Ingredient list
-1 clove garlic, minced (about 1 teaspoon)
-1/2 tablespoon salt
-1 tablespoon caraway seeds
-1 teaspoon ground paprika
-1 tablespoon ground black pepper
-1 cup fresh parsley leaves, minced (about 1/4 cup)
-1 tablespoon grainy mustard
-2 pounds ground pork
Instructions
1. Mix all ingredients together until well blended and form into meatballs. I made them fairly-large – about 9 per pound of meat. (mostly because I get bored rolling meatballs. You could also make these burgers, but balls are more fun. [Heh. I said ‘balls are more fun.’]) (For details on the science of mixing meatballs, read this.)
2. On the grill: Heat grill to high, then cook meatballs five minutes with lid closed, flip, and cook an additional five minutes, until nicely browned.
In the oven: Preheat oven to 400F and cook 20 minutes or so.
On the stovetop: Brown in a hot saute pan, then cover with a lid and reduce heat to medium-low until cooked through.
March 6, 2019 | Posted in:
Chicken Marsala
Ingredient list
4 cups bowtie pasta
vegetable oil for cooking
2 chicken breasts
1/4 cup flour
1/4 cup parmesan cheese
1 Tbsp. garlic salt
1/2 cup onion chopped (optional)
1/2 cup red bell pepper chopped (optional)
1 cup marsala cooking wine
2 cups heavy cream
1/2 cup sun-ripened dried tomatoes, drained and chopped
2 cups shredded mozzarella cheese
Instructions
Cook pasta according to package directions. Meanwhile, cut chicken breasts into 1/2″-1″ cubes. Add cut chicken, flour, parmesan cheese, and garlic salt to a gallon sized ziplock bag. Shake to coat chicken. Add a small amount of vegetable oil to a skillet. Brown the chicken in skillet over medium heat. Add chopped onion and bell pepper to the skillet, cooking until chicken is cooked throughout and vegetables are crisp tender. Pour marsala cooking wine into a saucepan and bring to a simmer. Allow wine to simmer for 5 minutes. Add heavy cream and sun-dried tomatoes to the saucepan and continue simmering for 5 more minutes. In a large mixing bowl, combine cooked noodles, chicken (and vegetables), and creamy marsala sauce. Stir to coat noodles. The mixture will be pretty liquidy. Pour everything into a 9×13″ dish. Top with shredded mozzarella. Bake at 350 degrees for 20 minutes.
March 5, 2019 | Posted in:
Breakfast casserole
Ingredient list
4 slices of bread
12-16 oz of bacon or sausage, cooked and drained
2 cups shredded cheddar cheese
6 eggs beaten
2 cups of milk
1 tsp dry mustard
Instructions
Grease the bottom of a 9×13 pan. Tear up 4 slices of bread and place in the bottom of the pan. sprinkle cooked, crumbled bacon or sausage over bread pieces. Sprinkle cheddar cheese over the bacon or sausage. Mix eggs, milk and mustard together; pour over casserole. Bake at 350 degrees for 35 to 40 min. Serves 4-6
March 4, 2019 | Posted in:
German Pancake Recipe For Your Custom Recipe Book
Ingredient list
6 large eggs
1 cup of milk
1 cup all purpose flour
dash of salt
1 tsp vanilla extract
5 Tbsp butter
Instructions
1. Preheat oven to 425 degrees.
2. As oven preheats, put the butter in an ungreased 9×13 baking dish and place in the oven, just until melted.
3. Place the eggs, milk,flour,salt and vanilla in a blender; cover and process until smooth. Pour batter into baking dish, over melted butter.
4. Bake for 22-27 minutes or until edges are golden brown and puffy.
5. To serve, sprinkle generously with powdered sugar (and syrup
if desired).
March 3, 2019 | Posted in:
Cinnamon Sour Cream Coffee Cake For Your Family Cook
Ingredient list
1 cup butter
2 cups white sugar
2 eggs
1 cup sour cream
1/2 tsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
1/8 tsp salt
1/3 cup all purpose flour
1/2 cup packed brown sugar
2 Tbsps melted butter
1 tsp ground cinnamon
Instructions
1. Preheat oven to 350 degrees. Grease a 9×13 baking pan (I use a loaf pan)
2. In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan.
3. Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 Tbsp melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling.
4. Bake 35-40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
March 2, 2019 | Posted in:
Chicken Bow Tie salad
Ingredient list
4 chicken breasts
6 cups bow tie macaroni (cook 12 min. and drain)
1 1/2 tsp salt
1/4 tsp pepper
1 16 oz low cal coleslaw dressing (Kraft)
2 cups non fat mayo or yogurt
2 dashes of thyme
2 pinches of ginger
2 cups chopped celery
4 cups red grapes halved
2-20 oz cans pineapple tidbits
1/1/2 cup sliced almonds if desired
Instructions
Mix all ingredients UP TO the celery the night before or early in the day.
Then add: celery, grapes, pineapple and almonds if desired.
Stir carefully and then serve as a salad or on pita bread.
