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SpinDistribute.com Article Directory

The following article was published in our article directory on March 28, 2019.
Learn more about SpinDistribute Article Distribution System.

Family Recipes

Article Category: Food and Drinks

Author Name: Giangi Townsend

Macaroni and Cheese Stove Top

Prep Time: 5-7 minutes
Cook time: 20 minutes

Ingredients:

8 slices cut into 1/4 inch thcik pieces bacon
2 tablespoons unbleached all purpose flour
2 cups warm whole milk
1 teaspoon salt
1/4 teaspoon ground dry mustard
1/4 teaspoon hot sauce
1/4 teaspoon Worcestershire sauce
1 1/2 cup shredded American cheese
1 1/2 cup shreeded sharp cheddar cheese
1 tablespoon minced fresh chives
8 cups hot, cooked elbow macaroni

Directions:
1. In a 10-inch cast iron skillet, cook the bacon over medium heat until crisp, about 5 to 6 minutes. Remove the bacon with a slotted spoon, and set aside. Reserve bacon fat in pan.
2. Cook pasta per manufacturer directions.
3. Whisk flour into the rendered fat. Cook whisking constantly, 2 minutes. Whisk in the milk, salt, mustard, hot sauce and Worcestershire. Bring to a simmer whisking constantly until thickened, almost 15 minutes.
4. Remove from heat. Add both cheeses and stir until melted and smooth. Stir in bacon, chives and cooked macaroni.

Ricotta Meatballs

Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:

FOR THE TOMATO SAUCE:
2 tablespoons olive oil
2 garlic cloves, peeled and end removed
1 28-ounces San Marzano Tomatoes (crushed or pureed)
Salt
Pepper

FOR THE MEATBALLS
1 pound ground pork
3/4 cup whole milk ricotta
1/2 cup fine grated Parmiggiano Cheese
1/2 cup bread crumbs
1 large egg
2 heaping tablespoons finely chopped parsley
Dash of Worcestershire Sauce (optional)
Salt
1 teaspoon pepper

Directions:
PREPARING THE TOMATO SAUCE
1. In a saucepan over medium high heat, add the olive oil and the garlic. As soon as the garlic is golden, remove and discard.
2. Add the tomatoes, salt and pepper and cook over medium low heat for about 25-30 minutes.

PREPARING THE MEATBALLS
1. Preheat the oven at 375
2. Mix all the ingredients by hand or in the KitchenAid mixer with the paddle. Roll out 12 meatballs.
3. Place them on greased baking sheet and bake for about 20 minutes or golden brown.
4. Can be served alongside any pasta of choice. Cook pasta according to manufacturer directions. Mix the meatballs with the tomato sauce and pasta. Serve hot with freshly grated Parmiggiano cheese over it.

Not Your Nonna Tortellini
Prep time: 30 minutes
Cook time: 3 minutes

Ingredients:
1 cup cooked in butter peas
3/4 cup whole milk ricotta
1/2 cup parmesan cheese finely grated
6 slices mortadella
3 slices ham
1 egg
1/8 teaspoon nutmeg
salt & pepper
2 packages Wonton wrappers (64 wrappers or 14 oz each)
8 cups chicken broth
Directions:
1.In a large food processor add peas, ricotta, parmesan cheese, mortadella, ham, egg, salt, pepper and nutmeg. Blend well until nicely mixed almost to paste like consistency. Taste and adjust the seasoning.
2. On a clean and dry surface trim the wonton wrapper down to 2-inch square. Save the scraps for a later use.
3.Get a small dish of room temperature water.
4. Place the trimmed wonton on the clean surface and add 1/2 teaspoon of tortellini filling in the middle of it.
5. With your finger dab water all along the sides. Fold diagonally over the dough, insuring the filling is in the middle and seal. Slightly roll the long part over. (1/8 turn)
6. Dab some water on the outer lower corners, wrap around your finger, and seal the two lower extremities. Will look like a ring with a small filling in the middle. Repeat until all the filling is done
7.Meanwhile in a larger wide moth pot, bring the chicken broth to a gentle boil. Add the tortellini. Cook for 2 to 3 minutes or until the tortellini are coming to the surface.
Serve hot in shallow bowls, grate fresh parmesan cheese over it.

Keywords: cooking, food, easy, healthy, dinner, French recipes, Italian recipes, family, recipes, 30 minutes dinner, mnutricious

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