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Mom’s delicious garlic balls

admin — Thu, 11 Mar 2010 05:53:19 +0000

Homemade garlic balls - don't they look delicious?

My mother made these garlic balls for every occasion, birthday, get-togethers and holidays. She also made these as a side dish for dinner. My kids absolutely love this garlic balls recipe.

Mom’s garlic balls

Ingredients:

1 bag of dough

1/2 – 3/4 cup of olive oil

1 TBL garlic powder

1 tsp salt

1 TBL oregano

Directions:

Use a ball of Italian dough and let it raise for atleast a half an hour. Get flour on your counter to sprinkle all over the dough so it’s no longer sticky. Pull the dough with one hand and cut with the other. In this recipe you don’t play with the dough. You get a greased cookie sheet and put them on there and let them raise for 10 to 15 minutes. Then put them in the oven at 325° for about 10 minutes. Don’t let them get brown.

These garlic balls are easy to make and super tasty!

In the meantime get a big bowl and put in it olive oil, garlic powder, salt and oregano. Do this to your own taste and when the balls come out you toss them while hot in the bowl of oil. Mix with a spoon gently being sure to cover and saturate. Then add Parmesan cheese to taste. Serve and enjoy. These garlic balls are great served with chicken parmesan and my super delicious vodka riggies.

Perfect soft, medium and hard boiled eggs and the EggGenie!

admin — Thu, 11 Mar 2010 04:34:25 +0000

No, this is not a recipe. From time to time, I will provide tips and ideas that I think are beneficial to anyone that is interested in cooking in any capacity from the beginner to the most expert chef. And one thing I’ve found that a lot of people sometimes have a problem with is getting the perfect boiled egg. It sounds easy does put the egg in water and boil on the stove and then let it cool and crack the eggs, remove the shell and either eat them or use them to make egg salad or some other dish.

The EggGenie

The problem is how long any of what temperature do you cook them for the perfect boiled egg? And what if you prefer a medium or soft boiled egg versus a hard boiled egg? Then you have to keep in mind everyone’s range and oven are a little bit different. They all vary to some extent. Some run hotter. Some run cooler and some have hot spots. This can make it so that what would be on one oven a hard-boiled egg would, on another one, be a totally different soft boiled egg. And if you know the difference between a hard-boiled egg and a softball and obviously one is harder and the other one comes out and the yolk breaks just like a liquid.

Well, rather than trying to figure out the different ranges, temperatures and boiling times there is a much easier way. And no I am not getting paid or endorsed here. I just happened to go to my local Ross’s department store and see some interesting items in the kitchen and culinary department. One of these happened to be the EggGenie. It was on sale for $4.99 and it might tip for today is if you want to have perfect Stated on the box that this was seen in TV infomercials. I think I vaguely remember having seen it years ago on TV. The idea looked simple and I figured it was worth a try.

Here the EggGenie is steaming some soft boiled eggs.

So I brought the EggGenie home and we gave it a try. It was far easier than cooking boiled eggs on the stove and interestingly it came with this little plastic shot glass that was measured for 1 to 7 eggs and had markings for soft medium and hard boiled. This made it foolproof to get the exact boiled eggs that you desire. Basically, the way it works is you fill in the aluminum pan inside it with the water from the plastic shot glass and this water will then turn into steam and cook the eggs. The unit turns off when all of the water has turned into steam and there’s none left. So obviously there is a lot less water used for a soft-boiled egg than for a medium or a hard-boiled egg.

The buzzer just went off and the eggs are now done.

Once the buzzer goes off you just remove the eggs and place them in cool water. Then they are ready to be used for whatever dish you were going to use the boiled eggs for. You can also just peel them and eat them yourself as is. My favorite is the soft boiled eggs and they are just so perfectly done with this contraption. So, my tip for today is if you want to have perfect soft, medium or hard-boiled eggs then you need to go and pick up one of these things at your local Ross’s department store (thesesame items are often times also carried by their sister stores T.J. Maxx and Marshall’s). For five dollars you won’t find a better egg maker.

A close up of the finished soft boiled eggs in the EggGenie.

