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RecipeNLG
Gathered
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Swedish mixer with roller — mimics hand kneading, gentle on dough
Stiff boning blade for precise butchery work
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Swedish mixer with roller — mimics hand kneading, gentle on dough
Stiff boning blade for precise butchery work
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Grind meat together twice. Mix all ingredients thoroughly. Make into balls a little bigger than a walnut. Fill electric skillet full of water and add 3 or 4 bay leaves, broken into pieces. Bring to boil. Drop in meatballs, simmer for 1 full hour, covered. Boil off excess liquid. These can be prepared two or three days ahead and reheated (the flavor improves).