I’ve always wanted to try meatloaf, so I was hoping someone could share or point me in the direction of a good recipe. I know it’s popular in the USA, so someone’s bound to have one. Thank you.
by chris b @ March 13, 2007 11:44 amby ginatec2 @ March 13, 2007 11:54 am
Yes...funny you asking that I am just cooking it:- Flemish Beef in Beer. Its really easy, you cube the meat dredge in flour and brown in a fry pan. Add to a large casserole dish with chopped garlic ,onions leek, carrots, Parsnip, cellery, chopped parsley and a bay leaf. salt pepper to taste, stock cube pour over a can of beer and seal the top with aliminium foil then put the casserole lid on tight. I put mine in a steady oven at 10 this morning and it's smelling delicious and just about ready to have the oven turned of. I will leave it to continue cooking now in it's own heat as I'm using a thick earthenwear type pot! I will make creamy mashed potatoes to go with it and I'm trying to get a recipe for Yorkshire pudding though you wouldn't need to do that!
Yes...funny you asking that I am just cooking it:- Flemish Beef in Beer. Its really easy, you cube the meat dredge in flour and brown in a fry pan. Add to a large casserole dish with chopped garlic ,onions leek, carrots, Parsnip, cellery, chopped parsley and a bay leaf. salt pepper to taste, stock cube pour over a can of beer and seal the top with aliminium foil then put the casserole lid on tight. I put mine in a steady oven at 10 this morning and it's smelling delicious and just about ready to have the oven turned of. I will leave it to continue cooking now in it's own heat as I'm using a thick earthenwear type pot! I will make creamy mashed potatoes to go with it and I'm trying to get a recipe for Yorkshire pudding though you wouldn't need to do that!
by Edward Mainwaring-Burton @ January 19, 2007 3:01 pm
by marianne @ January 19, 2007 3:09 pm
Ted Nuggent has a cookbook called "Kill It and Grill It." You might find some receipes on line. He kind of a nutty guy, but the receipes are good.
Ted Nuggent has a cookbook called "Kill It and Grill It." You might find some receipes on line. He kind of a nutty guy, but the receipes are good.
by Breanne N @ February 6, 2007 8:44 pmby BlueSea @ February 6, 2007 8:46 pm
Taverns a/k/a maid rites a/k/a sloppy joes I make mine different every time depending on my mood. Basically cook the hamburger up chopping it into tiny pieces, add salt, pepper, garlic powder. If you want the sandwiches not saucier just put in a bit of ketchcup, mustard, horseradish, Worcester and a pinch or two of brown sugar. For saucier add more ketchup. Want more tang....more horseradish and mustard or for sweeter add more brown sugar. Mix it all up, simmer and serve on a nice crusty bun. The important thing is to taste as you go. Sometimes I even add a bit of beer. These are great with potato chips but you could do a twice baked potato with them. They make great leftovers.
Taverns a/k/a maid rites a/k/a sloppy joes I make mine different every time depending on my mood. Basically cook the hamburger up chopping it into tiny pieces, add salt, pepper, garlic powder. If you want the sandwiches not saucier just put in a bit of ketchcup, mustard, horseradish, Worcester and a pinch or two of brown sugar. For saucier add more ketchup. Want more tang....more horseradish and mustard or for sweeter add more brown sugar. Mix it all up, simmer and serve on a nice crusty bun. The important thing is to taste as you go. Sometimes I even add a bit of beer. These are great with potato chips but you could do a twice baked potato with them. They make great leftovers.
by Joanne K @ September 26, 2006 8:58 pmby ~~mum23~~ @ September 26, 2006 9:14 pm
SPICEY LENTIL SOUP Ingredients 1 tbsp hot curry paste 1 onion, finely chopped 2 garlic cloves, finely chopped 4cm/1.5in piece of root ginger, peeled and finely chopped 1 tsp cumin seeds 200g/7oz red lentils 1.5litres/2½pints chicken or vegetable stock 50g/2oz small sultanas 1 lime, grated rind and juice only sea salt and freshly ground black pepper 150g/6oz carton fat-free natural yoghurt 2 tbsp chopped fresh mint 4 warm chapattis, to serve Method Curry paste is made using vegetable oil but it has loads more flavour and none of the harshness of curry powder, so I do think it's worth sacrificing a few calories for. If you choose to substitute powder for paste, please do fry it in a little oil for a few minutes to take away the rawness of the spices. 1. Place the curry paste, onion, garlic, ginger and cumin seeds in a large pan and cook gently together for three minutes. 2. Add the lentils and stock, bring to the boil and simmer gently for 20 minutes. 3. Add the sultanas and cook for a further 10 minutes. Add the lime rind and juice and season to taste. 