I'll share my recipe, if you'll share yours, June 10, 2012

14 years ago

I made this dish for dinner and it was delicious and fairly easy. The only change I made was baking the meatballs at 350 F for 35 minutes, instead of frying them.

Sweet and Sour Pineapple Meatballs

Food.com

A delicious appetizer that can be made a day ahead and reheated just before serving. A touch of the tropics!

Ingredients:

Servings: 2-4

MEATBALLS

1/2 lb ground beef

1/4 cup dry breadcrumbs

2 tablespoons chopped onions

1 egg

1/4 cup milk

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon nutmeg

butter or margarine

SAUCE

1 tablespoon oil

1/4 teaspoon salt

1 medium onion, chopped

1 medium red peppers or 1 medium green pepper, chopped

1/2 cup catsup

2 tablespoons white vinegar

1 1/2 teaspoons cornstarch

1 (8 ounce) can pineapple chunks (reserve syrup)

2 tablespoons sherry wine (optional)

chopped green onion (to garnish)

Directions:

MAKE MEATBALLS:.

Prepare meatballs by combining all ingredients (except the butter) and mixing well. Form into small meatballs.

Fry the meatballs in butter a few at a time until browned and cooked through. Drain well, set aside.

MAKE SAUCE:.

Prepare sauce by heating oil in a skillet. Add salt, onion and red or green pepper and cook until tender but not browned. Drain oil.

Combine catsup and vinegar and stir into the onion & pepper mixture.

Make a paste with the cornstarch and reserved pineapple syrup. Add to the vegetable mixture and cook, stirring, 5 minutes or until thickened.

Stir in pineapple chunks and sherry. Simmer 3 minutes then add the meatballs. Heat through.

Transfer to serving bowl. Garnish with chopped green onion and serve.

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Comments (3)

glenda_al
14 years ago
Shared this before but these are so good!

Cranberry meatballs
2 pounds ground chuck
2 large eggs
1/3 cup dry breadcrumbs
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
1 (16-ounce) can cranberry sauce OR you can use the whole cranberry suce.
1 (12-ounce) jar chili sauce
1 Tablespoon brown sugar
2 tsp lemon juice
Combine first 8 ingredients in a large bowl. Shape mixture into about 54 (1-inch) balls.***I made 75 with smaller balls

Cook meatballs, in batches, in a large skillet over medium-high heat until browned (about 5 minutes); remove meatballs from pan, and drain well on paper towels.

Stir together cranberry and chili sauces, sugar and lemon juice. in a large Dutch oven over medium heat, and cook, whisking occasionally, 5 minutes or until smooth. Add meatballs; reduce heat to low, and cook, stirring occasionally, 15 to 20 minutes or until centers are no longer pink. **Because my meatballs were smaller, cooked in 10 minutes.

***The thyme, etc added an extra delightful taste to the meatballs
Jasdip
14 years ago
This looks good and easy.

Rice, Chicken and Artichoke Salad (Family Circle)

Dressing:
2 tablespoons red wine vinegar
2 scallions, trimmed and finely chopped
1 tablespoon grated fresh ginger
1 teaspoon Dijon mustard
1/8 teaspoon each salt and black pepper
1/3 cup vegetable oil

Salad:
1 can(13.5 ounces) artichoke hearts in water, drained, rinsed, patted dry and quartered
2 cups cold cooked brown rice (made from 2/3 cup raw rice)
2 cups cut-up, cooked chicken breast
2 tablespoons barbecue sauce
1 small red pepper, cored, seeded and chopped
1 scallion, trimmed and chopped
3 tablespoons fresh parsley or alfalfa sprouts
1/4 teaspoon salt
1/4 teaspoon black pepper

Dressing: In a small bowl or measuring cup, combine vinegar, scallion, ginger, mustard, salt and pepper. While whisking, add oil in a thin stream, beating until well blended.

