MEATBALL MIXTURE INGREDIENTS:
1 1/2 pound beef, pork and veal mixture
1 package 10 or 12 ounce frozen chopped spinach, thawed & drained
1/3 cup Italian flavored bread crumbs
3 TAB Parmigiano Reggiano cheese
1/2 tsp. salt
pepper to taste
1/8 tsp. garlic powder
1 tsp. PITTSBURGH’S Original Sports Sauce (or more!)
SOUP BROTH INGREDIENTS:
3 32 ounce packages of vegetable broth
2 Cups diced onion
2 15 ounce cans diced tomatoes
1 can Italian cannelloni beans, rinsed
1/2 tsp. dried oregano
1/2 tsp. dried basil
2 Cups sliced carrots
2 Cups diced celery
2 Cups chopped zucchini
1/4 Cup fresh parsley
1 Cup penne or rotelle style pasta (if desired)
MAKING THE MEATBALLS:
Mix the ground beef, park and veal well and sprinkle with salt
I did 6 turns on my pepper mill over the meat mixture
Mix in the drained spinach
To the beaten egg, Add the garlic powder and PITTSBURGH’S Original Sports Sauce and mix
Then add to meat and mix well
Sprinkle the Italian bread crumbs over the meat mixture and mix
Sprinkle the Parmigiano Reggiano over the meat mixture and mix
Shape into 1 inch meatballs
Place on a parchment paper lined pan (for easy clean up)
Bake at 350 degrees until slightly browned
PUTTING THE BROTH TOGETHER:
Pour vegetable broth into a large soup pot
Add dried herbs, onion, canned tomatoes, beans, carrots, celery, and zucchini
Add the browned meatballs
Cover and simmer for 1 hour
Stir in pasta and cook until al dente (to keep the recipe lower in carbs, skip adding the pasta)
Top with fresh parsley
*Notice that I did not list salt for your broth. You will have to salt to taste. The beginning saltiness of your broth will depend on the brand that you use.
This soup is sooooo great with an artisanal style bread, especially if you slather it with real sweet cream butter, and then dunk that hunk of buttered bread into your soup! Oh go ahead and splurge…….use some Plugra butter! I guarantee you, that it will be well worth the extra calories!
You can also spoon some PITTSBURGH’S Original Sports Sauce onto your bread, sprinkle with some Parmigiano Reggiano cheese, and then put it under your broiler until the cheese melts – a very yummy idea to go along with the soup!
This soup is very hearty – so just add a salad and you will have a full and satisfying meal!
If you have any leftovers, this soup freezes well!
Mix 2 heaping tablespoons of our Sports Sauce, to 1 eight ounce block of cream cheese, and sprinkle with a pinch of garlic powder.
We use the 30% less fat kind of cream cheese. We like to mix it up with our electric hand mixer to ensure that there are no “hotspots” and it also fluffs up the cream cheese nicely, to make it very spreadable, which decreases your crackers from breaking, whenever you are ‘diggin in!’
Low fat “Wheat Thins’ are a good cracker choice for dipping, or the Keebler Whole Grain football shaped crackers are also tasty! You can also go with some celery and carrot sticks.
This spread is also good on baked potatoes, and to use instead of mayo on your sandwiches.
Believe me, your friends will be running back for more of this ‘stuff your face’ snick snack!
1 pound package of Kielbasa
1 pound of Bacon
1 cup of packed dark brown sugar (enough to cover teh top of your pan)
3 Tablespoons of PITTSBURGH’S Original Sports SauceTM
Spray (lightly) a 9 x 13 inch pan with, I can’t Believe It’s Not Butter, or Olive Oil
Cut bacon slices into thirds. Cut Kielbasa in half, then cut those halves in half. Then cut pieces in thirds. You should have 32 pieces. Spread the 3 tablespoons of Sports SauceTM evenly on the bottom of the pan. Wrap each piece of Kielbasa with a slice of bacon, and place in pan. You may secure each piece with a toothpick for easier handling as finger food. Sprinkle the entire top with dark brown sugar. Bake uncovered at 350 degrees for 45 minutes. You may want to use more Sports SauceTM for dipping. The sugar and fire power the Double YUM!!
“a shot ʻn a beer” tradition from the good old days, is reincarnated as a comfort food!
2 Cups chicken broth (may substitute vegetable broth)
1 1/2 cup shredded carrots
1/2 cup sliced green onions
2 cloves of garlic (may substitute diced jarred garlic)
2 1/2 cups of milk
4 TAB. flour
1 teaspoon dry mustard
1 cup of your favorite beer
1 “shot” of your favorite whiskey
2 3 ounce packages of cream cheese, cut into cubes
2 cups shredded sharp cheddar cheese
1 15 ounce can of petite diced tomatoes, drained
salt and pepper to taste
Bacon Bits optional for garnish
PITTSBURGH’S Original Sports SauceTM for garnish
In a large saucepan combine the chicken broth, carrots, onions, and garlic. Saute for 5
minutes. Wisk while while combining milk, flour, dry mustard, and then stir into broth.
Add beer and whiskey. Cook and stir over medium heat until thickened. Cook and stir 1
more minute. Pour about 1 cup of the hot broth mixture over the cut up cream cheese
stir until well blended. Stir this cream cheese mixture into remaining broth mixture in
saucepan. Stir in all the cheddar cheese until melted. Add tomato and low simmer for 5
minutes. Ladle into bowls, and top with 1 teaspoon of Sports Sauce. Of, place Sports
Sauce in a plastic condiment bottle with the tip shortened a bit, so you can squeeze out
some Sports Sauce in the shape of an “S” on the top of the soup!
