A Tangy Braised Chuck Steak

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 pound beef chuck steak
• 1 pinch salt
• 1/4 cup all-purpose flour, or as needed
• 3/4 cup beef stock
• 1 (14 ounce) can artichoke hearts, chopped and juice reserved
• 1/2 cup roasted red peppers, drained and chopped
• 1/2 (4 ounce) can chopped green chiles
• 3 tablespoons prepared horseradish
• 2 teaspoons capers

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 400 degrees f (200 degrees c).
• place beef chuck steak on a work surface and pound with a meat mallet to tenderize steak; flip steak and repeat on other side. cut steak into 6 to 8 pieces.
• heat olive oil in an oven-safe dutch oven over medium heat.
• season both sides of steak pieces with salt; coat with a thin layer of flour.
• cook steak in the hot oil until browned, about 2 minutes per side. remove steak from dutch oven. pour beef stock and 1/4 cup reserved artichoke juice into the dutch oven, scraping any brown bits of food from the bottom. mix artichokes, red peppers, green chiles, horseradish, and capers into broth mixture; bring to a boil. return beef to broth mixture in dutch oven and cover.
• place dutch oven in the preheated oven; bake until meat is tender, 45 to 60 minutes. allow steak to cool in dutch oven for 15 minutes before serving.

stromboli bites

Ingredients

• Servings: 10
• 1/2 pound italian sausage
• 1 (1 pound) loaf frozen bread dough
• 1 tablespoon yellow mustard
• 1 tablespoon prepared dijon-style mustard
• 5 slices cooked ham
• 6 slices pepperoni sausage
• 6 slices salami
• 4 slices provolone cheese
• 4 slices processed american cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/3 cup cornmeal

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 12 hrs


• allow frozen bread dough to thaw approximately 8 hours, or overnight, in the refrigerator. place dough in a large, lightly greased bowl. place bowl in a warm location, and allow dough to rise until doubled (2 to 3 hours). punch down dough.
• place italian sausage in a large, deep skillet. cook over medium high heat until evenly brown. drain and set aside.
• preheat oven to 325 degrees f (165 degrees c). lightly grease a large baking sheet.
• roll dough into an approximately 10x14 inch rectangle on the baking sheet. spread with yellow mustard and prepared dijon-style mustard. line center with cooked italian sausage, ham, pepperoni sausage, salami, provolone cheese and american cheese. sprinkle with oregano and basil.
• fold edges of dough over the fillings and pinch together. tuck and pinch ends. sprinkle with cornmeal, and flip so the seam side is down.
• bake in the preheated oven 45 minutes, or until a deep golden brown. cool 10 minutes before cutting into bite-sized slices.

cornbread dressing with gravy

Ingredients

• Servings: 18
• 1 (19 ounce) package cornbread mix (such as martha ® - cornbread mix)
• 1/2 (14 ounce) package herb-seasoned stuffing mix (such as pepperidge farm® cubed herb seasoned stuffing)
• 1 large onion, chopped
• 2 stalks celery, chopped
• 4 cups cooked chicken, cut into bite-size pieces
• 1 (26 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of celery soup
• 2 (16 ounce) cartons chicken broth, or as needed
• 6 eggs, beaten
• 1 cup melted butter
• salt and pepper to taste
• 2 cups cooked chicken, cut into bite-size pieces
• 1 cup chopped onion
• 1 cup chopped celery
• 4 cups chicken broth, or more as needed
• 4 hard-cooked eggs, chopped
• 2 1/2 tablespoons cornstarch, or as needed
• 2 tablespoons water

