Meatloaf Brown Sugar Coated Easy Fast and Tasty! P 345

MEATLOAF

There are a variety of recipes involving different ingredients. All of them I’m sure are delicious. No matter what kind of meat and spices you use, this one has to have two things in common: moist and flavorful.

 

meatloaf easy tasty cheap

 

 

Ingredients

1 pound ground beef chuck

1 1/4 teaspoons salt 

1/4 teaspoon ground black pepper

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1 egg beaten

8 ounce can diced tomatoes with the juice

1/2 cup quick cooking oats

 

Brown Sugar Glaze:

 

1/3 cup ketchup

3 tablespoons brown sugar

1 tablespoon yellow mustard

 

 

Instructions

 

Preheat your oven to 375 degrees.

Mix the ground beef, salt, pepper, onion, green peppers, egg, oats and diced tomatoes well.

You may have to use your hands, but don’t overwork the meat. Just until the ingredients are mixed in.

Form a loaf and place in a baking dish.

Mix ketchup, brown sugar and mustard together and spread over the meat.

 

 

Bake uncovered 1 hour, draining grease away twice by tipping the dish and using a spoon or holding the meat with a spatula and draining straight from the dish.

 

Macadamia Nut Oil Beauty and It’s 5 Most Important Benefits

 

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Healthy Salmon Recipe – P 335

Salmon Healthy

SALMON RECIPE

Salmon fillets are gently poached and served with a sauce of tarragon, parsley and Dijon mustard. Ready in a mere 20 minutes it’s a great, healthy, mid-week meal. Serve with crisp potatoes.

INGREDIENTS:

  1. Skinless fillets 2

  2. Tarragon 2 tbsp, chopped

  3. Flat-leaf parsley 2 tbsp, chopped

  4. 4.Dijon mustard 2 tsps

  5. White wine vinegar 2 tbsp

  6. Olive oil 2 tbsp

  7. Watercress or new potatoes to serve.

DIRECTIONS:

  1. Bring a shallow pan of water to a simmer. Drop in the fillets, put a lid on the pan and cook for 5-6 minutes.

  2. Put all the other ingredients in a small food processor and whizz until smooth (if it’s too thick, add a splash of water).

  3. Lift the fillets up and drain.

  4. Serve the cooked fish with potatoes, watercress and the sauce.

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Great Homemade Dressing of the Day: Hot Bacon (Dr Martha Messy Style)

Great Hot Bacon Dressing!

I like my Hot Bacon Dressing salad without gluten. Gluten makes me feel bloated and I try to avoid it the most I can. Although there are some ways to flush it out of your intestines fast if you happen to ingest it in some meal. But this  would be the topic for another blog post. So let’s get to our homemade salad of the day:

Keep it in the jar

INGREDIENTS Nutrition

  • slices bacon, diced

  • 1cup finely chopped yellow onion

  • vegetable oil

  • 22 teaspoons cornstarch, mixed with

  • teaspoons water

  • 1cup white vinegar

  • 1cup water

  • 1cup sugar

  • salt and pepper

Enjoy it on Spinach or any other Salad!

DIRECTIONS:

Fry bacon til crisp. Remove the bacon with a slotted spoon and set aside. Add onion to bacon fat in pan and cook 5 minutes til onion is soft. With a slotted spoon, add onion to bacon. Pour bacon fat into a measuring cup and add vegetable oil to equal 1/2 cup. Add bacon fat to cornstarch mixture and reserve. Combine vinegar, water, sugar, salt and pepper in a small saucepan and heat to a boil. Add cornstarch mixture and cook til thickened (1-2 minutes). Remove from heat and add bacon and onion. Use while warm.

Best French Fries for a Great Tremendous Messy Eating – Part One

There are so many varieties of french fries around the world, that it would be practically impossible to show them all in one blog post. That is why I have decided to do it in several parts, being this one the first. I hope you enjoy it and your mouth gets watery.

Truffle French Fries

Photo by Chelsea Hawk

What’s a truffle? A truffle is a strong-smelling underground fungus that resembles an irregular, rough-skinned potato, growing chiefly in broad-leaved woodland on calcareous soils. It is considered a culinary delicacy and found, especially in France, with the aid of trained dogs or pigs.

French Fries Dipped in Creamy Clam Chowder with Bacon

Vietnamese Loaded Fries with Peanuts Cilantro and Sriracha

Dr Martha Castro Noriega MD

Simple Delicious Fries Madness!

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Delicious Messy Fun Food in Frankfurt Germany: Steak and Meats

The food in Frankfurt is varied, delicious and most importantly, interesting. But you definitely need some recommendations to come to a city like Frankfurt and without some good ones, you may struggle to know where to go. Reason being: Frankfurt is small but the hotspots are spread out, which means there’s not ‘one area’ to visit. If you are a connoisseur of good food, you want to enjoy different German styles.

RIBS WITH GERMAN CREAMED SPINACH

FRANKFURT GERMAN TARTARE

(One of my favorite German dishes!)

MESSY DELICIOUS REAL GERMAN MEATY PLATTER

(Pork Knuckle is out of this world!)

Würst Platter with Braut and Knockwurst. Sauerkraut and

potato salad!

JOIN MY PINTEREST DELICIOUS MESSY FOOD GROUP

 

Preparing Iced Tea without Boiling Water

 

For every 1 quart of water, add 4 tea bags or 1 tablespoon (8-10g) of loose leaf tea. Combine the water and tea into a resealable container and place in the fridge, steeping only for 5 hours for the best flavor. After 5 hours, remove the tea bags or strain.

If you want to sweeten your cold-brewed tea, make a simple syrup. This will allow the sugar to sweeten the tea rather than just collecting on the bottom of your cup.

Simple syrup: combine equal parts sugar and water (e.g. 1 cup water to 1 cup of sugar; yields about 1.5 cups of simple syrup) in a sauce pan, and heat on the stove until the sugar has dissolved completely. Let it cool, then add to taste to your tea. You can also get creative and add flavoring to the simple syrup by adding fresh herbs or other ingredients after the sugar has dissolved and you’ve removed the syrup from the stove. For example, you could add mint, rosemary, ginger, vanilla, or citrus peel. Let the extra ingredients steep in the syrup while the syrup cools, then remove (leaving in the flavoring ingredients will shorten the shelf life of the syrup).

How To Buy A Great Steak Juicy Fresh Tender Video

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Steaks come in all shapes and sizes and depending on the section of the cow they originate from can have a huge influence on price and cooking technique. According to Jimmy, “You may want to choose a cut like Flat Iron or Flank Steak if you are serving a larger group.

Consider buying a thicker, multiple serving premium steak such as a Porterhouse or Bone-in Rib-Eye. Return the sliced steak to the bone before serving. It is a very nice presentation for a small dinner party. Thicker boneless cuts such as New York Steak also make great multiple serving steaks.”