Libragirl
@Libragirl
20 Years500+ Posts
Comments: 0 · Posts: 813 · Topics: 55
Meatloaf
Well here is a start. I like Italian food so if you do too, try this. I don't measure so I will try to break it down as close as possible.
1/2 c. milk
1 1/2 cups of Italian or French bread cubes (no crust unless you like)
1 1/2 lb. of ground chuck (much better flavor than ground round)
1/2 lb. of Italian sweet sausage (remove the casings and crumble)
2 eggs
parsley chopped
garlic about 1 or 2 tablespoons chopped
salt about tsp.
pepper 1/2 tsp.
water 1 c.
butter several cubes
Lipton cajun style rice & sauce- 1 package
frozen spinach make sure you dry and chop it-2 packages
put the bread and milk in the bowl to soak,
then put meat, sausage, eggs and seasoning together
put mixture on foil then in the fridge for a couple of hours
mix in saucepan butter, cajun sauce boil and stir until rice is done. Let it cool
take the meat mixture from fridge, and flatten into square spread spinach on top of meat , rice, add a little more salt and pepper and then roll it up; pinch off ends; bake for an hour at 350, and let it sit for 15 minutes after you take it out!
Now you!
1/2 c. milk
1 1/2 cups of Italian or French bread cubes (no crust unless you like)
1 1/2 lb. of ground chuck (much better flavor than ground round)
1/2 lb. of Italian sweet sausage (remove the casings and crumble)
2 eggs
parsley chopped
garlic about 1 or 2 tablespoons chopped
salt about tsp.
pepper 1/2 tsp.
water 1 c.
butter several cubes
Lipton cajun style rice & sauce- 1 package
frozen spinach make sure you dry and chop it-2 packages
put the bread and milk in the bowl to soak,
then put meat, sausage, eggs and seasoning together
put mixture on foil then in the fridge for a couple of hours
mix in saucepan butter, cajun sauce boil and stir until rice is done. Let it cool
take the meat mixture from fridge, and flatten into square spread spinach on top of meat , rice, add a little more salt and pepper and then roll it up; pinch off ends; bake for an hour at 350, and let it sit for 15 minutes after you take it out!
Now you!
Woah, thanks for taking the time to write out the recipe YM! I understand about the quantity thing, i cook by ear as well. I'm going to give this a go within the next week or so. I might have trouble finding the cajun rice/sauce but i'll use a substitute. 'Now me?' What do you need to know? Im all nervous now 🙂
Sound good Mom!
Thanks!
Star
Thanks!
Star
If I was a good cook I would totally post here...I never cook though. I mean I know how to cook very simple things like breakfast fare...I'm basically a skillet/toaster/microwave kinda cook. lol. So I will be writing these recipes down! Maybe I'll learn something 🙂
I have a terrific recipe for meatloaf and that is to...JUST NOT MAKE MAKE IT! Face it meat is not only not good for us but it is NASTY w/ a Capital "N". At any rate I have a terrific recipe. It's called angel hair pasta w/scallops. People it is...'THE BOMB'! Talk about good stuff. To those of U Who would want the recipe be prepared that it can be considered an afrodosi! And it is!
Anyway for those who may want it it's really worth spending time in the Kitch 2 prepare it...just make sure THE A guy is worthy?
Anyway for those who may want it it's really worth spending time in the Kitch 2 prepare it...just make sure THE A guy is worthy?
Aww, Saggie, the recipe please...!
I looooooooooooooooooooooove angel hair pasta with scallops - actually with mussels or prawns or soft shelled crabs in a light tomato/basil sauce - any of those combinations works for me - and a nice verdelho or gewertztraminer......Oh god! I have to breathe deeply and compose myself - haven't had dinner tonight and i'm getting lightheaded just thinking about mouth watering meals......
Fresh parsley
1 pound bay scallops
2 tablespoons fresh lemon juice
12 ounces angel hair pasta (use fresh pasta like Contadina, not packaged - ruins it)
2 tablespoons olive oil
2 tablespoons butter, divided
1 medium onion, chopped* (see below)
1 clove garlic, minced *(see below)
1 can (14-1/2 ounces) Italian tomatoes, undrained and cut up
2 tablespoons chopped fresh basil or 1 teaspoon dried basil, crushed
1/4 teaspoon dried oregano leaves, crushed
1/4 teaspoon dried thyme leaves, crushed
2 tablespoons heavy cream
Dash ground nutmeg
1. To chop parsley, place parsley in 1-cup measuring cup. Snip enough parsley with kitchen scissors to measure 2 tablesppons. Set aside.
2 Rinse scallops. Combine scallops, parsley and lemon juuice in glass dish. Cover; marinate in refrigerator while preparing sauce.
3. Cook pasta according to package directions. Drain in colander.
4. Heat oil and 1 tablespoon butter in large skillet over medium-high heat. Cook and stir onion and garlic in hot oil mixture until onion is tender.
