“meringue uses”

My mother made them all throughout my childhood and we always got so excited when these were for supper! While my born and raised southern family adores these meatballs, I’m certainly happy to see that your husband who is Swedish says they’re perfect to him too!!!
Family really enjoyed this recipe……I did make a number of minor substitutions though….didn’t use low/no salt items, used dried basil instead of fresh (1/3 of what was called for), tomato sauce in place of the strained tomatoes (they were ridiculously expensive).  Liked the processing of the carrot and onion – allowed me to “hide” veggies (always good).  Found that the finished product still lacked a little salt, and the serving size was at least 2 cups per person which was more than most of us could eat!  Will definitely make again.
Remove the cover, add the garlic, and increase the heat to medium high. Cook the garlic for half a minute, then add the tomatoes (if using whole canned, break up with your fingers as you add them to the pan.) Add the tomato paste and basil. Season with salt and pepper.
You can make this one pot chicken parmesan pasta in any large skillet or pot, but I always make it in my enameled dutch oven.  When I’m stirring the pasta as it cooks, I don’t want to be worried about the liquid slopping up and over the sides.  I’m a messy cook, but no one likes to clean up burn on sauces from their stovetop!  If you don’t have a dutch oven, you can use a deep sided skillet, or a stock pot… but I highly recommend picking up a dutch oven, they have so many uses!!
Because this recipe feeds so many, I often take it to church dinners and potlucks. This colorful dish also comes in handy when we have lots of help to feed on our farm. —Verlyn Wilson, Wilkinson, Indiana
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Guilty of making recipes and not providing reviews. So, will try to improve. These meatballs are excellent. Can’t wait to immerse in fav sauce and cook for 20 minutes or so to add some additional flavor to sauce. (Used 20/80 gr. beef have always been told that combo most flavorful–more fat. Mine were flat on bottom too, but didn’t mind due to how good they were.)
In a day or so the flavors will meld together perfectly making the classic Japanese Spicy Mayo you love and pay way too much for the restaurants. 😉 That’s what the lighter bottle in the background of the pictures below is.
I made this for my kids as a lunch over the weekend and they LOVED it. I love how quick and easy it was to make. They have requested it be added into their lunch rotation for school and I don’t mind at all. My eldest told me I absolutely had to come back to write a review and she has never insisted on that in her 13 years. LOL Thank you for a great meal!
This Tex-Mex stack gets a bright punch of color from the quick-pickled onions that are so simple you’ll make them again and again. For an extra kick, top with the jalapeño slices used in the pickling brine.
I just made these and they turned out great… for the most part. Lol I’m not patient so I put the first batch in when they had only been cooled for a few minutes in the fridge. I have a feeling that’s what most of the people who said they failed did. My first batch was this and tried to fall apart. But the rest of them (that got put in the fridge longer) looked perfect and they all taste great. 😃
I made this and it was good. But I put and ketchup glacé on top the meat loaf then added the mashe potatoes. I also added spices to the meat garlic salt pepper hot sauce to the mix.. I use 4 cheese instant mashed potatoes. The top of the mash after adding the cheese and bacon I baked for 35 minutes then cursed up fried onion ring on the top and baked it for 5 more minutes
These really are amazing! I come from a large Italian family and it’s frowned upon to use anything other than the “old family recipe”, which frankly, wasn’t very good! Everyone I’ve made these for (including my dad who still compares everything to his mom’s cooking) were skeptical, especially about putting the meatballs in the sauce raw, but they were instant converts after dinner was served! My entire extended family claims these are the best meatballs they’ve ever had. And that’s actually a little funny since I also used turkey instead of beef, which the men in my family generally refuse to eat because they claim ground turkey tastes like cardboard. However, they loooved these even after I fessed up! I’ve made them using just ground turkey, and when I can find it, I use turkey sausage as well. I also use store bought sauce (another sin in my family!)because it’s easier, and the sauce ends up tasting so great that no one has ever complained! My aunts now think I may not be such a failure in the kitchen after all!
