Click here for an instant macaroni and cheese recipe that goes great with this Instant Pot meatloaf. TIP: You can make your own bread crumbs by placing two pieces of bread into a food processor and crumbling them. You might need to do this a few times with more bread depending on how much you need.
INGREDIENTS
2 pounds of ground chuck 2 large eggs, lightly beaten 1 teaspoon dried oregano 1 tablespoon worcestershire sauce 2 teaspoons dijon mustard 1 cup plain bread crumbs 1 ½ teaspoons salt ½ teaspoon black pepper ½ cup plain yogurt or sour cream Mustard ketchup, for topping DIRECTIONS
To begin, mix all of the ingredients together until they are all well blended. Use a stand mixer or an electric mixer if available. Grease a 7.5 inch springform pan. Press mixture into the pan. To the liner, add the manufacturer’s recommended water amount for bringing the electric pressure cooker to pressure, typically 1 to 1 ½ cups of water. Place a trivet into the electric pressure cooker liner and place the springform pan over the trivet. Seal the pressure cooker lid and set the valve to sealing. Program the pressure cooker on “manual” or “pressure cook” for 25 minutes. After the pressurizing cycle is complete, allow a 10 minute natural release before switching the valve to venting for a quick pressure release. Be careful, the steam comes out fast and hot. I recommend using an oven mitt or a cloth when you switch the valve. Pour mustard and ketchup over the top of the meatloaf. Don’t over power the meatloaf by pouring too much ketchup and mustard on it. Swirl with the back of a spoon. Make sure you get the whole meatloaf top covered with the condiments. With a Ninja Foodi, set the broil setting to 6 minutes. Cover with the air fry lid and cook until the top of the meatloaf is slightly browned. Spread ketchup and mustard over the top of the meatloaf. With an Instant Pot or other electric pressure cooker, remove the springform pan and place on a baking sheet. Preheat the oven to broil. Place the springform pan under the broiler (about 6 inches below the broiler) and cook for about 6 minutes. Watch Carefully to avoid burning. Make delicious meals using the appliances like this and buy the ingredients from this weekly ad here.
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If you are in the mood for Italian but don’t want to go out and spend an excessive amount at a fancy Italian restaurant, you have come to the right recipe!
In this recipe, I will be showing you how to make the perfect ricotta lasagna with a delicious meat sauce. If you are a fan of lasagna then I hope you make this recipe because you will fall in love with it after one bite!
If the kiddos aren’t typically fond of lasagna and you want to share this meal together, make extra meat sauce and boil some spaghetti noodles along with it. That way, you won’t be going out of the way too much and they will be satisfied! You can double your meat sauce if choosing to do this.
You can also add a salad on the side for some veggie intake. Adding a salad to any pasta dish you make is a great way to stay healthy while eating yummy food! Some of my favorite side salads are:
Broccoli Salad
Cherry Pie Filling Fruit Salad This one is delicious by itself too!
Caesar Salad
This lasagna serves 8.
TIP: This recipe uses uncooked, regular lasagna noodle but requires refrigeration overnight. If baking immediately, lasagna noodles should be cooked according to package directions, prior to assembling the lasagna.
Start by spraying a 913 baking dish with non-stick cooking spray. Using a ceramic cooking dish works excellent!
Then, in a large skillet, combine pasta sauce and browned ground chuck. Bring to a simmer and heat through. Add additional oil to the pan if the meat begins to stick. In a medium bowl, combine ricotta cheese, egg, garlic powder, Italian seasoning, and parmesan cheese. Stir together well.
Pour approximately 1 cup of meat sauce into the baking dish. Add water and combine with a spoon or fork. Add a layer of lasagna noodles. Do not overlap the noodles as they will expand overnight. Add rounded spoonfuls of the ricotta mixture over the noodles and spread out evenly throughout the dish. Add about 3⁄4 cup of mozzarella cheese over ricotta. Top with about 1 cup of meat sauce.
Begin a new layer of noodles and repeat as above, ending with remaining meat sauce. Save any remaining mozzarella cheese in an airtight container in the refrigerator. Cover with aluminum foil and refrigerate overnight.
Once it has rested overnight, place the covered casserole in a cold oven. Set the oven to 350 degrees F. Bake for 45 minutes. Remove aluminum foil and top with remaining mozzarella cheese. Return the dish to the oven and bake uncovered for an additional 15 to 25 minutes or until the cheese has melted completely and the edges are bubbly. New recipes, grocery sale, and meat offers can be found here.
For best results when slicing the lasagna, allow the casserole to rest and cool prior to cutting and serving.
