Uncle Mike is totally gourmet. I love this recipe because it is so chunky... the olives, mushrooms, meatballs (which are DIVINE by themselves). If you can't find Presti's spaghettie seasoning just use the spaghetti packets. I think the actual sauce part maybe could be thickened up a little
1/2 lb. lean hamburger
1/2 lb. hot Italian sausage
1 pkg. Lipton dry onion soup mix
2 T. olive oil
8 cloves garlic, minced, divided
1 white onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 c. Presti's spicy spaghetti seasoning
1 (20 oz.) can whole peeled tomatoes, cut in quarters
2 (2.25 oz.) cans sliced olives
8 fresh white mushrooms, sliced
3 bay leaves
2 to 3 cans Hunt's tomato sauce
2 Schilling Italian spaghetti sauce mix
Homemade (or store bought) pasta
In medium bowl, mix hamburger and Italian sausage by hand, with onion soup mix. hand roll meat mixture into 1 inch balls. heat olive oil in large 10 to 12 inch fry pan. Saute 4 cloves garlic in oil. Add meatballs to hot oil. Cover meatballs with onions, then 1/2 of each of bell peppers. Sprinkle 1/4 c. Presti seasoning over top. Cover and cook over medium heat, stirring occasionally, until done.
In large stock pot, combine remaining garlic, bell peppers, and 1/4 c. Presti's peeled tomatoes, mushrooms, olives, bay leaves, tomato sauce, and schilling packages. Cover and simmer 2 to 3 hours. Add meatball mixture to stock pot. Simmer 2 hours to overnight. Remove bay leaves. Serve over pasta. Optional: add 2 t. crushed red pepper.
Saturday, April 12, 2008
Sunday, April 6, 2008
I have finally found the best ever chocolate chip cookie recipe. These are definitely big and chewy. Tip: I had to add 1-2 additional T. of flour to get it to the right consistency. Also, I could only fit 6 cookies on one cookie sheet. My batch made 17 cookies. It is important to take them off the pan after 10 minutes of cooling or they will overcook. Enjoy!
Makes 17-20 large cookies
3 1/3 cups all-purpose flour
3/4 t. baking soda
1/2 t. salt
2 sticks unsalted butter, melted & cooled
1 1/4 c. packed light brown sugar
1/2 c. granulated sugar
2 large eggs
2 large egg yolks
1 T. vanilla extract
1 (12 oz.) bag semisweet chocolate chips (2 c.)
1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Whisk the flour, bakins soda, and salt together in a large bowl and set aside.
2. Beat the butter and sugars in a large bowl using an electric mixer on medium speed until combined, 1 to 2 minutes. Beat in the eggs, egg yolks, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.
3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the chocolate chips until incorporated.
4. Working with 1/4 cup of dough at a time, roll the dough into balls and lay on two parchment-lined baking sheets, spaced about 2 1/2 inches apart. Bake until the edges are golden but the centers are still sof and puffy, 17-20 minutes, rotating and switching the baking sheets halfway through baking.
5. Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.
This recipe is courtesy of America's Test Kitchen.
Saturday, April 5, 2008
This is Holly's absolute favorite dinner. It is way easy except that you have to remember to put it in the oven 3 hours ahead of time. This is basically chicken, bacon, beef, and a creamy sauce. Talk about YUM! Bryan's exact word.. "Superb".
3 oz. dried beef
8-10 chicken breasts (I used 5 chicken breasts cut in half to make 10 little guys)
8-10 slices of bacon
6 oz. cream cheese
1 c. sour cream
2 cans cream of mushroom soup
Lay slices of dried beef on bottom of 9x13 pan to cover entire bottom.
Roll one piece of bacon around each piece of chicken and lay over dried beef.
Combine sauce ingredients and pour over chicken.
Sprinkle with paprika.
Bake covered at 300 for 3 hours.
Tip: I had no idea what dried beef was until today. Dried beef is typically sliced and comes in a plastic bottle. It is usually found in the soup isle.
Wednesday, April 2, 2008
I used to just mix a can of chili with velveeta but this is MUCHO BETTER!
1 lb. spicy sausage, cooked, crumbled & drained
1 loaf of velveeta cheese
1 can Rotel tomatoes
Put in crockpot until warm. Dip tortilla chips in it. Deliciouso!
4-8 oz. cream cheese (depending on how much you want)
1 t. ground cumin
1/8 t. salt
1 c. chopped chicken
12 (8in.) flour tortillas
1/2 c. shredded cheese
1 (8 oz.) tub sour cream
1 (10 1/4 oz.) can cream of chicken soup
1 c. skim milk
Wrap tortillas in foil and place in warm oven to make them more flexible.
Blend cream cheese, 1 T. water, cumin, salt and pepper.
Stir in chicken.
Spray a 3 qt. rectangular baking dish with nonstick coating.
Spoon about 1/4 c. of chicken mixture onto each tortilla.
Roll up and place seam side down in baking dish.
Combine soup, sour cream, and milk.
Pour over enchiladas.
Bake covered at 350 for 40 minutes.
Sprinkle cheese on top and bake 5 more minutes.