Meat

The BEST Italian Meatballs

These are the BEST Italian Meatballs!  My Italian grandmother's recipe, the word perfect doesn't even begin to cover it.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 24 meatballs

Calories 111 kcal

Ingredients

• 1 lb ground chuck 85/15
• 1/2 lb ground pork if you can only get a pound, save half in the freezer
• 2 eggs whisked
• 4 slices of Italian bread 5 ounces
• 1 cup bread crumbs I used Italian seasoned
• 4 TBSP grated parmesan
• 1/2 tsp garlic salt
• 1 tsp salt
• pinch of black pepper
• 2 TBSPs chopped fresh parsley

Instructions

1. Preheat oven to 375
2. Soak the bread in cold water for about five minutes, ringing out the excess water and pulling the bread apart with your fingers.
3. Combine the meat, eggs, and parsley in a large bowl. Add the bread. Then add the dry bread crumbs, parmesan, garlic salt, and salt.
4. Using a cookie scoop scoop out the meatballs onto wax paper and then roll them into into consistent balls. Place them on a cookie cooling rack. Place that rack on a baking sheet. Bake for 15 to 20 minutes or until you can cut into a meatball in the middle of the rack and not see pink.

Waikiki Meat Balls
1 1/2 pounds ground beef
2/3 c oatmeal or bread crumbs
1/3 c onion, chopped
1 large egg
1/4 tsp ginger
1/4 c milk
1 tbl. shortening
2 tbl. cornstarch
1- can of pineapple chunks 13.5 oz (save juice)
1/2 c brown sugar
1/3 c vinegar
1 tbl. soy sauce
1/3 c green pepper, sliced

Mix together beef, oatmeal, onions egg, ginger and milk.  Make into meatballs and cook in shortening.  Drain off extra grease.

while they are cooking- In another pan put in cornstarch, pineapple juice from chunky pineapple, sugar, vinegar and soy sauce.  Bring to boil

It should be thickened.  Put in pineapple and green pepper.  Pour over the meat balls and heat through.  Serve over rice.


Crunchy Honey Garlic Pork Chops

added by Patsy Fowler

Cook time: 20 Min  Prep time: 45 Min  Serves: 9

Ingredients

6 to 9 pork chops, not too thick

2 eggs

4 Tbsp water

2 c flour

1 tsp salt and pepper

1 tsp garlic powder

canola oil or vegetable for frying

FOR THE GLAZE

1 1/2 c honey

1/2 c brown sugar

1/2 tsp ginger

1 dash(es) cayenne pepper, or to your taste

1/2 c soy sauce

1 Tbsp garlic, chopped

2 Tbsp butter

Directions

1. Whisk the eggs and 4 tablespoons water in a shallow dish.

2. Mix the flour, salt, pepper and garlic powder in another shallow dish.

3. Dip the chops in the flour, then over into the egg, then back over into the flour mixture again.

4. This is what puts the extra crispy coating on the chops.

5. Be sure to get plenty of flour on this last coating, then shake them a little and place in a pan with about a half inch of oil.

6. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.

7. Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.

8. Remove from the pan to a 9x13 baking dish.

9. Saute the garlic a little in the butter. Add the honey, soy sauce, brown sugar, cayenne and garlic.

10. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.

11. Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side.

12. Place uncovered in a preheated 350 oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

• Pork Chops
• Hidden Valley Ranch Mix Packet
• 1 can Cream of Chicken plus 1 can water as needed {or 2 cans cream of chicken}

Combine all three ingredients in the crockpot and mix well.   Cook on low for 4-6 hours.

Jams and Jelly

 

Peach Jalapeño Jam

 (No Ratings Yet)

 Serves: 8 8oz Jars

INGREDIENTS

• 7-8 ripe peaches
• 5 cups sugar 
• 3 Tbsp lemon juice
• 1 Tbsp apple cider vinegar
• ½ tsp lemon zest 
• 3 Tbsp E-Z Gel
• 3 jalapeños (deseeded and finely chopped)

INSTRUCTIONS

1

Before starting, place a small ceramic or porcelain plate in the freezer so you can test the jam’s consistency. 

2

Clean jars and lids in hot, soapy water and then sterilize. 

3

Blanch and peel peaches, then remove pits and roughly chop (should yield about 8 cups). 

4

Add peaches to a large pot (avoid raw cast iron or aluminum because acidity will react with the metal). Then add sugar, lemon juice, apple cider vinegar, lemon zest, and E-Z Gel. Stir to combine and let the mixture sit (over no heat) for 10 minutes to macerate.

5

Meanwhile, finely chop jalapeños. Note, for less heat, remove the seeds and the ribs and for more heat keep the ribs and seeds intact. 

6

Add finely chopped peppers to mixture and stir (for a smoother texture you can use an immersion blender to reach preferred texture). Once combined, cook over high heat until mixture comes to full boil. 

7

Cook for 5-10 additional minutes, stirring occasionally to prevent scorching and skimming off any foam on the surface. 

8

As jam thickens, test it on the frozen plate to see how it sets up. If the jam is too loose, cook for a few more minutes. This is a good time to taste the jam and see if it’s spicy enough. Just keep in mind, the fresh jam tastes significantly spicier than it will the next day. 

9

Once jam sets up to your liking, remove from heat and carefully ladle into prepared jars leaving ½ inch headspace. Wipe jar rims with a damp towel, top with lid, and screw on the rings just until finger tight. 

10

Carefully place jars in the canner and turn up the heat until it reaches temperature. Because we are at 4,300 feet elevation we let the jars process at proper temperature for 20 minutes (processing times for steam canning are the same as for water bath canning, and both will increase or decrease based on elevation.).

