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Reply
| | From:  Genie· (Original Message) | Sent: 10/5/2007 7:05 PM |
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Reply
| | | From: Genie· | Sent: 6/8/2008 1:57 AM |
Cajun Style Meatloaf
1 tsp chili powder
1 tsp Salt
1 tsp Ground cayenne pepper
1 tsp Black pepper
1/2 tsp White pepper
4 Tablespoons butter
3/4 cup Finely chopped onions
1/2 cup Green bell peppers, chopped
1/4 cup Green onions, finely chopped
2 tsp Minced garlic
1 Tablespoon Tabasco sauce
1 Tablespoon Worcestershire sauce
1/2 cup Evaporated milk
1 1/2 lb Ground beef *
1/2 lb Ground pork*
2 each Eggs, lightly beaten
1 cup oatmeal
Melt the butter in a 1-quart saucepan over medium
heat. Add the onions, celery, bell peppers, green
onions, garlic, Worcestershire and seasonings. Saute
until mixture starts sticking excessively, about 6
minutes, stirring occasionally and scraping the pan
bottom well. Stir in the milk. Continue cooking for
about 2 minutes, stirring occasionally. Remove from
heat and allow mixture to cool to room temperature.
Place the ground beef and pork in an ungreased
13x9-inch baking pan. Add the eggs, the cooked
vegetable mixture and the bread crumbs, remove the bay
leaves. Mix by hand until thoroughly combined. In the
center of the pan, shape the mixture into a loaf that
is about 1-1/2 inches high, 6 inches wide and 12
inches long. Bake uncovered at 350F to 400F for about
and hour or until done. Serve immediately.
*..If you want to make this with ground beef only,
omit the pork and increase the beef to 2 lbs..
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Reply
| | | From: Genie· | Sent: 6/11/2008 8:37 PM |
Cheese Hamburger Grits - Justin Wilson
Dis is a delightful dish. It is so easy to fix, I garontee!
| 1 pound ground beef chuck | 1 cup regular grits | | 5 cups water | 2 1/2 tsp salt | | Louisiana hot sauce to taste | Worcestershire sauce to taste | | 1 1/2 cups grated cheddar cheese | Garlic powder to taste | Mix all the ingredients together in a large saucepan and cook until the grits are firm, or the way you like them. Then put the mixture in the top of a double boiler, cover, and cook for about 1 hour over low heat.
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Reply
| | | From: Genie· | Sent: 7/20/2008 7:44 PM |
Cajun Meatloaf
1 medium yellow onion, chopped
1 rib celery, chopped
1/2 medium green bell pepper, chopped
2 green onions, minced
1 clove garlic, minced
2 bay leaves
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon ground cumin
1/4 teaspoon nutmeg
1 tablespoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
2 tablespoons unsalted butter
1/4 cup milk
1/4 cup catsup
1/2 cup bread crumbs, fine, dry
1 pound lean ground beef
1/2 pound lean ground pork shoulder
2 eggs, slightly beaten
Preheat the oven to 375F. Mix the onion, celery, bell pepper, green onions, garlic, bay leaves, salt, cayenne pepper, black pepper, cumin, nutmeg, Worcestershire sauce, and Tabasco sauce in a medium bowl. Melt the butter in a heavy 10 inch skillet over moderate heat. Add the vegetable/spice mixture, and cook, uncovered, for 6 minutes, stirring constantly, until the onions and peppers are soft. Remove from the heat and let cool until warm to the touch. Discard the bay leaves. Stir in the milk, catsup and bread crumbs. In a large bowl, combine the beef, pork, eggs, and the bread crumb mixture. Pack the meat mixture into a greased, 9 x 5 x 3 inch loaf pan. Bake the meatloaf, uncovered, for 50 to 55 minutes or until it is dark brown and pulls away from the sides of the pan. Allow to rest 10 minutes before slicing.
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Reply
| | | From: Genie· | Sent: 7/23/2008 5:33 AM |
| Creole Meat Loaf
Country Ground Beef
We may live in Canada, but the taste of this meat loaf says "New
Orleans"! When bell peppers are in season, this is one of the best ways
I know to enjoy their flavor. Linda Kornelson, Empress, Alberta
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 1-1/4 hours
Ingredients:
1 egg, beaten
1/2 cup coarsely crushed saltine crackers
1 can (5 ounces) evaporated milk
1/2 cup chopped green pepper
1/4 cup chopped onion
1 teaspoon ground mustard
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds lean ground beef
SAUCE:
1 can (10-3/4 ounces) condensed tomato soup, undiluted
2 tablespoons ketchup
1/2 teaspoon horseradish
Directions:
Combine egg, crackers, milk, green pepper, onion, mustard, salt and
pepper. Add ground beef; mix well. Press into 8-in. x 4-in. x 2-in. loaf
pan. Bake at 350° for 1-1/4 hours or until no pink remains. Drain.
Let loaf stand in pan for 10 minutes. Meanwhile, in a small saucepan,
combine sauce ingredients. Cook until heated through. Turn loaf out onto
a serving platter. Spoon 1/2 cup hot sauce over loaf; serve remaining
sauce with meat loaf. Yield: 6 servings.
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Reply
| | | From: Genie· | Sent: 8/2/2008 2:54 AM |
| Old Fashioned Meat Loaf
1 TB butter
3 celery ribs, finely finely chopped
1/2 large onion, finely chopped
2 lb. lean ground beef
2 TB Worcestershire sauce, divided
1/2 cup Italian seasoned bread crumbs
1/3 cup ketchup
2 tsp. Creole seasoning
1 tsp. Greek seasoning
1 tsp. garlic powder
2 large eggs, lightly beaten
1 can (8 oz.) tomato sauce
3 TB tomato paste
1 TB ketchup
Garnish: chopped fresh flat leaf parsley
Melt butter in a medium nonstick skillet over medium heat; add celery and
onion, and sauté 7 minutes
or just until tender.
Stir together celery mixture, ground beef, 1 tablespoon Worcestershire sauce,
bread crumbs, and next
5 ingredients in a large bowl.
Shape into a 5" x 10" loaf; place on a lightly greased broiler rack. Place
rack in an aluminum foil-lined
broiler pan.
Bake at 350° F., for 45 minutes.
Stir together remaining 1 tablespoon Worcestershire sauce, tomato sauce,
tomato paste,
and 1 tablespoon ketchup until blended; pour evenly over meat loaf, and bake
10 to 15 more
minutes or until no longer pink in center. Let stand 10 minutes before
serving.
Makes 6 to 8 servings.
Note: I used Tony Chachere's Original Creole Seasoning and Cavender's All
Purpose Greek Seasoning.
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Reply
| | | From: Genie· | Sent: 9/3/2008 4:34 AM |
Cajun Prime Rib
4 pound prime rib roast
1/4 cup black pepper
1/4 cup garlic powder
1/4 cup salt
2 onions, thinly sliced
Seasoning Mix:
1 tablespoon plus 1 teaspoon salt
1 tablespoons plus 2 teaspoons white pepper
1 tablespoon plus 2 teaspoons fennel seeds
1 tablespoon plus 3/4 teaspoon black pepper
2 1/2 teaspoons dry mustard
2 1/2 teaspoons ground cayenne pepper
Remove fat cap off top of meat, butcher can do this for you, and save. Place the roast, standing on the rib bones, in a very large roasting pan. Then with a knife make several dozen punctures through the silver skin so seasoning can permeate meat. Pour a very generous, even layer of black pepper over the top of the meat, the pepper should completely cover it; repeat with the garlic powder, then the salt, totally covering the preceding layer. Carefully arrange the onions in an even layer on top so as not to knock off the seasoning. Place the fat cap back on top. Refrigerate 24 hours. Bake ribs in a 550F oven until the fat is dark brown and crispy on top, about 35 minutes. Remove from oven and cool slightly. Refrigerate until well chilled, about 3 hours. This is done so the juices will solidify and the steaks can be cooked rare. Remove fat cap and discard. With the blade of a large knife, scrape off the onions and as much of the seasonings as possible and discard. Then with a long knife, slice between ribs into 6 steaks, 4 will have bones; trim the cooked surface of meat from the 2 pieces that were on the outside of the roast. Season and cook in your favorite way for steaks.
