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♨ Retired
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Apr 26, 2024 12:48:00 GMT
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themikefest
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August 2016
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Post by themikefest on Jun 22, 2020 14:35:11 GMT
This is what I call my one-pot-pasta-special. This is something I make about once a month.
Ingredients 16oz spagetti sauce 8oz noodles 1lb ground beef/turkey/chicken 10oz french onion soup/beef or chicken broth 1/2 cup chopped onions 1/2 cup chopped green peppers garlic salt black pepper tablespoon of Worcestershire sauce cooking instructions boil noodles until tender in a pot, pour in soup and spagetti sauce. have heat at 2-3, if no numbers, slightly lower than medium heat add the onions and peppers. stir often. add noodles cook the beef/turkey/chicken then chop it up and add to pot once everything is in the pot, let it cook for about 15-20 minutes stirring often makes about 6 servings **NOTE** You can add any spice that you like. Brand of noodles does not matter. The cooking time and the order can be done however works best for you. thanks for cooking with themikefest
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Beerfish
N7
Little Pumpkin
Games: Mass Effect Trilogy, Dragon Age: Origins, Dragon Age 2, Dragon Age Inquisition, KOTOR, Baldur's Gate, Neverwinter Nights, Mass Effect Andromeda, Anthem, Mass Effect Legendary Edition
Origin: Beerfish
XBL Gamertag: Beerfish77
Posts: 15,030 Likes: 35,848
inherit
Little Pumpkin
314
0
35,848
Beerfish
15,030
August 2016
beerfish
https://bsn.boards.net/user/314/personal
Mass Effect Trilogy, Dragon Age: Origins, Dragon Age 2, Dragon Age Inquisition, KOTOR, Baldur's Gate, Neverwinter Nights, Mass Effect Andromeda, Anthem, Mass Effect Legendary Edition
Beerfish
Beerfish77
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Post by Beerfish on Jul 3, 2020 16:27:31 GMT
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3y3vr3
N3
Posts: 659 Likes: 1,584
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478
0
1,584
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August 2016
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Post by 3y3vr3 on Jul 15, 2020 21:53:28 GMT
Red Beans and rice recipe:
GATHER YOUR INGREDIENTS Table salt 1 pound small red beans (about 2 cups), rinsed and picked over 4 slices bacon (about 4 ounces), chopped fine (see note) 1 medium onion, chopped fine (about 1 cup) 1 small green bell pepper, seeded and chopped fine (about 1/2 cup) 1 celery rib, chopped fine (about 1/2 cup) 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon) 1 teaspoon fresh thyme leaves 1 teaspoon sweet paprika (see note) 2 bay leaves ¼ teaspoon cayenne pepper Ground black pepper 3 cups low-sodium chicken broth 6 cups water 8 ounces andouille sausage, halved lengthwise and cut into 1/4-inch slices (see note) Basic White Rice 1 teaspoon red wine vinegar, plus extra for seasoning 3 scallions, white and green parts, sliced thin Hot sauce (optional)
BEFORE YOU BEGIN
If you are pressed for time you can “quick-brine” your beans. In step 1, combine the salt, water, and beans in a large Dutch oven and bring to a boil over high heat. Remove the pot from the heat, cover, and let stand 1 hour. Drain and rinse the beans and proceed with the recipe. If you can’t find andouille sausage, substitute kielbasa. Tasso can be difficult to find, but if you use it, omit the bacon and paprika in step 2 and cook 4 ounces finely chopped tasso in 2 teaspoons vegetable oil until lightly browned, 4 to 6 minutes, then proceed with the recipe. In order for the starch from the beans to thicken the cooking liquid, it is important to maintain a vigorous simmer in step 2. The beans can be cooled, covered tightly, and refrigerated for up to 2 days. To reheat, add enough water to the beans to thin them slightly. 1 INSTRUCTIONS
Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well. 2
Heat bacon in large Dutch oven over medium heat, stirring occasionally, until browned and almost fully rendered, 5 to 8 minutes. Add onion, green pepper, and celery; cook, stirring frequently, until vegetables are softened, 6 to 7 minutes. Stir in garlic, thyme, paprika, bay leaves, cayenne pepper, and 1/4 teaspoon black pepper; cook until fragrant, about 30 seconds. Stir in beans, broth, and water; bring to boil over high heat. Reduce heat and vigorously simmer, stirring occasionally, until beans are just soft and liquid begins to thicken, 45 to 60 minutes. 3
Stir in sausage and 1 teaspoon red wine vinegar and cook until liquid is thick and beans are fully tender and creamy, about 30 minutes. Season to taste with salt, black pepper, and additional red wine vinegar. Serve over rice, sprinkling with scallions and passing hot sauce separately, if desired.
So I tried the recipe and quite like it. I skipped the 45-60 minutes of simmering in step 2. After softening the veggies with butter I mixed the veggies, beans and raw rice then cooked them together in a rice cooker with 2 cups of chicken broth for about half an hour. The flavors blended quite nicely. Though the beans were a bit undercooked and not soft enough. Could try first simmering the beans till soften then add them to the mixture next time. Would also like to try sweet rice as a substitution. And some newest additions to my recipe collection: The Baked White River Salmon is heavenly delicious yet criminal in calorie intake ...probably better consumed after a harsh winter hike rather than in some idle stay-at-home summer days.
