Member Recipe Extravaganza!

GutsDozer

Robot Master., Master Tasuke, Eat Your, Heart Out
10 Year Member
Secret Santa Veteran
Joined
Mar 5, 2013
Posts
5,392
Talking to Tak about food inspired this thread. Feel free to share any and all your favorite recipes and post the outcome of trying other's recipes!

Meat Balls
------------

Ingredients:

2 LB Ground Chuck Beef
2 Eggs
3-4 Green Onions
Salt
Pepper
Dried Parsley
Dried Basil
Finley Grated Parmesan Cheese
1 Can Evaporated Milk
Italian Bread Crumbs
Olive Oil
Canola Oil


Directions:

Super Simple and Super Good.

1. In a large bowl break up your ground beef.

2. Add 1 Tablespoon Salt and 1 Tablespoon Pepper.

3. Add 1 Tablespoon dried basil.

4. Add 1/2 Cup Dried Parsley

5. Add 2 Eggs

6. Add 1 Cup Finley Grated Parmesan

7. Add Minced Green onion

8. Mix with hands until ingredients are together and mixture is slightly dry.

9. Add small amounts of evaporated milk. Just a splash at a time and mix until it feels dry again. You are done when the mixture feels soft and no longer super sticky.

10. Roll into balls just slightly bigger than a golf ball. You can go a bit bigger it's all about preference.

11. Roll meatballs in Italian bread crumbs lightly coating the outside. Let them rest a couple minutes.

12. Fill your frying pan about half way with oil. 20% Olive oil 80% canola Oil

13. Bring oil up to medium heat

14. Put as many meatballs as you can fit. After a few minutes turn them over. We are just browning the outside not cooking the meatballs.

15. let the browned meatballs rest for about 5 minutes.

16. Put them in sauce of your choice as it is boiling. Once they are all in cut temp down to a simmer and cook 1 1/2 to 2 Hours.

You can also cut them in half after browning and pop them into the oven or broiler until cooked, slap some provolone on those bad boys and have an awesome sandwich. You can also freeze the browned meatballs for when ever you're ready to use them! I always make a bunch and use them for several meals.
 

Burning Fight!!

NIS America fan & Rent Free tenant
10 Year Member
Joined
Jan 12, 2014
Posts
4,340
cook pasta with salty water, seriously put salt on that thing
put 3 garlic cloves in garlic crusher
warm skillet, put olive oil, throw in garlic, cook in low heat
add pasta on skillet and a bit of the water when garlic is golden
cook the pasta a bit in the garlicky oil
serve
target results: tasty garlic pasta with creamy coating
optional: add cheese on top to make italians seethe
 

NeoSneth

Ned's Ninja Academy Dropout
20 Year Member
Joined
Oct 22, 2000
Posts
11,088
I'll start with something not too difficult. This was something my dad was well known for despite being a simple dish. If this thread delivers then I will add some of my good recipes.

"Mark"aroni Chicken Salad

1 cup Mayo
2 tbs Vinegar
1 tbs Mustard
1 tsp Sugar
1 tsp Salt
1/4 tsp Pepper
8oz Rotini Twist Noodles, cooked and drained
1 cup sliced celery
1/4 cup chopped onion
1 lb shredded chicken

In Large bowl stir mayo, vinegar, mustard, sugar, salt and pepper until smooth. Add rotini pasta, celery and onion and chicken. Toss to coat well.

Cover: Refrigerate at least 2 hours to blend flavors.
 

ggallegos1

Cholecystectomy Required.,
10 Year Member
Joined
Oct 1, 2013
Posts
5,153
Talking to Tak about food inspired this thread. Feel free to share any and all your favorite recipes and post the outcome of trying other's recipes!

Meat Balls
------------

Ingredients:

2 LB Ground Chuck Beef
2 Eggs
3-4 Green Onions
Salt
Pepper
Dried Parsley
Dried Basil
Finley Grated Parmesan Cheese
1 Can Evaporated Milk
Italian Bread Crumbs
Olive Oil
Canola Oil


Directions:

Super Simple and Super Good.

1. In a large bowl break up your ground beef.

2. Add 1 Tablespoon Salt and 1 Tablespoon Pepper.

3. Add 1 Tablespoon dried basil.

4. Add 1/2 Cup Dried Parsley

5. Add 2 Eggs

6. Add 1 Cup Finley Grated Parmesan

7. Add Minced Green onion

8. Mix with hands until ingredients are together and mixture is slightly dry.

9. Add small amounts of evaporated milk. Just a splash at a time and mix until it feels dry again. You are done when the mixture feels soft and no longer super sticky.

10. Roll into balls just slightly bigger than a golf ball. You can go a bit bigger it's all about preference.

11. Roll meatballs in Italian bread crumbs lightly coating the outside. Let them rest a couple minutes.

12. Fill your frying pan about half way with oil. 20% Olive oil 80% canola Oil

13. Bring oil up to medium heat

14. Put as many meatballs as you can fit. After a few minutes turn them over. We are just browning the outside not cooking the meatballs.

15. let the browned meatballs rest for about 5 minutes.

16. Put them in sauce of your choice as it is boiling. Once they are all in cut temp down to a simmer and cook 1 1/2 to 2 Hours.

You can also cut them in half after browning and pop them into the oven or broiler until cooked, slap some provolone on those bad boys and have an awesome sandwich. You can also freeze the browned meatballs for when ever you're ready to use them! I always make a bunch and use them for several meals.
I'm surprised you don't use a beef and pork blend. I might try a turkey version of this, I'm getting hungry just thinking about it
 

GutsDozer

Robot Master., Master Tasuke, Eat Your, Heart Out
10 Year Member
Secret Santa Veteran
Joined
Mar 5, 2013
Posts
5,392
I'm surprised you don't use a beef and pork blend. I might try a turkey version of this, I'm getting hungry just thinking about it
You can do a beef, pork, veal mix that's awesome. Turkey should work fine.
 

racecar

Strolheim Choir Member
20 Year Member
Joined
Sep 22, 2004
Posts
4,067
Beer make a good marinade...
1 can of beer
1 med onion
1 cup soysauce
1 cup sugar/brown sugathe above form the base of the marinade( juicy and tender)

for added flavour

10-15 clove garlic( if you like garlic put more if not less or none... this is for the flavour)

Add your favourite spice to it cumin , lemon pepper, seasoning etc..

Last step
Put it all in blender and liquified Marinade for 24 hr beef, pork , chicken .
 
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