1 12 oz jar pineapple preserves
1 8 oz jar dijon mustard
1 8 oz can pineapple tidbits in unsweetened juice, undrained
1/2 c firmly packed dark brown sugar
1 tsp curry powder
2 1/2 lb frozen cooked Italian meatballs (about 80)
In small saucepan, combine all ingredients except meatballs. Bring to a boil. Place meatballs in 2 1/2 to 3 quart slow cooker. Stir in preserves mixture. Cover; cook on high setting for 4 hours, stirring twice. Stir well before serving.
Sunday, May 18, 2008
Cranberry Meatballs
Meatballs
1 pound lean ground hamburger
1/2 pound ground beef
2 to 3 cloves garlic finely minced or put through press
1/2 cup quick oatmeal
Pepper, to taste
Sauce
1 bottle chili sauce
1 (14 ounce) can jellied cranberry sauce
Mix all meatball ingredients well, and shape into small meatballs. Brown the meatballs in a frying pan and drain off the fat as it accumulates. Place meat balls in a roasting pan, then set aside. Mix chili sauce and cranberry sauce together in a pot, mix together over low heat until melted and pour over meatballs. Bake at 350 degrees F for 1/2 hour. Serve alone as an appetizer or with rice as a meal.
1 pound lean ground hamburger
1/2 pound ground beef
2 to 3 cloves garlic finely minced or put through press
1/2 cup quick oatmeal
Pepper, to taste
Sauce
1 bottle chili sauce
1 (14 ounce) can jellied cranberry sauce
Mix all meatball ingredients well, and shape into small meatballs. Brown the meatballs in a frying pan and drain off the fat as it accumulates. Place meat balls in a roasting pan, then set aside. Mix chili sauce and cranberry sauce together in a pot, mix together over low heat until melted and pour over meatballs. Bake at 350 degrees F for 1/2 hour. Serve alone as an appetizer or with rice as a meal.
Barbecued Meatballs
Meatballs
3 pounds ground beef
1 (12 ounce) can evaporated milk
1 cup oatmeal
1 cup cracker crumbs
2 eggs
1/2 cup chopped onion
1/2 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons chili powder
Sauce
2 cups ketchup
1 cup brown sugar
1/2 teaspoon Liquid Smoke
1/2 teaspoon garlic powder
1/4 cup chopped onion
To make meatballs, combine all ingredients (mixture will be soft) and shape into walnut-size balls. Place meatballs in a single layer on wax paper-lined cookie sheets; freeze until solid. Store frozen meatballs in freezer bags until ready to cook.
To make sauce combine all ingredients and stir until sugar is dissolved. Place frozen meatballs in a 13 x 9-inch pan; pour the sauce over. Bake at 350 degrees F for 1 hour. Makes 80 meatballs.
3 pounds ground beef
1 (12 ounce) can evaporated milk
1 cup oatmeal
1 cup cracker crumbs
2 eggs
1/2 cup chopped onion
1/2 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons chili powder
Sauce
2 cups ketchup
1 cup brown sugar
1/2 teaspoon Liquid Smoke
1/2 teaspoon garlic powder
1/4 cup chopped onion
To make meatballs, combine all ingredients (mixture will be soft) and shape into walnut-size balls. Place meatballs in a single layer on wax paper-lined cookie sheets; freeze until solid. Store frozen meatballs in freezer bags until ready to cook.
To make sauce combine all ingredients and stir until sugar is dissolved. Place frozen meatballs in a 13 x 9-inch pan; pour the sauce over. Bake at 350 degrees F for 1 hour. Makes 80 meatballs.
Meatballs In Chipotle Sauce
1/2 lb Beef, ground finely
1/2 lb Pork, ground finely
1/3 c Onions, finely chopped
2 Tbs Flour
1 Tbs Cilantro, fresh minced
1/2 tsp Oregano, dried
1/4 tsp Cumin, ground
1 Egg, beaten
3 Tbs Vegetable oil
SAUCE
1 Tbs Vegetable oil
1 Onion, chopped
2 Garlic cloves, chopped
1 c Tomato sauce
2 Chipotles, canned in adobo sauce, stemmed and chopped
2 Tbs Adobo sauce (from chilis)
1/2 c Beef broth
TORTILLA CUPS
6 Flour tortillas (6 inch)
Vegetable oil for frying
Chopped lettuce
MEATBALLS: Combine all the meatball ingredients, except the oil, and mix well. Form into 1 1/2 inch balls. Brown the meatballs in the oil, remove, and keep warm.
