Ogs Recipes ;)

[Fake Check]

I suppose it's time to start my Recipe Thread

Additional Food On My IG -> @nahfam_official

 

 

Italian Marinara Sauce & Meatballs Recipe

MARINARA RECIPE

Yield ~120 Servings

Ingredients:
4 cups extra virgin olive oil
2 cups minced garlic
10 yellow onions, diced small
1 cup teaspoon salt
1 cup black pepper
10 28–32 ounce cans San Marzano tomatoes, crushed or high-quality canned crushed tomatoes + each can water filled
5 cans tomato paste + each can water filled
1 lb fresh basil, chopped
1 lb fresh oregano, chopped
1 1b fresh parsley, chopped
1 1lb fresh thyme, cleaned from stems
10 cans of Tomato Paste
5 tablespoons crushed red pepper
5 tablespoons garlic powder

Directions:
In a deep pan or tilt skillet, heat extra virgin olive oil over medium heat.
Sautee onions until onions are translucent.
Add garlic until they sweat and release flavor.
Add tomatoes, tomato paste, water
Add parsley, oregano, basil, thyme, crushed red pepper, garlic powder, salt, pepper
Bring to a boil.
Lower heat, and simmer for at least for 2-4 hours. (The longer you simmer, the thicker it will be)

MEATBALLS RECIPE

Yield: ~ 100 Meatballs

Ingredients:

3 lbs ground beef
3 lbs pound ground pork
8 large eggs, lightly beaten
6 cups Parmesan cheese, grated into a powder
16 cloves garlic, finely diced
2 cups Italian breadcrumbs
2 cups parsley, finely chopped
Salt and freshly ground pepper
8 tablespoons olive oil
2 teaspoons granulated garlic powder

Directions:

Gently combine all meatball ingredients, (except the oil), in mixer
Mix meatball mix with the paddle attachment until all ingredients are evenly mixed (don't overwork the meat, we want tender meatballs)
Scoop meatball mix with 3-4 ounce scoop
Roll into 1+1/2 inch balls.
Heat the oil in a large saucepan or tilt skillet over medium heat.
Give each meatball a final roll and add them to the pot.
Brown them in batches, for a few minutes on each side. They won't be cooked all the way through - just looking for meatballs to be brown to add texture to their profile
Remove and set aside until the sauce is prepared, then simmer them in the sauce for ~45 minutes.
Remove meatballs from the sauce, check one to ensure the center is not pink, and the center is 160 degrees F
Cool on a sheet tray until 41 degrees or cooler
Store in airtight container

 

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Caramelized Apple Cider Onion Gravy Recipe

Yield:15 cups

Ingredients:
• 20 cups thinly sliced onions from about 2 medium onions
• 5 garlic clove peeled
• 20 tablespoons unsalted butter cut into cubes
• 5 tablespoon brown sugar
• 5 tablespoon balsamic vinegar
• 10 tablespoons cornstarch
• 5 cup hard apple cider
• 5 cup vegetable stock
• 20 sprigs fresh thyme
• 5 bay leaf
• Salt to taste

Directions:
Add the sliced onions, garlic, butter, brown sugar and balsamic vinegar to the insert of your slow cooker. Cover and set your slow cooker to low.
Cook the onions for at least 8 hours, or up to 12 hours. The onions will be very soft and browned when they are finished cooking.
Remove the cover from your slow cooker. Add the cornstarch and stir until the onions are coated. Then stir in the apple cider, vegetable stock, thyme and the bay leaf. Cover, set your slow cooker to high and cook for an additional 1 hour.
 After an hour, remove the cover from your slow cooker. Using a pair of tongs, remove and discard the thyme sprigs and the bay leaf.
Transfer the contents of your slow cooker to your blender and blend on high until the gravy reaches your desired consistency. Depending on the size of your blender, you may have to work in batches, being very careful when transferring and blending hot liquids.
Return the gravy to the slow cooker. Taste and add salt, if desired. Keep the gravy warm (set your slow cooker to either the warm or low setting), until you are ready to serve it. Alternately, the gravy can be made 1 to 2 days in advance, refrigerated in an airtight container and then reheated before serving.

