1 lb. Velveeta, cubed
1 c. Shirley J universal cream sauce
3 c. water
2 c. pico (I buy the fresh salsa in the produce dept. at Wal mart or Maceys)
1-2 Jalapeno, seeds removed and finely diced
-Mix Shirley J Universal sauce and water, blend with a wire whisk. Bring to a boil while stirring. Microwave Velveeta until soft. Add softened Velveeta to sauce. Stir until melted and creamy. Add pico and jalapeno and stir. Continue cooking until desired consistency. Will thicken a little as it cools.
Showing posts with label Emily Williams. Show all posts
Showing posts with label Emily Williams. Show all posts
Tuesday, September 21, 2010
Meatball Subs
This is the recipe for Meatball Subs from September's bunko....
Meatballs:
1 1/2 lbs of lean ground beef
1 egg, beaten
1/2 c. finely diced onion
1/2 c. bread crumbs
1/4 c. Shirley J pizza and pasta seasoning (or any Italian seasoning, I suppose)
2 t. Worchestershire sauce
1/4 t. black pepper
1/2 t. salt
15 Minute Marinara:
2 T. evoo
4 cloves garlic, crushed and chopped
1/4 t. crushed red pepper flakes
a handful flat-leaf parsley leaves, chopped. About 2 T.
1 t. Shirley J pizza and pasta seasoning (Italian seasoning)
1 (28 oz.) can crushed tomatoes
1 (14 oz.) can chunky style crushed tomatoes
salt and pepper to taste
Bread:
You need bread that is crusty so that the sandwich does not turn soggy. Like a french baguette or Ciabatta bread.
2 1/2 c. Italian 4 cheese blend
Directions:
1.Preheat oven to 450 degrees
2. Mix all of the meatball ingredients together in a large mixing bowl until all combined. Trying not to over-mix. Roll into golf ball sized balls. Place them on a greased cookie sheet. Cook for about 10 minutes, turning half-way through.
3. Sauce: Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add seasoning and crushed pepper. Allow oil to infuse for half a minute then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat and simmer for 10 minutes.
4. Combine meatballs and sauce and pile onto crusty rolls or bread. (about 4 meatballs per sub) Top with shredded cheese and place subs under broiler to melt cheese.
Meatballs:
1 1/2 lbs of lean ground beef
1 egg, beaten
1/2 c. finely diced onion
1/2 c. bread crumbs
1/4 c. Shirley J pizza and pasta seasoning (or any Italian seasoning, I suppose)
2 t. Worchestershire sauce
1/4 t. black pepper
1/2 t. salt
15 Minute Marinara:
2 T. evoo
4 cloves garlic, crushed and chopped
1/4 t. crushed red pepper flakes
a handful flat-leaf parsley leaves, chopped. About 2 T.
1 t. Shirley J pizza and pasta seasoning (Italian seasoning)
1 (28 oz.) can crushed tomatoes
1 (14 oz.) can chunky style crushed tomatoes
salt and pepper to taste
Bread:
You need bread that is crusty so that the sandwich does not turn soggy. Like a french baguette or Ciabatta bread.
2 1/2 c. Italian 4 cheese blend
Directions:
1.Preheat oven to 450 degrees
2. Mix all of the meatball ingredients together in a large mixing bowl until all combined. Trying not to over-mix. Roll into golf ball sized balls. Place them on a greased cookie sheet. Cook for about 10 minutes, turning half-way through.
3. Sauce: Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add seasoning and crushed pepper. Allow oil to infuse for half a minute then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat and simmer for 10 minutes.
4. Combine meatballs and sauce and pile onto crusty rolls or bread. (about 4 meatballs per sub) Top with shredded cheese and place subs under broiler to melt cheese.
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