Ingredients:
Gather all your ingredients before you begin – it will make the process much neater. 1 1/2 lbs of sweet Italian sausage 1 1/2 lbs of ground beef 3 eggs 1/2 large onion, diced finely 1/2 red pepper, diced finely 1/2 green pepper, diced finely 6 cloves garlic 3 cups of breadcrumbs (we mix traditional and italian blends) Dice your peppers and onions – then dice again if you have a chopper or food processor. 1 1/2 cups of grated Parmesan Reggiano cheese 1 3/4 cups of red wine (or water) 1/8 tsp ground cayenne pepper 1 teaspoon salt 1 teaspoon ground black pepper 1 tablespoon of Italian seasoning mix 3/4 -1 cup of olive oil for browning the meatballs Instructions: Use a large bowl to place your ingredients in to allow for room to mix with your hands. It’s the true Italian way! 1. Place all the ingredients EXCEPT for the wine/water into a large bowl. 2. Pour 3/4 cup of wine on top of the mixture and begin to mix using your hands. Once ingredients begin to become blended, add the remaining wine/water. Continue working mixture until all ingredients are thoroughly mixed. Dip your hands in water before rolling to prevent the mixture from sticking to you. 3. Roll meatballs to desired size using the palms of your hands. **HINT — dip your hands into warm water prior to rolling the mixture. This will decrease the amount of mixture that becomes stuck on your hands. Reapply water as needed. 4. In a large skilled, heat olive oil on medium heat. Once heated add a few meatballs to the pan, making sure to leave room to turn each of them. *We placed 4 or 5 meatballs in at one time. Brown each side. *They will not be cooked through at this point. 5. Remove browned meatballs and drain on a paper towel. Repeat the process until all meatballs are browned. Place meatballs in a crockpot and cover with pasta sauce. 6. Add meatballs to a crockpot and add enough pasta sauce to just cover the top of each meatball. Our 6 1/2 quart crockpot held 12 tennis ball sized meatballs. 7. Cook on high for 4-6 hours, or low for 8-10 hours, or until cooked through.
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TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 5 servings Ingredients
Savings in Peabody, MA 01960 Change Zip My Savings Add to Grocery List Nutritional Facts1 fillet equals 301 calories, 16 g fat (3 g saturated fat), 85 mg cholesterol, 340 mg sodium, 9 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1 fat, 1/2 starch. Directions
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 5 servings Ingredients
Ingredients
Directions
Ingredients:
28 oz can of tomato puree 12 0z or bigger of red kidney beans rinsed and drained water for the pan to help with the broth 4 potatoes peeled and rough cut bit sizes or you can also use some dinatali(mac) fresh bunch of kale pkg of chourico or linguica ground pepper , paprika splash of olive oil Directions: In a big size (size you use for soup) splash some olive oil in pan very low heat add sliced chourico/linguica this is for flavor just for a min you don't need to brown it then fill pan with just about half water then can of puree stir well add chopped washed kale I leave kale leaves intact and just take the long stems off your preference, stir mix well , then add potatoes or diantilis,cook low add water if you more last step add kidney beans soup doesnt take long too cook at all maybe hour thats it and season, Baking mix for pancakes, and biscuits
Ingredients 5 cups flour ¼ cup baking flour 2 tsp sugar 1 tsp salt 1 cup butter Directions Using a Kitchen Aid blender or food processor blend mix together I store in my freezer From this mix you can make waffles, pancakes and even biscuits To make the pancake mix Makes 12 Use 2 cups of the mix add 2 cups of milk , 2 eggs and mix ladle on hot greased Griddle For the waffle mix Use 2 cups mix, 1 1/3 cup milk, 2tbls melted butter, and 1 egg For the biscuits Serves 10 1 cup mix, and 1/3 cup milk Add milk to mix don’t over stir oven 450f drop on greased baking pan for 10 min |
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