Hands Down Entertainment

05/30/2023

Join us for poker night @ Mr Chubbys Wing on Crystal Springs Road every Thursday starting at 8:30 with by one get one free pictures till 9 pm

11/03/2022

11/01/2022

an absolutely delicious italian meatloaf
Ingredients
1 lb. ground beef
1/2 lb. ground mild Italian sausage
1 small onion, finely chopped
1/2 C. chopped bell pepper
1 tsp. olive oil
1 tsp. Worcestershire sauce
1 clove garlic, minced
1/2 tsp. oregano
Full Recipe: https://ineskohl.info/meatloaf-recipe/

10/23/2022

Pizzagna

Ingredients:
6 No Boil lasagna sheets
1 jar of preferred pasta sauce
2 cups shredded mozzarella cheese
¾ cup pepperoni slices
¾ cup Canadian bacon or cooked pizza sausage

Instructions:
Preheat oven to 350F
Spray a 9×9 baking dish with nonstick cooking spray
Dice pepperoni and Canadian bacon slices. Also an option to use cooked sausage or any other pizza topping.
In the baking dish, pour about half of a cup of the pasta sauce and spread it out evenly on the bottom of the dish.
Layer two of the lasagna noodles with a little room in between. They will spread out in size as the cook and absorb liquid from the sauce.
Spoon a thin layer of sauce on to the lasagna sheets.
Sprinkle a generous layer of shredded cheese and pizza meat onto the lasagna sheets.
Cover with two more lasagna sheets and repeat the layer process. Sauce, cheese, meat, and two more lasagna sheets.
Finish the final layer with a little more sauce, lots of cheese and meat.
Pour extra sauce around the sides of the assemble pizzagna so all sides of the pasta sheets are covered.
Cover the baking dish with foil and place in the oven on a middle rack.
Bake the pizzagna covered for 35 minutes.
After 35 minutes, remove the foil and cook for an additional 15 minutes.
Remove from the oven and let cool for at least 10 minutes.
Cut and serve.
Notes:
Since we are using No Boil lasagna sheets, they need plenty of moisture to cook. Make sure they have enough liquid around them

*Follow Incredible Yummy Recipes for more delicious recipes!🤤

10/22/2022

10/22/2022

No need to ever buy Teriyaki Sauce from the store again!
Recipe at https://bit.ly/3nVicMM

04/27/2022

PASTA SHELLS WITH GROUND BEEF - OMG😱 DON'T LOSE THIS😋
Ingredients
2 tsp olive oil
1/2 cup diced onion, divided
4 large garlic cloves, minced and divided
1/2 cup red wine
6 oz tomato paste
12 oz water
1 tsp sugar
1 3/4 tsp kosher salt, divided
1/2 tsp italian seasoning
1 lb lean ground beef
1/2 cup whole milk ricotta
1/2 cup frozen spinach, thawed and squeeze of any excess moisture.
1 large egg
1/2 cup grated parmesan cheese, plus more for garnish
1 lb large shells
8 oz fresh mozzarella cheese, cut into cubes.
Instructions
Preheat oven to 375 degrees. Bring a large pot of water to a rolling boil. Season liberally with salt. It should be as salty as the sea.
Heat a large skillet with high sides to a medium-low heat. Add olive oil. Once the oil is hot, add 1/4 cup of the onion and half of the garlic. Saute for 1-2 minutes until slightly softened and fragrant. Season with a little bit of salt and pepper. Add in red wine. Bring the mixture to a boil and then reduce to a simmer. Simmer until reduced by half.
Whisk in tomato paste. Cook for 1 minute. Whisk in water, 1/2 teaspoon salt, sugar, and italian seasoning. Bring to a boil and reduce to a low simmer. Cover and simmer for 10-15 minutes. Season to taste with salt and pepper.
In another medium non-stick skillet. Cook the ground beef until slightly browned and almost all the way cooked through. If any excess grease is produced, drain. Add remaining onion, garlic, and 1 teaspoon salt. Continue to cook until beef is cooked all the way through and onion and garlic are soft, about 3-4 minutes. Remove from heat and cool.
Drop the pasta shells in the water and cook until aldente.(I like to cook them all even though we only use 12 becaue some will bread.) DO NOT OVER COOK. Use a slotted spoon to pull the shells out one by one. Drain of any excess water and let cool.
Once the beef has cooled slightly, add remaining 1/4 teaspoon salt, spinach, ricotta, parmesan cheese, and egg. Mix to combine. Season to taste with salt and pepper. (I added an extra 1/4 teaspoon of salt, but I like things on the saltier side.)
Transfer filling to a large ziplock bag. Cut off about 3/4-inch of the tip. Pipe the filling into the cooled shells. Turn the heat off on the sauce and arrange shells in the pan. (If you're using store-bought marinara, just pour the marinara into a skillet with high sides and arrange the stuffed shells in the pan.)
Spoon a little bit of the sauce on top of the shells, but don't completely cover them. Sprinkle shells with mozzarella. Bake until cheese has melted and sauce is bubbly and hot, about 20 minutes. Garnish with extra parmesan cheese.