A RECIPE for a tasty tailgate party… Double YUM!!
Taste the classic morning drink, served up as an appetizer!
1 Tablesppon olive oil
1 Tablespoon shallot, minced
1/4 cup vodka (or vegetable broth)
1 small can Spicy V-8 Juice (5.5 oz. or 2/3 cup)
2 Tablespoon Worchestershire sauce
2 Tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
1 teaspoon prepared horseradish
1/2 teaspoon celery seed
Juice of 1/2 lemon
2 Tablesppons PITTSBURGH’S Original Sports SauceTM
1 pound of cooked medium size shrimp
2 cups fresh tomatoes, chopped
1 cup celery, diced
1/2 cup cucumber, diced
1/3 cup pimiento-stuffed olives,
(cut in half)
1/4 cup red onion, diced
3 Tablespoon chopped fresh parsley
1 Tablespoon olive oil
Heat 1 T. oil in a saucepan over medium-high heat. Add the shallot and sauté until soft, about 4 minutes. Then deglaze the pan with vodka, and simmer until nearly evaporated. Add the next 10 ingredients. Simmer on low for 10 minutes. Remove from heat and chill. This may be made u to two days ahead.
Toss the remaining 8 ingredients together – you may season with salt and pepper to your taste. Then combine wiht your already preparted Bloody Mary chopped salad ingredients! May be served in an old-fashioned, or martini glass. To make clean up easier, use plastic glassware.
This recipe may also be served hot, served over or with, your favorite style of rice. This way, I’ve used it as my main dish, and it was DEElish!
“tailgating never tasted soooo good!”
3/4 Cup Italian bread crumbs
1 large egg (may use Egg Beaters)
5 TAB. light mayonnaise
2 scallions (white bulbs & light green stems minced)
1 TAB. chopped fresh parsley
3/4 teaspoon dry mustard
2 TAB. (or more) Sports Sauce
1/2 teaspoon salt
freshly ground black pepper to taste
1 pound lump crabmeat, picked over
In a medium-size bowl, mix together the first 9 ingredients. Add the crabmeat and mix
gently. If the mixture is too dry and wonʼt hold together, add a little more mayo.
Shape into patties – small for hors dʼoeuvres – can be served with a dipping sauce, or
shape into bun size patties.
Line a pan with aluminum foil and spray with olive oil, then place Crab Cakes on foil.
Bake in 350 degree oven for about 15 minutes, longer if bun size.
All yinz grillmeisters will win the MVG Award (Most Valuable Grillmeister) IF you can keep up with the demand from all your ‘Running Back’ for more guests.
3 pounds of Baby Back RIBS
1 Tablespoon of salt
2 Tablespoons of Pickling Spice
1 Sliced onion
1 Teaspoon of garlic powder
Place all of the above in a large pot of cold water and bring to a boil. Then, put
the lid on your pot, and turn down the heat to a slow simmer for 2 hours.
Then take the ribs out of the boiling water and drain.
Discard the pot of water.
Meanwhile, you’ve made your BBQ sauce in a saucepot:
1 Bottle of purchased BBQ sauce – like Kraft Hickory Smoke flavor
1/2 Cup of dark Karo syrup (or you can use maple syrup)
1/2 Teaspoon of Worcestershire sauce
1 Teaspoon of garlic powder
6 Tablespoons of PITTSBURGH’S Original Sports SauceTM
1/8 to 1/4 Tsp of cayenne pepper
Bring this mixture to a simmer, and cook for 15 minutes
You can put this BBQ sauce together a day or so ahead, but keep it in the frig
until you are ready to use.
Now start up the grill and enjoy!!
A hometown gal gets the glory from a Bon Appetite Magazine recipe contest!
2 Tablespoon olive oil
1/4 cup diced red onion
2 cloves minced garlic
2 – 15oz. cans black beans (Lorraine used Hanover brand)
1 cup water
1 chicken bullion cube
2 teaspoon chopped pickled jalapeno pepper slices
1 teaspoon sugar
1 teaspoon wine vinegar
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1 cup diced cooked ham (Lorraine used Cook’s brand)
Saute onion and garlic in olive oil until soft. Add one can of black beans. With
hand processor puree (or mash by hand) this mixture. Add second can of black
beans, water, bulliom, chopped jalapeno pepper slices, sugar, wine vinegar,
cumin, and cayenne. Also add one cup of diced ham and simmer gently for 30 minutes.
Ladle into bowls and garnish with a dollop of sour cream, diced red onion and a
few slices of jalapeno pepper. Add a dash of white wine if desired.
Congratulations on your winning recipe Lorraine!
A tasty tailgate side dish – can be served cold or hot!
2 15-ounce cans of black beans
2 15-ounce cans of corn, or 4 cups of fresh corn
2 to 3 medium garlic cloves. finely minced
1/2 cup red onion (heaping), finely minced
1 medium red bell pepper, finely minced
1 Teaspoon of salt
1/4 Teaspoon of cummin
1/3 Cup of olive oil
1 to 2 Tablespoons of PITTSBURGH’S Original Sports SauceTM
1/2 cup of lime juice (probably need 4 limes, if you microwave for 12 seconds
and roll on the countertop, you will get more juice)
1/2 Cup finely chopped cilantro
1/2 Cup finely chopped flat leaf parsley
Mix the olive oil and Sports SauceTM
Mix the beans, corn, garlic, red onion, red bell pepper, salt, cumin, and lime juice
Pour the olive oil mixture over the bean mixture, and stir it all up
Add the parsley and cilantro into the salad, and mix
Refrigerate, but serve at room temperature