On Fri, 28 Jul 2006 20:12:59 -0400, Caesar
I agree with your buddy.
And you get tried and true recipes here. Usually.
Yup! Enjoy your Sunday dinner!
Gurdjieff's Strange MethodsGurdjieff was born near the Caucasus in Russia ? still there are nomads, wandering tribes. Even sixty years of communist torture has not...
* Exported from MasterCook *
Italian Meatballs
Recipe By :Carol Peterson (Damsel) Serving Size : 10 Preparation Time :0:00 Categories : Meatloaves and Meatballs
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds extra lean ground beef 1/2 pound ground pork 2 large eggs -- beaten 1/2 cup rolled oats 1 teaspoon garlic -- minced 1/4 cup fresh parsley -- minced 1/2 teaspoon dried oregano 1/4 teaspoon black pepper
Duck partsFauxPseudo wrote about his duck: I'd braise them with the rice: In an oven-safe skillet with a lid, heat a bit of butter over medium...
In a large bowl, combine all ingredients thoroughly. Shape into 1 1/2" meatballs. Bake at 375¡F until cooked through. Drain. Cover with Harry's Tomato Sauce; cover and simmer 30 minutes.
Cuisine: "Italian-American" Yield: "30 meatballs" - - - - - - - - - - - - - - - - -
Serving Ideas : Serve on crusty rolls with mozzarella cheese, or over
* Exported from MasterCook *
Harry's Tomato Sauce
Recipe By :Harry Demidavicius Serving Size : 10 Preparation Time :2:15 Categories : Sauces and Gravies
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large carrot -- cut in large chunks 1 stalk celery -- cut in large chunks 1 medium onion -- cut in large chunks 1 clove garlic 1/4 cup olive oil 1 tablespoon dried oregano 1/4 teaspoon ground fennel -- (Carol's addition) 28 ounces Italian tomatoes -- crushed 1 cup dry red wine 1/4 cup fresh parsley -- minced
1. Blend the carrot, celery, onion, garlic, oil, and oregano in a food processor until emulsified.
2. Empty the tomatoes into a large saucepan on medium heat and mash them. Stir in the vegetable mixture. The resulting blend should be quite thick & look reddish with traces of green & yellow visible. When it starts to bubble turn down the heat & simmer uncovered for about 90 minutes, stirring occasionally, until it has reduced & blended into a sauce.
3. Add in the wine and continue to simmer for a few more minutes. Stir in the parsley simmer for 5 more minutes. Taste and adjust seasonings and remove from heat.
4. The sauce may now be served over pasta or stored in the refrigerator in tightly capped 28 ounce jars.
Cuisine: "Italian" - - - - - - - - - - - - - - - - -
