Mix together
1 lb ground beef
1/2 cup dry bread crumbs
1 egg
Roll into bite size balls and brown in a skillet with a bit of oil.
Transfer meatballs to a cooling rack set over a baking sheet (Alton brown says not to set your food on paper towels because they will just sit in thier own grease).
Get rid of excess oil in the pan. Then over low-medium heat, put
10 oz. grape jelly and
12 oz chili sauce
in the saute pan, mix it to combine. Then add the meatballs and simmer for 30 minutes. Serve with toothpicks.
Thursday, October 15, 2009
Anna: Pomegranate Salad
Ingredients:
Red Leaf Lettuce
Toasted almonds
pomegranate seeds
scallions
Dressing:
2 tsp. dijon mustard
1/4 tsp. pepper
1/4 tsp. seasoning salt
1/4 cup cider vinegar
1/2 cup extra virgin olive oil
2 tsp. brown sugar
Red Leaf Lettuce
Toasted almonds
pomegranate seeds
scallions
Dressing:
2 tsp. dijon mustard
1/4 tsp. pepper
1/4 tsp. seasoning salt
1/4 cup cider vinegar
1/2 cup extra virgin olive oil
2 tsp. brown sugar
Alesha: Pistachio Nut Cake
Ingredients:
Duncan Hines White Cake Mix
1 box pistachio pudding mix
1 cup club soda
1 cup canola oil
1/2 cup chopped pecans
3 eggs
Mix all ingredients together, beat on medium 2 minutes. Pour into a coated bundt pan. Bake for 35 minutes at 350 degrees.
Duncan Hines White Cake Mix
1 box pistachio pudding mix
1 cup club soda
1 cup canola oil
1/2 cup chopped pecans
3 eggs
Mix all ingredients together, beat on medium 2 minutes. Pour into a coated bundt pan. Bake for 35 minutes at 350 degrees.
Shelly: Shrimp and Pumpkin Bisque
* 1 pound large shrimp (16 to 20)
Shrimp Stock
* 3/4 cup dry white wine
* 3 cups homemade or canned low-sodium chicken stock
* 2 ribs celery, coarsely chopped
* 1 medium onion (about 8 ounces), coarsely chopped
* 4 fresh bay laurel leaves, torn, or 2 dried
* 2 cups pumpkin purée, fresh (see Note) or canned
* 1/2 cup heavy cream
* About 3/4 teaspoon salt, less if using canned stock
* Scant 1/8 teaspoon cayenne pepper
* 1 tablespoon freshly squeezed lemon juice
* Freshly ground black pepper
* 1 tablespoon extra-virgin olive oil
* 2 teaspoons finely chopped fresh sage
Preparation
1. Shrimp stock: Peel and devein shrimp, reserving the shells. Cover the shrimp and refrigerate. Add the shrimp shells, all all other stock ingredients to a sauce pan and simmer gently for 30 minutes. Strain the stock Rinse out the saucepan and pour the stock back into it.
2. Soup: Whisk the pumpkin, cream, salt (omit if using canned stock), and cayenne into the shrimp stock. Bring the soup to a simmer, then cook very gently uncovered over low heat for 10 minutes. Stir in the lemon juice, taste, and season with black pepper and more salt if needed. (The soup can be made up to this point up to 1 day ahead store covered in the refrigerator. Keep the peeled shrimp in a resealable bag buried in a bowl of ice in the refrigerator.)
3. Finishing the soup: Pour the olive oil into a large sauté pan placed over medium heat. When hot, add the reserved shrimp and sage and cook, tossing often, until the shrimp is just cooked through, pink, and no longer translucent, but not curled into a circle, 2 to 3 minutes. They should still have a tender snap when you bite into them. Arrange the shrimp in warmed serving bowls or a tureen. Bring the soup back to a simmer and then ladle it over the shrimp. Serve right away.
Variation
Substitute winter squash purée, such as butternut or acorn, for the pumpkin.
Shrimp Stock
* 3/4 cup dry white wine
* 3 cups homemade or canned low-sodium chicken stock
* 2 ribs celery, coarsely chopped
* 1 medium onion (about 8 ounces), coarsely chopped
* 4 fresh bay laurel leaves, torn, or 2 dried
* 2 cups pumpkin purée, fresh (see Note) or canned
* 1/2 cup heavy cream
* About 3/4 teaspoon salt, less if using canned stock
* Scant 1/8 teaspoon cayenne pepper
* 1 tablespoon freshly squeezed lemon juice
* Freshly ground black pepper
* 1 tablespoon extra-virgin olive oil
* 2 teaspoons finely chopped fresh sage
Preparation
1. Shrimp stock: Peel and devein shrimp, reserving the shells. Cover the shrimp and refrigerate. Add the shrimp shells, all all other stock ingredients to a sauce pan and simmer gently for 30 minutes. Strain the stock Rinse out the saucepan and pour the stock back into it.
2. Soup: Whisk the pumpkin, cream, salt (omit if using canned stock), and cayenne into the shrimp stock. Bring the soup to a simmer, then cook very gently uncovered over low heat for 10 minutes. Stir in the lemon juice, taste, and season with black pepper and more salt if needed. (The soup can be made up to this point up to 1 day ahead store covered in the refrigerator. Keep the peeled shrimp in a resealable bag buried in a bowl of ice in the refrigerator.)
3. Finishing the soup: Pour the olive oil into a large sauté pan placed over medium heat. When hot, add the reserved shrimp and sage and cook, tossing often, until the shrimp is just cooked through, pink, and no longer translucent, but not curled into a circle, 2 to 3 minutes. They should still have a tender snap when you bite into them. Arrange the shrimp in warmed serving bowls or a tureen. Bring the soup back to a simmer and then ladle it over the shrimp. Serve right away.
Variation
Substitute winter squash purée, such as butternut or acorn, for the pumpkin.
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