This lasagna serves 8.INGREDIENTS
1 (16 ounce) package uncooked lasagna noodles 2 pounds ground chuck, browned and drained 2 (24 ounce) cans prepared pasta sauce or 6 cups homemade pasta sauce 1 (15 ounce) container ricotta cheese 1 egg, slightly beaten ½ teaspoon garlic powder 2 teaspoons Italian seasoning (or an equal blend of dried basil, dried oregano, and thyme leaves) 1 cup grated parmesan cheese 4 cups shredded mozzarella cheese 1 cup water DIRECTIONS
Spray a 913 baking dish with non-stick cooking spray. In a large skillet, combine pasta sauce and browned ground chuck. Bring to a simmer and heat through. In a medium bowl, combine ricotta cheese, egg, garlic powder, Italian seasoning, and parmesan cheese. Stir together well. Pour approximately 1 cup of meat sauce into baking dish. Add water and combine with a spoon or fork. Add a layer of lasagna noodles. Do not overlap as the noodles will expand overnight. Add rounded spoonfuls of the ricotta mixture over the noodles and spread evenly. Add about ¾ cup of mozzarella cheese over ricotta. Top with about 1 cup of meat sauce. Begin a new layer of noodles and repeat as above, ending with remaining meat sauce. Save any remaining mozzarella cheese in an airtight container in the refrigerator. Cover with aluminum foil and refrigerate overnight. Place the covered casserole in a cold oven. Set oven to 350 degrees. Bake for 45 minutes. Remove aluminum foil and top with remaining cheese. Return to oven and bake uncovered for an additional 15 to 25 minutes or until the cheese has melted and the edges are bubbly. For best results when slicing the lasagna, allow the casserole to rest prior to cutting and serving.
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Are you looking for the perfect mid-summer treat? Are the kiddos begging for watermelon and cupcakes but you’re just not sure how to mix them together?
Well, my friends, let me introduce you to my all time favorite Watermelon Cupcakes. They are so satisfying and have the perfect amount of sweetness! This recipe catches the wonderful flavor of watermelon that mixes right in with the sweetness of a cupcake.
I don’t know about you but that picture sure does make me want to dig right in! My mouth is already watering for these stunning cupcakes.
Also, if you haven’t checked out my Red Devil Dr.Pepper , you definitely should! This drink right here would go FANTASTIC with this summer time dessert.
Watermelon cupcakes with a delicious soda drink? Sign me up!
Once you and your little ones bite into these, they will definitely be begging for more! These cupcakes are great for any pool side activity, birthday party, family gathering or family cookout. If you have girls, these would make the perfect dessert for a girls night or a sleepover.
Honestly, these cupcakes are the perfect treat for any and every occasion. Everyone that tastes these delicious Watermelon Cupcakes will get addicted within the first bite!
Youll want to first go ahead preheat your oven to 350 degrees F then add the cupcake liners to the pan. While the oven is preheating, whisk together the cake mix and watermelon jello in a large mixing bowl.
Once the cake mix and jello are mixed together well, add eggs, buttermilk and oil to your mixing bowl. Mix until completely smooth. If you are using food coloring, add a few drops and mix until you get your desired color.
When the ingredients in your mixing bowl are smooth, fold in the chocolate chips. Using a wooden spoon is great for this!
Divide the batter into the cupcake liners and use about three tablespoons of batter in each cupcake liner. Bake at 350 degrees F for 12-14 minutes or until a toothpick inserted in the center comes out clean. Cool on a cooling rack until completely cooled. Decorate with frosting of your choice and sprinkle mini chocolate chips on top.
If you are looking for a natural food coloring, I recommend making your own
DIY Natural Food Dye . This is a fun way to add a little something to this recipe if you simply want to take a healthier route. If you are feeling a little precarious about making natural food coloring on your own, click here for a local store that sells natural food coloring brands. Whole Foods, Walmart, Target or any other grocery store usually has some brand that you can choose from for natural coloring.
These watermelon cupcakes are a perfect addition to your Summer Celebration!INGREDIENTS
1 box white cake mix 1 small box (3.4 oz) watermelon flavored jello 1 cup buttermilk or milk ½ cup oil 4 large eggs, room temperature Pink food coloring, optional ½ cup mini chocolate chips plus more for decoration Frosting of your choice DIRECTIONS
Preheat oven to 350 degrees F and add cupcake liners to pan In a large mixing bowl, whisk together the cake mix and watermelon jello Add eggs, buttermilk, and oil Mix until completely smooth If using food coloring, add a few drops and mix until desired color Fold in chocolate chips Divide batter into cupcake liners Bake at 350 degrees F for 12-14 minutes or until a toothpick inserted in the center comes out clean Cool completely on a wire rack Decorate with frosting of your choice and add mini chocolate chips
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I do love Crockpot or slow cooker recipes! These Crockpot Baked beans are absolutely amazing and super easy! The most complicated part is cooking the bacon. The great thing about using the crockpot though is that you can prep it when you have time forget about it till dinner time. Everything is pretty much already cooked when you dump it in here, but by letting it slow cook for several hours it helps those flavors marry together and makes for a wonderful flavor. You will find these to be sweet flavored baked beans
If you arent eating meat you can still make this without the bacon hot dogs, and it will still be just as fabulous! Well, as fabulous as something can be without bacon.
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