#white meat meatloaf recipe

[happeningsineducation]

Main Dishes - All White Meat Meatloaf

A flavorful meatloaf is produced by combining ground turkey, chicken, and pork sausage in a spicy mixture. If you prefer a smokeier flavor, cover the meatloaf with cooked bacon slices before glazing.

[iphonerothkos]

Recipe for All White Meat Meatloaf A flavorful meatloaf is produced by combining ground turkey, chicken, and pork sausage in a spicy mixture. If you prefer a smokeier flavor, cover the meatloaf with cooked bacon slices before glazing. 1/2 pound ground turkey, 2 teaspoons dried parsley, 1 teaspoon dried minced onion, 1/2 cup sweet barbeque sauce, 1 teaspoon onion powder, 1 packet crushed saltine crackers, 1 tablespoon prepared yellow mustard, 1 egg beaten, 1 teaspoon garlic salt, 1 teaspoon hickory-flavored liquid smoke, 1 tablespoon brown sugar, 1/2 pound bulk pork sausage, 1 teaspoon seasoned salt, 1/2 pound ground chicken breast, 2 tablespoons sweet barbeque sauce

[rosiesravishingrecipeblog]

Hello, Rosie!

What are some of your favorite ways to cook an ex? I'm not very skilled in the kitchen, but I'm eager to learn and I see no reason to let any... resources... go to waste.

Hello darling!!

A great place to start is with a nice meatloaf, I have a great recipe, very beginner friendly and absolutely delicious! Note that this makes 2 pounds per recipe, however there’s always freezing for later- and if you want make some jerky to snack on I also have quite the recipe!

INGREDIENTS

2lbs of Ex (ground preferably, avoid intestines and ‘soft’ meat, aim for thigh, rump, or arm! I have a butchering chart I’ll link)

1 cup of Crumbs (I prefer cornbread however any breadcrumbs work! all a matter of taste)

2 eggs (eggs make your mixture hold together, they’re called a binding agent!, beat both eggs together like you’re making a scramble)

1 small onion OR 1/2 a regular onion (diced, i can link a video on how to Dice an onion! Onion should be WHITE or YELLOW!!)

2 cloves garlic (Smash them darling! then chop a ridiculous amount! I recommend an insta chop they’re so nifty….)

Salt, Oregano, Pepper, to taste

For the SAUCE

3/4 Ketchup (or more! this goes on top while baking so if you want more have more! just adjust your other ingredients accordingly)

1/4 BBQ

1 TBSP Worcestershire sauce (optional! the bbq will give the tang you need!)

2 TBSP brown sugar (a touch of sweetness!)

A little bit of blood just for fun <3

STEPS

Preheat oven to 375, get a baking sheet, if you want, line with PARCHMENT paper

Start by mixing your first list of ingredients together in a big bowl, (Meat, Onion, garlic, Crumbs, seasoning) Mash, like dough. Careful not to over mix because over mixing will cause the eggs to become dense!

Put a little of the Ketchup Sauce in (about half) and do one final smush, and now you’re ready to roll onto your baking sheet!

You can make multiple small Meatloafs or one big meatloaf, shape to your desired density etc (if said ex is male i recommend making the famed dick cake, quite satisfying to Cut into)

Spread the remaining ketchup Mixture on top and Bake for about an hour!

And then you’ve got a delicious meal- turns out he WAS good for something…..

I hope that Ex doesn’t trouble you anymore Darling…

Ta!

Rosie

[kineats]

could u do recipes for a raccoon kin? i like to eat a lot of meat!!

i am also a golden retriever kin ,

i dunno if that helps.

Sure thing!! Raccoon Ask #3~

Raccoons love love LOVE eggs and seafood! I'll throw in some bird recipes too~

Raccoon:

Bacon and Egg Cups

Puffball Mushroom Pasta

Mushrooms and Oysters

Ways to Cook Clams (My fiancee has caught raccoons digging them up at local beaches~)

Chinese Fried Squab

Roast Grouse

Salted Duck Eggs

More Duck Egg Recipes

Jammy Eggs

Poached Quail Eggs

Roast Fish Recipes

Grilled Whole Fish

Traditional Scotch Eggs

Retriever:

Peanut Butter Recipes!

Chicken Liver Pate

Garbage Plate (and Another Version)

Cube Steak with Gravy

Beef Tips and Gravy

Thai Peanut Chicken

Lamb and White Bean Chili

Blueberry Carrot Muffins

Fried Apple Rings

Cheddar Bacon "Cookies"

More Savory Cookies

Peanut Butter Cereal Treats

Meatball Soup (or Meatballs in Gravy)

Meatloaf

Babish's "Bachelor Chow" (Video; Imitation Dog Food)

[heavensbeehall]

"The Ballad of Songbirds and Snakes," Chapter 5

Part I: The Mentor

Chapter 5: Coryo is upset about the demerit, but gets better when people give him attention. Okay, fine. I relate to that. He goes back to the zoo. Sejanus is there trying to get the tributes to eat sandwiches. Lucy Gray and most of the tributes take one. Marcus won't. Lucy Gray is skeptical of Coriolanus. Lucy Gray sings the Valley Song. Sejanus reveals that Marcus was his classmate in District 2. He offers to trade tributes with Coriolanus, who declines.

