Cuisine Africana

Vegetable Pasta

2010-03-12T16:21:00.005+01:00

Ingredients
1 1/2 cups grape tomatoes, halved
1 large spaghetti squash, halved and seeded
1/3 cup water
salt and ground black pepper to taste
3 tablespoons olive oil, divided
2 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon seasoning
1 red onion, chopped
1 green bell pepper, chopped
1 baby eggplant, halved lengthwise and sliced crosswise
1 carrots, sliced thin
1/3 cup white wine

Directions

1.Preheat an oven to 350 degrees F (175 degrees C). Arrange the tomatoes on a baking sheet with the cut sides facing up.
2.Roast the tomatoes in the preheated oven until cooked through and slightly browned on the underside, about 15 minutes.
3.Place squash halves face down in glass baking dish with the water; cover with plastic wrap. Microwave on High for 8 minutes. Leave covered and set aside. Once the squash is cool enough to handle, scrape in strands into a large bowl with a fork; season with salt and pepper and toss with 1 tablespoon olive oil.
4.Heat the remaining 2 tablespoons olive oil in a large skillet over medium-low heat; cook and stir the garlic, basil, and Italian seasoning in the oil until the garlic is softened, about 10 minutes. Add the onion, green bell pepper, eggplant, and carrot to the garlic; increase heat to medium. Continue cooking and stirring until the vegetables are nearly tender, 10 to 15 minutes. Mix the tomatoes and white wine into the vegetable mixture; cook another 2 to 3 minutes. Transfer the vegetables to the bowl with the spaghetti squash; gently toss together.

Pasta with Sardines

2010-03-12T15:59:00.005+01:00

Ingredients
1 (16 ounce) package spaghetti
3/4 cup olive oil, divided
6 cloves garlic, minced
2 (4 ounce) cans sardines packed in olive oil, drained
1 cup seasoned bread crumbs
1/3 cup freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
1 teaspoon ground black pepper
additional Parmesan cheese for serving (optional)

Directions

1.Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until al dente, or 8 to 10 minutes. Drain, and rinse under cold water. Toss with 1/4 cup olive oil, cover and keep warm.
2.Place another 1/4 cup olive oil in a skillet, and heat over medium heat. Stir in the garlic, and cook just until golden, 2 to 3 minutes. Add the sardines, and cook 1 minute more. Stir in the bread crumbs and 1/3 cup Parmesan cheese. If necessary to give the mixture a crumbly texture, stir in the remaining 1/4 cup of olive oil. Stir in the parsley and pepper, and remove from the heat. If desired, serve with additional Parmesan cheese.

Quiche Lorraine

2010-03-12T15:14:00.005+01:00

Ingredients
8 slices bacon
1 small onion, chopped
4 eggs
2 tablespoons milk
2 tablespoons all-purpose flour
1 teaspoon dried parsley
1/4 teaspoon dried thyme
salt and pepper to taste
1 (9 inch) unbaked pie crust
1/4 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese

Directions

1.Preheat oven to 350 degrees F (175 degrees C).
2.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain (reserving 1 tablespoon of grease) crumble bacon and set aside. Heat reserved bacon grease in skillet and saute onion until soft.
3.In a large bowl, beat together eggs, milk, flour, parsley, thyme, salt and pepper. Add bacon, onion, mozzarella and cheddar cheese; mix well. Pour mixture into pie crust.
4.Bake in preheated oven for 45 minutes, or until lightly brown on top and firm in the middle. Serve warm.

Beef Stew

2010-02-07T13:52:00.003+01:00

INGREDIENTS!

3/4 cup Zesty Dressing 2 lb. beef for stew, such as beef chuck roast, cut into 1-inch chunks 6 slices Bacon, chopped 3 cups sliced fresh mushrooms (about 1/2 lb.) 1 large onion, chopped 6 carrots (about 1 lb.), sliced 1-1/2 lb. potatoes (about 3), peeled, cut into large chunks 1 can (14-1/2 oz.) stewed tomatoes, undrained 1 can (14-1/2 oz.) beef broth
1POUR dressing over beef in resealable plastic bag. Seal bag; turn to evenly coat beef with dressing. Refrigerate 30 min. to marinate.

