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sorcer3ss

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Feb 25, 2008
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An old family favourite, we used to have it with mash and vegetables. Also nice with pasta, on its own or on a bread roll with cheese.

Ingredients

750 g beef mince
1/2 cup rice uncooked
1 onion small diced
1 tsp salt
1 tsp pepper
2 tsp dried mixed herbs
1 kg can condensed tomato soup
1 1/4 cup water

Method

STEP 1 Mix mince, rice, onion, herbs and seasoning together in a bowl.
STEP 2 Shape into bite-sized balls.
STEP 3 Heat tomato soup and water until boiling, then drop in meatballs.
STEP 4 Simmer for 45 minutes.
 

dani3839

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Thanks Anne!! it looks awesome!! I'm going to try and make it, lol

:thank you
 

dani3839

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perfect for memorial day parties!

Pesto Grilled Pizza with Sausage and Peppers




ingredients

1 pound prepared pizza dough
2 tablespoons olive oil
1 small red bell pepper, sliced into short strips
8 ounces shredded Fontina cheese
3 hot Italian sausage links, grilled, diagonal sliced
1 cup ricotta cheese, room temperature
Salt and black pepper, as needed
1/4 cup refrigerated basil pesto, room temperature

Directions
1.
Heat oven to 450 degrees F.
2.
Preheat grill.
3.
Divide dough ball into 4 pieces; roll each into a 6-inch crusts. Brush both sides lightly with oil. Carefully place one crust on grill and heat for 1 to 2 minutes or until light golden brown, flip with spatula and grill on other side for 1 minute. Remove from grill and repeat with remaining crusts.
4.
Combine 1 tablespoon oil, peppers and onions in nonstick skillet; heat over medium-high heat for 2 minutes or until tender crisp.
5.
Top grilled crusts evenly with shredded fontina cheese, sliced sausage and pepper mixture; arrange on baking sheets and heat in oven for 5 to 8 minutes or until golden and bubbly-hot. Remove from oven.
6.
Spoon dollops of ricotta evenly over baked pizza; season lightly with salt and black pepper. Drizzle pesto over ricotta; slice each pizza in quarters.
 

dani3839

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Shrimp Fra Diavolo




Ingredients

1 large onion, chopped
1 clove garlic, finely chopped
1 tablespoon olive oil
1/4 teaspoon red pepper flakes
1 14 1/2 ounce can Italian-style stewed tomatoes
1 8 ounce can no-salt-added tomato sauce
1/2 pound shrimp, peeled, deveined, halved lengthwise
12 ounces angel hair pasta

Directions
1.
Saute onion and garlic in oil in saucepan 3 minutes. Add pepper flakes; saute 1 minute.
2.
Add tomatoes and sauce; simmer 5 minutes. Add shrimp; simmer until shrimp are translucent, 5 minutes.
3.
Cook pasta according to package directions. Drain. Top with sauce. Makes 4 servings.
 

dani3839

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Slowcooker Chicken Goulash



Here is how it was made:

2 lbs boneless, skinless chicken breasts
2 Tablespoons of olive oil
1 large yellow onion, sliced
1 sweet red bell pepper, chopped
1 jalapeno pepper, seeded and chopped finely
3 large cloves of garlic
1 Tablespoon of paprika
(1) 28 ounce can of crushed tomatoes (diced or stewed would work too)
1/4 cup of red wine vinegar
1 Tablespoon of brown sugar (light or dark should be fine, whatever you have on hand)
1 teaspoon of salt
1 teaspoon of ground black pepper
In a medium sized skillet heat the olive over medium heat. Add the onions and saute until translucent and tender. Add to crock pot. Now add the bell pepper, jalapeno pepper and garlic cloves to the pan. Cook until soft and tender. Add to crock pot.

