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How To make California Country Meatballs and Peppers
3 tb Olive oil
1 lg Red bell pepper, cored,
Seeded and cut into thin Strips 1 lg Green bell pepper, cored,
Seeded and cut into thin Strips 1 lg Yellow bell pepper, cored,
Seeded and cut into thin Strips 1 lg Onion, cut into wedges
1/3 lb Ground beef
1/3 lb Ground pork
1/3 lb Ground veal
1 lg Egg
1/4 c Fine dry bread crumbs
1/4 c Chopped fresh parsley
1 ts Fennel seeds, crushed
1 1/4 ts Salt
1/4 ts Black pepper
1/2 c Pitted black olives, halved
In 12" skillet over medium heat,heat 1 tbsp. olive oil;add red, green and yellow peppers and onion;cook about 10 minutes,stirring occasionally until tender.Meanwhile,in large bowl,combine Butcher's Blend,egg,bread crumbs,parsley,fennel seeds,1/4 tsp. salt and black pepper;using hands or wooden spoon,blend well.Shape mixture into 1 1/4" balls.Using slotted spoon,remove vegetables from skillet to bowl; keep warm.To skillet,add remaining 2 tbsp.oil;heat over medium-high heat.Add meatballs;cook about 15 minutes,turning frequently until well browned on all sides and cooked through.Return peppers to skillet, along with olives and remaining 1/2 tsp. salt.Cook about 1 minute longer,stirring until well mixed and heated through.Makes 4 servings.
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#soulfoodcooking #collardgreens #cornbread #meatballswedish #grav
Collard Greens And Cornbread Swedish Meatballs With Pot Liquor Gravy
• INGREDIENTS
• 1 pound of ground turkey meat or ground beef ( I used turkey)
• ½ red bell pepper
• ½ white onion
• 1 pack of corn-kits plus half of box jiffy muffin mix (use 2 eggs, 2 tablespoons of oil, 1/3 to ½ cup of whole milk
• ½ cup of prepared collard greens
• 1 teaspoon of salt
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Hello There Friends, Spaghetti and Meatballs Recipe today! This Spaghetti and Meatballs will be the best you will ever have. Do you know why? Because I'm Half French and Half Italian! Blending the two techniques together makes this recipe just AMAZING! You should really come and check it out. Also leave a comment to let me know what you think.
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PRODUCTS USED BY CHEF:
❤️ Basil Olive Oil:
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❤️ Woll Non-Stick Fry Pan:
❤️ La Valle Tomatoes:
❤️ Laser Thermometer:
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❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Spanish / Mexican rice is one of the best side dishes to serve with homemade meals and barbecue…especially right out of a (nearly) hundred year old dutch oven. In this video my Mom teaches us how she makes her beloved rice recipe for our catering gigs and at home eats. All ingredients included and be sure to stay tuned to the very end for a huge pro-tip about cooking this dish consistently every single time.