MOM'S SPAGHETTI AND MEATBALLS
Provided by Valerie Bertinelli
Categories main-dish
Time 2h15m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Combine the beef, pork, eggs, breadcrumbs, dried oregano, grated garlic, Pecorino Romano, 1/2 teaspoon of the salt and pepper to taste in a large bowl. Using your hands, thoroughly mix the ingredients together until evenly incorporated. Roll into meatballs slightly larger than golf balls, setting them on baking sheets as you work.
- Heat the oil over medium heat in a large Dutch oven until it shimmers. Working in batches and taking care not to crowd the pan, saute the meatballs, turning frequently, until browned on all sides, about 5 minutes. Using a slotted spoon, transfer from the pan back to the baking sheet.
- Reduce the heat to medium-low, add the onion to the pan, and saute, stirring occasionally, until fragrant, about 2 minutes. Add the sliced garlic, stir, and cook 1 minute more. Add the wine, increase the heat, and bring to a boil, then reduce the heat and simmer for 2 minutes. Add the tomatoes, 4 of the basil leaves, the remaining 3/4 teaspoon salt and the meatballs along with any accumulated juices. Simmer, partially covered, until the flavors come together, about 1 hour 20 minutes. Taste and adjust the seasonings.
- Meanwhile, cook the spaghetti in two batches in boiling salted water according to package directions. Drain and serve with the meatballs and sauce ladled on top. Garnish with torn basil and freshly grated Pecorino-Romano.
MOM'S AMPED-UP SNACK MIX
Nothing fancy but impossibly addictive, this old-fashioned snack is included here for sentimental reasons. My mom made this for my dad's weekly poker games. She used Corn, Wheat, and Rice Chex, peanuts, and pretzels. My job was to carry the bowls into the game. I now make my own variation with wasabi peas, mixed nuts, packaged ramen, melted butter, and other goodies (though you can substitute fun ingredients until you find your own magic mix). When I bring it out during a football game, or a family gathering, or before a party, my husband literally whimpers, "Please, please, don't do this to me." It's the happiest protest you've ever heard. One secret I insist on: Always use the honey-sweetened corn cereal for that little extra sweet 'n' salty combination. And one other secret: Double the recipe and watch the smiles when they ask for more.
Provided by Valerie Bertinelli
Categories appetizer
Time 35m
Yield 12 to 15 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees F. Line 2 large rimmed baking sheets with parchment paper. Break the noodles from the ramen noodle soup into small pieces, and reserve the seasoning packet for use in Step 3.
- Stir together the cereal, cheese cracker chips, pretzels, peas, nuts, and ramen noodle pieces in a large bowl.
- Stir the reserved seasoning packet from the ramen noodle soup into the melted butter. Pour over the cereal mixture, and toss to coat. Spread the mixture evenly between the prepared baking sheets.
- Bake until golden brown, about 12 minutes. Cool completely, about 10 minutes, before serving.
EVERYTHING SNACK MIX
Provided by Valerie Bertinelli
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper.
- In a large bowl, combine the cereal, pretzels, Cheddar crackers, wasabi peas, peanuts and crushed ramen noodles.
- In a saute pan, melt the butter, then stir in the ramen seasoning packet and grated Parmesan. Pour over the cereal mixture and toss to coat. Spread evenly between the 2 baking sheets and bake until the mixture is fragrant and the cheese is melted, about 12 minutes. Let cool and serve.
FRIED CHICKPEAS WITH SAGE AND PARMESAN
Provided by Valerie Bertinelli
Categories appetizer
Time 1h30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Rinse the chickpeas and drain them very well. Line a baking sheet with a couple layers of paper towels and turn the chickpeas out on top in a single layer. Let the chickpeas dry thoroughly, at least 1 hour and up to 4 hours (the drier the better).
- Fill a medium pot with vegetable oil to a depth of 2 inches. Bring the oil to 350 degrees F over medium-high heat. Add the sage leaves and fry until a shade darker and crisp, 30 seconds to 1 minute. Transfer to a paper-towel-lined baking sheet and sprinkle with a little salt.
- Add half of the chickpeas to the oil and fry, stirring often, until golden brown and crisp, 2 to 3 minutes. Transfer to a paper-towel-lined baking sheet and sprinkle with salt and pepper. Return the oil to 350 degrees F and repeat with the remaining chickpeas. Cool completely.
- Gently toss together the fried chickpeas and sage, the Parmesan, and salt and pepper to taste.
GOOP (AMPED UP PARTY MIX!)
Every year at Christmas, my grandma would stuff our stockings with bags of Goop- her own version of Party Mix. To this day, the smell of Goop baking brings all of the cousins running in and sampling the batch! If you like regular Party Mix, then you'll LOVE this flavorful Goop!
Provided by The Milocat
Categories Lunch/Snacks
Time 1h40m
Yield 24 cups, 12 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 250.
- Melt butter, Worcestershire Sauce, and garlic salt in microwave safe dish for 2 minutes, stopping to stir after 1 minute.
- Pour cereals into large roasting pan or large, deep baking pan.
- Drizzle half of butter mixture onto cereal and mix.
- Add pretzels and nuts to the cereal.
- Drizzle remaining butter mixture over cereal, pretzels, and nuts and stir well.
- Place pan in oven for 1 hour and 30 minutes, making sure to STIR EVERY 15 MINUTES!
Nutrition Facts : Calories 417.6, Fat 23.9, SaturatedFat 9.4, Cholesterol 30.5, Sodium 760.8, Carbohydrate 47.9, Fiber 4.6, Sugar 6.2, Protein 8.1
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