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Daddy Dropperz
Guest
So, I do a lot of cooking and show it off a bit so I thought I'd teach you guys how to make some of the things I make:
Ingredients:
1 Lb Ground Chuck
1 Cup Milk
1 Cup Heavy Cream
2 Cups Beef Broth
Fresh Parsley
3/4 Box Linguine Noodles Of Your Liking
2 Cups Grated Parmesan Cheese
2 Tbsp Worcestershire sauce
1 Egg
1 Cup Breadcrumbs
Salt
Black Pepper
Quarter Chopped White Onion
3 Cups Chopped Mushrooms
To start off, we make the meatballs. To do this, we mix together the breadcrumbs, quarter of a chopped onion, tbsp of salt, tbsp of black pepper:
Then, add in ground chuck and 1 egg, mix together until evenly mixed throughout, then roll into meatballs with a diameter of about an inch.
Once you've prepped your meatballs, wash your hands to chop up some fresh parsley to add into the pasta dish at the end:
Bring pot of water with salt to a boil, then add linguine noodles stirring occasionally so noodles dont stick:
Bring a pot with around 3 cups of beef broth (just use bouillon if you want) to a boil and let simmer until needed:
Add enough canola/vegetable oil to create a thin layer at bottom of stainless steel pan/pot, and then heat until hot:
Add meatballs and cook on this side for about 1 1/2 - 2 minutes.
Flip meatballs and cook for 2 minutes on the flipped side, and afterwards using tongs to brown sides of the meatballs for like 10-20 seconds:
Once done, add in your heavy cream, milk, beef broth, and mushrooms and let it come to a boil and simmer for about 5-7 minutes flipping the meatballs halfway through at a medium boil.
By now, the linguine noodles should be done so make sure you drain those with a strainer and add into your pan, and make sure to thoroughly mix the noodles through to absorb all those delicious creamy juices.
Add in you grated parmesan cheese and chopped parsley and mix throughout:
Let sit for 10-15 minutes off heat for sauce to thicken, then serve:
Ingredients:
1 Lb Ground Chuck
1 Cup Milk
1 Cup Heavy Cream
2 Cups Beef Broth
Fresh Parsley
3/4 Box Linguine Noodles Of Your Liking
2 Cups Grated Parmesan Cheese
2 Tbsp Worcestershire sauce
1 Egg
1 Cup Breadcrumbs
Salt
Black Pepper
Quarter Chopped White Onion
3 Cups Chopped Mushrooms
To start off, we make the meatballs. To do this, we mix together the breadcrumbs, quarter of a chopped onion, tbsp of salt, tbsp of black pepper:
Then, add in ground chuck and 1 egg, mix together until evenly mixed throughout, then roll into meatballs with a diameter of about an inch.
Once you've prepped your meatballs, wash your hands to chop up some fresh parsley to add into the pasta dish at the end:
Bring pot of water with salt to a boil, then add linguine noodles stirring occasionally so noodles dont stick:
Bring a pot with around 3 cups of beef broth (just use bouillon if you want) to a boil and let simmer until needed:
Add enough canola/vegetable oil to create a thin layer at bottom of stainless steel pan/pot, and then heat until hot:
Add meatballs and cook on this side for about 1 1/2 - 2 minutes.
Flip meatballs and cook for 2 minutes on the flipped side, and afterwards using tongs to brown sides of the meatballs for like 10-20 seconds:
Once done, add in your heavy cream, milk, beef broth, and mushrooms and let it come to a boil and simmer for about 5-7 minutes flipping the meatballs halfway through at a medium boil.
By now, the linguine noodles should be done so make sure you drain those with a strainer and add into your pan, and make sure to thoroughly mix the noodles through to absorb all those delicious creamy juices.
Add in you grated parmesan cheese and chopped parsley and mix throughout:
Let sit for 10-15 minutes off heat for sauce to thicken, then serve:
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