Kittencals Garlic Onion Dip Recipes

KITTENCAL'S ONION GRAVY

Kittencal's Onion Gravy image

I have a family of onion-lovers so I always double the recipe, this gravy has tons of flavor, if you love onions then then you will love this! If you want a dark richer gravy then omit the water and use 1 cup consomme. This is delicious served with a pork roast and mashed taters or over fries, do not add in any extra salt until end of cooking :)

Provided by Kittencalrecipezazz

Categories Onions

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

2 -3 large onions, thinly sliced
2 teaspoons sugar
1/3 cup butter
6 tablespoons flour
1/4 cup water
1 cup canned beef broth, undiluted (low-sodium is okay)
3/4 cup canned consomme, undiluted
2 -3 tablespoons Worcestershire sauce
black pepper (lots of pepper!)
salt (optional)

Steps:

In a large skillet heat the butter over medium heat, add in sliced onions with sugar; saute for about 20-22 minutes or until the onions are softened and lightly browned.
Add in the flour and cook/whisk stirring for about 1 minute.
Add/stir in water, beef broth, consomme Worcestershire sauce and black pepper; simmer stirring and scraping up the browned bits, until the gravy is slightly thickened (about 8-10 minutes).
Season with more black pepper and add in salt if desired.
Adjust the Worcestershire sauce to taste.

Nutrition Facts : Calories 310.8, Fat 20.9, SaturatedFat 13.1, Cholesterol 54.2, Sodium 679.8, Carbohydrate 27.5, Fiber 1.8, Sugar 8.3, Protein 5

KITTENCAL'S ONION AND GARLIC HAMBURGERS/BURGERS

Kittencal's Onion and Garlic Hamburgers/Burgers image

These and of coarse any burger is at it's best made on an outdoor grill, these are delicious oven-broiled, pan fryed or on an indoor grill such as a George Foreman grill --- if you are a garlic-lover you will love these and you may adjust the garlic to taste --- plan ahead the patties need a minimum of 6 hours or 24 hours chilling time to blend flavors together --- I have left the cayenne pepper as optional my family likes spicy so I always add it in if you like some heat then include it into the mixture, you may also add in 1 slightly beaten egg if desired.

Provided by Kittencalrecipezazz

Categories Meat

Time 6h

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs ground beef
2 tablespoons Worcestershire sauce
3 -4 garlic cloves, finely chopped (or minced)
1 small onion, finely chopped
1 1/2 teaspoons McCormick's Montreal Brand steak seasoning (you may omit and use 2 teaspoons seasoned salt though the steak seasoning is better to use)
1/8 teaspoon cayenne pepper (adjust to taste) (optional)
fine breadcrumbs (optional and use only a small amount if needed to hold the mixture together, optional) (optional) or crushed cracker crumb (use only a small amount if needed to hold the mixture together) (optional)

Steps:

Mix all ingredients together using clean hands adding in a small amount of breadcrumbs or crushed cracker crumbs ONLY if needed to hold the mixture together.
Shape into six patties.
Place the patties onto a large plate; cover and refrigerate for 6-24 or more hours.
Before cooking the patties make an indent using your finger into the middle of each patty (this will reduce any shrinkage and prevent the patties from puffing up like a meatball when cooking).
Grill, broil or fry until completely cooked through.

Nutrition Facts : Calories 336.4, Fat 22.7, SaturatedFat 8.9, Cholesterol 102.8, Sodium 156.1, Carbohydrate 2.7, Fiber 0.2, Sugar 1.1, Protein 28.3

KITTENCAL'S DRY RUB FOR PORK RIBS, ROASTS OR CHOPS

Kittencal's Dry Rub for Pork Ribs, Roasts or Chops image

If you like more heat then increase the cayenne to suit taste and If you are using this rub for pork shoulder or Boston butt I would recommend to use coarse ground black pepper and for ribs use the fine ground black pepper, make certain to rub the tarragon, rosemary and thyme herbs between fingers to release the flavor.

Provided by Kittencalrecipezazz

Categories Spicy

Time 2m

Yield 1 3/4 cups (approx)

Number Of Ingredients 14

Ingredients

5 tablespoons kosher salt (use only kosher salt!)
6 tablespoons brown sugar
6 tablespoons chili powder
3 tablespoons paprika
2 1/2 tablespoons black pepper
2 1/2 tablespoons garlic powder
3 teaspoons dried tarragon
1 tablespoon onion powder
1 tablespoon lemon pepper
1 tablespoon rosemary
1 tablespoon dried thyme
1 tablespoon mustard powder
1 teaspoon cumin
1/2 teaspoon cayenne (or adjust to heat level)

Steps:

Mix all ingredients together and store in an airtight glass jar in the fridge.

