1.2.3 Meatloaf

1.2.3. Meat Loaf

Ingredients:

2 ½ lbs of ground chuck

2 eggs, beaten

1 cup of milk

1 ½ cup of breadcrumbs

1 tbsp of onion powder

1 tbsp of garlic powder, or to taste

¼ of red peppers, diced

¼ of green peppers, diced

½ of medium onion, diced

2 tbsp Worcestershire sauce

½ cup of Beef stock

1 of tsp of black pepper

1 envelope of vegetable soup mix

Cooking spray

Savory Mushroom Gravy

Ingredients:

1 pint of mushrooms, sliced

2 cups of beef stock

1 tsp onion powder

1 tsp garlic powder

1 -3 drops of kitchen boutique, as desired

3 tbsp of flour

4 tbsp of butter

½ tsp of black pepper

 

Meatloaf Directions:

In a large bowl or mixer combine all ingredients well (except for the cooking spray). Spray a large loaf pan with the cooking spray.  Bake at 350 degrees for 1:20 hours or until meat loaf reaches an internal temperature of 165 degrees. Let rest for 10 to 20 minutes.

Savory Mushroom Gravy Directions:

In a large skillet melt half of the butter then add mushrooms. Cook mushrooms until they become wilted and tender (2 minutes).   Add the remaining butter then stir in flour and continue to stir until flour gets lightly brown and bubbly. Add stock, then remaining ingredients and stir until gravy becomes thick and smooth.

Serve on top of meatloaf.

Petite Beef Ribs

4 beef ribs

2 tbsp beef Au jus

1 tsp black pepper

1 tbsp Leaf rosemary

1 tbsp garlic

1 tbsp dried shallots

2 tbsp of Worcestershire Sauce

1 tsp kosher salt

1 tbsp meat tenderizer

1 bottle of your favorite BBQ sauce

1/4 cup water

2 bay leaves 
Aluminum Foil

In a bowl mix together BBQ sauce and water and set a side for later.

Clean excess fat and silver-skin off ribs.

Rinse and let ribs soak in sink with enough water to cover the ribs and sprinkle in 1 tsp of kosher salt.

Soak ribs for 20 minutes

Fill a large pot with enough water to cover ribs.

Add au jus, pepper, rosemary, garlic, and shallots into the pot and stir.

Bring the pot to a boil then add ribs.

After boiling the ribs for 5 minutes reduce heat to medium and continue to cook for 20 to 25 minutes.

After the 20-25 minutes remove ribs from the pot and place ribs on tray.

Sprinkle a Sweet & Spicy Rub or your favorite rib seasoning onto both sides of ribs.

Place seasoned ribs on to heated grill.(This is optional, I just wanted to get a charcoal flavor.)

Carefully remove 2 cups of the brine from the pot into a small bowl then stir in meat tenderizer.

Base the ribs with the brine mix every 15 minutes.

After 30 minutes on the grill use a large piece of aluminum foil fold in half and form a large enough pouch to place all ribs inside.

Cover ribs with BBQ sauce.

Close pouch as air tight as possible. (You want the meat to steam on top of the grill.)

cook until meat is tender.

Remove from grill and serve.

Dutch Oven Series: French Onion Pot Roast

Ingredients:

1 5 lb. chuck roast
6 small potatoes
2 carrots
4 ribs celery
2 small onions, quartered
3 cups water
1 envelope of French Onion Soup Mix
1/2 tsp black pepper
1 tbsp onion powder
1 tsp garlic
2 sprigs of Marjoram
1 tbsp of butter
1/4 cup flour
1 tsp Kitchen Bouquet
Non stick cooking spray
Salt to taste

Instructions:

Preheat oven 350 degrees.
Mix French Onion Mix and water together and then set aside.
Peel potatoes and place into a bowl of cold water then set aside.
Clean, peel and cut carrots, celery and onions then set aside in a large bowl.
Rinse roast.
Spray the inside of the Dutch oven with the non stick cooking spray. Then melt the butter in Dutch oven over medium high heat.
Once butter is melted add the roast. Brown the roast on top and bottom, season both sides with black pepper.
Once roast is browned remove from the Dutch oven and place on a clean plate.
Stir the flour into the roast’s drippings until drippings form into pea size balls.
Then stir in onion soup mixture. Continuously stir until drippings dissolve.Stir in remaining seasonings.
Return the roast back into the Dutch oven, and then add all vegetables except for the potatoes. Submerge vegetables and meat in the sauce.
Cover the Dutch oven then place into your oven and cook for 1 hour 45 minutes; periodically checking for liquid levels, roast and vegetable tenderness. Drain water from potatoes and add into the Dutch oven around the roast where the sauce is highest.
Continue to cook roast until it is fork tender.