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Spirit talker
764
0
16,332
Giant Ambush Beetle
9,261
August 2016
giantambushbeetle
Mass Effect Trilogy, Dragon Age: Origins, Dragon Age 2, Dragon Age Inquisition, Baldur's Gate, Mass Effect Andromeda
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Post by Giant Ambush Beetle on Jul 20, 2020 20:01:38 GMT
I'm not a passionate cook like some of you guys so this is a rather simple meal, but I like to cook efficiently. I only cook & eat 3 meals a day, no snacks and no breakfast, but I do lots of sports and work all day and I'm big myself so my meals have to be big, contain everything I need for the next few hours and they have to be simple and easy to cook. This is one of my staple foods, its 300 grams mixed minced meat (pork & beef), 500 grams of sweet potato, about 200 grams or so of hokkaido squash and some white mushrooms. Takes about 5 minutes to cut, wash & peel, 25 minutes to cook it. The only tricky thing is to get the temperature right when cooking the minced meat, otherwise, without a warning, it explosively turns into a freaking geyser ruining your stove, floor and mood. I also eat it straight from the pot, saves me time I'd spent on cleaning the dishes. Guess I'm not a man of culture! Doesn't look tasty, but beautiful is as beautiful does! I throw the sweet potatoes and the pumpkin pieces into one pot as they take equal time to cook if I cut them into certain sizes. Same with the minced meat and the shrooms.
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3y3vr3
N3
Posts: 659 Likes: 1,584
inherit
478
0
1,584
3y3vr3
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August 2016
3y3vr3
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Post by 3y3vr3 on Jul 21, 2020 14:46:15 GMT
The only tricky thing is to get the temperature right when cooking the minced meat, otherwise, without a warning, it explosively turns into a freaking geyser ruining your stove, floor and mood. It must be a mess to clean up but I’m curious what a meat geyser looks like Why is it so explosive though? Heat sealed by meat that creates pressure underneath?
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Spirit talker
764
0
16,332
Giant Ambush Beetle
9,261
August 2016
giantambushbeetle
Mass Effect Trilogy, Dragon Age: Origins, Dragon Age 2, Dragon Age Inquisition, Baldur's Gate, Mass Effect Andromeda
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Post by Giant Ambush Beetle on Jul 21, 2020 17:15:44 GMT
The only tricky thing is to get the temperature right when cooking the minced meat, otherwise, without a warning, it explosively turns into a freaking geyser ruining your stove, floor and mood. It must be a mess to clean up but I’m curious what a meat geyser looks like Why is it so explosive though? Heat sealed by meat that creates pressure underneath? Yeah, its the worst case scenario of cleaning up. I have some theories, I think whats happening is the fat from the meat is released by the heat, forming an impenetrable layer for the steam building up underneath. Eventually, as the heat in the pot rises there is a sudden surge in magma steam production and it all erupts like a volcano, releasing steam and spraying the meat everywhere. If I keep the heat at a low level I think the steam finds way through pockets of the fat layer / the fat has enough time to evaporate before forming a uniform layer, keeping the contents at a steady level in the pot. Whats supporting my theory is the fact that this is most likely to happen with minced pork meat, its far fatter than beef. Meat geyser is the name of my new doom-metal band btw.
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3y3vr3
N3
Posts: 659 Likes: 1,584
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0
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3y3vr3
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August 2016
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Post by 3y3vr3 on Jul 21, 2020 20:55:58 GMT
I have some theories, I think whats happening is the fat from the meat is released by the heat, forming an impenetrable layer for the steam building up underneath. Eventually, as the heat in the pot rises there is a sudden surge in magma steam production and it all erupts like a volcano, releasing steam and spraying the meat everywhere. If I keep the heat at a low level I think the steam finds way through pockets of the fat layer / the fat has enough time to evaporate before forming a uniform layer, keeping the contents at a steady level in the pot. Whats supporting my theory is the fact that this is most likely to happen with minced pork meat, its far fatter than beef. Make sense. Stirring from time to time should help release the heat/steam. Though I still prefer just throwing everything into the pot and forgetting about it for the next 25 minutes. LOL it does provide a peculiar vibe of heaviness, dread and...fatty energy in combination?
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✜ The Bunny Chaser
2824
0
6,549
Energizer Bunny 211
So far 2024 is the same as the previous three years...
5,870
Jan 15, 2017 18:43:23 GMT
January 2017
energizerbunny211
Mass Effect Trilogy, Dragon Age: Origins, Dragon Age 2, Dragon Age Inquisition, KOTOR, Baldur's Gate, Mass Effect Andromeda, Anthem
Rumbler1138
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Post by Energizer Bunny 211 on Jul 23, 2020 15:09:27 GMT
tomorrow night I am making homemade meatball and marinara sandwiches for dinner. I can't post pictures, but if they turn out to be as good and are a hit with my folks as I hope them to be, I will certainly type out the recipes I used to make the marinara and meatballs....and should anyone feel inclined to try them, you are more than welcome to copy these recipes.