Chef Notes:
I also have a Vegan version if anyone is interested

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Crab Stuffed Mushrooms Recipe

Yield: ~24 mushrooms

Ingredients:
1⁄4 cup olive oil or 1/4 cup melted butter
24 large white mushrooms
12 ounces flaked crab meat
4 tablespoons finely chopped onions
1 teaspoon dry mustard
1 cup shredded parmesan cheese
1 cup soft breadcrumbs or 1/2 cup dry breadcrumbs
2 teaspoons parsley, chopped
1⁄8 teaspoon ground red pepper
1⁄8 teaspoon black pepper
1⁄8 teaspoon garlic salt
1 egg, beaten
3 tablespoons mayonnaise
1⁄2 cup melted butter
1⁄4 teaspoon garlic salt
2 cups shredded parmesan cheese

Directions:
Spray a 9x12-inch glass baking dish with cooking spray.
Use an additional baking dish if needed.
Drizzle olive oil or butter in the bottom of the baking dish.
Wipe mushrooms with a damp paper towel to clean.
Remove stems, set aside caps and chop stems to add to filling.
In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, SOFT bread crumbs (fresh bread frozen and then shredded), parsley, red and black pepper, and garlic salt.
Mix well and then stir in egg and mayonnaise.
Use a small cookie scoop to mound filling onto each mushroom cap.
Melt butter and mix in garlic salt and drizzle over the filled mushrooms.
Mound a generous portion of the shredded parmesan cheese on top of each filled mushroom. Note: For softer, melted cheese, you may want to use mozzarella cheese or brick cheese for the topping.
Bake for 20 to 25 minutes at 425°F.
Best served hot.
Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time.)

 

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Penne alla Vodka Recipe

Yield: 5 Servings

Ingredients:
1 pound penne
3 cloves garlic, minced
1 whole medium onion, chopped finely
3 tablespoons butter
2 tablespoons olive oil
1 cup vodka
One 14-ounce can tomato puree or tomato sauce
1 cup heavy cream
1 generous pinch red pepper flakes, plus more if needed
1/4 to 1/2 teaspoon salt
Freshly ground black pepper
Grated Parmesan, for serving

Directions:
Cook the pasta al dente
Sauté the garlic and onions in 2 tablespoons butter and the olive oil in a saucepan over medium heat until soft.
Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding).
Cook and reduce for 2 to 3 minutes, then pour in the tomato puree.
Stir the mixture until it's thoroughly combined, then reduce the heat to low.
Pour in the heavy cream.
Stir to combine, then turn heat to the lowest simmer possible.
Sprinkle in the red pepper flakes and add salt and pepper to taste.
Finally, stir in the remaining 1 tablespoon butter.
Pour the drained pasta into the sauce and toss to combine.
Sprinkle on the Parmesan, then sprinkle on more red pepper flakes if desired & fresh basil leaves.
Enjoy

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Green Pea & Asparagus Risotto Recipe

Yield: 25 Servings

Ingredients:         
3 cups minced sweet onion
12 cloves garlic, minced
6 quarts vegetable broth or chicken broth
Kosher salt
12 tablespoons salted butter
12 tablespoons extra-virgin olive oil
12 cups dry white arborio rice
12 cups dry white wine, such as Pinot Grigio or Chardonnay*
6 cups shredded Parmesan cheese, plus more for garnish
Zest from 3 lemons
12 teaspoons finely chopped fresh thyme (optional but recommended)
Freshly ground black pepper
3 bunches Asparagus
4 cups peas
4 cups heavy cream

Directions:

Prep the vegetables:
Prepare the onion and garlic and noted above.
Blanch / Shock asparagus and then once chilled, cut on a bias into 1 inch pieces
Blanch / Shock peas, then combine with heavy cream in a blender to make the pea puree
Heat the broth: Combine the broth with 4 cups water and 1 teaspoon kosher salt in a saucepan and bring it to a low simmer. Reduce heat to low.

Sauté the Risotto:
In a large skillet, heat the butter and olive oil over medium heat until the butter is melted. Add the minced onion and cook for about 2 minutes until tender. Add the garlic and dry rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown.
Add the wine: Stir in the wine and cook, stirring occasionally, until the liquid is fully absorbed, about 2 minutes.
Add the broth: Add two ladles of the hot broth to the risotto. Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of both. Cook in this same manner for about 12 minutes, adding two ladles and stirring frequently. Continue to adjust the heat to make sure the risotto is at a steady simmer. After 12 minutes, taste a grain of rice. If it’s creamy but still al dente in the center, you’re ready for the final step! If not, continue to cook and add broth for a few minutes more.