More “midnight munchie” fare. A chocolate brownie cookie with the small dehydrated marshmallows I found on KingArthurFlour.com and chopped cherries added. Any kind of nuts would be fabulous too. These were a BIG HIT with my mailman. I gave him some for his birthday with a thermos of milk for his route that day.
My mom found this recipe on Pinterest and shared it with me, and I’m so glad she did. Made this dish for dinner this evening and it was delicious! My fiancé, who isn’t a big fan of pasta, went back for a second helping (as did I)!
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As luck would have it, I actually forgot to add the milk last week when making a quadruple batch of these (!!) and they turned out just fine. You could substitute chicken broth to make up for some of the flavor that the Parmesan would contribute. Hope that helps and that the modified version is much enjoyed!
I reduced 1/4 cup of sugar to half, 1/8 cup instead. My grown sons like salty food, so I added half tsp salt. I also use powdered garlic, ginger, and onion. Steamed cabbage can go with this dish as well.
Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add chicken, Italian seasoning, salt and the remaining 1 tablespoon garlic. Cook, stirring frequently, until the chicken is no longer pink on the outside, about 2 minutes. Add broth, tomatoes and penne. Bring to a boil and cook, uncovered, stirring frequently, until the penne is cooked and the sauce has reduced and thickened, 15 to 20 minutes.
YES! You’re not kidding when you say the perfect chocolate chip cookies, these are absolutely wonderful. My family could not get enough of them. Definitely will be my ONLY chocolate chip cookie recipe. I used dark chocolate chips… so yummy!
A generous handful of garlic and a rousing measure of red pepper flakes kicks this tomato and shrimp sauce into high gear. Simmer the garlic, pepper and tomatoes with wine, toss hot pasta with the cooked shrimp then put it all together and serve.
How many times have you made mashed potatoes just so you’ll have leftovers for shepherd’s pie? Using potato tots instead not only saves you time but makes for a crispy topping that’s a nice contrast to the beef filling.
Steak can be part of a healthy diet but portion control is key. Instead of a plate-sized hunk of beef, enjoy strips of marinated sirloin atop veggies and whole grains for a perfectly well-balanced meal.
I tried your eggless receipe with condensed milk and made nutella stuffed dark chocolate chip cookies and its a hit..! Thank you so much for all your receips. Please keep being so creative.. Also thank you so much for giving an egg substitute since im purely vegetarian.
“I have a hard time getting excited by beef,” Kristin Kimball confesses. “We do a lot of ground meat, and I get tired of coming up with new ideas for it.” This luscious potpie—with its buttery cheddar crust and filling mixed with parsnips, carrots and peas—would be a perfect addition to her repertoire.
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Barilla is an Italian family-owned food company. Established in 1877, it’s now an international Group present in more than 100 countries. A world leader in the markets of pasta and ready–to–use sauces in continental Europe, bakery products in Italy and crispbread in Scandinavia, the Barilla Group is recognized worldwide as a symbol of Italian know–how.
I am not sure how far in advance you’d like to make them, but if you need to freeze them I’d suggest making meatballs, then freezing the meatballs in an airtight container. When time to make for party, thaw the meatballs, then reheat them in pan, then proceed with rest of recipe instructions to make the sauce.
I made these cookies for my gf and decided to try one for myself to see how bad they really were, but before I knew it I finished the whole batch, now I’m single and every so slightly squishier. Truly the worst cookies I’ve ever had, would definitely recommend.
Thanks to whole-wheat pasta shells and the addition of pumpkin puree, this macaroni and cheese dish has more fiber than the traditional version. And the dish has lots of built-in produce: Toss spinach in with the noodles, and serve broiled tomatoes and a handful of grapes on the side.
I am out of bread crumbs, can I substitute cracker crumbs? I was going to make this today but do I need to wait and go to the store for bread crumbs? If so I will wait. Looking forward to making and eating these meatballs! 🙂
In honor of our 25th anniversary, we compiled a collection of our readers’ best-loved pasta recipes from the past 25 years. Based on research from MyRecipes.com, we pulled the Cooking Light recipes that received the most votes and highest star ratings.