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975
0
Apr 13, 2024 10:00:53 GMT
1,677
cloud9
3,871
Aug 14, 2016 11:41:22 GMT
August 2016
cloud9
Mass Effect Trilogy, Dragon Age: Origins, Dragon Age 2
sicklyhour015
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Post by cloud9 on Jul 24, 2020 5:01:15 GMT
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265
0
11,980
Pounce de León
Praise the Justicat!
7,910
August 2016
catastrophy
caustic_agent
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Post by Pounce de León on Jul 24, 2020 9:01:28 GMT
It must be a mess to clean up but I’m curious what a meat geyser looks like Why is it so explosive though? Heat sealed by meat that creates pressure underneath? Yeah, its the worst case scenario of cleaning up. I have some theories, I think whats happening is the fat from the meat is released by the heat, forming an impenetrable layer for the steam building up underneath. Eventually, as the heat in the pot rises there is a sudden surge in magma steam production and it all erupts like a volcano, releasing steam and spraying the meat everywhere. If I keep the heat at a low level I think the steam finds way through pockets of the fat layer / the fat has enough time to evaporate before forming a uniform layer, keeping the contents at a steady level in the pot. Whats supporting my theory is the fact that this is most likely to happen with minced pork meat, its far fatter than beef. Meat geyser is the name of my new doom-metal band btw. Stir it. not only does it distribute the heat more evenly - it also does mix the aromas. You want the fat nicely distributed - it likes to pick up aromas.
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Apr 13, 2024 10:00:53 GMT
1,677
cloud9
3,871
Aug 14, 2016 11:41:22 GMT
August 2016
cloud9
Mass Effect Trilogy, Dragon Age: Origins, Dragon Age 2
sicklyhour015
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Post by cloud9 on Jul 27, 2020 8:15:39 GMT
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✜ The Bunny Chaser
2824
0
6,549
Energizer Bunny 211
So far 2024 is the same as the previous three years...
5,870
Jan 15, 2017 18:43:23 GMT
January 2017
energizerbunny211
Mass Effect Trilogy, Dragon Age: Origins, Dragon Age 2, Dragon Age Inquisition, KOTOR, Baldur's Gate, Mass Effect Andromeda, Anthem
Rumbler1138
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Post by Energizer Bunny 211 on Jul 27, 2020 12:31:34 GMT
Morning all....So a few days ago I made homemade meatball sandwiches with homemade marinara for my folks for dinner....and they loved them. I said if they were a hit, that I would share the recipes I used so here goes. These are not my own recipes, I did get them online though I forget where. Nevertheless, you are certainly free to use them. I'll label each recipe clearly so they are confusing.
*Note: The recipe for the meatballs says to cook them IN the sauce, so start the marinara first and get that simmering as you make the meatballs. The meatballs will cook along with the marinara.
Homemade Marinara.
Ingredients:
* (1) 28oz can of CRUSHED Tomatoes
* 1/4 cup Extra Virgin Olive Oil
* 3 large cloves of garlic (minced)
* 1/2 TSP of dried Oregano leaves
* 1/2 TSP of dried Basil leaves
* 1 TSP of granulated white sugar
* 1/2 TSP of table salt
Instructions Part A
Turn burner to Medium High Heat to warm pot
> Open Can of Tomatoes
> Mince the garlic
> Make ready your spices
> Prep Time 5 minutes, Total Cook Time 20 mins to 3 hours (time dependent on dish served)
Cooking Directions
1) Prep your Skillet or Large Pot; heat oil in large skillet or pot, adding the can of crushed tomatoes, oregano, basil, sugar and salt. Stir regularly to ensure the oil and garlic do not burn.
2) Simmer: Once sauce is hot to touch, turn burner temperature to Low to simmer for 15 to 20 minutes, until the olive oil on the surface turns a deep orange colour.
Note: If using this as a sauce for Penne or Spaghetti, once it has simmered for 20 minutes it will be ready to eat. But for the purposes of this recipe you need to cook the meatballs IN the marinara so it is okay to turn your burner down to LOW and let the sauce and meatballs cook together. Addiionally, if you wish you can also freeze the Marinara in preserving jars for up to 4 months.
This concludes the Marinara.
Meatballs:
Ingredients
1 lb of ground beef
1 lb of ground pork
2 large eggs
1/4 Cup of Milk
1/2 Cup of Italian Seasoned Bread Crumbs
1 TSP Salt
1 TBLSP Fresh Parsley (or dried leaves in a bottle)
3 medium-size fresh garlic cloves OR 1/2 TSP of Garlic Powder (you can substitute specified measurement of powder if you don't have fresh cloves)
1/2 TSP of Fresh Ground Black Pepper
1/2 Cup of grated Parmesan Cheese
Cooking Directions:
-Mix all ingredients in a large bowl by hand; wet your hands for best results so the meat doesn't stick to them, using clean bare hands for best results
-Roll meatballs about the size of a golf ball (or bigger if prefered)
-Drop meatballs into (already made ) Marinara Sauce.
-Let Simmer for 3 hours together, stirring occasionally to ensure nothing burns
*Full Recipe yields 24 to 30 meatballs depending on size. When I made them I got 27 in total.
**Sandwiches**
On your choice/preference of bun, cut open and put bun under broiler until bread surface has just begun to turn lightly golden. Pull from oven.
-Take meatballs from the Marinara and put desired amount onto bun (3 to 4 is usually plenty). Top with more marinara and cover with your choice of melted cheese. I recommend either Shredded Mozzarella or Shredded Mozz/Cheddar Mix.
-Depending on size of meatballs and size of buns (and your appetite) , you may want to cut each of the meatballs in half before you put them on your bun. When I made this, I made them to the size as directed on a sub style bun....and they were pretty big. It was a lot to eat.
Eat and ENJOY!!!
FOR THOSE WHO LOVE GARLIC: If you have any fresh minced garlic left over from either the meatball recipe or the Marinara, you can also make a fresh garlic butter and add a light spreading of garlic butter to the buns before you put your meatballs on them. This will give a little more extra flavour.
As a final note to all my fellow BSNers and Forumites.....If you try this recipe, one or both, I would love to hear your thoughts. I do hope you enjoy it as much as I did!
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3y3vr3
N3
Posts: 659 Likes: 1,584
inherit
478
0
1,584
3y3vr3
659
August 2016
3y3vr3
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Post by 3y3vr3 on Jul 28, 2020 3:42:12 GMT
Morning all....So a few days ago I made homemade meatball sandwiches with homemade marinara for my folks for dinner....and they loved them. I said if they were a hit, that I would share the recipes I used so here goes. These are not my own recipes, I did get them online though I forget where. Nevertheless, you are certainly free to use them. I'll label each recipe clearly so they are confusing. *Note: The recipe for the meatballs says to cook them IN the sauce, so start the marinara first and get that simmering as you make the meatballs. The meatballs will cook along with the marinara. Homemade Marinara.
Ingredients:
* (1) 28oz can of CRUSHED Tomatoes
* 1/4 cup Extra Virgin Olive Oil
* 3 large cloves of garlic (minced)
* 1/2 TSP of dried Oregano leaves
* 1/2 TSP of dried Basil leaves
* 1 TSP of granulated white sugar
* 1/2 TSP of table salt
Instructions Part A
Turn burner to Medium High Heat to warm pot
> Open Can of Tomatoes
> Mince the garlic
> Make ready your spices
> Prep Time 5 minutes, Total Cook Time 20 mins to 3 hours (time dependent on dish served)
Cooking Directions
1) Prep your Skillet or Large Pot; heat oil in large skillet, adding the can of crushed tomatoes, oregano, basil, sugar and salt. Stir regularly to ensure the oil and garlic do not burn.
2) Simmer: Once sauce is hot to touch, turn burner temperature to Low to simmer for 15 to 20 minutes, until the olive oil on the surface turns a deep orange colour.
Note: If using this as a sauce for Penne or Spaghetti, once it has simmered for 20 minutes it will be ready to eat. But for the purposes of this recipe you need to cook the meatballs IN the marinara so it is okay to turn your burner down to LOW and let the sauce and meatballs cook together. Addiionally, if you wish you can also freeze the Marinara in preserving jars for up to 4 months.
This concludes the Marinara.
Meatballs:
Ingredients
1 lb of ground beef
1 lb of ground pork
2 large eggs
1/4 Cup of Milk
1/2 Cup of Italian Seasoned Bread Crumbs
1 TSP Salt
1 TBLSP Fresh Parsley (or dried leaves in a bottle)
3 medium-size fresh garlic cloves OR 1/2 TSP of Garlic Powder (you can substitute specified measurement of powder if you don't have fresh cloves)
1/2 TSP of Fresh Ground Black Pepper
1/2 Cup of grated Parmesan Cheese
Cooking Directions:
-Mix all ingredients in a large bowl by hand; wet your hands for best results so the meat doesn't stick to them, using clean bare hands for best results
-Roll meatballs about the size of a golf ball (or bigger if prefered)
-Drop meatballs into (already made ) Marinara Sauce.
-Let Simmer for 3 hours together, stirring occasionally to ensure nothing burns
*Full Recipe yields 24 to 30 meatballs depending on size. When I made them I got 27 in total.
**Sandwiches**
On your choice/preference of bun, cut open and put bun under broiler until bread surface has just begun to turn lightly golden. Pull from oven.
-Take meatballs from the Marinara and put desired amount onto bun (3 to 4 is usually plenty). Top with more marinara and cover with your choice of melted cheese. I recommend either Shredded Mozzarella or Shredded Mozz/Cheddar Mix.
-Depending on size of meatballs and size of buns (and your appetite) , you may want to cut each of the meatballs in half before you put them on your bun. When I made this, I made them to the size as directed on a sub style bun....and they were pretty big. It was a lot to eat.
Eat and ENJOY!!!
FOR THOSE WHO LOVE GARLIC: If you have any fresh minced garlic left over from either the meatball recipe or the Marinara, you can also make a fresh garlic butter and add a light spreading of garlic butter to the buns before you put your meatballs on them. This will give a little more extra flavour.
