December 13th, 2008 by alice
Tags: Meatballs
INGREDIENTS
-
Meatballs
- 1lbground beef
- 1/3cupdry breadcrumbs
- 1egg
- 1tablespoonvegetable oil
-
Sauce
- 2beef bouillon cubes
- 2/3cupwater
- 1tablespoonreduced sodium soy sauce
- 1 (8 ounce)cantomato sauce
- 1/4cupbrown sugar
- 1/8teaspoongarlic powder
- 1dashlemon juice
DIRECTIONS
- Mix the ground beef, bread crumbs and egg together in a bowl.
- Shape meatballs using your hands. Lay them out on waxed paper until all are done.
- Heat the oil in a fry pan and brown the meatballs, a few at a time, until all are done.
- Drain on paper towels.
- Mix all the sauce ingredients together in a saucepan.
- Cook on top of the stove on low heat for 20 minutes.
- Add the meatballs and cook for another 20 minutes.
- Serve on toothpicks for a snack, or over rice or noodles for dinner.
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December 13th, 2008 by alice
Tags: Bolognese, Chicken, Rigatoni
INGREDIENTS
- 3tablespoonsextra-virgin olive oil
- 1 1/2lbsground chicken
- 1teaspoonsalt
- fresh ground black pepper
- 1white onion, cut into small dice
- 2carrots, cut into small dice
- 1celery rib, cut into small dice
- 4garlic cloves, minced
- 2tablespoonstomato paste
- 1 1/2cupsdry white wine
- 1 (28 ounce)cantomatoes, chopped
- 2 (14 1/2 ounce)canschicken broth, heated
- 1/8teaspoon mincedfresh oregano
- 1/8teaspoon mincedfresh thyme
- 1 (1 lb)packagerigatoni pasta
- 6-7basil leaves, chopped
- 1/8teaspoonred pepper flakes
DIRECTIONS
- Heat a large skillet over medium-high heat.Add 1 T. of the olive oil; heat 1 minute.Add the chicken; cook, stirring and breaking up pieces, until lightly browned, about 6 minutes.Season with 1/2 teaspoons of the salt and pepper to taste.Transfer chicken with a slotted spoon to a colander to drain; set aside.
- Heat the remaining 2 T. of olive oil in the same skillet over medium heat.Add the onion, carrots and celery; cook, stirring, until they just start to color, 6 minutes.Add the garlic; cook 1 minute.Stir in the tomato paste; cook until blended and fragrant, 3-4 minutes.
- Stir in the wine.Cook, stirring occasionally, until almost all the liquid has evaporated, 5-7 minutes.Add the tomatoes; cook 3 minutes.Add the broth, cooked chicken, oregano, thyme, remaining 1/2 teaspoons of salt and pepper to taste.Reduce heat to a simmer.Cook, stirring occasionally, until the sauce has thickened slightly, about 30 minutes.
- Meanwhile heat a large pot of salted water to a boil.Add the rigatoni; cook until al dente according to package directions.
- Stir the basil and red pepper flakes into the sauce; adjust the seasoning.Drain pasta; toss with the sauce in a large serving bowl.
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December 13th, 2008 by alice
Tags: Corn, Fried, Southern
INGREDIENTS
- 1lbfresh corn kernels
- 1/2cupheavy cream
- 4slicesbacon, cut up into small pieces
- 1cupvidalia onions, diced(or any regional variety of sweet onion)
- 1/4cupred bell peppers, diced
- 1/4cupgreen bell peppers, diced
- 1mediumjalapeno, seeded and finely minced
- 1/2teaspoonsalt
- 1/4teaspoonfresh ground black pepper
- 1teaspoonsugar
DIRECTIONS
- Place the corn kernels in a bowl and pour the heavy cream over the corn. Allow to sit while you fry the bacon and vegetables.
- Cook the bacon over medium heat until crisp. Add the onions, bell pepper and jalapeno. Cook until onion is translucent; about 4-5 minutes.
- Now add the corn/heavy cream mixture to the pot, stirring until ingredients are mixed well.
- Stir in the salt, black pepper and sugar.
- Reduce heat to simmer and cook, covered for about 25-30 minutes, stirring occasionally.
- Serve hot.
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December 13th, 2008 by alice
Tags: Candied, Ginger
INGREDIENTS
- 1/4cupcandied ginger
- 2tablespoonsturbinado sugar
- 1teaspoonkosher salt
DIRECTIONS
- .mix.
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December 13th, 2008 by alice
Tags: Lasagna, Seafood, Tortilla
INGREDIENTS
- 1 (20 ounce)jarpicante sauce
- 1 1/2lbs uncookedmedium shrimp, peeled and deveined
- 4-6garlic cloves, minced
- 1/8teaspooncayenne pepper
- 1tablespoonolive oil
- 1/3cupbutter
- 1/3cupflour
- 1 (14 ounce)canchicken broth
- 1/2cupwhipping cream
- 15 (6 inch)corn tortillas, warmed
- 16ouncesimitation crabmeat, flaked
- 3cups shreddedcolby-monterey jack cheese
DIRECTIONS
- Place the picante sauce in a blender or food processor and blend until smooth. Set aside.
- In a skillet, cook the shrimp, garlic and cayenne in oil until the shrimp turns pink; about 3 minutes. Remove and set aside.
- In the same skillet, melt the butter. Stir in the flour until smooth. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Reduce heat. Stir in the cream and picante sauce; heat through.
- Spread 1/2 cup of the sauce in a greased 13×9-inch baking dish.
- Layer with six tortillas, half the shrimp, crabmeat and white sauce and 1-1/4 cups of the cheese.
- Repeat layers.
- Tear or cut the remaining tortillas; arrange over cheese. Sprinkle with remaining cheese.
- Bake, uncovered, at 375°F for 30-35 minutes or until bubbly. Let stand 15 minutes before serving.
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