Cooking
May 10th, 2010 at 03:56pm
Under Cooking
The modern kitchen has come a long way since our grandmothers’ day. In the 1950s, kitchen appliances were a status symbol and were just becoming readily available to the average home cook. Having a blender or toaster was common enough, but other appliances were considered a splurge and not necessary to being a good home cook. Your grandmother likely still made a lot of her own bread and she kneaded it by hand, on her kitchen counter. Today, times have changed, and even the sparsest kitchen has basic tools to accommodate home cooking. Here are some of the most essential for modern cooks.
Stand Mixer
The stand mixer has been an icon of modern cooking technology since our grandmothers’ day. However, it wasn’t until several decades later that prices came down and they began to be a common wedding gift for new couples. The stand mixer is an amazing kitchen appliance that really does it all. Of course, basic mixing tasks are a cinch for this tool. From whipping perfect meringue to kneading bread dough, the attachments allow a full range of tasks to be accomplished. In addition, modern mixers are expandable. With the right additional tool, modern cooks can grate, slice, grind and even make pasta on their stand mixer.
Blender
Even though this is a tool that even grandma was familiar with, the blender is still quite useful in modern kitchens. This appliance is most often used for things like mixing drinks and making smoothies. However, it is also great for pureeing and making sauces. Blenders vary quite a bit in quality, so read reviews and check features before buying. Surprisingly, you don’t have to spend a lot to get a good quality blender. Some of the highest rated models sell for under one hundred dollars.
Microwave
Almost no modern kitchen is without the presence of the quick-cooking microwave oven. This appliance was largely perfected in the 1980s, and by the 1990s, they were in almost every kitchen in the country. As home cooks became more familiar with this appliance, methods and cooking utensils were developed that allowed the cook to use it to its fullest potential. In addition, the convection microwave oven was introduced, which offered the ability to cook more like a conventional oven, but much faster. Still, many home cooks still use this indispensable appliance mostly for reheating food, thawing, or simple tasks like popping popcorn.
Food Processor
The last appliance that is found in most home kitchens is a food processor. This multi-purpose tool is the multi-tasker of the kitchen crew. Food processors can be used in place of several other kitchen appliances, including the stand mixer and BLENDER. However, each has its own place in the kitchen roundup. The food processor is the king of chopping, grating, and blending more solid ingredients. Tasks that would throw a blender don’t faze the food processor. Some people have even been known to mix bread dough via the food processor, though the stand mixer probably does a better job of this task. Read your manual and experiment with your food processor for best results.
Article by Jerry Powe of blenderspot.com, check out our selection of Kitchenaid blenders and kitchen blenders online!
By JerryPowe
May 10th, 2010 at 03:42pm
Under Cooking
An old saying suggests that the key to a man’s heart is through his stomach. In other words, if you feed him well, he will be happy and content. Actually, this sentiment isn’t reserved for just men. Many people associate good feelings and emotional comfort with the presence of good food. One of the nicest way to express your affection for your family or significant other is to bake them a heartwarming treat. While it’s fairly simple to follow a recipe, you can learn how to be a top notch baker by learning the professional approach.
Buy the Best Ingredients
Any baker will tell you that the end result is only as good as what went into the project in the first place. You should pay careful attention to all your ingredients as you prepare your recipe. Flour should be fresh; baking flour is preferred, as it is lighter and more suitable for delicate baked goods. In addition, almost all professional bakers prefer unsalted butter. That little bit of extra salt can really affect the finished product, so it’s worth the trouble to use this technique. Finally, when it come to chocolate, you really want to use the best quality that you can reasonably afford. Cheap chocolate has a bitter flavor that can really throw off the final taste of your cake or cookie.
Gather Your Tools
Some people avoid baking as they feel that it is time consuming and difficult. Professional bakers are constantly busy and often multitask in the kitchen. They are able to accomplish so many projects simultaneously because they plan ahead. Before you even begin, gather all your ingredients, as well as any needed tools, such as the mixer and blender. Having everything on hand and visible can cut down on your preparation time significantly. Also, it pays to clean up as you go, in order to avoid a large mess when the baking project is completed.
