Marvelous Meatballs – Bulk Cooking Recipe

SOURCE: http://www.5dollardinners.com

Yield – 60 meatballs
Preparation Time – 1 hour
Cooking Time – 20 minutes

Ingredients

• 5 lbs ground beef
• 1 lb bacon
• 1 lb shredded cheddar cheese
• 1 cup Italian bread crumbs
• 6 eggs
• 3 tsp salt

Directions

• Dice raw bacon then saute in a skillet on medium heat until brown.
• After the bacon has cooled, mix with all remaining ingredients by hand in a large bowl.
• Preheat oven to 450 degrees.
• Make 60 golf ball size meatballs from the mixture, place on baking sheets and bake for 20 minutes or until cooked through.
• Allow to cool completely then freeze in meal size portions.
• For future meals bake frozen meatballs for 30 minutes in an oven that has been preheated to 350 degrees.

Pizza Margherita

SOURCE: http://www.epicurious.com

YIELD: Makes 6 servings

ACTIVE TIME: 35 min

TOTAL TIME: 1 3/4 hr (includes rising time)

Ingredients

For dough:

• 1 (1/4-ounce) package active dry yeast (2 1/4 teaspoon)
• 1 3/4 cups unbleached all-purpose flour, divided, plus more for dusting
• 3/4 cup warm water, divided
• 1 teaspoon salt
• 1/2 tablespoon olive oil

For topping:

• 1 (14-to 15-ounces) can whole tomatoes in juice
• 2 large garlic cloves, smashed
• 2 tablespoons olive oil
• 4 basil leaves plus more for sprinkling
• 1/4 teaspoon sugar
• 6 ounces fresh mozzarella, cut into 1/4-inch-thick slices

• Equipment: a pizza stone

Preparation

Make dough:
Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a large bowl and let stand until surface appears creamy, about 5 minutes. (If mixture doesn’t appear creamy, discard and start over with new yeast.)
Add 1 1/4 cups flour, remaining 1/2 cup water, salt, and oil and stir until smooth. Stir in enough flour (1/4 to 1/3 cup) for dough to begin to pull away from side of bowl. (Dough will be slightly wet.)
Knead on a floured surface, lightly reflouring when dough becomes too sticky, until smooth, soft, and elastic, about 8 minutes. Form into a ball, put in a bowl, and dust with flour. Cover with plastic wrap or a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, about 1 1/4 hours.
Make tomato sauce while dough rises:
Pulse tomatoes with juice in a blender briefly to make a chunky purée.
Cook garlic in oil in a small heavy saucepan over medium-low heat until fragrant and pale golden, about 2 minutes. Add tomato purée, basil, sugar, and 1/8 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened and reduced to about 3/4 cup, about 40 minutes. Season with salt and cool.
Heat pizza stone while dough rises:
At least 45 minutes before baking pizza, put stone on oven rack in lower third of electric oven (or on floor of gas oven) and preheat oven to 500°F.
Shape dough:
Do not punch down. Dust dough with flour, then transfer to a parchment-lined pizza peel or large baking sheet. Pat out dough evenly with your fingers and stretch into a 14-inch round, reflouring fingers if necessary.
Assemble pizza:
Spread sauce over dough, leaving a 1-inch border (there may be some sauce left over). Arrange cheese on top, leaving a 2- to 3-inch border.
Slide pizza on parchment onto pizza stone. Bake until dough is crisp and browned and cheese is golden and bubbling in spots, 13 to 16 minutes. Using peel or baking sheet, transfer pizza to a cutting board. Cool 5 minutes. Sprinkle with some basil leaves before slicing. 

Mexican Street Corn (Elotes)

*SOURCE: http://www.seriouseats.com*

Yield:	serves 4
Active time:	30 minutes
Total time:	30 minutes
Special equipment:	grill

Ingredients

• 1/4 cup mayonnaise
• 1/4 cup sour cream or Mexican crema
• 1/2 cup finely crumbled cotija or feta cheese, plus more for serving
• 1/2 teaspoon ancho or guajillo chili powder, plus more for serving
• 1 medium clove garlic, finely minced (about 1 teaspoon)
• 1/4 cup finely chopped cilantro leaves and tender stems
• 4 ears shucked corn
• 1 lime, cut into wedges

Procedures

1. 
   
