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Out Of This World Spaghetti & Meatballs [02 March @ 12:08am]

This authentic spaghetti and meatballs recipe is made with fresh oregano and parsley. Because the meatballs are cooked in the sauce, they are tender and savory.

3 tablespoons olive oil
3/4 cup chopped onion
4 cloves garlic, minced
2 (16 ounce) cans crushed tomatoes
3 (6 ounce) cans tomato paste
1 cup water
1/2 cup sugar
1/4 cup chopped fresh oregano, divided
1 dried bay leaf
salt and pepper to taste
1 pound ground round
1/2 cup Italian seasoned bread crumbs
1/4 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
1 (16 ounce) package uncooked spaghetti

1) Heat the olive oil in a large saucepan over medium heat, and cook the onion until lightly brown. Mix in 2 cloves garlic, and cook 1 minute. Stir in crushed tomatoes, tomato paste, water, sugar, 1/2 the oregano, and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs.

2) In a bowl, mix the ground round, bread crumbs, remaining oregano, remaining garlic, parsley, eggs, and cheese. Season with salt and pepper. Roll into 1 inch balls, and drop into the sauce. Cook 40 minutes in the sauce, or until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C).

3) Bring a large pot of lightly salted water to a boil, and stir in the spaghetti. Cook 8 to 10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti.

Blueberry Pancakes [29 January @ 11:47pm]

Big, fluffy and yummy blueberry pancakes! Enjoy this one.

2 large eggs
1 1/4 cups (10 ounces) milk
2 teaspoons vanilla extract (optional)
3 tablespoons (1 1/2 ounces) melted butter or vegetable oil (1 1/4ounces)
1 1/2 cups (6 1/4 ounces) unbleached all-purpose flour
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons (7/8 ounce) sugar
3/4 cup (3 ounces) blueberries, fresh or frozen

1) Beat the eggs, milk, and vanilla until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the melted butter or oil.

2) Add the flour, salt, baking powder, and sugar, stirring just to combine. A few lumps are OK. Set the batter aside to rest while you're heating your griddle or pan; it'll thicken a bit as it stands.

More under the cut )

Potato Salmon Patties [29 January @ 11:31pm]

Serve these as snacks, sandwiches, or as dinner with rice and a veggie on the side.

1 (14.75 ounce) can salmon, drained and flaked
2 eggs, beaten
1/4 cup garlic and herb seasoned dry bread crumbs
1/4 cup dry potato flakes
1 medium onion, minced
1 clove garlic, minced
1/4 teaspoon dried dill weed
1/4 teaspoon celery salt
salt and pepper to taste
2 tablespoons olive oil

1. In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.

2. Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.

Deluxe Burgers [29 January @ 11:24pm]

Who out there doesn't like a tasty burger. These are simple, but delicious.

1 1/2 pounds ground round
1/2 tsp salt
1/2 tsp coarse ground black pepper
1 1/2 tsp Worcestershire Sauce
1 tsp fresh lemon juice
3/4 tsp garlic salt
4 tsp mayonnaise
2 tsp mustard
4 hamburger buns
1 medium tomato sliced

1. Blend the ground round, salt, pepper, Worcestershire sauce, and lemon juice together in a bowl, mixing thoroughly. Shape into 4 equal sized patties. (Here's a tip. If you want them to turn out nicely flattened when cooked, make the middles thinner than the outsides but indenting a groove in the middle of the pattie with your thumbs)

2. Heat a non stick skillet until very hot. Sprinkle garlic salt in the centre. Place the patties in the hot skillet. Reduce the heat to medium and sear both sides. Reduce the heat once more and cook for 3 minutes or until done through as you like them.

3. Spread the bottoms of burger buns with the mayonnise and mustard. Top each with a burger. Place the lettuce and tomato on top and serve.
(1) read | comment

Game Day Chili [29 January @ 9:23pm]

For those of you who enjoy eating chili, here is a recipe from! This looks really good!

1 tablespoon vegetable oil
2 lb beef stew meat (3/4-inch pieces)
2 teaspoons finely chopped garlic (about 4 medium cloves)
1 package (1.25 oz) chili seasoning mix
1 can (28 oz) Progresso® crushed tomatoes, undrained
1 can (14 oz) beef broth
1 can or bottle (12 oz) beer or beef broth
1 can (6 oz) tomato paste
2 cans (15 oz each) spicy chili beans, undrained
1 cup sour cream
1 cup shredded Cheddar cheese (4 oz)

1. In 5-quart Dutch oven or saucepan, heat oil over medium-high heat. Add stew meat and garlic; cook, stirring occasionally, until beef is browned. Stir in chili seasoning mix. Stir in tomatoes, broth, beer and tomato paste. Heat to boiling. Reduce heat to low; cover and simmer 2 hours, stirring once halfway through cooking.

2. About 15 minutes before serving, stir in beans. Cook 10 to 15 minutes longer or until beans are thoroughly heated. Top individual servings with sour cream and cheese.

Mini Buffalo Chicken Pastries [29 January @ 9:12pm]

Got this recipe by email from and it looks like something really yummy to make. So here it is!

1 tablespoon olive oil
1 boneless skinless chicken breast (4 oz), cut in half crosswise
2 tablespoons buffalo wing sauce (from 12-oz jar)
1 tablespoon chopped celery
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 tablespoon finely chopped fresh parsley
1/2 cup blue cheese dressing

1. Heat oven to 375°F. In 10-inch skillet, heat 2 teaspoons of the oil over medium-high heat until hot. Cook and stir chicken in oil 3 to 5 minutes or until chicken is no longer pink in center. Remove from heat; place chicken on cutting board. Using a fork, pull chicken into shreds; return to skillet. Stir in sauce and celery.

2. Meanwhile on cutting board, unroll dough and separate into 8 triangles. From center of 1 longest side to opposite point, cut each triangle in half, making 16 triangles. Place rounded tablespoonful chicken mixture on center of each triangle. Bring corners to center over filling, overlapping ends; press gently to seal. Place on ungreased cookie sheets. Brush each lightly with remaining 1 teaspoon oil. Sprinkle with parsley.

3. Bake 10 to 13 minutes or until golden brown. Serve warm with blue cheese dressing for dipping.

Hashbrown Pattie Cheese Sandwich [25 January @ 11:51pm]

Just a little something I like to have for breakfast. Nothing complicated. Enjoy!

1-2 Hashbrown Potato Patties
1-3 Slices of Cheese (whichever you desire)
2 Slices of Bread

1. There's two ways you can make your hashbrown patties. You can either fry them using a saucepan (frying pan) or you can put them in a toaster. Either way is fine. Cook them until they are a golden brown color.

2. For the slices of bread, you can put them into the toaster or leave them as if.

3.Put one slice of cheese on a slice of bread, then put a hashbrown on it. Then put the second slice of cheese on that hashbrown pattie, and put the other pattie on top. Then put the last slice of cheese on that pattie, top it off with the other slice of bread, and enjoy with a glass of juice or coffee!
(1) read | comment

Flourless Peanut Butter Cookies [25 January @ 12:09am]

I made a batch of these 3 days ago and they were so good, I made them again today! It's a simple process and the ingredients can be found anywhere easily. Enjoy!

1 Cup of Peanut Butter
1 Cup of Sugar
1 Egg

1. Preheat oven to 350 degrees F (180 degrees C).
2. Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn't make very many, so you could double recipe as you desire.
(2) read | comment

Let's get cooking ! [24 January @ 11:28pm]


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