Step Outside What You Know
No professional baker does anything the hard way. As a matter of necessity, they develop tricks that make their time in the kitchen more productive. You can add these simple techniques to your baking as well. For example, most home cooks manually chop nuts and chocolate with a kitchen knife. A professional chef will use the blender for these tasks, as it can handle them quickly and efficiently. Also, bread dough and egg whites are easy work for a stand mixer. If it can be done better by using a tool, take advantage of that fact. There is no sense in wasting any of your busy day to bake. Proper baking can be done quickly and still provide exceptional results in your baked goods.
Experiment Carefully
One of the most fun parts of baking for a loved one is presenting a new and delicious dessert that will knock their socks off. Professional chefs love to have unique fare on the menu. However, they would never dream of giving a dessert to a customer or client before they had thoroughly tested it out ahead of time. If you know that a special occasion is coming up, and that you would like to prepare a knock-out dessert, do your test runs ahead of time. This will ensure that you are able to work out all the quirks prior to serving. On the big day, you will be presenting a tried and true dish. While your guests may be surprised and pleased, you will be completely familiar with the process before hand.
Article by Jerry Powe of blenderspot.com, check out our selection of immersion blenders and commercial blenders online!
By JerryPowe
May 10th, 2010 at 03:27pm
Under Cooking
When you are largely seen as a good cook, you hear all kinds of comments from people who don’t claim to have talent in this area. The biggest excuse that seems to come up is that they are just not a good cook. Maybe they claim that they can burn water, or that they just aren’t good at experimenting in the kitchen. The truth is that it’s not that hard to be a decent cook. Like most things, anyone can learn, if they put their mind to it. However, unlike other “hobbies”, cooking is a necessary part of everyday life. Everybody has to eat, so you might as well make it as pleasant an experience as possible. Below you will find some tips to turn you from a kitchen flop to a culinary star.
Use a Recipe
Don’t tell anyone else, but almost every good cook relies on a collection of cookbooks and favorite recipes. Even those cooks who have a signature dish probably picked it up from somebody else, or lifted it from a magazine or cookbook. There is absolutely no shame in using a recipe. It is just another tool in a good cook’s kitchen. No one would be embarrassed to admit that they had used a blender, would they? So, why balk at using a recipe? In fact, if you are less than confident in the kitchen, recipes are the absolute best way to improve your cooking ability. Someone else has already taken the time to test the compatibility of all the ingredients, as well as the preparation and cooking methods used. Take advantage of that to not only get better results, but also to save time. Once you get more familiar with cooking techniques, you’ll start to be more comfortable making substitutions and variations to your favorite dishes.
Practice Makes Perfect
As trite as this sounds, the good cooks that you know are probably the ones that do it a lot. Nothing can really substitute for practice. Anybody can make a frozen dinner; however, that won’t do you any good if your goal is to become a better cook. Besides, eating that type of prepared food is unhealthy, expensive and, frankly, boring. So what if your first few tries result in less than stellar results? Does the painter automatically turn out a masterpiece the first time he picks up a brush? Of course not! He perfects his craft over time, and so will you. Begin with simple recipes and practice, practice, practice.
Tools are Your Friends
Most people who don’t see themselves as exceptional cooks don’t pay a lot of attention to kitchen tools. However, a properly stocked kitchen will make learning to be a good cook much easier. A blender that works properly and nice sharp knives just make cooking more enjoyable. You should also invest in some other basic cooking helps, like a stand mixer. This is really an indispensable kitchen tool that you should use on a regular basis. If you do have kitchen tools, but rarely use them, pick some recipes that will allow you to learn your tools, and make the most of their abilities. While the tools don’t make the cook, they can certainly make your job easier.
Article by Jerry Powe of blenderspot.com, check out our selection of Cuisinart immersion blenders and countertop blenders online!
By JerryPowe
May 8th, 2010 at 02:57pm
Under Cooking
Decide On a Theme and Audience
Is it college students, experienced cooks, or newlyweds on a budget? Is it vegetarians or budding masters of the BBQ? The more targeted you can make your theme and audience, the more likely your cookbook is to succeed. You want to make your book stand out from the pack, so you should ask yourself if there is a great, untapped niche out there, and if there is, go after it. Unless you have a name that is fairly recognizable even regionally, it will probably not be enough to generate sales. Get specific and find a niche.
Write An Introduction
It doesn’t have to be long-one page is plenty — but it should explain who you are and why you decided to put your cookbook together and publish it. If you are not comfortable writing this yourself, enlist the help of a writer friend or hire a professional copywriter.
Gather Your Recipes
This is the fun part, of course, but there is a lot of detail work involved here as well. You do not want to be in the position of including recipes in your cookbook that you haven’t yourself tried. Thus, take the time to try every recipe as printed, and have and many friends as you can get together to try them as well. This way you can be sure that your measurements are accurate, that everything is in the proper order, and that your instructions are easy to follow.
For more difficult recipes, you may need to explain a little more than for others. Do not be afraid to get down and dirty and to go into a great amount of detail — as much detail as you feel is necessary in order to make the recipes as accurate as possible.
Before the book goes to press, you will want to make sure that you have no grammatical or spelling errors. Try to enlist the help of a trusted friend or two to proofread your text, or hire a professional editor.
Artwork
Pictures of finished dishes are great, as well as photos of dishes in process. If there is a particularly difficult technique involved, it is always nice to prove some sort of illustration as well. In order to get the highest quality photography and design possible, you should probably hire professionals. One way to find qualified individuals is to look around for graphic artists and photographers whose work you admire, and contact them about working on your book.
Binding
There are a few things you will want to keep in mind when you are choosing a binding style for your cookbook. Functionality, for instance, is important to consider, as every cook who uses your cookbook is likely to appreciate a book that opens flat for hands free use. Also, You want to make sure that you’re the pages of your book can repel moisture and that they can handle some fairly rough treatment without the pages falling out. Some options here are spiral coil, plastic comb, and twin loop binding. Take a look around online at different binding styles, or make a trip to your local print shop and see the options there. Keep in mind that sometimes you can save money even in the sort run by purchasing a binding machine and doing the work yourself.
If you are interested in more information about how the right Binding Machine, can help you create a great cookbook you might want to visit MyBinding.com. They offer a great price and Free Shipping on orders over $75.00. Plus, they carry a full line of Binding Accessories, of all styles, types and capabilities.
By JeffMcRitchie
May 8th, 2010 at 05:13am
Under Cooking
Have you heard about mini cake pans? Many people have not. Well, it is time you did. These pans create little treats that are loved by many. The possible uses for the many different styles, shapes and sizes of mini cake pans are endless.
First of all, what are they? They are just what they seem they would be. They are pans that help you to create several little cakes instead of one big one. Usually, you will be able to bake 6 or more cakes with one pan.
Why mini cakes? Well, although we all love a great big cake and I will never pass up an offer for a piece, why not do something different? It is always fun to stand out from the ordinary and do something people will remember. These pans will help you do that.
The possible uses or types of occasions during which you could use these pans are many. You can create mini cakes for fancy gatherings or even for backyard get-togethers. They can be fancy or cute. These cakes fit right in with any crowd and at any occasion.
If you, or someone you love, are going to enjoy a small, intimate wedding, you could use these cakes and decorate each one with a monogram of the new couples names. These cakes can be piled at each table on a nice dish for the guests to enjoy. Another great idea is to pack each cake into a small, white box and hand it to each guest as a gift when they are leaving the reception. This is definitely different and memorable. Of course, monogramming each cake by hand is only feasible if you have a small wedding.
Are you celebrating a child’s birthday or even just having a sleep over? One fun idea is to bake several of these mini cakes and frost them. Then, once you have removed the cakes and frosted them, you can fill each hole in the cake pan with a different topping. Allow each child to decorate their own cake. The possible topping could include sprinkles, chocolate chips, small pieces of strawberries, shredded coconut and more. This will be so much fun for each of your child’s guests. They will talk about long after the party is over. The best part is that you will gain instant “cool mom” status with your kids’ friends. You can’t beat that.
The many possible uses for these pans are only limited to your imagination. I know of one mom who has even used the more decorative pans to make mini jello molds! Each child gets one and there are no arguments about who is getting more than the other.
So, when you are looking for something new to try and want to stand out from the crowd for a birthday, wedding, reunion or get together of any type, consider purchasing the pans and making mini cakes. You will love them!
Fore more information about mini cakes and pans, including mini bundt pans, visit Mini Cake Pans.
By EllenKnight
May 4th, 2010 at 01:28pm
Under Cooking
Shopping for meat online provides easy access to pasture raised beef. Individuals who purchase pasture raised beef frequently remark on its distinctly rich, earthy, beefy taste. Additionally they notice that it is particularly lean and lacks the oily after-taste that has become typical of cattle raised on grain and corn. On the other hand, the exceptional taste originates from the varity of forage and vegetation that the livestock eat that gives the meat a distinctive flavor - in contrast to grain-fed beef that relies on substantial marbling for flavor.
Pasture raised beef is alot more healthy than normal food-store beef because it is lower in fat-laden calories and carries larger concentrations of beneficial vitamins. Beef from cattle raised on grain includes a great deal of intramuscular fat. This high lipid content translates into increased calorie content. Pasture raised cattle brought up on natural vegetation contains reduced levels of fat and is a good deal, leaner. Remarkably, buying meat online provides easier access to pasture raised meat as opposed to local food stores or butchers.
Meat from pasture raised livestock contains a great deal more Vitamin E, more antioxidants, more Beta-Carotene, more Omega-3 Acid, plus more CL Acids as compared with the grain-fed choice. These nourishing substances are scientifically proven to manage blood pressure, bolster the immune system, reinforce the cardiovascular system, promote much healthier skin and eye sight, and reduce the amount of bad cholesterol (LDL) in the body. It is considerably more wholesome than the regular supermarket choice.
You will find a lot of small shops that advertise meat online. A large number of of them manage their own farms and are well placed to influence all aspects of cultivation from cattle raising to processing. As a result of this, the farmers can guarantee that the cows feed safely, and eat the most wholesome vegetation and grasses. What’s more, they’re able to directly observe their cows to certify the source of every steak and roast that is produced on their ranches. Their cattle stocks are not co-joined with the cattle from other farms.
Another significant advantage of small-scale production on grass-fed ranches is that many operate eco-friendly, organic ranches. In many situations, livestock are not subjected to man-made hormones, foreign chemicals or medication. Other farms which observe these recommendations, deal with livestock humanely, and in addition are self-sustaining, may win the right to bear the official USDA Organic qualification if checked by USDA agents.
Ordering meat online is a direct result of the well known straight-to -consumer development. This tactic calls for producers to control the method of raising, harvesting, and processing, of their merchandise and shipping it directly to the public while eliminating the middle-man.
Present day flash-freezing, packing, and next day shipping and delivery are critical assets to the straight-to-customer farmer. These methods permit the meat to be delivered to shoppers’ homes quickly and fresh. In addition, by eliminating the middle-man, producers are able to offer sizeable price savings for the common buyer. Many retailers/ranchers offer a number of cuts in quite a few portion-sizes. Very often, buyers have the chance to get entire, 1 / 4, or 1 / 2 sides of beef, at prices that work out to around $12 to $18 each pound. This is a considerable cost saving for a pesticide-free, small-farm-grown product, and is more cost effective on average as compared with the standard food store grade beef. Direct shipping also allows the average consumer to bulk-purchase beef and other meats for the entire grilling season. This is one of the great benefits of buying meat online.
Kerry Johnston Mother of three and lover of barbeque and grass-fed beef! Read more meat online articles at meat online
By KerryJohnston
April 21st, 2010 at 04:40pm
Under Cooking
The word delicacies were derived from Delicatessen, which is a German word. Later on, it found its way into English. Foods which are considered to be the specialty of the place or country are known as delicacy. Each and every county has got its own special dish, which will be prepared using the ingredients available in that particular state. They will have a unique taste and will be a distinguishing feature of that particular country.
Italian food always brings water in the mouths of food lovers and Italian delicacies are known throughout the world for its taste. Lasagna, Chianti wine and Parmigiano Reggiano Cheese are some of them which are considered the best. Yet, if you look closer into the Italian culture, you can come across many more delicious dishes.
Beans and Nuts- Cannellini beans are often named as the Italian kidney beans. It is oval in shape; light colored and becomes soft when boiled. It is mainly used in soups and pastas. They give a new taste to the soup and are highly nutritious. They are also used in different stews to make it mouth-savoring. Pinoli, which is a nut produced from pine is another ingredient which is mainly used in the desserts. They are mainly used in the preparation of pesto sauce, which is used to make Italian salads, pasts and stews. Pesto sauce is commonly used in most of the cuisines and has got a unique flavor. Most of the Italian delicacies will contain these beans and nuts.
Risotto- The list of Italian delicacies will never end without Risotto, which means rice. Arborio is the commonly used rice in today’s world. It is high in starch and it produces a silky and thick risotto. Carniola is considered as the chief of rice in Italy. Violene Nano is also used to make risotto and is known for its taste and flavor. It holds a special place, as its texture comes very near to meat.
Pancetta- It a different version of bacon and is used only in Italy. It is mainly topped with wine, seasonings and peppercorns. Spaghetti alla Carbonara contains pancetta as the main ingredient. It is very tasty and has got a peculiar aroma. Prosciutto is another important meat present in this country. It has got a mild sweet taste as it contains summer melon. Lean pork mixed with garlic and spices are also widely used in this country.
Italian is known food lovers and they love everything which is deeply related to their culture. They are also ready to accept culinary skills from other cultures, but always it with their herbs and spices. It is very difficult to get hands on the original recipe of any dish because nowadays there are a lot of modifications made by the people in their state. Italian delicacies always hold a special place in the hearts of the people from olden days. There are many books published by different experts in the field of cooking on Italian delicacies. You will also find enough and more information on various sites present online regarding these dishes.
I am basically a graduate at the University of Hamburg and you can get awesome articles and valid information from the ones which I submit specially for you to take a look at. Check out Italian Images, Italian Graphics or Italian Pictures.
By FelixLehmann
April 16th, 2010 at 06:54pm
Under Cooking
Peking Duck is one of the most famous Chinese foods originating from the ancient royal courts. For centuries, the best Chinese chefs trained extensively in order to make sure that they could present this delicacy properly to the Emperor. In fact, their very lives depended on it. Today, no chef will lose his life for messing up his Peking Duck recipe but his self-esteem will be sorely dented. However, with attention to detail, a modern day Peking Duck can be a feast fit for royalty. Here’s just one of the many up to date Peking Duck recipes.
Ingredients
1 3.5 - 4 lb duck (fresh or frozen)
2 pints water
3 tbsp dark soy sauce
3 tbsp honey
5 fl oz rice wine (you can use dry sherry)
1 lemon
To serve:
8 - 12 Chinese Pancakes
4 - 6 tbsp hoisin sauce
16 - 24 spring onions (cut into thin slivers lengthwise or into brushes)
In China, ducks are specially raised on a diet of soyabeans, maize, sorghum and barley for just six weeks, when they are ready for cooking.
Normally, the preparation of Peking Duck is rather time consuming and complex. The duck must be cleaned and plucked thoroughly, then air should be piped in to separate the skin from the flesh which let the skin roast to a lovely crispness. While the duck dries a sugar solution is brushed over the duck and it is then roasted in a wood fired oven. However, with our modern life styles being what they are, this Peking Duck recipe is rather less complicated.
Rinse and dry the duck thoroughly, blotting with kitchen paper.
Mix the water, dark soy sauce, honey and rice wine together and combine with the lemon cut into thick slices and bring to the boil then simmer for about 20 minutes. Ladle the mixture over the duck several times, ensuring that the skin is thoroughly coated. Hang the duck up to dry somewhere cool and well ventilated with a roasting tin beneath it to catch any drips. When the duck is properly dry the skin will feel like paper.
Roast the duck on a rack over a roasting tin in which you have water to a depth of about two inches (this stops the fat splashing), in a pre-heated oven 475ºF, 240ºC, Gas 9 for 15 minutes. Turn the oven temperature down to 350ºF, 180ºC, Gas 4 and continue cooking for 1 hour, 10 minutes.
Let the duck rest for about fifteen minutes before serving. You can carve the meat and skin into pieces using a knife or cleaver or you can shred it with a spoon and fork.
Serve the duck with warmed Chinese pancakes, spring onions and hoisin sauce.
Each diner takes a pancake, spreads on a little hoisin sauce then tops that with some meat and crispy skin followed by a spring onion brush or some strips of spring onion. The pancake and contents are then rolled up into a tube and eaten either with one’s fingers or with chopsticks.
Even this simple version of the classic Peking Duck makes a very special dinner party dish, fit for an Emperor.
Liz Canham is a writer and a lover of Asian food. To learn more about Chinese food click here and visit Asian Food and Cookery.
By LizCanham
March 17th, 2010 at 06:15am
Under Cooking
We all love pancakes, if you are like most of us some of your fondest childhood memories are from diving into the stack of freshly made fluffy yummy pancakes on a Saturday or Sunday morning. If you are like me, either the pancakes in your memory were a lot better than the ones you can make now or your parents knew something you didn’t. The fact of the matter is, as simple as pancakes are to make there are a few things we all can do that give our pancakes a much better shot at being memorable.
Whether you’re making pancakes from a recipe from scratch or using a mix, one of the first mistakes people make is in the measuring. I don’t know if it’s morning and were tired or you just don’t take our pancake seriously people tend to really follow the ingredient directions loosely. This is their first mistake. Even a small variance in the ratio of dry and wet ingredients can make a huge difference in whether your pancakes are too runny to check, to fluffy or to dense. Follow the recipe, if you are using an old cookbook follow the recipe, if you’re making them from a box, follow the recipe. Don’t get cute by adding a dash of this a smidgen of that or just throwing some mix in water into the pan. When you follow the recipe your pancakes are half the way there to being great.
Preparing the griddle or pan: While it’s ideal to have a griddle great pancakes can still be made with the pan. After all we call them pancakes more often than we call them griddle cakes. So why is a girl so much better, one word; temperature control. The key to good pancakes is to try and keep a consistent temperature of 350 degrees. Next you need to prepare the pan, you can use oil or nonstick spray to grease the pan, I prefer butter but make sure you keep an eye on it to make sure the butter does not burn. If your butter is burning that’s a surefire sign that your pan is too hot. Don’t use too much butter and less you want crispy edges to your pancakes.
Next you need to pour the pancakes and set them up. Using a ladle large spoon or if you’re at the pro level you can pour the batter directly from the mixing bowl, pour the pancakes until they are about 4 to 6 inches in diameter. Make sure you attempt to pour as slowly as possible because you don’t want the batter to spread too quickly this will cause thin pancakes.
Flipping your pancakes: The pancakes need to cook for 2 to 4 minutes on the first side you know it’s time to flip when you see a large amount of tiny bubbles start to form on top of the pancakes we will begin to form on the edges first and then consume the middle. Once the bubbles are spread evenly across the pancake flip them continue to bake the pancakes on the other side for about 75% of the time it took to cook the first side using that ratio should make each side evenly golden brown.
Once the pancakes are cooked, serve, eat and enjoy.
Check out Heather’s other web creations, http://www.terryclothfabric.net/french-terry-cloth/ and her newest website http://www.terryclothfabric.net/terry-cloth-bath-pillow/.
By HeathertfEaton
March 11th, 2010 at 02:20pm
Under Cooking
When you get a hankering for a classic, traditional meal that doesn’t take a lot of time to put together, a smart choice is to make a meatloaf with mashed potatoes dinner. This is an all-time favorite of many people because it’s simple, yet tasty, comfort food.
