Walnutandriceloafwithchivesauce Recipes

Steps:

• Turn on oven at 180°C (350°F).
• Melt butter in a frying pan and saute carrots for 2 mins, add cumin and stir well.
• Add spring onions and mushrooms and cook, stirring, for another 2 mins, then remove from heat.
• Stir together the beaten eggs, tomato puree, cheese, walnuts, parsley, salt & pepper.
• Combine with the rice and cooked vegetables and mix thoroughly, then taste and adjust seasoning if required.
• Generously grease a 28 x 12 cm (11 x 4 1/2 in) loaf tin and line base with greased grease-proof paper.
• Pack the mixture in well, being careful to to fill the corners.
• Bake in pre-heated oven for 50-60 mins or until firm.
• Cool slightly before turning out or cutting individual slices.
• To Make Chive Sauce:.
• In a small stainless steel or other non-aluminium saucepan bring to the boil the wine, spring onions, citrus peel and citrus juice and continue boiling uncovered until reduced to about 1/4 cup (2 fl oz) in volume.
• Strain into a bowl, allow to cool slightly, then beat in the soft butter, a small piece at a time.
• Stir in the chives and season to taste with salt & pepper.
• If you feel the flavour is too sharp, stir in a little thickened cream.

Steps:

• Preheat oven to 350.
• Saute onions in olive oil until translucent.
• Mix with remaining ingredients, salt and pepper to taste and put in an oiled loaf pan.
• Bake for 30 minutes.

Steps:

• Preheat oven to 325 degrees. Combine all ingredients and shape into oblong loaf. Cook 1 1/2 hours to 2 hours or until done.

Steps:

• Arrange a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil.
• Whisk the eggs, milk, Worcestershire sauce and 2 teaspoons salt in a large bowl until completely combined. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, thyme, 1/2 teaspoon salt and 1 teaspoon pepper and cook, stirring occasionally, until the onions are tender and lightly golden brown, 8 to 10 minutes.
• Add 3 tablespoons of the ketchup and cook until most of the moisture has evaporated and the mixture is thick and brick red colored, 3 to 4 minutes. Remove the skillet from the heat and let the onions cool slightly. Then add them to the beaten eggs and mix to combine.
• Add the beef to the egg and onion mixture. Break up the meat with a fork or wooden spoon, and then mix to thoroughly combine; you don't want to see any lumps of raw beef. Add the panko and mix to combine. Stir the meat vigorously with a wooden spoon for about 7 seconds; it will become more homogenous and tackier.
• Transfer the meat to the prepared baking sheet and shape into a 9-by-5-inch loaf. Smooth the top and evenly spread the remaining ketchup over top. Bake for 5 minutes, and then reduce the oven temperature to 350 degrees. Continue to bake until an instant-read thermometer inserted into the center of the loaf registers 150 degrees F, 30 to 35 minutes. Allow the meatloaf to rest for 20 minutes before slicing.

Steps:

• Toast the bread slices either in the toaster or on a baking sheet placed under the broiler. Let cool.
• Preheat the oven to 375 degrees F. Generously butter a 9 by 5-inch loaf pan, then line the bottom with waxed paper and butter the paper.
• Tear up the toasted bread slices and make crumbs out of them in a food processor. Place in a large bowl.
• Process the walnuts until finely ground and mix into the bread crumbs. Combine the eggs and onions in the processor and process until fine but not liquefied. Stir into the bread crumbs. Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture. Stir into the loaf mixture along with the poultry seasoning, salt, and pepper. Mix this all very well until evenly moistened. (The mixture may be prepared to this point and refrigerated up to 8 hours in advance.) Scrape it into the prepared loaf pan and smooth over the top. Cover the loaf with foil.
• Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry. Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it. Unmold the loaf onto a platter and remove the waxed paper. Let the loaf cool 20 minutes or so before slicing it. It's best to serve the loaf warm and the gravy hot.
• Melt the butter in a medium-size saucepan over medium heat. Add the mushrooms and saute until brown, about 7 minutes. Stir in the flour; it will become very pasty. Cook this roux for 2 minutes, stirring constantly. It will stick to the bottom of the pan a little bit; that's okay.
• Stir in the stock, wine, soy sauce, and pepper, and bring to a boil. Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan. Serve in a sauceboat.

Steps:

• Put syrup, soda and milk in saucepan; heat to warm (not hot), then add remaining ingredients and mix.
• Spray tins and fill to 3/4 full; cover with foil.
• Put 3 inches of boiling water in a tray, add cake tins and steam for 1 hour in 350f oven.

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
• Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

Steps:

• Stir ketchup, brown sugar, mustard, and nutmeg together in a bowl until sugar is completely dissolved.

Steps:

• Stir ketchup, chili sauce, brown sugar, lemon juice, mustard, and Worcestershire sauce together in a bowl with a whisk until the sugar dissolves.

