts
Written By: kittencal on October 4, 2009 No Comment
Print This Post Print This Post

 

Roasting until golden brown is what gives these flavor, thinly sliced garlic cloves may be used in place of the powder however I find that the sliced garlic tends to burn while cooking,  remember to remove the outer leaves on each brussels sprout and the sprouts should be completely dry or water will accumulate in the bottom of your pan while roasting, for even cooking try to choose all the same size brussels sprouts
This recipe doubles easily and makes a wonderful side dish to holiday turkey dinner, you may make this hours in advance just warm before serving

Servings 6

Ingredients:

1 1/2 pounds brussels sprouts

2 tablespoons olive oil (can use more)

2 tablespoons melted butter

1 1/2 teaspoons garlic powder

1/2 teaspoon salt (I use seasoned salt)

fresh ground black pepper, to taste

freshly grated Parmesan cheese

Ingredients:——————————————

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

Slice off a small piece of the bottom core off of each brussels sprout then remove the outer layer of leaves and discard then place the sprouts in a large bowl.

In a small bowl whisk together the oil with melted butter, garlic powder and salt; pour over the sprouts and toss well to coat.

Transfer to baking pan.

Bake for about 35-40 minutes or until golden brown tossing a few times during cooking.

Transfer to a bowl then sprinkle with Parmesan cheese.

Posted on recipezazz.com

Send to Facebook

Caramelized Onion Kugel
Written By: kittencal on October 3, 2009 No Comment
Print This Post Print This Post

Purchase the really big jumbo onions, this will take some time in front of the stove as the onions may take up to 45 minutes to caramelize, to save some time you can fry the onions hours in advance or even days in advance and refrigerate until ready to use, I keep caramelized onions frozen in containers so I have them ready when I need them for recipes they freeze very well!

If I have any handy I like to also add in fresh sauteed mushrooms, you can use canned also

Servings 8-10

Ingredients:

10-ounces  wide egg noodles

1/4 cup canola oil

4 jumbo onions, chopped

2 teaspoon sugar

1 cup butter, chopped

12 eggs, lightly beaten

1 tablespoon salt, or to taste

fresh ground black pepper, to taste

Instructions:—————————————-

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

Heat oil in a large skillet over medium-high heat.

Add in onions and sugar; cook stirring until the onions are light golden brown (this may take up to 45 minutes).

Cook the egg noodles according to package directions; drain but do not rinse immediately transfer the hot noodles to a large bowl then add in cubed butter and browned onions; toss until the butter has melted.

Cool the noodle mixture just slightly then mix in the beaten eggs, salt and pepper; toss to combine.

Transfer to baking dish then spread out evenly with a spoon.

Bake in preheated oven for 45-60 minutes or until the top is golden brown.

Send to Facebook

Kitten’s Whole Roasted Turkey
Written By: kittencal on October 2, 2009 No Comment
Print This Post Print This Post

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

INGREDIENTS:

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)

INSTRUCTIONS:———————————————-

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

Send to Facebook

Kitten’s Make Anytime Gravy
Written By: kittencal on October 2, 2009 2 Comments
Print This Post Print This Post

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

INGREDIENTS:

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)

INSTRUCTIONS:—————————————–

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

Send to Facebook

Kitten’s Easy Baked Onion And Mushroom Rice
Written By: kittencal on October 1, 2009 No Comment
Print This Post Print This Post

My mother used to make this recipe, it goes back years!

I have listed canned mushrooms for ease fresh sauteed would really be the better choice and the more mushrooms that you use the better, make certain to use only low sodium soy sauce, and do not add in any salt to this and no more than 3 tablespoons of low-sodium soy sauce or it will be too salty

Servings 6

INGREDIENTS:

3 cups water

3 to 4 tablespoons soy sauce (use only low-sodium soy sauce, more to pass at the table)

3 tablespoons oil

1-1/2 cups uncooked instant long grain white rice (such as Minute Rice)

1 teaspoon garlic powder (garlic lovers increase to 1-1/2 teaspoons)

1 package dry onion soup mix (such as Lipton’s onion soup mix)

1 (10-ounce) cans whole mushrooms, drained

1 teaspoon fresh ground black pepper

2 large green onions, chopped (optional)

INSTRUCTIONS:———————————–

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease a medium casserole dish.

Place all ingredients in large bowl then stir to combine.

Transfer to casserole dish.

Cover with lid and bake for about 15 minutes.

Remove from oven and stir with a spoon then return to oven and continue baking for another 40 minutes or until the rice is soft.

Remove from oven and allow to sit for 15 minutes.

Mix in the green onions (if not adding in the green onions fluff the rice with a fork before serving).

Posted on recipezazz.com

Send to Facebook

Easy Ground Beef Macaroni Skillet
Written By: kittencal on October 1, 2009 No Comment
Print This Post Print This Post

Spicy pork sausage meat may be replaced for the ground beef or use half each, I also like to add in a large seeded and chopped jalapeno pepper… this is easy as everything even the pasta is cooked in one skillet and it’s darn good also!

Servings 4

INGREDIENTS:

2-3 tablespoons oil

1 pound ground beef

1 medium onion, chopped

4 garlic cloves, minced (garlic lovers can use more!)

1/2 teaspoon crushed red chili flakes, or to taste

1 package taco seasoning mix (such as Old El Paso)

2 (16 ounce) cans stewed tomatoes with juice

1 (16 ounce) can chicken broth (measure using the empty can from tomatoes)

8 ounces uncooked macaroni pasta

salt and fresh ground black pepper, to taste

3/4 to 1 cup shredded cheddar cheese, or to taste

    INSTRUCTIONS:—————————————————

    Heat oil in a large skillet over medium-high heat.

    Add in the ground beef with oil, onion, garlic and chili flakes until the meat is no longer pink; drain fat then continue to cook until the meat is lightly browned (this may take about 10-12 minutes)

    Mix in the taco seasoning.

    Add in both cans of stewed tomatoes with juice and the chicken broth; stir until combined.

    Add in the dry macaroni;bring to a boil stirring frequently.

    Season with salt and pepper to taste.

    Reduce the heat to low.

    Simmer uncovered for about 20-25 minutes or until macaroni is tender.

    At the end of cooking sprinkle the top with shredded cheddar cheese.

    Serve from the skillet.

      Send to Facebook

      Page 7 of 7« First...«34567
      Random Posts Widget created by Best Accountant Services

      Site last updated May 17, 2012 @ 10:32 am

      Copyright © 2009 Kittencal's Kitchen, All rights reserved.| Powered by WordPress| Indy Premium theme by Techblissonline.com