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An Easy Meatloaf Recipe For A Busy Cook

There are as many meatloaf recipes are there are cooks. This one is my favorite, an easy meatloaf recipe that can be varied to suit your tastes. Start with the basic recipe and add seasonings from the list below to suit your family. You can vary the meats used and the seasonings.

To keep my meatloaf recipe easy, I use ground beef. Many cooks use a combination of ground beef, ground pork or ground veal. Some use sausage in their mixture. If you desire a mixture of meats, use 1/2 to 3/4 pound of pork, veal or sausage to 1 pound of beef. Using the seasoned Italian style bread crumbs seasons the meatloaf, making this recipe easy and quick to prepare. I don’t actually even measure anything. I just dump the ingredients together using a reasonable amount of each. If the mixture is too moist, add more bread crumbs. If too dry, add more ketchup. It really is an easy meatloaf recipe that is foolproof.

Basic Easy Meat Loaf Recipe

1 1/2 pounds ground chuck

3/4 cup Italian style bread crumbs

2 eggs

1 large onion, finely chopped

1 1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon each garlic powder and onion powder, optional

1/4 cup catsup + more for top if desired

2 Tablespoons Worcestershire sauce, optional but good

1. Preheat oven to to 375 degrees F.

2. In a large loaf pan or ovenproof baking dish, mix all ingredients.

3. Shape into loaf shape.

4. Bake at 375 for 1 hour or until done.

5. I like to cover the top with more catsup during the last 20 minutes of baking.

You can try additional seasonings such as diced bell pepper, chopped celery leaves, minced parsley and thyme. If using sausage, try adding finely diced apple, and eliminate the garlic, onion powder and Worcestershire sauce. Small diced vegetables such as potato, carrots, or peas can be added if you like. Some cooks add chopped olives or chopped pickles or hard boiled eggs. You can substitute canned soup for the catsup, pouring more over the top as it bakes. The variations are endless.

If you are blessed with leftovers of this easy meatloaf recipe, this makes a delicious sandwich filling the next day, but don’t count on it. My family eats this up.

Roasted Chicken Recipes – Easy & Quick To Prepare!

These roasted chicken recipes are easy, quick and delicious. Just check these out and I’m sure you’ll be amazingly surprised.

So put your hat on and get ready for some quick easy roasted chicken recipes:

>> Roasted Pecan Chicken

3/4 c Pecans, chopped

2 oz Creamy Goat Cheese

1 sm Clove Garlic, chopped

2 tb Olive Oil

1 1/2 ts Lemon Juice Pepper

3 1/2 lb Whole Broiler/Fryer Chicken

1 md Onion, sliced

1 Lemon, sliced

2/3 c Dry White Wine

2/3 c Chicken Broth

2/3 c Chicken Broth

1 tb Cornstarch

1 tb Cold Water

Cheese Spread: In a food processor combine pecans, goat cheese,

garlic, olive oil, lemon juice and pepper to taste. Process until

mixture forms a paste.

Roast Chicken: Preheat oven to 400F.Carefully loosen skin on chicken

breast by gently working fingers under the skin starting from both

the neck and body cavity ends. Be careful not to pierce or tear the

skin. Spread cheese mixture in an even layer in chicken breast

underneath the skin. Pull skin back oven cheese layer and secure with

wooden picks. Tie chicken legs together.

Arrange chicken in a 13x9x2 baking pan on a bed of onion and lemon slices. Add wine and 2/3 cup broth. Roast, uncovered, at 400F for 1 1/4 to 1 1/2 hours until thermometer inserted between leg and thigh registers 180øF. Baste occasionally with pan juices during baking. If necessary, tent with foil toward end of cooking to prevent over browning. Remove chicken from pan and keep warm. Strain pan juices, discarding lemon and onion slices. Skim fat from pan juices.

>> Chicken and Roasted Pepper Soup

Ingredients:

2 boneless skinless chicken breast halves (1/2 pound)

1 jar roasted red bell peppers — drained (7-1/4 oz.)

