2 Tbsp Chopped Salted, Roasted Pumpkin Seeds
1 Tbsp Chopped Fresh Chives
½ tsp Finely Grated Lime Zest
1 Tbsp Fresh Lime Juice
½ Stick Butter at room temperature
1 ½ lbs Fingerling Potatoes
2 ounces Dried Spanish Chorizo, casings removed and chopped
2 Tbsp Olive Oil
2 Tbsp Vegetable Oil
4-Six ounce Skinless Cod Fillets
Salt and Pepper to Taste
Preheat oven to 400 degrees F.
Mix pumpkin seeds, chives, lime zest, and lime juice into butter in a small bowl. Season the mixture with salt and pepper. Transfer to parchment paper and roll into a log. Cover and chill.
On a cookie sheet lined with parchment paper or foil, spread the potatoes and chorizo evenly. Drizzle with olive oil and season with salt and pepper. Bake in preheated oven until potatoes are tender.
Heat vegetable oil in a large skillet over medium high heat. Season cod with salt and pepper and cook until underside begins to brown, about 4 minutes. Turn the cod over and cook through, about 2 minutes. Top with pumpkin seed butter and allow it to melt. Garnish with Basil. Serve on top of potatoes. Spoon melted butter over all.
1 Tbsp. olive oil
½ cup chopped onion
¼ cup balsamic vinegar
2 can (14.5oz.each) Del Monte® No Salt Added Diced Tomatoes, not drained
1 can (8oz.) Del Monte® Tomato Sauce
½ tsp dried rosemary [or 1 1/2 tsp. chopped fresh rosemary]
1 lb. frozen pre-cooked beef or turkey meatballs
Slider buns, 1 to 2 dozen (1 bun per meatball)
Provolone cheese, sliced, cut into quarters
Heat olive oil in a deep 12-inch skillet over medium heat. Add onion and cook 2 minutes or until lightly browned. Stir in vinegar; simmer 1 minute until almost evaporated. Add diced tomatoes, tomato sauce and rosemary; bring to a simmer.
Add meatballs and return to a simmer. Cook, uncovered, 15 minutes, stirring occasionally, or until meatballs are heated through and sauce is slightly thickened. Season to taste with salt and pepper.
Place meatballs and sauce on bun bottoms. Top meatballs with cheese quarters and then bun tops.
2 tablespoons butter or other shortening
1 large onion
1 green pepper, sliced
1 red pepper, sliced
1 pound hamburger
1 can strained tomatoes
1 package spaghetti
Grated parmesan cheese
Salt and pepper
Chop the onion fine and add to the hamburger. Season to taste with salt and pepper. Shape meat into small balls. Melt the shortening and cook the sliced peppers for about 5 minutes in a pan. Add the meat balls and brown. Add the tomatoes and cook about 10 minutes. Boil the spaghetti about 10 minutes in boiling salted water until tender. Drain and place in a serving dish. Pour meat and sauce over spaghetti. Serve with pepper seeds and grated parmesan.
This is a very traditional German comfort food, and easy to make. Normally this recipe uses equal parts beef, pork, and veal.
1 – 1 1/2 lbs cooked, frozen meatballs
2 cups water
1/2 tsp salt
1 bay leaf
3 tbsp butter
2 tbsp flour
1 tsp prepared mustard
1 egg yolk
Put frozen meatballs into pot; add water, salt, freshly ground pepper, and bay leaf.
Bring to boil, lower heat, cover, and simmer for about 15 – 20 minutes.
Meatballs should be hot inside.
Drain meatballs, reserving liquid. Cover meatballs to keep hot.
Melt butter in fry pan. Add flour and stir well. (Do not brown flour)
Add reserved liquid, stirring well. Cook, stirring constantly, until thickened.
Remove from heat. Add some of the sauce into the egg yolk (in a small bowl). Stir and return to sauce in fry pan. Simmer about 2 minutes, adding a bit of water if necessary if too thick.
Add capers and mustard. Season with salt and pepper.
Return meatballs to sauce, stir.
3 pounds ground beef
1 3 /4 cup milk
1 cup quick oats
1 cup cracker crumbs
1 teaspoon chili powder
1 teaspoon onion salt
1 teaspoon garlic salt
Salt and pepper
2 cups ketchup
3 /4 cup brown sugar
1 tablespoon mustard
1 tablespoon vinegar
1 1/2 teaspoon liquid smoke
In a large bowl, combine the ground beef, milk, oats, cracker crumbs, eggs, and seasonings. Stir or knead until the meat mixture is well-combined.
Shape the meat into 1 1/2 inch balls.
Place the balls on cookie sheets and bake at 350°F until no longer pink inside, approx 15-20 minutes.
In a Dutch oven, combine the ketchup, brown sugar, mustard, vinegar, and liquid smoke.
Stir until well-combined and heat over medium, stirring frequently, until near boiling.
Add the meatballs to the sauce; reduce the heat to medium-low and simmer until ready to serve.