This is very tasty Meat Loaf With Mushrooms Brown Gravy. Serve with mashed potatoes ...This is a Ultimate Meatloaf... Sandra...Happy Eating
Ingredients
1 1/2 pounds ground beef
3/4 cup oat meal
4 oz cream cheese
3 eggs beaten
1 package onion soup mix
1/4 teaspoon freshly ground black pepper
1 cup fresh sliced mushrooms
1/2 cup minced onion
1/2 cup chopper bell pepper
1 cup beef broth
2 tablespoon sour cream
Directions
Add all ingredients together...Form in a tube shape in a deed dish bakeing dish.. Bake meat loaf at 350 for 1 hour pour off extra lique and pour gravy over meatloaf and return to oven and bake 10 more mins..
Gravy
Make A light brown roux adding 4 oz cream cheese 1 cup milk stiring as you go..adding cooked onion and bell pepper and 1 cup beef broth salt and black pepper
Hey!This Is Sandra..I am here again with another recipe..I hope you will enjoy making these Blueberry Banana Pancakes for your family and friend...Happy Eating...
Instructions
Preheat oven to 350 degrees. Grease a 9x13" baking pan.
Combine flour, sugar, & baking powder, stir & set aside.
In another mixing bowl combine softened butter, sour cream, vegetable oil, vanilla, & eggs & mix well. Add in the flour/sugar mixture. Stir well.
Pour half of the batter in prepared baking pan & smooth it down with a spatula.
Mix the brown sugar & cinnamon together in a small bowl & sprinkle over the batter.
Now add the remaining batter & smooth it over the brown sugar/cinnamon mix.
Bake for 35-40 minutes or until the top is golden brown & a toothpick inserted in the middle comes out clean.
Prepare the glaze by mixing the ingredients together in a bowl until a smooth spreading consistency is reached.
Once the cake comes out of the oven, use a fork to prick holes in the top of the cake.
Pour glaze over cake & quickly spread it out with a knife or the back of a spoon. Let cool for about 1 hour.
l Love these dishes when I don't like eating meat...Happy Eating..Sandra Grilled Cinnamon Apples
2 apples granny smith cored and cut into 1/4-inch slices
1/2 cup water
1/4 cup lemon juice
2 tablespoons brown sugar
1 teaspoon cinnamon
pinch of salt
Sauteed Zucchini
Preheat the grill for medium heat.Or A frying pan
Combine water and lemon juice in a large bowl.
Add apple slices to the mixture. In a small bowl combine cinnamon, salt and sugar.
Place apples on grill rack and allow to cook for 6-8 minutes on each side, turning once.
Once cooked, place apples on a large dish and sprinkle with sugar mixture.
Ingredients
2 tablespoons olive oil 4 medium zucchini, thinly sliced 2 cloves garlic, finely chopped 1 tablespoon fresh marjoram or oregano, chopped Kosher salt and pepper
Heat half the oil in a large skillet over medium-high heat. Add half the zucchini and cook, stirring only occasionally, until golden brown, 10 to 12 minutes. Transfer the cooked zucchini to a plate. Repeat with the remaining oil and zucchini.
Return the first batch to the skillet. Stir in the garlic, marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, for 2 minute
Season Corn On The Cob
Ingredients
1/2 cup butter
2 garlic cloves, chopped
1/2 cup freshly grated Parmesan
Cream Cheese
Cheese of your choice
Mayonnaise
2 tablespoons chopped fresh Italian parsley leaves
1/2 teaspoon salt
6 ears yellow corn, husked, halved crosswise
Directions
Cook the corn in a large saucepan of boiling salted water until crisp-tender, about 5 minutes. Using tongs, transfer the corn to a platter. Brush the cheese mixture over the hot corn and serve. Sprinkle the remaining 2 tablespoons of cheese on top of the corn.
Heat the butter in a heavy small skillet over medium heat. Add the garlic and saute until tender and fragrant, about 1 minute. Remove the skillet from the heat and cool.
Spreading Mayonnaise and then the cream chesse on the corn
Set aside 2 tablespoons of the Parmesan cheese and stir the rest into the garlic mixture, along with the parsley and salt. Add chesse of your choice.
"A new spicy twist on cornbread. Very rich and flavorful with a crisp topping of cheese."
