2 lbs lean (15% fat) ground beef
1 pkg. mild or sweet Italian sausage
3/4 cup Parmesan cheese
1 tsp salt
2 tsp garlic powder
3/4 cup seasoned Italian breadcrumbs
3/4 cup water
2 eggs
Olive oil
4 quart jars of prepared sauce (I usually use 2 jars of Classico brand mushroom and black olives...and two jars of Classico three cheese or Sausage sauce.)
In a bowl (you can use your mixer for this) combine the ground beef, cheese, salt, garlic powder, breadcrumbs, water and eggs. Mix this really well.
Oil the bottom of two frying pans...pretty generously...with the olive oil. Cook the sausage slowly, over medium heat until it is browned all around. Shape the ground beef mixture into balls (the size you like) and place them in the other frying pan. Brown them all over. Do not allow the heat to get too high or they will cook on the outside but not on the inside. Combine the sauces with the browned meatballs and sausage. I also add about 1/2 cup water...which wil cook out as the souce simmers. Keep the burner on low as tomato sauce burns very easily. Stir this mixture as it is cooking....from the bottom up...at least every fifteen min. Simmer for one hour.
When cooking the spaghetti follow the directions on the box and be sure to add a generous amount of salt in to the water...to flavor the spaghetti. Don't add the pasta until the water is boiling..and stir it well after you first pit in the pot so that the pasta does not get stuck together.
Wednesday, April 28, 2010
Monday, April 26, 2010
Potato and Onion Chowder
1 cup of diced onions
1/2 cup chopped celery
2 Tbs of butter
1 can of chicken broth
1 tsp salt
dash of pepper
2 cups of cubed raw potatoes
1 1/2 cup of whole milk
1 heaping Tbs of corn starch
1 cup of cream... (with the heaping Tbs of corn starch dissolved in it.)
1 tsp chopped parsley
Yellow food coloring
In a deep pot....saute the onions and celery in the butter until transparent...but not browned. Add the chicken broth, salt, pepper and potatoes. Cover and bring to boil. Reduce the heat and boil gently until the potatoes are tender....about 20 to 30 min. (They must be quite tender ...almost mushy.. as they will not get much softer from this point on) Add the whole milk and bring back to a low boil... as soon as the soup is boiling add to it, the cold cream with the dissolved corn starch. Stir for a few minutes as the soup thickens. Add the parsley. Since there is much to be said about how a food looks... I like to add a drop or two of yellow food coloring to make the soup look more appealing. You can serve this soup with chopped bacon bits and grated cheddar cheese for garnish.
This recipe only makes enough for 4-5 people. I often triple it.
1/2 cup chopped celery
2 Tbs of butter
1 can of chicken broth
1 tsp salt
dash of pepper
2 cups of cubed raw potatoes
1 1/2 cup of whole milk
1 heaping Tbs of corn starch
1 cup of cream... (with the heaping Tbs of corn starch dissolved in it.)
1 tsp chopped parsley
Yellow food coloring
In a deep pot....saute the onions and celery in the butter until transparent...but not browned. Add the chicken broth, salt, pepper and potatoes. Cover and bring to boil. Reduce the heat and boil gently until the potatoes are tender....about 20 to 30 min. (They must be quite tender ...almost mushy.. as they will not get much softer from this point on) Add the whole milk and bring back to a low boil... as soon as the soup is boiling add to it, the cold cream with the dissolved corn starch. Stir for a few minutes as the soup thickens. Add the parsley. Since there is much to be said about how a food looks... I like to add a drop or two of yellow food coloring to make the soup look more appealing. You can serve this soup with chopped bacon bits and grated cheddar cheese for garnish.
This recipe only makes enough for 4-5 people. I often triple it.
