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These get their name because the rice sticks out of the meatballs like they are little round porcupines....
1/2 C rice, uncooked
1 Tablespoon onion, minced
2 Tablespoons chopped green pepper (I love green pepper so I have been known to put in up to an entire half a green pepper when I've gone really wild))
1 tsp salt
2 cans tomato soup
1 soupcan-full of water
small shot of Worcestershire sauce
rosemary, thyme and oregano to taste (1/2 tsp each is a good start)
Last Edited on: 10/29/08 4:07 PM ET - Total times edited: 2
It's too hard just to pick one favorite ! Maybe favorite dessert , soup, or veggie, or beef or fish; or favorite quick-n-easy, or fancy dinner , or breakfast, or healthy snack? Favorite drink, party food, picnic or potluck? Or French, vegetarian or vegan?
Too many options!
Last Edited on: 10/25/08 4:27 PM ET - Total times edited: 1
I make this for my daughter and I. It very simple and filling and covers all the food groups.
1 Kilposa sausage ( I am not sure if I spelled that right or not.. . .I use the Turkey Kilposa)
1 can of diced tomatoes
1 can of whole kernel corn
1/4 cup of diced onions (optional)
1 cup of cooked rice (whatever kind you like)
Slice the kilposa in thin slices. In a large skillet combine all above ingredients together, except rice. Do not drain the juice off of the canned vegetables. Let all of this cook together for about 20 minutes. Serve over rice. Season to taste. Enjoy!
Family favorite and you HAVE to bake it in a 9" iron skillet. Don't ask me why, ya just do. 'Cause that's the way my parent's did it, that's why! lol
1 cup corn meal, 1 cup flour, 1/4 cup sugar, and 1/2 tsp salt
1 beaten egg, 1/2 cup cooking oil, 1 cup milk, 1 can creamed corn, 1/4 cup chopped onion, 1 cup diced longhorn/colby cheese, 1 1/2 tsp crushed red pepper, and 1/2 of a large green pepper (chopped).
Heat a well-oiled 9" skillet. Pour in corn bread and bake 30-40 minutes or until done at 425°.
Goes well with chili or a stew in the winter time, or as a meal by itself!
Last Edited on: 11/2/08 11:16 PM ET - Total times edited: 1
Well I love this kind of fish to make and it's super easy :)
1 lb catfish
1/2 cup flour
1 tsp Cayenne Pepper (ground)
1/2 cup milk
1 clove garlic (minced)
2 tblsp butter
1 tblsp olive oil (or butter again)
mix together the flower and pepper in a bowl. dip the catfish fillets in the milk and then coat them with the flour and pepper mixture (add some salt too if you like). Heat the skillet with the olive oil (or butter if you want a more fatty recipe) over medium heat. Then add the fish. Cook each side about 4-6 minutes (will get lightly brown). You know the fish is done when it's opaque. In another saucepan heat up the butter and the garlic until it's all melted and mixed together (you can add more garlic if you like). Then when the fish is done poor the sauce over the fish while it's still in the hot skillet (but off the heat). Let it sizzle for a minute there and then serve!
This is really good with corn for the vegetable (sweet white corn is my favorite). Asparagus is also good.
If you've not had catfish before: it's a light flavored fish with not much smell or flavor on it's own...it accepts the butter, garlic, and pepper flavors really well. I've tried this recipe with Tilapia as well...not so good. The Tilapia flavor is too strong for the lighter flavors of the recipe.
I've also used a soy butter instead of real and it tasted the same. Overall this recipe is considered a healthy one.
Laurie, a friend of mine used to make a recipe that was similar to your meatballs, sans rice. She used the same ingrediants, but just browned hamburger with them- then, she added the soup and green peppers with a cup of water and a couple cups of macaroni and cooked until the macaroni was tender. It was a good comfort food for cold days!
Last Edited on: 11/8/08 5:51 PM ET - Total times edited: 1
Pan Fried Salmon with Pinot Noir Sauce
3/4 cup Pinot Noir
4 6 ounce salmon fillets
1 1/2 tablespoons olive oil
2 Tablespoons unsalted butter (margarine will not work here)
4 sprigs fresh thyme (or a 1/4 teaspoon dried thyme) Fresh is better thought
salt and pepper
Heat sillet over medium heat until hot. Add 1 1/2 tablespoons olive oil.
Salt and pepper the fillets and add to hot pan seasoned side down. Season top side. when cooked about half way through and golden on bottom turn over, and continue cooking until Just done.
Remove salmon to a serving dish and cover to keep warm. In saute pan add wine, 1 pinch of salt, 1 pinch of pepper, and thyme. cover pan with splatter screen at this point if you have one or you will end up with a lot of little red splatters every where. reduce by at least half or 3/4. add cold butter at the end of cooking stir until melted and incorporated into the sauce. Serve on the side as a dipping sauce or pour over salmon