![]() ![]() ![]() Remove the nests to plates using a spatula and serve as-is or with a squirt of ketchup, Frank's RedHot sauce, or sriracha.Ģ. Sprinkle about a tablespoon of shredded Cheddar on top, followed by some green onions if you like. Crack an egg into the middle of each nest, sprinkle with salt and pepper, and bake for about 15 minutes more for no runny yolks.ĥ. Reshape the nests as needed, spooning any loose hash browns into the nests. Bake until the nests are mostly golden around the edges, about 20 minutes.Ĥ. Coat the nests liberally with cooking spray (this will make them fused and crispy), then lightly salt and pepper them to taste.ģ. Use the back of a spatula or measuring cup to press down on the potatoes, fusing them together. To make each nest, use your fingers to form a classic round nest shape, leaving about 1 inch of empty space in the center, where the egg will go. Place 4 equal mounds of the hash browns on the prepared baking sheet. Coat a baking sheet with cooking spray.Ģ. Ketchup, Frank's RedHot sauce, or sriracha, for serving How to Makeġ. Drain your meatballs on paper towels and serve with your favorite sauce.4 cups frozen hash browns, thawed to room temperatureġ green onion, thinly sliced, for garnish Using 1/4 cup of meat mixture at a time, form meatballs by hand or with an ice cream scoop. In a sauté pan or skillet ovr medium heat, warm 1 inch of olive oil until hot. If too wet (not holding together), wet remaining bread, squeeze out excess water, and add in pieces as necessary to make mixture sticky and hold together. Tear into small pieces and add to meat mixture. Wet half of bread with water, then squeeze out excess water. In a bowl, combine all ingredients except bread and oil. –Jo Ann Gallo, Bloomsbury, New Jersey Ingredients:ġ bunch Italian flat-leaf parsley, finely choppedģ/4 cup freshly grated Pecorino Romano cheeseġ/2 to 1 baguette (or loaf of French or Italian bread, no seeds) “I bake my meatballs.” When I gave her a meatball out of the frying pan, she tasted it and said, “These are Grandma’s meatballs!”-and we laughed. “I don’t put vegetables in, nor do I fry,” she said. One afternoon, when I was actually making the recipe in front of her, she said, “Where did you learn how to make meatballs?” I said, “You taught me.” She replied no, that it was not her recipe. Grandma’s Meatballs The Story:Īll my life, I thought that these were my mother’s meatballs. ★ 193 Recipes ★ Full Color ★ Helpful Tips and Testers’ Comments Readers’ Best Recipes $19.95 2. Recipe may be doubled and kept hot in slow cooker. Sprinkle each with 2 tablespoons Parmesan. To serve, top each bowl with 1 slice of bread. Add water, bouillon, Worcestershire sauce, and salt. Add onions and cook slowly, up to 45 minutes to release maximum flavor, or until nicely browned, stirring frequently. –Daphne Turner, Slippery Rock, Pennsylvania Ingredients:Ģ tablespoons instant beef bouillon or 6 beef bouillon cubesġ/2 cup freshly grated Parmesan cheese Directions: It’s not your usual French onion soup-there’s no gooey cheese broiled over top-but it’s a flavorful, easy recipe, made conveniently in a slow cooker. The joy of watching her eat that bowl of soup is with me to this day. I made it first for a church soup luncheon, then again for my elderly parents in Vermont, after my mother said that it was a favorite soup of hers and she hadn’t had it in a long time. I developed this recipe by tinkering with four French onion soup recipes that I found in my cookbook collection, using as a base the ingredients and directions that occurred most often in the various recipes. You’ll love the heartwarming, humorous, and true stories that these cooks tell, too! To give you a taste, here are three of our favorite recipes from the cookbook-and the readers’ stories. We invited Almanac readers to share their best recipes-the favorites served at family gatherings, potlucks, parties, and supper tables, the ones that keep folks coming back for more. We love this cookbook! Sample three reader recipes-and hear the stories behind the recipes!Īll three recipes come courtesy of our brand-new cookbook, The Old Farmer’s Almanac Readers’ Best Recipes and the Stories Behind Them-which we created this year in honor of the special 225th anniversary of The Old Farmer’s Almanac! ![]()
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