Mom’s awesome lasagna recipe

admin — Tue, 09 Mar 2010 05:22:00 +0000

My mother taught me how to make this great lasagna. It is an authentic Italian recipe and I’ve been making this lasagna for as long as I can remember. It’s definitely a family favorite and its special enough to be served even for Christmas day!

Mom’s Lasagna

My homemade Italian sauce

15 no boil lasagna noodles

1 lb. hamburger

1 lb. Italian hot sausage

1 container of ricotta Cheese (28 oz. size)

2 1/2 cups mozzarella cheese

1 cup grated Parmesan cheese

2 eggs

3 TBL parsley

1 TBS garlic powder

salt & pepper

Directions:

Drizzle the olive oil in a pan and fry the 1 pound of hot sausage. First be sure and take off the casing or skin of the sausage as it will be easier to break and crumble up for the lasagna. Then cook the sausage until done and put aside in a bowl. Use the same pan to fry the hamburger in and cook until done. Then drain any oil and juices from the meat.

Here is a photo of the ricotta mix

While the meat is cooking get a separate bowl to put the ricotta cheese, eggs, parsley, garlic, 3/4 cup of parmesan cheese and the salt and pepper in. In a 9 x 13″ dish put the sausage on the bottom and layer the hard lasagna (no boil) noodles. Place for a cross and one down the side to cover. Spread half of the cheese mixture (the ricotta mix you made above). Then take half of the hamburger and sausage and spread it over the top. Then add mozzarella cheese about 1 cup. Then add the sauce.

Here is the lasagna straight out of the oven.

Then layer the noodles again for cross and one down to cover. Then repeat again with the ricotta mix and the rest of the hamburger and sausage. Then cover again with 1 cup of mozzarella cheese and sauce to cover. Then repeat the noodles for cross and one down the side. Apply sauce to cover the noodles. Cut a piece of aluminum foil large enough to completely cover the dish and spray the underside of a foil before covering to prevent sticking (use Pam or some non stick spray vegetable oil).

Here it is showing the layers. Doesn't it make you hungry?

Bake in the oven at 350° for approximately one hour. For the last 15 minutes take off the foil and sprinkle 1/2 cup of mozzarella cheese and 1/4 cup of Parmesan cheese. Don’t let the cheese Brown. Remove from the oven and let cool. Serve and enjoy – you are sure to please everyone with this great lasagna recipe from my mom.

Delicious Shrimp Scampi

admin — Sat, 20 Feb 2010 19:28:37 +0000

This recipe came from my sister-in-law Hilary. It is one of my personal favorites. It’s quick and easy yet elegant enough to serve to company and it’s just delicious. I guarantee if you like shrimp scampi you’ll definitely like this recipe.

Delicious Shrimp Scampi

Ingredients:

1/2 cup of butter

1/2 cup of olive oil

2 cloves of crushed garlic

1/3 cup of onion (I prefer sweet onions for this recipe)

1/3 cup of white wine

3 tablespoons of lemon juice

1 lb. of angel hair spaghetti

2 bags medium-size shrimp (40 – 50 shrimp in each bag)

1/4 cup of Parmesan cheese

2 tablespoons parsley

salt and pepper to taste

Directions:

Put the olive oil and butter in a pan and sauté the onions.

Sauteing the onions

Then add garlic and cook for an additional 1 to 2 minutes. Then add the white wine, parsley, salt and pepper and cook for two minutes. Add the shrimp last and then cook an additional five minutes.

After adding the shrimp, white wine and parsley.

Meanwhile boil the angel hair spaghetti following the directions on the box drain very well. Then add the spaghetti to the pan and stir together.

After adding the angel hair spaghetti

Add the 1/4 cup of Parmesan cheese and put in a pretty serving bowl.

Here is the completed shrimp scampi ready to eat - doesn't it look delicious?

Serve the shrimp scampi with white wine, garlic bread and a nice salad. You will definitely impress your guests with this dish.

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My Tasty Sausage Balls

admin — Sat, 20 Feb 2010 18:39:29 +0000

I tried these for Christmas as an appetizer. They were very easy to make and they went over very well - everyone liked them. They are addicting. Also, if you don’t feel like making the whole thing just roll out what you want to bake and put the rest in a Tupperware container in the fridge for later.