Finish the risotto: When the rice is al dente, reduce the heat to low. Add two more ladles of broth, the Parmesan cheese and a few grinds of black pepper. Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto. Add the lemon zest, fresh thyme, and black pepper. Taste and add more salt as desired (we add another heaping ¼ teaspoon kosher salt).
Add in the pea puree and asparagus pieces and stir until all is warm and combined
Serve with additional Parmesan cheese on top.
 

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Apple Brandy Pork Tenderloin Recipe

Yield ~ 2.75lb Tenderloin

Ingredients:
3 cups unfiltered apple cider
½ cup brandy
3 thyme sprigs
1 large shallot, sliced
2 tablespoons butter
2 teaspoons Dijon mustard
½ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
2 (3/4-pound) pork tenderloins, trimmed

Directions:
Combine apple cider, brandy, thyme sprigs, shallot in a saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 32 minutes).
Remove from heat; discard thyme and shallot.
Stir in butter, mustard, 1/8 teaspoon salt, and 1/4 teaspoon pepper.
Preheat the oven to 475°.
Sprinkle pork evenly with remaining 3/8 teaspoon salt and remaining 1/4 teaspoon pepper.
Lightly coat with cooking spray. Place pork in a roasting pan; bake at 475° for 9 minutes.
Turn pork over; brush evenly with 2 tablespoons cider mixture.
Bake an additional 8 minutes or until a thermometer inserted in the thickest portion of pork registers 140°.
Let pork stand for 10 minutes. Slice pork, and serve with remaining sauce.
 

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Red Wine-Braised Short Ribs

Yield: 36 Servings

Ingredients:
30 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
Kosher salt and freshly ground black pepper
18 tablespoons vegetable oil
18 medium onions, chopped
18 medium carrots, peeled, chopped
12 celery stalks, chopped
18 tablespoons all-purpose flour
6 tablespoon tomato paste
6 750 ml bottle dry red wine (preferably Cabernet Sauvignon)
60 sprigs flat-leaf parsley
48 sprigs thyme
24 sprigs oregano
12 sprigs rosemary
12 fresh or dried bay leaves
6 head of garlic, halved crosswise
24 cups low-salt beef stock

Directions:
Preheat the oven to 350°.
Season short ribs with salt and pepper.
Heat oil in a large Dutch oven over medium-high.
Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch.
Transfer short ribs to a plate.
Pour off all but 3 Tbsp. drippings from the pot.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes.
Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes.
Stir in wine, then add short ribs with any accumulated juices.
Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes.
Add all herbs to the pot along with garlic.
Stir in stock.
Bring to a boil, cover, and transfer to the oven.
Cook until short ribs are tender, 2–2½ hours.
Transfer short ribs to a platter.
Strain sauce from the pot into a measuring cup.
Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper.
Serve in shallow bowls over mashed potatoes with sauce spooned over.

 

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Hazelnut Crème Brûlée Recipe

Yield: 48

Ingredients:
8 quarts heavy cream
8 vanilla beans, split and scraped
8 cups caster sugar, sifted
48 large egg yolks
32 quarts boiling hot water
Hazelnuts
Berrys
Mint

Directions:
Preheat the oven to 325 degrees F. 
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil.
Remove from the heat
Remove the vanilla bean and reserve for another use. 
In a medium bowl, whisk together sugar and the egg yolks until well blended and it just starts to lighten in color.
Strain egg mixture to ensure there are no clumps
Skim bubble/foam off the top of the egg mixture once it sets
Add the cream a little at a time, stirring continually. (tempered)
Pour the liquid into 48 (6 to 8-ounce) ramekins.
Place the ramekins into a large cake pan or roasting pan.
Pour enough hot water into the pan to come ½ - ¾  up the sides of the ramekins.
Cover the pans with aluminum foil and poke holes in the top
Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
Allow to cool for at least 12-24 hours
Grind up hazelnuts
In a large rondo, roast hazelnuts w/ ½ lb butter, 2 tbsp vanilla extract, & 2 cups of sugar until golden brown
When ready to serve creme brulee, top generously with hazelnut-sugar mixture and torch to caramelize with a torch
Garnish with mint leaf, and a berry

 

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Fried Pimento W/ Hatch Chile Mac & Cheese Balls Recipe