Add the remaining ingredients to the crock pot and stir to slightly incorporate. Cook on low for 5 - 6 hours or on high for 2.5 - 3 hours. Once the chicken breasts are cooked thoroughly remove them from the crock pot and shred them using two forks. Return the shredded chicken to the crock pot and stir to mix it in with the other ingredients. If you find that this is too runny for your liking, mix in a couple of tablespoons of tomato paste to thicken it up. Serve with starch of your choice (crusty bread, rice, pasta or mashed potatoes would all be great choices).
 

dani3839

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me too!!! anytime I can put something in the crockpot and forget it until dinner time
I'm a happy camper!!!

:ohboy
 

CareyG

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Jan 8, 2008
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An Easter favorite in my house!! You have to be Italian to know what this is most likely! lol


 

Hesus

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May 4, 2016
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32
I just love to cook any kind of meat (pork, beef, chicken) with cheese and I'll share here one of my favourite recipe of Pork Chops with Bacon and Cheese.

You will need:

4 boneless pork chops (something around 1 inch thick);
4 slices of bacon;
4 cloves of garlic (which you have to mince prior to cooking);
2/3 cup of sugar;
1/2 cup of mozzarella (shredded);
1/2cup of cheddar cheese (also shredded);

Steps:

1. You have to preheat oven to 400 degrees F. Spray a 13x9-inch baking pan with non-stick spray or line with parchment or foil;
2.Mix the sugar and the garlic in a small bowl;
3. In another bowl mix the cheeses;
4. Place pork chops in the prepared pan. Do not forget to leave room between the chops;
5. Now destribute the garlic/sugar mix evenly over the top of the pork chops.
6. Lay sliced bacon diagonally on the pork chops' tops and tuck the ends of the bacon slices under each chop;
7. Bake that God's meal at 400 degrees F for about 35-40 minutes;
8. The final step is to top all of that with cheese mix and bake for additional 5-10 minutes for cheese to melt.

In the end you'll have a marvelouse meal which you'll surely enjoy. Bon appetit! :val5


 

dani3839

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here's one of my favorites!

Serves: 8-10
Ingredients (for the sauce):
2 teaspoons olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
1 pound 85% fat ground beef
1 pound unseasoned ground pork
2 teaspoons ground cumin
1 tablespoon chile powder (I used half Ancho Chile Powder and half Mild Chimayo Chile)
1 teaspoon salt
2 teaspoons Mexican oregano
3 tablespoons sugar
2 tablespoons apple cider vinegar
2-15 ounce can tomato sauce (or equivalent volume of home canned tomato sauce)
3-6 ounce cans tomato paste
1-4 ounce can mild green chiles (or fresh equivalent, chopped)
3 cups water

1. In a large skillet sauté onion and garlic in the olive oil over medium-high heat for 3-4 minutes until translucent.
2. Add ground beef and ground pork to skillet and brown. Drain if needed.
3. Add all the remaining ingredients and simmer over medium-low heat, uncovered for 2 ½ hours. Stir occasionally.



Layering ingredients:
Corn chips (originally recipe specified ‘Doritos’)
Chopped lettuce and tomatoes
Sliced black olives
Grated sharp cheddar and Monterey Jack cheese (mixed equally; use Pepper Jack if you want to spice it up)
Sour Cream
Assembly instructions:
On plate place a layer of corn chips, covered by the sauce, chopped lettuce and tomatoes, olives, cheese and top with a dollop of sour cream.
 

CareyG

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ORECCHIETTE WITH CORN, BASIL, AND PINE NUTS




INGREDIENTS



3 cups fresh corn (from about 4 ears)
4 tablespoons (1/2 stick) butter, softened, cut into pieces, plus more to taste
1 pound orecchiette
1 teaspoon kosher salt, plus more to taste
2/3 cup torn fresh basil leaves
1/2 teaspoon freshly ground black pepper
1/2 cup pine nuts, toasted


PREPARATION


Combine corn and 4 Tbsp. butter in a large bowl.
Cook orecchiette in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to corn mixture. Stir vigorously and add pasta cooking liquid and butter as needed to fully coat. Stir in basil, pepper, and remaining 1 tsp. salt.
Transfer pasta to a serving bowl or platter and top with pine nuts. Serve immediately.
 

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