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Steak Pizziola
Shared by: Ron
Problems getting beef down? This recipe is for a simple, delicious, tender and moist steak that will become one of your favorites.
Ingredients:
2-3 lbs of steak, about 1” thick - use any cut, including inexpensive chuck steak
1-2 lg. cans of Chushed Tomatoes - smooth or chunky - your choice.
Fresh Garlic - 4-5 cloves crushed, or
4-5 tbls. of chopped garlic in the jar
Fresh Basil - 10-12 leaves chopped
Oregano - fresh or dried to taste
Crushed Red Pepper - optional
Black Pepper
Grated Romano cheese
Directions:
Lay steak out in a large, shallow roasting pan
Put crushed tomatoes in large bowl and add all the other ingredients. Mix together.
Pour tomato mixture over steak, and bake at 350 degrees until meat is fork tender. Sauce will thicken Aprox. 1 1/2 - 2 hours. Turn meat every 30 min.
Serve:
Serve steak with generous covering of sauce and a sprinkling of grated Romano cheese
Additional sauce may be served over pasta if desired.
Ron’s Meatballs
Shared by Ron
* Every self-respecting Italian cook has their own secret recipe for meatballs. This is mine, which gow rave reviews in my restaurants!! Mangia!
Ingredients:
3-3 1/2 lbs. ground beef ** Using 1/2 ground
pork is optional.
2 - eggs
5 - slices of bread
Italian Seasoned Bread Crumbs
Italian Parsley - finely chopped
Fresh Garlic - finely chopped
Grated Romano Cheese
Black Pepper
Kosher Salt
Vegetable Oil
Preparation:
Place ground meat in a large bowl.
Add eggs
Wet bread thoroughly, squeeze out, and add to
meat.
Add - 2 tbls. chopped parsley
Add 3 tbls. Grated Romano Cheese
Add - 1/2 tsp. Black Pepper
Add - 1 tsp. Salt
Add 1/2 cup Bread Crumbs
Mix with hands thoroughly until all ingredients
are worked into the mix. Add additional bread
crumbs as needed, to bring mix to a solid, fairly
dry consistency.
Roll into balls of about 2 to 2 1/2 oz. each,
tightly packed.
Pan fry in 1/4” of Vegetable Oil at 350 degrees
until brow on all sides. Turn with a fork. When
brown, set aside to finish cooking in the sauce!
Cook for about 1-hour. The finished product
should be soft, without falling apart!
*** Make sure to cook one or two all the way
through, just to taste! An Italian tradition
Serve:
A must for every real Italian tomato sauce!
Serve with other meats, or alone along with your
Favorite pasta, some crusty Italian Bread, and a
nice glass of red wine!
Jerk”Anything” Stir Fry
Shared By Stacey
Another invented as I went along recipe that turned out fantastic.
I sliced 2 boneless pork chops into thin strips but you can use chicken and it would be just as good if not better.
I marinated it in about 1/2 cup jerk marinade for 1 hr.
I drained it from the marinade and sauteed in olive oil until brown then added back the left over marinade and reduced until thickened.
I added 1T flour about 1T more olive oil and cooked a little while (gets a little pasty).
Quickly add about 2 cups of chicken stock so it doesn't burn and stir until a beautiful gravy forms.
Added: 1/4 tsp cayenne, fresh grated garlic and ginger, salt, pepper, lime zest.
Added: sliced red pepper, sliced yellow pepper, sliced red onion and cooked on low flame until veggies were tender.
At the very end before serving I squeezed fresh lime juice on top.
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Veal Sorrentino
Shared by Ron
Ingredients:
Veal Cutlets - pound thin.
Flour
Eggs
Beef broth
Marsala Wine
Mushrooms
Salted butter
White pepper
Corn starch
Light vegetable oil
Fresh Italian Parsley, finely chopped.
Fresh Garlic - finely chopped
Light cream
Eggplant, cut into 1/4” slices, skin removed.
Mozzarella cheese cut into thin slices.
Directions:
In a large skillet, heat some oil to 350 degrees.
Dip cutlets & eggplant slices in flour, then into
beaten eggs and fry until barely done. Finished
product will be batter covered. Set aside on
paper towels to drain.
The Sauce:
Slice about 1 1/2 - 2 lbs. of mushrooms. Put 1/4
cup of butter into large sauce pot, slowly melt.
Add sliced mushrooms, 1/2 teaspoon black
pepper, parsley, 2 tablespoons chopped garlic
and slowly simmer until mushrooms are soft.
Add 3-cups of beef broth and bring sauce to a
simmer.
Add 3/4 Marsala wine, Cover and let stand for 2
-3 hrs.
In a small bowl, mix 4-5 tablespoons of corn-
starch and water to make a thin paste.
Slowly add cornstarch mix to sauce, constantly
stirring until sauce becomes the consistency
of pancake syrup. Use additional cornstarch
mixture if necessary.
Preparation:
Put 1/4” of sauce in a large skillet and bring to
a simmer. Add a 1/4 cup light cream. Place
a cutlet or two into sauce and cook about 3
min. on each side, turning once, and
constantly basting with simmering sauce.
