Yield: Approx. 60 Meatballs
- 1 1/4 cup whole milk
- 3/4 cup fine dried breadcrumbs
- 1 pound ground pork
- 1 pound ground beef, such as ground chuck
- 1 pound ground veal
- 2 1/2 teaspoons chunky kosher salt
- Freshly ground black pepper
- 1 tsp smoked paprika
- 1/2 tsp cayenne
- 3/4 cup finely chopped Italian parsley
- About 4 tbsps finely chopped fresh sage, from 2 small herb bunche
- 1 1/2 cups finely diced or grated yellow onion, from about 2 small yellow onions
- 4 large garlic cloves, finely minced or grated
- 2/3 cup grated Parmesan cheese
- 4 large eggs, beaten
- Olive oil
- Pour the milk over the breadcrumbs in a small bowl. Stir them together and set them aside for at least 10 minutes for the crumbs to soften.
- Mix the pork, beef and veal together thoroughly in a large mixing bowl. Stir in the salt and a generous amount of black pepper, then add the cayenne and smoked paprika.
- Stir in the chopped parsley, sage, onion, garlic and Parmesan. Mix with your hands until these are very thoroughly distributed through the meat.
- Stir in the breadcrumbs and milk, as well as the eggs, and mix thoroughly.
- Shape and cook the meatballs immediately, or refrigerate the meat for up to 24 hours. You can also freeze the meat (in one big lump or as shaped meatballs) in a sealed container for up to 3 months.
- To cook the meatballs, you can go a few different routes:1. Bake: To bake the meatballs, heat the oven to 350°F and form them into balls about 1 1/2 inches in diameter. Place them on a baking sheet and drizzle lightly with olive oil. Bake for 20 to 22 minutes, or until they are just barely cooked through and no longer pink inside. To keep them tender, do not overbake. At this point you can add them to a pot of tomato sauce and simmer just for a few moments or until they are soaked in sauce — or just eat them as they are.
2. Broil: The baked meatballs above are very smooth and not crispy. If you like a more rustic meatball with a crisped-up exterior, broil your meatballs for 18 to 20 minutes, turning once halfway through. This will give you a meatball with a crunchier exterior and little dark bits all over.
3. Simmer: You can also cook meatballs directly in your pasta sauce. (I like Marcella Hazan’s famous 4-ingredient tomato sauce — pictured above and below!) To do this, carefully place raw meatballs into a pot of gently simmering tomato sauce, making sure they are fully covered. Cook over low heat for at least 30 minutes, or until the meatballs are fully cooked through and no longer pink inside. This makes for a very smooth, very tender meatball. If you want a little bit of crispiness to the meatballs in the sauce, you can sear them or broil them briefly and then finish cooking them in the sauce.
*Originally posted by Joanna over at http://joannagoddard.blogspot.com/2012/05/best-meatballs-youll-ever-have.html
Yield: Two 16 oz. servings
- 3/4 cup double-strength coffee, cold
- One-cup low-fat milk
- Three-tablespoons granulated sugar
- Two-cups ice
- Make double-strength coffee by brewing with twice the coffee required by your coffee maker. That should be 2 tablespoons of ground coffee per each cup of coffee. Chill before using.
- To make the drink, combine all ingredients in a blender and blend on high speed until ice is crushed and drink is smooth. Pour into two 16-ounce glasses, and serve with a straw.
For this, add Three tablespoons of caramel topping to the original recipe above and prepare as described. Top each glass with whipped cream and drizzle additional caramel over the whipped cream.
For this version, add Three tablespoons Hershey’s chocolate syrup to the original recipe and prepare as described. Top each glass with whipped cream if desired.
Yield: 4 – 6 Servings
- Chop or slice uncooked sausage into small pieces.
- Brown sausage in your soup pot.
- Add chicken broth and water to pot and stir.
- Place onions, potatoes, and garlic in a separate pot.
- Cook on medium heat until potatoes are done.
- Add sausage and bacon.
- Salt and pepper to taste.
- Simmer for another 10 minutes.
- Turn to low heat.
- Add kale and cream.
- Heat through and serve.
*Originally posted by Cycle Michael over at http://restaurant.food.com/recipe/olive-garden-copycat-zuppa-toscana-38298
Yield: 4 – 6 Servings
- 1 loaf French or Italian bread
- 4-oz. cream cheese, softened
- 3 tablespoons strawberry jam or jelly
- 1 cup diced fresh strawberries
- 2 tablespoons sugar
- 4 eggs, beaten
- 1 cup milk
- 1 teaspoon almond or vanilla extract
- 1-2 teaspoons cinnamon
- 1-2 tablespoons butter
- maple syrup, for serving
- Place diced strawberries in a bowl and sprinkle with the sugar to allow the juices to come out. Set aside for at least 10 minutes.
- Slice bread into 2-inch thick slices. (You should get between 6 and 8 slices.)
- Cut a slit in each of the thick slices, making a pocket in which to put the filling.
- For the filling, combine softened cream cheese with strawberry jam and sugared strawberries.
- Place a spoonful of the cream cheese mixture into each bread pocket, spreading it to the corners.
- For the coating, combine eggs, milk, almond/vanilla extract, and cinnamon in a shallow bowl until thoroughly mixed.
- Coat each side of the bread for about 5-10 seconds, until it has soaked up some of the egg mixture.
- Preheat a griddle to medium-high heat, and coat it with butter.
- Cook French toast 3-4 minutes on each side, until golden brown.
- Serve immediately with maple syrup. **Leftovers taste great heated in a 400*F oven for 10-15 minutes.
Originally posted by Sara over at http://chiefmarkets.com/blog/2012/04/16/strawberry-cream-cheese-stuffed-french-toast/
Yield: 4 Coney Dogs (or more if you reduce the amount of sauce per hotdog)
- 4 regular hot dog buns
- Natural cased hot dogs (I like a Nathan’s hot dog or if you want, look for Michigan based dogs)
- 1 pound ground beef
- 1/2 cup chopped onion
- 2 tsp salt
- 2 teaspoons ground black pepper
- 3/4 cup cracker meal (crunch up some Saltine Crackers)
- 1 clove garlic, smashed then minced
- 2 teaspoons cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon chili powder
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried thyme
- 1 1/2 tsp ground cumin
- 4 cups water
- Yellow mustard
- 1/2 onion, chopped
- Sauté the ground beef, onion, and garlic in a large pot until meat is cooked. Drain off half the fat. Add salt and black pepper.
- In a small bowl mix the cracker meal with the rest of the spices. Add to the meat and cook until the cracker meal or crushed crackers are browned. Add water and simmer for about 1 hour. You can add more water if this gets too thick.
- Blend the chili mix in either a food processor or blender to make it more of an authentic smooth Coney sauce. Blend until you reach your smoothness.
- Preheat the oven to 350oF and wrap the hot dog buns in foil and place cook them for about 10 minutes.
- While the buns are in the oven, fire up the barbecue and get those dogs grilling.
- Once grilled place the dogs in the buns, top them with your chili, chopped onion and yellow mustard.
Originally posted by Sportscierge over at http://www.sportscierge.com/detroit-coney-dog-recipe/