My spaghetti sauce:

• 1 lb extra lean ground beef or sirloin
• 1 med onion, diced
• 2 cans whole tomatoes
• Mustard (I never measure, let's say 3 tbsp)
• Worcestershire (Again, I don't measure, 2 -3 tbsp)
• Franks (freestyle)
• 2 large carrots, halved then sliced
• 1 small zuchini, diced
• Celery, a stalk or two sliced
• sp1ces: basil, oregano, pepper, rosemary, thyme, marjoram, etc...
• Garlic, 3 or 4 cloves, shaved

I'm sure I'm forgetting something, it turns out slightly different every time, but people are always begging me to make it.

I caramelize the onion, brown the ground beef, then add all the other ingredients, with the exception of the garlic. Crush everything up. I usually let the sauce reduce for 3 or 4 hours over low heat stirring a couple of times an hour. If I need it quicker, like 1 or 2 hours, I'll drain all the liquid out of one of the cans of tomatoes. I'm sure I could replicate the sauce quicker, but I like reducing it and concentrating the flavors.

I add the garlic towards the end (I use the garlic prep trick from Good Fellas), and then add more sp1ce if necessary. Ends up being a sweet, sp1cy sauce.

Gotta give credit to the set of Calphalon cookware we picked up recently, spendy, but worth it.

 

lowlife gtfo of my thread with your bs. this is for recipes not douchebaggery.

 

Mother ****ing Chicken Quesadillas

Ingredients:
10" Tortillas
Cheese any variety, whatever suits you. I went with the taco mix from the store brand b/c it was two bucks and im a cheapass like that.
Chicken.
You can bake it yourself or you can just be lazy and buy the canned ****. I wasnt lazy for once and i wanted to eat the skin so i baked it. omnomnomnom
Hot Sauce if you want
Butter

Instructions:

1. Get frying pan the larger the better
2. Butter pan
3. butter one side of the tortilla
4. place tortilla in pan.

add all of these to one side of the tortilla
5. add cheese
6. add chicken
7. ***optional*** add hot sauce in preferred amount
8. fold tortilla in half
9. allow tortilla to get crispy on the one side before flipping. (move it around frequently so it doesnt stick to the pan)
10. flip
11. repeat step 9
12. take out and enjoy.

 

According to UPS my new tools should be at my office today, thanks Airmiles. Peugeot Tahiti salt/pepper mills.



Anyone got a good cornbread recipe? Had a hankering for the stuff the other day when I saw broccoli/cheese cornbread on the Food Network.

 

Meatloaf

Ingredients
• 1 1/2 pounds ground beef (leaner is better)
• 1 cup 2% milk
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon dried sage
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon fresh ground pepper
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1/2 cup dry bread crumbs
• 1/2 cup ketchup or barbecue sauce

Directions

1. Preheat oven to 350 degrees. Combine all ingredients except ketchup in a large bowl, and mix well.
2. Place mixture into an ungreased loaf pan or shape into a loaf in an ungreased baking pan. Spread ketchup or sauce over the top of the meatloaf.



supposed to have more ketchup but i ran out =[

3. Bake uncovered for 1 to 1 1/4 hours until no pink remains at the center of the meatloaf. If using a meat thermometer, the internal temperature of the meatloaf should be 160 degrees.
4. After baking, let sit for 5 minutes before removing from pan and slicing to serve.


will have pics asap but phone is being a queermo

 

mmmm meatloaf + tons of ketchup = Yumminess

 

This is Rob's(smokem) recipe for meatballs and sauce

Smokem’s
Authentic Italian Gravy ( sauce, east of Hudson River ) Recipe
Ingredients List
5-6 cloves of fresh garlic ( or more)
1 onion ( or more )
Garlic powder
salt
2 eggs ( per lb ground meat )
Fresh parsely ( ½ to ¾ cup chopped )
Fresh basil ( a few leaves or to taste )
1 cup grated parmesan cheese
1 26 ounce can crushed tomatoes
1 26 ounce can whole peeled tomatoes
1 small can of tomato paste ( per every two cans of tomatoes )
1 pound of ground beef ( makes 12 meatballs )
.5 cup seasoned Italian breadcrumbs ( more or less )
¼ cup of olive oil ( more or less )

Prep
Place ground beef in large mixing bowl and sprinkle garlic powder covering across the top of the meat
Mix eggs into meat
Add ½ cup grated parmesan cheese and parsley and mix thoroughly

Add enough breadcrumbs to remove most of the moisture from the mix to ease forming meatballs
Lightly salt ( careful, since parmesan cheese adds salty taste) Mix again thoroughly
Wet your hands in cool water and start forming meatballs. Roll in your palm to form approximately 2 inch diameter meatballs.
Place formed meatballs on a plate until next step is complete
Wet hands occasionally to keep meatball mix from sticking to your hands
NOTE: One pound of meat will yield about 12 meatballs at that size.

In a large saucepan, lightly cover bottom in olive oil ( spray with Pam spray for calorie reduction)
Place meatballs in pan and lightly brown on all sides until almost all the way cooked.

(DO NOT rely on the meatballs cooking “the rest of the way” in the hot sauce. They’ll taste very different and may not cook all the way)
As meatballs are cooked, remove from pan and set aside until later

Lightly brown thinly slice cloves of garlic in heated olive oil in same large saucepan used for meatballs.
Leave the meat drippings in for additional flavor.
Add onions to stop browning process and saute until translucent
Add can of whole tomatoes and crush down, leaving a nice chunky tomato sauce ( size to your preference )
Add can of tomato puree or crushed tomatoes
Add small can of tomato paste and mix in with ½ to ¾ can of water ( use big tomato sauce can ) 1 ½ to 2 cups of water
Add meatballs back into saucepan and stir around.
Add ½ cup grated parmesan cheese and mix thoroughly
Add chopped basil and chopped parsley.
Let simmer for 5 -10 minutes, then taste sauce and add salt if needed.

Cover and simmer for at least 20 minutes covered under low heat.
Should make about 2.5 -3.0 quarts of sauce

DONE


Try it as spelled out first before you customize. You might like it just as it is

************************************************** ***************************************

Other variations include browning Italian sausage( hot or sweet) or slices of thinly sliced pork along with,or instead of, meatballs
Could also mix 1:1 ground beef and ground pork for meatballs. Very tasty !
If you put Oregano in mix, you just made pizza sauce.
Some use a splash of red wine ( merlot, cabernet etc )
Some use MORE cheese, some NO cheese.

Add other favorite herbs to your own taste.

 

Alright, finally getting in on this thread. This is actually a pretty quick (~15 minutes) and easy recipe that anyone can do with mostly **** you should have in your kitchen anyway. Ladies love it because it ends up tasting like you worked on it all day...win!

Shrimp n' Garlic Alfredo

Ingredients

Pasta of Choice (I used Angel Hair this time)
1 Jar Ragu Classic Alfredo Sauce (This **** is BLAND, but that allows you to Spyce (sp altered due to STUPID word filter) it up however you'd like)
Shrimp (I prefer the big ones)
Fresh Garlic
Butter
Oregano
Basil
Season Salt
Wtf-ever other seasonings you like.
Fresh grated parmesan cheese.

1. Start cooking the noodles because that will take the longest.
2. Drop the whole jar of Alfredo sauce into a small pot. Add seasonings at will until it tastes awesome. Heat that **** till it starts bubbling, then cover, reduce heat and simmer on low (this helps the seasonings mesh with the sauce)
3. Cook the Shrimp. In a regular size frying pan toss in a few crushed cloves of garlic, about 1tbsp of butter, and all your shrimp. Add some seasonings and cook it till the garlic and shrimp start getting browish on the outside. Like this..



4. Drop some noodles in a bowl, add garlic and shrimp, then drizzle sauce over top (giggity!). Sprinkle your grated parmesan, eat, ?????, PROFIT!

End Result..



There really is no "right way" to do this. Just wing it and you'll be good to go.

 

buffalo wing sauce

1 cup franks red hot
1 tbsp butter
1 tsp crushed red pepper
1 tbsp chopped jalapinos
1 tbsp chopped habaneros

put the butter in the pan and fry up all 3 peppers, add hotsauce, then just keep warm till wings are out of the deep fryer, best **** ever

 

pix or ban