Meatloaf has a long tradition of being an easy meal to prepare. Favorite meatloaf recipes have been passed along for generations. Still, many people think that making meatloaf is throwing together some ground beef and bread crumbs. Well, it is, but it’s also much more than that.
Today’s meatloaf is still simple to make, but the ingredients used to prepare it can vary from mild to spicy. Boring meatloaf is a thing of the past, and you can add different mixtures of ingredients to achieve bold and hearty flavors. These flavors are easy to achieve using ingredients you already have in your kitchen. And, if you need to run to the store to buy ingredients, they’re easy to find.
Take, for instance, our Meatloaf with Steak Sauce recipe. This is a great recipe for meatloaf, because it uses hearty steak sauce (your choice) instead of the traditional ketchup. This automatically creates a deeper, richer flavor. The addition of onion and green pepper compliments the taste and texture. Of course, you can always add your own touches, but all in all, this recipe is probably one you’ll use a lot.
=> Meatloaf with Steak Sauce
1-1/2 pounds of ground beef, 1-1/4 teaspoons salt, 1 egg, 1 dash black pepper, 1 cup soft bread crumbs, 1/2 cup of milk, 1/3 cup of steak sauce, 1 onion, chopped, 1/2 cup green bell pepper, diced.
Preheat the oven to 350 degrees. Prepare an 8-1/2×4-1/2-inch loaf pan with cooking spray.
In a large bowl, combine the ground beef, salt, egg, black pepper and the bread crumbs. Add in the milk, 3 tablespoons of the steak sauce, onion and green pepper. Blend all of the ingredients until thoroughly mixed.
Place the meatloaf mixture into the loaf pan and gently press down. Brush the remaining steak sauce on top of the loaf.
Bake for 1 hour, or until the loaf is firm to the touch and is lightly browned. Take it out of the oven and let it stand for 5 to 10 minutes before serving.
Our Roasted Garlic Mashed Potatoes is the perfect dish to accompany this flavorful meatloaf. This is one of the most popular mashed potato flavors invented. Whoever thought of adding the strong tang of roasted garlic to the mellow ease of mashed potatoes is a genius!
I know that there are pre-mixed mashed potatoes that you can buy at your local grocery store, but there’s something special about having freshly made mashed potatoes that can’t be matched. If you have the time (and you do, while the meatloaf is baking), you can whip up this classic mashed potatoes recipe and win rave reviews at the dinner table.
=> Roasted Garlic Mashed Potatoes
2 pounds of baking potatoes, peeled and quartered, 1 head of roasted garlic, 1 cup of half-and-half cream, 2 tablespoons of butter, cut up, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper.
In a large saucepan, add the potatoes then enough cold water to cover the potatoes completely, or by one inch. Bring the water to a boil and reduce the heat. Cover the pan and cook the potatoes for 15 to 20 minutes, or until they are tender. Drain the potatoes using a colander.
Separate the roasted garlic cloves by squeezing them until they pop our of their skins. Add the garlic to a medium sized saucepan. Pour in the half-and-half cream and cook over medium heat until hot. Remove the pan from the heat. Mash up the garlic until it has kind of a smooth consistency.
Return the hot potatoes to the pan and mash with a potato masher until they are smooth. Add in half of the hot garlic mixture and butter. Keep mashing until all is well blended.
Add in the remaining garlic mixture, salt and the pepper. Mash potatoes until nice and fluffy.
=> Roasted Garlic
1 large head of garlic and 1/2 teaspoon of olive oil.
Preheat the oven to 375 degrees.
Remove the loose paper outer skins of the garlic cloves. Do not peel. Cut off the very top of the head to expose the individual cloves.
Place cloves on a square of heavy duty aluminum foil. Drizzle the olive oil over the garlic. Wrap the garlic up inside of the foil.
Bake for 45 minutes to 1 hour, or until the garlic is soft and a pale golden color. Let it cool before using.
Get more fantastic free recipes like these here: http://www.best-meatloaf-recipes.com
By BrandySummers
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