prep time: 15 minutes       cook time: 30 minutes (if you don’t let it simmer for hours), 2-3 hours (if you want to let the tastes meld)20141204-slow-roasted-bolognese-01

ingredients
3 T EVOO
1 medium onion, minced (about 1/2 c)
1 medium carrot, peeled and cut in coins
1/2 c celery, minced
2 tsp kosher salt
1 lb ground beef
1 lb ground pork
1/2 c dry red wine
1 can tomato paste
2 14-oz. cans diced tomatoes
4 dried bay leaves
ground pepper, to taste

directions

  1. heat olive oil in a 3 to 4-quart pan over medium heat. stir in the onion, carrot and celery, season hem lightly with salt and cook, stirring, until the onion is translucent.
  2. crumble in the ground beef and pork and continue cooking, stirring to break up the meat, until all the liquid the meat has given off has evaporated and the meat is lightly browned, about 10 minutes.
  3. pour in the wine and cook, scraping the bottom of the pan, until the wine is evaporated, 3-4 minutes.
  4. stir in the tomato paste and cook a few minutes, then pour in the tomatoes, toss in the bay leaves, and season lightly with salt and pepper.
  5. cook, stirring occasionally, until the sauce is dense but juicy and a rich, dark red color. this will take about 2-3 hours – the longer you cook it, the better it will become. (most likely, a noticeable layer of oil will float to the top toward the end of cooking. once finished, the oil can be removed with a spoon or reincorpoartedint he sauce, which is what is traditionally done.)

source

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serves 8      prep time: 20 minutes      cook time: 1 hour      total time: 1 hour and 20 e6ae8ff1-9916-4f91-a1f1-f864c62ab50fminutes

ingredients
1 lb italian sausage
1/2 c onion, chopped
2 cloves garlic, minced
1 red bell pepper
2 c spinach
1/2-3/4 jar (26 oz.) red pasta sauce of choice
1 bag (25 oz.) frozen cheese-filled ravioli
2.5 c shredded 5-cheese italian cheese blend (10 oz.)

directions

  1. heat oven to 350 degrees. in a skillet, cook sausage, onion, garlic, and bell pepper over medium-high heat 5-7 minutes, stirring occasionally, until no longer pink; drain. stir in pasta sauce and spinach. add salt and pepper, as desired.
  2. in ungreased 13×9 inch (3-qt.) baking dish, spread 1 cup of sausage mixture. arrange half of the ravioli on top; sprinkle with 1 cup of the italian cheese. top with remaining ravioli, sausage mixture and remaining 1.5 c cheese.
  3. cover with foil; bake 45 to 50 minutes or until thoroughly heated. remove foil; bake 10 minutes longer or until cheese is melted. let stand 15 minutes before serving.
  4. to freeze baked casserole: cover baked casserole with foil, then in double layer of plastic wrap; freeze up to 3 months. to thaw and bake, thaw in refrigerator overnight or until completely thawed. remove plastic wrap; leave foil cover on. bake 50 to 65 minutes at 350 degrees until center is hot (165 degrees).

source

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antipasto squares

February 13, 2018

servings: 6-8       prep time: 15 minutes      cook time: 30 minutes      total time: 1 hourlandscape-1515784104-delish-antipasto-squares-pinterest-still003

ingredients
2 cans crescent dough
1/2 lb. deli ham
1/4 lb. pepperoni (could also use salami)
1/4 lb. sliced provolone
1/4 lb. sliced mozzarella
1 c. sliced pepperoncini
2 T olive oil
1/4 c. grated parmesan
1 tsp. dried oregano

directions

  1. preheat oven to 350 degrees and grease a baking sheet with cooking spray.
  2. unroll one can of crescents onto greased baking sheet and pinch seams together.
  3. layer ham, provolone, pepperoni (or salami), mozzarella, and pepperoncini.
  4. unroll second crescent dough and place on top of pepperoncini. pinch crescent sheets together to seal.
  5. brush olive oil all over the top of crescent dough and then sprinkle parmesan and oregano on top.
  6. bake until crescent dough is golden and cooked through, about 30 minutes. (if the crescent dough is browning too quickly, cover with foil.)
  7. let cool for 10-15 minutes before slicing into squares.

source

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steamed meat patty

October 18, 2017

prep time: 15 minutes      cook time: 45-60 minutes       servings 4-6salted-fish-minced_3

ingredients
1 lb. ground pork or beef
3-4 chinese mushrooms, sliced or diced
1 green onion, diced
1 egg
1 T soy sauce
1 T cornstarch
3-4 water chestnuts, diced
a few drops of sesame oil
1/2 tsp salt
pepper

directions

  1. combine all ingredients for meat patty in a heat resistant dish.
  2. steam for 30-45 minutes, depending on the thickness of the patty.
  3. side note: for very lean ground pork, add 2 stalks of napa cut fine, and bamboo shoot and baking soda.

source – will have to check which cook book this is from, pg. 40

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pearl balls

January 17, 2017

yields: about 24 balls       prep time: 25 minutes      cook time: 20-30 minutes      total time: 45 minutes-1 hourpearl

ingredients
1 lb. ground pork
2 T chopped dried shrimp (soak in water for about 20-30 minutes to soften)
1 egg
1 T chopped scallion
1 tsp chopped ginger
1 T soy sauce
1 T cornstarch
2.5 c glutinous rice
1 tsp wine
pepper

directions

  1. put pork, chopped dry shrimp, chopped scallion, chopped ginger, soy sauce, cornstarch and egg into bowl. mix well until the pork is very sticky.
  2. wash the glutinous rice and soak in cold water for about 30 minutes. drain.
  3. grease tray and put glutinous rice on top.
  4. with the pork mixture, make balls about 1.5 inches in diameter.
  5. roll the balls in the glutinous rice so that it’s covered evenly with rice.
  6. place each meat ball on top of the rice on the tray.
  7. steam for 20-30 minutes over high heat. remove and serve hot.

source – pg. 183

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