4. Ladle into bowls and top each serving with a large spoonful of yoghurt and a sprinkling of mint. Serve with warm chapattis. LENTIL CURRY cup red lentils, cleaned,washed 1 big onions, finely chopped 5 cloves garlic, finely chopped 1 sprig curry leaves (optional) 1 medium tomato, chopped 2 dried red chilies (whole) 1/2 whole mustard seeds 1/4 fenugreek seeds 1 soup cube (I use chicken or beef cube) 1/2 teaspoon sri lankan curry powder (Recipezaar 17470) 1/4 teaspoon turmeric powder 4 tablespoons vegetable oil salt Boil lentils till tender in 4 cups of water, tumeric powder, and soup cube Add chopped tomatoes, curry powder and cook further till tomatoes are done. When cooked, remove the lentils into a separate bowl. Rinse the sauce pan well, and re-heat it and add oil. Heat oil and add dry chillie, mustard seed and fenugreek seed. Do not let them burn as it may give a bitter taste. Add Curry leaves, chopped onion and garlic. Fry till golden brown. Add lentil mixture, stir, adjust salt[you may add a bit of lemon juice to your taste]. Cover and cook for about 3 minutes. Serve with plain boil rice and eggplant salad
SPICEY LENTIL SOUP Ingredients 1 tbsp hot curry paste 1 onion, finely chopped 2 garlic cloves, finely chopped 4cm/1.5in piece of root ginger, peeled and finely chopped 1 tsp cumin seeds 200g/7oz red lentils 1.5litres/2½pints chicken or vegetable stock 50g/2oz small sultanas 1 lime, grated rind and juice only sea salt and freshly ground black pepper 150g/6oz carton fat-free natural yoghurt 2 tbsp chopped fresh mint 4 warm chapattis, to serve Method Curry paste is made using vegetable oil but it has loads more flavour and none of the harshness of curry powder, so I do think it's worth sacrificing a few calories for. If you choose to substitute powder for paste, please do fry it in a little oil for a few minutes to take away the rawness of the spices. 1. Place the curry paste, onion, garlic, ginger and cumin seeds in a large pan and cook gently together for three minutes. 2. Add the lentils and stock, bring to the boil and simmer gently for 20 minutes. 3. Add the sultanas and cook for a further 10 minutes. Add the lime rind and juice and season to taste. 4. Ladle into bowls and top each serving with a large spoonful of yoghurt and a sprinkling of mint. Serve with warm chapattis. LENTIL CURRY cup red lentils, cleaned,washed 1 big onions, finely chopped 5 cloves garlic, finely chopped 1 sprig curry leaves (optional) 1 medium tomato, chopped 2 dried red chilies (whole) 1/2 whole mustard seeds 1/4 fenugreek seeds 1 soup cube (I use chicken or beef cube) 1/2 teaspoon sri lankan curry powder (Recipezaar 17470) 1/4 teaspoon turmeric powder 4 tablespoons vegetable oil salt Boil lentils till tender in 4 cups of water, tumeric powder, and soup cube Add chopped tomatoes, curry powder and cook further till tomatoes are done. When cooked, remove the lentils into a separate bowl. Rinse the sauce pan well, and re-heat it and add oil. Heat oil and add dry chillie, mustard seed and fenugreek seed. Do not let them burn as it may give a bitter taste. Add Curry leaves, chopped onion and garlic. Fry till golden brown. Add lentil mixture, stir, adjust salt[you may add a bit of lemon juice to your taste]. Cover and cook for about 3 minutes. Serve with plain boil rice and eggplant salad
by None @ December 27, 2006 11:27 pmby scrappykins @ December 28, 2006 4:24 am
This website has over 1,000 weight watchers recipes http://www.angelfire.com/journal/wwrecipes/
This website has over 1,000 weight watchers recipes http://www.angelfire.com/journal/wwrecipes/
by sten213 @ May 16, 2011 11:50 pm @ May 17, 2011 5:10 am
Here's one that I wanted to try made out of crushed walnuts. It's for "ground beef" which to my knowledge is mincemeat. Meaty Veg-Based Ground “Meat”: 1 medium head cauliflower, trimmed and washed, broken into florets (about 1 pound/450 g after trimming) 2 cups (250 g) raw walnut halves 2 Tbsp (30 ml) extra virgin olive oil, preferably organic 2 cloves garlic, minced, or 1tsp (5 ml) garlic powder 1/4 tsp (1 ml) dried sage 1/2 tsp (2.5 ml) smoked paprika 1 tsp (5 ml) liquid smoke (for ACD Stage 1, use more smoked paprika) 1/2-3/4 tsp (2.5-3.5 ml) fine sea salt, to taste 2 Tbsp (30 ml) Bragg’s liquid aminos, soy sauce, or tamari (ACD Stage 1 use Bragg’s only)–omit for an entirely soy-free “meat” Preheat oven to 350 F (180C). Line a large rimmed cookie sheet or rectangular pan with parchment, or spray with nonstick spray. In a food processor, blend the cauliflower and nuts to a fine meal. Depending on how grainy you like your “meat,” it can be more or less fine; I made mine like a coarse cornmeal. Transfer the mixture to a large bowl and add remaining ingredients. Using your (clean) hands, knead everything together thoroughly, until the grounds are uniformly coated. Turn the mixture into the pan and spread out evenly. Bake for 45 minutes and up to 1 hour 15 minutes (it will depend on the size of the pan and how thick the mixture is when you first begin to bake it), stirring after 30 minutes and then every 15 minutes after that, until the meat is dry and brown (if the layer underneath comes up looking wet and white–as cauliflower tends to do–then you need to keep baking). The grounds will begin to separate and intensify in color as they roast. Once the meat is cooked, you can cool, package, and freeze it for later use, or use it right away. Will keep, up to 3 days, covered in the refrigerator. May be frozen.