2COOK bacon in large saucepan on medium heat 5 min. or until crisp, stirring occasionally. Remove bacon from saucepan; drain.

3ADD mushrooms and onions to saucepan; cook on medium-high heat 10 min. or until tender, stirring occasionally. Remove meat from marinade; discard marinade. Add meat, carrots, potatoes, tomatoes, broth and bacon to saucepan; stir.

4BRING to boil, stirring occasionally; cover. Simmer on low heat 1 hour 15 min. Uncover; simmer 15 min. or until meat is done and sauce is thickened, stirring occasionally

Double Stacked Sandwich

2010-02-07T12:48:00.005+01:00

INGREDIENTS!

1 Tbsp. Real Mayo Mayonnaise 2 tsp. Grated Parmesan Cheese 1 submarine roll, split 3 slices Deli Fresh Shaved Oven Roasted Turkey Breast 3 slices Deli Fresh Shaved Roast Beef 1 Deli Fresh Pepper Jack Cheese Slice 2 slices tomato 1/4 cup shredded lettuce Make It!HEAT broiler.

MIX mayo and Parm; spread onto cut sides of roll. Place, cut-sides up, in shallow pan. Broil 2 min. or until golden brown.

STACK meats on microwaveable plate; top with cheese. Microwave on HIGH 30 sec. or until cheese is melted. Place on bottom half of roll.

FILL roll with remaining ingredients.

Citrus Trio Butter Dipping Cookies

2009-12-11T14:47:00.001+01:00

Ingredients
1 cup unsalted butter, cool but not straight from the fridge
4 ounces cream cheese, cool but not straight from the fridge
1 cup sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 teaspoon baking powder
Dash salt
Finely grated zest from 1 lime
Finely grated zest from 1 orange
Finley grates zest from 1emon
Directions
Enjoy these cookies inspired by delicious langues-de-chat, delicate French tea cookies. I love these with coffee, tea, or even with rich hot chocolate — perfect for dipping as you sip! Or, you could even dip the cookies into melted chocolate or caramel.

Preheat the oven to 350 degrees F.

Add the butter, cream cheese, sugar and vanilla to the bowl of a stand mixer. Beat on medium-high speed until creamy, about 1 minute.

In a separate bowl, whisk together the flour, baking powder and salt. On the lowest speed, gradually add the flour mixture into the butter mixture, just until blended. Divide the batter into 3 bowls, and gently stir in the different zests among the bowls, making 3 citrus flavored batters.

Scrape each batter into a pastry bag fitted with a 1/4-inch tip, or a sturdy plastic bag with the corner snipped off. Pipe 2-inch long strips, about 2 inches apart, on a cold unlined baking sheet. Bake for 12 to 14 minutes, or until golden brown. Repeat with the other batches.

Remove from the oven, and let cool on the baking sheet for a few minutes before removing with a spatula to cool completely on baking rack. Serve with tea or coffee, or just nibble...addictive!

Cook's Note: To butter cookie purists: these are also delicious without the zest!

Oatmeal Cream Cheese Butterscotch Bars

2009-12-11T14:32:00.003+01:00

Ingredients
2 sticks unsalted butter, at room temperature, cut into pea-sized pieces, plus more for pan
2 cups all-purpose flour
1 1/2 cups old fashioned rolled oats
3/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 (11-ounce) bag butterscotch chips
1 (8-ounce) package cream cheese, at room temperature
1 (14-ounce) can sweetened condensed milk
1 lemon, zested and juiced
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F. Drape a 9 by 13-inch pan with overlapping pieces of aluminum foil, creating handles for easy removal. Butter the paper, and reserve.

In a food processor add the flour, oats and brown sugar and pulse to combine. Add the 2 sticks of butter, the cinnamon and the butterscotch chips. Pulse, pulse, pulse until the mixture forms clumps when pressed between your fingers. Transfer the mixture to a large bowl. Press half of the mixture into the bottom of the prepared pan in an even layer, reserve the other half. Bake in the preheated oven just until slightly golden and set, about 12 to 15 minutes. Remove from the oven and cool completely.

Beat together the cream cheese, condensed milk, lemon zest and juice and vanilla in an electric stand mixer fitted with a paddle, or with an electric hand mixer until no lumps of cream cheese remain. Spread evenly over the baked and cooled oatmeal mixture. Sprinkle the remaining half of the oatmeal mixture over the cream cheese. Bake until the top is golden, about 40 minutes.

Cool and chill before cutting. Run a knife around the edge of the pan, and using the foil handles, transfer the bars to a cutting board. Cut into 2-inch squares with a sharp knife and serve.

Xmas Wedding Cookies

2009-12-11T14:24:00.002+01:00

Ingredients
1 3/4 cups walnut pieces
2 1/2 cups all-purpose flour
1 cup tapioca starch (tapioca flour)
1/4 teaspoon salt
3 sticks butter, cut into pieces, room temperature
1 cup sugar
2 tablespoons grade A dark amber maple syrup
1 teaspoon vanilla extract
2 cups confectioners' sugar
Directions
Pulse the walnuts in a food processor until the consistency of coarse cornmeal (twenty 2 second pulses). In a separate bowl, sift together the flour, tapioca and salt. In the bowl of a stand mixer or in a large bowl, using an electric hand mixer, add the butter and sugar and blend until smooth. Stir in the maple syrup and vanilla. Add the dry ingredients in thirds, using the paddle attachment on your mixer, at slow speed. Once the mixture has pulled together, mix at a slightly higher speed to fully incorporate the ingredients. Finally, add the walnuts and mix briefly to combine. Roll the dough into ball, flatten into a disk, wrap in plastic wrap, and chill for 1/2 hour.

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.

Measure 1 tablespoon of the dough into your hand, roll into a log with tapered ends and shape into a crescent. Repeat with remaining dough. Arrange the cookies, about 1-inch apart, on the baking sheets. Bake just until the bottom edges start to turn golden, about 14 to 16 minutes. Remove from the oven and cool on the cookie sheets for 10 minutes, then transfer to a rack until completely cool, about 20 minutes. Put the confectioners' sugar in a shallow bowl, and dredge the cookies, 1 at a time, tapping off excess sugar.

Xmas Orange Currant Polenta Cookies

2009-12-11T14:12:00.002+01:00

Ingredients
2 cups dried currants
1/4-cup orange-flavored liqueur (recommended: Grand Marnier) or water
4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature, cut into cubes
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 medium oranges, zest finely grated
1 tablespoon coarse polenta or cornmeal
Directions
Preheat the oven to 350 degrees F.

In a small bowl, add the currants and orange-flavored liqueur, or water. Soak for 5 minutes, then drain and discard the liquid. Set aside.

Sift together the flour, baking powder, baking soda, and salt in a large bowl. Add the butter and sugar to the bowl of a stand mixer and beat to combine. Gradually add the eggs and vanilla and mix on medium speed until incorporated, (the mixture will look curdled). Scrape down the sides of the bowl. Add the flour mixture all at once and mix again on low speed until a dough forms - scrape again including the beaters. When a dough forms add the currants, zest, and polenta and mix on low until thoroughly combined. Roll into small 1-inch balls, and arrange on parchment lined baking sheets. Bake until golden brown, about 8 to 12 minutes. Remove from the oven and let cool before serving.

Xmas Crunchy Peanut Butter

2009-12-11T14:00:00.004+01:00

Ingredients
2 cups crunchy peanut butter
1 1/2 sticks butter
5 cups powdered sugar
24 ounces (4 cups) milk chocolate chips, melted
2 cups graham cracker crumbs
1 cup marshmallow fluff
1 cup coconut flakes, optional
2 1/2 cups puffed rice cereal, optional
Directions
In a large bowl, add the peanut butter, butter and powdered sugar and beat with a whisk or electric beater until smooth. Using a teaspoon measure, scoop the mixture and form into balls, then press into a coin shape the diameter of a quarter. Refrigerate to set up dough cookies, about 30 minutes.

