ook the meatballs in the Meatball Sauce :
In a large pan
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
tock, heavy cream, flour, soy sauce, black pepper, and rosemary in
Super Secret Hot Sauce: I grow the peppers in
egrees f. Mix together all meatball ingredients. If mixture seems too
Combine all ingredients.
Shape into meatballs.
(Don't worry about the consistency as they will hold shape well.) Add meatballs to Cocktail Meatball Sauce and cook for 1 hour over low heat.
Mix all ingredients together.
Heat in large pot.
In a large bowl, lightly mix together the ground meat, oat bran, lemon rind, eggs, cheese, parsley, onion, garlic, salt, pepper, allspice, oregano and basil.
Refrigerate several hours or overnight.
Heat oven to 375.
Form mixture into 1 1/4\" meatballs.
Place meatballs on baking sheet and cook for 15 minutes.
Add to tomato sauce and simmer, partially covered, 45 minutes.
Cook pasta al dente, drain and toss with sauce. Pile pasta on a platter and top with extra sauce and meatballs.
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).
about 12 minutes.
Tomato Sauce: Meanwhile, in a large saucepan
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
In a medium sauce pan mix ingredients and simmer til blended, add your prepared meatballs and simmer about fifteen minutes.
Looks exceptionally appetizing served on a white platter with a tooth pick set in each meatball.
I assure an empty platter!
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
ome of this for the sauce recipe.
Add 1/4 cup
econds.
Add the spaghetti sauce, diced tomatoes, parsley, basil and
Drizzle with Garlic-Soy Dipping Sauce. Garnish with cherry tomatoes and
Make the shrimp cocktail sauce by combining all ingredients up to the shrimp. Can be prepared in advance.
Spoon the cocktail sauce into martini glasses. Arrange shrimp around the rim, draping tails over the side for presentation.
Make a slit in the lemonn slices from peel to centre and place on rim of glasses. Add parsley sprigs for garnish.
Mix and cook in a large roaster pan in oven at 325 degrees for several hours until thickened to your liking.
Hot pack into pint jars; seal with hot lids and rings.
Set jars upside-down on a thick towel for 15 minutes (set the timer); then put right-side up.
As the jars cool, you'll hear some *kitchen music* which means they've sealed nicely.
Store in a cool dark cellar or cupboard.
NOTE: This is the base for my chicken barbecue sauce recipe which calls for 1/2 cup bbq sauce, 1/4 cup honey, 1/4 cup soy sauce--to DIE FOR!