Even More More Fun Cooking Recipes!
That’s right! Even more more fun cooking recipes! (see our previous Blog posts and Pages)
THIS PAGE IS CURRENTLY UNDER CONSTRUCTION!
Roasted Garlic Potatoes
Ingredients:
3 lbs of red potatoes and/or white potatoes
6 Cloves of finely diced Fresh Garlic (product of USA)
1/4-1/2 cup Olive Oil
1/2 tsp Salt
1/2 tsp Black Pepper
Parsley (chopped fine)
Directions:
Cut potatoes into small quarters (or eighths if large) and place in a large bowl.
Add garlic, olive oil, salt, black pepper and parsley and mix until potatoes are coated.
Place potatoes on (aluminum foil lined) baking sheet.
Bake in oven at 400 degrees for one hour and ten minutes.
Turn the potatoes several times to cook thoroughly.
Remove from oven and serve in large dish.
Meatloaf (with sauce)
Ingredients:
1 lb. Ground Beef
1 slice of Bread (cut into very small pieces)
1 Egg
1 small Sweet Onion (chopped)
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Garlic (optional)
Dash of Red Pepper (optional)
4 tbsp Ketchup
1/2 cup Milk
Sauce for top:
1/2 cup Ketchup
4 tbsp Apple Cider Vinegar
2-4 tbsp dark Brown Sugar
Directions:
Combine all ingredients in a medium bowl and mix thoroughly.
Place in lightly oiled breadpan/meatloaf pan (just a dash of cooking oil)
Mix sauce ingredients in measuring cup and pour over top.
Cook at 350 degrees for 1 to 1-1/4 hour until done.
Remove from oven and let stand 10 minutes.
Serve with more meatloaf sauce or your favorite condiment.
Meatloaf (ready to cook)
NOTE: Be sure to follow Safe Handling guidelines when cooking with any raw meat
and be sure to wash your hands before and after handling any raw meat or packaging.
UPDATED Saturday, April 8, 2017
Cooked Meatloaf for tomorrow (on Thursday)… because day old meatloaf is always better. We went out for Indian food at Taj Mahal Cuisine of India (Read the previous Blog!) last night (Friday). So, here’s the (warmed up 2 day old) Meatloaf for dinner on Saturday (tonight), accompanied by corn on the cob and steamed broccoli with an iced espresso. It was first cooked very rare, so it wouldn’t overcook when it was reheated.
VERRRRY TAAAASTY!
KILL THE WABBIT! RABBIT STEW!
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