Tasty Egg Roll Rice

(Before starting the main dish, set your rice to cook.)


In a large soup pot, combine:

• 5 Tbsp. sesame oil
• 5 lbs. ground pork

Cook fully, until no pink remains.

Add:

• 1-2 large onions, chopped
• 1 head purple cabbage, thin-sliced & cut to bite-sized strips
• 1 head green cabbage, thin-sliced & cut to bite-sized strips
• 1-2 large carrots, shredded (I use a cheese shredder for this)
• 5 Tbsp. grated ginger
• 1/4 c. minced garlic
• 1/4 c. soy sauce
• 5 Tbsp. liquid aminos

Stir & cook for 3-7 minutes, until cabbage softens & onions are transparent.

Generously salt before serving. Serve over rice.

This was easy and EVERYONE in the family loved it. Various kiddos said: "tasty," "filling," "super-good.

Pork Stew with Irish Soda Bread

These two delicious recipes swirl together to form a perfect meal (and perfect leftovers) for cold winter nights. The stew takes longer than the bread, but they are both worth the time they take. 

(Thanks, Mark, for the mouth-watering Facebook photo that led to the asking for, and giving of, these recipes.) 

ENJOY!

SAVORY PORK STEW:

3 lb. boneless pork shoulder, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces.  (Note that sometimes this is really fatty.  I had a 4lb shoulder, and by the time I'd trimmed out most of the fat there was barely 3lbs left.)

2-3 oz. thick-cut bacon cut into 1/2-inch pieces

1 to 3 Tbs. coconut oil or olive oil; more as needed  (You can use vegetable oil, I just don't like to)

Kosher (preferred) salt and pepper

1 yellow onion, coarsely chopped (about 1 cup)

2 celery stalks, coarsely chopped (about 1/2 cup)

1 carrot, coarsely chopped (about 1/3 cup)

1-2 Tbs. minced chipotles in adobo (I'd make it 3, it wasn't spicy at all really)

2-3 cloves garlic, minced

1 tsp. ground cumin

1 Tbs. minced fresh oregano (or 1/2 to 1 tsp. dried)

1 cup beer (I used Black Butte Porter from Deschutes Brewery, but Edmund Fitzgerald Porter or Salvator double bock would be interesting too.  These have good flavors that aren't overpowering and they complement the stew well. You could also substitute a red wine, or just use water -- but I don't recommend that.  You're using it as a deglazing liquid and it gets boiled and then stewed for a long time so all of the alcohol should boil away - so you don't need to worry about your kids.)

2-1/2 cups chicken broth  (I prefer the swanson or central market brands if I'm not making my own)

1/4 cup chopped fresh cilantro

Core vegetables:

6 cups total of Shallots, Carrots, Potatoes, and red peppers.

I actually went over a bit.  I used 1 shallot (quartered), 2 3/4 cups potatoes, 2 3/4 cups of carrots, plus what was supposed to be 3 roasted red peppers, but turned out to be 1 because two had gone bad.  :-)

Position a rack in the bottom third of the oven and heat the oven to 325 degrees F. (You want it to be hot and ready, but I tend to delay this until the last couple batches of meat are done so I'm not wasting energy.)

Spread the pork on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the veggies and dice the chipotle peppers). If the meat is very wet, pat it dry first.

In a 6-quart Dutch oven or other heavy-duty pot, cook the bacon in 1 tbsp. of the oil over medium heat, stirring occasionally, until browned but not crisp, (6 to 8 minutes). Using a slotted spoon, transfer to a paper-towel-lined plate and set aside. Do not wipe out the pan!

 If your bacon was really lean - you might need to add some oil.  You want about 3tbsp worth in the bottom of the pan.  You'll want it good and hot. Season about one-fourth of the pork with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces).  (Personally - I find it takes smaller batches for my dutch oven - but yours might be larger.) Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the pork to a bowl.  Repeat with the rest of the pork, seasoning with salt and pepper before browning. Once all of the pork is browned, remove the pot from the heat to let it cool for a few minutes.

Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the onion, celery, and (single) carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in the chipotles, garlic, cumin, and oregano and cook, stirring occasionally, until fragrant, 1 to 2 minutes.  Return the bacon to the pot.

