This meatloaf has ground meat from two cuts of beef -- sirloin for its beefy flavor, and chuck for moistness and tender texture. Tip: When shaping meatloaf in the pan, use a light touch. Packing it tightly will make the loaf dense and tough. For even browning and to prevent drippings from pooling on the top of the meatloaf, use your fingers to round the top while pushing the sides away from the edges of the pan.
I was looking for a new way to make carrots one night and came across a page from a magazine I had cut out years ago with this recipe. My son loved it! The dried plums -- prunes :) -- and orange juice gave a nice sweetness to this side dish. It's also fast and easy to make, which is a bonus on busy nights.
I originally found this recipe in a Good Housekeeping cookbook, but have modified it over the years to suit our family's taste. It goes great with just about any chicken, beef or pork -- I just pop this in the oven and make the rest of the meal while it is baking.
These kabobs are so full of flavor from the marinade of herbs and spices! I especially like the flavor the Thai red chili paste gives the steak. I marinate these overnight, and serve it with couscous and a seasonal green vegetable.
NOTE: the preparation time does not include the time for marinating.
Nothing could be simpler than this recipe, and it's great because you can start marinating it the night before, or in the morning, and then all you have to do at dinnertime is take the pork chops out of the bag and grill them. Note: the time listed does not include the time for marinating.
I can't remember where I found this recipe, but it's been pasted into my own hard-copy recipe book (which I used all the time until I discovered RZ). I love hearts of palm but haven't found too many recipes using them, so I make this often. I've served this salad to several people who said they had never even heard of hearts of palm, and they've said they were pleasantly surprised at how much they enjoyed the taste.
I found this recipe on the Whole Foods website when I was looking for a good dish to use up some extra mushrooms, to be served alongside Recipe#420555, #420555. It turned out so good that I'm posting it here for others to enjoy. If the mushrooms are sliced 1/4-thick or more, they will still be a little firm. If you like them well-cooked you can just cut them a little thinner.
I LOVE avocados, especially the black Haas avocados. They're creamy and have such a "buttery" taste, and yet are cholesterol-free. This recipe makes a really delicious sandwich. When I make it for the kids, I eliminate the cumin, but add it when I'm making a sandwich for myself -- I like cumin's very mild spicy flavor that has a hint of caraway in it.
There are many recipes for meatball appetizers, perhaps because they are so easy prepare and keep well in a slow cooker. I found this version in our local newspaper -- the combination of currant jelly and barbecue sauce sounds yummy! If served as an appetizer, it will make 16 servings at 2 meatballs each; if serving as an entree, it will make 4-5 servings.
Here's a great recipe for a burger to wow the tailgating crowd, or for any gathering of friends/family. The topping has tangy zing to it, and the hamburger mixture is made with some ingredients you don't usually see in the mix. Aged cheddar or a smoked provolone cheese will add the final touch to this new twist on the standard hamburger. Goes great with baked beans, corn, or any of your usual tailgating side dishes.
Garlic takes on a mild and somewhat sweet flavor when roasted, and in this dish you roast the garlic and the butternut squash at the same time. It's a good way to use squashes that come into season in the fall.
I've never tried making challah bread at home, but when I purchase it at the bakery everyone loves it. This looks like an easy recipe to make and the addition of apples makes it a more of a "treat." The cooking time also includes the time the dough needs in order to rise.