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Think you got a good Receipe post it so other members can try it :smiley:

Meat Loaf
3lbs of Ground beef
1 cup of cooked rice
1 small can of tomato sauce
2 eggs
½ cup of diced onions
1tsp garlic powder

Topping
Ketchup
Brown sugar

Preheat oven at 350° cook for 45 minutes then add topping and cook for another 15 minutes, after removing from oven remove from loaf pan to avoid accumulation of oil/grease on meat leaf during cooling off.

I’ll work on writing one of mine ,
Your meatloaf sounds a lot like mine.
I usually cook the rice a day in advance & let the refrigerator dry it some.
I use about a cup & a half.
Seasoning is similar but I add some paprika,black pepper & some Worchestershire sauce or sometimes some A-1 steaksauce instead.
I top mine with another small can of tomato sauce about 30 minutes before taking it out of the oven.

[QUOTE=cholla;2558237]I’ll work on writing one of mine ,
Your meatloaf sounds a lot like mine.
I usually cook the rice a day in advance & let the refrigerator dry it some.
I use about a cup & a half.
Seasoning is similar but I add some paprika,black pepper & some Worchestershire sauce or sometimes some A-1 steaksauce instead.
I top mine with another small can of tomato sauce about 30 minutes before taking it out of the oven.[/QUOTE]

hmmm… will have to try adding a little of your ingredients :smiley: thanks :flower:

[B]SJ[/B]

Since it’s about Thanksgiving this is the dressing I make. Taught to me by my grandmother.
1 - 8 inch cornbread pone . ( The kind cooked in a #8 iron skillet)
1 can biscuits ( you can use less depending on taste.)
4 - ribs from a large celery stalk. Slice fine to medium
1 large onion diced
Giblets from the turkey (neck,heart,liver, & gizzard)
1/2 to 1 cup giblet broth with the celery & onions that are cooked with the giblets.
Turkey broth ( amount needed to get the correct moistness). I don’t remove the fat from mine .
2 eggs
Seasonings:
Sage (I use leaf dried & crumbled ) for powdered about 1/2 to 1 teaspoon. It depends on how much you like sage.
Black pepper . I like mine light on BP but again to taste. 1/2 teaspoon.
Salt only if you think the other ingredients don’t have enough.
If you have another spice you usually add just put it in too.
Instructions:
Bake the cornbread & allow to cool .Break into small to medium pieces.
Same for biscuits. Put these in a large bowl & cover with a towel & allow to dry for two days. (You don’t have to do this but it will absorb the broth a lot better).
In a pan of lightly salted water cook giblets.
The neck I bake with the turkey until I’m ready to start the giblets & add with the heart & gizzard.
The heart & gizzard should be cooked about an hour.In about 1/2 hour of this add half the celery & 1/2 the onion & liver.
Strain & save broth. Also save giblets & vegetables.
Cut the giblets into small pieces. The neck is mostly to flavor the broth but if you want to strip some meat from it you can.
In a large casserole dish ( might be a medium to some people) . Put in the dry ingredients seasonings too stir a bit. Then stir in the raw celery & onions & diced giblets.
Then add the giblet broth & vegetables cooked in the giblet broth.
& then the 2 eggs. Stir in well.
Now you add the Turkey broth until the texture of the of the dressing is correct.
This is a sight amount. It should be well moistened but not soupy.
Bake at 350 degrees for 1 hour. It should have a golden brown crust on top.
I hope that is a good enough .If you have any questions ask.

Hey SJ how did the meatloaf turn out ?

[QUOTE=StormJumper;2558226]Think you got a good Receipe post it so other members can try it :smiley:
[/QUOTE]

Great idea!

This one is a favorite of mine, ideal student dish (cheap, easy, fast, tasty)!

[B]Pasta Spinach with Pesto, Ham and Cheese[/B]

500 g pasta
800 g frozen spinach a la creme (frozen cubes)
6 spoons green pesto
100 g ham
2 oninions
100 g grated cheese

approx. 15 minutes

Pasta can be the one of your choice, I prefer penne.

Boil water and cook the pasta

  • cut the onions and put them into a big pan until they are a bit glassy
  • add the frozen spinach and wait until it is liquid
  • add the green pesto
  • cut the ham into strips and add to the pan
  • add the grated cheese
  • wait until the cheese is melted and then you are ready to serve

Serve the pasta seperate from the sauce.

Add ketchup or more grated cheese if you want.

You can experiment with this dish to change the amounts of ingredients to find your preferred flavor. You can also exclude the ham to have a great vegatarian dish.

Enjoy :flower:

http://club.myce.com/groups/cdfreaks-chefs.html

I guess SJ missed the cdfreaks chefs topic.
I never ran across it myself.
I did a quick scan & looked like some good receipes.
I will look the topic over better later.
Might be good to just merge this one with it.

[QUOTE=cholla;2559212]I guess SJ missed the cdfreaks chefs topic.
I never ran across it myself.
I did a quick scan & looked like some good receipes.
I will look the topic over better later.
Might be good to just merge this one with it.[/QUOTE]

:iagree: Yes I did

Thanks ~Soul~ :flower: