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February 2010

Written By: kittencal on February 17, 2010 No Comment
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This is great to serve on a bed of lettuce with tomato wedges for a ladies luncheon or on lightly buttered toasted white or whole grain bread with lettuce leaves and sliced tomatoes

If you prefer a creamier texture increase the mayo slightly, also a small amount of chopped green bell pepper is great to add in

FOR EGG AND OLIVE OPTION; omit chili sauce and garlic powder, add in 1 teaspoon prepared yellow mustard and 1/3 to 1/2 cup of sliced green olives (do not chop olives and hand-squeeze out any excess moisture) and a dash of Tabasco sauce, also you may omit the pimiento and use pimiento-stuffed green olives, allow the salad to chill for 2 hours before serving

YIELD 4 SANDWICHES

INGREDIENTS:

1 (3-ounce) package cream cheese, very soft

1/3 cup mayonnaise, or adjust to taste

1/4 teaspoon garlic powder, can omit but why would you want to!

3 to 4 teaspoons Heinz mild chili sauce

1 small celery stalk, finely diced

2 green onions, chopped

2 tablespoons diced pimiento

8 large hard-cooked eggs, peeled and finely chopped (I use an egg slicer)

seasoned salt and fresh ground black pepper, to taste

INSTRUCTIONS:—————————————-

In a bowl beat the cream cheese with mayonnaise, garlic powder and chili sauce until smooth and well combined (starting with 2 teaspoons of chili sauce adding in more to taste).

Stir in the celery,  green onions, pimiento and chopped eggs until combined.

Season with salt and black pepper to taste.

Written By: kittencal on February 17, 2010 No Comment
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You don’t have to bother shaping the dough to fit into bread pans just shape in a ball and bake, the instructions are for a heavy-duty stand mixer but may also be made by hand

US residents use white bread flour, Canadian residents can use white all-purpose flour

Yield one large loaf or 2 small loaves

INGREDIENTS:

1-1/4 cups warm water
1 tablespoons plus 1 teaspoon sugar, divided
1 tablespoon active dry yeast
2 tablespoons melted butter or shortening
1 teaspoon salt
3-1/2 cups all-purpose flour
1 egg white
1 teaspoon cold water
sesame seeds, optional

INSTRUCTIONS:————————————————

Prepare one large cookie sheet lined with foil and sprayed with non-stick cooking spray or sprinkled with yellow cornmeal.

Attach the kneader blade to a heavy-duty stand mixer.

In the stainless steel bowl, dump 3-1/2 cups flour, 1 teaspoon salt and 1 tablespoon sugar.

Melt the butter or shortening in the microwave for about 22 seconds then dump into the bowl with the flour, sugar and salt.

In a small cup mix 1 teaspoon sugar in 1-1/4 cups warm water, then mix in the yeast; cover with small clean cloth and proof for about10 minutes stirring just once with a small spoon or whisk (if the yeast doesn’t foam discard and start again).

After the yeast has proofed add to the the bowl and start kneading adding in more flour if needed to create a soft semi-sticky dough (careful not to add in too much flour, as this will create a heavy bread, important — stop the kneading about halfway through for 5 minutes to allow the dough to rest).

Knead for about 10 minutes or until dough is smooth.

Remove dough from the bowl and let sit on a very lightly floured surface covered with a clean tea towel for 10 minutes (this is important!).

After the dough has allowed to rest on the counter knead very gently (dough will come together nicely).

Form into a ball, then place into a lightly oiled large glass bowl (I just use the same stainless steel bowl that I made the dough in).

Cover with a clean tea towel and set in a warm place to rise about 45 minutes to 1 hour.

Punch down dough and remove to a lightly floured surface.
14. At this point you may cut the dough in half to make two small long breads or keep into one piece for one large loaf.

Using hands shape into a rectangle (no need to use a rolling pin this dough will shape very easy).

Roll up tightly then seal all edges.

Cover the shaped loaf/s with a clean dry tea towel, and let rise for about 30 minutes in a warm place.

Preheat oven to 375 degrees F.

In a small cup whisk/mix together 1 egg white with 1 teaspoon cold water.

Lightly brush the egg white mixture over the dough, then sprinkle with sesame seeds if desired.

Bake for 25-33 minutes or until bread is golden brown and sounds hollow when tapped.

Written By: kittencal on February 17, 2010 No Comment
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Notes from our test kitchen; this recipe was tested in a 1,100-watt microwave using an 11×7-inch Pyrex dish

Servings 4

Ingredients:

4 sole fish fillets (about 4 ounces each)

seasoned salt and fresh ground black pepper, to taste

1/4 cup melted butter

1 teaspoon garlic powder, divided

2 tablespoons fresh minced parsley

1-1/2 tablespoons lemon juice

1/2 cup crushed Ritz crackers (or use a similar butter cracker)

Instructions:————————————–

Spray an 11 x 7-inch microwave-safe dish with cooking spray.

Place the sole fillets in the dish then sprinkle with seasoned salt and black pepper.

Cover and microwave on high for 3-4 minutes.

In a small bowl bowl whisk/mix melted butter with 1/2 teaspoon garlic powder, fresh parsley and lemon juice; pour over the fillets.

In a small bowl combine the crushed butter crackers with 1/2 teaspoon garlic powder.

Sprinkle the crushed crackers over the top of the fillets.