2. Salad: In a large bowl, combine artichoke hearts, brown rice, chicken, barbecue sauce, red pepper, scallion and parsley or sprouts. Stir gently to combine. Add dressing, salt and pepper and stir to blend. Serve cold or store in air-tight container in refrigerator.
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Mediterranean Chicken Salad (Recipe courtesy Emeril Lagasse) 4 entree salads 1/2 cup dry white wine 1 slice yellow onion 1 slice lemon 1 bay leaf 6 black peppercorns 1/4 teaspoon salt 1 pound boneless, skinless chicken breasts (about 3 halves) 1 (10 to 12-ounce) medium eggplant, ends trimmed and cut into 3/4-inch rounds 2 tablespoons olive oil 12 ounces plum tomatoes, ends trimmed and cut into 1/2-inch dice 1 cup crumbled feta cheese 1/2 cup chopped pitted brine-cured olives, such as kalamata 3 tablespoons pine nuts, lightly toasted 1/4 cup extra virgin olive oil 1 tablespoon balsamic vinegar 1 1/2 teaspoons chopped fresh oregano leaves 1/2 teaspoon chopped fresh mint leaves 1/2 teaspoon salt 1/4 teaspoon crushed red pepper 1/8 teaspoon freshly ground black pepper 4 large Bibb or romaine lettuce leaves 1 tablespoon chiffonade fresh basil, for garnish In a medium skillet, combine the wine, onion, lemon, bay leaf, peppercorns, salt, and enough water to cover the chicken by 1/2-inch and bring to a boil for 2 minutes. Add the chicken, cover, reduce the heat, and simmer until the chicken is no longer pink and just cooked through, about 10 to 15 minutes, depending upon the size of the chicken. Remove from the heat, uncover, and let the chicken cool in the liquid for 30 minutes. Transfer the chicken to a plate, cover, and refrigerate until well chilled, about 2 hours, or refrigerate overnight. Cut the chicken into 1-inch cubes and set aside. Preheat the grill to medium-high. Place the eggplant slices on a large plate and lightly brush on both sides with olive oil, and then season with salt and pepper. Grill until just golden and slightly soft, about 2 minutes on each side. (Alternatively, the eggplant can be broiled, 1 to 2 minutes per side, carefully watching so that it does not burn.) Place the eggplant on a cutting board to cool, and then dice. In a large bowl, combine the diced chicken, eggplant, tomatoes, cheese, olives, and pine nuts. In a small bowl, whisk together the extra-virgin olive oil, vinegar, oregano, mint, salt, red pepper, and black pepper. Pour the dressing over the chicken mixture and toss to lightly coat. Arrange lettuce leaves in the center of 4 large plates and divide the salad among the leaves. Serve immediately.
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Its just downright too hot to cook today so for supper tonight I am making a couple huge chef salads... Iceburg & Arugula lettuce, spinach, Juliene carrot strips, Onion, Red Bell Pepper, Green bell pepper, cherry tomatoes, cucumber slices, sections of boiled eggs and canned beets cut in strips..Cheddar and swiss cheese strips, turkey strips and ham strips. For a dressing I am making my Grandmothers recipee for a Ranch dressing... Grandmothers Ranch dressing: 1cup mayonaise 1 cup milk 1/4 cup white or cider vinegar (I prefer cyder) 2 Tbs yellow salad mustard 2 TBS sugar 1 Tbs course ground black pepper 1/2tsp salt Put all the ingredients in a mayonaise jar, cover tightly and shake vigorously.. Chill until ready to serve.
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A meatless Mexican lasagna. Black beans could also be added, which is what I would do. The reviews were all good. Mexican-Style Lasagna (Martha Stewart) 1 cup fresh cilantro leaves 4 scallions coarsely, chopped Coarse salt and ground pepper 10 ounces fresh baby spinach Nonstick cooking spray 8 (6-inch) corn tortillas 1 can (15.5 ounces) pinto beans, drained and rinsed (the reviews said it needed another can of beans) 1 cup prepared salsa (mild or medium), or more to suit 8 ounces pepper Jack cheese, grated (about 2 cups) Preheat oven to 425 degrees. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped. Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently. Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.
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A winner and made it several times! Grits and greens with my additions 3 cups milk 1 cup water Use chicken stock skip the bullion cubes 1 chicken bouillon cube 1 cup "quick" grits 1 1/2 cup freshly grated Parmesan cheese 1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens Use good GLORY CANNED SEASON TURNIP GREENS 1 Tbsp. bacon drippings (or oil or butter) don't need several slices of bacon, cooked and crumbled salt and pepper to taste Directions: In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching. When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat. Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste. Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top. This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes
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patti43
14 years ago
I can't wait to try this. My DSis went to Spain and sent me some saffron. I will add some shrimp or chicken to make it a whole meal.

MAMACITA'S MEXICAN RICE (Allrecipes)

1 cup long-grain white rice
1 tablespoon vegetable oil
1 onion, minced
1 clove garlic, minced
1 1/2 cups chicken broth
1 tomato, seeded and diced
1/2 teaspoon ground cumin
1/2 teaspoon Spanish saffron
salt and ground black pepper to taste
1/4 cup frozen peas and carrots, thawed
1 sprig fresh cilantro (optional)

Cook and stir rice and oil in a skillet over medium heat until lightly toasted, about 2 minutes. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute.

Pour chicken broth into rice mixture and bring to a boil; stir tomato, cumin, saffron, salt, and black pepper into broth and bring to a boil. Cover, reduce heat to low, and simmer until rice is cooked, about 20 minutes. Stir peas and carrots into cooked rice; garnish with cilantro. Serves 6.

I'll share my recipe, if you'll share yours, June 10, 2012

Comments (3)

glenda_al

Jasdip

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patti43

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