A self-important little girl marched up beside them and pointed to a sign on the pillar at the edge of the enclosure. “It says, ‘Please don’t feed the animals.’” “They’re not animals, though,” said Sejanus. “They’re kids, like you and me.” “They’re not like me!” the little girl protested. “They’re district. That’s why they belong in a cage!”

I hate this child. Can we sacrifice her instead of Prim or Rue?

His stomach growled at the smell of the sandwich. A thick slice of meat loaf on white bread.

Do people really put meatloaf on bread? This is shocking information. I just googled it and found recipes. What a waste of perfectly good bread (I don't like meatloaf).

Lucy Gray watched the standoff with interest. “What’s going on there?” “What do you mean?” Coriolanus asked. “I don’t know exactly,” she said. “But it feels personal.”

Coryo, like Katniss, isn't great at interpersonal dynamics, is he?

Her usual playful tone shifted to a sober one. “So, as my mentor, what do you get out of this? You’re at school, right? So you get what? A better grade the more I shine?”

[insert insightful comment about Lucy Gray having a performance voice and a regular one. Comapre to Finnick.]

Sejanus looked down at the empty backpack by his feet. “Ever since the reaping, I keep imagining I’m one of them.” Coriolanus almost laughed before he realized Sejanus was serious. “That seems like an odd pastime.”

Empathy: An Odd Pastime

There was one more consideration. He had something Sejanus Plinth wanted, and wanted badly. Sejanus had already usurped his position, his inheritance, his clothes, his candy, his sandwiches, and the privilege due a Snow. Now he was coming for his apartment, his spot at the University, his very future, and had the gall to be resentful of his good fortune.

Coriolanus sounds like one of those white kids who gets mad at PoC for taking "their spot" at Harvard or whatever. Mediocre parasites.

[nerianasims]

I made some great meatballs tonight, if I do say so myself, so I'm going to share the recipe. It's really quite simple -- you just have to not be afraid of getting your hands into raw meat. You have soap and water, yes? Recipe below:

I based it on the NYT "meatballs with any meat" recipe, as well as some comments there and my own experience. So here's what I did:

Put a large jar of pasta sauce to warm in a big skillet or a pot. Either way, you need a lid for it. I used Michael's of Brooklyn, but you can use whatever you like. You can also make your own pasta sauce, of course.

Soak 1/2 cup breadcrumbs in a bit of milk. I think I ended up using about 1/4 cup. You want it gloopy, but not thin.

Put 1 lb of ground beef in a large bowl. I used Aldi's 73/27 ground beef -- it's cheaper, and the higher fat content is good for meatballs. Also add:

1 tsp kosher salt, 1 clove diced garlic (the stuff from the jar is fine), about 1/8 tsp white pepper, about 1 1/2 tsp Italian seasoning. You can pretty much add any seasonings you want, though unless you have dietary concerns, don't skip the salt. I think I'll add a pinch of nutmeg next time.

Also add 1/4 cup fresh grated parmesan or romano (parmesan's usually a little cheaper). It does have to be fresh grated or it won't work. You can skip the cheese if necessary. Add one egg and the bread crumb-milk mixture.

Mix with your hands, being careful not to overmix. You want everything to be nicely incorporated, but for the mixture to be kinda loose. Then roll the meat into about 1.5-inch balls. Again, make sure they're not too tight. Don't worry about getting them exact, or making them uniform, so long as they're approximately the same size. I was able to sit on the living room couch while doing this, putting the meatballs on a plate after rolling them.

Place the meatballs with a bit of care into the sauce. You don't need to be precious about it, but if you just plop them all in at once you'll probably end up with meatloaf. Turn the sauce up to a low boil, then turn it low to simmer, which on my stove is between 1 and 2 on the dial. Put the lid on, but somewhat ajar, so that it mostly but not entirely covers the pan.

After 30 minutes, stir the meatballs a bit. After another 20 minutes, stir them again and start cooking your pasta. When the pasta is done, the meatballs are. You can also of course have this with spaghetti squash or whatever else you want to have with meatballs and pasta sauce.

[foodofthedas]

Mince-Stuffed Cabbage

In times past, this was a simple, somewhat flavorless fare of the Orlesian working-class, who would use cheap root vegetables, leftover cabbage heads, stale bread and basic herbs to fill their stomachs at supper. It was later popularised by a Nevarran chef, and caught on in Cumberland when he returned home with the recipe, now dressed up with white wine sauce, apples and duck mince stuffing.

Ingredients

One large or two medium heads of cabbage

One-third pound of bacon, diced

One large onion, chopped

Two carrots, chopped

Three garlic cloves, chopped

One-and-a-half cups white wine

Eight plum tomatoes, roughly chopped

Six tablespoons of fresh parsley, chopped

One teaspoon of dried thyme

One green cooking apple, peeled, cored and chopped

Salt and pepper

For the filling:

Three cups of stale bread pieces, torn or chopped

Half a cup of milk

One-and-a-half pounds of ground duck meat

Two garlic cloves, minced

One shallot, minced

One tablespoons of fresh sage, chopped

Half a teaspoon of nutmeg

Two eggs, lightly beaten

Directions

Bring a large pot of salted water to a boil over a medium-high heat. Boil the cabbages for five minutes. Remove from water, then run under cool water. Remove all large leaves from the cabbage and set aside.

In a separate pan, cook the bacon until crispy, then set aside. Add the onions dn carrot to the pan and cook on medium heat until the onion becomes soft and translucent, around five to six minutes. Add the garlic and cook for another minute or so. Add the white wine, tomatoes, chopped apple and two tablespoons of parsley, along with the thyme and salt to taste. Simmer on low heat.

While the mixture is simmering, soak the bread in the milk for fifteen minutes, then squeeze to remove excess milk. Mix the other filling ingredients in with the bread, including two more tablespoons of parsley, until the mixture holds its shape like a meatloaf.

Lay out a cabbage leaf with the stalk facing you and place some filling inside. Fold the stalk end over the filling then, then fold in the sides and roll once more to secure. Repeat until the filling is used.

Remove the sauce from heat and press until smooth. Add salt and pepper to taste. Arrange the stuffed cabbages, seam side down, into a wide, shallow pan then pour over the sauce, ensuring they are covered. Sprinkle the bacon over, cover and simmer for forty-five minutes to an hour. Serve with remaining parsley.

From this recipe at Honest Food (contributed by Asher)

[alabaster-the-crow]

Uncle Alabaster's Sweetloaf (Meatloaf) Recipe

The sweetloaf, sweetest meatloaf this side of the midwest! It embraces the sticky candy-like taste, while the salty meat serves to offset that sugary flavor. This is one of my longer recipes, more ingredients needed than the usual 4-6. But so worth it.

Making The Sugar

A cup of white sugar - Love

Maple Syrup to taste [wing it] - Prosperity, Love

A teaspoon of honey - Happiness, Healing, Love, Purification, Spirituality, Wisdom

If you don't have these ingredients, brown sugar alone will work just the same.

Making The Sauce

Sugar Mixture [or Brown Sugar]

Half a cup Catsup - Healing, Love, Prosperity, Protection

Mustard to taste - Courage, Endurance, Faith, Protection

Making the Loaf

2Lbs Ground Beef - Grounding, Prosperity, Protection, Strength

1 Large Egg [or two small eggs] - Protection, Prosperity, Wealth

Garlic [fresh, minced, or powder] - Banishing, Cleansing, Healing, Prosperity, Protection

Onion [fresh, dried, or powder] - Endurance, Healing, Prosperity, Protection

Salt - Cleansing, Grounding, Protection

Black Pepper or Rainbow Pepper - Banishing, Cleansing, Protection

Crushed Crackers/Breadcrumbs or Unflavored Oatmeal - Kinship, Sustenance OR Grounding, Prosperity

1/3rd SAUCE

Fresh Chives [Optional] - Protection

How to make

Mix the ingredients for The Loaf, using 1/3rd of the sauce mixture you've made. Put the meatloaf into a bread pan, pie tin, or Muffin Pan. Top the meatloaf (or personal loafs, if using the muffin tin) with the Sauce mixture. Put in the oven at 350 F for 40 minutes. (The Muffin tin will take a little less time than that). After cooking thoroughly, remove from oven and top with Chives. Let it cool, then dig in!

Possible Sides

Eggs and Biscuits for a hearty breakfast

Green Beans and Mashed Potatoes (The best option IMPO)

Boiled Carrots and Fresh Bread

Happy Witching, Happy Eating

[yelloskello]

Minimal Spoons Meatloaf

This is a mix of two recipes I found online combined into one, with a lil bit of tweaking to make it tastier. It requires no chopping of anything, minimal mixing, like 3-4 cooking tools, and when you want to re-make it there's only like 2-3 ingredients you might have to repurchase. It's simple that even with my turnip memory I can for the most part remake this without consulting the recipes it was forged from. It takes 20 minutes-ish to prep and can keep you fed for 1-2 days, or more, depending on how quickly you might inhale an entire meated loaf. It also reheats really well.

I'm writing this right now because i'm eating my delicious leftovers. This recipe will look longer than it is but that's because i'm verbose as hell and want to be thorough in describing my process. It's actually really simple. Promise.

Cooking tools needed

A loaf pan. I've used glass, aluminum, and copper, they all work fine.

A 1 cup measuring cup.

An assortment of measuring spoons (specifically 1 tbsp, 1 tsp, 1/2 tsp, 1/4 tsp. I'm pretty sure most measuring spoons come in a set so whatever's in there.)

Two things to serve as mixing bowls. I have used tupperware before, it really doesn't matter.

Oh and something to grease a pan with. I use pam spray.

Oh and. An oven. Important thing, that

Ingredients for loaf:

1 pound ground beef. I use 80% lean because i like it being pretty fatty, makes it tenderer and tastier, but, up to you dawg

A roll of ritz crackers

Two eggs

Lawry's seasoned salt (to taste)

1 packet lipton onion soup mix

MSG (I use ~Accent Flavor Enhancer~) (to taste)

A lil bit of the sauce we'll get to that don't worry

Ingredients for sauce (this is genuinely the most complicated it gets)

1 cup ketchup

3 tbsp brown sugar (light or dark, doesn't matter. I think I use light.)

