Ingredients:
- 1/2 cup unsweetened cocoa powder
- 1 cup white sugar
- 1/4 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup confectioners' sugar
Directions:
- In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
- Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
- Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Ingredients:
- Salt
- 2 tbsp olive oil
- 12 ounces ground beef
- 6 ounces Parmesan, or about 1 1/2 cups
- 1 bunch fresh parsley
- ¼ cup bread crumbs
- 1 egg
- Black pepper
- 1 large onion
- 3 garlic cloves
- 6 cups canned crushed tomatoes (a little less than two 28-ounce cans)
- 3 bay leaves
- 1 lb spaghetti
Directions:
- Bring a stockpot of water to boil and salt it. Put the olive oil in a large skillet over medium heat.
- Put the ground beef in a medium bowl. Grate the cheese, put 1 cup over the meat and reserve the rest, about 1/2 cup. Chop 1/2 cup of parsley and all but 2 tablespoons to the meat mixture; save the rest of the parsley for another use. Add the breadcrumbs, crack the egg, and sprinkle with salt and pepper. Gently mix until everything is combined.
- Raise the heat to medium-high; use 2 teaspoons of drop rounds of the meatball mixture into the skillet without touching one another if you can help it. Adjust the heat so the meatballs sizzle but don't burn and cook undisturbed until they're lightly browned on the bottom, 5 to 6 minutes.
- Meanwhile, trim, peel and chop onion, scatter it around the meatballs. Peel and mince the garlic and put it on top of the onions.
- When the meatballs are browned on the bottom and the aromatics begin to soften, add the tomatoes to the skillet, along with the bay leaves and a sprinkle of salt and pepper. Adjust the heat so the mixture bubbles gently and steadily, the cover the skillet and cook until the meat is cooked through, about 8 minutes. Remove the lid and let the sauce bubble vigorously to thicken for another 5 to 10 minutes, essentially while the pasta cooks. Stir only as needed and carefully if you do.
- Add the pasta to the boiling water and stir. Start tasting after 5 minutes. When the pasta is tender but not mushy, drain it and reserving some cooking water. Return the pasta to the pot.
- Move the meatballs to one side of the skillet with a spatula and stir the sauce; taste and adjust seasoning. Discard the bay leaves and spoon about half the sauce into the pasta pot. Toss the pasta over low heat, adding a splash of pasta water to make it saucier if you like.
- To serve, divide the pasta into 4 plates or bowls; top with the meatballs and the remaining sauce, and sprinkle the remaining Parmesan and parsley over the. Top.
Ingredients:
- 1 whole chicken, cut into small parts
Marinade:
- Pinch of salt
- Pinch of pepper
- 1 garlic
- 2 cups soy sauce
- 3 tbsps cane vinegar
Barbecue Sauce:
- 1 cup ketchup
- 1/2 cup margarine
- Sugar, sweetened to taste
- Few drops of lemon extract
- 1 cup soy sauce
- 1-2 tbsp cane vinegar
- 2 cups cooking oil
Procedure:
- Marinade the chicken with salt, pepper, garlic, soy sauce and cane vinegar for at least 3 hours.
- For the barbecue sauce, combine ketchup, margarine, sugar, lemon extract, soy sauce, cane vinegar and oil. Heat up until ketchup and margarine have thoroughly been mixed. Adjust seasoning, it should taste a little bit of sweet and sour.
- Grill the chicken and baste with the barbecue sauce until chicken is cooked through. The barbecue sauce can be be stored in the freezer and reused for 4 days.
Source: http://www.foodclassics.com/re1541
Ingredients:
- 1 cup sifted all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
- 1/3 cup butter, melted
- 1 cup packed brown sugar
- 1 egg, beaten
- 1 tablespoon vanilla extract
- 2/3 cup semisweet chocolate chips
Directions:
- Preheat oven to 350 degrees F (180 degrees C). Grease a 9x9-inch baking pan.
- Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.
- Stir the brown sugar into the melted butter and mix well. Cool slightly.
- Mix the beaten egg and vanilla into the brown sugar mixture. Add flour mixture, a little at a time, mixing just until combined.
- Spread the batter into the prepared pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
