How To make Full O' Boloney
1 1/2 c Potatoes, cubed (about
1 1/2 Potatoes)
1 1/2 c Cubed bologna (1/2 pound)
2 T Minced green pepper
10 1/2 oz Cream of mushroom soup, can
-ned, condensed, undiluted 2 sl (large) American cheese,
-quarted 1. Combine all the ingredients except the American cheese, in a deep, 1
1/2-quart, heat-resistant, non-metallic, casserole.
2. Heat, covered, in Microwave Oven 15 minutes or until potatoes are
tender. Stir occasionally. 3. Top casserole with cheese slices and heat, uncovered, in Microwave Oven
an additional 30 seconds or just until cheese melts.
How To make Full O' Boloney's Videos
The Official Ragu alla Bolognese | Authentic recipe from Bologna
There’s a lot of confusion about what an actual bolognese sauce is. In fact, it’s been that way for a while which is why the Bologna Chamber of Commerce recognizes only one official recipe for ragu alla bolognese. Although there may be plenty of variations, there is only one official recipe. Make it yourself and see if this is how you prefer your ragu meat sauce.
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Prep time: 10 minutes
Cook time: 2 hours 15 minutes
Ingredients:
300 grams of ground beef
150 grams of ground pancetta (or finely minced)
150 grams of soffritto (finely chopped celery, carrot, and onion)
300 grams of passata
½ cup of wine
1 cup of whole milk
1 liter of chicken broth (or water)
Salt and pepper to taste
Preparation:
Add the pancetta to a cold Dutch oven and then put over medium heat. Let it render the fat and then add the soffritto. Add a pinch of salt and let it soften for about 5 minutes. Add the ground beef which has been ground to a coarse consistency and break it apart in the pan. Brown it well for about 5 minutes over high heat.
Once the meat is browned, add the wine and let it reduce until the pan is almost dry. Add the broth and passata until the meat is covered. Turn the heat to low and let it simmer uncovered for about an hour.
After an hour has passed add the milk and continue to cook over low heat for another hour. Add more broth or water as needed if it looks like it’s getting dry. Make sure to stir every 15 minutes or so throughout the cooking process.
After 2 hours have passed, turn off the heat and serve with a fresh pasta such as tagliatelle or fettuccine made with eggs. Or, if you are using dried pasta such as spaghetti, then add a few tablespoons of heavy cream to the sauce to replace the richness from the eggs in the fresh pasta.
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
How to Make The World's Best Bologna at Home
This is a video showing the entire process of making bologna at home. It is SO much better than store bought bologna. The recipe can be adapted to be all beef bologna, pickle and pimento loaf or olive loaf. Your sandwiches never tasted better!
Best Summer Sausage Recipe Lebanon Bologna
This is the Summer Sausage Recipe - Lebanon Bologna from Waltons
25 lbs mix 80% venison/elk and 20% bacon/ pork butt
1 bag Lebanon Bologna Mix
1 bag Encapsulated citric acid
1 pink bag of cure
1 pack of binder
2 lbs of high temp Mozzarella cheese
1 jar of Red Pepper
Cook 170 or lower for 2 hours
then 200 for an hour
then 250 for an hour until internal temp of 165
Meat Grinder
Mixer
Sausage Stuffer
Bags
Meat Mixer
Hog Pliers
Casings
waltons.com or locally here in Wichita, KS
Smoked Bologna Recipe | Over The Fire Cooking by Derek Wolf
Smoked Bologna for a walk on the wild side ????????????????
Smoked Bologna, what is it and how do you make it awesome? Well, today’s recipe explores just that. For my first ever bologna recipe, we’re starting with my Cherry Chipotle Ale seasoning. Then, it hits the smoker while we whip up a sweet and spicy BBQ sauce to pair with it. This might be a mystery meat, but these flavor combinations were delicious! What are your thoughts on bologna?
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Lebanon Bologna Recipe - Specialty Sausage 102
Lebanon Bologna was originally made by the Pennsylvania Dutch in the 1800’s. Traditionally it is a dark bologna, similar to salami in appearance and texture and it has a tangy flavor. It is often eaten as cold cuts and it can be slow cured and cold smoked or smoked using more modern methods. We are going to be making a version today that will not be slow cured or cold smoked as that makes it more difficult for the average home user.
If you can you should cut the fat off of your pork and grind your pork fat separately through a 3/16th plate twice. Then grind your beef and lean pork through a 3/8 plate and then through a 1/8 plate. Keep ground pork fat separate. Making sure EVERYTHING but especially your pork fat is cold before you grind it is very important here for particle definition.
Place lean meat in the mixer. While mixing add Lebanon Bologna seasoning, Sure Cure and Ice Cold Water. Mix for 5 minutes. Add ground fat trim, sodium erythorbate and mix for 3 more minutes. Lastly, if you are using Encapsulated Citric Acid add it during the last 60 seconds of mixing. If you add the Encapsulated Citric Acid too soon you could break the encapsulation and release the acid into the meat too soon.
Stuff your meat into fibrous casings that have been soaked for at least an hour in water that is 80 - 100° so the casings are pliable. These casings are tough and durable so don’t worry about blowouts just stuff them fully but make sure to leave enough room to get a hog ring on the open end. When stuffing larger diameter casings it is important to choose the largest of the stuffing tubes that your casing will fit over and make sure you are gripping it nice and tight, we want these casings packed nice and solid.
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If You Don’t Get Down With a Fried Baloney Sandwich We Can’t Be Friends ???? ???? #Shorts
Fried bologna sandwich is a yummy American sandwich. A good taste for the price is hard to find. This is the recipe for the ultimate fried bologna sandwich. It's one of the simplest and one of the most delicious sandwich ever! This is a tasty sandwich that can be enjoyed with a variety of condiments. If you like this short smash that like button and subscribe for more content. Also if you looking to have your swag on 3000 in the kitchen or on the grill, then checkout my long content on my channel. I really appreciate all the support! If you are back watching this video leave me a comment and like this video up! ???????????????? Thank all of you for watching!!!
Much Love❤, Blessings????, and Good Food????!
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