11

Carefully remove jars and place on a clean kitchen towel. Let sit at room temperature and allow them to cool for 24 hours without touching them. As jars seal, they should make a “pop” or “ting” sound. 

12

The next day, test jars by pressing in the center of the lid. It should no longer flex, letting you know jars have been sealed. 

NOTES

If any jars do not seal, just put them in the fridge to use in the next couple months. Sealed jars you can store in a dark, cool place for up to one year.

Peach and Raspberry Freezer Jam

 (No Ratings Yet)

 Serves: 4 cups

INGREDIENTS

• 2 cups ripe peaches (skinned and sliced)
• 1 cup raspberries
• 3-5 cups granulated sugar
• ¼ cup lemon juice
• ½ cup E-Z Gel

INSTRUCTIONS

1

Add all of the fruit to a large bowl or food processor. 

2

Crush or blend until you get the smoothness you want. 

3

Add sugar and lemon juice and mix until the sugar dissolves. 

4

Slowly add E-Z Gel into the mixture, constantly stirring so it doesn’t clump. 

5

Let mixture stand for about 5-10 minutes to help thicken. 

6

Transfer mixture to desired containers, seal, and label.

7

Allow to sit on the counter for a couple hours to gel and then freeze.

8

Frozen jam can last 12-18 months. 

Italian

Baked Ravioli

4.97 Mitt(s)39 Rating(s)

Prep: 10 mins

Cook: 45 mins

Level: Easy

Serves: 

System: US Metric

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• 36 comments
• 40 reviews

Description

This baked ravioli is simply to die for. The great thing about this is, if you don’t like meat, you can use cheese-stuffed ravioli pockets! With 3 ingredients and a only 45 minutes to bake, how can you go wrong with this recipe? Oh, that’s right, you can’t. 

Ingredients

• 1 bag (25 Oz. Bag) Frozen Ravioli
• 1 jar (26 Oz. Jar) Marinara Sauce
• 2 cups Shredded Mozzarella Cheese
• Parmesan Cheese, For Sprinkling

Preparation

Heat oven to 400°F. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray.
Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce and half of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
Cover with aluminum foil and bake for 30 minutes. Remove foil; bake uncovered for 10 to 15 minutes longer or until bubbly and hot in the center. Let stand for 10 minutes before serving.

HOMEMADE PIZZA SAUCE

prep time:5 MINS

cook time:30 MINS

total time:35 MINS

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INGREDIENTS:

• 1 (28-ounce) can San Marzano tomatoes (or the best quality you can find)
• 2 tablespoons olive oil
• 1/4 cup grated onions (or finely diced for chunkier texture)
• 3/4 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 -1/2 teaspoon red pepper flakes (depending on heat preference)
• 3 cloves garlic (grated or minced)
• 2 teaspoons granulated sugar
• 1 teaspoon salt

DIRECTIONS:

1. If your tomatoes are packed whole, pour them into a large bowl and using your hands break down the tomatoes so that they’re chunky but not completely liquidy. This can also be done with an immersion stick blender by just pulsing it a few times. Set aside.
2. In a medium saucepan over medium heat, add the olive oil, grated onions, oregano, basil, and red pepper flakes. Allow the oil to cook the ingredients for 3-4 minutes, stirring as necessary. Add the garlic and continue to cook for another minute.
3. Add the tomatoes from step #1, along with the sugar and salt. Turn the heat down to low-medium and allow the sauce to simmer for 30 minutes. Taste the sauce and adjust seasonings to preference. If you’d like a more concentrated tomato flavor, you can continue to simmer the sauce for an addition 15 minutes.
4. Use the sauce for pizzas immediately or allow to come to room temperature before storing in containers. Sauce can be refrigerated for up to 1 week or frozen for up to 3 months.

NOTES:

1. This recipe can also be made with fresh tomatoes when they’re in season. You would need about 1 1/2- 1 3/4 pounds of tomatoes. Mark an “x” on the bottom of each tomato using a sharp paring knife. Add the tomatoes to boiling water for just 1 minute. Remove tomatoes carefully and peel. Continue from step #1 in recipe.

COPYCAT PAPA JOHN'S PIZZA RECIPE

• 8 cups all-purpose flour
• 6 Tablespoons sugar
• 6 3/4 teaspoons fast rising yeast
• 1 1/2 teaspoons salt
• 3 cups very warm water (120 to 130 degrees F)
• 6 Tablespoons vegetable oil
Pizza Sauce:
• 3 (10.34 ounce) cans tomato puree
• 3/4 cups water
• 3 teaspoons sugar
• 3 teaspoons olive oil
• 3/4 teaspoon lemon juice
• 3/4 teaspoon salt
• 3/4 teaspoon oregano
• 3/8 teaspoon basil
• 3/8 teaspoon thyme
• 3/8 teaspoon garlic powder

INSTRUCTIONS

1. Preheat oven to 450 degrees.  In a large bowl, combine flour, sugar, undissolved yeast, and salt.  Gradually add water and oil to mixture.  Blend at low speed until moistened, then beat for 2 minutes at medium speed until dough pulls away from sides of the bowl.  On a lightly floured surface, knead until dough is smooth and elastic.  Cover loosely with plastic wrap and let rest in a warm place for 15 minutes.  Press out dough onto 3 pizza pans.  Poke the dough randomly with a fork.  Let rise again in a warm place for 10-15 minutes.  Brush crusts lightly with oil and bake them for 5 minutes.  Remove from oven and top as desired.  Bake for 4-5 more minutes or until the crust is golden brown.
Pizza Sauce:
2. Combine all ingredients in a large sauce pan over medium heat.  Bring to a boil.  Reduce heat to low and let simmer for 15-20 minutes.