Yield: 8 Servings

Ingredients:
4 ounces (1 cup) sharp Cheddar cheese, shredded
4 ounces (1 cup) Monterey Jack cheese, shredded
1 teaspoon grated yellow onion
1 garlic clove, minced
1/2 cup diced roasted Hatch chiles (3-4 long green chiles, roasted, peeled, and diced)
1/4 teaspoon cumin
Pinch cayenne
1/4 cup mayonnaise
1 teaspoon lime juice
1/2 teaspoon Worcestershire sauce
Salt
Elbow macaroni (1lb)

Directions:
In a bowl, stir together the Cheddar, Monterey Jack, onion, garlic, chiles, cumin, cayenne, mayonnaise, lime juice, and Worcestershire sauce until well blended.
Taste and add/adjust seasonings and condiments, and add salt if desired.
Cook elbows al dente
Allow elbows to chill completely, then combine with pimento mix
Scoop mixture with blue #2 scoop
Roll mixture into unified balls
Allow mixture to freeze (at least 2 hours)
Once mixture has frozen completely, dredge in -> flour, egg, panko bread crumbs
Allow dredged balls to freeze for another 1-2 hours
Fry balls @ 350 degrees for 4-5 minutes
Enjoy
 

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Cozze Bianco (Mussels In White Wine) Recipe

Cozze Bianco

INGREDIENTS
4 cups mussels
2 tablespoons extra virgin olive oil
2 tablespoons yellow onions, chopped
2 tablespoons garlic, chopped
2 tablespoons Pernod or 2 tablespoons other Anise- licorice liqueur
1 tablespoon fresh basil, chopped
1⁄2 lemon, juice and pulp of

LEMON BUTTER SAUCE(USE 3/4 CUP)
1⁄4 cup real butter
2 tablespoons yellow onions, minced
2 tablespoons garlic, minced
1⁄3 cup fresh lemon juice
2 tablespoons dry white wine
kosher salt / white pepper to taste
2 tablespoons cold butter

DIRECTIONS
Mussels:
Soak mussels in cold water for 8 min; scrub with a stiff brush and remove beard with a sharp knife; rinse mussels again in cold water.

Heat oil in a skillet; add mussels; cover and cook until shells begin to open, about 2 - 6 minutes.

Add onion and garlic; toss to mix; cook, covered, for 1 minute.

Add Pernod, basil, lemon juice and lemon butter sauce; cook for 45 seconds.

Discard any mussels that did not open. Serve in a deep bowl.

Lemon Butter Sauce:
Melt butter over low heat; remove from heat and let sit until the milk solids settle to the bottom; skim the clear butter from the top; discard the sediment.

Sauté onion and garlic in 2 tbs of the clarified butter until transparent.

Stir in lemon juice and white wine and season with salt and pepper.

Simmer for 2-3 minutes to reduce liquid.

Remove from heat and swirl in cold butter until sauce is smooth and butter is melted.

Chef Tip:
Serve With fresh grilled Crostini Bread to dip in the sweet and salty cream sauce
 

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Spiced Coconut Mango Rice Pudding


Ingredients:

2 tbsp ghee
6 green cardamom pods
2 bay leaves, whole
1 pinch salt
1/3 cup jaggery sugar, plus more if necessary
1 cup basmati or jasmine rice
2 cups milk
1 cup heavy cream
2 cups coconut milk
1/4 cup plus 2 tbs coffee liqueur
1/2 cup zest from 1 orange
1 & 1/2 cup fresh mango (diced small)
1 cup toasted coconut flakes
4 sprigs of Mint


Directions

1. Rinse the rice several times with water until the water becomes clear, then soak for 20 minutes and drain.

2. In a medium pot, toast lightly in ghee 3-4 cardamom pods and the bay leaves with a pinch of salt.

3. Add rice and lightly toast the rice until fragrant.

4. Deglaze the pan with 2 tbsp of coffee liqueur.

5. Combine the coconut milk, sugar, heavy cream, milk, vanilla, salt and orange zest and cook until the mixture is hot and the sugar is dissolved, 4 to 5 minutes; do not let the mixture boil or the coconut milk could curdle.