Microwave on high uncovered for 3-4 minutes or until the fish flakes easily with a fork


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Written By: kittencal on February 16, 2010 No Comment
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I make this using my marinara sauce use your own favorite fat-free or low fat marinara sauce and if you are serving the chicken with cooked pasta you may want to keep some extra sauce warm on top of the stove
Servings 6
INGREDIENTS:
6 boneless skinless chicken breasts
2 1/2 cups fat-free marinara sauce (can use a little more)
1/3 cup all-purpose flour
1 large egg (might use two)
3/4 cup fresh grated Parmesan cheese, divided
1 teaspoon garlic powder (garlic lovers can increase to 1-1/2 teaspoons)
2 teaspoons dried parsley
3/4 teaspoon dried Italian seasoning (rubbed between fingers to release the flavors)
1/4-1/2 teaspoon seasoned salt (can use white salt)
1/2 teaspoon fresh ground black pepper, or to taste
1 cup shredded low fat mozzarella cheese (optional)

    INSTRUCTIONS:——————————————–

    Preheat oven to 350 degrees F.

    Set oven rack set to lowest position).

    Spray a 13 x 9-inch baking pan with non-stick cooking spray.

    Place the breasts between two sheets of waxed paper, then using a mallet pound until almost half the thickness (do not pound to very thin).

    In a shallow dish combine dry breadcrumbs with 1/2 cup grated parmesan cheese, garlic powder, parsley, Italian seasoning, seasoned salt and black pepper.

    Place the flour in another shallow bowl or on a plate.

    Place the egg in a bowl and lighty beat (you should have 3 separate bowls).

    Firstly dredge the chicken in the flour, then dip into egg, lastly coat in the breadcrumb mixture pressing down with hands to adhere the mixture firmly to the chicken.

    Spray a non-stick skillet with vegetable spray or lightly brush with a little olive oil.

    Add in the breasts one or two at a time and lightly brown on both sides (about 3 minutes per side, do not cook through completely) transfer to prepared baking dish.

    Drizzle the marinara sauce over the top and around each breast (there should be some sauce between each piece of chicken).

    If you are using the mozzarella cheese sprinkle over the top and around all the chicken.

    Top with about 1/4 cup Parmesan cheese (can use a little more).

    Bake uncovered for about 25 minutes or until chicken is cooked through (cooking time should take no more than 30 minutes or the chicken will be dry).

    To serve; slide a wide spatula underneath the breast along with some sauce and cheese that is left in the baking dish.

      Written By: kittencal on February 16, 2010 No Comment
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      Notes form our test kitchen; make certain to have your egg whites at room temperature before starting this cake, the secret to perfect sponge cake is to beat your egg yolks until very thick and lemon colored which may take about 5 minutes or more,  this recipe was tested and developed using extra large eggs

      Servings 12

      Ingredients:

      6 egg yolks (from extra large eggs)

      1-1/2 cups sugar

      1 1/2 cups all-purpose flour

      1 teaspoon baking powder

      1/4 teaspoon salt

      1 tablespoons vanilla

      2 teaspoons lemon juice

      1/3 cup room temperature diet 7-Up or diet Sprite (do not allow the soda to get flat or can use water)

      1 to  2 tablespoons grated lemon or orange zest

      6 egg whites, room temperature

      1/2 teaspoon cream of tartar

      Instructions:—————————————-

      Set oven to 325 degrees.

      Set oven rack to second-lowest position.

      Prepare an ungreased tube pan with removable sides.

      Sift together the flour with baking powder and salt.

      In a large bowl using an electric mixer at medium speed beat egg yolks until thick and lemon colored (this is important the egg yolks must be thick, the beating time should take about 5 minutes or more depending if you are using a hand mixer or a heavy duty stand mixer).
      Add in sugar, vanilla and lemon juice; beat until thoroughly blended and no sugar granules remain (about 5 minutes).

      Add in sifted flour mixture alternately with the 7-Up or water; beat until just blended.

      In a large stainless steel or copper bowl beat room temperature egg whites with cream of tartar until quite stiff; gently fold into the flour mixture.

      Transfer to the ungreased tube pan.

      Bake for 55-60 minutes.

      Immediately turn the pan upside down and cool completely before removing.

      Posted on www.recipezazz.com

      Written By: kittencal on February 16, 2010 No Comment
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      The most perfect white cake with no dark over cooked edges, this makes a wonderful wedding cake and can also be baked in two 8 or 9-inch round cake pans…
      I recommend to use diet soda regular is too sweet but regular will work fine also, you may add in some food coloring to create pastel shades, for a while almond cake add in 1-1/2 teaspoons almond extract

      INGREDIENTS:

      1 (18 ounce) package moist deluxe white cake mix (such as Duncan Hines Moist Deluxe Classic White Cake Mix)

      1/3 cup diet lemon-lime soda (such as diet 7-Up or Sprite, do not allow soda to get flat)

      1/3 cup vegetable oil

      4 large egg whites

      1 cup sour cream

      INSTRUCTIONS:————————————————–

      Preheat oven to 350 degrees F (set oven rack to second-lowest position).

      Mix all ingredients in a bowl on low speed until blended (about 30 seconds).

      Beat at medium speed for 2 minutes more.

      Pour the batter into a greased 13 x 9-inch baking pan (the batter will be quite thick so you will need to spread out with back of a spoon).

      Bake for about 30 minutes or until cake tests done.

      Posted on recipezazz.com

      Written By: kittencal on February 16, 2010 No Comment
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      You may just have this dip half eaten before you even serve this!

      This dip is delicious with fresh strawberries

      Yield about 5 cups

      Ingredients:

      1 (8 ounce) package cream cheese, very soft

      1 (6 ounce) container cherry yogurt

      1 (8 ounce) container Cool Whip frozen topping, thawed

      1 (7 ounce) jar marshmallow cream

      red food coloring, optional

      assorted fresh fruit

      Instructions:———————————–

      In a mixing bowl beat the soft cream cheese with yogurt until smooth and combined.

      Fold in the Cool Whip and marshmallow cream (and if using adding in a food coloring small amounts at a time to achieve the desired color).

      Serve with assorted fruit.

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