My Tasty Sausage Balls

Ingredients:

1 pound of hot sausage

1 pound of mild sausage

12 ounces of sharp cheddar cheese

12 ounces of mild cheddar cheese

4 cups of Bisquick

1 cup of chopped sweet onions (I have found Vidalia onions make for the tastiest sausage balls)

They are very easy to make and are great appetizers!

Directions:

mix all the ingredients in a bowl and then squeeze them into large meatball sized round balls. Place them on a baking she allowing 2to 3 inches in between each of them. Bake in the oven at 400° for 10 to 12 minutes. This recipe will make quite a few of these sausage balls depending upon how large you make each of the balls. Let cool and then serve and enjoy.

Vodka Riggies (Rigatoni)

admin — Sat, 20 Feb 2010 18:34:45 +0000

This recipe was from an old neighbor of mine from Utica New York, Toni, whom I have known just about all my life. These vodka riggies (or rigatoni as some may refer to it as) are the quickest to make when you’re expecting company and don’t want to spend a lot of time in the kitchen cooking, but it will look and taste like you did! Everyone loves this recipe. This is the one I am constantly being asked for almost on a daily basis.

Vodka Riggies (Rigatoni)

Ingredients:

1 shot of vodka or two

1 pound of riggies (rigatoni)

1 half pint of heavy cream

1 to 1 1/2 cups of marinara sauce

1 medium onion chopped

1/4 pound prosciutto

1/2 cup of olive oil

1 1/2 cups of grated Romano cheese

Directions:

While you boil the riggies (rigatoni), make the sauce. In a large pan add the oil and sauté the onions on low to medium heat until the onion softens. Then add the prosciutto. Season with garlic powder, salt and basil. Add the riggies (rigatoni) after you have drained them really well (making sure they are al dente).

These are amazing and taste every bit as good as they look!

Next add the vodka and sauté over low heat for a couple of minutes. Then add the sauce and heavy cream and stir thoroughly over low heat for three minutes. Add the grated cheese and stir. After this step I like to set one or two handfuls of shredded Parmesan cheese melted on top. You can do this to your liking. This is the way my husband and children prefer it and its the way I’ve been making it for years. Place the vodka riggies in a nice dish, serve and enjoy. You are sure to impress everyone with this dish – I guarantee it.

Quick and Easy Stuffed Sausage Mushroom Caps

admin — Sat, 20 Feb 2010 18:30:02 +0000

This is a great appetizer that everyone will love. It is super easy to make and everyone will surely rave over these and how great they taste! This recipe came from my sister-in-law Hilary. I watched her make it and I was extremely surprised at how flavorful they were.

Stuffed Sausage Mushroom Caps

Ingredients:

1 package of mild breakfast sausage

1 package of cream cheese

2 containers of whole mushrooms

Directions:

Fry the sausage in a pan first then add in the cream cheese. While that’s cooking down clean and the stem the mushrooms. The stem of the mushrooms will come off easily. Then you stuff the mushroom with the sausage and cream cheese mix where you took the stem off. Place the stuffed mushrooms on a 9 x 13″ dish and bake in the oven for 30 minutes at 325°.

As I told you these are super easy to make and be sure and tell everyone you plan on serving this dish to that you got it on Hotcookingrecipes.com so they can try it and the other great recipes here also. This is also a great recipe for finding another tasty way to get your kids to eat their vegetables – hint, hint!

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Delicious Swiss Cheese Dip Recipe – An Easy Way To Make Swiss Dip

admin — Sat, 20 Feb 2010 18:20:30 +0000

This is another favorite of mine. It is so incredibly easy to make and has tons of flavor. It is definitely a party favorite and works great with almost any cracker, chips, etc.

Swiss Dip

Ingredients:

1 cup of shredded Swiss cheese

1 cup of mayonnaise

1 cup of chopped Vidalia onions

Directions:

Bake in Corning Ware and served in the same dish to keep it hot. Bake for 30 minutes at 325° in the oven. Be sure and cover with aluminum foil and make sure that it doesn’t brown while cooking. Serve with pita, bagel chips or even Triscuits.

This is one super tasty dip recipe that will be emptied quickly when you serve it.

You will definitely impress everyone at your next get-together with this tasty appetizer. Everyone always loves my Swiss dip – it is a favorite at any tailgate party!

