Best Meatloaf You’ve Ever Had
FULL RECIPE:
Don't use a loaf pan, says Jenny Jones. Her easy recipe is so full of flavor it's hands down the best meatloaf you've ever had.
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Gordon Ramsay Cooks Up a Croatian Stew in Under 15 Minutes | Ramsay Around the World
Let Gordon transport you to Croatia this week as he's in beautiful Rovinj cooking up a local Seafood Stew. Inspired by the local dish Brudet, Gordon's taking all the ingredients he's caught while discovering this beautiful country....and all in under 15 minutes!
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Ina Garten's Meatloaf | Barefoot Contessa | Food Network
Fans say Ina's easy recipe is the best meatloaf ever!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Meat Loaf
Recipe courtesy of Ina Garten
Total: 1 hr 25 min
Cook: 1 hr 25 min
Yield: 6 servings
Level: Easy
Ingredients
1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)
Directions
Preheat the oven to 325 degrees F.
Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
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Ina Garten's Meatloaf | Barefoot Contessa | Food Network
Nusret aka Salt Bae ( Nusr-Et Steakhouse Las Vegas )
#nusretgökçe #saltbae #lasvegas
Nusret Gökçe (Turkish pronunciation) nicknamed Salt Bae, is a Turkish-Kurdish chef, food entertainer and restaurateur.He owns Nusr-Et, a chain of luxury steak houses.His technique for preparing and seasoning meat became an Internet meme.
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earlier life
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Gökçe was born in Erzurum, Turkey to a Kurdish family.His father was a mineworker. The amily's finances forced him to leave school in the 6th grade to work as a butcher's apprentice in the Kadıköy district of Itanbul.
Gökçe has been involved with charitable work, such as building a school in his hmetown of Erzurum
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Beef Bourguignon | Together | Jamie Oliver | Christmas
What better way to ease ourselves into the festive season than this warming, seasonal Beef Bourguignon featuring a signature twist from my new book Together. This utterly delicious and easy to prepare beef stew is the perfect dish to share with family and friends on a chilly winter's evening and will definitely have you going back for seconds!
This recipe and so many more are available in my new cook book Together - Out now
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Wild Rice Broccoli Cheese Casserole Recipe From Scratch - Canadian Thanksgiving *Re-Upload
Wild Rice, Broccoli, Cheddar Casserole Recipe From Scratch. Canadian Thanksgiving is here, and this side dish recipe is a must have around our house.
Ingredients:
125 mL (½ cup) wild rice
500 mL (2 cups) chicken broth (or water)
2 mL (½ tsp) parsley flakes
2 mL (½ tsp) basil flakes
2 mL (½ tsp) tarragon flakes
2 mL (½ tsp) garlic powder
2 mL (½ tsp) onion powder
2 mL (½ tsp) turmeric, ground
2 mL (½ tsp) cumin
2 mL (½ tsp) ginger powder
2 mL (½ tsp) freshly ground black pepper
250g (½ pound) mushrooms, cut up
500g (1 pound) broccoli, cut up
30 mL (2 Tbsp) all-purpose flour
30 mL (2 Tbsp) butter
250 mL (1 cup) milk
300g - 400g (10-14 ounces) cheddar cheese, grated
Method:
Add rice, broth, and all spices to a small pot, bring mixture to a simmer, cover, reduce heat to lowest temperature and cook with the lid on for about 45-50 minutes.
Heat oven to 400ºF.
Cut up broccoli stems and florets into 1-inch pieces.
Par steam the broccoli until just tender crisp.
In an oven proof pan; melt butter over medium heat.
Add flour and whisk until combined, cooking for 1 to 2 minutes.
Slowly drizzle in milk, whisking constantly.
Bring to a simmer and cook, stirring, until sauce is slightly thickened, about 2 minutes.
Stir in ½ of the grated cheese until melted, and season generously with salt and pepper.
Combine wild rice, broccoli, and mushrooms into the cheese sauce.
Sprinkle remaining cheese over top.
Bake for 10 to 15 minutes, until the sauce is bubbly, and the cheese is browned on top.
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