5. Add tomatoes with juice, basil, oregano and thyme. Reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
6. Drain scallops. Cook and stir scallops in remaining 1 tablespoon butter in another large skillet over medium heat until scallps are opaque, about 2 minutes.
7. Stir tomato mixture, cream and nutmeg into scallop mixture.
8. Pour sauce over angel hair pasta in large serving platter, toss gently to coat. Garnish as desired.
ENJOY with garlic bread, a green salad and plenty of wine!
* To chop onion, peel skin. Cut onion in half through the root. Place cut side down on cutting board. Holding knife horizontally make cuts parallel to board almost to root end. Cut onion vertically into thin slices, holding onion with fingers to keep its shape. Turn onion and cut crosswise to root end. (The closer the cuts are spaced, the finer the onion is chopped.) Repeat with remaining onion half.
* To mince garlic, trim ends of garlic cloves. Slightly crush clover under flate side of chef?s knife blade; peel away skin. Chop garlic with chef?s knife until garlic is in uniform line pieces.
1 pound bay scallops
2 tablespoons fresh lemon juice
12 ounces angel hair pasta (use fresh pasta like Contadina, not packaged - ruins it)
2 tablespoons olive oil
2 tablespoons butter, divided
1 medium onion, chopped* (see below)
1 clove garlic, minced *(see below)
1 can (14-1/2 ounces) Italian tomatoes, undrained and cut up
2 tablespoons chopped fresh basil or 1 teaspoon dried basil, crushed
1/4 teaspoon dried oregano leaves, crushed
1/4 teaspoon dried thyme leaves, crushed
2 tablespoons heavy cream
Dash ground nutmeg
1. To chop parsley, place parsley in 1-cup measuring cup. Snip enough parsley with kitchen scissors to measure 2 tablesppons. Set aside.
2 Rinse scallops. Combine scallops, parsley and lemon juuice in glass dish. Cover; marinate in refrigerator while preparing sauce.
3. Cook pasta according to package directions. Drain in colander.
4. Heat oil and 1 tablespoon butter in large skillet over medium-high heat. Cook and stir onion and garlic in hot oil mixture until onion is tender.
5. Add tomatoes with juice, basil, oregano and thyme. Reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
6. Drain scallops. Cook and stir scallops in remaining 1 tablespoon butter in another large skillet over medium heat until scallps are opaque, about 2 minutes.
7. Stir tomato mixture, cream and nutmeg into scallop mixture.
8. Pour sauce over angel hair pasta in large serving platter, toss gently to coat. Garnish as desired.
ENJOY with garlic bread, a green salad and plenty of wine!
* To chop onion, peel skin. Cut onion in half through the root. Place cut side down on cutting board. Holding knife horizontally make cuts parallel to board almost to root end. Cut onion vertically into thin slices, holding onion with fingers to keep its shape. Turn onion and cut crosswise to root end. (The closer the cuts are spaced, the finer the onion is chopped.) Repeat with remaining onion half.
* To mince garlic, trim ends of garlic cloves. Slightly crush clover under flate side of chef?s knife blade; peel away skin. Chop garlic with chef?s knife until garlic is in uniform line pieces.
#5 gets added to #4. Didn't read very clear to me? If possible try to time cooking the pasta while the sauce is cooking, that way one can combine it all together at the same time.
For Cortica - what is "a nice verdelho or gewertztraminer"? Are they wines?
Aww, thanks saggie. Just reading this thing is making me yearnnnnnn.
To answer your question, yes, verdelho and gewertztraminer are wines. I've tried verdelho but haven't tried gewertztraminer yet.
To answer your question, yes, verdelho and gewertztraminer are wines. I've tried verdelho but haven't tried gewertztraminer yet.
Thanks Saggie! Sounds heavenly! Aphrodisiac quality also sounds like lots of fun! LOL!!
Seriously, I am going to try this one! What do you use for 'heavy cream' though? Some recipes say you can use whipping cream...??
LOL! Now I am thinking of the bondage post!! LOL!!
Seriously, I am going to try this one! What do you use for 'heavy cream' though? Some recipes say you can use whipping cream...??
LOL! Now I am thinking of the bondage post!! LOL!!
Hi Star, I think if one were to beat heavy cream with a mixer long enough it'll become whipping cream? Not sure on that one but you should have no trouble finding heavy cream in your market's dairy section. It'll be near the light cream, half and half and milk. Available in pint sizes. Or at least it should be.
This recipe is SUPPOSED to serve 4.
Also one can substitute the regular seasonings that come in shaker containers for basil, oregano and thyme. It's really hard to find the dried leaves version of them and sometimes they're very expensive?
Your honey will propose marriage after this dish!!!
This recipe is SUPPOSED to serve 4.
Also one can substitute the regular seasonings that come in shaker containers for basil, oregano and thyme. It's really hard to find the dried leaves version of them and sometimes they're very expensive?
Your honey will propose marriage after this dish!!!
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