Recipes
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Barb s Meatloaf With Cheese
Oven temp: 350 degrees mix all ingredients together.
Place in loaf pan.
Bake for 1 hour 15 min.
I like to form this in a ball and place it on a rack to cook, so that most of the fat drips away from the meat.
This meat loaf makes great sandwiches and is flavorful when cold.
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Category: Meat
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Barbara s Applesauce Meat Loaf
IN A LARGE BOWL, combine the turkey, egg, oatmeal, applesauce, onion, corn, red pepper, parsley, 2 teaspoons Worcestershire sauce, salt and pepper and mix just until the ingredients are blended.
Using a 10-inch non-metal pie plate, form the meat into a circle about 8 inches in diameter and 2 inches high.
Combine the ketchup, mustard and 1 teaspoon Worcestershire sauce in a small bowl.
Spread it over the top of the meat loaf.
Cover the top with wax paper, place the dish in the oven and cook the meat loaf on 100 % power (high) for 10 minutes, rotating the pan after 5 minutes.
Remove the dish, carefully take off the waxed paper, and let the meat loaf stand for 10 minutes before slicing.
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Category: Meat
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Barbecue Meatloaf
My favorite meatloaf recipe.
Combine the beef, bread crumbs, onion, 8 oz tomato sauce, egg, My Seasoning, and green pepper.
Mix well and place in a loaf pan.
Combine all sauce ingredients.
Cook in a saucepan until butter melts.
Pour sauce over meat loaf and bake at 350F^.
for 1 hour.
While baking, the sauce needs to be spooned over the meat occasionally.
Note: Make sure you use a pan large enough for the meat and sauce, or the sauce will tend to boil over while it is cooking.
My Seasoning: Mix 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon black pepper.
Mix well before measuring and adding to the recipe.
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Category: Meat
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Barbecue Meatloaf Aussie Style
First Prize LOAF: Combine meats, breadcrumbs, onions, salt, pepper, garlic, parsley, curry and egg in large bowl.
Mix well.
Mix milk and water and add to meat mixture a little at a time until smooth but firm.
Shape into loaf and put into greased baking pan.
Bake 30 minutes at 375F.
SAUCE: Saute onions in margarine until golden and add all other ingredients.
Bring slowly to a boil, lower heat and simmer 10 to 15 minutes.
(great with ribs or chicken).
After loaf has cooked for 30 minutes, pour half of the sauce over the meat, return to oven and bake 45 minutes more, basting often with remaining sauce.
Serve loaf hot in thick slices with remaining sauce.
Also makes great sandwiches.
Servings: 8
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Category: Meat
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Barnes Family Mincemeat
Simmer beef tongue slowly until tender.
Skin and trim.
Grind; return to liquid when cool.
Thinly peel the 2 oranges and two lemons.
Parboil 3 times, changing water after each boil.
Prepare simple syrup by combining 1 cup sugar with 2 cups water; add peelings and cook to a medium syrup.
Add remaining ingredients.
Mix thoroughly.
Let stand a week before using.
When baking pies, dilute with spiced sweetened vinegar or apple cider.
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Category: Meat
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Basic Meat Loaf
* You can substitute 1/2 Cup of Dry Bread Crumbs or 1/2 Cup of Wheat ** You can use catsup, chili sauce or barbecue sauce as a topping in Heat the oven to 350 degrees F.
Mix all the ingredients except the catsup together.
Spread the meat mixture into an ungreased loaf pan, 9 X 5 X 3-inches or shape into a loaf in an ungreased baking pan.
Spoon catsup onto the loaf and bake, uncovered, for 1 to 1 1/4 hours or until done.
Drain off the excess fat and serve sliced on a heated platter.
NOTE: For leftover meat loaf, try the following: BARBECUED MEAT LOAF: For four 1/2-inch slices of meat loaf, mix 1/2 cup of barbecue sauce and 2 tb of water in a skillet.
Place the slices of meatloaf in the skillet, turning to coat all sides with the barbecue sauce.
Cover and cook over low heat, brushing the sauce on the slices occasionally, until the meat is hot, about 10 to 15 minutes.