Add the beer, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes.

Add the chicken broth and 1-1/2 cups water. Bring to a boil.

Return the pork to the pot along with any accumulated juice. Lower the heat to maintain a simmer.

Crumple a 12x16-inch piece of parchment paper, then flatten it out. (Crumpling makes it easier to manage.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven for 30 minutes.

During this time, chop the carrots, potatoes and shallot.  The carrots and potatoes should be in decent sized chunks.  The shallots can be added whole if they're small or quartered if large.  If you have more time, this is a good time to roast the red peppers.  (Unless you just bought them roasted.)  Just use an open flame (grill, gas stove, whatever) to char every inch of the surface.  When this is done, put the peppers into a bowl and cover it tightly with plastic wrap.  The longer it can sit like this and steam the better.  

After the 30 minutes are up, add the carrots, potatoes, and shallots to the pot. Cover with the parchment paper and lid, and return it to the oven for another 30 minutes. 

Towards the end of this time, take the peppers out of the bowl and with a pair of tongs (if they're still hot) and a knife scrape off the skin.  It should come off fairly easily.  Then slit the pepper from stem to base and cut around the stem - the stem and the seeds should come out easily.  Cut the rest of the way through, and wipe away any seeds and cut out what membrane you can.  Then chop.

When that second 30 mins is up, add the peppers. Cover with the parchment paper and lid, return the pot to the oven, and cook until the pork is fork-tender, about an hour more. 

Stir in the cilantro.  I also like to, degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off - repeating as needed till you don't see the sheen of oil on the surface. Season to taste with salt and pepper.

Now -- I find that the stew is always better the next day.  So I like to let it cool to room temperature, put it in the fridge, and then warm it up in the oven again the next day (usually ~300 degrees until hot).  Or at least - that's the idea.  I've not yet done it a day ahead as everyone wants to eat it.  I did manage to make it in time for lunch and let it sit at room temp all day and then heat it for dinner though -- definitely worth it. 

IRISH SODA BREAD RECIPE:

The bread is actually really easy to make. Preheat the oven to 450. Make sure you do this first! Once you finish mixing the dough you need to get it in the oven quickly, you can't let it sin while it preheats. Lightly flour a baking pan now too.

Sift together a pound of flour (3 & 1/3 c. sifted-- not packed-- flour), 3/4 tsp baking soda, 1/2 tsp salt in a largish bowl. Make a well in the center, and pour in about 1 1/2 cups of buttermilk. 

Using your hands mix it together. Spread your fingers out like a rake and mix it in a circle around the bowl. You want a light touch here, and don't overdo it. The baking soda interacts with the buttermilk to create air pockets in the dough and you don't want to break them. Just mix until it starts coming together well. You might need to add more buttermilk - just do it ~ a tbsp at a time or you risk getting it too moist.

Scrape the dough out onto a well floured surface and shape it into a round. A little over six inches across and about an inch and a half high in the center (no higher!). Then flip it over onto the pan so the floured side is up and make a shallow X cut from side to side about 1/4" deep. This cut isn't just in the top, it stems all the way from edge to edge.

Put it in the oven for about 15 mins, then lower the temperature to 400 and bake until it's brown and sounds hollow when you tap the bottom (20-30 mins). I prefer to rotate the bread when I drop the temp as well - it promotes more even baking/browning.

Let it cool completely before cutting. 

It's really fast to make, and doesn't require anything special. (If you didn't know, you can even make the buttermilk for this pretty easily because of the chemistry being used. Just measure out a cup and a half of milk and add a tbsp and a half of white vinegar to it and let it sit for ~20 mins.)

Pretty sure this is the easiest bread recipe I know, and it's definitely the quickest.

Southwest Soup

This is an easy dump-and-heat soup that tastes great!

• 1 can pinto beans, drained
• 1 can stewed tomatoes
• 1 can corn (drained)
• 8 oz. tomato sauce
• 1 can chicken broth
• 2 cans cooked chicken breast (or 1 lg. cooked chicken breast)
• chopped onion
• 1 Tbsp. chili powder
• 1 tsp. oregano
• 2 Tbsp. fresh cilantro (if desired)

Mix & simmer.  Add water as desired; salt & pepper to taste.  Tear up flour tortilla in soup bowl; serve soup over tortilla w/ cheese sprinkled on top. 