As a final note to all my fellow BSNers and Forumites.....If you try this recipe, one or both, I would love to hear your thoughts. I do hope you enjoy it as much as I did! Thanks for the effort of putting together the very detailed recipes. The ingredients are now on my shopping-list for this week's grocery. Will try them and share the result. I love Marinara meatballs spaghetti. Just wonder how many more miles I should run to justify all the extra calories from a big meal like this.
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✜ The Bunny Chaser
2824
0
6,549
Energizer Bunny 211
So far 2024 is the same as the previous three years...
5,870
Jan 15, 2017 18:43:23 GMT
January 2017
energizerbunny211
Mass Effect Trilogy, Dragon Age: Origins, Dragon Age 2, Dragon Age Inquisition, KOTOR, Baldur's Gate, Mass Effect Andromeda, Anthem
Rumbler1138
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Post by Energizer Bunny 211 on Jul 30, 2020 16:33:12 GMT
Morning all....So a few days ago I made homemade meatball sandwiches with homemade marinara for my folks for dinner....and they loved them. I said if they were a hit, that I would share the recipes I used so here goes. These are not my own recipes, I did get them online though I forget where. Nevertheless, you are certainly free to use them. I'll label each recipe clearly so they are confusing. *Note: The recipe for the meatballs says to cook them IN the sauce, so start the marinara first and get that simmering as you make the meatballs. The meatballs will cook along with the marinara. Homemade Marinara.
Ingredients:
* (1) 28oz can of CRUSHED Tomatoes
* 1/4 cup Extra Virgin Olive Oil
* 3 large cloves of garlic (minced)
* 1/2 TSP of dried Oregano leaves
* 1/2 TSP of dried Basil leaves
* 1 TSP of granulated white sugar
* 1/2 TSP of table salt
Instructions Part A
Turn burner to Medium High Heat to warm pot
> Open Can of Tomatoes
> Mince the garlic
> Make ready your spices
> Prep Time 5 minutes, Total Cook Time 20 mins to 3 hours (time dependent on dish served)
Cooking Directions
1) Prep your Skillet or Large Pot; heat oil in large skillet, adding the can of crushed tomatoes, oregano, basil, sugar and salt. Stir regularly to ensure the oil and garlic do not burn.
2) Simmer: Once sauce is hot to touch, turn burner temperature to Low to simmer for 15 to 20 minutes, until the olive oil on the surface turns a deep orange colour.
Note: If using this as a sauce for Penne or Spaghetti, once it has simmered for 20 minutes it will be ready to eat. But for the purposes of this recipe you need to cook the meatballs IN the marinara so it is okay to turn your burner down to LOW and let the sauce and meatballs cook together. Addiionally, if you wish you can also freeze the Marinara in preserving jars for up to 4 months.
This concludes the Marinara.
Meatballs:
Ingredients
1 lb of ground beef
1 lb of ground pork
2 large eggs
1/4 Cup of Milk
1/2 Cup of Italian Seasoned Bread Crumbs
1 TSP Salt
1 TBLSP Fresh Parsley (or dried leaves in a bottle)
3 medium-size fresh garlic cloves OR 1/2 TSP of Garlic Powder (you can substitute specified measurement of powder if you don't have fresh cloves)
1/2 TSP of Fresh Ground Black Pepper
1/2 Cup of grated Parmesan Cheese
Cooking Directions:
-Mix all ingredients in a large bowl by hand; wet your hands for best results so the meat doesn't stick to them, using clean bare hands for best results
-Roll meatballs about the size of a golf ball (or bigger if prefered)
-Drop meatballs into (already made ) Marinara Sauce.
-Let Simmer for 3 hours together, stirring occasionally to ensure nothing burns
*Full Recipe yields 24 to 30 meatballs depending on size. When I made them I got 27 in total.
**Sandwiches**
On your choice/preference of bun, cut open and put bun under broiler until bread surface has just begun to turn lightly golden. Pull from oven.
-Take meatballs from the Marinara and put desired amount onto bun (3 to 4 is usually plenty). Top with more marinara and cover with your choice of melted cheese. I recommend either Shredded Mozzarella or Shredded Mozz/Cheddar Mix.
-Depending on size of meatballs and size of buns (and your appetite) , you may want to cut each of the meatballs in half before you put them on your bun. When I made this, I made them to the size as directed on a sub style bun....and they were pretty big. It was a lot to eat.
Eat and ENJOY!!!
FOR THOSE WHO LOVE GARLIC: If you have any fresh minced garlic left over from either the meatball recipe or the Marinara, you can also make a fresh garlic butter and add a light spreading of garlic butter to the buns before you put your meatballs on them. This will give a little more extra flavour.
As a final note to all my fellow BSNers and Forumites.....If you try this recipe, one or both, I would love to hear your thoughts. I do hope you enjoy it as much as I did! Thanks for the effort of putting together the very detailed recipes. The ingredients are now on my shopping-list for this week's grocery. Will try them and share the result. I love Marinara meatballs spaghetti. Just wonder how many more miles I should run to justify all the extra calories from a big meal like this. My pleasure.