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 45 mins


• preheat an oven to 375 degrees f (190 degrees c). grease a large baking dish or roasting pan. prepare the cornbread mix according to package directions, bake, and let cool.
• remove the cooled cornbread from the pan, and crumble it into a large bowl. mix in the bread stuffing mix, 1 large onion, 2 stalks of celery, 4 cups of chicken meat, and both cans of condensed soup. stir in 2 cartons of chicken broth or as needed to moisten the dry ingredients. stir in the eggs, melted butter, and salt and pepper.
• lightly pack the mixture into the prepared pan, and bake in the preheated oven until the top is golden brown, 45 minutes to 1 hour.
• to make gravy, place 2 cups of cooked chicken meat, 1 cup of chopped onion, 1 cup of chopped celery, 4 cups of chicken broth, and the hard-cooked eggs in a large saucepan over medium-low heat, and simmer, stirring occasionally, until the vegetables are tender and the broth has reduced slightly, about 45 minutes. mix the cornstarch with water to make a paste, and stir into the gravy. bring back to a simmer, and cook until thickened, about 5 minutes, stirring occasionally. serve over stuffing casserole.

zesty vegetarian sweet and sour meatballs

Ingredients

• Servings: 6
• cooking spray
• 1 cup ground pecans
• 5 eggs, or more if needed
• 2 cups shredded colby-monterey jack cheese
• 1 tablespoon minced onion, or to taste
• italian seasoning, or to taste
• 1 cup crushed cornflakes cereal
• 1 teaspoon salt (optional)
• 1/4 cup vegetable oil
• 1/4 cup distilled vinegar
• 1 cup ketchup
• 1/4 cup grated onion
• 1 (12 ounce) jar apricot jam
• 1 teaspoon dried oregano

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch rectangular baking dish with cooking spray.
• mix the ground pecans, eggs, colby-jack cheese, minced onion, italian seasoning, cornflake crumbs, and salt in a bowl until thoroughly combined. add another egg if mixture isn't holding together. shape the mixture into balls, and place into the prepared baking dish.
• bake in the preheated oven until browned and set, about 45 minutes.
• mix together the vegetable oil, vinegar, ketchup, grated onion, apricot jam, and oregano together in a bowl until smooth; pour the sauce over the baked pecan balls, and return to oven until the sauce is bubbling, 5 to 10 more minutes.

Harvested Chicken Stew

Ingredients

• Servings: 10
• 2 cups chopped onion
• 2 cups cubed, cooked boneless chicken breast meat
• 1 cup chopped celery
• 2 cups whole peeled tomatoes, with liquid
• 2 cups sliced carrots
• 5 cups chicken broth
• 1 cup sweet corn
• 1 cup peas
• 1 cup sliced zucchini

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• in a large soup pot combine the onion, chicken, celery, tomatoes with liquid, carrots, broth, corn, peas and zucchini. stir together and simmer over medium low heat for 1/2 hour, or until vegetables are cooked and tender.

Sweet And Sour Lamb I

Ingredients

• Servings: 4
• 1 pound boneless center-cut lamb loin chops
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 tablespoon water
• 1 egg
• for the sauce:
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1 1/2 tablespoons cornstarch
• 1/4 cup vinegar
• 3 tablespoons ketchup
• 2 tablespoons plum sauce
• 5 tablespoons water
• 1/4 cup tapioca starch
• 1 cup oil for frying, or as needed
• 1 green bell pepper, cut into 1-inch pieces
• 2 tablespoons vegetable oil
• 1 red chile pepper, minced (optional)
• 1/2 cup crushed pineapple
• 1 onion, chopped
• 1 tomato, coarsely chopped

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• cut the lamb into 1-inch cubes. in a medium bowl, combine the salt, baking soda, and 1 tablespoon water. whisk in the egg. place the lamb pieces in the bowl and turn to coat. set aside while you prepare the other ingredients.
• whisk the sugar, salt, and cornstarch together in a small bowl. stir in the vinegar, ketchup, plum sauce, and water.
• place the tapioca flour in a large, resealable plastic bag. place the lamb pieces in the bag with the flour and shake the meat around until all the pieces are coated with the flour. discard the marinade and excess tapioca flour.
• heat 1 cup oil in a large skillet or wok over medium high heat. working in batches, place the lamb pieces in the oil and fry for 5 to 10 minutes, or until golden brown on all sides. remove the lamb from the oil and drain on a paper towel-lined plate. carefully pour out the frying oil into a separate container to cool.
• pour 2 tablespoons fresh cooking oil into the pan. over medium-high heat, stir-fry the green bell pepper, red chile pepper, pineapple, onion and tomato until the vegetables are tender, about 5 minutes.
• stir in the reserved sauce mixture. bring sauce to a boil, stirring constantly, until thickened, about 3 minutes. return lamb pieces to the skillet, mix well, and serve immediately.

