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Balsamic Bruschetta

Balsamic Bruschetta

Food

Bruschetta

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Course Appetizer

Ingredients
  

  • 8 Roma Tomatoes Diced
  • 1/3 Cup Chopped Fresh Basil
  • 1/3 Cup Shredded Parmesan Cheese
  • 3 Cloves Garlic Minced
  • 1 ounce Balsamic Glaze
  • 2 tsp Olive Oil
  • 1/4 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 Loaf French Bread, toasted and sliced

Instructions
 

  • In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic.
  • Mix in the balsamic vinegar, olive oil, kosher salt, and pepper.
  • Let sit in refrigerator for 1 hour.
  • Serve on toasted bread slices.

Vern’s Sausage Bread

Vern’s Sausage Bread

Food

Vern's Sausage Bread

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Ingredients
  

  • 1 Rhodes Frozen White Bread
  • 1/4 lb Hot Italian Sausage
  • Parkay Margarine
  • Garlic Powder
  • Hot Chili Blend Powder
  • Mozzarella Cheese
  • Parmesan Cheese
  • 2 Whipped Egg Whites

Instructions
 

  • PREP – Spray loaf pan with cooking spray. Place frozen dough in pan, and cover with sprayed plastic wrap to keep it from sticking to dough while rising.
  • RISE – Let rise 4 to 7 hours, until dough is 1 inch above the top of the pan. Actual time depends on temperature of your kitchen. Do not over proof. Bread will continue to rise while baking.
  • Preheat oven to 375 degrees.
  • Roll out the bread real thin and oblong using a roller.
  • Spread butter and chili powder over rolled dough.
  • Sprinkle garlic powder over the dough.
  • Add small Italian Sausage pieces around dough.
  • Sprinkle Mozzarella cheese and Parmesan cheese over dough.
  • After all the ingredients are on the dough, roll it up like a snake and then coil it.
  • Paint whipped egg whites over the loaf.
  • Bake for 45 minutes.

Notes

CJ’s “Onion” Meatballs & Quick Spaghetti Sauce

CJ’s “Onion” Meatballs & Quick Spaghetti Sauce

Food

CJ's "Onion" Meatballs

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Course Main Course

Ingredients
  

  • 1 Tbsp EVOO
  • 1 Large Yellow Onion
  • Salt
  • 5 Cloves Garlic Smashed and Chopped
  • Pinch Red Pepper Flakes
  • 1 lb 85/15 Ground Beef
  • 1 lb Ground Pork
  • 2 Eggs
  • 1 Cup Grated Parmesan
  • 1/8 Cup Italian Parsley
  • 1 Cup Bread Crumbs
  • 1/2 Cup Water

Quick Spaghetti Sauce

  • 1 Large Jar Prego Traditional
  • To Taste Oregano
  • To Taste Basil
  • 1/2 lb Ground Beef
  • 1 lb Ground Italian Sausage
  • 1 tsp Sugar
  • To Taste Italian Seasoning

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
  • In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Add a little more salt.
  • Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Place them on a cookie sheet and bake them in the preheated oven for about 20 minutes or until the meatballs are cooked all the way through.

Quick Spaghetti Sauce

  • Pour the Prego into a large sauce pan and turn on low.
  • Brown the beef and sausage in a pan and season with Italian Seasoning and drain.
  • Transfer the browned meat to the sauce. Doesn't have to be all, just as chunky as you want it to be.
  • Season with Basil, Oregano and Sugar and bring to a simmer.
  • Remove from heat and let the flavors meld. Once you're ready to start boiling the noodles, you can turn the heat back on
Meat Spaghetti Sauce

Meat Spaghetti Sauce

Food

Meat Sauce

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Course Main Course
Cuisine Italian
Servings 5

Ingredients
  

  • 1/2 lb Ground Beef
  • 1/2 lb Italian Sausage
  • 1 Med Yellow Onion
  • 15 oz Tomato Sauce
  • 6 oz Tomato Paste
  • 1/2 tsp Italian Seasoning
  • 1 tbsp Dried Parsley Flakes
  • 1 tsp Garlic Powder
  • To Taste Crushed Red Pepper
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Granulated Sugar
  • 1 cup Water

Instructions
 

  • Season ground beef with salt and pepper. 
  • In a large skillet, add the beef and chopped onion and brown.  Drain excess grease. 
  • Add tomato sauce, tomato paste, Italian seasoning, parsley, garlic powder, crushed red pepper, Worcestershire, and sugar to the skillet. 
  • Stir well to combine and bring to a boil. Add water and stir well. 
  • Reduce heat and simmer for 30 minutes.

Notes

Keyword Sauce
Beer Bread & Dill Dip

Beer Bread & Dill Dip

Food

Beer Bread & Dill Dip

Beer Bread & Dill Dip
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Course Appetizer

Ingredients
  

Dill Dip

  • 1 cup Mayonnaise
  • 1 cup Sour Cream
  • 1/2 tbsp Dried Parsley
  • 1 1/2 tbsp Grated Onion
  • 1 1/2 tbsp Dried Dill Weed
  • 1 1/2 tsp Seasoning Salt

Beer Bread

  • 3 cups Sifted AP Flour
  • 1/4 cup Sugar
  • 1 tbsp Baking Powder
  • 1 tsp Salt
  • 12 oz Cold Beer (New Castle)
  • 1/2 cup Salted Butter - Melted

Instructions
 

Dill Dip

  • Add all ingredients together, cover, and refrigerate overnight.

Beer Bread

  • Preheat Oven to 375.
  • Spray bread loaf pan with non stick spray
  • Sift the dry ingredients together into a large bowl and stir briefly with a whisk to combine everything.
  • Pour beer into the dry mixture and mix thoroughly with a spoon.
  • Put the bread mixture into the pan and even it out as much as possible.
  • Pour melted butter over the bread batter and bake for 1 hour.
  • Remove from pan and cool on a wire rack for 15 minutes before serving.
Garlic Butter Pretzels

Garlic Butter Pretzels

Food

Garlic Butter Pretzels

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Prep Time 20 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 35 mins
Course Appetizer

Ingredients
  

  • 1 16oz Bag Utz Old Fashioned Sourdough Hards
  • 3 Sticks Butter
  • 1 Packet Dry Onion Soup Mix Mrs Grass
  • Garlic Powder
  • Coarse Sea Salt

Instructions
 

  • Pre Heat Oven to 250.
    Melt 3 sticks of butter in a pan.
    Mix in packet of Onion Soup Mix
    Sprinkle in Garlic Powder.
    While that is melting, taking the pretzels out of the bag and crush them with a mallet. The smaller, the better.
    Take the pretzels and pour them into the bowl and then take the butter onion mix and pour it over them. Mix thoroughly.
    After being mixed, lay them out on a baking sheet and sprinkle garlic powder and Sea Salt to taste.
    Put in oven for 15 minutes and stir and keep doing for every 15 minutes for a total baking time of 1 hour and 15 minutes.