Oaf Memulay Recipes
23 EASY LOAF CAKES
These simple loaf cake recipes make baking a breeze! From lemon to banana to chocolate chip, you'll want to make these cakes for all sorts of occasions.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a loaf cake in 30 minutes or less!
Nutrition Facts :
MEAT LOAF MUFFINS
Serve these tangy meat loaf muffins for dinner or slice them up for a take-along sandwich lunch. They're just as flavorful after freezing. -Cheryl Norwood, Canton, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Mix the first 5 ingredients. Add beef; mix lightly but thoroughly. Press about 1/3 cupful into each of 12 ungreased muffin cups., Bake 15 minutes. Brush tops with 3 tablespoons ketchup; bake until a thermometer reads 160°, 5-7 minutes. If desired, serve with additional ketchup. , Freeze option: Bake meat loaves without ketchup; cover and freeze on a waxed paper-lined baking sheet until firm. Transfer meat loaves to an airtight freezer container; return to freezer. To use, partially thaw in refrigerator overnight. Place meat loaves on a greased shallow baking pan. Spread with ketchup. Bake in a preheated 350° oven until heated through.
Nutrition Facts : Calories 260 calories, Fat 11g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 350mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 1g fiber), Protein 24g protein.
CLASSIC MEATLOAF
Keep this meatloaf recipe handy: It's the only one you'll need.
Provided by Food Network Kitchen
Time 1h25m
Yield 6
Number Of Ingredients 10
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.
OAF MEMULAY
I came across this in the Times Life newspaper in Mumbai dated September 11th' 2005. This is a Jewish recipe. The Jewish people are a close knit peace-loving community. When one thinks of Jewish food, the word "Kosher" comes to mind. According to the Torah, which is the Jewish holy book, only cloven-hoofed, cud-chewing mammals are kosher, such as deer, sheep and goats. Not all birds are kosher and only fish that have fins and scales pass the test. This means that crustaceans are not on the menu. Jews believe that by eating something which is not Kosher, they damage their spiritual nature. They also believe that every animal or bird must be slaughtered in the prescribed manner. The important thing is to be as humane as possible. Meat and dairy products cannot be mixed and families have to keep two sets of cooking vessels - one for poultry or meat and the other for everything else. There is much beauty in the philosophy that guides Jewish cuisine. For example, a "challah" (egg and milk bread) is round in shape because it symbolises continuity and is braided because that is a symbol of life itself. Another example is what exactly are Kosher vegetables. The land may be flogged for 7 years, but it is a living entity, and hence the eighth year should be one of rest. Only vegetables from such a farm would be kosher vegetables. Some of the popular Jewish foods are: grilled meats, big bowls of salads, the pita and khoubz breads and the hamads(thick stews made with chicken, okra or pumpkin), the kubba hamad (rice flour dumplings stuffed with meat paste in a stew brightened up with sliced beetroot), the arooq (minced chicken fritters), the red cabbage and pickled cucumbers, couscous(semolina wheat pasta) and the Jewish grape wine. The Jews believe that their destinies were shaped by forces beyond their control. The Jewish community value their traditions even as they adapt to the country they find themselves in. The Polish Jews eat pasta-based foods, the Bene Israelis in Maharashtra dish out a superb tomato-spinach bhaath and the Kochi Jews love their coconut milk preparations. Friday nights are special to all Jews because that is the night before Shabbath. No cooking is allowed on Shabbath. Much table-thumping and singing of holy songs is followed by the food and glasses raised in toast to I'chaime(To life!).
Provided by Charishma_Ramchanda
Categories Onions
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat 3 tbsps. of olive oil in a pot.
- Saute onion, garlic and chicken mince in it.
- Add corriander, cumin and cinnamon powders.
- Fold in all the remaining ingredients alongwith couscous.
- Stir well and season with paprika, mustard, salt and black pepper.
- Stuff the mixture into each de-boned leg.
- Brush with olive oil.
- Cover with foil and bake at 180C for 45 minutes.
- Serve hot.
- Enjoy!
Nutrition Facts : Calories 468.3, Fat 29.7, SaturatedFat 4, Cholesterol 130.2, Sodium 305.9, Carbohydrate 12.4, Fiber 3.4, Sugar 2.6, Protein 39.5
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