POTATO-TOPPED MEAT LOAF: For four 1/2-inch slices of meat loaf, prepare some instant mashed potatoes, enough for 4 servings, as directed on the package and set aside.
Set the oven control at broil/or 550 degrees F.
Broil the slices with the tops 3 to 4 inches from the heat for 5 minutes.
Spread the potatoes on the slices and sprinkle with shredded Cheddar cheese.
Broil until the cheese is melted, about 2 minutes and serve hot.
SOUPED-UP MEAT LOAF: For four 1/2-inch slices of meat loaf, mix 1/2 to 1 can of your favorite condensed cream soup, such as cream of mushroom, (10 3/4 oz size) and 1/4 to 1/2 cup of milk in a skillet.
Heat to boiling, stirring frequently.
Reduce the heat and place the slices in the skilled, turning to coat all sides with the sauce.
Cover and simmer until the meat is hot, 10 to 15 minutes and serve.
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Category: Meat
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Basic Meatballs
Mix all the ingredients together.
Shape mixture by Tablespoonfuls into 1 1/2-inch balls.
(For ease in shaping the meatball, occasionally wet your hands with cold water.) TO COOK IN A SKILLET: Heat 1 Tbls salad oil in a large skillet, cook the meatballs over medium heat until brown, about 20 minutes.
Drain off excess fat.
TO COOK IN THE OVEN: Place the meatballs in a lightly greased baking pan 13 X 9 X 2 or 15 1/2 X 9 1/2 X 1-inch; bake, uncovered, in a 400 degree F.
oven until light brown, about 20 minutes.
Drain off the excess fat.
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Category: Meat
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Basic Oven Meatballs
In large mixing bowl,combine beaten eggs,milk,bread crumbs, chopped onion and salt;add meat and mix well.
Shape into 6 dozen 1" balls.
Place half the meatballs in 15 1/2 x 10 1/2 x 2 1/4" baking pan.
Bake @ 375 degrees 25 to 30 minutes.
Remove from pan; cool.
Repeat with remaining meatballs.
Place cooled meatballs on cookie sheet;freeze firm.
Using 24 meatballs per package,wrap meatballs in moisture vapor proof material.
Seal and label.
Makes 6 dozen.
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Category: Meat
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Batter Dipped Fondue Meatballs
* NOTE: You can omit the butter and increase the salad oil to 2 1/2 Mix the meat, egg, bread crumbs, beer and garlic salt.
Shape the mixture into 3/4-inch balls.
Prepare the frothy batter.
Heat the oil and butter in a metal fondue pot to 375 degrees F.
Spear the meatballs with a fondue fork, dip into the batter and cook in the hot oil to the desired doneness, about 2 minutes.
Serve with both sauces.
NOTE: These meatballs can also be cooked without the batter.
FROTHY BATTER: Mix all of the ingredients with a fork.
(Batter will be slightly lumpy.) MUSTARD SAUCE AND HORSERADISH SAUCE: Mix all the ingredients together and refrigerate until serving time.
Ingredients
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Category: Meat
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Meatloaf Aussie Style
LOAF: Combine meats, breadcrumbs, onions, salt, pepper, garlic, parsley, curry and egg in large bowl.
Mix well.
Mix milk and water and add to meat mixture a little at a time until smooth but firm.
Shape into loaf and put into greased baking pan.
Bake 30 minutes at 375F.
SAUCE: Saute onions in margarine until golden and add all other ingredients.
Bring slowly to a boil, lower heat and simmer 10 to 15 minutes.
(great with ribs or chicken).
After loaf has cooked for 30 minutes, pour half of the sauce over the meat, return to oven and bake 45 minutes more, basting often with remaining sauce.
Serve loaf hot in thick slices with remaining sauce.
Also makes great sandwiches.
Ingredients
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Category: Meat
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Birria (seasoned And Baked Meat)
Usually a whole goat or lamb, although in some places just the offal, is seasoned with a paste of ground spices and chiles and cooked in a pit barbecue.