   
   Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
   
2. 
   
   
   While coals heat, combine mayonnaise, sour cream, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until homogenous and set aside.
   
3. 
   
   
   When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
   
4. 
   
   
   Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.

Baked Potato Grilled Cheese

*SOURCE: http://myfridgefood.com*

Details

Cooking Time:		10
Recipes Makes:		1
Calories:		650
Carbs:		41
Fat:		39
Protein:		34

Ingredients Related Tips

2-3 Strips of Bacon
1 Potato
2 tbsp of Sour Cream
Cheddar Cheese
Green Onions/Chives
2 Slices of Bread
Butter
Canola Oil
Garlic Powder
Salt & Pepper

Directions

To start things off, get a pan on medium heat with enough canola oil to lightly cover the bottom (you could also use olive oil or butter). Cut your potato into even slices, you will need 4-5 slices for the sandwich, then place them in your pan, cooking each side until browned and crispy.

While cooking, salt and pepper the potatoes to taste (they dont have to be too salty as the bacon with help with the saltiness as well) and sprinkle a light pinch of garlic powder. In another pan cook your bacon on medium heat to desired tenderness (I liked mine crispy for this sandwich!).

While everything is cooking, slice your bread (use some crusty bread like french or sourdough if you have it), and generously butter the outside of each piece. On the inside, put about 1 tablespoon of sour cream on each slice as well as slices of cheddar cheese on each side. Once your potatoes and bacon are finished frying, dab them on paper towel to remove some grease, then fan the potatoes out on your bottom slice of bread, put a little more sour cream on top of the potatoes if you desire (I did to help the bacon and chives stick in the sandwich). Slice up one green onion stalk and spread it on top of the potatoes along with the bacon. Place your other slice of cheese on top of all of this and top with your bread!

More at bsinthekitchen.com

Read more at http://myfridgefood.com/recipes/sandwiches-burgers/baked-potato-grilled-cheese#BbaG7p0iRwbxESS5.99

Meatball Recipe

SOURCE: http://everybodylovesitalian.com/meatball-recipe-chef-pasquale/

Ingredients:

Pork and/or Beef
4 chopped Garlic cloves
Half cup of chopped Parsley
Teaspoon of Salt
Teaspoon of Black Pepper
3 Eggs
1oz of Olive Oil
Half cup Bread Crumbs
Half cup of Parmigiana Cheese
Tomato sauce


The first thing that needs to be prepared is the meat for the meatballs. You can either use beef or pork, or both as I do in this recipe. You can buy the meat already prepared from the  super market or you can ground it up yourself, which is what I prefer. Place your ground beef/pork into a big bowl. Next you will need to put in the chopped garlic, parsley, salt, black  pepper, 3 eggs, bread crumbs and parmigiana cheese. Mix it evenly, with your hands or with a wooden spoon. Once mixed, roll golf ball sized meatballs and place them in a baking pan. Make sure the pan is coated with the olive oil first. Preheat the oven to 400 degrees.

Lasagna Soup

*SOURCE: http://www.cookingclassy.com/2013/12/lasagna-soup/*

Prep Time: 5 minutes

Cook Time: 35 minutes

Yield: About 5 servings

Ingredients

• 2 Tbsp extra virgin olive oil, divided
• 1 lb lean ground beef
• 1 large yellow onion, diced (2 cups)
• 3 - 5 garlic cloves, to taste, minced
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can petite diced tomatoes
• 1 (14.5 oz) can crushed tomatoes
• 2 1/2 Tbsp tomato paste
• 1 3/4 tsp dried basil
• 3/4 tsp dried oregano
• 1/2 tsp dried rosemary, crushed
• 1/2 tsp fennel seeds, crushed
• 1/2 tsp dried thyme
• 1 tsp granulated sugar
• 1 1/2 Tbsp chopped fresh parsley, plus more for garnish
• Salt and freshly ground black pepper, to taste
• 8 lasagna noodles, broken into bite size pieces (6.5 oz)
• 1 1/4 cups shredded mozzarella cheese (5 oz)
• 1/2 cup finely shredded parmesan cheese (2 oz)
• 8 oz ricotta cheese