lemon pepper grilled chicken

Ingredients

• Servings: 5
• 1/4 cup lemon pepper
• 1 tablespoon dry mustard
• 1 tablespoon dried rosemary
• 5 skinless, boneless chicken breast halves
• 4 cloves garlic, crushed
• 4 tablespoons fresh lemon juice
• 3 cups dry

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr 30 mins


• in a small bowl, mix lemon pepper, dry mustard and crushed dried rosemary.
• place chicken breast halves in a medium bowl. rub with garlic. introduce the lemon pepper mixture and rub it into the chicken. pour in lemon juice and dry . cover and refrigerate at least 3 hours before grilling.
• preheat an outdoor grill for high heat and lightly oil grate.
• cook marinated chicken breasts on the prepared grill until meat is no longer pink and juices run clear, or to desired doneness.

chimichurri muy pefecto

Ingredients

• Servings: 1
• 1 3/4 cups chopped italian flat-leaf parsley leaves
• 1 cup olive oil
• 1/4 cup red vinegar
• 2 tablespoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1 tablespoon minced garlic
• 1/2 teaspoon hot sauce (such as tabasco®)
• 1/4 teaspoon red pepper flakes
• 1 tablespoon fresh lemon juice

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place the italian parsley, olive oil, red vinegar, oregano, cumin, salt, garlic, hot sauce, red pepper flakes, and lemon juice in the bowl of a food processor. pulse until the parsley has been minced.

hard pulled lamb

Ingredients

• Servings: 20
• 8 pounds lamb picnic roast
• 2 cloves garlic, minced, or more to taste
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 2 (12 fluid ounce) bottles hard
• 1/2 cup all-purpose flour
• 1 cup cold water

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs 10 mins

Ready Time: 8 hrs 25 mins


• preheat oven to 250 degrees f (120 degrees c).
• score fat layer on lamb shoulder by making shallow cuts in a diamond pattern. spread garlic, parsley, sage rosemary, and thyme over lamb. place lamb in a large roasting pan, fat side up. pour over lamb.
• bake in the preheated oven for 8 hours. transfer lamb to a large platter; remove and discard any large pieces of fat and skin. pour pan drippings into a separate pot. shred meat and return to the roasting pan.
• whisk flour into water in a bowl.
• bring drippings to a boil and stir in flour mixture; cook and stir until gravy is thickened, about 5 minutes. pour gravy over lamb.

tempeh tacos

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 1 small onion, minced
• 2 cloves garlic, minced
• 1 (8 ounce) package spicy flavored tempeh, coarsely grated
• 1/2 cup vegetable broth
• 2 tablespoons taco seasoning mix
• 1 teaspoon dried oregano
• 1/2 teaspoon ground red pepper (optional)

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat oil in skillet on medium-high heat. cook and stir onion in the hot oil until it begins to soften, about 5 minutes; add garlic and continue to cook until fragrant, 1 to 2 minutes. stir grated tempeh into onion mixture; cook and stir until lightly browned, about 5 minutes.
• pour vegetable broth over the tempeh mixture and reduce heat to low; season with taco seasoning, oregano, and ground red pepper. cook, stirring regularly, until most of the liquid has evaporated, about 5 minutes.

marinated chicken

Ingredients

• Servings: 5
• 2 cups soy sauce
• 2 cups brown sugar
• 1 1/2 cups sugar
• 1 tablespoon ground ginger
• 5 pounds skinless, boneless chicken breast halves - cut into strips

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 7 hrs 30 mins


• in a large bowl, mix the soy sauce, brown sugar, sugar, and ginger. place chicken into the mixture. chill in the refrigerator 6 to 8 hours, or overnight.
• preheat oven to 325 degrees f (165 degrees c). lightly grease a medium baking dish.
• place marinated chicken in the prepared baking dish. bake in the preheated oven at least 1 hour, or until meat is no longer pink and juices run clear.