As you wander around Guadalajara at night, you can see that tacos of birria head the list of antojitos on the street-side stands and always appear prominently on the Sunday menus of the smaller regional restaurants.
Here is a family version of birria, with the variety of chiles used in Zacatecas, rather than the plain chilacate or ancho used in Jalisco.
One day ahead: 2 lamb shanks A veal breast A lamb breast 3 pounds loin of pork 2 tbs salt 6 chiles anchos 3 chiles guajillos 10 chiles cascabel 18 peppercorns 4 whole cloves 1/4 tsp oregano Scant 1/4 tsp cumin seeds 1/4 cup vinegar 2 tsp salt 6 cloves garlic, peeled 1/2 small onion Directions: There will be approximately 6 to 7 pounds of meat.
Slash the meats in several places down to the bone and rub the salt well into it.
Meanwhile, prepare the chili paste.
Heat the comal and toast the chiles lightly, turning them from time to time so that they will not burn.
Remove the veins and seeds.
Put the chiles to soak in hot water for about 20 minutes, then transfer with a slotted spoon to the blender jar, add the rest of the ingredients, and blend to a smooth sauce.
Cover the meat thickly with the paste and set it aside to season for about 18 hours.
On serving day: 1 1/2 cups water The meat Flour and water paste 2 pounds tomatoes, broiled 1 cup onion, finely chopped 1/2 tsp oregano Preheat the oven to 350 degrees.
Put the water into the bottom of a large Dutch oven or casserole with a tightly fitting lid and place the meat on a rack so that it is just above the water.
Seal the lid with a paste of flour and water and cook for about 3 1/2 to 4 hours, by which time the meat should be almost falling off the bones.
Strain off the juices from the bottom of the pan, cool, and skim off the fat.
There should be about 2 cups of juices left- if not, make it up to 2 cups with water.
Blend the tomatoes to a smooth sauce.
Put the sauce and the skimmed juices from the meat into a saucepan and bring to a boil.
Serve each portion of mixed meats in a deep bowl.
Pour 1/2 cup sauce over the meat and sprinkle with the chopped onion and oregano.
Eat with tortillas.
Ingredients
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Category: Meat
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Braised Meat Loaf
Mix ground beef, fully cooked ham, ground pork, eggs, salt, pepper, and the nutmeg.
Shape into a loaf.
Cover and refrigerate for 1 hour.
Prepare Chipolte Sauce and set aside.
Mix bread crumbs and tortilla mix.
Coat meat loaf with bred crumb mixture.
Heat oil in 10-inch skillet until hot.
Cook meat loaf in oil over medium heat until brown on all sides.
Pour Chipotle Sauce over meat loaf.
Heat to boiling and reduce the heat.
Cover and simmer until done; about 1 hour.
Ingredients
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Category: Meat
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Bramberger Meat & Cabbage
Remove outer, wilted cabbage leaves and core.
Place cabbage in a large pot of boiling water and simmer gently for 10 minutes.
Remove and drain.
gently pull off 12 leaves and set aside.
Finely chop the rest of the cabbage.
Heat 1 T vegetable oil; add onions, pork, and ground beef.
Cook until lightly browned.
Drain off excess fat.
Add the chopped cabbage, caraway seeds, salt, and pepper.
Pour in the white wine.
Cover and simmer the mixture for 10 minutes, stirring often.
Grease an ovenproof dish with 1 t of vegetable oil; line the dish with half the cabbage leaves.
Spoon in the meat mixture, cover with the rest of the cabbage leaves.
Cut bacon strips in half and arrange on top.
Place in preheated 350 degree F.
oven; bake for approximately 45 minutes.
Ingredients
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Category: Meat
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Buffet Meat Balls
1.Heat oven to 350F.
Lightly grease 15 1/2" x 10 1/2" jelly roll pan.
Set aside.
In large mixing bowl, combine all meatball ingredients.
Mix well.
Shape into ninety 3/4" meatballs.
Arrange in even layer in prepared pan.
Bake for 12 to 15 minutes, or until light golden brown.
Drain.
Cover loosely with foil to keep warm.
