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| This is a request to those of you who are fly-by-night posters: if you post a "Looking For" request to help find a recipe, please have the courtesy to at least check in at some point and let us know if you tried a recipe posted to your request or express appreciation to those who tried to help you out. It's just common courtesy, folks.
Thank you. |
Follow-Up Postings:
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| Here's some thankfulness. I haven't checked in here in a few months b/c of busy work situation but I have been meaning to write about a recipe I found here for meatballs that was given out for, I think, a cocktail meatball recipe request for the holidays. It was not my request but I am grateful for it. I don't remember whose recipe it was but it called for allspice and ginger and was to be mixed in the food processor and then, I think, boiled for a few mins. I just wanted to let this person know that their recipe is fabulous! I have tweaked it somewhat but it is now my go-to meatball recipe. When time allows, I will spend a few hours on the we/end making a big batch of 1 inch balls and freezing them. Then during the week, I can easily thaw them and throw them into a pasta sauce. Other recipes I've found and loved were Italian Love cake, some pasta sauces and pickle recipes. Oh, and artisan bread. |
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| I don't post recipes for the response, nor for a thank you. I post recipes out of a spirit of helpfulness. A follow up may be nice...but frankly I often post a recipe and never visit the thread again....so how would I know? I for sure don't check a thread to see if anyone tried my recipe. Linda C |
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| Please, Millymoo, will you share the meatball recipe that you are referring to? The ginger and allspice have peaked my curiosity as well as my tastebuds! Thanks much! |
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| Neither do I post a recipe or method so I can get a "thank-you." That said, as Teresa said, and most people with any upbringing is taught, it's "common courtesy" to do so. |
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| Right on Teresa. It's a bit like being a teacher. I'll put out more effort for those truly interested and they are the ones who acknowledge the help. I do try to revisit to see if there is further clarification needed. |
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| I also try to revisit and it about drives you buggy when you can't relocate the site again even through the search...Even if it is my own post-sometimes the wording is such that it doesn't look familiar. D |
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| I always like to see a response, just to be acknowledged. But then sometimes we forget to check back and that check box to get email just doesn't work. Many posts of mine I never get email even thougt I check the box. |
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- Posted by pink_warm_mama_1 (My Page) on Sun, Jun 6, 10 at 13:53
| Millymoo, I, too, would appreciate the recipe for meatballs if you will be kind enough to include it. Thank you in advance. |
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| Yes, please send the Meatball recipe! G'Doc |
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| I have no clue if this is the recipe for the meatballs that a few people are asking about, but it sounds like it. I found it at a site called Diana's Kitchen: Appetizer Meatballs * 1/2 cup bread crumbs -- dried In a bowl, mix the breadcrumbs and milk; let stand a few minutes until milk is absorbed. Add the beef, pork, 1 teaspoon salt, allspice, ginger, onion, and egg and mix until blended. Shape mixture into balls about 1 inch in diameter. Bring 2 quarts of water to a boil in a large saucepan and add 2 teaspoons of salt. Drop the meatballs into the water and simmer, covered, for 15 minutes. Meantime, preheat the oven to 350 degrees. In a small saucepan, combine the brown sugar, broth, and melted butter; stir and heat until the brown sugar is dissolved to form a glaze. Drain the meatballs and place in a single layer in a 13x9" baking dish. Spoon the glaze over the meatballs and bake, uncovered, for 30 minutes, turning the meatballs by shaking the pan after each 10 minutes of baking. |
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- Posted by teresa_nc7 (My Page) on Wed, Jun 9, 10 at 10:59
| Thanks, blizlady! I'm guessing these are a version of Swedish meatballs if the recipe came from Beatrice. These sound good - a different way of preparation, too. You can't ever have too many meatball recipes, IMO! Teresa |
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| That's it blizlady!!! Sorry, haven't checked in awhile but yes, that's the recipe I've been using. Sorry for not posting it but at least blizlady did. I said I tweaked the recipe a little. I don't boil the balls anymore-although that does work well and they hold their shape. I bake them in a 325F oven for about 20-25 mins. I also don't use the glaze. I simply wait for them to cool and stuff them into freezer bags. Then, when needed, I pop them into pasta sauce. They're so good, I actually start fretting when I notice I'm getting low on them. LOL! I make a batch every couple of months. |
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| Thank you Blizlady! These do sound Swedish and YUMMY! My kiddos will love them! |
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| I have my own family recipe for Swedish meatballs but I think I'll try these...think I'll do as millymoo does and just bake them. Also, to keep the onions from "sticking out" of the meatballs, I learned from my mom to shred a couple tablespoons of onion and saute them in butter before adding to the meat mixture. |
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