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Spaghetti and Meatballs-TYLER FLORENCE

Spaghetti and Meatballs-TYLER FLORENCE

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Directions Bring a big pot of salted water to a boil for the spaghetti

  • Extra-virgin olive oil
  • 1 onion, chopped
  • 2 garlic cloves, smashed
  • 2 tablespoons roughly chopped fresh parsley leaves
  • 1 cup milk
  • 4 thick slices firm white bread, crust removed
  • 1 1/2 pounds ground beef
  • 1 1/2 pounds ground pork
  • 1 large egg
  • 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
  • Kosher salt and freshly ground black pepper
  • 4 cups heated Pomodoro Sauce, recipe follows, or good quality jarred tomato sauce
  • 1/2 pound mozzarella cheese, cut into chunks
  • Leaves from 3 sprigs fresh basil
  • 1 pound spaghetti
4/5 (1 Votes)

Spinach Dip

Spinach Dip

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  • 1 pkg Leek soup mix
  • 1 cup Mayonnaise
  • 1 cup Sour cream
  • 1 8 oz can Water chestnuts chopped
  • 1 pkg Frozen chopped spinach thawed and drained but not cooked
  • 1 dash Worcestershire sauce
0/5 (0 Votes)

Won Tons

Won Tons

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Directions Bring a large pot of lightly salted water to a boil

  • 2 cups shredded napa cabbage
  • 1/2 pound ground pork
  • 2 tablespoons soy sauce
  • 1 tablespoon dry sherry
  • 2 teaspoons cornstarch
  • 1 1/2 teaspoons minced fresh ginger root
  • 1 green onion, minced
  • 36 wonton wrappers
  • 1 egg white, beaten
  • 1/4 cup soy sauce
  • 1/4 cup seasoned rice vinegar
  • 2 tablespoons finely shredded fresh ginger
0/5 (0 Votes)

Crab Stuffed Flounder

Crab Stuffed Flounder

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Preheat the oven to 350 degrees F

  • Crab Cake Mix:
  • 2 (10-ounce) flounder fillets
  • 1/2 teaspoon salt
  • 1/2 teaspoons freshly ground black pepper
  • Uncle Bubba's Crab Cake Mix, recipe follows
  • 1/2 teaspoon paprika
  • Cooking spray
  • 1 (1-inch) slice Crab Butter, recipe follows
  • Fresh parsley, for garnish
  • Recipe courtesy Uncle Bubba
  • 1 1/2 tablespoons butter
  • 3 green onions, green tops, thinly sliced
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh parsley leaves
  • 1 small green pepper, finely chopped
  • 1 egg
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  • 3 tablespoons heavy cream
  • 1 1/2 tablespoons spicy mustard
  • 1/2 lemon, juiced
  • 2 tablespoons mayonnaise
  • 10 saltine crackers, crumbled medium to fine
  • 1/2 pound lump crabmeat, picked clean of shells
  • 1/2 pound claw crabmeat, picked clean of shells
  • Salt and freshly ground black pepper
  • Crab Butter:
  • 2 ounces claw crabmeat, picked clean of shells
  • 2 sticks unsalted butter, softened
  • 1 tablespoon seafood base
  • 1 green onion, thinly sliced
  • Fold the crab, butter, seafood base, and onions together in a medium bowl and mix until smooth. Remove from the bowl and shape into a log on a piece of parchment paper. Roll up and place in the freezer. Reserve for flounder.
4/5 (1 Votes)

Turtle Trifle

Turtle Trifle

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Directions In a large saucepan, add the sugar, corn syrup, salt and melted butter

  • 2 cups sugar
  • 1 1/3 cups light corn syrup
  • 1/4 teaspoon kosher salt
  • 2/3 cup butter, melted
  • 4 large eggs
  • 3 cups chopped pecans
  • 1 teaspoon vanilla extract
  • 2 cups toasted whole pecans, (1 cup chopped, 1 cup whole) divided, plus more for garnish
  • Brownies, recipe follows
  • Whipped Cream, recipe follows
  • Caramel syrup
0/5 (0 Votes)

All Day Apple Butter

All Day Apple Butter

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Place the apples in a slow cooker

  • 5 1/2 pounds apples - peeled, cored and finely chopped
  • 4 cups white sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
0/5 (0 Votes)

Savannah Style Praline

Savannah Style Praline

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In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla

  • 1 3/4 cups toasted pecans
  • 1 1/2 cups white sugar
  • 3/8 cup butter
  • 3/4 cup brown sugar
  • 1/2 cup milk (we used whole)
  • 1 1/2 teaspoon vanilla extract
  • Line two baking sheets with aluminum foil.
0/5 (0 Votes)

Calabrese Fried Eggplant

Calabrese Fried Eggplant

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For the eggplant: Place an oven rack in the center of the oven

  • Eggplant:
  • Vegetable oil cooking spray
  • One 1-pound eggplant, ends trimmed, halved lengthwise
  • 1 tablespoon extra-virgin olive oil
  • Filling:
  • 1 cup grated pecorino cheese
  • 1/2 cup plain breadcrumbs, plus extra, as needed
  • 1/4 cup chopped fresh basil leaves
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Sauce:
  • 2 cups jarred marinara or tomato-basil sauce
  • 3/4 teaspoon crushed red pepper flakes
  • Vegetable oil, for frying
  • 1/2 cup grated pecorino cheese
4/5 (1 Votes)

Chicken Parmigiana Recipe courtesy Tyler Florence

Chicken Parmigiana Recipe courtesy Tyler Florence

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Directions Preheat the oven to 350 degrees F

  • Chicken Parmigiana
  • Recipe courtesy Tyler Florence
  • 1/4 cup extra-virgin olive oil, plus 3 tablespoons
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1/2 cup kalamata olives, pitted
  • 1/2 bunch fresh basil leaves
  • 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
  • Pinch sugar
  • Pinch red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
  • 1/2 cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1 tablespoon water
  • 1 cup dried plain bread crumbs
  • 1 cup freshly grated Parmesan, plus extra for sprinkling
  • 1/2 cup chopped flat-leaf parsley leaves
  • 2 teaspoons garlic powder
  • 1 (8-ounce) ball fresh mozzarella, thinly sliced
  • 1 pound spaghetti pasta, cooked al dente
5/5 (1 Votes)

Easy Poached Eggs

Easy Poached Eggs

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First bring water in a saucepan to almost boiling

  • Fresh eggs
  • 1 to 2 teaspoons vinegar (rice vinegar works well) (optional)
  • Equipment needed
  • Shallow saucepan with cover
  • Slotted spoon
0/5 (0 Votes)