Nutrition Facts : Calories 415.6, Fat 8, SaturatedFat 1.4, Sodium 20423, Carbohydrate 91, Fiber 19.9, Sugar 50.1, Protein 11.3

KITTENCAL'S ONION PATTIES/LATKES

Kittencal's Onion Patties/Latkes image

I have been making these for over 20 years, I usually get about 15 patties but it depends on the size of the batter that you drop in the pan, these are better if fried to very brown and crispy, you can make a double recipe, fry them then freeze them on a tray then pop them into freezer bags, then just warm them in the oven to crisp up, they are very addicting and I can tell you I eat half before they even get to the table lol! If you plan on doubling the recipe then make two separate recipes in two bowls, I have doubled the recipe into one bowl and for some reason they just are not as good --- if desired you could add in a slightly beaten large egg and reduce the milk by 1/4 cup --- you will love these! also see my recipe#186700 and recipe#244592

Provided by Kittencalrecipezazz

Categories Onions

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 cups onions, finely diced (I just chop about 3 medium onions for this)
1 green onion, finely chopped (optional)
3/4 cup flour
1 1/2 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons seasoning salt (can use regular salt)
1/8 teaspoon cayenne pepper
1/2 teaspoon garlic powder (optional, or use 2-3 teaspoons fresh garlic)
black pepper (optional)
3/4 cup milk
oil (for frying, I recommend to use vegetable oil olive oil will interact with the flavor)

Steps:

Chop the onions finely (I chop them about 1/4-inch) then place into a bowl.
In another large bowl mix together the flour, sugar, baking powder, seasoning salt, cayenne, garlic powder (if using) and a small amount of black pepper; mix to combine well.
Add in the milk and whisk until thoroughly combined (the batter will be thick!).
Add in the chopped onions and green onions and mix with a wooden spoon until combined.
In a large non-stick frypan, heat a small amount of oil to medium-hot, adding in more oil as needed as the patties will absorb too much oil if you add in a large amount of oil at one time.
Drop the batter from a tablespoon (no more than about a tablespoon!) into about 1/2-inch of hot oil (I slide the batter off using off another spoon).
Flatten slightly with the spoon or spatula.
Sprinkle with a little salt.
Fry until crispy and brown on both sides.
**NOTE** these tend to hold a bit of oil so drain well on paper towels.

Nutrition Facts : Calories 234, Fat 2.7, SaturatedFat 1.5, Cholesterol 8.5, Sodium 278.3, Carbohydrate 46.6, Fiber 3.2, Sugar 12.1, Protein 6.8

KITTENCAL'S CREAMY RANCH DRESSING/DIP

Kittencal's Creamy Ranch Dressing/Dip image

A creamy dressing with the perfect blend of spices, adjust the amount of dill to suit taste I advise not to use more than 2 teaspoon fresh garlic or it will overpower the dressing, all other amounts may be adjusted to suit taste --- don't even think about serving this dressing until after it's chilled for at least 4 or more hours and the longer the better --- for a lower fat option use low-fat mayonnaise, sour cream and buttermilk --- for Ranch Peppercorn dressing add in 1 tablespoon cracked black pepper or to taste, and for Parmesan ranch dressing add in 1/4 cup grated Parmesan cheese or to taste --- this makes a fantastic veggie dip!

Provided by Kittencalrecipezazz

Categories Salad Dressings

Time 6h

Yield 2 cups (approx)

Number Of Ingredients 12

Ingredients

1 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk (for a thinner dressing use 3/4 cup)
2 teaspoons Worcestershire sauce
1/8-1/4 teaspoon dried dill weed (or to taste)
3 teaspoons dried parsley flakes
2 teaspoons fresh minced garlic (or use 1/2 teaspoon garlic powder)
2 teaspoons Dijon mustard (or to taste)
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt (or to taste, I use seasoned salt)
1 large green onion, minced
Tabasco sauce (optional and to taste I like to add it in to boost the flavor even more)

Steps:

In a medium bowl whisk together mayonnaise, sour cream, buttermilk, Worcestershire sauce, dill weed, parsley, garlic, Dijon mustard, black pepper, salt and minced green onion; whisk until well blended.
Adjust the amount of salt and pepper if needed and add in some Tabasco sauce if desired.
Cover and refrigerate for a minimum of 4 hours before using or overnight, the longer the better.

KITTENCAL'S CROCK POT FRENCH DIP ROAST

Kittencal's Crock Pot French Dip Roast image

Use only low sodium soy sauce and beef broth for this, my family likes spicy so I add in some crushed chili flakes also, I have left the onion powder or onion flakes as optional if you are an onion-lover then you might want to include it --- any leftover beef gravy may be frozen to use later for gravies or soup bases

Provided by Kittencalrecipezazz

Categories Roast Beef

Time 10h10m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

1 (4 lb) rump roast (about 4 pounds)
1/2 cup low sodium soy sauce
2 (10 1/2 ounce) cans low sodium beef broth
1/2 teaspoon fresh ground black pepper
1 teaspoon dried thyme
1 teaspoon onion powder (optional, or use 3 tablespoon dehydrated onion flakes, slightly crushed)
1 -2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder)
1 large bay leaf
water (as much as needed to cover)
10 Italian rolls, sliced (or use French rolls)

