Enclosed Kitchen
Inspiration for a sizable eclectic l-shaped kitchen remodel with ceramic tile, an undermount sink, flat-panel cabinets, gray cabinets, marble countertops, white subway tile backsplash, black appliances, and an island.
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I mean he doesn’t exactly know why he just makes the concepts he mostly just gives those he deems as sinful the worst nightmares he can but occasionally random people get nightmares too
*the narrators preheating the oven
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Meatball Soup
Chef’s Note: Seasoning puts the emphasis on the broth. Meatballs are relatively bland. I want to fix that later on (maybe add some grated onion or Worcestershire), but because I really enjoyed the warm soup, I am posting this
Original recipe: link
Makes: ~ 3 quart soup
Ingredients
Meatballs
1 lb ground beef
1/2 cup Italian bread crumbs
2 garlic clove, minced
1 tbsp dried parsley
a few dashes of crushed red pepper flakes
a few pinches of kosher salt
For the Soup
2 tbsp vegetable oil
1 large yellow onion, (~ 3 cup diced)
2 garlic clove, minced
2 tbsp tomato paste
28-oz can crushed tomatoes
3 cup beef broth
1 cup milk
1 1/2 cup shredded mozzarella
1/2 cup grated Parmesan
1/2 tbsp Italian seasoning
1 tsp dried oregano
a few pinches kosher salt
bread, for serving (such as Baguette slices or sandwich bread)
(opt.) shredded mozzarella, for serving
Instructions
Make the meatballs:
1. Preheat oven to 350ºF. Line one baking sheet with parchment paper.
2. In a large bowl, combine ground beef, bread crumbs, minced garlic, parsley, crushed red pepper flakes, and salt.
These are very dense because of the amount of breadcrumbs. That’s because they need to stand up to the soup later on.
3. Roll into about 1-inch meatballs. Transfer to the baking sheet.
I made 22 meatballs
4. Bake until browned and cooked through, 15 minutes
Make the soup:
1. In a large pot (~ 4 qt), add oil and diced onion. Cook over medium-high heat, until onions are soft and translucent, about 6 minutes
2. Add garlic and cook until fragrant, about 1 minute.
3. Add tomato paste and stir until onions are completely coated
4. Add crushed tomatoes, beef broth, and milk. Stir until combined.
5. Add meatballs and bring to a simmer
6. Once simmering, turn heat to low.
7. Stir in the mozzarella, 1/2 cup at a time to prevent clumping. Add in the grated Parmesan, Italian seasoning, oregano, and salt. Stir until combined and flavors mix. Taste and adjust seasoning as necessary
8. Ladle into bowls. If desired, top with more shredded mozzarella. Serve with a slice of bread. Serve warm
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Desserts - Cheerwine Cake
With a yellow box mix and lots of Cheerwine flavor, this cake comes together quickly and easily.
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