i know i won't be leaving here with you
Making delicious wonton soup: Good.
Forgetting to halve the amounts of things you put in, thus adding too many liquid ingredients and making a very soupy wonton filling: Not so good.
Not bad enough to ruin the recipe, so I'm sure it'll taste fine in the end, but whoops. Usually I double the recipe (which I don't use anymore; I just do it by intuition), so it'll take a whole package of pork and I'll have leftovers. But this time, I was making it deliberately to use up a leftover half a package from when I made meatballs, so...whoops.
Speaking of meatballs!
This is my family's traditional recipe. Do not abuse it. :(
1½ pounds ground chuck
½ pounds lean ground pork
2 eggs
½ cup fine dry bread crumbs (Italian style is best)
½ cup grated Romano cheese (Parmesan is fine too)
¼ cup chopped parsley
½ tsp salt
1 package (about 1½ oz) dry spaghetti sauce mix
1 can (8 oz) tomato sauce
½ cup water
butter
French rolls
grated Romano cheese (or Parmesan)
Mix the meats, eggs, bread crumbs, the half cup of cheese, parsley, salt, and half of the dry sauce mix (it'll be about two tablespoons). I think Mom likes to use the standing mixer but I just do it by hand.
Shape it into small balls - these are mini-meatballs, not big ass motherfuckers. If it's over an inch in diameter, ur doin it wrong.
Melt about a tablespoon of butter in a pan and brown the meatballs on all sides (shaking the pan and rolling them around is the easiest way to do it). This will take a few batches! You may want to add a little extra butter to the pan somewhere in the middle. Also, don't set your smoke detector off like me. When each batch is done browning, remove them to a plate lined with paper towels to drain off some of the grease.
I like to use a big pot instead of a frying pan for this, so I can just make the sauce in that same pot instead of getting two things dirty. Once all the meatballs are browned and resting, pour off the grease from the bottom of the pot and put in the can of tomato sauce, the rest of the dry mix, and the water. Mix it up and heat it until it's bubbly.
Throw the meatballs back in and stir them around so they're all coated. Simmer for at least fifteen minutes to get the flavors mixed and finish cooking the meatballs through - I cover the pot and come back to stir every five minutes or so.
Slice the rolls in half, make sandwiches with meatballs and some more of the cheese, devour.
In theory this serves eight but in my experience people will eat way more than what is supposedly one serving.
Forgetting to halve the amounts of things you put in, thus adding too many liquid ingredients and making a very soupy wonton filling: Not so good.
Not bad enough to ruin the recipe, so I'm sure it'll taste fine in the end, but whoops. Usually I double the recipe (which I don't use anymore; I just do it by intuition), so it'll take a whole package of pork and I'll have leftovers. But this time, I was making it deliberately to use up a leftover half a package from when I made meatballs, so...whoops.
Speaking of meatballs!
This is my family's traditional recipe. Do not abuse it. :(
1½ pounds ground chuck
½ pounds lean ground pork
2 eggs
½ cup fine dry bread crumbs (Italian style is best)
½ cup grated Romano cheese (Parmesan is fine too)
¼ cup chopped parsley
½ tsp salt
1 package (about 1½ oz) dry spaghetti sauce mix
1 can (8 oz) tomato sauce
½ cup water
butter
French rolls
grated Romano cheese (or Parmesan)
Mix the meats, eggs, bread crumbs, the half cup of cheese, parsley, salt, and half of the dry sauce mix (it'll be about two tablespoons). I think Mom likes to use the standing mixer but I just do it by hand.
Shape it into small balls - these are mini-meatballs, not big ass motherfuckers. If it's over an inch in diameter, ur doin it wrong.
Melt about a tablespoon of butter in a pan and brown the meatballs on all sides (shaking the pan and rolling them around is the easiest way to do it). This will take a few batches! You may want to add a little extra butter to the pan somewhere in the middle. Also, don't set your smoke detector off like me. When each batch is done browning, remove them to a plate lined with paper towels to drain off some of the grease.
I like to use a big pot instead of a frying pan for this, so I can just make the sauce in that same pot instead of getting two things dirty. Once all the meatballs are browned and resting, pour off the grease from the bottom of the pot and put in the can of tomato sauce, the rest of the dry mix, and the water. Mix it up and heat it until it's bubbly.
Throw the meatballs back in and stir them around so they're all coated. Simmer for at least fifteen minutes to get the flavors mixed and finish cooking the meatballs through - I cover the pot and come back to stir every five minutes or so.
Slice the rolls in half, make sandwiches with meatballs and some more of the cheese, devour.
In theory this serves eight but in my experience people will eat way more than what is supposedly one serving.