Slow-Cooked Pulled Pork

Ingredients:

• 2/3 cup Worcestershire Sauce
• 1/2 cup Ketchup
• 1/4 cup firmly packed brown sugar
• 1/4 cup tomato paste
• 1 medium onion, chopped
• 2 Tbsp yellow mustard
• 2 Tbsp white vinegar
• 3 1/2 pound pork shoulder, trimmed & cut into 4 pieces

In a 6-quart crock pot, mix all ingredients except pork.  Once combined, add pork, and turn to coat in sauce.  Cook on low 8-10 hours.  Remove pork and shred w/ two forks.  Return pork to crock pot & stir in sauce.  To serve, spoon 1/2 cup onto a sandwich bun.

SOUNDS GOOD!

Skillet Elbow Pasta

Got this recipe off the side of a De Cecco pasta box, and I don't want to forget to try it:

Ingredients:

• 1 lb. elbow pasta
• 3 ounces chopped bacon or pancetta
• 4 Tbsp. butter
• 4 Tbsp. fresh cream
• 4 Tbsp. grated parmesan cheese
• 2 Tbsp. tomato paste
• 3 Tbsp. chopped onion
• Salt

Cook the elbow pasta for 5 minutes in boiling salt water.  In a skillet, saute the chopped onion in butter until golden brown.  Combine the tomato paste with a little water in a cup and add to the skillet.  Then pour the drained pasta into the skillet & remove from heat.  Mix, and add the 3 Tbsp of fresh cream.  Sprinkle with parmesan cheese & serve.

Sounds delicious, doesn't it?

Crock Pot Pork Carnitas & Crock Pot Pinto Beans

Just wanted to share this recipe that has delighted my family twice in the last 10 days--  it's easy as pie & I've altered it to be completely done in the crock pot.

Here's the link to the original:
Simple Carnitas Recipe

Here's how I've adjusted it:

CROCK POT CARNITAS
Turn your crock pot on high & put in these ingredients:

• 3-4 pounds pork shoulder, cut into 2-inch chunks
• 2 Oranges, peeled & quartered
• 1-2 Onions, peeled & quartered
• 1 whole head garlic, peeled & chopped
• 1/4 cup salt (kosher/sea salt would be better, but table salt works fine for us)
• 2 Tbsp oregano
• 1 Tbsp pepper
• 2 bay leaves

Add hot water until meat is just covered inside crock.  Cook on high for 4 hours, OR cook on high for 1 hour and then reduce to low & cook on low for 6-8 hours.  Use a slotted spoon to remove the pork; reserve juices in crock pot.  The meat is delightfully tender, so simply use 2 forks to shred the meat.

Use for carnitas tacos/burritos, garnishing with cheese, salsa, beans, lettuce, tomatoes; or use as a tender flavorful meat over mashed potatoes; or for BBQ pulled pork sandwiches.  

CROCK POT PINTO BEANS
A great part of doing it this way is that because you removed the pork from the juices, there is a flavorful broth in which to cook your pinto beans.  You can either start right away, or refrigerate the juice overnight and make it the next day.

• Leftover cooking broth from pork carnitas
• 1 pound pinto beans, with any bad beans sorted/removed

All you have to do is pour your 1 pound of beans into the reserved juices from the carnitas, then set your crock pot to high for 3-4 hours, and cook on low an additional 2 or more; OR you can cook on low for 7-8 hours.  The beans are amazingly flavorful; just be sure to use a slotted spoon to remove the orange quarters and large onion slices before serving the beans.

These could be used for bean & cheese nachos, as a side item for Mexican food, in chili, or whatever else you want to use them for.  They are so very tasty!

Beef n' Bean Taco Casserole

Tried this one tonight, and it was a hit.

