Plan ahead the beef mixture needs to be chilled for at least 8-24 hours before shaping and cooking, or you may shape into meatballs and then refrigerate which ever works the best for you, I would suggest to double up leaving the garlic amount the same (6 medium cloves) cause these are really good, 1 1/2 pounds should give you about 15-17 meatballs depending on the size you shape them
This is my new favorite pasta recipe. I've made it about 10 times the last few months because it's so easy and so good. It's adapted from a grocery store recipe. It's great even without the chicken. You can add onion to this also by sauteing some in the olive oil before adding the tomatoes. Please use all fresh ingredients for the best results.
Macaroni Pie is a staple here in Trinidad and one of the first dishes I learnt to make. Eat it on it's own with ketchup and pepper or serve alongside any type of meat, veggie or bean dish which has lots of gravy. Totally delicious! Some people even add in some grated carrots or chopped pimentos before baking. I like mine plain with lots of black pepper.
When I was a GS leader many years ago my troop created a cookbook from around the world, and this was one of the recipes from that grouping. However, I changed it to reflect our taste.
Easiest ever and very good !!
This recipe came from a Hints of Hunts newsletter. A twist on the usual spaghetti dish.
For this recipe the shells are stuffed then baked dry/uncooked which is probably the way you will make manicotti from now on, the shells will cook in the sauce. You should have enough cheese mixture to generously stuff 28 uncooked shells baked in two 13x9-inch pans. If you do not want to use them all the stuffed dry shells can be frozen to use another time. If you don't want to bake all the...
This is an old fashioned comfort food enjoyed by both adults and children. A family favourite at our house especially on weekends. A real crowd pleaser at Potlucks, one of the first to empty and makes for recipe requests. Found this golden oldie at our Curling Bonspiel windup years back, it has gone to many a potluck since. Great served with a green salad and crusty buns. Posted is the original...
Good recipe from Canadian Living magazine (Jan 1996). Sometimes I cheat and use frozen meatballs to save time.
I absolutely LOVE this shrimp recipe, it's quite easy to make with the perfect amount of spicyness but you could always add more red pepper flakes to increase the heat
Been doing a clean up of cookbooks and cooking magazines and came across some that had post it notes sticking out so looked at the recipes and some we had tried and others were listed as to try. This one was a to try, so though I would post it here for easier access, though do plan on making some changes when I do make it and will make changes when that happens.
From Filippo Berio olive oil web site.
This recipe is based on a childhood favorite of DH created by his Mom.eb The cloves give this dish the distinctive flavur that I associate with cuisine from Quebec but if you don't like the taste you can omit it.
Chicken Stroganoff is comforting and easy to make. It's creamy, soothes the soul and is just plain good! I recently made this and it is delish!
From my (neglected) blog serendipitysynchronicityandsaffron