Pizza Balls

Thursday, October 4, 2007

1 lb. Ground beef
1/2 tsp. Onion powder
1/4 tsp. Salt
1/4 tsp. Pepper
1 Egg1/4 tsp. Garlic powder
1/4 tsp. Oregano
5 oz. Canned tomato sauce
1/4 tsp. Garlic powder
1 tsp. Onion powder
1/4 tsp. Oregano
4 oz. Mozzarella Cheese

  1. Mix ball ingredients and shape into 1 inch balls. Broil 10-25 minutes,drain on paper towel. Combine sauce ingredients, heat over low heatuntil cheese melts. Add ground beef balls.

Italian Sausage Lasagna

Tuesday, September 25, 2007
Serve 8


1 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
1 clove garlic, crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1 teaspoon sugar
1 can (14 1/2 ounces) whole tomatoes, undrained
1 can (15 ounces) tomato sauce
12 uncooked lasagna noodles (about 12 ounces)
1 container (15 ounces) ricotta cheese or small curd creamed cottage
cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh or 1 1/2 teaspoons dried oregano leaves
2 cups shredded mozzarella cheese (8 ounces)
1/4 cup grated Parmesan cheese


Chicken Lasagna

Saturday, July 7, 2007

4 skinless, boneless, chicken breasts
11/2 pounds All-purpose flour, for dredging
salt and ground black pepper
3 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley


Indonesia Talam Chendol Jelly


8 tsp Agar Agar powder
250g sugar
600ml water
150g red bean
4 pandan leave
100g gula melaka
500ml water
175ml thick coconut milk
250g chendol
chocolate colouring


Life is Just a Bowl of Cherries

Monday, May 14, 2007

Top: Bowl of Cherries on my antique walnut dining room table which I love love love (I rescued it; my aunt and uncle were going to get rid of it)
Bottom: Close up of cherries--I really enjoy using the Macro setting on my camera.

I graduated from OU with a B.A. in French and History yesterday and had 10 people in my apartment to celebrate (both sets of grandparents, my great-grandma, my parents, my boyfriend's mother, my boyfriend, and me). These cherries looked pretty at the grocery store, so I set them out with the rest of the food. I don't think they really tasted like much, kind of like not-as-sweet grapes. I've decided to make a clafouti out of them from Mastering the Art of French Cooking, (note 1) but I'll have to wait until tomorrow to go get the kirsch or cognac to mascerate the cherries, because liquor stores in Cleveland County are closed on Sundays.

1. "Clafouti à la Liqueur" in Mastering the Art of French Cooking Volume 1, ed. Julia Child, Louisette Bertholle, and Simone Beck (New York: Alfred A. Knopf, 1971), 655-656.

Merlot Filet Mignon

These are a couple old pics of Merlot Filet Mignon from the Marie Claire Wine, Chocolate, and Cheese diet, which, for the life of me, I can no longer find online. It's surprsingly easy and tasty, especially if you don't overcook the beef. The top photo is of me, piping potatoes out of a pastry bag, which I have only done once. As you can tell from the close-up of the finished dish, I am not very proficient, so I should probably attempt the whole pastry bag thing more often.

Privacy Policy

Wednesday, May 2, 2007
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