Tortilla soup
3 garlic cloves...peeled and pressed or minced
1 medium onion diced
4 Tbs olive or vegetable oil
2 cans Mexican-style tomatoes, chopped (i use Ro-Tell brand, mild diced)
2 cans stewed tomatoes, chopped
4 cups chicken broth
2 cups beef broth
the leaves from 1/2 bunch of cilantro (chopped)
1 Tbs cumin
1 Tbs chili powder
1 3 or 4 lb chicken shredded or chopped
1 lb of mozzarella cheese....grated
1 pkg corn tortillas
To prepare the soup.....saute the garlic and onion in oil. Add the chopped canned tomatoes, broths, cumin, chili powder and cilantro leaves. Stir well and simmer for about 30 min. Add the chicken and cook gently for another 30 minutes.
Serve the soup with the fried tortilla chips, grated cheese and avocados for garnish.
How to prepare tortilla chips.... In a deep pot.. put about 2 inches of vegetable oil. Heat on medium high until the oil is hot enough to quickly cook a strip of tortilla that is dropped in. Arrange about 4 tortillas in a stack...cut in half and then cut into 1 inch strips. Drop this entire amount into the hot oil and cook for about a min until the edges start to brown or when they seem crisp. Scoop the chips out with a slotted spoon and allow to drain on a napkin. Toss in a bowl with salt and serve with the soup.
1 medium onion diced
4 Tbs olive or vegetable oil
2 cans Mexican-style tomatoes, chopped (i use Ro-Tell brand, mild diced)
2 cans stewed tomatoes, chopped
4 cups chicken broth
2 cups beef broth
the leaves from 1/2 bunch of cilantro (chopped)
1 Tbs cumin
1 Tbs chili powder
1 3 or 4 lb chicken shredded or chopped
1 lb of mozzarella cheese....grated
1 pkg corn tortillas
To prepare the soup.....saute the garlic and onion in oil. Add the chopped canned tomatoes, broths, cumin, chili powder and cilantro leaves. Stir well and simmer for about 30 min. Add the chicken and cook gently for another 30 minutes.
Serve the soup with the fried tortilla chips, grated cheese and avocados for garnish.
How to prepare tortilla chips.... In a deep pot.. put about 2 inches of vegetable oil. Heat on medium high until the oil is hot enough to quickly cook a strip of tortilla that is dropped in. Arrange about 4 tortillas in a stack...cut in half and then cut into 1 inch strips. Drop this entire amount into the hot oil and cook for about a min until the edges start to brown or when they seem crisp. Scoop the chips out with a slotted spoon and allow to drain on a napkin. Toss in a bowl with salt and serve with the soup.
Poppy Seed Salad
Dressing Ingredients;
1 cup sugar
3/4 cup cider vinegar
2 tsp salt
2 Tbs yellow mustard
2 Tbs poppy seed
2 cups oil
1/2 medium onion
Put all ingredients listed above in a blender and mix for a few min until the onion is dissolved and the mixture is thoroughly blended.
Salad Ingredients
1 head Romain lettuce (or iceberg lettuce)
1 head red leaf lettuce
1/2 bag of baby spinach leaves
2 cans mandarin oranges (cold)
1 bag of sliced almonds (8 ounces)...that have been toasted and sugared.
1 cup dried Cranberries
Candied Almonds
If you want to you may candy the almonds by putting about one tablespoon of butter in a non-stick fry pan (med size) and sprinkle about two tablespoons of sugar over the butter... then place the almonds on top of the butter and sugar and sprinkle about 3 tablespoons of sugar on top of the almonds in the pan. Put the heat on medium and watch very carefully. As soon as the the sugar begins to melt and brown in the center on the pan .. turn the entire mixture over with a spatula. Continue to watch and turn as the nuts brown... this can burn very quickly if not watched. Try not to turn too often because this can cause the nuts to break. When all the sugar is melted...remove from heat and pour onto a plate and let it cool.
Toss the greens in as much dressing as seems good to you.....then top with oranges, almonds and cranberries
1 cup sugar
3/4 cup cider vinegar
2 tsp salt
2 Tbs yellow mustard
2 Tbs poppy seed
2 cups oil
1/2 medium onion
Put all ingredients listed above in a blender and mix for a few min until the onion is dissolved and the mixture is thoroughly blended.
