After being intrigued with stinky's idea of an Asian meatloaf, I looked up a recipe, and the below this weekend. Prep time is not 15 minutes, it's more like 30. It serves 12, not 6. I couldn't puree as the equipment had gone caput. I loved the way this tasted. Both the sauce (which is completely necessary, a foil against the sweetness of the loaf) and the meatloaf. It filled two meatloaf pans. Will I make it again? Doubtful, unless I can cut down the prep time. Both the loaf and the sauce are very labor intensive. For the amount of time, all you get is meatloaf. Not that that is a bad thing, but it sure isn't boeuf bourginon. Asian Pork Meatloaf with Red Wine-Mushroom Gravy Copyright, 2000, Ming Tsai, All Rights Reserved Prep Time: 15 min -- Cook Time: 1 hr 0 min -- Serves: 6 servings Ingredients  Canola oil, to cook  1 tablespoon minced garlic  1 tablespoon minced ginger  1 tablespoon fermented black beans, rinsed and chopped  3 carrots, peeled and 1/4-inch dice  4 stalks celery, 1/4-inch dice  2 onions, 1/4-inch dice  1 zucchini, 1/4-inch dice  1 tablespoon sambal  1/2 cup hoisin sauce  2 cups cooked long grain rice  2 pounds ground pork  4 eggs, lightly beaten  Salt and black pepper, to taste Red Wine-Mushroom Gravy:  1 tablespoon minced garlic  1 large onion, roughly chopped  1 pound button mushrooms, sliced  1 bottle dry red wine  2 cups chicken stock  2 tablespoons soy sauce  2 tablespoons butter  Salt and black pepper, to taste Directions In a large saute pan coated with oil, add the garlic, ginger and black beans. Stir and season. Add carrots, celery, onions, zucchini and stir. Add sambal and hoisin and continue to stir. When the mixture is cooled, mix in the rice, pork and eggs. Season with salt and black pepper. (Test for seasoning by cooking a small piece in boiling water, a frying pan or even nuking it.) Spray a nonstick meatloaf pan and fill with mix. Bake in a preheated 350 degree oven for 45 to 60 minutes or until a knife/poker comes out clean. For the Red Wine Mushroom Gravy: In a saucepan coated with oil, caramelize the garlic, onions and mushrooms. Deglaze with red wine and reduce by 75 percent. Add the stock and soy sauce and reduce by 50 percent. Check for seasoning. Using a hand blender, puree the sauce and add the butter. Check again for seasoning. Keep warm. Plating: Sauce the plate completely then top off with a thick slab of meatloaf. Wine Suggestion: Rabbit Ridge. California Zinfandel, Barrel Cuvee, 1997

I posted one at the recipe exchange for Chicken & dumplins, it was great.

This is a recipe for the easiest most scrumptious pie you will ever make. Banana Caramel Pie 1 can sweetened condensed milk 1 tub of Cool Whip 2 bananas (this can be optional if you don't care for bananas) 1 graham cracker shell Cover unopened can of condensed milk with water in a large pot. Boil continuously for 3 hrs always completely covered with water. Remove and let cool. Line crust with bananas, cover bananas with caramel (cooked sweetened condensed milk), then cover with Cool Whip and refrigerate. I have also made this pie using a regular pie crust, baked then cooled, add ingredients cover with whipped egg white meringue and bake until meringue is browned. I prefer this way as it is less rich but doesn't travel as well.

Easy Chicken Cacciatore (Canadian Living) 8 boneless skinless chicken thighs 2 tbsp (25 mL) all-purpose_flour 1/2 tsp (2 mL) salt 1/4 tsp (1 mL) pepper 2 tbsp (25 mL) vegetable_oil 1 onion, diced 2 cloves garlic, minced 1 sweet green pepper, chopped 1 tsp (5 mL) dried Italian_herb_seasoning 1 can (28 oz/796 mL) diced tomatoes 1/2 cup (125 mL) sodium-reduced chicken stock 1/3 cup (75 mL) tomato_paste 2 tbsp (25 mL) chopped fresh parsley Toss chicken with flour, salt and pepper. In large shallow Dutch oven, heat half of the oil over medium-high heat; brown chicken, in batches and adding some of the oil if necessary. Transfer to plate. Drain fat from pan. Heat remaining oil in pan over medium heat; fry onion, garlic, green pepper and Italian seasoning until tender, 4 minutes. Stir in tomatoes, stock and tomato paste; bring to boil. Return chicken and any juices to pan; reduce heat and simmer until thickened and juice run clear when chicken is pierced, about 20 minutes. Sprinkle with parsley. Tip: Keep a few extra dollars in your pocket by buying bone-in chicken thighs and removing the skin; cook for 40 minutes.