2 tsps white vinegar

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp MSG

1/4 tsp salt

1/4 tsp pepper

Meat Loaf Strats

Preheat oven to 350.

Grease your loaf pan first because if you're like me and you don't you will end up putting the loaf in the pan and then making a frustrated sound when you realize you forgot to grease it and then you have to take it out again and... Yeah

Hot tip when prepping the pan: A tiiiny bit of water in the bottom makes the loaf even tenderer. Highly recommend.

Make sauce. Dump all that shid in a mixing bowl together and mix with a fork til it's smooth.

Pour a lil bit of that sauce into the mixing bowl for the loaf. I just eyeball this, but for a rough estimate, you wanna use like 1/4th of a cup.

Crush up the ritz crackers. I am blessed with a mallet and I just gently beat up the roll of crackers while they're still in the plastic. Sometimes the plastic breaks, if that's a concern, can just dump 'em in a ziploc and crush 'em up there. Ideally you wanna crush 'em up pretty fine, but if there's some big flakes, it's fine, trust me.

Put all the rest of loaf ingredients in the Loaf Mixing Bowl. Seasoned salt and MSG is ~to taste~, which is such an annoyingly vague direction, but the truth is I eyeball that shit too. If you feel like you added maybe just a little too much seasoned salt, you probably got the right amount.

Mix all that shit up. You... Can do it with a fork, but honestly it's easier to just do it with your (washed!!) hands. Mix it til you're relatively certain it's all pretty equally distributed throughout.

Dump that shid in your pan that you remembered to grease. Form it into a loaf.

Pour remaining sauce on top. You want just enough sauce that it pretty equally covers the whole top of the thing. (If you think you want more sauce than that because the sauce is the best part: it is, but trust me. You don't want more. Trust me.)

Put in oven for 45 minutes.

Ur done!

When i'm done eating I just put tinfoil over the top of the pan and store it in the fridge. When I want to reheat it I put the oven to 350, put a liiittle bit of water in the pan on the side where the leftovers, uh, aren't, recover it with foil, and cook it for 20-30 minutes. TBH comes out even better than when it's fresh.

For the sake of credit where it's due: here's where I got the original sauce recipe, and here's where I found the unbelievably short meat loaf recipe. Credit to these people for being geniuses.

[rainbowjay20]

For A Small Thanksgiving

Some people don't want a large Turkey and fixings for the big day, they don't have many people to share with, or they simple don't care for that particular configuration of food. I have a recipe that may fit the bill. It also works for potlucks, or a small meal another time. Turkey Meatloaf. Most people dislike meatloaf on general principles. It tends to be greasy or crunchy and raw in the middle. Most of that can be eliminated through some small cooking tricks that allow the meat to cook evenly throughout. Turkey Meatloaf has an added complication in that it tends to be drier than beef. In a regular meatloaf, we can use bread soaked in milk but since this a Thankgiving meatloaf, we have a unique solution.

Tools needed:

A Slotted Broiler Pan

OR

A Baking Pan with a Slotted Rack that fits inside it

(Also can be used- A Muffin Pan, Springform Pan, Or I'm sure a creative person could use a cannoli form if they tried, but let's not go there... today.)

Make sure that they are sprayed thoroughly with non-stick spray so that nothing sticks, this is VERY, VERY important!!

A Gallon size ZipperLock Bag

(Wait, what, huh? That's right! No mixing bowls needed. Just dump everything into the zipperlock bag and mix. Much easier to clean too!)

A pair of rubber gloves. Food Service ones, not the kind you use to clean. If not those, some of the ones that everyone has been using for the stores during Covid. If you really can't find them, use two more of the Gallon bags or wash your hands extremely carefully. You are going to be fist deep in raw meat. Much better if those fists are protected.

Ingredients:

1 pound Ground Turkey

1 to 1 1/2 cup (about 1 pouch of Instant Mashed Potatoes(Idahoan Buttery Golden Selects are my choice)[https://www.instacart.com/products/98642]

1 to 1 1/2 cup of Stuffing Mix(I use Pepperidge Farms, and split the difference between a two types, the Pepperidge Farm® Herb Seasoned Classic Stuffing, [ https://www.instacart.com/products/20128745] and the Pepperidge Farm® Herb Seasoned Cubed Stuffing. I keep them pre-mixed. [https://www.instacart.com/products/72714] The two different textures help contrast with the drier texture of the turkey and the smoothness of the potatoes.

You will also need one egg to two eggs, depending on the size of the egg and the temperature and elevation and whether your cats/dog looks at you cross-eyed.

A 1/2 cup of cooked mirepoix(carrots and celery and onions)(Cook in a small saute pan in butter and garlic until translucent. Let cool before added to mixing into mixture.)

1/2 cup of cheese(Parmesan, mozzarella, cheddar which ever you prefer)

Seasonings:

All seasoning is to your taste. Some people prefer their Turkey to be more Jerk style or American Style. I go for traditional with a touch of Spicy. Amounts vary from 1/4 tsp to about 1 and 1/2 Tablespoons but never overwhelm with any one spice. If you have a disposable cup or a shot glass, try pre-mixing your spices in order to prevent a disaster of overseasoning, or a spill in the bag.