Salad Ingredients
1 head Romain lettuce (or iceberg lettuce)
1 head red leaf lettuce
1/2 bag of baby spinach leaves
2 cans mandarin oranges (cold)
1 bag of sliced almonds (8 ounces)...that have been toasted and sugared.
1 cup dried Cranberries
Candied Almonds
If you want to you may candy the almonds by putting about one tablespoon of butter in a non-stick fry pan (med size) and sprinkle about two tablespoons of sugar over the butter... then place the almonds on top of the butter and sugar and sprinkle about 3 tablespoons of sugar on top of the almonds in the pan. Put the heat on medium and watch very carefully. As soon as the the sugar begins to melt and brown in the center on the pan .. turn the entire mixture over with a spatula. Continue to watch and turn as the nuts brown... this can burn very quickly if not watched. Try not to turn too often because this can cause the nuts to break. When all the sugar is melted...remove from heat and pour onto a plate and let it cool.
Toss the greens in as much dressing as seems good to you.....then top with oranges, almonds and cranberries
Lemon Bread
1 1/2 cup sifted flour
1 tsp baking powder
1/4 tsp salt
Grated rind of 1 Lemon
1/2 cup butter softened
1 cup sugar
2 eggs
1/2 cup milk
1 tsp lemon extract
glaze
1/2 cup confectioners sugar
1/4 cup lemon juice
1. Heat the oven to 350. In a medium bowl sift together the flour, baking powder and salt.
2. Stir the grated lemon rind into the flour mixture.
3. In a separate bowl cream together the butter and sugar, than add the eggs one at a time until well blended. Add the Lemon extract to this mixture.
4. Add the flour mixture to the butter mixture alternating with the 1/2 cup of milk.
5.Pour the batter into the bread pan and bake for 50 min or until a toothpick comes out clean.
6. for the glaze dissolve 1/2 cup confectioners sugar in 1/4 cup lemon juice.... Over low heat. Pierce the top of the bread and pour on the glaze (while still hot). Cool in the pan for 15 min then cool completely on a wire rack.
1 tsp baking powder
1/4 tsp salt
Grated rind of 1 Lemon
1/2 cup butter softened
1 cup sugar
2 eggs
1/2 cup milk
1 tsp lemon extract
glaze
1/2 cup confectioners sugar
1/4 cup lemon juice
1. Heat the oven to 350. In a medium bowl sift together the flour, baking powder and salt.
2. Stir the grated lemon rind into the flour mixture.
3. In a separate bowl cream together the butter and sugar, than add the eggs one at a time until well blended. Add the Lemon extract to this mixture.
4. Add the flour mixture to the butter mixture alternating with the 1/2 cup of milk.
5.Pour the batter into the bread pan and bake for 50 min or until a toothpick comes out clean.
6. for the glaze dissolve 1/2 cup confectioners sugar in 1/4 cup lemon juice.... Over low heat. Pierce the top of the bread and pour on the glaze (while still hot). Cool in the pan for 15 min then cool completely on a wire rack.
Blueberry Streusel Bread
4 Tbls butter (at room temperature)
3/4 cup sugar
1 egg
1/2 cup milk
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 cups fresh blueberries
for the topping
1/2 cup sugar
1/3 cup flour
1/2 tsp. ground cinnamon
4 Tbs. butter, cut into pieces
1. Preheat the oven to 375. Grease a 9 inch square baking dish.
2. With an electric mixer, cream the butter or margarine with the sugar until light and fluffy. Add the egg beat to combine, then mix in the milk until blended.
3. Stir together the flour, baking powder, and salt, then stir into the above mixture.
4. Add the blueberries and stir.
5. Transfer mixture to a well greased 9 inch square pan.
6. For the topping, place the sugar, flour, cinnamon and butter in a mixing bowl, cut in with a pastry blender until the mixture resembles coarse crumbs.
