Cooking thermometers reviews : Cooking oil production process : Chicken internal cooking temperature.
MUSHROOM-HERB MEAT LOAF EICH (before cooking)
The meatloaf is cooking right now (yeah I know it's late but my bf is coming home from a business trip and he wants to eat meatloaf). As I was reading the reviews on Epicurious.com for this recipe, I decided to do as someone did, I added an egg and replaced the basil and cayenne with thyme and sage. I also used 1 lb of ground beef and 1/2 lb of Jimmy Dean sage sausage. I will serve with green beans and Texas Crispers (his request!)Galileo Thermometer
MUSHROOM-HERB MEAT LOAF EICH
1 small onion
1/4 pound mushrooms
1 medium red bell pepper
1 large garlic clove
1 tablespoon unsalted butter
1 pound ground chuck
1/2 pound ground pork or veal
1/2 cup fine fresh bread crumbs
1/2 cup chopped fresh parsley leaves
2 teaspoons dried basil, crumbled
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
4 bacon slices
Accompaniment: bottled ketchup-style chili sauce such as Heinz, or ketchup
Preheat oven to 350°F. Chop onion and mushrooms. Finely chop bell pepper and mince garlic. In a heavy skillet cook onion, mushrooms, bell pepper, garlic, and salt and pepper to taste in butter over moderate heat, stirring, until bell pepper is tender and all liquid given off by mushrooms is evaporated. Transfer vegetables to a bowl and add chuck, pork or veal, bread crumbs, herbs, salt, and spices, stirring until just combined well.
In a shallow baking pan form mixture into an 8 x 4-inch oval loaf and arrange bacon slices lengthwise over top. Bake meat loaf in middle of oven 50 to 60 minutes, or until a meat thermometer inserted in center registers 160°F. Let meat loaf stand 10 minutes before slicing.
Serve meat loaf with chili sauce or ketchup.
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