Wolfgang’s Magic Meatloaf
Low carb doesn’t have to be low on flavor, as Wolfgang Puck proves with his recipe for Bacon-wrapped meatloaf.
But, beware. Though it has only 4 grams of carbs, it’s loaded with fat. (And with something this good, you’re not likely to stick to just one serving.) Aaah, well. Never mind the diet. Just think of this as a special meatloaf dish that your kids will love and (with a little garnishing) can actually become fancy enough for a casual lunch with friends.
Vegan baked beans
A delicious, healthy and very cheap dish. Serve on its own or as a siding. For best results, soak the beans the night before, and then cook in a slow cooker to let all the flavors meld together.
Ingredients
1 (16 ounce) package dry navy beans
6 cups water
2 tablespoons olive oil
2 cups chopped sweet onions
1 clove garlic, minced
4 (8 ounce) cans tomato sauce
1/4 cup firmly packed brown sugar
1/4 cup molasses
2 tablespoons cider vinegar
3 bay leaves
1 teaspoon dry mustard
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
What’s next
Place beans and water in a large pot, and bring to a boil. Reduce heat to medium, and continue cooking 1 hour, stirring occasionally, until beans are tender. Drain, and transfer to a large casserole dish. Preheat oven to 300 degrees F (150 degrees C). Heat the olive oil in a skillet over medium heat. Stir in the onions, and cook until tender. Mix in garlic, and cook until golden brown. Mix onions and garlic into casserole dish with the beans. Stir in the tomato sauce. Mix in brown sugar, molasses, vinegar, bay leaves, mustard, pepper, nutmeg, and cinnamon.
Cover and bake 3 1/2 hours in the preheated oven, stirring frequently and adding water if necessary. Remove cover, and continue baking 30 minutes.
Easy, cheap meatloaf
A cheap and easy meatloaf recipe when you’re low on ingredients.
Ingredients2 eggs
1/2 cup tomato juice or V8
1/4 cup ketchup
1 Tbs Worcestershire sauce
1/2 tsp each salt and pepper
1 cup bread crumbs
1/2 cup quick cooking oatmeal
6 cloves garlic, minced
1/2 cup fresh parsley or 1/4 cup dried
1 carrot, minced
2 ribs celery, minced
1/2 green pepper, minced
1 onion, minced
1 pound ground beef
Next steps:
Preheat oven to 350 degrees. Mix together the eggs, tomato juice, ketchup, Worcestershire sauce, salt, and pepper. Stir in the bread crumbs and oatmeal.
You can chop the vegetables by hand or in a food processor. Then mix them into the mixing bowl and stir well. Finally, add the meat and mix together with your hands. (If you’d rather use a mixer, just be sure not to overmix.)
Spray a loaf pan with cooking spray and spread the meat in it.
Top with your choice of toppings, like 2 Tbs brown sugar and 2 Tbs mustard, or 1/4 cup ketchup and 1 Tbs red wine vinegar.
Strawberry sherbet
You can make this sherbet recipe even if you don’t have an ice cream maker! Perfect for hot summer days.
Ingredients
2 cups fresh red grapefruit
1 10 ounce package frozen sliced strawberries, pre-sweetened
1/4 to 1/2 cup milk
What’s next
Place grapefruit sections in a single layer on a baking sheet; freeze until firm. Chop strawberries.
Combine frozen berries and frozen grapefruit in the container of a food processor fitted with the steel blade.Process with on/off flicks until finely chopped. With motor running, add 1/4 cup milk. Add a bit more milk until smooth and creamy. Serve at once or transfer to freezer container and store in freezer.
Asian vinaigrette
An Asian vinaigrette has that perfect combination of tartness and sweetness — for a lot of flavor, with little fat. Just mix the following.
Ingredients:
5 tablespoons oil
2 tablespoons rice vinegar
2 teaspoons light soy sauce
1 teaspoon sugar
3 drops sesame oil
1/8 teaspoon freshly ground white pepper (or to taste)
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Homemade mayonnaise
The difference in the flavor of homemade mayonnaise and the storebought variety is so great that you’ll know that the extra work was worth it. (Although with a food processor, it’s still very convenient.) Perfect for salads.
