Venison Italian Meatballs

Venison Italian Meatballs

Venison Italian Meatballs
Yields 15
(about 7 to 10 servings)
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
124 calories
6 g
63 g
5 g
13 g
2 g
63 g
210 g
1 g
0 g
3 g
Nutrition Facts
Serving Size
63g
Yields
15
Amount Per Serving
Calories 124
Calories from Fat 46
% Daily Value *
Total Fat 5g
8%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 63mg
21%
Sodium 210mg
9%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
2%
Sugars 1g
Protein 13g
Vitamin A
6%
Vitamin C
2%
Calcium
8%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 pound ground venison
  2. 2 tablespoons light olive oil
  3. 2 eggs
  4. 1/2 medium sweet onion minced
  5. 3/4 cup seasoned bread crumbs
  6. 2 cloves garlic grated or finely minced
  7. 2 tablespoons dried parsley
  8. 1 tablespoon Italian seasoning
  9. 1 tablespoon paprika
  10. 3/4 cup freshly grated Parmesan cheese (not the pre-grated/powdered stuff with the "anti-caking" additives.)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Begin by mixing the venison, olive oil, eggs, onion and breadcrumbs in a bowl.
  3. Add the remaining ingredients as convenient while continuing to mix and kneed, until all ingredients are fully incorporated.
  4. Lightly grease a standard 16x11" cookie sheet, or place a silicon baking mat on the cookie sheet. Baking parchment works also.
  5. Scoop 1/4 cup measures of the meat-mixture, roll them into balls and place them on the cookie sheet.
  6. Bake in oven for 30 minutes.
  7. Remove meatballs from oven and place them in a bowl to cool.
Notes
  1. We vacuum pack and freeze them for future meals.
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calories
124
fat
5g
protein
13g
carbs
6g
more
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Lemon Nut Blond Brownies

Lemon Nut Blond Brownies
Yields 16
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
170 calories
18 g
39 g
10 g
2 g
4 g
39 g
62 g
10 g
0 g
6 g
Nutrition Facts
Serving Size
39g
Yields
16
Amount Per Serving
Calories 170
Calories from Fat 90
% Daily Value *
Total Fat 10g
16%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 39mg
13%
Sodium 62mg
3%
Total Carbohydrates 18g
6%
Dietary Fiber 1g
3%
Sugars 10g
Protein 2g
Vitamin A
4%
Vitamin C
1%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3/4 cup {150 g} white sugar
  2. 1 cup {125 g} all-purpose flour [King Arthur Flour]
  3. 1 tsp {5 ml} lemon juice powder [Real Lemon]
  4. 1/2 tsp {2.5 ml} lemon peel
  5. 1 tsp {5 ml} poppy seeds
  6. 1/4 tsp {1.25 ml} salt
  7. 3/4 tsp {3.75 ml} aluminum-free baking powder [Rumford®]
  8. 1/2 cup {63 g} chopped walnuts
  9. 1/4 cup {51 g} lemon chips [Nuts.com]
  10. 1/2 tsp {2.5 ml} dark vanilla bean powder [Terrasoul Superfoods] (OR 1 tsp {5 ml} vanilla extract)
  11. 1/2 cup {115 g} melted and cooled unsalted butter (this should be 1 full stick)
  12. 2 eggs
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 9x9 or 8x8 inch baking pan.
  3. Combine all the dry ingredients in a bowl first: Sugar, flour, lemon powder, lemon peel, baking-powder (NOT baking-soda!), salt, walnuts and chips.
  4. Add all the wet ingredients last: Melted butter, eggs and vanilla.
  5. Mix gently until all is well blended.
  6. Spread the batter evenly into the prepared pan.
  7. Bake for 20 to 25 minutes for 9x9 inch pan (25 to 30 minutes for 8x8 inch pan), or until it begins to darken or pull away along edges of pan.
  8. Let cool on a wire rack before cutting into squares.
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calories
170
fat
10g
protein
2g
carbs
18g
more
Screen Corps http://screencorps.com/