Steps:

Trim all visible fat from the roast then using a fork poke deep holes all over the meat.
Place the beef roast in the crock pot.
In a bowl combine the soy sauce, beef broth, black pepper, thyme, onion powder or onion flakes and fresh garlic or garlic powder; pour the mixture over the roast.
Place the bay leaf into the crock pot.
Add in enough water to almost cover the roast then mix to combine.
Cover and cook on HIGH setting for 2 hours.
Reduce the setting to LOW and continue to cook for about 5 hours more or until the meat is very tender.
After cooking skim off the fat that has accumulated on the top.
Remove the gravy and reserve.
Discard the bay leaf.
Shred the meat with a fork or slice thinly.
Divide/pile the meat onto the rolls; serve as sandwiches, then serve the reserved broth for a dipping.

GARLIC AND ONION DIP

Garlic and Onion Dip image

Make and share this Garlic and Onion Dip recipe from Food.com.

Provided by Steve_G

Categories < 15 Mins

Time 5m

Yield 2 cips, 12 serving(s)

Number Of Ingredients 9

Ingredients

1 cup sour cream
1 cup mayonnaise
1/4 cup sugar
2 tablespoons onion powder
1/2 teaspoon dried parsley
1/4 teaspoon black pepper
2 tablespoons garlic powder
1 teaspoon paprika
salt

Steps:

Stir sourcream, mayo and sugar in a bowl.
Add remaining spices, stir till well combined.
Adjust seasoning to taste.

Nutrition Facts : Calories 63.1, Fat 3.8, SaturatedFat 2.2, Cholesterol 10, Sodium 17.4, Carbohydrate 7, Fiber 0.4, Sugar 5, Protein 0.8

KITTENCAL'S DILL PICKLES AND METHOD FOR PROCESSING

Kittencal's Dill Pickles and Method for Processing image

For 22 pounds of pickling cucumbers you will need 20 (1-quart) glass processing jars with lids, although you might only use 18 jars, the complete recipe may be reduced by half if desired, do not use very large pickling cucumbers, allow at least 3 weeks before opening the jars---we like things very spicy at my house so I also add in one small jalapeno pepper or a small teaspoonful of dried chili flakes into each jar but that is only optional, if you like spicy then you might want to give that a try in a few jars only--- you will need a lot of garlic for this recipe as you are using 4-5 cloves per jar, so purchase lots of garlic, peeling the garlic cloves takes some time so you might want to start days in advance you can store the peeled cloves in glass bowls covered tightly with plastic wrap in the refrigerator they will stay well for up to 3 days, use only a good-quality vinegar for this as it will make a difference to the taste of you pickles--- enjoy and happy canning! :)

Provided by Kittencalrecipezazz

Categories Vegetable

Time P14D

Yield 22 pounds pickles

Number Of Ingredients 8

Ingredients

1 cup pickling salt
1 quart white vinegar (use a good-quality vinegar such as Heinz brand or similar)
12 cups distilled water
22 lbs pickling cucumbers
40 fresh dill sprigs (use 2 sprigs for each jar)
100 black peppercorns (use about 5 in each jar)
80 whole garlic cloves (peeled, using 4-5 per jar)
20 small jalapeno peppers (optional)

Steps:

Before you start this make certain to have 20 (1-quart) sterilized glass canning jars with lids.
I sterilize my jars and lids in my dishwasher, remove carefully and do not touch the inside of the jars after washing.
Place the sterilized jars on the counter to cool slightly and cover with a very clean tea towel while continuing with the recipe.
Wash and scrub the cucumbers well under cold water.
Using a fork or tongs divide and drop the pickles between all the jars but do not over stuff the jars as the pickles need room to absorb the brine properly.
For the brine: in a large (very clean) stock pot combine the brine ingredients; bring to full a boil and simmer stirring for about 1-2 minutes or until no salt granules remain; turn off the heat then cover with a lid and continue with the next step but do not let the water cool the water must be hot when poouring into the jars.
To each jar add in 1-2 springs fresh dill, 3 whole cloves garlic and 4-5 black peppercorns.
Ladle the HOT brine into each jar up to 1/2-inch from the top.
Immediately place the lids on but DO NOT tighten completely.
TO PROCESS: place the filled jars in the large pot or canner with a wire rack on the bottom (make certain the the jars are NOT touching each other!).
Pour in very hot water to about 1-inch over the jars; bring to aboil and process for 20 minutes at full boil (use a timer for this).
Remove the jars; set aside.
As they cool you should hear the lids popping and they should have a small "dip" in the middle.
The lids may NOW be tightened securely.
Store in a cool dry place.
Allow at least 2 weeks before opening.

Nutrition Facts : Calories 93.6, Fat 0.6, SaturatedFat 0.2, Sodium 5157.6, Carbohydrate 20.5, Fiber 2.5, Sugar 7.9, Protein 3.7

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