Recipes On Rails: New Recipes tagged with shop

Meatballs

2012-05-19 22:25:00 UTC

Ingredients:

Default
3.0 loaf Bread
2.5 dozen Egg
0.75 cup salt
0.09 pound Pepper, Black
0.12 pound Garlic Powder
1.0 cup Oregano
1.25 pound Cheese, Parmesan
1.0 bunch Parsley
15.0 pound Ground Beef

Instructions:

Bread should be cubed.
Parsley should be chopped.
Cheese should be grated.

mix all ingredients for about 15 - 20 minutes.... bake at 450 till done.

**** Note that the salt was too much last time.
suggest reducing to 1/2 cup and check.... please update recipe when done
This note added 12/7/03
******* 2/24/04 *********
New batch with salt cut to 1/2 cup was much improved, and tasted fine, but Jan commented that she was very thirsty the rest of the night.... So we may have to cut a little more.

Also, this time, I tried a half pound of breadcrumbs instead of the bread. Meatballs were very solid... I think they need the lightness offered by the fresh bread. Maybe we want to try a combination next time.

Lastly, I cut the pepper to .04 and they were still a little peppery.... I'd go for .03 next time around... It's a lot of work to grind anyway...... Note added 2/24/04

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/7

Sicilian Dough

2012-05-21 22:13:23 UTC

Ingredients:

Default
1.625 pound Flour, all-purpose
1.0 pound water
18.0 gram salt
27.0 gram Sugar
0.1 pound Oil
2.4 gram Yeast

Instructions:

Combine the ingredients and mix for 2 minutes on low followed by 8 minutes on medium. While mixing grease a Sicillian pan.

Shape dough into a ball and place in the middle of the pan. Turn dough over to grease both sides of dough. Allow to rest briefly.

Start to shape the dough, stopping when dough give some resistance. Allow dough to rest for 10 - 20 minutes.

Finish shaping dough, pushing into corners and creating crust around edge of the pan.

Mix 4 oz. of pizza sauce (not Sicillian pizza sauce) with 4 oz. of water.

Baste the dough with the loose sauce.

Allow to rise for about an hour

Pre-bake at about 400F for about 10 minutes.

Allow to cool till needed. For 2nd bake, if the 1st bake went too far, like in the picture, you can wrap the crust in foil to protect it. Otherwise, it can get pretty dark in the 2nd bake.

For the 2nd bake, add the sauce and reheat the pizza in a 400F oven for about 15 minutes. Protect the crust if needed.

Add your favorite toppings and finish in the oven. Note that I've put the cheese on in pieces leaving gaps between the cheese. The gaps give you a place to cut the pizza. Without the gaps, the pizza cutter pushes the cheese into the gap/cut, pulling it off the slice of pizza.

Servings: 2
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/3

Stufato Sauce

2012-05-21 02:12:57 UTC

Ingredients:

40.0 gram Shallots
10.0 gram Garlic
50.0 gram Oil, Olive
1.0 can Tomatoes drained 28oz.
0.25 teaspoon salt
0.5 teaspoon Sugar
2.0 tablespoon Butter
0.25 cup Basil, Fresh chopped

Instructions:

Clean the garlic and the shallots.

Add olive oil to the ThermoMix. Set ThermoMix to speed 7 for 5 seconds. Drop garlic and shallots onto spinning blades through hole in the lid. Process for 5 minutes at 100C at speed 2. (If you don't have a ThermoMix, mince shallots and garlic. Saute in olive oil till soft and fragrant.)

Add 1 can of drained whole tomatoes, the salt, sugar, and black pepper to taste (can add some pepper flakes if you want it spicier). Process at 90C for an hour at speed 2.

Add butter and process at speed 5 for 5 seconds. Add basil and process at speed 3 reverse for 5 seconds. Adjust seasonings and use.

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/645

Tomato Sauce

2012-05-19 22:26:15 UTC

Ingredients:

Main
5.0 pound Bones, beef cleaned and rinsed
4.0 each Carrot chopped
1.0 bunch Celery chopped
6.0 each Onion very large onions - chopped
6.0 can Tomatoes, 7-11
0.3 pound salt
0.4 pound Sugar
10.0 gram Pepper, Black
67.0 gram Garlic Powder
2.25 cup Cheese, Parmesan grated
0.5 cup Oregano slightly heaping
0.5 bottle Wine, Red

Instructions:

Assemble the ingredients (bones are missing from the picture and I have used the fresh oregano option.)

Brown bones in oven at about 450ï¿ƒï¾ƒï¿¢ï¾€ï¾šï¿ƒï¾‚ï¿‚ï¾°F Add one of the onions, some celery and one of the carrots as the bones roast. Meanwhile, saute the chopped veggies in some olive oil. As they finish cooking, add the bones and roasted veggies. Bones should be brown and veggies starting to carmelize.
Deglaze roasting pan with some red wine. Add deglaze liquid to the veggies and bones.

Put the tomatoes in a large pot. Rinse the cans into one of the cans with hot water. Add the sugar and salt to the hot water and stir to disolve. Add to the sauce. Add the bones deglazed veggies, and remaining ingredients and simmer for hours.

Remove bones and process through food mill.

Process in pressure cooker. 15# pressure for 10 minutes for quarts. 10# pressure for 10 minutes for pints.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/8