1 medium onion — chopped (1/2 cup)

2 cups chicken broth

2 tablespoons lime juice

1 tablespoon cilantro — fresh chopped

1/2 teaspoon salt – optional

1/4 teaspoon pepper

2 cloves garlic — finely chopped

1 cup jacamar — peeled, cubed

Directions:

Set oven control to broil. Trim fat from chicken. Place chicken on

Rack in broiler pan. Broil with tops 4-6 inches from heat 15-20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Cut into 1/4 inch strips; set aside. Place peppers and onion in blender or food processor. Cover and blend

On medium speed until smooth.

Heat pepper mixture, broth, lime juice, cilantro, salt, pepper, and

Garlic to boiling in 2 quart saucepan; reduce heat. Simmer uncovered 15 minutes. Stir in chicken and jacamar; heat until hot.

That’s it for today! If you want more roasted chicken recipes just check below:

How To Make An Old Fashion Cornbread Dressing Recipe

When making an old fashion cornbread dressing you will need to make the cornbread before you can make the dressing. Some people may choose to use a boxed cornbread mix. This is fine for quick and easy techniques. However, if you want to make a holiday dressing like they did long ago, you will make your cornbread from scratch. It really is not that difficult to do. Simply follow the directions below. After making your cornbread from scratch you will use it to prepare the dressing, as it is an essential ingredient. Here are two recipes that you can make and use to complete your old fashion holiday dressing.

Giblet Gravy is great with Cornbread Dressing

While considering your meal planning for the holidays, you may also want to make some gravy to accompany your cornbread dressing. Giblet gravy is especially good with this type of dressing. However, there are other types of gravy recipes you may wish to make for your holiday feast.

Recipe for Old Fashion Cornbread

What You Need

• 1 cup flour
• 1 cup cornmeal
• 3 ½ teaspoons baking powder
• 1 teaspoon salt
• 1 beaten egg
• 1 cup milk
• ¼ cup shortening or lard

How to Make It

Preheat oven to 425 degrees Fahrenheit.

Using a large mixing bowl add the flour, cornmeal, baking powder and salt. Mix until thoroughly blended.

Add the egg and milk and then stir until the mixture is moist not too thick and not too runny.

Using a large iron skillet, add the shortening or lard and then place in the preheated oven. Allow a few minutes for the shortening or lard to melt and then remove from oven and swirl the hot grease slightly to cover the bottom and sides of the skillet.

Pour off any extra melted shortening into the cornmeal mixture and then stir to mix well. Pour the cornbread mixture into the hot skillet and then return to oven to bake for approximately 30 minutes or until golden brown.

After baking the cornbread remove from oven and allow cooling.

Recipe for Old Fashion Cornbread Dressing

What You Need

• 1 completed cornbread recipe
• 4 beaten eggs
• ½ cup diced celery
• ½ cup diced onions
• ¾ teaspoon sage
• ¾ teaspoon poultry seasoning
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 cup turkey broth
• Salt and pepper to taste

How to Make It

Preheat oven to 350 degrees Fahrenheit.

Using a large mixing bowl crumble cornbread inside and then add the eggs, celery and onions and then fold to mix lightly.

Add the sage, poultry seasoning, soups, turkey broth, salt and pepper and then mix thoroughly. This mixture will have a soupy consistency. If it seems a bit too dry, add some more broth or hot water to the mixture and blend well.

Pour into a large baking pan and place in preheated oven and allow to bake for approximately 30 minutes or until it is firmly set yet moist.

Chili’s Cajun Chicken Pasta – The Recipe That Makes YOU!

This Chili’s Cajun Chicken Pasta recipe clone is going to make you one celebrated cook!

Whether you’re contributing to a potluck or outdoor barbecue event… or simply making an amazing evening meal for your family, your new Chilis Cajun Chicken Pasta recipe will have everyone asking you just how you did it! There will be smiles. Many, many approving, delighted smiles!

One of those smiles will definitely be yours!

