Recipes...

Everything that doesn't fit anywhere else!

Postby Marinepits » October 9th, 2007, 10:04 am

In honor of this thread: http://www.pitbulltalk.com/viewtopic.php?t=16709

Share your favorite meatloaf recipes! :D
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Postby pitbullmamaliz » October 9th, 2007, 11:19 am

I'll go home and dig out my mom's - it's sooooo easy but the best ever! :drool:
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Postby Vanella » November 7th, 2007, 4:29 pm

ooooo I have an AWESOME meatloaf recipe! Lemme go get it!!
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Postby Vanella » November 7th, 2007, 4:30 pm

ok here is mine......and these amounts will ensure you have leftovers for heating up or meatloaf sandwiches......

1 pound lean ground beef
1 pound ground veal
1/2 pound ground pork (essential!!)
1 can tomato sauce
1/2 can beef gravy or mushroom gravy
1/2 onion chopped super fine
3/4 cup italian style breadcrumbs
10 shakes of Worstishire (sp? lol)
chopped italian parsley (not the curley stuff but the flat leaf stuff)
Steak seasoning salt (ususually for grilling, it's made by McCormick)
one can of Gorgios mushrooms (the big can) then chop them into smaller peices
2 eggs


Preheat oven to 400...

Throw everything into a bowl and mix....it is best to mix with a fork to keep it fluffy and not mushy....also Dont overmix....just mix till all ingredients are combined. I use my hands. eww....the mixture will seem wet but the breadcrumbs will help with that and you also don't want it to be dry once its cooked.

place in a casserole dish that can hold it comfortably or shape it into a loaf in a baking dish.......Keep in mind that it WILL give off fat from the pork and you need to remove it with a turkey baster periodically during cooking.

I usually cook it for about an hour.....check the center with a knife to make sure it's cooked through.


Garlic Mashed potatos

two whole heads garlic with tops cut off
potatos about five pounds
half and half
butter
salt and pepper


wrap each head of garlic in some foil and throw in the oven with the meatloaf....take them out in about 1/2 an hour to 45 minutes...

peel and cut potatos and put in boiling salted water. Boil until tender....it is ok to over cook them since they are getting mashed anyway.,

once potatos are done, drain well and throw in a pot on the stove. Get garlic and squeeze the cloves out into the potatos...the garlic will be like paste...dont get the skin in there....

add about 1/2 cup of the half and half and start to mash....add pats of butter as you go along....usually about a half a stick is used....also add half and half until you get the consistancy you desire....I like mine pretty creamy....

salt and pepper to taste....potatos take a lot of salt to be good so don't be shy about it.....



I serve this meal with biscuits and gravy and greenbeans....
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Postby cheekymunkee » November 7th, 2007, 5:46 pm

I'm starving!!! And I LOVE meatloaf! Amanda hates meat loaf so I make it into meatballs. :D She's so gullible
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Postby KJS » November 12th, 2007, 3:35 pm

Anyone with any Low Carb recipes that are not like the user manual for a space shuttle? :?
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Postby Magnolia618 » January 5th, 2008, 10:23 pm

Two words, Joyce:

PB&J Quesadilla :thumbsup:
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Postby Marinepits » January 5th, 2008, 10:35 pm

Oooooo, melty peanut butter ROCKS!!! :shock:
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Postby Magnolia618 » January 5th, 2008, 10:37 pm

Mmmm... on a crunchy tortilla. SOOOO gooooood.
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Postby Magnolia618 » January 5th, 2008, 10:38 pm

oh, and joyce, it's better if it's slightly burnt. :wink:
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Postby Wyldmoonwoman » January 6th, 2008, 12:31 am

mmm...that sounds good...I want a grilled peanut butter and bananna sammie now
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Postby Magnolia618 » January 6th, 2008, 9:40 pm

I'm bored and I feel like piggin', so I'm going all out.

Fried chicken (I live down the street from a KFC... I refuse to eat there, so I figured why not just make my own BETTER, non fucked up fried chicken)

Brown rice and black beans

Fried Plantains (mmm.... healthy fried stuff)

and my FAVORITE dessert ever... a chocolate croissant.

I can't wait!
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Postby Magnolia618 » January 16th, 2008, 12:40 pm

Mmmm... Condom rolls....

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Postby Asta » January 17th, 2008, 4:57 pm

Ok, so Stéphane had a nightmare the other night that i was trying to feed him mud. In fact, it was apparently such a vivid dream that he woke up and thought that he was in fact going to puke. Not sure how i should interpret this dream...

Anyhoo, i promised him that i was going to try out a new recipe in his absence (he is in Zurich), so i found one that contained both apples and cider which he likes and it turned out well..

Chicken in cider

4 portions

Approx 1 kg of chickenbreast
3 tbsp flour
1½ tsp salt
½ tsp of black pepper (i used more)
1 yellow onion, chopped
2 dl apple cider
2 tsp of tarragon, crumbled (i used fresh tarragon and therefore more. Taste!)
2 dl of creme fraiche
2-3 apples (i used Pink Lady), cut into slices

Mix the flour, pepper and salt and turn the chickenbrests in the mixture. Brown the pieces in a pan. Lightly brown the chopped onion as well. Mix with the chicken. Add the tarragon, apple slices and cider and let gently simmer for approx 25 min´s or until the chicken is done. Add the creme fraiche and simmer for another 5 min´s.
Serve with rice and a salad.

Now as for the apples, i like to add them early so they are soft and nice. Just add them later on if you like them crunchy!

