Beef Meat Balls

Meat Balls Come And Get Them

My mother always cooked a big pot of meat balls.We ate as many as we wanted. My mother did  not serve them with pasta.... we ate them with creamy mashed potatoes.

It's seem like that red thick tomato gravy just give those creamy mashed potatoes the best taste ever.

When the meat balls was gone from the pot, we did not care too much because we had the wonderful meat ball gravy to do some serious slopping with bread.

Here We Go!

Adding water and two teaspoon salt to a big pot filling almost full to the top and let boil.

In a bowl at 2 pound ground meat

3 Beaten  Eggs

1 cup Milk

1/2 cup water

Chop very fine 1/2 cup each green onion, red and green bell peppers.

Spice 1 tablespoon each onion powder, garlic powder,salt and black pepper.

Mixing all together

Rolling into a ball

Place them on a sheet pan

Than drop them one by one in the boiling water. Cook 10 mins.

Draining meat balls and place in another pot

Pour four Jars pasta Sauce and add bay leaf.cover pot and let simmer on med heat for 30 mins.

You can also make a Meat Ball Sandwich

    

 

Spinach Mashed Potatoes With Cheese And Garlic

Spinach Mashed Potatoes With Cheese And Garlic

SERVES: 4-6

INGREDIENTS

2
lbs boiling potatoes (preferably Yukon Gold)
1⁄2
cup heavy cream
3
tablespoons unsalted butter
1
teaspoon salt
1⁄2
teaspoon black pepper
4
ounces Baby Spinach (6 cups)

1/4 cup cream cheese

DIRECTIONS
Cover potatoes with salted cold water by 1 inch in a large saucepan and simmer, uncovered, until tender, 20 to 30 minutes.
While potatoes are simmering,cheese, bring cream, butter, salt, and pepper to a simmer in a small saucepan. Remove from heat and keep warm, covered.
Drain potatoes in a colander and cool slightly. Peel potatoes and mash in large saucepan.
Stir spinach into warm cream, tossing to coat, and when slightly wilted (after about 1 minute), immediately add to potatoes. Mash potatoes until almost smooth. Serve immediatel

Corn Bread Dressng

The Dressing is one of the highlights of Thanksgiving Dinner. Folks just love that good favor chicken or turkey broth mixture of bread turn into a delightful cooked and season stuffing prepared just right with that touch of sage.
My Grandmother Sweetie make the world best Cornbread Dressing for us and we just love that rich taste she put in to it...When she pass away. my mother all most got it just right...and when she pass away in 1992 that was the end of that era...
I came up with a dressing almost like my mother and my grandmother and I will like to share with you. It;s kountry and have that taste we loved as growing up in the south. Back then my folk just went in the kitchen and came up with some might good eats with a dash of this and a pitch of that.
So that what I did and came out just fine for the recipe of Thanksgiving Dressing...my mother and my grandmother would be so proud.And plus I remember watching them when it was time to prepared for the dressing....and that made it a plus for me!
Always use good tasting cornbread my mother will always say and my grandmother uses day old bread nice and cold and the broth had to be cold too... this will keep the dressing from being sticky and packy.

Let's Start
4 to 6 chicken leg quarter trim fat but not all. Use about 6 chicken backs  to make the broth richer and you can add 6 pieces raw clean chicken livers make sure that green skin off ( leg quarters are rich with broth when cooked).

1 cup celery chopped

2 cups white onion chopped

 Salt and Pepper and 4 cup chicken broth and place in a roasting pot.

Cook in an oven at 350 until done and brothy

Take the chicken out and put to a side. Drain the broth and spoon out 1/4 cup of chicken fat.
Gather Bread like
4 cups Cornbread cubes

2 cups dry France bread in cubes ( hold up better than white sandwich bread)

Mix them together 2 cups onions 2 cups celery and 1/4 cup fat from the broth add to a pan.

Saute until lightly tender pour over bread add your season at your choice like we love lots of black pepper and a little sage to our taste. you may like saute mushrooms or roasted pecans.

 Pour in about 3 cup or 4 cold broth and two beaten eggs too much broth made it to thin too less make it too thick).

Harvest Fruit / Nuts Rice Pilaf

A wonderful fragrant rice that's right at home on your feasting table.

Ingredients
1/3 cup cashews

1/3 cup slivered almonds

4 tbsp  butter

2 teaspoon minced

1/2 small onion chopped

1/2 celery chopped

1 cup basmati rice COOKED

1 3/4 cups chicken broth

1/2 cup dried raisins

1/4 cup dried apricots

SPICES: Optional
1/4 tsp ground cinnamon
1/8 tsp ground cumin
1/4 tsp black pepper

Instructions

saute vegetables in butter do not overcook add to precooked fluffy rice use fork to fluff rice. Add the nuts, toss. Add chicken broth blend together adding butter place in a 350 degree oven for 10 minutes.
Transfer to serving bowl. Garnish with nuts and a little sprinkle of parsley if using. Serve!

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Cajun Roasted Chicken / New Orleans Style

Med sized chicken legs quarters clean and trim of fat



1 tablespoon salt



1 tablespoon black pepper



1 tablespoon cayenne pepper



3 tablespoon garlic powder



3 tablespoon dry sweet basil



1 tablespoon dry rosemary (optional)



1 tablespoon  dry thyme (optional)



smoked paprika enough to sparkle and cover well six leg quarters  (optional)


Dry leg quarter and place in baking dish.



Sparkle black pepper first evenly over legs



Next sparkle salt following the trails of black pepper.



Next sparkle the garlic powder all over and the basil and rosemary will be next



Adding more sparkle garlic and basil on the backside chicken leg so you can get more flavor



Sparkle cayenne pepper. you can do the spice heavy if you like and coat the leg quarter to your liking.



Cover and refrigerate over night. flavor of the spices go though the chicken.



Next sparkle smoked paprika all over leg quarter



Keep cover and place in per heated oven 400 degree for 1 1/2 hour pour juices in a bowl and pour over chicken and leave uncover bake for 15 mins or until golden brown.



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The Perfect Roast Turkey Recipe!

Ingredients

10 - 14 lb. turkey* (fresh or frozen and fully thawed)
3/4 cup unsalted butter, softened
2 tsp lemon zest
1 Tbsp fresh thyme leaves
1 Tbsp chopped fresh rosemary
Kosher salt and freshly ground black pepper
1 medium yellow onion, cut into quarters
8 garlic cloves, smashed
1/2 bunch Chopped fresh parsley

In a mixing bowl stir together butter, lemon zest, thyme and rosemary

Rest turkey, preheat oven: Let turkey rest at room temperature 1 hour

 Remove neck and giblets: Remove neck and giblets from turkey

 Dab dry, fold wings under, season cavity: Pat outside of turkey well with paper towels and dry inside as well. Tuck wings under turkey. Season cavity well with salt and pepper.

Create pocket of space for butter underneath skin: Using the back end of a wooden spoon and starting at the back end of the turkey, carefully separate and loosen the skin from the breast leaving skin intact between breasts, front area and sides. Be careful not to puncture and tear skin or butter will melt out as it bakes.

Make butter-herb mixture: In a mixing bowl stir together butter, lemon zest, thyme and rosemary.

Stuff portion of butter under skin: Using the end of the spoon again stuff and spread about 1/3 of the butter total into each portion and rub hands over turkey skin to smooth around.


Place in roasting rack: transfer turkey to a large roasting pan with a roasting rack

Truss if desired: tie legs with kitchen twine 

Stuff Your Turkey

Bake to 165 degrees: Bake in preheated oven until thickest center portion of thigh without touching bone registers 165 degrees on a probe thermometer or instant read thermometer, about 2 1/2 – 3 1/2 hours, while tenting top of turkey with aluminum foil as needed to prevent excessive browning.
Tip: to ensure a moist turkey be careful not to over-cook. If you bake much past 165 degrees it will start to dry out.
Rest and carve: Let turkey rest 30 minutes at room temperature (or up to 60 minutes) before carving.

https://www.cookingclassy.com/

Mashed Sweet Potatoes

Ingredients

4 lbs. sweet potatoes (about 5 large or 4 extra large)

1/2 salted butter melted brown butter

4 Tbsp real maple syrup or 1/2 brown sugar

Salt and black pepper

1 can evaporated milk

Instructions

Preheat oven to 400 degrees. Prick sweet potatoes once on both sides with a fork. Wrap each sweet potato with a sheet of aluminum foil.

Place sweet potatoes on baking sheet and bake until done

place butter in a medium skillet or saucepan. Heat over medium heat, and let cook, stirring occasionally until butter has browned.

Once potatoes are cool enough to handle, peel potatoes or scoop flesh from peels into a large bowl.
Mash with a potato masher. .

Add browned butter and maple syrup or brown sugar. Using an electric hand mixer blend on low speed until combined, season with salt and pepper to taste. Increase mixer speed adding milk and whip until smoother and creamy.

Melt butter and add on top and serve hot

Cuisinart AMB-9SP 9-Inch Chef's Classic Nonstick Bakeware Springform Pan, Silver

9-inch springform pan made of heavy-gauge aluminized steel for fast, even heating
Whitford Xylan nonstick coating inside and out ensures effortless food release
Latch opens to release baked cake; extra-thick rolled edges prevent warping
Dishwasher-safe for quick cleanup; oven-safe
Measures 9 by 9 by 3 inches; limited lifetime warranty

New York Cheese Cake

Ingredients
2 cups (8 1/2 ounces) Keebler® Graham Cracker Crumbs
1/2 cup (4 fl ounces) margarine or butter, melted
2 tablespoons (1 ounce) sugar
4 packages (32 ounces) cream cheese, softened
1 1/3 cups (9 1/2 ounces) sugar
2 tablespoons (1/2 ounce) cornstarch
1 tablespoon (1/2 ounce) vanilla
3 each eggs, large
1 cup (8 fl ounces) sour cream
Directions
1. In small bowl toss together graham crumbs, margarine or butter and 2 tablespoons sugar. Reserve 2 tablespoons of crumb mixture for garnish. Press remaining crumb mixture onto bottom and 2 1/4-inches up sides of 9-inch springform pan. Chill in freezer while preparing filling.
2. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add 1 1/3 cups sugar, cornstarch and vanilla. Beat until combined. Add eggs, one at a time, beating until just combined after each addition. Stir in sour cream.
3. Pour into crust. Bake at 325°F about 1 1/4 hours or until center is almost set. Cool on wire rack for 15 minutes. Loosen sides of pan. Continue cooling on wire rack for 45 minutes more.
4. Sprinkle top with reserved crumbs. Refrigerate at least 3 hours. Garnish as desired. Store in refrigerator.

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Romertopf Extra Large for Turkey Glazed Clay Roaster, 7.3 quart, Terracotta by Romertopf

Use in any oven style, do not use on stovetop Made in German & Easy to Clean 171/4"L x 131/4"W x 83/4"H | 7.3 Quarts Holds up to 18 pound turkey Get fall off the bone results with a nice crispy crust Use clay roaster for meats, fish, desserts, breads & more

      

Turkey Pot Pie

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1/4 cup chopped celery

2 tablespoons butter or margarine

1/4 cup chopped onion (1/2 medium)

1 can (10 3/4 oz) condensed cream of chicken soup

1 cup milk

1/2 teaspoon poultry seasoning

1/4 teaspoon salt

1/4 teaspoon pepper

4 cups cubed cooked turkey or chicken

1 bag (1 lb) frozen broccoli, carrots and cauliflower, thawed, drained

1 box refrigerated pie crusts, softened as directed on box

Steps

Heat oven to 400°F. In 3-quart saucepan or Dutch oven, melt butter over medium heat. Add celery and onion; cook and stir until tender. Stir in soup, milk, poultry seasoning, salt and pepper. Cook until thoroughly heated.

Gently stir in turkey and thawed vegetables. Pour into ungreased 2-quart casserole or 10-inch quiche pan.

Remove pie crust from pouch; place flat over turkey mixture. Roll up edge of crust to fit top of casserole; flute edge. Cut slits in several places in crust.

Bake 40 to 50 minutes or until golden brown. Let stand 10 minutes before serving.

Cuisinart 622-30G Chef's Classic Nonstick Hard-Anodized 12-Inch Skillet with Glass Cover, Black

Frontier Rustic / Roasted Salmon

This rustic and savory seasoning gives the salmon just enough kick

1 tablespoon paprika
1 teaspoon cayenne
1 tablespoon freshly ground black pepper
2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons lemon pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 LB Salmon filet, cut into 4 pieces

1/4 cup canola oil, 2 table butter and 1/3 cup sesame seeds cooked together until golden brown in a pan.

Mix all dry ingredients in a bowl. Preparing Salmon Make angled cuts on the skin side of the salmon at 1 inch intervals. The cuts should not go deeply enough to go through the skin .

Place salmon in pan with the sesame seeds SKIN DOWN COOK. FIVE MINUTES. ADD PAN TO THE OVEN ON BROIL FOR 5 MINS.

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Sweet Savory Meat loaf

Ingredients

1 cup panko breadcrumbs
1Table onion Powder  2 lb ground beef (mince) , preferably not lean
2 eggs
3 garlic cloves , minced
1 tsp Worcestershire Sauce
1/4 cup tomato ketchup
2 tsp dried parsley or basil
1 tsp dried thyme
2 beef bouillon cubes , crumbled
1 tsp black pepper

MEATLOAF GLAZE:

1/2 cup tomato ketchup
2 tbsp cider vinegar
1 tbsp brown sugar , lightly packed
Glaze: Mix together in a small bowl. Set aside.

Meatloaf: Preheat oven 350F.
Place breadcrumbs in a very large bowl and onion powder. Mix so the breadcrumbs are all wet.
Add remaining ingredients. Mix well using your hands. Form into a loaf shape.
Transfer into loaf tin. Brush generously with glaze, using about 1/2.
Bake for 45 minutes. Remove from oven and brush with most of the remaining glaze.pour off excess fat
Bake for a further 30 minutes. Remove from oven.
Stand for 10 minutes before turning out and cutting into thick slices.

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CARAMEL POPCORN

Ingredients

FOR THE POPCORN
1/4 cup vegetable oil (not required if air popping with a popcorn maker)
1/3 cup popping corn (10 cups popcorn, Note 1 for lighter caramel coverage)
FOR THE CARAMEL
1 stick butter
1 cup brown sugar , packed
1/2 cup light corn syrup
1/2 tsp salt
1 tsp vanilla extract
1/2 tsp baking soda
Instructions
POPCORN
Heat oil in a large pot over medium heat.
Cover with a lid. Once the popcorn starts popping in earnest, shake the pot gently once.
Remove from heat when the popping stops (when you can count to 3 between pops) and transfer to a (very!) large bowl. You need 10 cups of popcorn.
CARAMEL:
Preheat oven to 110°C/230°F.
Melt butter in a saucepaan over medium heat.
Add sugar, corn syrup and salt. Stir until just combined.
When it starts to bubble, simmer for 4 minutes - DO NOT STIR!
Remove from heat then quickly whisk in vanilla and baking soda. When you stop whisking, the caramel will foam and increase in volume.
Quickly pour straight over popcorn, toss until caramel cools and starts to harden.
BAKING TO CRISP:
Spread popcorn on 2 baking trays.
Bake for 30 minutes, tossing every 10 minutes or so. Caramel will remelt for the first 2-3 tosses - tossing coats popcorn more evenly with caramel.
Remove from oven, leave to cool. Gently break into pieces and serve.