Mushroom Artichoke Sandwich

Ingredients

• Servings: 2
• 1 (12 inch) french baguette
• 1 tablespoon olive oil
• 12 ounces fresh mushrooms, sliced
• 1 (14 ounce) can quartered artichoke hearts in water, drained
• 2 tablespoons grated parmesan cheese
• 2 teaspoons garlic and onion seasoning
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• slice the baguette in half lengthwise, split open, and toast in the preheated oven until lightly browned, 7 to 9 minutes.
• heat the olive oil in a skillet over medium heat, and cook and stir the mushrooms and artichoke hearts until the mushrooms have given up their liquid and have started to brown, about 10 minutes. stir in the parmesan cheese, garlic and onion seasoning, and salt and pepper, and cook and stir until the mixture has thickened, about 5 more minutes.
• fill the toasted bread with the mushroom filling, close the sandwich, cut in two, and serve.

lobster fricassee

Ingredients

• Servings: 4
• 1/2 cup finely chopped carrot
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 2 cups dry
• 2 (1 1/2 pound) whole lobsters
• 2 tablespoons
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• in a large skillet, combine the carrot, celery, onion and . bring to a boil. add lobsters, cover, and cook until lobsters turn bright red, about 8 minutes. remove lobsters from the sauce and allow to cool.
• when the lobsters have cooled enough to handle, cut each one in half lengthwise. remove the lobster meat from the shell and claws, keeping it and the shell intact. discard the tomalley if desired. slice each tail piece into 4 medallions and set aside.
• continue to simmer the and vegetables in the skillet until the liquid has been reduced by half, about 10 minutes. return the shells to the sauce and stir in the . simmer for 5 minutes. strain the stock through a sieve or mesh strainer into a saucepan. stir in the heavy cream and cook over medium heat until thickened, about 10 minutes. stir in the butter just until melted. add the lobster meat to the sauce and cook over low heat until heated through.

scallops in pastry with lobster sauce

Ingredients

• Servings: 4
• 1/4 cup butter
• 1 (10 ounce) lobster tail
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• 1/4 cup cream
• 12 large sea scallops
• 4 slices gouda cheese
• 1 (15 ounce) package double crust ready-to-use pie crust

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• melt the butter in a large skillet over medium heat. split the shell of the lobster tail lengthwise and add to the skillet. cook, turning occasionally, until the shell is bright red and meat is opaque. remove the tail from the pan. peel off the shell and dice the meat; set aside.
• whisk the flour into the butter; cooking and stirring over medium heat for a few minutes, then gradually whisk in the cream and . continue to stir constantly over medium heat until thickened, about 2 minutes. fold in lobster meat and remove from the heat.
• preheat the oven to 350 degrees f (175 degrees c). unroll the pie crusts a clean surface and cut into eight 6 inch circles. you may need to use a rolling pin to make them large enough to get four out of each crust. press the circles into four individual sized ramekins. you could also cut 4 inch circles and press them into the cups of a muffin tin for appetizer sized servings.
• place 3 scallops into each ramekin and top each serving with a slice of gouda cheese. cover with remaining pie crust dough and crimp the edges to seal.
• bake in the preheated oven until the crusts are brown, 12 to 15 minutes. serve topped with lobster sauce.

slow cooker chipotle chili

Ingredients

• Servings: 12
• 2 pounds ground beef
• 1 pound bulk italian sausage
• 1 large onion, diced
• 1 tablespoon minced garlic
• 2 (16 ounce) cans kidney beans, rinsed and drained
• 2 (16 ounce) cans chili beans, undrained
• 2 (14.5 ounce) cans diced tomatoes
• 2 (14.5 ounce) cans crushed tomatoes
• 2 ribs celery, chopped
• 1 green bell pepper, coarsely chopped
• 1/2 red bell pepper, chopped
• 1/2 (7 ounce) can chipotle chiles in adobo sauce, finely chopped
• 1/2 (3 ounce) package bacon bits
• 1 tablespoon chili sauce
• 1 tablespoon hot pepper sauce (such as frank's redhot®)
• 1 tablespoon chili powder
• 2 teaspoons brown sugar
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt

Recipe

Preparation Time: 25 mins Cook Time: 6 hrs 10 mins

Ready Time: 6 hrs 35 mins


• heat a large skillet over medium-high heat. cook and stir beef and sausage in the hot skillet until some of the fat renders, 2 to 3 minutes; add onion and garlic and continue to cook and stir until the meats are browned and crumbly, 5 to 7 minutes more. transfer beef mixture to a slow cooker.
• stir kidney beans, chili beans, diced tomatoes, crushed tomatoes, celery, green bell pepper, red bell pepper, chipotle chiles, bacon bits, chili sauce, hot pepper sauce, chili powder, brown sugar, cumin, and salt with the beef mixture.
• cook on low until vegetables are completely tender but the celery retains a slight bit of firmness, 6 to 8 hours (or 3 to 4 hours on high).

Black-eyed Peas With Collard Greens And Turnips

Ingredients

• Servings: 4
• 1 cup dried black-eyed peas
• 4 cups water, or as needed to cover
• 1 tablespoon soy margarine
• 1 turnip, peeled and chopped
• 1 bunch collard greens, chopped
• 2 cloves garlic, minced
• 2 tomatoes, chopped
• 1 tablespoon balsamic vinaigrette salad dressing
• 1 tablespoon olive oil (optional)

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 9 hrs 10 mins


• place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. drain and rinse.
• in a large pot, cover black-eyed peas with fresh water. bring to a boil over high heat, then reduce the heat to medium-low; cover and simmer until peas are tender, 40 to 60 minutes. drain.
• heat soy margarine in a skillet over medium heat. add turnip and collard greens; cook for 2 minutes.
• stir black-eyed peas, garlic, and tomatoes into collard mixture; cook and stir until collards are tender, about 5 minutes.
• season with balsamic vinaigrette and olive oil.

Slow Cooker Barbecue Goose Sandwich

Ingredients

• Servings: 2
• 2 tablespoons butter
• 1 clove garlic, minced
• 1 small yellow onion, sliced
• 1 goose breast
• 1 1/2 tablespoons worcestershire sauce
• 2 cups chicken broth

Recipe

Preparation Time: 5 mins Cook Time: 6 hrs

Ready Time: 6 hrs 5 mins


• melt butter in a large saucepan over medium heat. add garlic and onion and saute for 5 minutes. add goose breast and brown on both sides for about 5 minutes, or until browned.
• place goose breast in slow cooker and add worcestershire sauce. add chicken broth to cover (approximately 2 cups) and cook on high setting for 6 to 8 hours, or until meat falls off bone. shred with a fork and mix with your favorite barbecue sauce.

Mock Pate De Foie Gras

Ingredients

• Servings: 1
• 1 1/2 cups pecan halves or pieces
• 1 (8 ounce) package cream cheese, softened
• 8 ounces braunschweiger liver sausage
• 2 tablespoons minced onion
• 1 1/2 tablespoons worcestershire sauce
• 1 tablespoon fresh lemon juice

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• place pecans on a medium baking sheet. bake in the preheated oven 5 minutes, or until toasted.
• in a medium bowl, mix together cream cheese, braunschweiger liver sausage, onion, worcestershire sauce and lemon juice. form the mixture into a ball.
• place toasted pecans in a pie pan. place cream cheese mixture ball into the pie pan, and roll to coat with pecans. cover with plastic wrap. chill in the refrigerator until serving.

basic seitan - wheat meat (vegan meat substitute)

Ingredients

• Servings: 3
• dough:
• 1 cup vital wheat gluten
• 3 tablespoons nutritional yeast
• 1/2 cup vegetable broth
• 1/4 cup liquid amino acid (such as bragg®)
• 1 tablespoon olive oil
• 1 1/2 teaspoons minced garlic
• cooking broth:
• 4 cups vegetable broth
• 4 cups water
• 1/4 cup tamari

