Meatball recipes are often challenged by chefs who claim, "Mine are the best!" Even though my meatballs ARE the best, I will make no such claim. Try them for yourself! This meatball recipe was given to me by my father who got it from a little old lady from Italy that he knew. It's amazing that she gave up her recipe to him, but I sure am glad she did!
This is a recipe I got from my father who got it from a little old lady he knew from Italy. I always simmer this sauce with my meatballs (recipe posted). You can also add sausage if you like. This sauce is to die for!!!!
Of all my childhood memories, this would have to be the sweetest. My Mum used to make this for me for my birthday parties and it was always a huge hit. Now, I enjoy making it for my kids. It also makes a great gift packaged up in some coloured paper with nice ribbon.
I adapted this recipe from Bev's recipe#35813 they are the most amazing biscuits and I wanted to see if they would taste just as good without the oats and raisins but with chocolate....they do :) Used 1 cup of M&M's and 1 cup of chocolate chips....but you may like to use something else.
This has been a firm favourite of mine since I was a little girl.
This recipe is from a New Zealander ( "kiwi" ) so the measurements are not standard US ones. 500 grams is roughly a pound. 1 cup is 250ml. Garlic, Salt and Pepper are to taste. I make the meatballs about the size of a walnut.
I love tasting different cornbread recipes, and I have to admit, I think this is the best that I've ever tasted. Usually I have to put tons of butter on it, because it's so dry and just doesn't have much taste to it, but this recipe is very moist, and you can eat it alone, it's got a great sweet taste to it. Try it...and let me know what you think. Thanks to Betty Crockers Big Red Cookbook for this great recipe.
These are my FAVOURITE!!! I love them. I could eat them every day if I was allowed. I had massive cravings for them when I was pregnant with my youngest son......And had none on hand which was inconvenient as I had to wait three weeks after bottling before I could eat them. :) Needless to say, they are fabulous. I think that my Dad got this recipe from my Nana. He likes to reserve the sauce once he has finished a jar and throw in more onions. Not sure where it originates from.....I have only seen one recipe on here that is similar.....please try. Cook time is soaking/storing time.
This is a fantastic salad recipe that I got off a family member. It is always a hit when she makes it and takes it to barbeques and I have made it three or four times and it is just as successful. The dressing is best made the day before if you can as it lets the flavours blend into one another and the taste improves. It stores in the fridge for ages.