spaghetti and meatballs recipe

Ingredients


MEATBALLS

1 pound lean ground beef

1 cup fresh bread crumbs

1 tablespoon dried parsley

1 tablespoon grated Parmesan cheese

1/4 teaspoon ground black pepper

1/8 teaspoon garlic powder

1 egg, beaten



SAUCE

3/4 cup chopped onion

5 cloves garlic, minced

1/4 cup olive oil

2 (28 ounce) cans whole peeled tomatoes

2 teaspoons salt

1 teaspoon white sugar

1 bay leaf

1 (6 ounce) can tomato paste

3/4 teaspoon dried basil

1/2 teaspoon ground black pepper

Directions

1.In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.

2.In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve

Fish Tacos

Ingredients

1 cup all-purpose flour

2 tablespoons cornstarch

1 teaspoon baking powder

1/2 teaspoon salt

1 egg

1 cup beer

1/2 cup plain yogurt

1/2 cup mayonnaise

1 lime, juiced

1 jalapeno pepper, minced

1 teaspoon minced capers

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon dried dill weed

1 teaspoon ground cayenne pepper



1 quart oil for frying

1 pound cod fillets, cut into 2 to 3 ounce portions

1 (12 ounce) package corn tortillas

1/2 medium head cabbage, finely shredded

Directions

1.To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).

2.To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.

3.Heat oil in deep-fryer to 375 degrees F (190 degrees C).

4.Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

Pizza

Ingredients


1 (1 pound) package Sausage, Peparoni or what ever toppings you like
1 (12 inch) prepared pizza crust

1 (8 ounce) can tomato sauce

1/4 teaspoon crushed dried basil leaves

1 (8 ounce) package shredded Mozzarella cheese

1/4 teaspoon crushed dried oregano

Directions




1.Preheat oven to 450 degrees F. In a large skillet, over medium heat, brown the sausage until cooked through, using a wooden spoon to break up the sausage. Remove from heat and drain off fat. Place pizza crust on a large baking sheet. Stir together the tomato sauce, basil, and oregano. Spread tomato sauce evenly over pizza. Sprinkle cooked sausage evenly over tomato sauce and top with Mozzarella cheese. Bake 10-12 minutes or until cheese is melted and lightly golden. Cut into wedges to serve

Grilled Ribeye

Ingredients


1/2 cup olive oil

1/4 cup Worcestershire sauce

6 tablespoons soy sauce

1/4 cup minced garlic

1/2 medium onion, chopped

2 tablespoons salt

1 tablespoon pepper

1 tablespoon crushed dried rosemary

3 tablespoons steak seasoning

3 tablespoons steak sauce (e.g. A-1)

4 (10 ounce) Delmonico (rib-eye) steaks

Directions

1.Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce in the container of a food processor or blender. Process until well blended.

2.Prick steaks on both sides with a fork, and place in a shallow container with a lid. Pour marinade over steaks, cover, and refrigerate at least 3 hours, or overnight.

3.Preheat an outdoor grill for medium heat, or light charcoal, and wait until coals are completely white. Soaked wood chips may be added to the coals when ready for a smoky flavor, if you like.

4.Remove steaks from marinade, and discard the marinade. Lightly oil the grilling surface, and place steaks on the grill. Cover, and grill steaks for about 10 minutes on each side, or to your desired degree of doneness.

Chicken Fried Chicken

Ingredients


30 saltine crackers

2 tablespoons all-purpose flour

2 tablespoons dry potato flakes

1 teaspoon seasoned salt

1/2 teaspoon ground black pepper

1 egg

1/4 cup vegetable oil

6 skinless, boneless chicken breast halves

Directions

1.Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.

2.Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.

3.One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.

4.Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.

Lasagna

Ingredients


1 pound sweet Italian sausage

3/4 pound lean ground beef

1/2 cup minced onion

2 cloves garlic, crushed

1 (28 ounce) can crushed tomatoes

2 (6 ounce) cans tomato paste

2 (6.5 ounce) cans canned tomato sauce

1/2 cup water

2 tablespoons white sugar

1 1/2 teaspoons dried basil leaves

1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning

1 tablespoon salt

1/4 teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 lasagna noodles

16 ounces ricotta cheese

1 egg

1/2 teaspoon salt

3/4 pound mozzarella cheese, sliced

3/4 cup grated Parmesan cheese

Directions

1.In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

2.Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

3.Preheat oven to 375 degrees F (190 degrees C).

4.To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

5.Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.