Ingredients2 egg yolks
3/4 teaspoon salt
1/2 teaspoon powdered mustard
1/8 teaspoon sugar
Pinch cayenne pepper
4 to 5 teaspoons lemon juice or white vinegar
1-1/2 cups olive or other salad oil
4 teaspoons hot water
What’s next
Place yolks, salt, mustard, sugar, pepper, and 3 teaspoons lemon juice in blender cup or work bowl of a food processor fitted with the metal chopping blade, and buzz 15 seconds (use low blender speed). Now, with motor running, slowly drizzle in 1/4 cup oil (use moderately high blender speed). As mixture begins to thicken, continue adding oil in a fine steady stream, alternating with hot water and remaining lemon juice. Stop motor and scrape mixture down from sides of blender cup or work bowl as needed.
Basic crepes
Use this basic crepe recipe to make a number of dishes. For breakfast, you can put fresh fruit and whipped cream (kids will love a peanut butter and banana combo). Put savory ingredients like smoked salmon for a light brunch. For a romantic dinner, fold in succulent strawberries and drizzle with chocolate syrup.
Ingredients
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
What’s next
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Vegetables in Beer Batter
Vegetables are deep fried in beer batter for a delicious appetizer. Serve when your buds come over for Poker Night, or to start off a family barbecue.
Ingredients
1 1/2 cups beer, let stand for about 45 minutes until flat
1 1/3 cups all-purpose flour, sift before measuring
2 tablespoons Parmesan cheese
1 tablespoon finely chopped parsley
1 teaspoon salt
1/8 teaspoon garlic powder
1 tablespoon olive oil
2 egg yolks, beaten
2 egg whites, beaten to stiff peaks
vegetables: cauliflower and broccoli florets, cooked artichoke hearts, green pepper strips, mushrooms, etc.
What’s Next
In a mixing bowl, combine flour, Parmesan cheese, parsley, salt, and garlic powder. Stir in olive oil, egg yolks, and flat beer; beat until mixture is smooth. Fold in the beaten egg whites. Dip vegetables in the batter.
Fry in deep hot fat, about 375°, a few at a time, for about 3 to 5 minutes or until golden brown. Drain on paper towels and serve immediately. Makes about 3 cups of batter for the veggies
Getting creative with cereal
Cereal isn’t just for breakfast. You can use it in salads, baking, even the main course. Try this hot chicken salad recipe. You can find other cereal recipes here.
Ingredients
2 c. chicken, cooked
1 c. rice, cooked
1 c. celery
3/4 c. mayonnaise
1 c. mushrooms, sliced
1 tsp. chopped onion
1 tsp. lemon juice
1 tsp. Salt
1 can cream of chicken soup, undiluted
1 c. water chestnuts
1/2 stick margarine
1/2 c. almonds
1 c. crushed corn flakes
What’s next
Mix all ingredients next day put in casserole. In separate pan melt margarine, and stir in crushed corn flakes and slivered almonds. Spoon over casserole. Bake for 35 minutes, uncovered, in 350 degree oven.
Easy Cheesy Egg Casserole
A hearty breakfast often served in inns. Kids (even the pickiest eaters) love the cheesy flavor. You can also substitute crumbled bacon for the ground sausage.
Ingredients
12 eggs, beaten
1 1/2 pounds ground breakfast sausage
16 ounces shredded Cheddar cheese, divided
7 slices white bread, torn into pieces
What’s Next
Preheat oven to 350 dgrees F (175 degrees C). Brown sausage in a large skillet over medium-high heat. Drain off grease, and set aside to cool. Pour the eggs into a lightly greased 9×13 inch baking dish. In a separate large bowl, combine the sausage, bread and 12 ounces of the cheese. Mix well and pour this into the egg mixture. Top with the remaining 4 ounces of cheese and cover with foil. Bake at 350 degrees F (175 degrees C) for 15 minutes, uncover, and bake until casserole is golden brown and bubbly.
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