Brown Sugar Meatloaf

This is my family's favorite meatloaf recipe. It is a sweet version of a regular meatloaf, easy to make and really tasty. My boys love it and they will eat it any time of day. Give this a try!

BROWN SUGAR MEATLOAF
Prep Time: 20 minutes
Cook Time: 1 hour
Ready in: 1 hour 30 minutes
Servings: 8

INGREDIENTS:

1/2 cup packed brown sugar

1/2 cup ketchup

 1 1/2  pounds ground beef*
3/4 cup milk

2 eggs

1 1/2 teaspoons salt

1/4 teaspoon ground black pepper

1 small onion, chopped

1/4 teaspoon ground ginger

3/4 cup finely crushed saltine cracker crumbs*

DIRECTIONS:

1. Preheat oven to 350°F (175°C). Lightly grease a 5x9-inch loaf pan.

2. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.

3. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.

4. Bake in preheated oven for 1 hour or until juices are clear.

Enjoy!

Notes:
*For this post I used ground chuck and pork
*If saltine crackers are not available, regular breadcrumbs can be substituted

Recipe from All Recipes

Yield: 8 servingsPin it

Brown Sugar Meatloaf

prep time: 20 MINScook time: 1 hour and 10 MINStotal time: 1 hours and 30 mins

This is a sweet version of a regular meatloaf; easy to make and really tasty. My boys love it and they will eat it any time of day.

ingredients:

• 1/2 cup packed brown sugar
• 1/2 cup ketchup
• 1 1/2 pounds ground beef
• 3/4 cup milk
• 2 eggs
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 small onion, chopped
• 1/4 teaspoon  ground ginger
• 3/4 cup finely crushed saltine cracker crumbs

instructions:

1. Preheat oven to 350°F (175°C). Lightly grease a 5x9-inch loaf pan.
2. Press the brown sugar in the botoom of the prepared loaf pan and spread the ketchup over the sugar.
3. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
4. Bake in preheated oven for 1 hour or until juices are clear. 

https://gourmetplatter.blogspot.com/2018/04/brown-sugar-meatloaf.html

Recipe from All Recipes

Created using The Recipes Generator

Butter-Basted Rosemary Steak

This is another rib eye steak recipe that I thought you would like to try. Cooking the steaks slowly and basting it in butter creates a succulent interior and fragrant exterior; a traditional steakhouse preparation. 

BUTTER-BASTED ROSEMARY STEAKS

INGREDIENTS:

cooking spray

1/2 teaspoon cracked pepper

1 1/2 pounds boneless grilling steaks (such as rib eye, New York strip, or tenderloin)

3 cloves garlic, smashed

4 tablespoons salted butter

2 sprigs fresh rosemary

1/2 teaspoon coarse sea salt

DIRECTIONS:

1. Coat steaks with spray, then season with pepper. Preheat large, nonstick saute pan on medium-high 2-3 minutes. 

2. Place steaks in pan; sear 2-3 minutes on each side, or until browned. Remove steaks from pan; reduce heat to medium. Lightly smashed garlic cloves.

3. Add butter, rosemary, and garlic to pan; cook 1 minute. Move rosemary and garlic to edge of pan. 

4. Return steaks to pan; cook for 3-5 minutes on each side and until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done), basting steaks with butter mixture by brushing tops with rosemary sprigs. 

5. Remove steaks from pan. Let stand for 5 minutes before serving. Brush steaks with remaining butter mixture from pan; sprinkle with salt. Serve.

Enjoy!

