Stuffed Garlic Bread

Stuffed Garlic Bread   

I gotta say, this is a meal by itself. I found this recipe on Pinterest and the hubby and I flipped for it! It does take some time to stuff the stuff in the cracks, but it’s VERY worth the time. Please go here for more photos and original post.

1 loaf  unsliced French Bread

1/2 cup butter, melted
1 Tbsp. lemon juice
2 tsp. minced onion or onion powder
1 tsp. garlic powder
1 1/4 cup shredded cheese
1 1/2 Tbsp. mustard
1 Tbsp. chopped fresh parsley (or parsley flakes)


Preheat oven to 375.  Cut "X" slices in your bread, not cutting all the way through, to make little squares you can stuff stuff around.  Wrap bottom of bread in foil and set aside. In a small bowl, melt butter.  Mix in lemon juice, onion, garlic powder, and mustard.  Whisk well until combined. Using a pastry brush, or small gravy ladle, spread butter mixture evenly throughout all the little crevices in your bread. Stuff cheese evenly in cracks. Place in oven and bake for 8-10 minutes or until cheese is well melted and a little bubbly.

Meatballs

Meatballs   

For Meatballs

    1lb hamburger

    ½ Cup breadcrumbs

    ½ cup milk

    1 egg

    ½ Cup Parmesan cheese

    2 tbs onion flakes

    1 tsp salt

    1 tsp pepper

For Sauce

    1 cup beef consommé

    ¼ cup sour cream

    ¼ cup dry white wine

Combine all meatball ingredients and shape meatball mixture into little balls. Put 2 tbs butter into a skillet and brown. Remove meatballs. Either use these meatballs with your regular Spaghetti recipe (I use them with my can of Ragu), or make the sauce below. Do not combine sauces (yuck).

For sauce, add ¼ cup flour to butter and meatball residue, then gradually add beef consommé, sour cream and white wine. Stir until it thickens, then put meatballs back in pan. Add salt and pepper to taste, cover and simmer for about 20 min. (can be served over noodles, rice or spaghetti)

Spaghetti with Meat Sauce

Spaghetti with Meat Sauce    

Ingredients: 

Spaghetti pasta (If you haven’t tried Wheat Pasta yet, sister, you are missing out! Put it on your shopping list)  

1 lb ground beef (or 1/2 lb Ground beef, 1/2 lb Italian sausage)

24 oz Ragu (our favorite is chunky green pepper and mushroom, but please add some tomato paste if you like thicker sauce)

One full box (1lb) of dry spaghetti will feed approximately 4 to 5 people. One serving is equal to only 1/4 lb . For every 1/4 lb of spaghetti to cook, add 1 quart (4 cups) of water. If you're cooking a full boxful, you will need 4 quarts of water to cook all that spaghetti. Bring water to a rolling boil.

Pour salt (1 tsp per serving) in boiling water.  Break spaghetti in half and add to water, use a fork to stir spaghetti until it begins to boil again. Turn heat down by half, to allow spaghetti to cook. Stir occasionally until spaghetti is soft. It will take at least 10 minutes for spaghetti to reach soft stage, continue checking every 4 minutes until it is soft and edible.

 Drain pasta and spray in some olive oil, lightly toss so it does not stick together.

Brown beef/sausage mixture, drain grease.
 

Add meat into pot with sauce until warm. Dish pasta onto plate, pour sauce on top, sprinkle on Parmesan cheese for extra yum.