janellemcl
Answer
Sauces for Meatballs
See Meatballs recipe for using with these sauces. Vegetarians see Vegetarian Meatloaf to accompany these sauces, substituting vegetable broth for chicken or beef broth.
1. Sauce for Spaghetti
Note: The source of this recipe is unknown. It is an evolution of recipes tried over the past 3 decades. If pork neck bones are available, they impart a nice sweet taste to the sauce, but must be kept separate, because the bones are extremely small and can remain undetected in the sauce. (Steamers are effective, if not clumsy, in that they allow the bones to cook in sauce while keeping them separated.)
1/2-1 lb hamburger or meatballs
2-3 Italian sausages, sweet or hot, cut in thirds
1 medium onion, chopped
2 cloves garlic, finely minced
3-4 mushrooms, chopped
1-2 carrots, peeled, cut lengthwise in half, then in thirds (opt)
2 28-oz cans whole tomatoes, chopped, liquid reserved
2 8-oz cans tomato sauce
2 small cans tomato paste
1/2 cp red wine
1 t crushed dried basil
1 t crushed dried oregano
2 bay leaves, crumbled
dash salt and pepper
1. Saute onion and garlic. Add mushrooms and saute another minute or two.
2. Add hamburger and chop up well.
3. Add tomato ingredients and spices and mix well, then add sausages.
4. Cook over low heat about 60 minutes, stirring occasionally
2. Beer Sauce for Meatballs
Source: American Heart Association Cookbook recipe for Meatballs in Beer Sauce
1 light margarine
1/2 cp chopped onion
1 T flour
8 oz beer
2 T brown sugar
2 T cider vinegar
2 T beef broth
1. Melt margarine in skillet; saute onions till translucent.
2. Add flour and cook 1-2 minutes, stirring constantly.
3. Stir in remaining ingredients. Reduce heat and simmer 10 minutes.
4. Add meatballs to sauce and simmer 20 minutes.
One serving=2 meatballs calories: 72 cholesterol: 12 mg saturated fat: 1 g
3. Spicy Sweet & Sour Sauce for Meatballs
Source: Somthing Good, Beta Omega Chapter 1081 of Blythe CA, 1970. Used for Can be stretched by adding water or more tomato sauce and juice. Sauce tends to cook down, so it's good to keep a pot of hot water available for thinning.
1-16 oz canned tomato sauce
1 cp tomato juice
1/4 cp onions, finely chopped
4 T brown sugar
1-2 t Worcestershire sauce
1 t soy sauce
1 t chili powder
1/2-1 t cayenne or other hot pepper powder, to taste
1 t dry mustard
1/2 t ground allspice
1 T minced parsley
fresh pepper to taste (substitute powdered, if necessary)
1/3 cp raisins(opt.)
1/3 cp white or cider vinegar
Add to taste jalapeno, serrano, or other chili pepper
1. Prepare meatballs, place on cookie sheet, preheat oven to 375°, and set aside.
2. Brown onions in butter or oil if desired.
3. Add remaining ingredients to sauce and simmer for about 20 minutes.
4. While sauce is simmering, bake meatballs at about 375° about 20 minutes, till browned on all sides.
5. Drain on a paper towel to remove grease, then add to sauce and simmer another 20-30 minutes.
Sauces for Meatballs
See Meatballs recipe for using with these sauces. Vegetarians see Vegetarian Meatloaf to accompany these sauces, substituting vegetable broth for chicken or beef broth.
1. Sauce for Spaghetti
Note: The source of this recipe is unknown. It is an evolution of recipes tried over the past 3 decades. If pork neck bones are available, they impart a nice sweet taste to the sauce, but must be kept separate, because the bones are extremely small and can remain undetected in the sauce. (Steamers are effective, if not clumsy, in that they allow the bones to cook in sauce while keeping them separated.)
