Love meatloaf! Here’s my current go to

https://www.foodnetwork.com/recipes/food-network-kitchen/sweet-and-spicy-meatloaves-recipe-2119486

Did you serve the chicken and wild rice soup before an entree? The recipe doesn’t have enough protein for me and I’m afraid I would fill up on it as it looks yummy to me!

I love Eton Mess. I hear they are calling it Brexit these days ;-)

The faro dish sounds delish indeed. I will try it soon- maybe tomorrow.

I am with your children on meatloaf. IDK why either. My mother rarely made it and she loved it, but it seemed too dense and blah to me. DH loves it. I should make him some.

Do you think it would work with ground turkey?

Delilah, Funny, now I am craving meatloaf. Thx for the recipe! I had the soup with a salad. The serving size was quite filling.

Rita,

LOL re Brexit. The mini meatloafs are combo of Italian turkey sausage (out of the casing) and ground sirloin.

About the Eton Mess, I tried store bought meringues once and they were disappointing. If you have a bakery where the meringues come out a bit moist like home made, then great. But very dry ones, like from Whole Foods, are not a worthwhile shortcut.

Good to know! I always make meringue cookies w whites leftover from a recipe that uses the yolks!

Rita the meat loaf recipe I linked is 50/50 ground beef and ground turkey.

Thank you for the heads up on the meatloaf recipe. I hadn't looked at it yet. It looks great.

I also love meatloaf.. but I am not a fan of bbq sauce or ketchup. I have found a topping that works for me that includes ketchup a LOT of red wine vinegar and brown sugar. I use an organic ketchup with no corn syrup and the tang of the vinegar really makes it work-- plus it's a pretty glaze.

I never used muffin tins but that's a great idea! I do make individual loaves. Love them for the freezer because they defrost so quickly!

One twist I enjoy-- sorry, no recipe-- but when I use a very lean meat, I chop up baby bello mushrooms and spinach into the mix-- and I add chopped walnuts or pine nuts and use parmesan cheese in place of the breadcrumbs. It's really a whole other meatloaf experience! I love a walnut, spinach parm combination with anything so it's a real treat for me-- plus the veggies add moisture to the very lean ground beef.

The wild rice soup looks delish!

My recent try is a variation on another recipe I tried a few months ago...

General Tsao's Chicken II

If you love General Tsao's, you will go bonkers for this. When I first made it, I followed the recipe for twice-fried chicken but I used white meat only (chicken tenders) and added broccoli. Here's a pic:

My recent try was a simplified version where I sauteed the chicken and added lots of broccoli. Excellent. Will have to look for a pic, but not sure I took one. Foodies. lol!

ETA, of course I took a photo. Much easier/quicker to make and healthier too. ;0)

I made Eton mess for a dessert when I had luncheon company this week: Ina Garten's recipe.

Homemade meringues as well, because it was a "leftover" dessert -- Sunday I served: Meringues Chantilly and the meringues and raspberry sauce were used for Tuesday's dessert:

Oh yum. Martha. It did not occur to me until a cooking club friend pointed it out, but I kind of have a meringue thing. I made Pavlova with a mango sauce a few years ago, last Fall I made an Ile Flottante with cherries, pistachio and rosewater. And now Eton Mess! I guess I like the lightness and the fun presentation!

I made that meatloaf recipe. I kept thinking "Why am I bothering with all these muffin tin servings when I can just cut up a meatloaf into serving sizes?" It was OK but my "go to" meatloaf recipe is still the favorite so this other version won't get on the rotation. I just made a veggie bisque today, I make that soup with salmon, vegetables or occasionally chicken. I love wild rice.

Not exactly a recipe but my dh has recently jumped on the sous vide bandwagon. I'm not a cook and think it just takes too long. If it cant be prepared in 15 minutes then I'm not really interested in making it but I must admit, most of the items he has prepared have turned out much better then oven or stove methods. My current favorite is salmon. His favorite is eggs benedict with hollandaise sauce. He has also done meatloaf, steak, rack of lamb, burgers, chicken breast, and a whole turkey.

Martha, I love your Pembroke dishes- one of my favorite patterns.

Melania should have chosen Eton Mess or Meringues Chantilly instead of out of season nectarines for her State Dinner dessert. She could have used Louisiana strawberries with the food theme.

I typically make meatloaf once a year. I love the leftovers, but they do seem to live forever with just 2 people.

Love wild rice soup with turkey or chicken. I add serranos for a little heat.

I tried eggless baby oat banana pancakes today — bit of a miss

LOL, what is the "baby" modifying? Are there "baby oats" or is it a recipe for babies?

Eggless babies?

I’m not generally a big fan of meatloaf, but I have a go-to chicken meatloaf recipe that has only 3 ingredients: ground chicken, salsa, and breadcrumbs. My whole family loves it.

Interesting, Sue, they might like that. I used to make a dish with sauteed strips of chicken, a jar of salsa, and bit of sourcream. Does yours end up tasting like meatloaf?

“Baby” - contains few ingredients for babies who haven’t had many foods yet (eg mine hasn’t had wheat). I made some eggy ones last night that were only marginally better.

I love, love, love meatloaf. I never put ketchup in mine. I do use some tomato paste. I also never have used a recipe. Basically I do either ground beef or meatloaf mix, panko, egg, worchestershire sauce, and seasonings....depending on the mood. I tend to make it a day ahead and then put it on a cast iron griddle the next day to serve. I never use a loaf pan. I do sometimes do muffin cup size and then whip potatoes and mix in bacon and pipe it on like frosting.

I love cold meatloaf sandwiches. I always know it is fall when I eat my cold meatloaf sandwich with grainy mustard on crusty bread and a glass of apple cider for lunch. Isn't that the weirdest combo? I like to think I am eating a poor man's pate.