Set aside.
2.In 1 1/2 quart casserole, combine carrots, butter and parsley.
Cover.
Microwave at High for 2 to 3 minutes, or until butter melts.
Add beef broth.
Set aside.
3.In 1-cup measure, blend apple juice and cornstarch.
Blend into broth mixture.
Stir in coriander, salt and pepper.
Microwave at High for 7 to 10 minutes, or until sauce is thickened and translucent, stirring 3 or 4 times.
Set aside.
4.Place meatballs in 10" square casserole.
Add sauce.
Toss to coat.
Garnish with green pepper chunks if desired.
Serve with wooden picks.
Advance preparation: Up to 2 days in advance, prepare as directed to * above.
Cover and refrigerate meatballs.
To serve, continue as directed, except microwave meatballs at High for 9 to 15 minutes, or until hit, stirring 2 or 3 times.
Ingredients
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Category: Meat
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Cajun Meat Loaf
Combine the seasoning mix ingredients in a small bowl and set aside.
Melt the butter in a 1-quart saucepan over medium heat.
Add the onions, celery, bell peppers, green onions, garlic, tabasco, Worcestershire and seasoning mix.
Saute until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well.
Stir in the milk and catsup.
Continue cooking for about 2 minutes, stirring occasionally.
Remove from heat and allow mixture to cool to room temperature.
Place the ground beef and pork in an ungreased 13x9-inch baking pan.
Add the eggs, the cooked vegetable mixture and the bread crumbs, remove the bay leaves.
Mix by hand until thoroughly combined.
In the center of the pan, shape the mixture into a loaf that is about 1-1/2 inches high, 6 inches wide and 12 inches long.
Bake uncovered at 350F for 25 minutes, then raise heat to 400F and continue cooking until done, about 35 minutes longer.
Serve immediately as is or with Very Hot Cajun Sauce for Beef.
This is best using both ground pork and ground beef, as the pork gives more flavor diversity.
However, you can make it with ground beef only.
Ingredients
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Category: Meat
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Agliata Per Pasta (garlic & Walnut Sauce For Pasta)
Soak the bread in the stock & then squeeze out any excess moisture.
Combine the bread with the walnuts, parsley, garlic, salt & pepper in a food processor.
Process, adding the olive oil in a very slow stream until you have a thick paste.
Toss with your favourite pasta & serve hot.
Ingredients
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Category: Pasta
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Amaranth Barley Pasta
Amaranth and barley combine to form a unique and very flavorful combination.
Any sauce goes well with this pasta.
Per 1 cup Serving: 305calories 11.
1g protein 47.
2g carbohydrate 8.
2g fat 22.
Ingredients
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Category: Pasta
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Amaranth Corn Pasta
Amaranth's origins are tied to the Aztecs, who combined it with corn and peppers.
Serve this pasta with salsa or Mexican Tomato sauce (separate recipe).
Crushed red pepper may be substituted for the cayenne if desired.
Per 1 cup Serving: 331calories 11.
8g protein 52.
3g carbohydrate 8.
3g fat 53.
6mg sodium
Ingredients
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Category: Pasta
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Amaranth Pasta
Another ancient grain, amaranth is very high in protein and combines nicely with tomato sauces and vegetable dishes.
The walnut oil, if available, adds a nuttier taste to this already nutty pasta.
Amaranth tends to get "thirsty" and seems to need more wat Per 1 cup Serving: 289calories 10.
7g protein 43.
4g carbohydrate 7.
9g fat 21.
3mg sodium
Ingredients
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Category: Pasta
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Angel Hair Pasta With Pimiento
Drain Pimiento, Reserving 1 t.
Juice; Set Aside.
Break Pasta Into Thirds; Cook in Boiling Water in A Large Saucepan30 Sec.
OR Until Tender But Still Firm.
Drain Well; Place in A Warm Serving Bowl With Pimientos, 1 t.
Pimiento Juice, Cheese, Chives, Olive Oil & Garlic Powder.
Toss Well To Coat Before Serving.
Ingredients
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Category: Pasta
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