January 02, 2017, 10:51 AM
sigmonkeyCan't have to many recipes!
It won't be an overnight thing.
Figure by end of first quarter.
And I have been busy...
Had an issue with "ransomeware" that I had to deal with over the holidays.
The application for electronic check deposit was infected, the application "auto-updates" every-time it is run, since it is a "trusted application" (this is why us anal IT types hate vendors that insist on this crap, and their piss poor coding practices of not isolating installs, and why we want to limit running to a least required privileged account rather than elevated or even worse, admin privilege...) so it downloaded and ran on two user's PCs at two separate locations one morning when they both went to process check deposits.
Fortunately, the activity was stopped within a few seconds and only hit one directory, then started on another. Both users contacted me as soon as they saw the activity. Was able to restore that data.
Just a lot of checking and verifying everything was clean on 24 servers in four states and all the users, to include 24 terabytes of data. And then ensuring everything was patched and whatnot.
Anyway, sorry to drift the topic.
But, as soon as I have something to show, I will.
Meantime, keep sending recipes and what not.
The plan is to have each recipe contain the forum username, and I will like to have the name in the recipe name, for example;
"Bre's Bacon Sammich"
(best for trollin' threads and epic meltdowns)
If the recipe has a nice story about how it came about, like:
Parabellum's Killer 'tater salad
(and the story of the "Bad Mayonnaise" Garage Band)
Stuff like that.
And good pictures would be a really nice bit to have of the prepared dish.
And "protection" is fine.
This will be a Deplorable Cookbook.
Maybe even call it; "The SIGforum Deplorable Cookbook".
January 13, 2017, 05:46 PM
tannerBack a couple of years ago, we had a very robust thread on meatloaf recipes. Here are a few of them I saved. I apologize that I did not keep the members name associations to them. Bon Apetite!
#1 recipe:
I generally use a pack of onion soup, carrots, and chopped onions to get the ball rolling.
Also, I prefer a "log" not a loaf. Once I mix all the ingredients, I use wax paper and try to make a cylindrical roll. Easier to cut up and throw on bread for left-over loaf sam'miches.
I also toast pieces of bread "extra-crispy" to line the bottom of the pan, and lay the log on top of the bread. The bread soaks up the fat/grease. Use aluminum foil for easier cleanup.
#2 recipe:
I buy those McCormick Meatloaf seasoning packets. The recipe is on the back and it includes milk, eggs, breadcrumbs, beef, ketchup and the packet. Very simple and really just as good as more complex recipes.
#3 recipe:
Ingredients
• 6 ounces garlic-flavored croutons
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1/2 onion, roughly chopped
• 1 carrot, peeled and broken
• 3 whole cloves garlic
• 1/2 red bell pepper
• 18 ounces ground chuck
• 18 ounces ground sirloin
• 1 1/2 teaspoon kosher salt
• 1 egg
•
For the glaze:
• 1/2 cup catsup
• 1 teaspoon ground cumin
• Dash Worcestershire sauce
• Dash hot pepper sauce
• 1 tablespoon honey
Directions
Heat oven to 325 degrees F.
In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
#4 recipe:
I use this basic recipe:
2 lbs. ground beef
1 small onion finely chopped
1/2 green pepper finely chopped
2 cloves garlic minced (optional)
1 C. fresh bread crumbs or saltine cracker crumbs
2 eggs lightly beaten
3/4 C. ketchup
1/4 C. milk
Combine all ingredients and form into a loaf. Top with additional ketchup, bbq sauce or tomato sauce if desired.
Instead of baking it, I cook it on the smoker until the internal temp reached 160 degrees (3 to four hours). I top it with ketchup about 30 min. before it is done smoking. Mesquite wood gives it a really nice flavor.
To cook in an oven, bake at 350~375 for about an hour.
#5 recipe:
Ground beef
Worcestershire sauce
Shallots
garlic
egg
breadcrumbs(seasoned)
That's what my wife uses and she cooks it to a moist inner and crunchy outer perfection...As far as amounts...she is right brained and does it on the fly, greatness can't be measured=) Sorry I couldn't help more...SHALLOTS are the key to amazing flavor, especially in burgers
#6 recipe:
This is the favorite at our house:
1 large yellow onion, chopped
2 cloves garlic, minced
2 lb lean ground beef
1 1/2 cups fresh bread crumbs
2 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon dried thyme leaves, crumbled
1/4 cup finely chopped fresh parsley
1 tablespoon worcestershire sauce
2/3 cup ketchup
1/2 cup tomato sauce, plus tomato sauce for serving, optional
Heat 2 tablespoons of vegetable oil in a nonstick frying pan over medium heat. Add the onion - sauté until almost translucent, 4-5 minutes. Add the garlic. Sauté 1 minute. Remove from the heat and cool.
Preheat an oven to 350 degrees F. Lightly oil a 9x5x3-inch loaf pan. Whisk eggs, salt, pepper, thyme, parsley, Worcestershire sauce and ketchup in medium bowl to blend. Combine the beef, bread crumbs and cooled vegetable mixture in a large bowl. Add the egg mixture. Using your hands, mix just until blended. Do not overmix or the loaf will be too compact and dry.
