By: Paul Ritch

My old mate big Tony the panel beater and Italian Master Chef came over for dinner last week. As always, when Big Tony comes to visit we provide the beers and the food and Tony cooks. Every time we have tony, over for dinner we always tell him he should open a restaurant and maybe one day he will. Tony cooks as he does because as a boy in Italy each day after school, he would help his grand father in his restaurant in Venice, and his traditional Italian recipes are amazing. So stay posted because I am about to share one of his very best with you right now.

Tony knows that I love to write and he is happy to share all these wonderful recipes online. He figures if the comments and feedback start to get regular and they are all good then he probably will start an Italian restaurant. Therefore, after you cook up a few of Toni’s articles do me a favour and let us know if you enjoy them.

Right let us get into it. Grab a pen and paper and take a few notes about what you will need to get at the local supermarket. Pasta is the first thing to buy and don’t be a cheapskate get the good stuff.500 grams of Spaghetti,1000 grams of ground chuck,1000 grams of ground pork shoulder,500 grams of bread crumbs, a bunch of parsley, a bag of grated parmesan,4 garlics,2 onions, pepper and salt if you don’t have enough in the pantry. Good quality olive oil, 1 cup of beef stock, some fresh basil and five tomatoes.

I recommend strongly that you always have a beer in your hand whilst cooking and so does big tony, but if you do not drink it is at least mandatory to put Sinatra on your CD player whilst preparing your ingredients.

Step One: Fill a very large pot with two gallons of water and four tablespoons of salt. Turn the heat up to high and place on your stove.

Step Two: Mush the ground meat around in your hands a little and then add bread crumbs, the pre grated cheese, finely chopped parsley and eggs that have been whisked agressively.Tip in some finely chopped garlic and then three tablespoons of top grade olive oil. Mix all the ingredients for 4 minutes using a big wooden spoon or the closest you have.

Step Three: grab the mixture and roll into perfectly round large meatballs, grip softly, but make sure that the meat sticks together firmly.

Step Four: Using your best quality pan, heat olive oil using low to medium heat. Add all four garlic gloves but chop them in quarters to spread the flavour. Move garlic around to brown all quarters just slightly. When golden brown take the garlic gloves out of the pot.

Step Five: When the oil smokes slightly and is quite hot, toss your meatballs into the pan, keep about a one-finger space between each meatball to make for easy turning over as they brown up. Turning with a wooden spoke is ideal and check constantly that the meatballs are not sticking. Put more then a few drops of quality oil in to avoid sticking.

Step Six: Watch for the meatballs to be browned all over, take then from you are from pan and then let them sit on something to absorb on. Paper towel is perfect

Step Seven: Cook your spaghetti for approximately 13 and a half minutes. Take it out for a taste and it should be firm but not hard.

Step Eight: Heat up your garlic and onion in olive oil until golden brown and soft. Now add the beef stock and your tomatoes having already crushed the tomatoes in other pot.

Step Nine: Cook all together in the pan for Eight and a half minutes and then drain the pasta and mix in then continue heating for another two minutes.

Serve will some additional grated cheese and prepare to have your guests salivating shortly.

About the Author

Paul Ritchie Inge runs Rank Bank.Our business rates the best business opportunities online.We try and look for things that will offer online entrepreneurs real profit opportunities and an education about how to make online profits.To see Rank Banks current Number 1 Pick just Click Here >>> Rank Banks Recommends <<<

(ArticlesBase SC #1837371)

Article Source: http://www.articlesbase.com/ – The Worlds Best Spaghetti And Meatballs

By: Linda Wilson

This is a great recipe for diabetics with an almost even amount of carbs and protein per serving.  It is, however, a quick and easy main course for anyone.  This dish contains chicken, healthy almonds, apple, onion, mushrooms, etc.   The curry powder gives this dish great flavor.  This is a great entree to build your meal around.  You could add a simple salad for a really quick meal.  Or a salad, side dish, and dessert for a more elaborate meal.

