Alfredo sauce is one of the best sauces – good on all kinds of pasta!
Uncle Jim's Alfredo Sauce
15 mins 4 tbsp butter 4 tbsp all-purpose flour 1 c. cream 1 c. chicken broth 1 c. Mozzarella cheese, shredded ½ c. Parmigiano-Reggiano cheese, grated 3 tbsp fresh parsley, finely minced 5 cloves garlic, finely minced ¼ c. dry white wine salt & black pepper On medium heat, melt butter & add flour. Cook 2-3 minutes, stirring constantly to cook flour completely. Add cream & broth together, blending well. Add cheeses, parsley, garlic, & wine, stirring until cheese is completely melted. Add salt & freshly ground black pepper to taste.
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Posted in Condiments, Sauces |
Tagged all-purpose flour, black pepper, butter, chicken broth, cream, dry white wine, garlic, mozzarella cheese, parmesan cheese, parmigiano-reggiano, parsley, salt, Uncle Jim's Alfredo Sauce, Vicki Johnson |
Gary Says: The meatballs may be stored, covered, in the refrigerator until you’re ready to finish cooking. You can also use this mixture to make hamburgers for grilling.
Grandpa Gary's Meatballs
20 mins 2 lbs. ground beef (80/20 blend) 1 lb. ground pork sausage 2 eggs, gently beaten ½ c. seasoned bread crumbs ½ c. oatmeal (uncooked) ½ c. Parmesan cheese, grated 1 pkg. onion soup/dip mix 4-8 cloves garlic, minced ¼ c. fresh parsley 1-2 tbsp butter 2 tbsp Italian seasoning cooking oil of choice In a large bowl, combine ground beef with ground pork. Mix thoroughly together to combine. Be sure to wash your hands afterwards if you mix with your hands. Blend eggs, bread crumbs, oatmeal, Parmesan cheese, onion soup mix, garlic, parsley, & Italian seasoning. Using your hands, thoroughly mix these in with the meat. Take the mixture & form into balls. Set aside & cover with a towel. In a large skillet, heat the cooking oil of your choice & butter until the butter starts to foam. Place meatballs one at a time into the skillet & keep rolling around to brown on all sides evenly. Set aside the browned meatballs on a paper towel lined plate to drain. You can now add the meatballs to your sauce to finish cooking.
Posted in Beef, Dinner, Pork |
Tagged butter, cooking oil, eggs, garlic, Gary Floyd, Grandpa Gary's Meatballs, ground beef, ground pork, Italian seasoning, meatballs, oatmeal, onion soup mix, parmesan cheese, parsley, seasoned bread crumbs |
Submitted by RandallPMcMurphy
a few veal or beef marrow bones
extra virgin olive oil
coarse sea salt
Soak bones overnight in salt water (1 tbsp salt to 1 qt water) in the fridge to get out the impurities & blood & such.
Preheat the oven to 450 °F.
Put the marrow standing up in a roasting pan or other oven-safe vessel.
Roast for about 15 minutes.
In the meantime, make a nice salad with sliced shallots, some parsley, lemon juice, and oil to taste. Toast some bread.
Serve with a spoonful of sea salt that the diner can sprinkle on themselves.
Posted in Beef, Dinner |
Tagged beef marrow bones, bread, extra virgin olive oil, lemon juice, parsley, pepper, RandallPMcMurphy, roasted bone marrow, sea salt, shallots, veal marrow bones |
Submitted by Ruth
5 truss tomatoes, skinned, diced, & crushed
2 tbsp tomato paste
large handful of oregano
large handful marjoram
small handful parsley
small handful basil
small package pine nuts
½ c. button mushrooms, diced
1 medium onion, quartered
1 c. vegetable stock or broth
Slit the skins on the tomatoes & put them in boiling water for a minute to get the skins off. Once skinned, put them in the blender to crush them. Add tomato paste to thicken it. Set aside.
In a food processor, pulse the onion, herbs, & pine nuts until neatly smooth.
In a nonstick pan, cook the mushrooms & onion/herb mixture with a bit of vegetable stock until translucent, then add the tomatoes. Cook for about 1 hour on a very low simmer until reduced by about ¼.
Chef’s Note: When serving I add a chicken breast with all fat removed, thinly sliced & dry grilled, & some heart healthy bacon dry grilled.
Posted in Condiments, Dinner, Pasta, Sauces |
Tagged basil, button mushrooms, marinara sauce, marjoram, mushrooms, onions, oregano, parsley, pepper, pine nuts, Ruth, salt, tomato paste, tomato sauce, tomatoes, truss tomatoes, vegetable broth |