1/2-1 lb hamburger or meatballs
2-3 Italian sausages, sweet or hot, cut in thirds
1 medium onion, chopped
2 cloves garlic, finely minced
3-4 mushrooms, chopped
1-2 carrots, peeled, cut lengthwise in half, then in thirds (opt)
2 28-oz cans whole tomatoes, chopped, liquid reserved
2 8-oz cans tomato sauce
2 small cans tomato paste
1/2 cp red wine
1 t crushed dried basil
1 t crushed dried oregano
2 bay leaves, crumbled
dash salt and pepper
1. Saute onion and garlic. Add mushrooms and saute another minute or two.
2. Add hamburger and chop up well.
3. Add tomato ingredients and spices and mix well, then add sausages.
4. Cook over low heat about 60 minutes, stirring occasionally
2. Beer Sauce for Meatballs
Source: American Heart Association Cookbook recipe for Meatballs in Beer Sauce
1 light margarine
1/2 cp chopped onion
1 T flour
8 oz beer
2 T brown sugar
2 T cider vinegar
2 T beef broth
1. Melt margarine in skillet; saute onions till translucent.
2. Add flour and cook 1-2 minutes, stirring constantly.
3. Stir in remaining ingredients. Reduce heat and simmer 10 minutes.
4. Add meatballs to sauce and simmer 20 minutes.
One serving=2 meatballs calories: 72 cholesterol: 12 mg saturated fat: 1 g
3. Spicy Sweet & Sour Sauce for Meatballs
Source: Somthing Good, Beta Omega Chapter 1081 of Blythe CA, 1970. Used for Can be stretched by adding water or more tomato sauce and juice. Sauce tends to cook down, so it's good to keep a pot of hot water available for thinning.
1-16 oz canned tomato sauce
1 cp tomato juice
1/4 cp onions, finely chopped
4 T brown sugar
1-2 t Worcestershire sauce
1 t soy sauce
1 t chili powder
1/2-1 t cayenne or other hot pepper powder, to taste
1 t dry mustard
1/2 t ground allspice
1 T minced parsley
fresh pepper to taste (substitute powdered, if necessary)
1/3 cp raisins(opt.)
1/3 cp white or cider vinegar
Add to taste jalapeno, serrano, or other chili pepper
1. Prepare meatballs, place on cookie sheet, preheat oven to 375°, and set aside.
2. Brown onions in butter or oil if desired.
3. Add remaining ingredients to sauce and simmer for about 20 minutes.
4. While sauce is simmering, bake meatballs at about 375° about 20 minutes, till browned on all sides.
5. Drain on a paper towel to remove grease, then add to sauce and simmer another 20-30 minutes.
vegetarian?
nyakizta08
anyone knows the kinds of vegetarian meat?? i only know is the gluten, and my family don't like it when i used it in my recipe. can you please give me some other kind?? tnx
tnx!!! when i bought gluten they said ähh veg. meat" that's why i think it's called a veg. meat. tnx to ur answer, but i want to know is there any other except from boca?? i want to know more kinds so i can choose.
tnx evrybody, the truth is i'm the only vegetarian, in my family i just want to show them that vegetable is delicious, that why i'm searching kinds of fake meat. tnx to all
Answer
The gluten you refer to is called seitan, it is basically wheat gluten.
You can use tofu or tempeh in it's place. It's not "meat", but it is a meat stand-in in a lot of recipes. I've even had really good vegan stroganoff with tempeh before!
Tempeh is fermented soybeans, it tastes sort of nutty and odd, it's an acquired taste, but it is wonderful if you use it with sauces, marinades, or fry it (when breaded and fried, it is almost chicken-like).
Tofu comes in many varieties. You can have very soft silken tofu, which is good for deserts, baking, smoothies and dips. There are firmer varieties of tofu that you can use in the place of eggs in many recipes (look up tofu eggless egg salad recipes, or tofu eggless scrambled eggs). It is wonderfully versatile and a staple in my home.
I would also suggest cooking more with beans. They are very flexible. You can make a vegan meatloaf-like dish with black beans, veggies, pine nuts and some ketchup and spices.
The gluten you refer to is called seitan, it is basically wheat gluten.
You can use tofu or tempeh in it's place. It's not "meat", but it is a meat stand-in in a lot of recipes. I've even had really good vegan stroganoff with tempeh before!
Tempeh is fermented soybeans, it tastes sort of nutty and odd, it's an acquired taste, but it is wonderful if you use it with sauces, marinades, or fry it (when breaded and fried, it is almost chicken-like).
Tofu comes in many varieties. You can have very soft silken tofu, which is good for deserts, baking, smoothies and dips. There are firmer varieties of tofu that you can use in the place of eggs in many recipes (look up tofu eggless egg salad recipes, or tofu eggless scrambled eggs). It is wonderfully versatile and a staple in my home.
I would also suggest cooking more with beans. They are very flexible. You can make a vegan meatloaf-like dish with black beans, veggies, pine nuts and some ketchup and spices.
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