Ingredients:

• 2 cans of crescent rolls, or 2 pie crusts, depending on the kind of crust you want.  
• 1 lb. ground beef, browned w/ taco seasoning added
• 1 (~15 oz) can refried beans 
• 1/2 cup salsa, if desired
• 8 oz. cream cheese (I used generic-brand reduced fat cream cheese and the taste was still excellent)
• Shredded cheddar cheese 

1. Preheat oven to 375.
2. Brown meat & mix in water & taco seasoning packet according to packet instructions.  Once seasoned, stir in 1 can refried beans, and salsa if desired.
3. Layer 9x13 casserole dish with either rolls or crusts, pressing with fingers to seal edges and to conform crust to dish.
4. Use a spoon to spread the cream cheese to cover the bottom of the crust.
5. Cover cream cheese with bean & beef mixture.
6. Bake for 15-20 minutes @ 375 until crust is browned, then sprinkle top with cheddar cheese & put back in oven for 2-5 minutes until melted.

Yummy!

Pancakes & Syrup

Here are my go-to from scratch recipes for pancakes and maple syrup.

• Homemade pancakes
• Homemade maple syrup (yes, it's fake, but overseas, it's a great pinch-hitter)

Tempura Batter

This recipe is from my Japanese friend, Ai, who spent several family holidays with us during college, and taught us this basic recipe.

• 1 egg
• 2 c. ice water
• 2 c. flour

Combine, and coat fish, shrimp, veggies, whatever you want, in this batter, drop into frying oil, fry, and serve over rice! Delicious.

Kristy's Enchilada Sauce

This one is very non-specific, and I'm sorry about that. I just wrote down the basics when my friend made it several years ago, and I'm basically posting it here to remind myself.

• Sautee garlic & 1/2 onion in butter.
• Add: milk, sour cream, cumin, chili powder, salt, pepper, and red pepper flakes (is this the same as paprika? I can't remember...)

Use this to pour over whatever kinds of enchiladas you want.

For chicken enchiladas: Flour/Corn tortillas, each with shredded chicken & salsa inside.

Chicken Cracker Casserole

3 chicken breasts, or 6-8 chicken thighs

2 sm. cans cream of mushroom soup (or, 2 prepared packs of cr. of mush. soup)

1 pack of twisty/swirled noodles (egg noodles work great for this)

16 oz sour cream

1/2 c. butter

1 pack saltine crackers

1. Cook & shred chicken.
2. Melt butter, set aside.
3. In a 9 x 13 casserole dish, combine chicken, cooked noodles, soup, sour cream & mix well.
4. Stir crumbled saltines into butter, until moist. Top casserole with buttery crumbs.
5. Bake at 350 degrees for 30-40 minutes until top is golden brown & crunchy.

Serves 8.

Two great Chicken & Broccoli recipes

This recipe is always delicious, and looks beautiful to serve guests!

Chicken Broccoli Braid

And my friend Bethany shared this recipe, and it's wonderful. This is my standard quiche recipe, and I just alter what's inside (leftover fajita chicken w/ red bell pepper is sooooo tasty).

Chicken Broccoli Quiche

Sesame Chicken

(Thanks to my friend Jamie for introducing us to this recipe!)

• 1 pound chicken, chopped
• Coat in 1 part flour/1 part cornstarch
• Fry on stovetop in small amount of oil
• Brown sesame seeds in pan in small amount of oil
• Mix together the following for sauce:
  

  - 1 c. water
  - 1 c. sugar
  - 1/4 c. vinegar
  - 4 Tbsp. soy sauce
  - 2 Tbsp. cornstarch

• Add to fried chicken pieces, and stir until thickened.
• Add sesame seeds, and serve over rice.

Lasagna Worth Making

This lasagna happens in several steps. Yes, it takes time to make lasagna... but I guarantee that this lasagna is worth making. Well, I think so anyway... and everyone I've ever served it to has said it's the best lasagna they've ever tasted. So give it a whirl, and tell me if you agree.