Always start with Salt and Pepper and work out from that center. Begin adding your seasonings to your spice cup one at a time tasting as you go. My go to spices for Poultry are:

Paprika

Tumerick

Poultry Seasoning(Brand doesn't really matter but I do have a Paul Pruhomme's Seasoning Blend Poultry Magic [https://www.amazon.com/dp/B001EQ57DO/ref=cm_sw_r_cp_apa_glt_fabc_0N3A738B33ZT6CKPSMN5?_encoding=UTF8&psc=1]

Sage (Dried rubbed Sage is better for this although if you are making a fresh Turkey, use fresh Sage for a more natural Taste.)

The following herbs work fresh or dried just as well:

Rosemary

Parsley

Thyme

Dill

Herbs-De-Provance

Chilies(To Taste)

Garlic/Onions or a Shallot(Optional)

1/2 to 1 teaspoon of Lemon Juice

1/2 to 1 teaspoon of Basalmic Vinegar(Not Apple Cider, Not White, Not Red Wine)

Instructions:

Cook up Mirepoix and set aside to cool. Once cool take spices and mix to taste. Then mix meat, egg(s), mashed potatoes flakes, stuffing mix, cheese and mirepoix in plastic bag. Add spice mix to bag and mix well. Using rubber gloves shape meat. If in a shaped pan, use shape of pan i.e. muffins or tubes or whatever. If using a flat pan or broiler, shape meat into patties the size of a medium sized hand. This avoids the burned outside, raw inside conundrum. As long as they are spaced evenly and the pan has venting and is greased that avoids the dual problems of burning and sogginess. Cook until at least 185° in the center. Top with either turkey gravy(or chicken gravy in a pinch) or you can do ketchup if you want or even mayo. Any topping you do on Turkey would work as well.

I hope maybe this recipe finds someone who is looking for it. Happy Turkey Day!

[callemexico]

The Finest Ketchup Dishes

Ketchup, a condiment beloved by people everywhere, is now formally introduced to you. Ketchup is a must-have condiment at any restaurant, from the local food truck to the family's favorite restaurant. But have you ever thought about how many different meals may be made with this tomato-based sauce? From classic burgers and fries to exotic fusion dishes, ketchup is the secret ingredient that gives each dish that extra sour kick. Buckle up, because we're about to take you on a tour of the best ketchup-based words in the country.

Best Ketchup-Compatible Foods

Are you tired of the same old hamburger and fries? You may now experiment with new and exciting ways to use ketchup. A good starting point is meatloaf with a ketchup coating. This classic comfort food gets its signature tang from the generous brushing of ketchup before it is baked.

One tempting alternative is Korean-style fried chicken wings, which are slathered in a spicy-sweet ketchup sauce. The crunchy chicken and sweet, sticky sauce combine to create a flavor explosion in every bite.

Also, how about some candy? Ketchup, surprisingly, may be found in many different kinds of desserts. One example is a chocolate cake that has been prepared with tomato soup and then covered with ketchup-scented icing.

The next time you're at a casual dining establishment or an Avenue eatery and you're craving something new, don't be afraid to order one of these inventive ketchup meals. It's possible that one of those dishes will become your new go-to.

Tutorial on Preparing Ketchup

Ketchup is versatile enough to be used in literally hundreds of different recipes. Ingenious ketchup applications include the following:

Mix together ground beef, bread crumbs, onions, and ketchup for a delicious meatloaf.

You can make ketchup-glazed chicken wings in the oven by combining ketchup with honey, soy sauce, garlic powder, salt, and pepper.

Ketchup, brown sugar, Worcestershire sauce, apple cider vinegar, and spices make for a simple DIY sauce.

Cooked rice, scrambled eggs, and veggies like peas or carrots are combined in a traditional fried rice recipe, but for a twist, try making ketchup fried rice instead.

To prepare Ketchupy Sloppy Joes, brown ground beef, and onions, then combine with a variety of condiments such as ketchup, mustard, vinegar, Worcestershire sauce, paprika, and hot sauce. The buns should be warmed before the meat is placed inside.

These recipes show that ketchup's potential uses are not limited to a condiment for french fries.

The Art of Making Ketchup

Though making your own ketchup can seem difficult, it's actually quite simple. You can make your own delicious ketchup by following these easy steps:

You should start by gathering your materials. You'll need seasonings like onion powder, garlic powder, tomato paste, brown sugar, salt, and white or apple cider vinegar.

The next step is to combine all of the ingredients in a pot once the butter has melted over medium heat. To ensure that all of the ingredients are mixed in, keep swirling.

The mixture can be simmered for 20–30 minutes if it is first brought to a boil and then lowered to a simmer. Repeatedly stirring the mixture will prevent it from burning.

Once the texture is just right, remove it from the heat and let it cool for a few minutes before storing it in airtight containers.

Put in the freezer if you want to store it for a while, or in the fridge for up to three weeks.

Spice up your ketchup to your liking by experimenting with various ingredients.

