Marcacci Meats

(856) 691-4848

1159 North Delsea Drive, Vineland, NJ 08360

Berry-tastic waffles

Cheesecake Stuffed Waffles


Batter Mixture

2 cups of all-purpose flour

1 tbs sugar

1 tbs baking powder

2 cups of almond milk

2 large eggs

½ tbs of vanilla extract

½ melted butter (one stick)

Cheesecake Filling

2oz of cream cheese (room temperature)

2oz of mascarpone cheese

¼ cup sour cream

1 tbs almond milk

2 tbs of sugar

Blue Berry Compote

1 pack of blueberry or choice of berries

2 tbs of lemon juice

1/3 cup maple syrup or honey




Batter Mixture

  1. Mix dry ingredients

  2. Mix wet ingredients, combine dry and wet. (Don’t over mix)

Finished batter can be stored in airtight container up to 3-5 days in refrigerator

Cheesecake Filling

  1. In a medium bowl, whisk together the cream cheese, sour cream, milk, egg, and sugar. Set aside.

Blue Berry Compote

  1. In a small saucepan, add the berries and lemon juice over medium-low heat. Let cook for about 15 minutes, or until berries have broken down. Stir in maple syrup and set aside.

Building your waffle

  1. Preheat waffle iron.

  2. When waffle iron is ready, add about ⅓ cup waffle batter, then ¼ cup cheesecake batter, then ⅓ cup waffle batter to the iron. Close the iron and let cook according to waffle iron instructions.

  3. Repeat until batter is gone and all waffles are cooked.

  4. Top waffles with berry syrup, a little powdered sugar, fresh whipped cream or chopped nuts. Options are endless. ENJOY! 

Pumpkin Alfredo Pasta


Two medium size pumpkins

(if you do not want to make your own pumpkin puree,

canned is fine. Second pumpkin is meant to be used as a serving dish)

2 packs of 16oz fettuccine

6 tbs of butter

5 cloves of garlic

1 shallot

4 ½ cups of heavy cream

½ parmesan cheese

½ tsp of fresh ground nutmeg

1 tsp of sage

1 tsp of rosemary

1 bunch of parsley

1 tsp of crushed hot pepper flakes

¾ cup panko bread crumbs

¼ cup of Olive oil

Salt and pepper to taste


  1. Peel and cut one pumpkin into 1 in cubes.

  2. With the second pumpkin, cut top off and clean out the inside of the pumpkin. Reserve seeds from both pumpkins.

  3. Season pumpkins with olive oil, salt and pepper.

  4.  Place on baking sheets and cook until fork tender. (make sure to not overcook the whole pumpkin we need it on the firmer side since we’re using it as our serving dish.)

  5. In the meantime, lets prep all of our other ingredients. Mince the garlic and chop the parsley and shallots.

  6. Once the pumpkin cubes are cooked, you can either mash up the pumpkin with a fork or put in a blender. Both worked well for me as long as your pumpkin is cooked.

  7. Place cleaned pumpkin seeds on baking sheet season with salt pepper and olive oil and bake for until golden brown, add panko bread crumbs and parmesan cheese and cook for another two minutes. Be careful to not burn!

  8. Bring a pot of water to a boil and generous salt your water. Following instruction on package, cook your pasta. (Reserve 1 cup of water, you might need it to water down the sauce if it becomes too thick)

  9.  Heat up some olive oil and add garlic and shallot, cook until fragrant.

  10. Add your homemade pumpkin puree (or canned) Cook for two minutes.

  11. Add 4 cups of heavy cream, and bring to a simmer.

  12. Once sauce thickens up, add parmesan cheese.

  13. Add your cooked pasta in the sauce and give it one final mix.

  14. Place your delicious pumpkin alfredo pasta into the cooked pumpkin “dish” top with pumpkin seed topping and parsley and enjoy.

Simple spicy breakfast skillet

Better than TAKEOUT Beef and Broccoli 


The next time you’re craving takeout, make your own homemade beef and broccoli instead. You’ll feel much better afterwards... more accomplished and less bloated. For those who don’t know, beef and broccoli is a classic stir fry dish made of beef sautéed with fresh broccoli florets coated in a savory sauce. After trying this you won’t ever order takeout AGAIN! 




3lbs Flank Steak (cut into thin strips)

4lbs Broccoli Florets 

4 tbs extra virgin olive oil (EVOO)




2 1/2 inches of ginger (grated)

6 cloves of garlic (grated)

6 tbs light brown sugar

3 tbs sesame seeds

2 tbs hoisin sauce

2 cups of hot water

1/2 cup of flour 




1. Saute broccoli florets in 2 tbs of evoo for about 3 minutes. Remove from heat to some cooking. (Add 2 tbs of water and cover with lid if you desire a softer broccoli)

2. Add remaining EVOO in cast iron pan and in batches pan fry the beef strips. Be sure to work in same batches and not over crowd the pan because you will steam the beef instead of getting a nice sear. 

3. While the meat is cooking, whisk together all you sauce ingredients. Add the ingredients in order as they are listed above. (Start with 1 1/2 cup of the hot water, add the other 1/2 cup if necessary.) Last add the flour and whisk until not clumps. 

4. Once beef is done, add all the beef back into a large pan, and add sauce. Simmer for 2-3 minutes or until sauce thickens. 

5. Add the cook broccoli florets at the end and give a final mix.

6. Serve with white rice and garnish beef and broccoli with sesame seeds or green onions. 


After trying this recipe, you'll never order takeout again.

This recipe feed 8 hungry adults, just keep in mind you can cut this recipe in half for smaller portions, but takeout is always better the next day right?


Cozy Chicken Pot Pie


Now that the cold season is upon us nothing sounds better than chicken pot pie. These individual pot pies are filled with delicious veggies and juicy boneless chicken thighs. Serving them in a smaller pastry bowl makes for quicker cooking time and the presentation is just unforgettable. Do you guys want to see the recipe for these pies? 



3lbs boneless chicken thighs

2 sprigs of rosemary

2 sprigs of thyme

3lb carrot

3 large yellow onion

1 stalk of celery 

1 egg

1 cup of heavy cream 

4 tbs of flour

4 tbs of butter

2 puff pastry sheets 

salt and pepper to taste




1. Preheat oven to 425 degrees F

2. In a saucepan, combine chicken, carrots, onion, and celery. Add rosemary and thyme. Add water to cover the chicken and boil until meat is fork tender. Remove from heat, drain and set aside. (Keep the liquid this is our homemade chicken broth.)

3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Add celery and carrot, cook for another 3-5 minutes. Stir in flour, salt, and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

4. While our cream sauce is thicken, cut the chicken into bit size pieces. 

4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with prepared puff pastry dough, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. 

5. Mix an egg with some water, brush the egg wash over each pot pie. 

5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.


Sprinkle with fresh herbs and enjoy!