***If you don’t have a Dutch oven you can use a heavy roasting pan with a lid. If you don’t have a roaster you can use a heavy pan that can go into the oven and top with aluminum foil to keep in moisture. ***

Dutch Oven Series: Round Steak & Onion Gravy

Ingredients:

1 1/2 pounds Beef Round Steak, cut into large pieces, rinsed
2 sprigs marjoram
2 sprigs thyme
1 cup flour
1/8 cup marsala wine
1 large onion, sliced
3 1/4 cups beef stock
1 tablespoon olive oil or as needed
1 tablespoon butter or as needed
1 teaspoon dry beef bouillon base
1 teaspoon minced garlic
1/2 teaspoon Kitchen Bouquet

Instructions:

In a small bowl mix flour, salt, pepper, and beef bouillon then set aside.(Seasoned Flour)
On a plate sprinkle a layer of seasoned flour. Lightly flour steaks on both sides in seasoned flour.
Then set aside.
In a Dutch Oven pan melt butter and olive oil on medium high heat.
Add floured steaks to the pan and sear on both sides until they're lightly browned.
Once browned remove from pan then set aside on a clean plate. (Use additional butter
and olive oil to cook all the steaks.)
Saute garlic, thyme, marjoram sprigs and onions in the pan drippings; then stir in 4 tbsp of seasoned flour.
Continuously stir and cook until flour turns light brown.
Once flour browns stir in beef stock and wine.
Continue to stir sauce until it reduces on medium heat and thickens.
Stir in kitchen bouquet.
Once sauce thickens return steaks to the pan then submerge into the gravy then cover pan with lid.
Place the pan in 350 degree oven and cook until steaks are tender.
Once steaks are tender remove from the oven and serve.

Dutch Oven Series: Chili

Ingredients:

2 pounds of hamburger
1 onion, diced
1 green pepper, diced small
1 red pepper, diced small
2 pkg. chili mix
2 tablespoons of chili powder
1/4 teaspoon of cumin powder
1 cans of chili beans
1 cans of diced tomatoes
2 cans of tomato sauce
1 cup of Bloemers
1 tablespoon beef base
2 cups of water or more as needed

Instructions:

Saute, onions and peppers.

The add hamburger, occasionally stir and cook until hamburger browns, drain well with a colander.

Add remaining ingredients.

Let simmer for an hour on medium heat and occasionally stir chili.

Serve with cooked spaghetti.

Shish Kabobs

Instructions:

2 chicken breast

1 ½ lbs country style beef or beef cubes

1 Onions, coarsely chopped

1 green bell pepper, coarsely chopped

1/2 large hard tomato

Non- stick spray

Skewers

Chicken Marinade

1 tbsp Jamaican Jerk Seasoning

1 tbsp Spice Club Chicken Rub

1 tbsp olive oil

Beef Marinade

1/4 tsp Hickory liquid smoke

1 tsp flavor enhancer (accent)

1 tbsp onion powder

1 tbsp garlic powder

4 tbsp Balsamic Vinegar

1 tbsp Fajita Seasoning

1 tsp Marjoram seasoning

1 tbsp Olive Oil

1/4 cup Worcestershire sauce

Instructions:
Rinse all meats.
Chicken: In a large bowl mix all ingredients for chicken marinade then set aside.
Slice chicken breast into medium to large cubes then mix into marinade.
Cover the bowl with plastic wrap then place into refrigerator for 2 hours.
Beef: In a large bowl mix all ingredients for the beef marinade then set aside.
Slice beef into medium to large cubes then add into the marinade.
Cover bowl with plastic wrap then place into the refrigerator for 2 hours.
Assembling:
After removing meats from the refrigerator then begin assembling the shish kabobs.
Start with a meat either chicken or beef, then continue in a sequence of: sliced pepper, sliced onion, meat (opposite of starting meat selection), sliced pepper, sliced onion, mushroom then sliced pepper and sliced onion.
Continue the sequence until you get an inch from the top of the skewer. Top the skewers with the tomato.
Continue this process until you have desired shish kabobs.
Cooking:
Oven Cooking:
If you can't grill shish kabobs then place shish kabobs on a large sprayed baking pan then place in the oven for 25 to 30 minutes or until meats reach an internal temperature of 180 degrees.
Grilling:
If you are grilling then spray the shish kabobs and the grill with non-stick spray.
Flip the shish kabobs on all sides to ensure even cooking. Grill until meat reaches an internal temperature of 180 degrees.
Serve over rice pilaf.