Lasagna Worth Making

Sauce Ingredients:

1 pound ground beef

1-2 yellow onions

olive oil

1 garlic head

5-8 large tomatoes (or 28 oz. in cans)

6 oz. tomato paste

2 tsp salt

1 tsp sugar

pinch of red pepper flakes

1/4 tsp dried basil (or 1 Tbsp fresh, chopped basil)

1 bay leaf

2 cups water

1. Chop up your onions and garlic. Onions can be diced... garlic needs to be minced.
2. Sautee your onions in olive oil in the frying pan, just enough to coat the onions. Once softened, add in your beef and brown the meat.
3. While meat is browning, chop up your tomatoes.
4. Once meat is browned, add in everything else on the list above: (garlic, tomatoes, tomato paste, salt, red pepper flakes, sugar, basil, bay leaf, and water). Bring to a boil, and then reduce heat to lowest setting. Simmer 45 minutes to 1 hour. Stir occasionally. Sauce will reduce and thicken.

While sauce is cooking, make the following:

Ricotta cheese filling:

8-10 ounces ricotta cheese (leave undrained)

2 large eggs, beaten

whole milk (maybe)

parsley (if you have it)

• Combine ricotta cheese with 2 beaten eggs. If thick, add a Tbsp or so of milk until it is a smooshable consistency. That's right, I said smooshable.
• If you have parsley, add in about 1 tsp of parsley. Fresh is even better. If not, don't sweat it!

Also, you'll need 1 box lasagna noodles (specifically, you'll need 12 noodles), 1 cup of water and roughly 1 pound shredded mozzerella or meltable white cheese (for those here in Turkey with me, I like the white cheese found at Bim... it comes in 1 kilo blocks, and has a mountain scene on the package. It's the best cheese I've found for general use like this).

Once the sauce is ready, you'll want to have all your ingredients around your 9 x 13 baking dish. To make your lasagna, do the following:

• First, take a serving spoon-ful of the liquidy sauce at the top of the sauce pan, and use it to coat the bottom of the baking dish. This will serve as your greasing of the pan.
• Then, you'll want to proceed in the following order, repeating yourself 4 times (so for each layer, you'll want to use approximately 1/4th of whatever ingredient you're pulling from.):

1. Lasagna noodles-- 3 across
2. Ricotta cheese-- use approximately one heaping forkful on each noodle. Then use your fork to smash down and spread across the noodles. It won't cover it, and that's fine, just get it to where it's evened out throughout the pan, across the noodles.
3. Sauce-- A few serving-spoon-fuls across the cheese mixture. Try to spread it out, but remember to just use about 1/4th of the sauce for each layer. It should almost cover the layer below. (This is where you get to be Madam Chef. If things look a bit dry, use some of that 1 cup of water to just pour over this layer. We want the noodles to fully cook, and so you can just add a splash of water here or there as needed in this layer. Have confidence in yourself... it won't likely mess up either way!)
4. Shredded cheese. Use slightly less than 1/4th of the cheese for each layer, so that you can completely cover the dish on the top layer.

That's it.

Then stick it in a 375 degree oven for 45 minutes, or until the top is nice and browned, and the sauce is no longer liquidy. This is one of my prized recipes, for company, and just for enjoyment by our family as well. I hope you enjoy it too.

P.S. - this meal is easily doubled and you can serve one to your family, and take another to a friend who just had a baby, just had surgery, etc. Lasagna is a classic meal for those circumstances, but homemade is even more of a treat!

MamaJo's Chili

We love this chili... delicious, and fairly easy to make:

• Sautee 1-2 lg. onions in vegetable oil.
• Then add & brown 1 lb. ground beef
• Add:
  

  1 minced garlic (not one clove, one garlic)
  1 Tbsp. chili powder
  1 tsp salt
  1 tsp cumin
  1 tsp oregano
  1 Tbsp cocoa
  1/2 tsp red pepper sauce (I never have this, so I add a good few dashes of red pepper flakes)
  16 oz. diced tomatoes (I just eyeball this, and dice up 4-8 good-sized tomatoes)
  *** I also add in about 1/2 c. tomato paste & 1-2 cups of water, but this is optional, and not part of the original recipe.***

• Bring to a boil, then let simmer one hour, stirring occasionally. Then add a 15 ounce can of kidney beans (don't drain it). Let simmer an additional 15-20 minutes, then serve.