Recipe from Publix Aprons Simple Meals

Author: Zee H.Pin it

Butter-Basted Rosemary Steaks

ingredients:

• cooking spray
• 1/2 teaspoon cracked pepper
• 1 1/2 pounds boneless grilling steaks (such as rib eye, New York strip, or tenderloin
• 3 cloves garlic, smashed
• 4 tablespoons salted butter
• 2 sprigs fresh rosemary
• 1/2 teaspoon coarse sea salt

instructions:

1. Coat steaks with spray, then season with pepper. Preheat large, nonstick saute pan on medium-high 2-3 minutes.
2. Place steaks in pan; sear 2-3 minutes on each side, or until browned. Remove steaks from pan; reduce heat to medium. Lightly smashed garlic cloves.
3. Add butter, rosemary, and garlic to pan; cook 1 minute. Move rosemary and garlic to edge of pan.
4. Return steaks to pan; cook for 3-5 minutes on each side  and until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done), basting steaks with butter mixture by brushing tops with rosemary sprigs.
5.  Remove steaks from pan. Let stand for 5 minutes before serving. Brush steaks with remaining butter mixture from pan; sprinkle with salt. Serve. Enjoy!

https://gourmetplatter.blogspot.com/2018/04/butter-basted-rosemary-steak.html

Recipe from Publix Apron Simple Meals

Created using The Recipes Generator

Crispy Slow Cooker Corned Beef

This is a fuss-free way to cook corned beef. It is very easy to make and what I like about this recipe is that the meat is not soggy. It is tender and it tastes delicious. Try making this on your next St. Patrick's day. I know you're going to like it.

CRISPY SLOW COOKER CORNED BEEF

Prep time: 5 minutes

Cook time: 9 hours

Total time: 9 hours 5 minutes

Servings: 8 servings

Ingredients:

3 pounds corned beef, with packet

1 cup water (maybe less depending on size of slow cooker)

3 cloves garlic, minced

1 bay leaf

2 tablespoons sugar

2 tablespoons cider vinegar

1/2 teaspoon ground black pepper

Directions:

1. Add corned beef, fat side up, to the slow cooker.

2. Add the minced garlic, spice packet, sugar and pepper to the top of the meat and rub on.

3. Add the vinegar and bay leaf to the side of the corned beef and add just enough water to come up about 25% of the way to the top of the meat.

4. Cook on low for 9-10 minutes.

5. If for some reason the corned beef is not browned on top, or enough to your liking, put under a broiler (6-7 inches away) for 1-2 minutes.

6. Leave the oven door open a bit so you can look in, this isn't  something you can leave unattended.
7. To serve, slice the beef and serve with the cabbage and potatoes. If preferred, spoon some cooking liquid on top of the meat to keep it moist. 

Enjoy!

Recipe from Dinner Then Dessert

Yield: 8 servingsAuthor: Zee H.Pin it

Crispy Slow Cooker Corned Beef

prep time: 5 MINScook time: 9 hourtotal time: 9 hours and 5 mins

ingredients:

• 3 lbs corned beef, with packet
• 1 cup water (maybe less depending on size of slow cooker)
• 3 cloves garlic, minced
• 1 bay leaf
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 1/2 teaspoon ground black pepper

instructions:

1. Add corned beef, fat side up, to the slow cooker.
2. Add the minced garlic, spice packet, sugar and pepper to the top of the meat and rub on.
3. Add the vinegar and bay leaf to the side of the corned beef and add just enough water to come up about 25% of the way to the top of the meat.
4. Cook on low for 9-10 minutes.
5. If for some reason the corned beef is not browned on top, or enough to your liking, put under a broiler (6-7 inches away) for 1-2 minutes.
6. Leave the oven door open a bit so you can look in, this isn't something you can leave unattended.
7. To serve, slice the beef and serve with the cabbage and potatoes. If preferred, spoon some cooking liquid on top of the meat to keep it moist.

https://gourmetplatter.blogspot.com/2018/03/crispy-slow-cooker-corned-beef.html

Recipe from Dinner Then Dessert

Created using The Recipes Generator

Stir-Fried Beef & Bok Choy with Ginger

 I love this recipe. It has a wonderful blending of flavors. Simple, quick to make, healthy, and tastes delicious!

