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Old 08-01-2014, 07:42 AM  
Fire Me Boy! Fire Me Boy! is offline
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What's for dinner? Here's mine... (Part 2)
What you got?
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Old 01-29-2015, 05:00 PM   #3421
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Old 01-29-2015, 05:00 PM   #3422
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Originally Posted by Inmem58 View Post
Those look amazing. Care to share how they were made?

Sure, will post tomorrow.
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Old 01-29-2015, 05:06 PM   #3423
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Originally Posted by Inmem58 View Post
Do you guys pan sear them first before baking?
My mom never baked hers and she pan seared first. As of two years ago I only bake 'cause I saw it on Food Network and thought it saved calories due to no oil and save on expensive olive oil which is better for you uncooked. So I use it in my Italian salad dressing instead. Much healthier.
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Old 01-29-2015, 05:07 PM   #3424
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Originally Posted by Fire Me Boy! View Post
Like how you swirled the pasta. I notice artsy things like that. Did you make those bread sticks/toasts, or whatever they are, though?
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Old 01-29-2015, 05:07 PM   #3425
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Originally Posted by Inmem58 View Post
Do you guys pan sear them first before baking?

I don't, baked only. You get a more even cook, IMO.
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Old 01-29-2015, 05:08 PM   #3426
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Originally Posted by BucEyedPea View Post
Like how you swirled the pasta. I notice artsy things like that. Did you make those bread sticks, or whatever they are, though?

I didn't make the bread, but I did make the toast. Just sliced on the bias, drizzled with olive oil, and after toasted, smeared with a sliced piece of garlic.
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Old 01-29-2015, 05:09 PM   #3427
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Originally Posted by cdcox View Post
Some of your almonds are crooked.
Thank you for pointing that out. I stand corrected and will adjust with tweezers next time.


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Old 01-29-2015, 05:10 PM   #3428
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Originally Posted by Fire Me Boy! View Post
I didn't make the bread, but I did make the toast. Just sliced on the bias, drizzled with olive oil, and after toasted, smeared with a sliced piece of garlic.
I edited while you answered me. See that forward slash I added plus the word "toast."
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Old 01-29-2015, 05:58 PM   #3429
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Inmem, you want the whole recipe or just the meatballs?
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Old 01-29-2015, 07:20 PM   #3430
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Originally Posted by Buehler445 View Post
Very nice.

My oatmeal never looks that good. And I eat the shit out of oatmeal.

How much cream did you end up putting in it? It looks like a lot. I'm not sure that's what I'd do, but I may try it.
It's light cream and I'd say about a third a cup or just under a half cup. You can use half and half too. It makes it more like dessert. You can go with none too.

I also have Scottish oats which are the creamy white flat oat. I usually use stevia, maple syrup then add a garnish of some chopped fresh fruit, raisins, craisins or even with nuts—whatever I have. I always prefer cream though. I love cream.
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Old 01-29-2015, 07:22 PM   #3431
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How much cream did you end up putting in it? It looks like a lot. I'm not sure that's what I'd do, but I may try it.
I guess it depends on how deep your bowl is for how much cream you add and how much oatmeal is in it.
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Old 01-30-2015, 02:53 PM   #3432
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INGREDIENTS

Meatballs
2 1/4 cups (about 6 ounces) panko bread crumbs
1 1/2 cups buttermilk (see note)
3 large eggs, lightly beaten
2 pounds 85 percent lean ground beef
1 pound ground pork
6 ounces thinly sliced prosciutto, chopped fine
3 ounces Parmesan cheese, grated (about 1 1/2 cups)
6 tablespoons minced fresh parsley leaves
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1 1/2 teaspoons powdered gelatin, dissolved in 3 tablespoons cold water
Table salt and ground black pepper

Sauce
3 tablespoons extra-virgin olive oil
1 1/2 cups grated onion from 1 to 2 onions (see note)
6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
6 cups tomato juice (bottled)
3 (28-ounce) cans crushed tomatoes
6 tablespoons dry white wine
Table salt and ground black pepper
3 pounds spaghetti
1/2 cup minced fresh basil leaves
3 tablespoons minced fresh parsley leaves
Granulated sugar
Parmesan cheese, grated, for serving

INSTRUCTIONS

1. FOR THE MEATBALLS: Place wire racks in 2 foil-lined rimmed baking sheets. Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450 degrees. Combine bread crumbs and buttermilk in large bowl and let sit, mashing occasionally with fork, until smooth paste forms, about 10 minutes.

2. Add eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, gelatin mixture, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper to bread-crumb mixture. Using hands, gently mix until thoroughly combined. Lightly form about ¼ cup mixture into 2-inch round meatball (about 2 ounces); repeat with remaining mixture to form approximately 40 meatballs.

3. Spray wire racks with nonstick cooking spray and place meatballs, evenly spaced, on racks; roast until browned, about 30 minutes, rotating trays from front to back and top to bottom halfway through.

4. FOR THE SAUCE: While meatballs roast, heat olive oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes. Add garlic, red pepper flakes, and oregano; cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomato juice, crushed tomatoes, wine, 1½ teaspoons salt, and pepper to taste. Increase heat to medium-high and bring to simmer. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes.

5. Remove meatballs from oven and lower oven temperature to 300 degrees. Gently add meatballs to sauce, cover pot, and place in oven. Cook until meatballs are firm and sauce has thickened, about 1 hour.

6. Meanwhile, bring 10 quarts water to boil in 12-quart pot. Add pasta and 2 tablespoons salt to boiling water; cook until al dente. Drain pasta and return it to cooking pot.

7. TO SERVE: Stir basil and parsley into sauce and adjust seasoning with sugar, salt, and pepper. Toss pasta with 1½ cups sauce until lightly coated. Serve pasta, passing meatballs, remaining sauce, and grated Parmesan separately.
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Old 01-30-2015, 08:59 PM   #3433
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Anyone else put a little grape jelly in their meatballs? I'm sure I will get flamed for this, do not care...
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Old 01-30-2015, 09:06 PM   #3434
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Anyone else put a little grape jelly in their meatballs? I'm sure I will get flamed for this, do not care...

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Old 01-30-2015, 09:11 PM   #3435
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Figured. Oh well, moving on to Chinese for the weekend. Cooked rice tonight for chicken fried rice tomorrow or Sunday. Doing some searches on sweet and sour sauces and Crab Rangoon.
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