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Meatloaf October 26, 2013

Filed Under: italian seasoning,Recipe - Sue Fuirst @ 6:42 pm

Basics Fuirst Meatloaf

 

2 lbs meatloaf mix (1/3 each of ground beef, veal, pork)

1 cup unseasoned bread crumbs

2 eggs

4 oz tomato sauce (1/2 of an 8 ounce can, not pasta sauce)

2 tablespoon grated onion

1 tablespoon Basics Fuirst italian Seasoning

1 Tb Dijon mustard

Kosher salt and ground pepper, to taste

¼ cup ketchup or remaining 4oz tomato sauce

 

 

Preheat oven to 375º.  Line a baking sheet with foil or parchment.

 

Place all ingredients except ketchup, in a bowl or bowl of mixer.  Gently mix to combine.   Shape into a loaf and place on baking sheet.  Brush top with ketchup.

 

Bake for 1 hour.

 

Serves 8.

 

 

Chili

Filed Under: Chili seasoning,Recipe - Sue Fuirst @ 6:34 pm

basics fuirst chili

 

1 tablespoon olive oil

2 lbs ground turkey or beef

1 large onion, diced

1 green pepper, diced

4 cloves garlic, diced

32 oz can of chopped tomatoes

2-19 oz cans of black beans for turkey or red beans for beef, rinsed and drained

4 tablespoons Basics Fuirst Chili Seasoning

Kosher salt and ground black pepper to taste

 

 

Heat olive oil over medium heat in a large pot.  Brown meat until cooked through.  Transfer to a plate and drain fat from the pot.

 

Add onions, peppers and garlic to the pot and cook over medium heat until vegetables are soft and onions transluscent.

 

Return meat to pot with the vegetables.  Add chopped tomatoes, black beans and Basics Fuirst Chili Seasoning. Partially cover pot and lower heat.  Simmer for 1½ – 2 hours, stirring occasionally. Season with salt and pepper if desired.

 

Ladle into bowls and garnish with shredded Monterey Jack cheese, diced green chilies, avocado and sour cream. Serves 6-8.

 

Secret Pumpkin Recipe October 14, 2013

Filed Under: food chatter - Sue Fuirst @ 10:08 pm

I have a secret pumpkin recipe.  I created this secret recipe a long time ago.  As soon as summer ends and fall begins, my family requests, no demands, my secret recipe.  I’m happy to say it’s a popular secret – one that makes me very proud.  Only a few people know it and they are sworn to secrecy. In fact, over the years, some have accused me of fudging my secret recipe, not telling them the full version.  This is not true. Even so, those who know it, should protect it because I’m prone to regret when I’ve given it out.  You see, I’m not ready to share my secret recipe with everyone yet.  I want it to remain mine -private and special. Something that keeps getting me invited back.

This is not the secret pumpkin recipe:

Chocolate Chip Pumpkin Bread

1 cup melted butter or vegetable oil

1 cup granulated sugar

1/2 cup brown sugar

3 eggs

1 Tb vanilla

1 15-oz can pumpkin puree

3 cups flour

1 Tb cinnamon

½ tsp ground nutmeg

1 tsp baking soda

½ tsp baking powder

1 tsp salt

1 cup mini chocolate chips

 

Preheat oven to 350°.  Grease 2 – 8″ loaf pans.

Beat butter and sugar.  Add eggs, vanilla and pumpkin.  Mix well.

Sift together the dry ingredients.  Add to pumpkin mixture.  Mix to combine.  Fold in chocolate chips.

Pour into greased loaf pans.  Bake for 1 hour 15 minutes.

 

Chocolate Chip Pumpkin Bread

Filed Under: Recipe - Sue Fuirst @ 10:07 pm

Chocolate Chip Pumpkin Bread

1 cup melted butter or vegetable oil

1 cup granulated sugar

1/2 cup brown sugar

3 eggs

1 Tb vanilla

1 15-oz can pumpkin puree

3 cups flour

1 Tb cinnamon

½ tsp ground nutmeg

1 tsp baking soda

½ tsp baking powder

1 tsp salt

1 cup mini chocolate chips

 

Preheat oven to 350°.  Grease 2 – 8″ loaf pans.

Beat butter and sugar.  Add eggs, vanilla and pumpkin.  Mix well.

Sift together the dry ingredients.  Add to pumpkin mixture.  Mix to combine.  Fold in chocolate chips.

Pour into greased loaf pans.  Bake for 1 hour 15 minutes.

 

Oops! October 11, 2013

Filed Under: food chatter - Sue Fuirst @ 11:22 am

Sorry for that strange blog post.  Things have gone batty while fixing some bugs.