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mousestalker
Inactive Moderator
ღ The Untitled
Just here for the cosplay
Staff Mini-Profile Theme: Mousestalker
Games: Mass Effect Trilogy, Dragon Age: Origins, Dragon Age 2, Dragon Age Inquisition, Baldur's Gate, Neverwinter Nights, Jade Empire, Mass Effect Andromeda, SWTOR
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ღ The Untitled
72
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1
Jan 31, 2024 11:38:50 GMT
30,348
mousestalker
Just here for the cosplay
12,116
August 2016
mousestalker
Mousestalker
Mass Effect Trilogy, Dragon Age: Origins, Dragon Age 2, Dragon Age Inquisition, Baldur's Gate, Neverwinter Nights, Jade Empire, Mass Effect Andromeda, SWTOR
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Post by mousestalker on Aug 6, 2020 19:16:53 GMT
JambalayaThis is a one pot dish. I tend to make a lot as it makes for really good leftovers and keeps well frozen. Jambalaya stir fry is really tasty. Assemble the following: 2 stalks celery 1/2 onion 1 large bell pepper 4 cups washed and strained white rice (I like jasmine) cayenne pepper 4 cloves garlic smoked paprika soy sauce 6 cups chicken stock fats: here I used rendered bacon fat and chopped, sliced fatty bacon Proteins: Today I used andouille sausage, breakfast sausage, and diced ham. Normally I go with 1/2 of some form of seafood and 1/2 pork. But this was what I had on hand.
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mousestalker
Inactive Moderator
ღ The Untitled
Just here for the cosplay
Staff Mini-Profile Theme: Mousestalker
Games: Mass Effect Trilogy, Dragon Age: Origins, Dragon Age 2, Dragon Age Inquisition, Baldur's Gate, Neverwinter Nights, Jade Empire, Mass Effect Andromeda, SWTOR
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ღ The Untitled
72
0
1
Jan 31, 2024 11:38:50 GMT
30,348
mousestalker
Just here for the cosplay
12,116
August 2016
mousestalker
Mousestalker
Mass Effect Trilogy, Dragon Age: Origins, Dragon Age 2, Dragon Age Inquisition, Baldur's Gate, Neverwinter Nights, Jade Empire, Mass Effect Andromeda, SWTOR
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Post by mousestalker on Aug 6, 2020 19:19:13 GMT
Method: Mince fine the onion, bell pepper, celery and garlic. You will want o have everything ready to go in the pot before you start cooking. So cut up your proteins into tiny bits as well. On high heat sweat the onions in your fat. Stir constantly.
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mousestalker
Inactive Moderator
ღ The Untitled
Just here for the cosplay
Staff Mini-Profile Theme: Mousestalker
Games: Mass Effect Trilogy, Dragon Age: Origins, Dragon Age 2, Dragon Age Inquisition, Baldur's Gate, Neverwinter Nights, Jade Empire, Mass Effect Andromeda, SWTOR
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ღ The Untitled
72
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1
Jan 31, 2024 11:38:50 GMT
30,348
mousestalker
Just here for the cosplay
12,116
August 2016
mousestalker
Mousestalker
Mass Effect Trilogy, Dragon Age: Origins, Dragon Age 2, Dragon Age Inquisition, Baldur's Gate, Neverwinter Nights, Jade Empire, Mass Effect Andromeda, SWTOR
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Post by mousestalker on Aug 6, 2020 19:20:43 GMT
Once the onions turn golden and the steam has mostly stopped, add the celery and bell pepper. Keep stirring. This is a good point to add any really fatty meats, such as bacon. Stir. Once the steam has largely gone away, add the garlic. Keep stirring. After about a minute, you should see liquid in the bottom of the pot. Scrape the bottom of the pot and add the rice. Keep stirring. You want to coat the rice with the fat. When the rice is coated and toasted, add the stock and remaining proteins. Add the smoked paprika and cayenne to taste. When the stock begins to boil, reduce heat to just above low and cover. Simmer until rice is tender. Add soy sauce to taste. Start checking for done-ness around twenty minutes or so. Enjoy! Notes: 1. This makes a lot. It eats well the first time, reheats well; for leftovers and makes for a great stir fry. 2. You can use any mix of ingredients you want, especially for the proteins. The core ingredients are the trinity (pepper, celery and onion) and rice. I do not use white meat chicken, however. It's too bland. Every ingredient should be bringing flavour to the party. Dark meat chicken works well. 3. I use soy sauce. It brings lots of flavour in addition to salt. 4. I go very heavy on the smoked paprika. That stuff is to cooking what crack is to pharmaceuticals. 5. Lots of people add a bay leaf. It does improve the taste, but I tend to forget to take it out and wind up eating it. YMMV 6. If you're going to use brown rice you will need to adjust the cooking time substantially. 7. You probably can and should chop the vegetables finer than I did.
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Beerfish
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Little Pumpkin
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Post by Beerfish on Sept 21, 2020 0:30:43 GMT
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mousestalker
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Post by mousestalker on Sept 23, 2020 13:29:14 GMT
I thought this might be of interest for anyone on a budget.
