My husband Andy made these meatballs last night. They were soooooo good. I had to share the recipe since it’s his ORIGINAL creation with inspiration from Robert Irvine.
½ lb Ground Beef
½ lb Ground Pork
1 Bratwurst Patty (approx. 1/3 lb ground bratwurst)
1 cup panko bread crumbs
½ cup fresh chopped green onion
½ cup fresh chopped parsley
½ cup fresh chopped cilantro
2 large cloves garlic diced or minced
¼ cup chopped Basil
Preheat Oven to 375 degrees – combine all ingredients and mix well. Form into 1.5” balls and place in a greased baking pan. Bake covered for 20 minutes. Uncover and bake an additional 5 minutes.
i find this incredibly cute. a visitor of pure essence tried out my pink green rice recipe
check it out!
good job Bess!
remember the ham balls? oh yes
we finally made our own. if i don’t write down the recipe now, andy will kill me ^_^
ok this one makes 5lb of ham balls, if you want to make smaller serving, make sure you only use a certain percentage of what’s written here!
This is an easy slow cooking dish. Put stuff together and leave the crockpot on low over night. The second morning you will be able to fill up your tummy and go “yummmm”.
A yummy combination of bacon, cabbage and oyster sauce. This is a simple dish that looks nice, smells nice and taste even better =) You can’t afford not to try this one!
2 cups of white rice
3 tablespoons of oyster sauce
5 slices of bacon
1/2 lb cabbage
1 tablespoon of vegetable oil
2 teaspoons of chicken bullion
1 teaspoon salt
Cook the rice with a rice cooker. If you don’t have a rice cooker, you can still boil the rice with a pot and water. (Sorry, I have to assume here that you know how to cook white rice.) Cut the cabbage and bacon into squares. You should fry the bacon FRESH! Once done, if necessary, filter the grease left from the bacon frying. Then drop in the cabbage and fry the cabbage with chicken bullion and salt. You should fry the cabbage until the cabbage turn green on medium heat. Then add the cooked white rice and bacon. Mix them in the wok. Add the oyster sauce after the bacon is warmed back up. Flip the mixture a couple more times and leave them on low heat. For the next 15 minutes, flip the mixture once every 5 minutes until done.
This is a traditional Shanghainese dish which I find highly attractive and easy to make. If you want a quicky and want it to go with any vegtables, this will do =)
yup yup, that’s my grand work. shrimp stir fry is one of my masterpieces. yumm.. it took me an hour to do all the preparation. interested in learning how? first, you have go through the most boring and time cosuming part which is to to unshell one pound of shrimp, cut the broccoli, celery, carrots and green pepper. then marinate the shrimp in chopped green onions, chopped ginger roots, soy sauce and cooking wine for 15 minutes. You can then begin the stir fry process. stir fry the broccoli, carrots first since they take longer to cook. dump in the marinated shrimp, green pepper, green peas and celery. add more salt, oyster sauce, soy sauce and sugar (sorry, no measurements, i eye those). you SHOULD NOT put the lid on the wok if you don’t want your green pepper to turn brown. and fry for at least 10 minutes, you will get a delicious plate of shrimp stir fry. of course it’s the best to serve them with white rice.
shrimp inside of the wok and shrimp on the plate with rice.
i made something very yummy last nite. andy and i enjoyed it a lot. it’s something i came up with, here’s the recipe
- 2-3 spicy sauages
- two red peppers
- two zucchini
- a can of bean sprouts
- special tender roast chicken breast from kfc (lol you can skip this one)
slice everything up except for bean sprouts of course. fry with high heat with some seasoning and salt for 5 minutes. put the lid on and keep it warm for maybe 15 minutes.
boil some spagetti noodle at the side.
when done, put the stir fry on top of the noodle and add some alfredo sauce. yumm =)