May 25th, 2007 by alice
Tags: Blt, Salad
INGREDIENTS
- 1/4lbbacon
- 1/4loafItalian bread
- 1/4teaspoongarlic, minced
- 1tablespoonfresh lemon juice
- 1/4cupmayonnaise
- 1tablespoonwater
- 1smallred onion
- 1/2lbcherry tomatoes
- 1headboston lettuce
DIRECTIONS
- In a skillet cook bacon over moderate heat, stirring occasionally, until crisp.
- Reserving 1 tablespoon bacon fat in skillet, drain bacon on paper towels and crumble.
- Cut bread into enough 3/4-inch cubes to measure 1 cup.
- Heat fat over moderately high heat until hot but not smoking and sauté bread cubes with salt to taste, stirring, until golden brown.
- Transfer croutons to paper towels to drain and cool.
- In a small bowl whisk together garlic, lemon juice, mayonnaise, water, and salt and pepper to taste.
- Slice onion and halve tomatoes.
- Tear lettuce into bite-size pieces.
- In a large bowl toss together onion, tomatoes, lettuce, half of bacon and croutons, salt and pepper to taste, and enough dressing to coat.
- Divide salad between 2 plates and top with remaining croutons and bacon.
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May 25th, 2007 by alice
Tags: Mamas, Meatballs, Roccos
INGREDIENTS
-
For the seasoned stock mix
- 1/2cupchicken stock
- 1/2largesweet onion
- 4garlic cloves
- 1/2bunchparsley, chopped
-
For the meatballs
- 1lbground beef
- 1lbground pork
- 1lbground veal
- 1/2cupplain breadcrumbs
- 5wholeeggs
- 1/2cupparmigiano-reggiano cheese, freshly grated
- 2-3pincheschili flakes
- 2-3pinchessalt
- extra virgin olive oil
DIRECTIONS
- Stock mix: Place all ingredients in blender or food processor and puree.
- In a large bowl, combine all ingredients (except olive oil) with stock and knead with both hands until mixture is uniform.
- Do not overmix.
- Put a little olive oil on hands and form mixture into approximately 2-ounce balls.
- Pour about half an inch of extra virgin olive oil into a straight sided, wide saute pan and heat over medium-high flame.
- Add the meatballs to the pan (working in batches if necessary) and brown meatballs, turning once.
- You can also brown on a sheetpan in a 375 degree oven if you prefer.
- Using a slotted spoon, remove the meatballs from the oil and place them into a saucepan of marinara (they should be submerged).
- Simmer for 30 minutes, or until the meatballs are cooked through and tender.
- Serve as is, or over spaghetti.
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May 25th, 2007 by alice
Tags: Barbequed, Lil, Smokies
INGREDIENTS
- 150count hillshire farmsLittle Smokies sausage
- 1 (18 ounce)bottlebarbecue sauce, your favorite
- 1cupwater
- 1bagpotato chips, your favorite
DIRECTIONS
- Place smokies in a 6-quart crock pot.
- Pour in barbeque sauce and water.
- Bring to a boil, then simmer.
- Serve once smokies plump up (about an hour).
- Serve with potato chips.
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May 25th, 2007 by alice
Tags: Peperonata, Peppers, Tomatoesions
INGREDIENTS
- 3largered bell peppers
- 3largegreen bell peppers
- 4-5tablespoonsolive oil
- 1cup of dicedonions
- 2-3garlic cloves, minced
- 2bay leaves
- 1lb of ripetomatoes, cut in quarters(I use Italian tomatoes Manzano)
- salt & freshly ground black pepper
DIRECTIONS
- Cut bell pepper in half and clean the inside.Rinse them under cold water and cut in strips.
- In a frying pan, heat oil and add onions, garlic, bay leaf, and mix occ.
- Add the bell peppers; cover and cook 10 minutes.
- TAdd tomatoes, salt and pepper and keep cooking another 30 minutes.
- Uncover and mix occ. until sauce reaches the desired thickess.
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May 25th, 2007 by alice
Tags: Noodles, Philly, Steak
INGREDIENTS
- 1lbtop round steaks(sliced thin)
- 1onion(chopped)
- 1green pepper(chopped)
-
sauce
- 2tablespoonsflour
- 1cupbeef broth
- 1tablespoonsour cream
- 1 1/2tablespoonsA-1 Steak Sauce
- 1/8teaspoonWorcestershire sauce
DIRECTIONS
- Spray large pan with non-stick cooking spray; cook steak and veggies over med-hi heat until meat is cooked through.
- In container with tight fitting lid mix remaining ingredients.
- Shake well and pour over meat mixture; cook until sauce is thickened.
- Serve over egg noodles.
- Sprinkle with shredded swiss cheese (Makes it yummy!!).
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