Conclusion

As we have seen, ketchup is a versatile condiment that may be used to a wide variety of foods. Whether cooking for your family or working at a chic downtown restaurant, ketchup is always a welcome addition to any dish.

The versatility of this condiment allows for endless culinary exploration, from ketchup fried rice with ketchup sauce to classics like meatloaf and burgers. Try your hand at making ketchup from scratch if you're feeling exceptionally bold. Changing the seasoning to your preference is easy to do.

There's no denying that ketchup, in all its incarnations, is a lot more than just a side for fries. When you reach for that bottle in the fridge the next time, consider all the delicious meals that this condiment could enhance.

[medicalweightloss]

Healthy Substitutions For Healthier Meals

Substitutions can make a big difference when you're trying to improve your diet and lower your risk of heart disease. Some substitutions are easy to do and others require more work, but all can help you eat healthier without sacrificing flavor or taste.

Start with the ingredients you know are healthy, Groppo suggests, and then look for ways to add those to your favorite dishes. For example, instead of using white flour in baking, try whole-wheat flour or a gluten-free substitute such as oat or rice flour. You can also try replacing butter with a more nutrient-dense option, such as applesauce or avocado.

For meals where you're using red meat, switch it out for other proteins, such as beans, oats, mushrooms or eggs. Meatless alternatives can provide the same meaty texture and rich flavors while reducing your intake of saturated fat, sodium and calories, says Groppo. Whether it's in a chili, stir-fried dish or salad, these protein alternatives are a great way to pack in extra veggies and whole grains.

Use rolled oats in place of breadcrumbs for recipes like meatloaf or burgers, or as a topping for casseroles. They are a lower-fat option than traditional breadcrumbs and won't make your food dry or crumbly, says Anjali Shah, health coach and The Picky Eater blogger.

Replace sugar with cinnamon in baked goods and desserts. The spice amplifies sweetness, so you only need to use half the called-for sugar and still get a delicious result, she advises.

Besides being sweet, cinnamon can help you cut down on sodium and saturated fat, she says. In addition, it's high in antioxidants and has a neutral flavor that goes well with many flavors.

Another alternative is to use agave or maple syrup instead of sugar, which can also help you cut back on calories and sugar. These alternatives have a slightly sweeter taste, but are less potent and will not have as much of an impact on your blood sugar levels.

Choose canned or frozen fruits and vegetables over fresh produce, which is typically higher in calories and saturated fat. Canned and frozen items can be a more affordable alternative, but they are still nutrient-rich.

Aim to consume at least 2 cups of fruit or vegetables a day, and choose varieties that are in season to avoid oxidation and preserve nutrients. For a more natural source of fiber, opt for canned fruits and vegetables that are packed in water or juice and are not sprayed with preservatives.

For a meal that includes rice, potatoes or pasta, try substituting zucchini noodles for pasta instead. These veggie noodles are a low-carb, low-calorie alternative that is high in fiber and contains a variety of vitamins.

Cook with vegetable oils, such as canola oil or olive oil, which are higher in omega-3 fatty acids than other cooking fats. These types of oils can be used as a substitute for other cooking fats and can lower your cholesterol and saturated fat intake.

[possiblytracker]

the food post

for those who might be somehow unaware of what ive been posting abt for the past 3 weeks, i have been in florida staying with a friend for the duration. it is my first time visiting the united states. and now it is coming to an end i finally get to compile my experiences

(no, i did not get to eat gator, but maybe next time :pensive:)

biscuit and gravy

the quintessential. only got to try it the other day but holy shit that was so good. yall have something good going on with the the thick gravy honestly. incredible

corn dog

my housemate has been asking me to find out what a corn dog is like for months before i came out here. found some in the frozen food section of publix and oven-cooked them. was not expecting the batter to be sweet (with real honey! as the box said!) which was a little weird but it wasnt Bad. i did get to write a whole paragraph on the flavor profile and texture of the corndog but i need not repeat it

frosted sugar cookies

couldn't eat more than one at a time before i had to recover from so much goddamn sugar. was not expecting them to be soft either! but good shit

sweet iced tea

i was informed the kind i tried was not the sweetest you can get down in the south. it was a relatively tame experience, comparatively. and yet that was So Much its like drinking straight syrup

lemonade that isn't sprite

ho ly shitttttttt

lemonade mixed with sweet iced tea 2:1

nectar of the fucking gods.

grape popsicle

vastly superior purple flavour to the blackcurrant back home. dont fucking @ me

chik-fil-a

i am aware i'm getting a mark on my gay card for this one but it was just once, and probably the best chicken sandwich i ever had, but that's probably because uk fast food fucking sucks more than anything. the frosted lemonade changed my life and im so mad(/j) i have morals and will probably never buy it again

meatloaf

disclaimer i helped Make the meatloaf but i did not actually get to eat it it was for someone else. but im minorly worried about what goes into that thing and how you make it. regardless i got the recipe from my brand new southern grandma and am SO excited to terrorise my family with it when i get back they are going to hate it so much, just conceptually

deviled eggs

helped make this too. much like meatloaf i am consistently concerned at the mixtures of ingredients that go into some food here but i did get to try this one and it was pretty good :)