Happy Eating...Sandra
Ingredients
1 cup self-rising cornmeal
1 cup self-rising flour
3 cups shredded Cheddar cheese
1 onion, chopped
1 green bell pepper, chopped
1 hot green pepper
2 eggs, beaten
1 (8 ounce) can creamed corn
1/2 cup milk or more
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
In a large bowl, mix together cornmeal, flour, Cheddar cheese, onion, green pepper and jalapeno. Stir in eggs, creamed corn and milk. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, or until a toothpick inserted into center of a loaf comes out clean.
Hi,This Is Sandra, This recipe is made with dry pinto beans which are cooked in the slow cooker and then combined with the browned ground beef,chili powder, peppers, and tomatoes flavor this easy pinto bean chili.
Optional Garnishes: sour cream, guacamole, chopped fresh cilantro, shredded cheddar or pepper jack cheese, tortilla chips, sliced green onions, shredded lettuce, sliced ripe olives, or diced fresh tomatoes
I like Cornbread With Mines...Happy Eating!!!
Ingredients
1 pound dry pinto beans or 4 cans pinto beans
3 1/2 cups water
1 tablespoon vegetable oil
1 cup chopped onion
1 teaspoon chopped garlic
1 large green bell pepper, chopped
1 small hot pepper, chopped,jalapeno
1 pound ground beef, at least 80% lean
cocktail beef smokies
1 can (14.5 oz) diced tomatoes
2 teaspoons cider vinegar
2 teaspoons cumin
2 tablespoons chili powder
salt and freshly ground black pepper, to taste
Rinse and sort the pinto beans and pick.
Combine the pinto beans and water in crock pot; cover and cook on high for 3 hours or until beans are tender.or used 4 canned pinto beans.
Heat the vegetable oil in a large skillet over medium heat. Add the onions and bell pepper and cook until softened; transfer to the slow cooker.
Add the ground beef to the skillet and cook until no longer pink, turning and stirring frequently. Drain thoroughly and transfer to the slow cooker.
Add the tomatoes and seasons to the beef and beans; stir to blend. Taste and add salt and freshly ground black pepper, as needed.
Reduce the slow cooker heat setting to low; adding cocktail beef smokies cover and cook for 3 to 4 hours longer.
Sure, creamed spinach should be rich (with butter) but it should also be bright green, still taste like the spinach that it is, and you should still be able to see the actual spinach in the dish. This green deserves that much.
Hi,This Is Sandra..How you like your Steak?.. Medium well,rare or well done..To Be Safe ...The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum 160°F (well done).
Hi,This is Sandra...I love this Chicken..Happy Eating
4 Boneless Skin Chicken Thighs
2 tbsp corn starch
2 tbsp cold water
1 /2 cup white sugar
1/2 brown sugar
1 cup soy sauce
1⁄3 cup cider vinegar
2 clove garlic, minced
1/2 tsp ground ginger
1⁄2 tsp ground black pepper
1/2 tsp 5 season spice
INSTRUCTIONS
In a medium saucepan over medium low heat, whisk together soy sauce, cider vinegar, garlic, ginger and 5 season spice with cold water, and cornstarch, black pepper. Turn the heat to medium high until it comes to a boil and reduce heat to low. Whisk until the sauce starts to thicken.
Line a 9×13 with aluminum foil and spray with cooking spray. This helps for easier clean up. Preheat oven to 425 degrees. Lightly sprinkle each side of the chicken with pepper.
Lay the chicken in the pan and generously coat each side of the chicken breast with the teriyaki glaze. Cook for about 30-35 minutes or until the chicken is no longer pink and the juices run clear.
Brush each side with the glaze every 10 minutes while cooking. When finished, serve over rice and pour the rest of the sauce over the chicken and rice
Or
Marinate the chicken for an hour mixture.
Heat oil in a skillet over high heat. Place the chicken on the pan (skin side down), sear for 1-2 minutes until the skin is browned. Remove from skillet.
Place chicken in a baking dish (skin side up). Bake in the preheated over at 400 degrees for 5 minutes.
Remove chicken from oven. Brush chicken with the remaining sauce from marinate. Bake the chicken for another 20 minutes or until no longer pink and juices run clear.