Sauce will thicken. Repeat until all egg plant
and cutlets are done.
In a large shallow roasting pan, put a veal cutlet,
followed by a little of the sauce, followed by a
slice of the eggplant, then a little more sauce
and topped by a covering of Mozzarella
cheese. Continue until all the cutlets and
eggplant are used. Bake at 350 degrees for
about 10 -15 min., or until the Mozzarella
cheese has melted.
Serve:
Serve while cheese is melted and soft.
Garnish with very finely, chopped Italian
parsley and mushroom caps.
Great with oven roasted potatoes and fresh,
sautéed greens with fresh garlic & butter.
Oven Baked Reuben Wontons
Shared by: Podunker
I know this sounds strange but I had a hankering for a reuben sanny and I can't eat the bread hence the wonton wrappers.
1 can corned beef
12 oz. sauerkraut(rinsed and drained well)
1 oz. shredded swiss cheese
2 TBSP 1000 Island salad dressing
Mix all these together and put a small dollop on a wonton wrapper and fold. I just folded it into a triangle and pinched the edges together with a fork. Put on a cookie sheet with Pam and then spray lightly with Pam over the tops and bake at 350 for about 10 minutes. They were really tasty.
If I figured right these are about 17 cal. and 2 grams of protein each. Hope somebody else will enjoy this recipe too.
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Meatball Stew
Shared by Ron
Make enough small meatballs, about 1” in dia. to feed your family (See Ron’s Meatball Recipe on this page). Bake on a cookie sheet until slightly browned.
In a covered 4-Quart pot, put in enough cut-up and peeled potatoes and carrots. Add some peas. Put in meatballs and add enough water to barely cover all the ingredients. Add 1-beef boullion cube per cup of water, a tablespoon of Gravy Master and season with garlic powder, salt & Pepper.
Bring to a slow simmer, cover tightly, and cook until carrots are fork tender. Thicken with a mixture of flour & water.
** Note: Onions, corn, green beans can also be added according to your tastes. This isn’t fancy, but it sure tastes good and goes down real easy!
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Chinese BBQ Spareribs
Shared by Ron
Ingredients:
1- Lg. Rack of Spareribs, backs removed
Hoisin Sauce
Soy Sauce
Honey
Catsup
Garlic - finely minced
5-Spice Powder
Fresh Ginger - finely minced
Cooking Sherry
Preparation:
In a large freezer bag, put 1/4 cup Hoisin,
1/4 cup soy sauce, 1/2 cup catsup, 4 tbles.
honey, 2-tbles. minced garlic, 1/4 tsp. 5-Spice
Powder, 1/2 tsp. Ginger, 3-tbles. Cooking
Sherry. Squeeze bag to mix all ingredients.
Add Rack of Ribs, seal bag and refrigerate
overnight, turning bag several times.
Place ribs on broiler pan, meat side up, and
bake at 275 degrees until fork tender - 2 to 2 1/2
hours, basting every 15-20 min. with left over
marinade. Increase heat to Broil for 10-min.
before serving.
Serve:
Serve fresh from oven with brown fried rice!
Bandster Friendly
Italian Braciole
Shared by Ron
Ingredients:
Beef or Pork Braciole - * ask your butcher
Finely chopped fresh garlic
Grated Romano cheese
Bread Crumbs
Fresh Chopped Italian Parsley
Pinolli Nuts - optional
Wooden toothpicks
Preparation:
Place meat on a cutting board and pound thin
with a meat mallet. Spread a layer of chopped
garlic on each piece, plus 1-2 tsp. of Romano
cheese, 1 tbles. seasoned bread crumbs, and
a sprinkle of parsley. Some Pinolli nuts if
desired.
Turn ends in, and then roll the cutlet tightly!
Use toothpicks to hold roll together. Cook in
your fresh tomato sauce until tender.
Serve:
Remove from sauce, and remove toothpicks.
Serve with your favorite pasta and sauce. This is
a staple for us Italian’s at Sunday Dinner!
Mangia!
Beef & Sweet Tater Stew
Shared by Ron
Place 1 1/2 - 2 lbs lean, cubed beef into a 10-12 qt. covered pot. Add about 3/4 lb. peeled carrots cut into bite sized pieces and about 1 qt. of water. Bring to a slow simmer and cook covered for about 1 hour, or until beef & carrots are fork tender.
Add about 1 cup each of whole-kernel corn, peas and green beans. (Onions are optional) Bring back to a simmer. Add 2-large sweet potatoes that have been peeled and cut into 1” cubes. Bring back to simmer, and cook covered until the sweet potatoes are fork tender (this goes pretty quick)
Remove all solid ingredients to a large bowl and cover. Add additional water to bring total liquid to 4-5 cups. Add 5 beef bouillion cubes, 1 tbls. Gravy Master, 2-3 heaping tbls. tomato paste. Season with garlic powder and black pepper.
Bring liquid to a simmer, and thicken with a mixture of flour, cornstarch & water made into a thin paste. Thicken while constantly stirring until desired consistancy. Pour over the beef & veggies, and gently mix in.
Serve immediately with some freshly baked bisquits and dig-in! This is down-home good!
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