This recipe is taken from "The Epicurious Cookbook - More than 250 of our best-loved four-fork recipes" by Tanya Steel and the editors of Epicurious. My husband and the kids loved this meatloaf. I think I would cut the Parmesan cheese down to 3/4 cup since it was a little strong. The bacon is optional, I made it with.
2 pounds ground beef chuck
1 cup finely grated Parmesan cheese
3/4 cup plain dry bread crumbs
1/2 cup ketchup, plus more for serving
1/2 medium onion, coarsely grated using the large holes on a box grater
1 garlic clove, minced
2 large eggs, beaten
2 tablespoons light brown sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 to 7 thin slices bacon (optional)
Special equipment: 1 (9 by 13-inch) baking dish
1. Position a rack in the middle of the oven and preheat the oven to 400F.
2. In a large bowl, crumble the ground beef. Add the cheese, bread crumbs, ketchup, onions, garlic, eggs, brown sugar, salt, and pepper. Using your hands, gently mix to combine.
3. Transfer the meat mixture to a 9 by 13-inch baking dish and form it into a roughly 5 by 12-inch loaf. Drape the bacon slices diagonally over the top and sides of the meatloaf and bake until the bacon is browned and the meatloaf gives slightly when pressed in the center, about 45 minutes. Let the meatloaf stand about 10 minutes before slicing and serving.
Yield: Makes 6 servings
I took this recipe from the Winnipeg Free Press Recipe Swap (November 23rd, 2011). I've never had the original version of this soup, but according to the article it's supposed to be like the soup served at Ciao. This soup is really good and super easy to make. I used chicken bacon instead of real bacon. The fake bacon doesn't crumble like bacon, so I just diced it. I also used 6 cups of packaged chicken broth instead of the cans. I also used all fresh herbs and fresh spinach.
1 x 796ml (28oz) can diced tomatoes
2 x 398ml (14oz) cans Great Northern beans (or cannellini or white kidney beans), drained and rinsed well
3 x 284ml (10oz) cans chicken broth
750 ml (3 cups) water
1 x 213ml (8oz) can tomato sauce
1 x 398ml (14oz) can chopped spinach, drained, or about 250ml (1 cup) fresh chopped spinach, added just before serving
8 slices bacon, cooked until crisp and crumbled
5 ml (1 tsp) garlic powder, or 15ml (1 tbsp) minced garlic
15 ml (1 tbsp) dried parsley, or 45ml (3 tbsp) fresh, chopped
2 ml (1/2 tsp) dried basil, or 10ml (2 tsp) fresh, chopped
7 ml (1 1/2 tsp) salt
2 ml (1/2 tsp) black pepper
250 g (about 500ml or 2 cups) seashell pasta or macaroni
Romano or Parmesan cheese, for garnish
1. In a very large pot, heat diced tomatoes, beans, chicken broth, tomato sauce, canned spinach, (if using fresh spinach, add only before serving), bacon, garlic, herbs and seasonings. Simmer for about 20 minutes until flavours merge. Add pasta and cook uncovered on medium until pasta is tender, about 8-10 minutes. Taste and adjust seasoning, if desired. Serve with grated Romano or Parmesan cheese.
I did not make this with the salsa, as I don't like the two together. This recipe would work great on a brunch menu, or if you are feeding lots of people for breakfast. I substituted the bacon with turkey bacon. I also topped the roll with cheese instead of putting it on the eggs before rolling it up. This recipe was taken from Kraft Foods "What's Cooking" magazine Spring 2010.
8 eggs
1 cup milk
1/3 cup flour
1 red pepper, finely chopped
4 slices bacon, cooked, crumbled
3 green onions
1 tsp. dried oregano leaves, crushed
1 cup Kraft Mozza-Cheddar shredded cheese
1 cup salsa, warmed
1. Heat oven to 350F. Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of the pan. Spray with cooking spray.
2. Beat eggs, milk and flour in large bowl with whisk until well blended. Stir in next 4 ingredients; pour into prepared pan. Bake 14 to 16 minutes or until edges are almost set. Top with cheese; bake 2 minuntes or until melted.
3. Roll up omelette immediately, starting at one short end and peeling off paper as omelette is rolled. Place on platter into slices. Serve with salsa.