Directions

• Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain majority of fat from beef and set aside (you can drain it all if you want it to be healthier I just like the little bit of flavor a small amount of the fat gives). Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer. Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, fennel seeds, thyme, sugar, parsley, the cooked ground beef and season with salt and pepper to taste. Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
• Meanwhile, prepare lasagna noodles according to directions listed on package, reserving 1 cup pasta water before draining pasta.
• Add cooked pasta to soup along with 1/2 cup - 1 cup pasta water as desired. In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
• Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (you can help the cheese melt better by cooking in the microwave after dolloping over soup for a bit or you could put the soup in oven safe bowl, top with cheese mixture and set under broiler to melt well. Or just stir into very hot soup and it should melt well). 

Scoglio (Seafood Pasta)

*SOURCE: http://everybodylovesitalian.com*

My mouth is watering just looking at the picture.  Sprinkle a little grated cheese on top and you are in heaven. make sure that you are using the freshest ingredients possible when dealing with seafood.  Make sure the clams and mussels are still alive.  Discard any clams or mussels if the shells do not open. They are best when coked fresh.

Make sure to use a white wine that you like.

Scoglio (Seafood Pasta)
Ingredients
2 tablespoons olive oil
2 garlic cloves, crushed
1 (16-ounce) can whole Italian tomatoes
Salt and freshly ground black pepper, to taste
1 teaspoon Sicilian oregano (optional)
1 pound dry spaghetti
2 tablespoons plus 2 teaspoons olive oil, divided
4-6 medium size scallops
1/4 teaspoon salt
1/4 teaspoon pepper
8 medium-size peeled shrimp
1 spring fresh oregano
1 sprig fresh thyme
8 mussels
8 clams
1/2 cup white wine
Preparation
MAKE SAUCE:
1. Heat oil in a saucepan over medium heat. Add garlic to oil and cook, stirring, until golden brown. While garlic browns, pour tomatoes into a bowl; break them up using clean hands. Once garlic is browned, add tomatoes and their juices. Add salt and pepper (and oregano if using).
2. Simmer over low heat for 45 minutes, adding water to keep the sauce from becoming too thick. The sauce should be a rich red color. If it turns brick red, it’s too thick.
MAKE PASTA:
1. Cook pasta according to package directions. Drain, reserving 1 cup cooking water.
2. Heat 2 tablespoons oil in a large skillet. Season scallops with salt and pepper; cook over medium high heat, about 2–3 minutes per side, until golden brown on each side. Remove and set aside.
3. In the same pan, cook shrimp until they just turn pink, about 1–2 minutes. Remove and set aside.
4. Add reserved pasta water to pan along with oregano and thyme. Simmer for 10 minutes to create a fish broth, scraping the bottom of the pan with a spatula to release the caramelized bits left over from sautéing into the broth.
5. Once the broth is ready, add mussels with remaining 2 teaspoons oil and cover. Cook 2–3 minutes, removing mussels as soon as they open. Set aside. Repeat with the clams, cooking about 4 minutes. Remove and set aside.
6. Strain the remaining fish broth through a sieve and return to the same pan. Add wine and simmer over medium heat, 2–3 minutes, to burn off the alcohol. Add scallops back to the pan. Then add 1⁄2 cup pomodoro sauce. Add shrimp and a little more pomodoro sauce. Add pasta to the saucepan, stirring to coat with pomodoro sauce. Simmer 2–3 minutes and fold clams and mussels into the pasta. Serve immediately.