Surf & Turf

       Sweet & Sour Shrimp Boat

       Ingredients:

        1/2 pineapple

        1 pound shrimp (16-26)

        2 tablespoons cilantro

        1 teaspoon No Salt Seasoning

        1 tablespoon light brown sugar

        1/4 teaspoon turmeric

        2 teaspoons rice wine vinegar

        1/4 cup Bermuda onion, diced

        1 teaspoon accent seasoning

        2 teaspoons Tracy Byrd Cajun Seasoning

2 tablespoons roasted peppers, diced

1/4 teaspoon ginger

1 teaspoon minced garlic

1 cup pineapple (cut out sections from the boat), cubed

1/2 cup orange juice

1 tablespoon olive oil

1 teaspoon cornstarch

2 teaspoons water

Instructions:

Slice the pineapple into half. Then cut out a flat bed out of the center of the pineapple.
Cube the cut out sections of the pineapple and set aside in a small bowl.
In a small bowl mix together No Salt, turmeric, accent, Tracy Byrd Cajun Seasoning, and ginger and set aside.
In a small bowl mix the cornstarch and water and set aside.
In a large skillet heat the olive oil, onions and minced garlic.
Then add shrimp and cook for a few seconds or until shrimp begin turn pink. Stir in the seasonings mix.
Stir into the skillet the rice wine vinegar, light brown sugar, orange juice, and then the pineapple let the mixture simmer until mixture begins to boil.
Once boiling stir in the cornstarch/water mixture until the sauce reaches your desired thickness.
Mix in the cilantro, and diced peppers. Let simmer until all ingredients are incorporated.
Arrange shrimp and pineapple onto the pineapple boat. Ladle the sauce on top of the shrimp and pineapples.
Serve.

Beef Brisket

Ingredients:

1 large brisket

1 tablespoon onion powder

1 tablespoon garlic powder

2 packages onion soup mix

3 cups water

cracked black pepper to taste

2 carrot, cut 1" slices

1 onion, quartered

Gravy

1 tablespoon cornstarch

2 tablespoons water

1 can mushroom

1 tablespoon butter

brisket juices

Instructions:
Rinse meat.
Line a large roaster pan with aluminum foil.
In a small bowl add together: onion powder, garlic powder, onion soup mix, and black pepper to form a rub.
Rub the seasoning mix all over the brisket.
Place brisket inside the roaster.
Place the vegetables around the meat.
Carefully pour the water into the pan from the sides. (Careful not to disturb the top of the brisket.)
Cover with lid and place in the oven.
Cook for 2 1/2 hours or 3 hours or until tender, at 350 degrees.
Allow the brisket to rest for 20 minutes before slicing.

Gravy
In a small skillet heat butter and sauté mushrooms until the are tender. Then set aside.
Drain and strain the brisket juices from the cooked brisket into a 2 quart pot.
In, a small bowl mix together cornstarch / water mixture and set aside.
Bring juices to a boil and then stir in cornstarch/water mixture until gravy thickens.
Stir in sauté mushrooms into the gravy and let simmer for 2 minutes.
Ladle on top of brisket slices and serve.

Taco Salad

Ingredients:

Fried Bread
4 cups all purpose flour
1 tablespoon double-acting baking powder
1 teaspoon salt
1 1/2 cups water
2 cups canola oil

Taco Salad
1 pound ground hamburger
1 package Taco seasoning mix
1/2 onion , diced
1/2 tomatoe, diced
1 cup shredded American cheese
1 cup lettuce, chopped fine
sour cream to taste
salsa to taste
guacamole to taste
refried beans to taste

B. & R. tortilla chips to taste

Instructions:

Fried Bread
---------------
In a large bowl whisk together the flour, the baking powder, and the salt, stir in the water and knead the mixture on a floured surface until it forms a soft but not sticky dough.
Let the dough sit, covered with a kitchen towel, for 15 minutes.
Cut dough into four sections. Roll out sections on a floured surface into medium sized circles.
In a deep fryer or large heavy skillet heat the canola oil over moderately high heat until it reaches 350 degrees.
Drops the rolled out dough into the oil and let cook until both sides reach golden brown.
Drain bread on a paper towel covered plate or on a rack.

Taco Salad
---------------
Brown hamburger then drain. Follow the Taco seasoning package instructions then set aside taco meat.
Layer the refried beans, taco meat, onions, tomatoes, and lettuce on top of the fried bread.
Top with the sour cream, guacamole, salsa and cheese.

Serve with B. & R. tortilla chips.

Lasagna

Ingredients:

2 boxes lasagna noodles

2 pounds ground hamburger

1 pound Italian sausage

1 box Philadelphia Cream Cheese

1 32 oz carton ricotta cheese

2 eggs

1 tablespoon sour cream

1/2 teaspoon salt

1/2 teaspoon black pepper

4 jars Ms. Cozzi's Mushroom Tomato Sauce or any prepared spaghetti sauce

1 teaspoon parsley

2 cans tomato sauce

1/2 cup red wine

1 teaspoon beef base

1 teaspoon garlic powder

3 cups shredded mozzarella cheese

1/2 cup asiago Cheese

Instructions:

In a large skillet add hamburger meat, 1/2 tsp of salt and 1/2 pepper.
Cook hamburger meat until its done, drain it and set it aside.
In large skillet cook Italian sausage meat until done then drain it and grind until it's hamburgers size.
In a large pot add spaghetti sauce, hamburger meat, sausage meat, tomato sauce, beef base, red wine and set aside.
In a large mixer add ricotta cheese, sour cream, eggs, cream cheese and parsley and gently cream, then set aside.

