Mad Hatter Meatballs Recipes

Steps:

• In a small measuring cup, mix together the cream of coconut and white rum. Pour into a chilled martini glass.
• In a measuring cup, combine the tropical juice blend with the tequila and stir. Pour into the martini glass over the backside of a spoon on top of the cream of coconut to create a layered effect. Serve.

Steps:

• Soak the bread crumbs in the milk while you prepare the other ingredients.
• Put the beef and pork into a large bowl. Add the onion, butter, eggs, and parsley and season well with salt and pepper. Put the soaked bread crumbs into the bowl and mix it all together well with your (clean) hands. Form the mixture into meatballs about the size of ping pong balls.
• Heat about 1/4-inch of oil in a skillet over medium heat. Fry the meatballs until they are browned on all sides and cooked through, about 15 minutes.

Steps:

• In a large bowl, toss together the coleslaw mix, green onions and broccoli. Set aside.
• Melt the butter in a large skillet over medium heat. Crumble the ramen noodles into a bowl, and mix with the almonds and sunflower seeds. Sprinkle the seasoning packets over all. Add to the skillet; cook and stir until noodles and nuts are toasted, about 8 minutes.
• In a jar with a tight fitting lid, combine the sugar, vinegar, oil and soy sauce. Seal, and shake vigorously to blend.
• Just before serving, combine the slaw mixture with the nuts and noodles. Pour the dressing over all, and stir briefly to coat.

Steps:

• Make the sauce: Heat olive oil in large saucepan over medium heat. Add onion and garlic and cook, stirring, until translucent. Using your hands, crush tomatoes and add to saucepan, along with their juices; stir to combine. Add bay leaves, salt, and pepper. Cover, bring to a boil, and immediately reduce to a simmer.
• Make the meatballs: Place beef, cheese, breadcrumbs, parsley, onion, eggs, salt, and pepper in a large bowl. Gently mix together by hand to combine. Wet hands with cold water and roll meat mixture into 1 3/4-inch balls.
• Heat olive oil in a large nonstick skillet over medium heat. Working in batches if necessary, place meatballs in skillet. Cook until browned on all sides, but not cooked through. Transfer meatballs to a paper towel-lined baking sheet to drain.
• Transfer meatballs to sauce and gently stir from the bottom up to coat with sauce. Cover and let simmer for 30 minutes. Uncover and reduce heat. Continue cooking, stirring every 15 minutes, for 3 hours more. Serve with spaghetti, sprinkled with more cheese, if desired.

Steps:

• Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
• Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
• Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

Steps:

• Heat olive oil in a skillet. Add onion, cooking until soft but not colored, about 5 minutes. Transfer to a large bowl and cool slightly.
• Combine bread and milk in a bowl to soak for 5 minutes. Squeeze excess milk from bread and finely chop. Add chopped bread to the bowl with onions. Add all the remaining ingredients except the tomato sauce. Gently fold with hands to incorporate ingredients, but do not overmix or meatballs will be tough.
• Bring tomato sauce to a simmer in a large deep-sided skillet. Pinch 1/4 cup of the meat mixture and gently form a ball with wet hands. Drop the meatballs, as they are formed, directly into the sauce. Cover and simmer, stirring carefully a few times until meatballs are cooked through, about 30 minutes. Serve meatballs with sauce and grated Parmesan cheese.

Steps:

• Heat oven to 425°F. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.) In large bowl, mix crushed cereal, beef, rice, milk, dry soup mix and egg. Using wet hands, shape mixture into 30 meatballs. Place in ungreased 13x9-inch baking dish or 3-quart casserole.
• Pour water and tomato juice over meatballs; stir gently.
• Cover and bake 50 to 55 minutes or until rice is tender and beef is no longer pink in center and juice is clear.

Steps:

• Melt butter in skillet. Add green pepper and onion and cook until tender.
• Stir in soups and water. Heat to boiling. Then turn down heat and simmer sauce, stirring occasionally.
• While this sauce cooks, make meatballs. Beat egg slightly in bowl. Add ground beef, bread, evaporated milk and salt and mix well.
• Shape meat into balls about the size of ping-pong balls.
• Drop balls into simmering sauce and cook slowly about 1 hour, or until sauce has thickened.

Steps:

• Cake:.
• Lower oven racks to just below the middle. Preheat oven to 350 degrees.
• Coat the inside of 9x5 inch bread loaf pans with 1 tbsp butter.
• Generously shake the turbinado sugar onto the butter.
• Whisk together flour, baking powder, baking soda, and salt and set aside.
• Combine milk and vanilla in another bowl and set aside.
• Cream peanut butter and softened stick of butter in mixer until really well mixed.
• Add white sugar and brown sugar to mixture and beat well until very light and fluffy. "Beat the hell out of it.".
• Add one egg and beat well until very light. Repeat for each egg.
• Add 1/3 flour mixture at low speed. Beat well.
• Add 1/3 milk mixture and beat well. Beat well.
• Repeat for remaining flour and milk.
• Divide batter evenly between the 2 pans.
• Space pans evenly between each other and the sides of the oven.
• Bake for 50 minutes.
• Sprinkle tops of cakes with raw sugar.
• If edges are browning, cover cakes with aluminum foil without touching the top of the cake "tent them". Do this outside of the oven to preserve the heat of the oven.
• Replace cakes in oven for 10 to 15 minutes more, only until a toothpick comes out clean.
• Cool on rack for 20 minutes.
• Remove cakes from pans.
• Overturn on racks until cooled completely.
• Blackberry Jam spread:.
• Combine berries, sugar, and water in saucepan over med-low heat.
• Simmer about 20 minutes, until berries get really juicy.
• Remove 2 tbsp of juice only from mixture and set aside to cool. Can use cracked ice to cool the bowl.
• Whisk cornstarch into cooled juice. Juice must be cooled entirely! Allow the berries on the stove to continue to simmer on low heat.
• Whisk back into the berry mixture and return heat to med-low.
• When thickened bubbles are visible, remove from heat.
• Stir in lemon juice.
• Cover and put in refrigerator for at least 30 minutes.
• Peanut butter frosting:.
• Beat peanut butter and butter on high speed until well incorporated, light and fluffy.
• Add in all powdered sugar with mixer on very low speed.
• Add milk slowly until the mixture reaches the right consistency.
• Add vanilla and mix until creamy.
• Assembly:.
• Cut off end of cake bread with a serrated knife.
• Cut slices of cake to desired thickness.
• Apply at most 3 tbsp peanut butter frosting first but do not spread much. Keep light and fluffy.
• Add at most 1 tbsp jam on top of peanut butter.
• Place second slice of cake on top and press lightly.