OU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
br>Prepare your own favorite meatball recipe, then shape into about 1
little. This is the best size for me, I like
Add enough water to the breadcrumbs to make them solidly mushy.
(I know that's an oxymoron, but it's the best explanation I can think of.)
Add the mushy breadcrumbs to the chopped meat. Add egg and mix thoroughly.
Roll into balls.
mall meatballs using you favorite meatball recipe.
Place into a baking
Prepare the meatball recipe as directed on the recipe; transfer to a plate cover
he chicken breasts in the italian dressing overnight.
In a
Prepare the basic meatball recipe -- except cook them in a Dutch oven.
Drain off the excess fat.
Add the soup, sour cream, peas (with liquid) and potatoes, heat to boiling, stirring occasionally.
Prepare the dumplings.
Drop the dough by TBLS onto the boiling stew. simmer uncovered for about 10 minutes.
Cover and simmer another 10 minutes longer.
Serve.
EGG DUMPLINGS: Mix all the ingredients together until a soft dough forms.
PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough forms.
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.
sausage, egg, bread crumbs, milk, Italian seasoning, basil, salt, pepper, Parmesan
Combine all meatball ingredients, shape into golf ball size balls and chill for 20 minutes.
In a large dutch oven add 2 tbls olive oil and brown meatballs in a couple of batches.
Store meatballs for later.
Add another 2 tbls olive oil and saute all the veggies except for the kale.
Add stock, water bay leaf, Italian seasoning and addition garlic.
Simmer for 30 minutes.
Add meatballs and kale and simmer for approx 20 minutes longer.
Serve with shaved parmesan cheese and crusty bread.
In a medium sauce pan, add butter, heavy whipping cream, and cream cheese.
Cook over medium heat and whisk until melted.
Add the minced garlic, garlic powder, Italian seasoning, salt, and pepper.
Continue to whisk until smooth.
Add the grated Parmesan cheese.
Bring to a simmer and continue to cook for 3 to 5 minutes or until it starts to thicken.
Toss with your favorite pasta.
Make small 1-inch meatballs with your favorite recipe.
Cook meatballs in Dutch oven.
Cook vegetables in drippings; add tomatoes, paste and seasonings.
Add meatballs.
Bring to boil. Reduce heat to low.
Cover and simmer 30 minutes.
Stir in macaroni.
Cook 10 minutes.
Stir in spinach.
Cook 5 minutes. Remove bay leaves.
Garnish with cheese.
round beef with your favorite meatball recipe, then shape into about 1
Stir water, tomatoes, beef broth, and Italian seasoning together in a large pot; bring to a boil. Add meatballs, Italian-blend vegetables, and pasta to the pot. Return broth to a boil, reduce heat to medium-low, and cook until the meatballs are heated through and the pasta is tender, about 10 minutes. Ladle soup into bowls and garnish with Parmesan cheese.
ogether the cream cheese, mayonnaise, Italian seasoning and black pepper until
Stir together beef broth, undrained tomatoes, the water and Italian seasoning in a large saucepan, bring to boiling.
Add meatballs, pasta and frozen veggies.
Return to boiling, reduce heat.
Simmer covered, about 10 minutes or till pasta and veggies are tender.
Ladle soup into bowls and sprinkle with cheese.
In large saucepan, combine undrained tomatoes, beef broth, water, and Italian seasoning and bring to boiling.
Stir in meatballs, frozen vegetables, and pasta.
Return to boiling, reduce heat.
Simmer covered for about 10 minutes or until vegetables are tender.
Ladle soup into serving bowls and top with parmesan cheese.
Makes 4 servings.
Melt the butter in a large pot over medium-high heat; cook the onion and garlic in the melted butter until tender, 5 to 7 minutes. Pour the beef stock into the pot; add the tomatoes, green beans, carrot, kale, Italian seasoning, and bay leaf. Bring the mixture to a boil. Stir in the meatballs and tortellini; return to a boil and cook another 5 minutes. Ladle into bowls and top each with about 1 teaspoon Parmesan cheese to serve.
Saute celery, garlic, onion and bell pepper in olive oil until tender.
Add tomato sauce, tomato paste, Italian style spaghetti mix, mushrooms, water, sugar, oregano, basil and bay leaf. Simmer.