Cheers,

Ã…sa
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Postby Jenn » January 18th, 2008, 12:16 am

I'm not so sure I can psych myself into even trying one of your "condom rolls" :o

Asa, that sounds really good.. You should quit choking your husband while he's sleeping and blame it on the dream though. ;)
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Postby Asta » January 18th, 2008, 10:29 am

It is really good :) I had leftovers last night hehe
If it wasn´t for the fact that he is in Switzerland and i am in Scotland i would definately try to blame the dream at one point or another ;)

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Postby Magnolia618 » January 18th, 2008, 11:42 am

On January 17 2008, Jenn wrote:I'm not so sure I can psych myself into even trying one of your "condom rolls" :o

Asa, that sounds really good.. You should quit choking your husband while he's sleeping and blame it on the dream though. ;)


rofl Its just some sort of egg roll, but it looks just like a condom. lol SOOOO yummy, though.
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Postby Asta » January 18th, 2008, 5:55 pm

Ok i am feeling like chartering new territory this week it seems! Both because of the mud dream and the fact that i have nothing to do.

Meat stew

4-5 people

700 g cutout beef
1 large onion (although the recipe asks for 3 large onions, so you choose)
1 large red bellpepper
1½ tsp salt
3 pinches of black pepper
1 tsp tarragon
1 tsp of chervil
3 garlic wedges, crushed
3 tbsp chopped parsley
1 tbsp tomatopuré
1 tbsp chilisauce
2 tsp mushroom soy
1 dl water
2 dl doublecream
lemonwedges
a few bellpeppers slices for garnish

Cut the meat into cm wide slices. Cut the onion(s) into wedges. Split de-seed and slice the bellpepper.

Brown the onion in a pan until almost soft and lightbrown. Brown the meat in batches.

Mix the meat and onions and add salt, pepper, tarragon, chervil, garlic, and parsley. Pour in the soy stirred into the water, cream, tomatopuré and chilisauce.

Let simmer under a lid for approx 3-5 min´s.

Add most of the bellpepper, and simmer for another 3-5 min´s or until the meat is tender.

Taste, and adjust the spices, herbs, cream or water if necessary.

Serve with lemonwedges and garnish with a little bit of bellpepper

Ã…sa
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Postby Asta » January 25th, 2008, 9:17 am

I made a veggie tagine (although i fried lamb sausages on the side) last night that really turned out so here it goes!

Winter root vegetable Tagine

Serves 4 ppl, ready in 1½h

3 good sized carrots
1 large parsnip
300 g sweet potato
250 g butternut squash
1 tbsp olive oil
2 onlions, finely sliced
2 tbsp tomato puré
½ tsp cayenne pepper
½ tsp of ground saffron
1 tsp ground ginger
1 tsp turmeric
1 large or 2 small cinnamon sticks
vegetable stock to cover
400 g canned chickpeas, drained
8 soft pitted dates (the recipe asks for Medjooldates, no clue :| )
2 tbsp honey
Flatleaf parlsey or coriander
Harissa paste

Cut the carrots and parsnip into 8 cm long pieces and quarter lengthways. Peel the potato and squash and cut in half leghtways. De-seed the squash and cutboth veggies into 2 cm pieces.
Heat the oil in a large casserole or pot. Fry the onions for 5 min´s until softened.
Agg the vegetables, tomatopuré, cayenne pepper, ginger, saffron, turmeric and cinnamonsticks. Pour in the stock until it almost covers and bring toa gentle simmer. Cover and cook slowly for 45 min´s.
Add the chickpeas, dates, honey, some sea salt and pepper and simmer for another 20 min´s or until thick and soupy.
Sprinkle parsley or coriander (i used parsley) on top and serve with cous cous and the harissa paste.
If you can get your hands on Merguez sausages that is a huge bonus!!! Just pan fry and serve with it Otherwise any lamb or chicken will do if you don´t feel like just eating veggies.

Ã…sa
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Postby Asta » January 27th, 2008, 4:26 pm

Ok, so i have been at it again :) This time i tried an Indian recipe (from that new book i bought). If you are not fans of garlic, stay away, or use less! The author said that she prefers to use chicken thighs (must be cut into drumstick and thigh). But using only breasts (cut into 2 as well) or a whole chicken chopped up was fine too :)

Creamy chicken korma with almonds

Serves 4, prep time 20 min´s cooking time 35 min´s

5-6 garlic cloves, coarsely chopped
2,5 cm piece of fresh ginger, chopped
50 g of flaked almonds
5 tablespoons of olive or ground nut oil
2 bayleaves
8 cardamom pods
4 cloves
2,5 cm piece of cinnamon stick
1 onion, finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
½ tsp cayenne pepper
1 tbsp tomato purée
1,5 kg chickenpieces (i prolly only used like 1 kg)
1 and a quarter of salt
3 tbsp single cream
½ tbsp garam masala
150 ml of water

Put the garlic, almonds, ginger and 6 tablespoons of water into a blender and blend to a smooth paste.
Put the oil into a wide pan and set it over medium-high heat. when really hot add the cardamom pods, bay leaves, cinnamon stick and the cloves. Stir for 10 sec´s Add the onion and cook, stirring, until browned.

Reduce the heat to medium and add the paste from the blender along with the cumin, coriander and cayenne. Stir for 3-4 min´s. Add the tomato purée and stir for another minute.

Add the chicken pieces, salt, garam masala, cream and water. Bring to a simmer, then cover to the pan, turn the heat down to low and simmer for 25 min´s or when the chicken is done.

Cheers,

Ã…sa
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