6. Once the rice has reached a boil, turn the heat down to a simmer and add jaggery sugar to taste, and 1&1/2 cups of diced mango. (simmer for 15-20 minutes)

7. Add the heavy cream and continue simmering, stirring constantly until the liquid has started to thicken.

8. Once the rice has cooked through, let the rice pudding mixture cool in the fridge.

9. Garnish with coffee liqueur, toasted coconut flakes, & fresh mint sprigs

Chef's Note: The, "spiced" variant of the recipe is optional. You can leave out the ghee, cardamom, & coffee liqueur if you'd like
 

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Gluten Free Ricotta Cake with Mascarpone and Blood Oranges

For the gluten free ricotta cake

    Preheat the oven to 180°C (160° fan) | 350F | gas 4.
    Grease and line a 20 cm | 8" springform cake tin with greaseproof paper.
    Combine the flour mix, cornflour, sugar, baking powder, xanthan gum, and salt in a large mixing bowl, stirring well.
    Beat together the eggs, milk, ricotta, and oil in a measuring jug.
    Add to the dry ingredients and stir until a rough batter forms; it shouldn't be totally smooth.
    Spoon the batter into the prepared tin.
    Rap a few times on a flat surface to settle the batter.
    Bake for about 50-60 minutes until golden and dry to the touch on top; a cake tester should come out clean from its centre.
    Remove the gluten free ricotta cake to a wire rack to cool.

For the mascarpone and blood orange topping

    Beat together the cream and icing sugar in a large mixing bowl until stiffly peaked.
    Add the mascarpone and continue to beat until the mixture is thick. Cover and chill until needed.
    Remove the skin and pith from the blood oranges with a sharp knife.
    Cut the oranges into slices.
    Turn out the cake from its tin.
    Spread the mascarpone cream on top and layer the blood oranges slices on top.
    Cut into slices with a warm, wet knife.
Enjoy!

Chef Notes: Some ingredients that may be a, "new journey" for you young chefs are
considered stabilizers; or binding agents. Like xanthan gum. Do not be intimidated!
You've got this! Amazon is a great resource to buy these items and they can
be used on MANY occasions once you see their potential
 

[Fake Check]

Farro Succotash

Ingredients

2 tablespoons unsalted butter, plus more for serving

1/2 Tropea or other sweet red onion, peeled and sliced into ¼ inch thick slices

1 cup Romanesco cauliflower florets, cut into bite sized pieces

¼ to ½ cup vegetable stock

2 ounces chopped fresh beans or wax beans, chopped into 1/3 inch pieces

1 cup shucked fava beans, blanched and peeled, from about 1 ¾ pounds whole

½ cup diced summer squash

½ cup diced zucchini

3 cups cooked faro, cooked according to package instructions in vegetable stock

salt, to taste

freshly ground black pepper, to taste

3 tablespoons finely chopped parsley and chervil

½ lemon, juice only

3 squash flowers

½ cup grated domestic aged cheese, such as farmhouse cheddar, suitable for grating

 

Directions

1. Heat a large skillet over medium high heat and add 2 tablespoons of butter. When butter has melted, add the onion slices. Cook for 2 minutes, stirring occasionally, until just softened.

2. Add the Romanesco florets and cook, stirring, for 3 minutes. Add a splash of vegetable broth to keep moisture in the pan. Do this as often as is necessary throughout cooking to avoid scorching the vegetables.

3. Stir in green beans and fava beans and cook for another 2 minutes. Add the summer squash and the zucchini and stir to combine. Season with salt and freshly ground pepper. Cook for 2 to 3 minutes longer.

4. When the vegetables begin to soften, but still retain some crunch, add the cooked farro. Break up any clumps with a spoon. Stir to incorporate and heat through, adding a splash of broth if necessary. Taste and season with salt and freshly ground pepper to taste.

5. Remove pan from heat.  Sprinkle the chopped herbs and squeeze a little lemon juice over the top to brighten up the flavors. Stir gently.

6. Tear the squash blossoms and scatter pieces on top of the mixture.

7. Serve in individual dishes with a dollop of unsalted butter and grated cheese on top.

Tips and Techniques

Whatever vegetables you use, consider their cooking times. Cook heartier, longer cooking vegetables, like Romanesco cauliflower first and finish with the more delicate vegetables, like zucchini and squash flowers.

 

[Fake Check]

Buttermilk Pie

Ingredients:

1 unbaked pie shell

12 eggs

6 cups sugar

1 cup flour

3 cups buttermilk (I prefer Cruze's)

2 teaspoons salt

One lemon, zested and juiced

1 vanilla bean, scraped

8 ounces melted butter

Directions:

Preheat the oven to 350F. Keep the unbaked pie shell in the fridge until ready to use…the crust should be nice and cold before baking (but not frozen).

Whisk all other ingredients together, adding buttermilk in at the very end to avoid curdling.