Slowpoke Pork Chili

Slowpoke Pork Chili
Yields 8
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Prep Time
15 min
Cook Time
8 hr
Total Time
8 hr 15 min
Prep Time
15 min
Cook Time
8 hr
Total Time
8 hr 15 min
387 calories
40 g
72 g
9 g
37 g
3 g
365 g
500 g
6 g
0 g
5 g
Nutrition Facts
Serving Size
365g
Yields
8
Amount Per Serving
Calories 387
Calories from Fat 83
% Daily Value *
Total Fat 9g
14%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 72mg
24%
Sodium 500mg
21%
Total Carbohydrates 40g
13%
Dietary Fiber 12g
48%
Sugars 6g
Protein 37g
Vitamin A
17%
Vitamin C
38%
Calcium
8%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1-1/2 lbs {681 g} pork, cut into 1" strips
  2. 45 ozs {1276 g or three 15oz cans} black beans [Ortega]
  3. 15 oz {425 g or one 15oz can} canned corn
  4. 1/4 cup {59 ml} water
  5. 1 small sweet onion, coarsely chopped [Vidalia]
  6. 1 red bell pepper, coarsely chopped
  7. 16 ozs {453 g} salsa [Pace]
  8. 1 tsp {5 ml} dried oregano
  9. 1 tsp {5 ml} ground cumin
  10. 2 tsp {10 ml} chili powder
  11. 1/2 cup {120 ml} chicken broth
Instructions
  1. Drain black beans and corn with a colander
  2. Put the drained black beans and corn into a 6 quart slow-cooker, pressure cooker (or stew-pot before pressure canning)
  3. Add all the remaining ingredients and mix thoroughly.
Slow-cooker method
  1. Cover the slow-cooker, set it to LOW and cook on low for 8 to 9 hours.
  2. When done cooking, Stir and poke apart the pork to add thickness.
Pressure-cooker method
  1. (Recipe was successfully tested in an 8 quart Fagor Duo pressure cooker.) Follow pressure cooker directions to bring pressure up to 15 pounds. Cook under steady pressure of 15 pounds for 20 to 30 minutes. Then take pressure cooker off the heat and let cool for about 15 minutes before releasing pressure.
  2. When done cooking, Stir and poke apart the pork to add thickness.
Pressure-Canning method
  1. If you are an experience pressure canner; A double batch of Slowpoke Pork Chili will yield enough for twelve to thirteen 1-pint Mason-Jars (and a single 1 pint jar will provide two servings when put together with rice and cheddar cheese...) Simmer a double batch in a stew-pot long enough to cook though the meat (don't bother poking apart the pork - just cut up smaller chunks). Fill & prepare the jars for pressure canning, then follow best pressure canning procedures for 90 minutes at 15 pounds.
Meal-Suggestion
  1. The chili goes very well with basmati rice and topped with cheese (and this will provide about 6 meal servings per batch of Slowpoke Pork Chili, or 12 to 13 meal servings from a double batch.)
  2. Measure out 45 grams (1.6 ounces) of dry rice per serving and cook in boiling water for 15 minutes.
  3. Cover each serving of rice with one-half-pint of chili in medium soup bowl. Cover and microwave each serving on high for about two minutes (it won't take long if the rice is already hot). Then put on a topping of shredded cheddar cheese as desired to taste. Hot and delicious!
Notes
  1. This recipe works well with a 6 quart slow-cooker.
  2. It also works well in an 8 quart stainless steel pressure cooker.
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calories
387
fat
9g
protein
37g
carbs
40g
more
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Jim’s Even More Betterer Brownies