Chili’s Cajun Chicken Pasta – The Ingredients:

• 4 boneless, skinless chicken breast halves
• 4 tsp. cajun seasoning
• 4 tbsp. butter or margarine
• 3 cups heavy cream
• 1/2 tsp. lemon pepper seasoning
• 1 tsp. salt
• 1 tsp. black pepper
• 1/4 tsp garlic powder
• 8 oz. cooked penne pasta (drained)
• 2 roma tomatoes, diced
• fresh shredded parmesan, to taste

Chili’s Cajun Chicken Pasta – The Process:

1. Slightly moisten chicken with water.
2. In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated.
3. In large skillet, saute chicken in 2 tbsp. butter, over medium heat, turning whenever necessary.
4. When chicken is about half-way done, grab a second skillet and combine heavy cream, 2 tbsp. butter, and remainder of seasonings over medium heat, stirring occasionally.
5. When cream mixture begins to bubble, add the pasta and turn off heat. Stir well.
6. When chicken is cooked through, place on cutting board and slice into strips.
7. Spoon pasta and sauce onto large serving plates (2) and top with chicken, diced tomatoes, and parmesan.
8. Throw a thick, garlicky slice of Texas toast on that bad boy and enjoy!

If you would like to sprinkle some additional cajun spice on top of your Cajun Chicken Pasta, I doubt anyone will hold it against you!

Hungarian Recipes

Hungarian cuisine is known for its use of paprika (which was originally brought to the country by the Ottoman Turks when they invaded the country in 1526), eggs, and sour cream.

Some popular Hungarian dishes include:

* Fish Soup – A soup prepared using finally chopped onions, paprikam, and mixed river fish (such as carp, catfish, perch, or pike). Black pepper, tomatoes or tomato juice, and white wine are used in some variations of dished

* Fozelék – A mashed vegetable dish made from, cabbage, lentils, peas, potatoes, spinach, squash, or tomatoes. The dish is eaten as a main course, and may be topped with a hard-boiled egg, meatballs or pörkölt.

* Gulyás (also known as “Gulyásleves”) – A beef and vegetable soup. Meat (usually shank, shin or shoulder) is cut into chunks, seasoned, paprika added, and then browned in a pot with oil. Sliced onions, peppers, garlic, herbs, and sometimes finally chopped potatoes are added. The soup achieves a thick texture because of the gelatin from the bones in the meat, as well as the starch for any potatoes used.

* Pan-fried Goose Liver

* Pörkölt – A meat stew with meat, onion and paprika. Bell peppers, caraway seeds and tomatoes are used in some variation of the recipe, although some chefs prefer to avoid these items. Typically beef, lamb, pork or chicken is used as the meat, but offal such tripe or liver can be used, and some people have even been known to prepare the dish using seafood.

How to Cure and Smoke Your Own Meats

In the days before man had refrigerators, curing meats guaranteed a supply of meat throughout the summer months when food poisoning from spoilage was a constant and ever-present danger. Even today, where proper refrigeration methods are readily available, cured meats are still an excellent and wonderfully tasty way to create your very own restaurant or deli quality meats.

In order to cure and smoke your own meats, you will need a few things first. Obviously you will need something to hold everything in, so get a container made of stainless steel, glass, or plastic. Additionally, it must be large enough to hold the brine solution plus the meat. Aluminum, tin, or copper can react with the salts used in curing and cause the meat take on an off flavor and color. Food safe plastic buckets are perfect for this method.

The brine curing process takes a number of days, so if you are in more of a hurry, the next item on your list should be a meat Injector or pump. This is essentially a big syringe, or a pump system, that allows you to distribute pickle ingredients evenly throughout the interior of the meat to assist in protection from harmful microbes. This process also allows the curing to begin on the inside of the meat and work outwards, while the brine will cure from the outside in. Together these two elements will provide an even cure even with the the required wait times reduced significantly.

A smoker is obviously something that you have to obtain as well. Without it, it is pretty much impossible to smoke a piece of meat!

Now that you have everything you need, lets create our cure.

Ingredients for 5 Gallons Of Brine/Curing Solution – If you will require more than 5 gallons, this recipe is easily doubled and tripled. If you don’t need a full 5 gallons, you can cut this recipe in half or even one-quarter. You can brine as much product as you can submerge in your brine (without overcrowding).

A GOLDEN RULE OF CURING YOU MUST REMEMBER: DON’T SAVE OR RE-USE THE BRINE – IT SHOULD ONLY BE USED ONE TIME!!! THE RISK OF CROSS CONTAMINATION AND ILLNESS IS TOO GREAT TO EVEN THINK ABOUT RE-USING YOUR BRINE!!!