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Melissa’s Best Goulash Recipe

admin — Sat, 20 Feb 2010 18:15:47 +0000

I was looking for a great goulash recipe and I wanted something different and better than what was currently out there in books and on TV. So, I made this one up on the fly as I went along and it came out really great. I have tried a lot of goulash recipes and found they don’t always have a lot of flavor. So I took my Italian culinary skills and tweaked and played with this recipe to make it my own and I’m sure you really like it. My family really enjoys goulash recipe and it is great to make in a pinch.

Melissa’s Best Goulash Recipe

Ingredients:

1 lb. hamburger lean

1 medium onion (I use sweet onions for added flavor)

1 can of beef broth

1 tablespoon garlic powder

1 tablespoon parsley

1 teaspoon of salt

1 teaspoon of paprika

1 teaspoon of pepper

1 teaspoon ground cumin

2 cans tomato paste (6 oz. each)

1 cup of red wine

1 lb. shell macaroni

1/2 cup of Parmesan cheese grated

Directions:

I like to make this recipe is easy as possible with minimum cleanup (this is actually my goal with every recipe, it just doesn’t always turn out that way). So what I do is boil the macaroni first and add a teaspoon of salt to the water. Be sure and follow the directions that came on the box of macaroni and boil until done. Then drain in a strainer. Cut the onion in slices.

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Then take the same pot you bold the macaroni in and put some olive oil in the bottom and sauté the onions. When that’s done for the hamburger in and fry that up. I use extra lean meat so there isn’t much juice so I don’t drain anything. If you use regular or less lean hamburger meat you may want to make sure the drain at first as it may be too greasy and fatty and will definitely alter the taste. Next add all your ingredients except the macaroni.

Stir it up well and cook on low for a few minutes then add the macaroni and stirring gently and let that cook on low for around 10 minutes or so with a cover. Serve and enjoy. I’m sure your family will love this goulash recipe just as mine does.

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Melissa’s Best Italian Sauce Recipe

admin — Sat, 20 Feb 2010 18:01:47 +0000

Although I find myself using my mother’s recipe quite often because it makes me feel as though she made it. It brings back many great memories of family around the table eating and enjoying each other’s company. I like to experiment a bit and made my own sauce and this is the recipe for that sauce. This does a little tricky with the spices because I do everything by taste in this one. So be forewarned this one is a little harder than most other recipes on this website but the results are an awesome sauce unlike any other. You will definitely want to give this one a try.

Melissa’s Best Italian Sauce

Ingredients:

3 large cans (28 oz.) crushed tomatoes

1 can tomato sauce (28 oz.)

1 can tomato paste (6 oz.) or more if you like thicker sauce

extra virgin olive oil

Hot Italian sausage (hockey is key for flavor here)

2-3 tsp sugar (start with 2 then taste)

3-4 fresh garlic cloves

1/2 tsp salt

1/2 tsp pepper

Approximately 1 table spoon or more of the following to taste:

parsley

oregano

basil

Italian seasoning

1 cup of red wine (merlot is my preference)

Directions:

in a large saucepan or extra virgin olive oil and make sure it’s enough to cover the entire bottom of the pan. Crush the garlic clothes and add them to the pan and fry them. Be sure not to let them get too brown. In a separate frying pan fry down the hot sausage. Be sure and put a dab of oil in the pan first. I have found that if I cook the sausage a bit lengthwise more juice comes out and it also fries faster.

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While that’s frying and your garlic is done put all three cans of crushed tomatoes and one can of sauce in next. Start today at your seasonings. After the sausage is done put it in the sauce. Be sure and save the sausage juice as you will add it to the paste. I fry the paste in the sausage juice for a few minutes. Then poured that into the sauce for added flavor. This is a key step here as a really makes this recipe and sauce stand out miles above anything else you’ve ever had.

Doesn't this sauce just make your mouth water? It tastes even better than it looks!

After this I add the wine. I have found my experience that Merlot works best for me, but feel free to try other red wines if you like. Next cook the sauce on low for several hours with a lid on it. The longer you cook it for the better it will end up tasting. Then serve and enjoy. You will definitely not be disappointed with this recipe!

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