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

13 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
13 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
13 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.
Related Discussions
I'll share my recipe, if you'll share yours, August 26, 2012
Q
Comments (4)
Next Saturday is the start of college football season--woo hoo! I think I will make these and freeze half for another Saturday. I will probably use Havarti instead of Swiss. Harry isn't crazy about it (but he likes gueyere??). HAM AND CHEESE SLIDERS (The Girl Who Ate Everything) 24 good white dinner rolls 24 pieces good honey ham 24 small slices Swiss cheese 1/3 cup mayonnaise 1/3 cup miracle whip Poppy Seed Sauce: 1 Tablespoon poppy seeds 1 1/2 Tablespoons yellow mustard 1/2 cup butter, melted 1 Tablespoon minced onion 1/2 teaspoon Worcestershire sauce In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together. In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm. Note: Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.
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I'll share my recipe, if you'll share yours, August 29, 2012
Q
Comments (4)
Luckygardnr, I posted a recipe similar to that earlier this month. Don't they look like you could eat the whole batch in one sitting? This looks like good football treats--why wait for the Kentucky Derby for hot browns? KENTUCKY HOT BROWN BITES (Plain Chicken) Mornay Sauce 1 tablespoon unsalted butter 1 tablespoon all-purpose flour 1 cup milk Pinch of freshly ground pepper Freshly grated nutmeg, to taste 1/2 cup coarsely grated GruyÃ¯Â¿Â½re or Swiss Melt butter in a heavy-bottomed saucepan over medium-high heat. Stir in flour, and cook, stirring constantly, about 1 minute. (Do not let mixture brown.) Add milk, whisking constantly. Bring to a low boil, and cook, stirring constantly, about 2 minutes more. Season with salt, pepper, and nutmeg. Remove from heat, and stir in cheese. Allow to cool slightly. Bites 1 can refrigerated crescent rolls 1 cup finely chopped turkey 1 cup mornay sauce 2 slices bacon, chopped 1 tomato, diced 1/4 cup grated Parmesan cheese Preheat oven to 350 degrees. In a small bowl combine finely chopped turkey and mornay sauce. Lightly spray a mini muffin pan with non stick cooking spray. Unroll crescent rolls and press dough into one large rectangle. Cut rectangle into 24 squares. Press dough squares into muffin cups and shape up around the edges. Fill each muffin cup with some of the turkey mixture. Top each bite with some diced tomato, bacon and parmesan cheese. Bake 13-15 minutes or until lightly browned.
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I'll share my recipe, if you'll share yours, August 17, 2012
Q
Comments (2)
Made this quite a few times and it's become restaurants "new" thing here. One restaurant serves every Wed smoked pork and grits. Grits and greens **with my added notes 3 cups milk 1 cup water Use chicken stock skip the bullion cubes 1 chicken bouillon cube 1 cup "quick" grits 1 1/2 cup freshly grated Parmesan cheese 1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens Usegood GLORY CANNED SEASON TURNIP GREENS 1 Tbsp. bacon drippings (or oil or butter) don't need several slices of bacon, cooked and crumbled salt and pepper to taste Directions: In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching. When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat. Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste. Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top. This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes.
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I'll share my recipe, if you'll share yours, August 10, 2012
Q
Comments (4)
HoustonMom, I messed up; thanks for pointing that out. I grabbed the wrong recipe.....the one that I meant to post is an up-dated version of the one I posted. Sun-Dried Tomato Cauliflower Cheese (Milk Calendar) 1 cauliflower, cut into florets (about 6 cups 1 tbsp (15 ml) butter 2 cloves garlic, minced 2 1/2 tbsp (37 ml) all-purpose flour 1 1/2 cups (375 ml) milk 1/4 cup (50 ml) thinly sliced sun-dried tomatoes 1/2 tsp (2 ml) sweet paprika or 1/8 tsp ( 0.50 ml) smoked paprika 1/4 tsp (1 ml) pepper 3/4 cup (175 ml) shredded Canadian old Cheddar or Friulano cheese, divided In a large pot of boiling water, boil cauliflower for about 7 min or until just tender. Drain well; set aside. Meanwhile, in a small saucepan, melt butter over medium heat. Saute garlic for 1 min or until fragrant. Whisk flour into milk; gradually pour into pan, whisking constantly. Stir in sun-dried tomatoes, paprika, pepper and cook, stirring, for about 3 min or until bubbling and thickened. Remove from heat and stir in half of the cheese until melted. Pour over cauliflower in a heatproof serving dish; sprinkle with remaining cheese.
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gadgets
13 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
13 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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