7. Sprinkle this mixture over the batter in the pan.
8. Bake until a cake tester inserted in the center comes out clean, about 45 min. Serve warm...or cold.
3/4 cup sugar
1 egg
1/2 cup milk
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 cups fresh blueberries
for the topping
1/2 cup sugar
1/3 cup flour
1/2 tsp. ground cinnamon
4 Tbs. butter, cut into pieces
1. Preheat the oven to 375. Grease a 9 inch square baking dish.
2. With an electric mixer, cream the butter or margarine with the sugar until light and fluffy. Add the egg beat to combine, then mix in the milk until blended.
3. Stir together the flour, baking powder, and salt, then stir into the above mixture.
4. Add the blueberries and stir.
5. Transfer mixture to a well greased 9 inch square pan.
6. For the topping, place the sugar, flour, cinnamon and butter in a mixing bowl, cut in with a pastry blender until the mixture resembles coarse crumbs.
7. Sprinkle this mixture over the batter in the pan.
8. Bake until a cake tester inserted in the center comes out clean, about 45 min. Serve warm...or cold.
Caramel Cheesecake
2 cups crushed vanilla wafers
6 Tbsp. butter, melted
1 14-oz pkg. vanilla caramels
1 5-oz. can evaporated milk
1 cup chopped pecans, toasted
2 8-oz pkg. cream cheese softened
1/2 cup sugar
1 tsp vanilla
2 eggs
1/2 cup semisweet chocolate pieces, melted and slightly cooled
Caramel ice cream topping (optional)
Whipped cream (optional)
1. Preheat oven to 350. In medium bowl. combine crushed wafers and butter. Press onto bottom and about 2 inches up side of 9-inch spring form pan. Bake for 10 minutes; cool.
2. In medium saucepan, combine caramels and evaporated milk. Cook and stir over low heat until smooth. Pour into crust-lined pan. Sprinkle with pecans. Chill until needed.
3. In large bowl. combine cream cheese sugar and vanilla. Beat with electric mixer on medium speed until combined. Add eggs all at once; beat on low speed just until combined. Stir in melted chocolate. Pour mixture over caramel layer.
4. Bake about 40 minutes or until center appears nearly set when gently shaken. Cool on wire rack for 15 minutes. Loosen crust from side of pan; cool. Cover and chill for 4 to 24 hours.
5. Let cheesecake stand at room temperature for 20 minutes. If desired, garnish with additional melted chocolate, caramel topping, whipped cream, and additional chopped pecans.
6 Tbsp. butter, melted
1 14-oz pkg. vanilla caramels
1 5-oz. can evaporated milk
1 cup chopped pecans, toasted
2 8-oz pkg. cream cheese softened
1/2 cup sugar
1 tsp vanilla
2 eggs
1/2 cup semisweet chocolate pieces, melted and slightly cooled
Caramel ice cream topping (optional)
Whipped cream (optional)
1. Preheat oven to 350. In medium bowl. combine crushed wafers and butter. Press onto bottom and about 2 inches up side of 9-inch spring form pan. Bake for 10 minutes; cool.
2. In medium saucepan, combine caramels and evaporated milk. Cook and stir over low heat until smooth. Pour into crust-lined pan. Sprinkle with pecans. Chill until needed.
3. In large bowl. combine cream cheese sugar and vanilla. Beat with electric mixer on medium speed until combined. Add eggs all at once; beat on low speed just until combined. Stir in melted chocolate. Pour mixture over caramel layer.
4. Bake about 40 minutes or until center appears nearly set when gently shaken. Cool on wire rack for 15 minutes. Loosen crust from side of pan; cool. Cover and chill for 4 to 24 hours.
5. Let cheesecake stand at room temperature for 20 minutes. If desired, garnish with additional melted chocolate, caramel topping, whipped cream, and additional chopped pecans.
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