Test Kitchen Notes; the sauce may be doubled if desired, this also will work well using beef short ribs or a pork roast

Servings 6

INGREDIENTS:

1 beef chuck roast (about 3 pounds)

salt and fresh ground black pepper

1 tablespoon Dijon mustard

3 large garlic cloves, minced

1/4 cup honey

1 cup bottled hickory flavored barbecue sauce

2 tablespoons cornstarch

2 tablespoons cold water

INSTRUCTIONS:————————————

Season ribs with salt and pepper, if desired.

Place into the crockpot.

In a bowl combine the Dijon mustard with minced garlic, honey, barbecue sauce and more salt and pepper to taste.

At this point you may add the water with the cornstarch in with the sauce, or add it the last 30 minutes of cooking,   mix the cornstarch in the cold water and add to sauce, stirring until combined (remember to double the water and cornstarch amount if you have doubled the sauce recipe).

Pour the sauce over roast.

Cover and cook on low setting  for 6-7 hours or until tender.

The last 30 minutes of cooking, mix the cornstarch with the water; add to the sauce in the crock pot stir and cook until thickened.

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The secret to this delicious pizza is to prebake your crust firstly then top as stated in directions and bake just to heat through and until the cheese has melted, this is a hearty pizza that can be made using store-bought refrigerated pizza dough or homemade,  to kick up the heat add in a seeded and finely chopped jalapeno pepper to the ground beef mixture also if desired, Italian sausage meat may be replaced for the ground beef

Yield one 12-inch pizza

INGREDIENTS:

1 prepared (12-inch)  pizza crust

1/2 lb ground beef ( can use more)

1 small onion, chopped

2 large garlic cloves,  minced

seasoning salt and fresh ground black pepper

1/4 cup grated parmesan cheese, divided ( or to taste)

pizza sauce ( use from 1/2 cup to 1 cup or as much as desired)

1 cup grated mozzarella cheese, divided

1 cup grated cheddar cheese, divided

5 -6 slices bacon, cooked and crumbled ( or to taste)

INSTRUCTIONS:———————————-

Prebake the pizza crust in a 400 degrees oven until golden brown and baked.

Place the pizza crust on a pizza pan or baking sheet (if you already baked your crust on a pizza pan then just leave on the pan).

In a skillet cook the ground beef with onion and garlic until browned (the beef must be well browned, this might take about 10-12 minutes) drain fat then season with seasoned salt, black pepper and 1/4 cup grated parmesan cheese.

Add in the pizza sauce; reduce heat to low and cook stirring for 5 minutes.

Top the crust with the cooked ground beef mixture, then sprinkle with cheddar cheese, then mozzarella cheese.

Top with cooked crumbled bacon.

Bake in a preheated 400 degree F oven for 8-12 minutes.

Servings 4-6

INGREDIENTS:

4 large potatoes, peeled and diced then boiled in water until just fork-tender

2 tablespoons butter

1/4 cup sour cream

1 large egg yolk, slightly beaten

1-1/2 teaspoons onion powder

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper

1 green onions, chopped

all-purpose flour, as needed

oil for fring

INSTRUCTIONS:—————————————–

In a bowl mash the cooked potatoes with butter, sour cream; cool to room temperature.

Mix in the egg yolk and the next 4 ingredients.

Refrigerate for 2 hours or up to 24 hours for easier shaping.

Shape into patties, then lightly dust each patty in flour

Fry in hot oil until brown on both sides.

The crepes may be made up to 2 days in advance covered and refrigerated until ready to use

Servings 6-8

INGREDIENTS:

1 recipe for Kitten’s French Crepes

1  pound  ground pork sausage (Jimmy Dean’s will work well)

1  small onion, finely chopped

2 large garlic cloves, minced

2  cups shredded cheddar cheese, divided

1  (3-ounce) package cream cheese, softened

1/2  teaspoon dried marjoram

salt and fresh ground black pepper

1/2  cup sour cream

1/4 cup butter or margarine, softened

Plan ahead the uncooked fries must be refrigerated overnight in the sugar water, that’s the secret to crispy fries!

INGREDIENTS:

water ( about 4 quarts water)

1/4 cup white sugar

6 large russet potatoes ( cut into 1/4 to 1/3-inch strips)

canola oil ( or use vegetable oil, use enough oil to cover potatoes completely)

seasoning salt

INSTRUCTIONS:————————————

In an extra large bowl dissolve the sugar completely in the water (the sugar must be completely dissolved).

Add in the potato strips and refrigerate overnight.

The following day drain well then pat the strips dry using paper towels.

In a large heavy pot or deep-fryer heat oil to 375 degrees F.

Carefully add potatoes in 2-3 batches and cook in hot oil for about 6 minutes or until golden brown (do not cook all the potatoes in one batch).

Remove the fries using a large slotted spoon or long tongs and immediately season with seasoned salt or white salt while still hot.

Save the cooled oil in a jar at room temperature for the next time you make these.

Servings 4

INGREDIENTS:

4 boneless skinless chicken breasts, pounded to about half thickness

seasoned salt & freshly ground black pepper ( can use white salt)

garlic powder

1/3 cup all-purpose flour

1/4 teaspoon cayenne pepper ( optional but good to add in)

3 tablespoons butter

3 tablespoons olive oil ( more if needed)

1 cup dry white wine

3/4 cup low sodium chicken broth

juice of 2 whole lemons,

3/4 cup heavy whipping cream

chopped fresh parsley

angel hair pasta ( cooked only to al dente, 1 pound dry should be enough but you may use as much as desired)

freshly grated parmesan cheese

Two kinds of flour is what sets this apart from any other and produces the most wonderful dough and best of all it is so tender, easy to work with and does not fall apart when boiling, it’s also a low fat dough no heavy cream, oil or butter included in the ingredients, I usually get about 40 from one batch of dough, but it will depend on how large you make them, this dough may be prepared up to 3 hours ahead and refrigerated until ready to roll out and the dough may be used for vareniki also……

Watch for all my peirogi filling recipes to be posted here soon!

Yield 40 pierogi

INGREDIENTS:

1 cup all-purpose flour

3/4 cup cake flour

2 large eggs

3/4 teaspoon salt ( can use 1 teaspoon)

1/4 cup water

all-purpose flour ( or as needed)

INSTRUCTIONS:———————————–

Make a well in the middle flour and add in the eggs, salt and water, then stir together with a fork without touching the flour.

Continue stirring gradually incorporating the flour into the well until a soft dough forms.

Transfer the dough to a lightly floured work surface, and knead for about 7-8 minutes until smooth and elastic (adding ONLY as much additional all purpose flour as needed to keep the dough from sticking, the dough will be soft!).

Place the dough into a shallow bowl or on a lightly floured plate and cover with plastic wrap for no less than 30 minutes up to 3 hours (you may refrigerate overnight but bring the dough to room temperature before using this is important or the dough will be tough).

Roll out and cut into circle, then fill and seal.

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