DIABETICS CHICKEN BOMBAY

1 tsp butter

1/4 cup chopped almonds

2 tsp curry powder, divided

1 cup diced apple, unpeeled

1/2 cup chopped onion

1/2 cup sliced fresh mushrooms

1 tbsp flour

1 tsp chicken-flavored bouillon granules

1 cup boiling water

1/2 cup low-fat milk

1 tbsp lemon juice

1 cup chopped, cooked chicken

In a large skillet, over medium heat, melt the butter.  Add the almonds and cook for 10 minutes or until all the almonds are golden brown while stirring frequently.

Sprinkle 1 teaspoon of the curry powder over the almonds and toss lightly to coat.  Remove from the skillet to a paper towel to drain.

To the skillet, add the apple, onion, and mushrooms; saute for 5 minutes.  Stir in the remaining curry powder and the flour.  Cook the mixture over low heat for 2 minutes while stirring frequently.

Dissolve the bouillon granules in the boiling water.  Add the bouillon mixture to the skillet.  Stir in the milk and lemon juice.  Cook over low heat for about 5 minutes or until the mixture is smooth and thickened; stir constantly.

Add the chicken to the skillet and continue to cook over low heat while stirring constantly.  Cook until heated through.

Enjoy!

About the Author

For more of Linda’s recipes and diabetic information visit her blog at http://diabeticenjoyingfood.squarespace.com

(ArticlesBase SC #2476353)

Article Source: http://www.articlesbase.com/ – Quick and Easy Diabetics Chicken Bombay that is Healthy for anyone

By: Fiona Lesley

We all need easy summer recipes, ideally ones that don’t require us to spend ages in the kitchen.  My favorite easy summer recipes are those that provide leftover meals.  Here is a  “taster” from  July Budget Meal Planning:

Rotisserie Chicken or Oven Baked Whole Chicken with Spicy Rub

This rotisserie chicken rub recipe is ideal on an oven baked whole chicken, a rotisserie chicken or it can be used to produce the easiest of spicy grilled chicken recipes – it is versatile.
You can either thread the chickens onto a rotisserie iron or oven roast them according to the instructions below.
The recipe below is for two chickens. Use one for this meal and the second bird will make chicken leftovers by way of  Sesame Chicken or the Best Chicken Salad Sandwich.

Easy
Preparation time: 5 minutes
Cooking time: 1¼ – 1½ hours
Serves 4 – 6 at 2 separate meals

Ingredients:

2 x whole chickens (giblets removed) each weighing about 4lbs / 1.8kg
1 tablespoon cornflour

Rotisserie Chicken Rub Recipe Ingredients:

1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon garlic flakes
2 tablespoons ground ginger
1 tablespoon cinnamon

Method:

1. Preheat the oven to 350° F / 180° C.
2. Wash and pat dry the chickens.
3. Mix together the rub ingredients. Massage the rub into the skins of the chickens, ensuring that you rub the underneath of the chicken and in between the joints.
4. You can either thread the chickens onto a rotisserie iron and cook according to the instructions of your oven or you can oven roast them. In this case, sit both chickens in the same baking tray, breast side up. Roast the chickens for about 1¼ hours, basting every 15 minutes. Slit the joint between the thigh and the breast. If the liquid runs out clear, then the chicken is cooked. If there is any evidence of blood or pinkish liquid, cook a little longer.
5. Once the chickens have cooked, remove them from the pan and allow to “rest” for about 10 minutes. You can cover them with foil. This allows the meat to reabsorb the juices instead of their running out as soon as you carve.

July Meal Planning is currently available at www.easy-meal-planning.com. The meal plan includes summer dessert recipes, summer picnic recipes and healthy breakfast recipes.  Save time money and your sanity!

About the Author

Fiona Lesley has had over 20 years of experience cooking delicious meals for family and friends alike. A teacher by profession, she brings together her years of time and money-saving tips at www.easy-meal-planning.com

(ArticlesBase SC #2796960)

Article Source: http://www.articlesbase.com/ – Easy Summer Recipes – Budget Meal Planning for July