February 20th, 2007 by alice
Tags: Gravy, Italian, Meatballs, Real, Sauceand, Spaghetti, Sunday
INGREDIENTS
- olive oil
- 1lb bone incountry-style spareribsor pork neck bones
- 1lbmild Italian sausage
- 5clovesgarlic(I use 5)
- 1/2cuptomato paste, less than
- 3cans peeledwhole tomatoes or if you want use peeledfresh tomatoes, from the garden
- salt and pepper
- fresh basil leaves(you can buy it in the produce section)
-
MEATBALLS
- 3clovesgarlic, minced
- 1lbground beef
- 3/4cupItalian breadcrumbs
- 3eggs
- 1/2cupparmesan cheeseor finely gratedpecorino romano cheese
- 3tablespoons choppedfresh Italian parsley
- salt and pepper
DIRECTIONS
- SAUCE: heat oil in large heavy pot (use a seasoned pot if you have one) place the pork in the pot and brown until just about cooked transfer pork to plate do the same with the sausage transfer to plate leave fat in pot, add whole peeled garlic cloves cook until tender put garlic on plate with meat stir in tomatoe paste untill”saucy” chop up tomatoes leaving the tomato juice in the cans (I use my chopper) and add them to the pot.
- then add 1/2 of one can of the juice to the pot add salt and pepper to taste add the meats and garlic to the sauce bring to a boil turn down to low and cook for about 1 1/2 hours leave the sauce on low and remove all the meat and garlic cloves mix all ingredients for meatballs and shape into balls add to sauce turn up just a little higher than low and let cook the raw meatballs untill they are done (1/2 hour) THATS IT!
- Now this is an old recipe but I have seen it in the sopranos cookbook and this is a bit different.
- I used this sauce to make the ziti al forno from the sopranos cookbook and it was the most amazing thing I have ever eaten, so I posted that too.
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February 20th, 2007 by alice
Tags: Butter, Cookies, Peanut
INGREDIENTS
- 1/2cupbutter
- 1cupwhite sugar
- 1/2cuppeanut butter
- 1egg
- 1cupflour
- 1teaspoonbaking soda
- 1/2teaspoonsalt
DIRECTIONS
- Cream in order given.
- Add sifted dry ingredients.
- Form into balls and flatten with fork dipped in water.
- Bake at 350° for 10 minutes.
- For added interest, sprinkle with a few coloured trimettes.
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February 20th, 2007 by alice
Tags: Cookbook, Family, Sopranos, Zitilno
INGREDIENTS
- 1lbziti pasta, cooked
- salt
- pasta sauce
- meatballs(sunday gravy with meatballs, use my own that i have posted)
- 1cup freshly gratedromano cheeseor parmigiano-reggiano cheese
- 1cupricotta cheese(I use cottage cheese)
- 8ouncesmozzarella cheese, cut into small peices
- gratedcheese, to sprinkle on top
DIRECTIONS
- put all the ziti in a large bowl.
- toss ziti with 3 cups of the gravyand half of the grated cheese.
- spoon half of the ziti into a casserole dish.
- spread the ricotta over the top of the ziti.
- sprinkle with the mozzerella and rest of grated cheese.
- pour on 1 cup of sauce.
- top with remaining ziti and rest of sauce (it will be almost overflowing) sprinkle with more grated cheese.
- bake covered with foil for 45 minutes and then uncovered for 15 minutes.
- let stand 15 minutes.
- tell me immediately how it was!
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February 20th, 2007 by alice
Tags: Nutella, Pie, Pumpkin
INGREDIENTS
- 1pie crust(frozen or homemade)
- 1/2cupnutella
- 1cupsweetened condensed milk, divided
- 2egg yolks
- 2eggs
- 1 (15 ounce)canpumpkin
- 2teaspoonspumpkin pie spice
- whipped cream, to serve (optional)
DIRECTIONS
- Preheat your oven to 375 degrees.
- Line a 9-inch pie plate with your crust.
- Using a fork, press the dough around the edge of the plate.
- Line the pie with aluminum foil and fill with dried beans, uncooked rice or pie weights so the crust holds shape while baking.
- Pre-bake the shell for 10 minutes.
- Remove the dried beans, uncooked rice or pie weights and the aluminum foil from the pie crust and turn the oven down to 325 degrees.
- In a medium bowl, blend the Nutella with 1/2 cup sweetened condensed milk and 2 egg yolks, stirring until mixed thoroughly.
- Carefully spread mixture evenly into the pie crust and bake for 30 minutes until puffy and just set.
- In another medium bowl, stir together the remaining sweetened condensed milk, 2 whole eggs, canned pumpkin, and pumpkin pie spice.
- Gently spoon the mixture over the baked brownie layer of the pie and continue to bake for an additional 25 to 30 minutes or until a knife inserted in the center comes out clean.
- Cool completely and refrigerate for at least 2 hours before serving.
- Serve with whipped cream, if desired.
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February 20th, 2007 by alice
Tags: Dessert, Out, Pumpkin, This, World
INGREDIENTS
-
CRUST
- 1cupflour
- 1/2cupbutter or margarine, melted
- 3/4cuppecans, chopped,divided
-
FILLING FOR LAYERS
- 1 (8 ounce)packagecream cheese
- 1cuppowdered sugar
- 1 (12 ounce)containerCool Whip
- 2 1/2cupsmilk
- 2 (5 1/8 ounce)boxesJello Instant Vanilla Pudding Mix
- 1 (15 ounce)can libbyspumpkin
- 2teaspoonspumpkin pie spice(or purchased)
DIRECTIONS
- Mix flour, butter, and ½ cup pecans.
- Press into a 9×13 inch pan.
- Bake in a preheated 350° F oven for 15 to 20 mins.
- Cool.
- Blend cream cheese and sugar.
- Fold in 1 cup of Cool Whip.
- Spread mixture over crust.
- Whip at low speed until smooth: milk, pudding, pumpkin, spice, and 2 cups of Cool Whip.
- Spread over cream cheese layer.
- Top with 1 to 2 cups of Cool Whip.
- Sprinkle with ¼ cups pecans.
- Chill until set (3 hours).
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