To make bites, dip peanut butter coins in melted chocolate then toss in graham cracker crumbs until coated, double dip and double coat if you feel dangerous. Arrange the coated coins on a wire rack and refrigerate for about 30 more minutes to set. Add the marshmallow fluff to a pastry bag fitted with a star tip. Remove the coins from the refrigerator and squeeze about 1 teaspoon of marshmallow fluff into the center of half of the coins. If you don't have a pastry bag, use a plastic bag, fill it with fluff and cut 1 corner off and dollop that way. Then top each half with another coin to make a sandwich and place return to the refrigerator to set, about 1 hour.

Options: chop coconut flakes and add them to the graham cracker crumbs to use for coating.

Add puffed rice cereal into the peanut butter, butter and powdered sugar for a bit more texture and crunch.

Xmas Cookies (Shortbread Cookies)

2009-12-11T13:40:00.006+01:00

Ingredients
Classic Version in 4 ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup plus 2 tablespoons powdered sugar
1 teaspoon pure vanilla extract
1 cup (2 sticks) unsalted butter, room temperature, cut into chunks
1 teaspoon water
Directions
Preheat the oven to 375 degrees F.

Add the flour, salt, and powdered sugar to a food processor and pulse to combine. Add in the vanilla, the butter and the 1 teaspoon of water. Pulse together just until a dough is formed. Put the dough on a sheet of plastic wrap and roll into a log, about 2 1/2 inches in diameter and 5 inches long. Tightly twist each end of the wrap in opposite directions. Chill the dough in the refrigerator for at least 30 minutes.

Slice the log into 1/3-inch thick disks. Arrange on nonstick cookie sheets, parchment lined or silpat lined baking sheets, 2 inches apart. Bake until the edges are just light brown, about 12 to 14 minutes, rotating the pans half way through the baking process. Remove from the oven and let cool on the cookie sheets for 5 minutes. Tansfer to wire racks and cool until room temperature. Enjoy!

Tips: Store in airtight container for up to a week or freeze uncooked log for up to a month. Also, use the freshest ingredients possible for the best tasting cookies.

Spicy Asian Ground Pork Burgers

2009-12-03T14:17:00.001+01:00

1 pound ground pork
1 garlic clove, crushed
1 tablespoon grated fresh ginger root
2 tablespoons soy sauce
1 to 1/2 teaspoons garlic chili paste*
1 tablespoon minced fresh mint
4 sandwich buns
Mix together all ingredients except buns; form into 4 patties. Grill over medium-hot coals, turning once, about 5 to 6 minutes per side. Serve on buns.
Serves 4.

Ranch Burgers

2009-12-03T13:25:00.002+01:00

1 1/2 pounds ground beef
4 teaspoons Ranch Rub (recipe follows)
4 hamburger buns, split
1/4 cup prepared creamy ranch dressing
2 tablespoons canned French-fried onions
Romaine lettuce, tomato slices as accompaniments

Lightly shape ground beef into four 3/4-inch thick patties. Press Ranch Rub onto patties.
Heat large nonstick skillet over medium heat until hot. Place patties in skillet; cook 12 to 15 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning once.
Serve in buns with dressing, French-fried onions, lettuce and tomato.
Makes 4 servings.

Classic Beef Cheeseburgers

2009-12-03T10:33:00.004+01:00

1 1/2 pounds ground beef
2 teaspoons steak seasoning blend
4 hamburger buns, split
4 slices cheese (such as cheddar, American, Swiss, etc.)
4 lettuce leaves
4 tomato slices

Toppings: Ketchup, mustard, onion slices, pickles
Combine ground beef and steak seasoning in large bowl, mixing lightly but thoroughly. Lightly shape into four 3/4-inch thick patties.
Place patties on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 14 minutes) until instant-read thermometer inserted horizontally into center registers 160 F, turning occasionally. About two minutes before burgers are done, place buns, cut sides down, on grid. Grill until lightly toasted. During last minute of grilling, top each burger with cheese slice.
Line bottom of each bun with lettuce leaf; top with tomato slice, burger, and toppings, as desired. Close sandwiches.
Makes 4 servings.

Preparation and cooking time: 25 to 30 minutes.