March 1, 2019 | Posted in:
Empanadas
Ingredient list
Ingredients 1/2 kg. (Rump beef) cut by knife in squares,1 bunch green onion, oregano (4 or 5 strings)2 onions, 4 tbsp oil,3 Hard eggs.At ease: Cumin, salt, sweet paprika and olives. 1) Cut the onions into small cubes.
Instructions
Beef picadillo filling and empanada assembly:
Combine the beef, paprika, cumin, salt and pepper in a large bowl, mix all the ingredients together and chill until ready to use.
heat the oil in a large frying pan or sauté pan, add the onions and salt, cook until the onions are soft, about 8 minutes.
Add the meat mixture to the onions and cook on medium heat until the meat is done, stir frequently.
Let the meat mixture or picadillo cool down, and then mix in the chopped green onions and chopped oregano.
To assemble the empanadas add a spoonful of the meat mixture on the center of each empanada disc, add a slice of egg and sliced olive.
Brush the edges of the empanada discs ( I buy them frozen, and defrost for use) with the egg whites, you can also use water but the egg white is a good natural “glue” that helps seal the empanada.
Fold the empanada discs and seal the edges gently with your fingers, twist and fold the edges of the empanadas with your fingers, as a final step use a fork to press down and finish sealing the empanadas.
Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when they bake.
Let the empanadas rest in the fridge for about 30 minutes or until ready to bake.
Pre-heat the oven to 400 F and bake for about 20-25 minutes, until golden on top.
you can pan fry in oil until brown or crisp.
Serve warm with chimichurri sauce or other dipping sauces.
February 28, 2019 | Posted in:
Chimichurri sauce
Ingredient list
3 cups extra virgin olive oil
2 large onions – preferably Vidalia – chopped coarsely
8 cloves of garlic – chopped
Zest of 1 lemon
Juice from 1 lemon juice
1 tablespoon red pepper flakes
1 teaspoon: oregano, thyme, marjoram, savory, sage, and basil
For lamb, add 1/2 cup chopped rosemary (fresh rosemary is best but, dry will do in a pinch).
Instructions
Add all ingredients in a bowl and mix well. Taste and adjust amounts as needed. Best if made at least a day ahead of time to allow flavors to meld. If you have any left over, you can store it in the fridge for quite a long time.
February 27, 2019 | Posted in:
Chocolate Toffee Bar Recipe For Your Family Cookbook
Ingredient list
2 1/3 c. flour
2/3 c. light brown sugar, packed
3/4 c. butter
1 egg, slightly beaten
2 c. Semi-Sweet Chocolate Chips, divided
1 c. coarsely chopped pecans
1 (14 oz.) can sweetened condensed milk (not evaporated)
1 3/4 c. SKOR English Toffee Bits (l like the milk
chocolate toffee bits)
Instructions
Preheat oven to 350 degrees. Grease (PAM) and 13 x 9″ pan.
Combine flour and brown sugar in large bowl. Cut in butter until mixture resembles coarse crumbs. Add egg; mixing well. Stir in 1 1/2 c. chocolate chips and nuts; set aside 1 1/2 c. of mixture.
Press remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes. Pour sweetened condensed milk evenly over hot crust; top with 1 1/2 c. toffee bits. Sprinkle reserved crumb mixture and remaining 1/2 c. chocolate chips over top.
Bake 25 to 30 minutes or until golden brown. Sprinkle with remaining 1/4 c. toffee bits. Cool completely in pan on wire rack. Cut into bars.
February 26, 2019 | Posted in:
Minestrone Soup
Ingredient list
2 1/2 cups cooked Borlotti or Great Northern beans
4 Tbsp olive oil
2 onions, celery stalks, carrots, finely chopped
2 potatoes, 2 cups butternut squash, in 2cm cubes
2 cups cauliflower, cut into small pieces
3 cups cabbage, thinly sliced,
1 zucchini, chopped into 2cm cubes
1/2 cup barley, washed well
2 cloves garlic, finely chopped
1 bay leaf, 1 cup fresh parsley, finely chopped
1 tsp thyme, 1 tsp oregano
2 tsp salt, pepper to taste
1-2 chicken stock cubes and boiling water as needed
Polish sausage, cut into 5cm pieces, plus a ham hock cut in half
250 grams pasta, spiral, penne or shell
Parmesan cheese, grated (optional)
Instructions
In a large pot, heat the oil on medium heat, fry onions and celery until soft; add other vegetables. Fry for about 10 to 15 minutes. Add ham hock, garlic, bay leaf, Parmesan cheese crust and water (liquid from the beans can be used), enough to cover the vegetables. Gently simmer for about 30 minutes.
Add beans, barley, herbs, stock cubes and salt, simmer for about 1 hour. Use a blender or potato masher to mash half the vegetables and beans — this adds a thick velvety texture to the Minestrone. Add the Polish sausage and continue cooking for an additional 30 minutes.
Cook the pasta separately and add to the Minestrone. Remove the ham hock, take off the skin and fat and discard. Cut the tender meat into pieces and add to the Minestrone. Remove from heat and allow to sit for about 10 minutes. Sprinkle with Parmesan cheese and serve.
NOTE: If you don’t have a ham hock, add two or three slices of rindless bacon, cut into pieces and fry with the onions — this also adds a nice flavour.