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: 32 Poppers
- 16 fresh jalapeno peppers
- 16 ounces cream cheese
- 1½-2 cups shredded cheddar cheese
- 16 slices bacon
- Cut stems off of peppers and cut them all in half longways
- Remove seeds from peppers (scrape with a spoon)
- Fill each pepper with cream cheese and sprinkle cheddar cheese on top
- Wrap ½ slice of bacon around each pepper half
- Spray broiler pan with non-stick spray
- Place poppers on the pan
- Place in 450 degree oven for 15-20 minutes or until bacon is fully cooked
- Remove and serve when cooled
Originally posted by Real Housemoms over at http://www.realhousemoms.com/bacon-wrapped-jalapeno-poppers/
Yield: 4 Servings
Preheat oven to 325ºF.
- MIX all ingredients in a large bowl, except bread and extra virgin olive oil.
- COAT a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.
- DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.
- SPRINKLE top of heated dip with parmesan cheese. Serve hot with grilled bread.
Originally posted by Kritty over at http://italian.food.com/recipe/olive-garden-spinach-artichoke-dip-235027?ic1=obnetwork
Yield: Approximately 6 Servings
- Preheat oven to 350°F and butter a 2 quart casserole dish.
- Boil a large pot of water and cook macaroni until just al dente, about 5 minutes. Drain and return to pot.
- In a heavy saucepan, melt the butter over moderately low heat. Add flour and cook roux, whisking, 2 minutes. Add onions, continue to cook 2 minutes more. Be sure to keep whisking so the roux doesn’t burn. Add milk, whisking well to remove any lumps. Add mustard, cayenne, and salt and pepper to taste. Simmer sauce, whisking occasionally, until very thick, about 3 minutes.
- Add the Swiss, Cheddar, and half of the Parmesan to the sauce, one handful at a time. Whisk until the cheese is fully melted into the sauce before adding the next handful.
- Pour cheese sauce over cooked macaroni and stir to coat.
- In a small bowl stir together bread crumbs and remaining 1/3 cup Parmesan and sprinkle evenly over macaroni. For extra beautiful browning, dot the top of the crumb coating with little pea-size bits of butter. (If you want to save a few calories, you can leave it out, but the topping will be drier.)
- Bake macaroni in middle of oven 25 to 30 minutes, or until golden and bubbling.
*Originally posted by The Kitchen Wench over at http://www.kitchenwench.com/category/cooking/
Yield: 8 halves
4 large baking potatoes
8 slices of bacon (or bacon bits)
1 c/ sour cream
1/2 c. milk
4 tbsp. butter
1/2 tsp salt
1/2 tsp. pepper
1 c. shredded cheddar cheese, divided
8 green onions, sliced, divided (or chives)
- Preheat oven to 350.
- Bake potatoes in preheated oven for an hour to an hour and a half; until they are easily pierced by a fork. When potatoes are done allow them to cool for 10 minutes.
- Meanwhile, place bacon in a large deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. If you are using bacon bits just keep those handy.
- Slice potatoes in half lengthwise and scoop out the flesh into a large bowl; save skins.
- To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 c. cheese and 1/2 green onions. Mix with a hand mixer until well blended and creamy.
- Spoon the mixture into the skins.
- Top each with remaining cheese, green onions or chives, and bacon.
- Bake for another 15 minutes.
Originally posted by Yvonne over at http://triedandtasty.com/2010/07/twice-baked-potatoes/