ook the meatballs in the Meatball Sauce :
In a large pan
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
QUICK TOMATO SAUCE:
Make this first; heat
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.
op bag, add the drained Quick Pickles and flour and shake
tock, heavy cream, flour, soy sauce, black pepper, and rosemary in
f the chopped onion, tomato sauce, crushed red pepper flakes and
Super Secret Hot Sauce: I grow the peppers in
egrees f. Mix together all meatball ingredients. If mixture seems too
hours).
Make the Quick Tomato Sauce: In a 3 or
pray.
Spread 1 cup sauce evenly in bottom of dish
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.
ushroom soup, milk, and Worcestershire sauce; stir until blended.
Stir
long with wine and soy sauce. Add just enough water to
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).
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