Steps:

• Toast the bread slices either in the toaster or on a baking sheet placed under the broiler.
• Let cool.
• Preheat the oven to 375 degrees F.
• Generously butter a 9 by 5-inch loaf pan, then line the bottom with waxed paper and butter the paper.
• Tear up the toasted bread slices and make crumbs out of them in a food processor.
• Place in a large bowl.
• Process the walnuts until finely ground and mix into the bread crumbs.
• Combine the eggs and onions in the processor and process until fine but not liquefied.
• Stir into the bread crumbs.
• Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture.
• Stir into the loaf mixture along with the poultry seasoning, salt, and pepper.
• Mix this all very well until evenly moistened.
• (The mixture may be prepared to this point and refrigerated up to 8 hours in advance.) Scrape it into the prepared loaf pan and smooth over the top.
• Cover the loaf with foil.
• Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry.
• Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it.
• Unmold the loaf onto a platter and remove the waxed paper.
• Let the loaf cool 20 minutes or so before slicing it.
• It's best to serve the loaf warm and the gravy hot.
• Mushroom gravy: Melt the butter in a medium-size saucepan over medium heat.
• Add the mushrooms and saute until brown, about 7 minutes.
• Stir in the flour; it will become very pasty.
• Cook this roux for 2 minutes, stirring constantly.
• It will stick to the bottom of the pan a little bit; that's okay.
• Stir in the stock, wine, soy sauce, and pepper, and bring to a boil.
• Cook the sauce at a bubbling simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that stick to the bottom of the pan.
• Serve in a pretty gravyboat.

Steps:

• Place dates and margarine in a bowl with boiling water and baking soda. Gently mix with a wooden spoon until margarine has melted and dates are plumped up. Let cool to room temperature, at least 30 minutes.
• Preheat the oven to 325 degrees F (165 degrees C). Line a 2-pound loaf pan with parchment paper.
• Combine flour, brown sugar, and walnuts in a separate bowl. Add to bowl with the date mixture. Mix well with a wooden spoon. Add egg and mix in. Spoon mixture into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Let cool on a wire rack.

Steps:

• Heat oven to 350*.
• Butter a 4x8 loaf pan.
• Put all ingredients except flour in saucepan and stir on low heat until butter is melted.
• Set aside to cool for 10 minutes.
• Add the flour; mix well.
• Pour into pan.
• Bake for 45 minutes, or until pick in middle comes out clean.

Steps:

• Melt the butter in a small pan and stir in the flour.
• Remove from the heat and stir in the mustard.
• Return the pan to the heat and gradually incorporate the milk, beating with a spoon as it comes up to a boil.
• Season with salt and pepper and let simmer gently, uncovered, for 10-15 minutes.
• This cooks the flour and thickens the sauce.
• Stir in the chives, adding a touch of soup stock or water if it seems too thick.
• Spoon over slices of ham.

Steps:

• In a bowl stir together the flour, the baking powder, the salt, and 1/2 cup of the walnuts. In another bowl cream together the shortening and the brown sugar, beat in the egg, the milk, and the vanilla, and stir in the flour mixture until the batter is just combined. Divide the batter between 2 greased and floured 5- by 2-inch mini-loaf pans, sprinkle it with the remaining 1/4 cup walnuts, and bake the loaves in the middle of a preheated 375°F. oven for 30 to 35 minutes, or until a tester inserted in the center comes out clean. Serve the loaves warm.

Steps:

• Preheat oven to 350F; spray a loaf pan with nonstick baking spray like Pam, and set aside.
• In a small bowl or measuring cup, pour boiling water over baking soda so that soda dissolves.
• Place dates in a mixing bowl and pour water/soda mixture over dates; let cool.
• In a small bowl, stir together the flour, baking powder and salt; set aside.
• In a different bowl, beat the egg with an electric mixer, then slowly add the brown sugar, beating well after each addition.
• To the egg/sugar mixture, add cooled date mixture, toasted nuts and vanilla; mix well.
• Stir in the dry ingredients.
• Now, add the melted butter and mix well.
• Pour this mixture into the prepared pan and bake in preheated oven for approximately 55 minutes, or until loaf tests done.
• Let cool 10 minutes before removing from pan, then cool completely on a rack.

Steps:

• Combine all ingredients.
• Mix well with a whisk until everything is dissolved.
• Add more/less water and brown sugar to desired taste and consistency.
• Pour over cooked meatloaf and continue baking until sauce bubbles (approx. 5 minutes).

Steps:

• Preheat oven to 350 degrees, with rack in center. In a large bowl, pour milk over bread; let soak, about 30 seconds. Add sirloin, pork, onion, garlic, 1/2 cup chili sauce, parsley, Parmesan, eggs, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Using your hands, mix until combined; do not overmix or meatloaf will be dense.
• Divide mixture in half. Gently pat each half into a log, and place each log in an 8 1/2-by-4 1/2-inch loaf pan. Do not press down or into corners.
• Bake 50 minutes. Brush tops of loaves with remaining 1/4 cup chili sauce; continue cooking until juices run clear and an instant-read thermometer inserted into thickest part registers 160 degrees, about 10 minutes.
• Remove from oven; let rest 5 minutes. Turn loaves out of pans; slice each into eight 3/4-inch-thick slices.