Quick And Easy Recipes…And Lots More!
Were you a fan of the television dramas, “Brothers and Sisters”,”The Americans”, or a fan of the current HBO series “Perry Mason” ? Check out this ALL NEW audio interview with actor Matthew Rhys.
Listen Here: https://www.buzzsprout.com/1909166/12502075-interview-with-actor-matthew-rhys
There are 50 episodes of “Up Next With John Contratti” and more are coming.
Take a listen, right here.
Ingredients:
1 large sweet onion (chopped)
2 lbs. ground beef (lean)
1 cup cooked green peas (optional)
1 1/2 cups tomato sauce for the recipe ( *extra sauce for guests to put on top) *See note on bottom.
sea salt & black pepper
olive oil
4 cups white rice
8 cups chicken stock
6 eggs
bread crumbs (I use plain bread crumbs.)
2 1/2 cups mozzarella (grated)
1 1/2 cups parmesan cheese (grated)
Directions:
1. Boil a large pot of water and cook rice. Set rice to the side when done. (once water evaporates and rice is tender)
2. Heat sauté pan with 3 tbs. olive oil. Add onion and let brown lightly.
3. Add meat and brown over medium heat for 8-10 minutes. Then add tomato sauce (add a little more sauce if you like) and a pinch of sea salt and pepper. (Meat should be cooked, but will cook a bit more when you fry the rice balls.)
4. Add peas and let tomato sauce reduce with pan uncovered.
5. Once mixture has thickened, put to the side and let cool.
6. In a large bowl, mix rice with 3 eggs, mozzarella and parmesan cheese.
7. Add meat mixture to the rice bowl. Mix well by hand. With hands, shape rice into a medium ball.
8. Once rice balls are molded tightly, put them on a sheet pan.
9. Refrigerate for about 30 minutes.
10. Beat remaining 3 eggs in a bowl.
11. Take rice balls from refrigerator, dip them into the eggs, and then roll in bread crumbs.
12. Return to refrigerator and allow to set for another 20 minutes.
13. Heat 1 quart of oil (you may need more) in large deep sauce pan. With a large slotted spoon, gently place rice balls in hot oil.
14. Cook until golden brown on all sides. Let drain on paper towels.
Makes approximately 15-17 large rice balls. (depends on size you prefer) About 40-45 golf ball size can be made as well. (Horderves)
*Note: You can cut this recipe in half, for smaller amounts. With a regular recipe, I usually get 15-17 rice balls of a larger size. It is served as an appetizer on Christmas Eve. Guests also put tomato sauce and grated cheese on top. I usually make a small pot of sauce to have on hand.
If you were a fan of “Hart To Hart” and all of her other work., enjoy this all new episode of “Up Next” with special guest Stefanie Powers.
Check out these “All New” Interviews with Ed Begley Jr. and Deana Martin.
Listen to both of them.
https://podcasts.apple.com/us/podcast/interview-with-ed-begley-jr/id1602287986?i=1000585865484
Listen In To My Interview With Toni Tennille, Right Here.
Ingredients:
3 cups flour
2 1/2 sticks of butter (softened)
1 3/4 cup sugar
2 tsp. baking powder
4 eggs
Sour Cream ( 8 oz.)
2 tsp. vanilla extract
2 cups min chocolate chip morsels (semi sweet)
1 cup chopped walnuts
Topping:
1/4 cup sugar
1/4 cup brown sugar
1 tsp. cinnamon
1/2 cup chopped walnuts
1/2 cup mini chocolate chips
Directions:
Preheat oven to 350°F.
1. Grease (with butter) and flour ( about 2 tbs.) a large bundt pan. (at least 10 inch pan) Tap out excess flour.
2. Combine flour, sugar and baking powder in large bowl.
3. Beat sour cream, eggs and vanilla together.
4. Add butter and sour cream mixture to flour mixture. Beat on low speed until thoroughly combined. (You want it fluffy.)
5. Add chips and walnuts and fold in. Pour batter into prepared pan.
6. Mix topping ingredients in a separate bowl and pour over top of batter.
7. Bake for about 50 minutes. Do a toothpick test to see if dry. If not bake an additional 10 minutes. (Depends on each individuals oven.)
8. Let cool before removing from pan.
Ingredients:
1 lb. ground beef
1 lb. ground pork
1/2 cup bread crumbs
2 large egg yolks
2 scallions thinly sliced
2 cloves garlic, pressed
1 tbsp. freshly grated ginger
1 tsp. soy sauce
1/2 tsp. pepper
Teriyaki Sauce:
1 tbsp. cornstarch
1/4 cup soy sauce
1/4 cup brown sugar, packed
1/2 tsp. ground ginger
1/4 tsp. garlic powder
2 tbsp. honey
*Double sauce recipe if you like extra sauce.
Directions
1. Preheat oven to 400 degrees F. Coat a rimmed baking sheet with a little olive oil.
2. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
3. In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer.
4. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes.
5. In a large bowl, combine ground beef, ground pork, breadcrumbs, egg yolks, scallions, garlic, ginger, soy sauce and pepper.
6. Using a spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 35 meatballs.
7. Place meatballs onto prepared baking sheet and bake until golden brown and cooked through, about 20-25 minutes. Serve meatballs immediately with warmed teriyaki sauce, poured over meatballs.
Optional: Take 1 green and 1 red bell pepper. Cut into small pieces, Toss in olive oil and cook in oven for. 15 minutes or until tender. Add to meatballs and teriyaki sauce. Mix well.
*Serve as horderves. (mini- meatballs), or serve over rice.
We’re celebrating the “50th Anniversary” of “The Waltons” Here’s my interview with Michael Learned. Check it out.
The amazing Judy Tenuta just passed. I had the wonderful opportunity to spend time with her over the summer. Check it out.
Cooking With Mr. C. 
You must be logged in to post a comment.