It's already vegetarian. To go vegan, use oil instead of butter and use tofu in lieu of egg.
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seven
N6
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Post by seven on Oct 19, 2020 9:28:49 GMT
Because food. And pasta Pasta salad - good both hot and cold. What I use : Pasta Basil pesto Rocket/arugula Prosciutto (any type of cured ham I guess) Kalamata olives (not sure how other varieties would go) Sundried tomato (drain well if in oil) Parmesan (feta would also work well) Pine nuts (toasted is better) I guess you could put in roast chicken or whatever if you wanted as well.
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Post by regack on Oct 22, 2020 18:58:15 GMT
So I used this recipe for rosemary focaccia, except I'm not very good at following all the steps exactly as they're laid out, so having been informed that they look like mutants, I'm going to refer to them now as fauxcoccia... ingredients/recipe/instructions under the spoiler *note, I thought they came out fantastic, and I can't wait to make it again! sponge: 2.5oz all-purpose flour 2.3oz water (room temperature) 1-2gr active/instant dry yeast
dough: 12.5 oz all-purpose flour 10oz water (room temperature) 2gr active/instant dry yeast ~20gr kosher salt - to taste, really... 1.75oz olive oil ~4gr chopped fresh rosemary
steps:
1) make the sponge a) Stir the sponge ingredients together in a small bowl (or container) until well combined. b) Cover tightly with plastic wrap/lid and let sit at room temperature until the sponge has risen and begins to collapse (~6 hrs). c) The sponge can sit at room temperature for up to 24 hours.
2) make the dough a) add the sponge to a larger bowl b) mix the flour, water and yeast into the sponge until well combined c) cover the bowl tightly and let rest for 15 minutes
d) stir in ~15gr of the kosher salt until incorporated e) cover the bowl tightly and let rest for 30 minutes
f) use a greased bowl scraper or rubber spatula fold the dough over itself by gently lifting the edge of the dough towards the middle g) turn the bowl 45 degrees and fold again - repeat for a total of 8 folds h) cover the bowl tightly and let rest for 30 minutes
i) repeat folding steps f & g j) cover the bowl tightly and let rise until nearly doubled, ~30-60 minutes
3) 1 hour before baking a) if you have a pizza stone move oven rack and stone to upper-middle position and heat oven to 500f (I have a small convection oven and chose 400f without the pizza stone on the shelf but beneath it) b) throughly coat 2 pans or trays with olive oil and sprinkle lightly with salt
4) prepare for baking a) transfer dough to lightly floured surface and dust top with flour b) divide in half, or thirds and cover loosely with greased plastic film c) working one piece at a time, shape into small, low loaf by gently tucking under edges d) place rounds seam side up into the prepared pans, coat with oil, and then flip over (seam side down) e) cover loosely with greased plastic, and let rest for 5 minutes
f) using your fingertips, gently press dough rounds into corners of pan, taking care not to tear the dough. if the dough resists, let it rest for 5-10 more minutes g) using a fork poke the surface of the dough 25-30 times, popping any larger bubbles h) spinkle the rosemary evenly over the top of each loaf i) cover each loaf loosely with greased plastic film and let rest for ~10 minutes, until a bit bubbly
4) bake a) place pans in oven and reduce temperature to 450f b) bake until tops are golden brown (20-30 minutes) rotating pans half-way through 5) EAT let them cool a bit, use your discretion ;)
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✜ The Bunny Chaser
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Energizer Bunny 211
So far 2024 is the same as the previous three years...
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Post by Energizer Bunny 211 on Oct 24, 2020 11:49:41 GMT
So I used this recipe for rosemary focaccia, except I'm not very good at following all the steps exactly as they're laid out, so having been informed that they look like mutants, I'm going to refer to them now as fauxcoccia... ingredients/recipe/instructions under the spoiler *note, I thought they came out fantastic, and I can't wait to make it again! sponge: 2.5oz all-purpose flour 2.3oz water (room temperature) 1-2gr active/instant dry yeast
dough: 12.5 oz all-purpose flour 10oz water (room temperature) 2gr active/instant dry yeast ~20gr kosher salt - to taste, really... 1.75oz olive oil ~4gr chopped fresh rosemary
steps:
1) make the sponge a) Stir the sponge ingredients together in a small bowl (or container) until well combined. b) Cover tightly with plastic wrap/lid and let sit at room temperature until the sponge has risen and begins to collapse (~6 hrs). c) The sponge can sit at room temperature for up to 24 hours.
