Meatloaf recipie

 

Ingredients
 2 lbs. lean ground beef 
1 lbs. ground pork sausage
18 saltine crackers, crushed
1/2 green bell pepper, diced 
1/2 onion, finely chopped
2 large eggs, lightly beaten
1 tbsp  Worcestershire
1 tbsp yellow mustard
1/2 cup firmly packed 
brown sugar divided
1/2 cup ketchup



Directions

1. Preheat oven 350. Mix 8 first ingredient and 1/4 brown sugar in a medium blown just until blended. Place mixture in a lightly greased 11x7 in baking dish and shape into a 10x5 in loaf.

2. Bake at 350 for 1 hour. Remover from oven and drain . Stir together ketchup and remaining 1/4 cup brown sugar; pour over meat loaf. Bake 15 minutes or until meat thermometer inserted into tickets portion register 160. Remove for oven;  let stand 20 minutes. Remove from baking dish before slicing. 

Spring Pionono

Ingredients
1 store-bought pionono or 1 recipe for a homemade pionono
mayonnaise
½ lb. sliced boiled ham
½ lb. sliced deli cheese
1 tomato, cubed
½ of a small head of lettuce, finely shredded
1 large red pepper, roasted and chopped
Pinch of freshly ground pepper
Optional: chopped green olives, chopped hard-boiled eggs

Directions
Unroll the pionono and spread an even layer of mayonnaise over the top. Layer the ham, cheese, tomato, lettuce and red pepper over the cake. Sprinkle with a pinch of freshly ground pepper. Carefully roll the pionono into a tight spiral, and slice off the ends with a serrated knife. If desired, spread another layer of mayonnaise on the outside of the pionono and decorate it with pieces of red pepper, olives or other vegetables. Using a serrated knife, slice the pionono into 1-inch thick pieces to reveal the “pinwheel” design and colorful ingredients inside.

Waldorf Salad

Ingredients 

2-3 green apples, cored and chopped

2 cups seedless red grapes, halved

1 cup celery, sliced thin

1 cup chopped walnuts

1/2 cup mayonnaise

1 tablespoon lemon juice

salt, to taste

lettuce

Directions In a large bowl, combine the apple, grapes, celery and walnuts.  Add the mayonnaise and lemon juice and stir to combine.  Add salt to taste.  Serve on a bed of lettuce.

Churros

Ingredients

1 cup water

1/2 stick (4 oz.) unsalted butter

1/4 teaspoon salt

1/2 cup sugar

1 cup flour

2 eggs (at room temperature)

1 1/2 cups vegetable oil

3 tablespoons sugar

1 teaspoon cinnamon

Directions

In a medium saucepan, bring the water to a boil over medium-high heat.  Add in the butter and 1/2 cup sugar to the water, and stir to dissolve the sugar.  Lower the heat to medium.  When the butter has melted and the sugar has dissolved, remove the pan from the heat and add the flour, stirring until incorporated.  Return the pan to the stove-top, stirring the dough constantly until the dough forms a smooth ball, about 2 minutes.

Remove the dough and place in the bowl of a stand mixer.  Let dough cool slightly.  With the paddle attachment, start beating the dough on medium speed.  Add in the eggs and beat for 3 minutes.  The dough will be smooth and shiny.

Meanwhile, heat the oil in a skillet over medium-high heat.  (Oil should be hot enough for frying but not so hot it scorches.)  Spoon the dough into a pastry bag fitted with a medium or large-sized star tip.  Pipe the dough into the hot oil, cutting the end of the churro with a knife.  I found that I could fit about 5 churros into the skillet at a time.  They may either be made as straight shapes or circular ones.  Fry until browned on one side, and then turn and brown the other side, about 2 minutes each side.  Remove to a paper-towel lined plate and repeat with the remaining dough.

Mix the 3 tablespoons sugar with the cinnamon on a shallow dish.  Stir until incorporated.  Roll the churros in the mixture to coat evenly.

Serve with hot chocolate.  .

Dulce de Leche Pionono

Ingredients: 4 eggs, separated3/4 cup sugar1 teaspoon vanilla1/2 teaspoon almond extract1/2 cup flour1/4 cup almond flour (optional) or 1/4 cup additional all purpose flour1/2 teaspoon salt1 teaspoon baking powder1 cup heavy whipping cream 2 tablespoons sugar 3/4 cup dulce de lecheConfectioners sugar 1 recipe caramel frosting (optional)

Preparation: Line a 11" x 17" jelly roll pan with wax paper. Preheat oven to 350 degrees. Sift the flour with the salt, almond meal, and baking powder, and set aside. Place the egg whites in a (very clean) bowl of a standing mixer and beat until soft peaks form. Add 1/4 cup of the sugar and continue to beat until stiff peaks form. 