shaved ice

i dont know how quintessentially american this one is but i've never had it before so i'm counting it. very nice and made my tongue red. most flavourings and food colourings that can do that are banned in the uk or slapped behind a "may have adverse effects on children" label so that was a slightly novel experience

philly cheese steak sandwich

good fucking sandwich and i got to get it with not one but Two of my favourite people which just improved the experience all round tbh. so much meat i did not really feel like eating anything else for most of the rest of the day thO

chipotle

babys first chipotle went about as well as you can expect. had first burrito and it was fucking GOOD tho. was also told "hey lets get chips and queso it's like cheese sauce its so good :)" and was not told beforehand that queso has chili in it but it Was really fucking good so i just kinda kept eating it anyway

that one fish sandwich at the seafood bar the other day

i have already posted abt this one it needs no introduction but it was mahi-mahi and it was really good. even if towards the end all i could taste was ranch for the sake of my sanity and my poor white tastebuds. i really did my best im fighting for my fucking life out here

fish dip

it sure was fish!!! very good fish. store was referred to simply as "that place with the dip" and it was one of those unassuming run-down looking places on the side of the road that inexplicably just have godly delicious food so thats how you know its gonna be the best thing youve ever had and it Was

key lime pie

im in florida i couldnt miss this one. lemon pies are already my favourite kind of dessert and it was like that a little to the left and it was really really damn good

beef jerky

i was told that eating this and tearing it apart with your teeth makes you feel like some kind of meat-eating wild animal and this was not an inaccurate description

i Think that's everything i can remember but if i think of more ill tack em on the end here later. enjoy, americans

[the-world-that-was]

Roman Burgers “Isicia Omentata”

Today, I'll be taking a look at a Roman recipe, recorded by Apicius, which was likely eaten at contemporary roadside eateries in the Roman Empire - the simple isicia omentata - or what is basically a Roman burger patty! The end result is like a spiced and fragrant meatloaf!

In any case, lets now take a look at The World That Was! Follow along with my YouTube video above! If you like my recipes, consider checking out my Patreon!

Ingredients (for 5-6 burgers) 500g minced meat (beef, pork, lamb would be most fitting here) 100g breadcrumbs 2 cups wine (white or rose would work best) 100g pine nuts 50g black pepper

Method

1 - Soak the Breadcrumbs

To begin with, we need to soak 100g of breadcrumbs in a cup or two of wine. This is to add some moisture to the finished isicia, and to help pad out the meat. In antiquity, stale bread would have been used here, as it was a simple way to make the most out of every loaf of bread.

If your breadcrumbs look a little dry, add a bit more wine until it's all damp.

2 - Mix the Ingredients

Now we need to place 500g of minced meat into a bowl, along with our soaked breadcrumbs. Keep in mind that the texture of minced meat today is more cohesive than what would have been made in antiquity! A mortar and pestle would have done the work on finely-chopped pieces of meat, becoming what's known as "forcemeat". But modern ground meat works well!

I used beef here, but ground pork or lamb (or even goat) would have been used in antiquity. The original recipe simply calls for "meat", so to the readers of the time, the kind of meat would have been obvious! (such as hamburgers today being made from beef)

In any case, mix everything together in a bowl. Toss in about 100g of pine nuts, and 50g of whole black peppercorns, mixing to combine.

3 - Form the Isicia and cook

When your mixture is combined, take a small handful of it in your hands and form it into a patty. Each one should be about 1/5th of the mix (based on how I made them anyway, you can make them larger or smaller than mine). Place each one onto a frying pan with a little olive oil, and let it cook away over high heat for about 5-10 minutes, before flipping them over and letting the other side cook for the same amount of time. (The time it takes to cook them depends on how thick you make them)

When they're done, serve up on a bed of arugula or rocket, or another edible green of your choice, and eat alongside a bit of bread!

The finished isicia are super light and flavourful! Each mouthful has a bite of heat from the peppercorns, along with a sweet, nutty flavour from the pine nuts! The breadcrumbs soaked in wine gives us a bit of sharpness, depending on the kind of wine you used.

While it's unknown exactly how these were served in antiquity, it's not unlikely that they were paired with bread and edible greens, as both of these would be readily available and filling sides for a meat dish like this! Based on earlier Italian cuisines (i.e. Etruscan), stale bread may have been used as a plate of sorts, which would then have been eaten after the main dish (the stale bread turning soft when soaked with the oils from the meat).

[germanysimplified]

Top listed traditional food in Germany

Each country has something special to offer when it comes to food. Asian countries are known for their spicy and dynamic dishes while European countries are beloved for their desserts. Although German food is not particularly well-regarded worldwide, it still has a special place in the culinary world. What it lacks in refinement it more than makes up for in flavor and heartiness. Traditional food in Germany is a diverse blend of rich history and appetizing flavor. We have curated an overview of some traditional German dishes you are likely to encounter. Many regional specialties are very popular original dishes from Germany.

Eintopf

Eintopf is a simple stew that translates to “one-pot”. As the name suggests, it is prepared in a single dish. It generally consists of a combination of broth, vegetables, potatoes, and meat or sausages.

