M&R Style Stuffed Red Peppers

M&R Salumeria was an Italian Salumeria (Deli) on Central Avenue in Jersey City. I have always stood by their food because of the flavors and if you were ever there or knew of them here is one of their recipes.

INGREDIENTS

2 Whole Red Bell Peppers

1 Cup of Tomatoe Sauce

1 Cup of Bread Crumbs

1 1/2 Cups of Grated Cheese

2 Tablespoons of Minced Garlic

1 Tablespoon of Olive Oil

COOKING

450 Degrees

20 minutes

In a large bowl mix 1 Cup of Regular Bread Crumbs

1 1/2 cups of Grated Cheese

Make sure to mix this before adding the garlic

Add 2 Tablespoons of Minced Garlic

Mix all and put aside
Once you use all you need to store this in the refrigerator

Take your whole Red Pepper (L)
Slice in half top to bottom (R)

Take the seeds off and Stem (L)
Repeat will all the peppers(R)



In a deep dish pan line with aluminum foil and place the peppers cut side up
line the bottom of the pepper with tomato sauce



Cover the crater with the Cheese/Bread Crumb mixture

Drizzle olive oil over the top of the pepper

Add enough water to cover the bottom
Place in 450 degrees oven for 10 minutes

After 10 minutes take and turn the sheet 180 degrees
and place for another 10 minutes

Depending on how done you like you peppers you can take off at 20 minutes
or if you like them softer cook for another 5 to 10 minutes

Either way Try it and ENJOY

Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo

Pillsbury Pizza

INGREDIENTS

                                                   

1 Pack Pillsbury Biscuits 

1 Cup of Tomato Sauce

1 Cup of Fresh Mozzarella balls

Grated Cheese (optional)

COOKING

325 Degrees

15 minutes

You do not need to take out all your cooking equipt this is quick and easy
using a cup(M) roll out the dough as thin as you can get it about twice its size(R)

Place rolled out dough into aluminum lined cooking sheet with cooking spray applied
You may also do double biscuits for a bigger bite(Bottom)

Using a spoon place some sauce in the middle of the dough
and place in 325 oven for 8 minutes

Using your oven mitts take the sheet out and place on stove top
Your dough will double in size

Place your cheese closest to the middle as possible
and place back into oven for another 7-8 minutes
until the outer dough gets a golden brown color

The single Biscuit will make you a thiner pizza bite

The double Biscuit will make you a SICILIAN style bite

Either way Try it and ENJOY

Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo

Venison Meatballs

INGREDIENTS

1 Lb Pork Loin

2 Lbs Chopped Venison Meat

1 Cup of Plain Breadcrumbs

2 Eggs

1/2 Cup of Milk

2 Teaspoon of Garlic

1 Teaspoon of Salt

1 Teaspoon of Black Pepper

1 Teaspoon of Crushed Red Pepper

PREPPING/COOKING

Take the Pork Loin

Chop Loin into smaller pieces

Separate the loin and Pulse in food processor

Until the Loin becomes Chopped

Place Venison Meat in bowl

Drop chopped loin in bowl

Add 2 eggs

Add cup of Plain Bread Crumbs

Add Milk

Add Garlic, Salt, Black and Crushed Red Peppers

Mix by hand until a Ball is formed

Line cooking sheet with aluminum and spray with non stick cooking spray

Using any type of scoop(In this case I use a ice cream scooper)
You use a scoop so all the balls will be the same size and take the same
time to cook

Pack all balls close together until all mixture is used

PLace cooking sheet in preheated 375 degree oven for 15 minutes

Turn and cook for another 10 minutes

Using tongs drop all the meatballs into a sauce of your liking

Keep on low for about 10 minutes
Then serve

You can eat them by themselves
Or place them over pasta (like above)
or even put on bread with mozarella cheese for Meatball Parm

Either way Try it and ENJOY

Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo

Lasagna

PART 2 of 2

for part one CLICK HERE

INGREDIENTS

**Meat**

2Lbs of Meat

1 Medium Onion

1 Tablespoon of Garlic

1 Tablespoon of Tomato Paste

1 Tablespoon Salt

1 Tablespoon of Black Pepper

**Noodles**

See Previous BLOG

**Cheese**

2 Cups of Ricotta Cheese

16 Oz Mozzarella Cheese
3/4 Cup Grated Cheese

1 Teaspoon of Oregano

1 Teaspoon of Garlic Powder

1 Teaspoon of Salt

1 teaspoon of Black Pepper

MEAT PREP

In a deep pan line the bottom with Finely diced onions, oil and Chopped Garlic

Once the onions have become translucent

Add the Meat

Using a potato masher press the meat to separate it

Once meat is separated keep stirring over medium high heat

Once meat has lost that reddish tint drop in the Tomato Paste

Stir until most of liquid has evaporated. If you see too much liquid
then you can strain some off

You need to make sure your meat is liquid free or close to it

Add two cups of tomato sauce set aside and prep other things for lasagna

 PASTA NOODLES PREP

After preparing the noodles and having them ready to go in you freezer take them out
PART ONE OF TWO

Large sauce pan bring 4 quarts of water to a boil add tablespoon of salt and a teaspoon of oil

Drop in pasta and keep in mind once they float to the top with fresh pasta
means they are done

Prepare a deep bowl or container with cold water as it will help the noodles from sticking

strain the cooked noodles from the boiling water and make sure they are now covered with cold water

Select the best pieces and set aside for the top and set aside

CHEESE PREP

Take a block of mozzarella cheese

Slice half and put aside.
Then cube up the other half

Place the half block of cheese in a bowl

Add two cups of Ricotta Cheese

Add one egg

And 3/4 of a cup of grated cheese

Add to the mixture oregano salt, pepper, oregano and garlic powder

Stir and put aside to start putting our lasagna together

 FINAL PREP AND COOK

Line bottom of cooking pan with sauce

Place half of your Noodles over the sauce

Pour half of the Cheese mixture

Pour half of the meat to cover the noodles and cheese mixture
By adding the sauce to the meat it helps to skip the step to add the sauce now

Repeat with Noodles and this time sprinkle some grated cheese it will
help soak up some moisture

Repeat with Cheese and Meat mixture

Cover the top with the longer noodles

take the sliced mozzarella you have and distribute on the top

1/2 cup of sauce to cover the top and sprinkle grated cheese

When ready to eat lasagna take pan and put in 400 degree oven for 30 minutes

Since it is fresh pasta you need to have it sit and the serve and ENJOY

Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo