The gelatin helps keep the meatloaf more moist and keeps it from splooging out grease onto the pan.
1 onion, diced fine
2 tsp garlic, minced fine
1 tsp dried or 2 tsp fresh thyme
1 egg, beaten
1/4 c steak sauce or 3 tsp Worcestershire sauce
1 c dried bread crumbs or crushed crackers
1 lb ground beef
1 lb ground pork
1 [...]
Made this from leftover turkey. I know that this is more of an after-Thanksgiving type of recipe, but I had an extra turkey in the freezer that I cooked. Soup is a great way to use up leftovers and thing you would usually throw away. Also works well with a couple of picked-over chickens.
For the [...]
I had an extra packet of mac ‘n’ cheese sauce mix lying around. Amazingly, this was made from stuff we had in the fridge.
1 lb of spaghetti
1 lb bratwurst, sliced into 1 inch pieces
1 onion, chopped
1 green pepper, chopped
2 cloves garlic, minced or 1 tbsp garlic powder
2 tbsp olive oil
1 can of diced tomatoes
1 c [...]
Keld asked me to post this. This is a little something he whipped up, and it was quite tasty.
1 loaf Italian sourdough bread, sliced and toasted
1 package dehydrated sun-dried tomatoes
pear juice (or any kind of juice, wine or water)
2 cloves garlic
2-3 tbsp olive oil
salt and pepper
sliced onion (we did it raw, but I would try [...]
2 cucumbers, sliced thin
1 small or 1/2 large red onion, cut in half and sliced thin
1 tbsp kosher salt
3 tbsp white wine vinegar
2 tsp dried or 1 tbsp fresh dill weed
black pepper to taste
Toss cukes and onion with salt in a colander and place over a bowl and let drain 20-30 minutes. You will get [...]
If you like bacon, this has plenty.
2 lbs ground beef
9 slices bacon
6 oz bleu cheese
1 onion, minced
4 cloves garlic, minced
1 c toasted bread crumbs
2 eggs, beaten
1/2 milk
2-3 tsp Italian seasoning
1 T dijon mustard
salt and pepper
buns
toppings (ketchup, mustard, onion, lettuce, more bleu cheese and bacon, etc.)
Preheat oven to 375 degrees F. Sautee onion and garlic till [...]
Fine Dining for the Real World
Welcome to Simply Sunday. I am excited to lend some expertise, advice and wisdom. Please feel free to ask questions about your culinary conundrums, seek handy tips, comment or share your experience in the comment section. This first edition is at keldwud’s request, but this weekly spot will also feature [...]
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Keld’s Cookin’.
This work by keldwud is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 United States License.
Based on a work at keldscookin.com.