Something different. Some of the meatballs I used for appetizers and just wrapped wonton wrappers around them. Serving size is difficult to determine. I made 69 meatballs. I think for dinner depending on your appetite you need 4-5 meatballs for a dinner serving per person. Maybe three meatballs for a lunch sandwich. And only one or two a person if you are serving them as appetizers.

Ingredients for around 15 dinners

3 lbs ground turkey

4 oz mushroom powder

4 Tablespoons soy sauce

4 Tablespoons shaohsing

3 Tablespoons sesame oil

1 oz garlic cloves – ground to paste

4 oz grated ginger

1 cup scallion slices

2 Tablespoons 5 spice

6 eggs

1 cup panko

1/4 cup dark brown sugar

non stick spray

Sauce

1/2 cup hoisin

2 Tablespoons sriracha (to taste they all taste different)

2 Tablespoons tahini

2 Tablespoons date syrup

2 Tablespoons ketchup

1/2 teaspoon ground ginger

2 Tablespoons mirin

1 Tablespoon black vinegar

cilantro, scallions, chives for finishing

Directions

Preheat oven to 350 and spray sheet pans with non stick spray.

In a large mixing bowl mix together the ground turkey, mushroom powder, soy sauce, shaohsing, sesame oil, garlic, grated ginger, scallions, 5 spice, eggs, panko, and dark brown sugar. Use a meatball scooper and space them slightly. They need 15-20 in the oven.

In a small mixing bowl mix together the hoisin, sriracha, tahini, dare syrup, ketchup, ginger, mirin, and black vinegar. You can warm it up to go on fresh meatballs or apply it when cooking or serve it on the side.

Finish with cilantro and more scallions or chives.

Enjoy!

Or you can add a wonton wrapper and re-heat in oven at 350F for about 30 minutes from cold and serve like appetizers. Then top with warmed sauce.

Maybe due to the Egg Shortage Problems I really think that the eggs I buy are smaller and the dough recipe for Potato Pierogi comes out too dry. I altered the recipe so my dough will come out. My first update was only to make the potatoes the day before because I found that the pierogi were much easier to stuff with cold hard filling. This recipe will make around 20-30 pierogi. It will make up to 24 pierogi if you are a perfectionist and don’t reuse your dough ends. If you reuse dough ends you will get around 8 more pierogi but they will come out thicker no matter how good you roll the dough. (remember for best results the filling should be made the day before)

Ingredients for around 24 pierogi.

2 1/2 cups bread flour – dough

1 teaspoon baking powder – dough

1 cup sour cream – dough

2 eggs – dough

1 Tablespoon water – dough

1/2 teaspoon course sea salt – dough

1 pound potatoes – boiled in salted water and peeled and mashed well – filling

4 oz sharp cheddar – grated (or as much cheese as you feel like) – filling

2 Tablespoons butter – filling

sea salt to taste – filling

black pepper to taste – filling

white pepper to taste – filling

cayenne pepper to taste – filling

Directions

Get out your stand mixer and attach the dough hook. In the bowl goes the flour, baking powder, sour cream, eggs, water, and salt. Mix low to get it together and then – Mix on medium high 8 minutes.

(For best results the filling should be made the day before) For the filling in a large bowl combine the mashed potatoes, cheese, butter, and seasonings. Mix and mash well till smooth.

Take about 1/3 of the dough. Lightly flour the surface of table, board, or rolling sheet.

Add dough ball and cover with a sheet of plastic wrap and roll it as thin as possible. Cut 3 inch circles. Use a rolling pin and get the circles a little thinner.

Stuff each circle with a meatball size scoop of potato filling. Pinch them shut. Use a fork to get the pinched shut ends better.

Repeat till done.

Reuse dough ends only if you don’t mind them coming out thicker.

Boil pierogi till they float.

You can eat them now or take it a step further and either sauté them with caramelized onions or fry them in butter with some canola oil.

You can serve the pierogi with sour cream and or apple sauce if desired.

A Special THANKS!!! To Cooks Country so I could do what I got here!

Enjoy!!!!!!!!

I don’t usually purchase barbecue sauce. I only needed enough for two dinners so this is how I made barbecue sauce for 2 servings of barbecued brisket.

1/2 cup ketchup

1 teaspoon molasses

1/2 teaspoon smoked paprika

1/2 teaspoon sweet paprika

1/2 teaspoon hot paprika

Just mix the above together. That’s how you make a delicious quick very basic Barbecue Sauce.

I happened to have a 1/2 cup of caramelized onions so I added them to the barbecue sauce.

ENJOY!!!!

They had a pasta sale at my local Smith’s Grocery. Pasta was only $1.00 a box so why the Fork not? This is pretty easy to prepare. You will get around 10-20 servings depending on if your serving size is one or two. I think some people will eat one and at least half the people out there will eat two so I’ll say 15 servings.

Ingredients for around 15 servings

1 lb spaghetti

2 cups spaghetti sauce

1 egg – beaten

1 cup ricotta

1/2 cup parmesan – grated – plus extra for serving

2 oz cream cheese – room temperature

1 egg

1 cup spaghetti sauce

sea salt to taste

ground black pepper to taste

non stick spray

Directions

Preheat oven to 350 F and spray two cupcake pans with non stick spray.

Boil spaghetti 2 minutes less than box suggests.

Drain spaghetti and mix with 2 cups sauce and beaten egg.

Fill about 21 cups from the cupcake pans with the spaghetti.

In a medium bowl mix together the ricotta, parm, cream cheese, egg, salt and pepper and set to the side.

Next they get topped with the cup of sauce.

Next use a spoon or a small scoop and top each with some cheese mixture.

About 20 minutes on the middle or lower rack and they are done.

Serve with extra grated parmesan, hot red pepper, and if you have them some fresh basil.

ENJOY!!!!