Preheat the oven to 300° F.
Mix the ground beef, breadcrumbs, soup mix, and eggs in a large bowl.
Mold into 1 ½-inch balls.
Mix the sauerkraut, cranberry sauce, chili sauce, and brown sugar in a large skillet.
Simmer for about five minutes or until the brown sugar is melted and mixed well.
Place a small amount of the mixture in a lightly greased 13×9 baking dish.
Place the meatballs on top of the sauce.
Then, pour the remaining sauce over the top of the meatballs.
Let the meatballs bake for 1 to 2 hours, or until the meatballs are 160° F.
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Combine the rice, ½ cup of water, onion, salt, celery salt, garlic powder, and ground beef in a bowl.
Mix well.
Shape the mixture into 1 ½-inch balls.
Brown meatballs in oil in large skillet.
Combine the tomato sauce, 1 cup of water, brown sugar, and Worcestershire sauce in another mixing bowl.
Mix well.
Pour the sauce mixture over the meatballs.
Reduce the heat, cover, and simmer for 1 hour.
Be sure that the rice is fully cooked before serving.
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Preheat the oven for 400° F.
Drain pineapple, but reserve ¼ cup of the juice.
Set aside.
Combine the onion, peppers, bread crumbs, ginger, salt, and ¼ cup of the pineapple juice in a mixing bowl.
Crumble the beef over the mixture and mix well.
Shape the mixture into 1-inch balls.
Place the sauce ingredients in a blender.
Cover and process for one minute.
Place 2 tablespoons of the sauce in a greased 13×9 inch baking dish.
Add the meatballs to the baking dish.
Then, pour the remaining sauce over the meatballs.
Bake uncovered for about 20 minutes or until the meat is no longer pink.
Allow the meatballs to cool slightly.
Then, place one pineapple chunk on each meatball.
Secure the pineapple with a toothpick.
Use a chafing dish to serve the meatballs as an appetizer.
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Combine ½ cup of the milk, egg, Worcestershire sauce, shredded potatoes, onion, salt, nutmeg, ginger, allspice, and pepper in a large mixing bowl.
Crumble beef over the mixture and mix well.
Shape the mixture into approximately 48 meatballs.
Using the butter, cook the meatballs in a large skillet over medium heat.
Be sure that the meat is no longer pink.
Remove the meatballs and keep warm.
Stir the flour into the skillet until blended.
Gradually add the remaining milk to create the gravy.
Bring the gravy to a boil.
Cook and stir the gravy for two minutes or until thickened.
Combine the meatballs with the gravy and heat thoroughly.
If desired, serve these meatballs with hot mashed potatoes.
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Mix all of the meatball ingredients in a large bowl by hand (bare hands preferred), making sure that all of the ingredients are mixed well.
Roll the meatballs so that they are about the same size as a golf ball and set aside.
For the sauce: Sauté the onion and garlic in the virgin olive oil.
Then, put the plum tomatoes in a large bowl and squish them with your hands.
Add all of the sauce ingredients together in a large pot.
Add the meatballs to the pot and simmer the entire mixture for about 3 hours.
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Preheat the oven to 400° F.
Mix all ingredients together in a large bowl.
Shape the mixture into 1-inch meatballs.
Put the meatballs into a lightly greased 13x9x2-inch baking dish.
Bake, uncovered for 20 to 25 minutes or until the meatballs are light brown.
Drain off any excess fat and serve.
To freeze: Cover the meatballs and allow them to cool.
Place meatballs in freezer-safe plastic bags.
To use after freezing: Allow meatballs to thaw at room temperature for at least 30 minutes before use.
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Cook the cauliflower in boiling water for about 10 minutes and drain.
In a hot skillet, melt butter with garlic and sauté the mushrooms a few minutes over medium heat.
Spread the cooked cauliflower in a 9 x 13 oven dish.
Add ham and mushrooms.
In a bowl, whisk together the cream of celery, vegetable broth and dry mustard.
Scatter the brie cheese cubes evenly over the vegetables and ham.
Pour the creamy mixture into the dish.
Add the bread cubes on top.
Top with grated cheese.
Bake at 350 F for about 30 minutes.
Finally, you can put the dish under the broiler until golden brown.
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Preheat oven to 475F.
Put a baking sheet in the preheated oven for 5 minutes to warm.
In a large bowl, mix the ingredients.
Remove pan from oven.
Spread the mixture in a
single layer.
Roast, stirring occasionally, for 25 minutes or until the potatoes are tender.
Serve with a nice green salad.
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In a large pot of boiling salted water, cook the pasta as suggested by the manufacturer, minus 1 minute.
Set aside a little of the cooking water, drain the pasta and set aside.
Meanwhile, cook the bacon over medium heat in a saucepan or deep skillet until crisp.
Add buttermilk, scraping to loosen brown bits and add the mashed cauliflower.
Stir until a smooth puree (add a little more buttermilk if necessary).
Season the cauliflower sauce with mustard and Red Hot sauce.
Season with pepper to taste.
Remove pan from heat and stir in the grated cheese, in batches, until it is completely melted.
Return the pan to the heat and stir in the pasta.
Add a splash of the cooking water and cook on low heat for about a minute.
The pasta will finish cooking in the sauce and the starch from the pasta cooking water will help provide a smooth, creamy texture.
Serve immediately.
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Preheat oven to 450F.
In a large bowl, combine the cauliflower, tomato, sausage, garlic, basil and salt and pepper.
Put these ingredients in a 8×8 baking dish and cook for 20 minutes.
Meanwhile, add the quinoa and water to a saucepan.
Bring to a boil, reduce heat and cook for 10 minutes.
Remove from heat and let stand 5 minutes.
Fluff with a fork and add the remaining ingredients.
Sprinkle the quinoa mixture over thecauliflower and sausage miture and cook for another 10 minutes.
Put under the broiler for 5 minutes, until everything is golden.
Serve hot.
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Home recipes Pagina 1027
