Meats
Milk Chicken
Submitted by familyclassics on January 15, 2012 - 9:15am
Sooo tender!
Taste great with sweet carrot coins and mashed potatoes.
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Meatballs
Submitted by familyclassics on January 7, 2012 - 7:53pm
These are the very best meatballs ever! Yum, yum, yummy - very garlicky.
The secret to making these plump, round meatballs is to brown them well in oil and then cook them at a gentle simmer in the tomato sauce (for the spaghetti), which keeps the heart of each meatball tender and moist. The thickened sauce also marries well with the spaghetti, easily clinging to the strands.
Ingredients
- 2 large eggs
- 1/4 cup Parmigiano-Reggiano cheese
- 3 cloves garlic (large), minced
- 6 sprigs fresh flat-leaf (Italian) parsley
- 1 lb ground beef
- 1/2 cup plain breadcrumbs
- 1 tsp kosher salt
- 1/4 tsp freshly ground pepper
- 1/2 cup olive oil, plus 1T for frying the meatball 'nugget'
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Braised Beef Shanks in Zinfandel Reduction
The wonders of braising in a Dutch oven, try this braised beef shanks in Zinfandel reduction recipe. Simply spectacular.
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