Eintopf has a somewhat unfortunate history. The dish was popularised by the Nazi party in their “Eintopfsonntag” campaign. That encouraged Germans to eschew the traditional Sunday roast dinner in favor of a thriftier one-pot meal and set the savings aside for charity. Despite this unsavory association, the Eintopf remains a popular traditional dish in Germany.

Erbsensuppe (pea soup)

Erbsensuppe – or pea soup – is a thick, hearty soup made from split peas, potatoes, ham hock, and Frankfurter sausages. It is usually eaten steaming hot with a thick slice of bread and butter.

An especially popular dish in Germany in the winter months. It is often sold by street vendors, particularly at Karneval celebrations in Cologne, Mainz, and Düsseldorf. Scooping up a hot spoonful of this savory dish whilst shivering in sub-zero temperatures, it’ll be the most delicious thing you’ve ever tasted.

Bratwurst

Any conversation about traditional German food is incomplete without the mention of sausages! The history of the Bratwurst in Germany stretches back to 1313 when the council in Nuremberg stipulated that only pork loin meat was to be used in sausage-making. Although there are now as many as 40 different varieties of German Bratwurst, the recipe has barely changed in 700 years.

Bratwurst is typically served by street vendors in a white bread roll with ketchup or mustard. They may also be served in restaurants, often with potato salad and Sauerkraut.

Leberkäse

Although it translates as “liver cheese”, Leberkäse is a mixture of finely-ground pork, beef, or liver (and sometimes all three). Vaguely reminiscent of meatloaf, it is typically pressed into a bread tin and then baked to form a crunchy brown crust.

Leberkäse is an interesting traditional food in Germany. By law, it has to contain at least 4 percent liver (5 percent in Stuttgart). However, an exception is made for Bavaria, where Leberkäse that doesn’t contain liver can be produced. In many parts of Germany, it is traditionally eaten in a bread roll as a snack.

Rouladen

They may sound French, but Rouladen is very much a classic traditional German dish. They are rolls of thinly-sliced beef stuffed with pork, onions, and pickles. Once assembled, the rolls are browned in a pan and then braised in red wine and broth.

Although at one-time Rouladen was considered part of an everyday meal, nowadays they are usually only eaten on special occasions. Perhaps because they are quite a hassle to make! They are usually served with either potato dumplings or mashed potato and plenty of gravy.

Schnitzel

Germany’s favorite and most famous dish is not German. It’s not even Austrian! Its convoluted history can be traced from Vienna to Milan, where locals learned it from Spanish soldiers, who got it from the Arabs, who brought it from the Byzantine empire.

Whatever its origins, the fact of the matter is that almost everyone likes Schnitzel: a tender, boneless piece of meat (most often pork), breaded, fried, and served with a wedge of lemon. Wiener Schnitzel is made with veal while Jägerschnitzel (hunter’s’ schnitzel) comes with a mushroom sauce.

Flammkuchen

Germany’s answer to French Tartiflette, Flammkuchen (“flame cake”) is a cross between a pizza and a flatbread: a thin, crispy base topped with creme fraiche, bacon, and onions. Considered as one of the most favorite traditional dishes, it’s so good that the Alsace and Saarland regions often debate over who invented it.

Although some eateries in Germany may experiment with different toppings and vegetarian versions, there isn’t any need to reinvent the wheel when Flammkuchen’s original iteration is sheer perfection. Shared between friends, it’s the perfect snack to accompany a cold glass of German white wine.

Brezeln (pretzels)

Forget those little pretzels you get in snack packets from the supermarket – these are the real thing. Brezeln are chewy, bagel-like bread, shaped into a loop and covered with salt. Although accounts regarding the origin of pretzels vary enormously, they tend to agree that they were invented by European monks and that the characteristic knot shape has some sort of religious significance.

Brezeln have been part of German baking traditions for centuries, to the extent that the pretzel is used as the emblem for bakers in southern Germany. The shape and exact recipe of pretzels vary considerably across Germany; savory ones are typically eaten as a snack or, in Munich and the rest of Bavaria, as a complement to the main meal.

Pumpernickel

Germans are passionate bread lovers. Around 300 kinds of bread and 1,200 different kinds of pastries and rolls are produced. all this is done in about 17,000 bakeries and another 10,000 in-shop bakeries in Germany. Among these, Pumpernickel is considered a favorite. A dense rye bread made with a sourdough starter. Its name reputedly refers to the fact that it is hard to digest: pumpern in old Westphalian means “to break wind”

While most varieties of black bread (Schwarzbrot) are baked, Pumpernickel is steamed at a low temperature for anywhere up to 24 hours. Resulting in the bread’s characteristic dark color. Pumpernickel can typically be eaten at most meals – with cold meats and cheeses for breakfast, as an accompaniment to a hot lunchtime meal, or as part of a light dinner.

Conclusion

Traditional food in Germany is a culinary delight that is sure to be a treat to your taste buds. Whatever the dish, make sure to try their impressively wide range of beer.

[simonalkenmayer]

Do you have any killer meat loaf sauce recipes I can use to impress my very white, very upper-middle class in laws with?

Actually my meatloaf recipe requires NO sauce. But have sauce if you wish. I recommend tomato paste, red wine, boullion, and sun dried tomato oil.