OSPIDILLO CAFE SPAGHETTI SAUCE
It doesn't get more simple than this -- a commercial type spaghetti sauce that you can also use for lasagna. I recommend using a large, heavy-bottomed cooking pot because this recipe makes a lot of sauce and it has to simmer for three hours. Short of traveling to Italy, you won't find many sauces that taste better. I typically use whatever I what I need when I make up a batch and freeze the rest in zip-lock bags.
Provided by Bone Man
Categories Sauces
Time 3h20m
Yield 1 1/2 gallons
Number Of Ingredients 12
Steps:
- Combine all ingredients and simmer over a slow boil for three hours. Remove bay leaves before serving.
Nutrition Facts : Calories 2839.9, Fat 109, SaturatedFat 39.8, Cholesterol 786.2, Sodium 10039.9, Carbohydrate 215.6, Fiber 36.5, Sugar 152, Protein 263.2
PAT'S STANDARD MEATBALLS
Make and share this Pat's Standard Meatballs recipe from Food.com.
Provided by Bone Man
Categories Pork
Time 2h
Yield 50 meatballs
Number Of Ingredients 16
Steps:
- Beat the worcestershire sauce into the eggs.
- In a large mixing bowl, blend all ingredients well with your hands, EXCEPT for the olive oil, spaghetti sauce, and chicken broth.
- Make up the meatballs, about 1 1/2" in diameter each. Set them aside on cookie sheets covered with wax paper.
- Over medium heat in a large skillet (I use an electric skillet), heat the olive oil.
- Brown all the meatballs on all sides. This will be about 3 batches. As they are done, set them on a platter to allow oil to drain.
- In a roaster pan, pour in the spaghetti sauce and chicken broth and blend with a whisk. Put all the meatballs in the sauce and bake, covered, at 300-degrees F. for 90 minutes.
- Either serve over spaghetti (garnish with fresh parsley), or, store the cooled meatballs and sauce in freezer-type zip-lock bags and freeze for later use.
- You can add 1 cup freshly grated parmesan cheese to the meatball mix as an option if you wish. Also, for a more mellow sauce, add 1/2 cup dry red wine.
Nutrition Facts : Calories 194.1, Fat 14.1, SaturatedFat 3.9, Cholesterol 42.4, Sodium 448.3, Carbohydrate 8.2, Fiber 0.4, Sugar 3.7, Protein 8.2
OSPIDILLO CAFE CINCINNATI CHILI NO. 2
If you've ever eaten "Cincinnati Chili" at Gold Star Chili, Empress Chili, or Skyline Chili restaurants in Cincinnati, Ohio and liked it, then you'll love this recipe. It's really "Greek Chili" and most copycat recipes have chocolate in them -- this one does not. Use this chili over spaghetti (topped with shredded cheddar, diced onions, and Tabasco, a.k.a. "Thee-Way"), or, use it as a great hot dog (coney) chili sauce. Yes, it takes awhile to make it but you won't mind so much after having tasted it.
Provided by Bone Man
Categories Beans
Time 7h
Yield 25 serving(s)
Number Of Ingredients 17
Steps:
- In a large cooking pot, over medium-high heat, break up the burger into the chicken stock.
- Add all the remaining ingredients except for the bell pepper and the kidney beans, bring to a boil, and then lower the heat to a simmer (slightly bubbling).
- Cover, and allow the chili to simmer for three hours, stirring often.
- At the end of three hours, remove the garlic clove and the bay leaves and drop in the red bell pepper (or, substitute a jalapena pepper if you prefer just a litle heat).
- Simmer for two more hours, again stirring often.
- At the end of the two hours, remove the whole pepper and add the drained/rinsed kidney beans. Simmer for one additional hour, covered, and continue frequent stirring.
- Tips: If you see a need to add just a little additional chicken stock along the way, go ahead and do so, remembering that you will be topping spaghetti and/or hot dogs with this chili. Also, this is a very old recipe (1922) and any "tweaking" will probably not serve to improve it. Finally, make sure that your spices are fresh -- I prefer ancho chili powder but any variety will do.
- Condiments for the spaghetti dish version include diced sweet onion, sharp cheddar cheese and Tabasco sauce. Servings are based on spaghetti, not hot dogs.
Nutrition Facts : Calories 150.4, Fat 6.8, SaturatedFat 2.6, Cholesterol 25, Sodium 301.8, Carbohydrate 11.8, Fiber 3.6, Sugar 1.9, Protein 10.8
THE OSPIDILLO CAFE CHICKEN CACCIATORE
Does your family love chicken like mine does? This is my clan's all-round favorite dish of any sort. The original recipe came from Mr. Food (Art Ginsberg) before I messed with it a bit to suit our tastes. It's easy, fairly cheap, feeds 6, sticks to your ribs, and can be prepared easily in 90 minutes. Once you have it going, you just monitor it and make your spaghetti to serve it over (you could serve it over rice). I make this chicken cacciatore at least once a month and they'd be happier around here if I made it once a week! It is much better if the skin is left on while cooking (chicken doesn't get leathery that way) -- you can pull it off (it practically falls off) when you serve it if you wish. Also, if you use plain table salt, cut it back to 1/2 a teaspoon. Sometimes I use whole chickens, cut up, (without the backs, necks, and organs, which I save for making stock), and sometimes just legs and thighs -- it really doesn't matter. We often take this recipe camping, making up the spaghetti ahead of time and storing it in zip-lock bags in the cooler. One final variation -- you can substitute an equivalent amount of fresh Roma tomatoes instead of the canned ones for a "brighter" flavor but, if you do, add 6 ounces of V-8 juice to the recipe. Enjoy, my friends!
Provided by Bone Man
Categories One Dish Meal
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, or in a large electric frying pan (my method), brown the chicken parts in the olive oil.
- When the chicken is browned, remove the pieces from the skillet and saute the onions in the oil until tender. Drain the oil (do not scrape the pan!).
- Deglaze the pan with the wine, whisking over medium heat for about a minute. Add the chicken pieces and onions to this sauce, then add in all other ingredients, adding the seasonings and herbs to the top. Cover and allow to cook at a very low boil for one hour and ten minutes, turning the chicken only once. If you want more liquid, add canned chicken stock (about 15 ounces).
- Serve over cooked spaghetti.
Nutrition Facts : Calories 151.1, Fat 9.4, SaturatedFat 1.3, Sodium 609.9, Carbohydrate 13.1, Fiber 2.4, Sugar 6.5, Protein 2.3
MEATBALLS WITH DRIED CRANBERRY-APRICOT SAUCE
This sounded great so I plan to make it within the next week. The Recipe comes from the Traverse Bay Fruit Company (Traverse City, Michigan). Traverse City and vicinity is the World's Capitol for great fresh CHERRIES.
Provided by Bone Man
Categories Turkey Breasts
Time 1h5m
Yield 35 meatballs
Number Of Ingredients 13
Steps:
- Mix together ground turkey, bread crumbs, onion, milk, egg, parsley flakes, poultry seasoning, Worcestershire sauce, salt and pepper.
- Shape into one-inch balls.
- Brown meatballs in a large non-stick skillet over medium heat.
- Remove meatballs from pan and remove any fat from the pan also.
- Heat ketchup and apricot preserves in the skillet, stirring until blended.
- Add dried cranberries to the sauce mixture.
- Add meatballs until coated with sauce. Simmer uncovered 30 minutes, stirring occasionally.
Nutrition Facts : Calories 70.2, Fat 1.4, SaturatedFat 0.4, Cholesterol 16.5, Sodium 118.5, Carbohydrate 12.2, Fiber 0.2, Sugar 6.9, Protein 3
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