It was all improv. But the basic recipe for the greenbeans is as written. :) Lay out some fresh greenbeans (not the canned kind) in a glass pie plate, add some crushed garlic throughout, add some almonds, sprinkle a little salt and a little pepper over the top, sprinkle a bit of soy sauce, and then cover the bottom of the plate in just enough chicken broth to stop it from burning and sticking to the bottom. Put it in the oven for about 15 minutes on 325 or so, and then cover it with foil and cook for about another 10 minutes. Voila.
The meatballs -- Take about half a pound of ground sirloin or hamburger and mix it a mixture of finely diced up small amounts of the following veggies (you don't want too many veggies or the meat falls apart, so you use very small portions -- for 1/2 pound of ground, I used about 1/5 of a pepper, 1/8 of an onion, etc.)(you can use a cuisinart instead of dicing) red pepper, green pepper, red onion, 1 water chestnut, about 1 inch of celery stalk and one or two mushroom stems from the mushrooms that you're going to stuff. Mix it all together, add some A1 and some form of hot sauce.
Pull the stems off of the mushrooms, hollow out the cap. Stuff small amounts of the meat into the mushroom cap (Mine have little meat hills coming out the top). Put the mushrooms in a glass baking dish, meat side up. Cook on like 425 for about 40 minutes.
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timeasmymeasure
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Date: 2003-11-28 08:46 am (UTC)The meatballs -- Take about half a pound of ground sirloin or hamburger and mix it a mixture of finely diced up small amounts of the following veggies (you don't want too many veggies or the meat falls apart, so you use very small portions -- for 1/2 pound of ground, I used about 1/5 of a pepper, 1/8 of an onion, etc.)(you can use a cuisinart instead of dicing) red pepper, green pepper, red onion, 1 water chestnut, about 1 inch of celery stalk and one or two mushroom stems from the mushrooms that you're going to stuff. Mix it all together, add some A1 and some form of hot sauce.
Pull the stems off of the mushrooms, hollow out the cap. Stuff small amounts of the meat into the mushroom cap (Mine have little meat hills coming out the top). Put the mushrooms in a glass baking dish, meat side up. Cook on like 425 for about 40 minutes.