Kelly's Kitchen

Home cooking, kitchen tips, and menu planning for the average cook

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Gram’s Butter Horns

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½ pound butter, soft

½ cup sugar

3 eggs

½ tsp salt

Rind of 1 lemon

1 tsp vanilla

1 cup luke warm milk

1 pkg dried yeast

4 to 4.5 cups flour

2 Tbs lemon juice

Cream butter and sugar, add eggs, beat well.  Add salt, lemon rind and vanilla.  Dissolve yeast in cup of warm milk, add milk and flour.

Refrigerate overnight or for several hours.

Divide dough into six even sized parts.  Take only one part out of the refrigerator at a time.

Roll out as for pie crust.  Cut in eight pie-shaped pieces.  Spread with soft butter. Roll up from large end to the point.  Put on cookie sheet and let raise for 3 hours.

Bake at 350 for about 15 minutes.  Frost while warm with powdered sugar frosting.

Makes about 48 butter horns.

You can bake all at once or save some for a few days.  Be sure you only work on one part of the dough at a time.  Keep the rest in the refrigerator as dough is hard to handle when warm.  You should use up the other half pound of butter in rolling them and the balance in frosting and greasing of cookie sheets.

 

Filed under Breakfast, Desserts, Recipes

Swedish Meatballs

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  • 1 pound ground beef
  • ¼ cup panko bread crumbs
  • 1 tablespoon parsley, chopped
  • ¼ cup onion, finely chopped
  • ½ teaspoon garlic powder
  • ⅛ teaspoon pepper
  • ½ teaspoon salt
  • 1 egg
  • 1 teaspoon olive oil
  • 5 teaspoon butter
  • 3 teaspoon flour
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • salt and pepper to taste
  1. In a medium sized bowl combine ground beef, bread crumbs, parsley, onion, garlic powder, pepper, salt and egg. Mix until combined.
  2. Roll into 20 small meatballs. In a large skillet heat olive oil and 1 tablespoon butter. Add the meatballs and cook turning until brown on each side and cooked throughout, set aside.
  3. Add 4 tablespoons butter and flour to skillet and whisk until slightly browned. Slowly stir in beef broth and Worcestershire sauce and bring to a simmer until sauce starts to thicken. Add heavy cream and heat through and add salt and pepper to taste.
  4. Add the meatballs back to the skillet and simmer for a few minutes until meatballs are heated through. Serve over egg noodles.
Filed under Beef, Recipes

Instant Pot Cheesy Sausage Pasta

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Ingredients
  • 1 pound smoked sausage, cut into bite sized slices
  • ½ medium onion, diced
  • 2 cloves garlic, minced
  • ½ lb penne pasta, uncooked
  • 2 cups chicken stock
  • 1 (10 ounce) jar roasted red peppers, undrained
  • 2 cups Monterey Jack cheese
  • ½ cup Parmesan cheese
  • 2 cups fresh spinach
Steps
  • Add sausage, onions and garlic to Instant Pot. Saute until there are brown bits on the bottom of pot.
  • Deglaze pot with chicken stock.
  • Add in penne pasta, roasted red peppers, along with the liquid from the jar and the spinach.
  • Stir to combine. Cover and cook 7-9 minutes (or half the time listed on the package of the pasta) high pressure, quick release. Remove lid, add cheeses. stir until melted and serve.
Filed under Instant Pot, Pasta, Pork

Instant Pot Beef Stew

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  • 2  pounds stew meat
  • 1/4 cup flour
  • Salt
  • Pepper
  • Olive oil
  • 2 bay leaves
  • 2 tablespoons Worcestershire sauce
  • 6 ounces tomato paste
  • 1 teaspoon paprika
  • 4 cups beef stock
  • 2 cups potatoes, cut into bite sized pieces
  • 2 cups carrots, cut into bite sized pieces
  • 1/2 large onions, cut into bite sized pieces
  • 2 garlic cloves, minced
  1. Combine flour with salt and pepper in a storage bag and then add the stew meat and dredge well.
  2. Turn Instant Pot on to Sauté and add olive oil.
  3. Brown beef, onions and garlic in batches, removing browned beef before starting the next batch.
  4. Remove all browned beef and add beef broth to Instant Pot to deglaze. Scrape with a spatula to grab all the tasty bits on the bottom of the pot.
  5. Add tomato paste, Worcestershire sauce, bay leaves and paprika. Let simmer for a few minutes, then transfer to the Instant Pot insert.
  6. Transfer beef mixture to Instant Pot and fit lid on the Instant Pot, ensuring valve is set to ‘sealing’. Set to Meat/Stew mode and change timer to 20 minutes.. After 20 minutes do a quick release (QR).
  7. Add the carrots and potatoes and taste broth and add any seasonings as desired.  Turn back to Stew/Meat setting and set timer to 20 minutes.
  8. When time is up do another QR. And then turn Instant Pot setting to ‘Saute’.  Add green beans and simmer until beans are heated through and gravy is thickened to your liking, 5 minutes or so.
Filed under Uncategorized

Instant Pot Baked Beans

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Ingredients

  • 1 pound dried northern beans
  • 8 strips of bacon, uncooked, chopped
  • 1 small onion, diced
  • 2 ½ cups chicken stock
  • ½ cup molasses
  • ½ cup ketchup
  • ¼ cup packed brown sugar (I like my beans a little sweeter so next time I’ll add a little more brown sugar)
  • 2 teaspoons dry mustard
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper

Directions

  • Soak beans in a large container overnight (or at least 6-8 hours) in just enough water to totally cover them.
  • Drain and rinse beans.
  • Turn your Instant Pot on to the “Sauté” mode.
  • Add chopped bacon sauté until the bacon is crisp.
  • Remove bacon to a plate lined with a paper towel to drain.
  • Using the fat from the bacon, sauté the onions until translucent.
  • Slowly add the chicken broth to the Instant Pot.
  • Scrap bottom of Instant Pot to remove the brown bits from the bottom of the pan.
  • Add molasses, ketchup, brown sugar, dry mustard, Worcestershire sauce, salt, pepper and bacon to the onions in the pot and stir to combine.
  • Stir in the soaked beans.
  • Select the “Manual” mode and press the ‘+’ button until it reads 45 minutes. Set the top knob to “Sealing” and not “Venting”. (Next time I will up the time to 55 minutes as I didn’t feel they were quite tender enough)
  • When your Instant Pot finishes cooking the beans and sets itself to “Keep Warm” mode, turn off the pressure cooker and do a 10 minute NPR (natural pressure release).
  • After 10 minutes do a QR (quick pressure release) to release any remaining pressure.
  • If not to desired consistency or too ‘saucy’ turn on ‘saute’ mode and cook until your liking.
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