Text 27422, 138 rader
Skriven 2015-05-25 05:28:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Janis Kracht
Ärende: Meatballs was:Cookbooks
===============================
-=> Janis Kracht wrote to Dave Drum <=-

 > Even with the extremely limited counter space in my tin-can I will soon have
 > one of those.

 JK> Even with this "big"ish kitchen, the counter space is pathetic. I find
 JK> myself working in "this spot" or little area...Ron started working
 JK> on a somewhat decent centerisle a while back, but it's not
 JK> like my superbly nice center island in Windsor Lol.. darn
 JK> that was a perfect work surface. Hmm.. maybe if we rip out
 JK> this kitchen and start all over? Lol :)

All it costs is $$$$$$$$$$$
 
 >> MMMMM----- Recipe via Meal-Master (tm) v8.06

 >> Title: Swiss Chicken Casserole (Crock Pot)
 >> Categories: Poultry, Cheese, Soups, Dairy

 > And next time I make it I will double down on the stuffing mix and butter.

 JK> I can understand that one.. being a lover of most stuffings :)

It's either that or cook up some spuds. Part of the problem was that I started
with frozen thighs - which added to the total liquid. Plus, like you, I really
like a good stuffing. Even some of the generics and house brands are quite
ice.

 >> This reminds me of a recipe I really like in Dom Deluise.'s cookbook
 >> "Eat This! It'll Make You Feel Better",  (darn, before he died,
 >> what a drag).  I it was actually a recipe by Loni Anderson
 >> (who'd'a'thought) that he included in his cookbook:

 >> ==Loni's Chicken with Wild Rice==
 >> 2 Cups Wild rice, uncooked
 >> 1 green pepper, coarsely chopped
 >> 1 red pepper, coasely chopped

 > 8<--------- CUT ---------->8

 >> 1 can cream of mushroom soup (she says "trust me" in the
 >> cookbook Lol) 8-10 mushrooms sliced
 >> 1/2 cup blanched almonds

 > And you thought Burt was just after her body, didn't you?

 JK> hahahahahaha Stop making me laugh so much :)

 >> I thought it was a surprising good cookbook as far as ideas went :)

 > I may own that cookbook. Have to look after I go back home.

 > MMMMM----- Recipe via Meal-Master (tm) v8.06

 > Title: Dom Deluise's Mom's Meatballs
 > Categories: Beef, Pork, Cheese, Herbs, Dairy
 > Yield: 30 Meatballs

 > 2 lb Ground chuck
 > 1/2 lb Ground pork
 > 2 c  Italian seasoned breadcrumbs
 > 4 lg Eggs
 > 1 c  Milk
 > 1 c  Fresh parsley; chopped
 > 1/2 c  Grated cheese
 > 1 tb Olive oil
 > 2 cl Garlic; chopped fine
 > 1 lg Onion; minced
 > 1/2 c  Pine nuts; (opt)

 JK> Obviously Los Angeles' Italian... who would put pine nuts
 JK> in meatballs Lol :) To each his own though .. maybe that is
 JK> extreme Northern Italian :)

Probably Brooklyn Italian where his dad was a NYC garbage man. Dominic
graduated from Fiorello H. LaGuardia High School - which makes sense. Nice
Italian kid from Brooklyn goes to a high school named for NYC's most famous
Italian descent mayor.
 
Anyway, the meatballs are obviously Americanised Italian. All the real Italians
I grew up around used much smaller meatballs than that. They would probably get
50 or 60 meatballs from that much meat. OTOH, not being of Italian descent I
enjoy tennis-ball sized meatballs.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dirty Dave's Meatballs
 Categories: Five, Pork, Breads, Cheese
      Yield: 2 1/2 pounds
 
      2 lb Bulk Italian sausage; mild
           - or hot, your choice
           +=OR=+
      1 lb Bulk Italian Sausage
           +=AND=+
      1 lb Ground chuck-grade beef
      1 c  Fresh breadcrumbs
    3/4 c  Fine grated Parmesan cheese
           Olive oil
 
  In a large bowl, mix all ingredients except olive oil by
  hand, using a light touch. Take a portion of meat in hand,
  and roll between palms to form a ball that is firm packed
  but not compressed. Repeat, making each meatball about 1
  inch in diameter.
  
  In a large, heavy pot heat olive oil over medium-high heat.
  When it shimmers, add meatballs in batches. Do not crowd.
  Brown well on bottoms before turning, or meatballs will
  break apart. Continue cooking until browned all over.
  
  Remove meatballs to a plate as each batch is finished. Let
  meatballs cool slightly; cover and refrigerate or freeze
  until needed.
  
  Yields: About 60 one-inch meatballs or 30 two-inch (for
          use in spaghetti & meatballs.
  
  Dave's Notes: Make your fresh breadcrumbs from any
  nearly stale bread you have around the kitchen - except
  rye (because of the caraway). Use your food processor to
  get the texture you want. For this recipe a medium grind
  seems to work best.
  
  You can use any Parmesan cheese you like. The stuff from
  the pre-grated cans works here. You can also use
  mixtures of Parmesan with other cheeses. I use a store
  brand Parmesan, Romano and Asiago blend to good effect.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... It's a widely held misperception that it tastes like chicken
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