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Who doesn’t love a meatloaf? (If you eat meat, that is.) Sliced leftover meatloaf is great in sandwiches, and it’s also very nice in a bento box. Meatloaves also freeze very well, since they have a moistness to them. While I do like to make a big meatloaf now and then, I also like to make these mini-sized meatloaves specifically for the bento freezer stash.
You know who you are! I won't point a finger at you though, because I too, am a skipper of breakfast. Mornings have never been my thing, and cereal just isn't my game.
- Merrill Last weekend, my sister and some friends threw me a lovely bridal shower. The food was delicious.
There’s nothing like a french fried potato. The taste, the texture, the dip-ability; it’s probably one of my favorite go-to comfort foods.
Oh baby. Oh yes. You can have your dough and eat it too.
Ingredients 1 large or two small skin-on fish fillets, about 8 ounces (rainbow trout, small salmon, brown trout) Kosher salt Ground black pepper Flour for dredging 2 tablespoon Canola oil 3 tablespoons butter 1 tablespoons capers, drained 1 lemon, juiced Directions Heat a heavy pan over medium high heat. Season fish on meat side with salt and pepper.
Directions 1. For brine, in large Dutch oven stir together 1 gallon water, 1/2 cup salt, and 1/4 cup snipped rosemary until salt is dissolved. Rinse inside of chickens. Submerge chickens in brine.
Shepherd’s Pie is originally an English dish, traditionally made with lamb or mutton.