Gently pat the meat mixture into the prepared pan. Pour the tomato sauce evenly over the top. Bake until meat begins to shrink from the pan sides, about 1 1/4 hours. Transfer pan to a rack, allow to cool 10 minutes, and serve.
#7 recipe:
Been using this one for years:
2# ground meat
2 eggs
1-1/2 c bread crumbs
3/4 c ketchup
1 tsp salt
1/2 c warm water
1 pkg Lipton onion soup
Mix everything together and put into loaf pan. Pour 8 oz can tomato sauce over top. Bake 1 hr at 350.
#8 recipe:
1 pound ground beef
1 pack oatmeal with brown sugar
(If you have plain oatmeal add 1 TBS brown sugar)
Salt & Pepper to taste
Chopped onion or onion powder
Mix in a bowl and place into a casserole dish. Once in the dish, use finger to poke holes into mixture. Fill holes with favorite BBQ sauce (or ketchup) and drizzle some on top. Bake at 350*F for about an hour.
#9 recipe tip:
B-A-C-O-N! You must lay strips of bacon on the top of your loaf. Catsup goes on top of the bacon.
#10 recipe:
I usually make the one from the quaker oats box, but decided to try something different from a Better Homes and Garden cookbook.
It came out really moist and I will be making it again.
By the way I only cooked it to a temperature of 150 degrees instead of the 160 mentioned in the receipe.
Ingredients
* 2 eggs, beaten
* 3/4 cup milk
* 2/3 cup fine dry bread crumbs or 2 cups soft bread crumbs
* 1/4 cup finely chopped onion
* 2 tablespoons snipped fresh parsley
* 1 teaspoon salt
* 1/2 teaspoon dried leaf sage, basil, or oregano, crushed
* 1/8 teaspoon black pepper
* 1-1/2 pounds lean ground beef, lamb, or pork
* 1/4 cup ketchup
* 2 tablespoons packed brown sugar
* 1 teaspoon dry mustard
Directions
1. In a medium bowl combine eggs and milk; stir in bread crumbs, onion, parsley, salt, sage, and pepper. Add ground meat; mix well. Lightly pat mixture into an 8x4x2-inch loaf pan.
2. Bake in a 350 degree F oven for 1 to 1-1/4 hours or until internal temperature registers 160 degrees F. Spoon off fat. In a bowl combine ketchup, sugar, and mustard; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before cutting into eight slices.
3. Makes 8 servings
#11 recipe:
We make this Martha Stewart (I know, I know) version but it kicks ass. I use whatever bread I have in the house...since I don't buy white bread.
Ingredients:
3 slices white bread (crust removed)
1 cup carrot (shredded)
1 celery rib (minced)
1/2 cup onion (minced)
2 garlic cloves (minced)
1/2 cup ketchup
2 teaspoons dry mustard
8 ounces ground round
8 ounces ground pork
8 ounces ground veal
2 eggs (beaten)
2 teaspoons salt
1 teaspoon ground pepper
1 teaspoon Tabasco sauce
1/2 teaspoon rosemary (chopped)
3 tablespoons ketchup
2 1/2 teaspoons dry mustard
2 tablespoons dark brown sugar
1 tablespoon olive oil
1/2 cup red onion (cut in rings)
3 tablespoons water
1 tablespoon rosemary (garnish)
#12 recipe:
Ingredients
1-1/2 pounds lean ground beef or turkey
3/4 cup Quaker® Oats(quick or old fashioned, uncooked)
3/4 cup finely chopped onion
1/2 cup catsup
1 egg, lightly beaten
1 tablespoon Worcestershire sauce or soy sauce
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Preparation
Heat oven to 350°F. Combine all ingredients in large bowl; mix lightly but thoroughly. Shape meatloaf mixture into 10x6-inch loaf on rack of broiler pan.
Bake 50 to 55 minutes or until meatloaf is to medium doneness (160°F for beef, 170°F for turkey), until not pink in center and juices show no pink color. Let stand 5 minutes before slicing. Cover and refrigerate leftovers promptly and use within 2 days, or wrap airtight and freeze up to 3 months. Yield: 6 TO 8
#13 recipe:
Recipe from Better Homes & Gardens Cookbook. Been using it for years. Here's the base I use, then adjust as interest dictates (i.e. salsa vice ketchup, etc.):
Ingredients
2 eggs, beaten
3/4 cup milk
2/3 cup fine dry bread crumbs or 2 cups soft bread crumbs
1/4 cup finely chopped onion
2 tablespoons snipped fresh parsley
1 teaspoon salt
1/2 teaspoon dried leaf sage, basil, or oregano, crushed
1/8 teaspoon black pepper
1-1/2 pounds lean ground beef, lamb, or pork
1/4 cup ketchup
2 tablespoons packed brown sugar
1 teaspoon dry mustard
Directions
1. In a medium bowl combine eggs and milk; stir in bread crumbs, onion, parsley, salt, sage, and pepper. Add ground meat; mix well. Lightly pat mixture into an 8x4x2-inch loaf pan.
2. Bake in a 350 degree F oven for 1 to 1-1/4 hours or until internal temperature registers 160 degrees F. Spoon off fat. In a bowl combine ketchup, sugar, and mustard; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before cutting into eight slices