Transfer beaten egg whites to a clean bowl. Add the egg yolks with the remaining 1/2 cup sugar to the mixing bowl, and beat until pale yellow and tripled in volume, about 5 minutes. 

Add the vanilla and mix well. Fold the dry ingredients gently into the egg yolk mixture until just blended, then carefully fold in the egg whites. Spread batter evenly into the prepared jelly roll pan. Bake cake until it is golden and just starts to spring back to your touch, about 8-10 minutes.

Do not overbake, or it will be difficult to roll. Loosen the edges of the cake by running a knife around them, then turn cake out onto a dish cloth that has been dusted with confectioners sugar. Peel off the wax paper, and dust top of the cake with more confectioners sugar. Roll cake up carefully in the dish towel and let it cool in the rolled-up position. Place cold whipping cream in a large bowl and beat until medium-firm peaks form. Whisk in 2 tablespoons sugar and a touch of vanilla if desired. 

Whisk 1/4 cup of the whipped cream into the dulce de leche to lighten it, then fold dulce de leche mixture back into the rest of the whipped cream. Unroll cake and spread whipped cream/dulce de leche mixture over the cake. Reroll cake, wrap with the dish cloth or saran wrap, and chill for 1-2 hours or overnight. Once the cake is thoroughly chilled, place it on a cutting board, unwrapped. Prepare caramel glaze according to the recipe, using only 3 cups confectioners sugar. 

While the icing is still warm, pour it over the cake, letting it run down the sides until covered. Remove excess icing from bottom of cake and let set. Slice off ends of cake to neaten the edges (extra treat for the chef!) Chill cake until ready to serve.

Cranberrie Mojito and Merry Christmas

Ingredients

1/2 (12-ounce) bag cranberries, plus more for garnish

1 liter sparkling water

White rum, optional

1 bunch fresh mint, saving some for garnish

1 orange sliced, saving some for garnish

1/3 cup sugar

Directions In a large pitcher, add the cranberries, mint, orange, and sugar. Muddle them with a wooden spoon, working out the juices of the fruit and dissolving the sugar. Add the sparkling water and stir to combine. Pour the mixture over ice and garnish with a slice of orange, some cranberries, and a sprig of mint. For the adults, add the white rum.

Delicius Party Sangria Recipe

The sangria recipe is delicious and easy. I hope you enjoy the recipe! 

Ingredients:

• 1 750 ml bottle of red wine (Cabernet Sauvignon, Merlot, Rioja reds, Zinfandel, Shiraz)
• 1 Lemon cut into wedges
• 1 Orange cut into wedges
• 2 Tbsp sugar
• 1 Shot brandy
• 2 Cups ginger ale or club soda

Preparation: Pour wine in the pitcher and squeeze the juice wedges from the lemon and orange into the wine. Toss in the fruit wedges (leaving out seeds if possible) and add sugar and brandy. Chill overnight. Add ginger ale or club soda just before serving. If you'd like to serve right away, use chilled red wine and serve over lots of ice.

Addition ideas: sliced strawberries, diced peaches, a handful of fresh blueberries, raspberries, kiwi slices, a shot or two of gin, brandy or rum, a cup of ginger ale, citrus soda or fresh squeezed lime juice.

How I choose a wine for Holidays

There's never been a better time to start discovering wines. The quality of winemaking is improving around the world. Now is the time to experiment, and to try new styles and blends.



What are the variables to think about when choosing a quality wine? 

· Colour: red or white, of course. Don't forget rosé - sales are booming year round. 

· Climate: if you are shopping for wines from warm countries then you'll often find the words 'cool climate' on the back label. Cool climate wines will be more aromatic and taste fresher. 

· Style: choose between the clear, pure fruit of an un-oaked wine (e.g. Te Henga Unoaked Chardonnay), or the complex character of a wine from a blend of varieties and matured in oak barrels (e.g Chateau Leboscq). 

· Vintage: Look for the youngest vintage if you are buying a young fruity white wine. Red wines aged in oak barriques will be sold with 2 or more years' age.

Most Popular Regions and Grapes

Country	Grapes
France	Cabernet Sauvignon, Merlot, Cabernet Franc, Pinot Noir, Grenache, Syrah,Viognier, Chardonnay
Italy	Sangiovese, Nebbiolo, Barbera, Moscato,Pinot Grigio
United States	Cabernet Sauvignon, Pinot Noir,Chardonnay, Merlot, Zinfandel
Argentina	Malbec, Cabernet,Temporarily, Bonarda
Chile	Cabernet Sauvignon, Sauvignon Blanc
Australia	Shiraz, Chardonnay
Germany	Riesling, Gewurztraminer, Sylvaner
Spain	Tempranillo, Albarino, Garnacha, Palomino
New Zealand	Sauvignon Blanc, Pinot Noir
South Africa	Pinotage, Chenin Blanc