I make my meatloaf like Anne. Always with mashed potatoes and peas. It is a family favorite.

Funny, growing up I can't remember eating meatloaf. My DH says they had it once a week. (We just had it a couple days ago). I make it every couple or few months. It seems I get a craving. DH is the one who taught me to griddle the day old meatloaf. The cast iron gives it some caramelization so I almost always make it a day ahead. And yes d_gw, peas are a must!

The density of the meatloaf I grew up eating was lessened by adding canned, drained diced tomatoes to the ground beef along with diced onion and green peppers. No bread crumbs were added.

sueb20 please share your recipe even rough guesstimates of measures.

We made this pizza Saturday night as a change from seafood.

DDs boyfriend suggested this and it was easy and delicious. Before baking

The finished product

Grandmas pizza

That pizza reminds me of Chef Boyardee box pizza....I grew up with no food out of boxes or cans except chicken chow mein maybe once a year. ...so I envy anything processed.

That had to be some bad pizza but now I want to see if they still sell it.

That was not an offense to your pizza...might have come across wrong. I would come eat your pizza in a minute....I'd actually love some pizza right now

That pizza is nothing like Chef Boyardee. I grew up with that every Saturday night. Loved it then, but yuck when I think back. Of course EVERYTHING I ate growing up came from a box or mix. My mother is not a good cook....really, really bad, so the pizza was a real treat!

I made meringues yesterday using Ina's Meringues Chantilly recipe, which is a pretty standard recipe. Wow, were they sweet! I didn't sweeten the strawberries and it still was a little too sweet for me, and I have a huge sweet tooth.

All I can add, (randomly), to this discussion is: "Candy-striped beets, where have you been all my life!"

Do two failed attempts at making yoghurt count? I love my Instant Pot for many things, followed the recipe and directions precisely, and got milk both times!

Hub and I eat tons of yoghurt, so I figured making it would be tastier, better for us, and cheaper to boot. After a good laugh at my making milk from milk, Hub and I read the yoghurt directions together the second time. We still got milk!

I am very good at meatloaf, though. Great stuff!

Hmm, I don't remember what recipe I used (Nigella's recipe above used store bought) for the meringues, but they were not over-sweet. I did not sweeten the whipped cream at all, and used both lemon and sugar to macerate the berries.

I've never tried to make yogurt, there are so many artisanal ones avail now. How do you do it? Supposedly, at least?

Pink, I love beets. They are candy vegetables in my book.

I just made cupcakes. I bought edible sugar butterflies (first time using). They were for a bake sale for kids so I used premade icing and mix, the icing did not pipe very well. But Id do the butterflies again -- loved them.

Your cupcakes are as cute as they can be, Mtn. I bet they're pretty tasty, too. Where did you get the cupcake liners?

If I ever figure out the yogurt, I'll post my success! I know it's possible.

Here is a photo of Nutter Butter flip flop cookies my 10 yo granddaughter and I decorated for her little sister's beach party birthday party when she turned six. Easy peasy and lots of fun. The cookies are sitting on a bed of brown sugar, with a brown sugar castle and moat of blue icing.

Sheesh! I love that idea! What did you use for sand? Graham cracker crumbs? The neat part is that even if you just add on icing for the thong part, they look great.

The wrappers are from Etsy. They are like little sleeves the finished cupcake goes in to. First time using them. I don't know if I did something wrong, but they do not go all the way down in the sleeve.

Etsy products:

The edible butterflies are absolutely beautiful.. love the grass sleeves too!

Aren't they, Funky? I'd never used anything like it before. They are made from potato starch, sugar and vanilla iirc. Very easy, but you need to do them last minute or they can absorb moisture from the air and curl. They ship flat so you fold them a bit when you put them on.

Thanks for the info. Maybe I'll use the idea for this summer's party.

I didn't think of Graham crackers. Even better idea than the brown sugar we did use. Gdtr and I didn't think of the moat and sand, Grandpa did! I don't remember if I had Graham crackers on hand that day, but we did have brown sugar!

Several years ago, my sibs and I used to have cooking contests. The first one was desserts at Easter one year. When my brother arrives he offhandedly says "is presentation part of the score?" To which I say "yeah, sure." Turns our he has made a cake under a caramel brittle dome. Totally duped.

The next time, we were all ready for this new challenge. I don't recall what everyone else did, but I made little boat shaped cheese tarts, with phyllo sails. I put them on a silver tray. I made a shore line out of malt over cream cheese, a pretzel stick dock, wet dill strands for seaweed, including some wrapped around a white lifesaver.

I think I still lost!

Sheesh,

my daughter makes delicious yoghurt in her IP. This is the recipe she uses.

she also says:

If the person is Canadian it needs to be lactantia lactose free milk. If American you can use the milk in the recipe that follows.

She puts in the IP for 10 hours (usually over night).

Then in the fridge for 3 hours

Then She strain for 3-4 hours

Look here

Thank you, Lyban and Lyban's daughter. I was all excited by your post...until I clicked on the link. Amazingly, that is the very recipe I used! With all the hundreds of possible yogurt recipes on the internet, how is it that I found and used that one? I had never been to This old Gal's website before. Amazing.

I guess Hub and I just need to learn to read and follow instructions. I will try again in a.few.days and will let you know how it goes. Thanks!

I used my leftover meringues in the Eton Mess and they were so much better than Ina's Meringues Chantilly recipe of layering the meringue nests with whipped cream and topping with strawberries. Not at all too sweet. For the past couple of years I'm finding I'm seldom in the mood for any dessert with flour so I hardly bake any more. The "Mess" is my type of dessert and it was easy.