Pour the buttermilk mixture into the cold, unbaked pie shell and bake for 50-60 minutes, or until you get an even jiggle throughout. You want the same kind of jiggle you would see on a panna cotta.  It should not be too firm, because it will continue to cook and set up as it cools.

Allow to cool for one hour before serving! Enjoy!

 

Edited February 28, 2023 by ogs back

[Fake Check]

Risotto Ratatouille Recipe

 

THE RATATOUILLE

    1 1/2 cups of each of the following, diced (about one small vegetable of each type):
    bell pepper (any color)
    Japanese eggplant
    zucchini
    yellow squash
    1 tbsp balsamic vinegar
    3 tbsp olive oil
    a few basil leaves, torn into pieces
    leaves from a few thyme sprigs
    2 tbsp flat-leaf parsley, chopped

Put all ingredients in a bowl. Toss to coat and spread on a large baking sheet; overcrowding will cause vegetables to sweat rather than brown. Place in preheated 450 degree oven and don't mess with it. Roast until golden brown, about 12 to 15 minutes. Remove and reserve.

THE STARTER

    15-oz can San Marzano tomatoes,
    drained (liquid reserved)
    5 cups vegetable stock
    1 tbsp unsalted butter
    1 tbsp olive oil
    2 small shallots, minced
    6 cloves garlic, minced
    1 cup arborio rice
    1/2 cup white wine
    2 bay leaves
    1 tbsp lemon zest
    1 cup Parmigiano-Reggiano, grated

Pour tomato liquid into a saucepan and add vegetable stock. Bring to boil, then lower heat to simmer. Keep this mixture hot during the cooking process. Place tomatoes in a bowl and mash them into chunks using the back of a wooden spoon. Don't pulverize or the tomatoes will disintegrate.

THE PROCESS

Using a 6- or 8-quart stockpot, melt butter and heat olive oil together over low heat. Add shallots and garlic, cooking slowly until aromatics look almost like a puree (called sofrito). Do not brown. This will take about 10 minutes. · Remove sofrito, blot the pot with a paper towel, and return it to the stove over medium heat. Note the time on the clock. Add rice and use a wooden spoon to move it around the pot so it toasts and starts to smell a little nutty — 4 or 5 minutes. · Add wine and slowly cook it down, gently stirring. Add sofrito, stirring to coat. Begin adding hot stock about 1/2 cup at a time and stir after each addition until liquid is absorbed, so rice loses its starch and thickens the mixture. Toss in bay leaves after the third addition of stock. About 15 minutes into the cooking, add tomatoes. · You might not end up using all the tomato-stock liquid. When rice is al dente — after about 25 or 30 minutes total — take the pot off the heat and gently add ratatouille. Sprinkle in zest to add brightness, and stir in cheese. Salt to taste. · Serve with extra cheese and a pepper grinder on the side. Serves 4.

Chef's note: To test for al dente, tasting is best, but if the rice is too hot, let it drop off the spoon. It shouldn't clump like oatmeal — it should fall in a smooth wave.

 

 

 

[Nutforge]

Thanks for sharing! I am so gonna try some of these 

[TophyBeifong]

On 2/28/2023 at 4:57 PM, ogs back said:

Fried Pimento W/ Hatch Chile Mac & Cheese Balls 

Haha. I was reading through the recipes with my husband and he literally started drooling with this one.  Thanks for all the recipes!  Will for sure try some of them out!!

[Fake Check]

20 hours ago, TophyBeifong said:

Haha. I was reading through the recipes with my husband and he literally started drooling with this one.  Thanks for all the recipes!  Will for sure try some of them out!!

hahahahahaha of course I got LOTS more ! I'll try and keep it to a weekly update

[T H E Man]

On 2/28/2023 at 4:53 PM, ogs back said:

I suppose it's time to start my Recipe Thread

Additional Food On My IG -> @nahfam_official

 

 

Italian Marinara Sauce & Meatballs Recipe

MARINARA RECIPE

Yield ~120 Servings

Ingredients:
4 cups extra virgin olive oil
2 cups minced garlic
10 yellow onions, diced small
1 cup teaspoon salt
1 cup black pepper
10 28–32 ounce cans San Marzano tomatoes, crushed or high-quality canned crushed tomatoes + each can water filled
 

 

San Marzano crushed tomatoes are all we use - the best 

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7 hours ago, T H E Man said:

San Marzano crushed tomatoes are all we use - the best 

factssssssssssssssss the brand tomatoe literally MAKES or BREAKS your sauce !!!