• 5 Gallons Water
• 1 Lb. Canning Salt
• 1 Lb. Cure
• 1-1/2 Lb. Dextrose or Corn Sugar

Chill the water to 38 F and dissolve all of the ingredients listed above in the water to make the brine/curing solution. Thoroughly trim the meat of fat and waste. Once trimmed, wash the turkey, chicken, bacon or ham with very cold water in order to keep the meat chilled and as close to 38 F as possible.

After washing, submerge the meat in the brine solution for 4-5 days, keeping the meat and brine at a steady 38-40 F. To keep the meat from floating above the brine, place a heavy plate on top to weigh it down. Larger cuts of meat, such as turkeys or hams, should be submerged for 5 days. Make sure you account for the weight of the meat and the level of brine in your container to prevent overflow and a mess.

As mentioned earlier, if you are in a time crunch and can’t wait 4 or 5 days, you can inject the turkey, chicken, bacon or ham with the brine/curing solution using an amount equal to 1/10th of the meats weight. For example, a 10 lb. ham would require 1 pound of brine for proper injection. After injecting the meat, place it in ice-cold water for 3-4 hours. Remove the meat from the water and submerge in the brine solution, keeping both the brine and meat at 38-40F for at least 48 hours.

Once the curing process has completed, thoroughly wash the meat in cold water. If your smoker is large enough to allow for hanging, such as in a vertical smoker or in a smokehouse, take the meat and place it in a smoking bag or hang it with hooks.

Tip: To prevent the bag from sticking and for easy removal, pre-soak the smoking bag in vinegar.

Place in a smoker which has been pre-heated to 130 F and heat at this temperature for 1 hour with the damper open. Close damper and apply smoke for 4 hours at 130 F. Raise temperature to 150 F and hold for 4 hours.

When cooking bacon, remove it from the smoker when the internal temperature reaches 135 F. For ham, turkey or chicken, raise the temperature to 180 – 185 F and hold until the internal temperature of the meat reaches 160 F. Measure the internal temperature of the turkey or chicken by inserting the thermometer into the breast or the ball and socket joint of the thigh, making sure not to come into contact with any bones. Measure the internal temperature of your ham in the thickest part.

Once the meat has reached temperature, remove it from the smoker and immediately wrap in foil to rest. This resting period will allow the juices within the meat to distribute themselves throughout so they do not simply pour out when you cut the meat. Let the meat cool until the internal temperature drops to 100 F, then cut into portions for freezing or serve.

Using cures will cause the meat to turn pink in color, which is perfectly normal and safe. If this change in color is not desired, or you do not wish to use curing products, they can be eliminated from your ingredients. We recommend using the cure, as this will enhance the flavor of the meat, as well as better prevent bacteria and assist in the smoking process.

HOWEVER, if you omit the cure you must preheat the smoker to 180 F and hold the product at this temperature for 1 full hour. After an hour, raise the temperature of your smoker to 200 F and cook the meat until the internal temperature reaches 170 F. Without using curing products you must cook the meat to these higher temperatures to prevent food poisoning. Once the meats have reached temperature, remove them from the smoker and wrap in foil. Place in a cooler to rest until the juices have had a chance to redistribute throughout the meat, and then cut into portions to freeze or serve.

History of Baking

Baking has been many cultures’ favorite technique for creating snacks, desserts, and accompaniments to meals for many years. Now, it is very well-known as the method for creating sweets and all sorts of wondrous mouthwatering pastries. In ancient history, the first evidence of baking occurred when humans took wild grass grains, soaked it in water, and mixed everything together, mashing it into a kind of broth-like paste. Then, the paste was cooked by pouring it onto a flat, hot rock, resulting in a bread-like substance. Later, this paste was roasted on hot embers, which made bread-making easier, as it could now be made anytime fire was created. Around 2500 B.C., records show that the Egyptians already had bread, and may have actually learned the process from the Babylonians. The Greek Aristophanes, around 400 B.C., also recorded information that showed that tortes with patterns and honey flans existed in Greek cuisine. Dispyrus was also created by the Greeks around that time and widely popular; was a donut-like bread made from flour and honey and shaped in a ring; soaked in wine, it was eaten when hot.