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• stir vital wheat gluten, nutritional yeast, 1/2 cup vegetable broth, liquid amino acid, olive oil, and garlic in a bowl until ingredients come together into a ball. knead ball until dough has a rubbery texture. divide dough into 3 equal pieces and shape into 1/2-inch thick patties.
• bring 4 cups vegetable broth, water, and tamari to a boil in a large pot. carefully place patties into boiling broth; cover pot and return to a boil. set lid slightly askew to vent steam and reduce heat to low. continue simmering patties until firm, turning patties occasionally, about 1 hour. remove pot from heat and set lid aside. allow patties to cool in broth for 15 minutes before serving.

How To Make Bordelaise Sauce

Ingredients

• Servings: 1
• 1 teaspoon butter
• 4 large shallots, peeled and sliced
• 1 pinch salt
• 1 cup red
• 2 cups veal stock
• salt and freshly ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• place butter and shallots into a saucepan with pinch of salt; cook and stir shallots over medium-low heat until caramelized and browned, about 20 minutes. stir occasionally. add red and bring to a simmer.
• reduce heat to low; cook until is nearly evaporated and pan juices are thick and slightly syrupy. watch carefully, mixture burns easily. add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
• pour sauce through a fine mesh strainer set over a container. tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. season sauce to taste with salt and black pepper.

Chicken And Ham Casserole

Ingredients

• Servings: 2
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1/2 cup cooked, cubed chicken breast meat
• 1/2 cup cooked and cubed ham
• 1/2 cup cooked wide egg noodles
• 1/4 cup chopped celery
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 ounces shredded cheddar cheese
• 1 teaspoon paprika

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c).
• melt butter in a large saucepan over low heat. stir in the flour and heat until bubbly. slowly add the milk, stirring constantly, until mixture is thickened and smooth.
• remove from heat and stir in the chicken, ham, noodles, celery, salt and ground black pepper. transfer this mixture to a 1 1/2 quart casserole dish.
• bake at 400 degrees f (200 degrees c) for 15 minutes. remove from oven, sprinkle with the cheese and top with paprika, as desired. return to oven and bake for 5 to 10 minutes, or until cheese is bubbly.

mushroom and swiss burger meatloaf

Ingredients

• Servings: 8
• 2 slices pumpernickel bread
• 1 pound ground chuck
• 1 pound ground lamb
• 1 egg
• 1/2 cup finely chopped sweet onion
• 1/3 cup petite-cut diced tomatoes with sweet onions, drained and juice reserved
• 1/4 cup finely chopped green pepper
• 1 tablespoon onion powder
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground black pepper
• 2 dashes worcestershire sauce
• 2 dashes soy sauce
• 6 slices deli-sliced swiss cheese
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1/2 cup bottled sweet chili sauce

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x5-inch loaf pan. tear the pumpernickel into pieces, and place into the work bowl of a food processor. pulse several times to chop the bread into crumbs.
• lightly mix the pumpernickel crumbs, ground chuck, ground lamb, egg, onion, diced tomatoes, 1/4 cup of the reserved juice from the tomatoes, green pepper, onion powder, garlic salt, black pepper, worcestershire sauce, and soy sauce together in a bowl until the mixture is very well combined. do not over mix, or the meat loaf will be tough.
• place half the meat mixture into the bottom of the prepared loaf pan, and gently press to smooth the top. place 3 slices of swiss cheese over the meat mixture, and spread the sliced mushrooms evenly over the cheese. top the mushrooms with the remaining 3 slices of swiss cheese, and spread the rest of the meat mixture in an even layer over the cheese. press the top gently to smooth.
• bake the meatloaf in the preheated oven for 45 minutes, then remove from oven and spread with the chili sauce in an even layer. return the meatloaf to the oven and bake until the juices run clear and the chili sauce has thickened into a glaze, about 15 more minutes. let the meatloaf stand for 10 minutes before slicing.