Posts for January 9th 2010
Basic Meatloaf
From Paula Deen
Basic MeatloafIngredients1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats
Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
Directions
Preheat oven to 375 degrees F.
From Paula Deen
Basic Meatloaf
Ingredients
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats
Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
Directions
- Preheat oven to 375 degrees F.
- Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.
- Mix ingredients for topping and spread on loaf. Bake for 1 hour.
Serves 4.
Meatloaf Variations:
- To enhance the flavor, use a blend of beef with pork — and take it to another level by topping the loaf with slices of bacon before baking.
- Increase the tenderness of the meatloaf by using veal, which has more gelatin than beef.
- Slim down your recipe by adding in shredded carrots, finely chopped spinach, and subbing turkey for beef.
- Make it gluten-free by using flax seed instead of rolled oats or breadcrumbs.
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Expert Red Beans and Rice
From Emeril Lagasse
Expert Red Beans and RiceIngredients2 tablespoons vegetable oil
1 cup chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 teaspoon dried thyme
2 bay leaves
1 pound boiled ham cut, into 1/2-inch cubes
6 ounces smoked sausage, cut crosswise into 1/4-inch slices (1 cup)
1 pound dried red beans, rinsed and sorted through, soaked overnight and drained
3 tablespoons chopped garlic
8 to 10 cups water
Steamed rice
Directions
Heat the oil in a large saucepan over medium-high heat.
From Emeril Lagasse
Expert Red Beans and Rice
Ingredients
2 tablespoons vegetable oil
1 cup chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 teaspoon dried thyme
2 bay leaves
1 pound boiled ham cut, into 1/2-inch cubes
6 ounces smoked sausage, cut crosswise into 1/4-inch slices (1 cup)
1 pound dried red beans, rinsed and sorted through, soaked overnight and drained
3 tablespoons chopped garlic
8 to 10 cups water
Steamed rice
Directions
- Heat the oil in a large saucepan over medium-high heat. Saute the onions, bell peppers, celery, salt, cayenne, black pepper, and thyme for about 5 minutes.
- Add the bay leaves, ham, and sausage and saute for 5 to 6 minutes.
- Add the beans, garlic, and enough water to cover the contents in the pot.
- Bring to a boil, reduce the heat to medium, and simmer uncovered, stirring occasionally for about 2 hours. Add more water if the mixture becomes dry and thick.
- Use a wooden spoon to mash about half of the mixture against the side of the pot. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the mixture is creamy and the beans are soft. Add more water if it becomes too thick. The mixture should be soupy but not watery.
- Remove the bay leaves and serve with steamed white rice.
Serves 8.
Beginner Red Beans and Rice
From Better Homes and Gardens
Beginner Red Beans and Rice Ingredients1 slice bacon, chopped
1 cup chopped onion
1 14-ounce can reduced-sodium chicken broth
3/4 cup regular brown rice
3/4 cup sliced celery
1/4 teaspoon salt
1/4 teaspoon bottled hot pepper sauce
1/8 teaspoon ground black pepper
1 15-1/2-ounce can dark red kidney beans
1 small green sweet pepper, cut into bite-size strips
Directions
In a 10-inch skillet cook and stir bacon over medium heat until bacon is crisp.
Beginner Red Beans and Rice
Ingredients
1 slice bacon, chopped
1 cup chopped onion
1 14-ounce can reduced-sodium chicken broth
3/4 cup regular brown rice
3/4 cup sliced celery
1/4 teaspoon salt
1/4 teaspoon bottled hot pepper sauce
1/8 teaspoon ground black pepper
1 15-1/2-ounce can dark red kidney beans
1 small green sweet pepper, cut into bite-size strips
Directions
- In a 10-inch skillet cook and stir bacon over medium heat until bacon is crisp. Reserve 1 teaspoon of the drippings in the pan. (If necessary, add cooking oil to skillet to make 1 teaspoon drippings.) Drain bacon on paper towels.
- Cook onion in reserved drippings until tender but not brown. Add bacon, broth, uncooked rice, celery, salt, hot pepper sauce, and pepper. Bring to boiling; reduce heat. Cover and simmer for 40 minutes.
- Add the undrained beans and sweet pepper strips. Simmer, covered, for 5 minutes more. Serve immediately.
Makes 4 main-dish or 6 side-dish servings.
Nutritional information per serving: Calories 281, Total Fat 4g, Saturated Fat 1g, Cholesterol 2mg, Sodium 702mg, Carbohydrate 52g, Fiber 7g, Protein 12g
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