  STIR-FRIED BEEF & BOK CHOY WITH GINGER

Serves 4

INGREDIENTS:

1 pound (500 g) flank steak, thinly sliced across the grain

1 tablespoon peeled and grated fresh ginger

1 pound (500 g) baby bok choy

2 tablespoon sherry cooking wine

1 tablespoon soy sauce

2 cloves minced garlic

1/2 teaspoon Asian chile paste

2 teaspoons peanut oil (or olive oil)

DIRECTIONS:

1. In a small bowl, stir together the sherry, soy sauce, and chile paste. 

2. Cut the bok choy lengthwise into halves or quarters (depending on size).

3. In a work or large frying pan, heat 1 1/2 teaspoon of oil over high heat. Add the bok choy and stir-fry just until tender crisp (about 3 to 4 minutes). Transfer to a bowl.

4. Add the remaining 1/2 teaspoon oil to the pan. Add the garlic and ginger and stir-fry until fragrant but not browned (15-30 seconds).

5. Add the beef and cook, stirring, just until no longer pink (about 2 minutes).

30-Minute Ginger Beef

I love easy to make recipes and when they look good and taste great, I am sold. This mouthwatering dish is flavorful and very delicious, it's definitely a keeper!

30-MINUTE GINGER BEEF

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

INGREDIENTS:

1 pound skirt steak, sliced thinly

3 cloves garlic, minced

2 teaspoons fresh ginger, grated

2 cups carrots, julienned

1/2 cup white onion, finely chopped

1/2 cup soy sauce

1/4 cup white vinegar

2 tablespoons sesame oil

1/4 cup vegetable oil, plus more for frying

1/2 teaspoon black pepper

1/2 cup brown sugar, lightly packed

1/2 cup cornstarch

1/4 teaspoon dried chili flakes

2 tablespoons sesame seeds

DIRECTIONS:

1. Toss the skirt steak with the cornstarch in a large bowl and set aside.

2. Over medium heat, add the vegetable oil and onions to a sauce pan. Saute for two minutes until onions are translucent.

3. Add the carrots to the onions and saute for 3-4 minutes until tender.

Rigatoni Pie

I first saw this pasta dish in a YouTube video. I was fascinated as I found it unique and worth a try, but the thought of spending lots of time standing each of the pasta up looked pretty daunting. Nevertheless, my curiosity got me. I decided to give it a try and I'm so happy I did. It may be a little labor intensive, but it's totally worth the effort. I am impressed. It is as delicious as it looks! 

RIGATONI PIE

Servings: 10

INGREDIENTS:

1 tablespoon olive oil

1 pound ground beef

2 cloves garlic, minced

1 teaspoon salt

1/4 teaspoon pepper

1 28-ounce can crushed tomatoes

1 pound rigatoni pasta

1 cup Parmesan, grated

1 cup mozzarella, shredded

Special equipment: 

8" Springform pan

DIRECTIONS:

1. Boil the rigatoni in salted boiling water until just underdone or al dente.

2. Drain the pasta and place in a bowl with a little olive oil so the pasta doesn't stick together. Set aside.

3. Preheat oven to 400°F (200°C).

4. In a pan, heat the olive oil and add the ground beef.

5. Break up and stir the beef until brown.

6. Add in the garlic, salt, and pepper. Stir until combined.

7. Add in the crushed tomatoes and simmer until thickened, about 20 minutes.

8. Sprinkle the prepared pasta with the Parmesan cheese and mix.

9. In a springform pan, place the rigatoni noodles standing up to fill the pan.

Butter-Basted Rib Eye Steaks

My husband and I love steak. Every once in a while, we treat ourselves to a good cut of beef. Recently, I found this rib-eye steak recipe from Food & Wine website. Oh my goodness, what a lovely treat for me and my love! These mouth-watering steaks are so rich in flavor, with the meat basted in butter, infused with garlic, thyme, and rosemary...hmmm, delish!