Delicious by itself, with crackers, over hot dogs, over Fritos, or any other way you can dream up. Everyone but my dainty daughter loves this chili... and we can forgive her; her tastebuds aren't fully developed. :)

[UPDATE- as of 10/19/2012, even Maranatha loves this chili.  She called it "soup" but we can forgive her that too.  :) ]

Pizza Crust

Best recipe I've found:

Jay's Signature Pizza Crust

In addition to making a great pizza, I've also rolled it out even thinner and then used it to make pizza rolls. (For that, you just roll it out thin, cover it in pepperoni and cheese, and then roll up, beginning at the widest side. Then, cut the rolled "log" into 1/2-inch slices. Cook @ 425 for 15 minutes.) That, too, comes out sensational.

Shepherd's Pie

1 pound, or more, of cubed beef

1 pound, or more, of trimmed, cubed lamb

salt & pepper

3 Tbsp. vegetable oil

2 onions, minced

2 carrots, peeled and sliced

1 Tbsp tomato paste

1 garlic head, minced

2 Tbsp flour

2 & 1/4 c. chicken broth (or 2 & 1/4 c. water w/ 2 chicken bouillion cubes)

1/4 c. dry red wine (we never have this, and thus never use it)

1 tsp. worcestershire sauce

1 tsp. minced dill

pinch of rosemary

Season meat w/ salt & pepper. Heat 1 Tbsp oil over medium heat, and brown beef in a dutch oven. Remove beef to metal bowl, and brown the lamb in the dutch oven w/ more oil. Remove lamb. Then add more oil, and cook carrots, onions, and salt until softened (approx. 5 mins). Stir in tomato paste & garlic, then add in flour & cook 1 minute. Whisk in remaining ingredients, and return lamb & beef to the pot. Scrape up any browned bits, and bring to a simmer. Cover, reduce heat, and let cook approx 25-30 minutes.

Serve over mashed potatoes.

(You can do the whole, in a dish, over the mashed potatoes thing... but I'm too lazy. :) It's tasty just like this. And it goes great over rice if you have leftovers.)

Cream Sauce (to serve over steak)

We don't eat steak often, but when we do, I like to serve it with this cream sauce. It's easy enough to make, and it's made at the very last minute, once you have juice from the steaks to add in.

1 minced garlic head (yes, the whole head)

1 & 1/2 c. water w/ 1 beef boullion cube, and 1 chicken bouillion cube (or broths can be used in place of these ingredients)

5 Tbsp brandy (we never have, and thus never use, this part... I use pan drippings for this liquid)

1/4 c. heavy cream

3 Tbsp. unsalted butter

Instructions:

Remove steaks from pan, and put on plate (tent them with foil so they will remain hot while you whip up this sauce).

Reserve a Tbsp. or more of pan drippings from the steaks, and briefly sautee the garlic, less than 30 seconds. Add the water w/ boullions, and simmer about 5 mins. Stir together and add cream. Add in 1 Tbsp butter at a time, whisking to thicken. Then, remove from heat, add salt and pepper to taste, and serve over steaks.

Chicken Teriyaki

Another family favorite-- mmm mmm mmm!

(Note: This is the amount I make, to feed our family of 6 eaters, plus have a little leftover for the next day. Quantities can be easily halved or cut into thirds for smaller families.)

1-2 pounds chicken thighs, chopped roughly into 1-inch cubes

Vegetable oil

1 & 1/2 cup soy sauce

1 & 1/2 cup sugar

6 Tbsp mirin/white wine (if you don't have this, as I never do, I sub in a splash of lemon vinegar)

2 Tbsp grated ginger

1 garlic, chopped fine/minced

1 & 1/2 tsp cornstarch

roughly 1/2 a tsp of red pepper flakes, give or take, according to your taste

Instructions:

***(as a sidenote, you'll want to start up your rice first, before you even chop the chicken. By the time it's done cooking, your chicken will be ready too.)***

Chop up the chicken. Nearly cover the bottom of a frying pan with vegetable oil, then add in chicken, and brown over medium-high heat. You want the chicken to be cooked, but still tender. Once chicken is cooked, add all other ingredients, in the order they appear above, to the frying pan, combine, turn down the heat, and simmer. Let thicken slightly, and then serve over rice.

Easy & delicious!

Cream Sauce for Ikea Meatballs

This recipe uses a few simple ingredients and perfectly compliments the frozen Ikea meatballs. Plus, the kids loved it! Success!