meatballs

1 lb ground meatloaf mix

1 egg 

1/4 cup milk 

1/2 cup breadcrumbs 

1/2 teaspoon salt 

1 teaspoon oregano 

1 tablespoon fresh parsley 

1/2 teaspoon garlic powder 

1/2 teaspoon fresh ground pepper 

1/4 cup grated parmesan cheese 

 

1 Mix all ingredients in a large bowl by hand. 

 2 Use your bare hands for best results. 

3 Roll meatballs to about the size of a golf ball. 

4 Drop raw meatballs into large (I use a stock pot) pot of sauce. 

5  Simmer for about 3 hours.

Baked eggs in ham cups

Baked Eggs and Mushrooms in Ham Crisps
3/4 lb mushrooms, finely chopped
1/4 cup finely chopped shallot
2 TBSP unsalted butter
1/2 tsp salt
1/4 tsp black pepper
2 TBSP creme fraiche or sour cream
1 TBSP finely chopped tarragon
12 slices Black Forest or Virginia Ham w/out the holes (10 ozs)
12 large eggs
** Preheat oven to 400 degrees
** Prepare mushrooms and shallots in butter w/ Salt and Pepper in a large heavy skillet over moderately high heat, stirring until mushrooms are tender and the liquid that they give up is evaporated, about 10 minutes. Remove from heat and stir in Fraiche and tarragon.
** Fit one slice of ham into 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups) Divide mushroom mix among cups and crack one egg into each. Bake in middle of oven until whites are cooked but yolks are still runny, about 15 minutes. Season eggs w/ S&P and remove (w/ ham) from muffin cups carefully, using two spoons or small spatulas.

Puff pancakes

2 Tbsp butter
3 eggs
3/4 cup milk



3/4 cup flour
3/8 tsp salt

Directions

Preheat oven to 475 degrees F.
Add butter to a 9" pie pan and heat in the oven until butter is melted: do not burn butter.

In a blender, combine remaining ingredients until smooth. Pour into pie pan and return to oven. Bake for 12 minutes until side puff up and turn light brown. Cut into 8 wedges and serve as you would a pancake.


Number of Servings: 8

rice porridge

======Vegetarian Porridge (Yachae Juk)
1 cup of rice
Normal Porridge Water Level on the cooker
French Mirepoix (The french call this the holy trinity of carrots, celery, onions in this exact ratio)
     --1/4 cup super finely diced carrot
     --1/4 cup super finely diced celery
     --1/2 cup super finely diced yellow onion (I think I was supposed to use white onion?)
1 tablespoon of sesame oil

It comes out acceptable as a vegetarian porridge.  The only thing is that the Celery is quite powerful giving it an "earthy" taste.  If you don't like it then I also made a batch without the celery and the flavor is way, way milder but I think it goes better with Kimchi without the celery...

======Chicken Porridge
Same as above but instead of water I used Chicken Broth (made from real chicken)
I used Mirepoix again

Again... I'm not sure if celery belongs in there.  I know mirepoix works with french foods I have no idea if it will work with asian tastes.
 I might try the next batch of chicken porridge without the celery.

ghetto eclairs

13x9 pan

cover bottom of pan in graham crackers
3 c milk
2 pkg (4 serving) instant vanilla pudding
beat with whisk for 2 min
let stand 5 min
fold in 8oz coolwhip

1/2 of filling on top of graham crackers
another layer of graham crackers
rest of filling
layer of graham crackers
frosting/ganache on top

banana bread

350 degrees

1.75  c sifted flour
2 t baking powder
.25 t baking soda
.5 t salt
1/3 c shortening
2/3 c sugar
2 eggs
1 c mashed banana

sift together dry ingredients

mix sugar and eggs, mix in shortening
add dry ingredients to wet

add banana, nuts if desired
bake 1 hour

White and Dark Chocolate Cream Cheese Chocolate Cake Bars

Makes 24 bars
1 box devil’s food cake chocolate cake mix (or your favorite boxed chocolate cake mix)
1/2 cup butter (1 stick), softened
1 large egg
1 teaspoon vanilla extract (bourbon vanilla is especially nice)
1 to 2 tablespoons cold brewed coffee or water, optional if necessary
3/4 cup semi-sweet chocolate chips
3/4 cup white chocolate chips
1 can (14-ounces) sweetened condensed milk
1/2 cup (4 ounces) cream cheese, softened (I use whipped cream cheese)
1/2 teaspoon vanilla extract (clear imitation vanilla extract will keep this layer whiter)

Preheat oven to 350F and prepare a 9-by-13 inch pan by lining it with aluminum foil and then spraying it with cooking spray. In a large mixing bowl, combine the cake mix, butter, egg, vanilla and mix either with a mixer, with a spoon, or with your hands, kneading it together. The batter will be extremely thick and will be difficult to combine, but keep stirring or use your fingers and knead it together, adding the coffee (will deepen the flavor and does not make them taste like coffee) or water if necessary. Press the dough it into the prepared pan. It will be tacky, sticky, and a bit tricky to work with, but keep pressing, spreading, and finessing it. Sprinkle the white and dark chocolate chips evenly over the top.
In a mixing bowl, combine the sweetened condensed milk and cream cheese, stir until well combined, and pour mixture evenly over dough, using a spatula to gently spread and even it if necessary. Bake for 24 to 27 minutes, or until edges of bars begin to barely brown and pull away slightly from the sides of the pan, or until the middle has barely set, taking care not to overbake. Note that the middle will not seem very well set and will be jiggly upon removing from oven and that is okay, you want to keep these gooey. They will continue to set up more after they have cooled. Allow bars to cool well before slicing and serving. Store in an airtight container in the refrigerator for up to a week or freeze for up to three months.