BUTTER-BASTED RIB EYE STEAK

INGREDIENTS:

Two 1 1/4 pound, boneless rib eye steaks

Kosher salt and freshly ground pepper

3 tablespoons canola oil

4 tablespoons unsalted butter

4 sprigs of thyme

1 sprig of rosemary*

3 garlic cloves

DIRECTIONS:

1. Rub the rib eye steaks with 1 tablespoons of oil, then season with salt and pepper all over. Let the meat stand at room temperature for 30 minutes.

2. In a large cast-iron skillet, heat 2 tablespoons of oil until shimmering.

3. Add the steaks and cook over high heat until crusty on the bottom, about 5 minutes.

4. Turn the steaks and add the butter, thyme, garlic and rosemary to the skillet.

5. Cook over high heat while continually basting with the butter, garlic and herbs until the steaks are medium-rare. About 5-7 minutes or longer (depends how you want your steaks doneness).

Salisbury Steak with Mushroom Gravy

I have made Salisbury steak many times before as it is one of my husband's favorite but let me tell you something, this particular recipe is unbelievably good! The humble ground beef seared in a hot skillet and drowning in delicious mushroom gravy totally turned this dish into a scrumptious meal. I know I found a recipe gem when my husband and kids want me to make it again and again...they totally love this dish! For me, this one is definitely a keeper!

SALISBURY STEAK WITH MUSHROOM GRAVY

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serves 5

INGREDIENTS:

1 tablespoon olive oil

1 onion, finely chopped (white, brown or yellow)

2 garlic cloves, minced

5 ounce (150g) mushrooms, sliced

Salisbury Steak:

1 pound (500g) ground beef

1/2 cup panko breadcrumbs (or 1/3 cup ordinary breadcrumbs)

1 egg

2 tablespoons ketchup

1 beef bouillon cube, crumbled

1/2 teaspoon Worcestershire sauce

3 teaspoons dijon mustard or 2 teaspoons dry mustard powder

Gravy:

2 tablespoons unsalted butter

3 tablespoons plain flour

2 cups beef stock

1 cup water

2 teaspoons dijon mustard

2 teaspoons Worcestershire sauce

Salt and pepper, to taste

sliced scallions or parsley, for garnish (optional)

DIRECTIONS:

1. Heat the oil in a skillet over medium high heat. Add onion and garlic and cook for 2 minutes until onions are translucent. Remove half of the onions into a large bowl.

2. Add the mushrooms into the skillet and cook mushrooms for 2 minutes. Transfer into a medium bowl.

3. Add the Salisbury Steak ingredients into the large bowl. Use your hands to mix until just combined -- do not over mix.

4. Divide into 5 and pat into oval patties around 3/4" (1 2/3 cm) thick.

5. If your skillet is looking dry, add a splash of oil. Heat over high heat, then add the steaks and cook the first side for 1 minute or until browned, then flip and brown the other side (they will still be raw inside).

Mongolian Beef

  Every once in a while I crave for a great Chinese dish. Having said that, Mongolian beef always tops the list. This is my go-to recipe when my craving strikes. It is very easy to make, the ingredients are simple, and it is delicious as it looks. The combined flavor of the beef and sauce...hmmm, simply amazing. This is a fantastic recipe and it is definitely a keeper!

Ingredients

1 pound flank steak

2 teaspoons vegetable oil

1/2 teaspoon ginger, minced

1 tablespoon garlic, chopped

1/2 cup soy sauce

1/2 cup water

3/4 cup dark brown sugar

1 cup vegetable oil, for frying

1/4 cup cornstarch

2 large green onions, sliced (I added 2 more green onion slices for garnish)

sesame seeds, (for garnish, optional)

Directions

To make the sauce (step 1 to step 3)
1. In a medium saucepan, heat 2 teaspoons of vegetable oil over medium/low heat. Don't get the oil too hot.
2. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.

3. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2 to 3 minutes or until the sauce thickens. Remove from the heat.

4. Slice the flank steak against the grain into strips.

5. Dip the steak pieces into the cornstarch. Let the beef sit for about 10 minutes so that the cornstarch sticks.

6. Heat one cup of oil in a wok (or use a large skillet).