imes with remaining mixture. Bake mini meatloaves until cooked through and golden
(Mini Meatloaves).
Preheat oven to 400\
Put foil on baking sheet for easy clean up.
3
ombine with a fork.
For 9\" tart: Add the graham
Shape the mixture into four meatloaves.
Coat four 9-inch
f your choice.).
Bake for 30 minutes or until loaves
hape meat into 6 rectangular mini meatloaves, each about the size of
Preheat the oven to 400 degrees F.
Combine all of the above in a bowl, mixing really well with your hands or a fork.
Divide the mixture into 12 balls, and then shape them into mini loaves.
Sit the mini meatloaves on a baking sheet with space between them and cook for 30 minutes.
Meatloaves-Combine all ingredients in a large bowl.
Mix lightly but throughly to blend.
Divide into 12 muffin cups.
Bake at 350 degrees for 30-35 minutes.
(You can freeze the loaves at this point. Place into a large ziploc bag, label and freeze. To serve: heat in oven or microwave until warm, serve with sauce.).
Or Remove from pan and serve with honey garlic sauce immediately.
Sauce-Combine ingredients in a sauce pan.
Cook and stir on low heat until hot and bubbly.
Serve with rice or Oriental noodles.
eatballs in 1 tbsp oil for 20-25 minutes or no
Heat oven to 375\u00b0F.
Mix meat, stuffing mix, and water; press into 8 muffin cups sprayed with cooking spray.
Bake 20-25 minutes or until done.
Add cream cheese and garlic to potatoes; stir until cream cheese is melted. Stir in parsley. Scoop over meatloaves. Serve with gravy.
SPECIAL EXTRAS: For more flavor, add 2 tablespoons Bull's Eye BBQ Sauce to meat mixture before pressing into muffin cups as directed.
Preheat oven to 400\u00b0F.
In a small bowl, mix barbecue and teriyaki sauces together.
In a large bowl, combine ground beef, bread crumbs, 1/2 cup barbecue teriyaki sauce, egg and pepper, mixing lightly but thoroughly.
Place approximately 1/4 cup of beef mixture into each of 12 medium (2 1/2 inch diameter) muffin cups. You can also shape the mixture into four mini meatloaves and place on a baking sheet.
Spread remaining 1/4 cup barbecue teriyaki sauce over tops of loaves.
Bake 20 minutes or until no longer pink inside.
>FOR DIFFERENT PAN SIZES!
Preheat oven to 400\u00b0F for muffins, mini
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
Cook spinach according to directions on packet. Cool.
In a large bowl, whisk ricotta, eggs, cheeses, onion flakes, stock powder and nutmeg together until smooth.
Add spinach.
Grease the muffin or friand tins with the butter.
Spoon mixture into cases (I get six mini-quiches from this mixture).
Bake in moderately hot (180C) oven for 30-40 minutes, or until golden on outside and cooked through.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all
ver medium heat and boil for 2 minutes; stir constantly.
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.
ling-film & allow to stand for 8-10 minutes.
Meanwhile