In the Roman Empire, baking flourished widely. In about 300 B.C., the pastry cook became an occupation for Romans (known as the pastillarium). This became a very highly respected profession because pastries were considered decadent, and Romans loved festivity and celebration. Thus, pastries were often cooked especially for large banquets, and any pastry cook who could invent new types of tasty treats, unseen at any other banquet, was highly prized. Around 1 A.D., there were more than three hundred pastry chefs in Rome alone, and Cato wrote about how they created all sorts of diverse foods, and flourished because of those foods. Cato speaks of an enormous amount of breads; included amongst these are the libum (sacrificial cakes made with flour), placenta (groats and cress), spira (our modern day flour pretzels), scibilata (tortes), savaillum (sweet cake), and globus apherica (fritters). A great selection of these, with many different variations, different ingredients, and varied patterns, were often found at banquets and dining halls. To bake bread, the Romans used an oven with its own chimney and had grain mills to grind grain into flour.

Eventually, because of Rome, the art of baking became widely known throughout Europe, and eventually spread to the eastern parts of Asia. Bakers often baked goods at home and then sold them in the streets-children loved their goods. In fact, this scene was so common that Rembrandt illustrated a work that depicted a pastry chef selling pancakes in the streets of Germany, and young children surrounding him, clamoring to get a sample. In London, pastry chef sold their goods in handcarts, which were very convenient shops on wheels. This way, they developed a system of “delivery” baked goods to people’s households, and the demand for baked goods increased greatly as a result. Finally, in Paris, the first open-air café of baked goods was developed, and baking became an established art throughout the entire world.

Kentucky Fried Chicken’s Secret Recipe For Fried Chicken

Kentucky Fried Chicken is a favorite restaurant of ours. Unfortunately it isn’t cheap, so we started looking to see if we could start cooking some of this food at home. “America’s Most Wanted Recipes” is an ingenious book. It contains a wide collection of recipes from famous, American restaurants (Ones like Kentucky Fried Chicken, Olive Garden, Applebee’s, The Cheesecake Factory, Carl’s Jr., Coney Island, Hard Rock Café, IHOP, Denny’s, The Cracker Barrel and The Boston Market.) This book is something every American wished they had. No more recipe trial flumps. All of the recipes are cook-friendly to prepare. Trying to find a good recipe online is like finding a needle in a haystack. The Kentucky Fried Chickens Secret Recipe is great recipe for dinner at home. It would be comfortable for you to be able to provide an interesting dinner for the family at a small increment of what it would cost to go out and eat at a restaurant. The Kentucky Fried Chickens Secret Recipe is below.

Ingredients:

1 tbsp dry mustard

4 tbsp paprika

2 tsp garlic salt

1 tbsp celery salt

1 tbsp black pepper

1 tsp ground ginger

3 tbsp MSG (Accent)

1/2 tsp basil

1/2 tsp oregano

2 cups flour

1/2 tsp salt

1/2 tsp thyme

Eggs (1 for every 3 pieces of chicken)

Bread Crumbs

Directions:

Mix all ingredients together in a large bowl.

Roll chicken pieces in beaten eggs.

Roll them in regular bread crumbs.

Roll them in mixture of spices.

Fry in Deep Fryer according to Manufacturer’s instructions for chicken.

Make one night a week family night and use a famous recipe to make it a famous night.

Enjoy!

How to Cook Pork Loins, the Best Part of the Pig

Pork loins refer to cuts of meat from above the pig’s rib cage, along both sides of the backbone, and running from the shoulders to the hind legs. This is the tenderest part of the pig, and also the leanest.

When you buy pork loins from the butcher, you will probably need to specify the cut more specifically. “Pork loin” really refers to a wholesale cut; the retail pork loin cuts that a shopper will encounter include pork roasts, pork chops, back ribs, pork rack, pork tenderloin and pork steak, among others.