To blacken the steaks: Combine the ingredients of the seasoning mix thoroughly in a small bowl; you will have about 8 tablespoons. Sprinkle the steaks generously and evenly on both sides with the mix. using about 4 teaspoons on each steak and pressing it in with your hands. Heat a cast iron skillet over very high heat until it is beyond the smoking stage and you see white ash on the skillet bottom, at least 10 minutes. The skillet cannot be too hot for this method. Place one steak in the hot skillet, cook only one side at a time and cook over a very high heat until the underside starts to develop a heavy, black crust, about 2 to 3 minutes. Turn the steak over and cook until the underside is crusted like the first, about 2 to 3 minutes more. Repeat with the remaining steaks. Serve each steak while piping hot.
Sweet Pepper Sauce: Heat 1 tablespoon oil in large skillet over medium high heat. Add the red pepper, green pepper, onion, water and salt; cook, stirring occasionally, over medium heat until very tender, about 8 minutes. Stir in cider vinegar, brown sugar and mustard seeds; cook over medium high heat until most of the liquid has evaporated and sauce is thickened, about 8 minutes.
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Reply
| | | From: Genie· | Sent: 9/3/2008 4:42 AM |
Cajun Meat Loaf with Sweet Pepper Sauce
1 tablespoon oil
1 cup finely chopped sweet red pepper
1/2 cup finely chopped sweet green pepper
1/2 cup finely chopped onion
1/2 teaspoon salt
4 slices white bread, torn
1/2 cup milk
1 pound ground beef
1/2 cup dried bread crumbs
1/2 cup ketchup
1 egg
1 teaspoon hot pepper sauce
Sweet Pepper Sauce
1 tablespoon oil
1 cup diced sweet red pepper
1 cup diced sweet green pepper
1/2 cup finely chopped onion
1/4 cup water
1/2 teaspoon salt
1/4 cup cider vinegar
1/4 cup packed brown sugar
1 teaspoon whole mustard seeds
For Meatloaf: Heat oil in large skillet over medium high heat. Add red pepper, green pepper, onion and salt; cover and cook over low heat until very tender, about 8 minutes. Remove from heat and cool slightly. Heat oven to 350F. Grease a 9 x 5 x 3 inch loaf pan. Combine bread and milk in large bowl; let stand 5 minutes to soften. Add beef, crumbs, ketchup, egg, hot pepper sauce and sweet red pepper mixture; toss gently to coat. Spoon and pat into prepared loaf pan. Bake at 350F for 1 hour. Let stand 15 minutes before serving. Top each serving with a dollop of Sweet Pepper Sauce and serve.
Sweet Pepper Sauce: Heat 1 tablespoon oil in large skillet over medium high heat. Add the red pepper, green pepper, onion, water and salt; cook, stirring occasionally, over medium heat until very tender, about 8 minutes. Stir in cider vinegar, brown sugar and mustard seeds; cook over medium high heat until most of the liquid has evaporated and sauce is thickened, about 8 minutes.
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Reply
| | | From: Genie· | Sent: 9/3/2008 7:29 PM |
Cajun Meat Loaf 2 tablespoons butter
1/2 large onion, chopped
1/2 cup chopped green bell pepper
1 teaspoon salt
3/4 teaspoon cayenne pepper
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon freshly ground pepper 1/4 teaspoon ground cumin
1 pound lean ground beef
1 egg, beaten to blend
1/2 cup fine dry bread crumbs
1/2 cup ketchup, divided use
1 teaspoon Worcestershire sauce Preheat oven to 375 degrees. Melt butter in heavy skillet over medium-low heat. Add onion, bell pepper, salt, cayenne pepper, thyme, pepper and cumin. Cook until vegetables are tender, stirring frequently, about 10 minutes.
Combine ground beef, egg, bread crumbs, 1/4 cup ketchup and Worcestershire sauce in medium bowl. Blend in sautéed vegetables. Form mixture into loaf 13/4 inches high and 5 inches wide in baking dish. Bake 20 minutes. Spread top with 1/4 cup ketchup and bake for 40 more minutes. Makes 4 servings. | |
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