Here's one that I wanted to try made out of crushed walnuts. It's for "ground beef" which to my knowledge is mincemeat. Meaty Veg-Based Ground “Meat”: 1 medium head cauliflower, trimmed and washed, broken into florets (about 1 pound/450 g after trimming) 2 cups (250 g) raw walnut halves 2 Tbsp (30 ml) extra virgin olive oil, preferably organic 2 cloves garlic, minced, or 1tsp (5 ml) garlic powder 1/4 tsp (1 ml) dried sage 1/2 tsp (2.5 ml) smoked paprika 1 tsp (5 ml) liquid smoke (for ACD Stage 1, use more smoked paprika) 1/2-3/4 tsp (2.5-3.5 ml) fine sea salt, to taste 2 Tbsp (30 ml) Bragg’s liquid aminos, soy sauce, or tamari (ACD Stage 1 use Bragg’s only)–omit for an entirely soy-free “meat” Preheat oven to 350 F (180C). Line a large rimmed cookie sheet or rectangular pan with parchment, or spray with nonstick spray. In a food processor, blend the cauliflower and nuts to a fine meal. Depending on how grainy you like your “meat,” it can be more or less fine; I made mine like a coarse cornmeal. Transfer the mixture to a large bowl and add remaining ingredients. Using your (clean) hands, knead everything together thoroughly, until the grounds are uniformly coated. Turn the mixture into the pan and spread out evenly. Bake for 45 minutes and up to 1 hour 15 minutes (it will depend on the size of the pan and how thick the mixture is when you first begin to bake it), stirring after 30 minutes and then every 15 minutes after that, until the meat is dry and brown (if the layer underneath comes up looking wet and white–as cauliflower tends to do–then you need to keep baking). The grounds will begin to separate and intensify in color as they roast. Once the meat is cooked, you can cool, package, and freeze it for later use, or use it right away. Will keep, up to 3 days, covered in the refrigerator. May be frozen.
by The Doctor @ February 21, 2008 9:12 pmby The Sophisticate @ February 21, 2008 9:17 pm
Daleks are best served raw... yes, I know, it seems counter-intuitive... but just crack open the case and scoop it directly into your mouth, you won't be disappointed! P.S. I hear Dalek meat is an aphrodisiac...
Daleks are best served raw... yes, I know, it seems counter-intuitive... but just crack open the case and scoop it directly into your mouth, you won't be disappointed! P.S. I hear Dalek meat is an aphrodisiac...
by monkienutz @ February 7, 2008 2:50 pmby lou @ February 8, 2008 2:12 pm
Meat & Potato Pie (Serves 4 to 6) Ingredients: 500 gms of soft shin, cut into small cubes Seasoned Flour Cooking oil 1 onion, peeled & sliced 2 carrots, peeled & sliced (optional) 350mls of beef stock Salt & black pepper 500 gms of potatoes, peeled, cut into cubes & parboiled Short crust pastry Method Dust the meat with the seasoned flour. Heat the oil in a pan & fry the meat & onion until lightly browned. Add the carrot (if desired), stock & seasoning. Bring to the boil, cover and simmer for at least an hour or until the meat is very tender. (The longer and more slowly the meat is cooked the better). When the meat is ready mix in the drained potato cubes. Put into a deep pie dish or casserole and cover with a short crust pastry crust. Make three slits in the top of the pastry (for the steam to escape), brush with beaten egg or milk and bake for about 40 minutes at 200C until the pastry is golden brown.
Meat & Potato Pie (Serves 4 to 6) Ingredients: 500 gms of soft shin, cut into small cubes Seasoned Flour Cooking oil 1 onion, peeled & sliced 2 carrots, peeled & sliced (optional) 350mls of beef stock Salt & black pepper 500 gms of potatoes, peeled, cut into cubes & parboiled Short crust pastry Method Dust the meat with the seasoned flour. Heat the oil in a pan & fry the meat & onion until lightly browned. Add the carrot (if desired), stock & seasoning. Bring to the boil, cover and simmer for at least an hour or until the meat is very tender. (The longer and more slowly the meat is cooked the better). When the meat is ready mix in the drained potato cubes. Put into a deep pie dish or casserole and cover with a short crust pastry crust. Make three slits in the top of the pastry (for the steam to escape), brush with beaten egg or milk and bake for about 40 minutes at 200C until the pastry is golden brown.
by Peaches @ November 2, 2008 1:46 pmby Nick P @ November 2, 2008 1:50 pm
For hundreds goto http://allrecipes.com/Recipes/Main-Dish/Slow-Cooker/Main.aspx
For hundreds goto http://allrecipes.com/Recipes/Main-Dish/Slow-Cooker/Main.aspx