Reference:
Wine-for-beginners

Flowchart: How To Choose A Bottle Of Wine

Grilled steak and oven fries

Ingredients:

• 4 medium-sized Russet potatoes, each cut into 12 wedges
• 2 tablespoons olive oil plus more for rubbing steak
• 1 teaspoon dried Italian seasoning
• Pinch of cayenne
• Salt and freshly ground black pepper
• 1 (1-1/4 pound) hanger steak, trimmed of additional fat
• Dipping sauces for fries

Directions:

1. Preheat oven to 425 degrees F and spray a large rimmed baking sheet with cooking spray.
2. In a large bowl, toss potatoes with olive oil, Italian seasoning, cayenne, generous pinch of salt and a few grinds black pepper.
3. Spread fries on prepared baking sheet. Roast for 20 to 30 minutes, turning occasionally, until fries are crisp on the outside and tender on the inside.
4. While fries are baking, preheat a grill or grill pan over medium-high heat. Rub steak with some olive oil and season with salt and pepper. Oil the grill or grill pan.
5. Grill steak for 7 to 9 minutes per side for medium-rare or to desired doneness. Remove from heat, tent with foil, and allow steak to sit to redistribute its juices.
6. Slice steak at a diagonal, arranging on a serving platter. Serve with fries and condiments of your choice.

The best Perfect Holiday table ideas 2013

Table ideas and centerpieces from some of your favorite  perfect for the holidays!

Italian Recipes Veal Tonne’ or Vitel Tonne’

Ingredients for the Veal:
1.5 lbs (600 g) Veal Sirloin
1 quart (1 l.) salted water
1 Carrot
1 Stalk of Celery
1 Onion
1 Clove¼ Lemon
1 cup White Wine
Salt

Ingredients for the Sauce:
2 cups Mayonnaise
¼ cup wine
8 oz Tuna (under oil)
2 Anchovies under salt (remove lisks and rinse away salt)
1 tbsp Capers in vinegar (drained)


Preparation: Prepare the meat when you have more time. I like to do these preparation jobs over the weekend. Keep the cooked Veal (not sliced) in the refrigerator. Before using let the Veal come to room temperature.

Veal
In a heavy pot place all of the ingredients and bring to a boil. Turn the heat down to low. Cover the pot and simmer for 1.5 hours. Once completed the time. Turn the heat off and let the meat cool in the broth. Do not remove until both the meat and the broth are at room temperature. Remove the meat and cut into ½ inch thick slices or refrigerate. Strain the broth. Pour the broth into a glass container and refrigerate for use later in the week. 

Sauce
Stir the wine into the Mayonnaise. Chop the Tuna into small shreds. Add the Anchovies, and Capers. Stir in the Mayonnaise mixture very gently.

Presentation: Cut the Veal into ¼ inch thick slices. On a serving platter lay the meat slices evenly and slightly overlapping. Completely cover with the sauce. Cover with aluminum foil and refrigerate until servings. This dish is served slightly cooler than room temperature.

Easy and elegant appetizers with Tuna Tomato

These appetizers will be a memorable part of your Holidays and easy to make! 

Ingredients: 
4 medium tomatoes 
8 Olive green or black
2 small Cooked potatoes
1 cans albacore tuna 
Chopped scallions 
Chopped celery 
Mayonnaise 
Honey mustard dressing
Salt and black pepper to taste 
Minced fresh parsley 

Directions: 
1. Remove the core and seeds of the tomatoes, making sure not to cut a hole in the bottom of the tomato. 

2. Mix cooked potatoes, tuna, scallions, celery, mayonnaise,honey mustard, salt and pepper in a large bowl.

3. Fill tomatoes with tuna mixture and finish in the top tomatoes one olive. 
4. Cover the tomatoes with mayonnaise and decorate with an olive on top.  Put in the refrigerator until serving and enjoy! 

Quick eat and healthy in 10 min.

Sandwiches with Arugula and Fried Egg

Ingredients
- 2 slices of bread
- 1 egg
- Or Parmesan cheese
- Butter
- Arugula
- Dried or fresh Tomatoes

Directions
- Wash arugula, cut the cheese into slices, cook the egg in a frying pan or griddle with little oil until cooked, but raw egg.

- Toast the bread, spread it with butter and arming placing my arugula leaves, egg, dried or fresh tomatoes and finally cheese.

 Mushrooms Omelette  

Ingredients
- 2 Eggs
- 2  Mushrooms
- Parmesan cheese
- Fresh cheese

Directions
- Cut the mushrooms into slices not too thin or too thick and brown in a skillet with just olive oil.
- Mix the eggs with salt and pepper.
- In a skillet, preferably Teflon or iron, place the egg mixture, and over a half sheets of parmesan cheese, fresh cheese and some fungi.