I'll share my recipe, if you'll share yours, August 30, 2012

11 years ago

Sorry I'm so late.....I thought I did it during the night! LOL!

Bacon Mushroom Swiss Meatloaf

From Allrecipes.com

This meatloaf is full of flavor, and a delicious twist on an old favorite. Bacon, onions, mushrooms, and Swiss cheese are added to ground beef and baked to perfection.

________________________________________

PREP TIME 20 Min

COOK TIME 1 Hr 15 Min

READY IN 1 Hr 35 Min

INGREDIENTS

12 ounces chopped raw bacon

1 small white onion, chopped

5 button mushrooms, chopped

1 1/2 pounds extra-lean ground beef

1 egg

1/4 cup evaporated milk

6 ounces shredded Swiss cheese, divided

1/2 cup corn flake crumbs

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

Place bacon in a skillet and cook over medium heat until the pieces are browned. Remove with a slotted spoon to paper towels. Discard all but 1 tablespoon of bacon grease.

Stir in onions and mushrooms, and cook until soft. Remove from heat.

In a large bowl, stir together beef, egg, and milk. Stir in the onion and mushrooms. Mix in about 4 ounces of Swiss cheese, and all but 1 tablespoon of bacon. Stir in cornflake crumbs, and mix until well blended. Shape into a loaf, and place in a meatloaf pan.

Bake in a preheated oven for 1 hour. Drain fat, and sprinkle with remaining cheese and bacon. Return to oven, and bake until cheese is melted, about 5 minutes.

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Comments (4)

patti43
11 years ago
LOL, Luckygardnr, I think we're all a bit off schedule today. I'm making this Monday night to go with the pork roast with cherry sauce while my GD and her DH are here.

COCONUT RICE (The Food Network)

2 cups jasmine rice
1 1/2 cups water
1 cup canned unsweetened coconut milk
1 teaspoon kosher salt

Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.
Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.
carol_in_california
11 years ago
Best cake I have ever made is this one.....
APPLE CIDER POUND CAKE

3 cups sugar
1-1/2 cups butter, softened
6 eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup apple cider
1 teaspoon vanilla extract

ICING:
1/2 cup sugar
1/4 cup butter, cubed
1/4 cup buttermilk
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
Directions
In a large bowl, cream sugar and butter until light and fluffy. Add eggs,
one at a time, beating well after each addition. Stir together all dry
ingredients; set aside. Combine cider and vanilla. Add dry ingredients
alternately with cider mixture to batter. Mix until well blended. Spoon into a
greased 10-in. angel food cake pan or fluted tube pan.

Bake at 325 degrees F for 1 hour 10 minutes or until a toothpick inserted near the
center comes out clean.

Meanwhile, combine icing ingredients in a saucepan. Bring to a boil; reduce
heat and simmer for 10 minutes. While cake is warm, drizzle half of icing over
cake. Serve remaining icing over individual cake servings if desired.
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I'll share my recipe, if you'll share yours, August 27, 2012
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I'll share my recipe, if you'll share yours, August 22, 2012
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Luckygardner, I'll sure give that recipe a try. I wonder how the sauce would be served with spaghetti squash instead of pasta? I'll try with pasta first. Glenda, anything with taco seasoning gets my attention. Has anyone tried making your own taco seasoning? I need to try it. This recipe sounds like it would be good on a cold winter evening. See what happens when our weather cools off to the high 80's? I think of stews, casseroles and soup :-) BRAISED TARRAGON CHICKEN (Williams Sonoma) (Slow Cooker) 1 Tbs. vegetable oil 1 chicken, about 4 lb., cut into 8 pieces 2 large leeks, white and light green portions, rinsed well and thinly sliced Kosher salt and freshly ground pepper, to taste 2 tsp. minced garlic 2 Tbs. all-purpose flour 1/2 cup dry white wine 2 Tbs. chopped fresh tarragon 3 Tbs. chopped fresh flat-leaf parsley 1 Tbs. fresh lemon juice 1 1/4 cups chicken broth 4 carrots, peeled and cut into 2-inch lengths 1/2 cup heavy cream In the stovetop-safe insert of a slow cooker (or a skillet) over medium-high heat, warm the oil. Working in batches, brown the chicken on all sides, 7 to 8 minutes per batch. Transfer to a plate. Reduce the heat to medium. Add the leeks and season with salt and pepper. Cook, stirring occasionally, until tender, 4 to 5 minutes. Add the garlic and flour and cook, stirring constantly, for 1 minute. Add the wine and cook, stirring to scrape up the browned bits from the pan bottom, until the liquid is almost evaporated, about 1 minute. Add 1 Tbs. of the tarragon, 2 Tbs. of the parsley, the lemon juice, broth, carrots and chicken. Transfer the insert to the slow-cooker base. Cover and cook on high according to the manufacturerÃ¯Â¿Â½s instructions until the chicken and carrots are tender, about 3 hours; stir in the cream during the last 30 minutes of cooking. Stir in the remaining 1 Tbs. tarragon and 1 Tbs. parsley, and season with salt and pepper. Serve immediately with mashed potatoes alongside. Serves 4 to 6.
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I'll share my recipe, if you'll share yours, August 17, 2012
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gadgets
11 years ago
luckygardnr: I copied/pasted the meatloaf recipe. Sounds like something I'd like. Since I almost never have cornflakes, is there anything else that would work like bread crumbs, oatmeal, etc?

Shirley
luckygardnr
Original Author
11 years ago
Or mash potato flakes, or crushed up saltines. Or any of the above that you mentioned. When I make scalloped potatoes, I crumble corn flakes on top. If I don't have corn flakes, I use rice krispies or special k or some other type of flaked cereal (without sugar, of course) Whatever works!

I'll share my recipe, if you'll share yours, August 30, 2012

Comments (4)

patti43

carol_in_california

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I'll share my recipe, if you'll share yours, August 30, 2012

Comments (4)

patti43

carol_in_california

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