In a 2" hotel pan spray non stick cooking spray.
Neatly layer lasagna noodles at the bottom of the pan, then ladle enough spaghetti sauce to cover the noodles, add another set of noodles to the top of the spaghetti sauce.
Add the cheese mixture on top of the noodles then sprinkle on a then layer of the mozzarella cheese.
Cover the cheese mixture with another set of noodles then ladle on enough spaghetti sauce to cover the noodles.
Set pan in the oven and cook for 35 minutes or until noodles are done.
Once noodles are done, top the dish with the remaining mozzarella cheese and place back in the oven and cook until cheese melts.
Let the lasagna cool for 20 minutes then slice and serve.

Beef Wellington

Ingredients:

4 (6) ounce tenderloin, beef / Sirloin Fillets
1 medium Onion -- sliced
1 pound Mushrooms -- sliced
1 large Shallot -- diced
2 sheets Puff pastry
Salt N Pepper to taste
1 egg wash -- beaten
1 tablespoon water
2 tablespoons butter

Bordelaise Sauce
2 tablespoons butter
1 green onions -- finely chopped
1 garlic clove -- finely chopped
1 onion -- sliced
2 carrot -- sliced
6 whole peppercorns
1 whole clove
1 parsley sprig
1 bay leaf
1 cup beef bouillon
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup red wine

Instructions:

Preheat oven to 350 degrees.
Mix together 1 egg and 1 tbsp of water making egg wash and set aside.
Rinse fillets, pat dry and set aside.
In a large skillet melt 1 tablespoon of butter then add mushrooms and onions.
Add a pinch of salt and pepper.
Saute mushrooms and onions until they caramelize.
Once mushrooms and onions caramelize remove them from the skillet then drain on a paper towel covered plate.
Season fillets with salt and pepper on both sides to taste, then set aside.
Reheat skillet, add 1 tablespoon of butter then saute the shallots.
Next place steaks into the same skillet and sear fillets on both sides for 3 minutes, then set aside on a plate.
Roll out puff pastry until it is half it's thickness.
Cut dough in half.
Trim the edges. Retain all scraps for later decorations.
Spread the egg wash on all edges.
Add 1 tablespoon of the mushroom and onion mixture to the center of the dough.
Next add the fillet, then another 1 tablespoon of the mushroom onion mixture onto of the fillet.
Fold all the edges to the center of the Wellington and coat with the egg wash.
Flip the Wellington over so the smooth side faces upward and the gather edges face downward.
Lightly coat with egg wash.
Use the left over dough to make decorative leaves and balls. Gently add decoration onto the smooth side of the Wellington.
Then lightly coat with egg wash.
Cook Wellingtons until puff pastry turns a golden brown.
Remove from the oven and serve.

Bordelaise Sauce
Combine first nine ingredients of the Bordelaise Sauce and saute for 3 minutes or until onions are golden.
Remove from heat and stir in flour until mixture is smooth.
Cook over low heat, stirring constantly, until flour is lightly browned, approximately 5 minutes.
Remove from heat and stir in bouillon;bring to boil stirring constantly.
Reduce heat and simmer uncovered for 10 minutes, stirring occasionally.
Strain, add salt and pepper, wine and parsley.
Reheat slowly.
Makes 1 cup.

Mexican Stuffies

Ingredients:

8 ounces Velveeta cheese -- melted
1/4 teaspoon cumin powder
2 tablespoons salsa
1 pound hamburger meat
1 package taco seasoning mix
1 sheet puff pastry
taco sauce to taste
shredded cheddar cheese to taste
egg wash (1 egg, 2 tbsp. water mix together)

Instructions:
Cook hamburger meat according to taco seasoning mix package, then set aside.
Mix together melted Velveeta cheese, salsa, and cumin powder then set aside.
Cut the puff pastry sheet into 4 even squares.
In the center of the puff pastry squares add 1 tablespoon Velveeta cheese sauce.
Then using a 2 ounce ice cream scoop, add a scoop of taco meat on top of the cheese sauce.
Fold the edges of the puff pastry to the center of the Stuffies,
then flip the Stuffies over edge side facing downward and press down gently.
Place the Stuffies on a lightly sprayed baking pan.
Lightly coat Stuffies with a layer of egg wash.
In a 350 degree oven, bake Stuffies until they turn golden brown.
Once Stuffies are done top with taco sauce and shredded cheddar cheese.