2) make the dough a) add the sponge to a larger bowl b) mix the flour, water and yeast into the sponge until well combined c) cover the bowl tightly and let rest for 15 minutes
d) stir in ~15gr of the kosher salt until incorporated e) cover the bowl tightly and let rest for 30 minutes
f) use a greased bowl scraper or rubber spatula fold the dough over itself by gently lifting the edge of the dough towards the middle g) turn the bowl 45 degrees and fold again - repeat for a total of 8 folds h) cover the bowl tightly and let rest for 30 minutes
i) repeat folding steps f & g j) cover the bowl tightly and let rise until nearly doubled, ~30-60 minutes
3) 1 hour before baking a) if you have a pizza stone move oven rack and stone to upper-middle position and heat oven to 500f (I have a small convection oven and chose 400f without the pizza stone on the shelf but beneath it) b) throughly coat 2 pans or trays with olive oil and sprinkle lightly with salt
4) prepare for baking a) transfer dough to lightly floured surface and dust top with flour b) divide in half, or thirds and cover loosely with greased plastic film c) working one piece at a time, shape into small, low loaf by gently tucking under edges d) place rounds seam side up into the prepared pans, coat with oil, and then flip over (seam side down) e) cover loosely with greased plastic, and let rest for 5 minutes
f) using your fingertips, gently press dough rounds into corners of pan, taking care not to tear the dough. if the dough resists, let it rest for 5-10 more minutes g) using a fork poke the surface of the dough 25-30 times, popping any larger bubbles h) spinkle the rosemary evenly over the top of each loaf i) cover each loaf loosely with greased plastic film and let rest for ~10 minutes, until a bit bubbly
4) bake a) place pans in oven and reduce temperature to 450f b) bake until tops are golden brown (20-30 minutes) rotating pans half-way through 5) EAT let them cool a bit, use your discretion ;)
I love focaccia bread....I'd love to try this, but I don't have a break maker
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Post by regack on Oct 24, 2020 15:14:53 GMT
So I used this recipe for rosemary focaccia, except I'm not very good at following all the steps exactly as they're laid out, so having been informed that they look like mutants, I'm going to refer to them now as fauxcoccia... ingredients/recipe/instructions under the spoiler *note, I thought they came out fantastic, and I can't wait to make it again! sponge: 2.5oz all-purpose flour 2.3oz water (room temperature) 1-2gr active/instant dry yeast
dough: 12.5 oz all-purpose flour 10oz water (room temperature) 2gr active/instant dry yeast ~20gr kosher salt - to taste, really... 1.75oz olive oil ~4gr chopped fresh rosemary
steps:
1) make the sponge a) Stir the sponge ingredients together in a small bowl (or container) until well combined. b) Cover tightly with plastic wrap/lid and let sit at room temperature until the sponge has risen and begins to collapse (~6 hrs). c) The sponge can sit at room temperature for up to 24 hours.
2) make the dough a) add the sponge to a larger bowl b) mix the flour, water and yeast into the sponge until well combined c) cover the bowl tightly and let rest for 15 minutes
d) stir in ~15gr of the kosher salt until incorporated e) cover the bowl tightly and let rest for 30 minutes
f) use a greased bowl scraper or rubber spatula fold the dough over itself by gently lifting the edge of the dough towards the middle g) turn the bowl 45 degrees and fold again - repeat for a total of 8 folds h) cover the bowl tightly and let rest for 30 minutes
i) repeat folding steps f & g j) cover the bowl tightly and let rise until nearly doubled, ~30-60 minutes
3) 1 hour before baking a) if you have a pizza stone move oven rack and stone to upper-middle position and heat oven to 500f (I have a small convection oven and chose 400f without the pizza stone on the shelf but beneath it) b) throughly coat 2 pans or trays with olive oil and sprinkle lightly with salt
4) prepare for baking a) transfer dough to lightly floured surface and dust top with flour b) divide in half, or thirds and cover loosely with greased plastic film c) working one piece at a time, shape into small, low loaf by gently tucking under edges d) place rounds seam side up into the prepared pans, coat with oil, and then flip over (seam side down) e) cover loosely with greased plastic, and let rest for 5 minutes
f) using your fingertips, gently press dough rounds into corners of pan, taking care not to tear the dough. if the dough resists, let it rest for 5-10 more minutes g) using a fork poke the surface of the dough 25-30 times, popping any larger bubbles h) spinkle the rosemary evenly over the top of each loaf i) cover each loaf loosely with greased plastic film and let rest for ~10 minutes, until a bit bubbly
4) bake a) place pans in oven and reduce temperature to 450f b) bake until tops are golden brown (20-30 minutes) rotating pans half-way through 5) EAT let them cool a bit, use your discretion ;)
I love focaccia bread....I'd love to try this, but I don't have a break maker You can do it! I did it all by hand, I don't have a stand-mixer or a bread maker.
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mousestalker
Inactive Moderator
ღ The Untitled
Just here for the cosplay
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Post by mousestalker on Oct 24, 2020 15:37:27 GMT
I love focaccia bread....I'd love to try this, but I don't have a break maker You can do it! I did it all by hand, I don't have a stand-mixer or a bread maker. Kneading can be really therapeutic. Get all of the anger and frustration out of your system.
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Beerfish
N7
Little Pumpkin
Games: Mass Effect Trilogy, Dragon Age: Origins, Dragon Age 2, Dragon Age Inquisition, KOTOR, Baldur's Gate, Neverwinter Nights, Mass Effect Andromeda, Anthem, Mass Effect Legendary Edition
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Post by Beerfish on Oct 24, 2020 17:05:40 GMT
Oh how nice! You have made that ball of dough to look like my face!
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