Cook's Tips:

To prepare on stovetop, heat a large nonstick skillet over medium heat until hot. Place patties in skillet; cook 12 to 15 minutes until instant-read thermometer inserted horizontally into center registers 160 F, turning occasionally.
Other popular burger toppings include grilled or caramelized onions, blue cheese, bacon, sauteed mushrooms and barbecue sauce.
Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.

Fruit Platter

2009-11-16T15:15:00.002+01:00

Ingredients
1 ripe golden pineapple
1 medium cantaloupe
1 small watermelon
1 honeydew melon
1 pint strawberries
Directions
Lop green top off pineapple and place on a cutting board. Slice covering off in strips from the top down. Remove hard pineapple core with a fruit corer or simply by slicing ripe part away from the core. Cut pineapple into wedges. Remove seeds from cantaloupe, watermelon and honeydew and cut ripe part of melon into half moon shapes, or into spheres with a "melon baller," or into any shape you like. Arrange fruit on a platter and garnish with whole strawberries. Can be served with fruit dipping sauce such as yogurt or honey based dressing.

Creamy Fruit Salad

2009-11-16T15:03:00.003+01:00

Ingredients
1 cup sweetened shredded coconut
1 cup plain yogurt
2 tablespoons honey
1/4 cup dark or spiced rum
2 tablespoons finely chopped fresh mint leaves
1 quart container pineapple chunks
1 quart container honeydew melon chunks
1 quart container watermelon chunks
2 Granny Smith apples, cored and chopped
Directions
Preheat the oven to 300 degrees F.

Spread the coconut in a single layer on a baking pan. Toast coconut in oven until pale golden brown, watching carefully to avoid burning, about 8 minutes.

In a mixing bowl, whisk together the yogurt, honey, rum, and mint. In another large bowl, combine the fruit. Pour the yogurt mixture over the fruit and toss to combine. Allow to sit for 10 minutes so the fruit can absorb the flavors. Sprinkle the toasted coconut on top and serve.

Watermelon Dessert

2009-11-16T14:48:00.002+01:00

Ingredients
1/4 cup pineapple juice
1/4 cup honey
1/4 cup lime juice
2 tablespoons grey salt
1 1/2 teaspoons ground ginger
1 (5-pound) watermelon
Directions
In a large bowl, add all ingredients together except for watermelon.

Remove the rind from the watermelon and cut into 1/2-inch slices and remove seeds. Cut the watermelon into cutes and place in individual bowls.

Drizzle with the pineapple mixture and serve.

Mom's Banana Dessert

2009-11-16T14:27:00.004+01:00

Ingredients
2 cups whipping cream
2 tablespoons sugar
15 cream-filled chocolate sandwich cookies (recommended: Oreo), crushed
4 bananas, sliced
1/4 cup chopped pecans, toasted
Chocolate syrup
Directions
Whip the cream with the sugar until firm peaks form.

Fill a large glass bowl or small parfait glasses with half the cookies, banana slices, nuts and half the whipped cream. Drizzle chocolate syrup over the cream, then layer the remaining cookies, bananas, remaining whipped cream, a little more chocolate syrup, and then toasted nuts. Serve.

Amaretti Ice Cream Dessert

2009-11-16T14:15:00.000+01:00

Ingredients
16 amaretti cookies, crumbled
4 shots amaretto or other almond liqueur
8 scoops French vanilla ice cream
Whipped cream, in canister
1/4 cup or 1 (2-ounce) package slivered almonds
Directions
Crumble 4 amaretti cookies into each of 4 dessert cups and douse them with almond liqueur. Top with ice cream, whipped cream and almonds.

CUPCAKES

2009-11-13T13:37:00.003+01:00

Ingredients
1 stick plus 1 tablespoon soft butter
1/2 cup plus 1 tablespoon sugar
2 eggs
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons vanilla extract
2 to 3 tablespoons milk