Jim's Even More Betterer Brownies
Yields 16
Easy! If you like to bake for cast & crew, this will warm hearts, or promote heart attacks, one or the other... Kidding. Just don't make a meal out of these wonderful wicked mental health treats. Try this once and you'll never want to buy brownie mix in the store again.
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Print this Recipe
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
170 calories
19 g
39 g
10 g
3 g
5 g
40 g
50 g
11 g
0 g
4 g
Nutrition Facts
Serving Size
40g
Yields
16
Amount Per Serving
Calories 170
Calories from Fat 88
% Daily Value *
Total Fat 10g
16%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 39mg
13%
Sodium 50mg
2%
Total Carbohydrates 19g
6%
Dietary Fiber 1g
5%
Sugars 11g
Protein 3g
Vitamin A
4%
Vitamin C
0%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 150 grams {3/4 cup} white sugar
  2. 125 grams {1 cup} all-purpose flour [King Arthur Flour]
  3. 30 grams {1/3 cup} unsweetened cocoa powder [Nestle®, Toll House®]
  4. 1.3 milliliters {1/4 teaspoon} salt
  5. 3.75 milliliters {3/4 teaspoon} aluminum-free baking powder [Rumford®]
  6. 61 grams {1/2 cup} chopped walnuts
  7. 51 grams {1/4 cup} semi-sweet chocolate chips [Nestle®, Toll House®]
  8. 2.5 milliliters {1/2 teaspoon} dark vanilla bean powder [Terrasoul Superfoods] (OR 5 milliliters {1 teaspoon} vanilla extract)
  9. 115 grams {1/2 cup} melted and cooled unsalted butter (this should be 1 full stick)
  10. 2 eggs
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 9x9 or 8x8 inch baking pan.
  3. Combine all the dry ingredients in a bowl first: Sugar, flour, cocoa, baking-powder (NOT baking-soda!), salt, walnuts and chips.
  4. Add all the wet ingredients last: Melted butter, eggs and vanilla.
  5. Mix gently until all is well blended.
  6. Spread the batter evenly into the prepared pan.
  7. Bake for 20 to 25 minutes for 9x9 inch pan (25 to 30 minutes for 8x8 inch pan), or until it begins to darken or pull away along edges of pan.
  8. Let cool on a wire rack before cutting into squares.
Notes
  1. I list the preferred grams & milliliter measurements first, but include US standard volume equivalents in {braces}.
  2. This recipe reveals three of my "secrets". Well maybe not secrets so much as attitudes or expert opinions formed with experience.
  3. Secret 1:Using an accurate kitchen scale to measure ingredients will give better more consistent results. For example, depending on compaction, sifting, using dip & shake vs scoop & swipe volume measurements; There can be a very big difference in variation by measuring flour by volume. If you measure your flour and other major ingredients by weight you can come very close to the same correct amount each time. (I purchased the "Jennings CJ4000 4000g x 0.5g Digital Scale" on Amazon.com for around $26.50 and have been using it regularly - It's been accurate, fast and reliable every time.)
  4. Secret 2: Natural dark vanilla-bean powder (not the light extract sprayed sand junk) is more potent than the usual grocery store vanilla-extract, and it will bring a pleasant unique and unrivaled flavor to your recipes. You may have to buy it online though. I found Terrasoul Superfoods Vanilla Bean Powder on Amazon.com and it is fantastic. (Of course the usual vanilla extract will still work well in this recipe if you can't muster buying and waiting for the powder. 😉
  5. Secret 3: One of the most effective an inexpensive ways to improve the taste of your cookies cakes and muffins is to immediately switch to aluminum-free baking powder and never look back. You won't regret it.
  6. (Baking powder with aluminum salts are heat activated in the oven and have been known to leave behind a kind of "mineraly" or "metallic taste... Read up on it and learn about good old-fashioned traditional aluminum-free baking-powder.)
  7. !!! Note: baking-soda is a different animal than baking-powder - if some other recipe happens to call for baking-soda then that's what you should use - baking-soda... In this recipe we're using baking-powder NOT baking-soda.
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calories
170
fat
10g
protein
3g
carbs
19g
more
Screen Corps http://screencorps.com/