Wedding Soup

Prep Time: 60 minutes
Cook Time: 15 minutes

Grade: A

Make Again: Yes

Recipe Sources:
Cook's Illustrated (March 2012)
America's Test Kitchen TV (Season 14)

I prepped the soup in the morning and then cooked it at night with the pasta. This worked out great. I don't mind an hour of prep if I can do it earlier in the day.

The soup tasted really good. The broth was unique and flavorful. It should be since it had a lot of ingredients (fennel, ground dried mushrooms, pork, beef, and more).

The only negative to the soup is that I didn't think it was very appealing looking with the meatballs appearing a little gray to me. But that isn't something that will keep me from making this soup.

Glazed Meatloaf

Prep Time: 30 minutes
Cook Time: 50 minutes
Rest Time:  20 minutes

Grade: B+

Make Again: Maybe

Recipe Source: Cook's Country (February 2009)

This meatloaf is good, but I think I like this version of meatloaf better. They both take a similar amount of time to prep and cook, so I'd probably choose the All Beef version. I still always feel like a meatloaf should take very little time to prep, but it always takes at least some time. The beauty of a meatloaf though is that the cooking part is easy and the kitchen is always clean by the time you serve dinner (other than the pan the loaf is on.)

Meatballs for a Crowd (or your freezer)

Prep Time: 50 minutes
Cook Time: 60 minutes

Grade: A+

Make Again: Yes

Recipe Source: Cook's Illustrated (November 2010)
Recipe Source: ATK TV (Season 12)
Recipe Source: Pasta Revolution

These are possibly the best meatballs I have ever had. They are a bit of work, but the recipe makes a huge amount of sauce and meatballs. I got 39 medium sized (less than 2") meatballs from the recipe.

I came very close to making these just ok meatballs, when I almost didn't add the proscuitto. I had to go to Trader Joe's to buy it and I didn't want to. But decided if I didn't, the salt would be off, and I didn't want to mess with the original recipe that much. I'm so glad I got it, because it really added a lot to the recipe.

My least favorite part of making these was grating the onion (1.25 cups). I might use the food processor for that next time. The tears were pouring out of me.

The meatballs are baked instead of pan-fried which is nice, because a lot of the fat renders out and it is a bit easier with so many. The sauce and meatballs are finished in the oven. They use 6 cups of tomato juice because supposedly the sauce cooks down. I only used 4 cups, and even took the cover off the last half hour, but still felt the sauce was a little thin. I would use less next time. but I like a thick sauce.

As I said, this made a lot. I have a lot of leftovers in the freezer, which makes me very happy. I will definitely use this recipe again, but not that often, since it makes so much. !

Pork and Potato Meatloaf

Prep Time: 17 minutes
Cook Time: 60 minutes
Rest Time: 10 minutes

Grade: A-

Make Again: Yes

Recipe Source: Everyday Food (January 2012)

This is a simple meatloaf recipe that uses 2c. frozen hashbrown potatos (plain, just shredded potatoes) in place of breadcrumbs. It stretches the meat a bit. I used a mixture of meatloaf mix and a little ground sirloin, because I didn't want to use all pork. I thought it was really good and I enjoyed the potatoes inside the meatloaf.

I served this with roasted carrots and potatoes and reheated Parker House rolls from the freezer.  Overall, a very nice, simple winter meal.

Swedish Meatballs

Total Time: 45 minutes
Grade: C+
Make Again: No
Recipe Source: Cook's Illustrated (January 2009)

NOTE:  I didn't make the cucumbers, and I my times reflect that fact, and the fact that I doubled the meatball recipe. 

I never had Swedish meatballs until I tried a bag of meatballs from Ikea this summer.  I liked them quite a bit, even without the sauce.  Since it was a large bag, it provided quite a few quick dinners. 

Since I've been using the Best of 2010 cookbook recently, I saw the recipe for Cook's Illustrated Swedish meatballs.  I wanted to try to see if they compared, and if it would be cheaper. 

I ended up doing something I never do the first time with a recipe, and I doubled the recipe.  Since it called for 8oz of both pork and beef, it seemed like a good idea to just double and not refreeze the leftover meat.

I also made one major change - instead of pan frying the meatballs, I decided to bake them.  That was not a problem.  I turned them midway through the baking.  (About 15 minutes at 450).  They still browned, and there was plenty of fat. 

The taste ended up being similar to the Ikea meatballs, however they were way too salty.  The recipe calls for 1 1/2 teaspoons of salt.  I didn't actually double that amount, because it seemed like it would be too much.  I used 2 teaspoons instead - maybe a little more. Besides the saltiness, these were good and tasted similar.

I am going to freeze the leftovers (without sauce) and I am sure they will be fine, because usually leftovers need a little more seasoning. 

But would I make these again or buy the Ikea meatballs.  I'll get them at Ikea.  They are $8 for a 2.5 pound bag.  I spent just about that amount for the ingredients, and didn't like them quite as much so there is no benefit to making them myself.

30-Minute Meatloaves

Prep Time: 27 minutes
Cook Time: 20 minutes

Grade: B+

Make Again: Maybe

Recipe Source: Cook's Country (Septebmer 2006)

I didn't exactly make these in 30 minutes. Not sure why I was slow. But they are quick and fairly easy. I did like these more as leftovers than originally. I think when I first ate it, it was too hot. But they did taste good and I may make these again, but first I will be trying the other ATK meatloaf recipes, and there are quite a few.

Slow Cooker Bolognese Sauce

Prep Time: 40 minutes
Cook Time: 7 hours

Grade: B

Make Again: probably not

Recipe Source: Cook's Country (February 2006)

This tasted good, but even with only making 2/3 of this recipe, my slow cooker (medium sized) was almost overflowing. I didn't really get a boil going, and I think it was because of being so full. I didn't LOVE the flavor, just liked it, and I think it was because of the wine I used - a cheaper Sauvignon Blanc. I think next time I'll try the Cook's Illustrated stovetop version.

Dirty Rice

Prep Time: 30 minutes
Cook Time: 15 minutes

Grade: A-

Make Again: Yes

Recipe Source: Cook's Country (October 2005)

This was good and since I have some other recipes that only call for 8 oz of ground pork (like this does) I will probably use this to use up the rest of the pork. I skipped the chicken livers, and don't think I missed them!

Sichuan Green Beans

Prep Time: 20 minutes
Cook Time: 15 minutes

Grade: B+

Make Again: Maybe

Recipe Source: Cook's Illustrated (January 2007)

I didn't love this as much as I thought I would. However, the leftover flavors tasted better to me, so I may try to make this again. It was just a little bit more work than I was expecting, I think.

Spicy Sichuan Noodles - Dan Dan Mian

Prep Time: 15 minutes
Cook Time: 15 minutes

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (May 2001)

This is fast, and really good. The sauce is made from ground pork and peanut butter, and is spicy. I love that it can be completed from start to finish in 30 minutes if you start your pans heating at the beginning.

Pork Egg Rolls (Baked)

Prep Time: minutes
Cook Time: minutes

Grade: A-

Make Again: Yes

Recipe Source: Everyday Food (April 2007)

This is a pretty good recipe, but I thought they were a little bit salty. I would probably like them even more if they were fried, but that is not something I like doing in my kitchen.