Italian Meatballs
Italian Meatballs
Posted by jerseyjan at recipegoldmine
com May 20, 2001
2 pounds 85% chop meat
1 cup diced onions
1 cup diced red and green peppers
3 cloves fresh garlic
2 eggs
1/4 cup fresh flat leaf parsley, chopped
1/2 cup parmesan grated cheese
1 cup or so Italian bread crumbs
Salt
Pepper
Mix well, adjusting bread crumbs and adding water if necessary
Roll into meatballs ~ small ones for a marinara sauce and ping pong ball size for sandwiches
Cover and refrigerate for 2 hours
Fry in some oil to partially cook and brown
Place in tomato sauce to cook and absorb flavor for another 45 minutes
Great for sandwiches (top with provolone cheese)
Chicken-Vegetable Stir Fry
Chicken-Vegetable Stir Fry
2 Tbspcornstarch
1/4 tps ground ginger
1 (14 1/2 ounce) can vegetable broth
1 tablespoon soy sauce
3 Tbspvegetable oil
1 pound skinless, boneless chicken, cut into strips
5 cups cut-up fresh vegetables: mushrooms, carrots,
celery, broccoli, scallions
1 clove garlic, minced
Stir together cornstarch, ginger, broth & soy sauce until smooth; set aside
In a skillet, in 2 Tbsphot oil, stir-fry half of the chicken until browned
Remove; set aside
Repeat with remaining chicken
In skillet, in remaining 1/2 tablespoon hot oil, stir-fry vegetables with garlic until tender-crisp
Reduce heat to medium
Stir in reserved chicken & broth mixture
Cook until mixture boils & thickens, stirring constantly
Serve over rice
Pecan Encrusted Italian Pork Roulade
Pecan Encrusted Italian Pork Roulade
Posted by bettyboop50 at recipegoldmine
com May 14, 2001
7 ozs pork tenderloin
1 oz spinach
Pinch nutmeg
2 ozs prosciutto ham
2 ozs ricotta cheese
2 ozs pecan pieces crushed
Preheat oven to 350 deg F
Pound the pork tenderloin to a nice thickness
Layer with prosciutto, spinach, nutmeg, and ricotta cheese
Roll and secure if necessary
Sear on all sides and brown
Roll in crushed pecan pieces
Bake for 12-15 minutes