FoodGirlOnline.com

Just another WordPress weblog

Spaghetti, Meatballs and Garlic Bread
0

January 3rd, 2010foodgirlEntree, Italian, Main Dish

Ingredients:Olive Oil, Italian Seasoning, Garlic, Garlic Powder, Onion (diced), pepper, Salt, Breadcrumbs (for meatballs), Diced Tomatoes, Tomato Sauce, Tomato Paste, Spaghetti Noodles, Garlic Bread and Black Olives (optional). Full recipe at bottom.

Spaghetti Sauce: Salt, Pepper to taste, Diced Tomatoes, tomato paste, diced onions, garlic powder, diced garlic, tomato sauce, and mix and heat until ready.

Boil water, with a pinch of salt in the water. Add Noodles to the boiling water. Cook until tender.

Tender Spaghetti (look at picture below)

Meatballs:

Place ground meat into a bowl, breadcrumbs, salt, pepper, garlic powder, garlic (diced), onion (diced), and 1-2 eggs. Mix together, once throughly mixed form into balls. Cook in a hot pan with hot Olive Oil. Cook until get a nice color on the outside.

Finish meatballs in oven at 400 degrees F. Cook until fully cooked. (no pink inside)

Garlic Bread:

follow directions on box.

serving size: 4-8
Spaghetti Sauce
1-2lbs. Spaghetti noodles
2-3 small cans of tomato sauce
1 small can of tomato paste
1-2 large cans of diced tomatoes (depending on how much you like tomatoes)
about 20 black olives chopped
2tsp- garlic powder
1tsp- pepper
1 tsp- salt
2tsp- onion powder
1/2 onion diced
4 cloves of garlic diced
3 tsp- Italian Seasoning

In a large pot combine the tomato sauce, tomato paste, diced tomatoes, garlic powder, pepper, salt, onion powder and stir together. In a seperate cooking pan heat about 4 tablespoons of Olive Oil and cook off the diced onion and garlic. Once the onion and garlic has cooked off pour into the tomato sauce mixture and stir until throughly mixed. Keep on the heat at the lowest setting then once the meatballs are ready place the meatballs into the tomato sauce and stir together and heat until the noodles and mozzarella sticks or garlic bread) are ready and serve.

Fill cooking pot with water until boils add about 1/2 teaspoon (tsp) of salt, add spaghetti noodles and about 2 tablespoons (tbls) of Olive Oil. Cook the noodles until al dente ( with some bite to it but soft). Drain the spaghetti noodles and pour into a bowl then mix in a little bit of olive oil to help keep the noodles from sticking. ( do not rince noodles as the good starches will be washed away)

Meatballs
1- 1 1/2 lbs ground beef
1/2 finely grated parmesan cheese
1 whole egg
1 1/2 tsp dried basil
1 1/2 tsp dried parsley
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. red pepper flakes
1/2 cup bread crumbs

Preheat the oven to 400 degrees F.
In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.
Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.
Cannolis
0

August 13th, 2009AdministratorDessert Ideas, Italian

Cannolis

CANNOLI SHELLS
3 c. sifted all-purpose flour
1 tbsp. sugar
1/4 tsp. cinnamon
3/4 c. port
Salad oil or shortening for deep-frying
1 egg yolk, slightly beaten

Sift flour with sugar and cinnamon onto a board. Make a well in center and fill with port. With a fork, gradually blend flour into port. When dough is stiff enough to handle, knead about 15 minutes, or until dough is smooth and stiff (if too moist and sticky, knead in a little more sifted flour). Refrigerate dough, covered for 2 hours.

In deep-fat-fryer, electric skillet, or heavy saucepan, slowly heat salad oil (3-4 inches deep), to 400 degrees on deep-frying thermometer.
Meanwhile, on lightly floured surface, roll 1/3 of dough to paper thinness, making a 16 inch round. Cut into 8 (5 inch) circles. Wrap a circle loosely around a 6 inch long Cannoli form or dowel, 1 inch in diameter; seal with egg yolk. Gently drop dough-covered forms, 2 at a time, into hot oil and fry 1 minute, or until lightly browned on all sides (turn if necessary). With tongs or slotted utensils, lift out of oil, and drain on paper towels. Carefully remove forms. Continue until all dough is used.

Cannoli shells can be made a day or two ahead and stored, covered, at room temperature. Fill shell about hour before serving. Makes 24.

FILLING:
3 lb. ricotta cheese
2 1/2 c. confectioners’ sugar
1/4 c. semi-sweet chocolate pieces or grated sweet chocolate
2 tbsp. chopped citron
10 candied cherries, finely chopped
1/2 tsp. cinnamon
Chopped pistachio nuts (optional)
Confectioners’ sugar

In a large bowl, with portable electric mixer, beat ricotta cheese 1 minute. Add 2 1/2 cups confectioners’ sugar and beat until light and creamy, about 1 minute. Add chocolate, citron, cherries, cinnamon; beat at low speed until well blended. Refrigerate for at least 2 hours. Fill shell with mixture and garnish ends with pistachios; sprinkle tops with confectioners’ sugar.

Credit goes to: http://www.cooks.com/rec/view/0,1910,155186-224196,00.html
Italian Breadsticks
0

August 13th, 2009AdministratorAppetizers, Italian

Italian Breadsticks

1 package active dry yeast

1 t. sugar

1 1/4 C. warm water (110 to 115°F.), divided

1/4 C. olive oil

3 1/2 C. flour

1 t. salt

Dissolve the yeast with the sugar in 1/4 cup of the water and set aside until foamy.

In a large mixing bowl, combine the remaining 3/4 cup warm water, the olive oil and yeast mixture. Stir in the flour, 1 cup at a time, and salt mixing until the dough begins to come together in a ball.

Place the dough onto a floured board and knead it until it’s smooth, elastic and no longer sticky, about 5 minutes. Place the dough in an oiled bowl, cover it with plastic wrap and set it aside in a warm place until it has doubled in size, about 1 hour. It is then ready to use.

For hand-rolled bread sticks: Divide the dough into fourths and roll out each piece on a floured board into a rectangle 1/3 inch thick. Cut each rectangle into 2-inch squares; roll each square with your palms into pencil-thin sticks about 10 to 12 inches long. Carefully transfer each stick to a greased 15 x 10 inch baking sheet or jellyroll pan, placing the strips 1/2 inch apart. Repeat until all the dough is used. Brush with olive oil or melted butter and sprinkle with kosher salt.

Bake the bread sticks at 350°F. until golden brown, 15 to 20 minutes.

Note: You can also add some minced garlic to the butter or olive oil before brushing the breadsticks.

Credit Goes To: http://www.thatsmyhome.com/venettos/pizza/bresti.htm
Pizza
0

June 17th, 2009foodgirlItalian, Main Dish

7 cups strong white bread flour or Tipo “00″ flour or 5 cups strong white bread flour or Tipo “00″ flour, plus 2 cups finely groundsemolina flour

1 level tablespoon fine sea salt

2 (1/4-ounce) packets active dried yeast

1 tablespoon raw sugar

4 tablespoons extra-virgin olive oil

2 1/2 cups lukewarm water

Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size.

Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called punching down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using straightaway, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.

Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with plastic wrap, in the refrigerator. However, if you want to get them rolled out so there’s 1 less thing to do when your guests are round, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. You can then stack the pizzas, cover them with plastic wrap, and pop them into the refrigerator.

There are two other options that you can do is either go to a pizza shop and buy some dough from them, or you can buy pre-made crust from the grocery store.

Put whatever type of toppings you want on them be creative.
« Older Entries