It’s a matter of subjectivity, but in my opinion, the best tasting pork loin cut is a roast that is cut from the rib end of the pig. It tends to be more marbled than cuts from other locations, and usually juicier and more flavorful.

The main thing to guard against when cooking pork loins is overcooking them. Because they’re relatively lean to begin with, overcooking can dry them out. On the other hand, pork of any kind should always be cooked thoroughly for safety’s sake. There’s a fine balance between too much and too little cooking when you’re dealing with pork!

Fortunately, most of the pork loin recipes that you’ll come across have taken this dilemma into consideration. Usually, if you follow the recipes closely as to cooking time, you will be fine.

Pork loins lend themselves to cooking in so many ways that I can’t begin to cover them all in one article. If you’ve never cooked pork loin before, here’s a basic recipe to get your started on discovering one of the world’s great meat cuts. This is for cooking a pork loin roast, which does require a fairly long cooking time–2 hours.

Aside from the time required, it’s an easy recipe. Don’t let its simplicity fool you; follow the directions carefully and your taste buds will be well pleased.

Ingredients

4 cloves garlic

2 tablespoons dried rosemary

1 teaspoon salt

1 teaspoon coarse-ground black pepper (or more or less, according to taste)

2 pounds boneless pork loin roast

1/3 cup olive oil

2/3 cup cabernet sauvignon or other red wine

Directions

1. Preheat oven to 360 degrees.

2. Mince garlic into a small bowl. Add rosemary, salt and pepper, and mix thoroughly with a fork or a miniature whisk.

3. Use a fork or knife to pierce the pork loin roast in a number of places. Rub the garlic mixture over the meat , being sure to press some of the mixture into the piercings. Brush olive oil over the meat.

4. Place pork loin roast onto a baking dish. Cook for 2 hours, turning at least once during that time. Baste frequently with pan drippings. With about 10 minutes of cooking time left, pour half of the wine over the meat.

5. After the meat is cooked, remove it onto a serving platter.

6. Pour the remaining wine into the baking pan and stir it in with the pan drippings, then pour this liquid over the meat.

Chicken Kebab Recipe

These are the traditional kebabs from South Asian cuisine and are generally known as “Shami Kebabs”. They are also made from beef and fish with the same method. These chicken kebabs take a little more time as compare to other kebabs but are very tasty and can be used in making burgers and sandwiches. You can make as much kebabs as you want and freeze it for months and fry whenever you want. You can easily prepare 30 chicken kebabs from this recipe in just 60 minutes.

Ingredients:

1 chicken breast

100 gm gram lentils (chana daal)

15-20 dry red chili

2 tbspn cumin seeds

1 tbspn coriander seeds

1 tbspn black pepper powder

1/2 cup coriander leaves chopped

1/2 cup mint leaves chopped

8-10 green chilies chopped

2 medium size onion finely chopped

1 egg

1 tbspn hot mix spice powder (garam masala)

Salt as required

Oil for shallow frying

Procedure:

1. In a deep sauce pan, boil gram lentils in water with red chili, cumin seeds, coriander leaves and salt. The quantity of water should enough to cover all the lentils. Boil the lentils for 20-30 minutes until they would become soft.

2. After that add chicken breast in the boiled lentils and add 1-2 cup of water if required (when all the previous water has been dried) and let it cook until chicken become tender and soft.

3. Now switch off the flame and let it cool for 5 minutes so that all the steam escape out, then in a chopper put the mixture and chop so that the chicken and lentils would mix together with the spices. Don’t chop them too much otherwise you kebabs would break after frying.

4. Take out the chopped mixture in a wide mixing bowl, now its time to add the remaining herbs and spices i.e. coriander and mint leaves, green chilies, black pepper, hot mix spice and egg. Mix all of them together to make smooth dough of kebab.

5. Now take small piece from the mixture and first make a ball just like meat ball and then press it by using your palm and make flat circular kebab. Similarly, make rest of the kebabs.

6. Take a frying pan and heat oil to shallow fry the kebabs, Put the kebabs in the pan and fry till they become brown in color from both sides. If the kebabs are too soft to handle while frying then coat them in egg before frying.

Serving:

Delicious chicken kebab is ready to serve with paratha or you can also use in bun to make burger.