Directions
Royal Icing, recipe follows
Special equipment: 12 bun muffin pan, lined with muffin papers.
Take everything you need out of the fridge in time to get to room temperature - and this makes a huge difference to the lightness of the cupcakes later - and preheat the oven to 400 degrees F.
Put all of the ingredients for the cupcakes except for the milk into a food processor and blitz until smooth. Pulse while adding the milk down the funnel, to make a smooth dropping consistency.
Divide the mixture between a 12-bun muffin tin lined with muffin papers, and bake in the oven for 15 to 20 minutes. They should have risen and be golden on top. Let them cool a little in their tins on a rack, and then take them carefully out of the tin to cool in their papers, still on the wire rack.
Ice with Royal Icing.
Royal Icing:
*2 large egg whites (or substitute powdered egg whites)
3 cups confectioners' sugar
1 teaspoon lemon juice
Combine the egg whites and confectioners' sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Whisk in the lemon juice, this will thin out the icing. Beat for another couple of minutes until you reach the right spreading consistency for the cupcakes.
Yield: sufficient to generously ice 12 cupcakes

CHICKEN NOODLE SOUP

2009-11-13T12:35:00.004+01:00

Ingredients
4 cups chicken stock, home made or store bought
3/4 cup diced onion
3/4 cup diced celery
1 tablespoon minced garlic
2 ounces dried egg noodles, cooked to al dente
1/2 teaspoon finely chopped fresh tarragon leaves
2 teaspoons finely chopped fresh parsley leaves
Lemon halves, for serving
Directions
Bring stock to boil for 2 minutes in a large, non-reactive stockpot with lid on, over high heat. Add onion, celery, and garlic. Lower heat and simmer for 2 minutes. Add noodles and cook 5 more minutes. Remove from heat and add herbs and salt and pepper, to taste. Serve with lemon halves and add squeeze of lemon juice if desired.

Creamy Macaroni and Cheese

2009-11-13T12:19:00.004+01:00

Ingredients
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Directions
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Meatballs and Spaghetti

2009-11-13T11:59:00.003+01:00

Ingredients
For the meatballs:
nocoupons
1/2 pound ground veal
1/2 pound ground pork
1 pound ground beef
1 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
Vegetable oil
Olive oil

For the sauce:
nocoupons
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
For serving:
nocoupons
1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan
Directions
Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.

Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

Sunny-Side-Up Egg & Bacon Skillet

2009-10-29T16:20:00.004+01:00

Ingredients
1 tsp. oil
1/2 cup frozen bite-size seasoned roasted potatoes
1/4 cup chopped green peppers
4 slices Fully Cooked Bacon, cut into 1-inch pieces
1 egg
1 Tbsp. Shredded Cheddar & Monterey Jack Cheese

Direction
Heat oil in small nonstick skillet on medium heat. Add potatoes and peppers; cook and stir 2 min. Add bacon; cook 2 min., stirring frequently. Remove from skillet; cover to keep warm.

Break egg into center of skillet; cook 1 min. (Do not stir.)

Spoon potato mixture around egg; sprinkle with cheese. Cover. Cook 1 min. or until egg white is set and cheese begins to melt.

Kitchens Tips
Substitute your favorite combination of chopped fresh-from-the-garden vegetables, such as asparagus, green onions or summer squash, for the green peppers.
How to double recipe
Prepare as directed, using a medium nonstick skillet and doubling all ingredients. After vegetables and bacon are cooked, move them to edge of skillet. Add eggs to center of skillet; cook until whites are set. (Do not stir.) Cut in half to serve. Makes 2 servings.
Serving Suggestion
Serve with fresh fruit to round out meal.

Brunch Pancakes

2009-10-29T14:36:00.005+01:00

Ingredients

1 pkg. (8 oz.) Cream Cheese, softened
4 eggs
2/3 cup flour
1/2 tsp. salt
2 Tbsp. oil
1-3/4 cups cherry pie filling, warmed
7 tsp. cinnamon sugar

Direction
Beat cream cheese and eggs with electric mixture on medium speed until well blended. Add flour and salt; mix well.

Heat oil in large skillet on medium heat. Drop tablespoonfuls of the cream cheese mixture, in batches, into skillet; cook 1 min. or until bubbles form on tops, then turn over to brown other sides, adding more oil if necessary. Drain on paper towels.

Place five pancakes on each dessert plate. Top evenly with pie filling; sprinkle with cinnamon sugar.
Kitchens Tips
Size-Wise
If you are looking for something to serve at your next brunch? This fruit-topped entree makes enough for 7 servings