SAUCE: To make the sauce, add the oil to the pan and saute the onion and garlic until soft. Add the remaining sauce ingredients, bring to a boil, reduce the heat, and simmer for 15 to 20 minutes until the sauce is thickened. Place the sauce in a blender or food processor and puree until smooth. Return the sauce to the pan, add the meatballs, and heat through.
TORTILLA CUPS: To make the tortilla cups, pour the oil to a depth of 3 inches and heat to 375 degrees. Place a tortilla in the oil and let it float for a couple of seconds. Press the center into the oil with a can or ladle to form a bowl and fry until crisp, remove, and drain. To serve, place the lettuce in each of the tortilla cups, top with the meatballs, and serve.
1/2 lb Pork, ground finely
1/3 c Onions, finely chopped
2 Tbs Flour
1 Tbs Cilantro, fresh minced
1/2 tsp Oregano, dried
1/4 tsp Cumin, ground
1 Egg, beaten
3 Tbs Vegetable oil
SAUCE
1 Tbs Vegetable oil
1 Onion, chopped
2 Garlic cloves, chopped
1 c Tomato sauce
2 Chipotles, canned in adobo sauce, stemmed and chopped
2 Tbs Adobo sauce (from chilis)
1/2 c Beef broth
TORTILLA CUPS
6 Flour tortillas (6 inch)
Vegetable oil for frying
Chopped lettuce
MEATBALLS: Combine all the meatball ingredients, except the oil, and mix well. Form into 1 1/2 inch balls. Brown the meatballs in the oil, remove, and keep warm.
SAUCE: To make the sauce, add the oil to the pan and saute the onion and garlic until soft. Add the remaining sauce ingredients, bring to a boil, reduce the heat, and simmer for 15 to 20 minutes until the sauce is thickened. Place the sauce in a blender or food processor and puree until smooth. Return the sauce to the pan, add the meatballs, and heat through.
TORTILLA CUPS: To make the tortilla cups, pour the oil to a depth of 3 inches and heat to 375 degrees. Place a tortilla in the oil and let it float for a couple of seconds. Press the center into the oil with a can or ladle to form a bowl and fry until crisp, remove, and drain. To serve, place the lettuce in each of the tortilla cups, top with the meatballs, and serve.
White Pepper Chicken Wings
2 cups Tamari soy sauce
1 cup freshly squeezed lime juice
1/4 cup fresh ginger, peeled and sliced into 1/8-inch thick coins
18 whole chicken wings
Sauce
1 cup Tamari soy sauce
1/2 cup freshly squeezed lime juice
1/4 cup fresh ginger, peeled and minced
2 tablespoons cilantro, minced
2 tablespoons basil, minced
1 tablespoon garlic, minced
1 small red chili pepper, seeded and minced
2 tablespoons granulated sugar
Seasoning
(vary these amounts to suit your tastes)
Salt
Liberal amounts of freshly ground white pepper
Olive oil
Combine soy sauce, lime juice and ginger in a baking pan. Remove and discard the wingtips from chicken wings. Place the chicken wings in the pan, cover, and let marinate in the refrigerator for at least two hours. In the meantime, combine sauce ingredients and whisk until sugar is dissolved.
Discard marinade. Pat wings dry with paper towel and season with salt, liberal amounts of freshly ground white pepper, and olive oil. Grill until the wings are golden brown and crispy, and their juices run clear. Place the chicken in a bowl, toss with the sauce, and serve the wings drizzled with the remaining sauce. If desired, serve with crusty bread for dipping in the sauce. Serves 6 (3 wings each).
1 cup freshly squeezed lime juice
1/4 cup fresh ginger, peeled and sliced into 1/8-inch thick coins
18 whole chicken wings
Sauce
1 cup Tamari soy sauce
1/2 cup freshly squeezed lime juice
1/4 cup fresh ginger, peeled and minced
2 tablespoons cilantro, minced
2 tablespoons basil, minced
1 tablespoon garlic, minced
1 small red chili pepper, seeded and minced
2 tablespoons granulated sugar
Seasoning
(vary these amounts to suit your tastes)
Salt
Liberal amounts of freshly ground white pepper
Olive oil
Combine soy sauce, lime juice and ginger in a baking pan. Remove and discard the wingtips from chicken wings. Place the chicken wings in the pan, cover, and let marinate in the refrigerator for at least two hours. In the meantime, combine sauce ingredients and whisk until sugar is dissolved.
Discard marinade. Pat wings dry with paper towel and season with salt, liberal amounts of freshly ground white pepper, and olive oil. Grill until the wings are golden brown and crispy, and their juices run clear. Place the chicken in a bowl, toss with the sauce, and serve the wings drizzled with the remaining sauce. If desired, serve with crusty bread for dipping in the sauce. Serves 6 (3 wings each).
Rumaki
1 pound chicken livers or shrimp
1 large can whole water chestnuts
1/2 cup soy sauce
2 to 3 teaspoons ground red chilis
1/2 teaspoon ground turmeric
1 pound bacon
Onion powder
1/4 cup sherry or sweet sake
1 teaspoon minced, fresh ginger
2 large cloves garlic, mashed
Brown sugar
Separate bacon slices, cut into halves, and layer on wax paper on a flat pan. Place in freezer for 1/2 hour. Slice water chestnuts in half. Do not use already sliced; they will be too thin and break. Clean livers and separate on work space; sprinkle lightly with onion powder. Fold liver section around chestnut and wrap in section of bacon. Secure with a wooden pick, making sure pick goes through the chestnut. Mix soy, sherry and seasonings in a flat container. Place liver bundles in mixture to marinate. Marinate at least 1 hour in refrigerator, turning at least once. When ready to cook, place each bundle on broiler pan, sprinkle with brown sugar and broil until bacon is crisp and liver is done. Turn to broil on all sides. DO NOT BROIL CLOSE TO HEAT or liver will not fully cook. Serve hot from the oven.
1 large can whole water chestnuts
1/2 cup soy sauce
2 to 3 teaspoons ground red chilis
1/2 teaspoon ground turmeric
1 pound bacon
Onion powder
1/4 cup sherry or sweet sake
1 teaspoon minced, fresh ginger
2 large cloves garlic, mashed
Brown sugar
Separate bacon slices, cut into halves, and layer on wax paper on a flat pan. Place in freezer for 1/2 hour. Slice water chestnuts in half. Do not use already sliced; they will be too thin and break. Clean livers and separate on work space; sprinkle lightly with onion powder. Fold liver section around chestnut and wrap in section of bacon. Secure with a wooden pick, making sure pick goes through the chestnut. Mix soy, sherry and seasonings in a flat container. Place liver bundles in mixture to marinate. Marinate at least 1 hour in refrigerator, turning at least once. When ready to cook, place each bundle on broiler pan, sprinkle with brown sugar and broil until bacon is crisp and liver is done. Turn to broil on all sides. DO NOT BROIL CLOSE TO HEAT or liver will not fully cook. Serve hot from the oven.
Savory Chicken Bites
8 ounces of cream cheese (softened)
1/2 teaspoon of lemon juice
1/2 teaspoon of dried basil
1/4 teaspoon of onion salt
1/8 teaspoon of dried thyme
2 ounces of pimiento, drained and chopped (can leave out)
1 cup of cooked chicken, chopped fine
1/3 cup of celery, chopped fine
2 cans of crescent rolls (8 ounce cans)
Combine cream cheese, lemon juice, basil, onion salt, thyme, pimiento and mix well. Stir celery and cooked chicken into the cream cheese mixture, mixing well. Separate crescent rolls into 8 rectangles. Spread mixture evenly over the rectangles. Starting at long sides, roll up each one jellyroll fashion and pinch seams to seal. Slice into one inch pieces. Place seam down on an ungreased baking sheet. Bake at 375 degrees (preheat oven) for 12 to 15 minutes. To use as chicken salad, double the amount of chicken used to 2 cups.
1/2 teaspoon of lemon juice
1/2 teaspoon of dried basil
1/4 teaspoon of onion salt
1/8 teaspoon of dried thyme
2 ounces of pimiento, drained and chopped (can leave out)
1 cup of cooked chicken, chopped fine
1/3 cup of celery, chopped fine
2 cans of crescent rolls (8 ounce cans)
Combine cream cheese, lemon juice, basil, onion salt, thyme, pimiento and mix well. Stir celery and cooked chicken into the cream cheese mixture, mixing well. Separate crescent rolls into 8 rectangles. Spread mixture evenly over the rectangles. Starting at long sides, roll up each one jellyroll fashion and pinch seams to seal. Slice into one inch pieces. Place seam down on an ungreased baking sheet. Bake at 375 degrees (preheat oven) for 12 to 15 minutes. To use as chicken salad, double the amount of chicken used to 2 cups.
Subscribe to:
Posts (Atom)